Family FUN-due Night

  Yesterday was National Fondue Day!  I have GOT to get me one of those cool calendars that tells you all this OH-SO important info!  Mine just has boring stuff like full moon and Administrative Professionals Day. (No offense to you administrative professionals out there!)

  Anyhow, I was SO happy to hear this, because my sweet momma just bought me my very own olive-green, 1970’s Fondue Set from an auction! WOO HOO!  Oh, AND gave me her fake wood and stainless steel one as well.  Double blessing!

IMG_6918  I hurried home from my grandparents to prep all the food, super excited for this supper.


Now I know why Fondue went out in 1970.

1) They are a TON of work with a whole lot of mess!  I didn’t know you had to make everything on the stove and then transfer to your pot! Double dishes. Ugh.


2)  It makes supper-prep take longer, and it makes supper take an HOUR longer than normal. 

*Note to self: no fondue on a school night!


3) I don’t have a 3, but my OCD wouldn’t leave a list of just two, so I will use number 3 to say thank you to my 4 little Ferguson Facebook friends, Steph and Jordan for their great Fondue suggestions!

A word of warning, I have a new camera, because my old one died and I have NO earthly idea how to work it.  These photos are AWFUL, orange and disgusting, but alas, it will just have to do until I can figure out how to shoot with my White Balance set to Tungsten.  This is PRECISELY why I take photos outside.  Ok, consider yourself warned, NOW we can move on.

So, after that long list of complaints, well, 2 actually…….you’d think I would never want to Fondue again, right?!



It was SO stinkin’ fun!

  The kids were very curious as to what I was making, and when I told them it was like a cheese dip party, they could barely contain themselves.  THEN, when they found out they were going to be allowed a little bit of dessert fondue as well, they rushed to the play room screaming and jumping up and down.  They promptly dressed to come to “Tonya’s Diner” and waited to be seated.


   My kids had a BLAST, saying over and over that this was the Best Supper EVER!


Even Pax thought it was finger-lickin’ good!


Speaking of licking, I am embarrassed to tell you this happened, or that Dale and I allowed it, but they LITERALLY licked their plates clean.

Poor Chocolate-deprived souls.


It really was the best chocolate sauce I have ever made!  I didn’t lick my plate, but I did lick my fingers! 🙂

  Here are the recipes I used tonight, one I combined a few from google, and made up my own.  And one, I found in the 1970’s booklet that came with my set.

Smoky Cheese Fondue


7 oz of Smoky Gouda, sliced thin (please remove wax, who knew? lol 🙂 )

5 oz. of cheddar cheese shreds

2 T. flour

1 cup milk  (more if it gets too thick)

2 T. finely chopped onion

2 t. Worcestershire sauce

4 garlic cloves, pressed

Pinch of cayenne and a dash of salt

  Mix cheeses with flour until well coated.  In a sauce pan, heat up milk and onion to not quite boiling.  Stir in the cheese a little at a time, stirring until all is melted and smooth.  Add Worcestershire sauce and seasonings to taste.  Transfer to fondue pot and light burner, keeping warm until serving time.  Prep meats, veggies and bread. 

  We did tender-crisp steamed green beans, cherry tomatoes, black forest ham cubes, grilled steak cubes, and whole wheat bread chunks. Oh, and broccoli which is not pictured because I steamed it too long to dunk, so we ate it on the side.  YUM!  Smoky and delish!

Now for Dessert, because National Fondue Day is worth breaking rules for!

  I halved this, because I didn’t want the kids to have a lot of sweets, and I didn’t want tons of leftover sauce.  Now if this had been a caramel fondue, that’s a WHOLE different story. I’d have made a big batch to drink, I mean consume later on in the week. 

Mmmm, caramel.  

Enough about that, on to chocolate….and how perfect! I had just gotten some amazing strawberries at Aldi’s today before I knew there would be dessert tonight! 

Sweet strawberries and creamy chocolate…..A match made in heaven!

Creamy Chocolate Fondue


1 cup cream ( I did a mixture of sour cream and milk, until it was thick and creamy like cream. Works every time!)

1 pound semi-sweet chocolate chips or bits

1/2 cup sugar

2 T. butter

1 tsp real vanilla

Melt butter in double broiler.  (or if you are me and have none, a glass bowl over a pot of water)  Add chocolate chips, stirring until melted and smooth.  Blend in the sugar.  Add cream, a bit at a time until all is blended, shiny and smooth!  Pull from heat and add vanilla.  Transfer to a low heat fondue pot.

