Thursday, November 22, 2012

My Take on Candied Yams

My take on Candied Yams

5 med. yams chopped and boiled 20 min
1 can (20oz) Pineapple chunks
3/4 C. brown sugar
1 T.  cornstarch
mini marshmallows

Prepare yams and place in 9x13 pan
Strain pineapple chunks reserving liquid
Add pineapple chunks to the yams

Whisk together cornstarch and brown sugar and add to reserved pineapple juice.
Microwave or cook on the stove till thickened and add to the pan and stir to combine.
top with marshmallows.
Bake till heated through and marshmallows have a nice color!

Thursday, November 15, 2012

Other Costumes for 2012

I had some other fun costumes I was able to be part of this year!
My granddaughters for 2....

 Allison was inc when I get them!

 Then my good friend Diane asked me to Make an Alvin costume for her husband!! So fun!!

Haunted Ladies

Kat and I were Ally Gal and Widow Constance from the Haunted Mansion stretching room!

I loved my costume!! It was completely comfortable!

Kat's costume this year was my masterpiece!

I love every last detail!! I just wish I had a poofier slip to make it perfect!

Halloween Parade and Sully!

They say Opposites attract and they are NOT wrong! My husband is a HAM with capital Letters....He should be an actor or a politician I do not know how he ended up being an Accountant!! I am quite terrified of standing out, I am perfectly happy hiding in the kitchen or watching from the sidelines but not Kent! Not 15 min after entering into the fray of the trick or treaters at Disneyland he already caught the attention of the "patrol" they were on the lookout for people to ask to be in the Parade!! We ran into friends from home and by the time we said goodbye, we all (8 of us!) had an invitation to ride on the Grand Marshall Float in the Parade that night! I like to think it was my outrageous costuming genius.....but I know, that it was the over the top antics of my costumed Minions that ended me just where I didn't want to be!
Can you see their smiles! They enjoyed every last minute of that long long ride that took us from the backstage area by town square to the backstage area next to It's a Small World.  My Minions look good don't they!

This one was over the top happy seeing as how this is his SECOND time in a Disneyland parade!!
Last time he was Jafar and Melannie was Iago and she rode around on his shoulders saying "Why am I NOT suprised!"

I wish we had pictures from that last parade, but that is purely my fault! :(.....

I made this "Monster's Inc" costume a few years ago, must be like 5 or more.... The feet are the funnest part and I'm sorry we can't see them in any of the pictures !! It's still a huge Favorite and someone puts in on every year even if they don't wear it on Halloween!

Kevin and Kevin and Halloween 2012!

For Halloween this year we planned to meet up with Cousins Renee and BrieAnn at Disneyland and do the special "Trick or Treat" after hours event. We didn't all dress up in theme but a few of us were coordinating!

(Cousin Renee as Mrs. Potato head and Brie as Little Dead Riding

Emma decided she wanted to be "Kevin" from the Pixar movie "UP". This presented many, many challenges, for one she is only 9 and not even close to having a 3 foot neck....So, I got out my bag of tricks and started to work on her costume.

I found a good number of Feather Boa's at Gator Bob's warehouse store in Concord for only $1 ea!!! Score! I had to pay $7 for the ONE that I got in the light blue color...bah!

I made the head from Yellow Felt and had Katherine paint the end of the beak to match the photo. I then attached the head to a dollar store alligator foam costume head/hat thing! I cut off the teeth though....There is a good bit of hand sewing to get the blue felt and beak part onto the hat but it worked PERFECTLY!

I made the body of the costume by altering the Penguin costume pattern I had. It's done in Felt because it holds its shape the best. Then I meticulously hand stitched on the feather boas! Thank goodness for NCIS which I watched and watched as I sewed....
TADA!! (Brother Kevin is Russel from UP and we made him take care of Emma all night! haha)
 Her sister Avril wanted to be a Peacock, here are their costumes from the back!

Avril's costume was adorable too! I used an Lyrical Ballet costume I had in my stash and added Tule and peacock feathers that I ordered online from Hancocks Fabrics (Way Cheaper than Joanne's!)
We had her face painted at Disney's California Adventure the afternoon before! So cute!

Tuesday, October 9, 2012

mega danish pastry

Friday, March 18, 2011

From the Kitchen of Pat Nieman

Mega Danish Pastry

This is Mega Danish because this recipe makes three good sized pastries....enough to share and still have some for the home team (Do you feel bad when you cook something yummy and your family asks, "Who's that for?")

