Fluffy Buttermilk Pancakes

Fluffy Buttermilk Pancakes

Posted by Parties and Patterns on 7:32 AM in christopher's creations,

 

Christopher's Corner

2 cups flour

3 tbsp. sugar

1 1/2 tsps. baking powder

1 1/2 tsps. baking soda

1 1/4 tsps. salt

2 1/2 cups buttermilk

2 large eggs

3 tbsp. butter, melted

Mix wet and dry ingredients separately and then combine them, mixing just enough so batter isn't lumpy. Let the batter rest while heating griddle to 350 degrees. Lightly butter griddle. Flip pancakes when bubbles cover most the surface. Serve with Maple or Buttermilk Syrup.

BUTTERMILK SYRUP:

2 cups buttermilk

2 cups butter

2 tsp vanilla

2 cups sugar 

2 tsp baking soda

Combine everything except for the soda and bring to a boil. (For a thicker syrup boil for a few seconds, stirring constantly so it doesn't burn). Sprinkle and stir in the soda and take off the heat. Use an oversize pot to allow room for the mixture to expand.

You can half, double or triple this recipe.

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Best French Toast Bake

Best French Toast Bake

Posted by Parties and Patterns on 7:07 AM in christopher's creations,

Christopher's Creations

1 loaf sourdough bread (or any day old bread)

8 eggs

2 cups milk

1/2 cup heavy cream

3/4 cup sugar

2 Tbsp vanilla

TOPPING:

1/2 cup flour

1/2 cup brown sugar

1 tsp cinnamon

1/4 tsp salt

1/2 cup cold butter, in pieces

Cube loaf and place evenly in greased 13" x 9" pan. Mix ingredients, pour over bread, cover and refrigerate overnight. Cut butter into topping ingredients until crumbly. Sprinkle over bread and bake at 350 degrees for 1 hour.

BUTTERMILK SYRUP:

2 cups buttermilk

2 cups butter

2 tsp vanilla

2 cups sugar 

2 tsp baking soda

Combine everything except for the soda and bring to a boil. (For a thicker syrup boil for a few seconds, stirring constantly so it doesn't burn). Sprinkle and stir in the soda and take off the heat. Use an oversize pot to allow room for the mixture to expand.

You can half, double or triple this recipe.

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Bruschetta Recipe

Bruschetta Recipe

Posted by Parties and Patterns on 10:57 AM in christopher's creations,

 From Christopher's Kitchen

The credits for this recipe go to The Pioneer Woman

2 tbsp. Olive Oil

5 cloves Garlic, Finely Minced

1 pt. Red Grape Tomatoes, Halved Lengthwise

1 pt. Yellow Grape Tomatoes, Halved Lengthwise

1 tbsp. Balsamic Vinegar

16 whole Basil Leaves (chiffonade)

Salt And Pepper To Taste (don't Over salt!)

1 whole Baguette

8 tbsp. Butter

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Directions

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don't over salt!) Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread.

To serve, give the tomato mixture a final stir, spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

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Katie's Chocolate Pecan Strata

Katie's Chocolate Pecan Strata

Posted by Parties and Patterns on 9:04 AM in christopher's creations, desserts,

1 1/2 sticks butter melted                                         
1 1/2 cups flour sifted                                              
1 cup pecans, chopped                                             
8 oz. cream cheese softened
1 cup sifted powered sugar
2 cups Cool Whip
6 oz. package instant chocolate pudding
6 oz. package instant vanilla pudding
Chocolate Bar

Mix together the first 3 ingredients and press into the bottom of a 9 x 13" baking dish. Bake for 20 minutes at 400 degrees. Cool completely. Fold together the next 2 ingredients with 1 cup of Cool Whip and spoon it over the crust. Refrigerate until set.

Prepare the chocolate pudding with 2 cups milk and spoon it over the cheese layer. Prepare the vanilla pudding with 2 cups of milk and spoon it over the chocolate layer. Top with 1 cup Cool Whip and shave the chocolate bar over all. Refrigerate overnight or for at least 5 hours.

You might want to make two. This never lasts long at our house! :-)

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Christopher's Ribs

Christopher's Ribs

Posted by Parties and Patterns on 7:57 PM in christopher's creations, main meal, meats,

We made these delicious, easy ribs for a family BBQ a couple weeks ago and they are amazing! The best thing about these ribs is that you don't have to worry about bones--which eliminates all of the mess!

Barbecue Ribs

Put Beef or Pork country style ribs in a crock pot. Cover ribs with your favorite barbecue sauce and cook on low for 4-6 hours or until tender. 

Alternate method:  Place ribs in a pot with 1/2 BBQ (we use Sweet Baby Ray's) to 1/2 water ratio and boil for 1-3 hours or until tender.

Turn grill on high and cover with aluminum foil.  Coat ribs with more BBQ sauce and cook on grill 5 minutes per each side. 

Drizzle BBQ sauce on top of ribs.

These ribs are so delicious and tender--they're sure to be a hit!

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Mango Lassi

Mango Lassi

Posted by Parties and Patterns on 6:31 AM in christopher's creations, desserts, summer,

Christopher's Kitchen

This recipe is a great summer refresher.  It is light, easy and a yummy dessert!

Ingredients:

2 mangoes, cut into pieces 

2 cups vanilla ice cream

1/2 cup milk

cardamon (optional)

Place all of the ingredients except the cardamon in a blender and blend on "smoothie" option. The consistency should be like a custard.  Pour into small serving dishes, sprinkle cardamon on top and garnish with strawberries and raspberries. 

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Jalapeno Poppers

Jalapeno Poppers

Posted by Elaine on 12:03 PM in appetizers, christopher's creations, fiesta,

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

Directions

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. 

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Churros

Churros

Posted by Unknown on 4:31 AM in christopher's creations, desserts, fiesta,

Christopher's recipe, Megan's kitchen 

 So remember how I said that I probably wouldn't make those granola bars again because they were just so dang yummy....well I made them again...and it hasn't even been a week. And they're gone. At least this time I gave a bunch away...otherwise between the two batches I would have had to fess up to eating 64 granola bars...and that's just sick. I'm not saying that I wouldn't do it...I just don't want you all judging me now. :) Well on to the next best thing....churros. These are special churros...we'll just call them "snake" churros. I have yet to learn the trick to a straight churro, but then again this is the first time I have tried making churros so I was unaware that I would even need a trick. I made these for some company we had for dinner and they were a HUGE hit. So make these...make them right now...and enjoy.

Ingredients:

1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
3-4 eggs

1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball. Then stir in eggs one at a time. 4 eggs makes a little lighter churro while three makes a it a little denser.

This is with 3 eggs:

 This is with 4:

 Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag and a star tip. 

 Like I said....I made snakes...

 Fry until golden; drain on paper towels. 

Combine cinnamon and sugar in a baking dish and roll churro in mixture. My snakes didn't roll very nicely so I had to spoon the cinnamon sugar over them and then shake them off.

We served ours with homemade vanilla ice cream and strawberries and chocolate sauce. It was amazing.

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