Pancakes

When I was a child my mom used to make the best pancakes for dinner. She would make zucchini pancakes, carrot pancakes, potato pancakes and even chocolate pancakes. She would serve these pancakes as a side dish, usually with meat as our main course.

I think of all of the various pancakes I’ve tried, zucchini pancakes are my favorite:

2 cups grated zucchini
4 eggs (use 3 eggs if they are extra large)
¾ cup flour
3 tablespoons oil
4 teaspoons baking powder
½ teaspoon white sugar
½ teaspoon salt
pepper to taste

In a large bowl, beat eggs. Add zucchini and mix well using a fork. Using a spoon, add flour, sugar, salt, pepper and oil. Mix well. Add baking powder and mix. Fry as you would any other pancake.

We love these with jelly on top. I’ve seen folks serve these with sour cream also.

What’s wonderful is that both the zucchini and carrot pancakes are a great way to get vegetables into a meal that kids will enjoy.

The recipe I’ve always used for carrot pancakes uses a sweet cream cheese topping, almost like the icing you put on carrot cake:

Pancakes:
2 cups finely grated carrots
1 1/4 cups flour
1 cup milk
1/3 cup sugar (white or brown, if you use brown, pack it first)
2 tablespoons finely chopped pecans (optional)
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground ginger
Dash nutmeg
1 egg, lightly beaten

Cream Cheese Topping:
4 ounces cream cheese
1/4 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
dash cinnamon

In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg. Set aside. In another bowl combine egg, sugar, milk, carrots and vanilla. Add carrot mixture to the dry ingredients and mix well. Fry as you would any other pancake.

For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve on top of pancakes.

Audrey :)

Ramen/Cole Slaw Salad

This is a recipe I came across quite some time ago. We love Ramen noodles and have always enjoyed using them in recipes:

Salad

3 packages Ramen noodles cooked and drained (do not add seasoning packet)
1 pound package cole slaw mix
5 ounces sliced almonds
6 green onions chopped including greens

Dressing
1/2 cup sugar
1 cup vegetable oil
6 tablespoons rice vinegar
1 teaspoon salt

Mix dressing. Pour over salad and mix.

Audrey :)

Three Beef Recipes for the Crockpot

I am a meat lover. I love steaks, roasts, burgers and even hot dogs. I also really enjoy cooking with my crockpot. You can put in the meat, in the morning and by dinner time it’s ready. I’d like to share three recipes for cooking roast in the crockpot.

Roast in Beef Broth

3-5 pound brisket
2 cans beef broth
1 cup red wine
Cut up onions and celery

Cook on low about 8 hours.

This is one of the simplest recipes, yet is very tasty. We have substituted a tri tip roast for the brisket and it also came out quite well.

Roast with Mushroom Gravy

2-3 pound roast
1 packet Lipton's Onion Soup mix
2 cans cream of mushroom soup

Cook for 8 hours on low.

Both of these recipes are so simple to make with only the few ingredients, yet full on flavor.

Roast in Beer Sauce

2-3 pound roast
1 package of Good Seasons Garlic Dressing
1 package of Italian (or Zesty Italian) Dressing
1 can of beer (do not use dark beer)
Cut up vegetables
Water

Pour one envelope of the salad dressing in the bottom of the crockpot. Place the roast on top. Pour the other package of salad dressing over the meat. Add your cut up vegetables. Then pour the beer over the top. Add enough water so that your crockpot has enough liquid in it, (I fill my crockpot about 3/4 full) Cook on low for 8-10 hours.

When you cook a roast all day in the crockpot it becomes very soft, so the cut of meat you buy is not important. If there is fat on the roast, I trim it off before putting the roast into the crockpot. Watch for sales at the store on roasts.

When we cook roasts in the crockpot, we add onions, celery, carrots and sometimes baby potatoes or red potatoes. The potatoes can be pierced before cooking. They then absorb in the liquid. If you like bell peppers, consider adding red or green bell peppers to your recipe.

Enjoy these very simple yet delicious recipes.

Audrey :)

Broccoli Fish Bake

We made this last week for dinner and it was quite a hit. Everyone loved it!!

Broccoli Fish Bake

1 pkg. (about 10 oz.) frozen broccoli spears, cooked and drained OR 1 lb. fresh broccoli, cut into spears, cooked and drained
1 lb. fresh or thawed frozen firm white fish fillet (cod, haddock or halibut)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
1/3 cup milk
1/4 cup shredded Cheddar cheese
2 tbsp. dry bread crumbs
1 tsp. butter, melted
1/8 tsp. paprika

Directions:
ARRANGE broccoli in 2-qt. shallow baking dish. Top with fish. Mix soup and milk and pour over fish. Sprinkle with cheese.

MIX bread crumbs, butter and paprika and sprinkle on top. Bake at 450°F. for 20 min. or until fish is done.

Notes: We used halibut bought at Costco and chopped broccoli. I also cooked it at 350 for about 30 or 35 minutes.

Audrey :)

I love mexican food. Just last night we made quesadillas from left over tri tip. This is a wonderful casserole, very simple to make, with a great flavor.

