Peanut Butter Chocolate Chip Pancakes
From Brenda at the Bulk Priced Food Shoppe
- 1 ½ cups all-purpose flour
- 2 Tbsp. sugar
- 3 tsp. baking powder
- ¼ tsp. salt
- 1 cup milk
- 1/3 cup peanut butter
- 1 Tbsp. vegetable or canola oil
- 2 large eggs
- ½ mini chocolate chips
- Oil or butter for frying
- Optional toppings: chocolate syrup, maple syrup, melted peanut butter, whipped cream
In a large bowl, mix together flour, sugar, baking powder, and salt. In a medium bowl, combine peanut butter, oil, and eggs. Whisk or beat with a fork until ingredients are well blended. Add milk and mix well. Add wet ingredients to the bowl with dry ingredients and mix just until combined (can be a little lumpy). Fold in chocolate chips and allow batter to rest 10 minutes. Heat griddle or pan to medium low heat. Add a tsp. of oil or butter to the pan. Pour batter onto the griddle making the size desired. When tops of pancakes bubble and edges look dry (about 2-3 minutes), flip pancakes and cook an additional 1-2 minutes until golden brown. Cooking time depends on how hot your griddle is. Top with desired toppings and serve immediately.
Family Favorite Meatloaf in the Crock Pot
From the 75th Anniversary Good Neighbor Cookbook
- 2 eggs, beaten
- ¾ c. milk
- ⅔ c. fine dry bread crumbs
- 2 T grated onion
- ½ tsp. Salt
- ½ tsp. Ground sage
- 1 ½ lbs lean ground beef
- ¼ c ketchup
- 2 T brown sugar
- 1 tsp dry mustard
- ¼ tsp freshly grated nutmeg
Combine eggs, milk, breadcrumbs, onion, salt, sage and meat. Mix well and shape into an oval. Place in slow cooker. Cover and cook on LOW heat settings for 5 to 6 hours. Combine ketchup, brown sugar, mustard and nutmeg; pour over meatloaf. Turn to HIGH. Cover and cook 15 minutes.
