Bulk Pancake Mix From Scratch Recipe!

Making homemade recipe mixes is a great way to save money. We all know that the boxed stuff is full of preservatives and unknown ingredients. This Pancake recipe from scratch is very easy to make in bulk and so nice to always have on hand!

Check out this Pancake Recipe Easy:

Ingredients

- 6 cups all-purpose flour
- 2/3 cup sugar
- 2 tablespoons baking powder

1 tablespoon baking soda

Instructions

Mix all of the ingredients together really well.
Store in an airtight container in a dry location.

To make pancakes:

1 egg
3/4 cup milk
1 cup pancake mix

Pancake Instructions:

In a large bowl mix egg and milk.
Add the pancake mix. Stir until combined.
Pour about 1/4 cup pancake on a hot skillet.
Flip pancake once little bubbles start to appear. Yields 6 pancakes.

If you’re using it for a camping trip, go ahead and mix up the wet and dry ingredients and put them in a pourable container and keep cold until use.

Remember when you go to use the pancake mix to stir the dry mix before measuring. The ingredients may settle while sitting on the shelf.

Renae is a married working mom of two boys. She is the author of How to Have it All and writes about Kroger Deals, Easy Recipes, Life With Boys and so much more. Join her as she journey’s through motherhood juggling work, raising kids and saving money.

Moist Apple Griddle Scones!

by Dian Leave a Comment

Moist Apple Griddle Scones!

Susan is back with another yummy recipe! Moist Apple Griddle Scones:

I am a part of a Secret Recipe Club and I am assigned to another blogger and my instructions are to choose one of the recipes she (or he) has blogged about……and re-create it, adding my own spin to it, if I want. This month, I was assigned to What’s Brewing in the Kitchen and I have looked at many of the recipe posts she has written. I saw so many things that I wanted to try that I had a hard time deciding which to cook.

So, I went with her Apple Scones. Two reasons……I have a lot of apples and I have had a hankering for a good scone. And…..oh, my, my……these were delicious scones! I think Amy got the recipe from The Apple Cookbook. I may need that cookbook.

For one thing, these scones are cooked on a griddle in butter. Really? So the outside is browned and a little more done than the inside. The inside remains very moist. Then, dot them with butter. Yea…..more butter…..and serve with a little hot tea. I chose Orange Spice, which went nicely with Cinnamon/Nutmeg flavored Apple Scones.

Here is the recipe. You won’t be disappointed. Thanks Amy!

APPLE SCONES

Ingredients

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup sugar
4 tablespoons butter
1 egg
1/4 cup Honey Flavored Greek Yogurt (or plain….or buttermilk)
1 large apple (I used Fuji)

Instructions

Sift the flour, baking powder, baking soda, cinnamon and nutmeg into a bowl. Add the sugar and mix.
Cut in the butter with a pastry blender until the mixture resembles large crumbs.
Add the egg and yogurt and mix well.
Peel, core and finely chop the apple. Stir into the yogurt mixture.
The dough will be pretty sticky.
Divide the dough into 8 even pieces. On a floured surface, pat the dough into a 1/2 inch thick round or football shaped piece. Because they are so sticky, you won’t be able to roll these or do much with them. Flour your hands and the surface really well.
Heat a griddle or heavy skillet over low to medium heat. Melt butter on it and cook the scones for 5 minutes, until they are golden brown on the bottom. Turn and cook for 4 minutes longer, serve warm.

Hi, my name is Susan, I am a mother of 4 and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive and I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love.

French Blueberry Pancakes!

by Dian Leave a Comment

French Blueberry Pancakes!

Susan is back with another fantastic recipe! French Blueberry Pancakes:

Well, I normally take the easy road and use Bisquick or some other pancake mix but when I want a really good pancake, I use a recipe from my “Joy of Cooking” cookbook (the newer one…I have two).

My grandchildren were here the other morning and Poppy decided they needed some of these tasty treats. The recipe is for French pancakes.

FRENCH PANCAKES

Mix in one bowl:

3/4 cups flour
1/2 tsp salt
1 tsp baking powder
2 tbsp powdered sugar

In another bowl:

Beat 2 eggs
2/3 cup milk
1/3 water
1/2 tsp vanilla
1/2—3/4 cup fresh blueberries
Butter for griddle

Mix the two bowls of ingredients together and add the blueberries. DO NOT OVERMIX. I prefer to use buttermilk in place of the milk. I also like to add oats for added texture.

But this time, I followed the recipe and the kids loved them…..and so did I.

