Ghirardelli Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package Ghirardelli Milk Chocolate Chips

Directions:
Preheat oven to 375 degrees.  Combine flour, baking soda and salt in a small bowl; set aside.  Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.  Add eggs one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in chocolate chips.  Drop by rounded tablespoon onto ungreased baking sheets.  Bake for 9 to 11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Slow Cooker Ranch Pork Chops

Ingredients:
4-6 pork chops
6-8 medium potatoes, chopped into large pieces
2 cans fat-free cream of chicken soup
2 packages dry Ranch dressing mix
1 cup milk

Directions:

Spray your slow cooker with non-stick cooking spray and put potatoes on the bottom. Place the pork chops on top of the potatoes. Mix together the condensed soups, Ranch dressing mix and milk. Pour on top of the pork chops and cook on LOW for 6-7 hours or on HIGH for 4 hours.

Whole Grain Oatmeal Pancakes

Ingredients

• 1/2 cup + 2 tablespoons quick-cooking oats
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon table salt
• 3/4 teaspoon baking soda
• 1/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon (optional)
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil, melted
• 1 cup buttermilk or plain kefir

Directions

1. Preheat a griddle to medium heat. In a medium bowl, whisk together the oats, flours, salt, sugar, and cinnamon. In a small bowl, whisk together the egg, vanilla, melted coconut oil, and buttermilk. Add the liquid mixture to the dry ingredients and mix until just combined.
2. Drop by 1/4 cup onto the hot griddle (if you want silver dollar pancakes, use 1-2 tablespoons). When the edges are firm and the bubbles start popping and forming holes, flip the pancakes and cook until golden brown on the other side. Serve immediately with your favorite pancake toppings like berries, apples, bananas, yogurt, buttermilk syrup, agave, maple syrup, peanut butter, Nutella, etc. Makes 8 pancakes.

Chunky Monkey Pancakes (Banana Chocolate Chip)

Ingredients

• 1 1/2 C flour
• 3 Tbs sugar
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 C buttermilk *
• 1 tsp vanilla extract
• 1 Tbs canola oil
• 1 large or extra large egg
• 2 small-med ripe bananas
• 6 Tablespoons mini chocolate chips (or reg. chips roughly chopped) tossed with 2 tsp flour
• Cooking Spray or butter for pan

• 1 C  100% real maple syrup
• 1/2 C peanut butter

Directions

• Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir.
• For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.
• Heat a nonstick griddle or skillet to medium heat. Coat pan with little butter and then pour on pancake batter. Use1/4 C batter for large pancakes (4-6″) and 2 T for kid-sized ones (2-3″). Wait until bubbles form and edges are set and then flip.

Homemade Fresh Blueberry Pancakes with Blueberry Syrup

Ingredients

• Pancakes:
• 2 cups all-purpose flour
• 4 Tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 cups milk
• 4 Tablespoons butter, melted
• 2 large eggs
• Nonstick cooking spray
• 2 cups fresh blueberries
• Syrup:
• 1 cup water
• 1 cup sugar
• 1 cup fresh blueberries
• ½ cup maple syrup

Directions

Pancakes

1. In a large bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, butter, and eggs. Add wet mix to dry mix and stir until just combined.
2. Heat a griddle or large skillet on medium heat (approx. 350 degrees F).
3. Spray griddle or skillet with nonstick cooking spray. Spoon batter onto griddle or skillet using a ½ cup measuring cup and spread into a circle. Sprinkle a few berries onto each pancake.
4. Cook pancakes for a few minutes on each side, or until golden brown.

Syrup

1. In a saucepan over medium heat, whisk together all ingredients and bring to a boil. Reduce heat to low and let simmer for 10 minutes or until the syrup starts to thicken.

Oatmeal Pancakes

Ingredients

• 1/4 cup all-purpose flour
• 1 cup quick-cooking oats
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 cup nonfat buttermilk
• 2 tablespoons butter, melted
• 1 large egg
• Cooking spray

Directions

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.
2. Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.
3. Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.

Cornmeal Pancakes

 

Ingredients

• 1-1/3 cups all-purpose flour
• 2/3 cup cornmeal
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1-1/3 cups milk
• 1/4 cup canola oil
• Pancake syrup

Directions

1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup.