Buttermilk Pancakes

My family loves these pancakes especially for supper.  With the addition of whole wheat flour and coconut oil, they are a bit healthier.  Serve them with bacon or sausage to balance out the carbs. 

Ingredients:

2 eggs

3/4 c unbleached flour

3/4 c whole wheat flour

1 1/2 T baking powder

3/4 t baking soda

3/4 t salt

1 1/2 T sugar

1 1/2 c buttermilk ~may need a bit more if pancakes are too thick~

3 T coconut oil, melted

Directions:

1. Combine flour, baking powder, baking soda, salt and sugar.
2. Beat eggs; whisk together with buttermilk and oil.  
3. Add to dry ingredients, mixing until mixture is smooth.  You may need to add more buttermilk to thin batter.
4. Use butter or bacon drippings to grease a hot griddle.
5. Pour pancake batter onto griddle; watching for bubbles.  Flip.  Serve hot.

Tips:

• If you don't have buttermilk, simply squirt a bit of lemon juice into measure cup and fill with milk.  Let sit and sour for a few minutes.
• The 1 cup prep bowls from Pampered Chef are perfect for melting butter and coconut oil.
• The Batter Bowls from Pampered Chef are great for mixing and pouring pancakes.  I usually mix the wet ingredients in the Small Batter Bowl and the dry ingredients in the Classic Batter Bowl

Click Here to Print Recipe:

Large Bar Pan by Pampered Chef

MUFA Oatmeal

1 c old-fashioned oatmeal
2 c water
handful of raisins
pinch of salt
pinch of Cinnamon-Vanilla seasoning blend by Tupperware
handful of walnuts or pecans, coarsly chopped

In a saucepan combine all ingredients except nuts; bring to boil. Turn heat down and cook for 3 minutes.
Meanwhile, toast nuts in a small fry pan over medium heat. No need to add oil. When oatmeal is ready, add toasted nuts, brown sugar and a little milk.

Recipes

Appetizer Recipes

Warm Creamy Bacon Dip

Hot Spinach Dip

Dessert Recipes

Chocolate Chip Pound Cake

Microwave Chocolate Cake

Entree Recipes

Baked Chicken Supreme

Easy Microwave Chicken

Easy Tilapia

Grammy Lou's Chicken Pot Pie

Misc Recipes

Fall PayDay Snack

Hashbrown Breakfast Casserole

Chocolate Chip Pound Cake

This is one of my family's favorite cakes.  It is so easy.

Ingredients:

1 box Butter Recipe Cake Mix

1 lge box Jello Instant Chocolate Pudding
½ c sugar
¾ c oil
¾ c water
4 eggs
8 oz sour cream
1 12 oz pkg chocolate chips

Directions:

Preheat oven to 350 deg. Mix cake mix, pudding, water and oil; add eggs one at a time. Beat 1 minute. Add sour cream; then chocolate chips. Pour into greased Bundt cake pan. Cook 55 – 60 minutes. Cool 30 minutes, then flip onto serving plate.

Click Here to Print Recipe:   

Hashbrown Breakfast Casserole

I've had several people ask me for this recipe, so it's going to be my first to share.

Hash brown Breakfast Casserole

6 cups frozen shredded hash browns

1/2 c butter, melted

2 c diced, cooked ham

1/4 c finely chopped green bell pepper ~I use frozen~

3 c shredded Colby Jack cheese

4 large eggs, beaten

1 c milk

1/2 tsp salt

1/4 tsp pepper

Preheat oven to 425 deg F

Thaw potatoes and use paper towels to remove excess moisture.

Press potatoes into bottom and up sides of an ungreased 9 x 13 pan; drizzle with melted butter.

Bake @ 425 for 25 minutes, or until lightly browned; cool on for 10 minutes.

Reduce oven temperature to 350 deg. F

Combine ham, cheese and bell pepper; spoon into potato shell.

Whisk together the eggs, milk, salt, and pepper, blending well; pour egg mixture over ham mixture.

Bake @ 350 deg for 30 - 40 minutes, or until set. Let stand 10 minutes before serving.

I bake this in my Pampered Chef Rectangular Baker.  The stoneware cooks the hash-brown crust beautifully and it also keeps the casserole warm  if you are taking it to a group.  The cranberry color also looks very stylish on the table for serving.