Pumpkin Spiced Pancakes

I've yet to try these, but I will really soon. I found it on another cooking website called noblepig.com.  I LOVE anything pumpkin and I love pancakes so I'm sure putting them together will be yummy. The cinnamon syrup would go well with it. I'll let ya know when I've tried them. Until then, happy trails.

Pumpkin Spiced Pancakes 
1 cup all-purpose flour
1/2 cup granulated white sugar
1-3/4 teaspoons baking powder
1 egg, separated
3/4 cup milk
1/2 cup pumpkin puree
1/2 cup butter, melted (1 stick)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg

In a large bowl, flour, sugar, baking powder, cinnamon, nutmeg and ginger.

In a medium bowl, lightly beat egg yolk with a fork.  Add milk, pumpkin puree and vanilla; mix well.   Add melted butter.  If the butter is hot, add it slowly or you will cook your egg yolk.  Stir this mixture into dry ingredients, just until combined.

In another bowl, beat egg white until stiff peaks form.  Gently fold egg white into batter.

Heat a griddle or large skillet over medium heat and grease lightly with vegetable oil.  For each pancake, spoon about 1/4 cup batter onto the hot griddle.  Cook until bubbles appear on the surface and the edges look dry.  Turn over and cook until golden brown.  Serve immediately with cinnamon syrup or transfer pancakes to a baking sheet and keep warm in a 200 degree oven.

Creamy Cinnamon Pancake Syrup

I had a recent request for this recipe. I thought it was already on my blog, but I guess it wasn't. It's so yummy, almost like eating caramel on your pancakes. Great on waffles, crepes, pancakes, anything. It's almost too good to be called breakfast!! I've heard they're really yummy with pumpkin pancakes (never tried it, but I will soon) if you like pumpkin like I do.

Creamy Cinnamon Pancake Syrup

1/2 cup butter or margarine

1 cup sugar

1/2 cup milk

1 tbsp karo syrup (I've done it without this and it turns out fine)

Melt in a saucepan and then add the following ingredients:

1/4 tsp baking soda

1/4 tsp cinnamon

splash of vanilla

Hello, Brownies and Cheesecake!

Well, I tried this recipe I got from my friend, Kim, for the first time. I don't think she knew it but the recipe comes straight from Kraftfoods.com. When I made it, it ended up being brownie "batter" bottom Cheesecake-but who doesn't like brownie batter?! They were absolutely TO DIE for. I have an extreme weakness for any kind of cheesecake. Mix chocolate brownies in the picture and you have a really awesome dessert! (The picture does NOT give it justice).  My friend, Kim, used the chocolate topping to write Happy Birthday.

Brownie Bottom Cheesecake bars

1 pkg (13x9 inch size) brownie mix

4 pkg- 8oz cream cheese, softened

1 cup sugar

1 tsp vanilla

1/2 cup sour cream

3 eggs

2 squares semi-sweet baking squares (or 1/3 cup or so of semi-sweet chocolate chips)

Preheat oven to 350 degrees. Line 9x13 with foil, with ends of foil extending over sides of pan for handles to pull out cheesecake when done. Grease foil and set aside. Prepare brownie batter as directed on package; pour into prepared pan. Bake 18 to 20 minutes or until top of brownie is shiny and center is almost set. It is IMPORTANT to make sure center is ALMOST set or you will have brownie "BATTER" bottom cheesecake!

Meanwhile, beat softened cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a atime, mixing on low speed after each addition just until blended. Spread over partially baked brownie batter in pan. (Filling will come almost to the top of pan.)

Bake for 40 minutes or until center is almost set; immediately after pulling out of oven, scrape sides of pan with knife to separate cheesecake from sides. Cool completely. Refrigerate 4 hours or overnight. Let stand at room temperature for 30 minutes before serving. Lift cheesecake from pan, using foil handles. Microwave semi-sweet chocolate just until melted and drizzle on top. Let stand until chocolate is firm. Cut into 16 bars to serve. Store leftover cheesecake in refrigerator.

Oatmeal Scotchies

These cookies are TO DIE for. I love love love them. I got this recipe from my friend, Lydia, here in West Virginia. You definitely can't just eat one or two of these babies. They're addicting and just plain delicious, especially if you like oatmeal cookies and craisins. You can make 'em with white chocolate chips instead of craisins if you're the kind of folk that doesn't eat their fruit shriveled.

