Pumpkin Spice Pancakes

I love to make fun breakfasts for General Conference mornings. This is one that I found here.

Pumpkin Pancakes

1 1/2 cups milk
2 Tbsp. vinegar
1 cup canned pumpkin
1 egg
2 Tbsp. oil
2 cups flour
3 Tbsp. brown sugar
2 tsp. baking powder
1 tsp. soda
2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt

--Whisk milk, vinegar, pumpkin, egg, and oil until smooth. Combine dry ingredients and add. Whisk just until blended, batter will have small lumps. Bake on heated skillet.


Buttersauce

1 cube butter
1 cup sugar
1/2 cup evaporated milk
1/2 tsp. vanilla

--Mix the butter, sugar, milk and vanilla in a sauce pan. You do not want it to boil until the milk is in. Once all the ingredients are in the pan, slowly bring it to a boil This keeps the sauce from becoming grainy. Remove from heat, cool slightly and add vanilla.



I usually don't love pancakes, but I couldn't stop eating these! The sauce is to die for!

Taco Soup

I know this is such a basic recipe, but that is what this blog is all about. I had a roommate when I lived in Washington D.C. that would make this all the time. I forgot the recipe she used and then my sister gave it to my sister-in-law for her wedding. My sister-in-law just gave it to me yesterday. Thanks Stacey, I have missed how good and simple this recipe is!

1 lb of ground beef (I don't use as much, if you like more go ahead!)
grated cheese to taste
2 cans of garbanzo beans, undrained
2 cans of kidney beans, undrained
2 cans of pinto beans, undrained
2 cans of corn, undrained
2 cans of stewed tomatoes, undrained
1 packet of taco seasoning
Fritos corn chips
sour cream

In a stock pot brown beef (I usual saute some onion as well to brown with the beef). Then add cans of pinto beans, garbanzo beans, kidney beans, corn and stewed tomatoes. Add packet of taco seasoning. I let this simmer for about 15-30 minutes to combine the flavors. Serve with sour cream, cheese and Fritos.

Apple Raisin Oven Pancake

1 apple, cored, peeled and sliced
1/3 c. raisins
2 T brown sugar, packed
1/2 t. cinnamon
4 eggs
2/3 c. milk
2/3 c. all purpose flour
2 T. margarine, melted
Garnish with powdered sugar

Combine apple slices, raisins, brown sugar and cinnamon together; spread into a lightly buttered 9" pie pan. Bake at 350 degrees for 10 to 15 minutes; remove from oven and set aside. Whisk eggs, milk, flour, and margarine together; pour over apple mixture. Bake at 450 degrees until golden. About 15 minutes; sprinkle with powdered sugar before serving.

Raised Doughnuts

I love doughnuts. I have two recipes that I love to make, but they aren't like this one so I decided to try these kind of doughnuts. So good! The kids loved them.

2 c. boiling water
1/2 c. sugar
1 T. salt
2 T. shortening
2 pkgs. active dry yeast
2 eggs, beaten
7 c. all purpose flour
oil for deep frying (I use shortening)
additional sugar for coating

Stir water, sugar, salt and shortening together in a large mixing bowl; sprinkle yeast on top. Set aside; cool to room temperature. Blend in eggs; gradually add flour. Cover and let rise until double in bulk. roll dough out to 1/2 inch thickness; cut with a doughnut cutter. Set aside; cover and let rise until double in bulk, about 1 1/2 hours. Deep fry in 360 degree oil until golden; drain, spoon sugar into a paper bag; add doughnuts and shake to coat.

The fun thing about this is that the kids can help shake the doughnuts in the sugar.

Note-doughnuts frying is a little tricky. If they cook too fast the inside will be doughy. Just watch the oil and if you feel they are starting to cook faster and faster, turn it down.


My finished product. The neighborhood kids loved them (I am fine with them eating them as I just like making them, not gaining all the weight from eating them)

Pumpkin Spice Sugar Cookies

One of my favorite fall traditions

2 3/4 c. all purpose flour
1 t. baking soda
1 c. butter, softened
1-1/2 c. powdered sugar
2 t. pumpkin pie spice
1 t. vanilla extract
1 egg

Combine flour and baking soda; set aside. In another bowl, blend butter and powdered sugar together; add pumpkin pie spice, vanilla and egg. mix in flour mixture; blend well. Cover dough; refrigerated for 2 hours. roll dough out on a lightly floured surface; cut into desired shapes with cookie cutters, Bake at 350 degrees on ungreased baking sheets until golden, about 8 minutes. Makes 2 dozen.

