Friday, June 17, 2011
*I am typing with one hand which it taking forever so instead of typing out the recipe I am just going to link it to the site where I got it from :)
Tuesday, April 19, 2011
Tuesday, April 5, 2011
*Makes about 10 large pancakes*
3/4 c whole wheat flour
3/4 c all-purpose flour
3 Tbsp sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
(If desired, mix dry ingredients together and store in a ziploc bag. Then mix together with remainder of ingredients in the morning)
1 1/2 c low fat buttermilk (Have you been converted to buttermilk yet? I sure have! Regular milk just doesn't cut it!)
1 tsp vanilla
1 Tbsp oil
1 large egg
1 large egg white
In a medium bowl, mix together dry ingredients. Set aside. In a separate bowl, mix together wet ingredients. Add wet ingredients to dry ingredients and mix. (I always have to add a little milk to the batter to get it to my desired consistency). Heat a non stick griddle to medium heat. Cook pancakes. (I'm assuming we all know how to cook pancakes, so I won't go into a lot of detail here.) Delicious!
I found this recipe for apple syrup randomly online somewhere. It is very yummy! I like that it has simple ingredients and is a healthier alternative to the sugar, additive-laden syrup from the store. (Not to say I don't like the store version; just trying to be a tad bit healthier on occasion:)) This made our house smell like fall, which I loved! But I also loved that it didn't taste like eating wassail on my pancakes. It was a light, subtle apple taste. Very good! Apple Syrup
1 c granulated sugar
2 Tbsp corn starch
1/2 tsp pumpkin pie spice *
2 cups apple cider or juice
2 Tbsp lemon juice
1/4 cup butter
*I didn't have pumpkin pie spice, and almost had a heart attack when I saw how much it cost at the store- 7 bucks for lik 4 tsp?!! So I checked out the ingredients in pumpkin pie spice: allspice, nutmeg, ginger, cinnamon. That's it. So I skipped the pumpkin pie spice and just seasoned to taste with the much cheaper spices that I already had on hand. Turned out perfect!
Mix dry ingredients in a medium saucepan. Add juices and bring to a boil. Boil one minute, stirring constantly. Off heat, add butter and stir until combined. This stores great in the fridge! Just reheat before serving.
Friday, April 1, 2011
Monday, March 28, 2011
Monday, February 21, 2011
- Nonstick cooking spray
- 1 tbsp. extra virgin olive oil (or regular olive oil)
- 2 cups chopped yellow onions
- 2 packages (6 ounces each) refrigerated oven-roasted diced chicken, Tyson (I just used a 13 ounce can of already cooked and chopped chicken from Costco)
- 1 can (4 ounce) diced green chiles
- 2 jars (16 ounces each) medium-hot green salsa (I accidentally bought green sauce, so I ended up using 1/4 cup of regular salsa, cause that's all i had and a few teaspoons of the green sauce......so even if you don't have the right stuff, it still tastes good.)
- 4 cups tortilla chips, crumbled
- 2 cups grated 4 cheese mexican cheese blend
- 4 to 6 eggs
- 2 tbsp butter, cut into 4 to 6 pieces
- 1/4 c. chopped fresh cilantro
- 1 container (8 ounce) sour cream
- 2 tsp. lime juice, ReaLime or just buy a fresh lime from produce and squeeze all the juice out of it
1. Preheat oven to 450 degrees. Lightly spray a 9X13 inch baking dish with cooking spray; set aside.
2. In a large heavy ovenproof skillet, heat oil over high heat. Add 1 1/2 c. of the onion; cook and stir about 5 minutes or until onions begin to soften. Add chicken and chiles; cook and stir 3 minutes. Stir in salsa. Simmer 3 minutes or just until heated through. Stir in chips. Transfer chicken mixture to prepared baking dish. Sprinkle with cheese and make shallow indentations for the eggs. Crack and egg into each indentation and place a piece of butter on the egg.
3. Bake about 10 minutes or just until cheese is melted and eggs are set. Sprinkle with remaining 1/2 cup onions and cilantro. Stir together sour cream and lime juice and serve on the side. We also ate it with more tortilla chips.
Total time is about 30 minutes.
Thursday, February 17, 2011
*1/2 can orange juice concentrate
*1/2 c sugar
*about a dozen ice cubes
*1 t vanilla
*2 C milk
Blend all together and enjoy!
Thursday, January 6, 2011
- 1/2 c. salsa
- 2 tbsp. miracle whip dressing
- 1/2 tsp. chili powder
- 8 flour tortillas (6inch)
- 3 cooked small boneless skinless chicken breast haves, sliced (OR like me, I just use canned chicken.)
- 1 c. mexican style shredded four cheese (or any kind of cheese you like)
Combine salsa, dressing and chili power; spread evenly onto bottom halves of tortillas. Top with chicken and cheese.
Fold tortillas in half to enclse filling.
Cook in skillet (or griddle) sprayed with cooking spray on medium heat 4 to 5 minutes on each side or until both sides are golden brown and cheese is melted. Cut each quesadilla into 3 wedges to serve. Top with sour cream, if desired.
Makes 4 servings, 6 wedges each.