June 24, 2008
These are by far the best tasting pancakes I have ever tried! I love that they are healthy (for the most part) and they freeze really well. I always make an extra batch to freeze, that way I have a quick and easy breakfast on hectic days.
Ingredients:
2/3 cup baby oatmeal (can use rice cereal instead)
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1 egg
2 TBSP vegetable oil
1 cup + 2 TBSP buttermilk
Directions:
In a small bowl combine all of your dry ingredients. In another small bowl, beat the egg, oil and buttermilk. Stir wet mixture into dry mixture and stir lightly just until moistened. Do not overmix. This will cause pancakes to be very heavy like instead of fluffy.
Using a laddle, pour batter onto a hot, greased griddle. Turn once bubbles begin to form on top and around the edges.
June 22, 2008
I got this recipe from a good old friend of mine, who happens to be the best cook I know. Besides myself of course. 
Ingredients:
1 large flank steak
4 TBSP bourbon
8 TBSP soy sauce
1/2 tsp ground ginger
1/2 tsp black pepper
3 tsp minced garlic
1/2 C. hot water
Directions:
Marinate steak for at least 2 hours in the combined ingredients. Broil for about 3 minutes on each side, depending on how well you like it done. You can also stick it on the grill and cook to desired doneness. Slice thinly across the grain of meat. I usually serve this with baked potatoes and salad.
June 22, 2008
Ingredients:
1 C. chopped onion
1 C. chopped bell pepper
1 Tbsp. butter
1 lb ground beef (optional), browned and grease drained
1 28oz can chopped tomatoes (don’t drain)
1 small can sliced olives, drained
1 4oz can mushrooms, drained
2 tsp oregano
12 oz spaghetti, cooked and drained
2 C. shredded cheddar cheese
1 small can cream of mushroom soup, undiluted
1/4 C. water
1/4 C. grated parmesan cheese
Directions:
In a large skillet, saute onion and bell pepper in butter until tender. Add tomatoes with liquid, olives, mushrooms and oregano. Add cooked ground beef, if using. Simmer uncovered for 10 minutes. Place 1/2 of spaghettin into a greased 9×13 baking sheet. Top with 1/2 of your vegetable mixture, sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix soup and water until smooth. Pour over casserole. Sprinkle top with parmesan cheese. Bake uncovered at 350° for 40 minutes or until heated through.
Serves 12. Freezes well.
June 22, 2008
This dish is by far one of my favorites! I usually serve it with a corn. If you want to use it as a side instead of a main dish, just omit the chicken. Yum!
Ingredients
3 cups cooked rice
4 boneless, skinless chicken breast cooked & cubed
24 ounces sour cream
16 ounces sharp cheddar cheese (shredded)
1 small onion, finely chopped
1 can jalapeno’s, drained
1 tsp garlic powder
salt and pepper to taste
Directions:
Preheat oven to 350 degrees. Spray a 9×13 (I think this is the size I use) casserole dish with cooking spray. If you don’t, the rice will stick like crazy. Combine all ingredients and spread into pan. Bake uncovered for 30 minutes.
June 21, 2008
INGREDIENTS
1 cup butter
1/2 cup white sugar
1 teaspoons vanilla extract
1 Tablespoon maple syrup
2 teaspoons water
2 cups all-purpose flour
1/2 cup chopped almonds, pecans or walnuts
1/2 cup crushed Heath Bar candy
2 cup powdered sugar
DIRECTIONS
Cream the butter and sugar in a medium sized bowl. Stir in vanilla, syrup and water. Add the flour, nuts and candy. Mix well. Cover and chill for at least an hour.
Preheat oven to 325 degrees.
Shape dough into balls. Place on an ungreased cookie sheet about an inch apart and bake for 15 minutes or until light golden brown. While cookies are baking, pour half of your powdered sugar into an oblong pan. Once cookies are done, let them cool for 2 minutes. Then place them into your pan of powdered sugar and cover with the rest of the sugar. Let them cool and don’t eat too many! For best results, store them in an airtight container.