Forgotten Kisses

These cookies are a little tricky, but so good and pretty quick to make.

2 egg whites
3/4 c. sugar
1/8 tsp cream of tartar
dash of salt
1 tsp of vanilla

Beat egg whites until they form stiff peaks. Slowly (must be very slow) add sugar. Add rest of ingredients. Bake @ 350 degrees until light brown on top. Line cookie sheet with white paper (I just use computer paper).

This is what they will look like when you are done, toasty brown on the top. We sometimes will color them for different occasions.

Fruit Pizza

This is so easy!

Favorite sugar cookie recipe (I have heard that the refrigerated kind works great)
7oz marshmallow creme
8 oz package of cream cheese, softened
assorted fruit (I used peaches, kiwi, and strawberries)

Spread it on a ungreased cookie sheet. Bake in oven for 10 minutes until the center is no longer doughy.

Cool.

Mix marshmallow creme and cream cheese until smooth, spread on cooled cookie crust.

Place fruit in pattern on top. Eat!!!

Good Hot Dogs

Okay this picture is one of the worst I have taken. I had to include these hot dogs on my blog because they are to die for. I always like to have a picture, and this is all I had time for. Sorry. You should try these they got rave reviews. I got this recipe from "The Essential Mormon Cookbook" by Julie Badger Jensen

1/2 c. chopped onion
2 Tbs butter
1 bottle chili sauce (Homade brand)
1/2 c. apple juice
2 Tbs mustard
2 Tbs packed brown sugar
1 Tbs Worcestershire sauce
8 hot dogs
8 buns, buttered and toasted

Saute onion in butter until lightly browned. Add remaining sauce ingredients. Simmer 5 minutes. Add hot dogs. Cover and heat through. Serve hot dogs on buns topped with sauce (the sauce is so GOOD!)

Buffalo Chicken Wings

These are spicy! Sorry the picture isn't the best, still working on presentation-or having time to present.


24 chicken wings
1 tsp salt
1/4 tsp ground black pepper
4 cups vegetable oil for frying
1/4 c. butter or margarine
1/4 cup hot pepper sauce
1 tsp white wine venigar
1 bottle blue cheese dressing


Cut tips off wings at first joint; discard tips. Cut remaining wings into two at the joint; sprinkle iwth salt and pepper. Heat oil in deep fryer or heavy saucepan to 375 degrees. Add hal of the wings; fry about 10 minutes or until golden brown and crisp, stirring occasionally. Remove with slotted spoon; drain on paper towels. Repeat with remaining wings.

Melt butter in small saucepan over medium heat; stir in pepper sauce and vinegar. Cook until thoroughly heated. Place wings on large platter. Pour sauce over wings. Serve warm with dressing.

Deluxe Fajita Nachos

2 1/2 cups shredded, cooked chicken
1 package Lawry's Spices & Seasonings for Fajitas
1/3 c. water
8 oz tortilla chips
1 1/4 cups grated Cheddar Cheese
1 c. grated Monterey jack cheese
1 large tomato, chopped
1 can sliced ripe olives, drained
1/4 cup sliced green onions
salsa
guacamole
Sour Cream
In medium skillet, combine chicken, Spices & Seasonings and water; blend well. Bring to a boil; reduce heat and simmer 7 minutes. In large, shallow ovenproof platter, arrange chips. Top with chicken and cheeses. Place under broiler to melt cheese. Top with tomato, olives, green onions and desired amount of salsa.

Chicken Alfredo

This is one of my favorite meals!

6 oz bow tie pasta
2 TBS. butter
1/2 lb chicken cut into strips
2 green onions
1 TBS butter
3/4 c. mushrooms
2 TBS fresh or 1 tsp dried thyme
1/2 tbs garlic powder
2 c. heavy cream
3/4 grated Parmesan cheese
1/2 tsp salt
1/2 pepper

Cook pasta according to directions. Drain and set aside. In a large skillet heat butter over medium heat. Add chicken and stir-fry about 5 minutes or until cooked through. In a separate pan saute green onions in 1 tbs butter until tender. Add mushrooms, thyme and sauteed onions to chicken. Add garlic powder, cream, cheese, salt and pepper. Simmer about 30 minutes, stirring occasionally, until chicken is cooked and tender. Serve over pasta.

