Blender Wheat Pancakes

To continue with the class on using your wheat. Here is another recipe that is good.

Blender Wheat Pancakes
http://www.everydayfoodstorage.net/
1 cup milk
1 cup whole wheat kernels. ( I used winter white wheat, not red)
2 eggs
2 tsp baking powder
1 1/2 tsp salt
2 TB oil
2 TB honey or sugar

Add milk and wheat kernels into the blender. Blend for 4-5 minutes until smooth. Add eggs, oil, baking powder, salt, and honey or sugar. Blend on low for about 1 minute. Cook on griddle. Enjoy!


OR from the gal Sue who taught the class, this is her recipe. I need to try this one and see the difference.


Blender Wheat Pancakes
1 1/2 cups milk
1 cup raw wheat kernels
*Blend in blender on high speed for about 4 minutes.

Add:
2 eggs
2 TB brown sugar
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
*Blend for another minute. Optional. Let batter sit for a few minutes for wheat to absorb liquid. Blend again quickly. Cook pancakes on griddle.

Crepes

This is a recipe for Crepes that I learned at a class at church on "Using Wheat"

It tastes just like regular crepes. It is FANTASTIC!

Place in a blender and blend at highest speed for 3-5 minutes:
1 cup milk
1/2 cup WHOLE kernal wheat (I use winter white wheat verses red) You could also use Kamut, or oat groats

Add these ingredients and blend briefly:
1 TB melted butter
1 TB sugar
1/4 tsp salt

Add and continue blending for about 2 minutes:
2 eggs

Pour 1/4 cup into griddle for each Crepe. Cook for about 2 minutes on first side and then flip and cook for another 30 seconds.

You will be amazed.

**My mom used to fill crepes with honey sweetened cottage cheese and then folds them over and places a dallop of sour cream on top with strawberries.

How do you guys eat your Crepes??

Sweet & Sour Sauce for Chicken

**This is a sweet & sour sauce my mom made growing up that everyone loved. It was used with a breaded chicken that was cooked in the oven. I used it with meatballs, so I revamped it a little to use with meatballs. It seemed too sweet without being baked in oven with the chicken. I am going to give 2 recipes. One is my moms original, and another is this recipe re-vamped **

Moms Original Sweet & Sour

1 cup pineapple juice

1/4 cup ketchup

1 tsp salt

1 1/2 cups sugar

1/8 cup vinegar

Mix all ingredients together and pour over chicken .... see below

Chicken

1/2 cup flour

1/2 cup corn starch

1 tsp garlic salt

2-3 eggs

Chicken drumsticks and wings

In a bowl, place eggs and beat well. In a large baggie, mix together the flour, cornstarch and garlic salt.

Dip the chicken in the egg mixture, then shake the chicken in the flour mixture. Lay out on a jelly roll pan. Pour the sweet n sour mixture over the chicken. Bake at 350" for 45-60 minutes.

**Sweet & Sour sauce re-vamped*****

1 1/4 cup pineapple juice

3 TB vinegar

3/4 cup sugar

1/3 cup brown sugar

1 1/2 TB soy sauce

1/2 tsp salt

1/8 cup ketchup

3TB flour

Add all ingredients in a saucepan and whisk until thickened. Serve over rice with meatballs or chicken.

Peanut Butter Cookies

**This recipe came from either my friend Rachel or Erin....Cant remember. :( The thing I do know for sure is that they are good!**

Peanut Butter Cookies

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 cup peanut butter
2 cups quick oats
1 ¼ cup flour
1 tsp baking soda
1 tsp baking powder
¼ tsp salt

Cream together butter, sugar and brown sugar. Add eggs, vanilla, and peanut butter. Mix until it is all incorporated.

In a separate bowl add oats, flour, baking soda, baking powder and salt. Mix together in bowl.

Slowly mix in to creamed mixture.

Drop by spoonfuls onto baking sheet.

Bake 350 degrees for 12-15 minutes.

French Dip Sandwiches tonight!

We're having these YUMMY sandwiches tonight! (originally posted here in March 2011)

Love that I can get the roast in the crock pot in the morning & have dinner done. It's busy-busy around here as the school year is ending. Prepare-ahead meals are a must for our little family right now.

French Dip Sandwiches with Au Jus

Enjoy!!

Sorry! I've been slacking!

It's been busy around here lately and I've been slacking off on the blog! Sorry about that!

We've been going back to our family favorites - our "go to" meals. Like breakfast for dinner, tacos & burritos, or favorite casseroles.

What are your family favorites? Your "go to" meals?

I'll be back soon with some yummy new recipes!