Hi, my name is Susan and Permanent Posies (Creative Chaos) is my blog and my subject matter is…well, that depends on the day and the mood. But, for the most part, I love cooking, watching the Food Network, reading cookbooks and, of course, eating. I am also an artist and spend time each week in my studio (bedroom) oil painting. I am a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive and I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love.

Banana And Cinnamon Oatmeal!

by Dian Leave a Comment

Banana And Cinnamon Oatmeal!

Susan is back with another recipe. This time it’s for breakfast – Banana and Cinnamon Oatmeal. My husband cooked us oatmeal (his favorite breakfast…and he cooks it….even better), I added a few ingredients. You can make oatmeal more healthy, but mine has a little more of the old comfort food flare…as in butter and brown sugar. Either way, how about some oats for breakfast? We use Bob’s Red Mill rolled oats. CINNAMON AND BANANA OATMEAL:

1 cup of oats
1 cup of water
1 cup of milk
1 tbsp butter
a dash of salt
1 tbsp brown sugar
a dash of cinnamon
1/2 large banana or 1 small one
1/8—1/4 cup of Fat Free Half and Half
nuts, nutmeg, ginger, cloves (all optional)

Directions:

Cook the oats, water, milk, butter and salt in a deep glass bowl in the the microwave for 5 minutes.

Stir and cook another 3 minutes. Make sure the bowl is big enough to allow for the boiling and rising.

Take out and pour into a bowl. Pour enough FF Half and Half on it and stir until it is the consistency you like.

Dash it with cinnamon and add a sliced or chopped banana.

Optional: add any kind of nuts, nutmeg, ginger, cloves

Hi, my name is Susan and I love cooking, watching the Food Network, reading cookbooks and, of course, eating. I am also an artist and spend time each week in my studio (bedroom) oil painting. I am a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive and I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love. I am quite skilled at shopping 🙂 and finding a bargain just makes my day!

17 Easy Breakfast Recipes For Back To School!

by Dian Leave a Comment

17 Easy Breakfast Recipes For Back To School!

School will be back in session before you know it and a good breakfast is one of the best things you can do to get their day off to a great start!

Here are 17 Easy Breakfast Recipes you can use to get your kids going before school!

According to KidsHealth.org:

Kids who eat breakfast are more likely to get fiber, calcium, and other important nutrients. They also tend to keep their weight under control, have lower blood cholesterol levels and fewer absences from school, and make fewer trips to the school nurse with stomach complaints related to hunger.

Banana Oatmeal Breakfast Cookies Recipe – How To Have It All

Easy Breakfast Popovers Recipe – She Saved

Cinnamon Banana Oatmeal – Grocery Shop For FREE

Turkey Bacon Egg Toast Cups Recipe – Mommy Enterprises

Whole Wheat Banana Chocolate Chip Muffins – Grocery Shop For FREE

Breakfast Sandwiches Recipe {Freezer Cooking} – How To Have It All

Gluten Free Oatmeal Breakfast Muffins – Fearless Dining

Blueberry Pancake Syrup – Three Different Directions

Mini Biscuit Pizza Rounds – Grocery Shop For FREE

Morning Energy Cinnamon Breakfast Cake – Three Different Directions

Breakfast Pizza – Grocery Shop For FREE

Raspberry Overnight Oatmeal Recipe – She Saved

Homemade Pancake Mix – Grocery Shop For FREE

Vanilla Blueberry Waffle Recipe – – Three Different Directions

Fruit & Yogurt Muffin Recipe – How To Have It All

Homemade Muffin Recipe – Grocery Shop For FREE

Kid Friendly Omelets – Grocery Shop For FREE

Turkey Sausage And Veggie Frittata!

by Dian Leave a Comment

Turkey Sausage And Veggie Frittata!

Susan has been a friend of mine for many, many years and a great cook, too! She drops by from time to time to share recipes here. So, here is her version of a Turkey Sausage And Veggie Fritatta:

frit·ta·ta (fr-tät, frt-tät)

n.

An open-faced omelet with other ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling.

[Italian, from fritto, past participle of friggere, to fry; see frit.]

The American Heritage® Dictionary of the English Language, Fourth Edition copyright ©2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.

A frittata is very much like an omelet. It is also made with eggs in a skillet. The only real difference is whipping air into the eggs, it doesn’t get folded, cooks at a lower temperature, and cooks it a little longer. It gets more done on one side and is often served whole like an open-faced omelet. If it’s made in a larger skillet, it is often sliced like a pie. In Italy, often they will add potatoes or pasta is for a heartier meal.

