DQ Family Home Evening Treat

Obviously, we didn't make the treat, but I think the pics are cute!

EASY Pizza Rolls

We made this after church in minutes. What you need: Tortillas Sauce Cheese Whatever Pizza Toppings you like All you do is put on some sauce, toppings and then cheese and then roll it up. Cook at 350-375 until golden brown and insides bubbling out.

Oatmeal Pancake Mix

Oh boy. These are good. These are really good. Not too fluffy, not dense, with little chewy morsels in them. These are probably one of the best pancakes I've ever tasted, I would put them up next to Magleby's pancakes. The mix stores indefinitely in the fridge or freezer and whips up in a snap on a busy morning.
I made the mix for Jacob so that he could have something to eat in the morning besides cereal. Well the mix sat in the fridge for a few days and today Luci and I broke it out for lunch. I won't lie, I ate 5. We all love pancakes, so to have a ready mix in the fridge makes them taste even better! This recipe is slightly adapted from King Arthur Flour The Bakers Companion. I found it on mykitchencafe.blogspot.com after which I made a few changes. They didn't look amazing while cooking, but after my first bite I actually said, "wow" out loud. I was pleasantly surprised... They are definitely worth a little make ahead prep if you ask me.

Oatmeal Pancake Mix

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups ground oats (they grind nicely in any blender)
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup canola oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (you probably won't need more oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (I used half whole milk and half plain yogurt), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side.

*1 cup of mix will make about 6-7 4-inch pancakes.

Herb Vinaigrette

1 T. Basil

1 T. Parsley

2 cloves garlic, minced

1/3 c. extra virgin olive oil

4 t. Red wine vinegar

salt

freshly ground pepper

shredded parmesan

This is great to use for dipping fresh bread into. I've also used it by spreading it on my bread with some slices of fresh tomatoes, mozzarella cheese or feta cheese for a sandwich. I also cut up potatoes, tomatoes, mushrooms, onions, carrots, zucchini, and red peppers and tossed them with the vinaigrette and baked it for about 45 minutes (until the potatoes and carrots were slightly soft). I added feta cheese and served. Jared and I liked it; but, of course, the kids wouldn't touch it.