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Peanut Butter Pancakes

I made these peanut butter pancakes for breakfast yesterday morning.  My boys didn't like them, but I thought they were really good.  Very light and fluffy.  I subbed in a 1/2 cup of whole wheat flour and added 3 T. of wheat germ.  I also added at least a 1/4 cup more milk to thin out the batter.  I will probably leave the salt out next time since one of my hubby's complaints was that the pancakes were kind of salty. 

Peanut Butter Pancakes

1 1/4 cups flour
2 1/2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 egg
1/4 cup smooth peanut butter
oil

Sift together flour, sugar, baking powder and salt.

In a blender blend milk with egg and peanut butter for about 10 to 15 seconds.  Add to dry ingredients and beat just until well moistened. 

Lightly oil hot griddle.  Spoon batter by 1/4 cupfuls onto griddle.  Cook until golden brown on both sides.

posted by: artichoke72 at 12:39 | link | comments |
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Canyon Style Potato Salad

I made this potato salad today and it's wonderful.  I used chopped dill pickle instead of sweet pickle relish.  I  really like the ranch dressing instead of a mayonaise-based dressing.  I also love the crunchy celery and radishes in it. 

Canyon Style Potato Salad

5 cups diced potatoes, cooked
1/2 cup sliced celery
1 cup prepared Hidden Valley Original Ranch® Salad Dressing
1 Tbsp. prepared mustard
2 Tbsp. sweet pickle relish, drained
2 Tbsp. sliced scallions
1 tsp. salt (or less)
1/4 tsp. pepper
1/4 cup sliced radishes

In a bowl, combine potatoes and celery.

Mix together salad dressing, mustard, pickle relish, scallions, salt and  pepper.

Pour over potatoes and celery; toss gently.  Cover and refrigerate. Garnish with radishes or toss in just before serving.

posted by: artichoke72 at 14:13 | link | comments |
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Spiral Dinner Rolls

I made these rolls yesterday.  They were ok....pretty spiral tops, but maybe not worth all the work.  They were a little too hard/crunchy for dinner rolls.

Spiral Dinner Rolls

3  tablespoons sugar
1  package dry yeast (about 2 1/4 teaspoons)
1  cup warm fat-free milk (100° to 110°)
3  cups all-purpose flour (about 13 1/2 ounces), divided
3/4  teaspoon salt
3  tablespoons butter, softened
Cooking spray

Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough with plastic wrap, and let rest for 10 minutes.
Roll dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12 x 8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

Preheat oven to 375°.

Bake dough at 375° for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm.

Yield: 12 servings (serving size: 1 roll)

NUTRITION PER SERVING
CALORIES 160(18% from fat); FAT 3.2g (sat 1.5g,mono 1.2g,poly 0.2g); PROTEIN 4.2g; CHOLESTEROL 8mg; CALCIUM 25mg; SODIUM 178mg; FIBER 1g; IRON 1.7mg; CARBOHYDRATE 28.3g

Recipe source: Cooking Light, November 2005

posted by: artichoke72 at 14:03 | link | comments |
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Lentil Burgers

I grew up in a mostly vegetarian house and these lentil burgers were one of my favorite dishes that my mom would make.  The patties don't hold together well, but they sure do taste good.  They are also economical and healthy.

Lentil Burgers

1 cup dried lentils
1/2 cup bread crumbs
1/4 cup chopped onion
3 tablespoons wheat germ
1 tablespoon vinegar
1 tablespoon mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 egg, beaten
3 tablespoons butter

Rinse lentils with cold water.  in a large saucepan, add 5 cups of cold water and lentils.  Cover and simmer until soft (about 50 minutes).  Drain.  Combine with bread crumbs, onion, wheat germ, vinegar, mustard, salt, garlic powder, and beaten egg.  Divide into 6 parts and make into patties.  In a large skillet, fry patties in butter for about 3 minutes on each side.  Melt cheese over patties if desired.  Place on buns and add desired condiments.

posted by: artichoke72 at 19:32 | link | comments |
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Artichoke Mashed Potatoes

It's ridiculous how good these are.  Two of my favorite vegetables in one dish.  In the picture, this dish doesn't look all that exciting, but it tastes wonderful.  Definitely an easy way to dress up ordinary mashed potatoes.  I did things a little different than the recipe states....I blended the artichoke hearts with a little milk in the cup attachment of my Braun hand mixer and then folded the artichoke puree into the potatoes that I had already mashed (with butter and more milk) with a hand held potato masher.

Artichoke Mashed Potatoes  

4 large Idaho Potatoes, peeled and quartered
1 can artichoke hearts (non-marinated), drained
3 T butter
1/4 cup milk
salt & pepper to taste

Boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork. Drain.

In a large mixing bowl, pureé artichoke hearts with half the butter and milk, using a hand blender or mixer. Add potatoes and remaining butter and milk and mix until smooth. Add salt and pepper to taste.

Recipe source:  The Idaho Potato Commission

posted by: artichoke72 at 11:34 | link | comments |
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