Puffy Apple Pancake

Puffy Apple pancakes
recipe from "Food for Tots"

Ingredients
1/3 cup butter
2 medium apples
3 tablespoons sugar
2 teaspoons cinnamon
4 eggs
1 cup milk
1 cup flour
powder sugar (optional)

1.) Set Oven to 425
2.)Put butter into a 9-10 inch frying pan and place it in the oven until butter is melted, not browned. (if you don't have an oven proof frying pan just use a bake dish)
3.)Peel and core the apples, while butter is melting. Then cut them into thin slices.
4.)Remove the pan from the oven, add sugar and cinnamon to the melted butter, and stir in the sliced apples.
5.)Return pan to oven for about 3 minutes.
6.)Whip eggs and milk at high speed for 1 minute. Set blender/mixer to low speed and slowly add the flour until well blended.
7.)Remove the pan from the oven and pour egg batter over the butter and apples.
8.)Bake for 20-25 minutes or until the pancake is raised and golden brown.

Variations: Omit the apples, cinnamon, and sugar. After baking top with applesauce, fresh fruit, or thawed frozen fruit.

Sweet Pork With Cilantro Lime Slaw

This is my friend Summers recipe that was posted on her friends blog makeitandloveit.blogspot.com

Cilantro Lime Slaw
1 package Cole Slaw or whole shredded cabbage
1 c. Mayonnaise
1 c. Cilantro, chopped
1 tsp. minced Garlic
1/4 tsp. Cayenne Pepper or a dash of your favorite hot sauce
1/2 tsp. salt
2 tbsp. Lime Juice
1/2 tsp. Cumin

Combine all but slaw in a mini food processor or chop and combine yourself. Mix desired amount of dressing with slaw mix no more than 30 minutes before serving.


Roasted Sweet Pork
6 (approx) pounds Pork butt/shoulder
1 19 oz. can Red Enchilada Sauce
1 can Dr. Pepper (20 oz)
2 tsp. Chili Powder
1 tsp. Cumin
1 tsp. salt
1 Clove Garlic or 1 tsp. Garlic Powder
1 1/2 c. Brown Sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped

Combine all ingredients into your crockpot and cook on low overnight or until meat is tender.

Then place the meat on top of a tortilla (we used grilled corn tortillas.......but I'm sure flour would be good too) and then the slaw on top of that. Fold in half and take your first mouth-watering bite.
Enjoy.

Chicken Tortellini Soup

12 oz. boneless, skinless chicken breast cooked and cut in pieces

2 tsp. olive oil

3 garlic cloves, minced

2 14 ½ cans chicken broth

2 cups sliced fresh mushrooms

1 ¾ cups water

2 medium carrots cut into match stick strips

2 cups packed, torn fresh Kale or spinach

1 tsp. dried tarragon, crushed

1 9 oz. pkg. Refrigerated cheese filled tortellini

Cook chicken pieces in olive oil over medium high heat. Cook and stir chicken and garlic in hot oil for 5-6 minutes or until chick is no longer pink. Stir in chicken broth, mushrooms, water, carrots, Kale, and tarragon. Bring mixture to a boil. Reduce heat, simmer, covered, for 2 minutes. Add tortellini and simmer covered, for 6 minutes, until tortellini is tender. Add spinach at this point if using rather than kale. 6 servings. Serve with rolls.

Ham and Cheese Ziti

We call this one adult version of mac n' cheese with hotdogs

1 package (16 ounces) ziti pasta (5 cups)

1/2 cup butter or margarine

2 cloves garlic, finely chopped

1/2 cup all-purpose flour

1 teaspoon salt

4 cups milk

1 teaspoon Dijon mustard

16 ounces Colby cheese, shredded (4 cups)

8 ounces sliced cooked deli ham, cut into thin strips

2/3 cup grated Parmesan cheese

Heat oven to 350. Cook and drain pasta as directed on package.

While pasta is cooking, melt butter in 4-quart saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently. Stir in flour and salt, using wire whisk. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and Colby cheese. Cook, stirring occasionally, until cheese is melted. Stir pasta and ham into cheese sauce.

Pour pasta mixture into ungreased rectangular baking dish, 13x9x2 inches. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until bubbly. Serves 8.

Chocolate Zucchini Bread

Bread Ingredients:

1 cup butter

4 (1 ounce) squares semi-sweet baking chocolate

1 1/2 cups sugar

1 1/2 cups shredded unpeeled zucchini

4 eggs, slightly beaten

1 teaspoon vanilla

1 3/4 cups all-purpose flour

1/2 cup chopped walnuts

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/8 teaspoon ground cloves

Glaze Ingredients:

1/4 cup white baking chips (or 1 1/2 ounces of white choc.), melted

2 teaspoons vegetable oil

Heat oven to 350 F. Melt butter and chocolate over medium heat in 2-quart saucepan, stirring occasionally (4 to 6 minutes). Remove from heat; stir in sugar, zucchini, eggs and vanilla until well mixed.

Combine all remaining bread ingredients in large bowl. Stir zucchini mixture into flour mixture just until moistened.

Spoon batter into 2 greased and floured 8x4 inch loaf pans. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

Meanwhile, stir together all glaze ingredients in small bowl; drizzle over cooled bread. The bread is still good with out the glaze if your looking for a little less sugar.

Off-the-Road-Car Cake

  I made these cakes for Max's Birthday, he loved them a lot. So I thought I would share them.

I got the Idea off  the Betty Crocker web site. So I'm not trying to plagiarize. You might want to go there to get more info because I can't put all the pictures on the blog on how to cut the cake and such. The cake is called off-the-road car cake under cakes ideas.

