Whole Wheat Pancakes

2 cups whole wheat flour

2 teaspoons baking powder

1 teaspoon salt

2 eggs, well beaten

2 cups milk

2 tablespoons vegetable oil

1 tablespoon Honey

Stir together dry ingredients, Add eggs, milk, oil and honey. Stir until dry ingredients are moistened (batter may be lumpy). Cook on preheated griddle until bubbles form and edges start to dry Flip and cook until lightly browned. They are really good served with sliced strawberries and bananas, drizzled with honey.

Makes 16 pancakes

Store extra batter in fridge and use the next day.

Baked Tortilla Chips

When you crave a savory snack or need some low fat chips for your dips and salsas, try these baked chips!

Cook time: 6 minutes

8 fat free tortillas

Olive oil

Salt

Pre heat oven to 400 degrees. Layout your tortillas and lightly drizzle olive oil on top and salt. Cut each tortillas into eight triangles. Bake on cookie sheet for 6-8 minutes until crisp and golden.

Serve with your favorite homemade guacamole. Yummy!

makes 8-10 servings.

Oreo Truffles

(Recipe from Nik)

• 1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, finely crushed
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup of chocolate chips, melted (I add a little vegetable oil to help the pouring)

Mix the cookie crumbs and the cream cheese until well blended. Shape into bite sized balls.

Drizzle the melted chocolate on top of the balls. Put them on waxed paper-covering baking sheet. Refrigerate for about 20 minutes or until the chocolate hardens.

**Another way is instead of using chocolate chips you need**

• 2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted
• Also you divide the cookie crumbs.

Mix 3 cups of the cookie crumbs and cream cheese until well blended. Shape into 42 (1 inch) balls. Dip balls in melted chocolate and place on wax paper-covered baking sheet. (Any leftover melted chocolate can be stored in a tightly covered container at room temperature for another use) Sprinkle with remaining cookie crumbs. Refrigerate for one hour or until firm. Any leftover truffles can be stored in a tightly covered container in refrigerator.

Enjoy. I know I do!

Credits: All pictures taken by Me!

Blackberry Crumble

Credits: All pictures taken by Me!

Shepherd's Pie

This is a recipe that I firmly believe should be left to the taste of the cook. Please use your own judgement on the amount of each ingredient unless specified.

Watch the video of Ramsay at the end of the post to see it done by the best.

Ingredients:

The Filling:

Olive Oil (2 Tbsp)

Ground Beef, Lamb or turkey (about 1.5 to 2 lbs)

1 Large Carrot (grated)

1 Large Onion (grated)

Minced Garlic (I used 6 cloves)

Fresh Rosemary

Fresh Thyme

Salt

Pepper

Worcestershire Sauce (several splashes)

2 or 3 TB Tomato Puree or Paste (no more than a small can)

Vegetable or Chicken Stock (1/4 cup)

Fresh or frozen green beans

(I grew up with my Mom putting green beans in her  shepherd's pie so I also make mine with green beans)

And because it was St. Patrick's day I threw in some frozen peas.

Here is a recipe for the Mashed potatoes, I don't measure when I am making my mashed potatoes so you can use this recipe or one that you already have...but the egg yolks help hold the mash together for the pie.  For making them green I added the broccoli to the water the last 3 minutes of the cooking time, then because they float at the top I pulled them out with a strainer and put the broccoli in my food processor. I processed the broccoli while I was straining the potatoes, then once the broccoli was minced really fine I then added the broccoli to the potatoes and finished making my mash.

The Mash:

Golden Potatoes (about 1.5 lbs)

Heavy Cream (or milk) ( 1/4 cup)

Butter (3 1/2 Tbsp)

Salt

Pepper

Egg Yolks (2)

Parmesan Cheese (1/4 cup, minimum I just grabbed two handfuls and put that in)

Prep Work:

Dice the garlic

Separate your herbs from the stems

Separate your Egg Yolks

Peel and Slice your potatoes into even pieces

Open your can of Tomato Paste

Cooking the Potatoes:

This part is easy as pie (no pun intended), just boil some water, throw some salt and your potatoes in, and set a timer for 10 to 15 minutes – start on your filling.  Upon the timer going off, take your potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm (your filling should be about done by this point)

Cooking the Filling:

Pour Olive Oil into a hot, rather large pan, then add meat. Stir meat for a few minutes so it’s nice and brown, and broken into very small pieces. Add your Rosemary, Thyme, and Garlic, then stir some more. Quickly add your Carrot, and Onion, stir a little longer. The idea at this point is to get everything to a minced consistency.