First make this easy dough:

2 cubes butter, softened
2 pkg (or 2 T) yeast...I use SAF yeast
2 C warm milk
2 eggs
3/4 C sugar
1 tsp salt
6 C flour
Mix and knead about 5 minutes. Don't add much additional want a soft dough. Let rise while you make the fillings.

(I usually make about 1 1/2 times this amount because I love lots of filling)

1 C milk
1 egg yolk
1/2 tsp salt
1/3 C sugar
3 T flour (I use Wondra)
1 tsp vanilla
Stir together and cook in microwave...let cool...I actually put this in the freezer to really cool it down. If it's warm you'll melt the almond/oat filling

Next...make the Almond/Oat filling:
(again, I usually make 1 1/2 times this amount)

Almond Filling:
3/4 C sugar
1 cube butter
1/3 C oats
2 tsp almond flavoring
Mix until crumbly.

When dough has risen, divide into three pieces and pat each into a large rectangle on a baking sheet.

Slice along each side at about 1 inch intervals. Then spread 1/3 of the custard down the center. Next crumble 1/3 the almond mixture on top of the custard.

Finally, braid the strips over the fillings, tucking the ends in so the fillings doesn't leak out while baking.

Let rise again; bake at 350 for 15-20 minutes until slightly browned.

Frost with a powdered sugar glaze or thin cream cheese frosting.

These also freeze well and are great to make during the holidays when you want a nice breakfast treat that doesn't have to be made at the last minute.

Roasted Pepper Salsa

2 Anaheim peppers
2  Jalapeno peppers
1 Serrano pepper
2-4 cloves of garlic
2 Tomatillos
3 green onions chopped small (mostly the white part just a bit of the green)
Diced tomatoes fresh or canned to equal about 3 cups with liquid (that is how I do it,  you can discard liquid if you prefer)
1-2 Tbsp Lime juice
Cilantro (I use a good handful roughly chopped)

Roast the peppers, tomatillos and garlic cloves in the oven turning the peppers as needed to get a nice roast on each side. You should see black and brown spots on the skin which you will peel later. 400 for 10 min per side to start, you can roast longer if needed.

When they are out of the oven pop the peppers in a brown bag and seal it up and let them sit till cooled then peel them (they should peel fairly easily by doing this) it's OK if some of the skin does not come off, I promise!

now, put on some food gloves and peel then dice the peppers small. I remove most of the seeds! If you like it hot and spicy feel free to leave some in....
DO NOT TOUCH YOUR FACE OR ANYTHING ELSE WITH PEPPER JUICE ON YOUR HANDS OR GLOVES.  That's in Caps to stress how important it is to NOT get pepper juice in your eyes or on your lips etc. It will hurt...this I can promise!

Mince up the garlic and toss in a medium bowl. (the roasted garlic will be very soft and yummy)
Add the finely diced peppers (you can also puree in a blender)
add the tomatoes and lime juice
add the green onions
season with salt and pepper
toss in the chopped cilantro
It always seemed to us that the salsa got spicier the longer it sat...

I used to puree the garlic,peppers and half the tomatoes then add the rest of the tomatoes but it turned out very green in color and we preferred the red. If you want to do a lot less mincing/chopping etc. you can do this it still tastes great!


I have added in the past some grated zucchini, Poblano Peppers and a few other things I can't remember now, but all worked fine!

Monday, August 27, 2012

Dutch Oven Cooking in your Backyard

My Cousin Renee and her husband Roland are amazing! I don't know which one of them came up with this awesome idea but I was VERY impressed!

They purchased a 2 drawer Metal file Cabinet at a local thrift store.
They created a tin foil layer on top (not sure what they have under it maybe a cookie sheet?) I will ask!
She purchased a charcoal starter :
Chefmate® Chimney Starter
This gets the coals hot then you put the desired amount under the Dutch Oven
The lid on then the coals on top and cook the desired time depending on what you are cooking.
Then store the dutch ovens in the drawers when done!

No heating up the house to do your Sunday Roast!

Saturday, August 18, 2012

Foolproof Fudge

This recipe is from my Mother in Law Lila, I have not tried it yet, but I want to put it in my blog before it gets's on a small square piece of paper that keeps falling off  the desk!!


3 C. (18 oz) semi sweet chocolate chips
14 oz can Sweetened Condensed Milk
dash of salt
1.5 t. Vanilla Extract
1/2 C. Chopped Nuts
2 C. minature Marshmallows

Line a 8 or 9 inch square pan with foil. Butter the foil. Set aside.

