Monday, December 23, 2013
Tuesday, November 12, 2013
Sunday, October 20, 2013
-4 Large chicken breasts cut up (double sauce if you want to use twice as much chicken or it gets dry, also, if I cook this in the crock pot instead of the oven I leave them whole and then shred after it's cooked and add back into the sauce)
-1 can cream of chicken soup
-1can green chilies
-1 cup sour cream
Mix all ingredients except chicken together. Then put chicken and sauce in 9X13 pan and cook in oven on 350* for 40-45 mins or until chicken is done.
If using crock pot mix the sauce and pour over chicken in the crock pot on low.. usually takes just a couple of hours.
Serve with rice.
Sunday, October 13, 2013
1 c. Sauerkraut, drained
1 (8oz) pkg Cream Cheese
6oz. Swiss Cheese, Shredded
6oz. Corned Beef, diced
2T Thousand Island Dressing
Combine all ingredients and out in low. Stir now and then to blend it all together.
Serve with cocktail rye bread, crackers, or chips.
Friday, September 20, 2013
I made these for Jordan's work today and they didn't even make it until lunch.
1 box yellow or chocolate cake mix
1 stick butter, softened
Press into the bottom of a greased 9x13 pan.
Mix until smooth:
I pkg (8 oz) cream cheese softened
1 lb powdered sugar
Pour on top of the first layer.
Bake at 350° for 30-35 minutes. The top should be brown. Top with chocolate chips. Let them cool and serve them up!
Thursday, September 12, 2013
It is (once again) from Our Best Bites and it is their Thai Peanut Noodles. I usually double the sauce and just use lime juice out of a bottle if I don't have fresh. Dave thinks it needs meat, but we're content with it just how it is!
Monday, May 27, 2013
1/2 c Corn Flour
1 1/2 c Flour
2/3 c Sugar
1 T Baking Powder
1/2 tsp Salt
1 1/4 c Milk
1/3 c Oil
3 T Butter, Melted
1 T Honey
Mix dry ingredients together then add in the rest. Mix well. Pour into greased 8" or 9" square pan. Bake at 350 for 35 minutes.
1/4 tsp Dried Sage
1/4 tsp Thyme
Salt and Pepper
4 strips Bacon, partially cooked
1/4 c Butter, melted
1/2 c Orange Marmalade
Preheat oven to 350 and line a baking dish with foil.
Sprinkle each chicken breast with sage, thyme, salt, and pepper. Wrap each chicken breast with 1 slice of bacon and arrange tin the pan with the bacon ends tucked under.
Melt together the butter and marmalade in a sauce pan over medium heat and stir until combined. Pour over bacon wrapped chicken breasts. Bake, uncovered, for 45-50 minutes. or until bacon is crisp and chicken is done. Makes 4 servings.
*When I made this for our Bacon Night, I used chicken tenderloins and had equivalent strips of bacon. Then it will only cook for about 30 minutes instead.
From 101 Things To Do With Bacon by Eliza Cross
Monday, May 13, 2013
- To make sure your egg whites will beat to a stiff peak your bowls and beaters have to be spotless or they'll never firm up. Also, not a DROP of egg yolks can be in your whites. If you get any in them, they won't stiffen.
- If you're unsure what a stiff peak is, consult the internet or a basic cookbook (I started making angel food cake from my Better Homes and Gardens cookbook, which has lots of pictures and pointers).
- I think it works better to use an aluminum pan to bake with, I have a dark, non-stick pan, too, but it doesn't work as well. You can find the aluminum ones easily on amazon or at Williams Sonoma, etc. I never see them at Walmart or Target, but I could be wrong. I haven't looked in a while. I found mine at a garage sale, and it's been awesome!
Tuesday, May 7, 2013
3 heads of broccoli, washed and cut into small pieces (I used about 1/2 of a Sam's Club bag)
1/2 cup chopped sweet red onion
4 slices of bacon cooked and crumbled (I use real bacon bits from Sam's, about 1/3-1/2 cup)
3/4 cup raisins (I like to use Craisins instead)
3/4 cup sunflower seeds
1 cup Miracle Whip or Mayo (I used low fat)
2 Tbs sugar (I used Splenda)
2 Tbs vinegar (I like apple cider vinegar for this)
Mix all ingredients together well and toss with salad. This makes a coated but not too wet salad; if you like it more moist increase the dressing ingredients by half. You can add extra broccoli, bacon, raisins, and sunflower seeds to your personal preference. Enjoy!
