Pancakes
a la mom

1 egg
1 c buttermilk
2 T oil
1 c flour
1 T sugar
1 t baking powder
1/2 t salt
1/2 t baking soda

Blend well egg, milk and oil. Add dry ingredients. Gridle until bubbly on one side, and flip.

Waffles
a la mom

2 eggs
2 c buttermilk
2 c flour
4 t baking powder
1 t soda
1/2 t salt
1/4 c + 2 T oil

Blend eggs and buttermilk. Add dry ingredients. Add oil. Bake until golden brown in your waffle iron.

Snickerdoodles
a la grandma martineau

1 c shortening
1 1/2 c sugar
2 eggs
2 3/4 c flour
1 t soda
2 t cream of tartar
1/4 t salt

mix shortening, sugar ad eggs thoroughly. sift together dry ingredients. mix with sugar mixture. roll in small balls, then in cinnamon sugar (1/3 c sugar to 1 t cinnamon). bake on ungreased cookie sheet for 8-10 minutes at 400.

Tortilla Soup 
a la mom

1 12oz can V-8 juice
1 can Ro-tel tomatoes (tomatoes and green chilies)
4-5 cilantro leaves
3/4 green bell pepper, chopped
1 small can tomato sauce
1 large onion, chopped
1 clove fresh garlic
1 large fresh tomato
4 can chicken broth
2 1/2 cans water
Toppings:
cooked chicken, cubed
tortilla chips, or fry your own
avacado, sliced
Monterey Jack cheese, grated
 tomato, chopped
onion, chopped
mozzarella cheese, grated
cilantro leaves

Liquify V-8, tomatoes, cilantro, bell pepper, tomato sauce, onion and garlic in blender. (note: you can leave this overnight in the fridge to enhance the flavor.) Add chicken stock and water, and warm in a large pot.
To serve, put tortilla chips in bottom of bowl. Add whatever toppings you want, then cover with soup. I recommend a large bowl.

Stuffed French Toast

1 pkg plain cream cheese
1/2 c powdered sugar
1/2 t vanilla
sandwich bread
4 eggs
1/4 c milk
1/2 t vanilla
1/2 t cinnamon

Mix cream cheese, 1/2 t vanilla and sugar together until smooth. Spread on bread and make sandwiches. Mix last 4 ingredients together in shallow dish. Dip each sandwich in egg mix on both sides, and grill over medium heat until golden brown. Serve with butter and powdered sugar, or fruit, if desired.

*Chef's note: This was my Mother's Day breakfast this year- what a treat! 

Restaurant Style Salsa

28 oz can whole tomatoes
2- 10 oz cans Rotel
1/4 c onions
1 clove garlic
1 jalapeno
1/4 t sugar
1/4 t salt
1/4 t cumin
1/2 c cilantro
juice of 1 lime

Put it all in the blender, and pulse 10-15 times.

Chef's note: I have no idea what 2 10 oz cans of Rotel were, so I bought cans of diced tomatoes, one with green chilies, one regular. I think it tasted wonderful.

Strawberry Lemon Cake
a la Michelle Nielson

2 1/2 c flour, divided
1/2 t soda
1/2 t salt
zest of 1 lemon
2 sticks butter (1 c.)
2 c sugar
3 eggs
1 T lemon juice
8 oz greek yogurt
12 oz strawberries

Glaze:
2 T lemon juice
1 c powdered sugar

Sift 2 1/4 c flour, soda, salt, then add zest in a separate bowl. Cream butter and sugar well, then add eggs one at a time, mixing and extra minute. Add lemon juice. Alternate dry ingredients and yogurt. Toss strawberries with 1/4 c flour and gently mix in batter.
Bake 325 for 60 minutes in a greased and floured bundt pan. Cool 20 minutes in pan, then transfer to wire cooling rack. Pour glaze over when cooled.