In a Heavy Saucepan melt the chips with the milk and salt
remove from heat. Stir in vanilla and the Nuts
2  Tablespoons of Butter and the marshmallows.

Spread evenly in prepared pan and chill for 2 hours or till firm.

Turn out onto a clean cutting board and peel off the foil.
Cut into squares.
Store covered in the refrigerator.

Baked Meatballs

My husband loves Meatballs! He keeps buying them from the! Who knows what could be in those! My early attempts at meatballs were tasty but decidedly lacking in execution, the fry in oil method was NOT working for me and we certainly did not need the added oil in our diets!

When we were on Vacation at a cabin in Montana we decided to try to make our own. Here is the recipe we came up with and the resulting pictures!

Preheat oven to 350 and line a baking sheet with foil

Mix together
1/2 C. Milk (or water)
2 eggs
1 t. Salt
1/2. t. Pepper
1/2 t.Garlic Powder
1 t. Italian spices
1 T. Parsley (fresh if you have it all chopped up)
1/4 C. canned or fresh breadcrumbs and soak for a few min till the crumbs are soft
1/2 C. Parmesan Cheese
1 lb ground beef
1 lb ground bison (you can use any other lean meat like chicken or turkey)

Now,  mix this well and get out a cookie scoop. I use a 18/9 (whatever that means!) it makes a good sized meatball. If you do a smaller meatball you may need to adjust cooking time.
Scoop the meat and pop out onto a cookie sheet lined with foil. Roll the meatball in your hands to get it as round as possible. It's important to get them close to the same size so that they cook evenly.
Put them on the cookie sheet and bake in the oven for 20 min.
When they are done, they will not be beautiful till you clean off the drippings. At this point you can eat them, refrigerate them, freeze them or do what we did and pop them into some spaghetti sauce and let them get all nice and toasty and saucy then serve them for dinner!

Friday, May 25, 2012

Heirloom Tomato Caprese Salad

I need more recipes like this! Flavorful, Fresh and Fabulous!

I am trying to cook in a way that will help my husband get more control over his diabetes.
So, Paring a yummy Prime Rib with a giant baked potato was out.....(cry!) So, I took to the web and found a few different variations on a tomato salad, and found that while they looked and sounded good, I already had in mind what I wanted to do...I wanted the flavor of my favorite a Salad form!
Sliced Heirloom Tomatoes
Basil Chiffanaud (sp? it means to roll up a bunch of basil leaves and slice thin strips!)
Fresh Mozzarella sliced (If I had any good Parmesan in the fridge I probably would have used that instead)
Green onion slices, or Red onion diced fine (about 2 T. total I did mine with Green onions)

Slice the tomatoes and add salt and set in a colander over a bowl for 15 to 20 min. While they sit
Make the dressing!

1/4 C. Olive oil
1 T. fresh lemon juice.
1 T Balsamic Vinegar (more if you like it tangy!)
Pepper to taste
1/2 teaspoon Garlic powder or chopped fresh garlic to taste
Whisk together

Discard the drippings and add tomatoes into the bowl. Add, Cheese and Basil and dressing.

 Let sit in Fridge for a bit before you taste.
The Salt from the Tomatoes should be enough but taste before you serve.

I am excited to try some new things from the Farmers Market soon!! I hope he likes Beets...

Thursday, May 17, 2012

Enchilada Casserole-Tupperwave Cookbook

This is an OLD family favorite from back when I sold Tupperware. It's in the Tupperwave Stacked Cooked recipe book. My Hubby recently asked me to find I think he's missing some of the old favs... I am thinking of trying this one in the oven, I will post pics and let you know how it works out!

1 lb ground beef
1 Med. Onion
1 can (10 oz ish) Enchilada Sauce (get whatever heat rating your family likes I do mild for me)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
6 corn tortillas cut into 8 wedges
1 1/4 cup shredded Cheese (cheddar/jack preferably)

Brown Meat and Onion in skillet then transfer to 2 qt. microwavable casserole dish.
Stir in Sauce, garlic powder, pepper.
Gently fold in Tortilla Wedges and  1 cup of  Cheese
Cook in Microwave on High for 6 to 8 min till heated through.

Serve with a little extra cheese on top and some sliced green onions.

