Oatmeal Sparkling Cider Pancakes

I got this recipe off the back of a Snoqualmie Falls Pancake and Waffle Mix box.  We have these pancakes, with their syrup, for breakfast every New Year's Day.  It makes sense to me because we already have the sparkling cider handy.

2 cups pancake and waffle mix
1 cup cold water
1/2 cup instant oatmeal
1/2 cup sparkling cider

In a medium bowl, blend together all ingredients using a wire whisk.  For thicker pancakes, allow batter to sit for 5 minutes.  Cook on a hot griddle.  Serve with Apple Cider Syrup.

Apple Cider Syrup
3/4 cup apple cider
1/2 cup packed brown sugar
1/2 cup light corn syrup
2 T butter
1/2 tsp lemon juice
1/8 tsp cinnamon
1/8 tsp nutmeg

Place all ingredients in a small saucepan.  Bring to a boil over medium-high heat and stir occasionally.  Reduce heat and simmer for 15-20 minutes or until thickened.  Serve warm.

Crepes

1 1/2 cups flour
1 T sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 eggs, beaten
2 T margarine or butter, melted
1/2 tsp vanilla

Mix dry ingredients, adding wet ingredients one by one.  Cook over medium-low heat.

Sour Cream Blueberry Muffins

1/4 cup butter at room temperature
3/4 cup sugar
2 eggs
1 1/4 cups plus 2 T flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
1 cup blueberries
1/2 tsp vanilla

Preheat oven to 450.  In a medium bowl, cream butter and sugar.  Add eggs one at a time, beating well after each one.  Sift flour, soda and salt together and add to butter mixture alternately with sour cream.  Gently fold in berries and vanilla.  Bake for 12-15 minutes.

Rice Pilaf

We serve this with our Chicken Cordon Bleu recipe on Valentine's Day.

1/4 cup margarine
1 cup celery, chopped
1/2 cup carrots, grated
1 cup raw rice
3/4 cup onion, chopped
1/2 cup broccoli, chopped

Cook until golden brown, then add:
1 envelope Lipton Chicken Noodle soup
2 3/4 cups cold water
1 dash sage and poultry seasoning

Cover and simmer for 20 minutes on top of stove.

Rice Krispie Treats

3 T butter or margarine
1 (10 oz.) pkg. regular marshmallows or 4 cups mini-marshmallows
6 cups Rice Krispies

Cook margarine and marshmallows on low until melted, stir constantly.  Remove from heat and add Rice Krispies.  Stir until completely covered.  Press into 9x13 greased pan with spatula or waxed paper.

Frog-Eye Salad

Boil:
1/2 box frog eye pasta

Cook until thick:
1/2 cup sugar
11/4 cup juices from fruit
1 T flour
1 egg, beaten
1/4 tsp salt

Remove from heat and add:
1/2 T lemon juice

Mix pasta and sauce and refrigerate 4 hours or more.  When making salad, stir in:
1 can mandarin oranges, drained
1 can pineapple chunks, drained
fruit flavored marshmallows
9 oz. Cool Whip
bananas

Refrigerate until ready to serve.

Chicken Cordon Bleu

This is a meal that we traditionally eat for a special Valentine's Day dinner.

4 boneless and skinless chicken breasts flattened to 1/8 inch thick
4 thin slices ham
Monterey Jack cheese, grated
season to taste
1/4 cup butter or margarine
3/4 cup cornflake crumbs

Place each chicken breast between sheets of plastic with skinned side down and pound with mallet to flatten.  Place ham on each piece of meaty side of chicken.  Add a pinch of grated cheese and roll up while tucking in sides.  Secure with a toothpick.  Dip each roll into melted butter, then roll in cornflake crumbs making sure to coat thoroughly.  Place in baking dish and bake at 350 for 30-40 minutes or until golden brown.   Top with Cordon Bleu Sauce and serve.  Makes 4 servings.

Cordon Bleu Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1/4 cup lemon juice

Blend ingredients and heat.  Serve over chicken rolls.

