Blueberry Buttermilk Pancakes

When the weekend rolls around, my husband and I love to slow down and have a breakfast that is made up of more than cold cereal, or muffins and fruit. We love waffles and pancakes, and this recipe for blueberry pancakes is one of our favorites. I've been making this recipe for years, with and without the blueberries. Either way, the pancakes are delicious. Thawed frozen berries can be used and are wonderful, but I prefer fresh when I can get them because they are plumper and maintain their shape better for cooking. I hope you are able to slow down and enjoy breakfast with your family this weekend, blessings...

Recipe:

3 eggs
1 cup unbleached flour
3 tsps. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
2 tsps. sugar
1 tsp. light brown sugar
1/2 cup buttermilk
2 tbsps. butter, melted
1 pkg. (12 oz.) thawed frozen blueberries or 1-1/4 cups fresh blueberries
1/2 cup chopped pecans

1. In large bowl of electric mixer, at high speed, beat eggs until light and fluffy-about 2 minutes.
2. Into eggs, add flour, baking powder, salt, nutmeg and sugars; beat until smooth.
3. Stir in buttermilk and butter just until combined; do not over mix.
4. Stir in blueberries and pecans with a large spoon.
5. On a heated griddle, using 1/4 cup batter per pancake, cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve with butter and maple syrup.

Yield: 12-14 pancakes
Tip: When using thawed frozen blueberries, it is helpful to drain the berries on a paper towel-lined plate while you prepare the batter so there is not excess moisture added to the batter.

Chili Egg Puff - Brunch Anyone?

The winter cold causes most of us to slow down a bit on the weekends and may give us a bit more time to prepare and enjoy a brunch dish. This easy meatless recipe can be made the night before and baked when needed the next morning. The combination of cheese and chilies gives the dish a subtle Mexican flair. While the dish bakes, prepare some fruit and maybe fry up some bacon or heat some ham to go along side. A wonderful brunch like this will not only fuel the body, but will draw the family together for some great time of sharing after a busy week. Blessings...

Recipe:

10 eggs

1/2 cup flour

1 tsp. baking powder

1/2 tsp. salt

1 pint creamed cottage cheese

1 lb. Monterey Jack cheese, shredded

1/2 cup melted butter

1-2 (4 oz.) cans diced green chilies (I use 1 can)

1. Grease a 9 x 13-inch pan.

2. Beat eggs until light and lemony. Add flour, baking powder, salt, cheeses, and butter. Blend until smooth. Stir in chilies.

3. Pour into prepared pan and bake in a 350 degree oven for 35 minutes or until lightly browned on top and set. A bread knife inserted in the middle of the dish will come out clean, like if you were testing a pumpkin pie.

Yield: 12 servings

Slow-Cooked Oriental Chicken

This recipe for chicken has a subtle Asian flavor that is very family-friendly and is easy on the cook. Browning the chicken before putting it in the slow cooker really enhances the flavor and gets the cooking process started. May God richly bless your family in this new year...

Recipe:

1 broiler-fryer chicken (3-1/2 to 4 lbs.) cut up

oil for frying

1/3 cup soy sauce

2 tbsps. brown sugar

2 tbsps. water

1 garlic clove, minced

1 tsp. ground ginger

1. In a large skillet over medium heat, brown the chicken in oil on both sides. Transfer to a slow cooker.

2. Combine the soy sauce, brown sugar, water, garlic and ginger; pour over the chicken. Cover and cook on high for 1 hour. Reduce heat to low; cook 4-5 hours longer or until the meat juices run clear.

3. Remove the chicken to a serving platter; serve with rice and the juices. (thicken juices, if desired)

Yield: 4-6 servings

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