Best Pancakes IN THE WORLD

 

 

1 1/2 cups all purpose flour

3 1/2 tsp baking powder

1 tsp salt

2 tbsp sugar

3 tbsp butter, then melted

1 egg

1 1/4 milk

cooing spray

 

Ok....this morning I was craving pancakes like a pregnant woman. I checked the pantry and there was no Aunt Jemima or Bisquick. I freaked out!!! Literally. My kids came in the kitchen to ask me if I was ok. I started to laugh and explained to them what was wrong with mommy when my 3 year old reminded me that "I thought my mommy can do anything?" That woke me up...I hit the internet and found a recipe online. I then called my sis and she told me that she had a similar recipe but hers asked for more sugar and more butter.  I used hers because growing up she was the one that was addicted to pancakes! lol This is her recipe...thank you Jen!

 

1. She told me to sift the flour, baking powder, salt, and sugar first. I did.

2. Then she told me to mix in the egg, milk and finally the melted butter. I did.

3. She then told me that it was VERY important to let the batter rise for about 3-4 minutes. I did.

4. Then she told me to spray the pan and place it on medium low heat....I put it on 4.

5. Finally I mixed the batter a little then spooned the mixture in the pan.

 

!!!!!OMG !!!!!!

 

I am not kidding, they were the best pancakes ever. They turned out tasting like Aunt Jemima but had the fluffiness of Bisquick! EVERYONE LOVED THEM!!! I am NEVER buying boxed pancake mix!

 

 

 

 

Vegetarian Pasta Salad - Ideal Summer Recipe

Summer is here along with the cold weather. It also brings the yummy and cool summer pasta salads with it.

A glass of sangria sitting on the porch enjoying the sunset listening to the birds in the background...ahhhhhh...heaven on earth!

Ingredients:

•  your favorite pasta
• cooked beans of your choice
• *If you want to cook your ow
• celery stalk  trimmed & sliced thin 
• carrots sliced thin on the diagonal
• sliced green beans
• red or green pepper, sliced in thin strips
• feta cheese - Lacto-Veg Option
• red onions sliced thin
• greek or regular olives pitted and sliced
• tomatoes of your choice
• cucumbers sliced thin

 

Dressing Ingredients:

• olive oil preferably extra virgin
• splash of red wine vinegar
•  salt and  peeper to taste
• pinch of dried oregano

Children's Fun Sandwiches

  

Do you have finicky eaters? Mine won't even eat ham with cheese until......until I became smarter than her..?? In other words I had to get sneaky! This sandwich had ham and cheese and when my daughter saw it on her plate...she was in awe!!!! Mind you she did not eat the tomato or cucumber but at least she ate the sandwich and now she like ham and cheese sandwiches!!!

Chicken Noodle Soup...Mmmmm Good!

• 2 Tablespoons vegetable oil
• 2 medium onions, finely chopped
• 3 medium carrots, cut into small pieces
• 3 celery ribs, cut into small pieces
• 1 (6- to 7-pound) cooked chicken cut in bit sized pieces 
• 2 quarts chicken broth or canned chicken broth
• 1 quart cold water, or as needed
• Salt and freshly ground black pepper
• 2 cups egg noodles (or any of your favorite soup boodle)

Heat the oil in a brothpot over medium heat.

Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes.
Pour the broth into the pot and then add enough water to reach the top of he pot.

Bring to a boil over high heat and then add your chicken.

Once it begins to boil again add your favorite noodles, and cook till tender.

Always let your soup stand about 15 minutes before serving.

Serve with crackers, bread or just plain soup...and enjoy!

French Toast Anyone?

4 eggs

2/3 cup whole milk

1/3 cup white or brown sugar

1/2 teaspoon vanilla extract or vanilla imitation

1/4 teaspoon salt

1 teaspoon cinnamom

6 slices of your favorite bread cut thick 

3 tablespoons butter or Pam

salted butter to spread over the french toast when done

syrup

Mix together the eggs, milk, sugar, vanilla, salt& cinnamon

Dip and soak your bread

Cook on both sides in skillet

Remove from pan.

