Sunday, September 12, 2010

Buttermilk Waffles

These waffles are light and fluffy and taste delicious. They do take some time and effort but I think they are worth it. They are way better then the boxed mixes.

2 1/2 cups all-purpose flour
2 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3, separated large or extra large eggs
2 cups buttermilk
5 Tbsp., melted and slightly cooled unsalted butter, plus more melted butter for cooking
2 tsp. sugar

Preheat a waffle iron. In a large bowl, whisk together the flour, baking soda, and salt. In another bowl, whisk the egg yolks until blended, then whisk in the buttermilk and the 5 Tbsp. of melted butter. Add the yolk mixture to the flour mixture and whisk until a smooth batter forms.

In a bowl, using a hand held electric mixer, beat the egg whites and sugar until stiff peaks form, about 2 minutes. Using a rubber spatula, gently fold the whites into the batter until incorporated.

Lightly brush the waffle iron with melted butter. Pour enough batter for 1 waffle into the preheated waffle iron. Using a rubber spatula, quickly spread the batter to within 1/4 inch of the edge of the iron. Lose the lid and cook according to the manufacturer's directions.

Top with your favorite toppings and enjoy!!

Friday, September 3, 2010

Sour Cream Banana Muffins

I found this recipe on Creations by Kara. Everyone in my family loved them. They are very moist and they have a great flavor. I am replacing my old banana muffin recipe with this one. Thanks for sharing Kara!!

1/3 cup soft butter
1 cup sugar
2 eggs
1 cup sour cream (I used light)
3 very ripe bananas
1 tsp vanilla
2 1/4 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup chopped nuts (optional)

Cream butter and sugar. Beat in eggs, sour cream, bananas, and vanilla. Add flour, soda, and salt and stir just till mixed. Add nuts. Spoon into well greased or paper lined muffin cups. Bake at 325 for about 18 minutes.
-Makes 2 dozen

Friday, August 6, 2010

Mountain Man Breakfast

We made this dutch oven breakfast on a previous camping trip and LOVED it. I thought I had posted it and was shocked to find out I hadn't. Luckily I found the recipe again. Here it is:

1 lb.bacon 10-12 medium potatoes; sliced (We like to cube our potatoes)
2 medium yellow onions; diced 12 eggs; beaten
1 1/2 cups fresh mushrooms; sliced
salt and pepper to taste
1 green bell pepper; diced 3 cups grated Cheddar cheese
3 cloves garlic; minced
picante sauce

Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. Cut bacon into 1 inch slices. Add to Dutch oven and fry until brown. Add onion, mushrooms, bell pepper and saute until onions are translucent. Add potatoes and season with salt and pepper. Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 30 minutes. Season eggs with salt and pepper then pour eggs over top of potatoes. Cover and bake another 20 minutes. Stir gently every 5 minutes. When eggs are done, cover top with cheese and replace lid. Let stand until cheese is melted.

Serve topped with picante sauce.

Saturday, June 12, 2010

Sour Cream Pound Cake

We recently went to a pick-your-own farm and picked lots of strawberries. We made freezer jam, homemade ice cream, milk shakes, and strawberry shortcake. I made this sour cream pound cake for the strawberry shortcakes. It was so yummy!!!

1/2 cup butter
3 eggs
1/2 cup dairy sour cream
1 1/2 cups all-purpose flour
1/4 tsp. baking powder
1/8 tsp. baking soda
1 cup sugar
1/2 tsp. vanilla

Allow butter, eggs, and sour cream to stand at room temperature 30 minutes.

Meanwhile, grease and lightly flour an 8X4X2-inch loaf pan; set aside. Combine flour, baking powder, and baking soda; set aside.
In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until very light and fluffy. Beat in vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping the bowl frequently. Add dry mixture and sour cream alternately to beaten mixture, beating on low to medium speed after each addition just until combined. Pour batter into prepared pan.
Bake in a 325 degree oven for 60 minutes or until a toothpick comes out clean. Cook on a rack for 10 minutes. Remove from pan and cool.

To make strawberry shortcake, slice and toss strawberries with sugar. Let the strawberries sit for an hour. Layer sliced pound cake with strawberries and whipped cream or cool whip.

Friday, April 9, 2010

Chicken Salad Sandwiches

My friend Robin gave me this recipe a few months ago. I finally tried it out and I loved it! I was able to make six big croissant sandwiches from this recipe. I didn't add the crushed pineapple or almonds but I am sure it would be good. However, the chicken salad was plenty flavorful without them. I spread one half of each croissant with mayonnaise, topped it with some lettuce, and a portion on the chicken salad. I am excited to have a good recipe to make for luncheons. Thanks Robin!

Chicken Salad Sandwiches

4 cups cubed cooked chicken
1 cup chopped celery
3/4 cup sliced green onion
1/4 tsp. onion powder
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. celery salt
2 tsp. lemon juice
1/2 cup mayo
1/4 cup sour cream
16 oz. crushed pineapple, drained (Optional)
1/2 cup sliced almonds (Optional)

Combine all ingredients and stir until blended. Refrigerate and cover until ready to serve.