Monday, May 6, 2013
Sesame Chicken (Orange Chicken)
3 chicken breasts, nearly thawed
2 T soy sauce
2 T orange marmelade
1 T rice wine vinegar
1/2 tsp crushed red pepper flakes
1/2 cup panko bread crumbs and coconut (I just dump half and half of each, without measuring)
Rice, for serving
- Preheat oven to 375. Line a baking sheet with foil
- Cut chicken breasts into 1-inch cubes
- In medium bowl (ziploc bag) mix together soy sauce, marmelade, vinegar and red pepper flakes. Marinate chicken at least 10 minutes and up to 8 hrs in fridge. (I usually do this early in the day--then it's super fast to put together at dinnertime).
- In other bowl (bag) mix together panko and coconut. Drain chicken and toss in flour.
- Spread chicken on baking sheet (I spray with pam)
- Bake til chicken is crispy but not dry, about 20 minutes turning halfway through. Serve with rice
- I mix up extra sauce (ingredients 2-5) and drizzle over the the chicken and rice when eating. When I make the extra sauce, I usually triple all the ingredients, except for the soy sauce, which I usually double.
1 can tomato soup (2 cans)
1 lb ground beef (1.5-2 lbs)
1 c minute rice
1 egg, slightly beaten
1/4 cup finely chopped onion (I use the equivalent of dried, minced onions--I think they stick better)
1 tsp salt (I might add more, but don't remember)
1 clove minced garlic
1/2 soup can water (1 can)
1 tsp prepared mustard (2-3 tsp)
Take 1/4 cup of soup, mix with beef, rice, egg, onion and salt. Brown meatballs in garlic and pam. Pour off fat, blend in remaining soup, water and mustard. Cover meatballs, simmer 20 minutes until cooked.
**I add the garlic to the meatballs, not in the pan.
**I take the meatballs out once they're browned and set them aside to mix up the sauce, then add them back in the skillet to simmer with the lid on
**I might add 1/2 cup of the soup to the meatball mix, I can't remember now. I start with 1/4, and add a little more if necessary so that I have a moist, but not wet meatball. If it's too dry (especially because of the rice), the meatballs fall apart as you brown and turn them. Then you end up with browned ground beef in sauce to put over potatoes.
Tuesday, April 16, 2013
Monday, April 15, 2013
1 lb ground beef
1 medium onion (or equivalent dried, minced), chopped
1/2 tsp salt
1/4 tsp pepper
1 can (10.5 oz) condensed tomato soup
2 cans green beans, drained
Mashed potatoes (homemade, instant, refrigerated) 4-6 servings
Grated cheddar cheese or American cheese slices
Brown ground beef with onion in large skillet, drain fat, season with salt and pepper.
Stir in tomato soup and green beans, simmer together 5-10 minutes. Pour tomato, beef, bean mixture into a shallow casserole and top with mashed potatoes. Top potatoes with shredded cheese or cheese slices. Bake in 350 degree oven about 20-30 minutes until casserole is bubbly and cheese is melted.
Sunday, April 14, 2013
I recognize that not everyone loves fish, and that it's not necessarily affordable for larger families, but it's something that our little family loves to make. It is also really easy and a no brainer when I can't think of what to make for dinner--I just pull out some frozen fish and veggies and we're good to go!
Here are changes that I make to the recipe.
- I don't use old bay seasoning, I use a seasoning called "Citrus Grill" that we found at Sam's. Really, I just dump whatever I feel like on the fish. Sometimes it's lemon pepper.
- I just use whatever veggies I have in the freezer. I found a southwestern veggie mix one time that has corn, bell peppers, etc. I usually mix that with broccoli, carrots, or whatever else I have.
- I don't always use fresh lemon. It is admittedly better that way, but I'll just dump some lemon juice from the bottle if I need to.
Thursday, April 11, 2013
4 boneless, skinless chicken beasts
12 oz can of Dr. Pepper
2 tsp liquid smoke
One envelope dry Lipton onion soup mix
1 Tbsp brown sugar
Place all ingredients in a slow cooker on low for 4-5 hours. If chicken breasts are frozen, cut into pieces when able, about 2 hours in, if thawed, cut sooner. When chicken is done, remove from sauce and whisk in 2 Tbsp cornstarch to thicken sauce, about 30 min. Add chicken pieces to heat through. Serve over rice.
