Pumpkin Spice Pancakes

** Recipe from Annie's Eats **

* 1¼ c. all-purpose flour
* 2 Tbl. brown sugar
* 2 tsp. baking powder
* ¼ tsp. salt
* ¾ tsp. ground cinnamon
* ¼ tsp. ground nutmeg
* dash of ground ginger
* dash of ground cloves
* 1 c. milk
* ½ c. pumpkin puree
* 1 large egg
* 2 Tbl. vegetable oil or melted butter
In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps – that is okay.)
Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, re-greasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.

Italian Pasta Salad

** Recipe from The Sisters Cafe **

* 1/2 -1 package of bowtie pasta
* broccoli florets--bite size pieces
* sliced pepperoni (cut in half)
* sliced olives
* mozzerella cheese-cubed (or just slice up cheese sticks)
* cherry tomatoes (not pictured)
* favorite Italian dressing

Boil the pasta in water according to the package directions. For the last minute of cooking add the broccoli florets. Drain and rinse with cold water to stop cooking. Add to a bowl with the pepperoni, olives, cheese and tomatoes. Toss with your favorite dressing. Remember that the pasta will soak in some of the dressing so put in a little more than you think. (Or add some right before serving, so it is not too dry.) Chill and enjoy!

Reeses Puffs Crunch Monster Eyeballs

** Recipe from Picky Palate **

* 3/4 c. crunchy peanut butter
* 1/2 c. powdered sugar
* 1 c. Reeses Peanut Butter Puff Cereal, crushed

* 1 c. chopped chocolate
* 1 small bag candy coated chocolate pieces (M&M’s)

Place peanut butter, powdered sugar and cereal into a large bowl. Mix until dough forms. Take 1 Tbl. pieces and roll into balls. Freeze for 15 minutes. Melt chocolate in a double broiler until smooth. Using a toothpick or skewer dip peanut butter balls into chocolate leaving top centers open. Let chocolate harden then place candy coated chocolate pieces in center of opening to form the eye. Serve chilled or room temperature.

Fudgy Graveyard Brownies

** Recipe from Picky Palate **

* 1 brownie mix, 8×8 size

* 6 Milano Cookies (for grave)

* 5 Oreo Cookies, crushed

* 6 pumpkin candy corns and 6 normal candy corns

* 1 c. melted chocolate for frosting and piping

Preheat oven to 350. Bake brownies in an 8×8 inch pan lined with foil, sprayed with cooking spray. Let cool completely then cut into 6 rectangles. Frost with melted chocolate reserving 2 Tbl. for piping the cookies. Pipe "RIP" onto the Milano Cookies then press into the back of each brownie. Top with a candy corn pumpkin and candy corn. Sprinkle with crushed Oreos for the “dirt.”

French Toast

** Recipe from I heart nap time **

* 1/4 c. all-purpose flour
* 1 c. milk
* 1 pinch salt
* 3 eggs
* 1 tsp. ground cinnamon
* 1 tsp. vanilla extract
* 1 Tbl. sugar
* 12 thick slices bread - i.e. texas toast!

Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

Candy Syrup:
* 3/4 c. buttermilk (3/4 c. milk w/ 3/4 Tbl. vinegar or lemon juice)
* 1 1/2 c. sugar
* 1 stick butter
* 2 Tbl. corn syrup
* 1 tsp. baking soda
* 1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a large pot. This will bubble up! Once it comes to a boil turn the heat back down to low and stir consistently for 5-10 min. The longer the better, just make sure not to burn it! When it looks a golden caramel color remove it from the heat and add the vanilla. Enjoy with french toast, pancakes, ice cream, etc.! It will save in the fridge for up to 3 weeks!

Oreo Ice Cream Cake

** Recipe from I heart nap time **

* 2 rows of Oreo's
* 1/4 c. melted butter
* 2 boxes of ice cream sandwiches
* 1 jar of hershey's hot fudge
* 1 container of cool whip

Smash Oreo's in a zip lock bag and pour into bottom of 9x13" pan. Drizzle butter on top and mix with a fork. Next, layer your ice cream sandwiches on top. Spread the hot fudge on top and stick in freezer for about 20 min. Spread cool whip on top and layer with extra oreo crumbs.

Marble Brownies

**Recipe from Kraft **

* 1 pkg. (19 to 21 oz.) brownie mix (13x9" pan size)

* 1 pkg. (8 oz.) cream cheese, softened

* 1/3 c. sugar

* 1 egg

* 1/2 tsp. vanilla

Preheat oven to 350ºF. Prepare brownie batter as directed on package; spread into greased 13x9-inch pan. Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife. Bake 35 - 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.

** Note: For best results, do not use brownie mix with a syrup pouch.

Special Extra : Sprinkle 1/2 cup BAKER'S Semi-Sweet Chocolate Chunks over brownie batter before baking.