Pancake Mix Recipe

Making pancakes from scratch is a pain, but they are SOO much better than a mix. My sister in law gave me a REALLY good recipe that today I put in baggies and made into a mix that I can use later. Here is the recipe:

1 1/4 cup flour

1 TBS baking powder

1 TBS sugar

1/2 tsp salt

2 TBS powdered milk

I put all of that in a baggie and then wrote on the front of it

ADD and MIX

1 egg

1 cup water

2 TBS oil. 

If you are making this not as a mix, but just to eat right away, you can use a cup of milk instead of the 2TBS powdered milk and 1 cup water.  I just like the idea of using the powdered milk because I have alot of it in food storage that I need to use.  This recipe makes enough for our family of 2 adults and 2 children. 

What has my man been cooking me lately?

Apricot salsa- ingredients all from our garden. Apricots, red onion, green onion, cilantro, jalapeno.










Salad- lettuce, walnuts, and apricots from our garden with homemade poppyseed dressing. Yummy.

Lemon Curd Recipe

Ingredients

• 3 eggs
• 1 cup sugar
• 1/2 cup fresh lemon juice
• 1/4 cup butter or margarine, melted
• 1 tablespoon grated lemon peel

Directions

1. In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened.

TIPS: I didn't use a double boiler, just a heavy pan. I just stirred constantly on low.  This was SOO good. You can use it for pie filling, a RICH pudding, on cookies, on scones. 

Baked Oatmeal Recipe

• This was a great breakfast recipe.  You can make it the night before and then bake it the next morning.  I used whole oats and subbed applesauce for the vegetable oil and cut the white sugar to 1/2 cup to make it a little healthier. It was still really good! Quinn kept calling it cake.  We tried it three ways: plain, with butter on top, and with milk poured over it.  I preferred the butter. We ate it warm, but I read it was good cold too.  
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• 1/2 cup vegetable oil
• 3/4 cup white sugar
• 2 eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 3 cups quick cooking oats
• 1/2 cup raisins
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon

Directions

1. Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.
2. The next morning, preheat oven to 350 degrees F (175 degrees C).
3. Bake in preheated oven until firm, about 35 minutes. Serve hot.

Nutritional Information 

Amount Per Serving  Calories: 378 | Total Fat: 17.8g | Cholesterol: 55mg

Slow Cooker Chicken & Dumplings

• This was really yummy and so EASY!
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• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

***I added a bag of frozen mixed vegetables. Also in the reviews for this recipe alot of people said they had to cook the biscuits for an hour and a half. I guess my crockpot is pretty hot, because I only had to do the 30 minutes.  

The Most Fattening Bean Dip in the World

3 cans refried beans
2- 8oz cream cheese
1 pkg shredded chedder cheese
1 pkg mozzarella cheese
1 16 oz sour cream
1 large jar salsa
Put it in your crock pot till it melts.


Thurm had this at a work party when we first got married and got the recipe.  Its DELICIOUS, but makes a HUGE crock pot full.  We made it once and forgot about it until yesterday. I cut it down into a third of this recipe and we still have most of it left in our fridge. And thats all we ate for dinner.

Recipes

Tom Kha Gai Soup (Chicken and Coconut Soup)

2 inch piece fresh galangal (substitute ginger)
2 cups coconut milk (1 can)
1 cup chicken stock
3 chicken breast fillets, cut into thin strips
1-2 tsp finely chopped red chillies
1 TBS fish sauce
1 tsp brown sugar
1/4 cup fresh cilantro

1. Peel and mince ginger. Combine coconut milk, ginger, and stock in medium pan. Bring to boil and simmer over slow heat for 10 minutes.
2. Add chicken strips and chillies to pan, simmer for 8 minutes.
3. Stir in fish sauce and brown sugar. Just before serving stir in cilantro.



Stir-Fried Chicken with Lemon grass, ginger and chili

2 TBS oil
2 brown onions, roughly chopped
4 garlic cloves finely chopped
2 inch fresh ginger finely grated
3 stems lemon grass (white part only) very finely sliced
2-3 tsps chopped green chillies
1 lb chicken breast thinly sliced
1 TBS fish sauce
2 tsps sugar
cilantro to garish.

1. Heat oil in wok, add onion, garlic, ginger, lemon grass and chillies. Stir for 3-5 minutes over medium heat until mixture is lightly golden.  Don't burn or it will be bitter.
2. Increase heat, add chicken slices.  Sprinkle sugar over chicken and cook 5 minutes tossing regularly until just cooked.
3. Add fish sauce, cook for another 2 minutes. Service with steamed rice.

Wheat Blender Pancakes/Waffles

These are my mother-in-law's pancakes and they are so awesome and fairly healthy. You use wheat right out of your food storage bucket. The trick is to make sure you blend the wheat really good or it ends up a little gritty.  I got a sweet KitchenAid blender from my brother for Christmas so it had no problems blending it. The batter was actually steaming after 4-5 minutes.  It says in the instruction manual I can make soup in the blender without even cooking it afterward.

