I smell bacon!
Tracy teaching Emily the art of flippin' pancakes.
Emily preparing to grate the cheese for the hashbrown casserole.
Let's eat!
Typical teen, talking on the phone...
Hashbrown Casserole
2 lb. bag frozen hash browns, thawed
½ c. melted butter
½ tsp. salt & pepper
½ c. finely chopped onion
1 can of cream of chicken soup
1 pint sour cream
2 cups grated cheddar cheese
Mix all ingredients together and place in greased 9 x 13 dish.
Topping:
2 cups corn flakes, crushed, and then mix with ¼ c. melted butter. Spread over top of potato mixture.
Bake at 350 degrees for 45 minutes, uncovered.
Apple Pecan Pancakes
Note: The base recipe makes yummy pancakes. We are ready to experiment with other add-ins… like Chocolate Chips!
1 cup all purpose flour
1 cup whole wheat flour
1 tbsp brown sugar
2 tsp baking powder
1 tsp salt
2 eggs beaten (you can substitute egg whites if you’d like)
2 cups milk (low fat, skim, whole, it’s all good in this recipe)
2 tbsp canola (we used vegetable oil)
1 large apple, chopped into small pieces
½ cup chopped pecans
Mix first five, dry ingredients thoroughly.
Add eggs, milk, and oil to dry and mix until moistened.
Fold in apples and pecans.
Pour batter in ¼ cup increments onto hot skillet.
If you use a ¼ cup you will get at least 16 pancakes from this recipe.
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