PUMPKIN CINNAMON STREUSEL PANCAKES

PUMPKIN CINNAMON STREUSEL PANCAKES
Everyone loved!  Perfect fall dinner!  Could easily half the streusel amount.  Good without streusel on both sides.

STREUSEL (can 1/2 this amount)

• 1/2 cup all-purpose flour (about 2 ounces)
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons cold unsalted butter, cut into chunks

PANCAKES:

• 3/4 cup all-purpose flour (about 3 ounces)
• 1/2 cup whole wheat flour (about 2 ounces)
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 cup milk
• 1/2 cup canned pure pumpkin puree
• 1 large egg
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla

1. Start by making the cinnamon streusel. In a medium bowl, mix together the flour, brown sugar, cinnamon, and butter. Use your hands or a fork to mix until you have a crumbly mixture.
2. In a large bowl, whisk together the flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a medium bowl or large measuring cup, whisk together the milk, egg, pumpkin, oil, and vanilla. Add the wet ingredients to the flour mixture and whisk until combined.
4. Heat the griddle or pan to medium low and coat with cooking spray. Pour a 1/3 cup of batter onto the heated griddle. Sprinkle about 1 tablespoon of the streusel over the pancake. Cook on the first side until bubbles begin to appear, about 3 minutes, or until golden brown. Gently flip the pancake over and cover the top with the streusel. Cook for another 3 minutes or so. Continue with the rest of the pancake batter.
5. Serve pancakes warm with maple syrup drizzled over top. Enjoy!

CHIPOTLE BOWL RECIPE

CHIPOTLE BOWL RECIPE
http://fabulesslyfrugal.com/chipotle-bowl-recipe
We all really liked these.  It was a fun change.  Had made homemade tortillas to go with it (see Made from Scratch folder).  Need to start beans 30 min before eating (or longer).  The tortillas took about an hour.

Chicken: (used a rotesserie (sp) from Costco)
2-3 breasts of chicken
2 limes
1 tsp Minced Garlic
1 tsp Minced Onion
1 tsp Ground Cumin
1 tsp Oregano leaves
½ tsp cilantro leaves
½ tsp black pepper

Beans:
1 tablespoon vegetable oil
½ cup yellow onion, diced
2 cloves garlic or 2 tsp minced garlic
2 cans black beans (15.5 ounce)
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon pepper, fresh ground
1 bay leaf
1 teaspoon lime juice

Rice:
2 cups water
1 cup white rice
1 tablespoon butter
1 teaspoon salt
¼ cup lime juice
2 tablespoons cilantro, chopped

Chicken:
Place chicken in crock pot and sprinkle with the juice of one lime and the spices listed. Cook on low for 4-6 hours until it reaches shred consistency. Shred chicken. Squeeze second lime over the chicken.

Beans:
Heat oil in a medium pot.
Saute onions and garlic.
Add remaining ingredients except lime. Simmer fro 30 minutes.
Stir in lime juice before serving.

Rice:
In a medium pan heat 2 cups of water and 1 T butter to boil. Add 1 cup of rice and salt.
Lower heat to low and cover. Cook for 20 minutes.
Stir in lime and cilantro after rice is cooked.
To make Bowl:
Combine all ingredients over a bed of lettuce layer, beans, rice, chicken, cheese, salsa, guacamole, and sour cream.

Corn Salsa Recipe
Rating: 5
Prep Time: 20 minutes
Corn Salsa Recipe
Ingredients
1 Can of Yellow Corn or 1 pound of frozen corn
2-3 Sweet Mini Peppers
½ cup Red Onion, chopped
1 tablespoon Lime Juice
2 tablespoons cilantro, chopped
Salt and Pepper to Taste
Instructions
Combine all ingredients and stir together.