Baby Cakes

These are a Valentine's Day treat for me.  Maybe it's the kiss on top or the fact that I found this recipe in a February issue of Seventeen magazine years ago.

6 chocolate sandwich cookies
1 pkg. cream cheese
1/2 cup sugar
2 eggs
3/4 cup sour cream
1/8 tsp almond extract

Topping:
3/4 cup sour cream
12 chocolate kisses

Preheat oven to 350.  Line a 12 section muffin pan with paper liners.  Separate cookies into 12 halves.  Remove cream filling and place one cookie half flat side up in each liner.  In a large bowl, beat cream cheese and sugar until smooth.  Add eggs one at a time beating well after each one.  Beat in sour cream and almond extract.  Spoon about 1/4 cup batter into each paper liner.  Bake for 20 minutes.  Remove from oven and let stand for 5 minutes.  (Leave oven on.)  To make topping, stir sour cream to thin.  Spread 1 tablespoon sour cream on each cake.  Return cakes to oven and immediately turn off.  After 10 minutes, place chocolate kisses on each cake.  Keep in open oven 30 minutes, then chill.

Scotcharoos

2 cups sugar
2 cups light Karo syrup
2 cups peanut butter
9-11 cups Rice Krispies
1 pkg. milk chocolate chips
1 pkg. butterscotch chips

Melt sugar, Karo syrup and peanut butter together in a large pan.  Add Rice Krispies and stir until coated well.  Press into a 9x13 pan.  Melt chocolate and butterscotch chips.  Spread over Rice Krispies.

Irish Soda Bread

3 1/2 cups flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
3 T sugar
1 cup raisins (optional)
2 eggs
11/2 cups buttermilk

Sift flour, soda, cream of tartar, salt and sugar in a bowl.  Add raisins.  Mix eggs and buttermilk into flour mixture.  Knead lightly for a few minutes.  Spread on floured cookie sheet or pizza pan.  Bake at 350 for 45 minutes.

Hot Artichoke Dip

A favorite at holiday meals!

1 14 oz. can artichoke hearts, drained and chopped
1 cup Parmesan cheese (4 oz.)
1 cup mayo
1 large garlic clove

Mix all ingredients in a pie dish.  Bake at 350 for 20-25 minutes.  Serve with toasted bruschetta.

Mello Jello

From the kitchen of:  Denise Smith

Jello:
1 large pkg. vanilla cook and serve pudding
1 large pkg. orange jello
Follow directions on box for both pudding and jello.  Stir together and chill until set.

Topping:
1 small pkg. lemon instant pudding
2 cups cold milk
8 oz. Cool Whip
1/2 cup powdered sugar
Mix all ingredients, pour over jello and chill until set.

Blueberry Jello

From the kitchen of:  Denise Smith

Jello:
1 can blueberry pie filling
1 6 oz. box jello, grape or blackberry
2 cups boiling water
11/4 cups ice water
1 can (20 oz.) crushed pineapple

Topping:
1 8 oz. pkg. cream cheese
1 cup sour cream
1/2 cup sugar
1/2 tsp vanilla

Dissolve jello in boiling water, add ice water.  Stir in pie filling and pineapple, mix well.  Chill until set.  Spread on topping and chill.

Mom's Fudge

Growing up, we always had fudge at Christmas.

2 cups sugar

1 small can sego milk

10 large marshmallows

1 cube butter

1/2 tsp vanilla

pinch of salt

11 1/2 oz. chocolate chips (semi-sweet or milk)

nuts

On medium heat, melt first six ingredients together in pan.  Stir constantly.  Mix chocolate chips and nuts in a bowl.  Pour melted ingredients into bowl and stir until smooth.  Pour into pan and chill.

Holiday Wreaths

I have fond memories of making these with my mom at Christmastime when I was young.

Melt in large sauce pan:

30-34 large marshmallows
1 cube margarine
Stir until blended.  Add:

1 tsp vanilla or almond extract
green food coloring to desired color

Remove from heat.  Add:

41/2 cups cornflakes and blend.

Drop by teaspoonfuls onto waxed paper.  Shape into wreaths and dot with red cinnamon candies.

