I've spoiled my family! They won't eat any of the store-purchased pancake mixes! Here is our favorite mix recipe to keep on hand so everyone can make their own breakfast.
Favorite Pancake or Waffle Mix
16 cups flour
1 cup sugar
1/2 cup baking powder
2 T. salt
2 1/2 cups regular nonfat dry milk
1 cup dried whole eggs
Mix ingredients together and store in air tight container. To make pancakes or waffles, mix:
Pancakes or Waffles
1 cup pancake mix
7/8 cup water
1 T. oil
Do no over-mix. It will be lumpy, and a little runny. Let sit for 5 minutes or so while the griddle or iron heats up; it will thicken up and become less lumpy.
To make Chocolate Chocolate Chip Pancakes or Waffles, add 1/4 cup cocoa mix (such as Stephen's or Honeyville's) and 1/4 cup chocolate chips. You may have to add a little extra water. Bryant made up this recipe one day during Christmas break while Jesse and I were out shopping! I haven't tried it myself, because it was all gone when I got home. But Bryant vouches for it's chocolately goodness! I love serving these with whipped cream and fruit, especially strawberries or raspberries!
Tuesday, January 5, 2010
Almost Hamburger Helper
I love keeping this mix on hand to make a quick dinner for my family. Jaret's favorite is the skillet lasagna!
Almost Hamburger Helper Dry Mix
(Makes enough for 6 recipes)
2 cups regular nonfat dry milk
1 cup cornstarch
1/4 cup beef bouillon powder (like Western Family's powdery granules)
2 T. dried onion
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. black pepper
2 T. dried parsley
1 T. garlic powder
Mix the ingredients together and store in an air tight container. Use mix as a base for the following dinners. Each of the following recipes serves 6.
Chili Mac: combine all ingredients and simmer, covered, 20 minutes or until macaroni is cooked
1 lb. ground beef, browned and drained
2 cups water
1 1/2 cups macaroni noodles (uncooked)
2 cans, 8 oz. each, tomato sauce
1 T. chili powder
1/2 cup Almost Hamburger Helper dry mix
Stroganoff: combine all ingredients except sour cream; simmer, covered, 20 minutes or until noodles are tender; stir in sour cream and serve
1 lb. ground beef, browned and drained
3 cups water
1/2 cup Almost Hamburger Helper dry mix
2 cups uncooked egg noodles
1/2 cup sour cream
Skillet Lasagna: combine all ingredients except cheeses; simmer, covered, for 15 minutes or until noodles are cooked; stir in parmesan; top with mozzarella; turn off heat and cover until cheese melts
1 lb. ground beef, browned and drained
1/2 cup Almost Hamburger Helper dry mix
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. Italian seasoning
2 cups water
2 cans, 8 oz. each, tomato sauce
2 cups bow-tie or penne rigate pasta
1/4 cup shredded parmesan cheese
2 cups shredded mozzarella cheese
Almost Hamburger Helper Dry Mix
(Makes enough for 6 recipes)
2 cups regular nonfat dry milk
1 cup cornstarch
1/4 cup beef bouillon powder (like Western Family's powdery granules)
2 T. dried onion
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. black pepper
2 T. dried parsley
1 T. garlic powder
Mix the ingredients together and store in an air tight container. Use mix as a base for the following dinners. Each of the following recipes serves 6.
Chili Mac: combine all ingredients and simmer, covered, 20 minutes or until macaroni is cooked
1 lb. ground beef, browned and drained
2 cups water
1 1/2 cups macaroni noodles (uncooked)
2 cans, 8 oz. each, tomato sauce
1 T. chili powder
1/2 cup Almost Hamburger Helper dry mix
Stroganoff: combine all ingredients except sour cream; simmer, covered, 20 minutes or until noodles are tender; stir in sour cream and serve
1 lb. ground beef, browned and drained
3 cups water
1/2 cup Almost Hamburger Helper dry mix
2 cups uncooked egg noodles
1/2 cup sour cream
Skillet Lasagna: combine all ingredients except cheeses; simmer, covered, for 15 minutes or until noodles are cooked; stir in parmesan; top with mozzarella; turn off heat and cover until cheese melts
1 lb. ground beef, browned and drained
1/2 cup Almost Hamburger Helper dry mix
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. Italian seasoning
2 cups water
2 cans, 8 oz. each, tomato sauce
2 cups bow-tie or penne rigate pasta
1/4 cup shredded parmesan cheese
2 cups shredded mozzarella cheese
Sunday, January 3, 2010
Chicken Parmesan
This recipe is listed as one of the top 50 recipes from Food Network last year. We made it for our New Year's dinner (along with Teresa's Pizza Factory breadsticks). It was an incredibly delicious meal! We really like the kalamata olives in the sauce--they add a lot of flavor. You might want to make the sauce ahead of time to speed the meal preparation.
