Pancake Mix
10 cups flour (we did half white & whole wheat)
1/2 cup sugar
1/4 baking powder
2 Tbsp salt
2 1/2 cups powdered milk
Mix together & store.
To use:
1 1/2 cups Pancake Mix
1 egg, slightly beaten
1 cup water
3 Tbsp cooking oil
Put dry mix in bowl. Add wet ingredients. Mix together. If too thick add more water. Let stand for 10 minutes. Cook on hot oiled griddle about 3 minutes, until brown on both sides. Makes ten 4 inch pancakes.
(We used powdered egg also to keep it rotated in our food storage. Then no need for egg to cook, and slightly more water.
I'm sure you could leave out powered milk, and then use milk instead of water when you mix it up.)
Also makes a good tempura batter for onion rings, etc. Dip and deep fry.
Addendum:
For a more whole grain pancake, I use the following recipe.
1c white flour
1c wheat flour
1c rolled oats (three way split on grains)
1 Tbsp brown sugar
1 Tbsp baking powder
1/4 tsp salt
2 eggs
2 Tbsp cooking oil
2 cups milk
Very flavorful and more whole grain. 🙂
I mix up batches of dry ingredients, then add 3 cups dry with the milk, oil, & eggs.
Wednesday, May 27, 2020
Saturday, March 9, 2019
Rice Krispies Treats
![Original Treat[1]](https://images.kglobalservices.com/www.ricekrispies.com/en_us/recipe/kicrecipe-1605/kicfileasset-2523_original_treat1.png "The Original Rice Krispies Treats™ Recipe")
The Original Rice Krispies Treats™ Recipe
This classic, delicious snack has been making memories for kids and parents alike for generations.
Prep Time: 10 min
Total Time: 30 min
Servings: 12
- 3 tablespoons butter
- 1 package (10 oz., about 40) JET-PUFFED Marshmallows
- 4 cups JET-PUFFED Miniature Marshmallows
- 6 cups Kellogg's® Rice Krispies® cereal
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note
- For best results, use fresh marshmallows.
- 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
- Diet, reduced calorie or tub margarine is not recommended.
- Store no more than two days at room temperature in airtight container.
- To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note
- For best results, use fresh marshmallows.
- 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
- Diet, reduced calorie or tub margarine is not recommended.
- Store no more than two days at room temperature in airtight container.
- To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Rice Krispies® Cereal &Rice Krispies Treats® Products
Rice Krispies® Icing Hack
Wednesday, January 16, 2019
Cheesy Ham Chowder
Ingredients
- 10 bacon strips, diced
- 1 large onion, chopped
- 1 cup diced carrots
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1-1/2 cups water
- 2-1/2 cups cubed potatoes
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 2 teaspoons chicken bouillon granules
- Pepper to taste
- 3 cups shredded cheddar cheese
- 2 cups cubed fully cooked ham
Monday, February 8, 2016
Tzatziki (cucumber sauce / dip)
Say what?!? No matter how you pronounce this HEALTHY Tzatziki Greek dip, one thing’s for sure – everyone is gonna LOVE it!
Ingredients:
2 cups low-fat plain Greek yogurt
4 garlic cloves, peeled and minced
1 large cucumber, seeded and grated or finely diced
1 tablespoon chopped fresh dill
1-2 tablespoons fresh lemon juice, to taste
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly-ground black pepper
4 garlic cloves, peeled and minced
1 large cucumber, seeded and grated or finely diced
1 tablespoon chopped fresh dill
1-2 tablespoons fresh lemon juice, to taste
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly-ground black pepper
Directions:
Stir all ingredients together until combined. Taste and adjust seasoning if needed. Serve immediately, or refrigerate in a sealed container for up to 2 days.
Enjoy!
Enjoy!
Wednesday, November 26, 2014
Lou's Mashed Potatoes
Lou's Mashed Potatoes
10 pounds potatoes
24 oz sour cream
1 pound of butter
8 oz cream cheese
milk, as needed
Salt, as needed
Boil potatoes in salted water until soft. Mash with a potato masher. Add sour cream, butter, cream cheese, and mix (whip) until desired consistency. Add milk to thin as necessary to desired consistency. Add salt and pepper as desired.
Serve.
