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Gingerbread Pancakes

1 Tablespoon cinnamon

1 Tablespoon ginger

4 cups complete pancake mix (We make the Betty Crocker pancakes and do 1/4th of this recipe for 1 full recipe of pancake mix. You will need a little more flour and don’t add the water listed in this recipe.)

2 1/3 cup water

1/2 cup molasses

Mix

Pancakes – Betty Crocker

  • 1 egg
  • 1 cup flour
  • 3/4 cup milk
  • 2 Tablespoons vegetable oil or shortening, melted
  • 1 Tablespoon sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt

TOPPING

1 1/2 cups heavy cream

1/2 cup maple syrup

Whip cream till stiff.  Add maple syrup and whip again.

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Butterfingers

Melt 1 pound candy corn in microwave (as you might with chocolate) (Use a glass dish, NOT plastic)

Mix with 16-19 ounces peanut butter

Press into pan lined with wax paper

When cool cut into pieces

Dip/cover in melted milk chocolate

 

We like 14 ounces candy corn and 16 ounces peanut butter

We also just pour chocolate onto pan and cut into pieces after

You can microwave again after you add the peanut butter if needed

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Pumpkin Chocolate Chip Cookies – Harmons

1 1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

2 3/4 cups flour

1 cup unsalted butter, softened

3/4 cup firmly packed brown sugar

3/4 cup granulated sugar

2 eggs

1 teaspoon vanilla

3/4 cup pumpkin puree (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1 12 ounce package semi-sweet chocolate chips

Preheat oven to 375 degrees.

Cream butter and sugars till smooth, fluffy, and lighter in color.

Add eggs 1 at a time.  Add vanilla and stir.  Add pumpkin puree and stir.  Add dry ingredients and stir just until the flour disappears.  Add chocolate chips and stir till all incorporated.

Drop by large tablespoonfuls onto baking sheet.  Bake until lighter in color and dryish looking, 7-9 minutes.

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Chocolate Refrigerator Cake

Make one chocolate cake in two 9″ round pans.  You can use a box mix, but I like using Chocolate Oil Cake recipe.

Cool the cake and then slice the layers so you have 4 layers.

Whip 1/2 pint whipping cream, add 1/4 cup powdered sugar.  Spread between layers.

CHOCOLATE FUDGE FROSTING

Heat:  4 Tablespoons butter or margarine

4 Tablespoons hot water

4 Tablespoons cocoa powder

Remove from heat.

Add:  1 teaspoon vanilla

about 3 cups powdered sugar

Beat well by hand (a wooden spoon works well).

Stir together and spread on cake.  Frosting hardens if left uncovered on counter, so cover if not using right away,  also it needs to be refrigerated, but so does the cake.

 

VANILLA FROSTING

Heat:  4 Tablespoons butter or margarine

4 Tablespoons hot water

Remove from heat.

Add:  1 teaspoon vanilla

about 3 cups powdered sugar

Beat well by hand.  This one is just like the one above but vanilla.

 

 

 

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Sweet Pork Barbacoa

2 pounds pork – boneless ribs or a loin roast work great, but anything boneless works

1 can root beer

1/2 cup brown sugar

1/2 tsp garlic salt

1/4 cup water

1 cup or so of enchilada sauce

Put pork bowl to marinate with 1 can root beer and 1/2 cup brown sugar.  Marinate a few hours or overnight.

Put pork in crock pot with the garlic salt and water for 3-4 hours.  The bigger the pieces the longer it takes.

Drain liquit and shred pork.  Add enchilada sauce.  Heat till warm.  Works great for Cafe Rio style burritos.

 

 

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Zucchini Chocolate Cake

½ cup oil

1 egg 2 tsp vanilla

1 cup shredded zucchini

2 cup flour

1 tsp. salt

½ cup cocoa

1 ½ tsp. baking soda

1 ½ cup sugar

 

Blend in order.  Put in a greased 9X13 pan.  Bake 350 for 18-20 min or until done.