Oatmeal Scotchies

2/3 cup sugar

2/3 cup brown sugar

1/2 cup butter, softened

1/2 cup shortening
2 eggs
1 tsp vanilla

1 tsp baking soda
1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

3 cups quick oats

1 cup flour

2/3 cup butterscotch chips

2/3 cup craisins (or white chocolate chips)

Cream wet ingredients (sugar, butter, shortening, eggs, vanilla) in large bowl. Sift dry ingredients in medium bowl. Add to wet mix and combine. Bake at 375 degrees for 9-11 minutes on ungreased baking sheet. Take off cookie sheet and place on cooling rack immediately. Enjoy.

Fool Proof Crescent Rolls

I was always intimidated by rolls.  They were so time consuming and difficult to make.  I happened upon this recipe from a friend while we were living in Orem.  It is so yummy and SO incredibly easy.  I NEVER made rolls before I got this recipe and now I feel like I can make great rolls!  They're simple and fool proof.

Easy Crescent Rolls

3/4 cup milk

1 cube margarine or butter

1/4 cup warm water

1 tbsp yeast

1/2 cup sugar

3 eggs

3/4 tsp salt

4 cups flour

Scald milk in microwave safe bowl for 2 minutes.  Add margarine or butter and cook 2 more minutes.  Let stand until warm.  Completely dissolve yeast in warm water.  Add sugar, eggs and salt.  Mix together and add milk mixture while stirring.  Add 1 cup flour and mix.  Continue adding flour while mixing.  Knead 12-15 times.  Let rise, covered, until doubled (about 45 minutes to 1 hour).  Take half of the dough and roll into a circle (like pizza dough) on lightly floured surface.  Brush melted butter or margarine over dough with pastry brush.  Cut into pizza shaped wedges with a pizza cutter and roll from large to small side to creat croissant-like rolls.  Place on lightly greased cookie sheet in croissant shape.  One batch should fill 1 jelly-roll pan.  Let rise 1/2 hour or so, or until desired.  Bake 15 minutes until golden brown at 375 degrees.

*Can be doubled or tripled

**You can freeze after you roll into the croissant and before rising the second time  when ready to use, place on baking sheet and let rise 5 hours.  Then bake the same as above.

Lemon Lush

I LOVE lemon. I love it in drinks, food, lotions, soap, smelly sprays, desserts. You name it, I LOVE lemon. I've brought you this new recipe straight from my sister-in-law, Lindsey. It's similar to a lemon bar, but just so different- in an OH-SO-GOOD way! It's so easy and you can change it up with ANY kind of pudding (lime, lemon, chocolate, pistachio, the sky is the limit!!!) If chocolate is your thang, make it into Chocolate Lush Bars.  Whatever you wanna do.

Lemon (or Chocolate) Lush

Crust:

2 cups flour

1 cup butter

Combine with pastry cutter until it forms a ball. Press into the bottom of a 9x13 pan. Bake at 350 degrees for 25 minutes. Cool completely.

Next layer:

2-8 oz cream cheese

1 cup powdered sugar

Whip together and spread over the cooled crust.

Next layer:

2 pkg 3.4 oz instant pudding (any kind of pudding, just make sure they are the same)

3 1/2 cups milk

Whisk together for 3-5 minutes and spread over cream cheese. Chill until set and then add whipped cream for the top layer and ENJOY!!

Pumpkin Oat Streusel Muffins

I got this recipe from my sister-in-law, Lindsey.  She made them for us when we visited them.  If you are a fan of anything pumpkin like I am, you will absolutely LOVE these:

Pumpkin Oat Streusel Muffins 

Streusel Topping:
1/4 cup Quaker Oats (quick or old fashioned, uncooked)
1 tablespoon brown sugar, firmly packed
1 tablespoon butter or margarine, melted
1/8 teaspoon pumpkin pie spice

Muffins:
1 1/2 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
3/4 cup brown sugar, firmly packed
1 tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup LIBBY'S 100% Pure Pumpkin
3/4 cup milk
1/3 cup vegetable oil
1 large egg, lightly beaten

1. Preheat oven to 400° F. Line twelve medium muffin cups with baking cups or spray with cooking spray.
2. For Streusel: Combine all ingredients in small bowl; mix well. Set aside.
3. For Muffins: Combine flour, oats, sugar, nuts, if desired, baking powder, pumpkin pie spice, baking soda and salt in large bowl; mix well. Combine pumpkin, milk, oil and egg in medium bowl; blend well. Add to dry ingredients all at once; stir until dry ingredients are moistened.
4. Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
5. Bake for about 16 minutes or until just barely golden brown at the edges. Cool in pan on wire rack for 5 minutes. Remove from pan. Serve warm.