This frittata I made was so full of ingredients that it fell apart when I was taking it out of the pan. So, I shaped it on my plate like an omelet. A girl has to have attractive food, you know! Since I have been in Italy, I like the Italian word, so mine is still being called a frittata, though it appears to be more like an omelet. This frittata/omelet recipe is a perfect breakfast and quite spicy.

Turkey Sausage And Veggie Frittata

Author: Susan Root Merritt

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

Serves: 1-2

Hearty Vegetable and Turkey Sausage Frittata

Ingredients

1 small zucchini
1 slice of a large onion, chopped
15 grape tomatoes
1/4 green bell pepper, chopped
A handful of spinach leaves
2 garlic pods
1 tsp oil
1/3 cup Cooked and Crumbled Turkey Sausage
2 eggs (or more)
1/4 cup Eggbeaters (or replace with more eggs)
1 wedge Laughing Cow Light Cheese (Queso Fresco and Chipotle)
2 big squirts of Sriracha Chile Sauce
Salt, Pepper and Tony Chacheres….to taste

Instructions

Chop veggies. Sauté the bell pepper, onion, tomatoes and zucchini in the oil. Once tender, add the, sausage, garlic and spinach. Stir until the spinach is completely wilted and the sausage is heated through.
Whip the eggs and Sriracha Chile Sauce in another bowl and pour over the veggies. Sprinkle the salt, pepper and Tony C’s on top.
Cover and let cook on low for about 10 minutes, or until the eggs are almost completely cooked. Top with dots of cheese.
Cover and cook another couple of minutes for the cheese to melt and eggs to finish cooking.

Hi, my name is Susan and Permanent Posies (Creative Chaos) is my blog and my subject matter is…well, that depends on the day and the mood. But, for the most part, I love cooking, watching the Food Network, reading cookbooks and, of course, eating. I am also an artist and spend time each week in my studio (bedroom) oil painting. I am a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive and I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love. I am quite skilled at shopping 🙂 and finding a bargain just makes my day.

Gluten-Free Strawberry Oatmeal Bars!

by Dian 1 Comment

Gluten-Free Strawberry Oatmeal Bars!

Susan is back with another great recipe: Gluten Free Strawberry Oatmeal Bars!

While in Angel Fire this past week with my family, I wanted to make some kind of Oatmeal Bars for my gluten-free daughter because she LOVES Oatmeal Bars. So I did a search and came up with a recipe for Black Raspberry Oatmeal Bars. I wanted strawberry flavor instead, so here is my version. The gluten-free version didn’t cut into bars very well but it tasted great.

GLUTEN-FREE STRAWBERRY OATMEAL BARS

INGREDIENTS

1 pkg yellow cake mix (Betty Crocker Gluten-Free, if needed)
2 1/2 cups quick cooking oats (Bob’s Red Mill, Gluten-Free, if needed)
1 stick of butter, melted
1/2 cup applesauce
>1/2 tsp vanilla
1 10 oz container strawberry preserves
1 tsp water
1 tsp lemon juice

DIRECTIONS

1. Preheat oven to 375 and grease 9 X 13 pan.

2. In large bowl, mix together:

cake mix
2 cups oats
butter
applesauce
vanilla

3. Add more oats a little at a time until dough begins to form big clumps. (Discard anything left over.) 4. In another bowl, mix strawberry preserves, water, and lemon juice. Press 1/2 the dough in the pan. Spread on the preserve mixture, keep it away from the very edges so that it doesn’t burn. Sprinkle remaining dough mixture on top. 4. Bake for 18-20 minutes, until the top crust is browned lightly.

Hi, my name is Susan and . I am a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive and I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love. I am quite skilled at shopping 🙂 and finding a bargain just makes my day.

Homemade Pancake Mix!

by Dian 1 Comment

Homemade Pancake Mix – Bulk Recipe!

Making homemade mixes is a great way to save money. Plus the boxed stuff is full of preservatives and unknown ingredients. Homemade pancake mix is very easy to make in bulk.

Ingredients

- 6 cups all-purpose flour
- 2/3 cup sugar
- 2 tablespoons baking powder

1 tablespoon baking soda

Instructions

Mix all of the ingredients together really well.
Store in an airtight container in a dry location.

To make pancakes:

1 egg
3/4 cup milk
1 cup pancake mix

Pancake Instructions:

In a large bowl mix egg and milk.
Add the pancake mix. Stir until combined.
Pour about 1/4 cup pancake on a hot skillet.
Flip pancake once little bubbles start to appear. Yields 6 pancakes.

If you’re using it for a camping trip, go ahead and mix up the wet and dry ingredients and put them in a pourable container and keep cold until use.

