Homemade Pancakes

via The Food Network

Ingredients

* 1 egg
* 1 cup all-purpose flour
* 3/4 cup milk
* 1 tablespoon sugar
* 2 tablespoons vegetable oil
* 1 tablespoon baking powder
* 1/2 teaspoon salt

Directions

In a bowl, mix all the ingredients together, breaking up any lumps. Pour batter onto a hot griddle. Flip pancakes when the edges appear cooked and the batter bubbles on top. Serve immediately.

Hidden Valley Ranch Oyster Crackers

From my Mom

5 cups (11oz) plain oyster crackers
1 pkg Hidden Valley Ranch Buttermilk Recipe - Original Ranch Salad Dressing Mix
1/4 tsp lemon pepper
1/2-1 tsp dill weed
1/4 tsp garlic powder
1/2 to 3/4 cup vegetable oil

Combine Hidden Valley Ranch Mix & oil, add dill weed, garlic powder & lemon pepper. Pour over crackers, stir to coat. Place in warm oven (250') for 15-20 minutes. Stir gently halfway through baking.

Chicken with BLT Gravy

From Rachael Ray's website

* 2 tablespoons extra virgin olive oil (EVOO)
* 2 pieces boneless, skinless chicken breast, halved across
* 4 pieces boneless, skinless chicken thighs, trimmed up
* Salt and pepper
* 4 slices smoky bacon
* 2 leeks
* 2 tablespoons flour
* 1 cup chicken stock
* 2 small plum tomatoes
* 1/2 cup dry white wine
* 1/2 cup cream
* 1 tablespoon Dijon mustard
* Crusty bread, to pass at the table

Preparation

Heat two skillets each with 1 tablespoon EVOO over medium-high heat. Season the chicken with salt and pepper and add to the first skillet. Cook the chicken for 12 minutes, turning once.

Meanwhile, add the bacon to second skillet. While the bacon cooks, halve the trimmed leeks lengthwise, then slice half-inch thick and vigorously wash in a colander; dry on kitchen towel. Add the leeks to the bacon and sauté to soften, 5-7 minutes. Sprinkle the flour over the leeks, 1 minute. Stir in the stock and tomatoes and reduce the heat to a simmer.

When the chicken is done, remove it to a platter and deglaze the pan drippings with the wine, scraping up the bits and color for 30 seconds. Pour the drippings into the gravy pan and stir to combine.

Finish the gravy with the cream. Stir to combine, and when sauce comes back up to a bubble, turn off the heat and stir in the Dijon mustard.

Spoon the BLT gravy over the chicken and serve with crusty bread, torn into pieces for mopping.

**This was deeee-licious! I'm making this again!

Baked French Swirl Toast

From my Aunt Sandy - via my Mom

1 Loaf (16oz) Pepperidge Farm Cinnamon Swirl Bread (cut into cubes)
3/4 C. dried cranberries or raisins
8 eggs, beaten (can add more)
3 C. half & half (or whole milk)
2 tsp. Vanilla
Cinnamon sugar or powdered sugar
Whipped butter
Maple Syrup

Place bread cubes & cranberries in greased 3 qt. shallow baking dish. Mix eggs, half & half, and vanilla. Pour over all. Cover & refrigerate one hour or overnight.

Baked uncovered at 350 for 45 minutes or until golden brown & set in center.

Sprinkle with cinnamon-sugar (or powdered sugar). Serve with butter & syrup.

**I use the Pepperidge Farm Cinnamon-Raisin bread...makes it one step easier! Happy Mother's Day!! This recipe is super easy to make- especially when you throw it together the night before - enjoy!

Taco Skillet Dinner

1 lb ground turkey or 1 lb vegetarian ground "beef"
1 Tbsp canola oil
1 16-oz bag frozen "southwest" style vegetables
1 15-oz can black beans, rinsed & drained
1 16-oz jar of salsa
2 Cups coarsely crushed tortilla chips
1 C. shredded cheddar cheese

In a large skillet fry meat in oil for 6 minutes, or until brown, stirring to crumble.

Stir in frozen vegetables, black beans & salsa. Reduce heat to medium, cove & cook 6-8 minutes.

Sprinkle with tortilla chips & cheese, cover & cook 2 more minutes.

Serve. Or if you want to be really fancy, sprinkle dish with chipped cilantro & serve with corn bread & sour cream on the side.

**I can never find "southwest" style veggies, so usually just use corn; I also don't add oil to the meat...I don't think it's necessary. We add our own chips on our plate (to keep them crispy) but I do throw the cheese on at the last minute so it's nice & melty!**

Easy Lasagna

From my Mom

2 1/2 C. grated mozzarella cheese
2 C. dry curd cottage cheese (I've found this ONCE in the store. I just buy regular and rinse/drain it - works fine)
1 Egg
1 lb ground beef, browned & drained (I use turkey)
1 tsp salt
1 28oz jar spaghetti sauce
1/2 tsp leaf oregano
1/2 pkg uncooked lasagna (llb) noodles (10 dry noodles)

1. Set aside 1/2 c. mozzarella cheese

2. Combine cottage cheese & remaining 2 cups mozzarella cheese, egg & salt in a bowl.

3. Add ground beef & oregano to spaghetti sauce in another bowl. Spread 2/3 C. sauce over bottom of baking dish (don't add more).

4. Layer 5 of the dry noodles in a single layer in pan (4 lengthways & 1 crossways) (noodles won't cover every inch of the pan).

5. Place half of of the cheese mixture over noodles.

6. Pour another 2/3 C. sauce over cheese mixture.

7. Layer remaining noodles on top of spaghetti sauce & top with remaining cheese mixture.

8. Pour remaining sauce over all. Last, top with the 1/2 C. remaining mozzarella.

[9. The uncooked dish can be prepared the night before]

10. Pour 2/3 C. water around the edge of the pan - cover & bake 1 hour. Let sit for 20 minutes before cutting.

Carrie's 6th Grade Popovers

From my 6th grade Home Ec class, courtesy of Miss Winslow

3 eggs
1 C. milk
3 T. oil
1 C. flour
1/2 tsp. salt

1. Preheat oven to 400. Heavily grease 6 small custard cups [I use a regular muffin tin these days].

2. Stir eggs, milk & oil together with a fork in a medium bowl.

3. Stir in flour & salt & beat the combined mixture just until smoth with a rotary beater.

4. Pour batter into greased cups that are spaced far apart on a cookie sheet or large pan.

5. Bake 30-35 minutes, or until deep golden brown in a hot oven [isn't 'hot oven' a given?]

6. As soon as pan is removed from oven, jab a hold in the raised popover to let the steam escape.

7. Serve hot with butter (popovers should be crisp on the outside but soft on the inside!)