Makes 1 dozen muffins.

Peanut Butter Fingers

This has been a recent request, since I made them for birthday Sunday for Young Women's.  Eat your heart out, they're delicious!  I got this recipe from my friend Jen in Utah while we were serving in Young Women's together

Peanut Butter Fingers

1 cup butter or margarine

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

2/3 cup peanut butter (creamy or crunchy)

2 cups flour

2 cups rolled oats

1 tsp baking soda

1/2 tsp salt

Mix wet ingredients in large bowl.  Sift dry ingredients in medium bowl.  Add to wet ingredients.  Spread on greased cookie sheet (jelly roll pan) and bake on 350 degrees for 15 minutes.  It won't look done but take it out.  Sprinkle a whole bag of chocolate chips on evenly and stick back in the oven until chocolate is melted.  Take out and spread.  Let cool.  Add frosting:

Frosting

1 cup powdered sugar

1/2 cup peanut butter

1/4 cup milk

Spread over cooled chocolate chips and ENJOY!!!!

More Southwestern goodness

I borrowed this recipe from a new friend here in town, Suz. It is SOO delicious and great as leftovers, too. Super easy and fast with hardly any prep, just take the chicken straight from the freezer. Try it! You can put it between two tortillas and grill it, use it as dip, roll it up into southwestern egg rolls, whatever you want.

Southwestern Goodness in the Crock-pot

3-4 boneless chicken breasts or thighs

1/2 pkg taco seasoning

1 cup salsa (or more if you'd like)

1 can corn, drained

1 can black beans, drained and rinsed

1-8 oz pkg cream cheese

Place frozen chicken breasts in a crock-pot and sprinkle taco seasoning atop. Cook on high for 2-3 hours or until chicken falls apart. Shred and add salsa, corn, beans and cream cheese. Cook on low for another 30 minutes to an hour to melt the cheese.

IDEAS:

Wrap in tortillas

Use for chicken quesadillas

Stuff tortillas for chicken enchiladas

Eat with chips

Eat on rice

Top with tomatoes, sour cream, cheese, lettuce, etc for a salad.

It's even good as a dip with chips

The possibilities are ENDLESS!

Southwestern Corn dip

This is going to sound really weird and corny (he he he) but this recipe is soooo addicting if you like dips as much as I do. It's simple and YUMMY.






Southwestern Corn Dip
2 cups of corn or fiesta corn, drained (you can add more if you'd like)
2-8 oz cream cheese (softened)
1 small jar of jalepenos (you can use RoTel, too)
Fritos (scoops)

Mix all ingredients together. You can add as much or little of the jalepenos. You can even add a little of the juice to give it a little kick. Serve with Frito scoops.

Ham and Cheese Quiche

I found this recipe in the Better Homes and Gardens cookbook but I have changed it a little bit. My in-laws ate this while they were visiting and she requested that I post it for her. We LOVE this. Even the kids eat it and Derrel usually doesn't like quiche but he rants and raves about this one!





Ham and Cheese Quiche
1 recipe for single crust pie
4 beaten eggs
1 1/2 cups half and half or milk
1/4 cup sliced green onions
1/4 tsp salt
1/8 tsp ground black pepper
Dash of ground nutmeg
3/4 cup chopped cooked ham, turkey
1 1/2 cups (6 oz) shredded Swiss, cheddar, Monterrey Jack or Harvarti cheese (I use Monterrey Jack)
1 tbsp flour

Prepare and roll out pie crust. I use store bought (it's easier). When I am feeling like cooking more healthily, I make whole wheat pie crust (just substitute whole wheat flour for all purpose flour). It's AWESOME! Poke holes in pie crust with a fork and bake at 450 degrees for 8 minutes. I fold a square piece of aluminum foil in fourths and rip a circle a quarter of the size of the pie in the middle corner. When opened, it forms a circle which you can cover your pie crust with so it won't get too brown. Reduce oven to 350 degrees.

Meanwhile, in a medium bowl, stir eggs, milk, green onions, salt, pepper and nutmeg. Stir in meat. In a small bowl, toss together the cheese and flour. Add to egg mixture and mix well.

