LEHI ROLLER MILLS HEALTHY PANCAKES

I have a fun new find to share with you today. Those of you who live in Utah are probably familiar with Lehi Roller Mills. But if you live outside Utah...Lehi Roller Mills is a local Utah company that sells pre-packaged seasonal and specialty retail bread, muffin, pancake, brownie and cookie mixes. They've been around Utah since the early 1900's when they started as a flour company. One of their many claims to fame would be their appearance in the awesome 80's flick, Footloose! The famous Kevin Bacon dance scene takes place at their mill.

Anyway...besides the fun movie trivia, I wanted to tell you about a new product they've recently put on the market. I'm only sharing this with you because I really do like it and highly recommend it. I would never suggest anything that I don't stand behind 100%.

I'm always hesitant purchasing or trying something prepackaged and "healthy". But with a little research I've discovered that this stuff is all it claims to be. Each serving is loaded with 8 grams of protein, 5 grams of fiber, it's 100% whole grain, and only has 3 grams of fat. More importantly they really do taste good. My little r loves these pancakes. She gobbles them up like crazy! Even my picky husband who's first words before tasting one was, "whole grain healthy pancakes?? I'm not expecting much." Well...he loved them!

Obviously I love them, or I wouldn't be sharing them with you. Seriously, just look at the picture. If you're going to cover something with syrup and whipped cream..ironic I know... it might as well be healthy...right?

Don't lie, I know your mouth is watering!

So next time you're in the grocery store, I recommend picking up a box. If you can't find them where you live, you can purchase them online HERE!

Need breakfast in a hurry?

I'm probably crazy, but every time I'm asked to bring food to a party, dinner, activity etc...Instead of choosing to make something I'm familiar with, you know a tried and true recipe...I choose to experiment, to try something new. This inevitably stresses me out, and under the pressure it doesn't' always go the way I plan. I mean as good of a cook as I think I am...I'm still human and I still bomb in the kitchen more times than I care to admit. Well, actually I really don't mind admitting it, after all the path to success is riddled with failure.

That being said...there are those occasional brilliant moments when my experimentation's, even under pressure, actually work and a new favorite recipe is born. This is one of those recipes.

I was asked to bring muffins to our church activity last Saturday and I had an idea to create a savory/sweet breakfast muffin to satisfy any variety of morning cravings. On my first try the Maple Sausage Cheddar Breakfast Muffin's were born. I hope you like them as much as we did. They're great for brunch, or on the go breakfasts. I even made a batch to freeze, so on those crazy mornings when my husband is running late for work, he can grab a couple, nuke them and eat on the road.

Several people commented that they tasted a lot like a McDonald's McGriddle sandwich! Give them a try and let me know what your family thinks.

MAPLE SAUSAGE CHEDDAR BREAKFAST MUFFINS
(Mindi Original)

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
¼ C. sugar
¼ C. maple syrup
1 egg; beaten
1 cup milk
1/4 cup vegetable oil
2 C. shredded sharp cheddar cheese; divided
1/2 lb. ground pork sausage; cooked*

1. Preheat oven to 375 degrees F
2. In a large mixing bowl combine the flour, baking powder, salt and sugar.
3. In a smaller bowl combine the maple syrup, beaten egg, milk and oil. Mix well.
4. Add the wet ingredients to the flour mixture stirring lightly until moistened, but do not over mix. The batter should be lumpy.
5. Fold in 1 cup of the cheese and the sausage.
6. Pour the batter into paper lined muffin tins, filling about ¾ full.
7. Top each muffin with additional cheese.
8. Bake for 8-20 minutes.
9. Makes 18-24 muffins.

*The sausage in this recipe could also be substituted with bacon if you prefer.

Friday Favorites - Grandma's Desserts

I've always been a fan of sticky buns, but I think I've been converted to this recipe instead. I found it on Grandma's Desserts and it looked so bright and tasty, I knew I had to try. I'm a sucker for anything citrus in desserts.

All I have to say is...be ware...you could easily eat a whole pan all by yourself! Luckily or un-luckily, however you choose to look at it, I had to share with my family. So I didn't eat the whole pan...but I wanted to.

Click here for the recipe!

ZEST TIP

On another note, I have a little tip for you about orange or lemon zest. Do you ever find yourself needing zest for a recipe but not juice, so you feel bad wasting the fruit? (or visa versa) When a recipe calls for one or the other, I take the other and freeze it for future use. i.e. this recipe calls for orange zest, so after I zest the orange, I'll juice it and freeze the juice in ice cube trays for my recipe that only call for juice.

