Caramel Praline Pancakes

Yummy buttermilk pancakes with the praline flavor of brown sugar and pecans.



Caramel Praline Pancakes
2 C. flour
1/4 C. brown sugar
2 t. baking powder
1 t. baking soda
1/4 t. salt
2 beaten eggs
2 C. buttermilk
2/3 C. milk
2 T. oil
1 C. chopped toasted pecans

In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda and salt. Stir to blend well. Add eggs, buttermilk, milk and oil. Stir until blended, and then stir in the pecans. Do not overmix.
Cook on a lightly greased griddle.

Strawberry Buttercream

Also very good on the basic white cupcakes.

Strawberry Buttercream
4 large egg whites
1 1/4 C. sugar
1 1/2 C. butter, room temperature, cut into tablespoons
1 t. vanilla
10-12 oz. strawberry jam

In the bowl from a standing mixer set over a pan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).

Put the bowl back on the mixer fitted with the whisk attachment. Beat the egg white mixture on high speed until it holds stiff peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.

Switch to the paddle attachment. With the mixer on med-low speed, add butter several tablespoons at a time, beating well after each addition. Beat in vanilla. Beat on lowest speed to eliminate any bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula.

You can keep any leftovers in the fridge, but you will need to let it soften before you can spread it.

Coconut Buttercream

This frosting goes perfect on the basic white cupcakes, with a little toasted coconut sprinkled on top.



Coconut Buttercream
1/2 C. butter, softened
3 oz. cream cheese, softened
1 lb. powdered sugar
1/4 C. cream of coconut
1 t. vanilla

Beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium and slowly add coconut milk and vanilla, beating until smooth.

Basic White Cupcakes

These cupcakes are so quick and easy to make, and they have a nice dense almost creamy texture.

Basic White Cupcakes
1 pkg. white cake mix
1 1/4 C. buttermilk
1/4 C. butter, melted
2 large eggs
2 t. vanilla
1/2 t. almond extract

Beat all ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
Place baking cups into muffin pans, spoon batter evenly into baking cups, filling each two-thirds full.
Bake 25 minutes at 350 degrees or until a toothpick comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks and cool 1 hour or until completely cooled.

Vanilla Cream

This is the awesome pudding for Mark's banana cream pies.

Vanilla Cream
3/4 C. sugar
1/3 C. flour
1/4 t. salt
2 C. milk
3 slightly beaten egg yolks
2 T. butter
1 t. vanilla

Combine all ingredients in saucepan, except butter and vanilla. Bring to boiling over medium, stirring constantly. Let it cook until it's thick. Remove from heat; add butter and vanilla. Pour into a bow and let cool. Cover with plastic wrap.

Devils Food Cake

The best chocolate cake!

Devils Food Cake
4 oz. unsweetened chocolate, chopped
1/4 C. cocoa
1 1/4 C. boiling water
3/4 C. all purpose flour
3/4 C. cake flour
1 t. baking soda
1/4 t. salt
2 sticks unsalted butter, softened but still cool
1 1/2 C. dark brown sugar, packed
3 large eggs, room temperature
1/2 C. sour cream
1 t. vanilla

Adjust the oven racks to the upper and lower-middle positions; heat to 350 degrees. Meanwhile, grease 3 8" cake pans and line the bottom of each pan with a round of parchment paper. Combine the chocolate and cocoa in a medium bowl, pour the boiling water over and whisk until smooth. Sift together the flours, baking soda and salt onto a large sheet of parchment or waxed paper; set aside.

Beat the butter in the bowl of a standing mixer at medium-high speed until creamy, about 1 minute. Add teh brown sugar and beat at high speed until light and fluffy, about 3 minutes. Stop the mixer and scrape down the bowl with a rubber spatula. With the mixer at med-high speed, add the eggs one at a time, beating 30 seconds after each addition. Reduce the speed to medium; add the sour cream and vanilla and beat until combined. Stop the mixer and scrape down the bowl. With the mixer on low speed, add about a third of the flour mixture, followed by about half the chocolate mixture. Repeat, ending with the flour; beat until just combined, about 15 seconds. Do not overbeat. Remove the bowl from the mixer, scrap the bottom and sides of the bowl and stir gently to thoroughly combine.

Divide the batter evenly among the cake pans and smooth the batter to the edges of each pan. Place 2 pans on the lower rack and 1 on the upper. Bake until a toothpick comes out clean, 20-23 minutes. Cool on wire racks 15-20 minutes. Run a knife around each cake onto a large plate; peel off the parchment and reinvert onto a rack. Cool completely.