Chocolate Raspberry Truffle Brownies

Brownie Layer:
11/4 cups semi-sweet chocolate chips (71/2 oz.)
1/2 cup butter or margarine
3/4 cup packed brown sugar
2 large eggs
3/4 cup all-purpose flour
1/2 tsp baking powder

Truffle Filling:
1 cup semi-sweet chocolate chips (6 oz.)
1 8 oz. pkg. cream cheese
1/3 cup seedless red raspberry preserves
1/4 cup powdered sugar

Glaze:
1/4 cup semi-sweet chocolate chips (11/2 oz.)
1 T vegetable shortening

Heat oven to 350.  Grease 9x9 pan.  To make brownie layer, melt chocolate chips with butter; cool slightly.  Beat brown sugar and eggs in large bowl with electric mixer.  Add chocolate mixture and mix well.  Stir in flour and baking powder.  Spread evenly in pan.  Bake 30-35 minutes until a toothpick in center comes out clean.  Cool on wire rack.  to make truffle filling, melt chocolate chips.  Beat cream cheese and preserves in a small bowl until smooth.  On low speed, beat in chocolate and powdered sugar until fluffy.  Spread over brownies.  For glaze, melt chocolate chips and shortening.  Drizzle over filling.  Chill 2 hours.  Cut into bars.  Makes 24.

Barbecue Chicken Pizza

1 pkg. (10 oz.) refrigerated pizza crust or Boboli
11/2 cups shredded Colby-Jack cheese, divided
2 cups chopped cooked chicken or 10 oz. canned chicken
1/2 cup barbecue sauce
1/2 cup green bell pepper, chopped (optional)
1/2 cup red onion, sliced (optional)

Preheat oven to 425.  Roll pizza crust into a 12-inch circle on 13" baking stone.  Sprinkle crust with 1 cup of cheese.  In medium bowl, combine chicken and barbecue sauce, tossing to coat.  Top crust with chicken mixture, green pepper and onion.  Sprinkle with remaining 1/2 cup cheese.  Bake 15-20 minutes or until crust is golden brown. Yield:  8 servings.

No-Bake Club Cracker Cookies

I love to make these in the summertime.

54 club crackers
1/2 cup butter or margarine
1/3 cup milk
3/4 cup brown sugar
1/2 cup sugar
1 cup graham cracker crumbs
1 cup semi-sweet chocolate chips
2/3 cup chunky peanut butter
1/2 cup peanuts, crushed

Line the bottom of a 9x13 pan with 27 of the crackers.  Melt butter in small pan.  Add milk, brown sugar, sugar and graham cracker crumbs in that order.  Bring to a boil and boil 5 minutes.  Pour over crackers.  Top with second layer of 27 crackers.  Melt chocolate chips and peanut butter together.  Spread over crackers.  Sprinkle with crushed peanuts.  Chill 3 hours.  Cut into bars.  Store in refrigerator.  Makes 32.

Sugar Spiced Nuts

1 large egg white
1 tsp water
4 cups mixed, salted, roasted nuts (about 11/4 lb.)
1/2-1 cup sugar
11/2 T cinnamon or pumpkin pie spice
3/4 tsp cayenne pepper (optional)

Preheat oven to 250.

Whisk together egg white and water in a large bowl until frothy and stir in nuts.  Stir together sugar and cinnamon and stir into nuts, coating well.  Spread nuts in a lightly buttered large shallow pan and bake in middle of oven until dry, about 50 minutes.  Cool and break into bite-size chuncks.

Note:  Nuts keep in an airtight container at room temperature 5 days.

Pumpkin-Banana Chocolate Chip Muffins

6 eggs
4 cups sugar
11/2 cups oil
1/3 cup water
1/3 cup milk
1 lg. can pumpkin
3 ripe mashed bananas
1 tsp vanilla
51/2 cups flour
3 tsp salt
3 tsp baking soda
2 tsp heaping, cinnamon
1 tsp heaping, nutmeg
1 tsp ground cloves
1 bag semi-sweet chocolate chips

Spray baking pans with flour spray.  Mix eggs, sugar and the rest of the wet ingredients.  Add dry ingredients.  Bake at 350.  Regular-sized muffins: 25 minutes.  Mini-muffins:  15-18 minutes.  Bread:  1 hour.

