Puffy Eggs for Breakfast

aka German Pancakes

1 C. flour
1 C. milk
1 t. salt
4 eggs

Blend in a blender.

Place 1/4 C. butter into a 9"x13" baking pan, and melt in a 425 degree oven. When butter is melted, pour egg mixture into pan; bake for about 20 minutes. Remove from oven and sprinkle with cinnamon sugar. Cut and serve warm.


this is Sheila's recipe, and has become one of Laurel's favorite breakfasts.

Chocolate Zucchini Cake

½ C. soft margarine
½ C. vegetable oil
1¾ C. sugar
2 whole eggs
1 t. vanilla
½ C. sour milk (or ½ C. milk with 2+ drops of lemon juice)
2 – 1oz. chocolate squares, melted
2½ C. flour
½ t. baking powder
1 t. baking soda
½ t. cinnamon
½ t. cloves
2 C. finely diced or shredded zucchini – discard the rough skin and seeds
6 oz. chocolate chips

Cream margarine, oil and sugar. Add eggs, vanilla, sour milk and beat with mixer. Add melted baking chocolate. Mix dry ingredients and add them to the creamed mixture. Beat with mixer. Stir in zucchini and chocolate chips. Pour batter into greased and floured 9x12x2 pan. Sprinkle with more chocolate chips, if desired. Bake at 325° for 40-45 minutes (or longer). Test with toothpick.

notes: I don't have cloves, so I just added some extra cinnamon; and I always double the vanilla in any recipe. When I make it again (in a few minutes) I think I'll cut the chocolate chips in half -- I don't care for them and I don't think they're "necessary." I didn't tell my kids about the "Z" word and they all liked it. Laurel ate even though she knew the secret. I got this recipe from Sandii.

Faux-Tiramisu Brownie Squares

This is my favorite dessert! The original Pampered Chef recipe calls for coffee grounds, but I don't "do" coffee so I grabbed something I did have in the fridge: caramel ice cream topping. It's sweeter than the original, but a good "faux."

1 package (19-21 ounces) brownie mix (plus ingredients to make cake-like brownies)
1 cup milk
1/4 cup caramel ice cream topping
1 container (12 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) cheesecake instant pudding and pie filling (white chocolate pudding mix also works well)
20 chocolate crème-filled sandwich cookies, coarsely chopped
1/4 cup semi-sweet chocolate morsels, grated
1/4 teaspoon cinnamon

1. Preheat oven to 350ºF. Lightly spray 9x13 pan with oil. Prepare brownie mix according to package directions for cake-like brownies; pour into pan, spreading evenly. Bake 25-30 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack; cool completely.

2. In a bowl, combine milk and caramel; stir until well-mixed. Add pudding mix and half of the whipped topping; whisk until smooth. Coarsely chop cookies; fold into pudding mixture. Spread filling evenly over cooled brownie.

3. Attach open star tip to a decorator; fill with remaining whipped topping (or use a plastic baggy, with a corner cut out). Pipe diagonal rows, 1/4 inch apart, over entire surface of filling. Grate chocolate morsels over whipped topping. Sprinkle with cinnamon. Chill 30 minutes. Slice & serve. Enjoy!

Yield: 20 servings (maybe for a potluck!...we like large servings of this, so we get about 10 from this pan)

Nachoooo! Meat

Nacho Meat

2 1/2 lbs ground beef
8 oz can tomato sauce
1 small can tomato paste
red pepper flakes (to taste)
salt
pepper
2 TBS. taco seasoning
1 TBS dried onion flakes

Put everything in crockpot. Cook on high for 3 hours. At about 2 hours break the meat up and drain the oil. Use for any mexican dish that has meat; nachos, tacos, enchiladas, chimichangas, whatever!

Skillet Corn

1/2 c. butter or margarine
1/2 onion, diced
1/2 green or red pepper, diced (optional)
1 bag frozen corn
1 T. cumin
2 t. chili powder
2 t. salt
1 t. black pepper
1/8 t. cayenne pepper

In a large skillet, melt butter or margarine over medium heat. Add onion and optional peppers. Cook until onion is translucent. Add corn and seasonings. Cook, stirring often, until the corn begins to get just slightly crisp. The seasonings can easily be adjusted to taste.

