Four-Grain Flapjacks

 1 cup whole wheat flour

3/4 cup all purpose flour

1/3 cup cornmeal

1/4 cup quick oats

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda 

In another bowl, combine:

1 3/4 cups buttermilk

1/4 cup melted butter

1/4 cup maple syrup

3 eggs

Quickly mix the liquid ingredients into the dry ingredients. Cook on griddle. 

I thought this recipe sounded hearty so tried it and loved it! 

Recipe from Joy of Cooking

Sweet and Sour Meatballs

 1 1/2 lb lean ground beef

3/4 cup quick oats

2 eggs, slightly beaten

1/2 cup finely chopped onion

1/2 cup milk

1 tsp salt

1/2 tsp pepper

1 tsp Worcestershire sauce

Sauce: 

1 cup brown sugar

1/2 cup apple cider vinegar

2 tsp mustard

1/2 cup BBQ sauce

2 tsp Worcestershire sauce

Meatballs: Combine all the ingredients and mix well. Form into 12 balls. Place in Casserole dish. Cover with sauce. Bake at 350 for 30 min. Serve over rice or potatoes. 

Sauce: Combine ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved and pour over meatballs. 

This is another recipe I found in an old recipe journal that I remember being good!

Cream Cheese Crockpot Chicken

 1 1/2 lb chicken breasts

15 oz canned black beans, drained

15 oz diced tomatoes, drained 

16 oz jar salsa

8 oz cream cheese

2 cups rice

Place chicken breasts in crockpot. Cover with black beans, tomatoes, and salsa. Cook on high 4-5 hours. Place block of cream cheese on top. Cook 30 min more. Stir to shred chicken. Serve over rice. 

I was looking through an old (2014) recipe journal today and remembered how easy and good this recipe was!

Homemade Mac and Cheese

• 8 oz elbow macaroni uncooked

Cheese Sauce:

• 2 TBS butter
• 2 TBS flour
• ½ tsp sea salt 
• 1 cup  whole milk
• ¼ cup sour cream 
• 2 cups shredded cheddar cheese

• Cook elbow macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the noodles. Drain, and set aside.

Make the cheese sauce:

• Mix flour and sea salt together in a small bowl. Set aside.
• In a medium saucepan over medium heat, melt the butter.
• Add flour mixture and whisk to combine.
• Cook for 1 minute until mixture is slightly brown.
• Add 1 cup milk and whisk until the mixture is smooth.
• Add sour cream and whisk until smooth.
• Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.
• Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
• Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
• Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. 
Serve warm!

Chocolate chip cookie bars

• 3/4 cup unsalted butter, room temperature
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 egg yolk
• 1 and 3/4 cup plain flour
• 1/2 teaspoon baking soda
• 1 cup chocolate chips
• 1 and 1/2 cups Rolo chocolates or Reese’s or Twix or Oreos! 
• Grease and line an 8 inch square baking tin with baking or parchment paper, ensuring two sides overhang. Preheat oven to 350. 
• In a large mixing bowl, cream butter and sugar for 3-4 minutes with an electric beater or until pale and creamy. Add vanilla, egg and egg yolk and beat again until combined. Sift in flour, baking soda and beat until a soft dough forms. Finally, add the chocolate chips.
• Divide the dough into two and press half of the cookie dough into the bottom of your pan to form one even layer. Scatter Rolo or Reese’s or Twix or Oreos all over the cookie dough.
• Grab the other half of your cookie dough and break it up into pieces and place on top of candy or cookies. Gently spread it out using your fingers so most of the candy or cookies is covered.
• Pop into the oven for approximately 18-20 minutes or until golden brown on top. Leave to cool completely in the tin before removing. Cut into slices and serve.

Mexican Skillet Dinner

1 lb ground beef
1/4 cup diced onion
1/3 cup diced green pepper
3 Tbsp taco seasoning 
1 can diced tomatoes drained
12 oz riced cauliflower or cooked regular rice
1/2 cup chicken broth
1.5 cup shredded cheese

1. In a large skillet over medium heat, cook the ground beef, breaking it apart, until almost cooked through but still a little pink. Add the onion and pepper, then continue cooking until ground beef is no longer pink. Stir in the taco seasoning. 
2. Add the tomatoes and cauliflower, stir to combine. Stir in chicken broth. Bring to a simmer, then reduce heat to medium low and cook until cauliflower rice begins to soften (8-10 minutes for frozen). 
3. Sprinkle the shredded cheese over top and cover for a few minutes, until cheese is melted. Remove from heat and top with your favorite taco toppings, like sour cream, olives, avocado, cilantro, more cheese, more diced tomatoes, fresh lime wedges, etc.

I made this during the quarantine a couple times. Very easy and good!

from www.fabulesslyfrugal.com

Fluffy Banana Pancakes

3 eggs
1 mashed banana
1.5 cups almond flour
1.5 tsp baking powder
1 tsp vanilla
1 tsp cinnamon

Mix all together. Make into pancakes. Top with favorite toppings.
Made during covid19 quarantine and loved them! From peychoosingbalance.com.