Buttermilk Pancakes

Buttermilk Pancakes

These pancakes are awesome!  Perfectly light and fluffy!  We love having them for breakfast for dinner! 

Ingredients:
1 1/2 cups flour
3 tablespoons sugar
1 3/4 teaspoon baking powder
1 teaspoon salt
3 eggs
3 tablespoons unsalted butter, melted and cooled slightly
1 1/2 cups buttermilk
about 1/2 cup whole milk
maple syrup

Directions:
Combine flour, sugar, baking powder and salt in a bowl.  Whisk eggs, melted butter and buttermilk in another bowl.  Whisk wet ingredients into dry ingredients until just combined (small lumps are fine).  Cover batter and let rest overnight in the refrigerator.  Heat a large greased griddle or large nonstick skillet over medium heat.  Add milk to batter until it reaches desired consistency; the more milk, the thinner and more delicate the pancakes.  Working in batches of three pancakes, spoon batter onto griddle or skillet.  Cook until surface of pancake is covered with bubbles, 2 to 3 minutes.  Flip and cook the other side until golden, 2 to 3 minutes.  Serve with maple syrup. 


By: Self Magazine

Philly Cheesesteak Sandwiches

Crockpot Philly Cheesesteak Sandwiches

There is a great little restaurant near my husband's work that has awesome Philly Cheesesteak Sandwiches.  We love to go there for lunch when we visit him at work.  These are pretty good, not quite the same, but they satisfy that craving!

Ingredients:
2-3lb oven roast
2 can beef broth (about 4 cups)
White Italian sub rolls
White American Cheese slices

Directions:
Put oven roast in crock pot.  Add beef broth and season with salt and pepper.  Cook on low 7-8 hours.  Shred roast with a fork and return shredded beef to crock pot for a few minutes.  Slice open bread rolls and place a good amount of beef on one side, top beef with cheese slice.  Broil open sandwich in oven for a few minutes, until the cheese gets melted and bubbly. 

*Serve with a little au jus from the crockpot to make great French Dip Sandwiches!


By: The Whicker Basket

Hashbrown Casserole

Hash brown Casserole

This is one of my favorite comfort foods.  Creamy, cheesy potatoes with a crunchy topping!  They are also super easy!  I love to add diced ham to make it a meal.  Or it makes a great potato side dish (I like it at Easter!).  It's also a good breakfast side, serve with eggs, pancakes, etc.  Below are two other delicious versions of it.

Ingredients:
1 can cream of chicken soup
1 1/2 cups sour cream
4 tablespoons butter, softened
salt and pepper to taste
6 ounces shredded cheese (we like Colby jack)
1 large bag frozen hash brown potatoes
1/2 cup crushed corn flakes cereal

Directions:
Preheat oven to 350*F.  Combine soup, sour cream, butter, and 4 ounces cheese.  Stir in the hash browns.  Pour into greased baking 9x13 baking dish. Sprinkle with a little more cheese and top with crushed cornflakes.  Bake 45-60 minutes, or until cheese is melted and bubbly. 

By:  Mom

Crack Potatoes

This version is great!  How can you go wrong with potatoes, bacon, cheese and ranch!!  Yum!

Ingredients:
32 ounces sour cream
2 cups shredded cheddar cheese
6 ounces real bacon bits
2 packages Ranch Dip mix
1 large bag frozen hash brown potatoes

Directions:
Combine first 4 ingredients, mix in hash browns.  Spread into a 9x13 pan.  Bake at 400*F for 45-60 minutes. 

By:  Never Trust a Skinny Cook

Slim Potato Casserole

This is the healthy version of hash brown casserole, no cream of _______ soups, reduced fat, etc.  It's actually pretty tasty!

Ingredients:
1 large bag frozen shredded hash browns
1 1/2 cups plain Greek yogurt (I actually still use low fat sour cream, I just don't like Greek yogurt)
1/2 cup chicken broth
1/2 cup milk (at least 2%)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoning salt
1/2 teaspoon Italian seasoning
1/2 teaspoon black pepper
1 cup shredded cheese
salt and pepper to taste

*Although this recipe is much lower in fat/calories than the traditional version, it still needs some fat to make sure the ingredients bind while cooking. if you use low fat versions of everything, it will turn out watery. 