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Vanilla Gingerbread Swirl Coffee Cake

Streusel Crumb

  • 1 ¼ c. flour
  • ¾ c. packed brown sugar
  • 1 t. Valencia dried orange peel
  • 1 t. ground ginger
  • ¼ t. cinnamon
  • ¼ t. salt
  • ½ c. butter, melted
  • 1 T. molasses
  • Zest from 1 orange
  • 2 T. crystallized ginger, finely chopped

In a small bowl, whisk together butter and molasses. Mix dry ingredients in a medium sized bowl. With a fork, stir melted butter mixture into the dry ingredients until it forms an even crumb. Gently stir in orange zest. Reserve crystallized ginger for assembly. Set aside.

Cake:

  • 1 ¾ c. flour
  • 1 c. sugar
  • 2 t. baking powder
  • ¼ t. soda
  • ¼ t. salt
  • 3 eggs, lightly beaten
  • 1 c. sour cream
  • 1 t. bourbon vanilla
  • Sugar crystals ( optional )

In a medium sized bowl, whisk together dry ingredients. In a small bowl, whisk together eggs, sour cream, and vanilla. Lightly stir egg mixture into dry ingredients until just blended.

Preheat oven to 350 degrees. Spray 10 inch spring-form pan with a nonstick cooking spray and line sides with parchment paper, or dust with flour. Set aside. Spread about half of the batter in the bottom of the pan. Sprinkle 2/3 c. crumb streusel evenly over the top. Drop remaining batter in small spoonfuls over the top. Sprinkle with another 2/3 c. crumb streusel evenly over the top. Swirl batter with a large knife in large circles, about 10 times. Add crystallized ginger to remaining crumb streusel. Sprinkle batter with remaining crumb streusel evenly, and sprinkle with sugar crystals. Bake for 45-50 minutes. Or until center, when tested, comes out clean. Makes 8-10 servings.

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Taco Bake

Ingredients

  • 1 lb Ground Beef
  • 1 pkg Taco Seasoning
  • 2/3 Cup Water
  • Chili Cheese Corn Chips- to taste
  • 1 Can Cheddar Cheese Soup
  • 1/2 Cup Milk
  • 8 to 12 oz Shredded Mozzarella
  • Toppings as desired

Instructions

  1. Brown ground beef and prepare as taco meat according to the seasoning package (using water).
  2. Pour enough fritos into a 9 x9 pan to cover the bottom.
  3. Top with taco meat.
  4. Combine soup and milk in a sauce pan and heat through until smooth.
  5. Top taco meat with cheese sauce.
  6. Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).
  7. Bake at 350 degrees for 10-15 minutes until bubbly.
  8. Serve over lettuce and with desired topics.
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Sunburst Lemon Bars

Crust

2 cups flour

½ cup powdered sugar

1 cup margarine or butter, softened

 

Filling

4 eggs, slightly beaten

2 cups sugar

¼ cup flour

1 tsp. baking powder

¼ cup lemon juice

 

Glaze

1 cup powdered sugar

2-3 TBS lemon juice

 

Heat oven to 350 degrees.  In large bowl combine 2 cups flour, ½  cup powdered sugar, and margarine at low speed until crumbly.  Press mixture evenly in bottom of ungreased 9X13 pan.  Bake at 350 for 20 to 30 minutes or until light golden brown.

 

In large bowl, combine eggs, sugar, ¼ cup flour and baking powder; blend well.  Stir in lemon juice.  Pour mixture over warm crust.  Return to oven and bake at 350 for 25 to 30 minutes or until top is light golden brown.  Cool completely.

 

In small bowl, combine powdered sugar and enough lemon juice for desired glaze consistency; blend until smooth.  Drizzle over cooled bars.  Cut into bars.

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STROMBOLI BREAD

You can change ingredients to fit what you have and what you like.  Provolone is very good, but I usually use Mozzarella.  When I brought it to you I used Monteray Jack because that is what I had.

 

1 large recipe pizza dough

¼ lb each of:

ham, turkey, salami, pepperoni, mozzarella cheese, provolone cheese

½ cup finely chopped onion

½ cup finely chopped green pepper

1 pkg. frozen broccoli (cooked and drained)

¼  cup melted butter with ½ tsp. garlic salt added

 

Roll out dough to ¼ inch thick.  Brush with garlic butter.  Layer all ingredients, rollup, brushing dough with butter as you roll. Roll as tight as you can.  Put in horseshoe shape on greased cookie sheet.  Bake 25 minutes at 400 degrees until golden brown.  Slice and enjoy.