Mom's Macaroni Salad

Every summer my mom would make a BIG bowl of this salad.  We would eat it for a snack, lunch or dinner.

12 oz. pkg. Salad-roni, cooked
3 hard boiled eggs, chopped
1 can of small deveined shrimp
2 green onions
mayonaise to taste
salt and pepper to taste

Easy Breadsticks

1 T yeast
2 T sugar
11/2 cups warm water
1/2 tsp salt
3 cups flour
1 cube butter
garlic powder and parmesan cheese or cinnamon and sugar

Mix first four ingredients in a bowl.  Add 3 cups flour, mix and knead for 3 minutes; let dough rest 10 minutes.  While dough is resting, melt butter and pour on jelly roll pan.  Roll out dough and cut with pizza cutter.  Cut dough into 1/2" wide strips.  Roll in butter on the cookie sheet.  Sprinkle with seasonings.  This can set in the fridge covered.  Let rise until doubled and bake at 400 for 20-25 minutes.

Paula's Marinade

We know this as Paula's Marinade but everyone that we share the recipe with calls it Robert's Marinade.  Robert has used it quite a bit.  Our favorite uses are for steak and kebabs.

2 T lemon juice
1/2 cup soy sauce
3 T vegetable oil
2 T Worcestershire sauce
garlic
pepper
green onions

Hamburger Supper

1 lb. ground beef
11/2 cups water
1/2 tsp poultry seasoning
1/4 tsp pepper
1 envelope brown gravy mix
1 med. onion, sliced
1 med. carrot, sliced
2 med. potatoes, cubed
1 cup cheese

Brown beef and drain.  Stir in water, poultry seasoning and pepper; bring to boil.  Stir in gravy mix.  Cook and stir 2 minutes or until slightly thick.  Arrange onion, carrots and potatoes over beef.  Reduce heat, cover and simmer 10-15 minutes or until vegetables are tender.  Sprinkle with cheese then cover and cook 3-5 minutes longer.  Makes 4 servings.

Meatloaf

From the kitchen of:  Shelley Brinton

Shelley gave me this recipe a couple years ago, but I didn't get around to trying it until last month.  It blew me away with it's deliciousness.

1/2 an onion diced
1 tube saltine crackers
8 oz. tomato sauce
2 tsp garlic powder
2 T parsley
1/4 tsp thyme
1/2 tsp black pepper
1 tsp salt
2 T Worcestershire sauce
1 egg
2 lb. meat

Mix all ingredients together, shape into loaf and bake 1 hour at 350.

Honey Cinnamon Spread

From the kitchen of:  The Pampered Chef

8 oz. regular or light cream cheese, softened
2T honey
1/4 tsp ground cinnamon

Combine all ingredients and mix until smooth.  Tastes great on bagels or bran muffins.

Favorite Meatloaf

This is the meatloaf recipe that my mom always made when I was growing up.  She would let me help her break the bread into pieces.  I remember her putting all the ingredients into our olive green Tupperware bowl and mixing it with her bare hands.  That is how I make meatloaf today.  I love the way all the spices look as they are dumped in by the spoonful.  It smells heavenly too.  My mom used to serve this with creamed peas and potatoes.  Yum!

3 slices soft bread
1 cup milk
1 egg, beaten
1 1/2 lbs. ground beef
1/4 cup minced onion
1 1/4 tsp salt
1/4 tsp each:  pepper, dry mustard, sage, celery salt and garlic salt
1 T Worcestershire sauce

Heat oven to 350.  Tear break in pieces into large mixing bowl; add remaining ingredients and mix thoroughly.  Form lightly into loaf and place in shallow baking pan.  Bake 11/2 hours.  Makes 8 servings.

