Fluffiest Pancakes

by Sisterlisa

These pancakes were made by accident, or divine revelation, however you'd like to look at it, it is a scrumptious recipe! Heat oven to 300 degrees and place a cookie sheet in the oven til hot. Then shut off the oven. You will place the pancakes in there to keep them warm.

In a large bowl mix together:
-1 3/4 C. Flour
-1 Tbsp baking powder
-1/4 tsp salt
Mix well
Set aside

In a small bowl mix together:
-2 egg yolks (Set aside whites for next step)
-1 3/4 C. whole milk
-1/2 C. oil
-2 Tbsp. Sugar Free Torani Brown Sugar Cinnamon Coffee syrup
Mix well with hand mixer and add to the dry ingedients in the large bowl. Mix well.

Rinse off beaters and dry

In another small bowl, mix the
-2 egg whites til stiff peaks form. Gradually add
-2 tsp. sugar and keep mixing til stiff peaks are fluffy.

Gently fold whites into the batter mixture. Do not beat in the whites, you want your batter to remain fluffy.

In a heated skillet, add spoonful of batter, but do not flatten or spread the batter out. The amount depends on the size you want your pancakes to be.

Cook til you see bubbles forming then flip til golden brown. Place them in pan in a heated oven to keep warm.

Be sure to use real Maple syrup (heated) for your pancakes and I recommend Challenge European Style Butter, slightly warmed so you can spread it well.


Tips:
Do not leave real butter at room temperature for long or it will turn sour.
Do not refrigerate your syrup. Over time the temperature causes your syrup to crystallize.
When measuring flour, spoon it into the measuring cup to avoid over packing flour.

Sisterlisa is the owner and Editor-in-Chief of Growing in Grace Magazine and owner of AGMinistries, a devotion blog for women. She is married and homeschools her four children while remaining active in serving the Lord in her community.

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Taco Casserole

By Miss Rachel P.

We got this recipe out of an old Betty Crocker magazine but we have changed it up to suit our preferences. We don't get to make this often because of all the "special" ingredients that we don't normally buy like sour cream, so it's a very special meal for us! You can serve this with a salad to round out the meal, which is what we like to do. I hope you enjoy it!

1 pd ground Turkey (or ground beef)
1 can of chili beans in sauce, undrained; optional (we don't use this)
1 can (8 oz) tomato sauce
2 Tbs. taco sauce, picante sauce, or salsa (we use salsa)
1-4 tsp. chili powder (we only use one, we like ours mild)
1 tsp. garlic powder
2 cups coarsely broken tortilla chips (save the chips from the bottom of the bag for this! It's perfect! They are already broken!)
1 cup sour cream
8 medium green onions, sliced (1/2 cup)
1 medium tomato, chopped (3/4 cup)
1 cup shredded cheddar or Monterey jack cheese (4 oz) - we use cheddar
shredded lettuce such as iceberg or romaine (we leave off) and additional taco sauce if desired

1. Heat oven to 350 degrees. Cook meat in large 10-inch skillet over medium heat 8-10 minutes, stirring occasionally, until brown; drain. Stir in beans (if using) tomato sauce, taco sauce, chili powder and garlic powder. Heat to boiling, stirring occasionally.

2. Place broken tortilla chips in ungreased 2-quart casserole. Top with meat mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.

3. Bake uncovered 20-30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole if desired or serve along side. Serve with lettuce and taco sauce.

6 Servings

We normally will double this and put it in a 9x13 pan instead of the casserole dish. We find that it didn't quite feed all of us (6 people - including 2 growing boys and a hungry dad!) ;-) Bake a few minutes longer if needed.


Miss Rachel P.
She blogs at Young Home Makers and Meditations of His Love

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Nacho Dip

by Miss Rachel P.


