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 http://www.blogger.com/img/blank.gif
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

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

Ingredients
· 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
Directions
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.
enjoy!
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

Caramel-Filled Chocolate Cookies

1 c. sugar

1 c. brown sugar

1 c. butter

2 tsp. vanilla

2 eggs

2 1/2 c. flour

3/4 c. cocoa

1 tsp. baking soda

48 Rolo Caramels, unwrapped



Combine sugars and butter. Beat until fluffy. Add vanilla and eggs.

Combine four, cocoa, and soda. Add to sugar mixture and blend well.

Refrigerate 30 minutes.

With floured hands, shape 1 T. dough around 1 caramel candy. Cover the candy completely.

Bake at 375* for 7-10 minutes. Cool 2 minutes on cookie sheet, and 15 more before eating.



Submitted By Kera

Texas Banana Bars

1 cube butter or margarine

1 ½ cups sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 ¼ cups mashed ripe banana apx 3



Mix butter and sugar, add eggs, sour cream and vanilla.

Next add dry ingredients. Then beat in bananas for 3-4 minutes

Bake at 350 degrees for 18-25 minutes on a greased cookie sheet



Frosting:



½ large cream cheese

½ cube of butter or margarine

1 teaspoon vanilla

2 cups powered sugar

Submitted By: Emily

Chocolate Zucchini Bunt Cake

3 cups shredded zucchini
3/4 cup cocoa
1 2/3 cup flour
2 cups sugar
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 eggs
1/2 cup vegetable oil
1 tsp. vanilla

Preheat oven to 350. Coat a 9 inch bunt pan with cooking spray.

Shred the zucchini and set aside.
In a large bowl combine the dry ingredients.
In a small bowl combine the eggs, oil, and vanilla. Add the egg mixture to the dry ingredients and beat vigorously by hand until well blended. Mixture will be very stiff.
Stir in shredded zucchini until well blended. Pour batter into prepared pan and bake for 50-55 minutes. Cool in pan on a wire rack for 20 minutes. Remove from pan and cool completely. When cool, sprinkle with powdered sugar, or drizzle with melted chocolate.
Submitted by Becky

Hamburger Soup

3 diced potatoes
1 1/2 to 2 c. diced carrots
4 c. water
2 boullion cubes
onion to taste
salt & pepper to taste

Cook until vegetables are tender

Add 1 lb of browned hamburger
Submitted by Amy

Creamy White Chili

1 lb. boneless/skinless chicken
2 cans chicken broth
2 cans Great Northern Beans, rinsed & drained
1 can chopped green chilies
1½ tsp. garlic powder
1 tsp. ground cumin
½ tsp. pepper
¼ tsp. cayenne pepper*
1 c. sour cream

Place ingredients in crock-pot, cook low/med. for 5-6 hours. Before serving shred chicken, add sour cream. Garnish with pico, avocado, tortilla chips, or shredded tortillas.
*This is a bit on the spicy side if you like it more mild use less cayenne pepper or none at all
Submitted by Eve

Creamy Tomato Soup

1 med onion chopped
2 Tbsp Butter
2 cans (14 1/2 oz each)diced tomatoes, undrained
2 cans (10 3/4 oz each) condensed tomato soup, undiluted
1 1/2 c. milk
1 tap sugar
1/2 to 1 tsp dried basil
1/2 to 1 tsp paprika
1/8 to 1/4 tsp garlic powder
1 pkg (8 oz) cream cheese, cubed

in a sauce pan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar and seasonings. bring to a boil. reduce heat; cover and simmer for 10 min. stir in cream cheese until melted. serve immediately. Yield:8 servings (about 2 quarts)

Submitted by Kera

Broccoli wild rice soup

1 package (6 oz)chicken and wild rice mix
5 c. water
1 package (10 oz) frozen broccoli, thawed
1 mad carrot, shredded2 tsp dried minced onion
1 can (10 3/4 oz)cream of chicken soup undiluted
1 package (8oz) cream cheese, cubed
1/4 c. slivered almonds (optional)

