Pumpkin Oatmeal Pancakes

Ingredients:

1/2 C Whole wheat flour

1/2 C All-purpose flour

1/2 C Rolled oats

1 1/2 t Baking powder

1 t Cinnamon

Pinch Nutmeg

Pinch Ground ginger

Pinch Salt

1/2 C Sugar

2/3 C Canned or fresh Pumpkin purée

2 Eggs

2 T Oil

3/4 C Milk

Directions:

Heat a large frying pan over medium heat.

In a large mixing bowl, whisk together the flour, oatmeal, baking power, spices and sugar. Add the remaining ingredients and stir until combined.

Spray the pan well with non-stick spray. When the pan is hot enough, scoop 1/4 C of batter at a time to form each pancake. 

When the pancakes are set on top, flip it and fry for a couple of minutes until both sides are golden brown.

*Adapted from http://overtimecook.com/2012/11/06/healthy-oatmeal-pumpkin-pancakes/

Apple Custard Oven Pancake

Ingredients:

3 Medium apples

4 T Sugar, divided

1 t Cinnamon

1/2 t Ginger

1/3 C Butter

1/3 C Brown sugar

3/4 C Flour

1/2 t Salt

1/4 t Nutmeg

1 C Milk

1/2 t Vanilla

5 Large eggs

Directions:

Preheat oven to 400 degrees. 

Peel, core, and chop apples into 1-inch pieces. Set aside. 

In a small bowl, mix 3 T sugar with cinnamon and ginger. Set aside. 

Cut butter into chunks and place in a large pie plate or 8x8-inch baking dish. 

Place the dish in the oven for 3-4 minutes or until butter is melted. Remove from oven. 

Sprinkle brown sugar over the melted butter and arrange apple chunks evenly over brown sugar. Sprinkle cinnamon-sugar mixture over the apples. Return to oven for 7-9 minutes or until sugar and apples begin to caramelize. 

Meanwhile, in a medium bowl, whisk flour, remaining 1 T sugar, salt, and nutmeg together. 

Gradually add milk, stirring constantly until smooth. 

Beat in vanilla. Beat in eggs one at a time. Continue beating for 2 minutes or until foamy. 

Let batter rest 5 minutes. 

Pour batter over apples and bake for about 25-30 more minutes or until center is set. 

Let cool for 10 minutes before serving. Serve topped with powdered sugar and/or maple syrup. 

*Adapted from http://www.justapinch.com/recipes/dessert/cake/baked-custard-pancake.html

Cowboy Butterscotch Oatmeal Cookies

Ingredients:

2 C All-purpose flour

1/2 t Baking powder

1 t Baking soda

1/2 t Salt

1/2 C Butter

1/2 C Vegetable oil

1 C Brown sugar, packed

1 C White sugar

2 Eggs

2 C Oats

1 C Butterscotch chips

Directions:

Preheat oven to 350 degrees. 

In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside. 

In a mixing bowl, cream together butter, oil, brown sugar, and sugar until smooth. Beat in eggs one at a time. 

Gradually beat in flour mixture until well-blended. 

Mix in oats and butterscotch chips. 

Drop by spoonfuls onto ungreased cookie sheet. 

Bake 10-12 minutes or until edges are golden. 

Remove from oven. Allow to sit on cookie sheet for a few minutes. Transfer to wire cooling rack. 

* Adapted from http://www.kitchme.com/recipes/cowboy-oatmeal-cookies

Thai Fresh Spring Rolls

Ingredients:

Rice paper rounds

Vermicelli rice noodles

Fresh thai (sweet) basil

Fresh cilantro

Shredded carrots

Green onions, cut into 2-inch long pieces

Cucumber, peel and thinly sliced lengthwise (3-inch long pieces)

Large cooked deveined shrimp, tails removed

Directions:

Fill a 10-inch glass pie plate with warm water. 

Place one rice paper into the water, gently presses down to get all sides evenly wet. 

