Monday, January 25, 2010

What we've been eating this weekend

I'm not sure why I've been so food obsessed lately, but all I've been wanting to do is cook. I'm sure I'll be done and ready for a break, though, by the end of February. Anyway, since we've been eating so well, I thought I'd share. Here's what we've been eating this weekend.

Buttermilk Pancakes with Raspberries and Whipped Cream

Buttermilk Pancakes

1 1/2 cups flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp white sugar
1 1/4 cups buttermilk
1 egg
3 tbsp butter, melted
2-4 tbsp milk

1. In a large bowl, sift together flour, baking powder, salt and sugar. In a separate bowl combine the buttermilk, egg, and melted butter. Make a well in the center and pour in the milk mixture, mix until smooth. Add milk until desired consistency.
2. Heat a lightly oiled griddle or frying ban over medium high heat. Ladle the batter onto the griddle, brown on both sides and serve hot.

Whipped Cream

1 cup heavy whipping cream
2 tbsp sugar
1/2 tsp vanilla

Beat ingredients with a hand mixer until soft peaks form. Dollop on top of pancakes piled with raspberries.

Rice Krispie Treats

Just the basic recipe. I thought about talking Katie and her friend, Gabe, into making something a bit more complex (scotcheroos), but I thought for a kid project, simple is good. Plus, it's what they wanted.

Carolyn's Orange Rolls

This was dang yummy. I made giant rolls, so I got half the amount listed. And, a word of caution if you try to make this recipe, you have to use a whole lot more than 6 cups of flour. More like 10 cups. But they are so great with cream cheese frosting:

Orange Cream Cheese Frosting

1 8oz pkg cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
3 tbsp orange juice

Slow Cooker Chicken Tortilla Soup

2 boneless, skinless chicken breasts
2 8oz cans tomato sauce
1 10oz can enchilada sauce
1 med onion, chopped
2 tbsp chopped green chili peppers
2 cloves garlic, minced
approx. 20 oz chicken broth (I just poured it from a big box until it felt right)
1 can black beans, drained
10oz frozen corn
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 tbsp chopped cilantro (I didn't have any, I just think it would be good)

Put all ingredients in crockpot, stir. Cook 8 hours on low. One hour before serving, shred chicken an return to crockpot. Serve with tortilla chips, sour cream and cheese.

We had this last night for Sunday dinner. I love crockpot dinners on Sunday! It's so nice to come home to your house smelling yummy! Adam said he preferred my Taco Soup, but I still thought it was good and an alternative to the same old thing.

1 comment:

The Yoder's Four said...

MMMMMmmmmm! Gotta try those!!!