Ingredients
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 ½ pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta , cooked al dente
Directions
Coat a sauté pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Preheat the oven to 450 degrees F.
Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
Fruit Swirl Coffee Cake
Bart received this recipe from a coworker after she brought some in for a potluck. He made it for us just the other day. He said it was very easy to make, and we all loved how delicious it was!
1 ½ cups sugar
½ cup shortening
½ cup butter, softened
1 ½ teaspoons baking powder
1 teaspoon vanilla
¼ teaspoon almond extract
4 eggs
3 cups all-purpose flour
1 can cherry pie filling, or other flavor of your choice (Bart used blackberry)
Glaze (below)
Blend sugar, butter, shortening, baking powder, vanilla, almond extract, and eggs on low speed, then beat 3 minutes on high speed. Stir in flour. Spread two-thirds of batter in a 15 x 10-inch jelly roll pan. Spread pie filling over batter. Drop remaining batter by spoonfuls on top of pie filling. Bake 25 to 35 minutes at 350°F. (until top is browned). While warm, drizzle with glaze.
Glaze: Mix 1 cup confectioners’ sugar, 1 to 2 tablespoons milk, and 1 teaspoon vanilla until desired consistency is reached and mixture is smooth.
Chicken Noodle Bake
I made a special anniversary lunch for Mom and Dad last week. Mom requested a creamy chicken noodle casserole, so I found this recipe. This is easy to make, and it really is very yummy.
Ingredients
1 2/3 cups uncooked egg noodles
3 tablespoons butter
1 stalk celery, chopped
1/4 cup chopped onion
2 (10.75 ounce) cans condensed cream of chicken soup
2 cups milk
2 cups shredded sharp Cheddar cheese
1 (16 ounce) can diced carrots, drained (I used fresh diced carrots, that I heated in the microwave rather than canned)
1 (4.5 ounce) can sliced mushrooms
3 cups cooked, cubed chicken or turkey meat (rotisserie or roasted chicken is great in this recipe)
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup dry bread crumbs (I used Ritz cracker crumbs instead)
Directions
1. Bring a large pot of water to a boil. Cook noodles in boiling water for about 8 minutes, or until done. Drain.
2. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch pan with cooking spray.
3. In a saucepan, melt butter over medium heat. Cook celery and onion in butter until tender, stirring frequently. Stir in soup, milk, and cheese. Cook, stirring, until cheese melts.
4. In a large bowl, mix together the noodles, cheese sauce mixture, carrots, mushrooms, chicken, and salt and pepper. Spread mixture evenly into the prepared baking dish. Top with bread crumbs.
5. Bake in preheated oven for 30 minutes, or until hot.
Ingredients
1 2/3 cups uncooked egg noodles
3 tablespoons butter
1 stalk celery, chopped
1/4 cup chopped onion
2 (10.75 ounce) cans condensed cream of chicken soup
2 cups milk
2 cups shredded sharp Cheddar cheese
1 (16 ounce) can diced carrots, drained (I used fresh diced carrots, that I heated in the microwave rather than canned)
1 (4.5 ounce) can sliced mushrooms
3 cups cooked, cubed chicken or turkey meat (rotisserie or roasted chicken is great in this recipe)
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup dry bread crumbs (I used Ritz cracker crumbs instead)
Directions
1. Bring a large pot of water to a boil. Cook noodles in boiling water for about 8 minutes, or until done. Drain.
2. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch pan with cooking spray.
3. In a saucepan, melt butter over medium heat. Cook celery and onion in butter until tender, stirring frequently. Stir in soup, milk, and cheese. Cook, stirring, until cheese melts.
4. In a large bowl, mix together the noodles, cheese sauce mixture, carrots, mushrooms, chicken, and salt and pepper. Spread mixture evenly into the prepared baking dish. Top with bread crumbs.