Add Worcestershire Sauce, stir, add Tomato Purée, stir, add stock, green beans and peas cook for 3 more minutes. Taste, and season to your liking.

Final Instructions:

Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a generous portion of Parmesan cheese over the top. Poke the top with a fork several times to give it a peaked look and stick it in the oven at 400 degrees for 18-20 minutes to brown the potatoes and set the pie. Serve it up and watch people melt! Oh I love Shepherd Pie!

You can watch the video below to get a better idea of how it’s done.

Credits: All pictures taken by Me!

Homemade Chili

Credits: All pictures taken by Me!

Oreo Chocolate Pudding Pie

Credits: All pictures taken by Me!

Potato Ham Casserole

Credits: All pictures taken by Me!

White Sauce

• 2 tablespoons butter
• 1 tablespoon flour
• 1 cup milk
• Seasonings salt, pepper, parsley, and garlic powder

Wisk butter and flour together. Add milk and seasonings. Add what ever seasonings you want. Microwave 4-6 minutes, stirring every two minutes or so. Wisk to avoid lumps. Add flour to thicken or milk to thin. Until you get a gravy consistency.

Stuffed Peppers

2 or 3 large (green, red, orange) sweet peppers
dash salt
3/4 pound ground beef, or pork (optional could make Vegetarian)
1/3 cup chopped onion (1 small)
1 7 1/2 ounce can tomatoes, cut up
1/2 cup water
1/3 cup long grain rice
1 T Worcestershire sauce
1/2 t dried basil or oregano, crushed
1/2 cup shredded American cheese or Monterey jack/cheddar blend

1. Halve sweet peppers lengthwise, removing stem ends, seeds, and membranes. Immerse peppers in boiling water for 3 minutes. Sprinkle insides with dash of salt. Invert on paper towels to drain well.

2. In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, basil or oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling. Reduce heat. Simmer, covered, for 15-18 minutes or till rice is tender. Stir in 1/4 cup of the cheese.

3. Fill peppers with meat mixture. Place in 2 quart square baking dish along with any remaining meat mixture. Bake at 375 about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand about 2 minutes, or until cheese is melted.

Credits: All pictures taken by Me!

Cinnamon Rolls

(I got this recipe from my Mother in law)

Basic Roll Dough

• 1 package active dry yeast
• 1/4 cup warm water

***

• 1 cup milk, scalded
• 1/4 up sugar
• 1/4 cup shortening
• 1 teaspoon salt
• 3 1/2 cups sifted all-purpose flour
• 1 egg

Soften yeast in warm water (110 degrees). Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 1 1/2 cups of flour; beat well. Beat in yeast & egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface. Cover and let rise till doubled (1 1/2 to 2 hours). Turn onto lightly floured surface & shape as desired. Cover & let shaped rolls raise until doubled (30 to 45 minutes). Bake on greased baking sheet or in greased muffin pans in hot oven (400 degrees) for 12 to 15 minutes. Makes 2 dozen cloverleafs, or 1 dozen parker house rolls.

Cinnamon Roll Filling (I double the filling)

• 1/4 cup brown sugar
• 2 tablespoons butter, melted
• 1 teaspoon ground cinnamon
• Raisins (optional)

I add all of these ingredients, and then spread it over the dough.

