We made these pancakes this morning and they were delicious! This recipe is from the "Essential Mormon Celebrations" recipe book by Julie Badger Jensen.
Papa's Whole-Wheat Pancakes
1 cup milk
1 cup whole-wheat flour
1/4 cup sugar
2 eggs
1/4 cup butter, melted
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
Combine milk and flour and beat in a blender on high speed for 2 minutes. Add remaining ingredients and beat on high for 2 more minutes. Using a 1/4 cup measuring cup, pour pancake batter on hot griddle and cook until lightly browned on both sides. Serve with butter and warm syrup. Makes about 12 pancakes.
Saturday, December 31, 2011
Thursday, December 15, 2011
Christmas Tomato Cheese Soup
We had a "soup kitchen" night at our house 2 years ago, with our friends, and Emily brought this soup. I LOVED it and have to share it for anyone looking for a good Christmas soup.
Christmas Tomato Cheese Soup
From Emily
1 can tomato soup
1 can Campbell’s Beef Consomme soup
1 can water
1 tsp. marjoram
1 tsp. thyme
1 tbs. butter
Few squirts of Maggi (you can try to substitute Worchestershire sauce and soy sauce if you don’t have magi
– it will taste a bit different, but probably still good)
Sugar to taste (about 1 tsp.)
Combine in a pot and heat to a boil, then simmer for an hour.
Serve with cheese of your choice. ( I use Swiss and Monterey jack). You may want to double or triple the recipe.
Christmas Tomato Cheese Soup
From Emily
1 can tomato soup
1 can Campbell’s Beef Consomme soup
1 can water
1 tsp. marjoram
1 tsp. thyme
1 tbs. butter
Few squirts of Maggi (you can try to substitute Worchestershire sauce and soy sauce if you don’t have magi
– it will taste a bit different, but probably still good)
Sugar to taste (about 1 tsp.)
Combine in a pot and heat to a boil, then simmer for an hour.
Serve with cheese of your choice. ( I use Swiss and Monterey jack). You may want to double or triple the recipe.
Tuesday, December 13, 2011
Vegetarian dinner
Tomato and Butter Sauce Pasta
(from our Nielsen family cookbook, submitted by Marisa)
1 (29oz.) can whole tomatos, with juice (I use diced tomatos)
1/4 c. butter
1 onion, cut in half
1 lb. pasta, (penne, gemelli) cooked
1/2 c. freshly grated parmesan (I use the canned stuff)
Cut tomatoes into pieces and add to saucepan with juice, butter, and onion. Simmer until butter separates from sauce, 20-30 minutes. Mix with pasta and top with Parmesan.
(from our Nielsen family cookbook, submitted by Marisa)
1 (29oz.) can whole tomatos, with juice (I use diced tomatos)
1/4 c. butter
1 onion, cut in half
1 lb. pasta, (penne, gemelli) cooked
1/2 c. freshly grated parmesan (I use the canned stuff)
Cut tomatoes into pieces and add to saucepan with juice, butter, and onion. Simmer until butter separates from sauce, 20-30 minutes. Mix with pasta and top with Parmesan.
Friday, December 9, 2011
Glug
LOVE this drink.
Glug
Aunt Wendy
1 pkg. red Jello (raspberry is best)
4 1/2 c. sugar
1 46 oz. can pineapple juice
1 can frozen orange juice, no water added
Sprite (I think a 2 liter bottle is enough but maybe get 2 just in case)
Dissolve jello in 1 cup boiling water. Add 2 more cups of hot water, and sugar, and stir making sure all is dissolved. Then add 7 cups cold water, pineapple juice, and orange juice concentrate. Freeze in convenient containers. Remove from freezer 1 hour before serving. Add Sprite to slush consistency, as desired.
Glug
Aunt Wendy
1 pkg. red Jello (raspberry is best)
4 1/2 c. sugar
1 46 oz. can pineapple juice
1 can frozen orange juice, no water added
Sprite (I think a 2 liter bottle is enough but maybe get 2 just in case)
Dissolve jello in 1 cup boiling water. Add 2 more cups of hot water, and sugar, and stir making sure all is dissolved. Then add 7 cups cold water, pineapple juice, and orange juice concentrate. Freeze in convenient containers. Remove from freezer 1 hour before serving. Add Sprite to slush consistency, as desired.
Tuesday, November 15, 2011
Creamy Chicken over Rice
This was given to me by my friend Kate while in San Antonio. Such a great and easy crockpot recipe.
