· Food & Recipes · Gluten-Free Recipes · Blender Pancakes & Waffles – Whole Wheat Or Gluten-Free

Blender Pancakes & Waffles – Whole Wheat Or Gluten-Free

Those of you reading this post today should consider yourself very fortunate! Because today I am going to share with you a highly sought after recipe that has been in my extended family for years and never been shared…..before today! Exciting huh? ;-)  Oh…and even MORE exciting…we’re giving away another Blendtec blender!! (more at the end of the post.)

This recipe comes to me from my daughter-in-law Kaitlyn’s father, Conley Thatcher. Let’s see, if he is my daughter-in-law’s father…does that make him my husband-in-law? lol! I’m thinking not. I think it makes him my daughter-in-law’s father. Oh yeah…that’s what I said. :-)  Moving on….

Conley was kind enough to share his recipe for Blender Pancakes (and Waffles) with me one day after I was complaining about gluten-free pancakes I’d recently made that were awful. While the “official” name of the recipe is “Blender Whole Wheat* Pancakes and Waffles”…according to Conley you can make them with just about ANY grain your heart desires! (Thus the asterisk after Whole Wheat.)

And how cool is it that you make them in the BLENDER!??  I’ll admit, putting whole grains in the blender and having them turn into a light and fluffy pancake batter sounded a bit far-fetched to me…but this falls under the “don’t knock it until you’ve tried it” category because they were amazing!

Here is the original recipe that Conley was kind enough to type up and print out for me:

Blender Whole Wheat* Pancakes and Waffles

“This is a real family favorite. Our children grew up on these and still consider it a treat to have me make a batch for them and the grandkids.”  ~~Conley Thatcher

1. Put 1 cup of whole wheat* and 1 1/2 cups of warm milk in the blender. Blend until wheat* is ground and mixture is quite thick. (Note: the longer it blends, the thicker it gets, so be sure to watch it, or it might get too thick.) Note from Jill: Mine got REALLY thick…but all I did was add a little more milk and it was fine.

2. Add:

  • 2 eggs
  • 2 Tbsp oil for pancakes (3 Tbsp for waffles)
  • 1 Tbsp brown sugar
  • 1 tsp salt

3. Blend until well mixed. If it is thicker than you like, add a little milk. If it is thinner than you like, add a Tbsp or so of potato buds or flakes. (The potato is not really necessary but it gives the pancakes a nice texture.)

4. Pour into a mixing bowl and add 1 Tbsp baking powder, and stir. (Don’t add it while still in the blender. The baking powder will make the batter rise and you might have an overflow problem on your hands.)

5. Cook and serve warm with syrup or jam.

*NOTE: This recipe is adaptable to ALL kinds of whole grain (except corn). Conley has personally used red wheat, white wheat, barley, buckwheat, triticale, millet, rye, and brown rice. His family favorite is a blend of 1/3 white wheat; 1/3 red wheat, barley or rye; and 1/3 brown rice. (Brown rice give the pancakes a lighter texture than any of the other grains.)

blender pancakes

Since I wanted to make GLUTEN-FREE pancakes and didn’t have any brown rice on hand…I decided to experiment a little. I used 1/2 GF oats and 1/2 white rice for my batch of blender pancakes. Call it “beginner’s luck” or whatever you want, but they turned out great! I guess Conley wasn’t kidding when he said this recipe is adaptable to ALL KINDS of whole grains.

The only “issue” I had with my version of the recipe was that I had to cook the pancakes a good long time to make sure the middle wasn’t gooey. (This was less of a problem when I made the pancakes smaller.) I think, however, the gooeyness factor was due to the grains I chose. Next time I am going to try the BROWN rice.

But the TASTE of these pancakes was divine! I couldn’t get over how delicious they were! They actually went a long way towards restoring my faith in gluten-free cooking in general. Sometimes it can get so discouraging…it was nice to have such a success!!

blender pancakes

While I haven’t tried the Whole Wheat version of this recipe (for obvious reasons), I assure you that according to Kaitlyn, who has eaten them all her life, they are WONDERFUL!  I hope that those of you who try the whole wheat recipe will let me know what you think!

blender pancakes


Jill Nystul
Those of you reading this post today should consider yourself very fortunate! Because today I am going to share with you a highly sought after recipe that has been in my extended family for years and never been shared…..before today! Exciting huh? ;-) Oh…and even MORE exciting…we’re giving away another Blendtec blender!! (more at the end of the post.)
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6
Calories 185 kcal


  • 1 cup of whole wheat
  • 1 1/2 cup of warm milk
  • 2 eggs
  • 2 Tbsp oil for pancakes 3 Tbsp for waffles
  • 1 Tbsp brown sugar
  • 1 tsp salt
  • 1 tbsp or so of potato buds or flakes
  • 1 Tbsp baking powder


  • Put 1 cup of whole wheat* and 1 1/2 cups of warm milk in the blender. Blend until wheat* is ground and mixture is quite thick.
  • Add: eggs, oil for pancakes (3 Tbsp for waffles)1 Tbsp brown sugar and salt.
  • Blend until well mixed. If it is thicker than you like, add a little milk. If it is thinner than you like, add a Tbsp or so of potato buds or flakes.
  • Pour into a mixing bowl and add 1 Tbsp baking powder, and stir.
  • Cook and serve warm with syrup or jam.


NOTE: This recipe is adaptable to ALL kinds of whole grain (except corn). Conley has personally used red wheat, white wheat, barley, buckwheat, triticale, millet, rye, and brown rice. His family favorite is a blend of 1/3 white wheat; 1/3 red wheat, barley or rye; and 1/3 brown rice. (Brown rice give the pancakes a lighter texture than any of the other grains.)