Rich Vanilla Buttercream Frosting

This is Kimmie's very yummy frosting recipe. Perfect with her devils food cake!



Rich Vanilla Buttercream Frosting
4 large eggs
1 C. sugar
2 t. vanilla
pinch of salt
4 sticks butter, softened but still cool,
each stick cut into quarters

Combine the eggs, sugar, vanill and salt in the bowl of a standing mixer, place the bowl over a pan of simmering water (do not le the bottom of the bowl touch the water). Whisking gently but constantly, heat the mixture until it is thin and foamy and registers 160 degrees on an instant read thermometer.

Beat the egg mixture at med-high speed until light and airy and cooled to room temperature, about 5 minutes. Reduce the speed to medium and add the butter one piece at a time. Once the butter is added, increase the speed to high and beat 1 minutes until light, fluffy and thoroughly combined. The buttercream can be covered and refrigerated up to 5 days.

Rice Pudding

I make this for my father-in-law, not as often as I should, but at least every year for his birthday.

Rice Pudding
Bring to boil in a medium saucepan:
1 C. water
1 T. butter
4 C. milk

Reduce heat and add:
1 cinnamon stick
1 C. uncooked rice
Simmer slowly about 35-40 minutes.

Add:
1 C. sugar
Stir occasionally until the sugar is dissolved, about 5 minutes.

Gently stir in:
1 C. half and half
1 T. butter
1 t. salt
Mix well.

Danish Wedding Cookies

Another happy cookie memory! I loved making these and seeing how the powdered sugar would melt on the hot cookies.

Danish Wedding Cookies
1 C. soft margarine or butter
1/2 C. powdered sugar
2 1/4 C. flour
2 t. vanilla
1/4 t. salt
3/4 C. chopped walnuts

Mix butter, sugar and vanilla. Blend flour and salt; mix with butter mixture. Add nuts. Chill for easier handling. Roll into 1" balls. Place on an ungreased cookie sheet. Bake 10-12 minutes at 400 degrees. Roll in powdered sugar while warm; cool and roll once more.

Christmas Shortbread

This is one of the earliest Christmas memories I have. I love these cookies, but we save them only for Christmas time.

Christmas Shortbread
1 C. margarine
1/2 C. powdered sugar
2 C. flour
maraschino cherries, cut in fourths

Mix the first three ingredients; drop in spoonfuls on an ungreased cookie sheet. Place 1 cherry piece on each cookie. Bake 12-14 minutes at 350 degrees, until the edges are brown.

Vanishing Oatmeal Cookies

This is Mark's cookie recipe. I don't make them; I just crave them and then have him make them for me.

Vanishing Oatmeal Cookies
1 C. margarine
1 C. brown sugar
1/2 C. sugar
2 eggs
1 t. vanilla
1 1/2 C. flour
1 t. baking soda
1 t. cinnamon
3 C. oatmeal
1 C. raisins

Cream margarine and sugars. Add eggs and vanilla and beat well. Add flour, baking soda and cinnamon; mix well. Stir in oatmeal and raisings. Bake 10-12 minutes at 350 degrees. Cool on the cookie sheet for 1 minute and then move the cookies to a cooling rack.

Chocolate Blobs

Yes, we call them chocolate blobs at my house. None of this no-bake cookie stuff. I think they're best with raisins, plus that makes them healthier, right?



Chocolate Blobs
2 C. sugar
1/2 C. margarine
3 T. cocoa
1/2 t. salt
1/2 C. milk
1/3 c. peanut butter

Boil all ingredients together for 1 minute and remove from heat.

Add:
1/2 t. vanilla
1/2 C. raisins
1 C. coconut
3 C. oatmeal

Drop on wax paper and let set. Also makes an awesome science project as asphalt!

Fondant for Chocolates

This is the famous, amazing fondant recipe for the chocolates we make every year. The same recipe was used by the Relief Society in Edmonton a long time ago to raise the money for their budget every year. Thanks Grandma Bryant!

Fondant
4 C. sugar
1 1/2 C. half and half
2 T. corn syrup
2 T. butter
pinch of salt

Coat the sides of the pot with a little more butter. Melt the butter. Add the half and half, sugar and corn syrup. Stir until warm. Put on lid until it starts to boil, stirring occasionally. Cook to about 230 degrees (soft ball stage). Let it cool ( we put it outside in the snow) and then beat on a very buttery surface until it turns.

Lisa's Mac and Cheese

OOOOOooooo this is yummy! I love the melted cheese and bread crumb topping.

