Duane's Fluffy Pancakes

 

This recipe comes from Penny Reid's book Truth or Beard (Winston Brothers #1)
What's Duane's secret?  He separates the eggs and whips the whites until they're stiff and then folds them into the batter at the end. He's a smart guy.  Actually, all of the Winston brothers are smart.  Their momma raised them that way!

Duane's Fluffy Pancakes

2 cups flour
4 T sugar
3 T baking powder
1/2 tsp baking soda
1 tsp salt
3 eggs, separated
2 1/2 cups buttermilk (I use whole milk)
4 T butter, melted
1 tsp vanilla

In a medium bowl, sift together the flour, sugar, baking powder, baking soda, and salt.  In a larger bowl, mix together egg yolks, milk, butter and vanilla until combined.  Using a hand or stand mixer beat egg whites until stiff peaks form.  Mix egg yolk/milk mixture into the dry ingredients until just combined.  Gently fold in egg whites.  Cook well on preheated griddle or cast iron skillet until browned on each side. Serve hot with butter and syrup!

Makes 18-20 pancakes

I make 1.5 of this recipe and it makes about 30 pancakes which fed 8 hungry people!

Nancy's Dutch Waflles

Dutch Waffles

3 eggs

1 1/2 cups of all purpose flour

1 1/2 cups wheat flour

2 1/4 cups milk

1/2 cup vegetable oil

2 Tablespoons sugar

6 teaspoons baking powder

1 teaspoon salt

1 heaping teaspoon cinnamon

1 teaspoon vanilla extract

I put all dry ingredients in one large mixing bowl.  Beat eggs in large bowl, add milk, vanilla, and vegetable oil.  Mix by hand.  Slowly add dry ingredients.  For thinner waffles add more milk, as desired.  I like to let my batter sit for a few minutes while the waffle iron is preheating.  Mix by hand again until smooth.

Spay your preheated waffle iron with non-stick spray.  Pour mix onto hot waffle iron.  Follow directions for your waffle iron.  This recipes makes 7-8 waffles.

(Why are these waffles Dutch?  Because I'm Dutch on my father's side!) 

Yummy Lentil Soup

This is comfort food at it's finest and is an economical meal!

Ingredients:

     1 teaspoon extra virgin olive oil
     1 medium onion, diced
     2-4 carrots, sliced (I like a lot of these!)
     4 cups vegetarian soup broth
     1 cup of dry lentils
     1/4 teaspoon black pepper
     1/4 teaspoon dried thyme
     2 bay leaves
     1/2 teaspoon salt
     1 Tablespoon fresh lemon juice

Directions:

In a large pot saute the onions and carrots in olive oil until onions are translucent.  Add broth and seasonings.  Reduce heat.  Cover and simmer until lentils are soft, about an hour.  Remove bay leaves.  Stir in lemon juice.  Serve with a salad and whole grain bread.

You can monkey around with this recipe and double it or add more/different ingredients.  I think it's very forgiving.  Might even be good with some celery, too!  Hope you enjoy!!

Favorite Cherry Pie

My mom used to always make this for Thanksgiving and Christmas.  It is truly a family favorite!

Cherry Pie

2 16 ounce cans pitted tart red cherries (water pack)

1 cup sugar

1/4 cup cornstarch

1 tablespoon butter

3 to 4 drops almond extract

Drain cherries, reserving 1 cup liquid from can.  In a large saucepan combine 3/4 cup sugar and the cornstarch.  Stir in reserved cherry liquid.  Cook and stir over medium heat until thickened and bubbly.  (Do not leave unattended! It will burn.)  Cook and stir 2 minutes more.  Remove from heat and stir in remaining sugar, butter, and almond extract.  Gently fold in cherries.  Cool slightly.

Fill a pastry-lined 9 inch pie plate with cherry mixture.  Top with lattice crust, if desired.  Cover edge of pie with foil.  Bake in a 375 degree oven for 25 minutes.  Remove foil.  Bake for 25-20 minutes more or until crust is golden.  Cool on wire rack.  Serves 8.

