Nutty Wheat Pancakes

I grew up eating these pancakes.  I always knew what was cooking when I woke up to the sound of the blender pulverizing the wheat.  I recently tried them again on a trip to my childhood home, and felt that the recipe was share-worthy since they tasted as good now as I remember them tasting then.

Nutty Wheat Pancakes

1 Cup Milk
1 Cup Dry Whole Wheat

Blend in blender on high for 4 minutes.

1/2 Cup Milk
1/2 Cup Oil
2 Eggs
1/2 tsp. Salt

Blend in blender for 1 more minute.

4 tsp. baking powder

Blend again, and cook like regular pancakes.

Worlds Best Salsa

Worlds Best Salsa

Ingredients:

2 - 28oz cans petite diced tomatoes

1 bunch green onions finely chopped

1 bunch cilantro (remove stem) chopped

1/3-1/2 - 4oz can diced jalapenos (depends on how hot you want it)

garlic powder to taste

salt to taste

Mix thoroughly in a large bowl for a chunky salsa, or blend for a finer texture.

Chicken Divan

Chicken Divan

Ingredients:

5 chicken breasts

3 packages of broccoli florets

3 cans cream of chicken soup

1 cup mayonnaise

1 Tbls. lemon juice

1 tsp. curry powder

1 cup Parmesan cheese

Paprika

Directions:

Cook chicken via your preferred method (boiled, grilled, etc...) cut into medium pieces.  Cook the broccoli.  Layer broccoli, chicken into a large casserole dish.  In a separate bowl mix the soup, mayonnaise, lemon juice and curry.  Spread evening over the broccoli and chicken.  Cover with Parmesan cheese, and sprinkle with paprika.  Bake at 350 degrees for 30 minutes.

I recommend serving over rice or quinoa.  Quinoa is my favorite!!

Sour Cream Potatoes

Sour Cream Potatoes

Ingredients:

30 oz bag hash browns

1 can cream of chicken soup

16 oz. tub of sour cream

2 cups grated cheddar cheese

3 green onions chopped

corn flakes

1/2 cup butter

Directions:

Mix hash browns, soup, sour cream, cheese and onions in a bowl.  Add salt and pepper to taste.  Spread evenly into a 9x13 inch casserole dish.  Cover in corn flakes, and drizzle melted butter over the top.  Bake at 350 degrees for 30-35 minutes.

Chicken Salad

Chicken Salad

Ingredients:

4 cups chopped cooked chicken OR 2 pints bottled boneless chicken (drained)

1 1/2 - 2 cups mayonnaise

1 1/2 cups chopped celery

1 cup finely chopped almonds or cashews

1/2 cup chopped green onions

1 Tbls. lemon juice

1 can water chestnuts drained and chopped

Directions:

Mix together well, and serve with crackers on on sandwich bread.

Allergy Free Pumpkin Muffins

Allergy Free Pumpkin Muffins

Ingredients:
1-1/2 cups gluten-free all-purpose flour

1 tsp. xanthan gum
1 c. granulated sugar
1/2 tsp. salt
1 tsp. baking soda
1-1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
1 tsp. vanilla extract
1 15 oz can pumpkin

Directions:
1) Preheat oven to 350 degrees F. Spray muffin tin with cooking spray.
2) In a mixing bowl, combine the flour, sugar, salt, baking soda, cinnamon, nutmeg and cloves. Add the vanilla and pumpkin. Mix until dry ingredients are moistened. Fill each muffin cup about 3/4 full.

3) Bake for 20-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.

Bottled Peach Pie Filling

Bottled Peach Pie Filling

Ingredients:

Fresh Sliced Peaches

1 cup Sugar

1/4 cup + 1 Tbls. Clear Jel starch (recommended) OR 4 Tbls. Cornstarch

3/4 cup Water

1/8 tsp.  Cinnamon

1/8 tsp. Almond Extract

1/4 cup Lemon Juice

Directions:

Blanch and slice enough peaches as necessary to fill 2 quart jars.  Combine other ingredients in a saucepan and heat until thickened.  Pour sauce over the peaches in the jar.  Swirl the jar to remove any air bubbles.  Process in a boiling water bath canner for 35 minutes.