This was in our local paper last nite, and I tore out the recipe. Rotini Guacamole Pasta Salad 2 1/2 cups whole-wheat rotini pasta 1 avocado, peeled and pitted 1/2 cup fat-free or light sour cream 2 tbsp seeded and chopped jalapeno pepper 1 tbsp lime juice 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp salt and pepper 1 clove garlic, minced 1 cup black beans, drained and rinsed 1 cup corn kernels, thawed 1 cup seeded, chopped tomato 1 cup chopped red pepper 1/2 cup thinly sliced green onion 1/2 cup shredded cheddar cheese Cook rotini. Drain and rinse under cold running water until cool. Drain well and set aside. Mash avocado with a fork until smooth. Blend avocado with sour cream, jalapeno, lime juice, chili powder, cumin, salt pepper and garlic until well combined. Taste and adjust seasonings as needed. Toss rotini with beans, corn, tomato, red pepper and avocado mixture until coated evenly. Sprinkle with green onions and cheese before serving. TIP: If making ahead, prepare salad mixture and all of the dressing except the avocado. For brightest colour, add ovocado to dressing at the last minute and toss just before serving. To thaw the frozen corn, place the kernels in the colander before draining the hot pasta.

Soft Chicken Tacos with the Works (Fine Cooking) This is a great way to use up leftover chicken. 2 large ripe avocados, pitted 2 limes, 1 juiced and 1 cut into wedges 1-1/2 tsp. kosher salt; more as needed 1/4 tsp. freshly ground black pepper; more as needed 2 Tbs. extra-virgin olive oil 1 small yellow onion, finely diced 1 tsp. chili powder Scant 1/8 tsp. ground cinnamon 1 14-1/2oz. can petite-diced tomatoes, drained 1 medium chipotle chile, finely diced, plus 1 to 2 Tbs. adobo sauce (from a can of chipotles en adobo) 2-1/2 to 3 cups leftover roast chicken, shredded or cut into thin strips 12 small flour tortillas, warmed 6 oz. queso fresco or feta, crumbled (1-1/3 cups) 3 cups thinly sliced red cabbage (about 6 oz.) 2/3 cup fresh cilantro leaves, washed and patted dry Mash the avocados with the lime juice in a medium bowl. Season with about 1 tsp. of the salt and the pepper, or to taste. Set a large, heavy-based skillet over medium heat. Add the oil and onion, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring, until softened and translucent, about 6 minutes. Add the chili powder and cinnamon and cook, stirring, for 30 seconds. Add the tomatoes, chipotle, and adobo sauce and cook, stirring, for 5 minutes, mashing the tomatoes with a wooden spoon. Stir in the chicken, cover, reduce the heat to low, and cook until the chicken heats through, about 10 minutes. Taste, and season with salt and pepper if needed. Let diners assemble their own tacos by spreading the warm tortillas with the avocado and then topping with the chicken, cheese, cabbage, cilantro, and a squeeze of juice from the lime wedges.

I have 3 cans of pumpkin I need to use. Wish I had overnight company coming so I could make this. PUMPKIN PIE BAKED FRENCH TOAST (PaulaA@Mimi�s) 8 oz. sliced French bread 8 large eggs 1 1/2 cups milk (I used part milk and part cream) 1 cup pumpkin 1/2 cup packed brown sugar 1/2 tsp. cinnamon 2Tbls. sugar 1/2 tsp cinnamon 8 Tblsp. butter, cubed, Cold Preheat oven to 350 and spray a 9x13 pan with Pam Put sliced bread into pan. Beat eggs with milk in a large bowl. Add pumpkin, brown sugar, cinnamon. Whisk to combine, then pour over bread. With a large spoon, press bread into the milk/egg mixture to cover. Sprinkle 2 T sugar mixed with the 1/2 tsp cinnamon and dot with butter. Bake 30-40 minutes. Let set for 10 mi

Now don't these look good? Cinnamon Roll Pancakes CINNAMON FILLING: 4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling) 1/4 cup + 2 tablespoons packed light brown sugar 1/2 tablespoon ground cinnamon CREAM CHEESE GLAZE: 4 tablespoons (1/2 stick) unsalted butter 2-ounces cream cheese, at room temperature 3/4 cup powdered sugar 1/2 teaspoon vanilla extract PANCAKES: 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 large egg, lightly beaten 1 tablespoon canola or vegetable oil Directions: Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below). Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes. Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine). Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze. Here is a link that might be useful: Cinnamon Roll Pancakes