Chocolate Chocolate Chip Cookies

I am a chocolate chip cookie lover. I try a spin on the classic with these. My kids call them brownie cookies.

* 1/2 c. softened butter
* 1/2 c. shortening
* 3/4 c. white sugar
* 3/4 c. brown sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2/3 cup cocoa powder
* 3/4 teaspoon baking soda
* 1/4 teaspoon salt
* 2 cups chocolate chips (I used milk)
* 1/2 cup chopped walnuts (I love walnuts and make my family suffer through them)


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Oatmeal Cake

This is my husband's favorite dessert. It is one my Mom made for us all growing up. I love it.

1 c. butter
1 c. oatmeal
1 1/2 c. boiling water
2 eggs
1 c. brown sugar
1 c. white sugar
1 1/3 c. flour
1 tsp salt
1 tsp soda
1 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla

Combine butter oatmeal, and boiling water. Set aside. Mix remaining ingredients. Add oatmeal mixture. Bake @ 350 for 30-40 minutes in a greased cake pan.

Frosting:

6 tsp butter
1 c. coconut
1/2 c. evaporated milk
1 c. brown sugar
1 tsp vanilla

Heat milk and sugar. Dissolve, add melted butter. Add remaining ingredients. Poke holes in cake when done and add frosting while still warm.

Cinnamon-Apple Pancakes

These are the best pancakes. They always make me think of fall.

1 c. all-purpose flour
1 T. brown sugar, packed
2 t. baking powder
1/2 t. salt
1 t. cinnamon
14 t. vanilla extract
1 egg beaten
1 c. milk
2 T. oil
1/2 c. applesauce

Combine dry ingredients together in a large mixing bowl; make a well in the center and set aside. In a small mixing bowl, blend vanilla, egg, milk, and oil; mix into the dry ingredients until just moistened. Add applesauce; mix well. pour a little less than a 1/4 c. onto a hot, greased griddle. cook until bubble on surface; flip and heat until golden on both sides.

Tomato Bisque

I love tomato soup, especially this recipe. Right now this is the perfect thing to do with all of your garden tomatoes!

2 c. chicken broth
14 1/2 oz can whole tomatoes, undrained and broken up
1/2 c. celery chopped
1/2 c. onion chopped
3 med. tomatoes, peeled, seeded and chopped
3 T. butter
3 T. flour
2 c. half and half
1 T. Sugar

In an stockpot or large sauce pan, combine first 4 ingredients and bring to a boil. Reduce heat. Cover and simmer for 20 minutes. In blender, puree mixture in small batches until smooth. In same pan, cook fresh tomatoes in butter for 5 minutes. Stir in flour. Add half and half. Over low heat, cook adn stir until thickened. Stir in broth mixture and sugar. Heath through, do not boil.

Orange Julius

This is another little trick I use to spruce up a meal that is sort of blah (we must have those a lot :). We make orange julius. It is our own little version, nothing related to the stuff you have at the orange julius stand. But it is easy and we like it.

6 oz. frozen orange juice concentrate
1 c. crushed ice
1 c. milk
1 c. water
1/2 c. sugar
1/2 tsp. vanilla

Blend in the blender until smooth.

Cheese Sauce to Die For

Tonight we had a less than spectacular dinner (does Dino-nuggets even count for that much?) I wanted to make something that could spruce it up a little. I made this broccoli with cheese sauce on it and it was pure HEAVEN! I was even eating the cheese sauce by itself...just thought I would share in case you haven't made it before.

Cheese Sauce:

2 TBS butter or margarine
2 TBS flour
1/4 tsp salt
1/8 tsp pepper
1/4 tsp ground mustard
1/2 c. cheddar cheese
1 c. milk

Melt butter in saucepan over low heat. Stir in flour, salt, ground mustard, and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; take off heat.

Gradually stir in milk. Put back on burner and heat to boiling, stirring constantly. Boil and stir 1 minute and then add cheese.

