Perfect Pancakes

I love breakfast food.  Every Sunday night I make breakfast food for dinner.  It's become a tradition in our house.  This pancake recipe is my favorite!  I'll never use another recipe or go back to bisquik.  Try it!  You'll love it!

1 egg
1 tablespoon melted butter
1 cup buttermilk*
1 cup flour
1 tsp baking powder
1 tsp baking soda
1 TBS sugar

Whisk wet ingredients.  Combine dry ingredients- stir into wet.  If batter seems too thick add a little more milk.  I personally like my pancakes thin so I keep the batter pretty runny.  The pancakes will cook evenly this way too.

*If you don't have buttermilk (who does?) add a little vinegar to your milk and let it sit for a couple minutes.  Voila! Buttemilk.

This recipe makes plenty for me, my husband, and my one year old.  But as you can see, it can be easily doubled, tripled, quintupled...you get it.

Cafe Rio Sweet Pork!

I was browsing the web the other day, and I stumbled upon this recipe.  As soon as I saw it, I knew I HAD to try it out.  I made it for FHE last night and it was a huge hit!  You must make this.  It will change your life. 


2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
12-16 oz can enchilada sauce
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!


**I doubled this recipe and it was plenty of food for six adults.  I also forgot to double the green chiles and the enchilada sauce (I don't know WHERE my mind is lately) and it still turned out delicious.  So I don't think there's a way to mess this one up! I also made some re-fried beans and mexican rice to go along with it.  It was really good all rolled up in one burrito!**

Banana Muffins

I make these babies every time we have brown bananas in our house.  Which is weekly.

You will need:

 1 1/2 cups flour
 3/4 cup sugar
1 tsp baking powder
1tsp baking soda
1/2 tsp salt
3 bananas
1 egg
1/3 cup melted butter

Preheat oven to 350

Combine wet and dry ingredients together in seperate bowls.

Fold dry into wet.  Don't overmix!  That's the secret to good muffins.

Get out your muffins liners, or just plop them straight into your muffin tin like I did.

This recipe will make a dozen regular muffins, or six enormous muffins.

Bake regular muffins 10-15 minutes, or large for 25-30.

Top with butter and enjoy!

5 Minute Fried Ice Cream

One of the sisters in my ward brought this to Enrichment and I immediately fell in love with it and got the recipe. I made it for my FHE on monday. SOOO delicious. SOOO fast. Perfection. You must try this ASAP!

Yield: 1 9x13 pan of deliciousness

1 c. brown sugar
1 c. coconut
2 c. rice crispies
3/4 c. chopped pecans

1 cube melted butter
1/2 gallon softened ice cream

Mix first 4 ingredients together. Pour in melted butter. Stir until combined. Press half of mixture into 9x13 pan. Take ice cream and put on top of mixture then add the rest of the mixture on top.

You could serve with toppings, but it's yummy without. Enjoy!

Buttercream Icing- perfect for decorating!

I made this cake for my daughter's first birthday. It looked so cute, and best of all, it tasted delicious! I found this recipe in a Wilton cake decorating magazine. It was SO yummy, and it was perfect consistency to do what I needed.

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon clear vanilla extract (only if you need pure white frosting otherwise regular is fine)
4 cups powdered sugar
2 tablespoons milk

food coloring

*makes about 3 cups*

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results keep icing bowl in refrigerator when not in use. If refrigerated in an airtight container, it can be stored for two weeks. Rewhip before using.

Crockpot Chicken Barbeque Sandwiches

Last night I hosted FHE at my house. I was in charge of dinner and I was struggling to figure out what to make. I wanted to make grilled chicken pasta in tomato cream sauce, but didn't have enough pasta. Then I wanted to make chili con carne, but didn't have enough ground beef. So finally I came upon this recipe and it was a WINNER!

These sandwiches were so delicious! Everyone loved them and we all gobbled them up (there were 6 adults) until there were no more left! They were so delicious, so yummy, and best of all they are EASY. That's my favorite part! Want to make these too? Well here is the recipe:

Yield: about 16 sandwiches

Ingredients:
6 frozen boneless skinless chicken breasts
1 12 oz bottle barbeque sauce (I used Sweet Baby Rays and I am forever converted)
1/2 cup italian dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
hamburger buns, toasted

your choice of toppings, but these are good plain!

Directions:

Place chicken in slow cooker. Mix barbeque sauce, italian dressing, brown sugar, and wocestershire sauce together, pour over chicken. Cook on high for 3 to 4 hours, or on low for 6 to 7 hours. I like to shred the chicken after 3 hours and let it cook for the last hour in all the juices. Serve on toasted hamburger buns. These will be messy! Make sure you have napkins on hand.

ENJOY!!

Modified Sugar Cake

I really had a craving for sugar cake this morning. I didn't have the patience to make the real thing, so this is what I did.

1 refrigerated pizza crust
1/2 stick butter
1/2 cup sugar

Preheat oven to 400 degrees

Roll out crust onto cookie sheet. I didn't roll it out all the way because I wanted my sugar cake to be pretty thick (and all I had was thin crust dough). Thinly slice the butter and distribute evenly over the crust. Sprinkle sugar on top. Bake for about 10 minutes.

Although not as good as the original, (you MUST try the original!) it was delicious and certainly hit the spot this morning!