German Pancake

Cook time 20 minutes
Prep time: 5 minutes

Ingredients:

• 6 eggs
• 1 cup milk
• 1 cup flour
• 1/2 tsp salt
• 3 Tablespoons butter

Directions:

1. Preheat your oven 400 degree F.
2. In a large bowl mix the eggs, flour, milk and salt together. Make sure you mix ingredients well.
3. Melt the butter in the 9x13 baking dish in the oven. The pan needs to be at least 2 inches tall since the pancake is going to rise quite a bit. Pour the mixture into the pan slowly.
4. Bake for 20 minutes. Do not open oven, as it will cause the pancake to be flat. 

~Recipe from www.utahdealdiva.com

Mini Pancake Muffins or Puffins

Makes: 24 mini pancake muffins.

Ingredients:

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 2/3 cup buttermilk
• 1 egg
• 2 tablespoons pure maple syrup
• 2 tablespoons melted butter
• 1/2 cup milk chocolate chips

Directions:

1. Preheat oven to 350°F.
2. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Shift together with a wire whisk.
3. In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
4. Add wet ingredients to dry ingredients and stir with a spoon until combined.
5. Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
6. Bake for 8-9 minutes.

*Great recipe for when you don't want to stand over a skillet cooking pancakes. I make half without chocolate chips for my daughter. 

~Recipe from www.bakerella.com

Copycat Noodle and Co. Japanese Pan Noodles

Yields 2 servings

Ingredients:

• 3 cups Udon noodles, cooked
• cornstarch
• salt
• 2-3 drops, sesame oil
• 4 Tbs. teriyaki sauce
• 2 Tbs rice wine vinegar
• 2 Tbs vegetable oil
• 1 Tbs fresh ginger, minced
• 2 cloves garlic, minced
• 1 tsp red chili flakes
• 1 Cup mushrooms, sliced
• 1 Cup Asian sprouts
• 2 Cups broccoli florets
• 1/2 cup carrots, sliced
• 1 Tbs black sesame seeds
• 1 Cup cilantro leaves, chopped

Directions:

1. Heat oil in a large wok over medium-high heat. Add the carrots, mushrooms, and broccoli. Stir fry 2-3 minutes.
2. Add oil, then saute the ginger & garlic.
3. After a minute, add noodles and let caramelize.
4. Add the red chili flakes, sesame oil, teriyaki sauce and rice wine vinegar.
5. Add all of the other ingredients and toss to coat well. serve.

*I didn't use cornstarch or salt, I used coconut oil instead of vegetable oil and snow peas instead of mushrooms. I also scrabbled some eggs and put on top for protein. Let it pan sear for a while to get the noodles a bit browned. ~Stephanie M.

~Recipe via recipe4living.com

Old Time Apple Pie with Crumb Topping

Ingredients:

Pie

- Pastry for a 9-inch double crust pie

- 6 cups tart apples, sliced and peeled (I usually don't peel and it turns out fine)

- 1/4 cup sugar

- 1/2 cup brown sugar, firmly packed

- 2 tablespoons flour

- 1/4 teaspoon salt

- 1/8 teaspoon nutmeg

- 1/8 teaspoon lemon zest

- 2 teaspoons lemon juice

- 1 tablespoon butter

Crumb Topping

- 1 cup sifted flour

- 1/2 cup brown sugar, firmly packed

- 1/8 teaspoon salt

- 1/2 cup soft butter

Preparation:

1.  Preheat oven to 375°
2. Prepare crumb topping first.  Combine flour, brown sugar, salt and butter; blend until crumbly then set aside.
3. Next, prepare the filling.  Mix all ingredients together, except for butter, until apples are well coated. 
4. Pour apple mixture into pie crust.  Cut butter into 1/2 inch chunks and spread over apples, then evenly sprinkle crumb topping over apples.  Pop it in the oven for about 50 minutes.

 ~Recipe from Stephanie M.

Spinach, Onion & Cheese Enchiladas

*These pictures show a half portion of the recipe below.

**This recipe is documented based on memory from what I do in my kitchen.  All amounts listed are approximate so feel free to adjust according to taste!

Serves about 4

Ingredients:

• ·         16 oz (or more if you like it saucy!) jar of enchilada sauce (I use Nanitas, but anything will do!)
• ·         12-15 oz of fresh spinach
• ·         Whole yellow onion diced
• ·         12 oz (or more if you like it cheesy!) of shredded Monterey or cheddar cheese
• ·         12 corn tortillas
• ·         3 tablespoons of olive or other vegetable oil for frying
• ·         9x13 baking dish

Preparation:

1. Preheat oven to 350°
2. Sauté diced onion in oil in frying pan (you can add more oil if you need to) over medium/high heat until onions are translucent.  Add spinach and stir.  When spinach is wilted, add about half of the jar or more of enchilada sauce and completely cover spinach and onions.  Turn heat down to medium/low and let simmer.
3. Place stacked tortillas all together in foil and wrap and put in the oven to soften them up.  You can also put each one individually on an oiled frying pan; while this option is better and makes the tortillas more workable, that takes a long time. 
4. Spread sauce over the bottom of the baking dish. 
5. When tortillas are warm and soft, it’s time to fill them.  Turn heat off of the spinach mixture.  Scoop a couple of spoonfuls (you really don’t need much) of the spinach mixture into each tortilla and then sprinkle with a little cheese.  Roll the tortilla up and place in the baking dish ‘open’ side down.  Place all wraps side by side in the pan.
6. Spoon remaining sauce over the tortilla wraps, spreading sauce to cover every square inch.  Sprinkle remaining cheese over the top.  Put in oven uncovered and cook for 25+ minutes (cheese should be completely melted; if you want the cheese a little bit browned, it will take more like 30-35 minutes).
7. Serve with sour cream, avocado/guac, lettuce, rice and any other condiments/sides that you like.

~Recipe from Stephanie M.