Wednesday, March 31, 2010

Resurrection Rolls – Easter Recipe


Finding simple, yet meaningful traditions that make an impact on a child’s long term memory can be a challenge, but these Resurrection Rolls fit both prerequisites.

Our family celebrates Easter as the Resurrection Sunday of our Lord. If you do the same, then take just a few minutes, enjoy this yummy treat fit for any occasion, but engage your children in some spiritually meaningful conversation. Your kids will love it, and the discussion points will be long lasting.

For smaller children, they are especially amazed at how when you open the “tomb,” it is empty. Enjoy the simple, yet profound truth that can be shared through this memorable hands on cooking tradition experience.

(I used store bought crescent rolls for ease, but of course, homemade dough would always be amazing).


• 1 (10 ounce) can refrigerated crescent dinner rolls
• 8 large marshmallows
• 1/4 cup melted butter
• 2 tablespoons ground cinnamon
• 2 tablespoons white sugar


1. Preheat oven to 400 degrees F on lightly grease a baking sheet.

2. Separate crescent rolls into individual triangles.

3. In a small bowl, mix together cinnamon and sugar.

4. Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together very tightly to seal in the marshmallow as it melts. Place on a baking sheet. Repeat.

5. Bake in a preheated oven until golden brown, about 15 minutes.

6. Makes Eight Resurrection Rolls

7. ** I have made these without dipping them in any butter, cinnamon/sugar mixture and they are still delicious. The butter just makes them an extra special treat.

Make sure you seal the seams really well. If you don’t, the marshmallow will ooze out the sides, which is just fine in our home. You have the option of making the rolls bigger by using two crescent roll, but still use one marshmallow. This way, the marshmallow won’t come out at all. Have the kids play around with making these. On some of them we wanted the empty tomb effect, so we left a little part of the roll open but made sure the side had a little lip to contain the melted mallow.

Banana Bread Cobbler (from Southern Living)

Streusel Topping

• 3/4 cup packed light brown sugar
• 1/2 cup self-rising flour
• 1/2 cup butter, softened
• 1 cup uncooked regular oats
• 1/2 cup chopped pecans

Stir together brown sugar, flour, and butter until crumbly. Stir in oats and pecans. Set aside.


• 1 cup self-rising flour
• 1 cup granulated sugar
• 1 cup milk
• 1/2 cup butter, melted
• 4 medium bananas, sliced

Preheat oven to 375°. Lightly grease an 11″x 7″dish.

Whisk flour, sugar, and milk just until blended. Whisk in melted butter. Pour into prepared pan. Top with banana slices and streusel topping. Bake for 40-45 minutes or until brown and bubbly

Homemade Cinnamon Rolls (Copy Cat Cinnabon Recipe)

from: balancingbeautyand

Dough Ingredients:

1 1/2 cups granulated sugar
3 Tbls. ground cinnamon
(2) .25 oz. pks. active dry yeast (I use 2 TB instant yeast)
1 tsp. granulated sugar
1 cup 110 degree water (approximately)
1 cup warm milk
2/3 cups granulated sugar
2/3 cup melted butter OR margarine
2 tsp. salt
2 eggs – slightly beaten
Up to 8 cups all-purpose flour
1/2 cup melted butter OR margarine
1 1/2 cups chopped walnuts or pecans – optional
1/2 cup melted butter OR margarine
1/3 cup granulated sugar

• Mix together 1 1/2 cups sugar and the cinnamon; set aside (this will be used later to spread on dough)

• In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside (if using instant yeast, you can skip this step)
• In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
• Turn dough out onto a well-floured surface and knead for 8 minutes. I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. It must be elastic enough.

• Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 – 1 1/2 hours. (Note to self: that had definitely doubled in size. )

• Punch down dough and let rest for 5 minutes.
• Roll dough out onto a floured surface into a 15″ X 20″ rectangle.

• Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle nuts evenly over dough, if desired.

• Tightly roll up dough and pinch edges together to seal; cut the roll into 12 – 15 slices using dental floss or thread.

• Coat the bottom of a 13″ X 9″ X 2″ baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan. ( When attempting to make these a little bit of a lower fat version, I do not do this. If I do, then make sure after they are done baking, that you flip the pan over so that all the delicious drippings go onto the rolls.)

• Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for about 45 minutes or just eye ball them.

• Bake rolls in a 350 degree oven for 25 – 30 minutes, or until golden brown.

Cinnabon Like Frosting

• 8 oz. cream cheese
• 8 ounces margarine
• 1 tsp. vanilla ( I love using almond extract for variety)
• 1/2 tsp lemon
• 16 oz. powdered sugar

Beat together, margarine, sugar, and vanilla. Spread frosting on warm rolls and eat until you are stuffed.

Initially, I made these on my bulk baking day. I tripled the recipe,which I only recommend if you’re an experienced baker…it was a TON, and then separated some into freezer bags. We’ve been pulling out 7-8 every day, thawing them the night before and popping them in the microwave. Typically, “day old” bakery can be dry, but heating it for about 30 seconds (with the frosting) makes it taste fresh out of the oven.

Tuesday, March 30, 2010

Easy Skillet Frittata

• 6 eggs
• 1/2 cup(s) (1/2 of 8-ounce tub) cream cheese spread
• 1/2 cup(s) chopped red pepper
• 1/2 cup(s) chopped green pepper
• 6 slice(s) Oscar Mayer® Bacon, crispy, cooked, drained, and crumbled
• 1 cup(s) Mexican-style shredded cheese, divided
• 3 tablespoon(s) chopped fresh cilantro

1. Preheat oven to 400 degrees F. Beat eggs and cream cheese spread with wire whisk until well blended; set aside. Spray 10-inch ovenproof nonstick skillet with cooking spray. Add peppers to skillet; cook and stir 2 minutes or until crisp-tender.

