Cinnamon Swirl Pancakes
2 T melted butter (or milk)
1/4 c. brown Sugar
1 T cinnamon
1 T flour
Then, add enough milk to make it about the consistency of whipping cream (or so)
Swirl in pancakes! Yum!
Homeade Corn Dogs and Cheese on a stick
6 cups Pancake Mix
2 cups Yellow Corn Meal
2 whole Eggs, Slightly Beaten
6 cups Water, More If Needed To Thin Batter
Cut Into 1/2-inch X 3 Inch Sticks
Canola Oil, For Frying
Spicy Mustard, For Serving
**USE CAUTION WHEN FRYING WITH OIL. KEEP POT ON THE BACK BURNER TO PROTECT SMALL KIDDOS**
In a large bowl, combine pancake mix and cornmeal. Stir to combine. Add eggs and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 4 cups, then work your way up to 6 cups or more.
Heat canola oil over medium-high heat. Drop in a bit of batter to see if it's ready: the batter should immediately start to sizzle but should not immediately brown/burn.
Insert sticks into hot dogs so that they're 2/3 of the way through. Do the same with the cheese sticks.
Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, about 2 to 3 minutes.
Repeat with cheese, allowing it to get as golden as possible so that cheese will melt completely.
Serve with spicy mustard.
Graham Cracker Treats
1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 1/2 cups flaked coconut
1 cup chopped nuts
1 can (14 oz.) Sweetened Condensed Milk
1 2/3 cups (10-oz. pkg.) chocolate chips or M&M®s
PREHEAT oven to 350ºF.
MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; carefully press onto bottom of pan. Sprinkle with coconut and nuts. Pour sweetened condensed milk evenly over top. Sprinkle with morsels; press down lightly.
BAKE for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars.
Tip: For easier cutting of bars, line pan with foil, extending over edges of pan. Coat lightly with nonstick cooking spray. Bake and cool as directed above. Lift from pan; remove foil. Cut into bars.
1 C creamy peanut butter
2 C powdered sugar
1/2 C honey
1/2 c. butter
1/2 c. margarine
2 c. brown sugar
2 1/3 c. flour
1 T. baking powder
1 t. salt
1 c. chocolate chips
1 c. mixed nuts
Melt butter and margarine.
While this is melting, cream brown sugar and eggs,
then add melted butter and margarine.
Combine flour, baking powder, and salt and stir into sugar mixture.
Fold in chocolate chips and nuts.
Pour mixture into greased 9inch by 13inch baking pan.
Bake 45 to 50 minutes at 350 degrees.
(These are from the book Jalapeno Bagels)
Graham Cracker Caramel Chocolate Bars (we do not know what they are called)
1 cup butter
1 cup brown sugar
1 cup chocolate chips
Set out graham crackers on a cookie sheet. Mix together butter and brown sugar, bring to a boil, stirring constantly. When it is at a full boil, set timer to 2 minutes, and when it beeps take off heat and pour over crackers. Sprinkle on chocolate chips and spread.
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