Saturday, February 6, 2010

Peanut Butter Cup Cookies

These cookies are DELICIOUS! I found this recipe on These are soooo good! I probably shouldn't make these cookies very often since I can't stop eating them. :) If you like peanut butter and chocolate then you will love these! They are also fun to make with kids.

1 3/4 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg, beaten
1 tsp. vanilla extract
2 Tbsp. milk
30-40 miniature Reese's peanut butter cups, frozen and unwrapped

Preheat oven to 375 degrees. Sift together flour, salt and baking soda; set aside.

Cream together the butter, sugar, brown sugar, and peanut butter until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.

Shape into 30-40 balls and place each ball into an ungreased mini muffin pan. (I got about 30 balls but I think I could have made them a little smaller)

Bake at 375 for approximately 8 minutes. Be careful to not over bake. They should be a very light golden color. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and then carefully remove from pan.

Monday, January 25, 2010

Grandpa Gunnerson's Pancakes

Every time my husband's parents come visit us my father-in-law makes us these delicious pancakes for breakfast. This was my husband's grandmother's recipe. We were lucky enough to get the recipe and can now have these every weekend instead of once a year. :)

2 c. flour
2 eggs
2 c. milk
2 Tbsp. baking powder
1/4 c. oil
2 Tbsp. sugar
1 tsp. salt

Stir all ingredients together just until combined. The batter will be a little lumpy, you don't want to over stir it. Pour by 1/4 cupfuls onto a lightly sprayed griddle and cook. I set our griddle temp. to 350 degrees.

Tuesday, January 19, 2010

Soft Garlic Knots

I found this recipe on Kara's Kitchen Creations. My whole family loved these! I only had regular yeast so I had to let them rise two times. I am going to try them next time with instant yeast. That would make them even easier. Thanks for sharing the great recipe Kara! These will be a new regular at our house.

3 cups flour
1 Tbsp. sugar
2 tsp. instant yeast
1 1/4 tsp. salt
2 Tbsp. olive oil
1/4 cup milk
1 cup hot water

Garlic butter glaze:
2 cloves garlic, minced or pressed
2 Tbsp. melted butter
1/2 tsp. Italian seasoning

Combine the dry ingredients in a large bowl. (I used my kitchen aid) Add the olive oil, milk and water. Mix until ingredients have formed a dough. Knead on low speed until the dough is smooth and elastic, about 5 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 45 minutes to 1 hour, or until double in bulk.

Divide the dough into 10 equal pieces. Roll each piece into an 8" long rope and tie into a knot. Place on a greased cookie sheet. Let rise for 30-45 minutes. Combine all ingredients and brush over rolls. Bake at 350 until lightly browned, about 18-20 minutes.

Saturday, January 16, 2010

Pudding Sugar Cookies

I found this recipe in a Taste of Home magazine about 7-8 years ago. These quickly became a family favorite. My husband especially loves them. They are very soft and melt in your mouth. I have only used vanilla flavored pudding mix but you could experiment with other flavors too.

1 c. butter, softened
1 c. vegetable oil
1 cup sugar
1 c. confectioners' sugar
2 eggs
1 tsp. vanilla
1 package (3.4 oz) vanilla instant pudding mix
4 c. all-purpose flour
1 tsp. cream of tartar
1 tsp. baking soda

In a large mixing bowl, cream the butter, oil, and sugars for 4-5 minutes. Beat in eggs, vanilla, and dry pudding mix. Combine the flour, cream of tartar, and baking soda; gradually add to creamed mixture.
Drop by tablespoons 2 inches apart onto ungreased cookie sheets. Slightly flatten with a glass dipped in sugar. Bake at 350 for 10-12 minutes or until very lightly brown around the edges. Be careful to not over bake these. Immediately remove to wire racks and sprinkle with more sugar. YUM!!!

Yields about 7 dozen cookies.

Monday, October 5, 2009

Chocolate Zucchini Cookies

I got this recipe from my friend Lisa. My family really likes these cookies. They have a similar texture to pumpkin cookies. They are very moist. They taste best the second day. It gives the flavor time to set in. I didn't have cloves so I made mine without. I will be adding these to my regular cookie rotation. Thanks for sharing Lisa!

Here is the recipe:

1/2 cup butter
1 cup sugar

Mix together until light and fluffy.


1 egg
1 tsp. vanilla
1 cup grated zucchini

Mix in.

In a separate bowl mix together:

2 cups flour
2 Tbsp. cocoa
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. soda

Add to the creamed mixture and mix in.

Stir in 1 cup of chocolate chips.

Bake at 350 for approximately 10 minutes. Let cookies cool on a wire rack. Cover and let sit overnight or for a day.