2. Add bacon to cream cheese mixture along with 3/4 cup of the shredded cheese and the cilantro; stir until well blended. Add to ingredients in skillet; stir. Cover skillet with lid. Reduce heat to low; cook 6 to 8 minutes or until egg mixture is almost set in center. Remove lid. Place skillet in oven.

3. Bake 5 minutes or until center is set. Remove from oven. Top with remaining 1/4 cup shredded cheese; cover with lid. Let stand 2 minutes. Loosen frittata from side of skillet with spatula; slide onto serving plate. Cut into wedges to serve.

Easy Breakfast Bake

• 1 package(s) (6-ounce) stuffing mix for chicken
• 3 cup(s) fat-free milk
• 1 red pepper, chopped
• 1 package(s) (10-ounce) frozen chopped spinach, thawed, squeezed dry
• 1 cup(s) 2% milk shredded sharp Cheddar cheese
• 2 whole(s) eggs
• 2 egg whites
• 4 slice(s) Oscar Mayer® Bacon, cooked, crumbled


1. Heat oven to 350 degrees F.

2. Combine ingredients.

3. Spoon into greased 13 x 9-inch baking dish.

4. Bake 40 minutes or until center is set and top is golden brown.

Each serving provides: 100%DV Vitamin A, 30%DV Vitamin C, 35% DV Calcium, and 15%DV Iron.

Potato Soup

This hearty, creamy soup recipe from Montague's Texas-Style BBQ in Hermann, MO, is topped with crunchy bacon and sharp Cheddar cheese.

• 6 slice(s) bacon, cut into 1-inch pieces
• 3 pound(s) (about 5 large) russet potatoes
• 3 1/2 teaspoon(s) salt
• 1 cup(s) sour cream
• 1/4 pound(s) (1 stick) butter
• 2 2/3 cup(s) whole milk
• 1/2 teaspoon(s) black pepper
• 4 scallions, thinly sliced
• 3/4 cup(s) shredded sharp Cheddar cheese


1. Cook the bacon pieces over medium heat in a medium skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft -- about 45 minutes. Drain the potatoes, discarding the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.

Chicken Pizzettes Trio

• 2 tablespoon(s) cornmeal
• 1/2 cup(s) sliced red onions
• 3/4 teaspoon(s) olive oil
• 1 whole roasted chicken
• 1/2 cup(s) barbecue sauce
• 1/4 tablespoon(s) hot sauce
• 1 recipe Thin Crust Pizza Dough
• 1/2 cup(s) tomato sauce
• 4 pepperoncini, sliced into rings
• 1 small jalapeño, thinly sliced
• 1/4 teaspoon(s) chopped thyme
• 2 tablespoon(s) shredded Fontina cheese
• 2 tablespoon(s) crumbled blue cheese
• 2 tablespoon(s) shredded Cheddar cheese
• 1 1/2 teaspoon(s) crumbled bacon


1. Heat oven temperature to 500 degrees F. Sprinkle cornmeal over pizza peel or 2 baking pans.

2. Cook the onions in the olive oil in a small pan over medium heat until softened. Set aside.

3. Remove meat from the chicken, discard the skin, and shred meat. Toss one-third of the chicken with barbecue sauce and another one-third with the hot sauce.

4. Divide dough into 18 equal pieces and roll each piece on a floured surface using a floured rolling pin to a three-inch round. Transfer rounds to the prepared pans and top each with tomato sauce.

5. Top 6 rounds with the barbecue chicken, onions, and pepperoncini. Top 6 rounds with the hot sauce chicken and jalapeños. Top the remaining 6 rounds with the plain chicken and thyme.

6. Bake until crust is golden brown, about 10 minutes. Sprinkle the Fontina on the barbecue pizzas, blue cheese on the hot sauce pizzas, and Cheddar and bacon on the chicken-thyme pizzas. Bake for 1 more minute. Serve hot.

Tips & Techniques

Timesaver: Substitute pita bread to take the place of a traditional pizza crust.

Holiday Brunch Bake

• 1 package(s) (17.3 ounces or 2 sheets) frozen puff pastry • 6 eggs, beaten
• 1 cup(s) ricotta cheese
• 1 dash(es) hot pepper sauce
• 2 package(s) (10 ounces each) frozen chopped spinach, thawed, well drained
• 4 slice(s) Oscar Mayer® Bacon, cooked, chopped
• 1 1/2 cup(s) shredded Cheddar cheese
• 1 cup(s) chopped red peppers


1. Heat oven to 400 degrees F. Unfold pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of greased 9-inch springform pan.

2. Remove 1 tablespoon eggs; set aside. Mix ricotta, pepper sauce, and spinach with remaining eggs. Layer half each of the bacon, cheese, egg mixture, and peppers in pastry-lined pan. Repeat layers. Cover with remaining pastry sheet; fold edges of pastry under and tuck inside pan. Brush top with reserved egg. Cut slits in top crust with sharp knife to allow steam to escape.

3. Bake 45 to 55 minutes or until golden brown. Cool 10 minutes. Run small knife around edge of pan to loosen crust before removing rim.

Make ahead: Assemble and bake pie as directed. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350 degrees F for 30 to 40 minutes or until heated through.

Triple-Decker Chicken Sandwich

• 8 strip(s) Applewood smoked bacon
• 1 pound(s) boneless, skinless chicken breast
• 1 teaspoon(s) sea salt
• 1/2 teaspoon(s) ground black pepper
• 1 1/2 teaspoon(s) wasabi powder
• 1 teaspoon(s) lemon juice
• 1/2 cup(s) mayonnaise
• 12 slice(s) (thin) pullman bread , toasted
• 1 bunch(es) watercress
• 1/4 red onion, sliced into rings
• 1 medium beefsteak tomato


1. Heat oven to 350 degrees F.

2. Fit a wire rack on a baking pan and place bacon strips in a single layer. Bake for 20 minutes, turn bacon strips, and continue to cook until brown and just crisp -- about 5 minutes more. Transfer bacon to a paper towel-lined plate to drain excess grease.

