Sour Cream Pancakes

This is one of my weekend breakfast's I make when I forgot to go to the store because I usually have everything on hand. I don't remember where I got this recipe from but I have been making it for a couple years now. My husband HATES sour cream but loves these pancakes. 

1 cup sour cream

7 Tbs. all-purpose flour

1 Tbs. sugar

1 tsp. baking soda

½ tsp. salt

2 eggs

½ tsp. vanilla extract

Butter for your pan

Stir gently together the sour cream, flour, sugar, baking soda and salt. Whisk the eggs in a separate bowl, add vanilla and stir to combine. Pour the egg mixture into the sour cream/flour mixture. Stir together gently. Don’t worry about your mix being a little lumpy.

 On a hot buttered skillet pour 1/4 cup for each pancake and cook for 1 to 1½ minutes, then flip over and cook for another 1 minute. Serve warm with butter and syrup.

Makes 7 pancakes, for a big family it's very easy to double.

Posted by Jess

Bow-tie Chicken Pasta

This is a delicious chicken pasta dish your family will love.  We love the red pepper taste in this casserole.

2 lbs. Chicken, cubed

2 cans Cream of Chicken Soup

16 oz. Bow-tie Pasta

1 Red Bell Pepper, diced

16 oz. Frozen Peas

1 1/2 C. Milk

1 C. Parmesan Cheese

Cook pasta according to package.  Meanwhile, in a skillet cook cubed chicken, add diced red bell pepper, continue to cook about 5 more minutes.  To the same skillet add both cans of soup and frozen peas, simmer until peas are tender.

Combine pasta and skillet ingredients.  Place in 9X13 casserole dish, sprinkle with parmesan cheese.  Bake at 350 degrees until cheese is melted and casserole is bubbling, about 20 min.

I like to make this recipe in two 8X8 casserole dish, eat one tonight save one for later.  Cover the extra dish well and freeze, stays good in freezer for a couple months.  When ready to eat extra dish thaw in fridge, heat in oven and eat.  

Enjoy!! Thanks to my Mother-in-law Anita for this great family favorite recipe

Posted by Jen