Calories: 185kcalCarbohydrates: 22gProtein: 6gFat: 8gSaturated Fat: 2gCholesterol: 60mgSodium: 439mgPotassium: 402mgFiber: 2gSugar: 5gVitamin A: 180IUVitamin C: 2mgCalcium: 171mgIron: 1.1mg

Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.
I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • My husband and I love to make casserole. It starts with about .5 lb ground beef seasoned and cooked (you can use any type of meat: chicken, sausage or turkey turn out great). Then place it in a casserole dish with 1 can cream of mushroom, 1 can cream of celery, 1 can of green beans, and 1 small can olives. Then add various seasonings, for us we usually put.. italian seasoning, garlic salt, pepper, fresh garlic, and worchester sauce. Mix it up and add one can full of water and 1 can of instant rice. Put it in the oven at about 375 and cook til everything is hot.. usually about 25 to 30 min. It seems like a lot of ingredients but they are usually just things that are in the cupboard. Enjoy! It is so delicious on a cold day! Plus, like any casserole.. the left overs are even better!! thank you
    cant wait to make some waffles!!

  • One of my family’s favorite recipes:
    Mom’s Potatoe Chili (yes, potatoes!) lol
    6 cans red kidney beans (rinsed and drained) or you may use dried red beans
    2 lbs ground turkey or 95% ground sirloin
    1 cup onion, chopped
    10 potatoes
    2 large V-8 juice
    2 cans tomato sauce
    Chili powder – 1/2 tablespoon
    Chili seasoning packet
    sugar – couple of pinches

    brown ground turkey or ground sirloin – add chopped onion half way through, turn down to low…
    In a larger pot add the beans (already rinsed and drained), the tomato sauce, V-8 juice, chili powder, chili seasoning packet.
    Drain the turkey or ground sirloin after it’s all browned.
    Add this to the tomato / beans in larger pot
    Bring to a mild boil, turn down and simmer
    While this is simmering, start peeling potatoes
    Rinse and cut into bite size pieces
    Add potatoes to chili mixture and let all simmer for about an hour or until potatoes are to your liking
    (we like them a little firm)
    Add a few sprinkles of sugar to chili

    PS…everyone kind of says “with potatoes??” when I talk about making chili……
    I’m so used to it this way that when I eat regular chili with no potatoes, I feel I am missing something :)

  • One of my favorite family recpes is sweet potato casserole
    Senator Russell Sweet Potato Casserole
    3 c. cooked sweet potatoes
    1 c. white sugar
    1/2 c. butter
    2/3 c. sweet milk
    2 eggs, well beaten
    1 tsp. vanilla
    Mix thoroughly and pour into greased baking dish. Cover with topping below and bake at 350 degrees for 45 minutes.

    1 c. brown sugar, packed
    1 c. pecans, chopped
    1/3 c. flour
    1/3 c. softened butter
    Mix together well to form dough. Spread on top of potatoes with fingers

  • One of our favorite recipes is Baked Beans. The recipe is below. I follow you on Facebook and Pinterest.

    What is the voltage on the blender? I am currently in Germany and my appliances need to be either dual voltage or a minimum of 220. Otherwise it will fry. Thanks Jill!

    28 oz can B & M Baked Beans (if you can find them)
    1 lb hamburger
    1 large chopped onion
    1 lb bacon
    ½ cup brown sugar
    2 tbsp ketchup
    1 tbsp mustard
    1-3 tbsp Worcestershire Sauce

    Cook bacon until mostly crisp. Add onions and finish cooking until bacon is crisp and onion is starting to soften. Remove bacon and cook hamburger. Drain and add bacon and onion. Mix in beans, brown sugar, ketchup, mustard, and Worcestershire Sauce. Check taste. Pour into 2-quart baking dish and cover with foil. Bake for 1 hour at 350 degrees. Remove foil and cook until they start to dry out (about 15-20 minutes).

  • Family’s favorite recipe: loaders baked potato casserole
    7-10 baking potatoes
    1 lb chicken, cooked and cubed or shredded
    1 package frozen broccoli, steamed
    7-10 slices bacon, chopped
    Shredded cheese
    1.5 tsp garlic powder
    1.5 tsp salt
    1.5 tsp fresh ground black pepper
    1/3 cups oil

    – in a large bowl combine the garlic powder, salt, pepper, and oil. Cut potatoes into 1 inch cubes and add to bowl and get them covered in the oil mixture. Then place the potatoes in a casserole dish and bake for 1 hour @ 425 turning them every 15-20 min. Use the remaining oil mixture to coat chicken before cooking
    – once potatoes are fork tender take them out and turn then oven down to 400. Add the chicken, broccoli, bacon and cheese to casserole. Place in oven for 5 min or until cheese is melted.

  • One of my families favorite recipes is SALSA. We love to make up a huge batch and share. Here is how we make it:
    In a food processor: chop up approx 7 to 8 pealed garlic cloves until finely chopped. Add 1 jalapeno (seeded if you like), one small onion (cut up chunky), pulse these until desired size. Add 2 – 10 oz cans of Rotel diced tomatoes with green chilies, 1 – 28 oz can diced tomatoes, a whole bunch of cilantro, a little bit (maybe 1/2 teaspoon) of sugar, salt and cumin and the juice of one line. Whirl all that around the food processor until desired consistency. (We like it really fine). Ladle into canning jars and refrigerate. mmmm, now I’m hungry and need to make some salsa today. :)

  • One of my family’s favorite recipes is homemade chicken nuggets. Its just boneless skinless chicken dipped in egg, then breadcrumbs with garlic powder and paprika. I bake in the oven at 400 about 15-2o minutes. Sometimes I pan fry them in a little olive oil.

  • One of our favorites for snacking is guacamole!! I made some this weekend to watch the games with :-)


    2-3 ripe avocados
    1 C cottage cheese (small curd is my favorite)
    1-2C sour cream
    garlic salt to taste (I like the California blend with the parsley in it)
    2 tbl green hot sauce…I love Mrs. Renfro’s
    dash of liquid smoke

    mash avocados with fork and place in bowl add cottage cheese and sour cream and mix, add remaining items…taste as you go, adjust to your liking, especially the hot sauce! You can use other brands, I like Mrs. Renfro;s because it is not just heat, but has a zing to it as well…kind of a vinegar tang along with the heat.