3. Season the chicken on both sides with salt and pepper and place on a lightly oiled baking pan. Bake for 10 minutes at 350 degrees F, turn the meat over, and continue to bake until internal temperature at the center of the breast reaches 167 degrees F -- about 15 minutes more. Transfer chicken to a cutting board and let the meat rest for 15 minutes before slicing into 1/2-inch-thick strips.

4. Stir wasabi powder and lemon juice together until a paste forms. Blend in the mayonnaise, and evenly spread on the toasted bread. Place the watercress, chicken slices, and red onion on bread. Cut the beefsteak tomato into eight 1/4-inch-thick slices. Top with a slice of toast , then layer tomato and bacon. Top with remaining slices of bread, insert toothpicks, and cut into quarter triangles. Serve sandwiches immediately.

Bacon Omelet Roulade with Salsa

• 8 eggs
• 1 cup(s) milk
• 1/3 cup(s) flour
• 1 red pepper, finely chopped
• 8 slice(s) Oscar Mayer® Bacon, cooked, crumbled
• 3 green onions, finely chopped
• 1 teaspoon(s) dried Mexican oregano, crushed
• 1 cup(s) 2% milk shredded sharp Cheddar cheese
• 1 cup(s) red salsa, warmed


1. Heat oven to 350 degrees F.

2. Line a 15 x 10 x 1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray. Beat eggs, milk, and flour in large bowl with whisk until well blended. Stir in next 4 ingredients. Pour into prepared pan.

3. Bake 12 to 14 minutes or until edges are almost set. Top with cheese; bake 2 minutes or until melted.

4. Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.

Bacon and Eggs Pie

• 1 can(s) (7.5 ounces) refrigerated buttermilk biscuits
• 2 tablespoon(s) butter or margarine
• 6 eggs, lightly beaten
• 1/3 cup(s) milk
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 3 ounce(s) cream cheese , cubed
• 6 slice(s) Oscar Mayer® Bacon, crisply cooked, crumbled
• Choppped fresh parsley, optional for serving


1. Separate biscuits. Arrange on bottom and up side of 9-inch pie plate; press together to form crust. Bake as directed on package.

2. Melt butter in medium skillet on low heat. Beat eggs, milk, and seasonings with wire whisk until well blended; pour into skillet. Cook until eggs begin to set, stirring occasionally. Add cream cheese; cook until cream cheese is melted and eggs are set, stirring occasionally.

3. Spoon into crust; sprinkle with bacon. Garnish with chopped fresh parsley just before serving, if desired.

4. Serving suggestion: For a delightful brunch idea, serve this Bacon and Eggs Pie with a seasonal fruit salad.

Crunchy Cinnamon French Toast

• 3 large eggs
• 1/2 cup(s) milk
• 1/3 cup(s) half-and-half
• 2 teaspoon(s) cinnamon
• 1/4 teaspoon(s) nutmeg
• 1/8 teaspoon(s) salt
• 2 1/2 cup(s) cornflakes, lightly crushed
• 2/3 cup(s) sliced almonds, lightly crushed
• 2 tablespoon(s) unsalted butter
• 8 slice(s) bread

1. Preheat oven to 350 degrees F. Whisk together the eggs, milk, half-and-half, cinnamon, nutmeg, and salt in a shallow baking dish and set aside. Combine the cornflakes and almonds in another shallow dish.

2. Melt 1/2 tablespoon butter in a large skillet over low heat. Dip 2 slices of bread in the egg mixture and lightly coat each side. Transfer the slices to the cornflake mixture, turn to coat, and place in the prepared skillet.

3. Cook for 3 minutes on each side, transfer to a baking sheet, and set aside. Repeat with the remaining butter and bread slices. Place in the oven and bake for 10 minutes. Serve immediately or keep warm in 200 degree F oven.

Super-Crunchy "Fried" Chicken


• 1/2 cup(s) fat-free buttermilk
• 1 large egg white
• 2 teaspoon(s) hot red pepper sauce
• 4 (6 ounces) chicken breast halves, boneless and skinless
• 1 cup(s) prepared cornflake cereal , crushed finely
• 2 teaspoon(s) paprika
• 1 teaspoon(s) dried thyme
• 1 teaspoon(s) garlic powder
• 1 teaspoon(s) kosher salt
• Olive oil cooking spray


1. In medium bowl, whisk buttermilk, egg white, and hot sauce until blended; add chicken pieces and turn to coat. Let marinate at room temperature. Preheat oven to 400 degrees F.

2. Meanwhile, line a baking sheet with nonstick foil. Combine cornflake crumbs, paprika, thyme, garlic powder, and salt in a shallow pie plate or bowl.

3. Lift chicken pieces, one at a time, from buttermilk mixture and coat in seasoned crumb mixture. Place on prepared baking sheet. Lightly spray crumb coating with cooking spray.

4. Bake 16 to 18 minutes, until browned on the outside, chicken is no longer pink in thickest parts, and crumb coating is crusty.

The Best Mashed Potatoes

• 1 pound Yukon Gold potatoes
• 1/2 cup butter
• 2 cups Parmesan cheese
• 1 cup chopped fresh chives
• 1 1/2 cups cream cheese
• 1/2 medium head garlic, peeled and minced
• salt and pepper to taste


1. Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.

2. Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

Lemon Chicken


• 1 (4 pound) whole chicken, cut into pieces
• 4 lemons, halved
• 6 cloves garlic, minced
• 1 tablespoon curry powder
• salt and pepper to taste


1. Preheat oven to 350 degrees F (175 degrees C).

2. Place chicken pieces in a 9x13 inch baking dish. Squeeze lemon halves over the chicken, then sprinkle with the garlic, curry powder and salt and pepper to taste.

3. Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear.

