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er is running when all the oil has been added stop the mixer and squeeze a clump of mix in your hand if it holds together its just right if it doesn t stir in 1 t oil at at time until the consistency is correct store in an airtight container indefinitely in the freezer to make the pancakes whisk together 1 cup of mix 1 cup buttermilk or 1 2 plain yogurt plus 1 2 cup milk 1 t orange juice and 1 large egg the batter will be thin but will thicken as it stands let it stand for 15 min before cooking cook on hot griddle 3 4 minutes then flip and cook for 1 2 mins you can also make imaginative pancakes by using pineapple coconut cranberry apple peach walnut cinnamon banana etc the acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour the pancakes won t have any orange flavor they may taste slightly milder to you than without it i have also heard that this mix can be substituted for baking mixes like bisquick in other recipes but i have not tried it myself if anyone does please leave a comment as to how it turns out thanks marissa cohen posted by we are the pointe meadow cooking mamas at 2 21 pm no comments wednesday january 21 2009 stuffed bell peppers 4 large green bell peppers 1 1 2 c cooked rice 1 1 2 lbs ground beef 1 c water 1 package onion soup mix 1 2 tsp pepper 1 tbls brown sugar 1 tbls cornstarch 2 tbls worcestershire sauce 1 tbls seasoning salt 1 10 75 can of tomato soup cut off the tops of the green peppers discard seeds and membranes scald in boiling water for 1 2 min invert to drain combine ground beef rice onion soup mix worcestshire sauce salt and pepper stuff peppers with beef mixture place them in the desired baking pan there are two ways to cook these first you can put them in a deep big pot and cook it on the stove or you may put it in deep baking dish in the oven at 350 either way you do this part this next part the same combine soup 1 2 c water and brown sugar in a sauce pan bring to a boil mix cornstarch with remaining water add to the hot soup mixture stirring until thickened pour over stuffed peppers if you chose the oven method then cover pan tightly with foil and bake in 350 oven for one hour if you chose the stove top method then cover with a lid and once brought to a boil turn down to a simmer for about an hour or until the ground beef is cooked all the way through spoon the sauce over the peppers and rice to serve even though it may sound like a lot it is really easy my mom used to make these all the time for my family and they re a huge hit angela hadlock posted by we are the pointe meadow cooking mamas at 7 31 am no comments wednesday november 5 2008 chili cook off winners cathy wood s chili chili 1 lb ground turkey 2 cans diced tomatoes w sweet onions and roasted garlic 1 2 large onion chopped 2 cans chili beans 1 pkg white chicken chili seasoning mix 1 pkg reg chili seasoning mix 1 2 can peaches diced 1 sm can mushrooms 2 tsp brown sugar brown the ground turkey in a little olive oil along with 1 2 of a large onion you can do this in a pot since you will just be adding all of the ingredients as you go add the seasoning mixes and 1 cup of water and mix simmer for a few minutes add the tomatoes and chili beans stir and simmer a few more minutes add the peaches mushrooms and brown sugar simmer on low stirring occasionally for 30 minutes enjoy this is a recipe from my mil she is a great cook and always has the most amazing recipes she make it every fall and we just can t seem to get enough of it that should explain my figure hope everyone enjoys angenette imbler s cornbread buttermilk cornbread ¼ cup butter 2 3 cup white sugar 2 eggs 1 cup buttermilk ½ tsp baking soda 1 cup cornmeal 1 cup flour ½ tsp salt preheat oven to 375 grease an 8 inch square pan melt butter in large skillet remove from heat and stir in sugar quickly add eggs and beat until well blended combine buttermilk with baking soda and stir into mixture in pan stir in cornmeal flour and salt until well blended and few lumps remain pour batter into prepared pan bake in the preheated oven for 30 40 minutes or until a toothpick comes out clean crystal ellis s dessert pumpkin pie cake 1 1 pkg yellow cake mix reserve 1 cup mix 1 2 cup melted butter 1 egg mix and press into the bottom of a greased 9 x 13 pan 2 filling 3 cups prepared pumpkin filling 2 eggs 2 3 cup milk mix until smooth and pour over crust 3 topping 1 cup cake mix 1 4 cup flour 1 4 cup sugar 1 tsp cinnamon 1 4 cup soft butter combine with a pastry blender and sprinkle over the top 4 bake at 350 for 45 minutes or until knife inserted in the center comes out clean whipped cream 1 2 pint whipping cream 1 3 1 2 cup sugar 1 tsp vanilla whip cream with hand mixer and gradually add sugar towards end add the vanilla beat until peaks form cathy wood s dessert pumpkin roll crust 3 eggs 1 c sugar 2 3 c pumpkin 1 tsp lemon juice ¾ c flour 1 tsp baking powder 2 tsp cinnamon 1 tsp ginger ½ tsp nutmeg ½ tsp salt powdered