Good Old Fashioned Pancakes

We had these babies for dinner tonight. I know, you guys are amazed that I went all out. Actually, I was quite surprised at how yummy and easy these were. And how fast they were.

Good Old Fashioned Pancakes

1 1/2 cups flour
3 1/2 tsp. baking powder
1/2 tsp kosher salt
1 TBSP. white sugar
1 1/4 cups skim milk
1 egg
3 TBSP melted butter
1 tsp vanilla

Sift together dry ingredients in a large bowl. Make a well in the center and pour in the wet ingredients. Mix until smooth. Cook on hot griddle.

We had these with a simple homemade maple syrup. Just heat 2 cups sugar and 1 cup water. Bring to a boil. Then add in just under 1 tsp. of mapleine.

Coca Cola Chicken

This recipe is so easy. In fact, I scrubbed my bathroom while it was cooking tonight. The girls liked it, even Brin.

Coca Cola Chicken

2 lbs. chicken tenderloins defrosted

1 bottle barbecue sauce

1 can Coca Cola (I used coke zero)

Place tenderloins in a skillet. Mix barbeque sauce and coke in a bowl. Pour over chicken. Cook chicken, covered, over medium heat until done, turning chicken over once. I think it took about 20 - 30 minutes.

Cream Puffs

On Friday, we made Cream Puffs off the Blog Get Off Your Butt and Bake.

We didn't actually get to EAT any because we donated them as a Baked Good for out auction at church to raise money for the Youth Camps.

They sure looked good though!!

Here is the recipe:

CREAM PUFF SHELLS

1 CUP WATER
1/2 CUP BUTTER
1/2 TEASPOON SALT
1 CUP FLOUR
4 EGGS

In a medium saucepan combine water, butter, and salt. Bring to boiling. Add the flour all at once, stirring vigorously. Cook and stir until the mixture forms a ball. Remove from heat. Cool for 10 minutes. Add the eggs, 1 at a time, beating well with a wooden spoon after each addition.
Drop 12 heaping tablespoons of dough onto a greased baking sheet. Bake at 400 degrees for 30 to 35 minutes or until golden. Transfer cream puffs to a wire rack; cool. Cut tops from puffs, remove the soft dough from inside. Fill with Cream Puff filling, & replace tops. Drizzle Hot fudge topping over cream puffs. If desired, sift powdered sugar over tops.

DELICIOUS CREAM PUFF FILLING

1 SMALL PKG OF INSTANT VANILLA PUDDING
1 1/3 CUPS WATER
1 CAN SWEETENED CONDENSED MILK
(I usually buy the Eagle Brand)
(Do not use evaporated milk)
2 1/2 CUPS OF COOL WHIP

In a medium size bowl, using a wire whip, mix the pudding & water together; stir well. Add the entire can of Eagle Brand Milk and stir well. Place bowl in the refrigerator until pudding is softly set, about 20-30 minutes. Remove bowl from refrigerator & fold in gently 2 1/2 cups of Cool Whip. Fill Cream Puffs, or use filling as a wonderful fruit dip. Store unused filling in tightly covered bowl inside of the refrigerator...it will keep for several days.

Twist on French Toast

We had conference breakfast last night so that Adam could join us. I still wanted to do a little something this morning for the girls since it is tradition. I haven't felt like walking around much so I knew it would have to be simple.

So I just made french toast and juice. Only, instead of using milk, eggs, sugar, and cinnamon, I used a little milk, eggs, and liquid vanilla caramel coffee creamer. The french toast didn't need any additional sugar or cinnamon. We loved it. It gave the french toast a very yummy flavor. I can't wait to try some other flavors of coffee creamer.

Chewy Peanut Butter Chocolate Chip Cookies

1/2 cup soft butter
1/2 cup peanut butter
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 tbsp corn syrup
2 tbsp water
2 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips

Preheat oven to 375 F.

In large bowl, cream together butter, peanut butter and sugars. Beat in eggs, one at a time, followed by corn syrup, water and vanilla.

In a separate bowl, combine flour, baking soda and salt. Stir flour mixture into creamed mixture in thirds. Fold in chocolate chips. Drop rounded tablespoons of dough 3 inches apart on a parchment-lined cookie sheet.

Bake on the middle rack of the oven for 11 minutes until golden. Cool on cookie sheet for 2 minutes, then transfer to cooling racks. Makes about 3 dozen large cookies.

Cheese Enchilada Chowder

I had to share this slow cooker soup with all of you because it was so simple, and went over very well at my house. Every one in my family ate it. Even Haylee and Brinley. I only used half of the jalapeno because I was worried it would be too spicy. It wasn't at all. Also, I used a red pepper. I think my kids thought they were carrots. They had no problem eating them. Also, I think the soup was yummy by itself, but I think adding some chicken to it would be yummy. Oh, and we dipped tortilla chips in it.


YOU WILL NEED:

1 can (15oz) black beans, rinsed and drained
1 can (14 ½ oz) diced tomatoes, drained
1 pkg. (10oz) frozen whole kernel corn
1 medium onion, chopped
1 small yellow, green, or red sweet pepper, chopped
1 small jalapeno chile pepper, seeded and chopped
1 can (19 oz) enchilada sauce
1 can (10 ¾ oz) condensed cream of chicken soup
2 cups milk
1 cup shredded Monterey jack cheese (4 oz)
1 cup shredded cheddar cheese (4 oz)
Optional: sour cream, guacamole, tortilla chips

DIRECTIONS:
*In a 3 ½ to 5 quart slow cooker, combine black beans, tomatoes, frozen corn, onion, sweet pepper, and jalapeno pepper. In a large bowl, whisk together enchilada sauce and soup, gradually whisk in milk until smooth. Pour sauce mixture over bean mixture. Cover: cook on low-heat setting for 6 to 8 or on high heatsetting for 3 to 4 hours. Prior to serving, add cheeses and stir until melted. If desired, top individual servings with sour cream, guacamole, and/or tortilla chips. Makes 6 servings.


This recipe is from the blog Get off your butt and bake.

Please, please, PLEASE!!!

This is a poor, poor neglected blog.

SOMEBODY PLEASE COOK SOMETHING!!!!