Blueberry Pancakes

Ingredients:

1 cup plus 2 tablespoons pancake/waffle mix

¾ cup cold water

2 tablespoons vegetable oil

2 eggs

1 cup frozen blueberries

Homemade syrup

Method:

In a medium bowl combine pancake mix, water, oil, and eggs until just moistened. Batter will be lumpy, don’t over mix. Gently fold in the frozen blueberries. (If they aren’t frozen they get too gooey and make that batter runny.) Cook on a greased, hot griddle or skillet until golden brown on each side. Serve with homemade syrup. Enjoy!

 Homemade Syrup

Creamy Pesto Pasta

Ingredients:

1 pound short cut pasta (elbow, bow tie, corkscrew...)

1 (16oz) container sour cream

1 package Pesto sauce mix

Diced ham

Cherry tomatoes, halved

Salt

Pepper

Method:

Cook pasta according to package direction, drain, and rinse with cold water. In a small bowl mix together the sour cream and pesto packet, salt and pepper to taste. Place noodles in a large bowl. Toss with sour cream mixture, and then add the diced ham and cherry tomatoes. Stir everything to combine. Enjoy!

Chili Sauce

Ingredients:

1 bushel tomatoes

5 green peppers

4 onions

3 chili peppers (or 1 tablespoon red pepper flakes)

1 cup vinegar

2 tablespoons salt

3 cups sugar

2 teaspoons each: cinnamon, cloves, ginger, allspice and nutmeg

Method:

Grind the tomatoes, peppers onions and chili peppers. Add all ingredients into a large stockpot bring to a boil, stirring frequently. Once boiling reduce heat and simmer for 1 ½ hours, stirring often so it doesn’t burn. Pour into mason jars, and seal. Enjoy!

Makes approximately 16-18 pints.

Nana's Baked Beans

Ingredients:

1 pound ground beef

1 cup chopped onion

1 cup chopped celery

1 cup chopped green bell pepper

2 (20oz each) cans pork n beans

1 (8oz) can tomato sauce

3-4 tablespoons molasses

Method:

In a large skillet over medium high heat cook the ground beef until browned and crumbly. Drain. Add the onion, celery, and green pepper to the skillet, cook until transparent. Pour the pork n beans into a crock-pot. Add the tomato sauce and molasses. Add in the cooked ground beef and veggies. Heat until desired temperature is reached. Enjoy!

Lasagna

Ingredients:

1 package lasagna noodles

1 pound ground beef

Garden Marinara Sauce

2 (16oz) containers cottage cheese

1 (16oz) block cheddar cheese (mozzarella works great too)

Salt

Pepper  

 

Method:

Preheat oven to 375 degrees. Cook lasagna noodles according to package directions. In a medium skillet over medium high heat, season the  ground beef with salt and pepper and cook until browned and crumbly, about 8 minutes. Shred the cheese. In a 9x13 dish layer the lasagna: Start with a little bit of sauce to cover bottom of dish, next do a layer of pasta overlapping the strips just a little. Next do some sauce, then ½ of the meat then one container of cottage cheese. Sprinkle that with 1/3 of the shredded cheese. Repeat layering once more. Cover with another layer of pasta, then sauce then end with shredded cheese. Bake for 40-50 minutes or until hot and bubbly and cheese is melted. Remove from oven and cover with foil let set for 10 minutes. Enjoy!

Tip: Place baking dish onto a cookie sheet so if anything bubbles over it doesn’t make a mess of your oven.

 Garden Marinara Sauce