Cheesecake Cookie Cups

1 pkg. (16.5 oz) Refrigerated chocolate chip cookie bar dough
2 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.) Sweetened condensed milk
2 large eggs
2 teaspoons vanilla extract
1 can (21 oz.) cherry pie filling

Step 1--Preheat oven to 325 degrees.  Paper-line 24 muffin cups.  Place one piece of the cookie dough in each muffin cup.

Step 2--Bake for 10-12 minutes or until cookie has spread to edge of cup.

Step 3--In a medium bowl beat cream cheese, sweetened condensed milk, eggs, and vanilla extract until smooth.  Pour about 3 Tablespoons cream cheese mixture over each cookie in cup.

Step 4--bake fir additional 15-18 minutes or until set.  Cool completely in pan on wire rack.  Top each with level Tablespoon of pie filling.  Refrigerate for 1 hour.  Serve.

Makes 24 servings.  (6 points each for Weight Watchers)

Yummy Peach Cobbler

Yummy Peach Cobbler

1/2 cup of butter (1 stick)

1 cup flour

2/3 cup sugar

1/3 cup light brown sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

3/4 cup milk

1 large can sliced peaches, drained (28 ounces)

Pour butter into glass baking dish (2-3 qt size).  Mix together all dry ingredients.  Add milk.  Stir until smooth and then add peaches.  Pour on top of melted butter in baking dish.  Bake for 40 minutes at 350 degrees.  Cool slightly and serve with vanilla ice cream.

This was very easy and yummy!  I used whole wheat flour, but you can use all-purpose or a combination of both.  If you don't like cinnamon you can leave that out.  Enjoy!

The Bomb Banana Bread!

My own special recipe!

1 8 oz. package cream cheese
1 cup sugar
1/4 cup butter
1-1 1/2 cups mashed bananas
2 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon

Combine softened cream cheese, butter, and sugar--mix until well blended.
Add in bananas and eggs.  Blend.
Pour in combined dry ingredients and mix just until moistened.
Pour into greased and floured 9 X 5 inch loaf pan.
Bake at 350 degrees for 1 hour and 10 minutes.
Cool 10 minutes.  Remove from pan.
Eat!

Tips--I use home ground whole wheat flour.  You can use whole wheat, regular, or a combination of the two and this recipe is still delicious!  Add 1/2-1 cup of nuts, if desired.

Yummy Lentil Soup

This soup is very inexpensive to make and extremely tasty.

-2 tsp extra virgin olive oil

-2 small onions, diced

-2 or 3 carrots, sliced

-4 cups vegetarian soup broth

-2 cups water

-2 cups dry lentils

-black pepper

-1/2 tsp salt

-1/2 tsp Italian seasoning

-2 bay leaves

Saute onions and carrots in olive oil. In a large pot, or crock pot, add vegetable broth, lentils, and seasonings. Cook on low until lentils have softened (1 hour). Take out bay leaves and eat!

**Tips: I serve this with whole wheat bread and a salad. You could have turkey sandwiches, also. We like to sprinkle Parmesan cheese or grated mozzarella on top. You can throw everything in a crock pot and let it sit on low all day.

Serves 6-8 people. Double it if you want leftovers. It keeps well in the refrigerator or freezer. Enjoy!

Easy Chicken Parmesan

Layer in a treated baking dish:

1 16 oz. box of vermicelli
6-8 breaded Tyson brand chicken patties, mostly thawed
1 to 2 jars spaghetti sauce
sliced provolone cheese (you can use shredded, if you prefer)

Bake 30 min. or until hot through and bubbly (350 degrees)

I serve this with a salad and bread and everyone eats it up!
You can increase any of the ingredients as desired to fit your family. The bag of the chicken patties includes 10. (It's like a big chicken nugget. Who doesn't like that?)