Monday, March 29, 2010

Italian Sausage Bread

This Easter Sunday treat consists of sauteed hot Italian sausage, pepperoni, fresh mozzarella, Parmesan, eggs, and parsley, all nestled inside of a crisp, golden brown crust. Sometimes the filling will overpower the dough and pop through. Not to worry. The melty cheese adds to the rustic look of the sausage bread.

Just remember to use the best ingredients you can afford, namely Italian deli hot sausage, pepperoni, and fresh mozzarella. And be kind to the dough. Overworking it will weaken it and cause tears through which the filling will escape. If that happens, patch the tear with a little piece of dough.

Here's how to make Italian sausage bread:

The egg mixture should be partially cooked, as it will finish cooking in the oven.

Spread the egg mixture on dough, leaving a 1-inch border all around.

Turn the shorter sides of the dough up on to the filling so it won't escape. Then roll the dough into a loaf, in a jelly-roll fashion.
When you've rolled it 3/4's of the way across, grab the far end of the dough and pull it toward you, tucking in the egg mixture.

 Then flip it over, seam side down. Brush it with olive oil and sprinkle with black pepper.

Bake until the crust is golden brown.

Slice the bread after it cools for about 10 minutes.

Italian Sausage Bread

Makes 10-12 slices

1 pound pizza dough, homemade or store-bought*
2 teaspoons olive oil
1 pound hot Italian sausage, removed from the casing
1/2 cup diced hard pepperoni
6 large eggs, lightly beaten, seasoned with salt and pepper
2 small balls of fresh mozzarella (about 1/2 pound)
1/2 cup grated Parmesan cheese
1/2 cup finely chopped fresh flat leaf parsley

1. Pre-heat oven to 425 degrees F, and center a rack. Roll out 1 pound of room temperature homemade or store-bought pizza dough into a rectangle about 10 X 12 inches on an unrimmed cookie sheet coated with a little cooking spray. Cover with a kitchen towel while cooking the filling.

2. In a large skillet, over medium-high heat, warm olive oil. Add sausage. Using a wooden spoon, break up the sausage into small pieces. Cook 8-10 minutes, or until browned and crispy. Add pepperoni. Cook 2-3 minutes. Add eggs, mozzarella, Parmesan, and parsley. Cook 2-3 minutes, stirring several times. The eggs should be partially cooked, and the cheese partially melted and stringy. Overcooking the eggs will make them dry. Let egg mixture cool for about 5-7 minutes.

3. Spread egg mixture on dough, leaving a 1-inch border all around. Turn the shorter sides of the dough up on to the filling. Then roll the dough into a loaf, in a jelly-roll fashion. Turn the roll over with the seam on the bottom. Place in the middle of the pan. (You can line the pan with parchment paper for easy clean up.) Brush the top of the loaf with olive oil and sprinkle with freshly ground black pepper.

4. Bake for 20-25 minutes, or until golden brown and crisp. Cool slightly before serving. Eat hot or at room temperature. Wrap leftovers in tin-foil and refrigerate. Toasted, they make a delicious breakfast the day next.

Friday, March 26, 2010

How to Make Perfect Hard Boiled Eggs

• Hard COOKED, not hard BOILED

Apparently, I’ve been cooking the eggs the wrong way. While the cooking water must come to a full boil in the
recommended method, the pan is immediately removed from the heat so that the eggs cook gently in the hot water. Hard-cooking produces tender eggs and minimizes cracking.

• Hard-cooked eggs in the shell can be refrigerated safely for up to one week.  Peeled hard-cooked eggs should be eaten the same day.

• How to peel a hard-cooked egg:

Gently tap egg on countertop until the shell is finely cracked all over. Roll egg between hands to loosen shell. Peel starting at the large end and hold the egg under cold running water to help ease the shell off.

• Banish the greenish ring.

This harmless but unsightly discoloration that sometimes forms around hard-cooked yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature.

• Very fresh eggs can be difficult to peel.

Buy and refrigerate your eggs a week to 10 days in advance of cooking them to make the peeling process easier. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

• Hard-cooked eggs are easiest to peel just after cooling.

Cooling causes the egg to contract slightly in the shell.

• Prepare a dozen hard-cooked eggs on Sunday so you’ll have an all-natural, high-quality protein option on hand for your family during the busy week ahead, either for an on-the-go breakfast or after-school snack.

So here’s the info that you’ve been waiting for. Get your eggs ready.

How to Make Perfect Hard Cooked Eggs

1. Place the eggs in saucepan large enough to hold them in a single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling.

2. Remove pan from burner; cover. Let eggs stand in hot water – about 15 minutes for large eggs, 12 minutes for medium eggs; or 18 minutes for extra large eggs.

3. Cool completely under cold running water or in a bowl of ice water. Peel and eat, or store unpeeled in the refrigerator for up to 1 week.

Version 2

Perfect Hard Boiled Egg (And I Mean Perfect)

• 1 tablespoon salt
• 1/4 cup distilled white vinegar
• 6 cups water
• 8 eggs


1. Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat. Add the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.

2. Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.

Thursday, March 25, 2010

Chocolate Chip Cookie Dough Cheesecake Bars



1 & 1/2 c. graham cracker crumbs
5 TBSP butter, melted
2/3 c. mini semi-sweet chocolate chips

Cookie Dough:

5 TBPS butter, room temp.
1/3 c. packed light brown sugar
3 TBSP sugar
1/4 tsp coarse salt
1 tsp. vanilla extract
3/4 c. flour
1 c. chocolate chips

Cheesecake Filling:

10 oz. cream cheese, room temp.
1/4 c. sugar
1 egg
1 tsp vanilla extract


1/3 c. chocolate chips
1 tsp shortening

Preheat oven to 325.

For the Crust:

Grease a 8x8 pan with butter, line pan with parchment paper and butter the paper, leaving enough to extend over the sides.

Crush graham crackers into crumbs to make 1 & 1/2 cups. Add to butter and stir until crumbs are moistened. Stir in chocolate chips.

Press crust mixture into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.

For Cookie Dough:

Using mixer and the paddle attachment, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Adjust mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.