Tuesday, April 9, 2013
- pocket pitas, or the "Greek" pitas like you see here--like you would eat with a gyro
- 1 package summer sausage, polska kielbasa or turkey sausage (the stuff shaped like a horseshoe in the package), sliced and sauteed in pan until warm and caramelized
- tzatziki sauce
Monday, April 8, 2013
4 oz sliced pepperoni
1/2 c REAL bacon bits or bacon cooked crisply & crumbled
1 (4 oz) can sliced mushrooms, drained
1 (6 oz) can black olives, drained & sliced
1 (15 oz) jar Alfredo sauce
2 tsp dried basil
1/2 c milk
1/2 c Parmesan cheese
1 c mozzarella cheese, shredded
Fill large cooking pot with water and bring to a boil. Cook pasta in boiling water to desired firmness. Drain and return to pot.
While water is heating, slice pepperoni into 1/4" strips and fry to remove grease, drain meat on paper towels.
Combine all ingredients with pasta in large pot, heat to blend. Sauce should be somewhat thin, (add additional milk if needed) this will thicken. I usually use extra penne pasta and more sauce for larger amounts. (I showed Bertolini pasta sauce, sold @ Sam's, but it is very salty and I prefer good old Walmart brand).
Sunday, April 7, 2013
2 lbs stew meat
2 onions, chopped
frozen peas (aka, as many as you want)
1 can tomato soup
1/2 can water
1/4 cup pickle juice
3 potatoes, peeled and cut into 1-inch chunks
3 carrots, peeled and cut up
1 tsp salt
Mix everything but the peas together and bake at 275 for 5 hours. Add the peas in the last half hour of baking.
**I almost always double the amount of soup, water and pickle juice. Usually because I end up with pretty large potatoes and use more carrots and potatoes than the recipe calls for. I like it a little soupier the first night, because the second night it's nice and thick and even more "stewy"
**Obviously there are no peas in my picture, I didn't have any, so I threw corn in instead. It was still yummy.
Saturday, April 6, 2013
**I have also cut this in half and put it in an 8x8 pan. I use 2 eggs, and just save the extra pie filling in the fridge for something else. It's pretty hard for me and Dave to eat a whole 9x13 pan by ourselves before it's dry and inedible.
This recipe was one Grandma Hyer used to make with either Spam or leftover cubed ham. You either love it...or not
Enough potatoes peeled and cubed (about an inch) to fill a pan 2/3-3/4 full
Velveeta cheese, about a pound, cubed
One can Spam, diced about 1/2-1 inch cubes
Onion powder, about 1 tsp
Cover potatoes with water in a large pan, & boil until tender, drain water, return pan to stove with heat off. Add enough milk to cover about bottom inch of pan; add Velveeta and Spam, stir until Velveeta melts. Stir in onion powder and about three shakes of Worcestershire sauce. Add more Velveeta &/or milk to desired consistency and taste.
Sorry there are no exact measurements but it's hard to totally mess up unless you add too much Worcestershire sauce, then it's just a little "tangy".
I'm sure there are tons of recipes out there for these, but this is what I use from Budget Bytes. It makes a full 9x13 pan which is plenty of dinner and leftovers for Ryan and I. I'll even eat them reheated (and I NEVER eat leftovers).
Thursday, April 4, 2013
1 lb ground beef (browned with chopped onion)
1 1/2 c uncooked white rice
1 can cream of mushroom or cream of chicken soup
1 small onion (or equivalent dried, minced), chopped
1/4-1/3 c soy sauce
3 c boiling water
Stir together all ingredients in a covered casserole dish. Bake one hour @ 350.
Sprinkle chow mein noodles on top if desired.
Tuesday, April 2, 2013
Friday, March 29, 2013
1 can cream of mushroom soup (10.5 ounces)
My friend John can't have chocolate so I made him this apple cobbler recipe from Land O'Lakes one year for his birthday. I'd never tried any type of apple baking before, but it's pretty idiot-proof. It turned out great!
I use powdered sugar for all sugar called for. The first time I made them I did this by accident and didn't like them as much when I made them a second time with the types of sugar she calls for.
I cut back on the crust. It's just gets a bit to thick.
I don't know if this is general knowledge, but I've learned you have to cool lemon bars completely at room temperature. I tried putting them in the fridge once to speed it up and that's no good. Eating them before they've cooled also doesn't work. You really have to wait about 3 hours for them to be perfect. I've made this recipe a lot...can you tell?