  Serve with graham crackers, marshmallows, pretzels, cookies, or fruit.

(Remember, I halved this and we still had PLENTY leftover!  Use your judgment based on crowd size and sweet tooth.)

Happy Day After National Fondue Day!



Creamy Onion Potatoes

I don’t know about you, but I am always looking for new side dishes. These Creamy Onion Potatoes came together easily and tasted GREAT!

Creamy Onion Potatoes

Creamy Onion Potatoes (3)


  • 6 cups Cubed Red Potatoes, Cooked
  • ⅓ cups Chopped Green Onions
  • 16 ounces, weight French Onion Dip
  • White Pepper And Salt To Taste
  • 4 ounces, weight Shredded Cheese

Wash and cube potatoes. In a large stock pot cover cubed potatoes with water, salt and bring to a boil for 20 minutes or until potatoes are fork tender.
Remove from heat and add onions, onion dip and seasonings to pot. Stir carefully. Transfer to a 1 1/2 Qt baking dish and cover with cheese.
Bake, uncovered for 20 minutes at 350* or until cheese melts.

Dig in!



Creamy Onion Potatoes (4)


Nana’s Beef Stroganoff

I have a recipe to share, this is another one of our staples when this Momma doesn’t feel like trying a new recipe. It’s the version of Beef Stroganoff I grew up eating, and we L-O-V-E it!
It’s perfect for those on the go days. Just put your meat in the crock pot in the morning and it’s ready for you to finish out the dish when you get home.

Nana’s Beef Stroganoff

(click title for easy printable)


  • 1 pound Cubed Stew Meat
  • 1 cup Beef Broth
  • ½ cups Diced Onion
  • 16 ounces, weight mushrooms of your choice (I like baby bella)
  • 6 Tablespoons Butter, Divided Use
  • 4 Tablespoons Flour
  • 1 teaspoon Salt And 1/2 tsp. Pepper
  • 14 ounces, fluid Can Of Beef Broth
  • Reserved Broth From Crock Pot
  • ¾ cups Sour Cream
  • 10 ounces, weight Extra Wide Egg Noodles, Cooked, Drained And Rinse

Meat for Beef Stroganoff:
Place 1 lb. stew meat and 1 cup beef broth in slow cooker. Cook on low for 6-8 hours.

When meat is done, drain reserving juices, and continue below:

Boil noodles in a large stockpot then rinse and drain. Sautee onion and fresh mushrooms in 2 T. Butter. Scrape into meat crockpot for later.

In the now empty stock pot, melt 4 T. butter on medium high heat, and add flour and seasonings, allowing it to get thick and bubbly. Stir in the broth and crock pot juice slowly to thicken, whisking constantly.

Let it simmer for a good 15 minutes or so as you stir. This should thicken up like a brown gravy. (If it is doesn’t just add a dash of corn starch in cold water to help thicken faster)

Once liquid has thickened into a nice sauce, add cooked beef, onions,& mushrooms. Simmer 15-20 minutes.

Stir meat mushroom onion mixture and sour cream together, add noodles and stir well. Heat until just warm.

Enjoy! Tastes GREAT with whole steamed green beans and whole wheat rolls! Easily doubled for a crowd.

Italian Beef & Cheese Buns

My momma used to make these for us when we lived in Phoenix. I LOVED it when I saw her hollowing out rolls, because I knew what we were having for supper. In fact, I SPECIFICALLY recall that for my kindergarten birthday, this is what I chose for family supper that night. (I also remember that I got 2 SUPER cool pair of leather high tops that night, in both black AND pink! Oh, I was in 1980’s heaven!)
These Beef & Cheese Buns were as good as I remembered; think lasagna filling inside a French bread roll!

Beef & Cheese Buns

(click title to print at TK’s website)006

  • 1 pound Ground Beef, With Salt And Pepper
  • 15 ounces, fluid Tomato Sauce
  • ½ packages Dry French Onion Soup
  • ½ teaspoons Basil
  • ½ teaspoons Oregano
  • 1 cup Cottage Cheese
  • ¼ cups Parmesan Cheese
  • ½ Tablespoons Italian Seasoning
  • 8 whole French Bread Rolls, Hollowed Out

Cook and season meat. Drain Add sauce, dry soup packet, basil and oregano. Simmer for 5 minutes, uncovered. In a separate bowl, mix Parmesan cheese, cottage cheese and Italian seasoning. Cut a thick slice off the top of each French Bread Roll, saving “lid”. Carefully pull out extra bread, leaving 1/4 inch walls.004
Divide half the meat between rolls, divide cheese mix and top with remaining half of the meat mixture. Top with roll “lids” and wrap individual buns in foil. Bake at 400* for 20-25 minutes. Dig in!003
I’ve never tried it, but my recipe says it can be frozen. Just heat for 60 minutes to thaw and cook. You may need to remove the foil for the last few minutes of bake time to pull moisture from the bread though.
Enjoy this unique and savory supper with a side salad.