Spread some salted butter.

Serve with any of your favorite syrup.

Best Ever Spaghetti and Meatballs

1/2 slice white bread with the crust removed
2 1/2 tablespoons whole milk
1/2 pound lean ground beef
1/2 tablespoon finely chopped onion
1/2 tablespoon chopped FRESH parsley
1/2 beaten egg
1 1/2 tablespoon grated Parmesan cheese
1 pinch freshly grated nutmeg
1 pinch salt
1/4 tspfreshly ground black pepper
1/2 cup dry, seasoned italian bread crumbs
1 tablespoon vegetable oil...maybe less
1/2 cup canned Italian tomatoes, cut up, with their juice
1 cup tomato sauce
1/2 pound spaghetti

Place the bread in a bowl.
Warm the milk & pour it over the bread.
Mash the bread with a fork and let cool.

In a large mixing bowl, combine the ground beef, onion, parsley, egg, Parmesan cheese, nutmeg, salt, pepper and bread mixture.
Mix everything gently (so that it does not compact) and thoroughly.

Gently shape the mixture into small round balls.
Roll the meatballs in the bread crumbs.

Heat the oil over medium-high heat in a skillet large enough to accomodate all of the meatballs in a single layer.
Carefully add the meatballs to the skillet and brown them on all sides.

Drain any excess fat from the pan.
Turn the heat to medium and add the Italian tomatoes and a pinch of salt.
Turn the meatballs to be sure that they are not sticking to the bottom of the skillet.
Cover the skillet and cook until the tomatoes have thickened, about 25 minutes.

Add the tomato sauce to the skillet and heat with the meatballs.

Toss the spaghetti with the sauce and meatballs.

Biscuits You Know You Love Them

                  








 Butter Biscuits

1. 2 Cups of Sifted Plain All Purpose Flour
2. 2 teaspoons baking powder
3. 4 Tablespoons unsalted butter at room temperature
4. 1 Teaspoon Salt
5. 3/4 Cup of Whole Milk

Sift your flour with a hand sifter once into a bowl.

Add your baking powder and salt to the flour and sift again.

Cut your butter into the flour.

Ensure that the butter is very well mixed into the flour.

Add your milk gradually until soft dough is formed.

Turn your dough out onto a floured surface and roll the dough out to 1/2 inch thick.

DO NOT OVERWORK YOUR DOUGH

Cut your biscuits out with a 2 inch floured biscuit cutter or a small glass.

Preheat your oven to 400 degrees and make sure it is thoroughly preheated before you bake your biscuits. Bake for 12 to 15 minutes until golden brown.

Buttermilk Biscuits

1. 2 Cups Of Self Rising Flour
2. 2 Tablespoons mayonnaise
3. 1/2 Teaspoon Baking Soda
4. 2 Tablespoons Vegetable Oil
5. 1 Cup Of Buttermilk
6. 1 Teaspoon of sugar

Mix all your ingredients together well and turn your dough out onto a floured surface.
Use a rolling pin and roll your dough out to 1/2 inch thick.
Cut your biscuits out with a 2 inch biscuit cutter and place onto your baking pan or sheet.
Bake your biscuits in a preheated 425 degree oven
Be sure your oven is preheated before you bake your biscuits to golden brown.


Cheddar Cheese Biscuits

1. 2 Cups of Bisquick Biscuit Mix
2. 2/3 Cup of Whole Milk
3. 1/2 Cup Fine Shredded Cheddar Cheese
4. 1/4 Cup Real Butter Melted
5. 1 Teaspoon Garlic Powder
Preheat your oven to 450 degrees.
Mix your Bisquick, Whole Milk and Cheese until thoroughly mixed and a soft dough forms.
Drop your dough by the heaping tablespoonful onto a non greased baking sheet or biscuit pan.
Bake for 8 to 10 minutes or until golden brown.