recipe from Our Best Bites
¾ cup buttermilk
1 ½ cup sugar
1 stick real butter
2 TBS corn syrup
1 tsp baking soda
1 tsp vanilla
Combine buttermilk, sugar, butter, corn syrup and baking soda in large pot. (It may boil over) Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling). Cook stirring frequently for 8-9 minutes. When its done, it should take on a golden-brown color. Remove from heat and add vanilla.
Tuesday, July 12, 2011
Buttermilk Pancakes
recipe from Our Best Bites
3 cups all-purpose flour
3 TBS sugar
1 TBS baking powder
1 ½ tsp baking soda
¾ tsp salt
3 cups buttermilk
½ cup milk
3 eggs, separated
1/3 cup (5 1/3 TBS) butter, melted
In a large pitcher, combine flour, sugar, baking powder, baking soda, and salt. In another container, whisk together buttermilk, milk, and the egg yolks. With an electric mixer, beat the egg whites until stiff peaks form.
Whisking constantly, add melted butter to the milk mixture. Pour this mixture into the pitcher and stir until just combined. When the flour has been combined but the batter is still a little lumpy, heat a non-stick skillet or griddle to medium-low heat. While the skillet is heating, gently (but completely) fold beaten egg whites into the batter. When the skillet is hot, spray it with a little non-stick cooking spray and then just pour the batter from the pitcher straight onto the hot skillet.
It takes a little adjusting to figure out where the temperature setting should be. If it's too hot, the bottoms will cook too fast and the insides will be raw, but if it's not hot enough, the outsides will get hard and dry. So the first round or two of pancakes might not be perfect, but just keep adjusting the temperature until you find the setting on your stove that works best for you.
Now...after you've poured the batter onto the skillet, keep an eye on the pancakes. When you start seeing bubbles, you're almost there. When the bubbles pop and leave a hole, it's time to flip. Gently slide a spatula/pancake turner/flipper (whatever you call it) under the pancake and quickly flip it to the other side. The other side won't take quite as long as the first side--just check here and there and when the pancakes are golden brown on both sides, you're good to go.
3 cups all-purpose flour
3 TBS sugar
1 TBS baking powder
1 ½ tsp baking soda
¾ tsp salt
3 cups buttermilk
½ cup milk
3 eggs, separated
1/3 cup (5 1/3 TBS) butter, melted
In a large pitcher, combine flour, sugar, baking powder, baking soda, and salt. In another container, whisk together buttermilk, milk, and the egg yolks. With an electric mixer, beat the egg whites until stiff peaks form.
Whisking constantly, add melted butter to the milk mixture. Pour this mixture into the pitcher and stir until just combined. When the flour has been combined but the batter is still a little lumpy, heat a non-stick skillet or griddle to medium-low heat. While the skillet is heating, gently (but completely) fold beaten egg whites into the batter. When the skillet is hot, spray it with a little non-stick cooking spray and then just pour the batter from the pitcher straight onto the hot skillet.
It takes a little adjusting to figure out where the temperature setting should be. If it's too hot, the bottoms will cook too fast and the insides will be raw, but if it's not hot enough, the outsides will get hard and dry. So the first round or two of pancakes might not be perfect, but just keep adjusting the temperature until you find the setting on your stove that works best for you.
Now...after you've poured the batter onto the skillet, keep an eye on the pancakes. When you start seeing bubbles, you're almost there. When the bubbles pop and leave a hole, it's time to flip. Gently slide a spatula/pancake turner/flipper (whatever you call it) under the pancake and quickly flip it to the other side. The other side won't take quite as long as the first side--just check here and there and when the pancakes are golden brown on both sides, you're good to go.
Big Al’s Bar-B-Q Sauce
1 cup ketchup
¼ cup unsulfured molasses
1 cup tomato sauce
2 tsp hickory flavored liquid smoke
½ cup and 2 TBS brown sugar
1 TBS butter
½ cup and 2 TBS red wine vinegar
¼ tsp garlic powder
¼ tsp onion powder
1/8 tsp chili powder
¼ tsp cayenne pepper
½ tsp paprika
½ tsp salt
¼ tsp celery seed
½ tsp black pepper
1/8 tsp ground cinnamon
In a large saucepan over medium heat, mix together all ingredients. Reduce heat to low and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary.
*we LOVE this BBQ sauce and use it for everything
¼ cup unsulfured molasses
1 cup tomato sauce
2 tsp hickory flavored liquid smoke
½ cup and 2 TBS brown sugar
1 TBS butter
½ cup and 2 TBS red wine vinegar
¼ tsp garlic powder
¼ tsp onion powder
1/8 tsp chili powder
¼ tsp cayenne pepper
½ tsp paprika
½ tsp salt
¼ tsp celery seed
½ tsp black pepper
1/8 tsp ground cinnamon
In a large saucepan over medium heat, mix together all ingredients. Reduce heat to low and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary.
