Who-Needs-a-Mix Pancakes

Who doesn't like pancakes for breakfast? If only they were less calories and carbs, but occasionally they are worth the splurge.

We've never been a family to turn to pancake mixes so we keep our eyes out for tasty recipes. We found this one and adapted it to our taste. I especially like the crunchy version listed below!

Pancakes

This recipe makes a big batch of pancakes -- probably around 20. If you need less, simply cut this recipe in half. And, if you make more than you need you can store the batter in the fridge until the next morning. Leftover pancakes can be gently reheated in the microwave.

4 cups flour (we used white, but you can use all whole wheat or a combo)
1/4 cup baking powder
2 teaspoons salt
3-6 tablespoons sugar (we used 6 tablespoons)
3 1/2 cups milk (or buttermilk)
4 eggs, beaten
1/4 - 1/2 cup butter, melted (we used 1/2 cup)

Place flour, baking powder, salt and sugar in large bowl and mix.

Combine milk and beaten eggs and pour over dry mixture. Add melted butter and mix. Do not overmix. It's okay if there are still a few small lumps in the batter.

Let batter sit at least 15 minutes and then heat pan. Oil or spray with butter/oil spray.

Using a ladle or 1/4 cup measure, spoon out batter and cook pancakes on one side until bubbles pop. Turn over and cook them a bit longer (less than a minute), til golden and cooked through.

My Crunchy Version -- Only two more ingredients needed!
1 tablespoon or so of crumbled granola or go lean crunch cereal per pancake
sprinkle of cinnamon

After putting pancake batter in the pan, quickly sprinkle granola on top of the pancakes and then sprinkle with cinnamon. Cook as usual.

And, whatever version you like, don't forget the real maple syrup!!

Cornflake Crusted Oven Fried Chicken

When Matt first went off to college this past fall I was determined to fix him wonderful new meals on the weekends he came home. Matt loves meals that are high in protein so this recipe seemed like a winner. When I found the recipe, it was actually for pan fried chicken but I wanted something a bit lighter, so I adapted it. It turned out great! (And this chicken is good cold too!) I totally love the crispiness of the corn flake crust when baked in the oven. I make a big pan full and it's gone in no time.

Cornflake Crusted Chicken

6-8 pieces chicken breast
2-3 cups (or more) buttermilk to cover chicken
3-4 cups crushed cornflakes w/ cayenne, salt and pepper
1-2 tablespoons olive oil
Olive oil spray

Pound chicken breasts in a freezer ziplock style bag or between two sheets of wax paper until around 1/2 inch thickness.

Soak chicken in buttermilk at least one hour to overnight.

Preheat oven to 400 degrees and prepare large baking dish, coating with olive oil.

A minute or two before serving combine crushed cornflakes with spices and the olive oil in a shallow bowl. Stir well.

Remove chicken from buttermilk and dredge in cornflake mixture. Place in prepared pan (don't worry about placing chicken very closely together), spray with olive oil spray and bake 25 to 30 minutes until golden brown.

Dad's Hamburger Veggie Soup

When I was growing up, my Dad was the one who prepared our family meals, and his hamburger soup was a food I always craved. I remember being in high school and napping on Sunday afternoons and waking to the comforting smell of soup on the stove.

This is one of those delicious soups that you can pull together and be ready to serve in not much more than an hour. You can easily change it up by adding different veggies like green beans, corn, zucchini or potatoes.

Dad's Hamburger Veggie Soup

1 onion, chopped

1-2 cups chopped carrot

1/2 to 1 lb. ground beef

Salt, pepper, onion powder, garlic powder, and oregano to taste

1/4 teaspoon or more cayenne

1/2 medium head cabbage, cut in thirds and sliced thinly

3 or more cloves garlic, minced

2 14.5 oz. cans diced tomatoes

4-5 cups beef broth

1-2 15.5 oz. can/s cannellini (white kidney) beans, preferably organic, undrained

Balsamic vinegar, lemon juice or red wine -- add a tablespoon or more if desired

Using a large soup pot, cook ground beef with onion, carrots and seasonings til browned and veggies are tender. Drain/spoon out excess fat. Add sliced cabbage and cook until tender. For last minute, add minced garlic and saute.

Taste for seasonings. (Soup should be very well seasoned before adding more ingredients.) Then, add canned tomatoes, broth and beans and bring to a simmer.

Simmer at least 30 to 40 minutes (can simmer much longer if desired). Make sure veggies are very tender and taste again for seasonings before serving.

To "brighten" the flavor, add balsamic vinegar, lemon juice or red wine if desired before serving.

Serve with sour cream, crusty bread and a salad.

Pumpkin Pie Redux

Thursday I had lunch with some friends from Sunday school. I sat next to Gail and she mentioned that she still wanted my recipe for the pumpkin pie I made at Thanksgiving, and then again at Christmas. I first tried the pie at my friend, Jill's house and it was so delicious I had to make it for the holidays. Our family ate the entire pie the first night! So, Gail, this recipe is for you. Hope you and your family enjoy it as much as we did.

TURTLE PUMPKIN PIE

Crust
2 cups graham cracker crumbs (I used cinnamon grahams)
5 tablespoons butter, melted
1/3 cup light brown sugar

Filling

1/4 cup caramel ice cream topping
1/2 cup pecan pieces
1 cup cold milk
2 pkg. (4 serving size) Jello vanilla instant pudding
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
8 oz tub Cool Whip, divided

Topping
2 tablespoons caramel ice cream topping
2 tablespoons pecan pieces

1) Mix graham cracker crust ingredients together. Press firmly onto bottom and up sides of pie pan of desired size. If in a silver pan, bake 8-10 minutes at 350, and if in dark pan bake 8-10 minutes at 300. Bake til just lightly browned.

2) While crust is baking, beat milk, dry pudding mixes, pumpkin and spices until blended. Fold in 1 1/2 cups Cool Whip (half the container).

3) When crust is slightly cool, pour 1/4 cup caramel topping into crust and sprinkle with 1/2 cup pecans.

4) Add filling to pie. Refrigerate at least one hour. Top with remaining whipped topping (I like to pipe on from the snipped off tip of a ziplock style bag) and drizzle with caramel. Then sprinkle with remaining pecans.

5) Store in fridge.

Note: The last time I made this pie, rather than using the remaining 1/2 container of Cool Whip for topping, I made my own whipped cream, piped it on and then followed with caramel topping and pecans as noted above. See whipped cream recipe below.

Maple Whipped Cream
1 cup heavy whipping cream
1/4 cup confectioners sugar
1 tablespoon maple syrup

Using mixer (preferably with whisk attachment and chilled bowl) beat together whipped cream and confectioners sugar until peaks form. Add maple syrup and beat. You want it thick enough that it holds its shape well but don't beat it so long that it turns into butter.