Mashed Potato —-Pancakes—-

Do you have extra mashed potatoes you do not know what to do with, but you do not want to throw them away?  I created a recipe that uses per cup portions so that it is easier for you to use whatever amount of leftovers you have. I recently made a batch using 7 cups of mashed potatoes and the kids really enjoyed them. They put ketchup on them or sour cream. Some of my kids ate them plain. You could make them with eggs or like I did, just make them the whole breakfast like you would with pancakes.

Don’t they look appetizing?
  • 1 cup mashed potatoes
  • 2 tablespoons milk per cup of mashed potatoes
  • 1 egg per cup of mashed potatoes
  • 1/4 cup flour per cup of mashed potatoes
  • 1/4 teaspoon salt
  • Butter to fry them in

Mix together the mashed potatoes, milk, flour, and salt.  If the leftover mashed potato are a little dry you may need to add a little more milk. Heat the frying pan. Melt 2 teaspoons of butter in the pan, then drop large spoonfuls into the heated pan. Flip the cakes once they are lightly browned. Brown them on the other side and remove from the pan.

Mixing the ingredients.

Keep adding a little butter to the pan or vegetable oil as the pan dries out, when you remove a batch from the pan. Serve them warm. Using what we have instead of running to the grocery store saves money.

Chocolate Raspberry Swirl Cake

The recipe for : Chocolate Raspberry Swirl Cake was created by Carol Reen

This recipe was created to utilize the abundance of berries many of us have in our personal patches and of course to enjoy!!

1 teaspoon stevia   or    3/4 cup sugar blend    or    1 1/2 cup sugar

& 1/2 cup sugar


1 1/4 cup Canola oil.                                    Dry Ingredients

3 eggs.                                                                   1 cup whole wheat flour

4 cups fresh raspberries.                             2 cups white flour

1 teaspoon vanilla.                                          2 teaspoons baking soda

1/2 cup unsweetened cocoa

1 cup buttermilk


8 ounces cream cheese.                               1/4 cup sugar

1 egg.                                                                         1 cup chocolate chips

Beat sugar and oil until smooth. Add eggs one at a time. Beat in raspberries and vanilla. Mix dry ingredients together in a separate bowl.  Add some of the dry mixture and then some of the buttermilk to the sugar and oil mixture. Alternately adding wet and dry until both have been completely utilized. Pour into a greased 13×9 inch 


Beat the softened cream cheese with the 1/4 cup sugar and egg in a different bowl until well blended. I like to use the mixer for the cream cheese mixture. Spoon creamed mixture onto the top of the cake in the shape of a figure eight. Cut through the marbling mixture with a knife, with the goal of reaching the edges with the marble or cream cheese. Sprinkle chocolate chips on top. Bake 45 minutes to an hour at 350degrees. Insert toothpick, if it comes out clean, the cake is done. Do not poke a chocolate chip, doing so may mar your results. Let cool! Enjoy!

At the top of the recipe are three different options for sweetening this cake please choose: either 1 teaspoon stevia and 1/2 cup sugar or 3/4 cup sugar blend or 1 1/2 cup granulated sugar. Using all three would make the cake much too sweet.