Recipe of the Week: Beef Enchiladas with Green Sauce

I really should stop calling these "Recipe of the Week" as I don't post them nearly that often but I guess it's too late to change it now.

Anyway,  we love these enchiladas!  I use what my local grocer calls "taco beef."  It's coarser than ground beef but finer than stew meat.  I really like it for my Mexican dishes.  If you can't find "taco beef," ground beef will do just as well.

Beef Enchiladas with Green Sauce

2 lbs taco beef or ground beef
1/2 teaspoon ground cumin
1-2 tablespoons fresh chopped cilantro
salt and pepper to taste
9 large flour tortillas
1 can black olives, sliced
28 ounces mild green enchilada sauce
1 lb shredded cheddar cheese
optional: salsa and sour cream for serving
Brown your meat in a large skillet.  Drain if needed and add seasonings and about 1/2 cup of the sauce.  Roll up a couple of heaping tablespoons of the meat mixture in each tortilla and place in 9x13 inch baking dish.  When they are all in there, scatter the olives on top, pour the rest of the sauce over and cover everything with cheese.  Bake at 350 degrees for about 20 minutes and serve with salsa and sour cream (or without).

Enjoy!
Korrina

Recipe of the Week: Sweet and Sour Meatballs

My family loves this recipe.  I usually make it with pineapple tidbits instead of the crushed so I can pick it out...  I know, I know.  But if I made only what I like and won't pick stuff out of, my family would suffer greatly!

Sweet and Sour Meatballs
1 can of crushed pineapple
1 tbsp corn starch
1/2 cup brown sugar
1/4 cup vinegar
1 tbsp soy sauce
24 meatballs
 Mix all ingredients except meatballs in a large saucepan and bring to a boil, stirring occasionally until well blended.  Add meatballs. Simmer for 10 min. Serve over cooked rice.

Enjoy!

Korrina

Recipe of the Week: Loaded Baked Potato Soup

This is another one of those recipes I found online and tweaked to suit my own needs.  Rich and creamy, this soup is a wonderful winter comfort food.

Loaded Baked Potato Soup

4 cups frozen hashbrowns
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
2 tsp salt
1/2 tsp pepper
4 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/2 cups cheddar cheese, shredded
1 cup sour cream
 ~ Melt butter in a saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Add hashbrowns.  Cook over medium heat, stirring constantly until mixture is thick and bubbly and hashbrowns are cooked, 5 or 6 minutes.  Add salt, pepper, green onions, bacon, and cheese. Cook until cheese is melted and soup is heated through. Stir in sour cream. Serve.

Enjoy!
Korrina

Recipe of the Week: Spinach Quiche

This recipe is from the Better Homes and Gardens cookbook.  You know, the iconic red-and-white checkered one.  My mom has had a copy of it for longer than I can remember.  Then my younger sister got a copy and it got wet and some of the pages got ruined so she gave it to me and got a new copy.  I don't use the book nearly as often as my mom did (she didn't have Pinterest, after all) but it's still my go-to cookbook when I know what I want to make but don't already have a favorite recipe for it.

Anyway,  Rock had never had quiche when we got married and so I made this for him.  Actually, when I said this is the recipe from the book, well, it's not quite the same.  Over the years I've made some changes to make it cheaper/more convenient for me.  I made it right out of the book that first time.  Now he gets this version and he's never noticed the difference.  The kids really like it too.

Spinach Quiche

1 pie crust
1/2 chopped onion
6 slices bacon, chopped
8 eggs
1/2 c sour cream
1/2 c milk
1/4 t salt
1/8 t pepper
dash ground nutmeg
3 c lightly packed chopped fresh spinach (in a pinch, I'll use 2 cups frozen)
1 c shredded mozzarella
Line crusts with foil and bake in 450 oven for 8 min. Remove foil and bake 4-5 min longer.  Reduce oven  to 325.  Cook onion and bacon in skillet.  Drain.  Beat eggs in bowl.  Add next 6 ingredients.  Add remaining ingredients.  Pour into pie crust.  Bake at 325 about 45 min or until knife comes out clean.  Let stand 10 min before serving.

Enjoy!

Korrina

Greek Pasta Salad

I have miserable pregnancies.  When I got to the last trimester of my most recent one, my second daughter, Emmy (13), decided she could help me out by taking over the cooking - and boy did she take over.  She planned the menus, helped me with the shopping (which I did from one of those electric scooters), and cooked for all eight of us - every day for three months!  This kid was awesome!  She even made her dad's lunches for work and (along with her older sister) helped me get the younger kids to do their chores.  I would not have survived this last pregnancy without my two teenage girls.