Thanks -

Here are some links to some of our "go to" meal ideas:

Breakfast ideas

Tacos & burritos

Favorite casseroles: here and here and here

Chocolate Chip Croissants

Y.U.M.


Warm & gooey, buttery & flaky - these are truly dangerous! And SUPER easy!

Whipped some up for the kids as they came home from school. We liked them so much, I made some more after dinner. They were gone in a flash!

Enjoy!!




Chocolate Chip Croissants

1 pkg (8 count) refrigerated ready-to-bake crescent rolls
Chocolate chips
Clear sugar sprinkles, if desired

• Preheat oven to 375*F. Line baking sheet with parchment paper or spray with cooking spray.




• Open & unroll all 8 crescent rolls. Place 10-15 chocolate chips on the widest part of the dough triangle. Carefully roll up crescent roll, rolling from widest part to tip. (see picture above)




• You can sprinkle these with candied sugar before baking, if desired. There's no taste difference, but they're pretty. :)

• Place about 2 inches apart on baking sheet.




• Bake 12-14 minutes, until golden brown.




• Let sit on baking sheet for 1-2 minutes after baking to allow the chocolate to fully melt.




• Serve warm.
  

Tortellini Spinach Bake in Creamy Lemon Sauce (by Our Best Bites)

Made this recipe last night - found it on www.ourbestbites.com - LOVED it!!

I changed a couple of things just because I didn't have exactly what they called for, but I doubt they made a difference in the taste. Delicious!!

I think you could use the sauce from this recipe over any pasta, not just tortellini. It would be great over angel hair (vermicelli) or rotini as a side dish.

I'm also wondering if I could substitute broccoli for the spinach... I'll have to try that later & let you know.

Enjoy!!


Tortellini Spinach Bake in Creamy Lemon Sauce
Recipe by Our Best Bites
Serves 4-6

12 oz bag Barilla Cheese & Spinach Tortellini (in the dry pasta aisle)
4 oz bacon or pancetta (about 4 strips of bacon)**
3 cloves garlic, pressed in a garlic press or finely minced
2 Tbsp flour
2 cups milk
3/4 tsp kosher salt
1/8 tsp black pepper
1 1/2 tsp dry basil
1/4 tsp red pepper (1/2 tsp or more if you like spicy)
1 medium lemon, zest & juice
2 cups loosely packed fresh spinach, roughly chopped
3/4 cup grated mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided

• Preheat oven to 350*F. Cook tortellini in large stock pot according to package directions.


• Meanwhile, cook bacon in a medium-sized skillet at medium-high heat. Cook until crisp. Remove bacon from pan & set on paper towels to drain. Crumble when cooled. Reserve 2 Tbsps bacon drippings in pan & discard the rest.


• Add garlic to pan & cook until fragrant & tender, about 1 minute. Add flour to pan & stir with whisk for about 1 minute. Slowly add milk & continue to stir with whisk until smooth. Add salt, pepper, basil & red pepper flakes. Bring sauce to a simmer.


• Zest lemon, then cut in half & juice. Add 2 tsps zest and 1 Tbsp lemon juice to sauce. Continue to stir until thickened, 2-3 minutes. Remove from heat.


• Drain tortellini when finished cooking & place back in stock pot. Reserve 1 Tbsp of cooked bacon & add the rest to the pasta. Add spinach, 1/2 cup mozzarella cheese & 1/2 cup Parmesan cheese. Add sauce. Gently stir to combine.


• Place pasta mixture in an 8x8" or 9x9" baking dish. Top with remaining 1/4 cup mozzarella & 1/4 cup Parmesan cheeses. Sprinkle with remaining crumbled bacon.


• Cover pan with foil. Bake for 20 minutes. Remove foil & bake for another 5-10 minutes, until cheese on top is melted & pasta is bubbly througout.


• Remove from oven & cool for 10 minutes before serving.

** For a vegetarian meal, omit the bacon. Replace the 2 Tbsps reserved bacon drippings with olive oil.

MY CHANGES:

I used refrigerated, pre-prepared tortellini from Costco.

I used dried Italian seasonings instead of dried basil.

I left out the red pepper flakes completely.

I also completely forgot to let it sit for 10 minute after baking. It was delicious anyway!

Easy Potato & Bacon Breakfast Casserole (Our Best Bites)

SUPER yummm!!! Have you seen this over at Our Best Bites?!?

Perfect recipe to send to hubby to make for Mother's Day. Also a good idea for dinner on a busy day. Make it in the morning, let it sit in the fridge, & pop it in the oven at the end of the day.

I can't wait to make this - I'll let you know how it goes...