TIP: Buy a LARGE package of ground beef at Costco, Sam's or your favorite grocery store and cook it up when you get home. Divide into 1 lb approx. freezer containers and Freeze! For recipes like this one I just pull out one of those containers from the freezer and defrost it in the microwave and use in the recipe. If I am thinking ahead I actually pull it out the night before and let it defrost in the fridge!

TIP 2- If you do a lot of recipes that call for Beef and Onions....Cook the onions with your ground beef and you have 2 steps done!!

TIP 3- Corn Tortillas freeze really well!!

Sunday, April 22, 2012

Cooking Chicken for use later

One method I have found to work Beautifully for preparing Chicken for use in such things as, Enchiladas or Chicken Salad or Chicken Broccoli Casserole etc. Is the Following:

Put your chicken fresh or frozen into a crock pot.
Cover with Water (or Water and Chicken Stock, or Water and Veg. stock.)

Cook 6 hours on High or 8 hours on Low

The chicken will be so moist!! And, with the addition of Stock, nicely seasoned and yummy.

If you need your chicken done much faster you can boil on the stove for about 20 min for Chicken Tenders and longer (check for doneness) for full or half breasts.

My girls would not eat the Enchiladas I made the other night using this method, so I just pulled out 4 of the chicken Tenders (I use those most!) and put them on plates for the girls with some rice, and they had their dinner without me having to make an entirely separate meal for them!

I really prefer these methods over Microwave or baking when using Chicken in something else just to avoid the hard spots and dryness.

Monday, March 26, 2012

One Dish Chicken and Stuffing Bake

This one came from someone in San Jose! (it's probably also a Campbell's soup recipe!)

Pre-heat oven to 375

1 pkg of stove top stuffing mix for chicken

Stir: Stuffing Crumbs with packet and 1 1/2 C. hot water and 1/4 C. butter cut up and set aside

Place 4 boneless skinless chicken breast halves in a square baking dish

mix 1 can of cream of mushroom or cream of chicken soup with 1/3 Cup sour cream
Pour mixture over chicken and top all with stuffing mixture
Bake for 35 to 45 min or until chicken is done.

One Dish Chicken and Rice Bake

Campbells Soup Recipe

Pre-heat oven to 375

1 Can campbells cream of mushroom soup
1 cup Water
3/4 Cup uncooked regular white rice
1/4 t. paprika
1/4 t. pepper
4 skinless boneless chicken breast halves

in a 2 Qt. shallow baking dish combine soup, water, rice, paprika and pepper.
Place chicken on top of rice mixture and sprinkle on additional paprika and pepper.
Bake for 45 min or until done.

Crock Pot Coq au Vin

I got this recipe out of a magazine a few years ago. I wish I would have written down when and where so that I could give them credit, because they deserve it! It's soooooo good!!

FYI, for my large crock pot and equally large family I usually double this recipe.


2 slices thick-cut bacon chopped
4 oz sliced mushrooms
1/2 C. frozen white pearl onions (I have substituted fresh and it works too)
2 chicken legs
2 chicken thighs (I have done this with bone in, and bone out, skin on and skin off all work)
1/4 t. Salt
1/2 C. coarsely chopped carrots
1/2 C. coarsely chopped celery
2 T. flour
1 t. thyme
1 C. dry white wine. (I substitute Chicken stock)

Cook bacon in a large skillet till crisp.
(while the bacon is cooking add salt and pepper to the chicken and set aside)
with a slotted spoon remove bacon to the crock pot.
add the mushrooms and onions to the crock pot
Cook the chicken in the bacon drippings till brown on both sides and add to pot.

Add the carrots and Celery to the skillet with the drippings and cook for 4 to 5 min
until crisp tender, stirring occasionally.
Stir in Flour and Thyme and cook 2 min stirring constantly.

remove from heat and add the wine stirring to scrape up any browned bits from the bottom of the skillet.
Add all to the crock pot.
cover and cook on Low for 6 hours.

NOTES: I find that if I use skin on chicken there is too much fat in the pot and I have to scoop it out before i can eat it. So, generally, I get skinned pieces or pull it off myself. I also dislike pulling out the I get boneless and skinless....yes, I know, it sounds lazy but I have better things to do really!
This is good served with mashed potatoes or rice or noodles!
I brought home some Herbs de Provence from Paris and I usually add a teaspoon of that with the Thyme from the garden.