Yvonne's special instructions: I put 1/4 cup hot water into a measuring cup (I run it hot from the tap. If your water is really hot, don't let it get too hot.) Then I pour in the yeast, a shake of salt & a touch of sugar then slightly stir with a toothpick (I do this to feed the yeast, & it grows better). Now your yeast is starting to activate. Pour your milk in a saucepan, and turn to high for just a few minutes. When little bubbles form around the sides, it's scalded. Don't let it go too long, or it burns. It just needs to be pretty warm. While it heats, I add the sugar, salt, & shortening into the bowl. Then pour in the milk, add 2 cups of flour, and stir well. Then I crack the egg, beat it with a fork, add it to the bowl, then add the yeast last. It should be pretty frothy now. Stir vigorously for a few minutes. This begins the glutton process, and then add a little flour and stir, until you add flour and Knead with your hands. I put a little shortening on my hands to keep them from getting too sticky. Keep kneading until dough is smooth & bounces back when pushed down. Spray pam, or spread shortening around bowl & some on top of dough. Put a dish towel over the top of the bowl & let rise. After the first rising, roll the dough onto a floured surface to make a rectangle. If you keep the dough thicker (like a half inch, and cut the slices bigger, it will make better rolls.) After dough is rolled out spread the cinnamon & sugar mixture over the top, roll the dough the long way (the short sides will be at the top & bottom. Then cut in about 1 1/2" slices. Place them on a greased cookie sheet to rise the second time - don't cover. I place them close together, and they rise up high and have soft edges. (Only about 1/2 inch between each slice). Now bake as directed. As soon as they are finished, turn out onto a board, wash the pan (I use oven mits), dry the pan, and return the rolls back into the pan. This keeps them from sticking to the pan.

Cinnamon Roll Glaze

• 4 Tablespoons Powdered sugar
• Shortening
• Milk
• Vanilla extract
• Imitation almond extract

I pour the powdered sugar into a bowl, add a few tablespoons of shortening, and little milk, along with vanilla & almond flavoring. Stir with a spoon vigorously to break up the shortening. If it is too dry & thick add a little milk, if it is too runny, add a little powdered sugar. After I've placed the rolls back into the cookie sheet, and they've cooled, I pour the glaze over the top.

Credits: All pictures taken by Me!

Rice Krispie Treats

Ingredients

• 3 Tablespoons butter
• 1 package (10 oz. about 40) Regular marshmallows

-OR-

• 4 cups miniature marshmallows
• 6 cups Rice Krispies

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Rice Krispies cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13x9x2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Credits: All pictures taken by Me!

Triple Chocolate Bliss Cake

Prep Time: 20 min Total Time: 2 hours Makes: 18 servings, one slice each

Ingredients:

• 1 package (2-layer size) Chocolate cake mix or make your own Chocolate cake mix
• 1 cup sour cream
• 1 package (4-serving size) Jello Chocolate flavor instant pudding and pie filling
• 4 eggs
• 1/2 cup oil
• 1/2 cup water
• 3 cups thawed cool whip whipped tipping, divided
• 1 package (8 squares) Baker's Semi-Sweet baking chocolate
• 1 1/2 cups raspberries

Directions

1. PREHEAT oven to 350. Lightly grease 12 cup fluted tube pan or 10 in tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes scraping bowl occasionally.
2. BAKE 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
3. RESERVE 2 tablespoons of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.

Credits: Picture taken by Me Ü

Rainbow Jello Mold

Ingredients:

• 6-1/4 cups boiling water, divided
• 5 packages (4-serving size each) Jello, any 5 different flavors, divided
• 1 cup vanilla yogurt, divided

Directions:

1. Stir 1-1/4 cups boiling water into 1 package gelatin in a small bowl at least 2 minutes until completely dissolved.
2. Pour 3/4 cup of the dissolved gelatin into a 8-cup ring mold sprayed with cooking spray.
3. Refrigerate 30 minutes for first layer about 15 minutes for each layer after than or until set but not firm (gelatin should stick to finger when touched)
4. Refrigerate remaining gelatin in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites).
5. Gradually stir in 3 tablespoons of vanilla yogurt.
6. Spoon over gelatin in ring mold.
7. Refrigerate about 15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched).
8. REPEAT process with each remaining gelatin flavor.
9. Be sure to cool dissolved gelatin to room temperature before pouring into mold.
10. Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers.
11. REFRIGERATE 2 hours or until firm. Unmold. Cut into 16 slices to serve. Store leftover gelatin in refrigerator.

Serve with whipping cream (optional)

How to UNMOLD Gelatin

Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Credits: Picture taken by Me!

Mashed Sweet Potatoes Marshmallow Casserole

Ingredients

Peel and Cut sweet potatoes, put in a pot of boiling water and boil until soft, about 15 minutes.

After sweet potatoes are done boiling and they are soft, mash the sweet potatoes.

Mix Brown sugar, salt, butter and egg yolks together. Fold into mashed sweet potatoes.

Bake at 350 degrees F for 30 minutes. Then Top with marshmallows and broil marshmallows until nice and golden brown.