Anyway, that really has nothing to do with the recipe this week, except to explain why I haven't gotten it up sooner.  Since I wasn't cooking, it was a little hard to blog my recipes - Emmy cooked things that I've already blogged or are so simple that there really seemed no point in sharing the recipes.

On to the recipe... 

My mom always made her macaroni salad the same way.  You know, mayo, relish, olives, tuna fish, etc.  A few years into our marriage, Rock and I discovered a pasta salad mix at the local Sam's Club (or was it Costco?)  and fell in love.  Unfortunately, they only carried it for a few months.  I had to come up with a substitute and this is it.  I call it Greek Pasta Salad as opposed to the American Pasta Salad from my mom (which I make as often as this one).  

Greek Pasta Salad

-1 lb pasta, cooked (I usually use the colored veggie pasta)

-1 can black olives, coarsely chopped

-4-6 oz feta cheese, crumbled

-Sun-dried tomatoes, coarsely chopped

-Balsamic Vinaigrette salad dressing

Toss the pasta, olives, cheese and tomatoes together in a bowl.  Add a cup or so of the dressing and toss again.  Add more dressing if needed.

(My family can eat the entire batch in one sitting.)

Enjoy!

Korrina

Honey Mustard Chicken

So, here we go.  This week's recipe is Honey Mustard Chicken.  I'm not sure where it came from- I think I tweaked a recipe I found in a cookbook somewhere.  At any rate, all of the kids love it (although the 11-year-old claimed she didn't really like the sauce and proceeded to ask for seconds), even my 18-month-old.  I served it with wild rice pilaf and brussels sprouts (which I think are disgusting but the kids all love).  Enough chatter- here's the recipe:

Honey Mustard Chicken

8 boned, skinned chicken breast halves                            
¼ c Dijon mustard                                                
¼ c honey
2 Tbsp. olive oil                                                    
¾ c mozzarella, shredded
Flatten chicken by placing between 2 pieces of plastic wrap and pounding with a rolling pin or the side of a meat mallet. Salt and pepper chicken and pan-fry in olive oil, turning often, for about 10 minutes, or until cooked through. Mix together mustard and honey in a small bowl.  Spread about one tablespoon sauce on each chicken breast and sprinkle with mozzarella.  Turn off heat and cover until cheese has melted.

By the way, as you can see, this recipe makes quite a bit of chicken.  There are 8 of us so I have to make pretty big meals.  You may need to halve or even quarter it depending on how many are in your household.

(Just keep in mind that I am neither chef nor food photographer. :) I'm just a mom and wife who loves to eat and feed her family good food.)

Enjoy!

Korrina

Chicken Pie

So here goes... Rock absolutely loves my chicken pie.  I started making this not long after we were married (almost 15 years ago!) and it has changed and evolved a bit over the years (hopefully for the better).  I usually make 2 of these for our family- sometimes we only eat one and I just freeze the other unbaked.  Anyway, here it is:

Korrina's Chicken Pie

2 pie crusts                                                 
3 (abt 1 1/2 lbs) chicken breasts
2 tablespoons olive oil                                 
2 pkg chicken gravy mix
1 cup milk                                                   
1 cup water
1 teaspoon curry powder                            
pepper to taste
32 oz mixed veggies (corn, carrots, green beans, peas), thawed
Line a pie plate with 1 of the pie crusts and bake at 375 for 10 minutes or so until golden brown.  Heat the olive oil in a large skillet.  Cube the chicken breasts and cook in the oil until done. (I sometimes sprinkle a little curry powder on the chicken while it's cooking.)  Whisk together the gravy mix, seasonings and milk.  Add the water and bring to a boil, stirring constantly.  Pile (that's a culinary term) the chicken and the veggies in the pie crust.  Pour the gravy over the top.  Add the top crust to the pie and bake at 350 for about 40 minutes or so until everything is hot and the top crust is nice and brown.

Like I said, this is Rock's favorite and the kids like it a lot too.  Oddly enough, I'm the one who can't stand it.  I just don't like my veggies all mixed together with all of that other stuff.  But don't let my opinion stop you from trying the recipe.  I'm super picky and I cook stuff I don't like all the time.

