Breakfast -
Wheat Pancakes with Buttermilk Syrup (From My Time to Blossom)
Butter Milk Syrup -
1 cup white sugar
1 cup buttermilk
1/3 cup butter
2T. corn syrup
1tsp. Baking soda
2 tsp. vanilla
Boil for 7 min.
Remove from stove
Stir in vanilla
Whole Wheat Pancakes -
Blend in blender for 4 min.
2 eggs
1c milk
1c. Wheat
1/4 tsp. salt
2 tsp. baking powder
3T. Oil
Also good as waffles
*We're having the waffles
Lunch -
Baked Potato Soup (From Our Best Bites)
4 baking potatoes (about 2 1/2 pounds)
1/2 c. all-purpose flour
6 cups 1% milk
1 1/4 c. cheddar, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 c. light sour cream
3/4 c. chopped green onions, divided
6 slices bacon, cooked and crumbled.
1. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. This step can be done in advance or you can even use leftover baked potatoes. Allow to cool. Slice in half and then scoop insides into a bowl. Discard the skins and break any large chunks into bite-sized (or smaller) pieces.
2. Place flour into a large pot and gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, but do NOT bring to a full boil! Boiling will lead to curdled soup, and hey, no one likes curdled soup.
3. Add potatoes, 3/4 c. cheese, salt, and pepper. Stir until cheese melts and remove from heat.
4. Stir in sour cream and 1/2 c. onions.
5. Cook over low heat until soup is heated thoroughly. Again, this is a recipe where you have to be vigilant--don't let it boil and don't let it burn the bottom of the pot.
6. Ladle into bowls and sprinkle with bacon, remaining cheese, and green onions.
*I'm making a bigger batch then what this recipe calls for.
I can't wait to make & eat these!!!
