Easy Pancakes from scratch and vanilla syrup

Ingredients

1 C flour
2 T sugar

2 T baking powder

1 tsp salt

1 egg, beaten

1 C milk

2 T vegetable oil

Directions

In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

This is our favorite recipe for pancakes.
The syrup recipe below is our favorite too. I don't like maple flavoring so instead we use vanilla. This is runnier than store bought syrup but in my opinion it's so much better.

SYRUP:
1/2C sugar
1/2C brown sugar
3/4C water
2tsp vanilla

Combine sugars and water and bring to a rolling boil. Boil for 3 minutes stirring often. Remove from heat and stir in vanilla.

Apple Cranberry Slaw

Ingredients:
One 12-oz. bag (4 cups) dry broccoli cole slaw
1 large Fuji apple, cored and chopped
1/2 cup sweetened dried cranberries, chopped
1/4 cup All Natural Almond Accents Honey Roasted Flavored Sliced Almonds
1/4 cup jellied cranberry sauce
2 tbsp. fat-free mayonnaise
2 tsp. honey mustard
2 tbsp. balsamic vinegar
Dash salt, or more to taste
Dash black pepper, or more to taste

Directions:
In a large bowl, combine slaw, apple, dried cranberries, and almonds. Toss to mix and set aside.

To make the dressing, combine cranberry sauce, mayo, and honey mustard in a small bowl. Stir until smooth. Add vinegar, salt, pepper, and 2 tbsp. water. Mix well.

Add dressing to the large bowl and mix thoroughly. Chill or serve immediately. If you like, season to taste with additional salt and pepper. Enjoy!

MAKES 5 SERVINGS

PER SERVING (1/5th of recipe, about 1 cup): 151 calories, 3g fat, 118mg sodium, 30.5g carbs, 5.25g fiber, 21g sugars, 2.5g protein

Sweet Potato Black Bean Enchiladas

Ingredients:

8 whole wheat tortillas

2-3 sweet potatoes (actually yams, the orange ones)

3 TB freeze dried (or fresh) cilantro, divided

1 onion, chopped

2 cloves garlic, minced

1 can black beans, drained and rinsed

1/2 cup water

2 Tb chili powder

1 1/2 tsp ground cumin

2 Tb soy sauce, reduced sodium

baby spinach leaves

1 handful of cheddar cheese

For sauce:

3 TB chili powder

2 TB shortening

8oz can tomato sauce

1 cup water

3 1/2 TB sugar

dash garlic salt

1/2 tsp salt

Stab yams with a fork and cook in microwave. (I use the baked potato button).  Peel and mash. Add 1 1/2 TB cilantro. Set aside.

I start making the sauce while the yams are cooking. (sauce instructions below)

Sauce:

Melt shortening and add chili powder. Let bubble for only 45 seconds, stirring constantly. CAREFUL not to burn it. If you do, you'll definitely smell it and have to start over.  Remove from heat and stir in tomato sauce, water, sugar, garlic salt and salt. Let simmer for 10 minutes or so while you're making the enchiladas. Keep warm.

Preheat oven to 350.

In a medium sized pan, spray nonstick cooking spray.  Saute onions on medium high heat until they are translucent.  Add garlic, stir for 1 minute.  Add beans, water, 1 1/2 TB chili powder, cumin, and soy sauce.  Cook and stir until most of the water has been evaporated.  Then mix in the remaining 1 1/2 TB of the cilantro and remove from heat.

In a tortilla, put a scoop of yam mixture, then 2 spoonfuls of bean mixture and a few spinach leaves.  Roll up and place in a lightly sprayed 13x9 pan.  Repeat for the rest of the enchiladas.

Sprinkle cheese over top.  Pour sauce over top of enchiladas- try to cover all of them so they don't dry out in oven.

Cover w/ foil and bake at 350 for 20-25 minutes until heated through and cheese is melted.

Notes:
*This sauce  is HFCS free.  If you don't mind corn syrup, the original recipe from my mom called for a can of Campbells tomato soup and 1 1/2 cans of water instead of tomato sauce and 1 cup water. Reduce sugar to 2 1/2 TB if using soup. I'm wondering how this would taste using coconut oil instead of shortening.


* Spray your foil with cooking spray before covering to avoid them sticking to it.

* This recipe calls for the yam variety of sweet potato, which are the orangeish ones. It can be a little confusing at the grocery store.  Actual sweet potatoes are lighter colored and aren't as sweet as yams. 
 *  Thank you Trainer Momma for introducing me to Sweet Potato Enchiladas. I will love you forever.

