Pumpkin Pancakes

Perfect for an autumn breakfast treat, the pumpkin flavor in these is brought out by pancake syrup. Add a dollop of whipped cream for a special treat!

yield: 8 pancakes

1 cup flour
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp allspice
almost 1 cup buttermilk
1 egg
1/2 cup pumpkin purée

1. In a medium bowl, combine flour through ginger, stirring with a whisk. Add buttermilk, egg, and pumpkin, stirring well with a whisk until combined.
2. Pour about 1/4 cup batter per pancake onto a griddle at medium-high heat. Cook pancakes 2-3 minutes, or until bubbles form in the batter and steam starts to rise, then flip pancakes and cook for 1-2 minutes. If you are unsure if they're done, you can poke the pancakes with a sharp knife to see if it comes out clean.

***If you like chocolate chips in your pancakes, sprinkle about a teaspoon of mini chocolate chips into each pancake after you've poured 1/4 cup batter onto the griddle.***

Chocolate Biscotti

Crunchy, crumbly, and oh-so-chocolaty, these biscotti are perfect for dunking in coffee or hot chocolate.

yield: 2 dozen

1 1/2 cups flour
1 cup sugar
1/2 cup unsweetened cocoa
1/2 cup semisweet chocolate minichips
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 eggs
1 egg white

1. Preheat oven to 350°.
2. Combine flour through salt in a medium bowl, stirring with a whisk. Combine vanilla, eggs, and egg white in a large bowl, stirring with a whisk. Add flour mixture to egg mixture; stir until well blended. Divide dough in half. Turn dough out onto a baking sheet coated with cooking spray. With floured hands, shape each dough half into a 12-inch-long roll; pat to 1/2-inch thickness.
3. Bake at 350° for 22 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 12 1/2-inch thick slices. Carefully stand slices upright on baking sheet. Bake biscotti 15 more minutes or until almost firm. Remove biscotti from baking sheet; cool completely on wire rack.

Chili Enchiladas

yield: 6 servings (2 enchiladas)

1/2 cup chopped onion
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp chili powder
2 garlic cloves, minced
1 15-0z can black beans, rinsed and drained
1 12-oz bag frozen soy crumbles, thawed, or 12 oz ground beef
3/4 cup salsa
1/3 cup (3 oz) fat-free cream cheese, softened
1 cup shredded cheddar cheese, divided
12 6-inch corn tortillas
1 10-oz can enchilada sauce

1. Preheat oven to 350°.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; saute until tender, about 4 minutes. Stir in cumin through soy crumbles/ground beef; cook 2 minutes, stirring frequently. Stir in salsa; cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.
3. Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 9x13-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla and roll up. Arrange enchiladas, seam sides down, in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with remaining 1/2 cup cheddar cheese. Bake at 350° for 20 minutes or until thoroughly heated.