1 pkg. (8 oz) Cream Cheese, softened
1 16oz container Sour Cream
1 pkg (envelope) taco seasoning (we use taco bell)
1 large jar Salsa (we use mild but you can use whatever you want), use however much you would like, I think I use about 3/4 of the jar
Shredded Lettuce (use a firm lettuce like iceberg), about 3/4-1 head, more or less as desired
Shredded Cheese (cheddar or other), about 1 cup, more or less as desired
Black olives (1 can), sliced; diced tomatoes, well drained; jalapeño peppers (all optional - we leave off the jalapeños)
Tortilla Chips for serving (we love to use the "scoops" chips for this! You get lot's of dip on each chip and it holds together better than some other brands!)

Blend cream cheese, sour cream, and taco seasoning. Spread in a 9x13 pan or larger pan, or a large serving tray (we use a serving tray). Spread salsa over the mixture. Sprinkle remaining ingredients evenly over the dip in the following order: lettuce, cheese, olives, diced Tomatoes, and Jalapeño Peppers.

Chill 1 hour. Can be prepared a day in advance (I would leave off the tomatoes in that case, the juice tends to run all over the place. If using fresh tomatoes instead, as I have done before, make sure you take the seeds out so there is less juice and less mess).

Miss Rachel P.
She blogs at Young Home Makers and Meditations of His Love

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Taco Salad

We love Mexican food at our home so we always end up with leftovers and are always trying to find another creative way to enjoy them. Today we took our leftovers to make Taco Salad.

Ingredients:
Tomato (diced)
Cabbage (We choose cabbage because it's crunchier)
Onion (chopped)
Taco meat
Cheese (shredded)
Sour Cream
Salsa
Tortilla chips (crushed to desired size)

In a bowl mix together your desired amount of sour cream and salsa. In a large bowl mix all other ingredients and add the dressing. Mix well. Enjoy!

If you have a different Taco Recipe that you'd like to share with our readers, contact us at
ggm editor at gmail dot com.

Sisterlisa is the owner and Editor-in-Chief of Growing in Grace Magazine and owner of AGMinistries, a devotion blog for women. She is married and homeschools her four children while remaining active in serving the Lord in her community.

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Super Simple & Sweet Snowflake Snack

I learned this recipe from my little brother. It is a quick little snack on a cold winter day.

Take one flour tortilla. It can be warmed to make it easier to work with. Use a pair of clean kitchen scissors and gently fold the tortilla to cut out little shapes just like you do with paper snowflakes. Spread a small amount of butter onto the tortilla and shake a little bit of cinnamon sugar on top.

It's as easy as that! I hope you enjoy it.

Creative Kitchen: Dinner Bundles

by Miss Virginia
These Dinner Bundles are made with:

Crescent roll dough
Lil' Beef Smokies
Cheddar cheese
Pepperjack cheese
Baking pan
Margarine
Knife
Parent supervision

Preheat the oven to 375 degrees.

First we unrolled the crescent dough wrapper and smacked the barrel against the counter to get it to pop open. We unrolled the dough and separated each triangle. Cut each triangle in half length-wise to double the amount of triangles.

Slice each of the lil' smokies in half length-wise, but try not to cut in all the way.

Slice the cheese into small slices.

Insert a slice of cheese into each of the lil' smokies then place one at the end of one of the triangle dough strips. Begin at the wide end then roll the lil bundle up.



Using a napkin, coat the baking pan with margarine. (Not butter because butter will burn)

Place each bundle on the baking pan and cook at 375 degrees for about 8-10 minutes or until lightly golden brown.





Miss Virginia, who is also known as Gina, is the youngest of three homeschooling sisters and loves to cook and clean with her mommy. She loves to read, learn Math, and has a new interest in photography.