    I use cottage cheese after a Mexican friend told me that was what her mother used…cottage cheese takes on the flavor of other things so you get more avocado bang for your buck! I do the same thing when making blue cheese dip, add cottage cheese to it and let it sit a few hours/over night and the cottage cheese and you will have a big old bowl of blue cheese dip that is delish!! I always get complements/recipe requests on both these dips

    Enjoy, we do!!!
    ~Mary Oler~

  • Thanks for all of the awesome ideas and recipes!

    Bavarian Casserole
    8 strips of bacon
    6 boneless porkchops
    1 can of sauerkraut, drained
    4-6 potatoes, sliced
    1 can diced tomatoes with juice
    S&P to taste

    Layer ingredients in a 9×13 glass pan in order starting with bacon. Cover with foil and back for 1 to 1 1/2 hours. Remove foil last 15 min of baking. ENJOY!

  • Love your amazing ideas!
    Chicken Spaghetti
    About 1lb. Chicken, cut into chunks
    1 onion, diced
    2 green peppers, diced
    (Note: you can use 1 bag of frozen pepper/onion mix)
    1 lg. ea. Crushed and diced tomatoes
    8-10 oz extra sharp cheddar cheese, grated
    1 tsp Worcestershire sauce

    salt, pepper, garlic powder to taste

  • Being single, I would have to say one of my favorite recipes is Chicken “Fried” Rice b/c I can use pre-cooked brown rice and adjust the chicken and veggies to suite my tastes. I got the recipe from Iowagirleats.com, Ingredients:
    2 cups prepared rice (I used long grain brown rice)
    1 chicken breast, cut into bite-sized pieces and seasoned with salt & pepper (could use leftover cooked chicken)
    1/2 cup frozen mixed vegetables
    2 green onions, chopped
    1 clove garlic, minced
    1 egg
    3 teaspoons sesame or wok oil, divided
    2 Tablespoons soy sauce


    Whisk egg with 1 teaspoon oil in a small dish then set aside.
    Heat 1 teaspoon oil in a large wok or skillet over medium-high heat. Add seasoned chicken then stir fry until cooked through and remove to a plate. (If using pre-cooked chicken, skip this step.)
    Heat remaining teaspoon oil in the wok then add frozen mixed vegetables and green onions. Stir fry until tender, about 2 minutes, then add garlic and cook for 30 more seconds. Push vegetables to the side of the wok then add egg and sesame oil mixture into the center and scramble.
    Add cooked chicken, rice, and soy sauce to wok then toss well to combine.

  • I follow you on Pinterest and wanted to include our family fave…
    Tex Mex Bake
    1# ground meat browned with 1 chopped onion and taco seasoning of your choice
    Add: black beans, corn, green chilis, prepared rice, etc. to the meat and place in a 2 qt casserole dish.
    Prepare your favorite cornbread batter and spread over top. Bake at 350 for about 20 minutes or until a toothpick inserted comes out clean.

  • Salmon Pie
    I boil potatoes, carrots and onions. Mash them all together w/salt, put them into a ready made pie crust, cover w/another crust. Crimp edges. Cut a fish, waves and sun into the crust. Bake at 400 degrees for 30 minutes. While its baking I make a white sauce of flour, milk , salt and pepper. Cook till its thicken, pour frozen peas into the sauce, spoon this over each slice of salmon pie. Eat! Voila! Easy as…PIE!
    I’d love to win your Blendtec so, pick me! Pick me!

  • Salsa Chicken recipe:

    – 4 chicken breasts
    – Salsa
    – taco seasoning
    – Monterey Jack cheese or cheddar cheese

    Put the chicken breasts in a casserole dish & sprinkle liberally with taco seasoning. Cover with salsa, enough to blanket the chicken. Bake at 400 degrees for about 20 minutes, or as long as it takes to cook the chicken breasts through. Next shred the cheese and put it over the blanket of salsa, add as much as you wish. For the last 10 minutes, put the chicken back into the oven to melt the cheese. Easy & a family fave! thanks, Jillee!

  • We have an all time favorite breakfast smoothie we make in our blender whichnprobably would be better made in a blentec!! :) A quick healthy nutritious protein and fiber-rich breakfast smoothie.
    Recipe: Ingredients: 1/4 cup oats, 1 tbsp. ground flaxseed, 1 cup almond milk, 2 frozen bananas, 1 tbsp. maple syrup, 1/4 tsp. cinnamon, 1 handful pre-soaked almonds. Blend everything until smooth. Enjoy! I drink this at 7am and it keeps me till 1130!

  • My family loves Taco Soup made in a Beanpot.

    Brown 1 lbs ground meat then drain and put in beanpot.
    Add 1 can corn
    2 cans diced tomatoes
    1 can kidney beans
    2 packs of taco seasoning
    Stir and microwave for 15 minutes.

    Serve with chips, sour cream, and grated cheese.

  • My favourite blender recipe is – 1 cup of milk, 1 cup of sugar, 1/2 stick of butter, 1 egg and 1 cup of flour put all the ingredients in the blender and blend till smooth. Pour in 9x 13 pan and top with 1 can of sliced peaches & juice. ( usually chop with kitchen shears in the can first ) Bake for about a 1/2 hour 45 minutes at 350. Watch for nice brown crust. Really quick and simple peach (or what ever fruit you like) cobbler.
    Thanks for the opportunity to enter the drawing, hope you enjoy the cobbler.

  • I love stir fry!
    The basics are cook up your onions and garlic first (mainly because we prefer sweeter dishes and raw onions don’t agree with my husband) then add in your meat… I usually add in a nut (peanut, walnuts, etc.) once the meat is just about done. then the veggies… everyone likes different veggies so you put in what you like.
    the sauce! I am one of those people who never measures anything… but I’ll do my best.
    In a small bowl mix 1/4 cup soy, 1 tps chile paste, 1 tbsp fresh ginger, 2 tbsp honey, 3 tbsp water… mix together and add half while cooking meat to flavor. add the rest while steaming veggies.
    then serve over rice

    I would love one of these blenders. I have just started the Wheat Belly diet and it requires a lot of different flours and grains … and I’d like the opportunity to do that at home. my blender wasn’t even up to making that homemade confectioners sugar that you had posted… I honestly thought it was going to blow up!

    ps… love your posts. I plan on starting that baby rag quilt today :)

  • I would love, love, love, a Blendtec~!