Creamy Chicken over Rice
2-3 large skinless, boneless chicken breasts
1 pkt. of dry zesty italian salad dressing mix
1 pkg. of cream cheese
1 stick of butter
1 can of cream of chicken soup
Put it all in the crock-pot and I think it is best if you put it on low for 6-7 hours. When it's done, I shred the chicken and mix it all together.
Best if served over rice!
Saturday, November 5, 2011
Funeral Potatos
This recipe is a classic LDS recipe and I hope I NEVER tire of it!
Potato Casserole (otherwise known as "funeral potatos")
This recipe comes from my "Lion House Recipes" book. The Lion House is a restaraunt in the Joseph Smith Memorial building in Salt Lake City, Utah.
5 large potatos
3 tablespoons melted butter
1 can (10 1/2 oz) cream of chicken soup
1 cup sour cream
1 cup milk
3 tablespoons finely chopped green onions
3/4 cup shredded sharp cheddar cheese
3/4 cup cornflake crumbs mixed with 2 tablespoons butter or margarine, melted
3 tablespoons parmesan cheese
Boil whole potatos until tender. Drain and peel. Shred coarsely. Place in 9x13 (2-3 quart) casserole dish. Pour 3 tablespoons of melted butter over potatos. Mix together soup, sour cream, milk, onions, and cheese. Pour evenly over potatos. Do not mix. Cover the top with buttered crumbs mixed with parmesan cheese. Bake 30 minutes at 325 degrees F. Make 8 to 10 servings.
Potato Casserole (otherwise known as "funeral potatos")
This recipe comes from my "Lion House Recipes" book. The Lion House is a restaraunt in the Joseph Smith Memorial building in Salt Lake City, Utah.
5 large potatos
3 tablespoons melted butter
1 can (10 1/2 oz) cream of chicken soup
1 cup sour cream
1 cup milk
3 tablespoons finely chopped green onions
3/4 cup shredded sharp cheddar cheese
3/4 cup cornflake crumbs mixed with 2 tablespoons butter or margarine, melted
3 tablespoons parmesan cheese
Boil whole potatos until tender. Drain and peel. Shred coarsely. Place in 9x13 (2-3 quart) casserole dish. Pour 3 tablespoons of melted butter over potatos. Mix together soup, sour cream, milk, onions, and cheese. Pour evenly over potatos. Do not mix. Cover the top with buttered crumbs mixed with parmesan cheese. Bake 30 minutes at 325 degrees F. Make 8 to 10 servings.
Sunday, October 16, 2011
Love allrecipes.com
We have a bunch of apples from our trees and decided to make some apple crisp. Since we STILL don't have any of our household goods (which would include my recipe books), I looked up this recipe on Allrecipes.com. I have good luck with their recipes on a regular basis and this was definitely a great one!
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Tuesday, September 20, 2011
Hot Cinnamon Milk
I got this recipe from Jake's mom around last Christmas. It is sooooo very warming and fun when you are tired of plain ol' hot chocolate. Plus, it's super easy to make.
Hot Cinnamon Milk
2 cups instant powdered milk
1 cup non-dairy creamer
1 cup sugar
1/2 Tablespoon cinnamon
Mix all ingredients well. You can store them in a ziploc bag on the shelf or some other container. When ready to drink, mix 1/4 cup mixture in 6 oz. hot water. So very good!
Hot Cinnamon Milk
2 cups instant powdered milk
1 cup non-dairy creamer
1 cup sugar
1/2 Tablespoon cinnamon
Mix all ingredients well. You can store them in a ziploc bag on the shelf or some other container. When ready to drink, mix 1/4 cup mixture in 6 oz. hot water. So very good!
Sunday, August 14, 2011
Quick and Easy Sunday Meal
I got this recipe from my sister who got it from.... I don't know where. I made it after church today and it was super quick, easy, AND good (all wrapped into one!) It's not something that packs a punch of flavor but a little salt and pepper will perk it up if you need it. I personally liked it as is.
Quick and Easy Lemon Pepper Chicken and Linguine
3 boneless skinless chicken breast halves, cut into strips
1 Tbsp lemon pepper 1 tomato,diced
½ c butter* 1 pkg. linguine noodles,
1 sm onion, chopped cooked
Melt butter in microwave and add lemon pepper. Stir-fry chicken until brown. Add butter and pepper mixture. Add onion and saute. Remove from heat. Add noodles and tomatoes. Toss and serve. (*May want to cut back - high fat!)
