Crispy Southwest wraps (or burritos)

From Mel's Kitchen Cafe

I'm not usually a big fan of rice and beans or corn but I loved these!

Ingredients

1 cup cooked rice

1 cup cooked meat (chicken, beef, taco-seasoned ground beef, whatever)

1 can black beans, rinsed and drained

1 can sweet corn, rinsed and drained  

1/2 can diced tomatoes (moderately drained)

1/4 cup fresh cilantro, chopped

1/2 T chili powder

1 tsp ground cumin

1/2 tsp garlic salt

2 cups shredded cheese

Sour cream

8 burrito-sized tortillas

Directions

1. Mix rice together with chili powder, cumin, and garlic salt. Add remaining ingredients except for cheese and sour cream. Mix well.

2. Sprinkle cheese over tortillas, put a few dollops of sour cream on top of the cheese, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving ends open, and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

3. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. (I sprinkled  a little more cheese on top and covered the pan to melt the cheese.) Cooking them seam-side down first helps seal the long edge so they don't fall apart. Serve warm. Yields 8 wraps or burritos.

Fail-proof pizza dough

I really like this dough when I'm making pastry wraps such as Costco Chicken Bakes or Stromboli. The original author isn't kidding. This turned out perfectly the very first time I made it.

From laurenslatest.com

yield: 2-12 INCH PIZZA CRUSTS; ABOUT 1 LB. OF DOUGH

INGREDIENTS:

for the pizza dough-
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup...depending on the heat & humidity}

for the cheesy garlic bread sticks-
1/2 recipe Fail-Proof Pizza Dough from above
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated Parmesan cheese {use the real stuff!}
1/4 pound grated mozzarella cheese
{salt & pepper, if desired}

DIRECTIONS:

For the pizza dough--In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. 

Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! 

{*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it! Use as desired.

For the Cheesy Garlic Bread Sticks- Preheat oven to 500 degrees with pizza stone inside. {If you don't have a pizza stone, use an upside down cookie sheet...a tip I got from Natalie!}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Spread the butter and garlic mixture over dough and top with Parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}

Lauren's Latest original recipe.

Ingredients for quadruple the dough

4 cups warm water
3 tablespoons active dry yeast
1/4 cup honey {or sugar}
2 tablespoons + 2 teaspoons salt (or 1/6 cup)
1/2 cup olive or canola oil
12 cups bread flour {give or take depending on the heat & humidity}

Sweet, Sticky Chicken stir-fry

Ingredients

2 skinless boneless chicken breasts, cut into 1 inch pieces

2/3 cup flour

1 tsp salt

2 T brown sugar

1/4 cup honey

1/2 cup reduced sodium soy sauce

4 tsp chopped fresh ginger root (or 1/2 tsp ground ginger)

4 tsp minced garlic

2 T hot sauce

salt and pepper to taste

2 T olive oil

1 head of broccoli

2 carrot, sliced into coins

2 cups brown rice, cooked

Directions

1. Steam broccoli and carrots for 5-10 minutes, until tender.

2. Place flour and salt in gallon ziplock bag. Dredge chicken pieces in flour, then place in pan with heated oil. Sear chicken then turn down heat and continue to cook until cooked through. Remove chicken from pan.

3. Mix together brown sugar, honey, soy sauce, ginger, garlic, and hot sauce in a small bowl.

4. Pour sauce into pan previously used for chicken. Simmer uncovered until sauce thickens. Return chicken to the pan, add steamed broccoli and carrots, and coat to stir.

5. Serve over brown rice.

Kevin's hobo dinner

1-2 lbs potatoes, diced small

Olive oil for drizzling

Salt

Onion powder

Garlic powder

Rosemary

Can of green beans

Thinly sliced onions

Thinly sliced bell pepper

Precooked summer sausage, sliced

Ground breakfast sausage, browned

Crushed red pepper flakes

3 T butter

In medium bowl, drizzle olive oil onto diced potatoes, enough to coat. Sprinkle on spices generously and stir to coat thoroughly. 

Place seasoned potatoes on tin foil sheet or in casserole dish. Top with green beans, onions, peppers, and both kinds of sausage. Dot with butter cut into small cubes. Dash with crushed pepper flakes. Fold up foil packet or cover casserole dish with tin foil. 

If cooking in fire, Kevin said it only took 15 minutes (the fire was hot). If cooking in the oven, cook for ~45 minutes at 425, until potatoes and onions are soft. Remove foil and bake for another 5 minutes or so to crisp things up. (The green beans are the most sensitive so watch them to keep from burning or drying out too much.)

