Buttermilk Syrup for Blueberry Pancakes...

Buttermilk syrup
1 1/2 cups sugar
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla

Directions:

1
Place first five ingredients in large saucepan.
2
bring to boil and cook for 7 minutes (mixture will foam), stirring to prevent scorching.
3
Remove from heat and stir in vanilla extract.
4
Serve with German pancakes,or waffles,french toast,etc.


The baking soda will really make this foam up (double in size) so make sure you use a big enough pan!! It also kind of separates, so let it cool a bit and shake it up.

Peanut Butter Rice Crispy Bars--like PCMC cafeteria :)

1 Cup Sugar
1 Cup Karo Light Corn Syrup
1 Cup Creamy Peanut Butter
6 cups Rice Krispies
1 cup Butterscotch Chips
1 Cup Semi-Sweet Chocolate Chips

Bring 1 cup sugar and 1 cup Karo Light syrup just to a boil mixing well. Take off heat and add 1 cup peanut butter and mix until smooth.
Add to the 6 cups of Rice Krispies and mix until all the Krispies are coated well.
Put this mixture into a well greased 9X13 pan and press down evenly into the pan. Empty chips into a microwaveable bowl and microwave at 3-45 second intervals, mixing well after each 45 seconds. Mix together until smooth. (You can use a double boiler method if you prefer.) Pour entire mixture on top of the pressed down Rice Krispies and spread to cover. Let them cool.

Honey Lime Chicken Enchiladas

Submitted by Lou Martinez
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Ste aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour in the refigerator.

Place the corn tortillas in a zip lock bag and warm until soft, in the microwave oven.

Spray the sides and bottom of ta 9X13 inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon or big pinch of cheese, then roll the tortilla up from one side to make a rolled enchilada- it will be more of an overlap on the seam side than rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture tot he enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30-35 minutes until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Serves 4-6
Taken form ABC 4. com

Soft Ginger Snap Cookies

Soft Ginger Snap Cookies
Submitted by Jessy Hall
1 1/2 cup softened butter
2 cups brown sugar
1/2 cup molasses
2 eggs
4 1/2 cups flour
4 tsp soda
1 tsp salt
2 tsp ginger
2 tsp cinnamon
1 tsp cloves

Beat butter, sugar, molasses and eggs until smooth. Add dry ingredients. Batter may be sticky, but should not stick to your finger when you touch it. More or less flour may be needed. Roll dough into balls, then roll in white sugar.
Bake 375 degrees for 8-9 minutes

Hawaiian Chocolate Chip Cookies

1 Cup butter flavored shortening
3/4 Cup Sugar
3/4 Cup Brown Sugar
1 egg
1 teaspoon vanilla
1 1/2 Cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
2 Cups quick oats
1 Cup shredded coconut
1 Cup chopped macadamia nuts
1 Cup semi-sweet chocolate pieces

-Preheat oven to 325

In a large bowl, cram shortening and sugar until light and fluffy. Add egg and vanilla; beat well. Sift flour with baking powder, baking soda and salt. Gradually mix into creamed mixture. Stir in remaining ingredients.

Shape into 1 1/2 inch balls. Place on ungreased baking sheets and flatten with bottom of blass dipped in flour.

/bake for 15 minutes or until light browned.

Yields about 3 dozen large cookies.

submitted by Mollie Green

Carmels

2 Cups Heavy Cream
1 Cup Sugar
1 Cup Brown Sugar
2 Cubes Butter
1 1/2 Cup Karo Syrup

Bring to a boil then reduce heat to just bubbling.Cook to just above a soft ball stage (232 degrees). Add 1 1/2 tsp flavoring ie. vanilla, chocolate ect.)
Pour into 9X13 buttered pan. Cool then cut
Yvonne Koring

Grandma Linda’s Mashed Potato Casserole

5 lb russet potatoes
1 block cream cheese
1 to 2 sticks butter (depending on how healthy your arteries are)
1 cup sour cream
¼ to ½ cup milk
Salt and pepper to taste
Paprika and fresh parsley to pretty it up