    A favorite recipe of ours is:

    Farmgirl Susan’s Basic Bran Muffin Recipe
    Makes about 9 large muffins

    2 cups (3oz / 86g) wheat bran
    1 cup (5oz / 141g) oat bran
    1 cup (6oz / 170g) whole wheat flour
    2 teaspoons (12g) baking soda
    1 teaspoon (6g) baking powder
    1/2 teaspoon (4g) salt
    2 large eggs
    2/3 cup (5oz by weight / 156g) milk
    2/3 cup (5½ oz / 156g) yogurt
    1/3 cup (2¼ oz / 65g) canola oil
    1/3 cup (3¾ oz / 108g) sweet molasses or cane syrup
    1/3 cup (3¾ oz / 108g) honey
    1 teaspoon (6g) vanilla extract (optional)

    Place oven rack in middle of oven and heat oven to 375°. Grease a standard size muffin pan (I use canola oil and a silicone pastry brush) or line cups with paper liners (which makes cleaning up a breeze).

    Combine wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and salt in a large bowl and set aside. Combine eggs, milk, yogurt, canola oil, molasses, and honey in a small bowl and mix well. (Note: you can use all honey or all molasses instead if desired.)

    Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined.

    Generously fill muffin cups with batter.

    Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool muffins in pan for 10 to 15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.

    Enjoy them plain, drizzled with a little honey, or spread with peanut butter and a slather of your favorite jam (apricot is very nice, as is strawberry—right now I’m loving Trader Joe’s Organic Reduced Sugar Preserves). Store muffins in an airtight container for up to 3 days or freeze. (I think they taste even better the second day.) Defrost muffins at room temperature, or in the microwave if you’re in a hurry.

    Blueberry Bran Muffins
    Makes about 10 large muffins. Follow Basic Bran Muffin recipe, but gently fold 1-1/2 cups (7-1/2oz/214g) fresh or frozen blueberries into the batter. There is no need to defrost frozen berries, but do quickly rinse off any ice with cold water. Note to blueberry lovers: I made a batch of these yesterday and, using my MoreMoreMore philosophy, crammed 2 cups of big fat blueberries into the batter—yum.

    Blueberry Banana Bran Muffins
    Makes 12-14 large and very moist muffins. Follow Basic Bran Muffin recipe, but stir mashed very ripe banana (2 small bananas, about about 9 oz/255g including peel) into wet ingredients. Then gently fold 1-1/2 cups (7-1/2oz/214g) fresh or frozen blueberries into the finished batter. Baking time may need to be increased to 25 to 28 minutes.

    Cranberry Orange Bran Muffins
    Makes about 10 large muffins. Follow Basic Bran Muffin recipe, but replace the 2/3 cup milk with 2/3 cup orange juice and omit the vanilla extract. Stir 1 cup (4-1/2oz/127g) orange flavored dried cranberries (I recently discovered these at Trader Joe’s and think they are absolutely wonderful) or regular dried cranberries to finished batter. For muffins with more orange flavor, stir 1 teaspoon finely chopped or grated orange zest into the wet ingredients.

  • My family’s favorite recipe is the sweet potato casserole someone else mentioned or this baked bean recipe….

    Joanne’s 3 Bean Casserole

    1/2 lb. Hamburger 1 tsp salt
    1/2 lb. Bacon 2 tsp. vinegar
    1/2 cup ketchup
    1/2 cup brown sugar
    1/2 cup sugar
    1 tsp. mustard
    16 oz. can red kidney beans, drained
    16 oz. can lima beans, drained
    16 oz can pork and beans

    Cook the hamburger, bacon and onion together and drain. Combine all ingredients and bake at 350 for 45 minutes.

    Substitutions: Joanne says I substitute northern beans for lima beans because I prefer them, but the original recipe calls for lima beans.

  • My family loves this recipe for pancakes fom Allrecipes.com. I’ve used GF flour and oats and substituted almond milk for the buttermilk. I also add a banana.

    Oatmeal Pancakes

    1/2 cup all-purpose flour
    1/2 cup quick cooking oats
    1 tablespoon white sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup buttermilk
    1 teaspoon vanilla extract
    2 tablespoons vegetable oil
    1 egg
    1. Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth.
    2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

  • A favorite of ours is a spin off of Green Bean Casserole that meets tator tot casserole. It takes no measuring either, just dump, stir, and bake.

    1 Can of Cream of…Soup
    Mix with a splash of milk
    Generous sprinkle of onion powder
    1 bag frozen California Blend Veggies
    Half a bag of shredded cheddar
    1/2 to 1 bag of tator tots
    Gently stir, pour into 9×13 pan
    Sprinkle rest of the bag of cheese on top
    Bake at 400 for 30 minutes or until hot and bubbly all the way through

    ***For a main dish shredded chicken can be added too.

    Love to win that blender. Don’t have one that works.

  • Beef and Bean Bake

    1 lb Ground Beef
    3 Strips Bacon
    1/2 Cup Onion
    1 Can Lima Beans or butter beans(drained)
    1 Can Condensed Tomato Soup
    1 Tbls Worchestershire Sauce
    2 Tbls Brown Sugar
    Dash of Hot Sauce

    Cook bacon in skillet and remove from pan. Saute onion in bacon grease until trnaslucent. and ground beef and cook until no longer pink. Add all other ingredients(except cooked bacon) and stir. Transfer to 2 quart casserole dish and place bacon on top. Bake uncovered at 350 degrees for 30 minutes. Enjoy!

    I have been eating this since I was a little girl. (Hi mom if your reading) I make this for my family today and my husband and kids love it! So, I can say it is a true family favorite! If you think your kinds won’t eat lima beans, they will in this! It is also an easy recipe to double for larger families.