Enjoy!
Korrina

P.S.  Oh my gosh!  I didn't realize I posted two chicken recipes in a row.  Honest, we do eat other things besides chicken in our house.  How does beef stew sound for next week?  Hmm, I'm seeing a comfort foods trend here.  Can anyone say "midwinter blues"?

Beef Stew

It's time again for my recipe of the week.  Beef stew has always been a staple in our house.  I started making this not long after Rock and I were married and it has evolved a little (but not much) in the years since.  All of us love it on a cold winter day with some warm rolls and butter.

It's completely different from what my mom always called beef stew.  Her's used ground beef (that's all we could afford), was not thick at all and included corn and green beans (which I can't stand mixed into anything).  I couldn't figure out why mom's beef stew wasn't anything like the canned stuff.

Anyway, if you've never heard of "Kitchen Bouquet,"  you be glad I told you about it.  :)  Not long after my mom and dad were married (and dad complained all the time that mom's cooking was nothing like his mom's), my mom asked her mother-in-law what the secret was to getting here gravy so nice and dark brown.  She thought grandma would come up with some complicated method or something and was very surprised when grandma reached into the cupboard and pulled out a little bottle labeled "Kitchen Bouquet."  That was grandma's secret- a couple of tablespoons from that little bottle in her gravy.  The rest is history.  Mom's been using it ever since and it's now one of my favorite seasonings.  You can usually find it near the bouillon in the grocery store.

So, enough rambling- here's the recipe:

Korrina's Beef Stew

1 pound stew meat, browned                    2 beef bouillon cubes
4 potatoes, peeled and cut into chunks      4 carrots, peeled and sliced
1/2 onion, chopped                                  1/2 pound mushrooms, sliced
2 tablespoons worchestershire sauce         2 tablespoons Kitchen Bouquet
1 teaspoon curry powder                         2 packages brown gravy mix

salt and pepper to taste

Brown the stew meat in a little oil in a big saucepan.  Peel your carrots, potatoes and onion.  Slice the carrots and mushrooms, chop the onion, and cut the potatoes into chunks.  Put everything in the saucepan and add enough water to make everything just barely start to lift off the bottom of the pan (you know, when the potatoes just start to float).  The mushrooms will shrink and you will have more gravy in there than it looks right now- you can always add more water later.  Turn the heat on and get it all boiling.  When it starts to boil, turn the heat down to low and cover the pot.  Simmer your stew for about 2 hours.  This will get everything nice and tender and blend all of those flavors together.  When it's done you can thicken it a little more by mixing a couple of tablespoons of cornstarch or flour with a half cup or so of cold water.  Turn the heat up and add the mixture to your stew, stirring constantly.  Keep stirring and cooking until it is the thickness you want.  Serve with hot buttered rolls for dipping.

(Sorry, no photo this week...)

Enjoy,

Korrina

Blueberry Wedding Cake

So, the recipe this week is a dessert that I call Blueberry Wedding Cake.  I didn't make up this recipe- someone told me how to do it years ago and I've just never forgotten (not that it's that difficult).  The reason I call it Blueberry Wedding Cake is because that is what we served the guests at our wedding nearly 15 years ago.  FYI, it looks nothing like a wedding cake.  You can also make Cherry Wedding Cake by substituting a can of cherry pie filling for the blueberry.

I don't have a picture of this because it was gone about 10 minutes after I made it last week.  That's what happens when you have 8 people and one cake.

Anyway, enough rambling- here it is:

Blueberry Wedding Cake

1 white cake mix                             1 8oz pkg cream cheese
1 8oz cont whipped topping             1 cup powdered sugar
1 can blueberry or cherry pie filling
Make cake according to package directions in 13x16 pan.  Bake and cool.  Beat cream cheese, whipped topping, and powdered sugar together until smooth.  Spread over cooled cake.  Top with pie filling.

Yum!

Enjoy,
Korrina

P.S. NOT a good recipe for those on a diet!  Although, substituting fat-free neufchatel cheese and whipped topping will help.

Herbed Cheese Spread

I think my favorite herb is marjoram.  I hadn't ever tried it until I found a recipe I wanted to try that had marjoram in it.  I decided to bite the bullet and get some.  It was love at first taste.  I also love cream cheese spreads so this recipe was perfect for me.  Serve it on crackers or melt 1/2 batch of it into 2-3 cups cooked green beans.  Yummy!

Herbed Cheese Spread

1 (8 oz) package cream cheese
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon each: basil, dill, marjoram, thyme, black pepper
1/4 teaspoon Worcestershire sauce

Put all ingredients in a food processor and process till smooth. (I just mash it with a fork until it's mixed thoroughly.)  Serve on crackers or raw veggies.

