Whole Wheat Oatmeal Pancakes

I am a HUGE fan of Mykitchencafe.blogspot.com . I just love her recipes and they are usually tasty and pretty healthy too. She also has a healthy love for ROLLS, which I also share. I have tried several of her roll recipes and use them all of the time. I will put them here soon.. Recently, I was looking for a bread recipe on her website (which I didn't find) but I did find THIS! It is a pancake mix for Whole Wheat Oatmeal Pancakes! I liked the good ingredients and the fact that it can be stored to make yummy healthy pancakes at a later time! Try it!

Pancake Mix

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
4 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a side note, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

**Lindsey's notes: I added 1 more tablespoon of sugar, because that is just the way I am! I also used ground hard red wheat that I had ground in my vitamix. However, I will probably use the store bought stuff from now on (finer mill). Everyone loved them, even though they were a little more crunchy from the vitamix mill and since I didn't have buttermilk on hand, I made my own by adding a little vinegar to my skim milk and let it sit for 5 minutes. VOILA!

Artichoke Parmesan Stuffing

2 lbs sourdough - cut into 1 inch cubes

3T butter

2 large onions, chopped

1 lb mushrooms, sliced

2 c celery - rinsed, chopped

1/2 c minced garlic (12 cloves)

3 1/2 c chicken broth

4 6oz jars of marinated artichokes

1 c grated parmesan cheese

1 T poultry seasoning

1 T rosemary

3/4 t each salt and pepper

2 large eggs - beaten

Spread bread chunks evenly on baking sheet. Toast at 350 until crisp and golden brown (25 mins). Shake cubes after 15 mins. If you don't have a convection oven - switch pan positions.

Melt butter over medium heat. Add onions, mushrooms, celery and garlic. Cook, stirring often until veggies are soft and golden brown. To release browned bits from pan - add 1/2 cc broth and stir. In a large bowl, mix veggies, bread crumbs, artichokes, cheese and seasonings. Wisk together remaining broth and eggs. Pour over bread mix. Stir until well coated. Bake in 5 qt baking dish at 350 for 30 mins covered and 20 more minutes uncovered.

ENJOY!

Sweet Potato Wraps

These are so easy for a light lunch as well as a great vegetarian alternative for a shower, or luncheon. It tastes fresh and healthy and has a different, sweet, mild flavor. I know using canned yams sounds crazy, but I promise everyone will be asking for this recipe!

Flour tortillas (I like the kind you cook in the skillet, found in the refrigerated section of your store, buy the cheese? SOO worth the extra effort)
Canned yams drained and patted dry, and sliced into long julienne like pieces
1 can vegetarian refried beans
fresh tomato diced small
shredded lettuce, romaine or iceberg
cilantro
feta cheese

Place the flour tortilla and spread refried beans over all leaving a 1 inch border around edges. In the middle place lettuce, yams, tomato, a sprinkle of feta and 2 sprigs cilantro. Roll up leaving both ends open, and secure with a toothpick. Slice in half and stack for a nice presentation.

Easy Taco Soup

This soup hits the spot in the winter and it comes together in a snap. The ranch dressing mix gives it super flavor! The ingredients are probably in your pantry right now, so go whip some up!

Serves 4 adults

1 can tomato sauce 16 oz
1 can diced tomatoes 16 oz
1 can water
1 can kidney beans (drained and rinsed)
1 lb ground beef or ground turkey
1 can corn drained
1 package ranch dressing mix
1 package taco seasoning

Brown beef or turkey in bottom of saucepan. Drain fat. Add all other ingredients and simmer to a low boil. Serve immediately or let it simmer, whatever!

Options: Choose the beans you like, and if you want to omit the meat, I would use 2 types of beans, black, pinto, whatever you like.
You can also use the canned chicken from Costco.
Add canned green beans, zucchini, whatever veggies you like.
Garnish with:
grated cheddar cheese
sour cream
chips
sliced green onion

Short Cut Rich Chocolate Mousse

I love recipes where you make something the easy way and it turns out better than the original. That's the deal with this mousse! It is NO COOK which is also great when your feeling lazy. I got this recipe from my best bud/neighbor who happens to be a wonderful cook and entertainer. These are great for impressing guests with almost no effort!