Thursday, March 22, 2012

Crock pot black Beans and Cilantro Lime Rice

Ever since we had Black Beans and Rice at a Brazilian Restaurant in
Salt Lake I have been looking for recipes that sound like they would be
close to the same! After reading lots of reviews of different recipes I
realized that I may just have to figure this out for myself! So, I did!!!
Here is the result:

Black Beans:

I bought a bag of dried black beans from the store and rinsed and soaked them overnight. Then I drained and rinsed them again and added them to my crock pot. I then added 2 cans of chicken stock(vegetable stock would work, as would water) and 2 cups of Water.
I then chopped up fine :
1/2 sweet onion
2 celery stocks
and saute'd them in
1 T. butter
I added:
5 cloves of minced garlic at the very end just as the onions were getting soft
and tossed it in the crock pot with the beans.
I Added some salt and pepper at this point to taste. You may need to add more later.

I cooked 6 hours on High and it didn't feel like it was done to me so I put it back on High and waited another few hours!
At about the 8 hour mark I put my rice in the rice cooker it made about 5 cups.
To this I added 2 T. of rough chopped cilantro and a mixture of
juice of one lime or lemon
1 T. sugar
1 T. rice vinegar.
This gives it a slightly sweet, sour flavor that marries well with the savory black beans. You can easily just use plain rice, brown rice etc!
(this is a variation on the recipe Pat gave me for her rice, I just didn't take the time to look that one up and get the proportions but it worked!)

Just before scooping up the black beans to pour over the rice I tossed in about 1/4 C. Chopped Cilantro and stirred it in.

Next time I try this I want to add some roasted Anaheim Pepper to the veggie part of the mix. I wanted to this time but never had time to run all the way to Safeway to get one!

Notes from my family:
Kent-needs Pork.....lots of pork!(this would of course make it NOT vegetarian)
Kevin-chomp's good
Melannie-it's ok
Kat-ew I'm not trying that
Emma & Avril-Plain rice please....
Me....loved it!!!

Wednesday, March 21, 2012

London broil in a dutch oven

Hubby brought home a heavily discounted London Broil today! It needed to be cooked asap! I found this recipe online and decided to try it and it was good!
Here is the link to the video I had to watch like 10 times to get the recipe since I could not find one to print!

This marinade smelled SOOO good, I seriously wanted to take a sip....sigh....or dip in some good french bread!

Marinade your London Broil in this:
1/4 C. EVOO
1/3 C. balsamic Vinegar
3 T. soy sauce
3 T. brown sugar
1/2 med. onion chopped into small pieces (not as small as a dice)
6 cloves of garlic minced (or equivalent from jar)
Salt and Pepper to taste

Let sit in marinade at least 1 hour but preferably 24 hours.

To cook:
Pre-heat oven to 400
This is where I got out my meat to bring to room temp.
bring out the dutch oven and lg pan to sear meat in first. (although thinking about this, You could probably do the searing IN the dutch oven on the stove......HMMMM

Scrape off onions and sear meat in hot pan with EVOO one to two min on each side to get a nice brown color.

Add marinade to lg. dutch oven then add the meat back in and bake for 30 min to 45 min depending on how lg. your meat is.

Wednesday, February 15, 2012

Microwave Steamed Asparagus

Why do you need to know how to steam asparagus?! Well, it can be messy and time consuming to do it on the stove top and you have to watch it closely with all that steam coming at you and fogging up your glasses! This way is just...well...easy! If you don't have a microwave steamer you may want to invest in one today! I LOVE MINE!!!

Quick and Easy and Healthy!

I use the tupperwave steamer.
Put 1/4 C. water in bottom bowl
Add Colander Bowl

break off woody bottom of Asparagus spears
Rough Chop Asparagus (I cut on an angle into 3rds)
Add Asparagus to the colander and sprinkle with
kosher salt to taste
Add about 1 Tablespoon of butter chopped into smaller pieces and arrange over the spears.

Put on lid and cook on High for 3 to 5 min to desired doneness!

Easy, fast and tasty! ...AND.... The extra butter melts down into the water below so you get just a taste!

No-Bake Energy Bites Recipe

This recipe also comes from Lindsay Carrick!