Enjoy!
Korrina

Easy Chicken Parmesan

This is not a low-fat recipe but it is really good!  Serve it over a bed of angel hair pasta with your favorite sauce.  In the photo I used frozen ravioli and Hunts canned pasta sauce.

Easy Chicken Parmesan

4 boneless, skinless chicken breasts
1 cup Italian bread crumbs
1/3 cup shredded parmesan cheese
1/4 tsp. oregano
1/4 tsp. pepper
Salt to taste
1 clove garlic, minced
1/2 cup melted butter
Pound chicken flat between layers of plastic wrap. Combine bread crumbs, cheese, oregano, pepper, and salt; set aside. Lightly saute garlic in 2 T. butter then stir in remaining butter. Dip chicken in garlic butter then roll each piece in bread crumb mixture. Place chicken in 9x13 pan and sprinkle with remaining bread crumb mixture. Pour on remaining butter. Bake at 350 for 55 minutes.
(Sorry for the blurry photo.)

Enjoy!

Korrina

Super Easy No-Cook Fudge

You don't want to miss this one!

The holidays are upon us and in our house, holidays mean goodies!  I may be jumping the gun just a tiny bit but I want to make sure I have time to share all of my favorites.

This recipe has been a favorite in my house for many years.  I think my mom originally got it off of a product label, but I'm not sure.  (We memorized it the first year and never looked back!)  The variations, however, are entirely mine.

So, without further ado, here it is!

Super Easy No-Cook Fudge

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 14-oz can sweetened condensed milk
1/4 cup chopped walnuts
Melt chocolate chips in microwave-safe bowl for a couple of minutes- stirring after every 30 seconds just until melted and smooth. Quickly stir in the milk and then the nuts.  Spread the mixture in the bottom of a foil-lined and greased 8x8 inch pan.  Chill for a couple of hours.  Cut it into pieces and leave out for an hour or so. (This step will keep the pieces from sticking together when stored.  Of course, if you live in my house, the fudge won't make it past the first hour after I make it!)

Try other variations-

Mint Fudge:
Replace the milk chocolate with mint chocolate and leave out the nuts.

Coconut Fudge: (this one's Rock's favorite!)
Replace all of the chocolate with white chocolate, replace the nuts with coconut and add 1/2 teaspoon coconut flavoring.

Cherry Fudge:
Replace the nuts with chopped maraschino cherries and add 1 teaspoon cherry flavoring.

Peanut Butter Fudge:
Use all milk chocolate, replace the walnuts with chopped peanuts, and add a 1/4 cup peanut butter with the milk.

Enjoy!

Korrina


Mandarin Spinach Salad

I went to a dinner at the church the other night where they served soup, salad and rolls. Since there are so many people in our family, we are usually asked if we want to take home some of the leftovers and that night was no exception. I went home with a gallon of taco soup, three-fourths of a bag of tortilla chips, a gallon bag half-full of shredded cheese, and another bag full of this salad plus the dressing for it.

I absolutely fell in love with the salad! When I fed the leftovers to my family the next night, they loved it too. So I'm sharing the recipe with you. I'm not sure who's it is but if I figure it out, I will let you know. Since I've never actually made this, I'm not sure of the amounts but I'll do my best to guesstimate and you can adjust according to your needs.

So here goes:

Mandarin Spinach Salad

3 cups romaine lettuce- torn into bite-size pieces

3 cups fresh spinach leaves

1 can mandarin oranges- drained

1/2 cup slivered almonds

1 cup shredded mozzarella cheese

1 red onion- cut up

1/2 lb mushrooms- sliced

8 oz bacon- cooked, cooled and cut into bite-size pieces

lemon poppyseed dressing

Toss everything together in a bowl and serve.

Notes:  I'm thinking this recipe will make enough salad for about 4 people as a main course.  Of course, I could be way off as I am used to cooking for twice that many.  

When I make this for my family, I plan on just setting out all of the ingredients separately and letting everyone decide what they want in their salad- everyone wins!

I love the lemon poppyseed dressing on it but Rock and Eli prefer a raspberry vinaigrette.

This photo is actually of the day-old leftovers so it doesn't look quite as nice but it was still delicious!  (And it has the raspberry dressing instead of the lemon.)

