Wheat Quick Pancakes

I had to put in this picture of my son watching me take this picture. I think he would have rather been eating the pancakes. My boys love these pancakes. We used to eat Bisquick pancakes and after making these for so long we can't eat Bisquick. This is another recipe that my mom always made. Love, love, love this recipe. It is also handy because you can make the wheat quick and keep it in the fridge. I keep mine in a ziplock bag and use as needed.

Wheat Quick

by: Julie Dansie

4 cups wheat flour

4 cups white flour

1/3 cup baking powder

4 tsp salt

1/2 cup sugar

1 1/2 cup shortening

1 1/4 cup dry milk (optional)

Mix all ingredients. Store in an air tight container in the refrigerator.

Pancakes

Mix 2 cups wheat quick, 1 egg, 2 cups water (with dry milk in the mix) or milk. ( I usually make the wheat quick with out dry milk. So when I make pancakes, I use milk.)

Waffles

Mix 2 cups wheat quick, 1 egg, 2 cups water (with dry milk in the mix) or milk, and 2 Tbsp vegetable oil.

Brownies

I have been making this brownie recipe since I was little. No matter how many brownie recipes I try, I will always come back to these. It calls for butter or shortening. I have used both with good results, I have also used half butter and half shortening. That also works. These brownies need to be frosted. I will give my mom credit for this recipe since she is the one who taught me how to make them. Thanks Mom!!

Brownies

by: Julie Dansie

1 cup shortening or butter

1/2 cup plus 2 Tbsp unsweetened cocoa

4 eggs

2 cups sugar

2 tsp vanilla

1 1/2 cups flour

1 tsp baking powder

1 tsp salt

Melt shortening and mix in unsweetened cocoa, set aside. Cream sugar and eggs. Then add melted shortening and vanilla. Add flour, salt and baking powder and mix. Place in greased 9x13 pan. Bake at 350 degrees for 30 minutes. Stick a toothpick in the center if it comes out clean the brownies are done. When cool, frost with chocolate frosting.

Quick Skillet Italian Chicken

As I look at this picture I realize that it doesn't look all that appetizing. Please don't let that deter you from making this dish. It is so easy and tastes delicious. Maybe one of these days I will work on making better pictures.

Quick Skillet Italian Chicken

4 frozen chicken breasts

1 Tbs. olive oil

1 medium onion, chopped

1/2 cup green or yellow bell pepper, chopped

14 1/2 oz can Italian style stewed tomatoes

2 Tbs. lemon juice

1 12 oz pkg. Fettuccine (or other pasta)

2 Tbs. grated Parmesan cheese

1/4 cup black olives, pitted & sliced

Heat olive oil over medium high heat in large skillet. Add frozen chicken in single layer & saute 3 min. on each side or until lightly brown. Add onion, bell pepper, stewed tomatoes & lemon juice. Cover and simmer 25-30 min. or until chicken is no longer pink inside. While chicken is cooking, prepare fettuccine, according to package directions. Keep warm. When chicken is ready to serve, divide pasta among 4 dinner plates. Top with chicken breasts & tomato sauce and sprinkle with Parmesan cheese and sliced olives.

Beef and Broccoli

The fam really enjoyed this recipe and it was so simple to make. I think this will be a common meal at our house. I used what ever rice I had on hand. The broccoli had a great taste from being tossed in the oil mixture. Usually my vegetables are very plain so this was a nice change.

Beef and Broccoli

2 beef sirloin or ribeye steak, 1 inch think

1 cup jasmine rice

2 green onions, thinly sliced

4 cloves garlic, minced

4 tsp. sesame oil

2 tsp. sugar

2 Tbs. soy sauce

1 lb. broccoli florets

Place refrigerate steak in freezer for a few minutes so it's easier to slice. Prepare rice as label directs. Meanwhile, in a large bowl, combine 1 Tbs. sliced green onion, 1 tsp. minced garlic, 2 tsp. sesame oil, and 1/4 tsp. salt. Set aside. Take steak out of freezer and cut into very thin slices. Toss into a bowl with 1 Tbs. soy sauce, white parts of sliced green onion and remaining garlic. Set aside. In a 12 inch skillet, pour 1 inch of water and bring to a boil. Add broccoli and cook a few minutes until tender. Drain well and then add broccoli to first bowl of oil mixture and toss. Heat 2 tsp. sesame oil in same skillet and cook beef until you like it. Stir in remaining green onions and some salt and pepper. Then stir in remaining soy sauce. Serve with rice and broccoli.