MACARONI CASSEROLE

An old favorite recipe of comfort food for the fall.  Happy fall, everyone!!

MACARONI CASSEROLE

From Lyn Sewell and Barbara Thompson

1 8 oz. package macaroni, cooked (penne)

4 T. butter

2 sliced onions

1 lb. hamburger

1 t. salt

1 cup grated cheese

1 cup tomato soup

1 cup milk

dash of pepper

Heat oven to 375 degrees.

Fry onions in butter. Add meat and seasonings and brown.  Arrange in casserole dish layers of cooked macaroni, meat and cheese.  

Mix soup and milk and pour over all.  

Top with buttered bread crumbs and bake 30 minutes

Enjoy!!

PUMPKIN CHOCOLATE CHIP PANCAKES

HAPPY FALL EVERYONE!!

PUMPKIN CHOCOLATE CHIP PANCAKES

From Rachel (Reid) Brown

Pancake batter:  

3/4 cup all purpose flour

1/2 cup whole wheat flour

2 T. light brown sugar

2 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/4 t. nutmeg

1/8 t. ground ginger

1/8 t. ground cloves

1 cup milk

1/2 cup canned pumpkin (not pumpkin pie filling)

1 large egg

2 T. canola oil

1 t. vanilla extract

dark chocolate chips

Instructions:

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves.  Set aside.

In a medium bowl, whisk together milk, egg, pumpkin, canola oil and vanilla extract.  Add wet ingredients to the flour mixture and whisk until combined.

Heat a griddle or pan to medium-low. Coat with cooking spray.  Drop 1/3 cup of batter onto heated skillet.    Cook on the first side until bubbles begin to form, about 2-3 minutes.  Carefully flip pancake over and cover generously with chocolate chips. Cook another 2-3 minutes or until golden brown. 

Continue this process to make the rest of the pancakes.

Serve warm with maple syrup and butter.