For Cheesecake:

Using mixer, beat cream cheese and sugar until smooth. Add egg and vanilla extract, beating just until blended.

Pour batter into cooled, baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30 minutes, or until set. Transfer to wire rack to cool completely. Place in the refrigerator to chill several hours.

For The Topping:

Combine the chocolate chips and shortening and melt in the microwave at 30 second intervals at 50% power. Stir after each interval; repeat until melted.

Drizzle over the bars before serving.

Monday, March 22, 2010


2 chicken breast
1 cup BBQ sauce
1 medium onion
Turkey bacon
Spaghetti sauce
Homemade dough

1. Cook chicken and dice

2. Slice onions and sauté with a little BBQ sauce

3. Mix spaghetti sauce with bbq sauce

4. Cook and dice turkey bacon

5. Top to pizza in layers


X6 -7

2 lb roast ~ 6-2 lb roasts (12lbs) -14lbs

1 pkg au jus ~ 6 packages au jus -7pkgs

1 small onion sliced ~ 6 small onions slices -7

1 green pepper sliced ~ 6 green peppers -7

6 slices swiss cheese ~ 6 packages sliced swiss cheese -42slices

1-package buns ~ 6 packages hoagie buns -7pkgs -(28-42buns)

Prep: Slice onions and green peppers.

Brown roast in pan season with seasoning salt and onion add packet of au jus and water. Cook in a crock pot 6-8 hours. Shred 1 hour before heating add green pepper. I like to lightly butter hoagie bun and place cheese on bun then broil in oven til lightly toasted and melted cheese. Serve with a side of au jus for dipping.


4 chicken breast ~ 28 Chicken breast
1/2 c. lemon juice ~  1 -1/2 c. Lemon juice
1/2 c. light Beer ~  3 -1/2c. Light Beer
1/2c. soy sauce, low sodium ~  1 -1/2 c. Soy sauce, low sodium
2 T. olive oil ~  4 T.+2 t. Olive Oil
1/2 t. thyme, dried ~ 1 T. 1/2 t.Thyme, dried
1/2 t. oregano, dried ~ 1 T. 1/2 t. Oregano, dried
1 t. pepper, black ~ 2 T. 1 t. Pepper, black
1 T. honey ~ 7 T. Honey
1 T. garlic, minced ~ 7 T. Garlic, minced
1 t. worcestershire sauce ~ 2 T. 1 t. Worcestershire sauce
1 gallon-size freezer bag ~ 7 Gallon size freezer bag

Assembly: Combine all the above ingredients into a gallon size freezer bag.

To Serve: Defrost in refrigerator. Remove chicken from marinade and grill 30 minutes or until no longer pink.

Serving Suggestions: Sesame noodles, spinach or pasta salad.


2 cans corn 14oz
4 chicken breasts
1 med onion
1 -1/2 tsp garlic powder
1 can chicken broth
1 Tblsp butter
4 cans northern white beans 14oz
2 cans green chilies
1 tsp salt
1 tsp oregano
1 tsp cumin
1/2 tsp pepper
1 cup sour cream
1/2 cup half and half

Put onions, butter and garlic powder in a separate bag. Combine all ingredients in gallon bag. Remind everyone to get sour cream and half and half.

Serve: thaw soup ingredients. Saute butter, onions, and garlic powder. Combine all ingredients in a large stock pot simmer for 40-45 min. Remove from heat add sour cream and half and half.

Prep: cook and cube chicken.


4 lbs short ribs ~ 28 lbs short ribs
salt ~ salt
pepper ~ pepper
8 oz can tomato sauce ~ 56 oz tomato sauce
2 T molasses ~ 14 T or 7 oz molasses
2T cider vinegar ~ 14 T or 7 oz cider vinegar
1 onion sliced ~ 7 sliced onions
1 tsp liquid smoke ~ 7 tsp liquid smoke

Assembly: Sprinkle the short ribs with salt and pepper. Mix ingredients in bag and then add ribs.

To Serve: Thaw and place on 9x13 pan. Cover tightly with aluminum foil. Bake at 250 degrees for 5 to 6 hours or place in slow cooker.


1.5 lb chicken breasts  ~ 10.5 lb chicken
1 can diced tomatoes ~  7 cans diced tomatoes
1 can corn ~ 7 cans corn
1 can black beans ~ 7 cans black bean
1 cup salsa ~ 7 cups salsa
taco seasoning ~  7 taco seasonings

Assembly: Add all ingredients to zip-lock.

To Serve: Cook on low until chicken is completely cooked (mine cooks really hot even on low so it only takes about 2-3 hours). Shred chickens. Serve over a flour tortilla topped with cheese and sour cream!


1 lbs ground beef 7 lbs ground beef
1/2 c breadcrumbs 3-1/2 c breadcrumbs
1/2 t salt 3-1/2 tsp salt
1/2 tsp pepper 3-1/2 tsp pepper
1 1/2 cloves garlic, minced 10-1/2 cloves garlic, minced
1/4 c onion, diced 1-3/4 c onion, diced
1/8 c celery, finely diced 1 c celery, finely diced
1/2 tsp Italian seasoning 3-1/2 tsp Italian seasoning
1/4 tsp basil 1-3/4 t basil
1/8 c parmesan 1 c parmesan
1 eggs 7 eggs
1/8 t Worcestershire sauce 1 tsp Worcest. Sauce
1/8tsp hot pepper sauce 1 tsp hot pepper sauce
1-1/2 c spaghetti sauce 10-1/2 c spaghetti sauce


1/2 c ricotta cheese (low fat) 3-1/2 c ricotta cheese (low fat)
1/2 c Italian cheese blend, shredded 3-1/2 c Italian cheese blend
1/2 T parsley 3-1/2 Tbsp parsley


Meat Mixture: In small bowl, mix breadcrumbs, salt, pepper, garlic, onion, celery, Italian seasoning, basil and cheese.