Wheat Blender Pancakes

1 c. milk
1 c. wheat
Blend on high for 4-5 minutes.

Mix in rest of ingredients:
2 eggs
2 TBS sugar
1/4 c. oil
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder

Then just cook on griddle or waffle maker.

Asian Recipies

We made some Asian food for some friends the other day and she asked for the recipes. So here they are. Sorry they are very "free-style" but I never measure things.

Lettuce Wraps

3TB oil

1 lb small diced meat (I always use chicken)

1 can water chestnuts, diced

1 bunch green onions, diced

Optional veggies-green pepper, carrot, onion, mushrooms

1 head lettuce

5 TBS stir fry sauce (I have to use House of Tsang--so good!!!)

Heat oil in wok, brown meat, add stir fry sauce and cook till meat is done.

Add a little water and simmer for a few minutes.

Add veggies- just cook them till they are heated through.

Serve a few spoonfuls in a lettuce leaf with peanut sauce.

**Key is to dice everything really small. And I always just use whatever veggies I have. And I usually use way more stir fry sauce than it calls for. I like it saucy.

Peanut Sauce

1/2 c peanut butter

1/2 c water

1/4 c sugar

1 tsp pepper flakes

1/2 tsp chopped ginger

1/2 tsp garlic

Bring boil, let simmer 3 mins.

***I almost always just use the first three ingredients***

Teriyaki Stir Fry

**warning- I never measure anything, so just throw in whatever amounts you have***

Chicken

Veggies-broccoli, onion, celery, carrot, whatever else you want to use.

Stir fry the chicken in some oil and water. Add veggies, steam fry them till tender crisp. Pour sauce over top, stir and serve.

Sauce:

1/3 Soy Sauce

1/3 Water

1/3 Sugar

I'm guessing on those measurements because I have no idea. It's different every time. Just taste it.

Bring to boil, thicken with corn starch.

Curry (Red, Yellow & Green)

***I'd follow the directions on your curry paste, they are all a bit different. But this is the gist.

1 can Coconut milk

Curry paste to taste

2 breasts chicken chunked

2 potato diced

2 carrots sliced

Simmer till potatoes are soft.

Surprisingly Good Wheat Bread

Found this recipe on a ZOOM box. I bought Zoom a long time ago (sort of like creamed wheat, but gross) and needed to get rid of it. It's just cracked wheat, but you find it in the cereal isle. Took it out of the cupboard and saw a honey wheat bread recipe on the side. Its really good.

2 TBS oil
2 TBS honey
1 1/4 cups warm water
2 tsp active dry yeast
3/4 c zoom (or cracked wheat)
1/2 c whole wheat flour
1 tsp salt
2-3 cups flour

Blend oil, honey, water in mixer. Sprinkle yeast, let raise 3 mins. Stir in zoom, wheat flour, and salt. Mix. Stir in 1 1/4 c flour and mix for 1 minute. Add enough remaining flour to make an easy to handle dough. Cover with cloth, let raise till double. Punch down. Shape into loaf. Let raise again till double. Bake 375 for 35-45 mins.

Rosemary Bread

This bread is DELICIOUS! Think along the lines of the bread Macaroni Grill serves.

1 c warm water
1 1/2 tsp dry yeast

Combine and let froth.
Add the rest of the ingredients and mix.

3 TBS olive oil
1 1/2 tsp sugar
1 1/2 tsp salt
1/4 tsp Italian seasoning
1/4 tsp ground black pepper
1 TBS dried rosemary
2 1/2 c flour

Let rise 1 hour or doubled. Punch down, form loaf, let rise again 1 hour. Bake @ 375 for 30 mins. Awesome dipped in olive oil or balsamic vinegar.

Gnocchi

INGREDIENTS
6 russet potatoes
1 cup all-purpose flour
1 egg, lightly beaten
1 tablespoon olive oil
1 pinch salt

DIRECTIONS
Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Season with salt, then mash potatoes with fork, masher, or in ricer. Place in large bowl, and stir in egg and olive oil. Knead in enough flour to make a soft dough.
On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Serve with pasta sauce.

I'm not really a gnocchi connoisseur, but as far as I could tell, this is a good recipe. I used a butter sage sauce on top.

Vegetable Barley Soup

This is seriously delicious soup. I added mushrooms, just because I had some that were going bad.

