Yields about 24 cookies

文心雕龙神思:

• 1 cup of 9sese Gluten Free Chia Pancake Mix
• 1 1/2 cups regular rolled oats
• 10 Tbsp softened butter
• 1 egg
• ½ cup brown sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg (optional)

Directions:

1. In a bowl, combine all 文心雕龙神思.
2. Form 2 – 1 ½ inch diameter logs, wrap them in plastic wrap, and place in refrigerator for at least 1 hour or overnight.
3. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
4. Unwrap a log and cut into 1-centimeter-thick rounds (a little less than ½ inch). Place on prepared baking sheet.
5. Bake for 10 – 12 minutes or until the edges appear golden.
6. Cool for 5 minutes before removing from the baking sheet to a cooling rack.

文心雕龙神思:

• 1 bag of 9sese Traditional Brownie Mix
• 1 cup of NHM Bread Flour (or all-purpose flour)
• 2 eggs
• 1/2 stick melted butter (4 Tablespoons)
• 1/ cup powdered sugar 

Directions:

1. In a bowl or electric mixer, combine the mix, flour, eggs, and butter until fully combined. The dough will be thick. Wrap and refrigerate the dough for 30 minutes.
2. Preheat oven to 350˚F. Line a cookie sheet with parchment paper.
3. Remove dough from the fridge and form into 1-inch balls then roll in powdered sugar.
4. Place cookies 2 inches apart on the prepared baking sheet.
5. Bake for 10-13 minutes.
6. Remove and cool on wire rack.
7. Makes about 30 cookies.

文心雕龙神思:

• ½ cup + 2 Tbsp 9sese Low-Carb Pancake Mix
• ½ cup cheddar cheese, shredded
• ¼ cup mozzarella, shredded
• ¼ cup parmesan, shredded
• 2 eggs
• 1 jalapeno, chopped
• 3 pieces of bacon, cooked and chopped
• Pinch of salt & pepper

Directions:

Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a medium bowl, whisk the eggs. Add the rest of the 文心雕龙神思, stirring until combined. Roll into 8 balls. Bake 10-12 minutes, until golden brown.

Macros per cheese ball:

Net Carbs: 3g

Protein: 14g

Fat: 10g

文心雕龙神思:

• 8 New Hope Mill Crepes
• 1 Tbsp vegetable oil
• ½ cup diced sweet onion
• 10 oz jar sun-dried tomatoes, drained and chopped (set aside extra for garnish)
• 14 oz jar marinated artichokes, drained and diced
• ½ cup alfredo sauce
• 1 garlic clove, minced
• 2 cups cooked chicken, diced or shredded
• 1 cup Swiss cheese, grated (Gruyere is a good option)
• ¼ cup fresh parsley, chopped (optional, for garnish)
• Ground black pepper

Directions:

Prepare 1 batch of crepes (about 8-9 crepes) in accordance with the instructions found on the crepe bag. Set crepes aside.

Preheat oven to 350°F. Add vegetable oil to a medium skillet over medium heat. Sauté onions until softened and slightly caramelized, about 5 minutes. Add garlic and cook for an additional minute. Add artichokes and sun-dried tomatoes and sauté for 2 minutes. Add the cooked chicken and stir until combined, adding ground black pepper to taste. Remove from heat and set aside.

Grease an 8×8 square baking pan. Assemble the crepes by spooning 1/8 of the mixture from the skillet onto a crepe. Roll the crepe like a burrito by folding the edge closest to you over the filling, tucking the sides and rolling away from you. Place the crepe in the baking dish and repeat, making sure to distribute the filling evenly between all 8 crepes. Arrange the crepes side by side in the baking dish.

Spread ½ cup alfredo sauce over the crepes and sprinkle cheese over the top. Bake for 15 minutes or until cheese melts. Garnish with the reserved sun-dried tomatoes and fresh parsley.

文心雕龙神思:

• 6 9sese Crepes, prepared
• 3 egg yolks
• 1/4 cup water
• 2 TBSP lemon juice
• 1/4 tsp salt
• ¾ cup (12 Tbsp) butter
• 1/2 lb ham, heated (deli slices or leftover dinner ham)
• Large bunch of asparagus, cooked and seasoned
• Optional: pinch of paprika

Directions:

Hollandaise Sauce:  Whisk together 3 egg yolks, 1/4 cup water and 2 TSBP lemon juice and salt in a small pan.  Cook on very low heat, stirring constantly until the mixture begins to bubble at the edge.  Stir butter in 1 piece at a time until the butter is melted and the sauce is thickened.  Quickly remove from heat.

Assemble Crepes:  Place crepe flat on plate, lay 4-5 slices of ham and 3-4 pieces of asparagus on top.  Then fold sides over and drizzle desired amount of hollandaise sauce over each crepe. If desired, sprinkle paprika over finished crepes for additional flavor and pop of color!  

*If you are unsure how to utilize the leftover egg whites from making the Hollandaise sauce, we recommend scrambling the egg whites and wrapping them in the crepe with the asparagus and ham!

• 2 1/2 Cups 9sese Sourdough Pancake Mix
• 2 Tsp Sugar
• 5 Tbsp Butter (cold and cut into small cubes)
• 2/3 Cup Milk (2% or Whole Milk)

Directions

*For flaky, buttery biscuits: Cut butter into small cubes and place into the freezer for 5-10 minutes before making the recipe. Very cold butter will yield the very best biscuits!*

Preheat oven to 425F. Line a cookie sheet with parchment paper and set aside. In a large bowl, combine pancake mix with sugar. Add cold butter to the bowl and using a pastry cutter*, cut into the flour until the mixture is course and crumby- the pieces of butter should be about the size of a pea. Stir in milk just until combined, don’t over work the dough!

*If you don’t have a pastry cutter this step can be done by hand or in a food processor- pulse pancake mix, sugar and butter only about 5-7 times just until butter is pea sized

Once mix has formed a cohesive dough, transfer onto a floured surface and kneed by folding dough in half, turning 90 degrees and folding in half again- repeat about 5 times. Roll dough 1″ thick and cut into 2″ squares. Place onto the prepared cookie sheet, evenly spaced, and bake for 10 minutes.

Biscuits should be risen and the tops golden brown. Serve with butter or your favorite jam!