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Wednesday, February 29, 2012

Whole Wheat Pancakes, Buttermilk Syrup and Vanilla Pudding Sauce...

From Megan's Kitchen
That's right folks, you get three great recipes all at once. I am in LOVE with this pancake recipe. They are super light and fluffy considering they are whole wheat. Take those and then smother them with buttermilk syrup and vanilla pudding sauce and who would not devour that breakfast. This was something that I also made for my brunch way back when and yes, I have been holding out on you! But now you get it all, so quit your complaining and get your apron on cause it's time for breakfast...

Whole Wheat Pancakes
2 cups milk (or if you have left over buttermilk, you can use 1 cup milk, 1 cup buttermilk!)
1/4 cup oil
2 eggs
2 tbsp agave (can be found at walmart and costco) 
2 cups whole wheat flour
3 tsp baking powder
1 tsp salt
1/2 tsp baking soda

Put all wet ingredients in a blend and blend until smooth. Add dry ingredients and blend until slightly lumpy. Heat your griddle, spray it with cooking spray and pour your batter into pancakes. Once they bubble and the edge lift they are ready to flip. 

Buttermilk Syrup
1/2 cup agave (can be found at Walmart and Costco)
1 cup buttermilk (you can make your own, but it turns out better with the store bought kind)
1 cup butter
1 tsp baking soda
1 tsp vanilla

You will want to make this in a big pot, because it expands quite a bit once you add the baking soda. Put all ingredients except baking soda in a pot and bring to a boil. Add baking soda and immediately remove from heat. It's that easy!

Vanilla Pudding Sauce
2 tbsp cornstarch
1/3 cup sugar
1/8 tsp salt
2 cups milk
2 egg yolks, beaten
1 tbsp butter
2 tsp vanilla

Mix cornstarch, sugar, and salt in a saucepan. Whisk together milk and egg thoroughly and gradually add to pan while stirring. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil for at least 1 minute while continuing to stir. Remove from heat and stir in butter and vanilla. At first I didn't really care for this sauce because it wasn't as sweet as I was expecting, but once I had it on my pancake, I couldn't get enough of it!

Wednesday, February 22, 2012

Fiesta Black Bean Corn Dip

From Emily's Kitchen

What You Will Need:

2 15-ounce can black beans, rinsed and drained
1 1/2 cups corn
2 red bell peppers, diced
1 tsp. minced garlic
2 tsp. salt
¼ tsp. cayenne pepper
2 tbsp. sugar
7 tbsp. olive oil
5 tbsp.  lime juice
1 tsp.  lime zest
½ cup chopped cilantro
2 avocados, diced
Chips for dipping

Putting The Dip Together:

Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few sprigs of freshly chopped cilantro if desired. Serve at room temperature.

Wednesday, February 15, 2012

Distressed Chairs

Megan's Creations 

We picked these outcasts up at local second hand store for $10.00 each.  I wish we had before pictures to show how disgusting, old and beaten up they were.  After some painting, distressing and recovering these chairs became simply adorable.  We are still on the lookout for two more matching chairs to make a set of six.  They brighten any kitchen and the colors and textures Megan chose add a nice touch of retro! 

Antiquing the Chairs:

1. Sand your piece of furniture until all varnish is removed.  (You don't need to remove all  the paint, you just
    want the paint to stick.)

2. Paint your furniture with a good quality laytex satin paint.  Let completely dry.

3. Sand all edges and corners until the wood is showing through.

4. Stain the whole piece with Early American Wood Stain. Put the stain on with either a sponge brush or a cotton rag. Be generous with the stain in the corners and on the surface. You don't need to worry about putting the stain on evenly. After you have applied the stain wipe off the stain with another clean cotton rag. Work on one area at a time.