I poured over steamed broccoli, but it would be good over anything. I think it would even be good over macaroni for homemade macaroni and cheese.

Grilled Honey-Mustard Pork Chops and Rice Pilaf

These are so good! I am always looking for different recipes to grill with meat other than beef and chicken. I love this Betty Crocker pork recipe.

Honey-Mustard Pork chops

Honey Mustard Glaze
1/4 c. honey
2 TBS Dijon mustard
1 TBS orange juice
1 tsp chopped fresh or 1/4 tsp dried tarragon leaves (I left these out and it was still good)
1/2 tsp Worcestershire sauce
Dash of onion powder

Mix all ingredients together.

Grilling:

4 pork boneless loin chops, 1 inch thick

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Cover and grill pork 4 to 5 inches from medium heat 14-16 minutes, brushing occasionally with glaze and turning once, until slightly pink in center. Discard any remaining glaze.


Rice Pilaf:

I always love to get this when I go to restaurants, but never make it. I saw this in the same Betty Crocker cookbook and decided to give it a whirl. It was actually really easy. I don't know maybe you already know this stuff, but I told you I am figuring it all out.

2 TBS of butter or stick margarine
1 small onion chopped (1/4 cup)
1 cup uncooked regular long grain rice
2 cups chicken broth
1/4 tsp salt

Melt butter in saucepan over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, until tender.

Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt.

heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Let stand covered 5 minutes.

Cinnamon Rolls

1 c. mashed potatoes (I use instant)
2/3 c. shortening or margarine
1 c. scalded milk
1/2 c. sugar
2 eggs
1 Tbs yeast (mixed with 1 c. warm water)
1 tsp salt
7 c. flour

Mix shortening, potatoes, sugar and milk. After milk has cooled, add in yeast mixture. Beat in eggs, salt and add flour.

Knead for 15 minutes, Let rise 1 to 2 hours. Roll out in large rectangle. Spread butter over the entire surface. Sprinkle on cinnamon/sugar and brown sugar. Roll up dough. Cut into rolls. I use a piece of dental floss because it doesn't smash the rolls. Place on greased cookie sheet. Bake at 375 degrees for 20 minutes. Frost if desired.

Cream Cheese Frosting:

3 c. powdered sugar
2/3 c. cream cheese softened
2 Tbs. milk
1 1/2 tsp vanilla

Add ingredients together and beat until smooth.

Hello Dollies

I have no idea why these have such a crazy name, but they are so good. I used to be a counselor at a girls camp for a Summer and we had these a lot. Love them!!

1/2 c. melted butter
1 1/2 c. graham cracker crumbs
1 c. chopped pecans
1 c. flaked coconut
1 c. milk chocolate chips
1 (14 oz) sweetened condensed milk
Use a 9X13 pan. Mix butter and graham cracker crumbs, press into the bottom of pan. Add chocolate chips, coconut and pecans sprinkling over the top of the graham cracker mixture. Pour sweetened condensed milk over the top. Put in oven. Don't overcook.
Cook for 20 minutes, cool and cut into squares. If you don't like them as gooey, cook them for a little longer.

Egg Fried Rice

I am a big fan of fried rice. I loved finding this in an old ward cookbook.

Sesame oil
Sliced ham or cut pieces of chicken
Frozen peas and carrots
2 to 3 eggs
3 to 4 cups of cooked rice
1/2 to 1 tsp. chicken bouillon
Soy sauce
Salt and pepper
Fry meat with sesame oil until brown. Add frozen vegetables with meat and fry. Mix in cooked rice with meat and vegetable. make a hole in the center of the rice. Mix eggs and bouillon and pour into hole in rice. Scramble eggs (make sure rice does not burn). After eggs are half cooked, mix with rice. add soy sauce, salt and pepper to taste. Fry for 2 to 3 more minutes. Serve

Best Bread Sticks EVER!

So easy, so fast and 100% delicious!

1 1/2 c. warm water
1 TBSP. yeast
3 TBSP. sugar
1/2 tsp salt
3 to 4 c. flour
1/2 c. butter
garlic powder
Parmesan cheese

Mix together water, yeast, and sugar. Set aside. Mix yeast and dry ingredients together for 3 minutes. Let rest for 10 minutes. Roll into a large greased cookie sheet (preferably with sides). Top with melted butter, then sprinkle with garlic powder and Parmesan cheese. Cut several times across the pan and once up the middle to make bread sticks. Let rise 20 minutes. Preheat pan to 375 degrees. Bake for 15 minutes. Less brown is better.

