Everyday Pancakes

So, over at one of my favorite recipe sites (My Kitchen Cafe) she has a recipe for Zephyr Pancakes. These pancakes are delicious. The only drawback to these pancakes are that they use a good amount of heavy cream and egg yolks--definitely not so good for the waistline on a regular basis. So, using her recipe, I've substituted a few things to make them more "everyday" friendly.

2 c. flour
2-1/2 T. sugar
1-1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1-1/4 c. milk
1-1/4 c. buttermilk (or 1 T. + 1 teaspoon vinegar and enough milk to make 1-1/4 c. let it sit for 5 minutes)
2 T. butter, melted
1 teaspoon vanilla

Cook on a 350 degree griddle.

Homemade Brown Bread

I made this last night to go with our salads and our strawberry freezer jam. It's delicious. I think I'm going to have another piece right now.

1-1/2 cups boiling water
1-cup old-fashioned oats
2 tablespoons shortening
2 teaspoons salt
1 package (1/4 ounce) active dry yeast
3/4-cup warm water (110° to 115°)
1/2-teaspoon sugar
1/4 cup packed brown sugar
1/4-cup molasses
4-3/4 to 5-1/4 cups all-purpose flour
Melted butter or margarine



In a bowl, combine boiling water, oats, shortening and salt. Cool to 110°-115°. In a mixing bowl, dissolve yeast in warm water. Sprinkle with sugar. Add oat mixture, brown sugar, molasses and 3 cups of flour; mix well. Add enough remaining flour to form soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1. Hour. Punch dough down. Divide in half and shape into two loaves. Place in greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with melted butter. Yield: 2 loaves.

Baked Lemon Pasta

This is such a great recipe for a hot summers day. It tastes so fresh. It is one of the pioneer woman's favorite recipes so if you follow her cooking blog you will like this.

1 pound thin spaghetti (don't substitute for regular, thin makes it seem so light and fresh)

1/2 stick butter (4 T.)

2 T. olive oil

2 garlic cloves, minced

juice of 1 lemon

zest of 1 lemon

2 cups sour cream

1/2 tsp kosher salt (more if desired)

grated parmesan cheese (fresh is best)

flat leaf parsley, chopped

extra lemon juice

Preheat oven to 375. Cooke spaghetti according to package directions until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan and turn off the heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together. Pour spaghetti into an oven safe dish.

Bake, covered for 15 minutes. Then remove foil and bake for an additional 7-10 minutes. Don't bake too long or the pasta will drive out. When you remove it from the oven squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley.

Serve with crusty french bread and a simple green salad.

Baked Creamy Chicken Taquitos

This recipes is from www.ourbestbites.com, which is a great food website. I usually love most of their recipes. I really liked the creamy chicken mixture.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese

1/4 C green salsa

1T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4 t granulated garlic

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)

1 C grated pepperjack cheese small corn tortillas

kosher salt

cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. You can dip them in salsa, guacamole or whatever you like.