July 11th, 2009 by Kristi Stephens

You know how I’m trying to break out of our menu planning rut? Well, when I got my long-awaited grain mill, I was intrigued by a recipe in the booklet my friend gave to me with the mill. These pancakes sounded strange, but easy and fast, so I thought I’d give them a try as a non-cereal breakfast item.

Oh, my. These are WONDERFUL! They don’t even taste like whole grain! I have to cut the kids off, because both times we’ve had them they’ve each eaten two entire pancakes and have been begging for more!

And, as an added bonus, if you had been intrigued by the benefits of fresh milled whole grains but don’t have a mill in your near future, this is a recipe you can make without one! By the way, if you are now wondering where to buy unmilled grain, I have seen it in bulk bins at our local health food store, and my sister has found someone at their local farmer’s market who sells it… check around and you’ll probably find something!!

Blender pancakes

Before bedtime the night before, pour into your blender:
1 cup of plain yogurt thinned with milk or buttermilk
1/2 cup of whole grain wheat, spelt, or kamut (this is unground grain – not flour!)
1/2 cup old fashioned oats
[This time I also added in a Tbsp or so of flax seed... why not? :)]

Blend on high for 3 minutes. Then let this sit on your counter overnight.

In the morning, add:
1 egg
2 Tbsp oil
1 Tbsp honey
1 tsp vanilla

Blend for 1 minute, or until all ingredients are mixed.

Add 1/2 tsp salt and 1 tsp baking soda; pulse three times, just enough to mix.
Mixture will foam up and get very light.

Cook immediately on a hot skillet… delicious!!!

July 1st, 2009 by Kristi Stephens

Thanks for stopping by for my blogoversary bonanza – won’t you come in and have an appetizer? [And don't forget to enter my blogoversary spa giveaway while you're here!]

Today’s “Works for me Wednesday” is the summer recipe edition, so it seemed appropriate to share my very favorite appetizer recipe. It is SO good and everyone will think you are a culinary genius! I know this looks long and complicated on paper, but it really isn’t hard.

Chicken Wonton Appetizers

1 1/2 lb cooked shredded chicken breast
1 cup ranch dressing
1/4 tsp salt
1/4 tsp pepper

Mix the above ingredients together.

2 cups shredded cheddar
2 tsp paprika
2 tsp chili powder

Mix the above ingredients in a separate bowl.

You will also need:
1 package square wonton wrappers (usually found in the refrigerated cases in the produce section)
Finely dice 1 green pepper and and 1 red pepper. Set aside.

Grease mini muffin tins. Push the wonton wrappers into the muffin cups – lay a square wrapper centered over a muffin cup and push the center down so that it is shaped like a cup but the corners are sticking up into gourmet looking points. :)

Bake the empty wrappers at 350° for 5-8 minutes, or until lightly browned.
Fill with chicken mixture, top with cheese mixture and peppers.

Bake for 10 minutes.

YUM!

Want more great summer recipes to try? Head on over to We Are That Family!

June 11th, 2009 by Kristi Stephens

I made these for Bible study last night and I was asked to post the recipe on here. :) Enjoy – they are appropriately named… I really can’t leave them alone!

1 box white cake mix
2 large eggs
1/3 cup oil
1 can sweetened condensed milk
1 cup chocolate chips
1/4 cup butter, cut small

Heat oven to 350°. Grease a 9×13 baking pan.
Beat cake mix, eggs, and oil in large bowl with mixer until blended.
Press 2/3 of mixture in the pan.
Microwave condensed milk, chocolate, and butter on high for 1 minute increments until mixture is smooth when stirred.
Pour over crust. Top with teaspoonfuls of reserved cake mixture.
Bake 20-25 minutes until lightly browned. Cool.

June 2nd, 2009 by Kristi Stephens

You probably have this recipe, but if you don’t, you need to try it! Personally, I think my mom’s is the best I’ve ever had… but I’m biased. I would seriously eat this every day if it continuously spontaneously appeared in our refrigerator. Every day.

2 cu crushed pretzels
1/4 cu sugar
1-1/2 sticks butter, melted
8oz cream cheese, softened
1 cu sugar
8oz cool whip
6oz strawberry gelatin
2 cu hot pineapple juice
2 10oz packages frozen sliced strawberries, partially thawed

Mix crushed pretzels, sugar, and butter in 9×13 pan. Press to form crust. Bake at 350° for 10 minutes. Cool.

Mix cream cheese, sugar, and cool whip and spread on cooled crust.

Dissolve gelatin in hot pineapple juice, add strawberries. Let partially set, then spread over cream cheese mixture. Chill until fully set.