Peanut Butter and Chocolate Chip Pancakes

1 cup pancake mix
1 large egg
1/2 cup peanut butter
1 cup milk
1/2 teaspoon vanilla
1 cup semisweet chocolate chips

Mix it all together. You all know how to make pancakes. Enjoy!

Chicken Flautas

Happy Cinco de Mayo!

6 10-inch flour tortillas
1/2 c. chopped onion
1 clove garlic, minced
1 tsp. cooking oil
2 c. shredded cooked chicken
1 c. canned black beans, rinsed and drained
1/2 c. salsa
1/2 c. shredded Mexican cheese
2 Tbsp. snipped fresh cilantro

Warm tortillas in microwave for 30 seconds or until heated through.
In a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, salsa, the cheese, and cilantro.
For each flauta, spoon about 1/2 cup filling across each warm tortilla about 1-1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks.
Place flautas on a large baking sheet and brush with 1 tablespoon cooking oil. Bake in a 350 degrees F oven for 30 to 40 minutes or until golden brown and heated through. Serve as directed.
Serve with guacamole, salsa, and sour cream.

Banana Margaritas

1/2 c. lime juice
3 bananas
1/4 c. sugar
1/4 c. milk

Rub rims of glasses with a lime wedge and dip in sugar. Blend all ingredients together. Sometimes we add ice.

Angel Food Cupcakes

Another Deceptively Delicious recipe.

5 large egg whites
3/4 tsp. cream of tartar
1/4 tsp. salt
1/2 c. flour
1/2 c. sugar
1/4 c. yellow squash puree*
1 tsp. lemon extract
1 tsp. grated lemon or orange zest

FROSTING:
1 (8 oz.) package reduced-fat cream cheese
1/2 c. carrot puree**
2 TB. frozen orange juice concentrate
1/8 tsp. salt

Preheat the oven 350 and line a muffin tin with baking cups.

In the bowl of an electric mixer, combine the egg whites, cream of tartar, and salt. Beat until the egg whites double in volume and stiff peaks form, 4 to 5 minutes. Add the flour, sugar, squash puree, lemon extract, and zest. Using a spatula, gently fold these ingredients into the egg whites just until combined.

Divide the batter among the muffin cups and bake until the tops of the cupcakes are lightly browned and spring back to the touch, 18 to 20 minutes. Turn the cupckaes out onto a rack to cool.

For the frosting, beat the cream cheese, carrot puree, orange juice concentrate, and salt in a medium bowl until smooth. Spread over cooled cupcakes.

*For yellow squash puree, cut 1 lb. of squash into 1-inch pieces. Steam for 6 to 8 minutes and puree in a blender until smooth.
** For carrot puree, see the Meatloaf recipe.

Meatloaf

This recipe is from Deceptively Delicious, Jessica Seinfeld's cookbook. She hides veggies in tasty foods to make them healthier. Perfect for the January-March theme! It's great if your kids don't like veggies, or if you just want to feel good about yourself.

1 c. Italian seasoned breadcrumbs
1/2 c. skim milk
2 TB. olive oil
1/2 onion, finely chopped
2 celery stalks, finely chopped
1 lb. ground turkey
1/2 c. Parmesan cheese
1/2 c. carrot puree*
1/4 c. ketchup
1 tsp. salt
1/8 tsp. pepper
1 (8 oz.) can tomato sauce
4 slices turkey bacon

Preheat the oven to 350 and grease a 9x5 inch loaf pan.

In a large bowl, soak the breadcrumbs in milk.

Heat oil over medium-high heat. Add onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt, and pepper. Stir to combine.

Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the bacon on top. Bake until the bacon begins to brown and the center of the meatloaf is no longer pink, 45 to 55 minutes.

*Carrot puree: Steam 1 lb. of carrots for 10 to 12 minutes. Puree in a blender. Add 2 to 4 TB. of water to make puree creamy.

Gingerbread Waffles and Eggnog Syrup

Perfect for Christmas morning!

Gingerbread Waffles
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup packed brown sugar
1 egg, separated
3/4 cup buttermilk (may substitute regular milk if necessary)
1/4 cup molasses (may substitute maple syrup if desired)
3 tablespoons butter, melted
1/8 teaspoon cream of tartar

Gather 3 bowls: 1 large, 1 medium and 1 small. Preheat waffle iron.

In the large bowl, combine the first seven ingredients (flour through cloves); blend thoroughly.

In the medium-sized bowl, mix brown sugar and egg yolk with an electric mixer until fluffy; add buttermilk, molasses and butter. Stir into the dry ingredients (in larger bowl) until just combined—do not over mix.

In the small bowl, beat the egg white and cream of tartar using an electric mixer until stiff peaks form. Gently fold into the existing batter.

