Homemade Pancakes:

Homemade Pancakes:
2c. sour milk
3 eggs
3c. bread flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. sugar
4 T melted butterDirections:
Mix milk and eggs with whisk very well.
Mix in flour and dry ingredients until smooth.
Mix in melted butter.

(This recipe is from "Amish Cooking")

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie

Ingredients:
1 unbaked 9-inch deep-dish pie shell (thaw if frozen)
2 eggs
1/2 cup plain flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 sticks butter, softened
1 cup semi-sweet chocolate chips

Directions:
Beat eggs in large bowl on high until foamy.
Mix in flour, sugars and butter. Mix well.
Stir in chocolate chips and spoon into pie shell.
Bake for 55-60 minutes at 350 degrees.

White Chicken Chili

Crock Pot White Chicken Chili

Ingredients
1 ¼ lbs boneless skinless chicken (canned works too)
2 (15 oz) cans great northern beans or navy beans
1 (15 oz) can hominy or white corn
1 (1 ¼ oz) envelope taco seasoning (chicken taco mix is good!)
1 (4 ½ oz) can of chopped green chilies
1 (10 ¾ oz) can condensed cream of chicken soup
1 (14 oz) can chicken broth
½ cup sour cream
Optional: chopped green onion
Optional: Monterey jack cheese


Directions:
1. Place chicken in a 4 quart slow cooker
2. Top with beans and corn
3. In a medium bowl, combine taco seasoning, chilies, condensed soup, and chicken broth. Pour over top of ingredients in a crock pot.
4. Cover and cook on low for 8 to 10 hours.
5. Before serving, stir gently to break up chicken, then stir in the sour cream.
6. Serve topped with optional green onions and jack cheese if desired.

(Recipe is adapted from a Betty Crocker Slow Cooker Recipes Cookbook)

Buttermilk Apple Cake

Buttermilk Apple Cake

3/4 cup packed brown sugar
1/3 cup vegetable oil
1 egg
1 tsp. vanilla
1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup apple, peeled and diced (this is about 1 medium apple)
1/2 cup buttermilk (or put 2 tsp. vanilla in measuring cup, add milk to equal 1/2 cup,stir)

Topping:
1/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1/2 tsp. cinnamon (I used 1/2 tsp Penzey's Baking Spice)

Preheat oven to 350 degrees. Grease a 9x9-square baking pan. In a large bowl, combine 3/4 cup brown sugar, oil, egg, and vanilla. Stir to combine. Stir together flour, baking soda and salt. Add to egg mixture. Add apple and buttermilk, stirring to combine. Pour into prepared pan. In a small bowl, mix the topping ingredients. Sprinkle evenly over cake batter. Place cake in oven and bake 20-25 minutes or until a toothpick poked in center of cake comes out clean.

(Recipe from: Amanda Neelley)

Pat-a-Cake Scones

Pat-a-Cake Scones

Ingredients:
1 1/2 cups self rising flour
1/3 cup sugar
1 cup heavy whipping cream
colored sugar

Directions:
Preheat oven to 375Combine flour and sugar. Make a well in the center of the flour. Add cream. Stir till mixed well. Coat hands with flour. Knead a few times. Start singing Pat-a-Cake. (We sang it a few times!) Pat out flat. Cut into triangle or circle shapes. Sprinkle colored sugar on top. Bake 18 min. or until golden.

Dum-Dums

Dum-Dums

Leftover pie dough
Butter, melted
Brown sugar
Cinnamon
Nuts, finely chopped (optional)

Measurements are impossible for this recipe since it all depends on how much leftover pie dough you have. (Or make the pie dough, skip the pie and bake these.)

Preheat oven to 325.

Roll out the dough so it’s about 1/8 inch thick. Brush with melted butter. Cover with a layer of brown sugar—add as much as you think you’d like. Sprinkle with cinnamon and nuts, if using. (Pecans are a nice addition.) Roll dough into a log, then slice into roughly 1/4-inch slices. Put on baking sheet and brush with more butter, if desired. Bake for about 15 minutes or until dough is cooked but not brown.

Best served warm.

(Sorry, not sure where this recipe came from)

Buffalo Chicken Dip

Buffalo Chicken Dip
2 - 10 oz cans chunk chicken, drained
2 - 8oz packages cream cheese, softened
1 cup Ranch dressing
1 small bottle hot sauce (Buffalo Wing sauce)
1 1/2 cups shredded Cheddar cheese

Directions: Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and Ranch dressing. Stir and cook until well blended. Transfer to ovenware. Add in the Cheddar cheese. Bake at 350 degrees for about 20 minutes. Serve with tortilla chips, crackers and celery.