Blondies

http://www.hillbillyhousewife.com/tag/blondies-recipe

BLONDIES

Tuesday, May 12th, 2009

• 1 cup margarine, softened (2 sticks)
• 1 cup brown sugar
• 1 cup white sugar
• 4 medium eggs
• 2 teaspoons vanilla
• 3 cups flour (sifted or fluffed before measuring)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup peanuts, optional

In a large bowl combine the margarine, brown sugar and white sugar. Beat the mixture until it is smooth and fluffy. Stir in the eggs and vanilla. Beat again, making a smooth, satiny mixture. Add the flour, baking powder and salt. Mix with a big spoon until the batter is thick and smooth. Stir in the peanuts if desired. Turn this batter into a well oiled 9″ by 13″ rectangular pan. Bake at 350 degrees for 25 to 30 minutes. The bars will rise up and then fall slightly. Remove from the oven when done. Allow the bars to cool before cutting into 24 or 32 pieces. If desired you may frost these with chocolate or vanilla frosting. These are a pleasant change from brownies. I especially like them with the peanuts added, but they are absolutely optional. Without the peanuts you still have a rich, chewy bar, perfect for lunch boxes and company.

To fluff up your flour before measuring it, just stir it with a spoon to incorporate some air. If you can’t sift or stir your flour then reduce the amount called for to about 2-1/2 cups.

Vinegar uses

http://www.apple-cider-vinegar-benefits.com/

Chicken Salad

Chicken Salad

2 cups cooked chicken
1/2 cup mayonaise
1/2 tsp salt
1/2 tsp pepper
1 Tbsp lemon juice
4 stalks chopped celery
2 tsp parsley
chopped pickles added to taste

Mix ingredients together and let chill in fridge for at least an hour before serving.

Recipe taken and altered from Betty Crocker cookboook.

One easy way to make a bunch of chicken for chicken salad or other recipes that call for cut up chicken is to thaw a whole chicken and throw it in the crock pot cook on low over night and in the morning it is ready to be shredded.
:)

Oatmeal Pancakes

Oatmeal Pancakes

http://www.hillbillyhousewife.com/oatmealpancakes.htm

This recipes is really good.

• 2 cups dry oatmeal
• 2 cups buttermilk
• 2 medium eggs
• 2 tablespoons oil
• 1/2 cup flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

This is best started the night before, making it a good weekend breakfast. Get out a large bowl. In it combine the oatmeal and buttermilk. Stir well. Cover with plastic wrap and refrigerate overnight. You could just let it sit for an hour or so, but the overnight soak is what give these pancakes their characteristic texture.

The next morning, take the bowl out of the refrigerator. Add the eggs, oil, flour, sugar, baking powder, baking soda and salt. Beat well with a wire whisk. Fry the pancakes on a hot well oiled griddle or skillet. Use about 1/4 cup batter per pancake. When the top side is bubbly and puffed up, and the underside is brown, turn the pancake. Brown the second side and transfer to a plate. Continue until all of the batter is used up. This recipe makes enough to serve my family on a slow morning. You may cut the recipe in half if you like. As it’s written, it serves 6 or 8 people pretty well. Add fresh fruit, margarine, Pancake Syrup and milk for a good breakfast.

*To go with a more Nourishing Traditions approach. I add the flour with the oatmeal and let them soak at room temp. in a covered bowl. We usually leave out the sugar when making this recipe. My thoughts are I am going to add syrup to it afterwards anyway. *