Directions:
Preheat oven to 350*F.  Combine all ingredients into a large bowl.  Grease a 9x13 glass or ceramic (no metal) baking pan with cooking spray.  Pour mixture into baking pan and spread evenly.  Bake for 45-60 minutes. 

By: The Spotted Lamb

Peanut Butter Bars

Peanut Butter Bars

I love pretty much any combination of peanut butter and chocolate.  I had something similar to this at a MOPS meeting and had to come home and search for the recipe.  It's delicious!

Ingredients:
1 cup sugar
1 cup brown sugar
1 cup butter
1 teaspoon vanilla
2 eggs
2 1/2 cups peanut butter, divided
2 cups oatmeal (not quick)
2 cups flour
1 teaspoon baking soda
1 teaspoon salt

Directions:
Preheat oven to 350*F.  Cream first 3 ingredients together.  Add the vanilla, eggs, and 1 cup peanut butter and combine.  Add the remaining ingredients and mix together.  Spread dough on a greased jelly roll pan (18x13x1").  Bake at 350*F for 15 minutes, until golden brown.  While hot, spread the other 1 1/2 cups peanut butter on top.  Drop all over top by little spoonfuls, it will soften and make it easier to spread.  Then let cool so that the peanut butter has become solid again (you can set them in the fridge so that it sets up faster).  Spread your favorite chocolate frosting on top and cut into bars. 
 
Chocolate Frosting:
1 stick (1/2 cup) margarine, softened
1/4 cup milk
1-2 teaspoons vanilla
3 tablespoons cocoa
2-3 cups of powdered sugar

Mix all ingredients until smooth and spread on top of bars.


By:  Six Sisters Stuff

Tasty Drinks

Sparkling Punch

I served this sparkling punch for a friend's bridal shower.  It's a tasty combination of tangy pink lemonade and tart cranberry juice.

Ingredients:
1 (12 oz.) can frozen pink lemonade concentrate, thawed
4 cups white cranberry juice cocktail
1 quart club soda, chilled

Directions:
Stir together lemonade concentrate and cranberry juice cocktail in a large pitcher.  Cover and chill at least one hour and up to 24 hours.  Stir in club soda just before serving. 

By: Southern Living

Asparagus Phyllo Appetizers

Asparagus Phyllo Appetizers

These are such a tasty appetizer!  They can be a little time consuming to make and messy with the phyllo dough and melted butter.  But they are worth it! 

Ingredients:
1 package phyllo dough, defrosted (you will not use it all)
1 stick unsalted butter, melted
1 bunch green asparagus, trimmed
1/2 cup grated Parmesan cheese
coarse ground black pepper

Directions:
Preheat oven to 350*F.  Bring a large pot of heavily salted water to a boil.  Toss in the trimmed asparagus and blanch for 2 minutes, or until bright green.  Drain into a colander and shock in a large bowl of ice water.  Pat with paper towels and set aside. 
Remove phyllo from package.  Lay one sheet out on work surface.  Brush with a thin layer of melted butter, then sprinkle on some parmesan and pepper.  Place another layer on top and repeat with the butter and cheese, until you have 3 layers.  Divide the phyllo into 5 equal strips and then down the center so you have 10 rectangles.  Position a stalk of the asparagus on the bottom edge of a rectangle and roll it up.  Brush the tips and outside with more butter and place on a lined sheet pan, seam side down.  Repeat with remaining asparagus. 
When ready, bake until golden brown, approx. 15 minutes.


By:  Fresh Approach Cooking

Oatmeal Muffins

Oatmeal Muffins

These muffins are super easy and pretty healthy (very little sugar, replace the all purpose flour with wheat flour if you want it even healthier).  They are pretty tasty too.  I love adding mini chocolate chips (I love chocolate chip muffins!) but you could do any combo of add-ins with this basic recipe. 

