Abs Favorite Recipes

Archive for February, 2010

My son loves pancakes and would eat them every morning if he could. Thankfully at this point he likes them covered with flavored yogurt rather then syrup which makes them a little healthier. Normally my husband makes us breakfast a few times a month on Saturday and I then give my son the leftover pancakes through out the week. A few weeks back my daughter wanted pancakes for supper and I wanted to try some homemade ones other then the Bisquick ones my husband normally makes. I had this recipe that I had bookmarked from a food blog so I gave it a try. I love how easy they where to make and how healthy they really are. My son loves them and I plan to make a double batch soon so I can freeze some.

Source:   “B” dubs cafe

• 1 cup milk
• 1 cup whole wheat flour
• ¼  cup sugar
• 2 eggs
• ¼ cup butter, melted
• 1 tsp baking soda
• 2 tsp baking powder
• ¼ tsp salt

Combine milk and flour and beat in a blender on high speed for 2 minutes.  Add remaining ingredients and beat on high for 2 more minutes.  Using a ¼ cup measuring cup, pour pancake batter on hot griddle and cook until lightly browned on both sides.  Serve with butter and warm syrup

Yields: 10-12 pancakes

I also love how I had everything I needed to make these pancakes no buttermilk required which is good since I don’t keep that in my fridge a lot. I am thinking about adding a little cinnamon the next time I make these just to change them up a little.

I made this dish a few weeks back when my mom and dad where up for a visit and it was a hit. Its super easy to make and very tasty.

Source: My local MOMS Club Cookbook

Prep Time: 20 minutes Cook Time: 30 minutes

• 1 pkg large tortilla shells(I used the big burrito ones)
• 1 lb chicken breasts(I buy the precooked and diced chicken)
• 1 bunch green onions
• 1 pkg Monterrey jack shredded cheese
• 1 pkg Colby jack shredded cheese
• 1 jar salsa
• 1 can(8z) tomato sauce
• 3 T. Sugar

Pan fry the chicken breast until done(or just defrost the frozen diced chicken), chop or shred into small pieces. In each tortilla, add chicken chopped onions, and shredded cheese. Roll and place in a greased, 9×13 pan. Fill pan(usually about 10 tortillas). In a sauce pan, combine salsa, sugar and tomato sauce. Heat until sugar dissolves. Pour this mixture on top of tortillas. Add remaining, cheese on top. Cover with foil. Bake for 30 minutes at 350 degrees. Serve with sour cream.

Yield: 8-10 servings

My husband wants me to try and make beef enchiladas with this recipe and I am looking forward to trying it. I really like this recipe. Its a fast prep which I love and serve it with Spanish rice and a salad makes for a filling meal.

When I first tried this recipe I was not sure if I would like it but its good! Perfect for a quick supper or a party.

Source: Adapted from Taste of Home Quick Cooking Cookbook 2009

Prep Time: 25 minutes Cook Time: 15 Minutes

• 4 oz cream cheese, softened
• 2 tbsp milk
• 1/4 tsp pepper
• 2 cups cubed cooked chicken
• 1/2 cup chopped onion
• 1/8 to 1/4 tsp red pepper flakes(more or less to fit your hot pallet)
• 2 tubes(8oz each) refrigerated crescent rolls
• 1 tbsp butter, melted
• 4 tbsp seasoned bread crumbs

In a large mixing bowl, beat cream cheese, milk, red pepper flakes and pepper until blended. Stir in the chicken and onion, Separate crescent dough into eight rectangles; seal perforations. Spoon 1/4 cup chicken mixture onto the center of each rectangle; bring corners up to the center and pinch edges to seal. Place on an ungreased baking sheet. Brush with butter; sprinkle with bread crumbs. Bake  at 375 degrees for 15-20 minutes or until golden brown.

Yield: 8 servings

I am making this recipe for supper tomorrow night again. The original recipe called for real peppers but I think the red pepper flakes work just as well and add the spice my family likes.

This is the 2nd potato soup recipe I have tried and I like it much better then the first.

Source: Adapted from a friends recipe.(Thanks Lindsay!!)

Prep Time: 20 minutes Cooking Time: 30 minutes

• 8-9 medium red potatoes
• 2 cups water
• 1 small onion
• 3 tbsp butter
• 3 tbsp all purpose flour
• 3 cups milk
• 1/2 tsp sugar
• 1 1/2 -2 cups  shredded cheddar cheese
• 1 cup cubed cooked ham
• 1 green onion
• 1/2 tsp dried chives
• 1 tsp black pepper
• 1 tsp salt
• Bacon- cooked and crumbled to add when served

Peel potatoes and cut into 1 inch cubes. Boil water and add potatoes then cook until tender. Save one cup of the water after they are cooked. Peel and finely chop the small onion. In a medium sauce pan melt the butter and add the chipped onion. Cook until tender(not brown). Add flour then season with salt and pepper. Cook 3-4 minutes over medium heat. Gradually add the potatoes. Add the one cup of water saved from cooking the potatoes. Add milk, sugar and cheese. Stir. Add ham, green onion and chives and simmer on low heat for 30 minutes, stirring frequently. Serve with crumbled bacon.

Yield: 8 servings

When I first tasted this soup while it was simmering I was a bit disappointed because I felt like it was missing something so I added the green onion and chives which helped a lot but I felt like it was still was missing something. The next time I heated it up I added a lot of  black pepper and that did the trick. I said 1 tsp to start  but you might want to taste test it while its simmering and add more if you like since not everyone loves a lot of pepper but I am happy with the final out come and will make this again. I actually doubled it and we had leftovers for almost a week.

For a great recipe for these…

Cabbage rolls. O this is one of my favorites and every time I have tried to make it, well its not come out well. I am bound and determined this time to get it right. I have spend a few hours this weekend searching cooking blogs and recipe sites to find one I think is close to what I remember. So this morning I pulled out a few cookbooks.

and started to write my own recipe.

I don’t create recipes very often so its either its going to be a huge flop or something good. Stay tuned…