Enjoy!
Korrina

Fruit Bars

This is a recipe I got from my mom. She used to make these for us all the time when we were kids.  She usually made them with some of her homemade raspberry jam.  I made them today with the store-bought stuff since I'm pretty much out of any homemade jams.  Also, I usually double the recipe but again, there are eight of us.

Fruit Bars

1 1/2 cup flour                       

1 teaspoon baking powder

1/4 teaspoon salt                   

1 1/2 cup quick rolled oats

1 cup brown sugar                 

3/4 cup margarine

1 cup jam or preserves, any flavor

Sift together dry ingredients. Add the oats and the sugar. Cut in the margarine to make a bowlful of crumbs. Press half of the crumbs in the bottom of an 8x8 inch pan. Spread the jam over the top and sprinkle on the rest of the crumbs.  Pat them down a little to make a top crust.  Bake at 375F for 35 minutes.  Cool before cutting.

Enjoy!

Korrina

Slow-Cooked Ham and Bean Soup

This is my mother-in-law's recipe that I tweaked a little and made my own.  My kids complain when I make it and then eat seconds and thirds so I guess it tastes better than it sounds. :)  I usually use the leftovers from a baked ham (including the bone), but sometimes I just buy a small bone-in ham just for the soup.  Try to get the bean mix with a little packet of ham flavoring in it.  If you can't find one, any ham flavoring will work.  It does take most of a day to make, so plan ahead.

Slow-Cooked Ham and Bean Soup

2 lbs bone-in ham                     
1/4 cup brown sugar
1/2 teaspoon ground cloves
1 lb 15 bean mix
1 onion
1 stalk celery
1 carrot
seasoning packet from bean mix
1/4 cup brown sugar

1/2 teaspoon ground cloves

1/4 teaspoon marjoram

salt and pepper to taste

Put the ham in a big pot and add enough water to just cover the ham.  Bring to a boil and then lower heat and simmer for an hour or so.  Let it cool a little and then strain the broth from the solid stuff, saving the broth in a bowl.  Place the broth in the fridge to let the fat raise to the top and congeal (so you can skim it off later).  While that's in the fridge, pick all of the meat out of the fat and bones that you boiled before and put it back in the pot.  Rinse the beans and place them in the pot as well.  Finely chop the celery and onion, grate the carrot, and add them to the pot.  When the fat on the broth has congealed enough to scoop it off, do so and add the broth to the other ingredients.  Add the sugar and seasonings.  Pour enough water over the top to cover everything in the pot by an inch or so.  Bring to a boil, reduce heat to low, and simmer for 3-4 hours or until beans are tender.  Check the soup every so often to see if it needs more water (the beans will soak it up) and to stir everything.  Adjust seasoning to taste and serve.

This is great with hot homemade buttered rolls!

Enjoy!
Korrina

Marshmallow Bird Nests

I know this recipe has been around forever but it's one of my favorites for Easter.  Of course, I love cereal treats any time of year but this is when I get to put jelly beans with them.

Marshmallow Bird Nests

3 tablespoons margarine or butter
40 regular marshmallows or 4 cups mini marshmallows
6 cups chow mein noodles
jelly beans

Melt the butter in a big saucepan over low heat.  Add the marshmallows and stir until melted and smooth.  (I overheated the marshmallow in the batch I photographed and they did not mix up well, but I'm sure you get the idea.)  Add the chow mein noodles and stir well.  Spread some foil out on the counter and spray it with cooking spray.  Butter your hands and grab a small handful of the marshmallow mixture.  Working quickly, form the handful into a nest shape and lay on the foil.  Put a couple of jellybeans on the nest while it is still warm so they will stick.  Repeat for the rest of the mixture.  Wrap the nests in plastic wrap and put them in your kids' Easter baskets so you don't eat them all yourself. :P  (That's the only problem I have with these!)

Enjoy!
Korrina

BBQ Beans

Korrina's BBQ Beans

3 cans pork and beans
1 lb bacon, cooked and crumbled
1/4 cup barbeque sauce*
3 Tablespoons ketchup
1 teaspoon mustard
2 Tablespoons dried minced onion
liquid smoke to taste
Mix everything together and warm over low heat until heated through.

*I usually use my mother-in-laws bbq sauce recipe so here it is as well (you get two recipes in one this week):

Linda's Barbecue Sauce

24 ounces ketchup
3-7 drops liquid smoke
2 tablespoons vinegar
1 1/2 tablespoon worchestershire sauce
2/3 cup brown sugar

Mix everything together and pour what you don't need back into the ketchup bottle.  Make sure you label it so you don't confuse it with the ketchup.  (They are very similar in color.)