Also, when ever I or any member of my family eat an orange for pleasure, I zest it first and freeze the zest by wrapping small amounts in plastic wrap then putting into a larger freezer safe bag. It will stay fresh for up to 3 months. I love having zest on hand whenever you need it.

Go ahead...have a muffin for breakfast...

We've all had a bran muffin at some point in our lives, right?? Most of them are dry and tasteless, but we eat them anyway...because it's good for us?? Thankfully my friend and neighbor, Emily, shared this amazing recipe with me. It's full of all things healthy and good, but it's not dry and certainly not tasteless. In fact it's moist, fruity, sweet and almost makes you think you're eating something you shouldn't be...

Suddenly I don't feel bad about having a muffin for breakfast!

FYI...little "r", as well as Emily's two little ones, eat these like candy! Who doesn't love a healthy recipe that kids will gobble up.

BRAN FLAX MUFFINS
(Recipe from Emily Nuttall)

1 ½ C. unbleached white flour
¾ C. flaxseed meal
¾ C. oat bran
1 C. brown sugar
2 t. baking soda
1 t. baking powder
½ t. salt
2 t. cinnamon
1 ½ c. carrots; shredded
2 apples; peeled & shredded
½ C. raisins (optional)
1 C. nuts; chopped (optional)
¾ C. milk
2 eggs; beaten
1 t. vanilla

1. In a large mixing bowl, combine all the dry ingredients; mix well.
2. Stir in carrots, apples, raisins, and nuts.
3. In a separate bowl combine the milk, beaten eggs and vanilla.
4. Pour the liquid ingredients into the dry ingredients and stir until moistened. Do not over mix.
5. Fill muffin cups ¾ full and bake at 350 degrees for 15-20 minutes.
6. Makes 2 dozen.

A special New Years treat...

Happy New Year!! I hope everyone had a wonderful and safe New Year. I spent the evening groaning on the couch trying desperately not to throw up! Nice visual hu?? My poor husband, no fun for us. I have to give him a big thank you! He has spent this whole week taking care of me. Cleaning the house, watching our baby girl as much as he can, and waiting on me hand and foot. I owe him big time...oh yea...I'm carrying his baby. But still, I know there are a lot of husbands that still aren't as attentive, even under these circumstances. I married a good man.

As for today's recipe. Have I got a treat for you! This is my grandma's famous cinnamon roll recipe and they are "to die for" yummy! The big secret is the mashed potatoes in the dough. They make the bread super moist and melt in your mouth.

I grew up on these rolls. They were the first "bread" recipe with yeast that I ever learned to make. They're kind of special to me, holding a lot of memories of my childhood. And now that my grandma has passed, I can't help but think of her every time I make them.



GRANDMA'S CINNAMON ROLLS
(Recipe from my Grandma Woolf)

1 packages yeast
2 cups scolded milk
½ cup shortening
1 cup sugar
1 cup prepared mashed potatoes
2 eggs
½ teaspoon salt
6-8 C. flour
cinnamon
brown sugar
nutmeg
melted butter
nuts (optional)
raisins (optional)

1. Dissolve the yeast in 3/4 cups warm water and a pinch of sugar.
2. In a large mixing bowl cream the together the shortening, sugar, and eggs.
3. Add the milk and potatoes. Mix together.
4. Add yeast and salt.
5. Add 5 cups flour. Keep adding flour until the dough comes together. It should be soft and still a little tacky but not wet.
6. Set the dough aside in a warm spot. Cover the bowl with a dish towel and let rise until double.
7. Punch down, let rise again.
8. Roll out the dough ½ at a time into a rectangular shape about ¼ - ½ inch thick.
9. Spread 1/3 C. melted butter over the dough, top with 2 T. cinnamon, 1 t. nutmeg, 1 C. brown sugar, ½ C. nuts and 1 C. raisins.
10. Roll up the dough and use a string or dental floes to cut into 1 to 1 ½ inch rolls.
11. Place in a 9x13 pan ½ to 1 inch apart. Allow to rise for 15-30 minutes or until the rolls are touching.
12. Bake at 350 degrees for 15-20 minutes. Top with glaze or butter cream frosting.

Thanksgiving breakfast...