What you need: 2/3 large white onion, 3 cloves garlic, olive oil, Elkridge summer sausage, bacon optional, 3 cans black beans (undrained), 1-2 cups beef broth, bay leaves.
Saute 2/3 of a large white onion (red onion works too) and 3ish cloves of minced garlic in olive oil until onions are soft.
While that's sauteing, cut up 1 link of Elkridge summer sausage into small chunks (we usually cut the whole link in half lengthwise and then sliced it like a cucumber). Sometimes we might put 1.5 links in to have more sausage because it is so delicious. :-)
If desired, cut up ~6 slices of bacon into small pieces and pan fry, then pat off excess oil. We started leaving the bacon out to make it a little healthier, and we haven't noticed enough of a difference to put it back in. Whatever you want.
Once onions are soft, add sausage (and bacon if you use it) to the onion/garlic pan and saute for another couple of minutes to allow the garlic to flavor the meat directly. The meat is already cooked so no need to leave it in longer, you don't want it tough.
Dump pan into a crock pot, and add:
3 cans of black beans
1-2 cups of beef broth (depending on how long this is going to cook for and how liquid-y you want the beans to be)
2-3 bay leaves
Stir up and leave in crock pot at desired time. When it's done, make sure not to eat the bay leaves! If serving for guests I just take them out altogether at the end.
Serve over rice.
One time instead of making the chipotle cream sauce, I found a condiment from Taco Bell at the grocery store called Bold & Creamy Chipotle Sauce. It is basically an orange colored chipotle sauce in a squeeze bottle. Having that on hand makes it even easier to make these in a pinch. Although, I do tend to have chipotle chiles in adobo in my cupboard, too.
1/2 pound shrimp
2 cloves garlic
2 Tbsp olive oil
1 cup diced tomatoes (I usually just use a 15 oz can of diced tomatoes and adjust the other ingredients as necessary--meaning you should technically double the rest)
1/2 cup feta
juice of 1/2 lemon (I've used bottled lemon juice, too)
2 tsp Dill (fresh or 3/4 tsp dried)
salt, pepper, tarragon, red pepper (I've used flakes and powder before)
Saute garlic in oil and remainder and heat until warm. Serve over couscous.
**I just buy the "done in 5 minute" instant couscous at the grocery store, it's by the rice
**I have used both pre-cooked and raw shrimp (I just keep bags of frozen in my freezer). If using pre-cooked, thaw and toss in right before eating, just to warm them or they overcook. If using raw, I still toss in last and simmer until done, only takes a few minutes.
It's a super quick dinner, actually, and my go-to when I have leftover peppers in my fridge. Most of the time I don't even bother with guacamole...just cheese and sour cream and sometimes salsa here. But then again, that's because I always have those things in my fridge!
We were given a tortilla warmer for our wedding, and I have to admit, it makes eating fajitas much more fun!
1/2 cup shortening + 2Tbsp
1 2/3 granulated sugar
2 tsp vanilla
2 1-oz squares unsweetened chocolate, melted (6T cocoa)
2 cups sifted, all-purpose flower
2 tsp baking powder
1/2 tsp salt
1/3 cup milk
1/2 cup chopped walnuts (optional)
Add flour mixture alternately with milk. Chill 3 hours. Form 1 inch balls. Roll in confectioners sugar. Place on greased cookie sheet. Bake at 350 for 15 min.
1 cup brown sugar
1 cup white sugar
1 1/2 cup vegetable oil
2 cups sifted flour
2 tsp soda
1/2 tsp salt
1/4 tsp allspice
1 tsp cinnamon
Add dry ingredients to egg mixture. Mix well, then add:
3 cups raw carrots (finely grated)
1/2 cup nuts, chopped
**I've always used walnuts if I'm doing nuts, and sometimes I add raisins, although I know that would never fly if Dad were eating the cake.
1 # box powdered sugar (sifted)
1, 8 oz package cream cheese
1/4# butter or margarine
1 tsp vanilla & a bit of milk
If made in a dripper pan only need 1/2 recipe for icing (like a single layer). Full recipe for a layer cake. Better if refrigerated first.
