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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!

Ingredients:
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

Ingredients:

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

Seasonings:

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

Directions:

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


INGREDIENTS:
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

DIRECTIONS:
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.