Better Copycat Costco Chicken Bake

All of the copycat recipes I found online just called for salad dressing of some sort. I find that when I make white ranch pizza sauce using straight salad dressing it's too strong for my taste. Luckily, a Costco employee posted a comment with a more accurate recipe. Oh my was it spot on! I kind of had to guess ingredient amounts, though, so bear with me. (And can you tell I have no clue how to write and publish a recipe???)

Ingredients for final bake 

Each bake ends up being almost 12 inches long

1 recipe of pizza dough (see here for my favorite recipe)

3 chicken breasts, cubed and cooked

1 cup mozzerella cheese

1 cup cheddar cheese 

1/2 cup diced green onions

1/2 cup bacon crumbles

2 cups medium-thick ranch white sauce (see below)

Roll out pizza dough until 1/4" thick and cut into 4 squares or rectangles. (The pizza dough recipe I use makes an 11" x 17" pizza dough so if you bought crust dough at the store it might be a different size, resulting in a different quantity of chicken bakes you can make.) In a medium mixing bowl, mix all ingredients together (except pizza dough, duh...) and spoon a quarter of the mixture onto each piece of dough. Roll up, leaving ends open somewhat as the rolls will lengthen as they cook. Sprinkle with shredded cheese. Bake at 425 F until lightly browned and you can hear the sauce inside sizzle. (If the end is still open it will start to bubble out a tiny bit.)

Ingredients for medium-thick ranch white sauce:

(I took the medium white sauce recipe from my Betty Crocker cookbook and modified it.)

2 T butter

2-3 T all-purpose flour

1/4 tsp salt

dash pepper

1.5 cup milk

3 T ranch dressing powder (1 to 1.5 packets- I just buy it in bulk in bottles that are slightly larger than spice jars)

1. In a small saucepan melt butter over medium heat. Stir flour, salt, and pepper into melted butter until evenly combined with no lumps, making a roux.

2. Stir in milk all at once. Stir constantly to evenly distribute butter-flour mixture.

3. Stir the sauce over medium heat until the mixture bubbles across the entire surface and thickens.

4. Add 3 T ranch dressing powder and continue to cook and stir sauce 1 minute longer to completely cook flour.

Betty Crocker's Creamy Chicken Enchiladas

My aunt gave me the Betty Crocker "New Cookbook" (the edition printed in 1996) and this was one of the first recipes I started making in college. It became so much of a staple I even memorized the page number (#408). Recently while we were moving I didn't have access to my book so I called my sister and asked her to take a picture of the page number and text it to me so I could make them. It worked perfectly!

Ingredients

1/4 cup chopped pecans (optional- I leave them out)

1/4 cup chopped onions

2 T butter

1 (4 oz) can diced green chili peppers

1 (3 oz) package cream cheese, softened

1 T milk

1/4 tsp ground cumin

2 cups chopped cooked chicken

12 (7 in.) flour tortillas

1 (10.75 oz) can condensed cream of chicken or mushroom soup

1 (8 oz) carton of sour cream

1 cup milk

1 cup shredded Monterey Jack cheese

2 T chopped pecans (optional- I leave them out)

1 can large olives, chopped (I added this ingredient, they're not in the original)

Directions

1. In a skillet cook the 1/4 cup pecans (if using) and the onion in butter over medium heat till onion is tender and pecans are lightly toasted. Remove skillet from heat. Stir in 1 T of the canned green chili peppers. (When I don't feel like sauteed onions - like when I'm pregnant - I skip this step, and just add the 1 T of chili peppers when combining everything in step 2 and just add onion powder.)

2. (I like to pour a little of the cream sauce from step 3 to coat the bottom before placing in the tortillas.) In a medium mixing bowl combine softened cream cheese, the 1 T milk, cumin, and half the chopped olives; add nut mixture and chicken. Stir till combined. Spoon about 3 T of the chicken mixture onto each tortilla near edge; roll up. Place filled tortillas, seam sides down, in a 3-quart rectangular baking dish.

3. In a medium mixing bowl combine soup, sour cream, the 1 cup milk, remaining chopped olives, and remaining canned chili peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil and bake in a 350 degree F oven for about 35 minutes or till heated through. Remove foil. Sprinkle enchiladas with Monterey jack cheese and the 2 T pecans. Return to oven and bake about 5 minutes more or till cheese melts. 

Pan Pizza Crust

Adapted from Six Sisters Stuff

Ingredients

2-1/4 tsp active dry yeast (or instant)

1/2 tsp brown sugar

1-1/2 cups very warm water (~110 degrees F)

1 tsp salt

1 T Italian seasoning

1 tsp garlic powder

1/2 tsp onion powder

1/2 cup grated Parmesan cheese

2 T olive oil

3-1/3 cups all purpose flour (I tend to use more...probably due to the way I measure flour...)

Directions

1. In a large bowl, dissolve the yeast and brown sugar in the water and let it sit for 10 minutes. (I don't always let it sit because I use SAF instant yeast.)

2. Stir in the salt, Italian seasoning, garlic powder, onion powder, Parmesan cheese, and olive oil. Mix in 2-1/2 cups flour. 

3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. (I do all of this in my Bosch mixer instead of on the counter.)

4. Place the dough in a well-oiled bowl, cover. Let rise until doubled, about an hour.

5. Punch down the down and form into a tight ball. Allow the dough to relax for a minute or so before rolling it out.

6. Preheat oven to 425 degrees F. If you are baking the dough on a pizza stone, place your toppings on the dough and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 to 20 minutes before topping and baking. (I prefer to pre-cook my thick crusts for about 4 minutes in the preheated oven before topping and baking again.)

7. Bake pizza in preheated oven until cheese and crust are golden brown, about 15-20 minutes (less if you have prebaked your crusts.)

*This recipe will fill a 17x12 cookie sheet perfectly. Or you can roll it out and make three small pizzas by shaping and then placing into an 8" cake pan.

Ingredients for Double Recipe

Ingredients

4.5 tsp (1.5 T) active dry yeast (or instant)

1 tsp brown sugar

3 cups very warm water (~110 degrees F)

2 tsp salt

2 T Italian seasoning

2 tsp garlic powder

1 tsp onion powder

1 cup grated Parmesan cheese

1/4 cup olive oil

6-2/3 cups all purpose flour

Restaurant style fried rice

from allrecipes.com

Ingredients:

4-6 cups cooked brown rice

1/2 bag frozen peas and carrots

2 T olive oil

2 eggs

soy sauce to taste

2 T sesame oil

Directions:

1. Cook brown rice ahead of time. 

2. In a small sauce pan, cook frozen peas and carrots according to package directions. Drain. In a separate frying pan, cook and scramble eggs.

3. Heat wok over high heat. Pour in olive oil, then stir in peas and carrots. Stir in cooked scrambled eggs and cooked rice. Shake in soy sauce. Toss to coat. Drizzle in sesame oil and toss again.

Simple roasted potatoes

from allrecipes.com

Ingredients:

2 pounds potatoes, cut into quarters

2 T olive oil

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp dried rosemary, crushed

Directions:

1. Preheat oven to 450 degrees F.

2. Place potatoes in gallon ziplock bag and toss with oil. Then add salt, pepper, and rosemary and toss again until evenly coated. Spread out potatoes in a 9x13 inch pan in a single layer.

3. Bake in preheated oven for 20 minutes, stirring occasionally. 

Phil's Ice Cream

juice of 4 lemons
2 cans evaporated milk
4 cups fruit
1 qt. whole milk
4 cups sugar
1 pint whipping cream


Put in fruit and lemon juice when mixture is slushy.

Baked Honey Mustard Chicken

from Allrecipes.com

Ingredients:

6 skinless, boneless chicken breasts

1/2 cup prepared mustard

1/4-1/2 cup honey

1 tsp dried basil

pinch of paprika

1/2 tsp dried parsley

salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F.

2. Place chicken breasts in lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper to taste. 

3. In a small bowl combine the mustard, honey, basil, paprika, and parsley. Mix well. Pour mixture over chicken. (It works best if the chicken is somewhat submerged in the sauce, so if making a small amount, use a smaller bowl or dish to keep the chicken close together.)

4. Bake in preheated oven for 30 minutes. Turn chicken pieces over and bake for an additional 10-15 minutes. 

I once used dijon mustard and it tasted NASTY! Stick with regular mustard.

Meal idea: spaghetti

Spaghetti with ground beef and marinara

Green beans

Salad

French bread

Meal Idea: zesty pork sandwiches

Zesty slow cooker pork on whole wheat buns or rolls

Peas with sautéed mushrooms and onions

Strawberries

Chicken Tikka Masala

from Allrecipes.com

Ingredients

1/4 cup plain greek yogurt (sub with soy or coconut yogurt for dairy free)

2 tsp garam masala

2 tsp paprika

1/2 tsp ground black pepper

1/2 tsp salt

1/2 tsp chili powder (or just a dash if you're a wimp like me)

1/2 tsp ground coriander

1 lb boneless, skinless chicken breasts, cubed

1/2 bag frozen peas and carrots
1/2 bag frozen cauliflower

3 T olive oil

1 tsp cumin seeds (I use a little less ground cumin)

