Gingerbread Pancakes

Like a lot of people I like to look through magazines and love the peruse the recipes in them. Frequently I see one I want to try. A while ago found a recipe for gingerbread pancakes in "Woman's World" magazine.

I made these for breakfast the other day.....and yes they are as good as they look!!

Here is the recipe:

1 cup flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon allspice

1/4 cup skim milk

1 egg

2 tablespoons molasses

1 tablespoon of oil

Heat a nonstick pan over medium heat. Combine first 6 ingredients in a bowl. In a small bowl mix the next 4 ingredients. Pour the wet mixture into the dry mixture and stir until just combines, taking care not to overmix.

Use 1/4 cup of batter per pancake. Cook for 2 or 3 minutes or until bubbles appear all over the surface. Flip and cook until the bottom is golden brown. Server warm with maple syrup......These are very yummy!!

Green Bean Gratin

This post is a little late.....I made these green beans for our Christmas dinner with Rex's Mom.

For some reason Rex likes green beans so I found this recipe on www.about.com for him.

This picture shows the remainder of the ingredients, butter, blue cheese, heavy cream, and bread crumbs. Paula Deen would be proud!!

The dish just before it went in the over....and my last picture. As usual when it came out of the oven I totally forgot to grab the camera!!

The recipe:

1 1/2 #trimmed green beans

3 ounces blue cheese

1 pint heavy cream

1/2 cup bread crumbs

2 tablespoons melted butter

Preheat the oven to 400 degrees. Blanch the beans in salted water for 5 minutes. drain well and transfer into a lightly buttered casserole dish. Pour over the cream and crumble the blue cheese evenly on the top. Mix the breadcrumbs with the melted butter in a small bowl and sprinkle evenly over the top. Bake for 15 minutes or until browned and bubbling. Remove from the oven and let rest for 15 minutes before serving.

Lipton Onion Soup Mix....It's What's For Dinner!!

Today is a day off (and cold for AZ) so I wanted to make something that qualifies as "comfort food". Nothing says comfort to me quite as much as a slow cooker meal!!

The local Safeway store has pork on special often so I had a nice pork loin roast in the freezer. Rather than do the normal pot roast with potatoes, onion, and carrots, I decided to try something new.

I had some "Lipton Onion Soup Mix" in the cupboard and noticed this web address on the envelope: http://www.recipesecrets.com/. So I went to that web site and found this really cool tool. So first I clicked on "advanced recipe search". That took me to a page that had three sections. The first section was "recipe category". It listed categories such as appetizers, side dishes, and main dishes, etc. So I selected main dishes. The next section was "Main Ingredient" so I selected pork. The third section labeled "Signature Recipes" with selections like kid favorites, side dishes, and slow cooker. Slow cooker is my choice today!

The recipe I selected today after much discussion with Rex because it had ingredients in it he doesn't normally eat...good thing he has a cold this week so his taste buds are not a peak performance!! Anyway my recipe selection was : Slow Cooker Southwestern Pork Roast.

The recipe is:

2-1/2 lbs. boneless pork roast

1 envelope Lipton® Recipe Secrets® Onion Soup Mix

1 can (14-1/2 oz.) diced tomatoes, undrained

2 cans (4 oz. ea.) chopped green chilies, undrained

3 Tbsp. firmly packed brown sugar

2 tsp. chili powder1 tsp. ground cumin

Place the pork in the slow cooker, mix remaining ingredients and pour over the pork. Cook on low 8 to 10 hours or high 4 to hours.

This can be served over rice or noodles if you wish. This was really flavorful. My pork didn't exactly look like this picture because as usual I forgot to take one..we just ate. This picture is the one off the recipe from the web site but mine looked sorta like that. And the best part is, it TASTED great!!

I also have something in mind for the leftovers!!

Country Bob's All Purpose Sauce

Country Bob's All Purpose Sauce is one of those "home kitchen creations" that make it. The sauce was perfected by Bob Edson in 1968 after much trial and error. After getting many rave reviews from the friends and family members he gave it to, he decided to sell it in 1977.



Country Bob was kind enough to send me a couple of botttles so I could review it and I totally agree with his friends and family. The recipe I made was "Grilled Pork Tenderloin". The first thing you do is marinate 2 large whole pork tenderloins with: 1 cup of soy sauce, 1/3 cup sesame oil, 3 minced garlic cloves, 1 tablespoon of ground ginger, and 1 13 ounce bottle of Country Bob's All Purpose Sauce. Marinate the pork for at least 4 hours in the refridgerator. Be sure to turn the meat every hour.



After marinating the meat, drain it reserving the marinade. Grill the pork for 2 hours in a covered grill over low coals, brushing with the reserved marinade about every 15 minutes. Discard any remaining marinade and grill the meat for another 30 minutes brushing occasionally with several tablespoons of "Finishing Touch Sauce" (recipe below). Let rest before slicing and serve with the remaining "Finishing Touch Sauce". This serves 6 to 10.

Finishing Touch Sauce: 1 (13oz) bottle of Country Bob's All Purpose Sauce , 1/2 cup soy sauce, 1/4 cup sesame oil, and 1 tablespoon ground ginger.

The next "Country Bob's All Purpose Sauce" I am going to try is : Country Bob's Fantastic Baked Beans!! Sounds yummy to me!!

Teriyaki Chicken Legs

Ingredients

Chicken Legs:
1 dozen chicken legs, about 3 pounds, rinsed and patted dry
Salt and pepper
Olive oil
1 Tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped

Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
2 Tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife

Directions

preheat the oven to 400 degrees F. Season the chicken legs with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the legs in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the legs are cooked through.Meanwhile, combine the Teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the cooked legs into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

Comments

Tasty with the game, or perfect for those Patio parties.

Barbara's Buttermilk Honey Bread

Ingredients

1 1/8 cups water
3 tablespoons honey
1 tablespoon butter or margarine
3 cups bread flour
1 1/2 teaspoons salt
2 1/4 teaspoons active dry yeast

Directions

Add ingredients to bread machine in order recommended by your bread machine. I use light crust, 1 1/2 loaf settings.

Comments

This is really good white bread with a hint of sweetness from the honey. I give it a 5 out of 5.
Barb

Dutch Ovens

We love to cook in our Dutch Ovens outside over charcoal, so we started a Dutch Oven categorie. The recipes in this categorie are written for the outside Dutch Ovens with charcoal for heat. We have two of these black cast iron pots in our collection, a #12 shallow, and a #10 shallow. The original pot is over 35 years old, bought originally in a Boy Scouts of America store in 1971.







By putting hot charcoals under the pot you can fry, or even french fry. With charcoal under the pot and on top of the pot you can bake. The top lid on these Dutch Ovens has a lip around the outside to keep the charcoals from rolling off.

Actually you can revise almost any recipe to use in a Dutch Oven.

One accessorie we have to use with our Dutch Ovens is the Volcano. The Dutch Oven slides right down into the Volcano stove, and this gets your Dutch Oven up off the ground, and safely contains the burning charcoal. The double insulation of the Volcano allows you to use this stove right up on top of a picnic table and greatly reduces the dangers associated with fire.





Outdoor cooking in one of these pots will amaze your family and friends, especially the baking.