Chile Cheese Squares

recipe from Sara Garretson – a friend of my mother’s in New Mexico

2-3 roasted green chiles, chopped
1 cup cheddar cheese, grated
6 large eggs, beaten

  1. Heat oven to 350 F.
  2. Spread green chiles in a greased 9″ square pan.
  3. Sprinkle with cheese.
  4. Pour eggs over chiles & cheese.
  5. Bake for 15-20 minutes or until set and slightly browned.
  6. Cut into small squares.
  • I even like these cold the next day.
  • You can also cook this as a frittata in a skillet.

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Multi-Grain Pancakes

1 1/2 cups Multi-Grain Baking Mix
1 cup water
1 egg
1 tsp vanilla extract
1–2 Tbsp butter

Directions

  1. Place the baking mix in a mixing bowl. Whisk together the milk, egg, oil, and vanilla in a separate bowl. Pour into the baking mix, and gently stir to combine. The batter may be a bit lumpy. If it’s too thick, add a bit more water.
  2. Preheat griddle and add 1-2 tsp butter for each pancake (I usually use a stick of butter to grease each spot lightly).
  3. Cook the pancakes for a few minutes on each side, flipping when air bubbles start to appear on the surface of the batter.

(Makes six 4″ pancakes)


Ham & Spinach Quiche

adapted by Marissa Davis Hefner
from Linda on Allrecipes.com

6 eggs
1 cup milk
1 1/2 cups shredded Cheddar cheese, divided
1/4 cup finely chopped onion
1 Tablespoon olive oil
4-6 oz ham, chopped (about 1 cup)
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
10 oz frozen chopped spinach, defrosted and drained
2 – 9″ unbaked pie shells (not deep dish)

Directions

  1. In a large bowl, beat eggs; whisk in milk, 1 cup cheese, salt, mustard and paprika.
  2. Saute onions until tender, add spinach and ham, cook a few minutes longer.  Let cool.
  3. Sprinkle 1/4 cup of cheese onto each pie shell, bake for 5 minutes, or until cheese is melted.
  4. Combine egg mixture with onion mixture, pour into pie shells.
  5. Bake at 400 degrees F for 25 minutes or until a knife inserted halfway between the center and the edge comes out clean.
  • This can also be made in muffin cups with no crust.

Multi-Grain Baking Mix

adapted from My Kitchen Addiction & Recipe Codex

I like the mix of grains on My Kitchen Addiction, but I added cornmeal, powdered milk, and butter to the mix like Recipe Codex so it could be used for biscuits as well. This also reduces what you need to add to make pancakes.

2 cups whole wheat flour
1 cup rye flour
1 cup ground oats (pulse old fashioned oats in food processor)
1 cup cornmeal
1/2 cup ground flax
1/2 cup wheat germ
1/2 cup brown sugar
1/4 cup baking powder
1/2 cup nonfat powdered milk
2 teaspoons salt
1/2 cup cold butter, cut in ¼” pieces

Directions

  1. In a food processor, mix the flours, oats, cornmeal, flax, wheat germ, sugar, baking powder, powdered milk, and salt.
  2. Add butter a few pieces at a time. Pulse only until lightly mixed.
  3. Store in zipper bags in the refrigerator or freezer.*

(Makes enough for about 5 batches of pancakes or biscuits)

My food processor is large enough to handle this in one batch. If yours is smaller, split amounts in half and mix in 2 batches.

If frozen, measure what you want to use and let it come to room temperature for an hour before using.

* I write the instructions for pancakes & biscuits on quart bags with a Sharpie, then put 1 1/2 cups mix in each bag.


Multi-Grain Pancakes

1 1/2 cups Multi-Grain Baking Mix
1 cup water
1 egg
1 tsp vanilla extract
1–2 Tbsp butter

Directions

  1. Place the baking mix in a mixing bowl. Whisk together the milk, egg, oil, and vanilla in a separate bowl. Pour into the baking mix, and gently stir to combine. The batter may be a bit lumpy. If it’s too thick, add a bit more water.
  2. Preheat griddle and add 1-2 tsp butter for each pancake (I usually use a stick of butter to grease each spot lightly).
  3. Cook the pancakes for a few minutes on each side, flipping when air bubbles start to appear on the surface of the batter.

(Makes six 4″ pancakes)


Multi-Grain Biscuits

1 1/2 cups Multi-Grain Baking Mix
6 Tbsp water

Directions

  1. Preheat the oven to 450ºF.
  2. Place baking mix into a bowl. Quickly stir in just enough water to moisten; don’t over stir.
  3. Drop dough on ungreased baking pan, flattening slightly or pat out 1/2-3/4″ thick on a floured board and cut it into rounds or wedges.
  4. Bake for 10 minutes or until golden brown.

(Makes six 3″ biscuits)