Potato Alfredo

It seems I have been cooking a lot with potatoes lately. I kind of go in spurts with things. This is so good! Make sure you serve it warm or it turns out sort of clumpy (as shown in picture above).

8 potatoes french fry style
1 c chopped onion
2 tbs melted butter
1 tbs salt
2 tsp dried thyme
4 cloves of garlic, minced
1 cup freshly grated Parmesan cheese
2 c. cream or half and half
Place potato strips in a large baking dish. Combine all other ingredients in a medium bowl; pour over potatoes. Bake uncovered at 400 degrees for about 1 hour.

Heavenly Brownies

This is my favorite brownie recipe ever. It is the one my family has used my whole life and my husband absolutely loves it. We have them pretty often. I usually double it.

Set oven to 350 degrees.

1/2 c. margarine
1 c. granulated sugar
2 tbs cocoa
1/2 c. chopped nuts (optional)
1 tsp vanilla
2 eggs
3/4 c. flour

In a medium saucepan melt butter and cocoa. Removed from heat, stir in sugar. Blend in eggs one at a time. Add vanilla, stir in flour and mix well. Spread in greased 8x8 or 9x9 pan. Bake at 350 degrees from 30 minutes. Don't over bake. Cool and frost with your favorite chocolate frosting.

Cheese Potatoes

Not the best pic, but does the job. This recipe is so good and so easy. Just make sure that the potatoes are cooked all the way through.

3 Tbsp. butter or margarine
6 large potatoes, peeled and thinly sliced
1 tsp. salt
1/4 tsp pepper
1 c. milk
2 c. shredded Cheddar cheese
Chopped fresh parsley

Melt butter in a large nonstick skillet. cook potatoes until almost tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all; boil gently until milk is absorbed. Sprinkle with cheese and allow to melt. Stir. Sprinkle with parsley and serve immediately.

Brown Sugar Muffins

1/2 c. butter
1 c. brown sugar
1 egg
2 c. flour
1 tsp soda
1/4 tsp salt
1 tsp vanilla
1 c. milk

Mix together as you would a cake. Bake at 375 degrees for 15 minutes. Makes 3 dozen when doubled.

Mom's Honey Wheat Bread Recipe

I have been asked a few times for this recipe. I make wheat bread every Monday. My boys are really picky eaters and I always feel they don't get enough good stuff in their bodies. They love toast, sandwiches and bread and butter. I decided to make my bread from scratch so I was sure they were getting at least one good thing each day. I grind my wheat, which I love because I am actually using my food storage. The thing above is my wheat grinder. It fits right on my Kitchenetics mixer. I love it!

This is the contraption that my Mom and I both use for our bread. It makes it so easy.

Honey Wheat Bread Recipe
This bread recipe uses wheat and white flour. It's the best recipe I've found for bread that is softer, but uses wheat flour and honey.
First I take a quart jar full of wheat and grind it with my wheat grinder.
After grinding the wheat it only takes 1 1/2 hours to make and bake this bread.
Turn on oven to lowest heat setting - (mine is 170 degrees) and warm the oven.
You will need:
5 cups hot tap water
2/3 cup oil
2/3 cup honey
2 tablespoons salt
3 tablespoons yeast (I use SAF yeast)
Approximately 7-8 cups wheat flour (all the wheat you ground)
" 6+ cups white flour - I don't really measure the white flour
1/4 cup dough enhancer (Macey's)
1/4 cup wheat gluten “
Makes 4 large loaves
Put KNEADING arm on mixer
Put hot tap water into bowl. Add 5 cups flour, oil, and honey. If you measure and add the oil before the honey it won't stick to the cup. Mix briefly until flour is wet. Add yeast and mix briefly again. Mix in the salt and the rest of the wheat flour along with the dough enhancer and gluten. Turn machine on to Speed I (lowest speed) and continue adding white flour a little at a time. Stop adding flour when dough has formed a mass, and is not sticking to the sides or bottom of the bowl.
When dough reaches this stage, you have added enough flour. Put on the lid and knead the dough on Speed II for 9 minutes.
When the dough is ready, take the bowl off, and put a light coating of oil on your hands and on your counter. Remove the dough from the bowl. The oil will allow you to work with the dough without it sticking to your hands or the work surface. Use the oil instead of more flour. The dough will be a little sticky.
After removing the dough from the bowl, pull the Kneading arm out of the dough.
With a bread mixer you don't have to do any kind of hand kneading or let the dough rise in the bowl.
Divide dough into four equal portions, shape loaves and put into greased pans.
Turn off warmed oven and put pans in oven to rise until dough is double in bulk.
(I set my timer for 28 minutes for it to rise.)
After the dough has risen in the pans and the timer has gone off, don't take the pans out of the oven.
Leave the pans in the oven and reset the temperature to 350 degrees.
Set the timer for 35 minutes. You may have to adjust the cooking time depending on how fast your oven cooks, or what size of bread pans you use. My pans are 9 5/8" x 5 1/2".
You can cover the bread with foil if it is getting too brown.
Bread is done when top crust is nicely browned and loaf has a hollow sound when "thumped". The bottom crust should also be a little browned.
Cool loaves on paper towel or dish towel. When completely cooled put in plastic bags.