Pour egg mixture into hot, baked pie crust. Bake at 350 degrees for about 40 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before cutting.

Outback Steakhouse Rub

Oh heavens! This is gooooooooood! Jon Jackson gave the recipe to us and I have been using it very frequently. Try it out, you'll love it. I've made steak and grilled shrimp with it. I'm sure it would be good on whatever you do-veggies, chicken, etc. Ummmm mmm good.



Steak Rub
4 steaks (see below)
4 tsp salt (kosher if desired)
4 tsp paprika
2 tsp ground black pepper
1 tsp onion powder
1 tsp garlic powder
1/2-1 tsp cayenne pepper (I'd go with 1/2 if you can't stand much spiciness)
1/2 tsp coriander
1/2 tsp turmeric

The best steaks to use are top sirloin, ribeye or filet steaks (or whatever suites your fancy- my favorite is NY strip or ribeye). You don't want to get too lean or it will dry out. You need a little marbling in your steak. Rub the steaks how you like 'em. Derrel likes just a sprinkle, I like my drenched in spices. In a large frying pan, sear steaks on medium high and then place on grill. ONLY FLIP ONCE. Remember that steak still cooks a little bit after you take it off the grill. Grill to desired pinkness and then eat immediately! SOOOO yummy.

Cafe Rio en su casa. . . . . (is that grammatically correct?)

So, for any of you out there that LOVE Cafe Rio but have no access to it's deliciousness, boy do I have a recipe for you. Yes, you can make Cafe Rio at home. Check it out. Many of our friends out here have introduced us to this and it's the next best thang, I tell ya! I made a 6 lb roast for it and we had dinner for a week. I don't usually like leftovers, but I ate it all up. I'm totally addicted. BTW, it freezes well, too.

Cafe Rio Pork
6 lb pork roast
20 oz coco cola
12 oz La Victoria Red Taco Sauce (mild)
1 cup brown sugar
1 tbsp cumin
Cook the pork roast in crock pot for 12 hours on low, filling pot half way with water. Drain water and add remaining ingredients. Cook for 2-4 more hours. Shred in crock pot and cook for 2 more hours.

Layer salad as follows:
Tortilla
Green Chili Rice
Black Beans
Pork meat
Chopped romaine lettuce
Diced tomatoes
Cheese (any kind that suits your fancy)
Chip strips
A little parmesan cheese
Creamy Tomatillo Ranch Dressing
Feel free to glob some guacamole and sour cream on the side!
ENJOY!

Green Chili Rice (for Cafe Rio)

This rice goes along with the Cafe Rio pork salad. It's super easy and adds so much to the salad.




Green Chili Rice
3 cups minute rice
3 cups water
1 tbsp butter 3 tsp chicken bouillon
1 tsp salt
4 tsp minced garlic
1/2 bunch cilantro, chopped
1 tsp cumin
1 can green chilies
1/2 cup chopped onion
In a saucepan, saute butter, garlic and onions. In a pan, bring water to a boil and add rice. Boil until tender and add the rest of the ingredients. I have always had to add a little bit more water so it didn't dry out. Cover and simmer for a while.

Creamy Tomatillo Ranch Dressing (for Cafe Rio)

This dressing is meant to go on top of the Cafe Rio pork salad. If you don't know what a tomatillo is, it looks like a green tomato in some kind of a thin shell (see picture). You can find it in the produce section of most grocery stores around the jalepeno peppers.


Creamy Tomatillo Ranch Dressing
1 pkg hidden valley ranch dressing (unmade)
1 cup mayo
1 cup chopped cilantro
2 cloves Garlic
3 tomatillos
1/2 cup buttermilk (I make my own)
1/2 tsp chili powder

Mix all ingredients in a blender. I cut the tomatillos into fourths. Makes 3 cups.

Fresh Peach Pie

Every year the WVU farm sells peaches. This year, you had to stand in line and get there early enough to get some. I heard there was even a riot this year at the farm. Sheesh! I was fortunate enough to get a few bags to freeze and make a pie with. This is a recipe I looked up on allrecipes.com. It was easy as "pie!!!" SOOOO yummy. You can make a double recipe of dough and cover the pie or just leave it open. I left mine open and it was delicious! I could have eaten the whole thing myself.

