Buttermilk Pancakes and White Syrup

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1 Tablespoon sugar

1/4 teaspoon baking soda

1 cup buttermilk

1 egg, lightly beaten

1/4 cup oil

In mixing bowl, combine flour, baking powder, salt, sugar, and baking soda.

IN another bowl, mix milk, egg and oil. Add to flour mixture and stir just until blended. (It's normal for some small lumps to remain in batter. Batter should be slightly thick, but pourable. Add an additional tablespoon of milk, if needed.

Preheat griddle or skillet to medium-high and spray lightly with cooking spray.

With ladle, pour approximately 1/4 cup batter onto hot griddle for each pancake.

Flip each pancake over when bubbles form and edges are set. Flip only once and do not flatten pancake while cooking.

Cook until golden brown. Serve with homemade syrup.

*Makes 6 (5") pancakes.

This syrup recipe was one in the New Nelson Family Cookbook. After I tried this for the first time, I definitely prefer it to regular maple syrup. It makes quite a bit, but keeps for quite a while covered in the fridge.

Famous White Syrup

1 cup heavy cream

1 cup sugar

1/2 cup butter

1 tsp vanilla

Combine all ingredients in a saucepan. Stir over low heat until butter is melted and sugar is dissolved. Do NOT boil. Remove from heat and cool slightly. Place in blender and blend on low until well blended. Serve over waffles of pancakes. Refrigerate any leftovers.

Sweet & Sour Meatballs

Here is another favorite from my cousin Heidi at Tasty Sensations. This is one of the recipes I make more frequently because it is super easy (when using the frozen meatballs) and I LOVE Jake's reaction while he's eating them :)

1 can (20 ounces) pineapple chunks
1/3 cup water
3 Tbsp vinegar
1 Tbsp soy sauce
½ cup brown sugar
3 Tbsp cornstarch
1 batch of 30 meatballs
1 large green or red pepper, cut into pieces
Hot cooked rice

Drain pineapple, reserving juice. Set aside. Add water to juice if needed to measure 1 cup. Pour into large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar, and cornstarch. Stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs, and green pepper. Simmer uncovered for 20 minutes or until heated through. Serve over rice.

I've also included her home-made meatball recipe if you're feeling adventurous and want to make your own.

Meatballs

4 eggs
2 cups dried bread crumbs
½ cup finely chopped onion
1 Tbsp salt
2 tsp Worcestershire sauce
½ tsp pepper
4 lbs lean ground beef

Beat eggs in a large bowl. Add the rest of the ingredients, but meat. When everything is mixed together then add beef and mix again. Roll in to 1-inch balls. Bake on ungreased cookie sheet at 400 degrees, 10-15 minutes, turning once. Once meat balls cool, put on clean cookie sheet and put in freezer until they are frozen. Once they are frozen you can put them in a Ziploc freezer bag, and just pull them out of the freezer when you want them. They are also really good in spaghetti sauce.

Baked French Toast

The Winegar side all headed town for our annual trip to St. George to see the parade of homes. Mama Winegar assigned each couple a meal and I was in charge of breakfast one day. I liked this one off of Mel's Kitchen Cafe because it takes hardly any preparation and you can do all of it the night before so the morning of all you have to do it throw it in the oven. Be aware that the bread needs to soak in the egg/milk/brown sugar mixture up to 8 hours so plan ahead!

1 French bread baguette
6 large eggs
1 cup milk
1/2 teaspoon nutmeg
1 teaspoon vanilla
3/4 cup packed brown sugar, divided
1 cup pecans, chopped
1/2 stick plus 1 teaspoon butter
2 cups fresh blueberries, rinsed and drained (I used a bag of frozen mixed berries and it turned out great. I'll bet fruit that is in season would be even more awesome though)

Butter a 9×13 baking dish. Cut 1 1/2 inch slices from the baguette and arrange in one layer in the dish (about 6-8 slices). Whisk together eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar in a large bowl and pour evenly over the bread. Refrigerate mixture, covered, until all liquid is absorbed by the bread, at least 8 hours and up to 1 day.

