Norwish Recipes

 Cinnamon Roll Pancakes PANCAKES: 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 Tablespoon canola oil 1 large egg , lightly beaten CINNAMON FILLING: 1/2 cup butter , melted 3/4 cup brown sugar , packed 1 Tablespoon ground cinnamon CREAM CHEESE GLAZE: 4 Tablespoons butter 2 ounces cream cheese 3/4 cup powdered sugar 1/2 teaspoon vanilla extract  Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).  In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie, or disposable piping bag and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.  In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extrac...

School Pancake Mix 2 1/2 C whole wheat flour 1 C buttermilk powder 5 T dried egg whites 1/4 C sugar 1 1/2 T baking powder 2 t baking soda 1 t salt 1 C flaxseed meal 1 C nonfat dry milk 1/2 C wheat bran or oat bran Mix dry ingredients together and store in an airtight container in refrigerator.  When ready to make, mix: 2 C pancake mix 1 1/2 C skim milk 2 T canola oil 1 t vanilla Cook on a griddle and top with favorite toppings. ** I have a silly little rule that school morning breakfasts have to have at least 5g of fiber per serving. As you can imagine, my kids live for weekend breakfasts. However, these pancakes are great (6g fiber and 9g protein per 2 - 4inch pancakes), and I let them put whatever they want on them! Tons of syrup, I don't care! Pumpkin Pancakes Do one batch of pancakes (2 C mix etc.) And add: 1 C pumpkin 1 1/2 tsp pumpkin pie spice Mix and cook as usual. Best with buttermilk syrup . **The pumpkin adds another gram of fiber and maybe .5 g of protein! Nice! So ...

Lime-Cilantro Quinoa with Pineapple 1 C quinoa 2 C water 2 T butter 2 T fresh lime juice 1 (8oz) can crushed pineapple, drained 1/2 C fresh cilantro Kosher salt and pepper to taste Cook quinoa according to package directions in a rice cooker or saucepan.  When done cooking, let rest for 5 minutes then add butter, lime juice, pineapple and cilantro.  Stir to combine, then add salt and pepper to taste.

Stacked Roasted Vegetable Enchiladas 1 poblano chile, cut into matchsticks 2 red bell peppers, cut into matchsticks (I used one red and one yellow for color) 1/2 head of cauliflower, cut into 1/2-inch chunks 1 yam, peeled and cut into 1/2-inch cubes (about 1 1/2 cups) 1 medium onion, halved and slivered 1-2 cups corn kernels, fresh or frozen 3 T olive or canola oil 2 tsp ground cumin 2 garlic cloves, minced salt and black pepper 1/2 cup chopped fresh cilantro 3 cups homemade or store bought pico de gallo 6 C fresh spinach 14-18 corn tortillas, halved 3 cups shredded Monterey Jack cheese sour cream and thinly sliced green onions for garnish, if desired Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet. Place poblanos, red bell peppers, cauliflower, yam, onion, and corn kernels into a bowl. Pour olive oil into separate bowl, add the cumin and minced garlic to oil. Add a generous pinch or two of salt (important) and black pepper, then po...

  Mexican Cheesecake 2 (8 ounce) packages cream cheese ( softened)  1 1/2 cups sugar  (divided) 2 eggs  2 (8 ounce) cans crescent rolls  1/2 C  butter (melted) 1 T cinnamon Preheat oven to 350°F.  Mix cream cheese, eggs, 1 cup of sugar (reserve 1/2 cups of sugar for the topping). Roll out 1 can of crescent rolls and places on bottom of buttered 13 x 9 glass cake pan. Pour mixture on top of crescent rolls.  Roll out other can of crescent rolls and place on top of mixture. (If seams come undone while rolling out. pinch together).  Mix 1/2 cup of sugar and 1 T of cinnamon in different bowl.  Spread melted butter on top of crescent rolls.  Sprinkle sugar and cinnamon mixture on top of butter.  Place in oven for 30-40 min...

Christy's Shrimp and Grits Marinate for an hour or so: 2 lbs of raw de-veined and peeled shrimp olive oil garlic fresh parsley fresh basil lemon juice (No official measurements were given....1/4 C oil? 1/4 C lemon? 1/4 C basil and parsley? 2 t garlic?) Place on skewers and cook on grill. Cheese Grits 2 C Grits 8 C water 4 C cheddar (grated finely....melts easier) (Hans and the kids prefer less cheese ..3 1/2 C?) 6 T butter salt and pepper (extra milk if need to thin) Bring water to a boil, add grits and cook until thickened, stirring often with a whisk to break up chunks.  When thickened, but still soupy, add butter and cheese, stirring until well blended. Add some milk if it thickens up too much.  (Keep warm until shrimp are ready!) Serve with 2 slices of crisp bacon and a Flying Biscuit ! **My southern friend Christy cooked this for me...never having anything like this before, I loved it!  It was down home cooking, with a gourmet flare and flavor! Sure to become a famil...