Spagetti Squash

1 spaghetti squash
1 lb. ground beef
1/2 cup onion
1 clove garlic
1/2 tsp basil
1/2 tsp oregano
1/8 tsp pepper
1 14 oz. can Italian stewed tomatoes
1 cup mozzarella cheese

Cut off top and bottom of squash.  Cut it in 1/2 lengthwise and scoop out seeds.  Put cut side down in a pan of 1/2"-1" of water.  Cover with foil and bake at 375 for 30-40 minutes.  Meanwhile, brown hamburger with onion and garlic.  Drain fat, then add basil, oregano, pepper and tomatoes.  When squash is tender, run a fork over it to string it and add to meat mixture.  Add cheese and heat until cheese melts.

Blueberry Banana Bread

From the kitchen of:  Stella Stoddard

There were a few things that Robert could count on when he visited his Grandma and Grandpa Stoddard;  Fat Boys, Creamies and a strongest handshake competition with his Grandpa.  There was usually Blueberry Banana Bread too.  It was delicious and perfectly dense like good banana bread should be.  One day when we visited I asked Grandma for her recipe.  I'm so glad I did!

2 cups fresh or frozen blueberries

4 cups flour, divided

1 cup butter or margarine, softened

2 cups sugar

4 eggs

5 medium, ripe bananas, mashed

2 tsp vanilla

1 T ground allspice

1/2 tsp salt

2 tsp baking soda

1 tsp baking powder

Preheat oven to 325.  Grease and flour two 9x5 loaf pans.  Toss blueberries with 2 T flour, set aside.  In a large mixing bowl, with electric mixer, cream butter and sugar until light and fluffy.  Add eggs one at a time, bananas and vanilla; mix on low speed, scraping sides of bowl.  Add remaining flour, allspice and next 3 ingredients; beat on low speed until well blended.  Fold in berries.  Pour batter into pans.  Bake 40-50 minutes or until toothpick comes out clean.  Cool 10 minutes on rack, then remove from pans and cool completely.  Serve with loving thoughts of Grandma Stoddard and gratitude for having known her! :)

Huckleberry Cheesecake

From the kitchen of:  Rex and Vicki Davis

For crust:
1 pkg. graham crackers
1/4 cup sugar
1/4 cup butter, melted
Mix ingredients together and press in pie plate.  Bake at 375 for 8 minutes.

For cheesecake:
3 oz. cream cheese
1/2 cup powdered sugar
1 cup whipping cream
Cream cheese and sugar together.  Whip cream and fold into cream cheese and sugar mixture.  Pour into crust.

For huckleberry topping:
Raspberry Danish dessert topping
Follow directions for pie glaze on the back of the box.

You may double this recipe and serve it in a 9x13 pan (you don't need to double the topping).  It actually works out better that way!

Honey Pancake Puff

From the kitchen of:  The Pampered Chef


Back in 1998, I tried my hand at selling Pampered Chef products.  It was a fun way to get out of the house and I was able to earn some great kitchen tools in the process.  When Emma was born in March of 1999 and Robert started school and working full-time, I decided trying to get away to have parties would be too much and I gave it up, but I found this recipe from the whole experience so it was all worth it.  I like to make this at Christmastime with some kind of strawberry syrup or sauce on top.  


3 T butter or margarine

1 cup milk

6 eggs

3 T honey

1 pkg. (30z.) cream cheese, softened

1 cup all purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

Preheat oven to 400 degrees. Grease Deep Dish Baker with 1 T butter. Add remaining butter and place in oven until butter sizzles. While Deep Dish Baker is in oven, place remaining ingredients in blender. Blend at high speed for 1 minute. Scrape down sides and blend at high speed 1 minute more. Remove Deep Dish Baker from oven and immediately pour in batter. Bake for 20-25 minutes or until puffed and dark golden brown. Remove from oven and sprinkle with fresh lemon juice if desired. Serve immediately with powdered sugar, syrup or fresh fruit. 

Yummy, yummy!

Orange Julius

6 oz. frozen orange juice
1 cup milk
1/2 cup water
1 tsp vanilla
1/4 cup sugar
16-20 ice cubes

Put all ingredients in to blender.  Blend until smooth.  Serves 3-5 people.