Update 2021: We have teenagers now and are making this recipe with 1 pound hamburger & 1 pound sausage and doubling all ingredients. I am buying 18 pack of mini hoagie buns from the Sam’s club bakery section and it works out just right. I’ve also added a sprinkling of shredded mozzarella before closing each bun “lid”. YUM!

We baked at 350* for 20 minutes or until center is warm, without foiling individual buns. Worked out great! I highly suggest these changes!

Supper On A Bread Slice

This is Post 2 for today, head back to Post 1 to read “Out of the Fire & Into The Oasis of His Love”!

  This was a staple at my house when I was growing up! I just remembered it again recently, and made it for my own children tonight….guess who LOVED it?!  They didn’t just love it, they DEVOURED IT!  I’d say, we have a keeper!

Easy, simple ingredients and so so good!

  Supper On A Bread Slice


  • 1 loaf Whole Wheat French Bread, Sliced In Half Lengthwise
  • 1 pound uncooked Ground Beef
  • ½ cup Crushed Saltines
  • 1 whole Large Egg
  • 1 whole Small Diced Onion (about 1/2 A Cup)
  • 1 Tablespoon Yellow Mustard
  • 1-½ teaspoon Salt
  • ⅛ teaspoons Pepper
  • 10 slices Velvetta Cheese

Cut french bread loaf in half, lengthwise and place on a baking stone or cookie sheet side by side. Combine ingredients with hands, except cheese, and spread 1/2 of the uncooked meat mixture on each side of the bread. Wash hands well! Bake at 350* for 25 minutes.
Top with slices of Velvetta cheese, like overlapping diamonds and bake 5 minutes more, or until cheese is melted.

Serve with your favorite veggie for an EASY meal!

  Your kids will LOVE it! Promise.



Mexican Smothered Chicken Thighs with Spanish Rice

Dillon’s had a nice sale on Chicken Thighs recently.  Usually we grill any “on the bone” chicken I buy, but let’s be realistic, it’s NOT really grill season! BRRR! (By the way, that is a “He-We”. I do not grill, that is a Dale-only job.)  What?  You’ve never heard of a He-we before?  Hmm, well, an example of a “She-We” would be: We need to bake those pies today. Get it?  That’s a job I would typically do alone, even though I said “we”. 

Except when Dale and I talk to each we tease: “Is that a YOU-we or a ME-we?” 

  Anywho, I came across this chicken recipe in one of the many recipe magazines that reside in my home and I had to give her a go.  This photo is SUPER ugly, but trust me, the meal was SUPER delish!  For those who are anti-meat with bone, don’t worry, the chicken falls right off the bone, it is so tender. Plus, think how much money you will save your family by being brave and getting this “budget” kind of chicken!  Bone-in is typically cheaper, sale or no.

Mexican Smothered Chicken Thighs with Spanish Rice


  • 2 cups Flour
  • 2 Tablespoons Season Salt
  • 2 teaspoons Salt
  • 2 teaspoons Pepper
  • 1-½ cup Milk
  • 10 whole Bone In Chicken Thighs, Skin Removed
  • Olive Oil For Pan Searing
  • 1 whole Onion, Chopped
  • 2 whole Jalapeno Peppers (seeded And Chopped)
  • 16 ounces, fluid Tomato Sauce
  • 1 cup Water
  • ½ teaspoons Chili Powder
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Cumin

Remove skin from chicken. In a bowl, combine flour and seasonings. Pour milk in a separate, shallow bowl. Press chicken into first flour mixture, then milk, then flour mixture again. Set aside. Heat up several tablespoons of olive oil in a large skillet and pan sear each chicken thigh until flour is starting to turn golden brown. Transfer to a sprayed 9 x 13 casserole dish.
In the same skillet, sautee onion and jalapenos until tender. Add tomato sauce, water and spices. Bring to a boil then reduce heat and simmer, uncovered for 5 minutes or until thickened. Pour over chicken.
COVER and bake at 350* for 35 minutes or until chicken juices run clear.
Serve chicken and sauce over Mexican rice.