**I just realized I don't have any baking instructions for this, I'm assuming 350 until it's done, 30-40 minutes.
3 cups dry pinto beans
6 cups water
2 tsp salt
2 15 oz. cans “stewed” tomatoes
1 tsp oregano
1 tsp vinegar
2 ½ Tbsp chili pwder
2 Tbsp lemon juice
¼ tsp dry mustard
1 ½ tsp Worcestershire sauce
1 Tbsp brown sugar
1 15 oz. can tomato sauce
dash garlic powder
1 cup chopped onion
½ tsp ground cumin
1 cup chopped green pepper
1 cup chopped celery
Wash and clean pinto beans; cover with cold water overnight. Rinse beans in a.m. Cover with fresh water to about one inch above beans and bring to a boil, reduce heat to a high simmer and cook until tender. (about 1 ½-2 hrs) Add additional water if needed to keep beans covered. [Option: wash and clean beans, cover with cold water, bring to a boil, cover and remove from heat for one hour. Rinse beans, cover with fresh water and cook until tender.] DO NOT SALT WATER COOKING THE BEANS: THEY WILL NOT COOK BUT STAY HARD.
Brown ground beef and drain fat, stir in chopped vegetables and cook about 5 minutes. Add tomatoes, tomato sauce and spices, simmer together. Stir in cooked beans with water they were cooked in. Simmer chili for about three hours or until flavors are well blended.
I adjust this recipe to taste, adding beef bouillon cubes if it tastes too tomatoey, skipping celery or green peppers if I don’t have them, adding red peppers if I have them. You can add more chili powder if you want it spicier. Adding 1 ½ c of ketchup while simmering makes it more sweet and I used to use this. Like almost anything I cook I tweak it as it cooks. ENJOY!
And again, apologies. I don't have any directions, just ingredient list. That's how we Lukes do it apparently.
2 cups sugar
2 1/2 cups sifted flour
2 teaspoons soda
1/2 cup cocoa
1 cup sour milk
1 cup boiling water
1 teaspoon vanilla
4 cups powdered sugar
6 tablespoons cocoa
1/3 to 1/2 cup milk
Served with corn tortillas.Nadine served it with just shredded cabbage coated in vinegar, salt and pepper. Sqeeze liberally with lime juice. Serve with sour cream and cheese if you want. I prefer it with just the cabbage and lime.
Here are what the ingredents look like:
1 lb. chicken breasts cooked and shredded (I use 1-2 of the giant Sam's size breasts depending on how chicken-y I want it)
1 cup Frank's hot sauce
1/2 cup ranch dressing
8 oz package cream cheese
2 cups shredded cheese
While the chicken is cooking, throw everything else in a crock pot on low. Add chicken. If you put it on high, it'll only take about an hour to melt, longer obviously on low. Just keep an eye on it and switch it to warm or it'll start to burn.
Buy the Kraft marshmallow creme...follow the recipe on the back for fantasy fudge. Voila! Mom might have a few tricks to tell us how she really makes it. I think she changes the timing and uses chocolate chips, so she has a measurement for that.
1 head cabbage (I use a bag of shredded coleslaw mix)
8 green onions
1/2 cup shredded carrots
1/2 cup chopped celery
1/3 cup sesame seeds
1/3 cup salted sunflower seeds
1/2 cup slivered almonds
2-4 pkg Ramen noodles (chicken or oriental flavor)
3/4 cup vegetable oil
3 Tbsp cider vinegar
3 Tbsp rice wine vinegar
1/3 cup sugar
1 tsp salt
Shred cabbage thinly. Slice green onions, include green tops. Toss vegetables w/ dressing and broken Ramen noodles. Marinate several hours or overnight. Add nuts (toast on cookie sheet until lightly browned). Add seasoning packets from Ramen noodles.
6-8 large potatoes
1 can cream of chicken soup
1 Tbsp minced dried onions
1/4 c melted butter
1/4 c milk
1 cup sour cream
Shredded cheddar cheese
1 tsp salt
Boil potatoes in skins until tender, cool enough to remove peels, shred potatoes into a large bowl. Soak dried onions in milk to rehydrate while potatoes are cooking. Mix together melted butter, soup, sour cream, salt, onions, and milk. Blend sauce and potatoes, add cheese to preference (at least 1/2- 1 cup). (Whit apparently says to double or triple the sauce). Top with more grated cheese or buttered crushed corn flakes. Bake @ 350 in greased pan, preferably glass, until heated through and bubbly hot.
Note: extra potatoes can stretch this but it may be more dry, add sour cream, cheese, butter , etc. to consistency you like. You can also just use a package of shredded frozen hash browns, but they have a different texture. Play with it and make it your own!