This will be the first Thanksgiving in about 5 years that I won't be cooking a Thanksgiving dinner. Not that I've had to cook one alone for the last 5 years, but usually even with family gatherings, I'm responsible for a good chuck of the meal. This year we're headed up to Salt Lake to my extended "Nordfelt" family gathering. I will have an assignment, but just one. One that I haven't heard about yet...I should probably make some calls and figure out what that will be.

Anyway, I'm feeling a little bad. After my mashed potato post I've gotten several emails and calls from friends asking for more Thanksgiving recipes and tips. I should have been more prepared, but I just wasn't. I really hadn't planned on doing very many Thanksgiving recipes, because I won't be cooking any. I hope you'll all forgive me. I will however be guest hosting on Tangled & True later this week with several awesome cranberry sauce recipes. I'll keep you posted on the day of that post. Also, if you need some advice, direction or ideas, I welcome your emails and phone calls. I'm happy to help you in any way I can! I do promise to be better prepared for Christmas. I will have several holiday idea's and recipes ready to go.

In the mean time I will keep giving you great everyday family and kid friendly recipes. Like this amazing quiche.

Last week several of my friends and neighbors got together for a brunch/playdate. (Thanks for hosting Lindsey! Your new house is beautiful and so fun. Little "R" and her mama are jealous of that amazing play room.) I made this yummy quiche; a Paula Dean recipe. I've tweaked it a little, sorry Paula. But it was so delish! I think I'll be making this again on Thanksgiving morning. You gotta each breakfast, even on Turkey day!


HASH BROWN CRUSTED QUICHE
(Adapted from a Paula Dean Recipe)

2-3 C. shredded hash browns
¼ C. butter; melted
salt & pepper
5 eggs; beaten
1 ½ C. half & half
1 C. cubed ham (I use Canadian bacon)
3/4 C. diced green onions
2 C. cheddar cheese; grated

1. Preheat the oven to 450 degrees.
2. Mix the hash browns with the melted butter. Season with salt & pepper.
3. Press the hash browns into a 9” deep pie pan.
4. Bake for 25 minutes or until the hash browns are golden brown. Remove from the oven and reduce the heat to 350 degrees.
5. In a mixing bowl, combine the eggs, half & half, ham, onions, and cheese.
6. Pour the egg mixture into the pie pan. Return to the oven and bake for 40-45 minutes or until the quiche is set.

A little magic for your morning...

Who wouldn't want to start out their day with a little magic!

I think some of my niece Mycol's first words were "Magic Syrup". The now 11 year old won't eat pancakes, french toast, or waffles with out this amazing syrup. I had to get the recipe years ago so I could make it when the kids came over for weekend sleepovers. My nieces and nephew can't live with out it. So let this be a fair warning for you...if you dare introduce a little magic to your kids, you may have to start stalking buttermilk on a regular basis.

Pair it with my favorite French toast and you'll have a winner all the way around!


MINDI'S FRENCH, FRENCH TOAST
(Mindi Original)

1 loaf French bread
4 eggs; divided
¼ C. mild; divided
2 t. vanilla; divided
2 t. cinnamon; divided
1 t. nutmeg; divided

1. The night before, cut the French bread into 1 inch slices. Lay flat on a baking sheet and cover with a dish towel. Allow to sit overnight.
2. In the morning, mix 2 eggs, 1/8 C. milk, 1 t. vanilla, 1 t. cinnamon, and ½ t. nutmeg. Blend well in a shallow dish such as a pie plate or baking dish.
3. Dip each piece of French bread into the egg mixture and cook over medium heat on a griddle or skillet.
4. Cook half the French bread slices, then make another egg mixture using the other half of all the ingredients.
5. Continue to cook the rest of the French bread slices.
6. Serve with magic syrup.


MAGIC SYRUP
(Recipe from my sister Jen Uibel)

1 C. buttermilk
1 C. sugar
½ C. butter
2 T. corn syrup
½ t. baking soda

1. Combine the buttermilk, sugar, butter, and corn syrup in a large pot.
2. Bring to a boil for 1 minute, and then add the baking soda. When you add the baking soda the syrup will immediately triple in volume, so be sure and use a large pot.
3. Serve immediately.

*The syrup will be a foamy consistency. However, as it cools it will loose it's foaminess (is that a word??). Anyway, it still tastes the same, but it's a little more concentrated. If you want to make it foamy again, just heat it back up in the microwave or over the stove. I usually don't worry about the foam. I eat it just as a normal syrup.

