Saturday, October 1, 2011

Pam's Thunder Thigh Syrup

1 cube butter,
1 C. heavy whipping cream,
1 C. sugar
melt on stove top! mmmmmmmm :)

Great on Katherine's pumpkin pancakes (see previous post)

Submitted by Katherine

Katherine's Pumpkin Pancakes

I always buy the large can's (enough to make 2 pies) of pumpkin so this is the recipe I always do but for those of you who buy the smaller can (one pie) I have included the changes needed for that one. I like to have the leftovers in the fridge and they never last long so I don't mind making the big batch.

Fluffy pumpkin pancakes (Big batch, makes 36 large pancakes)

5 c flour
½ c. packed brown sugar
½ c granulated sugar
5 tsp baking powder
2 ½ tsp baking soda
2 ½ tsp ground allspice
5 tsp ground cinnamon
1 ¼ tsp ground ginger
1 ¼ tsp salt
2 cans evaporated milk + enough whole milk to make 4 ½ c total
1 can (large) pumpkin puree (3 cups)
3 eggs
1/3 c. oil
5 tsp vanilla

mix dry ingredients in one bowl and wet in another. Combine the two bowls and cook on a lightly greased griddle. Serve warm.

Fluffy pumpkin pancakes (½ batch)

2 1/2 c flour
1/4 c. packed brown sugar
1/4 c granulated sugar
2 1/2 tsp baking powder
1 1/4 tsp baking soda
1 1/4 tsp ground allspice
2 1/2 tsp ground cinnamon
3/4 tsp ground ginger
3/4 tsp salt
1 cans evaporated milk + enough whole milk to make 2 1/4 c total
1 1/2 c. pumpkin puree
2 eggs
2 1/2 Tbsp. oil
2 1/2 tsp vanilla

mix dry ingredients in one bowl and wet in another. Combine the two bowls and cook on a lightly greased griddle. Serve warm.

Top with whatever sounds good to you. Some of my kids like them with maple syrup. My favorite toppings are Whipped cream sprinkled with cinnamon sugar and crushed pecans, or Pam's Thunder Thigh Syrup (see following post), or wassail syrup.

Submitted by Katherine

Thursday, March 3, 2011

Mango confetti salsa

1 large mango
1/2 small jicama
1/3 orange bell pepper
1/3 red bell pepper
1 jalapeno pepper, stemmed
1/3 small red onion
1 Tbsp. fresh lime juice
1/4 tsp salt
1/2 tsp. chili lime rub (optional)

Chop all vegetables into small pieces and put in a large bowl. Add lime juice salt and rub. Stir together. serve with tortilla chips
*note we used a chopper to chop the Jicama into very small pieces.
Submitted by Jennifer

Rice pudding

2/3 c. sugar
3 Tbsp. cornstarch
1/4 tsp. salt
2 c. milk
cook over medium heat until thick (mixture will start to boil) stirring frequently. In the meantime separate 3 eggs (discard whites) Mix yolks until blended. stir slowly into thickened pudding mixture. cook2 more minutes. remove from heat and add1 tsp. vanilla and 1 Tbsp butter. Set aside.

add the desired amount of raisins to a small pan of water and simmer until raisins become plump. Drain water

Stir pudding and raisins to cooked white rice (I usually4 times this recipe and add 3 to four C cooked white rice) The rice will soak up the pudding so I make mine a little more moist to compensate.
Submitted by Tanya

Mango-Strawberry Salsa

· 2 tablespoons balsamic vinegar
· 2/3 cup orange juice
· 1/4 cup lemon juice
· 2 tablespoons lime juice
· 2 diced fresh mango
· 2 pints strawberries, diced
1. Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving.
Submitted by Katherine

Italian Bean Dip

2 cans black eyed peas- drained and rinsed
1 can white corn- drained
1 can chopped olives
3-4 green onions- sliced
4 Roma tomatoes
1-2 diced Avocados
Italian dressing of choice-
the original recipe calls for the "good sense" Italian dressing packet prepared according to the directions.
mix together and chill.
Submitted by Kira

Oreo Truffles

1 8 oz package cream cheese (softened)
1 package Oreo cookies, finely crushed

melted almond bark or chocolate

Mix cream cheese and 3 cups of cookie crumbs until well blended.
Roll into 1 inch balls, dip in chocolate. Refrigerate 1 hour. Store in
covered container in refrigerator.
Submitted by Becky