Buckwheat Pancakes

Ingredients:

• 1 cup buttermilk
• 1 egg
• 3 tablespoons butter, melted
• 6 tablespoons all-purpose flour
• 6 tablespoons buckwheat flour

• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3 tablespoons butter

Directions: 

1. In a medium bowl, whisk together the buttermilk, egg, and melted butter.
2. In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
3. Heat  large frying pan (skillet) to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side. Continue with this process until all of the batter has been made into pancakes.
4.  Add syrup and any sort of berries/fruits. 
   

New Potatoes in a Garlic Cream Sauce

Prep Time:15 minutes            Cook time: 17 minutes
Total Time: 32 Minutes 

Ingredients for Potatoes in a Cream Sauce: 

• 2 lbs new potatoes
• 1/2 Tbsp sea salt for boiling potatoes + 1/2 tsp more for seasoning the sauce
• 1 Tbsp olive oil or butter
• 1/2 medium onion, finely diced
• 1 garlic clove, pressed
• 3/4 cup heavy whipping cream
• 1/4 cup fresh dill, chopped

How to cook new potatoes:

1. Scrub each potato clean with a scouring pad (or the abrasive side of a dish sponge). New potatoes have a very thin skin. You don’t have to scrub all of it off, just get what you can. 

2. Leave bite-sized potatoes whole and cut larger ones in halves or quarters so they are about 1″ thick pieces. Place potatoes in a pot or a dutch oven  and cover with cold water. Bring to a boil, add 1/2 Tbsp salt and boil for 15-20 minutes or until easily pierced with a fork. Drain potatoes.

3. In a separate pan, add 1 Tbsp olive oil. Add finely diced onion and saute over medium heat until golden and soft. Add 1 pressed garlic clove and saute another minute, stirring constantly. Add 3/4 cup heavy whipping cream and 1/2 tsp salt, or add salt to taste, bring to a boil and let simmer an additional 2 minutes. Stir in 1/4 cup chopped fresh dill then remove from heat and pour sauce over potatoes. Toss potatoes in sauce until evenly coated. Cover with lid to keep warm until ready to serve. 

Berry Lemonade Popsicles

Prep Time: 24 Hours
Total Time: 24 Hours
Equipment Used: Popsicle Mold

Ingredients

• Water
• Strawberries, sliced
• Blueberries
• Country time berry lemonade Starter

Instructions

1. Pour 3/4 cup of Country Time Berry Lemonade Starter mix into a pitcher.
2. Fill the pitcher with 7 and 1/4 cups cold water. Stir to combine.
3. Add a few sliced strawberries and blueberries to each popsicle mold.
4. Fill each popsicle mold with the berry lemonade.
5. Place the top on the popsicle mold and insert popsicle sticks.
6. Freeze the popsicles overnight.
7. To get the popsicles to release from the mold, fill your kitchen sink with room temperature water. Place the mold in the water, making sure the water does not go above the top of the mold.
8. Allow the mold to sit in the water for a few seconds.
9. Begin to wiggle a popsicle free. If it feels tough, allow them to set in the water a few more seconds.
10. Once all of the popsicles are removed from the mold, enjoy or wrap the extras in plastic wrap and return to the freezer.

Chicken Brests

Prep Time:15 minutes

Cook time:15 minutes

Total time: 30 minutes

Ingredients:

• 3-4 chicken breasts, pounded to ½ inch thickness

• ½ cup flour

• 3 eggs + 2 tablespoons water

• 1 cup panko bread crumbs

Sauce:

• 1½ cups brown sugar
• ⅓ cup Frank's hot sauce (it can be original or buffalo flavor)
• ½ teaspoon garlic powder
• 2 tablespoons water

Directions:

1. Preheat oven to 425 and grease a baking sheet with cooking spray.
2. Slice chicken breasts into strips. Add chicken strips into flour to coat chicken in flour.
3. Place panko crumbs in a bowl. In another bowl whisk together eggs and water. Dip flour-coated chicken strips into egg mixture, then toss in panko crumbs to coat.
4. Place coated chicken pieces on greased baking sheet and spray heavily with cooking spray. Bake 15-20 minutes until chicken is browned and cooked through.
5. While chicken is cooking, prepare the sauce. Add brown sugar and hot sauce to a medium sauce pan and stir over medium-high heat until melted and mixture comes to a boil. Remove from heat and stir in garlic powder and water until smooth.
6. When chicken strips are done cooking, toss in sauce. Serve warm with ranch dressing if desired.