1 box rotini or penne pasta
1/2 C. butter
1/2 C. flour
1 t. salt
1/4 t. pepper
1/4 t. paprika
2 cans evaporated milk
2 C. milk

2 C. sharp cheddar cheese, shredded

1/2 round of queso fresco

8 oz. Velveeta, cubed

Cook the macaroni. In a saucepan over low hear, melt the butter. Blend in the flour and spices, then gradually stir in the milk until it thickens. Add half of the sharp cheese, the queso fresco, and the Velveeta; stir until it's melted. Add the pasta and mix well. Pour in a 9x13 dish, sprinkle the rest of the sharp cheese on top, and sprinkle bread crumbs on top. Bake for 25-30 minutes at 350 degrees.

Jennie's Chili

My friend Jennie gave me this great recipe for chili. I leave out the cayenne pepper because it's just too hot for my kids. Awesome with cinnamon rolls!

Jennie's Chili
1 lb. hamburger
1 onion, diced
1 or 2 green peppers, chopped

Brown the hamburger with the onions and peppers; cook until brown and soft.

Add:
1 large can diced or crushed tomatoes
1 can tomato soup
1 can kidney beans
1 can chili beans
1/2 t. paprika
1/4 t. cayenne pepper
2 T. chili powder
1 or 2 bay leaves
1 t. garlic
2 t. salt
1 T sugar
1 1/2 t. pepper

Either cook in a crockpot for a couple of hours or on a stove top long enough for the ingredients to really blend.

Tuxedo Brownie Cups

This is an adapted Pampered Chef recipe. Instead of doing it in a 9x13 pan, you make little brownie cups in the mini muffin tin. It's a very elegant kind of dessert, and adding a little lemon zest to the top makes the raspberry flavor pop!

Tuxedo Brownie Cups
1 brownie mix, made according to directions
1/2 C. raspberry jam
3 squares white baking chocolate, melted and cooled slightly
2 8 oz. pkgs. cream cheese, softened
1/2 C. powdered sugar
1/4 C. milk
1 8 oz. Cool Whip
lemon zest

Mix the brownies and spoon into a mini muffin tin, filling about 2/3 of the way. Bake at 350 degrees for about 15 minutes. Let the brownies cool a little, then use a tart shaper to make cups out of them. Remove the cups before they cool completely or they will be really hard to get out.
Sppon about a teaspoon of jam into the bottom of each brownie cup.
Combine cream cheese and powdered sugar; mix well. Gradually add the white chocolate and milk. Fold in the Cool Whip. Spoon or pipe the cream filling into each cup, and top with a little lemon zest. These take some time to make, but are so totally worth it.
They don't keep very well for long, so you better get them all eaten within a day or so.

Taco Ring

This is one of those Pampered Chef recipes, made with that mainstay, crescent rolls! I'm sure it's not all that good for you, but they're good and Jonathon loves them.

Taco Ring
1 lb. hamburger
1 pkg. taco seasoning
1 C. shredded cheese
2 T. water
2 pkg. crescent rolls

Preheat oven to 375 degrees. Brown the hamburger, drain grease, add the seasoning and water. Remove from the heat and add the cheddar cheese. Take apart the crescent rolls and arrange in a circle on a baking sheet (I use a pizza stone), overlapping the corners to fit them all around the circle. Scoop a spoonful of the hamburger mixture in the center at the widest end of the triangle. Bring the outside point over and tuck it under the wide ends in the center. Bake 20-25 minutes or until the rolls are golden brown. Serve with lettuce, tomatoes, olives, sour cream, corn, black beans, whatever you like with tacos.

Waldorf Astoria Stew

Here's another great recipe from my mother-in-law; something I've never liked, but this is a good one!

Waldorf Astoria Stew
Layer in the crock pot in this order:
2 lbs. cubed meat (sear it first for better flavor)
2 onions, chopped
1 C. celery, chopped
2 C. carrots, chopped
3 C. potatoes, chopped

Mix and pour over:
3 T. tapioca
1 t. salt
2 cans tomato soup
1 can water

Cook over high about 4 hours, or in the oven for 5 hours at 400 degrees.

Ranch House Crock Pot Pork Chops

These are very yummy, and I don't even like pork chops!

Ranch House Crock Pot Pork Chops
6 pork chops, about 1/2" thick
1 packet dry ranch dressing mix
10 oz. can cream of chicken soup

Place pork chops, dressing mix, and soup into the crock pot over high heat for 4 hours, or low for 6 hours. The gravy may need a little milk added for the right consistency.

