Temptation Tuesdays - Heavenly Pancakes

Don't ask me why I decided to do a post about pancakes in the middle of winter...well I guess there kind of is a story behind these.  A few months ago I was asked to provide pancake batter for a breakfast being held at my work.  I wasn't quite sure how much would be needed to feed around 80 people so I made A LOT...and ended up bringing half of the dry mix back home with me.  That means the kiddos and I have been eating pancakes about two or three times a month to use up all the mix.  Good thing these pancakes are so super yummy, a breeze to whip up, and so fluffy...I swear they get close to an inch thick when cooking.  So, here's the really, really easy recipe for pancakes you'll get lots of compliments on...like I did!

Mix together:

4 cups all-purpose flour

2 cups whole wheat flour

2/3 cups sugar

2 tablespoons baking powder

1 tablespoon baking soda

Store in an airtight container in a cool, dry place for up to 6 months.

 

 

When ready to prepare pancakes, mix together:

1 egg

3/4 cup milk

for every 1 cup of dry pancake mix.

 

 

Cook on your favorite griddle or pan:

See how golden they are?  This recipe makes about six 4-5" pancakes.

Serve with your favorite syrup, and some powdered sugar and they are heavenly.  Enjoy!

Temptation Tuesdays....The Best Croutons Ever!

Anyone out there watch the show Desperate Housewives?  I'm not a die hard fan but every once in a while I enjoy watching it.  A couple of seasons ago I was laughing at an episode where a new lady that had moved to "the lane" was making fun of Bree for making her own croutons.  I thought, if she only knew how easy and scrumptious homemade croutons are she wouldn't be making fun of it!  By making them yourself you can control the size and flavor.  They don't take much more than 10 minutes to prep and I never use them all in one sitting (although my kids snack on them so they don't usually last more than one day).  Are you ready for this simple idea?

  Here's what you need:

one loaf french bread

one stick melted butter

desired seasoning.....I prefer garlic salt

Cut up your bread to the desired size pieces.  I like mine a little bigger because they get crunchy on the outside but stay a little chewy in the middle.

Lightly dip one side of the bread pieces in your melted butter and gently wipe the excess off on the side of the bowl to help your butter last longer.  Place on a baking sheet.  Sprinkle with your seasoning.  If you are making garlic flavored croutons I prefer the 'Course Ground' or 'California Style' depending on the brand.  These will have little flecks of parsley.  Do NOT use garlic powder.

Bake at 350 degrees for about 12-15 minutes.  If you want them chewy, cook a little less.  Want them crunchy?  Cook a little longer.  You get the idea.

When lightly browned take from oven and toss with your favorite salad!





Welcome to Temptation Tuesdays!

I have mentioned that I would like to start some regular features with this lil' ole blog and I have decided to start with Temptation Tuesdays.  I can't promise that I won't miss some Tuesdays (in fact I most likely will miss more than a few) but hopefully I'll be able to tempt you all with some of my favorite recipes.  If you try them I would really love to hear back from you.  Are you ready?  Alright the very first Temptation Tuesday is featuring.....drumroll please.....

Chicken Enchiladas!

I hope that's not a let down, put I promise this recipe is like no other I have ever tried.  It has a very smoky flavor and it's made with a very special ingredient you probably wouldn't associate with mexican food.  Here's how you make them!

Cook and then shred 2 cups of chicken.  The seasoning doesn't come from the chicken so I just boil mine....nothing fancy.

While the chicken is cooking I use the microwave to make the rice.  Here's the secret.  You don't use any old rice, you will need to use Zatarain's Black Beans and Rice.  This is where all the flavor for this lovely dish comes and it is absolutely delicious!  If you've never seen it before it will be with all the other brands of boxed rice. This is what the box looks like (minus the date of my purchase obviously):

and what it looks like after cooked:

While your chicken and rice are cooking shred 2 cups of cheddar cheese, and mix together 1 can of Cream of Mushroom soup and 8 oz of sour cream.

Then spread a dollop of the mixture on 8 tortillas.  I never measure, just a light layer on each:

When the rice is ready, add a large, heaping spoonful to each tortilla.  Then add all of the chicken and then your desired amount of cheddar cheese. 

Roll up and put in your pan:

Spread the remaining soup/sour cream mixture over the enchiladas.  Make sure to cover the edges with sauce or they will get hard and crunchy while baking.  Then sprinkle any remaining rice and cheese over the top.

Bake at 350 degrees for about 30 minutes.  Enjoy!