Whole Wheat Pancakes

3/4 cup wheat(the grain, not flour)
1 cup milk
2 eggs
1/4 cup oil
2 tbl. honey
3/4 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt

Put wheat and milk in blender and blend for 4 1/2 minutes. Add remaining ingredients and blend. Cook on hot griddle. Makes 10-6" pancakes.
(Another great way to use our food storage!)

Super Easy Chile Rellenos

This was a very quick and easy recipe, perfect when served with re-fried beans, my mouth waters just thinking about it again.  This meal is great for any meal of the day.

Ingredients

• 4 whole green chilies (we just used the cans from the store, they usually come with 3 a piece)
• Cheese (enough to fill the chilies and sprinkle on top at the end)
• 5 eggs
• milk
• 1 tbsp. oil or butter
• garlic salt
• pepper

Directions

1. Fill the chilies up with cheese and season both sides of the chili with garlic salt and pepper
2. Heat up the oil/butter in a frying pan and saute the chilies on medium heat until the cheese begins to melt.
3. Beat the eggs in a bowl with a whisk and add small amount of milk, garlic salt and pepper to taste
4. Pour egg mixture over chilies, cover and cook on low for 8-10 minutes (or until egg is firm, but not over cooked)
5. Turn off heat and sprinkle cheese on top and let it melt.

Yields: 2 servings

Inspired from cooks.com

Tortilla de Lechuga (Lettuce Omelette)

This recipe came from a cook book I got from Argentina.  I never had this while I was down there, but I had plenty of variations of it with different vegetables (chards and potatoes).  It turned out pretty tasty and is a good alternative to use your wilting lettuce.

Ingredients

• 3/4 c. oil (only 1/2 if you bake it)
• 2 c. shredded lettuce
• 1/2 a medium onion (the recipe calls for a whole one, but half of one was plenty)
• 2 tbls. flour
• 4 eggs
• salt
• pepper
• nutmeg

Directions

1. Heat 1/2 c. oil, add onions and fry till transparent.  Add lettuce and mix thoroughly.
2. Remove from heat and mix in flour.
3. Beat together eggs andd salt, pepper, nutmeg to taste.
4. Pour onion/lettuce mixture into egg mixture and add a little oil.  Mix well.
5. (If baking skip to step 7)Heat up remaining oil in frying pan and pour egg/lettuce mixture into pan.
6. Brown on both sides, server very hot.
7. If baking, pour mixture into greased baking pan and bake until brown on edges.  Serve either hot or cold.

Yields: 2 servings (if that's your main course, otherwise you could get 4 small portions)

Spinach Quiche

These are super easy, and unbelievably delicious!!! I made them for a group get together, and no one could get enough, they make a beautiful appetizer, or a great breakfast, lunch, or dinner! :)

Ingredients

• 3/4 cup half and half
• 3 eggs
• 1/2 bag cut up spinach leaves
• 1 rectangular pastry or 2 pie crusts
• 5 slices cooked bacon, crumbled
• salt and pepper

Directions

Set oven to about 375, cook the bacon up, and crumble it. Cut the pastry dough into 6 to 9 squares, and place in 6-9 muffin cups (make sure to have corners hanging out. In a bowl mix up the eggs, half and half, along with the salt and pepper. evenly distribute the bacon crumbs among the cups, then almost fill the rest of the cups up with the cuts up spinach leaves. then distribut the egg mixture among all the cups, fill them up to the top. With the corners that are hanging out, fold them over each cup, it is ok (alomost better) if the corners don't touch. Place in the oven and remove when pastry looks golden brown, and egg has bubbled up.

(I set the temp at first to 350, then about 10 min into it, i turned it up to 375, I don't think it will make a huge difference, but it might)

Incredibly delicious and healthy waffles

This is a variation of my dad's famous Belgium Waffles but now it is changed to my mom's standards. :)

3 cups wheat flour
1 cup white flour
4 tsp baking powder
1/4 tsp salt
(at least) 4 Tbsp Splenda (I always put more in)
Cinnamon (however much you want)
Mix together well

in a separate bowl mix:
2 eggs (or 3 egg whites)
1 1/2 cup oil
3 cups milk (add more as needed because the batter gets pretty thick)

mix wet and dry ingredients then pour into waffle maker. or for pancakes add chocolate chips

Sticky Buns

Sticky Buns

• 1 ½ C flour
• 2 tsp. baking powder
• ¾ tsp salt
• ¼ C shortening
• ½ C milk
• ½ C brown sugar
• ¼ C margarine
• 2 Tbsp water

Mix flour, baking powder, and salt. Cut in shortening with a pastry blender until mixture resembles course meal. Add milk then knead 10-15 times. Roll out to ½ inch thick and cut with drinking glass.

Combine brown sugar, margarine, and water in round microwavable pan. Microwave for ½ - 1 minute or until margarine melts.

Leave mixture in pan and stir. Place biscuits on top of mixtures. Cook in microwave at 70% (important!! They WILL burn at 100%) for 4-5 minutes. Let set for 2 minutes.

*Also good to do is roll out dough thinly and sprinkle cinnamon and put slice almonds and/or raisons (any nut, dried fruit, or seasoning would work). Roll into a log and then slice so they are more like cinnamon rolls.

Eggs Benedict

So there was this one time, at IHOP, when Blake discovered the palatable beauty of Eggs Benedict. He liked it so much that he set about to learn how to make it at home and so whenever we whip this little luxury breakfast together, he's usually the one in charge -- which is fine by me! Anyway, enjoy!

Ingredients:

• Hollandaise sauce (we usually buy a "just add liquid" mix, but you're welcome to try making your own)
• 3 English muffins, halved, toasted, and buttered
• 6 thin slices of fully cooked ham (cooked bacon strips also work)
• 6 eggs, poached
• paprika, if desired

Directions:
Make Hollandaise sauce; keep warm. Cook meat in 1 tsp butter over medium heat until light brown on both sides; keep warm. Make poached eggs (for instructions, see below). Place one slice of meat on each muffin half. Top with egg. Spoon warm Hollandaise sauce over eggs. Sprinkle with paprika, if desired.

How to Poach an Egg:
Heat 1.5 to 2 inches of water to boiling in skillet or saucepan. Use large enough pan so eggs do not touch while cooking. Reduce to simmering. Break egg into custard cup. Carefully slip egg into water (hold cup close to surface of water for best shape and to avoid splashing). Cook about 5 minutes, or until white and yolks are firm, not runny. Remove with a slotted spoon.