Buttermilk Pancakes with Caramel Syrup!!!

HI, It's been a little while!  I just had to post this wonderful recipe that my sister in Colorado gave me  a few years ago!  It is so yummy and my kids ask for it for dinner at least once a week.  This is the syrup recipe that we had at our ward breakfast a few weeks ago that everyone was dying over!  So here it is...

2 1/2 C flour
4 tsp baking powder
1 tsp salt
1 tsp soda
2 eggs
4 T oil
2 1/2 C buttermilk

Combine dry ingredients.  Add eggs, oil and buttermilk and mix.  Pour onto hot griddle.  Serve with Buttermilk (Caramel) Syrup!  These are to die for!!!

Buttermilk (Caramel) Syrup
1/2 C butter
1 C buttermilk
2 C sugar
1 tsp soda
1 tsp vanilla

In large pan, melt butter, add milk and sugar.  Stir until dissolved.  Bring to a boil.  Remove from heat and add soda and vanilla.  Use large pan because it expands alot!

Yummy Fresh Fruit Salad

from the kitchen of Michelle

Raspberries
Blueberries
Blackberries
Strawberries (sliced)
Banana's (sliced)

White Sugar
Lime Juice

Mix desired amount and variety of rinsed fruit together in a large bowl. Sprinkle with equal amounts of the sugar and lime juice (for a large bowl of fruit about 1/4-1/2 cup of each). Mix well. Serve immediately. Store leftovers covered in the refrigerator.

Meat Loaf

from the kitchen of Michelle

3 slices bread
1 egg
1 c. milk
1 lb hamburger
1 T minced onion
1 1/4 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard
1/4 tsp garlic salt
1 T Worcestershire sauce

Squish bread in the milk/egg mixture. Add minced onion, raw hamburger, seasonings, and Worcestershire sauce. Put in a greased bread pan. Bake at 350 for 1 hour. After 1 hour drain off grease and add sauce to the top of the meat loaf. Bake an additional 15-30 minutes.

Sauce:
3 T brown sugar
1/4 c ketchup
1 tsp dry mustard

Combine all together and pour on top of meat loaf (after cooking it for 1 hour). Then bake it 15-30 minutes more.

Taco/Burrito/Nacho Meat

from the kitchen of Michelle & Christine

1 lb pinto beans
1 - 3 lb bone in pork loin roast
2 - 4 oz cans green chilies
2 garlic cloves
1 Tbsp Chili powder
2 tsp salt
1 tsp oregano
1 tsp cumin
1 - 32 oz box chicken broth
1 - 10 oz can tomatoes with lime and cilantro and green chilies

Clean and sort beans. Place beans in the crock pot. Add the roast and next six ingredients. Pour chicken broth evenly over top of roast. Cover and cook on HIGH for 1 hour; reduce to LOW and cook for 9 hours. (you can also just cook on HIGH for 6 hours). Remove bone from roast and pull into large pieces with two forks. Stir in can of diced tomatoes. Cook UNCOVERED for 1 hour until liquid is slightly thickened.

Serve as tacos, burritos, nachos, quesadillas, etc.:
Tortillas, tomatoes, cheese,
Salsa, sour cream

Soft Sunday Pretzels

from the kitchen of Michelle

1 package yeast
1 1/2 c warm water
1 tsp salt
1 T sugar
3 1/2-4 c flour

1 beaten egg
coarse salt

Measure warm water and yeast into a mixing bowl, cover and let yeast grow. Add salt, sugar, flour and mix. Roll dough into long snake like shapes and then twist into a pretzel knot. Place on greased cookie sheet and then brush with beaten egg and sprinkle with the coarse salt.
Bake at 425 for 12 minutes

other option:
After baking, dip pretzels into melted butter and then dip into cinnamon/sugar mixture (we love this)!

Heart Healthy Bread

from the kitchen of Michelle

6 c warm water
1/2 c flax seeds, ground
1/3 c oil
2 c rolled oats
1 T dough enhancer
1/3 c gluten
3/4 c honey
2 T salt
3 T SAF yeast
Approx 12-13 cups whole wheat flour (grind 7 1/2 cups whole white wheat) Gradually add flour until dough starts pulling away from the sides of the bowl. Next knead on speed 2 (if your using a Bosch mixer) for 6 minutes. The trick is to not add too much flour.

Bake 350 degress for 27 minutes. Brush with water as soon as they come out of the oven to give them a softer crust.
Makes 6 loaves

Chicken Noodle Soup

from the kitchen of Michelle:

8-10 chicken thighs: fresh with skin and bones, boil approx 30 minutes in a stock pot 1/3 full of water
2 cans Cream of Chicken Soup
1/2 bottle of Wylers 3.75 oz chicken granules
4 stocks of celery, chopped
4 large carrots, chopped
1 medium onion, chopped (optional)
16 oz frozen egg noodles, Grandma's frozen egg noodles
1 cube butter
1/3 c flour

Cook chicken in a large stock pot 1/3 full of water for approx 30 minutes. When chicken is cooked, remove chicken and save broth. Cool chicken and debone and deskin then shred the chicken. Keep water on a low boil. You may need to add more water- you want the stock pot to be 1/3 full of water/broth. Add the soup and the bouillon. In another bowl melt the butter and whisk in the 1/3 cup flour. Mix well and slowly add to the soup mixture. Add the veggies to the soup mixture. In a seperate pan cook the noodles for 10-15 minutes or according to the directions on the noodle package. After the noodles are cooked, do not rinse. Transfer the noodles to the soup mixture using a slotted spoon. Add shredded chicken. Let soup sit on a low boil for 30 minutes before eating. The longer it sits, the thicker it will get. This whole process takes about 3 hours. Add more bouillon and salt to taste. It is well worth the time it takes to make and it makes a lot!

Pumpkin Chocolate Chip Bread

from the kitchen of Michelle:

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature or regular semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.

In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill pans 1/2 to 3/4 full.

Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from pans.

Pumpkin Bars with Cream Cheese Frosting

from the kitchen of Michelle-

Bars:
2 c Flour
2 c Sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp cloves
1 c oil
1 (16-oz.) can (2 cups) pumpkin
4 eggs
1/2 c chopped nuts (optional)
1/2 c raisins (optional)

Frosting:
2 c powdered sugar
1/3 c butter, softened
3 oz cream cheese, softened
1 T milk
1 tsp vanilla

Heat oven to 350 degrees. Grease 15x10x1-inch (bar) baking pan.
Combine all ingredients for bars except for the nuts and raisins; beat at a low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and raisins. Pour into greased pan.

Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely.

In a small bowl, combine all frosting ingredients; beat until smooth. Spread over cooled bars. Cut into bars. Store in refrigerator. 48 bars.

High Altitude- above 3500 feet: decrease baking soda to 1/2 tsp. Bake at 375 degrees for 30-35 minutes.