Chicken Tortilla Soup

1 thawed chicken or 5 thawed chicken legs
6 cups water
6 Chicken flavor Bouillon cubes
2 cups instant rice (white or brown)
1 can diced tomatoes, drained
1 can black beans, drained
1 can whole kernel corn, drained
Toppings: Sour cream, shredded cheese, crushed tortilla chips, jalapenos or green chile.

DIRECTIONS
Put thawed chicken, water, and bouillon cubes in crock pot, cook all day on low or high for 4 hours, until chicken is fully cooked.

When chicken is fully cooked begin preparing instant rice according to package directions. While rice is cooking, tear chicken meat off the bones and place chicken in a large pot, add chicken flavored water from crock pot, tomatoes, beans, and corn. Bring to boil; reduce heat and simmer 15 minutes, stirring frequently. Stir in rice. Serve with toppings if desired.

Contributed by Lori Stromberg

Pumpkin Pancakes

I was low on breakfast foods this morning, so I decided to look for a fun fall recipe for pancakes, and what I found was perfect! These pumpkin pancakes are delicious and I used whipped cream cheese as a topping instead of butter and syrup. The kids loved them too!

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil

DIRECTIONS
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.