Dutch Baby and Buttermilk Syrup

I made this for breakfast this morning (since there was a snow day, don't think I cook breakfast everyday). It was very good. The syrup is delicious and good on everything from pancakes, to french toast, to your husband--if you looking to spice things up.

2 eggs
1/2 cup milk
1/2 cup sifted all-purpose flour
1 pinch salt
2 tablespoons butter

Place a 10 inch cast iron skillet inside oven and preheat oven to 475. In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour and salt.

Remove skillet from oven and reduce oven heat to 425 degrees. Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.

Bake until puffed and lightly browned, about 12 minutes.

Buttermilk Syrup

1/2 c. butter
3/4 c. sugar
1/2 c. buttermilk or sour milk
1 t. baking soda
1+ t. vanilla

Melt butter in a 3 qt saucepan (the recipe foams, you'll need a bigger pan). When melted add sugar and buttermilk. Bring to a boil. Remove from heat add soda and vanilla. Whisk until incorporated. Store unused portion for up to 2 weeks.

Chicken Soup with Mushrooms and Cavatappi

This is the absolute best soup you'll ever try. It is by far restaurant quality. I use dried shitake mushrooms (just put them in water and rehydrate them), cavatappi (cork screws) pasta, and kale. Serve it with some warm bread and you've got a great home cooked meal (of course it's very cozy for us that are buried under snow).

4 skinless chicken thighs (1-1/4 lbs.)
1 large (8 ounces) boneless, skinless chicken breast
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 teaspoons olive oil, divided
4 ounces shiitake or white mushrooms, diced
1/3 cup finely chopped onion
2 carrots, cut into 1/2-inch-thick diagonal pieces
2 garlic cloves, without skins
4 1/2-inch-thick slices fresh ginger
1 bay leaf
3 14-ounce cans chicken broth
1-1/2 cups cavatappi or elbow macaroni
1-1/2 cups chopped kale or Swiss chard

1. With a small, sharp knife, cut chicken thighs along the bone, removing as much thigh meat as possible. Reserve bones. Cut thigh and breast meat into 1-inch pieces. Sprinkle with salt and pepper.

2. Heat 1 teaspoon oil in a small Dutch oven. Cook thigh meat until golden brown on all sides. Transfer to a bowl with a slotted spoon. Add remaining oil. Cook chicken breast until golden brown on all sides; transfer to another bowl.

3. Add mushrooms to Dutch oven and cook 5 minutes. Add to chicken breast. Add onion, carrots, garlic, ginger and bay leaf to Dutch oven; cook 3 to 5 minutes, until vegetables soften. Stir in chicken broth, reserved thigh meat and bones. Bring to a boil. Reduce heat; cover and simmer 15 minutes.

4. Remove garlic cloves, mash and return to broth. Add pasta, chicken breast, mushrooms and kale. Cover and simmer 5 to 8 minutes, until chicken is cooked through. Discard bones. Makes 4 servings.

Homemade Oreo's

I made these cookies for playgroup the other day and this recipe was requested, so I thought I would post it. I make these alot, and they are fun because you can die the filling fun colors, ex. pink for baby girl shower, orange for halloween, etc.

1 package devils food cake mix
3/4 cup butter shortening (but I have substitute both real butter and margarine)
2 eggs

Mix above ingredients together. The dough is really sticky. Roll into small balls and place on an ungreased pan. Bake at 350 for 8-9 minutes. They will set up a little after you take them out of the oven so the centers should still look soft and just barely starting to crack.

Make frosting and put a heaping spoonful on half the cookies and then top with the other half so they look like little sandwiches, or little oreos-Enjoy!

Frosting:
1 3/4 cup powdered sugar
4 oz. cream cheese
1/4 cup butter or margarine
1/2 tsp. vanilla

Yummy Bean Dip

This is a family favorite of mine. As long as I can remember my mom has made this for any special occasion or family get together and we love it. It was a great addition to our superbowl party on Sunday. It is very similar to many seven layer bean dips, but there are a few personal touches.

-Mix two cans refried beans with one cup salsa. (Adding the salsa in make it so the beans aren't so stiff and makes it easier to scoop up. Plus adds a little extra flavor)

-Mix one cup sour cream, one cup mayo (or miracle whip if you are from my family), and one packet of taco seasoning.

-Mix 3 large avocadoes, garlic salt, lemon juice to taste, and 1/4 cup mayo for the guacamole layer. (but my husband likes to create his own guacomole recipe so we don't usually use this one-just use your favorite guacomole).