5. Let the stain dry.

6. Varnish and enjoy!

Monday, February 13, 2012

Delicious Ribs

From Dan's Kitchen

Making The Ribs

1. Preheat the oven to 225 degrees F.

2. Wash the ribs with water and pat them dry with paper towels.

3. Remove the membrane on the curved side (use a knife to get it started, then you can just use your fingers).

4. Apply your dry rub (not too much), if desired (I have used Famous Dave's or Montreal Steak Seasoning).

5. Place ribs on the broiler rack with water in the lower part, curved side down.

6. Cover the ribs with tin foil by wrapping it around the edges of the broiler rack (get the best seal you can).

7. Bake ribs in oven for 4 1/2 to 5 hours (I lean closer to 5).

8. Apply sauce liberally with basting brush (I use roughly half Wingers sauce* and half KC Masterpiece Hickory BBQ sauce, maybe a bit more of the Wingers sauce).

9. Grill the ribs on low to med heat (try to keep it 200-250 deg) for about 5-10 min on each side, caramelizing the sauce on the ribs.

10. Reapply sauce to taste (I like mine sloppy).

*To make Wingers sauce from 'scratch', use Franks RedHot Sauce and it mix it equal parts with brown sugar.

Friday, February 10, 2012

Garlic Knots

From Megan's kitchen
I don't know why, but lately I have been craving garlic knots and I have never even HAD a garlic knot. Some friends were talking about them one night and so the thought of them just stuck in my brain until I found this recipe, had company for dinner and a reason to try these out! They were so yummy and they were small enough that you could eat about 10. I don't know if you should, but you certainly could.



    3/4 cup warm water 
    1 package (2 teaspoons) of active dry yeast
    1 3/4 cups four
    1 Tbsp olive oil
    1 teaspoon salt
    1 teaspoon sugar

Garlic-Butter Coating:

  • 5 Tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup parsley, minced
  • 1 teaspoon salt

    Put the warm water in a bowl and sprinkle the yeast on top. Wait for 5-10 minutes and then gently stir the mixture. Let sit another 5 minutes until it starts to bubble. In a separate bowl mix flour, salt and sugar. Make a well in the middle of the dry ingredients and pour the olive oil followed by the water and yeast mixture. Mix to form a soft dough and then knead by hand for 5-10 minutes. Coat the outside of the dough with olive oil and put it in a bowl to raise. Let raise for 90 minutes or until double in size. 

    Cut the dough into four sections and work with one section at a time. Roll each section into a rectangle about 1/2 inch thick. With a sharp knife, cut the rectangle into strips about 1 inch wide by 5 inches long. Cut that strip in half. With each little section, roll it into a rope and tie it in a knot. Place in rows on your baking sheet. Brush the tops with olive oil (or be lazy like me and spray them with Pam) and cover loosely with plastic wrap. Let the knots double in size again. When they are getting close to done, heat the oven to 400 degrees. Bake the knots for 12-15 minutes.

    While the knots are baking make your coating. In a saucepan melt the butter over medium heat and add the garlic. Simmer the garlic long enough to get rid of the really strong garlicky taste. Add parsley and salt. Brush mixture on knots immediately after baking. It would also be quite yummy to brush them with butter and sprinkle them with cinnamon sugar!

Wednesday, February 8, 2012

Jalapeno Poppers

From Christopher's Kitchen

Jalapeno Poppers

12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 egg and a little milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying


In a medium bowl, mix the cream cheese, 
Cheddar cheese and bacon bits. Spoon this 
mixture into the jalapeno pepper halves. 

Beat the egg with a little milk and put 
the mixture and flour into two separate 
small bowls. Dip the stuffed jalapenos 
first into the egg then into the flour, 
making sure they are well coated with each. 
Allow the coated jalapenos to dry for about 
10 minutes. It's important to get a good, 
solid, even coat with the flour.

Dip the jalapenos in egg again and roll 
them through the breadcrumbs. Allow them 
to dry, then repeat to ensure the entire 
surface of the jalapeno is coated. 

