Yoghurt Pancakes

This recipe came from the One Green Generation blog.
http://1greengeneration.elementsintime.com/?p=377
She has all kinds of simple recipes listed on her site as well as a ton of other great things! enjoy! Go visit her blog too! :)

Ingredients.
1/2 c. all-purpose flour (slightly more if you like thicker pancakes)
1 1/2 T sugar
1 t salt
1/2 t baking soda
1/2 t baking powder
2 large eggs
1 c yogurt (vanilla or plain)
1 t vanilla (leave out if using vanilla yogurt)
1 c fresh or frozen fruit (optional)




Steps.
1. In a medium-sized bowl, whisk together the dry ingredients (flour, sugar, salt, baking soda). Make a hole in the middle of the dry ingredients.


2. Add wet ingredients into the hole and whisk together wet ingredients, until just barely mixed together, leaving it lumpy.



3. Mix the dry ingredients into the wet ingredients just until mixed. Leave it lumpy.




4. Let mixture sit for at least 5 minutes, more if you can. It will almost double in size and bubbles will form from the baking soda reacting with the yogurt (see photo below).



5. Pre-warm a pan on medium-low heat.




6. If you want to add fresh or frozen fruit, let the mixture rise first (step #4), then place the fruit on top of the mixture and carefully fold in the fruit with a spatula. Let it rise a bit longer.



7. Coat the pan with a thin layer of butter.




8. Use a 1/3 c measuring cup to pour pancakes onto pan.




9. Wait to turn pancakes until they are golden in color on the pan side, and on the upper side they form bubbles (see photo below).


10. Turn over the pancakes once the bubbles begin to become solidified. The second side will take less than half the cooking time as the first.




11. Serve with a bit of warmed syrup, jam, compote, or something else that strikes your fancy!


Makes 8 medium-sized pancakes.

Homemade Spaghetti Sauce/ Tomato Pasta Sauce

I came up with this one because I wanted to try not using canned sauce on my spaghetti- I loved it and I will be making our sauce more often now!

2 cans diced tomatoes
1 can tomato sauce
1 can tomato paste (this is the part that thickens the sauce)
1 tablespoon parsley
1 teaspoon basil
(you could also put a little fennel in if you like the spice)
ground pepper to taste

Combine the ingredients in a skillet and let boil- then lower the heat to simmer and simmer for 25 minutes.

I love the chunky-ness of the sauce!

Enjoy!

Peanut Butter Cookies

Ok I am a chocolate lover but my husband loves caramel and peanut butter. Most of the time I make my favorite Oatmeal Chocolate Chip Cookies but today lets make Peanut Butter Cookies!

1 cup unsalted butter
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
2 1/2 Cups of flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Cream together butter, peanut butter and sugars and then beat in the eggs.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into atter. Put batter in refrigerator for 1 hour.

Roll into 1 inch balls and put on baking sheet. Flatten each ball with a fork, making a criss-cros pattern. Bke in a preheated oven at 375 degrees for about 10 minutes or unti cookies begin to brown. Do not overbake.

(Maybe you could dip one side in melted chocolate- ahhh the best of both worlds- peanut butter and chocolate! :)

Cinnabon Cinnamon Rolls (Clone Recipe)

Ingredients:
1 cup warm milk (110 degrees F/45
degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese,
softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving

Source: Allrecipes.com

BAKED CHICKEN CHIMICHANGAS

3 frozen boneless skinless chicken breasts
1 onion, chopped
1 green pepper, chopped
1 sm can green chilis, chopped
pkg of flour tortillas (8-10")
2 cups pkg sharp cheddar, shredded
1-2 cups mild salsa
spices and condiments, to taste
vegetable oil spray

Preheat oven to 425º.
Place frozen chicken breasts on chopping block while you sauté the onion and peppers in small amount of oil.

Slice the frozen chicken into narrow strips, then crosswise until you have small 1 1/2 - 2 inch strips.

Remove onion mixture to a medium bowl and add chilis and 2/3 cup of salsa.

Place frozen chicken strips into a skillet and season with cumin, salt, pepper, garlic or herbs of your choice. Add a splash of oil if necessary.

Stir-fry for 3 to 5 minutes. Remove contents of skillet to a bowl and set aside (cover and store at this point if making ahead.)

Open a fresh package of tortillas. If not moist, cover and microwave briefly, as directed.

Place a 1/8th portion just below middle of wrap. This is usually about 1/2 cup. Cover with cheese and fold up bottom, then sides, then top. Spray wraps with oil, and lay out on a foil-covered and oil sprayed cookie sheet.

Bake for 8 minutes. Flip and bake 5 minutes more.

Remember, everything is fully cooked. You only need to warm the filling, melt the cheese and toast the tortilla.


Serve accompanied by one of the following:

Spanish rice, black olives, sour cream, more salsa, bean salad, green salad ingredients.
Cover a cookie sheet with foil and spray. Lay tortillas out and spray top of wrap.



Source: cooks.com

GRAHAM CRACKER CRUMB COOKIES

1 c. butter
1 egg
1 c. coconut flakes
Whole graham crackers
1 c. sugar
1 c. graham cracker crumbs
1 c. nuts

Bring to a boil the butter, sugar, and egg. Add remaining ingredients. Line a 9 x 13 inch pan with whole graham crackers. Spread mixture over crackers and cover with more crackers.

ICING:

1/2 c. butter, softened
1 tsp. vanilla
2 c. powdered sugar
Nuts

Combine ingredients, except for nuts. Spread on top of top crackers and then sprinkle with nuts. Refrigerate for 24 hours and cut into cookies and ENJOY!

Earthquake Cake

2/3 cup coconut
2/3 cups chopped pecans
2/3 cup chocolate chips
18 ox german chocolate cake mix
8 oz pkg cream cheese
1 stick margerine
1 lb. powdered sugar (Confectioners Sugar)

*Sprinkle coconut, pecans, and chocolate chips in bottom of a greased 9 X12 pan.

*Mix cake mix according to package directions. POur over top of coconut, pecans, and chocolate chips.

*Melt cream cheese and margerine and stir in powered sugar. Spread over the top of the cake batter. Spread topping a bit thicker at the edges.

Bake for 40-50 minutes at 350 degrees.