1/2 c water
1 c sugar
4 eggs
12 oz semi sweet chocolate chips
1 pint heavy whipping cream
1 t vanilla
pinch of salt

Microwave sugar and water in microwave safe bowl on high for 3 minutes. (Make sure it's boiling)
Meanwhile in a blender beat eggs for a minute or so, then add chocolate chips and pulse to break up the chocolate. Pour in boiling water mixture and blend. Let cool to room temp or below.
In another bowl, beat whipping cream until peaks form. I add my vanilla and pinch of salt to the whipping cream. Gradually fold whipped cream into chocolate mixture. Spoon into cups or ramekins. Chill in refrigerator 24 hours. Serve chilled with dollop of whipped cream.
Makes 8-10 servings

Bacon to Die For (Literally)

1 lb thick sliced bacon

Brown Sugar

Pepper

Put Brown Sugar on a plate. Take each slice of bacon and dip into brown sugar. Lay bacon flat on baking sheet. (If you have a rack to lift the bacon up off the baking sheet use it.)

Sprinkle the bacon w/fresh cracked pepper.

Put trays in the oven on 400 degrees and cook for 20 minutes. Sweet and delicious!

Grandma Clark's Dip

This is Ryan Clark's favorite. Always yummy! Thanks, Grandma!

1 package Knorr Vegetable Dip

12 oz Salsa (in a jar - choose your favorite - I like it chunky)

8 oz sour cream

1 c mayonaise

Mix together and refrigerate for 1 hour. Serve w/tortilla chips.

Emeril's Grilled Crawfish-Stuffed Chiles Rellenos w/Salsa & Sour Cream

1/2 lb peeled crawfish tails (or small peeled shrimp)

1 T Creole seasoning

1/3 c chopped green onion

1 T plus 2 t olive oil

2 t minced garlic

12 large fresh poblano, New Mexico chiles (I used pasilla peppers)

2 large ears corn (or 1 box frozen/roasted in oven)

1/2 t salt

6 oz crumbled soft, fresh goat cheese, room temperature

6 oz grated Colby or mild cheddar cheese

Salsa

Sour Cream

Preheat grill. Season crawfish (or shrimp) with creole seasoning. In a skillet, heat 1T olive oil over medium high heat. Add green onions and garlic. Saute for 1 minute. Add the crawfish tails/shrimp and saute for 2 minutes. Remove from heat.

Char the chiles over the grill until blackened on all sides. Seal the chiles in a plastic or paper bag and let stand 10 minutes. Meanwhile, rub 1 t olive oil on each ear of corn and sprinkle w/salt. Grill corn until cooked through - about 8-12 minutes. Remove corn from grill and let cool. Peel and seed the chiles, leaving the stem intact. Set aside.

Cut corn from the cob and place kernels in mixing bowl. Add crawfish tails/shrimp, goat cheese and colby cheese and mix well. Form the mixture into 12 equal portions, about 2T each and stuff into the seeded chiles, pressing to close.

Place the stuffed chiles on the hot grill and cook, turning until the cheese is just melted - about 3 minutes. (I cooked them under the broiler - they seemed too fragile to put back on the grill.)

Serve immediately with salsa and sour cream for dipping, as desired.

Jennyl's Sausage Rolls

2 c Bisquick

1 pkg Bob Evans Hot Sausage (room temp, uncooked)

12 oz grated Kraft Cracker Barrell Extra Sharp cheddar cheese

Mix ingredients together and roll into golf ball sized balls. Bake 20 mins @ 350 degrees. Drain and serve warm.

Shrimp Dip

1-2 cans tiny shrimp - rinsed and drained

8 oz cream cheese

1/3 c ketchup

Mix above ingredients w/mixer.

1T Mayo

1T French Dressing

2t worchestershire sauce

1 1/2 t horseradish

2T grated onion

Stir in the above items. Chill and serve w/Fritos.