1 package Pound cake

3/4 cup water or milk

2 eggs

1 1/2 tubs frosting

food color

tray or cardboard 13x9 1/2 inches, covered

4 creme-filled chocolate sandwich cookies

1 tube black or brown decorating gel

Black and Yellow licorice beans

1 white gum ball 

2 red gum balls

silver nonpareils

Heat oven 350 degrees Grease and flour 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches. make cake mix as directed on package using water, milk and eggs. Pour into pans

Bake 33 to 40 minutes till clean toothpick. cool 10 min. remove and cool for 1 hour.

cut and remove 3 inches from end of 1 loaf position pieces as shown in diagram for desired automobile. Freeze pieces uncovered about 1 hour for easier frosting if desired.

(This is where you need to go to the web site and see pictures. It shows you how to cut the cake so that you can make a truck, van, car, hatchback car. )

Reserve 1/2 cup frosting. Tint remaining frosting with food color. Place loaf on tray. Frost top with 1/3 cup tinted frosting. Top with cut layer. positioning for desired car. Trim corners for more rounded look if desired. attach cookies for wheels using small  amount of frosting Draw outline of windows with sharp knife. Frost windows and hubcaps with reserved white frosting. Frost sides and top of car with remaining frosting building up around wheels for fenders.

Outline windows, hood, doors and bumpers w/ decorating gel. Use licorice beans for grill, door handles and signal lights. cut gum ball in half for headlights and taillights. Make spoke markings on wheel w/ knife. Press 1 silver nonpareil in center of each wheel. Use silver nonpareil for hood ornament if desired. Silver nonpareil are not edible; remove them before eating cake.

For Max's cake I used good and plenty's for the grill and head lights. And I used just cookies that we had. So just use your imagination. You could even do some pink ones for girls. And I also thought in the back of the truck you could put a four wheeler or motorcycle.        

Easy lime chicken

I got this one form a cooking group I went to ... it is SO good and it really is easy!

2 whole chicken breasts, split

1/3 c. lime juice

2 tbsp Mrs. dash seasoning

1/3 c. worcestershire

1 tbsp seasoned salt or to taste

Preheat oven 300 Place chicken meat side up in 9x13 inch baking pan. Cover completly with lime juice. Sprinkle Mrs. Dash evenly over chicken bake 30 minutes. Remove chicken from oven and increase temperture to 350 Turn chicken and cover with worcestershire sauce and sprinkle with seasoned salt. Bake for approx. 15 more minutes or until done. If desired turn chicken once more before serving. Makes about 2-4 servings.

Yummy Yummy Fondue!

I LOVE fondue!! Here is a recipe I got from my dear friend Holly Crouse.

It's AMAZING and easy!!

Swiss Cheese Fondue

Holly Crouse

Shared by Katie Horrocks

12 oz shredded cheese (We use combination swiss & sharp cheddar)
4 Tbsp flour
1/4 tsp paprika
1/4 tsp ground nutmeg
3 Tbsp butter
2 1/4 to 2 1/2 cups milk
juice from a lemon
salt and pepper to taste

 Toss cheese with 1 Tbsp flour, set aside.  Stir together remaining 3
tbsp flour, paprika and nutmeg.  Melt the butter in a pan over med-
low heat and stir in flour mixture until smooth.  Add milk, 1 cup at
a time, stirring constantly until warm.
Add cheese by the handful, stirring well after each addition.  
Continue until all cheese is added and sauce is smooth.  Stir in
lemon juice and salt and pepper to taste.
Serve with french bread, vegetables, and cubed grilled steak and
chicken.



To top off the night here is a supper easy chocolate fondue.


COOL & CREAMY CHOCOLATE FONDUE

From: Pampered Chef

Prep: 10 min, Chill time: 30 min

¾ Cup Semi-Sweet chocolate chips

1 (8oz) container of whipped topping, thawed

½ tsp. cinnamon

½ tsp. vanilla

1. Place chocolate chips and ½ of the whipped topping in a bowl. Microwave on high for 1 min or until chocolate is melted and smooth, stirring after each 20 second interval.
2. Fold in remaining whipped topping, cinnamon and vanilla, mix until smooth.
3. Cover and refrigerate for at least 30 minutes.

** Great with banana’s, strawberries, apples & peaches!

Crockpot Burritos

1 lb Dry Beans- Pinto (or black)

Raw cut up chicken (2-4 breast)

1 pkg. Taco Seasoning

1 can green chilies

1 can green enchilada sauce (the big one I forgot what size)

Chopped onion

Mix together in crock-pot & fill with water.

Cook on low for at least 6 hours

Serve with tortillas, salsa, sour cream,

cheese and guacamole.

Really good with limes.

Grilled Chicken with Mango Corn Salsa

This is one of my favorite summer time recipes. I got it from my friend Janet back home. I think I could eat this at least once a week and not get sick of it ... SO GOOD!

Salsa:

1 (11oz) Can of Corn, drained

1 (15oz) Can of Black Beans, drained & rinsed

½ cup chopped red pepper

½ cup chopped green pepper

1 Avocado, peeled and sliced

½ med. Cucumber, peeled, quartered & sliced

1 medium tomato, cubed

1 ripe mango, peeled & sliced

1 Tablespoon Olive oil

4 teaspoons vinegar

4 boneless Chicken breasts

Teriyaki marinade

1 cup shredded Monterey Jack

Torn Lettuce

Corn chips

Ranch Dressing

Cut chicken into cubes and put into bag with marinade

Refrigerate 1 hr, then drain and broil 10-15 min. let cool

In large bowl, combine all salsa ingredients. Toss gently

To combine, adding chicken. Put 1 cup torn lettuce onto

Plate, top with corn chips (Frito's) , salsa mixture, shredded cheese,

and ranch dressing.