Sunday, November 28, 2010

Pumpkin Chocolate Chip Pancakes

I have extra pumpkin puree in the fridge and I don't want to waste it so I decided to make some pancakes. 
This is the link to the recipe:

Pumpkin Chocolate Chip Pancakes

serves 4

1 large egg

1 cup whole wheat flour

3/4 cup skim milk

2 tbsp light brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1 tbsp canola oil

1 tbsp baking powder

1/2 cup pumpkin puree

1/4 tsp salt

1/2 cup chocolate chips

In the bowl of a stand mixer, beat the egg until thick and frothy. Add the flour, milk, brown sugar, cinnamon, nutmeg, oil, baking powder, pumpkin puree and salt. Beat until just smooth. Add the chocolate chips and beat on high for 15 seconds.

Heat a large skillet over just below medium heat. Drop the batter into circles (I like to use an ice cream scoop) and spread out a bit. The batter will be thick. Cook until golden on both sides.

Tuesday, March 16, 2010

Annie's sugar cookies

2c sugar
2c butter
6 eggs
7c flour
6tsp baking powder
1/4tsp salt
4tsp vanilla
2T milk
Mix dry ingredients, then wet ingredients, then combine.
Divide dough into 4 inch balls and place in a covered bowl in the refrigerator.
Pull out 1 ball at a time to work with and roll to 1/4 inch thick.
Cut and place on an ungreased cookie sheet(cover the pan with tinfoil if it's nonstick).
Bake at 350 for about 5 minutes or until just golden around the edges.
Don't overbake!
Remove to cooling racks, cool and frost.

I (Kira) love this recipe. They always stay moist!

Sunday, January 31, 2010

I found this in the American Profile (Sandi)

Cheesy Chicken Chowder

submitted by reader Marsha Baker of Pioneer, OH

High Cotton Food Styling and Photography email this recipe to a friend buy our cookbooks Ingredients
2 (14-ounce) cans reduced-sodium chicken broth
2 cups diced, peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1/3 cup all-purpose flour
2 cups 2% reduced-fat milk
2 cups shredded Cheddar cheese
2 cups diced or shredded cooked chicken
1. Bring chicken broth to a boil in a large saucepan. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer until vegetables are tender, about 15 minutes.
2. Melt butter in a medium saucepan. Add flour and mix well. Gradually stir in milk and cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add cheese mixture to broth and vegetables along with chicken. Cook and stir over low heat until thoroughly heated. Serves 8. Tips from the Test Kitchen
Use a rotisserie chicken if desired. Nutritional Information
Nutritional Facts Per Serving: 370 calories, 17g fat, 24g protein, 31g carbohydrates, 3g fiber, 840mg sodium.
American Profile is a division of Publishing Group of America, Inc. All content within this site is ©2006 of Publishing Group of America unless otherwise noted.

Saturday, January 30, 2010

Molasses Cookies

3/4 cup margarine, melted (I used butter)
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup white sugar
In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

Wednesday, January 27, 2010

Shelli's Cheesy Potato Soup

3c chicken broth (I used 3 bullion cubes and 3 cups of water)
1 onion (I used 1/2 of a sweet onion)
2c chopped potatoes
4T butter
4T flour
1/2t salt
1/4t pepper
2c milk
2c shredded cheese (I used 2 3/4 cups)

In a saucepan combine chicken broth, onion, and potatoes. Bring to a boil and simmer for 10 to 15 minutes or until potatoes are tender.
In another saucepan melt butter, stir in flour, salt, and pepper. Add milk all at once. Add cheese. Add potato mixture.

I doubled this recipe, however I did not double the milk. It was so yummy! I think I will make it as brocolli cheese soup next time.

I have tried this with brocolli and cauliflower with brocolli.  It is amazing any way!  I am going to try cauliflower only next time.