3 cans refrigerator biscuits (10 count)
mix together: 1/2 cup sugar & 1 tsp cinnamon
1 stick (1/2 cup) butter or margarine
1/2 cup sugar
1/2 cup brown sugar (well packed)
3 Tbsp water
Remove biscuits from can. Cut each biscuit into four pieces. Combine sugar and cinnamon; coat biscuit pieces. Drop pieces into greased bundt pan. (I use pam) Bring to boil the butter, sugar, brown sugar and water. Pour mixture over biscuits. bake at 350 degrees for 30-40 minutes. Before "dumping onto plate, cool 3-5 minutes. To eat, just pull off bits of biscuits. [NOTE: nuts, raisins, maraschino cherries may be added among the biscuits.] Best eaten warm.
1 lb ground beef, browned
4 oz uncooked noodles (elbow, that you cook before assembling)
1 can cream of mushroom soup
3/4 c milk
2/3 c ketchup
1/4 c chopped green pepper
1-2 T onion (assuming minced here)
1/2 c cheese
potato chips for topping
Mix everything except potato chips together in a casserole dish. Top with chips and bake until bubbly at 350.
Broccoli--cooked to fill bottom of 9x13 pan
2 cans cream of chicken soup
1/2 cup miracle whip
1 tsp lemon juice
1/4 tsp curry powder
Cover cooked broccoli w/ cubed chicken. Mix soup, miracle whip, lemon juice and curry. Pour over chicken. Sprinkle w/ grated cheddar cheese and buttered soft bread crumbs (crumble approx. 2 slices bread into 1/4 cup melted butter). Bake uncovered 20-30 minutes at 350 'til hot and bubbly. Serve with rice.
**I've started halving this for me and Dave and just use an 8x8 pan. It's enough for two dinners for us and P (P loves it!) But, sometimes I don't halve the sauce, just the amount of broccoli and chicken. All depends on how saucy I want it.
- 5 bananas
- 4 eggs (well beaten)
- 1 cup shortening
- 2 c sugar
- 4 c flour
- 2 t soda
- 1 t salt
- 1 cup margarine
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1/2 t vanilla
- 2 1/4 cup flour
- 1 t soda
- 1/4 t salt
- 2 cups peanut butter chips
Thursday, March 28, 2013
Texas sheet cake
I'm blanking on other things we ate growing up.
(This is Caitlin - I'm crossing off things as people post them!)
I originally found this recipe here and me and the kids love them! I get a lot of great recipes from her site. She makes them with whole wheat flour and I've just always used regular white flour.
I use her suggestion and freeze extras, then my kids can have pancakes on days that I'm too lazy to make them. :)
Chocolate Chip Pancakes2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 beaten eggs
2 cups milk, buttermilk or sour milk*
4 tablespoons melted butter (you can also use oil or coconut oil, but we prefer butter)
1/3 cup chocolate chips
Combine flour, sugar, baking powder and baking soda in a bowl. Combine the eggs, milk and melted butter in a separate bowl.
Make a well in the center of the flour mixture and add egg mixture and chocolate chips. Stir until just moistened.
Cook on a greased pancake griddle. Serve immediately or cool and freeze.
To freeze: Lay cooked and cooled pancakes on a baking sheet and stick in the freezer for 30 minutes to an hour (until frozen). Remove from pan and place in airtight freezer bags or containers.
To thaw: Take desired number of pancakes out of freezer bags and heat one to two at a time in the microwave for one to two minutes. Or, place on a baking sheet and cook in a 350-degree oven for 15 to 20 minutes until heated through. Serve immediately.
Makes around 10 regular-sized pancakes. I usually double or quadruple the recipe when I make it for the freezer.
1 1/2 cups water (warm)
1 tbsp yeast
2 tbsp sugar
1 tsp salt
approx. 3-5 cups flour (until not sticky)
1 stick butter or margarine, melted
Mix above ingredients except butter and raise about 10 minutes (I put it in a clean, greased bowl covered with saran wrap to let rise in a warm place). Roll out, sprinkle with flour, and place in cookie sheet with 2/3 of melted butter in bottom. Cut dough in half and then in pieces along sides. Let rise until double in size, 10 minutes or so. Put rest of melted butter on top and sprinkle with parmesan cheese. Bake 20 minutes at 350 degrees or until golden brown.