Thursday, April 23, 2009

Buttermilk Syrup

1 1/2 C Sugar
3/4 C Buttermilk (if you don'r have buttermilk, use regular milk with a splash of lemon juice)
1/2 C Butter
2 T Corn Syrup
1 tsp Baking Soda
2 tsp vanilla

Combine all the above ingredients except vanilla in a small deep sauce pan, Bring to a boil. Reduce heat to medium and cook for 5 minutes stirring constantly(till light brown color). Remove from heat and add vanilla.
Store leftovers in refrigerator.

Note: When you add the baking soda the mixture rises up.--always use a deep pan.

Pancake/Waffle batter

Forget Bisquick! This is way better!

2 1/2 c. flour
6 tsp. baking powder
2 T. sugar
1 tsp. salt
2 eggs
2 c. milk
4 T. oil

Just throw everything in a bowl and mix it together. If you want you can add any mix-in you would like.

Creamy Chicken Chili


3 large boneless/skinless chicken breats cut into bite size pieces
1 medium onion diced
1 spoonful of mince garlic and some juice

2 15.5 oz cans great northern white beans rinsed and drained
1 can (14.5 oz) chicken broth (I use about 1/2 of one of those boxes of chicken broth)
2 (4oz) cans chopped green chilies


1 tsp ground cumin (don't skip out on this!)
1 tsp Garlic salt (or just salt)
1 tsp dried oregano
a few twists of pepper grinder (or 1/2 tsp)

Creamy goodness:

1 cup sour cream
1/2 cup whipping cream


In a Large sauce pan saute chicken, onion, and garlic until chicken has a few brown side and no pink. Add beans, broth, chilies, and seasonings. Bring to a boil then reduce heat and let simmer about 20 minutes uncovered. Remove from heat and stir in sour cream and cream. Serve immediately

Wednesday, April 8, 2009

Mexican Bubble Pizza

1 1/2 lb lean (at least 80%) ground beef
1 package (1 oz) taco seasoning mix
3/4 cup water
1 can (10 3/4 oz) condensed tomato soup
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
2 cups shredded Cheddar cheese (8 oz)
2 cups shredded lettuce
2 medium tomatoes, chopped
1 cup Thick 'n Chunky salsa
1 can (2 1/4 oz) sliced ripe olives, drained
1 container (8 oz) sour cream, if desired
3 green onions, sliced, if desired

1. Heat oven to 375°F. In 10-inch skillet, cook beef over medium-high heat 8 to 10 minutes or until thoroughly cooked, stirring frequently; drain. Add taco seasoning mix, water and soup; mix well. Heat to boiling. Reduce heat to low; simmer 3 minutes. Remove from heat.
2. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.
3. Bake 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese. Bake 8 to 10 minutes longer or until cheese is bubbly.
4. To serve, cut pizza into 8 squares. Top each serving with remaining ingredients.