  • One of our favorite recipes is for beef tips with gravy, and it’s so easy! We brown cube steak (with lots of salt, pepper and garlic) and then add 1 can beef bouillon, one can cream of mushroom soup, and lots of cumin and garlic salt, to taste. Cook as long as you have time for; the longer you cook, the more tender it is! Serve over rice and WOWZA, we are a happy bunch!

  • I follow you on pinterest. Family favorite recipe is 3 Bean casserole. 1 can of baby butter beans-drained, 1 can of kidney beans-drained, 1 can of Bush’s baked beans, 1 pound of browned ground beef(I use venison), 1/2 cup of ketchup, 1/2 cup of diced onion, 1/2 cup of brown sugar, salt and pepper. Brown the meat and onion together, remove and put this in 2 qt sauce pan with the beans, kethcup, and sugar. Salt and pepper to taste. cook this for about 45 minutes on low. Enjoy!!

  • One of my favorite casseroles is one called Bruschetta (sp) Chicken. It’s super easy and very tasty. In a casserole pan mix one box stuffing (I like cornbread), one can of chopped tomatoes (I like the ones with garlic and onion), some fresh chopped basil (dried works too), some chopped chicken, and around a cup of mozzarella cheese. I will also add extra garlic depending on how I feel. Pop it into the oven at 350° until the chicken is cooked and the top is brown and delicious. Usually around 30 minutes. It’s even better the second day when everything has a chance to get all cozy. And super easy to adapt. It’s like a giant panzella casserole, only cooked, lol. I’ve also made it using leftover cooked chicken and it’s delicious.

  • My kids (now 30 (this Friday!) and 28) used to love my Mommy Nuggets. Boneless chicken cut into bite-size pieces and marinated in low-fat Italian dressing for a couple hours. Roll in seasoned breadcrumbs and then baked in a 400 degree oven for 20 minutes.

    Thanks for the chance to win!

  • Made oatmeal pancakes for breakfast this morning!

    1/2 c. Wheat flour
    1/2c. Whole oats
    1 scoop vanilla protien powder
    1 t. Baking powder
    1/2 t. Baking soda
    1/2 t. Salt
    1 t. Vanilla
    1 egg
    3/4 c. Almond milk

    Blend all ingredients in blender until smooth and well blended. Cook in griddle lightly greased until golden on both sides. For an extra boost, serve with low fat peanutbutter.

  • One of our favourite dessert recipes, especially when time is short, is Sopapilla Cheesecake bars, easy as 1-2-3, and so good! 2 cans Crescent Rolls
    2 (8 oz) packages cream cheese (room temp)
    1 cup sugar
    1 tsp vanilla
    1/2 cup butter, melted
    1/2 cup sugar
    1 tbsp cinnamon
    Preheat oven to 350
    Unroll 1 can of crescent rolls and lay flat in the bottom of a 9×13 baking dish. Stretch the rolls to cover the bottom of the pan. Pinch any seams closed.
    In a mixing bowl combine cream cheese, 1 cup sugar and vanilla until combined and smooth.
    Spread this over top of the crescent roll.
    Unroll your remaining can of crescent rolls and lay this on top of the cream cheese mixture, again, pinching closed any open seams.
    Pour your melted butter on top of the crescent roll.
    In a bowl mix the remaining sugar and tablespoon of cinnamon together and sprinkle that evenly on top of butter.
    Bake for 30 minutes until top is golden brown.
    Let cool for approximately 20 minutes and then put in refrigerator to completely chill before cutting into squares.

  • This is one of the first dishes I taught my kids to cook (fifth grade, maybe?). They both still make it, both college graduates.

    Orange Chicken

    4 chicken breasts (or asst. chicken pieces)
    1 small can of frozen orange juice concentrate
    2 T worchestshire sauce
    Salt and Pepper

    Brown chicken in a skillet. Season with salt and pepper. Add juice and worchestshire sauce. Cover and simmer 30-45 minutes (depends on size of pieces).

    Serve with rice.

    Jillee – LOVE YOUR WEBSITE!!!

  • Love green smoothies – take a handful of fresh or frozen fruit (berries, bananas), add some spring mix or spinach, a few extras like avocado or cilantro are nice, ice & a bit of water. Such a pretty color. Thx for the chance – awesome giveaway!

  • 8 oz Mahi Mahi fillet (unseasoned)
    1 tbsp Trader Joe’s chipotle hummus
    1/2 cup TJ’s broccoli slaw mix
    1 tbsp Kraft Chipotle mayo
    1 Ole Xtreme Wellness 8 Grain Tortilla
    Mrs Dash or preferred salt free seasonings

    Cut raw mahi into cubes, season with Mrs Dash or spices and grill until cooked through. Put it in a covered container so it will steam as you assemble.
    Grill the tortilla on both sides until slightly crispy.
    Lay tortilla flat on the plate and spread hummus on half of the tortilla.
    Spread the chipotle mayo on the other half of the tortilla.
    Put the fish cubes over either side then sprinkle slaw on top.
    Fold over into a taco and enjoy!

  • One of our new favorites is Avocado Ranch Dip

    1 avocado
    plain yogurt-about a cup or so
    mayo-about 1/4 cup
    dill, chives, basil, garlic, cayenne, salt and pepper

    Put all in food processor and voila- Avocado Ranch Dip
    Sorry I do not measure any of the ingredients.

  • To make leftover Rottiserrie chicken stretch: BBQ Chicken over Polenta
    Saute one onion and one diced bell pepper (whatever color you prefer)
    Add about a cup of frozen corn
    Add one can beans (drained and rinsed), I usually add black beans
    Add leftover shredded chicken ( 1- 2 cups)
    Add bbq sauce to coat, thin with water if it seems too thick and cook over medium heat until everything is warm.

    In a separate pan, pan fry (very little oil ) up disks of already cooked polenta, the kind in the tube. Or you can just make a pan of polenta, let it firm in a 9×13 pan and then slice and fry. You’re not really using a lot of oil, just enough to give you a crust.

    Serve chicken over crust.

  • My favorite breakfast bread EVER!