From Louis Oliphant, Thanksgiving tradition 1998-2006
10 pounds potatoes
24 oz sour cream
1 pound of butter
8 oz cream cheese
milk, as needed
Salt, as needed
Boil potatoes in salted water until soft. Mash with a potato masher. Add sour cream, butter, cream cheese, and mix (whip) until desired consistency. Add milk to thin as necessary to desired consistency. Add salt and pepper as desired.
Serve.
From Louis Oliphant, Thanksgiving tradition 1998-2006
Monkey Bread
Monkey Bread
3/4 cup granulated sugar
2 Tsp ground cinnamon
4 cans Pillsbury biscuits (the cheap ones)
1/2 cup butter or margarine, melted
3/4 cup packed brown sugar
Grease or spray 12 cup bundt cake pan.
Mix granulated sugar and cinnamon in gallon plastic bag. Cut each biscuit into quarters. Shake quarters in bag to coat. Place in pan. Mix butter and brown sugar , pour over biscuit pieces.
Bake at 350*F for 40-45 minutes or until golden brown. Cool 5 minutes. Turn upside down. Serve warm.
3/4 cup granulated sugar
2 Tsp ground cinnamon
4 cans Pillsbury biscuits (the cheap ones)
1/2 cup butter or margarine, melted
3/4 cup packed brown sugar
Grease or spray 12 cup bundt cake pan.
Mix granulated sugar and cinnamon in gallon plastic bag. Cut each biscuit into quarters. Shake quarters in bag to coat. Place in pan. Mix butter and brown sugar , pour over biscuit pieces.
Bake at 350*F for 40-45 minutes or until golden brown. Cool 5 minutes. Turn upside down. Serve warm.
Mock Lasagna
Mock Lasagna
1 small onion
16 oz pkg lasagne noodles
1 cup sour cream or nonfat plain yogurt
2 3-oz pgks cream cheese
1 lb ground beef
4 8oz cans tomato sauce
1 tsp salt
1 tsp sugar
1-2 cups grated cheddar cheese
Brown ground beef with chopped onion until cooked through, drain. Stir in tomato sauce, salt and sugar, simmer for 1/2 hour.
Boil noodles as directed on package, breaking noodles as you place in water. Drain. Place back in pan, add sour cream and cream cheese, stir until noodles are coated well.
Layer in 9x13 pan: 1/2 noodles, 1/2 sauce, noodles, sauce, Cheese.
Bake at 350*F for 1/2 hour.
From Lisa Phillips, 1989, El Segundo California
1 small onion
16 oz pkg lasagne noodles
1 cup sour cream or nonfat plain yogurt
2 3-oz pgks cream cheese
1 lb ground beef
4 8oz cans tomato sauce
1 tsp salt
1 tsp sugar
1-2 cups grated cheddar cheese
Brown ground beef with chopped onion until cooked through, drain. Stir in tomato sauce, salt and sugar, simmer for 1/2 hour.
Boil noodles as directed on package, breaking noodles as you place in water. Drain. Place back in pan, add sour cream and cream cheese, stir until noodles are coated well.
Layer in 9x13 pan: 1/2 noodles, 1/2 sauce, noodles, sauce, Cheese.
Bake at 350*F for 1/2 hour.
From Lisa Phillips, 1989, El Segundo California
Jalapeno Poppers
Jalapeno Poppers
6 jalapeno peppers
4 ounces cream cheese, softened
2 Tbsp finely shredded cheddar cheese
6 bacon strips
1/4 cup packed brown sugar, optional
1 Tbsp chili seasoning, optional
Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half.
Optional: Combine brown sugar and chili seasoning; coat peppers with sugar mixture.
Place peppers in a greased baking pan. Bake at 350*F for 18-20 minutes or until bacon is firm.
Nutrition Facts: 1 pepper half: 66 calories, 5 g fat, 15 mg choloresterol, 115 mg sodium, 3 g carbs, trace fiber, 2 g protein.
6 jalapeno peppers
4 ounces cream cheese, softened
2 Tbsp finely shredded cheddar cheese
6 bacon strips
1/4 cup packed brown sugar, optional
1 Tbsp chili seasoning, optional
Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half.
Optional: Combine brown sugar and chili seasoning; coat peppers with sugar mixture.