Guacamole 3 medium avocados, scooped from the skins (about 1 1/4 C) 1 T fresh lime juice 1/2 -1 t fresh garlic, minced (to taste) 2 T finely minced onion 1/4 C sour cream 3-4 T diced tomatoes (optional) kosher salt to taste pepper to taste Mash avocado with a fork in a small mixing bowl.  Add remaining ingredients and combine.  Add tomatoes at the end. Refrigerate in an airtight container, or cover with plastic wrap pushing down onto the guacamole, sealing out all air.  If possible, make about 30 minutes before serving to allow flavors to mingle. (From Our Best Bites Cookbook) **I love all guac, but particularly love one that isn't spicy.  Let the salsa have the heat, because I love the heat, but then the guac can cool it down!

Christy's Tres Leches Cake 3/4 C butter, softened 1 1/2 C sugar 9 egg yolks 1 t vanilla 2 C flour 1 1/2 t baking powder 1 C milk 9 egg whites 1 t cream of tartar Preheat oven to 350.  Grease and flour (or spray with Pam) a 9 x 13 pan (better if it's a little deeper than normal). Beat egg whites and cream of tartar until whites form stiff peaks. Set aside. In a separate bowl, cream together the butter and sugar until light and fluffy.  Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla.  Sift together the flour and baking powder.  Add the flour mixture alternately with the milk; beat well after each addition.  Gently fold egg whites into the batter using a rubber spatula.  Spread the mixture evenly into the prepared pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean. While cake is baking, mix: 4 C heavy cream 1 lg can evaporated milk 2 14oz cans sweetened condensed milk Wisk until m...

Cucumber Lime Drink 2L Sprite Zero (Just one big bottle) ½ 12oz can limeade concentrate 1 cucumber peeled and sliced (Or use a English cucumber and don't peel.) Mix sprite and concentrate, add cucumbers and refrigerate until ready to serve. **So yummy with Mexican food. 

Baja Fried Fish Tacos 1 C dark beer  (Or Ginger Ale)                      1 C flour 1 t salt                          1 1/2 pounds tilapia (I use frozen Tilapia Loins from Costco) Canola Oil                      12-16 corn tortillas warmed Whisk beer, flour and salt. Rinse fish and pat dry; cut cross wise into 1 inch wide strips.  Pour about 1 inch of oil into 10-12 inch fry pan (tall sides are good to prevent oil splatter).  Heat oil on med-high heat. With a fork dip each piece of fish into batter, let drain briefly and then slide into oil, a few pieces at a time.  Cook until golden turning a few times.  2-4 minutes per batch.  Remove with a slotted spoon and put on a paper towel lines cooking sheet. Keep ...

 Roll Ups 2 eggs 1 C milk 1 C Bisquick Serve with cinnamon, sugar and fresh lemon. No other way. :) Blend in a blender. Cook in a large skillet over medium heat, by melting a little butter (1/4 tsp) and pouring batter to make about a 4-5 inch circle. Tilt and swirl the pan to spread batter, like you are making a crepe. When mostly cooked through, ease spatula under the roll up (the middle usually has a little spot that sticks) and flip. Re-invert on to a plate.  Butter generously, sprinkle with cinnamon sugar and squeeze some lemon over the sugar.  Roll up and eat. **This recipe gives me grief. Sometimes they stick, somettimes they don't. So sometimes I add a little oil (a tablespoon to a double batch of batter) and sometimes I add a little more Bisquick to thicken the roll up a bit. But no matter what I do, the first one is always a disaster. **This is what I ate almost every Saturday growing up.  I can see my Mom with a dish towel on her shoulder, swirling the pan,...

Peanut Butter Yum 3 C  white chocolate chips 1 1/4 C peanut butter Melt together in pyrex bowl in microwave or in double boiler on stove to prevent burning. Pour over... 8 C rice krispies 1 bag of small marshmallows (10.5 oz bag) 1 C  milk chocolate chips 1 C  mini semi-sweet chocolate chips 2 C Reeses pieces Mix well and pour onto a foil lined cookie sheet.  Refrigerate until set.  Break apart or cut before serving.  Best flavor is at room temperature, but are yummy cold too. * I love having a big bowl of broken up chunks for a fun gathering!