Nutmeg flax Pancakes

I found this recipe in a Penzys catalog and thought it would be a unique addition to our awesome pancake recipe collection. The recipe calls for 1-2 t. of nutmeg. Using 1 t. scared me a little but it was awesome! Not too strong at all. The flavor reminded me of a cake doughnut. I served these with our blueberry sauce, it was a great combination. -Sarah

2 cups flour
1/2 cup ground flax seed
1 t. salt
1 T. baking powder
1-2 t. nutmeg
2 cups milk
1/2 cup oil
1 T. honey or brown sugar
2 eggs
1 t. vanilla

• Stir together dry ingredients. 
• Blend eggs and wet ingredients until well mixed.
• Pour wet ingredients into the dry and mix until just incorporated. 
• Cook on hot griddle. 

Sausage and Lentil Soup

I love cooking with lentils. They cook quickly and are such a fun alternative to the other more common things we eat regularly. I've made this soup many times. We all love it and it freezes well too. You can change the spice level with the sausage or the red pepper flakes. We all like things spicy and a spicy sausage lentil soup is the perfect thing to warm you up on a cold day. We like to sprinkle a little Parmesan cheese on our bowls.  -Sarah

1 pound Italian sausage
1 onion, chopped
3 garlic cloves, minced
6 cups chicken broth
1 1/2 cups water
1 # lentils, rinsed
1/2 t. oregano
1/2 t. sugar
1/2 t. pepper
1/2 t. red pepper flakes
32 oz. crushed tomatoes
14, oz can diced or stewed tomatoes

• Brown sausage, onion and garlic. Drain if needed. 
• Add broth, lentils, water and seasonings. Bring to a boil, reduce head and simmer covered for 30 minutes. (until lentils are softened)
• Add tomatoes, bring back to a boil, reduce heat and simmer about 45 minutes until lentils are cooked through. Adjust seasonings. 

(I found this recipe on the blog anoregoncottage.com I've changed it slightly)

Norwegian Sour Cream Cake

This is actually a King Arthur Flour recipe that I found through Pinterest. I have always wanted a really good pound cake recipe and for me this is exactly what I've been looking for. The cake is moist and dense with an amazing butter and sour cream flavor. My family loves this cake and thinks it should be served as a coffee cake and a dessert cake. -Sarah

1 cup butter
2 cups sugar
2 eggs
1 t. salt
2 t. baking powder
2 t. vanilla
4 cups flour
1 1/2 cups sour cream

• Preheat oven to 350 degrees. Grease a bundt pan, 10 inch tube pan, or angle food pan. 
• In a large bowl beat together the butter and sugar until well combined. 
• Add the eggs one at a time, beating well after each.
• Stir in the salt, baking powder and vanilla.
• Add the flour, alternating with the sour cream.
• Starting with flour, add about 1 cup, alternating with 1/2 cup sour cream. Mixing at medium speed and combining well after each addition. Batter will be very thick when finished.
• Scoop into prepared pan, leveling dough with spatula. 
• Bake for about 60 minutes, checking with a tooth pick. Turn cake out onto a plate. 

Gluten Free Peanut Butter Cookies

Another easy and delicious gluten free cookie recipe. These are so soft and chewy no one guesses they are gluten free. The M&M's on top make them even more tempting! -Sarah

1 cup sugar (plus more for rolling)

1 cup peanut butter

1 egg

M&M's (peanut butter are awesome)

• Mix first 3 ingredients until well combined.
• Roll into balls and roll balls in sugar.
• Flatten slightly on cookie sheet.
• Bake at 350 degrees for 6-8 minutes.
• Push M&M's onto cookie tops before cooling. 

Italian Pasta Bake

I adapted this recipe from Heavenly Homemakers Blog.  This is an easy pasta bake that my family really enjoys.  -Kristin

1 pound ground beef
1/4 cup diced onion
diced zucchini (opt.)
4 cups tomato sauce
2 cups water
2 Tablespoons dried basil
1 Tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
10 ounce pasta, any shape
2 cups of shredded mozzarella or any other kind your family likes

• Brown meat, onion and diced zucchini together, drain grease and set aside. 
• Meanwhile, bring tomato sauce, water, basil, oregano, garlic powder and salt to a boil. 
• Stir in pasta and boil until tender.  Do not drain, the pasta should absorb the liquid!
• Mix in cooked meat.  
• Spread mixture into a 9×13 casserole dish and top with cheese. 
•  Bake uncovered at 350° for 25 minutes or until cheese is melted and the casserole is heated through.

Zucchini Brownies

These are a must try for all chocolate lovers.  The brownie batter is different than traditional brownies.  It is hard to mix together until you add the zucchini, but even then it is a bit dryer.  You will have your doubts when you mix up the brownie batter if they will turn out...but trust me they will and you will love them!  I got this recipe from all recipes. -Kristin


1/2 cup oil
1 1/2 cup sugar
2 teaspoons vanilla extract
2 cups flour
1/2 cup baking cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped pecans or walnuts (opt.- I didn't use)

• Preheat oven to 350 and grease a 9x13 baking dish.
• Mix together the oil and sugar; let sit.
• Whisk together all the dry ingredients in a separate bowl.
• Mix the dry ingredients into the oil and sugar.  *This will be a very dry mixture.
• Stir in the zucchini and chopped nuts if using.
• Spread and press into greased baking dish and bake for 25-30 minutes.

FROSTING

6 Tablespoons baking powder
1/4 cup softened butter
2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

• Beat all frosting ingredients together and spread on cooled brownies.

Slow Cooker Quinoa Chicken Chili

This has been one of our families favorite chicken chili recipes this year.  Sarah shared this with our family and we both have made it a lot...we just forgot to get it up on the blog!  This is a must try recipe that I am sure will be a hit!  We always serve this soup with all the optional toppings. -Kristin 

 

1 cup of quinoa, rinsed

1 (28 ounce) can crushed tomatoes

1 (14 ounce) can diced tomatoes with green chilies

2 (16 ounce) cans black beans, rinsed, drained

1 (15 ounce) can of corn, drained

3 cups chicken broth

2 large chicken breasts, or chicken thighs

1 teaspoon salt

1 teaspoon garlic powder

2 teaspoon cumin

1 teaspoon crushed red pepper (or reduce to your spiciness preference)

2 teaspoon chili powder

 

Optional toppings:  shredded cheese, sour cream and crushed tortilla chips.

• Put all of the ingredients into the slow cooker and cook on low for 6-8 hours or high for 4-7.
• Remove chicken and shred and then return it to slow cooker.
• Top individual bowls with optional toppings and ENJOY!