When you are ready to bake and serve, preheat oven to 350 F. Spread pecans evenly in a shallow baking pan and toast in middle of oven until fragrant, about 4 minutes. Toss pecans with 1 teaspoon butter. OR you can toast the pecans in a skillet in one layer over medium heat, stirring often. Toss with 1 teaspoon butter. (I did this the night before to save time the morning of.)

Sprinkle pecans and blueberries evenly over bread mixture. Cut remaining 1/2 stick butter into pieces and heat with remaining 1/4 cup brown sugar in a small saucepan, stirring, until butter is melted and sugar is dissolved. Drizzle butter mixture over bread and bake mixture
30 – 40 minutes or until any liquid from blueberries is bubbling.

Makes 6 generous servings.

Poor Man's Stroganoff

I had my regular stroganoff on the menu for tonight but Mel's Kitchen Cafe posted this recipe so I had to try it. I'm glad I didn't wuss out and stick with what I was used to. According to Jake, bacon....good. Mushrooms.....good. He even helped out by chopping the onions and garlic and boiling the noodles. I love that man-o-mine.

1-2 teaspoons olive oil
6 ounces turkey bacon, diced
8 ounces sliced mushrooms
1/4 teaspoon salt
1 ½ pounds lean ground beef or ground turkey
1 medium red or yellow onion, chopped
2 cloves garlic, finely minced
1/2 teaspoon salt
1/2 teaspoon pepper
¼ cup flour
2 tablespoons tomato paste
1 or 1 1/2 cup low-sodium beef broth
1 tablespoon Worcestershire Sauce
½ teaspoon paprika
1 cup sour cream, light or regular
1/4 cup chopped fresh parsley or 1 tablespoon dried

Cooked egg noodles or rice, for serving

In a 12-inch nonstick skillet, heat 1-2 teaspoons olive oil and saute diced bacon over medium heat until crispy. Transfer bacon to a paper-towel lined plate and set aside, leaving any grease/oil in the pan. Add sliced mushrooms to the skillet and cook, stirring occasionally, for about one minute (if the pan is too dry, add a teaspoon of oil as needed). Add salt. Continue cooking until the mushrooms are softened and have given up most of their juices. Transfer them to the same plate as the bacon.

In the same skillet, brown the ground beef or turkey with the onion, garlic, salt and pepper. Cook until the meat is no longer pink. Drain the grease.

Stir in the flour and tomato paste to the meat mixture and mix to combine well. Cook over medium heat, stirring often, for 1 minute. Add the beef broth and bring the mixture to a simmer, whisking to combine all the ingredients. Simmer vigorously for 3-5 minutes until the mixture is slightly reduced and thickened. Stir in the Worcestershire sauce and paprika. Cook until flavors blend, about 5 minutes on medium heat. Add sautéed mushrooms and bacon back to the skillet. Remove the skillet from the heat and stir in the sour cream, mixing well to avoid lumps. Stir in the parsley. Serve over egg noodles or hot, cooked rice.

Super Soft Sour Cream Sugar Cookies & Powdered Sugar Glaze

Yet another Sisters Cafe hit.... It's really too bad that Jake doesn't like sugar cookies, too bad for HIM! (I make them anyway)

1 cup butter
1 cup sugar
1 cup sour cream
2 eggs
1 tablespoon vanilla
1 teaspoon almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon nutmeg
4 cups flour

Cream together softened butter with sugar, sour cream and eggs. Add vanilla, almond extract, baking powder, baking soda, salt and nutmeg. Slowly add flour, 1 cup at a time. Dough should be sticky. Refrigerate one hour. Knead dough on floured board. Roll out and cut with cookie cutters. Bake for 9 to 12 minutes at 350.