This dish works well as a stand alone side dish, or on taco salad, nachos, tacos, etc.


source: bloghopping

Salmon & Pea Bake

IN A PREPARED BAKING DISH MIX

1 cup salmon, drained
1 cup frozen peas and corn
1 1/2 cups can cream of celery soup
3 cups dry pasta, cooked and drained


TOP WITH 1/2 cup grated tasty cheese

Bake at 350 for 30 - 45 minutes or until cheese is golden brown

You could use tuna and corn and it would still be as easy and delicious.

Ice Cream Sandwich Cake

1 pkg of 12 ice cream sandwiches (the Neopolitans are yummy)
1 small container of frozen whipped topping, thawed (aka Cool Whip)
1 Butterfinger, crushed (or a shredded Hershey bar if using Neopolitan ice cream sandwiches)



Line an 8x8 baking dish with 6 of the sandwiches, cutting to fit as necessary. Spread on half of the Cool Whip. Layer the remaining 6 sandwiches. Spread on remaining Cool Whip and sprinkle the Butterfinger. Freeze for 2 hours, slice and serve. Super simple and yummy!!





source: I made this cake several years ago and then forgot about it until I found it on kingcadekitchen.blogspot.com (that's where I lifted the picture)

Cowboy Caviar

1 - 15 oz can of black beans (drained and rinsed)
1 – 15oz can of corn (drained and rinsed)
2 – cans Rotel tomatoes with green chiles (drained)
2 – small cans sliced olives
2 – avocados
1 – C. red onion, diced
2-3 teaspoons of garlic salt
chopped cilantro to taste
splash avocado with lime juice to keep it green



Add all ingredients to a festive bowl and mix well. Serve with tortilla chips!



It's as easy as that!




source: Becca Kidd (I even lifted the picture from her blog!)

Conference Brownies

submitted by Missy

Make a brownie mix for the bottom layer. Cool them completely in the pan and refrigerate while you make the frosting.

The frosting is:

1 cube butter
1 t. vanilla
green AND blue food coloring-to desired color
mint extract-to desired taste (I like mine strong!)
powdered sugar to make a thick paste

Spread the frosting on the chilled brownies and put back in the fridge. The top layer is melted chocolate chips (about 3/4 package); stir in 1 T. vegetable oil until smooth. Spread the chocolate on the top and put back in the fridge until ready to serve.

source: a General Conference tradition from the Livingston family. I asked my friend why they called them "Conference Brownies" and she said it's because they're so good and they eat so many of them that they decided just to make and eat them on Conference Weekends!

Cafe Rio Salad

submitted by Missy

This is a recipe for a crowd (or make the pork and divide and serve another time). Make each of these recipes and then serve as a salad with a tortilla as base. Top with Romaine lettuce, salsa, guacamole, sour cream, tortilla chips, corn, black beans, rice, and dressing.

Café Rio Pork
3-5 lbs Pork Roast
3 cans el Pato Tomato Sauce
3 cans Tomato Sauce
1 cup Dr. Pepper
1-2 cups Brown Sugar

Cook all ingredients on low in crock pot for 12 hours. Shred Pork and serve.



Café Rio Rice

6 C. water
6 chicken bouillon cubes
4 t. minced garlic
½ bunch chopped cilantro
1 t. cumin
1 can green chilies
¾ t. salt
1 T. butter
½ medium onion, chopped
3 C. rice, uncooked

Bring water to boil, add all ingredients. Reduce temperature to low. Cover and simmer 30 minutes or until rice is tender. You may need to add more water.



Café Rio Dressing

1 ranch dressing packet (make as per recipe with milk and mayo)
1 tomatillo (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime

Use a blender or food processor to blend all the ingredients well. Refrigerate.

Dinner in a Pumpkin

submitted by Missy




serves 6


1 small to medium pumpkin (cut off top and clean out seeds) be sure to select a pumpkin with a stem! It serves as a handle
2 T. vegetable oil
1 onion chopped
2 lbs. lean ground beef
2 T. soy sauce
2 T. brown sugar
1-4 oz. can sliced mushrooms
1 can cream of chicken soup
2 C. cooked rice
1 can water chestnuts drained (optional)

Preheat oven to 350°. Using sharp knife, cut 3-inch circle around stem of pumpkin. Remove seeds and pulp; discard (or save the seeds and roat them after dinner). Brush inside of pumpkin with margarine. Brush outside of pumpkin with salad oil; placed in center of a greased baking sheet. Bake at 375º for 30 minutes.

Brown meat and onion in large skillet. Drain fat and add soy sauce, brown sugar, mushrooms, soup and rice. Simmer for 10 minutes. Fill the inside with the mixture. Replace pumpkin lid and put on a cookie sheet. Bake for about one hour.