Place peppers in a greased baking pan. Bake at 350*F for 18-20 minutes or until bacon is firm.
Nutrition Facts: 1 pepper half: 66 calories, 5 g fat, 15 mg choloresterol, 115 mg sodium, 3 g carbs, trace fiber, 2 g protein.
Toni's Chicken Tetrazini
Toni's Chicken Tetrazini
Cooked Chicken, cut into bite sized pieces
2 cups broth
1 c white sauce
- OR substitute for broth and white sauce: 4T butter, 1/3 c flour, 3 c milk to make sauce and
add 2 bouillon cubes
1/2 lb cheddar cheese, grated
1 onion finely chopped
1 Tbsp lemon juice
4 oz slivered almonds (optional)
1/2 c green pepper, chopped (optional)
1 pound noodles, cooked.
Mix all together and bake at 325*F for 25 minutes or until war through.
From Toni Liscom, 1990 El Segundo, California
Cooked Chicken, cut into bite sized pieces
2 cups broth
1 c white sauce
- OR substitute for broth and white sauce: 4T butter, 1/3 c flour, 3 c milk to make sauce and
add 2 bouillon cubes
1/2 lb cheddar cheese, grated
1 onion finely chopped
1 Tbsp lemon juice
4 oz slivered almonds (optional)
1/2 c green pepper, chopped (optional)
1 pound noodles, cooked.
Mix all together and bake at 325*F for 25 minutes or until war through.
From Toni Liscom, 1990 El Segundo, California
Mashed Sweet Potatoes
Mashed Sweet Potatoes
6 large sweet potatoes (about 12 ounces each) peeled, cut into large cubes
4 Tablespoons butter
1/4 cup packed brown sugar
juice of 1/2 lemon (1 1/2 Tablespoons lemon juice)
1/2 teaspoon ground nutmeg
salt, to taste
Place the sweet potatoes in a large pot. Cover with cold, salted water (2 Tbls), bring to a boil, reduce heat to a simmer and cook the potatoes until very tender (20 minutes). Drain. Return to pot, and mash with a potato masher until smooth. Add butter, sugar, lemon juice, and nutmeg, stirring until better is melted and sugar is dissolved. Season with salt. Serve hot.
OR cover and reheat later in a preheated 350*F oven for 15-20 minutes. May be refrigerated a day or two before serving.
Serves 8
Per serving: 310 calories, 62g carbs, 4g protein, 6g fat, 15mg cholesterol
Original recipe from Paul Green, 2000.
6 large sweet potatoes (about 12 ounces each) peeled, cut into large cubes
4 Tablespoons butter
1/4 cup packed brown sugar
juice of 1/2 lemon (1 1/2 Tablespoons lemon juice)
1/2 teaspoon ground nutmeg
salt, to taste
Place the sweet potatoes in a large pot. Cover with cold, salted water (2 Tbls), bring to a boil, reduce heat to a simmer and cook the potatoes until very tender (20 minutes). Drain. Return to pot, and mash with a potato masher until smooth. Add butter, sugar, lemon juice, and nutmeg, stirring until better is melted and sugar is dissolved. Season with salt. Serve hot.
OR cover and reheat later in a preheated 350*F oven for 15-20 minutes. May be refrigerated a day or two before serving.
Serves 8
Per serving: 310 calories, 62g carbs, 4g protein, 6g fat, 15mg cholesterol
Original recipe from Paul Green, 2000.
Green Bean Casserole
Green Bean Casserole
What You'll Need
1 can (10 3/4 ounces) cream of mushroom doup
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
How to Make It
-
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
-
Bake at 350°F.
for 25 minutes or until the bean mixture is hot and bubbling. Stir the
bean mixture. Sprinkle with the remaining onions.
- Bake for 5 minutes or until the onions are golden brown.
Tasty Grape Tomatoes
Tasty Grape Tomatoes
Fill a small zip lock bag with some water, then pour the water out, but leave residual moisture in the bag. Then add grape tomatoes (about 1 to 1.5 cups) to the bag.
Add the following dry herbs to the bag of tomatoes:
1 tsp. oregano
1 tsp. basil
1/2 tsp. garlic salt
Shake the bag to distribute the herbs across all the tomatoes.