In a 9x13 pan layer the beans/salsa, mayo/sourcream/taco, guacamole and then cover with grated cheese, tomatoes, green onions, and olives (or anything else that you like).

This dip is really pretty feeling and can serve a large crowd easily.

Blue Cheese Green Onion Dip

A friend of mine from Dominica brought this recipe to a girls' night we had this week. It was really good. Maybe something to bring to your Super Bowl parties (if you're going to be doing that on Sunday like we are).

1 c mayonnaise
1 c sour cream
4 green onions, finely chopped
2 T dried parsley
4 oz. blue cheese, crumbled (I usually add a little more than 4 oz.)
garlic salt to taste

Mix all ingredients in a medium bowl. Cover and chill until ready to serve. Serve with vegetables.

Tasty Chicken Nuggets

This coating can also be used on whole chicken breasts too, just bake a little longer. They taste much better than the frozen kind and don't take that long to make.

3 Chicken Breasts
1 sleeve of Ritz Crackers
1 pkg. Ranch dressing mix
1/2 c. Parmesan cheese (the kind in the green can)
1 stick butter

Cut chicken breasts into chunks, pat dry. In a Ziploc bag crush Ritz crackers until fine crumbs. Add in dressing mix and parm cheese. Melt butter in a shallow dish. Dip chicken in butter and coat in crumb mixture. Bake at 375 degrees until golden brown (about 20-30 minutes).

Tuxedo Brownie Cups

This is a pampered chef recipe and ever since my sister-in-law Jo brought these to a family party years ago they have been a staple at any family party.

1 brownie mix

1 8oz cream cheese

2 T. milk

2 oz. melted white chocolate

1 cup cool whip

1/4 cup powdered sugar

Make the brownie mix just as directed on the box and pour in a small muffin pan. Bake at 350 for 12-15 minutes. As soon as it comes out of the oven press down middles (I use a pampered chef tool, but you can use whatever you have). Let the brownies cool and then fill with filling and place a fruit on top. I love to use raspberries, strawberries, blueberries, kiwis, but use whatever you like best.

Filling:

Cream 8oz. cream cheese with 2 T. milk. Melt white chocolate and mix in cool whip and powdered sugar. Mix all together.

(a friend of mine doesn't like chocolate so I tried making these chocolate free by using my sugar cookie recipe. I just made the dough and put a little in the bottom of the muffin tin and cooked them for about 10 minutes. I think they turned out okay and fun for a variety)

Caramel Pudding Cake

This is an yummy old fashion dessert. I usually prefer chocolate desserts but this one is up there on the scale of yummyness (that is not a real word)

Batter:
1/4 cup butter
1 cup sugar
1 cup chopped,peeled apples (Red delicious, Gala...any of those are fine)
2 cups flour
1 tsp nutmeg
1 tsp cinnamon
2 1/2 tsp baking pwder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1 tsp vanilla
optional: 1 cup raisins and or 1/2 cup chopped nuts

Mix and boil together 4 cups water, 2 cups brown sugar and 4 Tbsp butter. Set aside and prepare batter.

Cream butter and sugar. Add chopped apples. Add dry ingredients and milk. Blend well and add all other ingredients. Spread batter into a greased 13x9x2 inch pan. Pour hot brown sugar and butter mixture over batter. Bake at 375 for 45 minutes.

This sometimes boils over and can be messy in oven so be prepared.

Cut in squares and serve cake on plate(make sure you put some of the yummy carmal sauce at the bottom of the pan on top of cake) and top with whipped cream.

You can serve this warm or cold. I like it a little warm so my whipped cream melts on top....delicious and kindof healthy (it has apples in it)!

Applebees Spinach Artichoke Dip

2 boxes frozen chopped spinach, cooked and drained
1 can artichoke hearts, drained and chopped ( I use the marinated ones)
1 8oz. package cream cheese
1 8oz. sour cream
3/4 cup shredded parmesan cheese
1 8oz. shredded monteray jack cheese
1/2 white onion, chopped finely
1 stick butter
crushed red pepper flakes to taste

Saute onion in butter;add ingredients, mixing well and blending afer each addtion in this order:
spinach, cream cheese, sour cream, parmesan cheese, artichokes, pepper flakes, 3/4 cup monteray jack cheese, salt and pepper to taste.

Take off heat, put in microwave safe dish and top with remaining cheese.
cook in microwave 4-5 minutes, to melt cheese, if needed.