French Bread

This recipe was given to me by a friend; it's so easy to make and so good.

French Bread
1 1/2 T. yeast
1 1/2 T. sugar
2 1/2 C. warm water
1 T. salt
2 T. oil
6-7 C. flour

Dissolve the yeast and sugar in the water; let it get all foamy. Add it to the mixer bowl with the oil and salt. Start the mixer and gradually add the flour until the right consistency. Knead well, put in a greased bowl, cover and let rise. Punch down after 10 minutes, let rise and repeat 5 times.
Divide the dough in half, roll out and then roll into a loaf. Pinch the seam shut, place on the cookie sheet seam down, cut slits in the top and let rise for 30 minutes. Bake 25 minutes at 400 degrees.

Cinnamon Rolls

This is another recipe I got from Mark's mom, and the one that taught me how to make bread. Roll them from the long side for smaller rolls, and from the short side for giant ones!

Cinnamon Rolls
1 1/2 C. scalded milk
2 T. yeast dissolved in 1/2 C. warm water and 1 T. sugar
2 t. salt
1/2 C. sugar
1/2 C. margarine
2 eggs
6-7 C. flour

Add butter, sugar and salt to heated milk. Let cool.
Dissolve yeast and sugar in warm water. Let set until foamy.
Add yeast to milk and mix well. Add eggs.
Add flour a little at a time until smooth and it doesn't stick to the bowl.
Knead well.
Place in a greased bowl, cover with a cloth, and let rise once.

Roll out and spread with a mixture of
1/2 C. sugar
4 T. melted butter
2 T. cinnamon

Roll up and slice about 1/2" thick. Place on a greased cookie sheet, cover, and let rise for 30 minutes.
Bake for 15 minutes at 400 degrees.
Frost when cool.

I also like to sprinkle some of Pampered Chef's Cinnamon Sprinkle in with the cinnamon mixture. It adds a really yummy coconutty taste and a little bit of crunch.

Spinach Dip

My favorite girly food! I always make this when friends come over.

Spinach Dip
1 C. mayo
2 C. sour cream
1 10 oz. pkg. frozen chopped spinach, thawed
1 pkg. Knor veggie soup mix
1 bunch green onions
1 can water chestnuts

Thaw and drain the spinach. Mix together the mayo, sour cream and soup mix. Drain the water chestnuts and chop the green onions. Combine all the vegetables and sour cream mixture. Refridgerate and allow to sit for at least a couple of hours before serving. Serve with french bread or baguettes.

Easy Glazed Carrots

These carrots aren't the best for you; they're practically carmalized. But so good!

Easy Glazed Carrots
16 oz. baby carrots
2 T. butter
1/3 C. brown sugar
1 C. water
dash of salt
pepper to taste

In a medium saucepan, combine the butter, brown sugar, water and spices. Add the carrots and bring to a boil over high heat. Reduce heat to medium and continue to cook uncovered for about 20 minutes, or until the carrots are done.

Cilantro Lime Dressing

This is the best salad dressing; ranch dressing kicked up a notch or four!

Cilantro Lime Dressing
1 pkg. Hidden Valley Ranch dressing mix
1 C. buttermilk
1/2 bunch of cilantro
1 small jalapeno (removed seeds)
1 C. mayo
juice of 1 lime
2 tomatillos (remove the paper skin)
1 garlic clove

Throw it all in a blender and hit frappe!

Sweet Rice

This isn't exactly like Bajio's, but still very good.

Sweet Rice
1 T. vegetable oil
1/2 a white onion, chopped
1/4 bunch cilantro, chopped
1 1/3 C. white rice
3 C. chicken broth
1/2 C. white sugar

Put the oil in a pot over medium heat. Saute the chopped onion until translucent, then add the cilantro and saute for another minute. Add the rice, cooking until it's light brown; don't let it burn! Combine the chicken broth and sugar, letting the sugar dissolve. Stir into the rice until combined and bring to a boil. Cover and let cook on medium-low until the rice is done, about 25-30 minutes. Fluff with a fork.

Honey Glazed Chicken

This is yummy; even all the kids eat it! And yes, I do mean Jonathon, too.

Honey Glazed Chicken
2 lbs. diced uncooked chicken breast
1/2 t. garlic powder
salt and pepper to taste
vegetable oil
2 T. butter
1/4 C. honey
3 T. lemon juice
2 T. soy sauce
1/2 t. ground ginger

Heat oven to 375 degrees. Over medium-high heat, add the vegetable oil to a pan and let it get hot. Add the chicken, salt and pepper, and garlic powder; stir fry until cooked.
In a small saucepan, melt butter and add honey, lemon juice, soy sauce and ginger. Just heat until well blended. Put the chicken in a 9x13 pan, pour the sauce over the top, and bake for 30-40 minutes. Serve over rice.
I like to double the sauce recipe so there's lots to go with the rice.