  • 1 cup (dry) oatmeal (I used old-fashioned oats)
  • 1 cup toasted coconut flakes
  • 1/2 cup chocolate chips (mini if you have them)
  • 1/2 cup peanut butter (creamy or Chunky is fine)
  • 1/2 cup ground flaxseed (some people can taste flax and some cannot but its full of omega 3!)
  • 1/3 cup honey
  • 1 tsp. vanilla
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
Makes about 20-25 balls.
Ali’s Tip:
Substitution ideas can abound for just about any of these ingredients! Feel free to substitute in your favorite nut butter (almond butter, sunflower seed butter, etc.) for the peanut butter. And you could also add in some wheat germ in place of some or all of the flaxseed. I would caution, though, against substituting agave nectar for the honey, as the honey’s thickness helps hold things together.
Some other fun substitutions for the chocolate chips (or an addition to them) could include:
  • chopped dried fruit (apricots, dates, raisins, etc.)
  • dried berries (cranberries, cherries, etc.)
  • chopped almonds, pecans, or sunflower seeds
  • other chips (butterscotch, dark chocolate, milk chocolate, etc.)

Homemade Granola

This recipe comes from Lindsay Carrick!

This was So easy! You just mix it all in a bowl, then bake on a cookie sheet for 10-14 minutes, stirring twice. It'll be golden brown. You can add more honey and syrup to taste. Taste it halfway through the cooking and you can add some then if ya want!

3 C. Oats (old fashioned is better than quick)
1/4 C honey or more- just see if it's combined enough
1/4 C maple syrup
2 TB vegetable oil
2 tsp. cinnamon
1/2 tsp ginger
1/4 C chopped pecans (or any choice of nut- almonds, walnuts)
1/2 C craisens
1/4 C coconut

Bake at 350 for 10- 14 min. stirring twice

Wednesday, January 25, 2012

Sourdough Starter and Pancakes

First, some Sourdough Lessons I have learned!
Everything we know about Sourdough must be credited to Scott Borgia! We love you Scott!!!
Never use metal...anywhere near it! NO metal bowls, spoons, whisks etc!
DO use Unbleached flour ( I don't know why...)
DO use your starter to make something at least once a month.

First you need a starter. Here is the recipe I used:

In a large plastic bowl with a wooden spoon stir together:
2 C. Unbleached flour
1 t. salt
3 T. sugar
1 T. dry yeast

Then add 2 C. Lukewarm water.

Stir till the mixture resembles a smooth paste.
Cover bowl with a towel and set in a warm place (85 deg ish) to sour.
Stir mixture several times a day.
In 2 to 3 days your starter will be ready to move to the refrigerator....Storage is tricky!
I keep mine (I keep a scant 2 cups) in a tupperware shaker thing with the lid off.
You can keep it in anything non-metal but you MUST have a hole in the lid or something so that it can breath!

OK, Now on to using the stuff....
I take out my HUGE tupperware bowl and pour all but about 2 or 3 Tablespoons of the starter into the bowl. (I should probably stir it first, but mostly I don't!)

Then I feed my starter by adding one cup of Unbleached flour to the remaining bit in the shaker and 1 C. or so of lukewarm water and stir with a wooden spoon. I don't bother to get all the lumps out just most of them. The consistency should be close to what you started with.
Set the new starter aside to sour overnight.

Back to the bowl.....I add 4-5 C. of Unbleached Flour
Enough lukewarm water to make it look like a nice waffle batter.

Cover with a cloth and set in a warm place. (Usually I put it and the starter in the oven with just the light on)

Let them sit overnight.
In the morning put the starter in the fridge
To the bowl add:
3 eggs
1/2 C. Milk (more if it's too thick)
3 T. sugar
2 t. Salt
2 t. baking soda

Mix well it should now be the consistency of pancake batter. (add a little milk to get it there if necessary)

Let this sit back in the oven with the towel on it for a good 15-20 min.

Take it out and smell the deliciousness! It should be bubbly!
If you were watching the timer you would have been so anxious to eat that you would have been warming up your griddle pan the last 5 min and now be ready to cook!

You want to cook this on a Med. to Med. High heat. They cook pretty fast. You should plan to be standing and cooking for a while! I use Pam spray for every group, but if you have a good seasoned griddle you may not need to. When the pancakes bubble all over on the first side flip them to the next and watch carefully.

You will really need to adjust temp and cooking time based on your location and altitude and your family's tastes.

We serve these with butter, and powdered sugar shakers and we could probably use more of those!
Then we roll them up and Eat them! The only utensils on the table are Knives to spread the butter, no forks needed here!
I love to make a few at the end that are larger and thin like a crepe and butter/sugar and then add bananas and strawberries! Or you can add small blueberries right in the batter, or mini chocolate chips! The varieties are endless!!!
I will try to post pictures when we make these next! (DONE!)