Whole Grain Pancakes

1 c. whole wheat flour

1/2 c. quick oats

1/4 c. cornmeal

3 Tbsp. flaxseed meal

3 Tbsp. brown sugar

1 t. baking powder

1/2 t. baking soda

1 egg, beaten

2 c. buttermilk

1/2 t. vanilla

1/8 t. salt

In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.

Heat a large skillet or griddle over medium heat. Coat with cooking spray (not necessary if you use a non-stick surface). Pour batter onto skillet (how much depends on how large you want your pancakes to be). Cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

This is a recipe I found online on www.allrecipes.com .

*I love hearty, nutty breads and baked goods. These pancakes were delicious with peanut butter and a little syrup.

Pumpkin Chocolate Chip Scones

2 c. flour

1/4 c. sugar

2 t. baking powder

3/4 t. baking soda
1/2 t. salt

1/2 t. cinnamon

1/4 t. ground ginger

1/4 t. ground cloves

2 Tbsp cold butter

3 Tbsp milk

1 egg, lightly beaten

3/4 c. pumpkin puree

1/2 c. mini-chocolate chips

1 egg yolk

2 Tbsp water

In large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in cold butter. Stir in milk, pumpkin, and chocolate chips.

Turn onto a well-floured surface. Roll into an 8 inch circle. In a small bowl, beat the egg yolk and water. Brush over dough. Cut into 8 wedges.

Transfer to a greased baking sheet (or a baking sheet covered in parchment paper). Bake at 400 degrees f0r 15-20 minutes (until cooked through and top is lightly browned).

*This is a recipe I made up with the help of a general scone recipe I found in a cookbook.

Chocolate Crinkles

1/2 c. vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 c. granulated sugar
2 tsp. vanilla
4 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. powdered sugar

In a large bowl mix in oil, chocolate, granulated sugar, and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder, and salt. Cover, refridgerate for 2-3 hours.

Heat oven to 350. Grease cookie sheet (or use parchment paper). Roll dough into small balls. Roll in powdered sugar. Place about 2 inches apart on baking sheet. Bake 10-12 minutes or until almost no imprint remains when touched in the center. Immediately remove from cookie sheet to cooling racks.

This is a Betty Crocker recipe my mom made during the holidays when I was a kid.

*Tip!!! Roll a bunch of balls first and then do the powdered sugar. Going back and forth for each one is just too messy!

Oreo Truffles

1 lb Oreo cookies (1 pkg)

8 oz cream cheese, room temperature

1/2 tsp. vanilla extract

1 lb milk chocolate

1/2 lb white chocolate

1. Using a food processor, grind cookies into a fine powder. With a mixer, blend cookie crumbs with cream cheese and vanilla until well blended (no traces of cream cheese)

2. Roll into small balls and place on a wax-lined cookie sheet. Refridgerate for 45 minutes.

3. Line 2 cookies sheets with wax paper. In a double-boiler melt the milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of the chocolate and let excess chocolate drip off. Place on lined cookie sheets.

4. In a seperate double boiler, melt white chocoate. Using a fork, drizzle white chocolate over balls. Let cool.

5. Store in airtight container, in refridgerator.

This recipe was on Food.com

*As you can see by the picture, I reversed the order of the chocolates. Dipping first in white and drizzling with milk chocolate. After reading a lot of comments about this recipe online, I decided to used almond bark instead of the chocolate. I found it very difficult to work with and would try the chocolate next time instead. Suggests on the recipe also said to try different extracts, or different flavors of oreos (they make peanut butter, and mint ones for sure). I think the mint would be good and may consider trying them again. The recipe also suggested that instead of dipping them, to roll them in candy sprinkles, or cocoa powder, etc.

Cranberry-Cream Cheese Jello Mold

1 1/2 c boiling water
1 (8 serving size) JELL-O cranberry flavor
1 1/2 c. cold water
1 tsp. ground cinnamon
1 granny smith apple (chopped)
1 c. whole berry cranberry sauce
1 pkg (8oz) cream-cheese softened

Make JELL-O as described on package direction, but add 1 tsp. ground cinnamon. Remove 1 c. of the gelatin and set aside. Refrigerate the rest for 1 1/2 hours or until thickened (spoon drawn through leaves definite impression).

Add apples and cranberry sauce to thickened JELL-O; stir gently. Spoon into 6 cup mold sprayed with cooking spray. Refrigerate for 30 minutes of until gelatin is set but not firm. Place cream cheese in another medium bowl. Gradually add reserved 1 cup gelatin, beating with wire whisk until well blended. Pour over gelatin in mold.

Refrigerate for 4 hours or until firm. Unmold onto serving plate. Store leftovers in the refrigerator.

*This recipe comes from the JELL-O website. I used raspberry flavor instead of cranberry as the recipe calls for. I refrigerated the final product overnight to ensure it was firm before serving. Served Thanksgiving 2010.

Easy Turkey Breast

5-7 lb turkey breast (I used a bone-in one)
1 onion cut into large pieces
2 stalks of celery (cut into large pieces)
1 can chicken broth
1 c. white wine

Rub (mix these ingredients together in a small bowl)
2 T. olive oil
2 tsp. chopped garlic
1 tsp. rubbed sage
1 tsp. poultry seasoning
2 tsp. dried rosemary leaves

1. Rinse and dry turkey breast (following directions on wrapper).
2. Rub entire turkey with the rub mixture making sure to get under the skin
3. Spray crockpot with cooking spray or use a crockpot liner (Reynolds makes these)
4. Stuff turkey breast with onion and celery. Use extra to line the bottom of the crockpot
5. Place turkey breast on top of vegetables.
6. Add chicken broth and wine to crockpot (being careful not to wash off the rub)
7. Cook on low 8 hours or until done.

*This was the easiest and best way to make Thanksgiving turkey. I loved having my oven free to use for other things. I only had 6 adults to feed, but we had plenty of turkey for probably twice that many people. I bought a 7.5lb turkey which barely fit in my large crockpot (I think it is a 5 or 6 quart model). I cooked mine for 10 hours, but I think it was probably done in about 8. A boneless breast may require more time.

This recipe is a conglomeration of a few different recipes that I found. I made up the rub on my own, knowing what I had used when I roasted turkeys in the past. I actually didn't measure, so the above measurements are just estimates of what I probably used.

Mashed Potatoes

5 lb potatoes
5 T. butter
1 (8oz) pkg cream cheese (softened)
1 c. sour cream
2 tsp. onion salt
1/4 tsp. garlic powder
1/4 tsp. pepper
2 T. fresh chives (chopped)

Cook potatoes in boiling, salted water until very tender. Drain well. Mash with 3 T. butter. Add cream cheese, sour cream, onion salt, garlic powder, pepper, and 1 T. of the chives. Mix well with electric mixer.

Spoon into a greased 9x13 baking dish. Melt remaining butter, drizzle over the top. Cover and freeze for 1 month, or bake, uncovered, at 350 degrees for 30-35 minutes (or until heated through). To use frozen potatoes: thaw in refrigerator and bake as directed.

*This recipe was a recipe I found on allrecipes.com, though it may be from a Taste of Home cookbook. I modified it slightly by adding the chives. I made these potatoes the day before and stuck them in my fridge until I was ready to bake them the next day. Made for Thanksgiving 2010.