sugar 1 c finely chopped walnuts filling 1 c powdered sugar 4 tbls soft butter 2 3 oz pkgs cream cheese ½ tsp vanilla beat smooth directions make crust first beat eggs at high speed for 5 minutes gradually add in 1 c sugar stir in pumpkin lemon juice sift together the flour baking powder cinnamon ginger nutmeg and salt fold into pumpkin using a spoon use a large cookie sheet with sides grease flour and line with wax paper make sure the paper goes up the sides pour the crust mixture onto the paper smooth out evenly and top with nuts bake at 375 for 15 minutes sprinkle powdered sugar onto a large clean hand towel grabbing hold of the wax paper turn the baked pumpkin mixture onto the towel peel off the wax paper carefully roll the towel and crust from the long side cool in fridge for 3 hours unroll gently spread with filling and reroll refrigerate when ready to serve slice the roll as you do cinnamon roll dough keep stored in wax paper in the fridge aubrey gibson s dessert pumpkin cream cheese muffins 1 8 ounce package cream cheese 1 egg 1 teaspoon vanilla extract 3 tablespoons brown sugar 4 1 2 tablespoons all purpose flour 5 tablespoons white sugar 3 4 teaspoon ground cinnamon 3 tablespoons butter 3 tablespoons chopped pecans 2 1 2 cups all purpose flour 2 cups white sugar 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 2 teaspoon salt 2 eggs 1 1 3 cups canned pumpkin 1 3 cup olive oil 2 teaspoons vanilla extract directions 1 preheat oven to 375 degrees f 190 degrees c grease and flour 18 muffin cups or use paper liners 2 to make the filling in a medium bowl beat cream cheese until soft add egg vanilla and brown sugar beat until smooth then set aside 3 for the streusel topping in a medium bowl mix flour sugar cinnamon and pecans add butter and cut it in with a fork until crumbly set aside 4 for the muffin batter in a large bowl sift together flour sugar baking powder cinnamon and salt make a well in the center of flour mixture and add eggs pumpkin olive oil and vanilla beat together until smooth 5 place pumpkin mixture in muffin cups about 1 2 full then add one tablespoon of the cream cheese mixture right in the middle of the batter try to keep cream cheese from touching the paper cup sprinkle on the streusel topping 6 bake at 375 degrees f 195 degrees c for 20 to 25 minutes more winning recipes to come be sure to check out muranda prestwich s white chicken chili recipe it was the 1st place chili posted by we are the pointe meadow cooking mamas at 9 31 am no comments wednesday october 29 2008 great website this website has wonderful freezer dinner recipes as well as great suggestions for cooking on a budget and a zillion other things http www momsbudget com emily stinger posted by estinger at 9 19 pm no comments tuesday october 28 2008 freezer dinner recipes chicken divan 1 16 oz package frozen broccoli 3 cups chicken pieces 1 can cream of chicken soup ½ c grated cheddar cheese ½ c low fat mayonnaise or miracle whip 1 tsp lemon juice ¼ tsp curry or seasoning salt 1 4 oz can mushrooms drained optional 1 can french fried onions combine all ingredients except fried onions and scoop into freezer bag when thawed bake uncovered for 50 minutes at 350 top with fried onions and bake an additional 5 minutes i serve this over rice it makes the meal stretch a little further and adds another taste besides the casserole rarely do i add the french fried onions i have noticed that it doesn t add that much flavor and they re kind of expensive if i need a meal in a hurry i microwave this from frozen to hot about 7 8 minutes stirring occasionally and just pour it over cooked minute rice chicken enchiladas mix together to from sauce 2 cans cream of chicken soup 1 pint sour cream mix with ½ cup sauce to form filling 2 cups chicken pieces 2 4 oz cans mushrooms drained 1 4 oz can green chilies drained 1 cup chopped onion sautéed 1 tsp chili powder optional ½ tsp salt ½ tsp garlic powder ¼ tsp pepper 10 flour tortillas 1 ½ cups grated cheddar cheese spread the tortillas with filling roll up and place in freezer bag pour remainder of sauce over enchiladas in bag and sprinkle with cheese when thawed put in 9x13 pan and bake at 450 for about 15 minutes or until heated through do not cover i usually just skip straight to the filling and skip the sauce my only addition is 1 can cream of chicken soup and 1 pint you could use ½ pint and stretch it further added into the filling then i put the filling mixture into bags about 3 cups and freeze it when i m ready for the enchiladas i thaw the mixture then place it in fresh tortillas and for the sauce i just thin 1 can of cream of chicken soup so you re still using 2 cans of soup 1 is just frozen in with the mixture and the other is used when you cook them then i top it with cheese and cook at about 350 for 30 minutes if you want to place the mixture into tortillas and then freeze them as the recipe says to do i like to buy those disposable aluminum trays that you can cook in and place