A Recipe for Me

• 1 c self-rising flour
• 1 c milk
• 1 egg
• 2 T oil

Beat milk, egg and oil together.  Sift flour; add to liquids.  Mix (don’t overmix).  Cook.

BEST I’ve ever had homemade!

This light meal for two is from the Better Homes and Gardens “Cooking for 2” magazine. I made it this evening and it was easy and delicious. Of course I had to add my own spin to it, so what you see here is my version.

What you’ll need:

• 2 oz. rice sticks or dried vermicelli, broken
• 3 T sherry
• 3 T soy sauce
• 1 T cornstarch
• 8 oz. skinless, boneless chick breast halvess (sub thighs if you prefer dark meat)
• 1 medium carrot, cut into thin bite-size strips or thinly sliced
• 1 C broccoli florets
• 1 small red or green sweet (bell) pepper, cut into 1-inch strips
• 2 T cashew halves or peanuts

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• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 teaspoon pumpkin pie spice
• 2 eggs, slightly beaten
• 2 cups buttermilk
• 1/2 cup canned pure pumpkin
• 3 tablespoons vegetable oil
• pancake syrup

In a large bowl, whisk together flours, baking powder, salt, sugar, and spice. In medium bowl, whisk together eggs and buttermilk; whisk in pumpkin and oil. Make well in center of flour mixture. Pour in pumpkin mixture; stir just until moistened (batter will be lumpy). Lightly coat large nonstick skillet or griddle pan with no-stick cooking spray; heat over medium-high heat. Spoon 2 tablespoons batter per pancake into skillet. Cook until bubbles appear in tops and bottoms are lightly bowned, about 2 minutes. Turn and cook until lightly browned on the other side, about 1 minute. Serve with pancake syrup.

Makes about 40 dollar-size pancakes

• 1 1/2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 eggs, slightly beaten
• 2 ripe bananas, mashed
• 1 cup freshly shredded carrot
• 1/2 cup buttermilk
• 1/2 cup honey
• 1/4 cup vegetable oil
• 1 cup frozen wild blueberries

Lightly coat 48 mini-muffin cups with no-stick cooking spray; set aside. In medium bowl, combine flours, baking powder, baking soda, cinnamon, and salt. In second medium bowl, combine eggs, banans, carrot, buttermilk, honey, and oil. Make well in center of flour mixture. Pour in egg mixture; stir in until moistened. Gently stir in blueberries (batter will be lumpy). Spoon batter into propared muffin cups, filling about 2/3 full. Bake in 400 oven until wooden pick inserted in center comes out clean, about 10 minutes. Cool muffins in pan for 5 minutes. Serve warm. Makes 4 dozen mini-muffins

As much as I want to take credit for this recipe, I cannot. I found this recipe in the New Taste of Home Halloween Food and Fun mini magazine. Full credit goes to Jean Wilkins’ son of Cabot, Arkansas (whoever Jean Wilkins’ son is). It is delicious and easily adaptable to a variety of bulk sausage flavors and cheeses. I followed the directions to the letter, mostly.

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