Sunday, October 11, 2015

Easy Baked Pancake Muffins


  • 2 cups pancake mix
  • 2/3 cup milk
  • 2 eggs
  • 1/2 cup maple  syrup
  • Optional mix-ins: bacon, ham or sausage and cheese. Blueberries. Cinnamon sugar. Chocolate chips.


  1. Preheat oven to 350° 
  2. Mix together pancake mix, milk, eggs and maple syrup.
  3. Spray muffin tin with nonstick spray. Fill 2/3 of the way full.  Add the mix-ins. About 1 tablespoon of a mix-in works great.
  4. Bake for 14-15 minutes or until a toothpick, inserted, comes out clean.

Makes 16-18 muffins.

For storage: You can refrigerate in a sealed container/bag for 3-4 days. To reheat, place in microwave or toaster oven. For freezing: Once they are done baking and have cooled for 15-20 mins, place them on a cookie sheet and place in freezer for about 1-2 hours. Once frozen, you can throw them in a ziplock bag and return to the freezer for storage. When ready to use,  remove desired amount of pancake muffins and reheat in either the microwave, toaster oven or the oven until warm.

Saturday, October 3, 2015

Heather's Yummy Easy Soup

  • 1 pound browned ground beef or turkey
  • 2 small chopped onions
  • 2 chopped carrots
  • 2 cups chopped celery
  • 1 16 ounce can tomatoes
  • 1/3 cup ketchup
  • 5 cups water
  • 4 beef bouillion cubes
  • 1/3 cup quick barley
  • ½ teaspoon basil
  • 1 bay leaf

  1. Brown the ground beef or turkey. Drain it. 
  2. Saute meat with onion, carrot and celery. 
  3. Add the rest of the ingredients and let it simmer.

Recipe from the kitchen of Heather Danielkiewicz