Yam








Sweet Potato

Easy Cheesy Potato Soup

-7-8 lbs potatoes, peeled and cubed
-1 lb baby carrots, sliced
-1/2 lb mushroom, sliced
-4 C. celery, sliced
Boil in water for about 10 minutes or until vegetables are tender. Take half of the veggies and 2 1/2 C of the water and blend until smooth.
In a large sauce pan combine:
-6 T butter
-1 sm. Onion, chopped
-3 cloves of garlic
-1 Packet Chicken Bullion
-Salt and Pepper
-1 T fresh parsley
Cook until onions are tender. Then add
-4T Flour Mix until bubbly. Slowly add
-3 C Milk and stir until slightly thickened.
Pour pureed vegetable into white sauce, then add left over drained vegetables.
Stir to heat through. Serve with
-Shredded Cheddar Cheese and more Salt

Cashew Pasta Bake

2 1/2 cups dried penne or other pasta
dash of olive oil, plus 2 TB
2 TB butter
1 onion, chopped
2 cloves garlic, pressed
2 tsp dried oregano
1/2 lb mushrooms, sliced
14 oz can diced tomatoes
1 heaping TB tomato paste
3/4 cup roasted cashews
1/2 of a small zucchini or yellow squash sliced
salt and pepper
3/4 cup grated cheddar cheese

Boil  pasta and dash of oil for 10 minutes. Drain. Return to pan and stir in butter. Keep Warm.
While pasta is cooking, preheat oven to 400 degrees. Heat remaining oil in large frying pan and saute' onion, garlic and oregano for 3 minutes. Add the sliced mushrooms and zucchini or squash and continue cooking for 5 minutes, stirring occasionally. Stir in diced tomatoes and tomato paste. Cover and cook for about 10 minutes, stirring occasionally.
Add cashews and season with salt and pepper. Transfer to greased shallow oven proof dish. Spoon the buttered pasta on top and sprinkle with grated cheese. Cover and bake for 20 minutes. Cheese will turn crisp and golden.
Serve with freshly grated parmesan cheese.

Mom's Sloppy Joe's

2 lbs ground beef
1 can (8oz) tomato sauce
1 T dry mustard
4 T brown sugar
1 T worchestershire sauce
1 C ketchup
2 T vinegar

Brown beef, drain off fat and add about a tablespoon of flour to absorb any left over fat. Add the rest of the ingredients and simmer for an hour.
Serve on Buns
Can be made ahead of time and put in the crock pot on warm/low until you’re ready to eat.
Can also freeze!

LAURA C's CHOCOLATE CHIP COOKIES

1 c Crisco
3/4 c brown sugar
3/4 c sugar
2 eggs
2 tsp vanilla
2 tsp baking powder
2 1/2 c flour
pinch of salt
1 pkg milk chocolate chips (she always used the BIG ones)

cream together Crisco, sugars, eggs and vanilla. Add dry ingredients and blend till well mixed. Stir in chocolate chips.
Bake @ 350 for 11-12 minutes. Let cool 2 minutes before removing to cooling rack.

*I altered this a little bit. The original recipe called for 1 tsp baking soda. I didn't have any so I substituted 2 tsp baking powder. Also, the original recipe bakes for 8-10 minutes. These bake for right about 12 minutes.

Chocolate Chip Waffles

• 4 eggs
• 4 cups whole wheat flour
  
• 3 1/2 cups milk
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 4 tablespoons sugar
• 8 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoon vanilla extract
• 1 cup semi sweet chocolate chips (I chopped mine smaller. Or use the mini ones)
  

Directions

1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, applesauce oil, sugar, baking powder, salt and vanilla, just until smooth.Stir in chocolate chips.
   
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot. Makes 20 belgian waffles.

Suggested toppings: vanilla yogurt and fresh berries, butter and powdered sugar, peanut butter and jelly, or flavored syrup.

BAKED CHICKEN CHIMICHANGA

1/4 C butter
1/4 C flour
1 C chicken broth
8oz sour cream
8oz can green chilies
3 C chopped cooked chicken
1-2 tsp Mexican seasoning (more or less depending on your taste)
4 green onions chopped
8 flour tortillas

Melt butter, stir in flour, add broth, heat and stir until thick and bubbly. With a whisk, add sour cream and chilies; remove from heat.
In a bowl toss chicken, Mexican seasoning and onion together and add 1 C sauce mixture.
Butter one side of tortillas and fill unbuttered side with mixture.
Fold up and place seam side down in baking dish.
Bake @ 475 for 12-14 minutes or until crisp and light golden brown. Serve with remaining sauce.

SCHEZWAN CHICKEN

6-7 chicken breast, cut into strips
3 eggs, beaten
Oil, for frying
mix the following...
3/4C corn starch
3/4C flour
1tsp garlic salt
in a sauce pan combine the following and bring to a boil stirring often..
1/2C chicken broth
1C vinegar
1 1/2 C sugar
2T soy sauce
8T ketchup
1 tsp crushed red pepper flakes

Dip chicken in Egg
Then dip in starch mixture
Fry in oil till crisp
Place chicken in baking dish
Pour sauce over chicken
Bake @ 350 for 45 minutes
Toss chicken in sauce and bake 5 more minutes

I serve this with seasoned rice and broccoli
Serves a family of six with some left over for lunch!