Honey Whole Wheat Pancakes

My mornings go like this: 

"Mom, I'm hungry will you get up now?"

"Okay, I will in just a minute . . ."

15-30 minutes later, "Mom, Arden's awake will you get up now?"

" Okay."  And this time is for reals.

"Yah!  I'm hungry can we have pancakes with seery-up? ( that's how Logan pronounces syrup, kind of like giddy-up)

Every morning, without fail, she wants pancakes and syrup.  And because I don't like to have to start my first moments of the day picking a battle, that's what they usually get-frozen walmart mini pancakes. And then Jude chimes in with "And, can I have caramel milk!?!"  Logan, "And, can I have chocolate milk!?!" I've never felt good about this "most important meal of the day" routine, so I finally did what I'd always planned to do and together we made homemade whole wheat pancakes, fishing the whole wheat flour I had bought months ago from the back of the pantry.  I doubled the recipe, as it is here, and it made ~ 40 mini pancakes to pop in the freezer and pull out a few in the mornings.  I liked them, the kids liked them and now i don't feel so bad about the chocolate milk!  I also loved that these had a light and fluffy texture, since sometimes recipes with wheat flour can end up too dense.

Honey Whole Wheat Pancakes
Food.com by WJKing
makes 40 mini pancakes, ~ 20 regular size

Ingredients

• 2 cup whole wheat flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoon honey
• 6 tablespoons oil
• 2 cup buttermilk * OR 2 cups regular milk+2Tbs lemon juice
• 4 large eggs

Directions

1. Stir honey& oil together in a bowl.
2. Add milk& eggs& beat well.
3. Mix dry ingredients into the liquids until flour is moistened.

California Zucchini Bake

When I first moved out of the house and into the great big world of adults, my biggest brother and his wife took me in while I searched for my first job (Hogi Yogi) and went to school (BYU) = could it be any more cliche? And while we're at it, yes I met my husband at "the Y" too.  Anyway, my sis-in-law Crystal had some yummy recipes in her arsenal that were quick, easy and fed a family.  And, since that's the phase I am in nowadays I've been grateful to have such recipes to pull out.  We've always enjoyed this one plus it has veggies!  Serve it as a side or main entree with a green salad.

California Zucchini Bake
Crystal Hill          Serves 6-8

3 cups cooked rice
1 lb ground beef or turkey
2 zucchini, thinly sliced
1/4 cup green onion, sliced
2 tsp salt
1/4 tsp garlic powder
2 Tbs chili powder
1 cup sour cream
2 cups Monterrey jack cheese, grated
4 roma tomatoes, diced

Cook rice.  While rice is cooking, get out a big skillet (like wok size) and brown beef with zucchini on medium heat until both are cooked and zucchini is soft, might need to cover for a few minutes to steam zucchini.  Add in green onion and seasonings and mix well.  Add cooked rice and mix up until rice is fully seasoned and incorporated.  Mix in sour cream then pour into 9 x 13 dish.  Sprinkle cheese and then tomatoes over top.  Bake at 350 for 20-25 minutes.

Blueberry Crumb Cake

We made this for a women's activity at church and even though I hadn't tried it out before hand I can always trust a recipe from the Pioneer Woman's blog.  Five different women made this cake and though each cake looked a little different every single one was delicious, so this is truly a universal no fail recipe. So good and a perfect spring and summer dessert or breakfast or brunch.

Blueberry Crumb Cake
Pioneer Woman  Serves 12-16

• ½ sticks Butter
• 1 Tablespoon (additional) Butter
• ¾ cups Sugar
• 1 whole Egg
• ½ teaspoons Vanilla Extract
• 2 cups All-purpose Flour
• 2-¼ teaspoons Baking Powder
• ½ teaspoons Salt
• ¾ cups Whole Milk
• 2 cups Fresh Blueberries
• _____
• FOR THE TOPPING:
• ¾ sticks Butter
• ½ cups Sugar
• ½ teaspoons Cinnamon
• ½ cups Flour
• ¼ teaspoons Salt

Preheat oven to 350 degrees.

Combine flour, baking powder, and a salt. Stir and set aside.

Cream 1/2 stick plus 1 tablespoon butter with sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

Grease a 9 x 13 inch baking pan. Pour in batter.

In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.

Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares.