Set aside. In a large mixing bowl, break up beef and make an indentation in the center. Break the eggs into this well;

add Worc. Sauce and hot pepper sauce. With a fork, quickly beat the eggs and sauce together in the well. Using

either your hands or large spoon, mix eggs and meat together until well combined. Pour the breadcrumb mixture

into the meat mixture in 2-3 installments, mixing each time until well incorporated. If mixture seems too dry, add a little

milk or one more beaten egg to the mixture.

Filling: In a mixing bowl, combine ricotta cheese, shredded cheese and parsley. Mix together and set aside.

Divide meat mixture into 14 equal parts. Line two loaf pans; press 1/2 of meat mixture into each loaf pan. Pressing down with your fingers or the back of a spoon, create a shallow “ditch” down the middle of the meat mixture. Spread part of ricotta filling mixture into each ditch, leaving about 1-1/2” border of meat all around. Press a second 1/2 of meat mixture into each loaf pan, pushing down around the edges to help seal in the filling. Freeze using foil and plastic wrap method.

To Serve: Preheat oven 350 degrees. Bake meatloaf for 30 min, then spoon off any excess grease, if necessary. Pour 1-2 cups of your favorite tomato or spaghetti sauce on top of meatloaf and bake an additional 25-30 min. Be careful not to over-bake. Serve with buttered noodles or pasta, a salad, and garlic bread.

Chicken Nuggets

• 1 lb boneless chicken, cut up into bite-sized pieces (breast, strips, etc.)
• 2 tablespoons olive oil
• 4 cloves minced garlic
• 1 cup seasoned bread crumbs
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper (optional)


Marinate chicken, garlic, oil and black pepper for 30 minutes.

1. Combine bread crumbs and cayenne pepper.
2. Coat chicken pieces.
3. Place on jelly roll pan sprayed with non-stick spray.
4. Bake in 475º oven for 15 minutes or until chicken is thoroughly cooked.
5. Serve with BBQ sauce or your favorite dipping sauce.

Classic Baked Macaroni and Cheese

• 1 (8 ounce) package macaroni
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup milk
• 1 cup cream
• 1/2 teaspoon salt
• fresh ground black pepper, to taste
• 2 cups cheddar cheese, shredded good quality
• 1/2 cup breadcrumbs, buttered


1. Preheat oven to 400°F.
2. Cook and drain macaroni according to package directions; set aside.
3. In a large saucepan melt butter.
4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5. Pour milk and cream in gradually; stirring constantly.
6. Bring to boiling point and boil 2 minutes (stirring constantly).
7. Reduce heat and cook (stirring constantly) 10 minutes.
8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9. Turn off flame.
10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
11. Transfer macaroni to a buttered baking dish.
12. Sprinkle with breadcrumbs.
13. Bake 20 minutes until the top is golden brown.
14. You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling

Beef Stew

There is perhaps no better way to prepare a beef stew than with a long, slow simmer. The low, moist heat slowly breaks down the structure of the muscle tissue, tenderizing the meat. You just can't get that by rushing things.


• 1 large onion, halved and thinly sliced
• 2 medium carrots, peeled and thinly sliced
• 2 large potatoes, cut into 1/2-inch chunks
• 1 to 1 1/2 cups peeled and diced rutabaga (about 1/2 small rutabaga)
• 1 cup fresh green beans, in bite-size pieces
• 1 pound beef stew-meat chunks
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 clove garlic, crushed
• 3 cups low-sodium beef stock
• 2 tablespoons light brown sugar
• 3/4 teaspoon salt
• 2 teaspoons Worcestershire sauce
• Pepper to taste
• 3 tablespoons all-purpose flour
• 2 teaspoons tomato paste


1. Put everything but the flour and the tomato paste in a slow cooker; stir to combine.

2. Cover and cook on the low setting for 8 to 9 hours or on high for 4 to 5, until the beef is tender and the potatoes are just fork tender.

3. Stir the stew once or twice as it cooks, if possible. About 30 minutes before serving, transfer a ladleful of the broth to a small mixing bowl.

4. Add the flour and tomato paste and whisk until smooth. Stir the mixture into the stew and cook for the remaining half hour. Makes 6 to 8 servings

Chicken Tetrazzini


• 2 tablespoons butter
• 1 large sweet onion, diced
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 (7-oz.) package vermicelli
• 3 cups chopped cooked chicken
• 1 cup (4 oz.) shredded Parmesan cheese
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 (10-oz.) container refrigerated Alfredo sauce
• 1 (4-oz.) can sliced mushrooms, drained
• 1/2 cup chicken broth
• 1/4 cup dry sherry
• 1/4 teaspoon freshly ground pepper
• 1/2 cup slivered almonds


1. Melt butter in a large skillet over medium heat; add onion, and sauté 20 minutes or until caramel colored. Stir in balsamic vinegar, salt, and 1/8 tsp. pepper.

2. Preheat oven to 350°. Prepare pasta according to package directions.

3. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in pasta and caramelized onion. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.

4. Bake at 350° for 35 minutes or until bubbly.

One-Skillet Lasagna

This easy no-bake dish offers the cheesy goodness of a traditional lasagna without the lengthy prep time.


• 1 1/4 cups ricotta
• 1/4 cup water
• 1/2 teaspoon salt
• 1/4 cup grated Parmesan
• 1 1/2 cups shredded mozzarella
• 1 pound lean ground beef
• 1 medium zucchini, diced (about 1 cup)
• 1 (26-ounce) jar pasta sauce
• 6 oven-ready lasagna noodles


1. In a medium bowl, mix together the ricotta, water, salt, Parmesan, and 1/2 cup of the mozzarella. Set the mixture aside.

2. Brown the beef in a large skillet set over medium-high heat until it's no longer pink, about 5 minutes, breaking up any clumps with a wooden spoon. Drain any fat, if needed. Add the zucchini. Stir in 2 cups of the pasta sauce. Reduce the heat to medium-low.