Be sure to head over to Post 2 for today to see our photos from Christmas! 🙂

Mushroom Muenster Chicken

  This dish is DELICIOUS! Despite the ugly photo, the end result is a cheesy gooey chicken dish with a lot of “dish appeal” for your table, company-worth even!  It tastes like you worked WAY harder than you did! 🙂

  Mushroom Muenster Chicken


  • 2 whole Eggs
  • 2 cups Seasoned Bread Crumbs
  • 1 teaspoon Cajun Seasoning
  • 2 pounds Boneless Skinless Chicken Breasts Cut Into 1″ Cubes
  • 1 pound Fresh Mushroom Slices
  • 10 ounces, weight Muenster Cheese (8-10 Slices)

In a shallow bowl, beat the eggs. Place bread crumbs and Cajun seasoning in a Ziploc bag. Dip chicken in eggs and then place chicken in the bag of flour and shake to coat.

Spray a 9 x 13 Pyrex dish, add breaded chicken, sliced mushrooms and sliced cheese until chicken is covered. Bake at 350ºF for 45 minutes or until chicken juices run clear.



Madly In Love, plus Brats & Tots Soup with Homemade Crescents

Ahh! Sorry this is late posting today! I was up until midnight wrapping gifts with Dale and I guess I didn’t hit “schedule”.  Here it is, better late than never! Happy Monday!!!!!!!!!!!!!!!!!

  Dale and I had the privilege of investing in our marriage this weekend at a Madly In Love seminar we went to with my best friend, Kasey and her husband, Monty.

In the Madly In Love marriage seminar you will learn:

  • What is at the core of conflict
  • Why she keeps bringing things up from the past and what to do when she does
  • Why he doesn’t talk much, and what you can do to help
  • The best time to work through conflict – and it’s not when you think
  • How to actually benefit from conflict – not bury it or just resolve it
  • A tried and true process for working through conflict
  • What to do when no amount of talking seems to work
  • A required shift in thinking to becoming madly in love once again
  • A gift to give your children
  • Laughter, tears, hope and much more!

We had so much fun, the interaction between speaker and audience was fantastic!

Here are some of the highlights from my notes:

We all have a story to tell, one that makes us who we are today.  One that makes us respond the way we do to certain situations, if you keep this story in mind, it will help you better understand your spouse.

Ephesians 4:1-3 “….lead a life worthy of your calling…Always be humble and gentle.  Be patient with each other, making allowance for each other’s faults because off your love. Make every effort to keep yourselves united in the Spirit, binding yourselves together with peace.”

 Make a habit to read I Corinthians 13:4, but put in your first name in the place of LOVE.  This is a good check point:

Tonya is patient, Tonya is kind, Tonya keeps no record of wrong, Tonya endures through every circumstance, Tonya never gives up.

Proverbs 10:19 “When words are many, sin is not absent, but he who holds his tounge is wise.”  Keep the peace in arguments by limiting “Word Vomit” and pushing the pause button to think and pray before discussing said argument. 

  “What if God designed marriage to make us HOLY, more than make us HAPPY?”

Wherever there is conflict, there is a STORY to be heard…..

Seek to discover your spouse…  Proverbs 20:5 “A man of understanding draws out his deep thoughts from inside.”

The glass is half empty AND half full, what you choose to see is your right and opinion, but both must be recognized as truth.

“Understand this:
In marriage, if I choose to live for self, my marriage will die.
If instead I choose to live for my wife/husband, I must die to self.
Make no mistake about it: in marriage, death is always involved.  Either we both die to ourselves, or the marriage itself WILL die.”

“Seek first to understand, and then be understood.” Steven Convey
Choosing to deny the part of you demanding to be heard, allows grace, understanding and disarming of the conflict.  This begins the healing process.

How to be a Gracious Giver:
1) Be honest
2) Understand my spouses story: past and present, to soften my heart and give me understanding.
3) We, as wives, call our husbands to their best, even when they are at their worst. We can do this with soft words and a gentle touch.

When we learn to appreciate each other’s story, it helps us to be gracious and loving to each other.

Satan loves nothing more than to turn couples against each other so that they are in a Tug of War against each other rather than united in a Tug of War against him for their marriage.  He knows he can’t win when 2 are united with Christ, a cord of 3 strands is not easily broken!

