Pumpkin Pancakes with Cinnamon Brown Butter

I had some pumpkin I needed to use, so made these delicious pumpkin pancakes. I found the recipe in Taste of Home magazine. I've altered it slightly.

1/2 cup butter, cubed

1/3 cup maple syrup

1/2 tsp cinnamon

1/4 tsp. nutmeg

1/2 cup pecans, toasted

1 1/2 cups flour

3 T. packed brown sugar

2 tsp. baking powder

1 tsp. salt

2 eggs

1 1/3 cups milk

3/4 cup canned pumpkin

1/2 cup ricotta cheese ( I didn't have this, so just added a little more pumpkin and milk)

In a small saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from heat and stir in the pecans.

In a small bowl, combine the flour, brown sugar, baking powder, and salt. In another bowl, whisk the eggs, then add milk, pumpkin and cheese. Stir into dry ingredients just until moistened.

Drop by 1/4 cupfuls on a hot griddle. Turn when edges turn dry and bubble form on top. These take a little longer to cook than regular pancakes. Serve with the brown pecan butter.

Creamy Orange Jello Salad

I got this recipe years ago from my sister-in-law, Ada. It is my go to recipe when I need to take a salad to a church function, family gathering or potluck. My husband's office recently had a Halloween potluck, so this is what I made. It's easy, creamy and yummy.

1 6 serving size cook and serve vanilla pudding (not instant)

1 6 serving size orange jello

1 12 oz. cool whip

2 0r 3 cans mandarin oranges

Cook pudding according to pkg. instructions, using 3 cups water INSTEAD of the 3 cups milk. After boiling, remove from heat and immediately add the pkg. of jello. Stir until dissolved. Let cool, then put in the fridge to set. When firm, transfer jello to bowl and use a hand mixer to mix in the thawed cool whip. Add mandarin oranges. Put back in the fridge to set up.

You can use any combination of jello flavor with fruit that you like. Strawberry with fresh strawberries is also good.