Ingredients:
1 cup milk
1 cup quick cooking oats
1 egg
1/4 cup vegetable oil
1 cup all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt

Directions:
Preheat oven to 425*F.  Grease muffin cups or line with paper muffin liners.  In a small bowl, combine milk and oats, let soak for 15 minutes.  In a separate bowl, beat together egg and oil.  Stir in oatmeal mixture.  In a third bowl, sift together flour, sugar, baking powder, and salt.  Stir flour mixture into wet ingredients, just until combined.  Spoon batter into prepared muffin cups until cups are 2/3 full.  Bake in preheated oven for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean. 


By:  Allrecipes

Cheese and Bacon Potato Rounds

Cheese and Bacon Potato Rounds

Jim and I love pretty much everything cheese, bacon and potatoes!  These make a great side dish or appetizer.

Ingredients:
4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon, cooked and crumbled
8 ounces cheddar cheese
green onions, optional

Directions:
Preheat oven to 400*F.  Brush both sides of potato slices with butter and place on an ungreased cookie sheet.  Bake in the preheated oven for 30-40 minutes or until lightly browned on both sides, turning once.  When potatoes are ready, top with bacon and cheese.  Continue baking until the cheese is melted.  Serve with sour cream or ranch dressing. 


By:  Allrecipes

Funfetti Cupcakes

Funfetti Cupcakes

Funfetti cupcakes have always been my favorite!  I always choose that for my birthday cake!  And then eat it for breakfast the next day too  :)  I love this simple, homemade version! 

Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
1/3 cup sprinkles

Directions:
Preheat oven to 350*F.  Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes.  Add eggs and vanilla and beat until combined.  Combine dry ingredients in a bowl.  Add half of the dry ingredients, mixing until just combined.  Add the milk.  Once mixed, add remaining dry ingredients.  Fold in sprinkles.  Pour into cupcake tin lined with muffin liners and fill 2/3 of the way full.  Bake for 18-20 minutes.  Let cool, then frost.

Vanilla Buttercream:
Ingredients:
2 sticks of butter, softened
2 1/2 cups powdered sugar
1 tablespoon vanilla extract
1 tablespoon milk

Directions:
Cream butter in the bowl of an electric mixer until completely smooth and creamy.  With the mixer on low speed, add in powdered sugar slowly.  Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl.  If frosting is too thick, add milk until desired consistency is reached.  If it's too thin, add sugar gradually until it thickens.  Frost cupcakes and top with sprinkles. 


By:  How Sweet It Is

Oven Fried Chicken

Oven Fried Chicken

I love this recipe!  I try not to fry anything at home for health reasons and because of the mess it creates!  But I still love the flavor of fried foods!  This chicken is perfect!  So crunchy outside, nice and moist inside. 

Ingredients:
1/2 cup buttermilk
1/4 cup lemon juice
1/4 cup olive oil
sprinkle of dried thyme
1 1/2 teaspoons salt, divided
1/8 teaspoon paprika
4 skinless, boneless chicken breasts (around 2 pounds)
1/2 cup cornmeal
1/2 cup fine dry bread crumbs
1/4 cup freshly grated parmesan
1/2 teaspoon paprika
1 large egg beaten with 1 tablespoon cold water
3 tablespoons unsalted butter, melted

Directions:
In a large Ziploc bag, mix together the buttermilk, lemon juice, olive oil, thyme, 1/8 teaspoon paprika, and 1 teaspoon of the salt.  Then add the chicken and let it marinate in the refrigerator for 3-12 hours.
Heat the oven to 350*F.  In a pie plate, combine the cornmeal, bread crumbs, parmesan, remaining paprika, and remaining salt.  Remove the chicken from the marinade, dip it in the egg, and dredge it in the cornmeal mixture, shaking off the excess.
Arrange the chicken on a lightly oiled baking pan, drizzle the butter over it and bake it in the middle of the oven for 35 minutes, or until it is crisp and golden. 


