Peanut Butter Pancakes

1 cup pancake mix
2 tablespoons sugar
1 egg
1/3 cup peanut butter
1 can (5 ounces) evaporated milk
1/3 cup water

Honey Butter:
1/4 cup butter, softened
2 tablespoons honey

In a bowl, combine pancake mix and sugar. In a small bowl beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. Combine butter and honey in a small bowl. Serve with the pancakes.

Baked Chicken and noodles

rotini pasta noodles, whole wheat, uncooked
1 teaspoon olive oil
8 mushrooms, medium, fresh
1 celery stalk, medium
1 ounce swiss cheese or use what-ever is on hand
4 fl ounces chicken broth
2 chicken breasts, medium size- I cut mine up into pieces

Cook pasta according to package directions; drain well and toss gently with oil. Wash mushrooms and celery; slice mushrooms and chop celery finely. Preheat oven to 400. Coat a baking dish with cooking spray. Add cooked pasta, mushrooms, celery and diced cheese; mix well and pour in chicken stock. Place chicken on top of noodle mixture. Bake for 30 minutes or until chicken is no longer pink inside. Serve immediately.