Pour out onto a plate, serve, and enjoy!
From the files of Jan Spowart, 1.29.14
Fill a small zip lock bag with some water, then pour the water out, but leave residual moisture in the bag. Then add grape tomatoes (about 1 to 1.5 cups) to the bag.
Add the following dry herbs to the bag of tomatoes:
1 tsp. oregano
1 tsp. basil
1/2 tsp. garlic salt
Shake the bag to distribute the herbs across all the tomatoes.
Pour out onto a plate, serve, and enjoy!
From the files of Jan Spowart, 1.29.14
Jesse’s Christmas Salad
Jesse’s Christmas Salad
Marie’s raspberry vinaigrette dressing
½ -1 cup chopped walnuts
1/4- ½ Gorgonzola cheese, crumbled
3 roma tomatoes, diced
Salad greens (romaine, napa, endive, etc.)
Either plate greens with artful arrangements of other items drizzled with dressing OR tear greens and toss all ingredients, adding dressing just before serving or offer on the side.
From Jesse Draper
Marie’s raspberry vinaigrette dressing
½ -1 cup chopped walnuts
1/4- ½ Gorgonzola cheese, crumbled
3 roma tomatoes, diced
Salad greens (romaine, napa, endive, etc.)
Either plate greens with artful arrangements of other items drizzled with dressing OR tear greens and toss all ingredients, adding dressing just before serving or offer on the side.
From Jesse Draper
Home Plate Salad
Home Plate Salad
1 large cauliflower 2 cups miracle whip or mayonnaise
1 large broccoli 1 cup sour cream
2 cups frozen peas 1 tsp garlic salt
1 cup chopped celery 1 tsp Beaumonde spice (optional)
1 large sweet onion ½ cup sugar
2 Tbsp sunflower seeds (optional)
Cut vegetables into bit size pieces. Mix dressing ingredients together. Toss dressing and vegetables. Chill. Serves 12.
Note: cooked crumbled bacon adds a nice touch.
1 large cauliflower 2 cups miracle whip or mayonnaise
1 large broccoli 1 cup sour cream
2 cups frozen peas 1 tsp garlic salt
1 cup chopped celery 1 tsp Beaumonde spice (optional)
1 large sweet onion ½ cup sugar
2 Tbsp sunflower seeds (optional)
Cut vegetables into bit size pieces. Mix dressing ingredients together. Toss dressing and vegetables. Chill. Serves 12.
Note: cooked crumbled bacon adds a nice touch.
Crystal Dodge Cabbage Salad
Crystal Dodge Cabbage Salad
1 pkg (1 pound) of slaw mix or 7 cups shredded cabbage
1 12-oz Brianna’s Poppyseed dressing
2 pkgs ramen noodles, broken
½ c slivered or sliced almonds, toasted
Reserve the ramen seasoning mix for another use. Mix all together and chill. (Add noodles just before serving if chilling long, as they will tend to get soft.)
1 pkg (1 pound) of slaw mix or 7 cups shredded cabbage
1 12-oz Brianna’s Poppyseed dressing
2 pkgs ramen noodles, broken
½ c slivered or sliced almonds, toasted
Reserve the ramen seasoning mix for another use. Mix all together and chill. (Add noodles just before serving if chilling long, as they will tend to get soft.)
Chicken Pecan Salad
Chicken Pecan Salad
8 cups torn spinach and romaine lettuce
½ cup chopped pecans
½ cup dried cranberries
1 cup mandarin oranges
3 chicken breasts, cooked and cubed
½ cup balsamic vinaigrette dressing (Newman’s Own)
Toss all ingredients except dressing together in a large bowl. Chill. Just before serving add dressing and toss to coat. Delicious!
8 cups torn spinach and romaine lettuce
½ cup chopped pecans
½ cup dried cranberries
1 cup mandarin oranges
3 chicken breasts, cooked and cubed
½ cup balsamic vinaigrette dressing (Newman’s Own)
Toss all ingredients except dressing together in a large bowl. Chill. Just before serving add dressing and toss to coat. Delicious!
Cranberry Salad
Cranberry Salad
14 oz can sweetened condensed milk
1/4 C lemon juice
16 oz can whole berry cranberry sauce
20 oz can crushed pineapple, drained
1/2 C walnuts, chopped
9 oz cool whip
Combine milk, lemon juice. Stir in cranberry sauce, pineapple, nuts. Fold in whipped topping. Spread in pan and freeze. Remove 15 min before serving.
