Buttermilk Syrup

Try this on some Oat Wheat Pancakes. You can thank me later. And then I'll pass your thanks on to my friend Diana and her mom. I got the recipe from them Ü

1 stick butter
1 cup sugar
1/2 cup buttermilk
1/2 tsp baking soda
2 Tbsp dark Karo syrup
1 tsp vanilla

In a large sauce pan, simmer all ingredients, except vanilla, until sugar dissolves. Syrup will foam a lot. Watch it to be sure it doesn't spill over. (That will make a big sticky mess!) Remove from heat and add vanilla. Leftovers keep well in the pantry and will not crystallize.

Oat Wheat Pancakes

I got this recipe from my friend Shalise who made these for a General Conference brunch one year. Oh.My.Gosh. So delicious. And I keep telling myself they have to be at least a little healthy, right? I mean- wheat flour? Whole oats? Its just that darn syrup I drown them in that makes them so unhealthy!

3/4 c. oats

1.5 c. buttermilk 

3/4 c. wheat flour

1.5 tsp baking powder

3/4 tsp baking soda

1/2 tsp cinnamon

1/8 tsp nutmeg

1/2 tsp. salt

1 beaten egg

 2 TB melted butter

1 T. brown sugar

Soak the oats in buttermilk for 20 or so minutes. Beat eggs and add the buttermilk and oats. In a small bowl, combine dry ingredients. Add the dry ingredients to the wet ingredients and mix well. Spoon batter onto a heated griddle and cook as you would any other pancake batter. 

Tastes great with buttermilk syrup. Yum!

Warm Cheesy Beef Dip

From my awesome friend Nicole who throws great parties. This is always a crowd pleasing favourite.

16 oz. sour cream

9 oz. Jack Cheese

6 oz. cream cheese

1 jar Armour dried beef

3-4 green onions

1 bread bowl

Combine sour cream, cream cheese, and cheese.  Rinse beef and pat dry with a paper towel then chop finely.  Chop green onion about 3/4 up.  Combine and put in bread bowl.  Wrap in foil and bake at 375 degrees for 1-1.5 hours.  Serve with crackers or bread.  

Peanut Butter Mousse Brownies

I think my favourite desserts are those that involve "doctoring" a box mix. I love that half the work is done for me! These brownies are no exception... who knew a plain old box of Betty Crocker brownies could turn into something so delicious!? I definitely did not until my friend Katie showed me otherwise!

Bake a family size brownie mix according to the box instructions and bake in a 9x13 pan. Cook, cool then top with this yummy goodness!

3/4 cup peanut  butter
1/2 cup cream cheese
1/4 cup softened butter
3 to 4 cups powdered sugar
2 Tbsp milk

Cream the first three ingredients together. Add powdered sugar 1 cup at a time until smooth. Add milk and whip until soft and fluffy.

Sprinkle with chopped Reese's peanut butter cups and enjoy. The whole pan. By yourself.

Pumpkin Bars

This is Kim's recipe, I'm just posting it for her since I came across it while looking for something to make today. These are delicious and I usually make them with fresh pureed pumpkin. Yum, yum. The perfect fall treat. I bake mine in my Pampered Chef large bar pan. Pampered Chef stoneware is amazing. I can't say enough good things about it. These always turn out perfect. 

4 eggs

2 cups sugar

1 ½ cups oil

½ can canned pumpkin (12 oz total per batch)

2 ½ cups flour

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 tsp vanilla

Mix all at once. Pour onto greased/floured jelly roll sheet. Bake at 350° for 25-33 minutes.

Frosting:

3 ½ cups powdered sugar

8 oz cream cheese (softened)

½ cup margarine

1 tsp vanilla

Whip together. Spread over bars when they're cool.

Baked Macaroni & Cheese

Favourite.Recipe.Ever. This is my comfort food. I love, love, love it. I think I'm going to make it for dinner tonight. So good. 'nough said.

1 box of whole wheat pasta in your favourite shape (I'm doing mini shells tonight)
3 Tbsp butter
3 Tbsp all purpose flour
black pepper to taste
3 3/4 cups of milk
4ish cups of shredded cheddar cheese

Cook noodles according to package directions. Drain and set aside.

In a medium saucepan combine butter, flour and pepper to create a smooth paste. Add milk all at once. Cook while stirring over medium heat until slightly thickened and bubbly. Add cheese, stirring until melted. Stir in cooked noodles and transfer to a casserole dish. (I use my Pampered Chef deep covered baker... love that thing. Best kitchen investment I have made, with the exception of my knife set. Every mom needs a good knife set)

Bake uncovered at 350 degrees for 25-30 minutes. Let stand for 10  minutes before serving.

TO TRY: BLT Mac & Cheese

I haven't tried this recipe yet, so I can't vouch for it, but it sounds delicious to me. Its an "adult version" of my all time favourite food. Once I have tried it, I'll adjust the title (so it no longer says "TO TRY") and I'll let you know how I like it!

5 cups Water

8 slices Bacon

4 oz Sharp white cheddar cheese

1 oz Parmesan cheese

4 oz Cream cheese

1 lb Uncooked cellentani or cavatappi pasta

1 tsp Salt

1/2 tsp Coarsely ground black pepper

1 Large leek white and light green portions only

3 Large plum tomatoes

1. To start pasta mixture, bring water to a boil in stockpot

2. Meanwhile, slice bacon crosswise into thin strips. Place into skillet; cook over medium-high heat 8-10 minutes or until crisp. Remove bacon from skillet to paper towel-lines plate.

3. As bacon cooks, grate cheddar and Parmesan cheeses. Add pasta, cream cheese, grated cheese, salt and black pepper to boiling water in stockpot. Cover and simmer vigorously 5 minutes, stirring occasionally.

4. As pasta mixture cooks, slice leek in half lengthwise then crosswise into 1/2-in slices. Place into small bowl and swish in cold water to remove dirt; lift leeks out of water and stir into pasta mixture. Cook, uncovered, 5-7 minutes or until pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally.

5. Meanwhile, cut tomatoes in half lengthwise; remove cores and scrape out seeds. Dice tomatoes; reserve 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and half the bacon. Spoon pasta mixture into serving bowl and garnish with reserved tomatoes and bacon. Serve immediately.

Pumpkin Chowder

This is a family favourite. I always puree my own pumpkins but I'm sure it would be great with canned as well. My girls love the funky orange colour and they happily eat up all the delicious veggies in the soup without a complaint. 

4 cups peeled, cubed potatoes

1 cup sliced carrots

½ cup chopped celery

½ cup finely chopped onion

2 tbsp finely chopped green pepper

2 cups chicken broth

¼ cup butter or margarine

1/3 cup water

3 tbsp flour

1 ½ cups pumpkin puree (or 1 14oz can)

1 ½ tsp salt

1/8 tsp pepper

1-2 tsp parsley flakes

1 tsp sugar

2 cups water

1 cup milk

grated Cheddar cheese

In a large soup pot, combine potatoes, carrots, celery, onion, green pepper and chicken broth. Bring to a medium boil and let boil for 10 minutes. Add butter.

Mix the 1/3 cup water and flour with a fork to form a smooth paste and add to soup pot. Add pumpkin, salt, pepper, parsley, sugar and the 2 cups of water. Reduce heat and cook on low until veggies are tender (30ish minutes).

Stir in milk and heat until hot. Serve with a garnish of grated cheese.