Vittles Divine

These two recipes are surprisingly easy and dangerously delicious -- they appeared on our breakfast table three times this week, to rave reviews and sloppy kisses from the troops. We first had them over the summer when my friend Missy made them for us. I squeezed her for the recipe. The pancakes are light, fluffy, cheap, and easy--like a few girls I knew in high school. They have a hint of pumpkin flavor, but are not overly... pumpkinny. I amazed myself with the apple syrup. It. was. excellent. Pumpkin Pancakes Beat 2 eggs, then add : 3/4 cup Pumpkin 2 Tbs Sugar 1/2 tsp each: ginger, cinnamon, nutmeg, soda , salt 1 1/4 tsp baking powder 1/4 cup apple sauce (I like cinnamon applesauce) Mix until smooth using a hand-mixer with beaters. Now add: 1 1/2 cups Flour (I used all-purpose; Missy uses whole wheat) 1 1/2 cups of milk (skim is ok) Mix until smooth. Batter is loose. Use a 1/3 cup scoop to measure. Cook on the griddle and serve! Makes about 15 pancakes, 98 cal

If you like my Apricot Chicken recipe , here is a similar take with a recipe I received from my friend Susie. It's subtly different, a little less sweet, and was equally well-received by those who dine at my table. Like the Apricot Chicken recipe, this is very very fast to make! Ingredients: 4 chicken breasts 1 bottle french dressing (DO NOT use "creamy" french!! Don't even use "light" creamy french!) 1 can cranberry sauce (with or without whole berries -- I used without) 1 envelope lipton onion soup 1 can mandarin oranges Cooked rice Directions: Combine dressing, cranberry sauce, and soup mix together in a bowl. Fold in can of mandarin oranges (do not drain the oranges). Pour entire mixture over the chicken in a greased 9 x 13 pan. Bake covered on 350 for 60 minutes. Take chicken out and shred. Mix chicken back into sauce. Serve over rice.