Chocolate Chip Snickerdoodle Pancakes -- a welcome gift and a delicious breakfast. Or a great brinner -- you know, breakfast for dinner. Light and fluffy pancakes with just the right amount of chocolate and a hint of spice to life them from the ordinary. So good!! To make a Gift in a Jar, use a wide mouth pint jar. Cut the bottom from a disposable cup to make a funnel, if you don't have one. (See this post Potato Soup - Gift in a Jar for how to make the funnel and other tips in making a gift in a jar. ) Add the ingredients in the order given, tamping them down as you go. The recipe as given will make 12 pancakes. If you'd like to make a larger batch of mix, use a wide mouth quart jar (shown above) and just double the amount of each ingredient. You will be able to make 24 ... [Read More]
Breakfast for Dinner
Stuffed Sausage Biscuits and Gravy
Biscuits and Gravy: discovered because we put our house up for sale. After our house sold, there were several inspections, usually scheduled for 8 am. Each time, we would head for a different eating place for breakfast. One of those places had Stuffed Sausage Biscuits and Gravy on the menu. Sooo good that I had to duplicate the recipe at home. I wouldn’t do this for every morning breakfast (because that's every person fending for themselves around here!), but for a special day or for guests, it’s great. Also works for a “breakfast for dinner” meal. I used Pillsbury Grands Biscuits, but any large biscuit would work well. Flatten with your hands or use a rolling pin – both work. Add the meat, fold and seal the stuffed biscuit by pinching the edges tightly together so no ... [Read More]
Cottage Pancakes
‘Wow, this is good’ is the universal verdict when Cottage Pancakes are served. They are full of protein and other goodness and are a low carbers dream! Delicious and healthy equals win-win! The main ingredients are a little “out of the carton” (heh, heh!) without being weird or tasting strange. They taste just like you expect pancakes to taste. Only better. On this recipe I measure the flour when I first start, add the salt and baking powder to the half cup full of flour and set aside until needed. That way I don’t need to stop and measure but can just keep the mixture light and moving toward the skillet. I use regular cottage cheese – small curd, large curd doesn’t matter. Smooth it by pulsing it in the food processor or blender until the lumps are gone. I also -- and ... [Read More]
