Monday, September 24, 2007

Bewitching Blueberry Pancakes

1 1/4 cups flour
2 1/2 tsp baking powder
3 tbls sugar
3/4 tsp salt
1 egg, beaten
3/4 cup milk
3 tbls oil
1/2 cup fresh blueberries

Mix all ingredients (except blueberries) well. Stir in blueberries.


This recipe does NOT make very much. So double for more than 2 people.

Cheesy Potato Soup

1 (32 oz) bag frozen southern-style diced hash browns potatoes, thawed
1 chopped onion
1 medium stalk celery, diced
2 cans chicken broth
1 cup water
3 tbls flour
1 cup milk
1 bag (8 oz) american-cheddar cheese blend (shredded, 2 cups)
1/4 cup real bacon pieces
4 medium green onions, sliced (1/4 cup)

In slow cooker, mix potatoes, onion, celery, brother, and water.
Cover and cook on low 6-8 hours.
In small bowl, mix flour into milk. Stir into potato mixture. Increase heat to high. Cover and cook an additional 20-30 minutes or until mixture thickens. Stir in cheese until melted. Garnish with bacon pieces and green onion. Sprinkle with pepper if desired.

Makes 6 - 1 1/2 cup servings.

Thursday, September 13, 2007

The Best Spaghetti Sauce

1 1/2 lbs ground beef or sausage (I use a mixture of both, or you can throw in kielbasa, or pepperoni)
2 (15 oz) cans tomato sauce
2 (15 oz) cans tomatoes, undrained and chopped
2 (6 oz) can tomato paste
1 (8 oz) package sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
1 cup water
2 tbls brown sugar
2 tsp dried basil
2 tsp dried oregano
1 beef bouillon cube
1/4 tsp salt
1/4 tsp black pepper
2 cloves garlic, crushed
1/8 tsp ground red pepper (or cumin, or cayenne)

Brown and crumble meat and drain. Mix all ingredients in slow cooker. Cover and cook on high for 1 hour. Reduce to LOW and cook 7 hours. Serve over hot cooked spaghetti noodles.

***This recipe makes a TON. I usually have it for dinner, with some leftovers for the next day and I freeze the other half. Freezes great!***

****Serve with French Bread (with the garlic and parmesan in the middle)****