Whole Wheat Oatmeal Banana Pancakes

All Recipes

www.allrecipes.com

1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup packed brown sugar
2 tablespoons dry milk powder
1 egg
2 tablespoons vegetable oil
2 cups milk
1 teaspoon vanilla
1 banana, mashed

Additional ingredients I added after reading the reviews online: 1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Place the rolled oats into the jar of a blender and blend until mixture resembles coarse flour. Mix together the blended oats, whole wheat flour, all-purpose four, baking soda, brown sugar, baking soda, salt and dry milk powder in a bowl; set aside.

Whisk together milk, eggs, vanilla and oil. Stir in the banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.

Heat a lightly oiled griddle over medium high-heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.

Note: You can omit the banana and add 1/2 cup applesauce and 1 1/2 teaspoons ground cinnamon.

Makes 12 pancakes

                                                                                  Recipe by amom2boys

Strawberry Jam

www.bonappetit.com

Bon Appetit Magazine

1 lb fresh or frozen strawberries, hulled and quartered
2/3 cup sugar
1 large Granny Smith apple, peeled and coarsely grated
1 tablespoon fresh lemon juice

In a large skillet put the strawberries and sugar. Stir in apple and cook at medium-low heat breaking the strawberries and sugar dissolves. Simmer for 10-15 minutes until it thickens. Stir in lemon juice.

Refrigerate for at least two hours before eating. Serve within 2 weeks. Keep refrigerated.

Chocolate Chip Oatmeal Muffins

Taste of Home

www.tasteofhome.com

This is a great recipe. The only change that I make is less chocolate chips.

1/2 cup butter, softened
3/4 cup brown sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup applesauce
1 cup rolled oats
1 cup (6 oz) semi-sweet chocolate chips (I add 1/2 cup only)

In a large bowl cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with the applesauce to the creamed mixture. Stir in oats and chips. Fill paper-lined muffin cups three-fourths full. Bake at 350 F for 25 minutes.

Makes 12 muffins

Note: I baked mine for only 20 minutes.

                                                                                         Cheryl Bohn
 
                                                                                          Dominion City, Manitoba

Southwestern Mac and Cheese

I like this easy casserole. I can make it in the morning and keep it in the fridge and at dinner time just put it in the oven.

1/2 lb cellentani pasta, cooked al dente and drained
2 cups cooked cubed or shredded chicken breast
1 (10 3/4 oz) condensed cream of chicken, undiluted
1 1/4 cups mild chunky salsa
1 cup shredded sharp Cheddar cheese
1/2 cup chopped yellow onion
1 big garlic clove, minced
2 tablespoons butter
Salt and pepper to taste if needed
2 tablespoons chopped fresh cilantro (optional)

1 extra cup shredded Cheddar cheese for topping

In a big skillet, melt the butter, add the onion and cook for a couple of minutes. Stir in the garlic and cook for 1 minute or so. Mix all the casserole ingredients in the skillet with the cooked onion except the extra cup of Cheddar cheese. Pour the mixture in a oiled or sprayed with nonstick cooking spray 13 x 9-inch baking pan. Top with the cup of Cheddar cheese and bake covered at 350 F for 35 minutes.

Makes 6 servings

Christmas Chocolate Bread

1/2 cup butter
1 1/4 cups sugar
1/3 cup buttermilk
2 eggs
1/2 cup applesauce
1/3 cup unsweetened cocoa
1 1/2 cups sifted all-purpose flour
1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts or pecans
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract

Glaze:

1/2 cup powdered sugar
1/2 tablespoon milk
1/8 teaspoon vanilla

Garnish:

Sprinkles

Beat the butter and sugar until creamy. Add the applesauce and mix well. Stir in the eggs and beat one at a time. Add the buttermilk and vanilla extract and combine.

Mix the dry ingredients in a medium bowl. Add the dry ingredients to the wet ingredients and combine well using the hand mixer at low speed for a few minutes. Finally, add the chocolate chips and nuts and combine.

Butter and flour a 9 x 5 loaf pan. Pour the batter in the pan and bake in a preheated 350 F oven. Bake for 1 hour and 5 minutes approximately. At minute 45, cover with a piece of aluminum foil sprayed with nonstick spray.

The bread is ready when a toothpick that has been inserted in the center comes out clean. Remove from the oven and let rest for 10 minutes. Invert on a wire rack and cool completely.

Mix the glaze ingredients. Drizzle over the bread. Garnish with the sprinkles.

Makes 8 slices

Judy's Broccoli Cheese Soup

I made this broccoli cheese soup recipe up when I was going to make dinner for my friend Judy. She told me that broccoli cheese soup was her favorite type of soup.

1/2 cup chopped yellow onion
1 big garlic clove, minced
2 tablespoons butter
5 cups broccoli florets, chopped
2 cups broccoli stems, chopped (the hard part of the stems has to be removed first) or use broccoli florets instead
1 small carrot, peeled and cut into matchsticks
8 cups reduced-sodium chicken broth, divided
1 1/2 cups shredded Cheddar cheese
1 pint half-and-half
Salt and Pepper to taste

5 tablespoons butter
9 tablespoons all-purpose flour

Extra milk if needed

In a big saucepan, melt 2 tablespoons butter and add the onion. Cook until tender. Add the garlic and cook for a few seconds. Pour 4 1/2 cups chicken broth in the saucepan and the broccoli stems. Bring to a boil and simmer for a few minutes. Add the carrots and broccoli and simmer covered for 10 minutes.

Meanwhile, in a skillet, melt the 5 tablespoons butter and add the 2/3 cup flour and mix with a whisk. Add the remaining 3 1/2 cups warm chicken broth slowly whisking to avoid forming lumps. You will have a thick smooth mush. Add this mixture to the broccoli mixture in the saucepan whisking constantly. Once it is combined, let it simmer covered stirring constantly for 5 minutes.

Stir in the half-and-half but do not let boil. Season with salt and pepper if needed and add the Cheddar cheese and melt until smooth.

The soup will thicken  as it sits. Add extra milk if a thinner consistency is desired.

Makes 2 1/2 quarts

Teriyaki Pork Loin

2-3 lb pork tenderloin roast

Teriyaki Sauce:

Mix the first seven ingredients.

3/4 cup unsweetened apple juice or apple cider
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon cider vinegar

1 teaspoon cornstarch
2 tablespoons water

Garnish:

Toasted sesame seeds


Place the meat in the slow-cooker. Pour the teriyaki sauce on top and coat the meat with the sauce on both sides. Cover and cook on HIGH for 3 hours or LOW for 6 hours.

Remove the meat from the slow-cooker. Strain the teriyaki sauce and put it back into the slow-cooker. Add the cornstarch dissolved in the water and the meat that has been sliced, 1/2 inch thick slices approximately. Cook for 30 minutes on HIGH to thicken the sauce or cook in the stove top to thicken.

Garnish with toasted sesame seeds.

Makes 6-8 servings