By:  Spoonful

Homemade Pizza Crust

Homemade Pizza Crust

This dough is great for homemade pizza nights!  It freezes well too so it makes it so convenient to have on hand for busy nights! 

Ingredients:
1/2 cup warm water
2 1/4 teaspoons instant yeast
4 cups bread flour
1 1/2 teaspoons salt
1 1/4 cup water, at room temperature
2 tablespoons extra virgin olive oil

Directions:
Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle the yeast over the top.  In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend.  Measure the room temperature water and combine with the warm water-yeast mixture.  With the mixer on low speed, pour in the yeast-water mixture, as well as the olive oil.  Mix until a cohesive dough is formed.  Switch to the dough hook.  Knead on low speed until smooth and elastic, about 5 minutes.  Transfer to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap and let rise until doubled in size, 1 1/2-2 hours. 
Press down the dough to deflate it.  Transfer the dough to a lightly floured work surface.  Divide the dough into two equal pieces.  Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.)  Cover with a damp cloth.  Let the dough relax for at least 10 minutes, but no longer than 30 minutes.
To bake, preheat the oven and your pizza stone to 500*F for at least 30 minutes.  Transfer the dough to your shaping surface, lightly sprinkled with cornmeal.  Shape the dough with lightly floured hands.  Brush the outer edge lightly with olive oil.  Top as desired.  Bake until the crust is golden brown and cheese is bubbling, 8-12 minutes. 

**Tips:
If you don't plan on using your dough immediately, freeze it.  To do this, mix up the dough as usual and let it rise as normal.  After dividing the dough into two equal portions, wrap each tightly in plastic wrap and store in a freezer safe bag and transfer to the freezer immediately.  The double layer is important here!
The day you plan to use the dough, transfer it to the refrigerator in the morning to thaw in time for dinner that evening. 
Use a pizza stone!
Before making the pizza, take the dough out of the refrigerator and let stand at room temperature for about 30 minutes to take off the chill.  Preheat oven and pizza stone at 500*F for 30 minutes as well.  While waiting, get toppings ready. 
Place dough on parchment paper sprinkled lightly with cornmeal and shape the dough using lightly floured hands. 
If the dough springs back a lot while you are trying to shape it, let it rest for 15 minutes and try again.  This allows the gluten in the dough to relax and should make shaping easier.
You can also use this dough for calzones or pizza bites!


By: Annie's Eats

Dinner Rolls

Dinner Rolls

These rolls are awesome!  Warm and buttery!  They are pretty easy to make and they are delicious!  They are my new go-to recipe for holiday dinners! 

Ingredients:
1/4 cup warm water
2 packets active dry yeast (1/4 ounce each)
1 1/2 cups warm whole milk
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
2 1/4 teaspoons salt
3 large eggs
6-6 1/2 cups flour (spooned and leveled)

Directions:
Place water in a small bowl, sprinkle with yeast and let stand until foamy, about 5 minutes.  In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs.  Whisk in yeast mixture. 
Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough.  Add 1/2 cup more flour if necessary.  Turn dough out onto a floured work surface and knead until smooth and elastic, about 5-10 minutes. (I use the dough hook on my mixer to mix in the flour and knead it, using speed 2 for 5-7 minutes).  Butter or spray with cooking spray the inside of a large bowl, place dough in bowl, turning to coat.  Cover bowl with plastic wrap and let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
Butter two 9x13 baking pans.  Divide dough in half.  Roll each half into a 15 inch rope, cut each rope into 15 1-inch pieces.  Press each piece into a disk, then shape into a ball.  Arrange dough balls in prepared pans.  Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours.
Preheat oven to 375*F, with racks in upper and lower thirds.  In a small bowl, beat remaining egg until blended, brush onto rolls.  Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through.  Let rolls cool 15 minutes before serving. 

*To make ahead: Wrap pans well once they are in dough balls in the pans, freeze up to 2 months.  When you are making them, let them rise in pans 3 hours from frozen and then bake. 


By: Martha Stewart

Zucchini Squash Casserole

Zucchini Squash Casserole

This is a great side dish!  We had it for Thanksgiving last year and I think it's wonderful for the holidays. 