    Apricot Bread
    From my Great Auntie Doris Leck

    Makes 3 Loaves

    3 C Dried Apricots
    3 C Sugar
    6 T shortening
    3 eggs
    3/4 C water
    1 1/2 c orange juice
    6 C flour
    6 t baking powder
    3 t baking soda
    3 t salt
    1 1/2 c nuts

    Soak apricots in warm water
    Drain and cut in 1/4 inch pieces

    Mix together sugar, shortening & eggs
    Stir in water and orange juice.
    Sift together dry ingredients and stir in

    Add apricots and nuts.

    (It doesn’t say to grease the pans, but I assume you should.)
    Pour into loaf pans
    Let stand 20 minutes
    Bake at 350.

  • Enjoy receiving your daily e-mails & now will be following you on pin-interest!! (not sure what I enjoy the most – your craft ideas or your recipes) Just had an accident with my own blender that I received as a wedding gift 43 years ago. (a small Oster jar exploded in my hand) I love my blender but, it needs to be left on the shelf.

  • My kids love “leftover” hotdish…a great way to use up leftover mashed potatoes!
    Brown 1 lb hamburger (or ground turkey/chicken) with a little onion
    Add 1 can tomato soup
    Spread into casserole dish
    Layer 1 can green beans on top of mixture
    Layer leftover mashed potatoes on top of beans
    Bake at 350 until bubbly
    So easy and so yummy!

  • This sounds delish. One of my families favorites is fried noodles and cabbage. It’s noodles, cabbage, mushrooms, green onions and cream of chicken soup. Yummmy!

  • Take one can cream of chicken soup mix it with one medium size of mild salsa. Pour this over either bone in or boneless pork chops (I prefer boneless). Place this in the oven on 425 F. cook for 45 minutes. Remove from oven and top with mozzarella cheese (to taste, we add a lot of mozzarella LOL). Replace in oven to melt mozzarella. We serve this over rice.

  • I love your website! Been following you for a while on facebook, & pintrest, and have been making my own cleaners since. Just love your dry laundry recipe!

  • Our family favorite is homemade pizza. I let a loaf of frozen bread dough rise (this takes several hours) and then shape it to form the crust. Add whatever toppings suit and bake at 350 for about 20 minutes.

  • My familys favorite food is cheesey taters. What you do is peel and slice some taters and cover a cookie sheet with foil and spray with pam then place the taters on the foil and cover with cheese,butter, garlic powder, onion powder, seasoning salt and pepper. wrap them up in the foil and bake for about a hour or so at 350 degrees. Not heathly but O so good!!!

  • Oh, and a favorite recipient of mine is easy and quick. Cook 2-3 chicken breasted, amount depends on how many you’re cooking for, in a skipper with a small amount of oilve oil. Brown and cut into small pieces. Keep on stove on mid heat and in same skillet pour 3/4 cup of milk, a small can if cream of chicken (we like Campbell’s) . Mix in some thin spaghetti, green olives, & mushrooms. Let cook covered until pasta is finished. Sprinkle some cheese on top to melt and serve. Oh and if you really like the green olives add some juice to the mix as well. There you go. A full meal in one pan.

  • Portabellas and wild rice soup
    1 pkg baby portabellas
    1 onion
    2tbs fresh chopped garlic
    And olive oil to Carmelize these in pan together

    Then put it all in 5 qt crock pot fill with water add1 tsp of braggs liquid amino acid
    And cook on high for several hr till nice dark broth and then add 1 to 2 cups wild rice and cook for another 30 mins to an 1 hr

  • It’s football playoff season and we get into the mood by making BUFFALO CHICKEN NUGGETS. No measuring necessary, just “wing” it. (Pun intended.)
    Preheat oven to 450 degrees. Cut chicken breast into nuggets, then marinate for a few minutes in a mixture of Frank’s RedHot Original Cayenne Pepper Sauce and a little melted butter. Roll in seasoned bread crumbs, then put on a sprayed cookie sheet. Bake for 10 – 15 minutes until cooked through. Serve with ranch dressing, blue cheese dressing, or barbecue sauce spiked with more Frank’s Sauce. Yum!

  • One of our favorites is sweet potato cassarole. 2 1/2 c. cooked, drained sweet potatoes, 1/4 c. butter, 2 eggs, 3/4 c. sugar, 1 can sweetened condensed milk, 1/2 t. cinnamon, 1/2 t. nutmeg. Mix potatoes, butter, sugar, cinnamon, nutmeg together, slowly add milk and eggs. This mixture will be soupy before baking. Bake at 350* for about 45 min. or until tooth pick comes out clean. Enjoy!

  • My favorite recipe for pot lucks is a recipe I found on about.com, for southern food.
    It’s Scalloped Corn and Tomatoes….and it’s easy to make! I use canned tomatoes that have some jalapeno in them so it’s got a little bit of bite to it!



    2 cans diced tomatoes, drained (15oz)
    1 can whole kernel corn, drained (15oz)
    1 can cream-style corn, (15oz)
    2 eggs, beaten
    1/4 cup flour
    1 tablespoon sugar
    1 teaspoon pepper
    1 onion, finely chopped
    1/2 teaspoon garlic powder
    1/3 cup butter or margarine
    2 cups soft bread crumbs
    1/2 cup Parmesan cheese, grated

    Preheat oven to 350 degrees. Spray a 2-quart casserole with nonstick cooking spray. Stir together tomatoes, corn, cream-style corn, eggs, flour, sugar, and pepper. Pour into casserole. In a skillet over medium heat, melt butter; saute onion until soft. Combine with the garlic powder, bread crumbs, and Parmesan cheese; sprinkle over the top of the casserole. Bake for 50 to 60 minutes.
    Serves 8.

  • my fams favorite recipe(we had it last night)is sausage potato roast..cut up links of sausage(sweet, hot, mild..whatever you like)throw on a cookie sheet..cut up a few potatoes, an onion..throw them on same cookie sheet, drizzle with olive oil and sprinkle with italian seasoning and cook in 375 oven 30-40 mins!!with 7 kids its tricky finding a meal everyone likes!!but this one does it for us!!love your posts..read you every day!!