Quickly spoon batter onto a preheated waffle iron. Bake according to manufacturer’s directions, until light golden brown.

Eggnog Syrup
½ c. butter
1 c. sugar
¾ c. eggnog

Melt butter in a medium sized sauce pan over medium-low heat. Mix in sugar until well combined, then mix in the eggnog and bring heat up to medium-high heat. Wisk continually until mixture comes to a boil, remove from heat.

Autumn Turkey Burgers

1/2 c. toasted pecans
1 1/2 lb. ground turkey
2/3 c. crumbled blue cheese
1 tsp. onion powder
1 tsp. garlic salt
1/2 tsp. pepper
spinach
hamburger buns

Cranberry mustard:
1/2 c. cranberry sauce
1/3 c. Dijon mustard
1/8 tsp. red pepper flakes
Combine and chill.

Mix half of the pecans and the rest of the ingredients. Form into patties and grill. Top buns with other half of pecans, spinach, turkey burger, and cranberry mustard.

Thanksgiving Yams

I know it says side dish, but this is basically a dessert. This is my home ward Relief Society president's famous recipes.

6 c. canned yams
2/3 c. melted butter
4 eggs
1/2 c. sugar
1 1/2 c. milk
2 tsp. vanilla
1 tsp. salt

Mix all ingredients and put into a greased 9x13 pan.

Topping:
1 c. pecans
3 TB. flour
1 c. brown sugar
1/3 c. melted butter

Combine and sprinkle on top of yams. Bake at 350 degrees for 30-35 minutes.

Pozole

This is a Mexican stew/soup that my mom makes every Christmas Eve. She also gives it as a Christmas gifts to friends. Warning: I've tried this recipe and it never turns out as good as Mom's. She has the magic touch!

1 1/2 lb. pork, diced
1 small onion, diced
1/2 tsp. oregano
4 cloves garlic, minced
1 TB. chili powder
1/4 tsp. pepper
1 small can green chiles, diced
1 (29 oz.) can hominy, drained
4 c. chicken broth
1 can (28 oz.) red enchilada sauce

In a big pot combine all ingredients from pork to pepper. Add 1 c. broth and bring to a boil. Cover and simmer on medium heat for 30 minutes. Uncover pot and stir often on medium heat until broth evaporates and meat is browned. Add hominy and enough broth to cover. Add green chiles and enchilada sauce. Continue to cook on low for 1 hour or until meat is tender. Serve with shredded cheese and tortillas.

Cranberry Pecan Stuffing

1 c. dried cranberries
1/4 c. butter
1 onion, finely chopped
2 cloves garlic, chopped
2 ribs celery, chopped
2 1 lb. bags cornbread stuffing mix
1/2 c. fresh parsley, chopped
1 c. pecans, toasted
2 eggs
1 quart chicken broth

Pour 2 c. of boiling water over cranberries and soak for 30 minutes. Do not drain. Melt butter over medium-high heat. Add onion, garlic, celery, and cook for 10 minutes. Combine stuffing mix, onion mixture, parsley, pecans, cranberries and their soaking liquids. Beat eggs with broth and pour over stuffing mixture. Mix until combined. Cover and bake at 350 degrees for 40 minutes.

French Hot Chocolate

This is my mother-in-law's recipe. It's the only hot chocolate I like

2-3 squares baking chocolate
1/2 c. cold water
1/2 tsp. salt
3/4 c. sugar
1 c. whipping cream
1 tsp. vanilla


Combine chocolate with water and cook over low heat unitl smooth and thick, stirring constantly. Add salt and sugar and boil for 5 minutes. While cooling, whip cream. When mixture is cool, fold in whipped cream. Warm desired amount of milk and spoon in desired amount of chocolate mixture (about 1 tablespoon of chocoalte for 1 cup of milk).

Pumpkin Casserole

This tastes a little bit like sweet potato casserole, but not as sweet.

2 c. pumpkin
1 c. evaporated milk
1 c. sugar
1/2 c. self-rising flour
2 eggs
1 tsp. vanilla
1/2 c. butter, melted
1/8 tsp. cinnamon

Combine all ingredients and spoon into a casserole dish. Bake at 350 degrees for 1 hour.

Pumpkin Fudge

3 c. sugar
3/4 c. melted butter
2/3 c. evaporated milk
1/2 c. canned pumpkin
2 TB. corn syrup
1 tsp. pumpkin spice
1 package (12 oz.) white chocolate chips
1 jar (7 oz.) marshmallow cream
1 c. chopped pecans
1 tsp. vanilla

Stir together all ingredients from sugar to pumpkin spice over medium-high heat. Cook, stirring constantly until mixture boils and read 234 degrees on candy thermometer. Remove from heat. Stir in remaining ingredients until white chocolate chips are melted and all are combined. Pour into foil-lined pan. Let stand 2 hours until cool.