Actually, I remember eating this sauce in high school.  Linda was a school cook at my high school and I'll bet that's where she got this recipe.  Anyway...

Enjoy!

Korrina

Chicken Enchilada Casserole

This recipe is one of my family's favorites.  Although, my oldest daughter complains that she doesn't like it and then proceeds to eat seconds.  I call it a casserole instead of just "enchiladas" because everything is just layered in there like a lasagne-  I don't have time to fill and roll individual enchiladas for eight people.  If you want to put it together in individual enchiladas, go for it.  You'd just roll the beans, chicken, and olives up inside the tortillas and add the sauce and cheese over the top.

Chicken Enchilada Casserole

2 lbs chicken breasts
12 corn tortillas
2 10oz cans red enchilada sauce
2 cans black beans, drained
1 can black olives, sliced
3 cups shredded cheddar cheese
sour cream
Cube chicken and cook in a little oil over medium heat.  Spread 1/2 can sauce in bottom of 9x13 pan.  Arrange 4 tortillas over sauce.  Top with half of the chicken, half of the olives, 1 can of the beans, 1 cup cheese, and a half can of the sauce.  Add 4 more tortillas, remaining chicken and olives, another can of beans, 1 cup cheese and a half can of sauce.  Top with remaining tortillas, sauce and cheese.  Bake at 350 degrees for 30 minutes or until heated through.  Serve with sour cream.

Enjoy!
Korrina

Chicken and Mushrooms

Here's another recipe that I have no idea where it came from.  This was my first time trying it and it turned out really well.  The kids liked it too.

Chicken and Mushrooms

2 tbsp olive oil

4 boneless skinless breast halves 

8 oz mushrooms, quartered 

3 cloves garlic, minced 

1 cup chicken broth 

1/4 cup green onion, chopped 

1 teaspoon dried rosemary 

3 teaspoon cornstarch
3 tablespoons cold water

Place all ingredients except the cornstarch and water in a large heavy skillet with a lid and cover. Heat to a boil, reduce heat and simmer until chicken is done, about 10 - 15 minutes. Mix the cornstarch and water together until smooth.  Push everything over to one side and add cornstarch to liquid on the empty side. Mix well with juices. Return all ingredients to an even place in pan, simmer for 5 minutes. Serve over cooked rice or egg noodles.

Enjoy!
Korrina

10-Grain Pancake Mix

So here's a recipe entirely my own.  I wanted a healthy pancake mix that didn't cost a fortune and that I could use my food storage in.  This recipe fits the bill- almost everything on here can be stored a long time.  Your almonds and brown rice have to be stored carefully as they will go rancid if not treated right and you can substitute egg powder for the egg and water or powdered milk for the cranberry juice (although it tastes better with the juice).  You can leave the commercial pancake mix out of the recipe and just do it with the other ingredients but it will make a heavier, crumblier pancake that the kids won't like as well.  I like it.

Oh, one other thing- you may or may not be able to find the various flours in your local store.  Ours has a huge variety of health/organic foods.  If the local health food store doesn't have them (or you don't want to pay the price- that's me), you can grind them yourself.  If you do food storage, a wheat grinder is something you should have anyway, and it will work for all grains.  Don't grind the flax seed- just put it in a baggie and pound on it with something heavy.  You only want to break down the shell a little so your body can absorb the fiber better.

Okay, so enough with the commentary- on to the recipe...

10-Grain Pancake Mix

3 cups commercial (just add water-type) pancake mix
1/2 cup whole wheat flour
1/8 cup barley flour
1/8 cup garbanzo bean flour
1/8 cup brown rice flour
1/4 cups white flour
3/4 cup finely ground cornmeal
1/4 cup quick cooking rolled oats
1/4 cup nonfat dry milk powder
2 tablespoons flaxseed, slightly crushed
2 tablespoons sunflower seeds
1/4 cup millet
2 tablespoons cup slivered raw almonds
1/4 cup brown sugar
1 tablespoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt

Mix everything together. Store in an airtight container. Makes about 6 cups of mix.

10-Grain Pancakes

(this makes about 4 med-size pancakes- multiply as needed)
1 cup 10-Grain Pancake Mix
1 egg
1/2 cup cranberry juice
2 tablespoons veggie oil
Beat everything together until smooth and cook on medium-hot griddle or skillet.

Don't expect to make as many of these for your family as they normally eat- they are really hearty and very filling.

Enjoy!
Korrina