Powdered Sugar Glaze

This frosting will harden upon standing, giving cookies a glazed surface.
Ingredients
2½ cups powdered sugar
3 Tbsp milk
2 Tbsp butter, softened
½ tsp almond extract
Food coloring optional

Directions
In small mixer bowl, combine the powdered sugar, milk, butter, and extract. Beat at medium speed until smooth, adding additional milk, if necessary, to reach the desired spreading or "flooding" consistency. Color with food coloring, if desired.

Mock Lasagna

• 1 8-oz. cream cheese
• ¼ cup sour cream
• 1 cup cottage cheese
• 1-1 ½ lbs. ground beef with chopped onion
• ½ lb. lasagna noodles*
• Can of Hunt’s spaghetti sauce (+ 8 oz. tomato sauce for more sauce)
• Mozzarella cheese
• Parmesan cheese

Combine cream cheese, sour cream, and cottage cheese in mixing bowl. Heat beef with onion in saucepan until cooked. Boil lasagna noodles until cooked. Layer half of the noodles in a 9 x 13-inch baking pan. Top noodles with all of cheese mixture. Top cheese mixture with remaining half of noodles. Top with meat mixture. Refrigerate for at least 1 hour, and then bake at 375 for 45 minutes. Top with mozzarella and parmesan cheese to taste. Pairs well with French Peasant Bread

*To cut out 1 preparation step, oven ready lasagna noodles can be substituted. Just add 1 cup of water to the spaghetti sauce mixture so the noodles can cook the same time as the lasagna. I still like it a little better with regular noodles, however.

French Peasant Bread

• 1 pkg. dry yeast
• 2 cups warm water
• 1 tablespoon sugar
• 2 teaspoon salt
• 4 cups flour
• Oil
• Corn Meal
• Melted Butter

Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until doubled in size (about an hour). Flour hands, remove dough from the bowl and place in 2 rounds on a lightly oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 for 10 minutes. Reduce oven temperature to 375 and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm!

Crunch Almond Chicken

I love when I find ridiculously easy dishes like this one that are a hit. Makes me happy :) I found the original over at You Got Served, but here is my adaptation.

1 c fresh bread crumbs (I used seasoned stuffing mix)

1 c blanched slivered (sliced works too) almonds, toasted and finely chopped

2 T chopped parsley

1/2 t ground ginger

1/4 t salt

1/8 t pepper

2 large chicken breasts, cut in to thirds.

1 c italian dressing

Instructions

Marinate chicken in italian dressing over night or for at least 4 hours. (I only did the 4 hours, I bet it would be even better if it was marinated longer)

Preheat oven to 350 degrees. In medium bowl, combine bread crumbs, almonds, parsly, ginger, salt and pepper. Dip chicken in bread crumb mixture, coating well.

Arrange chicken in a large shallow baking dish. Bake uncovered 30 minutes or until done.

Serve with rice pilaf and steamed broccoli. Serves 4.

Baked Potato Soup

Oh this soup. So so so yummy. This recipe comes from my sister-in-law Laurie who is a FABULOUS cook. Everything she makes is a winner. I love this recipe because it is made with left over baked potatoes and everything else I seem to always have on hand. It's a keeper!

2/3 cups butter

1/3 cup flour

7 cups milk

4-5 large baked potatoes

4-8 green onions, sliced (to taste)

12 bacon strips, cooked and crumbled

1 ¼ cup shredded cheddar cheese

1 cup sour cream

¾ tablespoon salt

½ teaspoon pepper

In a large kettle, melt butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Add bacon, cheese, sour cream, salt and pepper. Stir until cheese is melted.

*serves 8-10 people easily. Half the recipe for 4 servings

Meatloaf

Dinner tonight was courtesy of my Cousin's wife, Heidi, over at Tasty Sensations. The first time I made this was back in our first few months of wedded bliss and Jake still loves when he sees it coming up on our menu.