*we LOVE this BBQ sauce and use it for everything
Monterey Jack Chicken
1 lb chicken breasts
1 lb bacon
2 tomatoes, diced
BBQ sauce (Big Al’s BBQ Sauce)
Favorite cheese, we use cheddar and swiss
Marinade chicken in your favorite BBQ sauce over night. Then BBQ the chicken. While the chicken is on the grill cook bacon. I usually do mine in the microwave. Then when the chicken is done grilling, place on a cookie sheet. Place pieces of bacon on top of each chicken breasts, then tomatoes and your favorite cheese. We usually do Swiss on some and cheddar for the boys. Broil until cheese is melted. Serve.
**We served this at the Allen Family Reunion at Danny and Amber's house.
1 lb bacon
2 tomatoes, diced
BBQ sauce (Big Al’s BBQ Sauce)
Favorite cheese, we use cheddar and swiss
Marinade chicken in your favorite BBQ sauce over night. Then BBQ the chicken. While the chicken is on the grill cook bacon. I usually do mine in the microwave. Then when the chicken is done grilling, place on a cookie sheet. Place pieces of bacon on top of each chicken breasts, then tomatoes and your favorite cheese. We usually do Swiss on some and cheddar for the boys. Broil until cheese is melted. Serve.
**We served this at the Allen Family Reunion at Danny and Amber's house.
Tuna Salad Sandwich
1 can (12 oz) solid white tuna, drained
1/3 cup fat free plain yogurt
1 can (4oz) crushed pineapple, drained
1 stalk celery, finely chopped
¼ cup sweet pickle relish
¼ cup chopped pecans
1 tsp mustard
1/8 tsp cinnamon
In medium bowl combine all ingredients and serve on bread. You may add tomatoes and lettuce as well.
1/3 cup fat free plain yogurt
1 can (4oz) crushed pineapple, drained
1 stalk celery, finely chopped
¼ cup sweet pickle relish
¼ cup chopped pecans
1 tsp mustard
1/8 tsp cinnamon
In medium bowl combine all ingredients and serve on bread. You may add tomatoes and lettuce as well.
Texas Caviar
recipe from Home Run Recipes
2 cans black eyed peas
1 can shoe peg corn
Rinse and put in a bowl.
Add 1 can Rotel tomatoes
Chop and add the following:
1 green pepper
1 bunch green onions
3 jalapeno peppers
½ bunch cilantro
3 avocadoes (I add at the last minute)
Mix everything together with 8 oz Zesty Italian Dressing. Serve with Frito Scoops.
2 cans black eyed peas
1 can shoe peg corn
Rinse and put in a bowl.
Add 1 can Rotel tomatoes
Chop and add the following:
1 green pepper
1 bunch green onions
3 jalapeno peppers
½ bunch cilantro
3 avocadoes (I add at the last minute)
Mix everything together with 8 oz Zesty Italian Dressing. Serve with Frito Scoops.
Monday, July 11, 2011
Honey Lime Ckn Enchiladas
Tammy found this recipe for me on one of her blogs, we tried it, and loved it!! If you like enchiladas, you NEED to try these!! I usually double the recipe to make a couple of pan fulls. Delicious both when you first make them and if you freeze them then cook them!
Honey Lime Enchiladas
1.5 pounds pork or chicken, cooked and shredded
Sauce:
1/3 cup honey
1/4 cup lime juice
1 TBS chili powder
1/2 tsp garlic powder
Topping:
2 (10 oz) cans green enchilada sauce
equal parts mixed together of: Shredded Mozzarella cheese and Shredded Cheddar cheese
flour tortillas
Cook and shred chicken or pork ( I cook mine in the crock pot so it's nice and tender)
Mix together sauce ingredients, then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Lightly spray 2 pans with non stick baking spray. ( I usually use one 9X13 and one 9X9, but may vary by how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of enchilada sauce over enchiladas and sprinkle more cheese on top- don't be stingy. (Then cover and Freeze.)
Bake uncovered at 350 for 30 minutes. Then turn on broiler and place enchiladas near the top of oven. Let it broil until cheese is slightly brown and crispy.
Honey Lime Enchiladas
1.5 pounds pork or chicken, cooked and shredded
Sauce:
1/3 cup honey
1/4 cup lime juice
1 TBS chili powder
1/2 tsp garlic powder
Topping:
2 (10 oz) cans green enchilada sauce
equal parts mixed together of: Shredded Mozzarella cheese and Shredded Cheddar cheese
flour tortillas
Cook and shred chicken or pork ( I cook mine in the crock pot so it's nice and tender)
Mix together sauce ingredients, then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Lightly spray 2 pans with non stick baking spray. ( I usually use one 9X13 and one 9X9, but may vary by how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of enchilada sauce over enchiladas and sprinkle more cheese on top- don't be stingy. (Then cover and Freeze.)
Bake uncovered at 350 for 30 minutes. Then turn on broiler and place enchiladas near the top of oven. Let it broil until cheese is slightly brown and crispy.
Subscribe to:
Posts (Atom)