In a world of divorce and hurt, we can have HOPE.  Our hope is in Jesus and the strength He brings to a marriage when we totally wrap ourselves around Him.  We must do things to win our spouses heart, we must invest in each other and date each other! 

 We MUST find DAILY “Together Time” to talk and interact face to face, not staring at the tv, but having fun, connecting and seeking God together.

The whole purpose of this seminar was learning to “Fight Fair” and doing everything in Love.  They had it broken down really nicely into an acronym for the word PLEDGE.  I am not going to share it with you because I am scared it’s copyrighted and I don’t want to get into trouble!  It was REALLY well stated and simple really as long as you stick to the steps during a disagreement.

These marriage conferences are such a good way to invest in your marriage!  We learned a lot, but also, it felt good to know, that we had been “fighting fair” in our marriage and hadn’t even realized we were doing something right.  Those pats on the back are nice too. 🙂

If Madly In Love ever comes to your town, make sure you go, it is GREAT!  Check out the website:

  On to the recipe part of this post:

This unusual soup was delicious!  I especially like where you take your immersion blender and puree all the veggies;  makes for a nice thick soup!

Brats & Tots Soup



  • 2 Tablespoons Butter
  • 2 whole Small Onions, Chopped
  • 5 whole Garlic Cloves, Pressed
  • 4 cans Chicken Broth (14 Oz Total)
  • 6 whole Potatoes, Peeled And Diced
  • 3 cups Chopped Carrots
  • 2 packages (14 Oz Each) Johnsonville Cooked Brats, Sliced
  • Generous Amounts Of Salt And Pepper

Melt the butter in a large soup pot. Sautee onions, garlic and carrots with some salt and pepper. Cook until tender. Add broth and potatoes, then cover and simmer for 25-20 minutes, or until potatoes are tender. Use your immersion blender to create a puree, leaving a few chunks of potatoes. Add in sliced brats and simmer for another 15-20 minutes.  Season to taste.

This tasted GREAT with buttery homemade crescents! You can totally make these, even if you are scared of yeast like I am!

I got my recipe for crescents HERE.

I had lots of good “help” that day, and we all pretty much were wearing flour by the time it was all said and done, thanks to Paxton.



These tasted SOOOO good with the soup!!!!  Try your hand at them, you will be amazed how simple they really are to make….

Especially if you don’t have too much um, “help”.



Enjoy your supper, invest in your marriage daily, and STAY WARM!  It’s supposed to get COLD this week!


This post shared with:
Melt In Your Mouth Monday

Tasty Tuesday

Wonka Wednesday

This Chick Cooks

Spinach Lasagna Bake

  Welcome to Post 2 for today.  Post 1 was all about Paxton’s First Haircut, a real nail biter for sure! Ok, not really, but still, head back one post to check it out!  🙂

I was skeptical of this bake being anything amazing…Boy, was I wrong!  We LOVED it!  To quote Dale: “Yup, it’s a keeper!”   If you know Dale, he is a man of few words when it comes to food, this simple phrase ACTUALLY means:
Oh wow! This is fantastic!  Yum. This is great, and I don’t even LIKE Italian food!  Pass the Lasagna please…..

Spinach Lasagna Bake



  • 1 pound Ground Pork
  • 1 pound Ground Beef
  • 1 whole Large White Onion
  • 4 cloves Garlic
  • 2 cans 15-ounces Tomato Sauce
  • 1 can 6 Oz Tomato Paste
  • 1 package Sliced Mushrooms
  • 2 Tablespoons Butter
  • 1 cup Grape Tomatoes, Halved
  • 1 teaspoon Rosemary
  • 1 teaspoon Basil
  • ½ teaspoons Oregano
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Black Pepper
  • 2 teaspoons Salt
  • 1 cup Red Wine, Chicken Broth Or Apple Juice
  • ½ cups Water
  • 16 ounces, weight Of Your Favorite Noodle, Like Penne, Bow Tie, Rotini Etc.
  • 9 ounces, weight Bag Of Fresh Spinach
  • 4 cups Sour Cream
  • 2 cups Grate Parmesan Cheese
  • 2 cups Italian Blend Cheese Or Mozzarella

Sautee sliced mushrooms in butter, set aside. Wash and halve grape tomatoes.
In an extra large family skillet, cook ground beef and pork with garlic and chopped onions. Once the meat is browned and fully cooked, drain well. Add the tomato sauces, paste, sautéed mushrooms and tomato halves to the meat mixture. Next add the liquids; wine/chicken broth/apple juice and water. Simmer.
Cook and drain noodles. Add to meat sauce.

