German Puff Pancakes

This breakfast meal is great if your in a hurry but still want something yummy on Saturday mornings. You basically put all the ingredients together and throw it in the oven for 25 min. It comes out looking amazing! Hurry and eat it quickly, because it tends to fall. Top with fruit, whipping cream or just plain syrup.

Ingredients

6 eggs
1 cup all-purpose flour
1 cup milk
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 tablespoons salted butter

Directions

1.Preheat an oven to 375 degrees F (190 degrees C).
2.Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside.
3.Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
4.Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.

Hot Chicken Skewers

This were so yummy and packed tons of flavor! The dipping sauce was sweet/spicy. I used a pinch of cayenne pepper instead of 1/4 tsp to tone down the spice a bit. YOu can put more sauce on the chicken for the hot effect. These would be awesome for a football party.

Hot Seasoning

1 tsp paprika
1 tsp chili powder
1 tsp dreid oregano
1 tsp dried basil
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1/2 tsp kosher salt
1/4 tsp cayenne pepper

Hot Baste

1/4 cup butter, melted
1/4 cup tabasco sause
1 T honey
1 tsp garlic powder

Hot Chicken

1/2 Cup buttermilk
2 T tabasco sause 3 boneless chicken breast
1/2 cup flower
1/2 cup panko bread crumbs
1 rescipe Hot seasoning
1 recipe Hot Baste
2 cups oil for frying

Wonderful Waffles

These are a breakfast favorite of ours. They come out super fluffy and perfect every time. The brown sugar gives these a nice rich flavor. I have tried MANY waffle recipes and these are by far the best! If you have leftover waffles they are great thrown in the freezer and can be re heated easily. They taste superb.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup butter
• 1/4 cup brown sugar
• 3 egg yolks
• 2 cups buttermilk
• 3 egg whites

Directions

1. Preheat waffle iron. In a medium bowl, sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks. Blend in flour mixture alternately with buttermilk.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. Spray waffle iron with non-stick cooking spray, or lightly brush with oil. Ladle the batter onto preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Mushrooom Pork Chops

Ingredients

* 4 pork chops
* salt and pepper to taste
* 1 pinch garlic salt, or to taste
* 1 onion, chopped
* 1/2 pound fresh mushrooms, sliced
* 1 (10.75 ounce) can condensed cream of mushroom soup

Directions

1. Season pork chops with salt, pepper, and garlic salt to taste.
2. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

*** I sauteed the onions and mushrooms with two garlic cloves minced and a little white wine. Then I browned the pork chops and threw everything into the crock pot for 4 hrs. I added 1/2 C. White wine and 1/2 C of milk into the crock pot also. Great served over potatoes.***

Shredded Beef Enchiladas

THE BEFORE...

AND AFTER....

Ingredients

* 3 pounds beef chuck roast
* 1/4 cup water
* 1 1/2 cups beef broth
* 3 tablespoons red wine vinegar
* 2 tablespoons chili powder
* 1 tablespoon ground cumin
* 1 large onion, chopped
* 2 (4 ounce) cans chopped green chile peppers
* 1 tablespoon all-purpose flour
* 2 cups sour cream
* 3 cups shredded Monterey Jack cheese, divided
* 1 cup oil for frying
* 20 (6 inch) corn tortillas **** I USED FLOUR TORTILLAS***


Directions

1. Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
2. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
3. In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
4. Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
5. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

My Dream Kitchen...

I found this old picture saved on my computer. I think it was when we bought our house, and I was trying to see how pink would look in a kitchen. I have to admit the chandelier would make any meal taste better. Don't you think???