1/2 large onion, chopped

3 cloves garlic, minced

1 T grated fresh ginger (I use 1 tsp ground ginger)

1 green chili pepper, minced (I prefer Anaheim or Poblano, they're less spicy)

1 can diced tomatoes

1 can tomato paste

1 tsp garam masala

1/2 tsp ground coriander

1/2 tsp ground tumeric

1 can coconut milk

salt to taste

1/2 bunch cilantro for garnish

Directions

1. Combine 1/4 cup yogurt, 2 tsp garam masala, 2 tsp paprika, 1/2 tsp black pepper, 1/2 tsp salt, dash of chili pepper, and 1/2 tsp coriander in a large bowl. Add chicken and toss to coat. Cover and marinate in refrigerator for 2+ hours.

2. Preheat oven to 450 degrees F. Dump chicken and marinade into glass baking dish. Bake in preheated over for 10 minutes, then stir and bake for another 10 minutes, or until chicken is no longer pink. Remove and set aside.

3. In a large sauce pan, boil according to package directions 1/2 bag frozen peas and carrots and 1/2 bag frozen cauliflower. When done, drain and set aside.

3. While vegetables are boiling, heat 3 T olive oil in a large skillet over medium heat. Cook and stir 1 tsp cumin seeds until lightly toasted and aromatic, about 3 minutes. (If you're using ground cumin, wait until you add the onion.) Add 1/2 onion and 1 green chili; cook and stir until onion and chilis begin to soften, 4 to 5 minutes. Stir in 3 cloves garlic and 1 T fresh grated ginger and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir 1 can diced tomatoes, 1 can tomato paste, and water (if needed) into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.

4. Cook and stir 1 tsp garam masala, 1/2 tsp coriander, and 1/2 tsp tumeric into the tomato mixture. Mix in the cooked chicken and cooked vegetables, add 1 can coconut milk, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 tsp salt and garnish with cilantro.

Amounts for a doubled recipe

1/2 cup plain yogurt
1 T + 1 tsp garam masala
1 T + 1 tsp paprika
1 tsp ground black pepper
1 tsp salt
1 tsp chili powder
1 tsp ground coriander
2 lbs chicken

1 bag frozen peas and carrots
1 bag frozen cauliflower

1/4 olive oil
2 tsp cumin seeds
1 large onion
6 cloves garlic
2 T grated fresh giner
2 green chili peppers

2 cans diced tomatoes
2 cans tomato paste
2 tsp garam masala
1 tsp ground coriander
1 tsp ground tumeric

1-2 cans coconut milk
1 tsp salt
1 bunch cilantro for garnish

Directions for doubled recipe

1. Combine 1/2 cup yogurt, 4 tsp garam masala, 4 tsp paprika, 1 tsp black pepper, 1 tsp salt, dash of chili pepper, and 1 tsp coriander in a large bowl. Add chicken and toss to coat. Cover and marinate in refrigerator for 2+ hours.

2. Preheat oven to 450 degrees F. Dump chicken and marinade into glass baking dish. Bake in preheated over for 10 minutes, then stir and bake for another 10 minutes, or until chicken is no longer pink. Remove and set aside.

3. In a large sauce pan, boil according to package directions 1 bag frozen peas and carrots and 1 bag frozen cauliflower. When done, drain and set aside.

3. While vegetables are boiling, heat 6 T olive oil in a large skillet over medium heat. Cook and stir 2 tsp cumin seeds until lightly toasted and aromatic, about 3 minutes. (If you're using ground cumin, wait until you add the onion.) Add 1 onion and 2 green chilis; cook and stir until onion and chilis begin to soften, 4 to 5 minutes. Stir in 6 cloves garlic and 2 T fresh grated ginger and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir 2 cans diced tomatoes, 2 cans tomato paste, and water (if needed) into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.

4. Cook and stir 2 tsp garam masala, 1 tsp coriander, and 1 tsp tumeric into the tomato mixture. Mix in the cooked chicken and cooked vegetables, add 1-2 cans coconut milk, and stir to coat. Cover and let simmer for 10 minutes. Season with 1 tsp salt and garnish with cilantro.

Homemade freezer burritos

1 lb ground beef, browned and seasoned with taco seasoning

1-2 cans black beans, rinsed

3 cups brown rice, cooked

1 can olives, chopped

2 (7 oz) cans diced green chilis

2 jars green taco sauce

2-3 cups shredded cheese

Cumin powder

Onion powder

Garlic powder

Dash of salt

2 T lime juice

Chili powder

Shrimp Pad Thai

Ingredients

3 T olive oil, divided

2 cloves garlic, minced

3/4 lb prawns (or cubed, fried tofu)

2 eggs, lightly beaten

8 oz rice noodles (cooked as directed)

2/3 cup Pad Thai sauce (from bottle)

1 cup bean sprouts

2 T cilantro, chopped

3 T roasted peanuts, crushed

1 lime, cut into wedges

Directions

Heat 2 T oil in wok over high heat. Add garlic and prawns (be careful, the hot oil will splatter!); cook and set aside. 