Dough Enhancer and Wheat Gluten. Both of these we find at Maceys.

This is what the package for SAF yeast looks like. We buy ours in Utah at Maceys.

The finished product. I rub butter on the top of my bread right when it comes out of the oven.

Fresh Lemonade with Mint

This recipe is from my favorite cookbook right now. It is by Julie Badger Jensen, "The Essential Mormon Cookbook." Honestly this cookbook is so good!

6 lemons
1 1/2 cups sugar
4 sprigs of green mint
2 quarts (8 cups) water

Cut lemons in slices and remove seeds. Place lemon slices in a large bowl. Sprinkle sugar over slices. Add two sprigs of mint. Let stand for 20 minutes, stirring occasionally. Remove mint. using a masher, crush sugared lemons. Add water. Stir well. Pour into serving pitcher. Add ice and remaining two sprigs of mint. Pour and serve right away. Makes 2 quarts.

The recipe doesn't ever say to remove the lemon rinds, but I took out about half of them before serving after I had gotten as much lemon out of them as possible. If you have leftover juice, take the rest out before putting in the refrigerator or it makes the lemonade taste funny. This is perfect for Summer!

Cookies and Cream Cheesecake

1 cup Oreo crumbs (about 12-not double stuff)
1 TBS margarine, melted
3 (8 oz) packages of softened cream cheese
1 cup sugar
2 TBS flour
1 tsp vanilla
3 eggs
1 cup coarsely chopped Oreos (about 8)

Preheat oven to 325 degrees

Mix together crumbs and margarine in small bowl. Press onto bottom of 9 inch springform pan. Bake 10 minutes.

Beat cream cheese, sugar, flour and vanilla in large mixing bowl on medium speed with electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition. Fold in chopped cookies. Pour over crust.

Bake 1 hour and 5 minutes (random!). Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with thawed Cool Whip, or Oreos cut in half.

The first time I made this it cracked. Someone gave me the idea to put a pan of water in with the cheesecake when it is cooking to prevent cracking.

Banana Muffins

Better Homes and Gardens cookbook! So Delish!

1 3/4 c all purpose flour
1/3 c sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
1/2 c milk
3/4 c bananas
1/4 c cooking oil
1/2 c chopped nuts
1 recipe Streusel Topping

1. Grease muffin tins or line with paper bake cups; set aside.

2. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

3. In another bowel combine egg, milk and oil. Add egg mixture and bananas to the flour mixture. Stir just until moistened.

4. Spoon batter into prepared muffin cups, filling each two-thirds full. If desired, sprinkle Steusel topping over muffin batter (which is so good!) in cups. Bake in a 400 degree oven for 18 to 20 minutes or until golden and a toothpick comes out clean. Let muffins cool on wire rack for 5 minutes. Remove muffins from cups.


Streusel Topping: Combine 3 TBS all purpose flour, 3 TBS brown sugar, and 1/4 tsp ground cinnamon. Cut in 2 TBS butter until mixture resembles coarse crumbs. Stir in 2 TBS chopped nuts.

