Lorel's Guilt Free Pancakes

One of my friends posted this to fb the other day. I am saving for later:

These pancakes are really good, and guilt free. No flour, sugar, butter/oil.

Put in blender:
2 1/2 C quick oats
1 1/2 C milk
3 medium very ripe bananas
1/2 tsp salt
2 tsp vanilla
2 tsp baking powder
2 eggs

Blend until smooth. Let sit for 30 minutes so the oats can thicken things up (should be consistency of normal pancakes). Cook like normal pancakes - I cooked them in a little coconut oil.

JS Naan Pizzas

Spread Naan bread with pesto and top with veggies that have been tossed in a little olive oil.  Asparagus, mushrooms, tomatoes, and roasted yellow or orange bell peppers are good.  Top with feta cheese.  Bake at 400 for 12-15 minutes.

Jessica Smith's Buttermilk Pancakes

Putting this recipe here for safe keeping and for others to enjoy:

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

2 Tbsp. butter, melted
2 eggs
~2 cups buttermilk

Stir together dry ingredients in large bowl.  In a medium sized bowl, mix butter, eggs, and buttermilk.  Add to dry ingredients.  Drop by 1/4 cup onto griddle.  If using powdered buttermilk or another substitute, you will probably need a 1/2 cup less.

Vegetarian Stuffed Green Peppers

Per Michelle's request, this is one of my favorite recipes!

2-3 cups brown rice, cooked
5-6 green peppers
1 tbs olive oil
1 onion, chopped
3 cloves garlic, minced
28 oz petite diced tomatoes
1 tbs dried dill
1 tbs dried parsley
salt and pepper to taste
1 cup parmesan cheese
10 slices mozzarella cheese

Heat a large sauce pan and add oil, onion, and garlic. Cook until onions are soft.

Add tomatoes, dill, parsley, salt, and pepper; stir.

Add rice and parmesan cheese

Cut in half and clean out green peppers

Lay pepper halves out on a foil lined cookie sheet. Fill with rice mixture and top with a slice of mozzarella cheese.

Cook at 375 for 15-20 minutes.

Pumkin Pie Cake and Chicken Noodle Soup

This is also known as "Pumpkin Dump Cake" but that name just kills it for me so I refuse to call it that! Anyway, here's the link:

http://www.cooks.com/rec/view/0,176,129181-252197,00.html

 

Also, here's the Chicken Noodle Soup Recipe that I made for Super Saturday:

 

I have to admit that this is one of the unhealthiest recipes I make -- but sometimes it's sooo worth it! :) I think the velveeta and the italian seasoning and the yummy noodles make it.

 

3 sticks celery

3 carrots

12 chicken tenders

1 handful of dried minced onion

2 cans or 1 box of chicken broth (about 4 cups)

2 chicken bouillon cubes

I tbls Italian seasoning

1 bag extra wide amish or country style egg noodles, cooked separately (I couldn't find these at Wegman's, but Wal-Mart has them on the pasta aisle, bottom shelf)

1 small velveeta cheese

 

1-Chop celery and carrots and soften in  chicken broth with onions and bouillon cubes. Add one soup can of water.

 

2-Boil or bake and chop chicken tenders and add to soup

 

3-Boil noodles and add right before serving

 

4-Chop cheese into small pieces and add last. Stir slowly and let it melt. Add Italian seasoning and more water if needed

Pistachio Cookies

Pistachio Chocolate Chip Cookies:
adapted from Betty Crocker via The Girl Who Ate Everything

1 pouch (17.5 ounces) Betty Crocker Sugar Cookie Mix
1 box (3.4ounces) pistachio instant pudding and pie filling mix
1/4 cup flour
1/2 cup butter, melted
2 eggs
1 cup dry roasted salted pistachio nuts, roughly chopped
1/2 cup Semisweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated. (You really do want to add the ingredients in the order stated here, if not, the dough kind of comes out weird! Also, I lazily cut the melted butter into the dry ingredients - like with a pie crust - before adding the eggs)

Add pistachios and chocolate chips and mix well.

Drop by rounded spoonfuls onto a parchment lined cookie sheet.

Bake for 8-10 minutes. Don't overbake them! If you bake them too long you will lose the soft texture and they won't be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes.

Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.

http://gonnawantseconds.blogspot.com/2011/03/pistachio-chocolate-chip-cookies.html

Pumpkin Bars

This is the recipe that I used for the pumpkin bars I brought to Super Saturday.  Several people asked me to post the recipe, so here we go:

**Note**
I don't follow the recipe exactly, so I've noted the changes that I make

Bars:
4 eggs
1 C cooking oil (to reduce fat intake, I use a cup of applesauce and 2 Tbsp. of oil)
2 C flour
2 tsp baking power
1 tsp baking soda
1 ⅔ C sugar
1 (16-once) can pumpkin (2 heaping cups full)
1 tsp salt
2 tsp cinnamon (I reduced the cinnamon to 1 tsp. and added some pumpkin pie spice)
1 C nuts (I omitted this)

Beat eggs, sugar, oil, and pumpkin until light and fluffy. Sift together flour, baking powder, cinnamon, salt and baking soda.  Add to pumpkin mixture and stir thoroughly.  Add nuts.  Spread in a cookie sheet.  Bake at 350 degrees for 25-30 minutes.  Cool and frost with cream cheese icing.

Icing:
I use the cream cheese frosting from OurBestBites:

2 8-oz. packages cream cheese at almost room temperature
1/2 cup salted butter at almost room temperature
2 cups sifted powdered sugar
1 teaspoon vanilla or almond extract

Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated. Refrigerate any leftovers (or anything you’ve frosted that doesn’t get eaten immediately).

-Katie