Orange Julius

1/2 can frozen orange juice concentrate (6 oz)

1 cup milk

1 tsp vanilla

1/4 cup sugar

lots of ice

Blend it all together, adding ice cubes a few at a time until you reach the consistency you want

*variations- add 1 cup water, add 1/2 cup sugar, add half regular sugar and half powdered sugar

German Pancakes

6 eggs
1 cup milk
1 cup flour
1/2 cup sugar
butter

Beat the eggs with the sugar. Stir in flour and beat until smooth. Pour in the milk and beat again. Heat a non-stick skillet (I bought a small crepe skillet that I love) and melt a small amount of butter with it.

Pour enough of the pancake batter onto the skillet to cover the whole pan in a thin layer. Once the edges have tiny bubbles, it's time to flip.

Use a large spatula for this. It doesn't take much time on the second side. Continue baking the rest of the pancakes like this.

The pancakes do not fluff up like typical American-style pancakes.

Top with your choice of applesauce, cinnamon sugar or syrup. After adding topping, fold pancakes in half with the topping on the inside and lightly sprinkle cinnamon sugar over top.

I used cinnamon and agave as well as making whipped cream. They were sooooo good. Halfing the recipe made about 7 with my little skillet, which was enough for me and Cory for breakfast.

Found here.

Chicken Peanut Thai Noodles

Yes, this dish will kill some of our family members, but maybe you could try it with sunbutter?? Anyway, I thought everyone else should enjoy this as much as I do.

Originates here.

1 lb whole wheat thin spaghetti noodles
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper (I used 1/2 of a green pepper and 1/2 of a red pepper, and next time I would use more, but I didn't finely chop them either)
1 Cup cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves (Cory and I don't like cilantro, so I only added 1/8 cup, and it was great)
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped (optional) (I love these)
2 Tablespoons sesame seeds (optional)

1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.

2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.

3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through. (I cut up 3 raw chicken breasts into bite-sized pieces and cooked them with the peppers and onions after they were almost done, THEN I added the cilantro).

4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

6 servings

For leftovers you may need a little extra sauce, so do this - mix 1 Tbsp water, 1 Tbsp soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon peanut butter in a small dish. Drizzle over hot noodles. The peanut butter melts when you mix it in the noodles.