Cooking at Home - Cinnamon Oatmeal Pancakes

Cooking - Home Food Fish Vegetable Fruit Meat - iStocck

Makes:   10 Servings 

Use your whole grain oats to make pancakes that taste good and are good for you.


  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 egg
  • 1 1/2 cups cooked oats
  • 1 1/2 cups evaporated milk
  • 1/4 cup water
  •   nonstick cooking spray


1. Mix flour, baking powder, salt, and cinnamon in a large bowl. 

CSU Extension’s New Food Preservation App Available for Download

PROMO 660 x 440 Cooking - Fresh Vegetable Assortment

With the help of Derek Stegelman, College of Health and Human Sciences assistant director of IT for application development; Edie McSherry, a Larimer County Extension agent; and a team of volunteers from across Colorado, the food preservation app was launched this spring. 

"Overall, CSU Extension has seen a rise in website viewers using mobile devices," said Shackelton. "But our online resources aren't mobile-responsive, so we wanted to incorporate our food preservation fact sheet information into the app to meet that need." 

Cooking at Home - Baked Potato Soup

Cooking - Home Food Fish Vegetable Fruit Meat - iStocck

Makes:   5 Servings 

The main ingredient is potato. For a heartier dish, add 2 cups diced cooked chicken or turkey ham.


2 tablespoons light buttery spread
1 small onion (chopped)
2 medium potatoes (baked, peeled and mashed)
3 cups prepared instant nonfat dry milk 
1 can low-sodium chicken broth (about 14.5 ounces)
1 cup reduced-fat cheddar cheese (shredded)
  salt and pepper (to taste)

Cooking at Home - Crunchy Potato Casserole

Cooking - Home Food Fish Vegetable Fruit Meat - iStocck

Makes:   8 Servings 

Want a side dish for your meal? This recipe uses corn flakes in a creative potato-based dish to make it crunchy. 


2 cups corn flakes cereal (crushed into crumbs)
2 pounds potatoes (peeled and grated)
1/4 cup margarine (melted)
1/4 teaspoon black pepper
1 onion (chopped)
1 can low-sodium cream of chicken soup (about 10 ounces)
3/4 cup fat-free sour cream
1 cup low-fat cheddar cheese (shredded)