Pumpkin Cake Roll

I recognize that this is more of a fall recipe, but I like to "practice" things before I need to make them for someone, so I decided to practice this one.


3 eggs
1 c of sugar
2/3 c canned pumpkin
1 tsp lemon juice
3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1 tsp baking powder
2 tsp ginger
1/2 tsp salt
1 c powdered sugar
1 (8 oz) package cream cheese
4 TBS butter
1/2 tsp vanilla
1 c chopped pecans

Beat eggs and sugar together. Add pumpkin and lemon juice and mix together. In a separate bowl sift together flour, baking powder, spices, and salt. Fold into pumpkin mixture.
Line jelly roll pan with waxed paper. Grease lightly. Spread pumpkin mixture evenly in pan. Bake at 375 degrees F for about 15 minutes or until lightly browned. Turn out immediately onto a clean dishtowel sprinkled with powdered sugar, removing the waxed paper. Sprinkle more powdered sugar on top of cake. Start at one end, carefully rolling towel and cake together. Cool on counter top.
Combine the 1 cup powdered sugar, cream cheese, butter, and vanilla. Beat until smooth. Gently unroll cake onto cutting board, removing towel. Spread cream cheese filling over top. Sprinkle with pecans. Roll back up. cover with waxed paper and chill in refrigerator. Best when made a day ahead.

Copycat Applebee's Walnut Blondie

I got this recipe on the blog Bakerella, and she got it from the Recipe Secrets website. I decided to make it tonight-it is so good!
Dough
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/4 cup chopped walnuts (or more if desired)
1/3 cup butter or margarine (melted)
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips

Maple Butter Sauce
3/4 cup maple syrup ( I highly recommend using REAL maple syrup )
1/2 cup butter
3/4 cup brown sugar
1/4 cup chopped walnuts (optional)

Directions:

Dough
Preheat the oven to 350 degrees F.

Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.
Add chopped nuts and mix well. Set aside.

Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.
Add flour mixture, a little at a time, until mixed well.
Stir in white chocolate chips. Spread out dough in a 9-inch pan.
Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.
Serve warm with ice cream and Maple Butter Sauce.

Maple Butter Sauce

In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.

Enjoy !

French Silk Pie

* 1 cup heavy whipping cream
* 6 ounces semi-sweet chocolate pieces
* 1/3 cup pure butter
* 1/3 cup sugar
* 2 egg yolks, beaten
* 3 tablespoons heavy whipping cream
* 1 baked (9 inch) pie shell
* Chocolate curls (for garnish)
* 1 can heavy whipping cream (for serving)

Preparation
1. In a heavy 2-quart saucepan, combine the 1 cup heavy whipping cream, chocolate pieces, butter and sugar. Cook over low heat, stirring constantly, till chocolate is melted, about 10 minutes. Remove pan from heat.

2. Gradually stir about half of the hot mixture into the beaten egg yolks. Return egg mixture to saucepan. Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and almost bubbly – 3 to 5 minutes. Remove saucepan from heat. Stir in 3 tablespoons heavy whipping cream. Place saucepan in a bowl of ice water, stir constantly till mixture stiffens and becomes hard to stir (20 minutes).

3. Transfer chocolate mixture to a medium mixing bowl. Beat the cooled chocolate mixture with an electric mixer on medium to high speed until light fluffy (2 to 3 minutes). Spread filling in a baked pastry shell.

4. Cover and chill pie 4 to 5 hours or until set best served within 24 hours, but will last 3 to 4 days if stored properly. Serve with whipped cream and a garnish with chocolate curls.
Notes
Be sure to use pure butter or pure margarine in this recipe. If not, water and oil will form in the chocolate and will ruin the chocolate silk. (No spreads!)

Pistachio Pudding Squares

So good! These recipes are all from "Essential Mormon Celebrations" cookbook. I absolutely love it!

1/2 C butter or margarine
1/3 c. sugar
2 tsp water
1 cup flour
1 tsp vanilla
1/2 c. pecans, walnuts, or cashews, chopped
1 (6 oz) package vanilla instant pudding
3 (3.4 ounce) packages pistachio instant pudding
6 c. milk, divided
2 c. whipping cream, plus sugar to sweeten

For the crust, cream butter and sugar together in a large bowl. Add water, flour, vanilla, and nuts; mix well. Spread mixture in a greased 9x13-inch pan. Bake at 350 degrees for 10 to 12 minutes, until light brown. Set aside to cool.