In a large sauce pan, combine rice contents of seasoning packet and water; bring to a boil. reduce heat;cover and simmer for 10 min. stirring once. Stir in the broccoli, carrot and onion. cover and simmer for 5 min. Stir in soup and cream cheese. cook and stir until cheese is melted. stir in almonds if desired. Yield: 8 servings or about 2 quarts.
Submitted by Kera

Corn Chowder

6 c. chicken broth
1 onion diced
2 cloves garlic minced
4 small to medium potatoes diced
2 medium carrots grated
2 stalks celery diced (or you can use the center part of the celery that has all the leaves yum!)
1/2 lb bacon cooked and broken into pieces
4 cans cream corn
4 cans whole kernel corn drained(you can also use 1 bag frozen instead of whole)
4 tbsp flour (for rue, see instructions)
2 cans evaporated milk

in a large pot, Cook onion, garlic,potatoes, carrots and celery in broth until potatoes are tender. once veggies are done pull out about 3/4 c. of the broth and set aside for later. Add bacon and corn and bring back to a boil. Mix 4 Tbsp flour with the broth you set aside earlier to make the rue. Add rue to the boiling soup and stir well for a few minutes to make sure you don't get lumps. Right before serving add the evaporated milk and stir well.

*when using a crock pot I first cook the vegetables in the broth then add them to the crock pot and add the corn and bacon into the crock pot. I do the rue about 30 min before serving because if you do it too early it will lump at the bottom and not be creamy. I add the milk about the same time I turn the crock pot off.

Submitted by Katherine

Creamy Zucchini and Carrot Soup

1 cup chopped onion
1/4 cup butter
4 1/2 cups sliced fresh carrots
2 small zucchini, sliced
1 large potato, peeled and cubed
2 cans (14 oz each) chicken broth
1 tsp ground ginger
2 cups heavy cream
1 tsp crushed dried rosemary
1/2 tsp salt
1/8 tsp pepper

In a dutch oven, sauté onion in butter until tender. Add carrots, zucchini, potato, broth and ginger. Cover and cook 30 minutes, or until vegetables are tender. Cool 15 minutes. Transfer to a blender or food processor in small batches; cover and process until smooth. Return to the pan; stir in cream, rosemary, salt and pepper. Cook over low heat until heated through (do not boil). Makes 10 servings
Submitted by Becky

Fast and easy fruit salad

2 (20oz) can chunk pineapple
2 (11oz) can mandarin oranges
2-3 gala apples depending on size. cut into bite size or smaller pieces
1-2 bananas sliced
strawberries if desired
1 small box pudding (coconut cream, vanilla or lemon)

Drain the juice from the pineapple and reserve. Drain the oranges. Put pineapple, oranges and apples in a medium bowl. Add pudding mix. If too thick, add a little pineapple juice—but you don’t want it runny. Just before serving, add the bananas and strawberries. (Some people like to mix them throughout the salad, but I prefer to decorate the top with them so the bananas don’t get mushy and the salad doesn’t turn pink—it’s just personal preference). If you have time, refrigerate the canned fruit and apples for awhile before preparing, if not, just make it anyway—it’s still delicious and refreshing!

Submitted by: Alicia J

Jello Variation

When making Jello, instead of putting in the cold water, use vanilla or plain yogurt instead. Then put into individual cups. Place into the refrigerator or freezer long enough for them to set, then let the children enjoy.

Magical Potion

Vanilla Ice Cream
½ c. water
1 pkg. Kool aid
½ c. sugar
1 liter Sprite
Mix water and sugar, and Kool Aid, then add Sprite. Place one scoop of vanilla ice cream into a cup. Pour some of the liquid mixture on top.

Ice Cream or Yogurt Sandwiches

Spread a layer of frozen yogurt over graham crackers (or use ice cream) and put into the freezer until snack time. Or use chocolate graham crackers and Cool Whip. Then wrap in Saran Wrap or put in freezer bags. Or you can use regular yogurt in mini ice cream cones and eat or freeze and eat. To freeze, poke a hole in egg cartons and stand cones in them.