From the files of Lorraine Olsen
14 oz can sweetened condensed milk
1/4 C lemon juice
16 oz can whole berry cranberry sauce
20 oz can crushed pineapple, drained
1/2 C walnuts, chopped
9 oz cool whip
Combine milk, lemon juice. Stir in cranberry sauce, pineapple, nuts. Fold in whipped topping. Spread in pan and freeze. Remove 15 min before serving.
From the files of Lorraine Olsen
Laurie’s Pea Salad
Laurie’s Pea Salad
3 cans peas drained
OR 1 lb pkg frozen peas, thawed
1 can kidney beans, drained and rinsed
2 Tbsp minced onion
½ - 3/4 cup mayonnaise
½ -3/4 cup grated cheese - garnish
salt & pepper to taste
Mix peas, beans, onion, mayo, salt and pepper. Chill. Add cheese, or use as a garnish, just before serving. Serve chilled.
Variation – add chopped bacon as an extra touch.
From the files of Mie Oliphant, who got it from Laurie Bartholomew
Note: I only like this with frozen peas, and only make it that way.
3 cans peas drained
OR 1 lb pkg frozen peas, thawed
1 can kidney beans, drained and rinsed
2 Tbsp minced onion
½ - 3/4 cup mayonnaise
½ -3/4 cup grated cheese - garnish
salt & pepper to taste
Mix peas, beans, onion, mayo, salt and pepper. Chill. Add cheese, or use as a garnish, just before serving. Serve chilled.
Variation – add chopped bacon as an extra touch.
From the files of Mie Oliphant, who got it from Laurie Bartholomew
Note: I only like this with frozen peas, and only make it that way.
Dixie’s Cabbage Salad
Dixie’s Cabbage Salad
1 head cabbage, shredded fine Dressing:
2, 3 or 4 carrots, shredded ½ cup cooking or olive oil
1 bunch green onions, chopped 1 Tbsp sugar
2 pkg ramen noodles, crunched 2 pkg ramen seasoning
1 small pkg. sliced almonds 1/4 tsp salt
1/3 c sesame or sunflower seeds Pepper to taste
Saute noodles with almonds and seeds until lightly browned. Remove from heat. Add noodles etc. to vegetables. Mix dressing separately and chill. Pour dressing over vegetable/noodle mix just before serving and toss.
From the files of Mie Oliphant, who got it from Dixie Rees
1 head cabbage, shredded fine Dressing:
2, 3 or 4 carrots, shredded ½ cup cooking or olive oil
1 bunch green onions, chopped 1 Tbsp sugar
2 pkg ramen noodles, crunched 2 pkg ramen seasoning
1 small pkg. sliced almonds 1/4 tsp salt
1/3 c sesame or sunflower seeds Pepper to taste
Saute noodles with almonds and seeds until lightly browned. Remove from heat. Add noodles etc. to vegetables. Mix dressing separately and chill. Pour dressing over vegetable/noodle mix just before serving and toss.
From the files of Mie Oliphant, who got it from Dixie Rees
Karen’s Pear Salad
Karen’s Pear Salad
1 8-oz pkg cream cheese, softened
1 can pears, drained save juice
1 small pkg lemon jello
1 8-oz Cool Whip
Puree pears until completely smooth. Microwave pear juice and enough water to make 1 cup for 1 minute. Add jello to juice mixture and mix well. In a mixer cream pears and cream cheese until smooth. Add jello. When cool, mix in cool whip. Pour into bowl and chill in refrigerator until set (at least 4 hours).
From Karen Hilleshiem, 1998
1 8-oz pkg cream cheese, softened
1 can pears, drained save juice
1 small pkg lemon jello
1 8-oz Cool Whip
Puree pears until completely smooth. Microwave pear juice and enough water to make 1 cup for 1 minute. Add jello to juice mixture and mix well. In a mixer cream pears and cream cheese until smooth. Add jello. When cool, mix in cool whip. Pour into bowl and chill in refrigerator until set (at least 4 hours).
From Karen Hilleshiem, 1998
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