I served it with Italian Herb Ciabatta Bread. A friend here recommended a bottle of "Aceto Balsamico Di Modena" (Balsalmic Vinegar of Modena) and Pompeian Extra Virgin Olive oil for dipping the bread in. The vinegar is fantastic! We dip any bread in it with the oil and it is super. It's one of the few items we can get at the commisary here so I can't imagine them not having it in the states.
Quick and Easy Lemon Pepper Chicken and Linguine
3 boneless skinless chicken breast halves, cut into strips
1 Tbsp lemon pepper 1 tomato,diced
½ c butter* 1 pkg. linguine noodles,
1 sm onion, chopped cooked
Melt butter in microwave and add lemon pepper. Stir-fry chicken until brown. Add butter and pepper mixture. Add onion and saute. Remove from heat. Add noodles and tomatoes. Toss and serve. (*May want to cut back - high fat!)
I served it with Italian Herb Ciabatta Bread. A friend here recommended a bottle of "Aceto Balsamico Di Modena" (Balsalmic Vinegar of Modena) and Pompeian Extra Virgin Olive oil for dipping the bread in. The vinegar is fantastic! We dip any bread in it with the oil and it is super. It's one of the few items we can get at the commisary here so I can't imagine them not having it in the states.
Saturday, August 6, 2011
French Toast and Buttermilk Syrup
Now that our house is sold and we have moved to Germany, I can pay more attention to adding my recipes to this blog. In fact, I NEED to because our household goods (which include ALL my recipe books) will not arrive until possibly October. So, any recipes I get and like during this time, will be posted here so I can reference them later. Also, the great news is I am hoping to learn some great German recipes. So, keep looking back for those.
Firstly though, here is our favorite recipe to make on Sundays for dinner when we usually have invited another family over. Also, this recipe is describes so that you can help your kids make it. I have copied and pasted their exact recipe and added my preferences.
French Toast
Family Fun Magazine
The best French toast is made from the densest bread. Challah is our first choice, then brioche or sourdough. If all else fails, a premium sandwich bread can stand up to the task {We prefer my homemade wheat bread}. Serve with real maple syrup {or buttermilk syrup}.
Ingredients
4 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons butter or oil, for pan
8 slices dense bread
Instructions
Break the eggs, one by one, into a cup. (This will make it easy to take out bits of shell if they get into the cup.) Pour the eggs in a soup dish or pie plate, add the milk and vanilla extract, and scramble with a fork. Heat the butter in a frying pan over medium heat.
Cut the slices of bread in half if you wish. Soak the bread in the egg mixture, turning once. They should be saturated but not falling apart.
Brown the bread in the skillet, turning once, about 2 to 3 minutes on each side until brown. Serves 4.
Variations:
Maple French Toast
Brown both sides of the French toast, then sprinkle grated maple sugar candy on the top and turn. Cook for 1 minute. Sprinkle the other side and turn once more.
Banana French Toast
Cut a pocket in the top crust of a 1 1/2-inch slice of Italian bread and stuff with a few banana slices. Dip in the egg mixture and cook as directed in step 3.
My mother-in-law gave me the following recipe that we absolutely love!
Buttermilk Recipe
1 cup sugar
1/2 cup butter
1/2 cup buttermilk
1 tsp. vanilla
1/2 tsp. baking soda
In a large pan combine sugar, butter, and buttermilk. Boil until sugar dissolves (make sure to not boil too long or it will turn into carmel. Once it comes to a boil it doesn't take much longer to dissolve the sugar). Remove from heat and add soda and vanilla. Make this in a pan that is big enough for it to grow when adding the soda. Keep warm while serving so it remains frothy.
Firstly though, here is our favorite recipe to make on Sundays for dinner when we usually have invited another family over. Also, this recipe is describes so that you can help your kids make it. I have copied and pasted their exact recipe and added my preferences.
French Toast
Family Fun Magazine
The best French toast is made from the densest bread. Challah is our first choice, then brioche or sourdough. If all else fails, a premium sandwich bread can stand up to the task {We prefer my homemade wheat bread}. Serve with real maple syrup {or buttermilk syrup}.
Ingredients
4 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons butter or oil, for pan
8 slices dense bread
Instructions
Break the eggs, one by one, into a cup. (This will make it easy to take out bits of shell if they get into the cup.) Pour the eggs in a soup dish or pie plate, add the milk and vanilla extract, and scramble with a fork. Heat the butter in a frying pan over medium heat.