Sometimes husbands do the nicest things...

Well, more than sometimes I guess. On Saturday morning my husband got up and made me breakfast. These yummy Apple Strudel Pancakes. I don't give him enough credit, but he is a wonderful cook. Reese and I both gobbled these up!

Thanks honey for taking such good care of me these last couple weeks. I know it hasn't been too fun with a sick wife and teething daughter, but you've really come through for us. We both love you soooo much!



*The nuts were left out of the recipe, in the above picture. But I highly recommend you try them in the recipe.

APPLE STRUDEL PANCAKES
(Recipe from Arnold Thiebaud, my sweet hubby!)

2 C. pancake mix
3 eggs
1 C. buttermilk
1 apple, peeled and cored
½ C. butter, softened
½ C. brown sugar
½ C. peacans, chopped very finely
½ t. cinnamon

1. Mix pancake mix, eggs and buttermilk until well blended. If the batter is too thick, add a little more buttermilk.
2. Slice apple to ¼ inch thick slices.
3. In a small mixing bowl beat the butter, sugar, nuts and cinnamon.
4. Place an apple slice on a greased pancake griddle.
5. Pour desired amount of batter over the top of the apple slice.
6. Allow pancake to cook until bubbles stop popping in the batter
7. Flip to cook the other side. Right after flipping, place 1 spoonful (or desired amount) of butter mixture on top of the pancake to melt.
8. Serve and eat immediately.

BLUEBERRY SOUR CREAM MUFFINS OR COFFEE CAKE

I'm a little bit blue this weekend. My hubby is out of town on business and won't be home until Monday. A whole weekend without my best friend!

Little munchkin and I have been trying to keep busy, so we made blueberry muffins this morning. This is another of my original recipes, dating back to high school foods class. This recipe can be made into muffins or coffee cake.


BLUEBERRY SOUR CREAM MUFFINS OR COFFEE CAKE
(Mindi Original)

1 ½ C. fresh or frozen blueberries
¼ C. butter
1 C. sugar
2 eggs
1 t. vanilla
1 t. lemon peel
2 C. flour
1 t. baking powder
½ t. baking soda
1 C. sour cream

1. With an electric mixer on medium speed, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, and lemon peel.
2. On low speed beat in sour cream, flour, baking soda, and baking powder.
3. Gently stir in blueberries.
4. Line cupcake pans with paper liners or spray with non stick spray.
5. Spoon batter into pans (makes 24 regular size muffins).
6. Sprinkle with crumb topping. (recipe below)
7. Bake at 350 degrees for 20-25 minutes.

To bake as a coffee cake; spoon batter into greased 10 inch microwave safe dish. Sprinkle on topping. Cook on high for 10 minutes, rotating dish one quarter turn every 2 minutes.

TOPPING
1/3 C. brown sugar
1/3 C. flour
1 t. cinnamon
2 T. butter
½ C. finely chopped nuts

In a small bowl combine brown sugar, flour, and cinnamon; mix well. With a fork or pastry blender, cut in better until mixture resembles course crumbs; stir in nuts and set aside.

SOURDOUGH WAFFLES

Ya...I'm definately not a morning person. But when I get to eat these for breakfast, it sure makes me smile a little.

This recipe is from my sister, who I have to give a big thank you for giving me a sour dough start. Next week I'll be making sour dough pizza!

For information on making your own sourdough start click here. You can also purchase a sourdough start from King Arthur Flour. If you don't already have one, it's totally worth it.

SOURDOUGH WAFFLES
(Recipe courteous Jen Uibel)

Overnight sponge
2 C. all purpose flour
2 T. sugar
2 C. buttermilk
1 C. sourdough starter, straight from the refrigerator (not fed)

Waffle batter
All of the overnight sponge
2 large eggs
¼ C. veg. oil
¾ t. salt
1 t. baking soda

1. To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
2. In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
3. Cover and let rest at room temperature overnight.
4. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
5. Add the salt and baking soda, stirring to combine. The batter will bubble.
6. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.
7. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

*Time saver suggestion: When ever I make these or any other kind of waffle. I always make extra and freeze them. You can then pop them in the toaster for a quick and fast breakfast. It's a lot cheaper than eggo waffles.

I am a busy women so you'll notice that when I have time to cook, I try to make the most of it by freezing meals to eat later. It saves us time, money, and let's be honest...homemade food is always better than that frozen stuff from the grocery store.