Remember when you go to use the pancake mix to stir the dry mix before measuring. The ingredients may settle while sitting on the shelf.

Hearty Vegetable and Turkey Sausage Frittata (Turned Omelet)!

by Dian Leave a Comment

Hearty Vegetable and Turkey Sausage Frittata (Turned Omelet)!

A frittata is quite similar to an omelet, in that it is also made of eggs in a skillet. Really, the only differences include whipping air into the eggs, cooking it without folding, cooking at a lower temperature, and cooking it a little longer. The frittata gets more done on one side and is often served whole….kind of like an open-faced omelet. If made in a larger skillet, it is sliced like a pie. In Italy, potatoes or pasta is often added to it for a heartier meal.

My frittata was so full of ingredients (though not any potatoes or pasta), that it fell apart coming out of the pan…..so, I shaped it on my plate like an omelet. A girl needs attractive food, you know! Since I have been in Italy, I like the Italian word….so….mine is still being called a frittata, though it appears to be the American version. This frittata/omelete recipe would be a perfect breakfast for my Primal eating friends and quite spicy.

Hearty Vegetable and Turkey Sausage Frittata (Turned Omelet)

Recipe Type: Breakfast

Author: Susan Root Merritt

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 1-2

Ingredients

1 small zucchini
1 slice of a large onion, chopped
15 grape tomatoes
1/4 green bell pepper, chopped
A handful of spinach leaves
2 garlic pods
1 tsp oil
1/3 cup Jimmy Dean Cooked and Crumbled Turkey Sausage
2 eggs (or more)
1/4 cup Eggbeaters (or replace with more eggs)
1 wedge Laughing Cow Light Cheese (Queso Fresco and Chipotle)
2 big squirts of Sriracha Chile Sauce
Salt, Pepper and Tony Chacheres….to taste

Instructions

Chop veggies. Sauté the bell pepper, onion, tomatoes and zucchini in the oil. Once tender, add the, sausage, garlic and spinach. Stir until the spinach is completely wilted and the sausage is heated through.
Whip the eggs and Sriracha Chile Sauce in another bowl and pour over the veggies. Sprinkle the salt, pepper and Tony C’s on top.
Cover and let cook on low for about 10 minutes, or until the eggs are almost completely cooked. Top with dots of cheese.
Cover and cook another couple of minutes for the cheese to melt and eggs to finish cooking.

Hi, my name is Susan and I have only been blogging for a few months but I love it. Permanent Posies (Creative Chaos) is my blog and my subject matter is…well, that depends on the day and the mood. But, for the most part, I love cooking, watching the Food Network, reading cookbooks and, of course, eating. I am also an artist and spend time each week in my studio (bedroom) oil painting. I am a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive and I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love. I am quite skilled at shopping 🙂 and finding a bargain just makes my day.

Whole Wheat Banana Chocolate Chip Muffins Recipe!

by Dian Leave a Comment

Whole Wheat Banana Chocolate Chip Muffins Recipe!

Bananas can often be found on markdown in the produce department. I never hesitate to buy the marked down bananas since they are perfect for muffins, smoothies or freezing for future use! These muffins are loaded with protein and fiber for a healthy breakfast or snack!

Ingredients

15 ounces canned peach halves with juice, drained
5 ripe bananas
6 egg whites
1/3 cup canola oil or extra-virgin olive oil
¾ cup granulated sugar
¾ cup brown sugar (For low carb use Splenda or Sugar Twin brown sugar)
½ cup plain nonfat yogurt
1 cup whole wheat flour
1 cup toasted wheat germ
1 cup ground flaxseed
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 ounces semisweet mini chocolate chips

Instructions

Preheat oven to 350 degrees F. Coat 24 muffin cups with nonstick cooking spray.
Puree peaches and bananas in a food processor.
Place pureed fruits, egg whites, oil, sugar, brown sugar, and yogurt in a mixing bowl. Beat with electric beaters or by hand until smooth.
In a separate bowl, mix flour, wheat germ, flaxseed, baking soda, baking powder, and salt.
Pour dry ingredients into wet ingredients and beat just until well blended.
Fold in chocolate chips.
Divide batter among muffin cups.
Bake for 20 to 25 minutes, or until a knife inserted in the middle comes out clean.

Tips

Makes 24 muffins that freeze well & are loaded in protein (5g) & fiber (2.8g) for a healthy breakfast or a pick-up & go snack!

You can substitute other fruit for the peaches. Try canned mandarin oranges if you don’t have peaches on hand!

GSFF

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Bulk Pancake Mix From Scratch Recipe!