Cut the slices of bread in half if you wish. Soak the bread in the egg mixture, turning once. They should be saturated but not falling apart.
Brown the bread in the skillet, turning once, about 2 to 3 minutes on each side until brown. Serves 4.
Variations:
Maple French Toast
Brown both sides of the French toast, then sprinkle grated maple sugar candy on the top and turn. Cook for 1 minute. Sprinkle the other side and turn once more.
Banana French Toast
Cut a pocket in the top crust of a 1 1/2-inch slice of Italian bread and stuff with a few banana slices. Dip in the egg mixture and cook as directed in step 3.
My mother-in-law gave me the following recipe that we absolutely love!
Buttermilk Recipe
1 cup sugar
1/2 cup butter
1/2 cup buttermilk
1 tsp. vanilla
1/2 tsp. baking soda
In a large pan combine sugar, butter, and buttermilk. Boil until sugar dissolves (make sure to not boil too long or it will turn into carmel. Once it comes to a boil it doesn't take much longer to dissolve the sugar). Remove from heat and add soda and vanilla. Make this in a pan that is big enough for it to grow when adding the soda. Keep warm while serving so it remains frothy.
Wednesday, May 18, 2011
Cake-to-go with Caramel Glaze (Hallmark Magazine)
This is one of those dessert that doesn't give you a sugar high but makes everyone want to eat the entire thing. I always receive a TON of compliments with this cake. It really is super. If I am lazy, I will just make a box buttermilk cake.
Cake-to-go with Caramel Glaze (Hallmark Magazine)
Basic Buttermilk Cake
(Makes two 8-inch round layers, two dozen cupcakes, one 9x13, two 8 inch square layers, and or 10 large muffin size cakes)
3/4 c unsalted butter, softened
1 1/2 c granulated sugar
3 large eggs, at room temperature
2 c bleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 c buttermilk, at room temperature (I have just pulled the milk and eggs straight out of the fridge and the recipe has worked great!)
1 1/2 tsp. vanilla
1. Arrange the rack at the middle of the oven and preheat to 350 degrees. Butter cake pans and line the bottoms with parchment paper or wax paper; butter the paper. (if you're making cupcakes, fill cups with paper liners or butter them.) *When using the caramel glaze, just butter the 9x13 pan and spread batter to the edges.
2. Beat the butter and sugar in a large mixing bowl with an electric miser for 5 minutes at medium speed until light and fluffy. Beat in eggs, one at a time. Scrape the bowl and beaters and beat well to incorporate.
3. Sift the flour with the baking powder and baking soda. Add a quarter of the flour mixture to the butter-egg mixture, then add vanilla and a third of the buttermilk. Repeat, beginning and ending with the flour mixture and scraping well after each addition.
4. Pour the batter into the prepared pans and spread to edges with a spatula. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a rack for 5 minutes. Turn pans onto the rack; remove parchment or wax paper and cool completely before frosting.
Caramel Glaze
3/4 c brown sugar
1 1/2 c heavy cream
1 1/2 tblsp. unsalted butter
A pinch of salt
1. Place glaze ingredients in a medium saucepan over medium heat. Stir with a wooden spoon and bring to a simmer; then reduce heat slightly.
2.Simmer for 7 minutes, stirring frequently, until glaze is thickened. Cool until barely warm.
3. Pour about half the glaze over the top of the cake and spread to edges with a spatula. Drizzle remaining glaze over cut pieces of cake when serving.
Cake-to-go with Caramel Glaze (Hallmark Magazine)
Basic Buttermilk Cake
(Makes two 8-inch round layers, two dozen cupcakes, one 9x13, two 8 inch square layers, and or 10 large muffin size cakes)
3/4 c unsalted butter, softened
1 1/2 c granulated sugar
3 large eggs, at room temperature
2 c bleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 c buttermilk, at room temperature (I have just pulled the milk and eggs straight out of the fridge and the recipe has worked great!)
1 1/2 tsp. vanilla
1. Arrange the rack at the middle of the oven and preheat to 350 degrees. Butter cake pans and line the bottoms with parchment paper or wax paper; butter the paper. (if you're making cupcakes, fill cups with paper liners or butter them.) *When using the caramel glaze, just butter the 9x13 pan and spread batter to the edges.
2. Beat the butter and sugar in a large mixing bowl with an electric miser for 5 minutes at medium speed until light and fluffy. Beat in eggs, one at a time. Scrape the bowl and beaters and beat well to incorporate.