Pumpkin Biscuits

4 c. flour
2 1/2 TB. baking powder
2 tsp. salt
2 tsp. ginger
1/2 tsp. cayenne pepper
1 c. butter, chilled
1 1/2 c. pumpkin
1 TB. honey
1/2 c. buttermilk

Combine all the ingredients from the flour to the cayenne pepper. Cut in chilled butter until mixture resembles coarse crumbs. Combine pumpkin and honey. Stir into flour mixture. Add buttermilk and stir until just combined. Turn dough onto floured surface and knead 10 times. Roll out to 3/4 inch thickness and cut. Bake at 400 degrees 25-30 minutes.

Buttermilk Syrup

I can't taste the difference between this syrup and caramel ice cream topping. It tastes like it should be on a dessert!

1/2 c. butter
1/2 c. buttermilk
1/2 tsp. baking soda
1/2 c. sugar*
1 tsp. vanilla

Over medium-high heat in a large saucepan, bring butter, buttermilk and sugar to a boil, stirring constantly. Remove from heat. Add vanilla and soda. Return to medium heat and boil for 2 minutes, stirring constantly. (It will expand and foam up during this stage, so be sure to use a large saucepan to prevent boiling over.)

*We use brown sugar, or 1/4 c. white sugar and 1/4 c. brown sugar to give it more of a caramel flavor.

Pumpkin Pancakes

These are so good with buttermilk syurp!

2 c. flour
3 TB. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1 3/4 c. milk
1 c. pumpkin
1 egg
2 TB. vegetable oil
2 TB. vinegar

In one bowl mix all ingredients from the flour to the salt. In a separate bowl mix the milk to the vinegar. Combine both mixtures until just combined. Pour batter on hot griddle to desired pancake size.

Pumpkin Lasagna

12 lasagna noodles, cooked
16 oz. mushrooms, sliced
1/2 tsp. salt
2 TB. olive oil
12 slices bacon, chopped
2 tsp. sage
1 can (15 oz.) pumpkin
3/4 c. half and half
1 tsp. pepper
1 tsp. cider vinegar
1 tsp. salt
1 carton (15 oz.) ricotta cheese
1 1/2 c. mozarella cheese
1 1/2 c. parmesan cheese

Heat 2 Tb. oil over medium heat. Cook mushrooms, 1/2 tsp. salt and bacon until bacon is cooked through. Remove and set aside. To bacon drippings, add onions and sage. Cook until tender. Add pumpkin, halft and half, pepper, vinegar, and 1 tsp. salt. Heat through. In greased 9x13 pan, layer 4 noodles, pumpkin sauce, mushrooms & bacon mixture, ricotta cheese, parmesan, and mozarella. Repeat layers twice. Bake at 400 degrees for 40-45 minutes. Let stand 15 minutes before serving.

Pumpkin Curry Soup

The first time I made this I accidentally used pumpkin pie filling instead of regular pumpkin. Woops! Needless to say it was gross, but it's really good when you have the right ingredients!

2 Tb. butter
1 c. chopped onions
2 cloved of garlic
1 1/2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. pepper
3 c. chicken broth
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk

Melt butter over medium heat. Add onions and garlic and sautee for 3 minutes. Stir in seasonings and cook 1 more minute. Add broth and pumpkin and bring to a boil. Reduce heat to low and stir occasionally for 15 minutes. Stir in evaporated milk. Transfer to blender and blend until smooth.

Pot Roast

This is the moistest/easiet/most flavorful pot roast ever.

1 3 lb. beef roast (chuck or round)
1 envelope dry onion soup mix

Put the roast in the crock pot and sprinkle the soup over it. Cover and cook 4 hours on medium or 6 hours on high.
Shred the meat and put back in its juices.

You might be tempted, but don't use any water! There is enough fat in the meat to keep it very moist and you don't want to water down the flavor.

Creamy Spaghetti Chicken

3-4 chicken breasts
1 can cream of chicken
1 (8 oz.) pkg. cream cheese
1 pkg. powdered spaghetti sauce mix
1/4 c. butter
1 medium onion, diced
salt and pepper, to taste

In microwave, mix butter, soup, cream cheese, salt, and pepper. Cook 4 minutes, mix well.
Place chicken, onions, and spaghetti mix in the crock pot. Pour soup mixture on top, cover, and cook on medium 6 hours or high 4 hours.
Serve over rice or noodles.

P.S. Have you ever used the Crock Pot Liners from Reynolds? They are awesome! They make clean up SO easy - definately worth trying!