INGREDIENTS:
2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced
tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo
beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black
pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire
sauce
DIRECTIONS:
1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.
Nutrition Info (per serving)
Calories 209 (7% from fat) | Protein 7.8g | Fat 1.8g (sat 0.2g) | Carbohydrate 41.1g | Fiber 9.2g | Cholesterol 0mg | Iron 4mg | Sodium 1016mg | Calcium 81mg

Chocolate Chip Pie (Think gooey chocolate chip cookies in the form of pie. YUM)

1 unbaked 9-inch pie shell-deep dish
2 large eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup semi-sweet chocolate chips
1 cup chopped nuts (yuck, I never use nuts in desserts)

Preheat oven to 325

Beat eggs in mixer till foamy. Beat in flour and sugars. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife comes out clean. Cool on wire rack. Serve with whipped cream or ice cream. Delish :)

Oven Fries

1 1/4 pounds potatoes, peeled and cut into 1/2 inch strips
3/4 tsp salt
1/2 tsp sugar
4 tsp oil
1 tsp paprika

1. Preheat oven to 450, spray baking sheet with nonstick spray.
2. In bowl, combine potatos, salt, sugar, and cold water to cover. Soak 15 minutes, drain, blot dry.
3. In another bowl, toss potatoes with oil and paprika. Place in a single layer on baking sheet. Bake, turning potatoes over as they brown, until cooked through and crisp, about 45 mintutes. Sprinkle with remaining salt.

3 points per 1/4 of potatoes

I didn't use the oil or the paprika. The salt/sugar solution draws out some the potatoes water so they brown, not steam in the oven.

Moo Shu Chicken

4 TBS soy sauce
4 garlic cloves, minced
3/4 pounds skinless, boneless chicken breasts, cut into 2-inch stops
1 tsp minced peeled fresh ginger
2 cups shredded Napa cabbage
2 cups shredded bok choy (Chinese cabbage)
1 carrot, shredded
1/2 cup canned straw mushrooms, rinsed, drained and thinly sliced
1/2 cup canned bamboo shoots, rinsed, drained and thinly sliced
1/4 tsp hot chili oil
8 Whole-Wheat Moo Shu Pancakes (below)
4 tsp hoisin sauce

1. To prepare the marinade, in a gallon-sized ziplock bag, combine 2 TBS of soy and half of the garlic; add the chicken. Seal the bag, squeezing out the air, turn to coat chicken. Refrigerate, turning bag occasionally, 1 hour. Drain and discard marinade.
2. In small bowl, combine remaining 2 TBS soy and remaining garlic, with ginger. Set aside.
3. Spray wok with nonstick spray, heat. Saute chicken till cooked through; 2-3 minutes. Set aside.
4. In wok, combine cabbage, bok choy, carrot, mushrooms, bamboo shoots; cook, stirring frequently, until the cabbage and boy choy begin to wilt, 4-5 minutes. Add the chicken, soy sauce mixture and the hot chili oil; toss to combine.
5. Serve on pancakes spread with hoisin sauce. Top with chicken mixture and roll up.

4 points per 1 pancake with 3/4 cup filling.

Whole-Wheat Moo Shu Pancakes

1/2 cup whole-wheat flour
1/2 cup white flour
5 TBS water

1. In a medium bowl, combine ingredients until smooth dough forms. If dry, add few drops of water at a time. Divide into 8 pieces.
2. Roll each dough ball into a 6 inch circle.
3. Heat non-stick skillet. One at a time, cook pancakes, turning every 10 seconds till light brown spots appear on both sides, 30-40 seconds. Wrap in foil to keep warm.

1 point per 1 pancake

The pancakes are not fantastic. I would try to find some sort of substitute at an Asian store next time. I never follow recipes exactly, so we used regular cabbage, no hot chili oil, regular mushrooms, etc. It still turned out really good. But you definitely have to have the hoisin sauce.

Sourdough White Bread

Starter

3/4 cup flour
3/4 cup lukewarm water
1 envelope active dry yeast (about 1 TBS + 1 tsp)

Bread
1 1/2 cups flour
2 tsp salt (this seems like too much, next time I'm going to use a little less)

1. To prepare starter, in a glass bowl, combine the flour and water, sprinkle with yeast. Cover and let stand at room temp for 2 days. The starter should be bubbling and have a grapefruit-like odor.
2. To prepare the bread, mix flour and salt. With mixer running, slowly add starter until the dough just forms a ball (the dough is pretty sticky). Knead the dough until smooth.
3. Cover and let raise till doubles, about 1 hour.
4. Punch down dough, form loaf, spray baking sheet with nonstick spray. Cover and let raise till doubles, about 1 hour.
5. Preheat oven to 400 degrees. Place a pan of boiling water on the lowest over rack. With knife, slash top of loaf. Bake about 20 minutes, reduce teh oven to 350 degrees. Bake untill the bread is well-browned and sounds hollow when tapped on the bottom, about 20-30 mintues longer. Remove and cool.

1 point per 1/12th of loaf. I've looked for a good bread recipe and this one is awesome. I think it has more to do with how you bake it. Yum.

Hummus

1 (15-ounce)can chickpeas, rinsed & drained
1/2 cup plain fat-free yogurt
2 TBS fresh lemon juice
3 garlic cloves, crushed
2 tsp olive oil
1 TBS water (don't use this, its too watery if you do)
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp fresh ground pepper

Just puree in food processor. Thurm loves this.
2 points per 1/4 cup.