  • i’m already a FB, Twitter and Pinterest follower…i don’t do instagram.

    This is my family’s favorite breakfast or snack treat…it would be SUPER easy in a Blendtec!

    Cream Cheese Chocolate Chip Muffins (original recipe by a dear friend Molly)
    8 oz cream cheese, softened
    1/2 stick butter, softened
    1/2 c heavy whipping cream
    2 eggs
    1 t vanilla
    1.5 c flour (we use soft whole wheat but unbleached works great too!)
    3/4 c sugar
    1 T baking powder
    1 t salt
    1 bag milk chocolate chips

    ~ Mix first five ingredients well.
    ~ Add dry ingredients.
    ~ Stir in chocolate chips.
    ~ Spoon into greased muffin liners.
    ~ Bake at 400 for 15 minutes, thereabouts.  YIELD:  24

  • Deviled Eggs

    6 hard-boiled eggs
    3 T. Miracle Whip
    2 t. to 1. T. prepared mustard
    2 t. sugar

    To boil eggs, fill pan with cold water to 1 inch or more above the eggs.
    Bring, uncovered, to a rolling boil; cover and remove from heat; let stand 15 to 20 minutes.
    While you wait for the eggs to get done, mix Miracle Whip, mustard, sugar and a few shakes of salt and pepper in a small bowl.
    When the timer (for the eggs) goes off, pour the hot water down the drain and fill the pan of eggs with cold water.
    Remove shells from eggs and cut in half lengthwise.
    Remove yolks; place yolks in a bowl and mash with a fork or a pastry blender.
    Stir Miracle Whip mixture into the mashed yolks.
    Spoon filling into the egg whites. ~OR~ Spoon filling into a corner of a plastic sandwich bag or food storage bag. Cut off a small corner of the bag and squeeze the filling into the egg whites.


    2 2/3 cups fresh ground whole wheat flour (I used Hard White Wheat berries. Pack the flour in your measuring cup if the flour is freshly ground.)
    2 cups brown sugar
    1/2 cup Cocoa
    2 t. baking soda
    1 t. sea salt
    2/3 cup olive oil
    2 t. vinegar
    1 t. vanilla
    2 cups water

    Mix together all the ingredients in the above order and pour into an ungreased 9×13-inch pan.

    Bake at 350 degrees for 35 minutes.


    Butter Cream Frosting:
    1/4 cup butter, softened
    2 cups powdered sugar
    2 teaspoons vanilla
    2+ teaspoons milk

    Cream the butter, sugar, and vanilla. Add in milk 1 teaspoon at a time until the frosting is the desired spreading consistency. Once you get the frosting the right thickness, then beat on high speed with your mixer for 2 minutes.

    Chocolate Frosting:
    1/4 cup butter, softened
    1/3 cup cocoa
    2 cups powdered sugar
    1 t. vanilla
    3+ tablespoons milk

    Cream the butter, cocoa, sugar, and vanilla. Add in milk 1 teaspoon at a time until the frosting is the desired spreading consistency. Once you get the frosting the right thickness, then beat on high speed with your mixer for 2 minutes.

  • Your site is very informative and helpful, well organized. Great fun to read as well.
    Our favorite is a simple marinade for shrimp:

    Olive oil
    Cayenne pepper
    Lemon juice and/or orange juice
    Soy sauce

    Mix ingredients to your taste. Salt/pepper. Pour over shrimp, mix well, let sit for no longer than 1 hr. Remove shrimp and grill, 2-3 min per side until just pink. Discard any unused marinade. Do not over cook as shrimp will be tough and dry.

  • My family’s favorite recipe would have to be their father’s homemade pizza. It is the one food they all ask for if we are all going to be together. Thanks for the great giveaway.

  • My favorite recipe is our homemade pizza. We use flour, oil, sugar, and italian spices in the crust. I knead dough in my kitchenaid mixer. Top with your favorite sauce and toppings!

  • One of my family favorites recipes is Spicy Chicken wings, not because they are hot but because they are flavorful!
    SPICY CHIX WINGS Pkg of wings,( ours here run 14 – 18 per pkg) cut at joints (save tips for chicken soup stock) giving you 28 t0 36 wing pieces. This is approximately what I use for spices:
    1 Tblspoon Paprika, 1 Tblspoon chili powder, 1/2 Tblsp cumin, 1/2 Tblspoon garlic powder,
    2 teaspoons onion powder, 1 teaspoon( or more) salt, 1 teaspoon red pepper flakes( if desired)1 teaspoon pepper.
    Mix together in large zip bag with 2 Tblspoons oil, ( this is where you can add as little as a few drops of hot sauce or a 1/2 cup or more if you like ’em hot) Add wings and mix until coated. Bake in oven greased pan at 375 for 20 minutes, flip and go another 10 minutes. ( my husband like his crispy so his stay in another 20 or more)
    Serve hot! You can adjust spice amounts to what your family likes any thing goes!

  • My family loves Cheeseburger Bacon pasta.
    1 lb ground beef,browned and drained
    6 slices cooked bacon, crumbled
    1 box rigatoni pasta, cooked and drained
    2 cans tomato soup
    1-2 cup sharp cheddar cheese
    Mix all ingredients together on stove top and heat through until the cheese is melted.
    I found this many years ago in a magazine.

  • A big family favorite is Homemade Mac and Cheese:

    16 oz. elbow macaroni
    16 oz. sharp cheddar cheese, grated
    1 1/2 cups milk

    Boil the pasta in salted water until al dente. Put half the pasta in a greased 8×8 baking dish. Layer half the grated cheese over the pasta. Put the rest of the pasta over the cheese and cover with the rest of the cheese. Heat the milk in the microwave until warm, but not hot. Pour the milk over the pasta and cheese layers. Bake in a 350 degree oven for 40 minutes.

  • this crock pot recipe has been a family favorite for years. My mom made it when I was growing up and now it’s my kid’s favorite too. I remember asking for it for my 14th birthday meal!

