Wednesday, October 22, 2008

Best Buttermilk Pancakes

2 cups Flour
2 Tbs Sugar
2 tsp Powder 
1 tsp Soda
Mix these all together.
In a separate bowl mix the following: 
2 cups Buttermilk
1/2 cup Milk -Sometimes I make it 3/4 to thin it out a bit
2 Eggs
1/4 cup Butter  
Whisk the two together just until blended, don't whisk away all the lumps
Let batter rest for 5-10 min. 
Pour on the griddle and enjoy! We LOVE these pancakes at our house

Wednesday, October 15, 2008

Aunt Heather's Rice Pudding

This is yum!

2 Tbsp. butter
20 dashes salt
1 qrt. whole milk
1 qrt. half and half
1 c. rice
2/3 - 1 c. sugar

Cook low on stove maybe 1 - 1 1/2 hours.
Top with cinnamon.

Hawaiian Shredded Pork with Coconut Rice

Shredded Pork

1 1/2 c. water
3/4 c. apple cider vinegar
3/4 c. ketchup
3/4 c. soy sauce
1 1/2 Tbsp. Worchestershire sauce
3/4 tsp. dry mustard
3/4 tsp. ground cloves
3/4 tsp. powdered ginger
3/4 tsp. pepper
3-4 lb. pork roast (you can get them in individually wrapped pkgs. of 3 at Costco)

Brown your pork roast. (I have never done this, just put it straight in the crock pot.)
Stick in crock pot for 5 hours on low with 4 c. of water. After 5 hours is up, shred your pork, but not too much. Make it so it's chunky, not tunafishy. Mix all of the above ingreidents in a saucepan on low. Pour this and mix around your pork roast still in the crockpot. Continue cooking on low for 2 more hours.

Coconut Rice

I use Jasmine Basmati rice and the normal water to rice ratios, but use coconut milk and skim milk instead of water. The recipe says to add 3 T. sugar, but I don't add it as it's already really flavorful. You can use lite coconut milk.

Ex. 4 cups of rice would need 6 cups of liquid. That's about 2 coconut milk cans and make up the difference with skim milk.

Tuesday, October 14, 2008

Dinner in One Pot

1 lb. ground beef or ground turkey
1 tsp. seasoned salt
1/2 tsp. garlic powder
1/4 tsp. pepper

6 medium red new potatoes, peeled and sliced
2 large carrots, peeled and sliced
1/2 cup white or brown rice, uncooked
1 large onion, thinly sliced
1 can (10 3/4 oz) tomato soup mixed with two cans of water

In a large skillet, brown meat with seasoned salt, garlic powder, and pepper until no longer pink. Drain and set aside.
In a crockpot sprayed with cooking spray, layer half the potatoes, all the carrots, uncooked rice, beef mixture, onions, and the other half potatoes. Pour tomato soup mixture over top. Cook on low 8 hours.

The Complete Cafe Rio Salad

I told a few of you I'd post a link to these recipes for Cafe Rio salads. I've tried parts of it here and there and its pretty good. I'm sure you can find the same recipes if you care enough to google it, but here is the link:

Cafe Rio Pork/Beef

I'm posting this the NIGHT OF SUPPERCLUB so I don't forget tomorrow!!! I'm so proud of myself.

3 1/2-4 lb Pork Roast or Beef Roast
2 T Brown Sugar
1 tsp Red Cayenne Pepper
2 tsp Cumin
1 tsp Salt
1 Can Coke
1 cup Chicken Broth
2 cloves Garlic, minced
4 small onions, chopped
1 cup Brown Sugar

Night before: Mix together brown sugar (2 T), cayenne, cumin, and salt. Rub on roast. Put in crock pot on LOW all night. (I've never done this over night, just in the morning, and it's fine!)
Next morning: Add coke, chicken broth, garlic, and onions. Keep on LOW unitl ready to serve. About 1 hour before serving, shred roast and add 1 cup brown sugar. Use in Salads, tacos, or burritos. yummy! serves 12

Monday, October 13, 2008

Easy Pumpkin Cake

This recipe should have been posted a month ago. Sorry. It's from Amy H and so yummy.

1 large can solid pumpkin
3 tsp pumpkin spice
4 eggs
1 can evaporated milk
1/4 tsp salt
1/4 cup sugar

Mix well and pour into a 9x13 cake pan. Melt one cube butter. Add one package yellow cake mix to butter and stir until crumbly. Sprinkle over pumpkin. Bake for 45 minutes at 350 degrees. Cool and top each piece with whipped cream.

Monday, October 6, 2008

Sweet Onion & Zucchini Bake

From Coming Home with Gooseberry Patch. I've tried this recipe twice now and it's been a hit both times. Plus, it's really quick and easy.

1/4 c. butter
3 c. sweet onion, thinly sliced
3 c. zucchini, thinly sliced
2 eggs, beaten
1/4 c. half-and-half
1 t. salt
1/8 t. pepper
1/4 t. dry mustard
1 c. swiss cheese, shredded (I used the Italian blend pre-shredded in a bag)

Melt butter in a large skillet over medium heat; saute onion and zucchini until tender. Arrange vegetables in a lightly greased 8x8 baking pan.
Comnbine eggs, half-and-half, salt, pepper, mustard, and 1/2 c. cheese. Bake at 375 degrees for 20 minutes, or until center is set.
Makes 6-8 servings.

Nutty Brown Sugar Squash

This recipe comes from Get-Togethers with Gooseberry Patch. It's one of those cookbooks that is beautiful and I bought it and it's companion because they look so darn good. So it was really great when the recipes were really yummy too. Not just the pictures.

1 1/2 c. water
1 acorn squash, halved and seeded

1 T. brown sugar, pakced and divided
2 t. butter, divided
salt and peper to taste
1/2 c. chopped peacans, divided

Pour water into a 13"x9" baking dish; add squash cut-side down and back at 350 for 45 minutes or until tender. Remove from pan and fill with sugar/butter/pecan filling.
Return to oven and back an additional 10 minutes.
Makes 2 to 4 servings.

Note: I doubled the filling above so, for example, 1 T. brown sugar is in each half. It didn't seem to go very far when it was divided.