German Pancakes

Such a fun meal.  And easy too.  I used to have these at a babysitters house when we were little, but had never made them myself.  This recipe was so good, though different from the ones I had had before, which were about one inch thick and had kind of a rubbery consistency.  Though that version was still good as I remember it, but then what isn't good when drenched in syrup? This version is light and moist with a wonderful flaky exterior and I much prefer it.  But, since it is less dense, you may want to make two batches and bake them simultaneously if serving a large family.  You can top these with whatever you might put on a crepe or pancake.  So many things would be delicious: applesauce, choc chips, fresh fruit & cream, powdered sugar and lemon . . .  For us, they make a fun breakfast for dinner meal and be sure to let he kids take a peek while they're rising in the oven.  Enjoy!

German Pancakes
Two Peas and Their Pod     Serves 4-6

1 cup all-purpose flour
6 large eggs, lightly beaten
1 cup milk
1 tsp vanilla
6 Tbs melted butter
1/2 tsp salt

Preheat oven to 350.  Grease a 9x13 dish.
Gradually add flour to beaten eggs, mix with a fork or whisk.  Stir in milk, vanilla, butter and salt.  Pour batter into prepared dish.
Remove top rack from oven , as they will rise quit hight and ake at 350 on center rack for 35-40 minutes or until golden brown.  Cut into wedges and serve warm with toppings of choice.

Curry Chicken Salad

Another recipe for March's Relief Society activity.  Sarah and I collaborated on this chicken salad and it turned out to be such a flavorful and fresh variation on the classic.

No measurements really since chicken salad is something you can throw together for a crowd or small family lunch.  Just taste as you go and make sure you take big breaths of the coriander before you sprinkle it in, mmm smells so good!


Curry Chicken Salad
Leah Matthews & Sarah Christensen

chicken, cooked and shredded
celery, diced
mayo
curry
coriander
onion powder
salt
pepper
lemon juice


Mix all ingredients together according to taste, spread on croissants or favorite sandwich bread with lettuce and tomato.  So light and fresh and good!

Allspice Meatball Stew

My mother-in-law Sheri made this for us one winter vacation and it just made the kitchen smell the way it should smell on a cloudy, rainy or snowy day.  But, since it is so good we make it any season of the year.

Allspice Meatball Stew
Sheri Armendariz

1 lb. frozen meatballs

2 cans green beans, drained (the Italian ones are good)

1/2 lb. baby carrots, cut in half

1 can diced tomatoes

2 cans (about 4 cups) beef broth

1 tsp. cinnamon

1 tsp. allspice

cooked rice
salt & pepper to taste

Mix all ingredients in large pot. Bring to boil. Reduce heat and cover, simmer for 25-30 minutes, or until carrots are tender. Serve over rice.

Chicken and Wild Rice Soup

I received this recipe from one of the ladies that I serve with in our church's Relief Society women's activity committee.  We made it for one of our activities and it was so good!  I accidentally boiled the rice too long and all of the broth disappeared; thankfully I had a 32 ox box of broth in my pantry so I just poured that in and added some water to it to make up the difference and lessen the saltiness.  Even with this mishap (or, who knows, maybe because of) this soup was so delicious.  I have another chicken and rice soup recipe on here that I made in the fall, and it was good too, but this one might be the close winner.  Though, that could be because I'm a sucker for a creamy soup.

Chicken and Wild Rice Soup

1 (49.5oz) can of chicken broth (6 cups)

1 lb chicken breast, diced

½ cup uncooked wild rice

½ cup uncooked brown rice

½ lrg onion, finely diced

2 carrots, grated

2 ribs celery, finely diced

¼ cup sliced almonds (can substitute with diced water chestnuts)

¼ cup butter

½ cup flour   

1 cup half & half

-Cook chicken and dice it.

-Boil broth & rices in a large pot.  Watch for the rice to split and curl, about 45 minutes.  In the meantime prepare the vegetables- grating, dicing, etc…

-In a large skillet sauté in butter, onion, carrots, celery and almonds until onions are translucent.  Then stir in and evenly coat veggies with flour.  Do not let the flour brown.

-Slowly blend the diced chicken and veggies into the pot of broth & rice, stirring constantly.  Let simmer for about10 minutes.

-Add salt & pepper to taste.

-Slowly add the half & half stirring constantly so it doesn’t curdle.

-Reheat the entire mixture, but do not boil again.

-Optional: Garnish with grated cheddar cheese and sliced almonds.