Wednesday, February 3, 2010

Whole-Wheat Pancakes

With all of Roudy's health problems lately, we've decided to start eating more healthy. A friend brought us this recipe along with some wheat flour she had just ground and I must say these pancakes were awesome! Roudy said they were the best pancakes he's ever had!

Whole-Wheat Pancakes
2 large eggs, beaten
1 cup milk
1 TBSP packed brown sugar
2 TBSP olive oil
3 tsp. baking powder
1/4 tsp. salt
1 1/2 cups whole wheat flour

1- mix all ingredients in a medium bowl.
2- heat griddle to 375 or a skillet over medium heat.
3- for each pancake, pour slightly less than 1/4 cup batter onto a hot griddle.
4- cook pancakes until bubbly on top and puffed. Turn and cook on other side until golden brown

Tuesday, January 26, 2010

Cinnamon Raisin Bread for the Bread Machine

1 cup water
2 tablespoons butter
3 cups flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon cinnamon
2 1/2 teaspoons yeast
3/4 cup raisins

1-Add all the ingredients in order except the raisins
2-Add raisins in when you hear the "add in" beep.
3- put on "sweet bread" or "fruit and nut" setting.

Wednesday, January 13, 2010

Bowtie Festival

I found this recipe on the internet a long time ago and I've never tried it. I decided to try it today and it smells wonderful!

Combine the following in a slow cooker:
  • 6 boneless, skinless chicken breasts (I used 4 large breasts)
  • 1 jar four cheese alfredo sauce
  • 1 can cream of chicken soup
  • 1 can chicken broth
  • 1 pkg. real bacon pieces
  • 1 pkg. fresh sliced mushrooms (opt.)
  • 1/2 pkg. dry Italian Dressing Mix (I used the whole package)
  • 1 cup swiss cheese, cubed (I used Monteray Jack)
  • 1/4 stick butter, melted
  • salt and pepper
Cook on low 6-7 hours, shredding chicken about 1 hour before it's finished. Serve over cooked bow tie pasta.

**I think I might stir in some roma tomatoes and green onion, too. Yummy!

Wednesday, December 30, 2009

Easy Artichoke Dip

Chop up and mix:

1/2 onion

1 clove garlic

1 14oz can marinated artichokes

8oz cream cheese


1 to 2 tablespoons of ranch dressing mix

1 1/2 cups shredded parmesan cheese

Mix all together and bake in pie plate or smaller pan 350 degrees for 25 min.

Tuesday, November 3, 2009

Raspberry Cream Bars

Step One:
2 cubes butter
1/2 cup sugar
1/2 cup brown sugar
2 cups flour
1 cup oats

*Cream butter and sugar together. Add flour and oats and stir till combined. Mixture will be crumbly. Press 2/3 of dough into bottom of a 9x13 pan.

Step Two:
2 8 oz. packages cream cheese
1 can sweetened condensed milk
2/3 C seedless raspberry jam, softened. (Any flavor would work. I used the last of my huckleberry jam. yum.)

*Combine cream cheese and milk in mixer until smooth and thick. Spread cream cheese mixture on top of dough. Pour/spread jam over cream cheese and crumble the remaining dough on top.

Bake at 350 for 40-45 minutes or until top begins to brown. Cool and cut into bars.

Sunday, November 1, 2009

Busy Day Hamburger Dish

This was my grandmother's recipe. I think she called it "Busy Day" because this is a recipe that she would make the night before and then just put it in the oven on one of her busy days.

Busy Day Hamburger Dish
2 lbs. ground beef
1 lb. curly noodles
2 cans tomato soup
2 cans Italian diced tomatoes
3-4 cups grated cheese (Mozzarella and Cheddar)
Salt and Pepper to taste
1 tsp. Oregano
1 tsp. Parsley flakes
1/2 tsp. Italian seasonings

*Boil noodles. Drain.
*Brown hamburger. Drain. Add tomato soup, Italian tomatoes, Oregano, Parsley, and Italian seasonings.
*Grease 9x13 pan. Put a layer of noodles, a layer of meat mixture, salt and pepper, and then a layer of cheese. Repeat.
*Bake at 350. If it's been in the fridge it will take about 45 minutes. If it hasn't been in the fridge it won't take very long- just long enough for the cheese to melt and heat through.

**Next time I make this, I will put it in two smaller pans and freeze one for another night. I served this with salad and toast and we didn't even eat 1/4 of it!

Friday, October 30, 2009

Homemadelishious Mac & Cheese

I found this recipe in "Family Circle", Oct. 09. It looked so yummy and user friendly that I thought I might be able to pull it off. Hmmmm, so good!!

1 box (1 pound) penne rigate
3/4 pound sharp cheddar cheese, shredded
1/2 pound Guryere cheese, shredded
1/2 cup shredded Asiago or Parmesan cheese
3 T unsalted butter
3 T all-purpose flour
2 cups milk
1/2 t onion powder
1/2 t salt
1/8 t cayenne pepper

Heat over to 350 degrees. Coat a 2-quart broiler-safe baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boil.

Once water boils, add penne. Cook 6 minutes, then drain. In a large bowl, toss together the cheddar, Gruyere and Asiago. Set aside.

Meanwhile, melt butter in medium-size saucepan over medium heat. Whisk in flour until smooth and slightly bubbly. In a thin stream, whisk in milk. Stir in onion powder, salt and cayenne. Bring to a boil over medium-high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture.

In pasta pot, stir together the cooked penne and the cheese sauce. Pour half into prepared baking dish. Sprinkle with a generous cup of the cheese. Spoon remaining penne into dish and top with remaining cheese.

Bake at 350 degrees for 20 minutes. Increase oven temperature to broil and cook 3 minutes, until top is lightly browned. Cool slightly before serving.