5. Bake in preheated oven for 30 minutes, or until hot.
Friday, January 1, 2010
Key Lime White Chocolate Pie
Our dessert for last night's dinner was this recipe that has an interesting history. Quite a few years ago I was looking through an old Taste of Home magazine when I noticed someone had written in asking for a recipe with this title. I thought it sounded great, so I mustered the courage to write a letter and ask if she had gotten any good recipes from her request. This is what she sent back. So, courtesy of Deborah Sanders of Camilla, Georgia via June Caouette of Glastonbury, Connecticut I now share the recipe with you. The first time I made it I didn’t get the chocolate mixed in well enough before it started to harden in the cold ingredients. So we came across a few chunks of chocolate, which weren’t terrible, but ideally I think it is supposed to be totally smooth. This time I made sure the ingredients were close to the same temperature (room temperature). Bryce poured in the chocolate while I manned the beaters. It turned out very smooth, with no chocolate chunks.
1 (8 oz) pkg. cream cheese, softened
3 Tbsp. sugar
1 (6 oz) pkg. white baking chocolate or white chocolate morsels, melted
1 cup sour cream
1/3 cup Key Lime Juice
2 cups whipped topping, thawed
1 (8 oz) graham cracker pie crust (I made one from scratch and actually used my 9.5" pie pan.)
Beat cream cheese and sugar in a bowl until blended. Pour in chocolate while beating the cream cheese mixture. Beat in the sour cream and lime juice, blending well. Fold in whipped topping. Spoon mixture into pie crust and spread evenly. Refrigerate until set, about 2 hours.
1 (8 oz) pkg. cream cheese, softened
3 Tbsp. sugar
1 (6 oz) pkg. white baking chocolate or white chocolate morsels, melted
1 cup sour cream
1/3 cup Key Lime Juice
2 cups whipped topping, thawed
1 (8 oz) graham cracker pie crust (I made one from scratch and actually used my 9.5" pie pan.)
Beat cream cheese and sugar in a bowl until blended. Pour in chocolate while beating the cream cheese mixture. Beat in the sour cream and lime juice, blending well. Fold in whipped topping. Spoon mixture into pie crust and spread evenly. Refrigerate until set, about 2 hours.
Sister Povey's Cheese Ball
Happy New Year, everyone!!! I thought I'd try to be the first post of the new year. We had a finger food, appetizer meal last night. Paige requested this cheese ball recipe because I usually serve it as more of a cheese spread without the nuts. This year I couldn't find the Roka Bleu Cheese, so I had to do a substitution. I also realized in the middle of the night that I had forgotten the Worcestershire Sauce. The cheese ball still tasted yummy.
12 oz. cream cheese
1 5-oz. jar Kraft Roka Bleu Cheese (I used a scant 1/2 cup bleu cheese crumbled and smashed with fork to make it as fine as possible)
2 5-oz. jars Kraft Old English Cheese
2 Tbsp. dry minced onion
1 tsp. Worcestershire sauce
1 Tbsp. dry parsley
chopped walnuts (optional)
Mix together the first three ingredients with beaters until they are well blended. Add the next three ingredients. Cover and chill overnight. Shape into balls and roll into chopped nuts. (This isn't always the easiest thing to do, so one possibility, if you are giving this as a gift for the holiday season, is to spoon it into a cute little bowl and sprinkle nuts on top and place it on a plate with crackers surrounding the bowl. We did this a few years ago and everyone was so happy to get something that wasn't sweet.)
12 oz. cream cheese
1 5-oz. jar Kraft Roka Bleu Cheese (I used a scant 1/2 cup bleu cheese crumbled and smashed with fork to make it as fine as possible)
2 5-oz. jars Kraft Old English Cheese
2 Tbsp. dry minced onion
1 tsp. Worcestershire sauce
1 Tbsp. dry parsley
chopped walnuts (optional)
Mix together the first three ingredients with beaters until they are well blended. Add the next three ingredients. Cover and chill overnight. Shape into balls and roll into chopped nuts. (This isn't always the easiest thing to do, so one possibility, if you are giving this as a gift for the holiday season, is to spoon it into a cute little bowl and sprinkle nuts on top and place it on a plate with crackers surrounding the bowl. We did this a few years ago and everyone was so happy to get something that wasn't sweet.)
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