When the rice paper reaches a soft, silky texture, carefully remove to a large plate. 

In the center of the round, layer basil, cilantro, cucumber, carrots, green onions, shrimp, and a generous clump of rice noodles. 

Carefully roll rice paper in the same manner as a burrito. Pull back over first, stretching until tight. Fold over each side and then tightly roll toward the front. 

Serve with Thai Spicy peanut sauce for dipping. 

* My recipe

Thai Iced Tea

Ingredients:

1 qt Water

1 Star anise, smashed

1 Inch Vanilla bean, chopped

6 Whole cloves

1/2 Stick cinnamon, smashed

1 t Orange peel

2 T English breakfast black tea leaves

1/2 C Honey

1 C Half and half, divided

Directions:

In a large pot, combine spices, tea, and water. Bring to a boil. 

Boil, stirring occasionally, for five minutes. 

Remove from heat. 

Stir in honey. 

Allow mixture to cool to room temperature. 

Strain using a Thai tea filter or colander lined with a coffee filter or fine wire mesh. 

(Can be refrigerated overnight at this point.)

Pour into glasses over generous amount of ice. Gently drizzle 1/4 C half and half on top of each serving. 

Yield: 4 Servings

Tip: If making the mix in bulk, use 3T of mix for one batch of tea.

* Adapted from http://www.thespicehouse.com/recipes/thai-iced-tea

Tom Kha Gai (Thai Lemongrass Coconut Milk Soup)

Ingredients:

2 14 oz Cans Chicken broth

1 Lemongrass stalk, cut into 1-inch pieces

1-inch Piece Fresh Ginger, peeled

1/4 C Fresh lime juice (about 2 limes) plus one additional lime for serving, cut into wedges

1 T Fresh Lime zest

1 lb Chicken breasts, cut into bite-size pieces

8 oz Can Straw mushrooms, peeled and cut in half lengthwise

2 C Full fat coconut milk, canned (shake thoroughly before opening)

1 T Brown sugar

1/4 C Fish sauce

1/2 C Fresh Thai (sweet) basil leaves

1/2 C Fresh Cilantro

Directions:

Lightly smash lemongrass and ginger. 

Bring lemongrass, ginger, lime juice, lime zest, and broth to a boil. 

Reduce heat and simmer 8-10 minutes. 

Strain broth, discard solids. 

Add chicken. Return to boil. Reduce heat to simmer. 

Add mushrooms and simmer, stirring occasionally until chicken is cooked through. 

Mix in coconut milk, brown sugar, and fish sauce. Simmer until well-combined and heated through. 

Serve immediately topped with basil, cilantro, and lime wedges.  

Yield: 4-5 Servings

* My recipe with half the credit going to my good friend Sarah

Slow-Cooker Beef Tamale Casserole

Ingredients:

1 lb Ground beef
1 Medium onion, chopped
4 oz Can Diced green chilies
11 oz Can corn, drained (or 1 3/4 C frozen corn)
1 t Mexican Seasoning
10 oz Can Red enchilada sauce (or 1 1/2 C Homemade Red Enchilada Sauce)
12 Corn tortillas
2 C Shredded cheese (monterey jack, cheddar, etc.)

Directions:

Spray slow-cooker with non-stick spray.

In a skillet, cook ground beef and onion until no longer pink. Drain, if necessary. Stir in green chilies, corn, mexican seasoning, and enchilada sauce. (This can be refrigerated overnight)

Place 4 tortillas in bottom of slow-cooker; top with 1/3 meat mixture. Sprinkle on 1/3 of the shredded cheese. Repeat twice except for last layer of cheese.

Cover; cook on low 3-4 hours or high 2-3, or until bubbly. Turn off heat. Top with remaining cheese. Cover and allow cheese to melt.

Top with sour cream and sliced green onions.

Yield: 6 Servings
Weight Watchers PointsPlus: 7 Points

* Adapted from http://www.landolakes.com/recipe/3476/slow-cooker-beef-tamale-casserole