Harvest Stuffing

Harvest Stuffing by Sisterlisa

* 30 slices whole wheat bread, day old
* 2 tablespoons butter
* 1 large onion, finely chopped
* 2 stalks celery, finely chopped
* 2 cups chicken broth
* 2 teaspoons rubbed sage
* 1 Tbsp Italian Seasoning
* 1 teaspoon garlic powder
* salt and pepper to taste
* 1 1/2 c. dried cranberries

In a skillet saute the celery and onions in 2 tablespoons butter until tender. Add the seasonings and toss to coat. Add broth and heat to simmer. Drizzle over bread cubes and toss evenly.

Sisterlisa is the owner and Editor-in-Chief of Growing in Grace Magazine and owner of AGMinistries, a devotion blog for women. She is married and homeschools her four children while remaining active in community service and leads the deaf ministry at her church.

Creative Kitchen - Caterpillar Apple

Maybe you noticed that in this issue of Growing in Grace, there are many articles about apples. Mrs. Brown wrote about 'Tis the Season to Harvest Apples', Miss Hannah taught about Johnny Appleseed: Sowing the Gospel and Apple Trees.

My mom made this caterpillar for me and my brother one morning. You can see the apples in the caterpillar. It is made with cut up pieces of banana halves. In between are apple slices. She used cranberries for the eyes, but you can use raisins if you want. The antennae are from cherries. It was served on yogurt, but you can also place it on a leaf of lettuce. This is a good recipe because it is fun to look at, kid friendly, and good to eat.

Most everyone knows about caterpillars. They eventually become butterflies. When you become a Christian, the Bible says you are reborn like a butterfly. Therefore if any man be in Christ, he is a new creature: old things are passed away; behold, all things are become new. 2 Corinthians 5:17

Enjoy this recipe and remember, you are a new creation in Christ!

Happy Apple Month.

Peanut-Butter Balls

Peanut-Butter Balls

~Makes about 30 balls~

Ingredients:
1/2 Cup peanut-butter(creamy is best)
3 Tbsp. softened butter
1 cup sifted powdered sugar




optional for coatings:
Sifted Powdered Sugar
Hot Cocoa mix
Finely crushed Frosted Flakes
Melted Semi-Sweet Chocolate



Stir together peanut butter and margarine.
Gradually add powdered sugar, stirring till combined shape into 1 inch balls; put them on a cooling rack and place refrigerator. Let stand till dry (about 20 minutes.) Then after they dry, gently roll them in your desired topping. Then place them in the refrigerator, let them stand till coating is dry. ENJOY!!!

Mini-fruit Pizzas

Here is a delicious and fun recipe to make. You can even feel good about eating this sweet treat because it is made with fruit.

Ingredients

Your favorite sugar cookie
Your favorite diced fruit

1-8 oz box of cream cheese
1/2 cup of powdered sugar

1 tablespoon of lemon or lime juice

Bake and cool your sugar cookies.


You can even use store bought cookies if you are in a rush. In a bowl, stir cream cheese, powdered sugar, and lemon or lime juice until it is smooth. Spread cream cheese mixture onto your cookies and top with your favorite diced fruit.

So, after you finish your recipe, grab a glass of lemonade, your mini-fruit pizza, and enjoy the new August Growing in Grace Magazine!

Fruity Pops~ A Sweet Summer Treat

I love Popsicles in the summer time so why not have some healthy ones that still taste delicious? Cantaloupe is sweet and has Vitamins A and C. It is the main ingredient in this recipe, but now that I think about it, you could even try experimenting with other fruits.

Ingredients:
·6 oz. can frozen fruit juice (pink lemonade is really good)
·3 cups cubed cantaloupe or other melon
·3/4 cup water
·10 paper drink cups
·10 wooden Popsicle sticks

Preparation:
In a blender, add fruit juice concentrate and cantaloupe until smooth. Fill each drink cup with about 1/3 cup of this mixture and freeze until partially frozen, about 1 hour. Insert wooden sticks and freeze until firm. When you are ready to serve just peel away the paper cup. This should make about ten cups, enough for your family and some friends too! Enjoy!

Belgian Waffles

This morning we made the most delicious waffles and thought I'd share them with you for my Creative Kitchen recipe. We often make these waffles together as a family and enjoy them every time!