Peel and quarter potatoes. Boil 20 minutes and mash while hot.
Preheat oven to 350.
Add room temperature sour cream, half of butter and cream cheese. Mash together while slowly adding milk till you reach the consistency you like (you can leave out the milk if you like them stiff). Pack into a large, round, glass oven safe bowl. Take the back of a long wooden spoon and poke half a dozen or so holes in the mash (if you poke them close to the outer edge you get these beautiful little butter trails down the side). Cut the remaining butter into pats and place them on top of the mash. Sprinkle paprika salt and pepper on top. Bake for 30 minutes. Add chopped parsley before serving.
You can add gravy but you may want to double up on your cholesterol meds first.

Low fat option
5 lb russet potatoes
1 block Neufchatel cream cheese
1 stick of butter ( its not the same without it)
1 cup non fat sour cream or plain non fat yogurt
¼ to ½ cup skim milk
Salt and pepper to taste

Submitted by Kerry Frandsen

Sweet Potato Casserole

Submitted by Luisa Echeverria

3 Cups cooked sweet potato (Peel and cut into quarters before boiling)
3/4 Cup Sugar
1/4 Cub of milk
2 eggs (Allow sweet potato to coot before adding eggs)
1 tsp vanilla
3.4 stick of butter
1 Cup Coconut

Once sweet potatoes are cooked use mixer to combine the other ingredients leaving the eggs for last to allow the mixture to cool.

Topping:

1 Cup Chopped pecans
1 cup brown sugar
3/4 stick of butter
1/2 Cup of flour

using a pastry cutter or fork blend until lumpy, then sprinkle over sweet potato mixture.

Bake at 350 for 30 minutes.

Yummy Yams

Yams
8X8 pan
(Double the yams concoction and triple the topping to make a 9X13 pan)

3 C sweet potatoes
1/2 C sugar
1/2 tsp salt
2 eggs beaten
3 Tbls melted butter
1/2 C mild
1 tsp vanilla

Mash all of this together and put in a greased pan.

Topping
3 Tbls butter
1/3 C flour
1 C brown sugar
1 C chopped pecans

Mix up and sprinkle on top

Bake at 350 for 30 minutes in a 8X8
Bake at 350 for 60 minutes in a 9X13

Submitted by Karine Romero

Chicken Tortilla Soup

Submitted by Lou Martinez
YOU WILL NEED:
1 1/2 teaspoons Olive Oil
1/4 tomato diced
1/3 cup red onion
1 large garlic clove
1/2 cup fresh corn kernels
1/4 cup fresh cilantro leaves
4 cans of Chicken Broth (14 1/2 oz. each)
2 table spoons Jalapeno peppers (minced)
1 LB bag of smoked boneless, skinless chicken Breast
Bag of yellow Tortilla Chips
Lime Wedges
2 Ripe avocados

1. Heat 1 1/2 teaspoons olive oil in large (6 quart) pot.
Add 1/3 Cup diced red onion, 1 large garlic clove minced, and 2 Tablespoons seeded and minced Jalapeno pepper.

2. Cook over medium heat until vegetables are soften, 6 to 8 minutes. Stir in 1/4 lb. fully cooked smoked boneless, skinless chicken breast, diced and 4 cans (14 1/2 oz. each) chicken broth. Bring to a boil; reduce heat and simmer for 30 minutes. Remove pot from heat. Add 1/2 cup fresh corn kernel, 1/3 cup fresh tomato and 1/4 cup pack fresh cilantro leaves.
3. Divide soup between 4 serving bowls. Garnish each serin with 1 small lime wedge, squeezed, 1/4 of a diced avocado and 2-3 tortilla chips, broken into pieces. Serve immediately. Makes 4 servings.