3. Top the mixture with 2 lasagna noodles, set in the center. Break 2 more noodles into medium-size pieces and fill in the edges. Gently spread the cheese mixture over the noodles. (The noodles may begin to curl in the skillet, but the cheeses will hold them down.) Lay on the 2 remaining noodles. Pour the rest of the sauce into the skillet and spread it evenly, then sprinkle on the remaining cup of mozzarella.

4. Cover the skillet and simmer the lasagna over medium-low heat until the noodles are tender, about 20 minutes. Remove the skillet from the heat and let the lasagna cool for 5 minutes. Cut the lasagna into squares and serve.

Chicken Enchiladas with Creamy Salsa Sauce

• 3 Tbsp. butter
• 1/2 cup diced yellow onion
• 3 Tbsp. all-purpose flour
• 1 1/2 cups chicken broth (I get this from my weekly roasted chicken)
• 1/4 tsp. salt
• ground pepper
• 1/2 cup tomato-based salsa
• 1 cup sour cream
• 8 large corn tortillas (we use flour, since we can’t find corn here)
• 3 cups diced cooked chicken (from the weekly roast chicken)
• 6 green onions, chopped
• 3 cups grated Monterey Jack cheese
• sliced black olives, for garnish

In a medium saucepan over medium heat, melt the butter. Add onion and saute until tender, about 5 minutes. Add flour and stir until bubbly. Add broth, salt, and pepper to taste and stir until mixture boils and thickens, about 2 minutes. Stir in the 1/2 cup salsa. Remove from heat, and slowly stir in the 1 cup sour cream, and mix well.

Cover the bottom of a 9×13 inch baking dish with one-third of the sauce. Lay a tortilla on a flat surface, and add about 2 tablespoons chicken, 1 tablespoons sauce, a few green onions, and 1 tablespoon cheese. Roll up and place, seam-side down, in the baking dish on top of the sauce. Repeat with the remaining tortillas. Pour remaining sauce over all, and sprinkle with the remaining cheese. Cover and bake for 30 minutes. Uncover and bake until bubbly, about 10 minutes longer. Let stand for 10 minutes before serving. Garnish with the olives and green onions.

Ground Beef and Tomato Manicotti


• 1 (8-ounce) package uncooked manicotti noodles
• 1 (15-ounce) can tomato sauce
• 1 (10-ounce) can diced tomatoes and green chiles with garlic, oregano, and basil
• 1 pound lean ground beef
• 1/2 teaspoon dried Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon fennel seed
• 1 (8-ounce) package cream cheese
• 1 cup ricotta cheese
• 4 cups (16 ounces) shredded mozzarella cheese, divided
• 1/2 cup chopped fresh parsley (optional)


Cook pasta according to package directions; rinse with cold water. Drain.

Process tomato sauce and diced tomatoes in a blender 20 seconds or until smooth. Set aside.

Cook ground beef in large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Stir in dried Italian seasoning, salt, pepper, fennel seed, cream cheese, ricotta cheese, and 2 cups mozzarella cheese. Spoon into manicotti shells; arrange stuffed shells in lightly greased 13- x 9-inch baking dish.

Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese.

Bake at 350° for 20 minutes or until cheese is melted and bubbly. Let casserole stand 10 minutes before serving. Sprinkle top with chopped fresh parsley, if desired.

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 30 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed

Baked Ham Sandwiches


• 1/3 cup butter, softened
• 1/2 cup dried onion flakes
• 1/3-1/2 cup prepared mustard
• 2 tablespoons poppy seeds
• 8 hamburger buns, split
• 16 slices deli ham
• 8 slices swiss cheese


1. In a bowl, combine butter, onion, mustard and seeds. Spread about 2

2. Tbs. on each bun. Layer with ham and cheese and top with bun. Wrap each in foil. Freeze for up to 3 months or make immediately.

3. TO MAKE IMMEDIATELY: Bake at 350 for 6-10 minutes in foil.

4. TO USE FROZEN SANDWICHES: Bake 350 for 30-35 minutes.

Favorite Mac & Cheese


• 3/4 cup butter or margarine or canola oil
• 3/4 cup flour (can use up to half whole wheat if desired)
• 6 cups milk, warmed
• 6 bouillon cubes or 2 tablespoons instant bouillon granules
• 12 ounces cream cheese
• 6 cups sharp cheddar cheese, shredded
• 30 ounces dry pasta, cooked (2 lbs., I like rotini)
• 1 1/2 cups buttery crackers, crushed (like Ritz)
• 1/2 cup butter or margarine, melted (1 stick)


1. Make a white sauce: In a large heavy bottomed teflon sauceman or stock pot, melt/warm the 3/4 cup butter or oil over low heat. Add flour and stir until smooth. Cook the mixture until it begins to bubble. Do NOT let brown.

2. Gradually add the milk, stirring constantly. When the sauce has thickened (be patient; this could take 15 minutes or so.), stir in the bouillon.

3. Add in softened cream cheese until smooth.

4. Next add in the cheddar cheese until melted.

5. Finally, stir in the cooked pasta.

6. Press into 3 greased 1 1/2 quart or 2-quart baking dishes. (I like to use disposable foil containers for easy clean-up).

7. Combine cracker crumbs and butter. Store in 3 baggies and attach to macaroni and cheese dish.

8. Label and freeze.

9. To serve: Take out of freezer and thaw in refrigerator the day before serving. Sprinkle cracker mixture over macaroni and bake at 375 degrees for about 30 minutes or until the edges are bubbly.

Parmesan Garlic Chicken

• 6 chicken breasts, boneless skinless
• 1 cup parmesan cheese, freshly grated
• 2/3 ounce Italian salad dressing mix
• 2 garlic cloves, minced
• 1/2 cup olive oil


1. Cooking Day: Mix together cheese, garlic, and Italian dress mix. Dip chicken breasts in olive oil, then coat with cheese mixture. Wrap each coated chicken breast individually in plastic wrap, then place in freezer bag. Seal, date, label and freeze.

