Tuesday, March 29, 2011

Fluffy French Toast

"Fluffy" French Toast
Thanks Grandma for this filling breakfast (or dinner!)

I normally have to use a loaf and a half of bread to feed my family french toast. This recipe is awesome! It's like wrapping each toast in a pancake and my kids can only eat two, maybe three at the most. Genius!

Sunday, March 27, 2011

Biscuits & Gravy

 
Biscuits & Gravy
Big thanks to Nina D. for this gut filler!




Thursday, March 24, 2011

Lasagna - by jill E jam

Lasagna

by: jill E jam

I was always terrified to make lasagna. Try this easy way and see if you like it!

Tuesday, March 22, 2011

French Onion Soup (mock)

French Onion Soup (mock)
Substitute this anytime your out of this soup








Chicken Supreme

Chicken Supreme
Thanks, Mith, for this fabulous dinner that we all love!









Monster Pancakes

Monster Pancakes
Thank you Kathryn for this filling breakfast!

1 cup flour
1 cup milk
1 cup eggs
1 teaspoon salt
1/2 cube of butter 

 Pre-heat your oven to 420 degrees. Chop up your half cube of butter in the bottom of your 9x13 casserole dish. Place it in the oven while it pre-heats to melt the butter. Check it often or else the butter will separate and instead of having a nice buttery flavor, you'll have an icky, oily flavor. Mix all other ingredients in a mixing bowl with a mixer, whisk, or a spoon. It doesn't have to be smooth. When the butter has melted, pull out the pan and immediately pour in the batter concoction.  Stick it in your hot oven for 20 minutes or so, depending on how well done you want your "monsters." Cut into squares and serve with syrup, honey, jam, or whatever else fits your fancy.

p.s. The high heat causes the 'pancake' to puff up super light. Hence, the name "monster pancakes." Show your kids fast because it shrivels a few minutes after it's removed from the oven.
 

Monday, March 21, 2011

Cream Soup in a Container

Cream Soup in a Container

Have you ever needed a cream soup for a recipe and realized your out? Now you don't have to run to the store!

2 cups nonfat dry milk
1 cup cornstarch
2 Tablespoons dried minced onion
1/2 teaspoon thyme leaves
1/4 teaspoon pepper

Throw all of the ingredients in an airtight container and shake, shake, shake. Stick it in your cupboard and it's ready for the next time you need a cream soup.


Cream Soup (plain)
Equals one can of condensed cream soup

1/3 cup dry Cream Soup in a Container
1-1/4 cups of water or milk (I like skim milk)

Whisk together in a medium saucepan and stir constantly over medium-high heat until it thickens. It will take just a few minutes. If you're using it in casseroles or soups you can just whisk it together in a bowl an dump it in. It will thicken as it cooks!


To make the soup you're looking for, try the following:

Cream of Chicken Soup: Add 2-3 teaspoons of chicken bullion (or 2 bullion cubes)
Cream of Mushroom Soup: Add a 4 oz. can of mushrooms & 2 teaspoons of beef bullion (or 2 cubes)
Cream of Vegetable Soup: Add 1/2 cup of cooked veggies.
Cream of

BIG Pancakes - Lazy Girl's Crepes

BIG Pancakes

1 cup milk
1 cup flour
1 cup eggs
2 Tablespoon sugar
1 teaspoon salt

Place all of the above ingredients in a blender and blend until smooth. Pour approximately 1/4 cup of batter in the center of a large non-stick fry pan. Pick up the pan and swirl the batter around to make the pancake very thin (like a crepe). Only cook it until you can get a whatchacallit under the pancake to flip it. You can serve whatever you like in them, but our personal family favorite is to sprinkle with sugar and pour on canned milk. Roll it up and enjoy!

TaterTot Casserole

TaterTot Casserole
Thank you, Mother, for this great recipe!

1 lb. hamburger
1 Tablespoon of dehydrated onions (or a real onion if it's handy)
1 bag of Tater Tots
1 can of Cream of Mushroom Soup
          (or click HERE for a healthier, from-scratch substitute)
Milk
Salt & Pepper

Pre-heat your oven to 350 degrees. Crumble the thawed, raw hamburger (yes, raw!) into the bottom of a 9x13 casserole dish. Sprinkle the onions over the top and salt & pepper really well. Dump a good layer of tots on top. If you have a small bag, it will take them all. If it's a large bag, use half or so. Mix your cream of mushroom soup with a soup can full of milk (or a scant cup of milk if using the substitute soup). Salt & pepper the top plenty and throw it in the oven for an hour.

p.s. I love green beans between the meat and the tots. My children have protested so I must live vicariously though you and ask that you try it and send me a picture.