Buttermilk Pancakes

BUTTERMILK PANCAKES

sift dry ingredients together then add..
2 eggs
3 cups buttermilk
4 Tbs. melted butter


sift dry ingredients together then add..

2 cups flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
3 Tbs. sugar

 BUTTERMILK SYRUP
1/2 cup butter
3/4 cup sugar
1/2 cup buttermilk
cook on medium heat until dissolved then add…

1 tsp. baking soda
1 tsp. vanilla

This recipe has been on my Pinterest menu for about a month now. I kept putting it off because we have premade pancake mix that we use for pancakes most weeks. I actually didn’t put this recipe at the top of my “to try” list until a girl in our ward tried it and loved it. Please don’t be like me and wait to try this recipe; it is so good and so easy.
Finally, I don’t know how the rest of you are about buying special ingredients for one recipe and then having them go to waste. I hate it when I buy stuff like Buttermilk but then can’t use it all. I found that if you make the Costa Vida salad dressing you will use the entire quart of Buttermilk and not have to worry about wasting anything. Just something to keep in mind as you plan your menu.

Slow Cooker Parmesan Chicken

Parmesan Chicken

Many of you won’t know this, but my husband, Ethan has been working Sundays for the past year. Finally after a long year of going to church alone, his schedule changed for good and I had my partner next to me for church this week. I was so excited for his first weekend off in over a year that I decided that I wanted to make a super simple Sunday supper. When I think simple, I think slow-cooker, and so I tried this recipe. This was the perfect lazy Sunday recipe! No cooking ahead, just mix, toss it all in and come home to deliciousness!!

If I were going to change anything, I would double the rice, because we didn’t think there was enough rice. The original recipe also calls for 2 cups of Parmesan, but I thought that just sounded like too much. As you can see below, I only used 1 cup of Parmesan and we loved the out-come. Feel free to redouble the Parmesan.

Ingredients:

1 Packet Onion Soup Mix

1 cups, uncooked white rice

1 cup, Parmesan

1 ½ cups Milk

2 cans Cream of Mushroom (One Chicken and one Mushroom also works)

5 boneless, skinless breast

6 Tbsp butter

Pepper to taste

(Warning: I wouldn’t add any salt to this mix. We found that between the onion soup mix, the can soups, and the Parmesan there is just enough salt already! )

Spray Slow-cooker Bowl with non-stick spray. Mix the first six ingredients in a bowl. Place Chicken breasts in the bottom of the slow-cooker. Pour soup mixture over the chicken.

LOW for 8-10 hours

HIGH 4-6 hours. Ours was perfect after 4 ½ hours

Noodles with Peanut Sauce

recipe courtesy of bettycrocker.com

My mom is the one who inspired me to cook and try new recipes. Even when she had a busy day at school, she always made dinner. She claims that when she got burned out we'd eat frozen foods (ie. chicken patties), but I rarely remember that happening. And, I really have been so burned out on cooking--so thanks to everyone for keeping this up. My mom tried this recipe and Jordyn and I drooled over it while visiting. She let us try it and I had to make it at home, although since I have become such a lazy chef (who have  I become?!?!) I had to improvise.

Ingredients:

5 oz uncooked rice stick noodles
1/2 cup creamy peanut butter
2 Tbsp soy sauce
1 tsp grated gingerroot
1/2 tsp crushed red pepper
1/2 cup chicken broth or water
4 oz canned bean sprouts
1 small red bell pepper, cut into 1/4-inch strips
2 medium green onions, sliced (2 Tbsp)
2 Tbsp chopped fresh cilantro, if desired

Instructions

Heat 2 qts water to boiling. Break noodles in half and pull apart slightly; drop into boiling water. Cook uncovered 1 minute; drain. Rinse with cold water, drain.

Mix peanut butter, soy sauce, gingerroot and red pepper in small bowl with wire whisk until smooth. Gradually mix in broth.

Place noodles ina  large bowl. Add peanut butter mixture, bean sprouts, bell pepper, and onions; toss. Sprinkle with cilantro.


MY VARIATION

My mom added chicken to hers. If anyone here has had  the kabobs with peanut sauce from Thai restaurants--this sauce is very similar--and it's my fave! I decided to do a kabob version, but just grilled my chicken and cut it into chunks. I didn't have rice noodles but I have PLENTY of spaghetti noodles in my food storage. So, I used that! I omitted mostly everything cause I didn't have it on hand. But, I did have chives. I doubled the sauce, mixed it with spaghetti noodles and grilled chicken chunks.

And guess what?

Brent said, "This is really good."

If that doesn't convince you to try it, what will? :)

Chocolate Drizzled Cheesecake FIlled Strawberries

I saw a recipe for these somewhere (probably a dr. office magazine) but I couldn't find it and had no idea what was in it so I made up my own!!  These are absolutely AMAZING!!  The filling is light and not too sweet and the chocolate drizzle just tops it off.  You could also use the filling as a fruit dip if you wanted. It is extremely addicting!  I used a spatula and scraped the bowl clean!

2 lbs. strawberries
8 oz. cream cheese, softened
4 Tbls. powdered sugar
1/3 c. yogurt (strawberry, raspberry or vanilla)
1/2 tsp. almond extract
1/2 c. semi-sweet chocolate chips

Wash strawberries and hollow out center with a knife. Place on a cookie sheet lined with wax paper.  Beat cream cheese until smooth. Add powdered  sugar and continue to beat until smooth.  Add yogurt and extract and whip for about 4 min. until light and fluffy.  Fill a Ziploc bag and snip the corner.  Fill each strawberry.
Melt chocolate chips until smooth and drizzle over strawberries with a spoon.  Refrigerate.