2. Serving Day: Thaw completely. Unwrap desired number of chicken breasts and place in greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken is tender and no longer pink.

Monterey Jack Stuffed Chicken

• 6 chicken breasts, boneless, skinless, fresh
• 10 ounces monterey jack pepper cheese (monterey jack cheese with jalapenos, NOT shredded)
• 4 eggs, beaten or 3/4-1 cup egg substitute
• 1/4 cup picante sauce or salsa (not chunky) or taco sauce
• 1/4 teaspoon salt
• 2 cups panko
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons garlic salt
• 1/2 teaspoon dried oregano

Serving Day

• 1/4 cup butter (or less)
• sliced avocado
• cherry tomatoes
• sour cream
• salsa


1. Cut Monterey Jack cheese into 6 equal pieces measuring about 1/4 x 4 inches.

2. Cut a horizontal slit into side of each chicken breast, being careful not to cut all the way through the meat.

3. Place one pice of cheese inside each chicken breast, secure with 2 or 3 wooden toothpicks.

4. In a shallow pan, mix together eggs, salsa and salt.

5. In separate pan, combine panko breadcrumbs, chili powder, cumin, garlic salt, and oregano.

6. Dip each chicken breast into the egg mixture to coat, then into the breadcrumb mixture.

7. Place coated breasts in a shallow baking dish and freeze for 1 hour, then carefully wrap eac chicken breast in plastic wrap and place into freezer bag. Freeze until ready to use.

Serving Day:.

Unwrap chicken breasts.

Place 1/4 c butter in a 9 x 13" baking dish and put into oven while it's preheating to 375 degrees.

When butter is melted, remove pan from oven and plce chicken in dish, turning to coat with butter.

Bake uncovered about 35-40 minutes, or just unitl done.

Serve immediately with garnishes of avocado, tomatoes, sour cream or whatever you like!

How To Freeze Onions

While the thought of making up casseroles and freezing them might not be appealing to your family, there are many ways that you can use your freezer to speed up cooking preparations. Here’s one example:

I really do not enjoy chopping up onions (does anyone?), but I do love how they taste in recipes, so I’ve found that my best options are to buy bags of frozen already-chopped onions at the store (which I have done when I’ve found a good sale on them!) or to chop them in bulk and freeze them. I usually opt for the latter since it just seems fresher to me, for some reason.

1) Cut off the ends, peel, and cut in fourths.

2) Stick in the food processor and chop. If you don’t have a food processor, you can also use a blender, though it will chop the onion pretty fine.  I like to chop mine by hand.

3) Measure 1/2 cup of chopped onions into small sandwich baggies and then stick these into a freezer bag (as shown above). Freeze.

You can then just pull out a bag of chopped onions and use them in recipes whenever they call for chopped onion. Doing them in bulk like this saves a lot of time and effort–and tears!

What to do with a big bag of Onions

Do you ever buy a bag of onions because they are on a great sale, but then after cutting one you don't want to cut into the rest of them because you start crying after the first they sit on your counter until they get soggy and gross and you must throw them out? .... What!? That's just me? After wasting a couple of bags of onions this way, I decided to start chopping and freezing my onions when they are a great sale that I cannot pass up.

1. First, light a candle, or two. Keep these close to where you will be cutting your onions. This will cut back on the whole crying over each onion thing.

2. Cut off the ends of the onion and make a little slit along the edge of the onion on in spot, not cutting too far into the onion. Doing this will make getting the peeling off of the onion quick and easy.

3. Slice and dice. I do half of the onions sliced and half chopped, because I will be using them for recipes that call for sliced onion, and some that call for chopped onion.

4. Put onion onto a baking sheet, or a stone, and pop into the freezer. Leave in the freezer for about 2 hours or so. This step is actually crucial because if you leave this step out all of your onion will freeze together in one big clump and will result in your not being able to use a small portion at a time.
Once it is frozen you can bag it and store it in your freezer until you are ready to use it for a recipe. Cooks great, and you will be so glad you took the time to do this the next time you need an onion chopped.

Whole Wheat Blueberry Pancakes


2 cups all-purpose flour or whole wheat flour
1/4 cup sugar
1/2 teaspoon salt
2-1/4 teaspoons baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup unsalted butter, melted
1 cup fresh blueberries

Unsalted butter to cook the pancakes


1. In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.

2. In another bowl, combine the eggs, buttermilk and melted unsalted butter and mix well.

3. Add the wet ingredients to the dry ingredients and mix gently, preferably with a spatula, just until the ingredients are all wet. The batter should be lumpy. Do not over mix!

4. In a pan, melt 1 or 2 tablespoons of butter over medium-low heat. Ladle the batter into the pan 1/3 of a cup at a time. Depending on the size of your pan you can make 2 or 3 pancakes at a time. If you want smaller pancakes use less batter.

5. Sprinkle the blueberries over the pancakes and cook until bubbles appear along the edges and surface of the pancakes. The edges will begin to brown slightly (should take 2 or 3 minutes).

6. Carefully flip the pancakes and cook for an additional 2 or 3 minutes.

7. Serve the pancakes with butter and maple syrup.

Make-Ahead Butterhorns

(makes 32 rolls)

2 Tablespoons dry yeast, heaping
1/3 cup warm water (110-115 degrees)
9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like)
2 cups warm milk (110-115 degrees)
1 cup butter, melted
1 cup sugar (or substituted sucanat)
6 eggs
2 teaspoons salt
3-4 Tablespoons butter, melted

In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth.

Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)

Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).

Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.

Cut each circle into 8 pie-shaped wedges.

Roll up each wedge for wide edge to tip of dough and pinch to seal. Place rolls, top down, on baking sheets and freeze. When frozen, place in freezer bags and keep frozen until needed.

To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake at 375 degrees until lightly browned. Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.