This recipie is delicious...just like Applesbees...
This is a fun appetizer but is best served warm.
You can serve it with tortia chips, pita chips, french bread, veggies or crackers.

Chicken and Dumplings

I just found a really good recipe for dumplings. They are very much like the ones at Cracker Barrel and better than the Bisquick kind (I detest Bisquick anyway). I made my own chicken and vegetable mix using canned chicken stock, chicken breasts and my choice of vegetables--chopped celery, chopped onion, and sliced carrots.

2 c. flour
1 T. baking powder
1-1/4 t. salt
1 c milk

Mix together all ingredients. Let rest 5-10 minutes. Roll dough into about 1/4 to 1/2 in. thickness (you'll need to flour up the rolling surface and rolling pin pretty well). Cut into 1 in. x 2 in. strips. Drop into simmering stock. Simmer for 20-30 minutes. They will puff up and then as they cook turn into a dumpling consistency. If you want the full recipe click here

Double Layer Chocolate Peanut Butter Pie

I am a sucker for any combination of peanut butter and chocolate and this pie fits right in with my favorites. I don't have a picture, but believe me, it looked great! It is really simple to throw together also.

1/2 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
1 tablespoon cold milk
1 cup peanut butter
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups cold milk
4 peanut butter cups, cut into 1/2 inch pieces (but I used as many as I could fit on top of the pie)

In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.

In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.

Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.

Easy Oreo Truffles

I must admit that I haven't actually tried to make these yet and I don't know if this is the real recipe, but it's got to be. I got these from a friend tonight. I can't leave them alone. I'm hoping to get the recipe from her and I will post the one she used, if it's different. If you are still looking for something to take your friends for Christmas treats, try these. They are WONDERFUL!!

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package Cream Cheese, softened
2 (8 ounce) packages milk chocolate

Crush cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

You could certainly decorate these with drizzled white chocolate for a fancy touch.

Any Flavor Taffy

I found this recipe on allrecipes.com. I was looking for something to do for FHE. This turned out very well considering it was my first time making taffy. We didn't have the kool-aid, so I used jello. I used the big 6oz. package and subtracted 1 c. of sugar from the recipe (since I was replacing it with the jello) and boiled the jello with the other ingredients. It turned out well, but it lacked a little flavor. I'm looking forward to trying it with kool-aid (and I might just double that just in case) and I'm going to pick up some flavored oils today to try too.

2 1/2 cups white sugar
3 tablespoons cornstarch
1 cup corn syrup
1 1/3 cups water
2 tablespoons butter
1/2 teaspoon salt
1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix

Butter 2 large baking sheets, and set them aside.

In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt, and stir to blend. Bring to a boil over medium heat, and cook until the mixture reads 250 degrees F (120 degrees C) on a candy thermometer. Remove from heat, and immediately stir in the drink mix powder. Quickly pour out onto the prepared baking sheets, and let stand until cool enough to handle.

Grab a few helpers, and butter every one's hands. Stretch (pull) the taffy until it lightens in color, and becomes firm. Roll into bite size pieces, and wrap in small squares of waxed paper.

Shepherd's Pie

This is a good Shepherd's Pie that my husband really likes. It is a little different than the usual Shepherd's Pie, but just as good.
4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
3 tablespoon ketchup
1 cup water

1 package brown gravy mix

1/4 cup Worcestershire sauce

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside. (*or just make mashed potatoes the way you like them. These were a little to heavy for me so I added in some milk)

Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.) I just used frozen peas that I thawed and it was just as good. You could use any variety of frozen vegetables.

Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, water, Worcestershire, and gravy packet. Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

Bake in the preheated oven for 20 minutes, or until golden brown

Mexican Casserole

This is basically chicken enchiladas, but not rolled up, rather casserole style. I like this because you can throw it together really fast in the morning and then just put it in the oven when you are ready for dinner. Really Easy!

2 cups cubed cooked chicken

1 can cream of chicken soup

1 soup can of milk

4 oz. diced green chilies

1 small container sour cream

1 package flour tortillas

grated cheddar cheese

sliced olive (optional)

Mix and boil the first five ingredients. Put a small amount on bottom of 9x13 casserole dish so doesn't stick. Layer torn tortillas on bottom on casserole, add a layer of soup mixture, and a layer of cheese. Repeat and end on top with a layer of tortillas and cheese, then if you want sprinkle the olives on top. Bake at 375 for 45 minutes. When I took this out of the oven it was a little runny, but as I let it cool for about 10-15 minutes it set and was the right consistency. This was really easy to make and good also. Enjoy!