Wipe off wok. Heat remaining oil; pour in eggs and stir to cook through. Reduce heat to low; add noodles and prawns, then mix in sauce. Let fry for a bit to evaporate some sauce and intensify flavor. 

Garnish with bean sprouts, cilantro, peanuts, and lime. 

90-minute Cinnamon Rolls

Ingredients:

3/4 cup milk

1/4 cup butter

3-1/4 cup flour

2-1/4 tsp. instant yeast (or 1 packet)

1/4 cup white sugar

1/2 tsp salt

1/4 cup water

1 egg

1 cup brown sugar, packed

1 T cinnamon

1/2 cup butter, softened

Directions:

1. Heat milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until meted. Let cool until lukewarm.

2. In a large mixing bowl, combine 2-1/4 cup flour, yeast, sugar, and salt; mix well. Add water, egg, and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, and softened butter.

4. Roll out dough into a 12 x 9 inch rectangle (or until dough is about 1/4 inch thick). Spread dough with butter/sugar mixture. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a greased 9x13 pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F.

5. Bake in preheated oven for 30 minutes, or until browned. Serve warm.

Crispy Chicken Tortilla Rollups

Ingredients:

1 (12 oz.) can cooked shredded chicken

1/2 cup jack cheese, shredded

1/2 cup cheddar cheese, shredded

1/2 cup corn kernels

1-2 sliced green onions

2 minced garlic cloves

1/3 cup salsa

1 tsp cumin

juice from 1/2 lime

1 tsp salt

1/2 cup plain greek yogurt

10 large flour tortillas

1/3 cup olive oil

2 gloves minced garlic

1 large avocado

1/2 cup plain greek yogurt

juice from 1/2 lime

1/2 tsp salt

1/2 tsp chile powder

Directions:

1. Heat olive oil and 2 cloves minced garlic in a small saucepan over medium heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes, until ready to use.

2. Preheat oven to 400 degrees F. Make the chicken filling by combining the following ingredients in a bowl: chicken, cheese, corn, green onion, garlic cloves, salsa, cumin, lime juice, salt, and yogurt.

3. Assemble the tortillas by adding about 2 Tbs of the filling along the lower third of each tortilla. Roll up and place seam-side down on a baking sheet lined with parchment. Brush the tortilla rollups with the garlic oil and sprinkle with salt and chili powder. Bake for 8-10 minutes.

4. While the rollups bake, make the avocado cream. Add one large ripe avocado to a bowl and mash until creamy. Add yogurt, lime juice, salt, and chile powder. Stir well to thoroughly combine. Serve on top of baked rollups.

Blender whipped cream

2 cups heavy whipping cream
1/3 cup granulated sugar
1 tsp vanilla extract

Blend in blender at high speed until you hear the motor sound change and the cream is stiff.

Oven-cooked bacon

I can never seem to cook bacon on the stove top or an electric skillet without ruining both the bacon and the outfit I'm wearing. Hence oven-cooked bacon. 

Pre-heat the oven to 400 degrees F. Line a cookie sheet with tinfoil and place bacon on sheet so that the strips are not touching. Bake for 12-17 minutes. Start watching at 12 minutes. 

I found with a pound of thick sliced bacon I filled one pan and had 4 slices on the next pan. The pan with only 4 slices was burnt after 12 minutes but the full pan was perfectly cooked. Make sure to take the bacon out just before it looks done because it will continue to cook some with the residual grease. 

Remove from pan and drain on a paper-towel covered plate. Blot to remove extra grease. 

Sourdough pancakes

Ingredients:

2 cups starter
2 T sugar
1 tsp salt
1 tsp baking soda
1/4 cup oil
2 eggs

Granola

Ingredients:

4 cups rolled oats

1 cup wheat germ

1 cup unsweetened shredded coconut

1/4 cup sesame seeds

1/2 cup sunflower seeds

1/2 tsp. salt

1/2 cup oil

1 T milk

1 cup honey

Directions:

Mix ingredients together. Heat oil with milk and pour over dry ingredients, mixing well. Warm honey and pour over mixture. Mix well. Spread in 2 glass casserole dishes. Bake 15-20 minutes at 350 degrees F. Stir a few times after removing from oven so cereal doesn't stick to pan. Store in tupperware container and keep in fridge.