Ingredients:
1 3/4 c. flour 1 Tbsp. baking powder
1/4 tsp. salt 2 egg yolks
1 3/4 c. milk 1/2 c. cooking oil
2 egg whites 1 tsp. vanilla

With your parents supervision, plug in the Belgian waffle iron and heat up. Be sure that there isn't anything near the waffle iron that would burn.

1. In a mixing bowl combine dry ingredients. Set aside.
2. In another bowl beat egg yolks just slightly. Add milk, oil, and vanilla and mix.
3. Add wet mixture to the bowl of dry ingredients. Using a large spoon, mix together until moist and slightly lumpy.
4. In a small bowl, using a hand mixer, beat egg whites until stiff peaks form.
5. Gently FOLD in egg whites to the batter. Do NOT overmix.

Open waffle iron and spray lightly with a cooking spray or use a pastry brush to lightly brush with oil.

Pour about 3/4 cup to 1 cup of batter onto the center of the iron and close gently. Do NOT walk away. Always supervise your waffles.

Bake according to manufacturers directions.

When the waffle is done and slightly golden brown, remove with the tines of your fork and place on a cooling rack for just a few seconds. If you place the waffle directly onto a plate the condensation will cause your waffle to become soggy.

Top your waffle with butter and syrup, or any other toppings that you enjoy.

Topping ideas:
-fresh chopped strawberries
-blueberries
-chopped walnuts
-whipped cream
-peanut butter (Instead of the butter)

What other toppings can you think of?

(Picture courtesy of sxc.hu)

Cherry Pie in a Cup

This is a great recipe for the summer time if you're just craving for a sweet lil’ treat. I learned how to do this easy snack when I was in the first grade and I have enjoyed it ever since. I bet you will too! It is quick and very simple to do. Just follow the instructions below and you will have it made in no time.

Ingredients:
Graham Crackers
Whipped Cream
Cherry Pie Filling

Place one large graham cracker in a resealable plastic bag. Seal the bag, and smash it with your fist 20 times.

Pour the cracker crumbs into a clear plastic cup.

Scoop 1 large spoonful of cherry pie filling into the cup.

Add whipped cream on top.

Peanut-Butterfinger Sandwiches

One morning I woke up REALLY early and couldn't get back to sleep. My brother woke up too. We were hungry. My mom sometimes makes us peanut-butter sandwiches in the mornings. I thought of a good idea. I could make peanut-butter and add something yummy to it. "I know!", I thought. I got out the ice cream toppings and saw that we have crushed Butterfingers.

So, I spread peanut-butter on both slices of bread.

After that I sprinkled the crushed Butterfingers on one slice of bread. Then I put the two pieces together.

Only put it on one side, the other side helps keep the sprinkles from falling out of the sandwich.

Next, you'll want to slice the sandwich in half and spread a little more peanut butter on the sliced side of the sandwich.
We like cream y peanut-butter for this recipe, because the Butterfingers will already make them crunchy enough.


(My mom was not happy that I made this without asking, but she thought it was a good idea for the magazine. Don't ever go into the kitchen without your mom's permission. I could have gotten hurt and she wasn't awake yet. I wouldn't be able to have her help me if I got hurt or broke something. This time she helped me and took the pictures for this article.)







After you spread the peanut-butter on these two little sandwiches, gently dip them into the crushed Butterfingers. Then place it on a plate and the plate goes on a placemat. You can fold a napkin too. You will need the napkin! Be sure to have a glass of milk with this, because you will be VERY thirsty!

You can read some fun things about peanut-butter here at Peanut Butter Lovers.com

My mom also says that this advertisement is so true for her. "Choosy moms choose Jif." Here are more recipes for you to try with Jif.


So do you think you will like my kind of peanut-butter sandwich? What kind of peanut-butter sandwiches can you think of to make? I hope you tell me so I can try it!