Double Blueberry Whole-Wheat Pancakes

In honor of National Blueberry Pancake Day, my family and I savored these toothsome pancakes for supper this evening.

Sauce:

1/4 c. water

1 t. cornstarch

1 1/2 c. blueberries

1/4 c. sugar

1/8 t. salt

2 t. lemon juice

Combine water and cornstarch in a medium saucepan. Stir in blueberries, sugar, and salt. Simmer 5 minutes or until blueberries cook down and the liquid is thickened, stirring occasionally. Remove from heat and add lemon juice. Cover and set aside.

Pancakes:

1 c. milk

1 T. butter, melted

1 egg, beaten

1 1/2 c. whole-wheat flour (approximately)

2 t. baking powder

2 T. sugar

1/4 t. salt

1/2 c. blueberries

Combine milk, butter, and egg in a small bowl. In a large bowl, combine dry ingredients. Pour milk mixture into dry ingredients; stir just until blended. Fold in blueberries.

Grease a griddle or cast-iron skillet. Heat over medium heat until water droplets sprinkled atop sizzle and dance. Drop batter by 1/4-c. measure onto hot skillet. Cook about 3 minutes on each side, or until golden.

Serve pancakes with blueberry sauce. And cream cheese, if desired. Other options include peanut butter, bacon, ham, whipped cream, other fruits, or whatever else your little palate desires.

Great Pumpkin Cookies

J and I made these at her house last weekend. :)

1 c. butter (room temperature)

1/3 c. granulated sugar

1/2 c. + 2 T. packed brown sugar

1 c. canned pumpkin

1 egg

1 t. vanilla

2 c. flour

1 t. baking soda

1 t. baking powder

3/4 t. cinnamon

1/4 t. allspice

1/8 t. nutmeg

1 c. chocolate chips (approximately)

Preheat oven to 350°. Lightly grease cookie sheets.

Cream butter and both sugars until light. Stir in pumpkin, egg, and vanilla. Whisk together flour, baking soda, baking powder, and spices. Stir into batter to make a medium dough. Stir in chocolate chips.

Drop by spoonsful onto cookie sheets. Bake for 10-ish minutes, watching carefully, until done. Cool on sheets for 5 minutes before removing to racks or plates to cool completely.

Store: in an airtight container

Freeze: if desired

Mail: no; they grow stale too quickly

These are most delicious warm, but do not lose their charm after cooling.

Potato Cheese Soup

Thank you, Preciosa, for sharing this recipe with us!

This picture doesn't do it justice.

2 c. diced potatoes

1/2 c. diced carrots

1/2 c. diced celery

1/4 c. chopped onion (optional)

2 c. water

salt and pepper to taste

1/4 c. butter

1/4 c. flour

2 c. milk

1 c. cooked, diced ham

2 c. shredded cheese

Combine potatoes, celery, carrots, onions, seasonings, and water. Cook until tender. Combine butter, flour, and milk. Cook until thick. Combine vegetables with white sauce. Add cheese and ham. Heat, but do not boil. Serves 4-6 people.

Your Recipes

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Black Bean and Salsa Soup

2 (15-oz.) cans black beans, drained and rinsed

1 ½ c. vegetable broth

1 c. chunky salsa OR 1 can Ro-Tel tomatoes

1 t. ground cumin

4 T. sour cream

2 T. thinly sliced green onion

Combine beans, broth, salsa, and cumin in a blender. Blend until fairly smooth.

Heat mixture in a saucepan over medium heat until thoroughly heated, stirring frequently to prevent scorching.

Ladle into 4 individual bowls, and top each serving with 1 T. sour cream and ½ T. green onion. OR serve with tortilla chips and shredded cheese.

Serves 4.

H's Chicken Tacos

(Measurements? who needs measurements? So sorry--I measured nothing.)

Chicken, cooked and cubed (I used boneless, skinless chicken thighs)

Hatch chili peppers, diced as small as possible (mine were frozen when I chopped them--that might affect things)

Red onion, diced as small as possible (not very much--onion is potent!)

Fresh garlic, diced as small as possible (I used more than it needed--garlic is potent, too)

Butter (not very much at all--probably less than a Tablespoon)

Frozen corn

Black pepper to taste

Cilantro to taste

Finely shredded cheese

Chopped tomatoes

Torn lettuce

Soft taco shells

Cook chicken (I baked it in the oven). Chop peppers, onion, and garlic. Cook onion and peppers in butter until tender; stir in garlic and corn; season to taste with freshly ground black pepper. Cook over low heat until corn is hot. Prepare tomatoes and lettuce. Warm tortillas in the oven, if desired. Cube chicken. Serve immediately.

Servings: that depends what quantities of ingredients you use.

Note: If desired, serve with sour cream and/or black olives. If you must.

Note: If you are vegetarian like K, you may substitute beans for the chicken. If you must.