them in there it saves a ton of hassle and mess and is really convenient if you need to give it to someone or leave it for your husband i have never made this recipe with sautéed onions the mushrooms become tasteless in this recipe for spicier enchiladas use diced jalapeños instead of green chilies chicken pockets 1 8 oz package cream cheese softened ¼ cup chopped green onions 3 cups chicken pieces 1 can cream of chicken soup bread crumbs refrigerated crescent rolls or 1 package frozen dinner rolls combine chicken cream cheese and onions pinch together 2 rolls and add a spoonful of chicken mixture on frozen dinner rolls just stretch the roll and wrap it around the spoonful of chicken mixture seal edges tightly brush with melted butter or margarine and roll in bread crumbs place into freezer bag when thawed bake uncovered at 350 for 30 minutes until golden brown heat cream of chicken soup with enough milk for desired consistency to make gravy and pour over each roll for me this one is easier to do with the filling inside of the roll if you are using crescent rolls if you are going to use frozen dinner rolls i prefer just making the mixture and placing that in a freezer bag and when you re ready to use it thaw and then place in the freezer rolls emily stinger posted by estinger at 8 38 pm no comments sunday october 26 2008 white chicken chili 1 lb chicken 1 med onion chopped 1 1 2 tsp garlic powder 1 tbsp vegetable oil saute together until chicken is cooked then add 2 cans great northern beans drained and rinsed 1 can chicken broth 1 can green chilis 1 tsp salt 1 tsp oregano 1 2 tsp pepper 1 4 tsp cayenne pepper optional for some exta heat simmer the above ingredients for 30 minutes remove from heat and add 1 c sour cream 1 2 c heavy whipping cream rewarm on low do not boil after adding creams serve muranda prestwich posted by we are the pointe meadow cooking mamas at 1 09 pm no comments friday october 3 2008 whole wheat banana muffins my mom used to make these for us instead of banana bread they are great for school lunches kids love them and they are very healthy 1 2c whole wheat flour 1 4c wheat germ 1 4 c sugar 2 1 2t baking powder 1 4t baking soda 1 4t cinnamon i love cinnamon so i add a whole teaspoon 3 4t salt 1 beaten egg 3 4c milk 1 3c oil or unsweetened applesauce about 1 1 2 large mashed bananas or whatever you have preheat oven to 400 and grease muffin pan or use liners stir together all dry ingredients in a medium bowl in a different bowl combine egg milk oil and banana add liquid ingredients to the dry ingredients and mix just until moist do not overmix fill each muffin about 2 3 full and bake for 20 minutes they get really dark but they are not burnt makes about 12 muffins submitted by marissa cohen posted by we are the pointe meadow cooking mamas at 6 30 pm no comments saturday august 30 2008 kid friendly recipes from cooking group cheesy chicken quesadillas 6 boneless skinless chicken tenderloins cooked and cubed 1 pkg knorr spanish rice 1 cup shredded cheddar cheese flour tortillas nonstick cooking spray prepare rice according to package directions mix in chicken spray both sides of a tortilla with cooking spray and place on cookie sheet top tortilla with 1 3 cup rice mixture and spread to edges sprinkle with cheese spray both sides of another tortilla with cooking spray and place on top repeat for other quesadillas 2 fit on a cookie sheet bake at 450 for 5 7 minutes or until light brown cut into wedges with a pizza cutter and serve cheeseburger rolls 1 2 lb ground beef 1 2 onion chopped 1 loaf frozen bread dough thawed shredded cheddar cheese salt and pepper ketchup mustard brown ground beef with onion drain fat season with salt and pepper to taste set aside divide dough into 12 balls flatten a ball place a spoonful of meat mixture and a sprinkle of cheese in center fold edges of dough over filling and pinch closed place seam side down on greased baking sheet repeat with all dough let rise for 30 minutes bake at 350 degrees for 20 30 minutes or until golden brown serve with ketchup and mustard for dipping we ve also filled them with ham and cheese chicken and bbq sauce and chicken bacon and cheddar ham and cheddar in a loaf from kraft kitchens http www kraftfoods com kf recipes ham cheddar in a 65544 aspx submitted by angenette imbler posted by we are the pointe meadow cooking mamas at 3 00 pm no comments saturday august 23 2008 6 layer casserole all i can say is yummy i got this from my sister s ward cook book years ago and have used it a bunch since 2 med potatoes sliced 2 med onions sliced 1 ½ lbs ground beef or turkey raw ½ cup uncooked rice 2 stalks celery sliced 3 med carrots sliced 3 cups chicken broth cover the bottom of a 9x13 baking dish with potatoes then onions meat rice celery and carrots sprinkle each layer with salt and pepper as you go pour the broth over the entire dish and cover with foil bake at 400 for 1 hour or until the carrots and potatoes are hot angela hadlock po...