Prepare vanilla pudding according to package directions, using 2 cups of milk; spread over cooled crust. Chill to set. Prepare pistachio pudding according to package directions, using the remaining 4 cups milk; spread over vanilla pudding to make second layer. Chill to set. Before serving, whip and sweeten cream. Top with sweetened whipped cream. Serves 12 to 15.

Vanilla Pudding

3/4 C. Sugar
3 TBS cornstarch
3 C. Milk
4 beaten egg yolks
1 TBS butter or margarine
1 1/2 tsp vanilla

Palmer wanted dessert tonight after dinner. I didn't have anything and needed something fast so I made this wonderful recipe. I like to serve it warm with chocolate chips melting in it. Thank you Betty Crocker Cookbook. Yummy!

In a medium heavy saucepan combine sugar and cornstarch. Stir in milk. cook and stir mixture over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove pan from heat. Gradually stir 1 cup of milk mixture into egg yolks. Add egg mixture to milk mixture in pan. Bring milk mixture to a gentle boil; reduce heat. cook and stir for 2 minutes more.

Remove pan from heat. Stir in butter and vanilla. Pour pudding into a bowl. cover surface of pudding with plastic wrap. Serve warm or cold (do not stir during chilling).

Hamburger Buns

I am a bread snob (my Mom spoiled me growing up, what can I say?). I make wheat bread every Monday because I don't like store bought bread. I have been looking for a good hamburger bun recipe. I tried one last week that was not very good. I was a little worried about this one, but I was determined to find a good one (sorry for all of the hamburger nights family!) This one was really good!



1 C. milk
1 C. water
2 TBS butter
1 TBS white sugar
1 1/2 tsp salt
5 1/2 c all-purpose flour
1 envelope active dry yeast
1 egg yolk
1 TBS water

Combine the milk, 1 c. of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixtue is too hot, it will kill the yeast.

In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. cover and let stand until doubled in size, about 1 hour.

Punch down the dough and divide into 12 portions. They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want oil your hand first. Set rolls aside until they double in size, about 20 minutes.

Preheat the oven to 400 degrees. Mix together the egg yolk and 1 TBS of water in a cup or small bowl. Brush onto the tops of the rolls.

Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.

The Best Waffles

I am not a huge waffle fan. When I was little I did 4H and my mom found this in a cookbook they had. It is the best waffle recipe I have tasted as it isn't dense. I also like that you can make a big batch of the mix and then use it for a while. First you make the quick mix and then you only take a little of that and add the fresh ingredients to it each time you want to make a batch of waffles.

Quick Mix Recipe

10 c. flour
1/4 c baking powder
1 1/4 tsp cream of tartar
4 tsp salt
1/4 c. sugar
1 3/4 c nonfat dry milk
1 2/3 c shortening

Combine ingredients (cut shortening in with a knife) and store in an airtight container.

To make the waffles

2 1/4 c Quick Mix
2 eggs beaten
1 tbs sugar
1 3/4 c water
1 tbs oil

Mix and cook your waffles!

Good Syrup (my sister-in-law Amy's recipe)

4 c sugar
1/2 c brown sugar
2 tbs corn syrup
2 c. water
1 tbs vanilla
1 tsp maple

combine everything except vanilla and maple. Bring to a boil and cover. Boil gently for 10 minutes. Remove from heat, cool a little and add vanilla and maple.

Frozen Lemon Pie

Frozen Lemon Pie

1 1/2 c grahm cracker crumbs
1/4 c butter, melted
1/2 gallon vanilla ice cram, softened
1 (8 oz) tub Cool Whip thawed to room temperature
6 oz (undiluted) lemonade frozen concentrate
Juice and zest from 1 lemon
1 lemon, sliced
mint leaves

Prepare a graham cracker crust by combing graham cracker crumbs and melted butter. Pat into a 9 or 10 inch greased pie plate to form a crust. Chill or freeze until firm. In a large bowl combine softened ice cream, whipped topping, lemonade concentrate, and the juice and zest of 1 lemon. Stir until blended. Pour over chilled pie crust. Freeze overnight or for several hours. Garnish with lemon slices and mint leaves. Makes 8 servings.