Ingredients:

• 2 cups mashed sweet potatoes (real not canned)
• 1/2 cup brown sugar
• 1/8 teaspoon salt
• 2 Tablespoons butter
• 2 egg yolks
• marshmallows

Directions:

1. Peel and Cut sweet potatoes, put in a pot of boiling water and boil until soft, about 15 minutes.
2. Mix Brown sugar, salt, butter and egg yolks together.
3. After sweet potatoes are done boiling and they are soft, mash the sweet potatoes.
4. Fold ingredients into mashed sweet potatoes.
5. Bake at 350 degrees F for 30 minutes. Then Top with marshmallows and broil marshmallows until nice and golden brown. Enjoy!

Credits: Pictures taken by Me!  

Berry Jello

Ingredients:

• 1 large Cranberry Jello
• 2 cups Water
• 1 can whole cranberry sauce
• banana
• apple
• mandarin orange
• mixed berries (frozen or fresh)

Directions:

1. Mix Jello with 2 cups hot water until dissolved. Mix in cranberry sauce.
2. In a 9x13 baking dish add banana, apple, mandarin oranges, mixed berries.
3. Pour Jello mixture over fruit mixture.
4. Refrigerate till set.
5. Serve with Whipping Cream.

Credits: Picture taken by Me!

Apple Juice

Ingredients:

Juicer

Apples

Directions:

1. Cut up apples, take out core.
2. Put apples in juicer
3. Enjoy!

Every fall we like to get out our Juicer and make Apple Juice. This year I decided to use granny smith apples and my kids loved it! My kids love the green Granny smith apples, they are a little tart but also sweet, so it was a fun treat. Juicing can get really expensive, so we don't do it often but when we do, we have a lot of fun and my kids love helping me put the fruit into the juicer and watch the yummy juice come out!

Here are some great fruit juice mixtures that I want to make with my kids:

Apple and carrot juice

Watermelon and strawberry juice

Apple and pear juice

Mixed berry (blueberry, blackberry, raspberry and cranberry) juice

Orange and peach juice

Orange and carrot juice.

These all sound super yummy to me and I will have to try them with my family!

Credits: Picture taken by Me!

Blackberry Freezer Jam

Ingredients:

Garden Fare No Cook Freezer Jam Gelling Powder

6 Cups Blackberries (which = 4 cups smashed blackberries)

1 1/2 cups (375 ml) Sugar

Directions:

1. Wash and rinse containers.
2. Place prepared [4 cups (1 L) of finely chopped blackberries, or your choice of fruit] in a large mixing bowl.
3. Gently stir in sugar and allow to stand for 15 minutes.
4. Slowly sprinkle gelling powder a little at a time onto fruit mixture while stirring for 3 minutes.
5. Allow to stand for 5 minutes.
6. Gently stir again for 1 minute.
7. pour jam into jars. Leaving 1 inch head space.
8. Store in refrigerator and use within 6 weeks or store in freezer for up to 1 year.

I like this recipe because from fruit to Jam takes under 30 minutes, with no cooking required. It also Requires less than half the sugar of traditional cooked jams using pectin! Usually you have to add 5 to 6 cups of sugar and cook the fruit over the stove and this recipe is so fast and easy. And it is really yummy!!

 All Ready to put into containers!!

 Finished product!! Yummy!!

Credits: All pictures taken by Me!

Homemade Dinner Rolls

I made these for Canadian Thanksgiving this year and they turned out so yummy!! Enjoy!

Ingredients

• 1 package dry active yeast
• 1 cup warm water about 110 degrees F
• 1/2 cup sugar
• 1 egg, beaten
• 2 teaspoons salt
• 1 cup milk, scalded, but cooled to warm
• 4 ounces melted butter, plus 2 ounces
• 5 cups flour, plus more as needed

Directions

In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes. (I don't have a standing mixing bowl so I just mixed by hand).

Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.

Lightly oil the baking sheet. Punch down dough and roll out with a rolling pin. Make rolls with a circle cookie cutter. And place on baking sheet about 1/2 inch apart. Butter half of the roll dough and fold in over to form half a circle. Or lightly oil muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan.

Cover with towel, and allow to rise an additional 1/2 hour to 1 hour.

Pre heat the oven to 425 degrees F.

Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, depending on your oven, until golden brown. I only cooked mine for 8 minutes, turning my baking dish at 4 minutes.

Yields: 25 - 30 Rolls

Credits: All pictures taken by Me!