Cowboy Casserole

submitted by Missy

serves 6 (or more)

2 pounds extra lean ground beef
1 large onion, chopped
1 large green bell pepper, seeded, deribbed and chopped
2 cloves garlic, pressed
1 10-oz. can enchilada sauce
1 8-oz. can tomato sauce
1 6.5-oz. can sliced black olives, drained
2 tablespoons chili powder
Salt and pepper to taste
1 teaspoon oregano
1/2 teaspoon cumin
2 cups water
1 cup cornmeal mix
1 cup low fat Cheddar cheese, shredded

In a large skillet, cook ground beef together with onions, bell pepper and garlic. Drain off fat and place in slow cooker. In a mixing bowl, combine enchilada sauce, tomato sauce, olives, chili powder, salt, pepper, oregano and cumin. Pour over ground beef. Cover and cook on low heat setting for about 8 hours. 30 minutes before you are ready to serve, bring water to a boil. Add cornmeal mix and return to a boil. Lower heat to a simmer and continue to stir for another minute or so. Drop cornmeal batter by the spoonful into the slow cooker. Raise slow cooker heat setting to high; cover and cook for another 15 to 20 minutes, or until corn dumplings are done. Sprinkle with cheese and serve.

source: FlyLady.net

Alison B’s Old Fashioned Sugar Cookies

submitted by Missy

1 cup butter
2 cups sugar
3 eggs
1 cup sour cream
1 tsp. soda
1/2 tsp. lemon extract
1 tsp. vanilla
4 cups flour

Mix butter and sugar. Add eggs, sour cream, soda and extracts. Add flour (adding approximately 2 cups extra flour to make dough easier to roll.) (?) Roll out and cut with cookie cutters. Bake on a lightly greased cookie sheet at 375° for 7-10 minutes, or until lightly browned.

I like these best when they are cut thick...they're soft and not crunchy. I LOVE them!

source: Alison Bello

Someone’s Grandma's Breadsticks

submitted by Missy

Serves 8

1 T. yeast
1 and 1/2 C. warm water
2 T. sugar
1/2 t. salt
3 C. flour
1/2 C. butter (1 stick)...you can use margarine, but I DON'T recommend it
Parmesan cheese and/or garlic salt to taste

1. Dissolve yeast in 1 and 1/2 c. warm water (about 5 minutes).

2. Mix all ingredients together, slowly adding flour last; knead until smooth and elastic. Let rise 10 minutes.

3. Melt 1 stick butter and pour into jelly roll pan (or cookie sheet).

4. Roll out dough into a rectangle, about the same size as the pan. Cut into 1 x 4 inch strips, using a pizza cutter. Roll each piece in melted butter and place in the jelly roll pan.

5. Sprinkle with Parmesan cheese and/or garlic salt. Let rise 15-20 minutes. Near the end of the rising, preheat the oven to 350°.

6. Bake at 350° for 18-22 minutes. Serve hot or warm…

The leftovers (if there are any) freeze really well in zip lock bags. Thaw by setting them out at room temperature for a few hours.

source: Domestication in Progress

Chicken Pot Pie

submitted by Missy




1 pie crust (2-pieces)
3 chicken breasts
5 red potatoes
2 cans Cream of Chicken soup
1 bag frozen peas and carrots - thawed
1 sweet onion - diced
butter
egg


1. Pre-heat oven to 450°


2. Heat two large pans of water - these are for the chicken and potatoes (you can add some chicken bullion to the water for taste)


3. Trim fat from chicken and dice the potatoes, then add to the boiling water, separately of course


4. Cook the bottom of the pie crust first, in the oven. Just follow the directions on the back of the pie crust box for a "one crust pie" - cook for about 9 minutes. After removing it from the oven, turn the temp down to 400° to cook the pie

5. Sauté the onion in butter until it is translucent and tender - it can even be a little golden

6. When the chicken is done shred it into bite size pieces

7. The potatoes are done when they break apart by being stabbed with a fork - drain them

8. Combine the shredded chicken, potatoes, peas and carrots, onions and the 2 cans of Cream of Chicken soup in a large bowl

9. Pour the mixture into the already-cooked pie crust

10. Now add the top crust and trim to fit the pie plate

11. Whisk the egg in a small bowl and baste over the top crust

12. Make 4 slits in the top of the pie with a knife to provide steam release while the pie is baking

13. Bake for 40 minutes and then let the pie cool for a few minutes on top of the stove.

14. Serve!