My Grandma's Chocolate Chip Coconut/Pecan Oatmeal Cookies

1 C (2 sticks) Butter, softened
1 C White Sugar
1 C Brown Sugar
2 Eggs
1 tsp Vanilla
2 C Flour
2 C Oatmeal
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1 C Coconut, toasted (**see below)
1/2 C Nuts (I use ** toasted chopped pecans)
1 1/2 C Chocolate Chips

Cream butter, sugars, eggs, and vanilla. Add flour, oatmeal, b soda, b powder, salt and blend all together well. Remove and stir in coconut, nuts, and chocolate chips. Bake on greased cookie sheet for approx 10-11 minutes at 350 degrees. Cool slightly before removing from pan. Yummy!

** Toasting coconut & nuts: I do this before beginning the cookies so they can cool before being stirred into cookies. Place coconut in small pan into 350 degree oven for approx 12 minutes. Remove and stir every 2 minutes or more often toward the end when beginning to brown. Remove and do the same for the nuts except 5-6 minutes stirring every 1-2 minutes.

Monster Cookies-Danette

1/2 C (1 stick) Butter, softened
1 C Brown Sugar (-2T. for elevation)
1 C Sugar (-2 T. for elevation)
3 Eggs
2 tsp Vanilla
1 1/2 C Peanut Butter
2 tsp Baking Soda
4 1/2 C Oatmeal
4 T Flour (for elevation to replace sugars)
1 1/2 C M&M's
1/2 C Semi-sweet Chocolate Chips

Cream butter and sugars. Add eggs, vanilla, and peanut butter mixing well. Then add baking soda, oatmeal, and flour. Stir in M&M's and c. chips by hand. Dough is very heavy and dense. Form into large balls (or hearts, easter eggs, footballs, etc.) and press some M&M's on top. Place on greased cookie sheet. Bake at 350 degrees for approx 11 minutes. Take out and allow to cool slightly before removing so they set up a little. Most often they go into the freezer in a tightly sealed container. When thawed, they'll be soft and chewy. Enjoy!

Cereal Snack Mix

4 C Rice Chex
4 C Special K
4 C Kix
4 C Cheerios
2 C Sugar
3/4 C Light Karo syrup
1 stick margarine
1 C Whipping Cream, unwhipped

In a large bowl mix te cereals. Set aside. In a sauce pan, heat sugar, karo syrup, and margarine. Bring to a boil then add whipping cream. Stir while boiling and bring to a soft ball stage on a candy themometer. Pour over cerals and mix. Stir peridically as it cools. Store in an airtight container.

Diet Coke Cake

1 can diet coke (or diet pepsi works too)
1 cake mix (devil's food is my favorite)
1 tub whipped cream (you will use about half)
1 skor bar broken in pieces, or strawberries, or blueberries, or whatever you want to top it with
1 8x8 pan, spray with pam
Preheat oven to 350

Mix the diet coke and the cake mix together (that's it-don't add anything else) until the cake batter is moistened. Pore into greased 8x8 pan and bake according to directions on the box. When cake is done and cooled top with whipped cream and fun topping of your choice and enjoy!

I can't remember how many weight watchers points this is supposed to be but it's supposedly shockingly low-so enjoy without guilt!

Fireside Hodge Podge

1 lb ground beef
2 med. onions, chopped
2 Italian sausage, diced
1 lg. (1 lb 14 oz.)can pork and beans
1 can garbanzo beans, drained
1 pkg. lima beans (frozen) Pre-cook
4 hot dogs, chopped
2 C canned tomatoes, not much juice
1/2 C apricot or peach jam
1/2 C brown sugar
2 tsp. soy sauce
1/2 tsp. oregano
1.2 C catsup
2-3 dashes Tabasco
1/3 C chutney (optional)

Brown first three ingedients. Mix all other and add browned meat. Cook about 1 hour.Serves 4-6. Cooking time: 1 hour (cooks great in a Dutch oven)

Hot Beef Sandwiches Au Jus

4 to 5 Lbs. rump roast
1 1/4 oz package dry onion soup mix
2 tsp. sugar
1 tsp. oregano leaves
2 (10 1/2 oz.) cans condensed beef broth
12 oz. can beer
2 garlic cloves, finely chopped
10 crusty French rolls, sliced in half lengthwise

Heat oven to 300 F. Place feef roast in a 5 quart pan. In medium bowl, combind remaining ingredients except rolls; pour over roast. Cover, bake at 300 degrees for 4 to 6 hours or until meat is very tender. Slice or shred meat, serve on rolls. Skim fat from jices, if desired. Serve sandwiches with dndividual portions of meat juices for dipping. Makes 16 sandwiches.

