Oatmeal Pancake Mix

This is a great tasting pancake mix that can be made ahead of time.

Mix the final result with some buttermilk and an egg and you are ready to go.

Oatmeal Pancake Mix

3 1/2 c. quick rolled oats

3 c. whole wheat flour

2 c. all-purposed flour

3 Tbsp. sugar

3 Tbsp. baking powder

1 Tbsp. salt

1 Tbsp. baking soda

1 c. vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand).

With mixer on slow speed, drizzle the vegetable oil into the bowl slowly while the mixer is running.

Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.

Makes approximately 10 cups of dry mix

To make the pancakes:

Whisk together:

1 1/2 c. pancake mix

1 c. buttermilk

1 egg

The mixture may seem thin at first but the oats will soak up the milk as it stands - for best results, wait 30 minutes, or prepare the batter the night before.

Curry Coconut Chicken Fingers

My husband is not a lover of sweet mixed with savory.  If you are like him these probably wont be your favorite.

However, if you are like me (and my kids) you will think these are delicious.

Curry Coconut Chicken Fingers

Recipe from Our Best Bites

12 chicken tenders

2 egs

1/2 c. flour

1 c. coconut flakes

1 c. panko

1 1/2 tsp. garlic powder

3/4 tsp. table salt

3/4 tsp. curry

1/4 tsp. onion powder

1/8 tsp. cayenne pepper

Chop coconut so it is the same size as the panko.

Combine spices and panko and coconut.

Dredge chicken in flour, then egg, and then panko/coconut mixture.

Place on greased foiled baking sheet and drizzle with olive oil.

Bake at 450 for 20 minutes, or until chicken is cooked through and coating is crisp.

Sweetened Condensed Milk

I end up buying this most of the time at the store - but I still like to have a recipe on hand in case I'm out.

Sweetened Condensed Milk

Recipe from Lyn Denna

1 c. hot water

2 c. sugar

4 c. Instant powdered milk

1/4 c. butter, melted

Blend in blender very well.

Yields equivalent to 2 cans plus 1/2 cup.

Honey-Thyme Butternut Squash

This squash is the same consistency of mashed potatoes, a perfect alternative to your regular roasted vegetable - not to mention the fantastic flavor.

Honey-Thyme Butternut Squash
Recipe modified from Taste of Home

3 c. cubed butternut squash
1 can chicken broth
1/4 c. butter
2 Tbsp. honey
1 tsp. parsley
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme

In a large saucepan, bring broth to a boil.
Add squash, cook and cover for 10-15 minutes, or until squash is tender.
Drain, reserving 1/4 c. liquid.
Mash squash with remaining ingredients.
Add cooking broth to reach desired consistency.

Lasagna

This is a really delicious tasting lasagna that is very easy to make and requires minimal ingredients.  I love it!

Lasagna

1 lb. ground beef

1 c. chopped onion

2 cloves garlic, minced

2 tsp. crushed oregano

2 cans tomato soup

2 cans tomatoes of choice

1 pint cottage cheese

2 c. mozzarella, shredded

6 lasagna noodles

1/4 - 1/2 c. Parmesan cheese

Brown beef and onion; drain fat.

Add garlic, oregano, soup and tomatoes; simmer for 30 minutes.

Meanwhile, cook noodles according to package directions.

Combine cottage cheese and mozzarella in a bowl.

In 9x13" baking dish layer:

3 noodles, 1/2 of meat sauce, cheese mixture, 3 noodles, remaining meat sauce.

Sprinkle with Parmesan cheese.

Bake at 350 for 30 minutes.

Let set for 15 minutes before serving.

**If freezing:

After noodles have cooked and meat sauce has simmered allow ingredients to cool to room temperature.  Assemble in dish and freeze.

Allow to thaw and bake at 350 for 45 minutes

OR

Bake frozen at 350 until middle is hot, about 1 hour 15 minutes.

Maple Glazed Pork Chops

I seriously LOVE pork chops.  This has become my new favorite way to prepare them.

Seriously scrumptious!

Maple Glazed Pork Chops

4-6 pork chops

salt and pepper

1/4 c. butter

2/3 c. apple cider (or juice)

1/3 c. maple syrup

1 c. beef broth

2 tsp. cornstarch

2 Tbsp. cold butter

Season both sides of pork with salt and pepper.

Melt 1/4 c. butter in a saute pan over high heat.

Add pork slices and sear on both sides.

Remove pork from pan and place in 375 degree oven to finish cooking.

Add cider to the pan and cook over high heat, stirring to dissolve concentrated juices.

Add maple syrup and boil to reduce by half.

Combine beef broth and cornstarch.

Add thickened broth to the pan, cook to reduce slightly, and adjust seasoning to taste with salt and pepper.

Finish sauce by adding pieces of cold butter, whisking until smooth.

Remove immediately from heat.

Remove cooked pork (160 degrees) from oven.

Serve maple glaze over chops.

Creamy Italian Crock Pot Chicken

After hearing from 5 different friends that this was there favorite go-to crock pot chicken dinner I decided to give it a go.

Fast, few ingredients, and delicious!

Creamy Italian Crock Pot Chicken

4 chicken breasts
salt and pepper
1 envelope dry Italian salad dressing mix
1/4 cup warm water
8 oz. package cream cheese (at room temperature)
1 can cream of chicken soup

Season chicken with salt and pepper then place in a crock pot.

Combine dressing mix, water, cream cheese and chicken soup in a bowl and whisk together and pour over chicken.
Cook on low for 4 hours (do not overcook).
Shred chicken and return to crock pot, stirring to combine.

We like ours served over brown rice.

Whole Wheat Blender Pancakes

No need to grind your own wheat flour - just pour whole wheat berries into the blender (with liquid).

This is easy with minimal cleanup.

Whole Wheat Blender Pancakes

1 1/2 c. milk

3/4 c. whole wheat kernels

1 Tbsp. butter

1/4 c. corn meal

2 Tbsp. brown sugar

2 eggs

1 Tbsp. baking powder

In a blender, liquefy milk and wheat for 4 minutes.

Add corn meal, brown sugar, eggs and margarine, beat for 30 seconds.

Add baking powder and pulse to combine.

If mixture is too thin, you can add 1-2 Tbsp. flour.

Cook pancakes on a hot griddle.

Egg Salad Sandwiches

Classic recipe that everybody probably already has, but I like to have it in the arsenal for when I'm browsing for ideas!

 

Egg Salad Sandwiches

4 eggs

2 Tbsp. mayo or miracle whip

2 tsp. mustard

salt and pepper to taste

To hardboil eggs: place in a pot and cover with water by 1 or 2 inches.

Put a lid on the pot and bring the water to a boil.

Once boiling, turn off heat and let eggs sit for 10 minutes.

Remove eggs from pot and place in ice cold water until cool enough to handle.

Peel eggs and crush with a fork.

Add remaining ingredients and stir.

Spread on bread.

Optional additions: lettuce, tomato, bacon, etc.