    “Smothered Steak”
    1 1/2 pounds round steak (I use stewing beef or beef stir fry strips already cut up and packaged in the store)
    1/3 cup flour
    1/4 tsp pepper
    1 sliced green pepper
    Large can tomatoes
    1 can mushroom (optional)
    3 tbsp soy sauce

    Put meat, flour, and pepper in crock pot. Stir to coat the meat. Add the remaining ingredients. Stir lightly.
    Cover and cook on low for 8 hours or on high for 4-5 hours. Serve with rice.
    I think you could use something else other than flour to make this gluten free. The purpose of the flour is to thicken the sauce.

  • One of my family’s favorite recipes are chinese dupmlings! Brown ground turkey, add onions, shredded cabbage, shredded carrots and chopped garlic and cook until the veggies are soft. Season with salt, pepper, ground ginger, and a splash of soy sauce. Fill store bought wonton wrappers wth your turkey filling, the kids love to help with this part, then steam for about five mins. Its very easy and so delicious! As dipping sauce I use soy sauce, minced galic, minced onions, ground ginger, a teaspoon of sugar and some rice vinegar. I don’t measure exact amounts but taste as I go until it’s tases good to me :)

  • Hi Jilli! These sound amazing!! Glad you were able to find a way to make them GF! We’d love a blendtec blender. We love to make smoothies. Yum! Our favorite ones are the ones we use doTERRRA trim shake in. :)

  • Some people call them magic bars or seven-layer bars or something like that, but in my family they’ve always been graham cracker cookies, and they’re a classic.

  • Favorite recipe we would be using the blendtec for is almond milk: 2cups almonds soaked in water overnight. wash and drain. blend with 3 cups of water, a pinch of salt, a tablespoon of honey, half tsp cinnamon. yumm!!!

    favorite pasta: boil on package angel hair pasta (or any long spaghetti of choice). while it is boiling, saute 3-4 cloves chopped garlic, 4-5 sun dried tomatoes, a handful of shrimp, season with salt, pepper, and a pinch of crushed red chilis. add 8oz heavy cream, a handful of basil (if not available, a tbsp pesto), and any good cheese on hand (aged chedder, parmesan, smoked mozerella – we like strong cheeses) … mix with pasta… done. fast. easy. incredibly tasty. easily adjusted to suit personal taste

  • I don’t follow anything but your blog [all that other stuff is just excessive in my opinion, but good on ya for maintaining them all!], but I own a little immersion blender so I don’t know if this recipe would work for me. I might try it to find out though… If it works, I’ll be putting the batter in a cleaned ketchup bottle for easy squirting and design making. lol.

  • My favorite easy dessert is oven (or bonfire) banana s’mores. Slice an unpeeled banana down middle but not all the way through and make a little pocket. Stuff with chocolate chips, mini marshmallows and graham cracker crumbs or coconut. Wrap in foil and bake 10 mins at 350 or put around bonfire/grill until hot and gooey.

  • Eeee! I was JUST looking at these yesterday!
    Anyway, one of our favorite recipes is cheesy mustard lentils:
    – Make lentils (we use green)
    – Add mustard (any kind but honey mustard)
    – Add cheese (preferably cheddar)
    Serve HOT.
    Quick, easy, cheap!

  • Favorite easy recipe that anyone can make is our fudge recipe.
    12 oz chocolate chips
    14 oz sweetened condensed milk
    2 Tbls butter

    Throw all ingredients in a microwaveable bowl. Heat on high for 30 seconds at a time, stirring in between, until all chocolate is melted and smooth. Pour into small pan (8×8 works fine) lined with wax or parchment paper. Chill in refrigerator until set. Remove from pan and cut into small squares (16-20) as it is very sweet and rich.

  • I follow you on FB

    I make a lot of green smoothies and a Blendtec would really help. My favorite right now is Vanilla Orange. Blend a handful of Kale with some plain yogurt, orange juice, a banana and a drop or two of vanilla extract. YUM!

  • You are the first site I read every morning . Thanks for all the work you do for us making our life easier and better. Follow you on Pinterest and Facebook.

  • Love your wealth of information! I would love a new, functioning blender!! One of our family favorite recipes:
    Creamy Italian Chicken (For the Crockpot!)
    6-8 boneless/skinless chicken breast (they can be frozen)
    1 pkgs cream cheese (softened)
    2 cans cream of chicken
    1 pkg dry Italian dressing mix

    In a bowl mix cream cheese, cream of chicken and 1 dry Italian dressing mix.
    Pour over chicken and let cook on low for 6 – 8 hrs.

    Serve over rice or noodles. Yummy!

  • My favorite family recipe is our Matzo Ball Soup recipe. It’s never been written down, just a process passed down from one generation to another. Can’t wait until it’s my turn to learn it!

  • My new most favorite desert recipe is for super simple peanut butter brownies.

    Take any regular brownie mix and mix it up as directed & pour in the pan
    Get out the peanut butter and drop tablespoon sized globs into the batter – then use a knife to “swirl” the peanut butter and brownie mix together a little
    Bake brownies as directed
    Let the brownies cool for a few minutes – while still warm add a big glop (technical term) of peanut butter to the top of the still warm brownies and let it get all melty – spread peanut butter over the warm brownies to make a thin layer of peanut on top of the brownies.
    Cool complete
    Add a layer of chocolate frosting on top of the brownie peanut butter goodness

  • I have lots of favorites but since pancakes our on my mind, I created my own pancakes since I try to stay away from “flour”.
    2 cups oats (ground to almost flour)
    1 egg
    1 mashed banana
    1/2 t baking soda
    1/2 t baking powder
    3/4 cup milk

    However, I have NEW favorite recipe. I can’t wait to try this. I don’t have any whole wheat but I do have brown rice and oats. I’m going to give it a whirl. I love some good old white flour pancakes but oh so bad that is why I created these with oats.

  • My family always liked my pancakes because they never knew what would be in them. I like to add applesauce, jams, fruit of any kind and oats. They are always good. I once added left over peach pie and they thought they were awesome.

  • My family favorite recipe is my delicious lasagna. I put in lots of love and healthy ingredients. Its so popular I get request from family members all the time.