Bread Stick-EASY CHEATER STYLE

1 loaf Rhodes bake and serve
2 TBLS Salad Supreme
2 TBLS Butter
1/4 Parmasean Cheese (Don't know how to spell it:))

Thaw the loaf of bread on a cookie sheet sprayed with PAM spray. (It takes 2-3 hours to thaw. Press it down in an long oval shape on the pan after it thawws. Spread with butter. Sprinkle Salad Supreme and cheese on top. Use a pizza cutter and cut into strips.
Cook at 350 F. for 20 minutes.

Frozen breakfast Burritos

Frozen Breakfast Burritos
 
1 dozen Eggs
1/4 C Milk
Salt & Pepper to taste
1 lb Pork Sausage, browned & drained
1/2 Medium Onion
1/2 Green pepper
1/2 Red pepper
2 C Hashbrowns
2 1/2 C Sharp Cheddar Cheese
1- 1 1/2 C Salsa
20-25 Tortillas
 
Wisk eggs, milk, & salt/pepper together and scramble.  Place in large bowl.  Add cooked/crumbled sausage.  Saute onion & peppers with about 2 T. EVOO and add to bowl of goodies.  Add hashbrowns, cheese, and salsa and stir together.  Put approx 1/2 cup of mixture on tortilla and roll burrito style.  Roll into a rectangle of parchment paper, throw about 20 burritos into large Ziploc and freeze.  Microwave each burrito appox 50 seconds each side.
 
** This is our adapted recipe from the original that calls for only eggs, sausage, and cheese.  This is obviously a very forgiving recipe easily adapted to taste.  I've added chopped up sausage links and bacon before : )  The salsa should make the mixture just wet enough to stick together slightly.  We've added more and a few juices will run out of the parchment paper when heated up and make the burrito a little soggy. The trick is extra cheese to hold together : )  My husband loves to eat these before or after a long shift so they don't last long in the freezer.  My 3 year old will also gobble one up. 

 

Chicken Chalupas

Cooked chicken 2-4 cups (I use a Costco roasted chicken and take it off the bone)
1 small can green chili (diced)
1 can cream of chicken soup
2 cups shreadded cheese (I use montery/jack)
1 pint sour cream
enchalada sauce--green or red whatever you like best
8-10 tortilla
Reserve 1/2 cheese and the enchalada sauce,and tortillas and mix everything else together.
Spread 2-3 tablespoons down the center of the tortillas and roll them like a burrito. Place in a 9X13 inch baking pan sprayed with PAM. Line them up side to side until pan is full. Cover with enchilada sause, and sprinkle with cheese. Cover with foil sprayed with PAM so that the cheese doesn't stick to the foil. Bake at 350 for 30 minutes or until all ingredients are heated through.

Chicken Salad

1 roasted chicken (I love the ones at COSTCO)-if you have cooked chicken or left over turkey you will need bouth 2-3 cups.
1 Stalk celery 6-7 ribs-diced
1/2 small onion diced
1 cup cashew pieces
1 cup purple grapes cut in half
1-2 cups mayo (depends on how gooey you want it...I make everything by look and taste:)
2 tablespoons of Salad Supreme (A mixture of spices I buy in bulk at Orson GiGi--Walmart carries a brand called Jonny B's)

Mix all ingredients together and serve on a roll, or a lettuce leaf. I usually make up everything minus the cashews the day before, and add the cashews just before serving. It tastes best when it has time to blend. (Keep refrigerated)