This recipe will fill 2 9×13 baking dishes, so you can freeze the second or share with a friend! Visually divide meat/pasta mixture into fourths, place a layer of meat and pasta in the bottom of each dish, followed by 1 cup of sour cream each. Divide spinach into fourths and place 1/4 on top of the sour cream layer, followed by 1 cup of the listed cheeses mixed. Repeat layers again, 1/4 pasta mixture in each, followed by 1 cup sour cream each, remaining spinach divided and the rest of the cheese on top of both.

Bake 350* for 35 minutes.

You will not BELIEVE how amazingly flavorful this dish is.  Like Dale said, it’s a keeper!

  I’ve had several of you ask, do I really cook all these different dishes? Yup. When Dale and I were first married, we cooked together after work and didn’t repeat a recipe for 6 months.  From this, I grew to LOVE new recipes and the hunt to find, try and share them, I have kept it up ever since.  I have 5 binders just full of recipes that I have typed out from old family recipe boxes, or emailed recipes from friends.  This doesn’t count the 300+ recipes in the “To Try” pile currently living inside my desk!! All these new dishes sure make my kids well-rounded eaters, that’s for sure!!! 🙂   Everything you see has been made in my kitchen and photographed there or on my picnic table.  All the recipes I share here on 4 little Ferguson’s are our “Keepers”, the nasty ones get thrown in the trash and the photos deleted.  OH YES, and let me make sure to say, that if I personally get a recipe from a fellow bloggers site, I am SURE to give credit where credit is due!  🙂

Enjoy this yummy supper!


This post shared at:

This Chick Cooks

Tastetastic Thursday

Wonka Wednesday

Full Plate Thursday

Foodie Friday

Melt in Your Mouth Monday

Tasty Tuesday

Breakfast for Supper

  This is Post 2 for today, head back a post to see the most recent family session from 4 little Ferguson’s Photography!

  There really is no good word for Breakfast for Supper, is there?  My kids say its called “Blupper”.  Works for me! 

  Whether you choose to eat these for breakfast or supper, both of the recipes I am going to share with you today, were deemed “keepers”! 

This casserole is deee-licious! It’s listed as a brunch casserole, but I can totally imagine it being delicious for a rainy day supper with homemade wheat rolls.

Ham & Swiss Hash Brown Bake



  • 1 bag (30 Oz) Frozen, Shredded Hash browns
  • 2 cups (about 8 Oz) Cooked Ham Cubes
  • 2 cans (12 Oz Each) Evaporated Milk
  • 2 cans 10 Oz. Cream Of Mushroom Soup
  • 2 Tablespoons Dijon Or Yellow Mustard (I’ll do Dijon next time)
  • 1 teaspoon Ground Black Pepper
  • 1 package (9 Oz) Frozen, Chopped Spinach, Thawed And Squeezed Of Moisture
  • 2 cups Shredded Swiss Cheese, Divided

Preheat oven to 400*. Grease a 9×13 casserole dish. Combine potatoes, ham, evaporated milk, soup, mustard and pepper in large bowl. Pour half of potato mixture into baking dish. Sprinkle with spinach and top with remaining potato mixture. Sprinkle with cheese. Bake for 40-45 minutes or until heated through and lightly browned. Cool for 10 minutes before serving.

These pancakes were a fun treat, and the wheat flour and wheat germ made me feel a bit better about letting the kids have chocolate!

  Chocolate Chocolate Chip Wheat Germ Pancakes



  • 1-¾ cup Whole White Wheat Flour
  • ¼ cups Wheat Germ
  • 2 teaspoons Baking Powder
  • ⅛ cups Cocoa Powder
  • 1 teaspoon Salt
  • Chocolate Chips – Up To Mom How Many 🙂
  • 1-¾ cup Milk
  • ¼ cups Butter, Melted
  • 2 whole Eggs Beaten
  • 2 teaspoons Vanilla
  • 3 Tablespoons Sugar

Combine flour, wheat germ, cocoa, baking powder, salt and chocolate chips in a large bowl. In a separate bowl, whisk together the milk, melted butter, eggs, vanilla and sugar. Stir wet ingredients into dry, being careful not to over mix.
Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto skillet. Cook until bubbles appear on the surface. Flip and repeat.

Dig in!


This post shared with:

Tasty Tuesday

This Chick Cooks

Wonka Wednesday

Full Plate Thursday

Melt In Your Mouth Monday