Buttermilk Pancakes

1 egg
1 c. buttermilk
2Tbsp. melted butter

Mix the preceding ingredients together well.
Add:
1 c. flour
1/2 tsp salt
1/2 tsp soda
3/4 tsp. baking powder
1 Tbsp. sugar

Add more buttermilk or milk for thinner dough.

My sister made these over thanksgiving weekend and they are the best pancakes ever.
We topped them with apple pie filling that we canned and whip cream. So So So Good.

Breakfast Cake

Ingredients

1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.

Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.

Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

notes: this is so good, but very rich. I made it for my family over Thanksgiving and it was a hit.

Marshmallow Pilgrim Hats

Marshmallow Pilgrim Hats

Ingredients
24 chocolate-striped shortbread cookies
12-ounce package of chocolate chips
24 marshmallows
tube of yellow decorators' frosting

Instructions

1. Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them well apart.

2. Melt the chocolate chips in a microwave or double boiler.
One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.

3. Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.

4. Chill the hats until the chocolate sets, then pipe a yellow decorators' frosting buckle on the front of each hat.

Notes: I got this fun recipe and picture off of the Family Fun website. I made this for our little play group and they were a hit with the kids. They super easy to make and fun.

Stuffed Peppers

Stuffed Peppers

Ingredients
1 pound ground beef
1 cup uncooked white minute rice
6 green bell peppers
3 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste

1 1/2 cup Colby Jack Cheese
2 teaspoon Italian seasoning

Directions

Preheat oven to 350 degrees
Prepare minute rice according to the directions on the box. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 1/2 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, 1 cup cheese, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers top with remaining cheese.
Bake 1 hour in the preheated oven, until the peppers are tender.

Notes: These are pretty tasty (the picture doesn't do them justice) I've tried making stuffed peppers before and didn't care for the recipe I found this recipe on allrecipes.com and made a couple changes to it to make it just right.

Easy Double Chocolate Chips Brownies

2 cups semi sweet chocolate, divided
1/2 cup butter, cut into pieces
3 eggs
1 1/4 all purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts

Preheat oven to 350. Grease 13x9-inch baking pan.
Melt 1 cup morsels and butter in large, heavy-duty saucepan over low heat, stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining chips and nuts. Spread into prepared baking pan.
Bake for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
Makes 2 dozen

I got this recipe from alicia. They are so so good.

Hawaiian Haystacks

3 to 4 boneless, skinless chicken breasts
3 c. rice
pineapple tidbits
Chinese noodles (crunchy La Choy rice noodles)
Fresh diced tomatoes
Grated Cheddar cheese
Finely cut celery
Mandarin oranges

Cook and dice chicken. Cook rice. Make chicken gravy. Place all ingredients in small separate bowls. Create your own haystack over rice and chicken.

This is such an easy dinner and my kids love it.

Chicken Enchiladas

1 (103/4 oz.) can cream of chicken soup
1 8oz container sour cream
1 c. picante sauce
2 tsp. chili powder
2 c. chopped cooked chicken
1 c. shredded Monterey Jack cheese
10 flour tortillas
1 medium tomato, chopped
1 green onion, sliced

Mix soup, sour cream, picante sauce, and chili powder. Mix 1 cup picante sauce mixture, chicken and cheese. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in a 3 quart shallow baking dish. Pour remaining picante sauce mixture over enchilades. Cover. Bake at 350 for 40 minutes. Top with tomato and onion.

I will double this recipe and make a pan for my frezzer. I got this recipe from my good friend Alicia.

Bow Tie Salad

1 box bow tie pasta
1 head/bag lettuce
1 c. diced grapes
1 c. diced grape tomatoes
1/2 c. diced green bell peppers.
1 can chicken
1/2 c shredded Parmesan cheese
Ranch dressing
salt and pepper to taste.

Cook pasta as directed. Drain and let chill in refrigerator. Add chicken, salt, pepper and season to taste. Serve over lettuce with remaining ingredients and top with dressing.

Peg's Rolls

Stir 2 packages dry yeast and 1 tsp sugar into 1/4 cup warm water. In a bowl mix 1/2 cup sugar and 1 square melted butter. Add 1 cup hot water. Stri. Add 2 eggs and stir. Add the yeast mixture. Stir. Add 1 1/2 tsp. salt. Add approximately 3 cups flour. Knead dough in bowl. When it is in a soft ball take it out of bowl and oil it. Put it back in bowl and let rise double (about 2 hours). Roll dough and make rolls. Place in greased pan and let rise.

Bake at 350 for 10-12 minutes.

My friend made these at bunko and we couldn't stop eating them they were so good. Enjoy!

Peach Dessert

Top Part1 1/2 c. sugar3 1/2 Tab. cornstartch3 c. waterBoil 3 mins until clear and thickAdd 1 large peach Jello dissolve then add 8 to 10 sliced peaches to the mix. You can do more if you like.Middle Part1 8oz cool whip1 8oz cream cheese1/2 c. powder sugar.Cream together and put on crust.
LayerGraham cracker CrustWhite fillingPeach topping put in fridge and let set up. When set up then add cool whip and top with graham crackers crumbs.
I found a graham cracker crust for a 9inch pie so I just double it to fit the 13x9 pan. I will post it also on the blog if you want to use it. This is so good!