Pumpkin Pancakes

I was in the mood for pumpkin one day and loved these!

• 2 cups flour (I used oat flour)
• ¾ cup sugar or sugar substitute 
• ½ teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• ½ teaspoon cinnamon (I used pumpkin pie spice)
• ½ teaspoon vanilla
• 3 eggs
• 1 cup sour cream (I used plain greek yogurt)
• 3/4 cup milk (I like buttermilk)
• 1 cup pumpkin
• In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

Note: If you want a really sweet pancake, substitute the cup of sour cream for one cup of French vanilla yogurt and decrease the sugar to a ½ cup.

Skinny General Tso’s Chicken

LOVED this one!! Found on one of my favorite recipe blogs: http://healthifiedkitchen.blogspot.com/

1/3 cup light brown sugar (5 tbsp + 1 tsp)
2 tbsp hoisin sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
2 tbsp soy sauce
1/3 cup water
2 tsp olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
3 tbsp cornstarch
2 tsp sesame oil
6-8 green onions chopped, plus more for serving
3 tbsp fresh ginger, finely chopped or grated
1/4 tsp each hot pepper flakes and sesame seeds (optional)
1 cup basmati rice, dry 

In a small bowl, mix together brown sugar, hoisin sauce, rice wine vinegar, ketchup, soy sauce and water. Set aside. In a large skillet, heat the olive oil. Dredge the chicken in the cornstarch and shake off any excess. Cook the chicken in the olive oil until browned. Remove the chicken from the skillet and set aside. Using a paper towel, wipe skillet clean. Add sesame oil, green onions and ginger. Cook for 30 seconds. Add sauce mixture and bring to a boil. Simmer mixture for 2 minutes, or until sauce thickens a bit. Add chicken back into the skillet, toss to coat with sauce, and continue cooking until the chicken is cooked through, about 4-5 minutes. Sprinkle with red pepper flakes if desired. Serve over rice and garnish with green onions and sesame seeds (if desired). You could easily add your favorite Asain veggies - enough sauce to go around.

Baked Zucchini Fries

I saw this recipe on a local news show called Studio 5. 

Zucchini
Sour cream 
Parmesean cheese
garlic salt
Dip sauce (shrimp cocktail sauce, ranch dressing or catsup)

Cut the fairly young tender zucchini into strips (I used my french fry cutter)
· Place in a plastic bag, with about 2 T. sour cream (or I used greek yougurt)
· Massage the bag to coat the fries. 
· Transfer the fries to another plastic bag with the crumbs and parmesan cheese and garlic salt.
· Shake to coat.
· With tongs, transfer fries to a greased parchment paper on a cookie sheet
· Bake at 450 degrees for 30 min. until browned and crispy.
· Serve with shrimp cocktail sauce, ranch dressing or catsup.

Bow Tie Pasta Salad

1 box bow tie pasta, cooked and cooled
1- 16 oz. spiral pasta (multi-colored kind)
20 oz. can pineapple tidbits, drained
1 c. celery, chopped
1 bunch green onions, chopped
2 cups red grapes, halved
1 small can cashew pieces
3 cups chicken breasts, cooked and diced (optional)
1 cup mayonnaise
12 oz. Lighthouse brand coleslaw salad dressing

Mix dressing and mayonnaise together for sauce. Add all other ingredients EXCEPT cashews and toss. Refrigerate for about an hour before serving. Add cashews right before serving.

No Bake Cookie Twist

‎2 Cups Sugar 
4 T. Coco 
1/2 Almond milk (or reg) 
1/2 Cup Coconut Oil (found near Crisco and oil in a jar)
1/2 Cup Peanut Butter 
3 Cups (at least) Quick oats 
1 tsp. Vanilla

Place sugar, coco, milk and oil into a saucepan. Boil for exactly one min. Remove from heat. Add peanut butter, vanilla and oats. Keep adding oats till cookie will hold its shape. Drop onto counter/plate/foil into heaping tablespoon-fulls. Let cool. Try not to eat them all before the kids

McKell's Cranberry Nut Chicken Pasta Salad

8 oz bow tie pasta, cooked according to package directions  
2 C. chicken breast, cooked and cubed
1/2 C. Celery, diced
1 C. dried cranberries
1/4 C. slivered almonds
1/4 C. white wine vinegar
1/4 C. Apple juice concentrate
3 T. Sugar
1/2 t. dry mustard
1/2 t. celery salt
1/4 C. vegetable oil
1/4 C. Mayonnaise 
2 t. poppy seeds


In a large bowl, add pasta, chicken, diced celery, cranberries, and almonds.  Toss.  In a blender add last 8 ingredients and blend until mixed well.  


Add dressing to pasta mixture and chill. Makes 7 cups.

Best Banana Bread

A neighbor brought me some banana bread for my birthday. It was really the BEST banana bread I have ever had- so moist and tasty. She made them as muffins but you could bake as a loaf too.

1/2 c. butter
1 c. sugar
2 eggs
1 tsp vanilla extract
1 tsp lemon juice
1 3/4 c flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 c sour cream (i didn't have this so I used plain greek yogurt as a substitute)
1/2 c chopped walnuts
1 c mashed bananas (about 3 bananas)

Preheat oven to 350 degrees. In large bowl cream together butter and sugar. Add eggs, vanilla and lemon juice. Mix well. In another bowl combine the flour, baking powder, baking soda and salt. Pour flour mixture into the butter mixture and stir until smooth. Fold in sour cream, nuts and bananas. Bake for 50-60 minutes in greased bread pan.