Fluffy Pancakes

wow! my husband made these for me for my birthday and i seriously never had better! i usually go for the high numbered 5 stars but i’m sure glad i let him surprise me! this made me re-think going for only “high” numbered stars. He did this just as they asked, no changes. this is the only pancake i’ll make now.

Ingredients

Directions

  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Easy Meatloaf

Quick and easy!!! It was very moist and tasty. I didn’t have any brown sugar so I used about 1/4 cup of pancake syrup. My daughter hates onions, so I used onion soup mix instead and I also added a few dashes of worcestershire sauce. Hubby and I both loved it. Daughter not too crazy over it(she hates meat loaf anyway!)

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5×9 inch loaf pan, OR form into a loaf and place in a lightly greased 9×13 inch baking dish.
  3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour.

Guacamole

This is an excellent guacamole recipe. The only thing is that I included the juice of one lime, but it was too much. Maybe I should have used a Mexican lime because those are smaller. Anyway, when I made it the second time I only used half a lime.

Ingredients

Directions

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Chicken Cordon Bleu II

I tried this recipe the other night and it was WONDERFUL. I must admit that I subsituted American cheese for the Swiss (none of the people I was cooking for like Swiss cheese), but it got rave reviews from everyone. Thanks for sharing this wonderful recipe!

 

Ingredients

Directions

  1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
  2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Baked Teriyaki Chicken

The chicken tastes sooooo good. I can’t stop eating it. My husband loves it very much too. I would definately make it again and I would put a foil on the bottom of the dish before I bake it. It is very hard to get the burned sticky stuff out of my dish.

Ingredients

Directions

  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

To Die For Fettuccine Alfredo

We loved this recipe and found it easy to prepare.I will keep it in use and pass it on to a few lucky friends to enjoy also. I added broccoli and diced chicken pieces and not quite as much pasta. It came out delicious, better than any restaurant could make.

Ingredients

Directions

  1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
  3. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Baked Ziti I

This recipe is fantastic, with or without the meat. I have often cooked this for guests and they really enjoy it. I have been asked for this recipe from friends on several occasions. I usually add red and green peppers to it for coloring and it is wonderful.

Ingredients

Directions

  1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
  2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
  3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
  4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Best Chocolate Chip Cookies

I have been looking for this recipe my whole life! These are so great, exactly what I was hoping they would be. I followed the recipe exactly even though we usually don’t put in the nuts. These are the best chocolate chip I have ever had! Thank you for the recipe I am sending it to all my friends!!

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Best Brownies

This is the most delicious and fail-proof brownie recipe I have tried. The first time I tried it, I had to make two batches within hours as they disappeared so fast. The brownies are really moist and chocolatey, and the recipe is quick, easy and no-fuss – all ingredients are mixed in a single bowl. A definite family favourite.

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
  2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  4. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners’ sugar. Stir until smooth. Frost brownies while they are still warm.

Zesty Slow Cooker Chicken Barbecue

I made this last Monday and it came out nice if a bit watery. Next time I will only add half a bottle of BBQ sauce to the crockpot, then add the remainder after I shred it as some other reviewers suggested. It’s really good though and has lots of potential.

Ingredients

Directions

  1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
  2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.