3. Sift the flour with the baking powder and baking soda. Add a quarter of the flour mixture to the butter-egg mixture, then add vanilla and a third of the buttermilk. Repeat, beginning and ending with the flour mixture and scraping well after each addition.
4. Pour the batter into the prepared pans and spread to edges with a spatula. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a rack for 5 minutes. Turn pans onto the rack; remove parchment or wax paper and cool completely before frosting.
Caramel Glaze
3/4 c brown sugar
1 1/2 c heavy cream
1 1/2 tblsp. unsalted butter
A pinch of salt
1. Place glaze ingredients in a medium saucepan over medium heat. Stir with a wooden spoon and bring to a simmer; then reduce heat slightly.
2.Simmer for 7 minutes, stirring frequently, until glaze is thickened. Cool until barely warm.
3. Pour about half the glaze over the top of the cake and spread to edges with a spatula. Drizzle remaining glaze over cut pieces of cake when serving.
Monday, March 7, 2011
Yamilicious!!!
My friend Jordana gave this recipe to me years ago (I can't believe it has been that long) during Dental School life. She called it "Aunt Kay's Yam Casserole". I would like to leave it at just "Yam-i-licious!!" You will never look at yam's the same.
I made these for my friend Tracie's family at Thanksgiving and promised I would give her the recipe... so... here I am... 3 months later.
I made these for my friend Tracie's family at Thanksgiving and promised I would give her the recipe... so... here I am... 3 months later.
"Yam-i-licious"
or
"Aunt Kay's Yam Casserole"
3 c. mashed yams
1 c. sugar
or
"Aunt Kay's Yam Casserole"
3 c. mashed yams
1 c. sugar
1/4 c. melted butter
2 eggs
1 tsp. vanilla
1/3 c. cream
Peel yams and cut into chunks. Bring to boil, cover with lid, and simmer over medium heat until tender. Drain off water. Mash or whip with a mixer (a potato masher has worked splendid for me). Mix in the rest of the ingredients and put it in a 9x13 pan.
2 eggs
1 tsp. vanilla
1/3 c. cream
Peel yams and cut into chunks. Bring to boil, cover with lid, and simmer over medium heat until tender. Drain off water. Mash or whip with a mixer (a potato masher has worked splendid for me). Mix in the rest of the ingredients and put it in a 9x13 pan.
Topping:
1/2 c. brown sugar
1/4 c. flour
2 1/2 tbs. butter (softened)
1/2 c. chopped walnuts or pecans (optional)
Crumble topping ingredients together until it is sand texture. Add nuts if desired. Sprinkle over yam mixture.
Bake at 350 degrees for 20-30 minutes.
Tuesday, January 25, 2011
Sweet and Sour Meatballs
This is a recipe I received from a friend in Cleveland, OH. I have loved it and it has become a staple. My husband who does not like meatloaf and other mixed meats really likes this recipe.
Sweet & Sour Meatballs
Mix the following ingredients together and roll into small meatballs:
1 lb. Hamburger (we like turkey burger)
3/4 tsp. Salt
1 tsp. Worcestershire sauce
1/2 C. Oats
1/2 pkg. of Onion Soup Mix
1/3 C. Milk
1 Egg
A pinch of pepper
Place the meatballs side-by-side in a 9x9 dish. This recipe doubles well so feel free to use a 9x13 for a larger family.
Combine the following in a separate bowl:
1/2 C. Brown Sugar
1 tsp. Worcestershire Sauce
1/4 C. BBQ sauce
1 tsp. Mustard
1/4 C. Vinegar
Pour sauce over the meat and cook for 30 minutes at 350 degrees. Serve it over rice.
A great side dish for this is green bean casserole.
Sweet & Sour Meatballs
Mix the following ingredients together and roll into small meatballs:
1 lb. Hamburger (we like turkey burger)
3/4 tsp. Salt
1 tsp. Worcestershire sauce
1/2 C. Oats
1/2 pkg. of Onion Soup Mix
1/3 C. Milk
1 Egg
A pinch of pepper
Place the meatballs side-by-side in a 9x9 dish. This recipe doubles well so feel free to use a 9x13 for a larger family.
Combine the following in a separate bowl:
1/2 C. Brown Sugar
1 tsp. Worcestershire Sauce
1/4 C. BBQ sauce
1 tsp. Mustard
1/4 C. Vinegar
Pour sauce over the meat and cook for 30 minutes at 350 degrees. Serve it over rice.
A great side dish for this is green bean casserole.
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