Make-It-Yourself Pancake Mix

We make a lot of pancakes around here.  Not a weekend goes by without them.  I loathe nothing more than buying packaged pancake mix.  Just seems like something I should be putting together myself.  Alas, here is the recipe I'm test driving, compliments of Pinterest, of course.  What isn't? 

That container?  It is the container that the Kirkland Organic Animal Crackers from Costco come in and it holds a double batch of the recipe listed below :)

Below is the recipe for the mix and directions for making either pancakes or waffles out of said mix.  Good morning to you!

Perfect Pancake Mix
Ingredients :
6 C. Unbleached flour
2 C. Whole wheat pastry flour
2 C. Nonfat dry milk powder (or buttermilk powder)
1/2 C. sugar
3 Tbsp. baking powder
1 1/2 Tbsp. baking soda
2 tsp. salt

In a large bowl, whisk all ingredients together.  Store in large airtight container.


To Make Pancakes
Ingredients:
2 C. perfect pancake mix
1 1/2 C. water (or to desired consistency)
1 egg
2 Tbsp. oil

In a medium bowl, combine egg, oil and water.  Whisk in pancake mix.  Let stand 2 minutes.  Add additional water, if desired.  Cook on preheated griddle or pan.


To Make Waffles
Ingredients:
2 1/2 C. Perfect Pancake Mix
2 C. water
3 eggs, separated
1/4 C. veg. oil

Combine pancake mix, water, egg yolks and oil in large bowl.  In a separate bowl, beat egg whites until stiff.  Gently fold egg whites into batter.  Bake in preheated waffle iron.

Credit: Hearts, Hands, Home Blog, via Pinterest

Crock Pot Chicken Parm

Ingredients:
2-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs
1/4 cup Parmesan Cheese
1/4 t black pepper
1/4 t kosher salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce


1.  Spread the 1 TBSP of olive oil into the bottom of your crockpot.
2.  Beat the egg with a fork in a separate bowl.
3.  Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
4.  Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
5.  Place the chicken breast pieces in the bottom of the crockpot.
6.  Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
7.  Cover chicken and cheese with entire jar of marinara sauce.
8.  Close lid and cook on low for 6-7 hours or high for 3-4.
9.  Serve with your favorite pasta.

Credit:  Chef In Training via Pinterest

Korean Ground Beef

This is not the greatest photo and in real life this dish doesn't look super appetizing to me.  BUT I have to tell you, I was delighted with the texture and flavors.  It was delicious!  The original recipe called for it to be topped with scallions, but knowing my little ones wouldn't touch that, I substituted broccoli.

Ingredients:
1 pound lean ground beef
1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
broccoli (or scallions)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and a side of steamed broccoli (or chopped scallions).

Credit:  Lizzy Writes, via Pinterest

Nutella Mini-Chip Cookies

Ingredients:

• 1 cup whole wheat flour
• 1/4 teaspoon baking soda
• 5 tablespoons butter or Earth Balance
• 2 heaping tablespoons Nutella
• 1/2 cup sugar
• 2 generous pinches coarse salt
• 1-1/2 teaspoons pure vanilla extract
• 1 egg
• 1 cup Ghirardelli semi-sweet mini-chips

1. Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper. (Recipe makes one sheet of small or large cookies.)
2. Cream together the butter/Earth Balance, Nutella, sugar, vanilla, and salt. Make sure the Nutella gets well incorporated by scraping down the sides of the bowl with a spatula.
3. Add in the egg.
4. Add in the baking soda and whole wheat flour. Then stir in the chocolate chips.
5. Scoop heaping tablespoon amounts into your palm, roll, and flatten. Place on cookie sheet. Or scoop larger amounts, roll, and flatten. Just depends on if you want big or small cookies.
6. Bake for approx. 10 minutes -- until golden brown.

Credit: Never Home Maker, via Pinterest

Lemon Garlic Spaghetti

We were craving spaghetti the other night, but with these unseasonably warm temps meat marinara was sounding a bit heavy.  This is a light and refreshing alternative.  I'm sure it will make several reappearances at our table this summer.

Lemon Garlic Spaghetti
Ingredients:
-garlic, as much as you can handle :)
-2 Tbs olive oil per serving
-whole wheat spaghetti noodles
-3 lemons (mine were small), juiced
-basil, fresh or freeze dried
-walnuts, chopped
-shaved parmesan cheese

1.  Prepare noodles according to package directions.
2.  Warm oil and garlic over LOW heat.  Cook until garlic begins to brown, then remove from heat.
3.  Combine noodles, garlic oil, basil, lemon juice and walnuts. 
4.  Serve topped with parmesan.

Raw Brownie Fudge

Simply life changing.  Seriously.  Try it.  (AND notice that there is NO sugar, could you ask for more?)

Ingredients:
2 cups whole walnuts
2 ½ cups Medjool dates, pitted and quartered
1 cup raw cacao or unsweetened cocoa
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt

Directions:
1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.


Credit: Recipe from My New Roots

Vegetable Fried Rice

Ingredients:
3 cups cooked rice (day old or leftover rice works best!)
3 tbs sesame oil
Chopped Veggies - broccoli, carrots, onions, peas, etc.
Shelled Edamame (optional)
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!