In a medium skillet, heat the oil to 365 
degrees F ( 180 degrees C). Deep fry the 
coated jalapenos 2 to 3 minutes each, 
until golden brown or the cheese starts 
breaking out. Remove and let drain on a 
paper towel. 

Tuesday, February 7, 2012


From Megan's Kitchen

What better dessert can you think of to go with our fiesta theme than "fried" ice cream maracas? So delicious and such an easy dessert. I've decided I love this dessert because you can make a bunch of them and just keep them in your freezer to be devoured at any time, or if you need a last minute dessert! I just decorated them with chocolate and strawberry sauce, but sprinkles would also make them really fun. I think I am going to try them again and drizzle melted chocolate over them instead of chocolate syrup and see how that is. So, if you are going to make these amazing treats, this is what you will need:

Vanilla Ice Cream 
5 cups corn flakes
2 tbsp. butter
4 tbsp. sugar
2 tsp. cinnamon
Pretzel Rods
Chocolate and Strawberry Sauce

Let the ice cream sit out on the counter while you do the cornflakes so that it softens a little bit. Turn your oven to 350 degrees. Put cornflakes in a ziplock bag and crush them up. Then add melted butter to the bag and shake it up. Mix the sugar and cinnamon and then add that to the bag and shake it up. Spread mixture out on a baking sheet and bake in the oven for 5 minutes. I was nervous about mine burning so I pulled it out too soon and the cornflakes turned out a little chewy. I loved it but I will bake it for the full time next time. Just watch so that they don't burn. Transfer the cornflakes to a glass baking dish and let cool. Take a big scoop of ice cream and drop it in the middle of the cornflakes. Roll it around making sure it is fully covered. When I was rolling my ice cream I wish I had crushed my cornflakes a lot more. The smaller your crumbs, the better coverage you will get. Put ice cream balls on a plate or in another glass baking dish and return to freezer.

Once they have hardened completely, cut pretzel rods in half and stick them in the sides of your ice cream balls. Put on or in a dish and sprinkle with chocolate and strawberry sauce. Or let kids decorate their own maracas with sauces and sprinkles!

Monday, February 6, 2012

Chocolate Angel Pie

Putting the Pie Together:

2 egg whites
1/2 tsp. vinegar
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 cup sugar

Beat egg whites until stiff.  Add the rest of the ingredients.  Spread mixture in a baked, cooled pie shell.  Bake at 325 degrees for 15-18 minutes.

2 egg yolks
1/4 cup water
1 cup chocolate chips

Melt chocolate chips over low heat with water.  Remove from heat, add egg yolks.  Cool,  Spread 1/2 of the mixture over the pie.

1/4 cup sugar
1 cup whipping cream

Whip together and spread 1/2 of cream mixture over chocolate layer.

For top layer, mix reserved chocolate mixture with remaining cream.  Spread over cream layer.  Chill for 4 hours.

Friday, February 3, 2012

Queso Dip

From Megan's Kitchen 

Putting the dip together:

1 large box Velveeta Cheese
1 small box Mexican Velveeta Cheese
3 cans cheddar cheese soup
2  cans evaporated milk
1 can cream of mushroom soup
3-4 cans jalapeno peppers (add to taste, the more you add the hotter the dip)

Cube the cheese and put all ingredients in a crock pot.  Set crock pot on low and simmer dip for 1  1/2 hours or until cheese is melted and dip is bubbly.  Serve the dip in the crock pot to keep it nice and warm.  This is a fantastic recipe.

Wednesday, February 1, 2012

Corn Bread Recipe

From Emily's Kitchen

Cream together:

1/2 cup butter
3/4 cup raw sugar
1/4 cup honey
2 eggs

Stir in 1 1/2 cups milk
1 tsp vanilla

In a separate bowl stir together:

1 cup cornmeal
1 1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt

Add dry ingredients to wet.  
Pour into a 2 qt. pan greased with olive oil and corn meal.
Bake at 375 degrees for 35 minutes.