Ingredients:
2 medium-sized zucchini, cut in half moon slices
2 medium-sized yellow squash, cut in half moon slices
2-4 Tablespoons chopped fresh basil
1/2 teaspoon dried thyme
3/4 teaspoon garlic powder
1 cup white cheese (We like the Italian blend)
1/2 cup grated parmesan
salt and pepper to taste

Directions:
Preheat oven to 350*F.  Spray an 8"x8" baking dish with cooking spray.  Wash the squash and cut into slices.  Wash basil and dry with paper towels, then finely chop.
Combine the squash, basil, thyme, garlic, salt, pepper, and Italian cheese until the veggies are coated with cheese and the herbs are well distributed.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes. 
When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle with the parmesan cheese.  Bake 10-15 minutes more or until cheese is melted and nicely browned.  Serve hot. 


By:  Kalyn's Kitchen

Chocolate Cream Pie

Chocolate Cream Pie

This is a delicious chocolate pudding-like pie!  Perfect for the holidays!

Ingredients:
Crust:
6 ounces chocolate wafer cookies, finely ground
4 1/2 tablespoons unsalted butter, melted
2 tablespoons sugar
pinch of salt

Filling:
2 cups whole milk
1/2 cup sugar, plus 2 tablespoons sugar
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
4 ounces semi-sweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
3/4 cup heavy cream
1 teaspoon vanilla extract
chocolate shavings for garnish, optional

Directions:
For the crust: Preheat oven to 350*F.  In a medium bowl, mix the cookie crumbs with the butter, sugar, and salt until the crumbs are evenly moistened.  Pour the mixture into a 9 inch glass pie dish and press evenly over the bottom and up the side of the dish to form a crust.  Bake for 8 minutes, until the crust is fragrant.  Remove from the oven, and using the bottom of a drinking glass, immediately press the crumbs again to compact the crust.  Let cool completely.

For the filling: In a medium saucepan, heat the milk with 1/4 cup of the sugar until bubbles form around the edge.  In a large bowl, whisk the egg yolks with 1/4 cup of the sugar, the cornstarch, and salt.  Gradually whisk in the hot milk mixture.  Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 3 minutes.  Remove from heat and whisk in the chocolate until smooth.  Strain the chocolate filling into the pie crust through a coarse sieve and smooth the surface with a rubber spatula.  Press a piece of plastic wrap directly on the surface of the pie filling and refrigerate for 3 hours, until chilled.

Let the pie stand at room temperature for 10 minutes.  Meanwhile, in a medium bowl, beat the cream with the remaining 2 tablespoons of sugar and the vanilla until firm.  Spread the whipped cream over the pie, cut into wedges, and serve, garnished with chocolate shavings. 
Can be made a day ahead.


By: recipe.com

Spinach and Feta Swirls

Spinach Feta Swirls

These are a yummy appetizer!  I love spinach appetizers and the combination with feta cheese and puff pastry is delicious!

Ingredients:
1 lb spinach
6-8 oz. feta, crumbled
garlic powder & onion powder to taste
1 egg
salt and pepper
2 sheets frozen puff pastry, thawed for 40 minutes at room temperature; or 2 packages of crescent rolls
butter
2 tablespoons fresh parsley, finely chopped

Directions:
Preheat oven to 375*F.  In a sauce pan, melt just enough butter to coat the pan, add spinach and cook until it's all wilted and cooked through.  Season with garlic and onion powder.  Pour spinach in a colander in sink and allow to drain, pushing excess water out.  Pat spinach with paper towel to make sure it's fairly dry.  Place the spinach in a bowl with the beaten egg, feta, and parsley.  Unroll the pastry sheets and brush with melted butter.  Spread the spinach mixture on the pastry, leaving a 1/2 inch border.  Roll the pastry up like a jelly roll and slice evenly into 12 slices.  Place on cookie sheet and brush the top with melted butter.  Bake for 30-35 minutes until golden brown.


By: Do You Know the Muffin Pan