Southwest Chicken (Crockpot)

1 can black beans, rinsed and drained
1 can corn, drained
1 cup salsa, divided
up to 2 pounds of chicken pieces or tenders, boneless/skinless
1 cup grated cheese

Layer in crock pot: beans, corn, half of salsa, chicken, and remainder of salsa. Cook on low 6 hours. Top with cheese and cook on high until melted.

Prepare yellow rice according to package directions.

I use 2 pounds of chicken tenders and double everything else in the recipe. It feeds our whole family of 9!

Easy Chicken & Rice

2 cups rice (white or brown)
4 cups chicken (I rip up a rotisserie.)
2 cans cream of chicken soup
1 can of milk
salt and pepper to taste

Cook rice as instructed. Rip up a rotisserie chicken and set aside. Put rice in bottom of 13 X 9 casserole dish. Salt & pepper. Layer chicken on top. Pour mixture of cream of chicken soup and milk over chicken and rice. Bake at 350 degrees for about 30 minutes.

This feeds our whole family (of 9) for one meal. You can increase the rice to 3 cups to stretch the meal. I sometimes add things like a can of peas or some shredded cheese. Enjoy!

Tater Tot Casserole

 Tater Tot Casserole

1-2 lb ground turkey cooked, seasoned, drained
1 bag tater tots
1 can cream of mushroom
1 can cream of chicken
1 can evaporated milk

Brown meat and spice as desired.  Place in large casserole dish. Cover with tater tots. Mix soup and milk together. Pour over top. Bake at 350 for 1 Hour. Makes 1 9X13 casserole.

Currently this recipe feeds our family of  9, but we have some littles. I would double it with several hungry teens. Make 2 pans. We usually steam a large pot of broccoli as a side. Or we warm up some corn and peas. Enjoy!

Mac N Beef

2-2.5 lbs. ground beef
1 cup chopped onion
2 cans diced tomatoes with mild green chilies
2 cups dried elbow macaroni
2 cups shredded cheese

1. Brown meat and onion in skillet. Season as you desire.

2. Add zesty tomatoes (don not drain) and 2 cups of water. Bring to boil and stir in elbow macaroni. Cover and simmer for 15-20 minutes or until pasta is tender.

3. Top with cheese. Serves 8

We serve this with chips, sour cream, and a salad or other vegetable. (You may want to double this if you have lots of hungry boys!) The kids LOVE this!

Favorite Cornbread

1 cup cornmeal
1 cup flour
*I use 1/2-1 cup of wheat flour instead of all white flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. salt
1 cup milk
1/4 cup oil
1 egg

Stir with a whisk and pour into an 8 X 8 pan. Bake at 425 degrees for 15 minutes. Cook 2 recipes in a 9 X 13 pan for 20 minutes. Until a toothpick comes out clean. Enjoy!!! Goes great with chicken or pork chops! This recipe is very simple, but will leave them clamoring for more...

Cheesy Rigatoni

***My entire family LOVES this recipe. It is quite a favorite. Enjoy!***

1 (16 ounce) package rigatoni pasta, uncooked
1 1/2 lbs ground beef
1 (28 ounce) jar spaghetti sauce
1 (11 ounce) can condensed cheddar cheese soup
1 teaspoon ground black pepper
1-1 1/2 teaspoon dried Italian seasoning
2-3 cups shredded Italian cheese (6 cheeses mixed), divided

Prepare the pasta according to the package directions; rinse and drain. Pour into 9 X 13 casserole dish. Cook and stir the beef over medium-high heat until meat is browned; drain.
Add in spaghetti sauce, soup, pepper, and Italian seasoning; stir to combine.
Pour sauce over pasta. Carefully mix sauce in. Add 2 cups cheese and mix in.
Sprinkle remaining 1 cup cheese over the top. Cover with tinfoil.
Bake at 350° for 35 minutes or until heated through. Take tinfoil off for last 5 minutes to let cheese melt.