Meatloaf

This is the meatloaf recipe I got from Mark's mom. I love the way the sauce on top carmalizes around the edge. Yum!

Meatloaf
1 egg
1 C. oatmeal
1 to 1 1/2 hamburger
2 tsp. salt
1/4 C. chopped onion
2 t. salt
1/4 t. pepper
1 T. worcestershire sauce
1 C. milk

Topping
3 T. brown sugar
3/4 C. ketchup
1/4 t. nutmeg
1 t. dry mustard

Mix all the ingredients except the hamburger in the blender; pour over the hamburger and mix well. Mix the topping ingredients together and spread on top of the meatloaf. Bake for 1 hour at 350 degrees.

Cranberry Pork Roast

This is Kimmie's yummy pork roast, perfect with garlic mashed potatoes!

Cranberry Pork Roast
1 can whole cranberry sauce
1/4 C. honey
1/8 t. ground cloves
1 t. orange peel
1/8 t. nutmeg
1 pork roast

Put the roast in the crock pot, salt and pepper it, and then just pour in all the other ingredients. Cook on low for 6-8 hours, or half as long on high.
After removing the roast, pour the saucey stuff out and bring to a boil in a pot and add a little cornstarch if needed; use as a gravy. Perfect comfort food!

Sour Cream Cheesecake

This is the one Mark wants me to make anytime we have to take dessert anywhere.

Sour Cream Cheesecake
1 1/2 C. graham cracker crumbs
1/4 C. walnuts, chopped fine
6 T. melted butter
1 t. cinnamon
1/2 t. nutmeg
3 8 oz. pkg. cream cheese, softened
1 C. sugar
3 eggs
3/4 t. vanilla
1 pint sour cream
3 T. sugar
1 t. vanilla

Preheat oven to 350 degrees. Mix graham cracker crumbs, butter, cinnamon and nutmeg. Press firmly into the bottom and up the sides of a springform pan. Whip cream cheese; gradually add sugar, and then the eggs one at a time. Stir in vanilla. Pour the filling into the crust, and bake about 45 minutes. In the meantime, mix the sour cream, sugar and vanilla. Spread on top of the cheesecake and return to the oven for another 15 minutes. Cool before removing the sides from the pan. Refridgerate for at least 8 hours, preferably overnight and the next day. Good with chocolate or caramel sauce drizzled on top, but best with raspberry sauce!

Frog Eye Salad

Always good for breakfast the next day!

Frog Eye Salad

1 C. sugar
1 T. flour
1/2 t. salt
1 3/4 C. pineapple juice (drain from the cans of pineapple)
2 eggs, beaten
1 T. lemon juice
2 t. salt
1 pkg. Acini de pepe pasta
3 cans mandarin oranges
2 cans pineapple chunks or tidbits
1 can crushed pineapple
8 oz. Cool Whip
1 C. mini fruit flavored marshmallows
1 C. coconut

In a medium size pot, combine sugar, flour and salt. Gradually stir in pineapple juice and eggs. Cook over moderate hear, stirring, until thickened. Add lemon juice and let cool. Bring some water to a boil, then add salt and the pasta. cook for about 10 minutes, until the pasta is done. Drain, rinse with water, and cool. Mix the sauce and pasta together, and let sit overnight in the refridgerator.
Add remaining ingredients, mixing lightly. Yum!

Raspberry Pretzel Salad

I always take this to Mom's; it's one of her favorites.

Raspberry Pretzel Salad

Crust
2 C. crushed pretzels
3 TBS. sugar
2/3 C. melted butter

Filling
1 C. sugar
16 oz. cream cheese
16 oz. Cool Whip

Topping
1 large box raspberry Jello
I prefer the sugar free.
2 Cups water
20 oz. raspberries

Mix together the pretzels, sugar and melted butter. Spread in a 9x13 pan, and bake for 7 minutes @ 350 degrees. Let cool.
Blend the sugar, cream cheese and Cool Whip together well and spread over the crust.
Bring the water to a boil and then add to the Jello. Once the Jello is completely dissolved, add some ice cubes to cool it down, remove unmelted ice cubes, and stir in the raspberries.
Chill until set, and enjoy!
This does not keep really well after the first day; the crust get soggy, so eat it quick!