Fresh Peach Pie
10 fresh peaches, pitted and sliced
1/3 cup all-purpose flour
1 cup white sugar
1/4 cup butter
1 recipe pastry for a 9 inch single or double crust

Mix flour, sugar and butter into crumb stage. Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone. Top with lattice strips of pie crust. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.

Food Processor Pie Crust

This recipe came from allrecipes.com, as source of many of my recipes. It was so easy to make in my food processor. I'm all about easy. I am actually going to try it today with whole wheat flour and see how it turns out. Wish me luck! (it makes 1 crust) I also used 8 Tbsp butter and 1 Tbsp shortening just because it was already cold. It worked great.

Pie Crust (single)
1 1/2 cups all-purpose flour
4 tablespoons unsalted butter, cubed
5 tablespoons shortening
1/2 teaspoon salt
3 tablespoons ice water

Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.

With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.

Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)

Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.

Chocolate Andes Mint Cookies

This is my (Jami Jackson's) debut on Kim's food blog so I thought I'd start out with a sure hit! These cookies have never let me down in a crowd and although I think I make them too much, people tell me they never get sick of them. There's just something about the Andes Mint on top that makes you want to eat 3 or 4 (or 9 or 10). I got the recipe from my Grandma. Hint: I think they turn out better the smaller you make them and I cut my Andes Mints in half to make them last longer. Enjoy!

Chocolate Andes Mint Cookies
3/4 cup margarine (I've used butter too)
1 1/2 cup brown sugar
2 Tbsp water
12 oz. package semi-sweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp. baking soda
1/2 tsp salt
1-2 packages Andes Mints
Melt margarine, brown sugar, and water in a small saucepan on medium heat. Add chocolate chips until partially melted. Remove from heat and chips will melt all the way. Pour in bowl and let cool for 10 minutes. Oh high speed mixer, add eggs one at a time. Reduce mixer to low speed and add all dry ingredients. Chill dough 30 minutes in freezer or overnight in fridge. Line cookie sheet with foil. Roll dough in balls. Bake at 350 degrees for 9-11 minutes. Add an Andes Mint (or half of one) on top of each cookies as they come out of the oven. Swirl with a knife when melted. Let set in freezer for 10 minutes.
-Jami Jackson

Yummy Tomato Soup

My sister gave me this recipe and she found it on allrecipes.com. It's a homemade tomato soup and very easy to make. I made it in about 25 minutes. Yummy with grilled cheese sandwiches or crackers. Rachael Ray says that if you use San Marzano tomatoes in the can, they aren't as acidic. I found a large can at Kroger but I couldn't find it at Wal-mart. Enjoy!

Rich and Creamy Tomato Basil Soup
1- 28 oz can whole peeled tomatoes, drained and seeded
4 cups tomato juice
14 leaves FRESH basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
Place tomato juice in a large saucepan. Before adding tomatoes, squeeze seeds out if desired. Simmer (DO NOT BOIL) for a few minutes just until heated through. Pour into blender and puree adding the basil leaves to blend also. Return the puree to the saucepan. Place the pan over medium heat and stir in the heavy whipping cream and butter. Season with salt and pepper to desired taste. Heat, stirring until the butter is melted. Remember: DO NOT BOIL. It will make the tomatoes more acidic! Sprinkle a little cheese on top, it's yummy!

Buttery Dinner Rolls

Well, I have two really great recipes for rolls. One is for yummy crescent rolls. You don't have to have a breadmaker for them. Then there are these rolls. Probably the best rolls I've ever had but you have to have a breadmaker for the dough. My sister, Amy, introduced the recipe to me. They are so incredible easy to make, as long as you have the breadmaker.

Buttery Dinner Rolls
1 1/8 cup warm water
6 Tbsp butter (softened)
1 egg (don't beat)
1 Tbsp sugar
1 tsp salt
3 cups bread flour (again, no substitutions)
2 Tbsp powdered milk
1/3 cup potato flakes (no potato pearls)
1 1/2 tsp yeast
Put in breadmaker in order with yeast on top so it doesn't touch liquid. Turn on breadmaker to dough cycle. Butter 11X14 pan (or 9X13) and when dough is done, turn out onto counter and butter fingers. Make 20 balls the same size (a little bigger than golf balls). Rise until ready to bake. Bake at 350 degrees for 20 minutes or until golden brown. I brush butter on top when I take them out. Take out of pan after a minute or two.