Lovely Lisa's Waffle/ Pancake mix and maple syrup

This is my mother-in-law's recipe. She makes the world's BEST maple syrup (well unless maybe you like the freshly tapped stuff, but I don't like that stuff- too sweet and rich for my taste!) It makes A LOT- just a warning.

Pancake/Waffle mix:

10 cups flour
1/2 cup sugar
8 teaspoons baking soda
4 teaspoons salt

Mix all this together really well. Like with a wire whip or even your mixer.
When desired add some of this mix to some milk and egg. Like 2 eggs and 2 cups of milk with enough mix to the right consistency.

This makes lots of mix and stores really well in a container of some sort (like an old ice cream bucket). Or cut it down if you want less.
***NOTE - You can make the above with a variety of whole grain flours. Like about half whole wheat and then some soy, rye, buckwheat, rice, whatever flours. Then use raw sugar instead. It's wonderful. This kind needs to be stored in the freezer so it won't go bad. Add some blueberries for yumminess. But not to waffles they will ruin your waffle iron.

Syrup:
(again a huge recipe so adjust if desired)

14 cups white sugar
1 cup brown sugar
7 cups water
stir this and bring to a gentle boil. reduce heat to low and cover with lid. Simmer for 10 minutes.
remove from heat and add

3 Tablespoons of mapleliene flavoring
3 Tablespoons of vanilla (imitation is fine)

Store this in the fridge in an old plastic jug or a jar of some kind. This amount fills up a gallon jug.

White Chili

A different twist on chili. My second favorite chili (my favorite being Kera's sweet chili which is also on this blog). It has chicken instead of beef which makes me happy because generally I don't like beef (unless it's in a soup or other wise "hidden")

1 c chopped onion
4 cloves minced garlic
2 t ground cumin
1 t oregano
1/4 t ground red pepper
3-15 1/2 oz Great Northern beans, drained and rinsed
2-4 oz diced chile peppers
4 c chicken broth
2 c monterray jack cheese (optional
Sour cream (optional)

**skip on cheese and sour cream for casein free version**

1. In slow cooker, place onion, garlic, cumin, oregano, pepper, beans, 2 cans of chile peppers, broth, and cooked chicken. Stir to combine.
2. Cover and cook on low for 7-8 hours or high 4 hours. Stir in the cheese until melted.
3. Serve, and if desired top with sour cream.

Easy Veggie-Beef Soup

from BH & G's Biggest Book of Slow Cooker Recipes

serves 4-6

1 lb beef
1 14 oz can beef broth (1 2/3 c)
1 1/4 c water
10 oz frozen mixed veggies
14 1/2 oz canned, diced tomatoes
10 3/4 oz condensed tomato soup
1 T dried minced onion
1 t Italian seasoning
1/4 t garlic powder

1. In large skillet, brown beef and drain off fat.
2. Transfer meat to slow cooker, and add remaining ingredients to cooker.
3. Cover, cook on low for 7-8 hrs or high for 3 1/2- 4 hours.

Lemon Pepper Fish

serves 4

Ingredients

* 1 lb fish fillet, your choice
* 1/2 teaspoon salt
* 1/8 teaspoon turmeric (or saffron or dry mustard)
* 1/2 teaspoon cumin powder
* 1/2 teaspoon fresh black pepper, Ground
* 1 clove garlic, minced
* 1 teaspoon vegetable oil
* 1 1/2 teaspoons lemon juice, fresh squeezed

Directions

1. Place fish fillets into a medium sized bowl and sprinkle with salt, turmeric, cumin, black pepper and garlic, tossing to coat well.
2. Cover and marinate for 50 - 60 minutes in the refrigerator.
3. Preheat oven to 400 degrees F.
4. Coat the bottom of an 8 x 8 inch baking dish with the vegetable oil.
5. Place the fish in a single layer inside the baking dish, and pour the marinade on top.
6. Bake uncovered for 20-25 minutes.
7. The fish should be firm to the touch.
8. Fish is done when it easily flakes with a fork.
9. Sprinkle with lemon juice 5 minutes before serving.

Baked Parmesan Fish

I don't remember where I got this recipe, but it's one of my favorites because you can use it with pretty much any kind of fish and it still tastes good.

Serves 4

Ingredients:
1 lb fish
1 egg
2 T milk

Breading:
1/3 c grated parmesan cheese
2 T flour
1/2 t paprika
1/4 t salt
1/8 t pepper

Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients. One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag. Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork. Can be served with lemon wedges if you like it that way (I know I do!)

Cheesy Spinach Artichoke dip

My downfall. I could eat a whole bowl all by myself it's SO good! That said- here's the recipe. :-D


1 can (14 oz.) artichoke hearts, drained, finely chopped (or you can use mushrooms instead and it's pretty good that way too)
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup Parmesan Cheese
3/4 cup Kraft Mayo (preferably the reduced fat kind)
1/2 cup Shredded Mozzarella Cheese
1/2 tsp. garlic powder

HEAT oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.

BAKE 20 min. or until heated through. Serve with whatever crackers you like (I like Tricuits and Wheat Thins personally) and assorted cut-up fresh vegetables.

Angel Chicken

From Kraft Foods, but my sister-in-law, Heidi, was kind enough to share this recipe with us. We LOVE it!

Serves 5

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup Italian Dressing
1/4 cup white grape juice, apple juice, or chicken broth
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. parsley

BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).

COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.