Homemade pancake mix recipe (Bulk OAMC)
I don’t buy fruit punch in the first place, but somehow we ended up with these huge jugs (from a party?) that were too good to throw out. One of them was converted into a jug of homemade pancake mix.
I’m not a fan of spending the money on the mixes in the first place, but I can’t argue with the convenience of having a box already premixed and just needing an egg or some water. We could spend the same money on all the ingredients for several boxes worth instead, though, so why not?
(The sister’s handwriting circa 2009)
- 8 C. flour
- 6 T. + 2 t. baking powder
- 4 t. salt
- 2/3 C. sugar
- 1 1/3 C. dry non-instant milk powder or 2 2/3 C. instant milk powder
- (If you have powdered eggs, you can add 1/2 of the dry product here and you won’t have to add an egg later)
How to use:
- 1 1/2 cup mix
- 1 cup water
- 1 egg
- 2 T oil
Cook your pancakes as you normally would. :) Add a bit more water or a bit more powder if it’s too thick or thin, respectively.
Tip: Make sure you write the recipe for use on the back so you don’t have to look up how much to use every time.
Tip: Add this to your “once a month cooking” list and you’ll always have a steady supply of the mix, too.
How to prep and store 6 pounds of jalapenos
3 cheese stuffed shells – Do you really want to cook 7 nights a week?
You can use the pre-grated parmesan shaker cheese if you want, but we prefer buying the block. If you’re going to use a shredder like this instead of a microplane, though, then watch out for shredding your palm, too. Not that I’d ever do anything like that…
3 cheese stuffed jumbo shells
- 1 (16 ounce) package jumbo pasta shells
- 4 cups large curd cottage cheese
- 12 ounces mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 eggs, lightly beaten
- 1 pinch garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Cook shells according to package MINUS about 2 minutes cooking time. Toss in cold water to stop the cooking.
Mix filling and put into a gallon sized ziploc bag. Cut the tip and pipe filling into shells. I tend to double the filling recipe and then split it between 3 boxes instead of just two. Perfect for once-a-month-cooking plans again.
Place on a pan or two and then place in the freezer for an hour…or until you remember to pull them out.
When shells are a little more solid, place them all into a ziploc bag and freeze until you need them. When you’re ready to reheat, place in a casserole pan, cover with your favorite pasta sauce, and cook for roughly 30 minutes.
Or…. toss them in the microwave for a couple minutes, pour some sauce on, and call it a day. Either way works. :P