Chicken and Tortilla Casserole

4 chicken breasts1
2 corn tortilla, cut in 1" strips
1 can cream of mushroom soup
1 can chili without beans
1 can cream of chicken soup
1 can green salsa sauce
1/2 pound grated cheddar cheese
1/2 pound grated monterey jack cheese

Place chicken in bottom or casserole dish. Top with tortilla strips. Mix remaining ingredients together and spread on top of tortilla strips. Sprinkle with cheese. Cover with foil. Bake at 350 degrees for 15 minutes, uncover and continue baking for 45 minutes more.

Audrey :)

Macaroni and Cheese Dressed Up

I’m not sure I’ve ever met a child who did not like macaroni and cheese. As a mom, it’s a quick and easy lunch or dinner for the kids, but not a personal favorite to serve adults.

Here are several ideas to dress up plain old macaroni and cheese and turn it into a true family meal that even adults will enjoy.

Start from scratch. Home made macaroni and cheese beats the taste of a box and powdered cheese any time. Here’s a simple recipe to create your base of macaroni and cheese:

1 package macaroni 1 c. grated Colby Jack cheese1 c. grated Cheddar cheeseSprinkle of flour

Boil your macaroni shells until soft. Place in a 9 x 13 inch pan and sprinkle enough flour to lightly cover your shells. Add grated cheeses over top. Cover and bake in 350 degree oven for 1/2 hour. Uncover for the last 5 minutes of baking.

You can add just about anything to this base. You can add ground meat, or ground turkey. You can add cut up hot dogs for the kids. You can add shredded chicken, and of course you can add any veggies you like. To make it simple add the frozen vegetable mixture. There are carrots, peas and corn in the simple mixtures.

Want some crunch for your macaroni and cheese? Add some meat to the mac and cheese and then put the mixture into a taco shell. Top with some lettuce and tomato and you have a very interesting taco.

If you enjoy spicy foods, try adding some spicy sausage to your macaroni and cheese. You can also add half a package of the hot taco seasoning mix for a macaroni and cheese with a kick. You can also add a teaspoon full of hot sauce to the casserole.

Have you ever made a 7 layer dip? Try using hot macaroni and cheese as your base. Then add sliced olives, sliced onions and diced tomatoes on top. Grab some tortilla chips and start dipping.

Have fun with your mac and cheese. Add whatever you have in the refrigerator and create your own wonderful combinations.

Audrey :)

How To Make An Easy Turkey or Chicken Gravy

I’m not sure I’ve ever met anyone who does not enjoy pouring gravy over turkey and mashed potatoes. There are only a few times a year when I make gravy and we always seem to look forward to those particular meals.

There is a world of difference between home made and store bought gravy. I’ve tried store bought, both in a jar and powdered and they just don’t compare to homemade gravy.

Before ever cooking your turkey, you’ll want to make turkey stock. This is basically turkey soup. Start with 4 cups water. Add some turkey parts. We don’t eat dark meat, so I use the dark meat to make the stock. Add one onion, chopped; a stalk of celery, chopped; and a couple of carrots, chopped. Let it simmer about an hour.

When you cook your turkey, you need to save all of the drippings. You’ll use both the stock from above and the drippings to make your turkey gravy.

Pour the drippings through a strainer and then measure. Add enough turkey stock to the drippings so that you end up with 4 cups of drippings/stock.

Melt ½ cup of butter in a saucepan. Add in ½ cup of flour, whisking constantly, for about 3 minutes. Very slowly add in your 4 cups of drippings/stock. Whisk as you are adding the drippings. Keep your heat on medium low and whisk until the gravy begins to thicken. You will probably need to add more flour. Add another ¼ cup as needed to achieve the right thickness. Add salt and pepper to your taste.

I’ve seen many recipes that call for cornstarch instead of flour. I prefer flour. I find it easier to work with.

If you want your gravy a bit lumpy with a dark rich color, scrape the bottom of the roaster. Those small chunky pieces are full or both flavor and color. Add them to your gravy.

You can pour this gravy over turkey, potatoes and stuffing.

Audrey :)

Monkey Bread

This recipe begins with refrigerated biscuits, so you are not making the dough from scratch. While there are many steps involved in making this bread, it’s actually a recipe that even young children can help with.

The bread is very sweet. You can substitute Splenda for some or even all of the sugar. The nuts are optional.

Ingredients:

2 cans (7.5 oz each) refrigerated biscuits
¾ cup sugar
2 teaspoons cinnamon
¾ cut butter or margarine
½ cup chopped walnuts
additional sugar

Directions:

1. Preheat oven to 350 degrees
2. Cut each biscuit into quarters
3. In a large disposable bag, combine ¾ cup sugar and one teaspoon of the cinnamon.
4. Drop in biscuit pieces a few at a time, shake and coat.
5. Layer pieces without crowding in a greased 9x5x3 inch loaf pan.
6. In a small sauce pan combine butter or margarine and one teaspoon of the cinnamon.
7. Measure your dry ingredients and add enough sugar so that you have one cup total.
8. Add dry ingredients to sauce pan and boil, stirring constantly.
9. Remove from heat and let cool 15 minutes.
10. Stir in nuts and then spoon mixture over biscuits in pan.
11. Bake 45 minutes.
12. Let cool in pan 5 minutes.
13. Remove from pan.
14. Pull off portions as desired.

Audrey :)