1 8 oz. can tomato sauce
1.5 pound lean, ground beef
1 c. oats (quick or regular)
1/2 c. plain bread crumbs
1 egg, slightly beaten
2 TBS. dried parsley
1 tsp. salt
1/2 tsp. pepper
1/4 finely chopped onion

Preheat oven to 350F. Mix above ingredients well.
Place meat in loaf pan. Bake for 40-45 minutes. Remove from oven and baste with:

Savory Topping (mix all below ingredients until smooth)
6 TBS. brown sugar
1/2 c. catsup
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. prepared mustard

Place pan back in oven for 15 minutes. Serve with baked potatoes.

Ravioli Bake

I was in the mood for something easy tonight since I knew I would be working and it also served as a pretty good Super Bowl dinner (with the breadsticks). I adapted it a little from this recipe with the stuff I had on hand. I liked the sausage as opposed to the ground beef I normally use in recipes like this because it gave it a little more flavor.

1/2 lb turkey sausage

1 1/2 teaspoons olive oil

2 garlic cloves, minced

1 (14 ounce) can diced tomatoes

1 1/2 teaspoons minced fresh basil

1/8 c heavy cream

salt and ground black pepper

1 (9 ounce) package fresh cheese ravioli

1/2 c shredded mozzarella cheese

Instructions

Adjust oven rack to middle position and heat oven to 475 degrees. Bring 2 quarts water to boil in large pot.

Cook sausage in 12-inch nonstick skillet over medium-high heat, breaking meat up with wooden spoon until lightly browned and no longer pink, about 5 minutes. Drain meat and set aside.

Add oil and garlic to skillet and return to medium heat until fragrant, about 1 minute. Stir in tomatoes and reserved sausage and cook until slightly thickened, 8 to 10 minutes. Stir in basil and cream and continue to simmer until slightly thickened, about 2 minutes. Remove skillet from heat, cover, and set aside.

Add 1 T salt and ravioli to boiling water and cook, stirring often, until tender. Drain ravioli and return to pot.

Stir sauce into ravioli and season with salt and pepper to taste. Spread mixture into 8 x 8-inch baking dish and sprinkle evenly with mozzarella. Bake until cheese is melted and lightly browned, about 5 minutes. Serve warm with breadsticks.

Quick and easy breadsticks

I was drawn to these breadsticks I found over at Mel's Kitchen Cafe because she said that:

1)they are fast (no long rising times!),

2)they are versatile (use what spices you have on hand!) and

3)they are really hard to mess up.

Can't go wrong there! Here's my adaptation for my little family.

*Makes about 10 breadsticks*

3/4 cup warm water
1 1/2 teaspoon instant yeast
1 tablespoon sugar
1 3/4 cups flour
1/4 teaspoon salt
1 1/2 Tablespoons butter, melted (for the baking sheet)

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

French Dip Sandwiches

The first time I ever had this was while going to school and my roommate Katie introduced me. I LOVE French Dip Subs. I've tried other versions that took much longer (slow cooker all day) that aren't much better than this one. I had to work today and got off right at dinner time. This is such an easy recipe that comes together really quickly.

1/2 lb sliced deli roast beef

Green Pepper (1/2 pepper)

Onion (1/4 onion)

Butter (1 T)

Deli Rolls

Sliced Swiss or Provolone Cheese

Au Jus Envelope

Saute sliced green pepper and onions in the butter. Meanwhile, prepare the rolls open-faced with cheese and meat. Top with sauted veggies and put under the broiler (set to low) for about 5 minutes. While it's in the oven, make the Au Jus according to directions on the envelope. Keep an eye on your sandwiches though, oven temps vary. Easy Peasy.

Shepherds Pie

Brown 1 pound ground beef with onion. Mix meat with 2 large cans of vegetable beef soup in a 9 x 13-inch glass pan. Put mashed potatoes on top and top with grated cheese. Bake at 350 for 20 minutes.

A super easy go-to recipe for when you can't think of anything else, such as tonight at our house. :)