We used to have these once in awhile growing up. This recipe I found in Better Home and Gardens. They call them Puffed-Oven Pancakes (how silly).
2 Tbsp butter
3 eggs
1/2 flour
1/2 milk
1/4 teaspoon salt
Preheat Oven to 400 degrees. While preheating put butter into 10-inch ovenproof skillet (I just use my 8X8 pan and it works great) and put pan in oven to allow butter to melt.
In a mixing bowl, beat eggs with whisk or electric mixer until smooth. Add flour, milk, and salt and mix again until smooth. Remove hot skillet from oven and add batter to butter. No stiring is necessary. Bake 20-25 minutes or until pancakes are puffed and well browned.
Serve topped with your favorite pancake toppings. This recipe makes 2-3 servings.
Thursday, October 29, 2009
Wednesday, October 28, 2009
Baby Ruth Squares
Baby Ruth Squares
*From the kitchen of Jan Whittier
1 cup corn syrup 1 cup sugar
1 ½ cups salted peanuts 6 cups Rice Krispies
1 heaping cup peanut butter a dash of salt (optional)
- cook corn syrup and sugar in medium sized sauce pan over medium-high
heatuntil mixture comes to a boil (I add a dash of salt at this point).
- remove from heat and stir in peanut butter; blend well. Stir in
peanuts and cereal.
- press into buttered jelly-roll pan. (11 ½” x 15 ½ “)
Topping
2 cups sugar ½ cup milk
2 cups milk choc. chips 4 Tbsp butter (or margarine)
a dash of salt (optional)
- cook topping ingredients, except choc. chips, to a full boil, over
medium heat.
- remove from heat and stir in choc. chips until completely melted.
- spread topping evenly over cereal mixture.
- cool; cut into small squares.
*From the kitchen of Jan Whittier
1 cup corn syrup 1 cup sugar
1 ½ cups salted peanuts 6 cups Rice Krispies
1 heaping cup peanut butter a dash of salt (optional)
- cook corn syrup and sugar in medium sized sauce pan over medium-high
heatuntil mixture comes to a boil (I add a dash of salt at this point).
- remove from heat and stir in peanut butter; blend well. Stir in
peanuts and cereal.
- press into buttered jelly-roll pan. (11 ½” x 15 ½ “)
Topping
2 cups sugar ½ cup milk
2 cups milk choc. chips 4 Tbsp butter (or margarine)
a dash of salt (optional)
- cook topping ingredients, except choc. chips, to a full boil, over
medium heat.
- remove from heat and stir in choc. chips until completely melted.
- spread topping evenly over cereal mixture.
- cool; cut into small squares.
KW Chocolate Cheese Pie
Chocolate Cheese Pie
*From the kitchen of Jan Whittier
1 pkg. (4-oz) BAKER’S German Sweet Chocolate
1/3 cup milk, divided
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 Tbsp. sugar
2 cups thawed COOL WHIP topping
1 OREO crumb pie crust
Microwave chocolate and 2 Tbsp. of the milk in large microwavable bowl
on high for 1-1/2 to 2 min. or until chocolate is almost melted, stirring
after each minute.
Stir until chocolate is completely melted, then add cream cheese, sugar and
remaining milk.
Beat with wire whisk until well blended, and refrigerate for 10 minutes.
Fold in cool whip until well blended.
Spoon into OREO crumb crust and refrigerate for 4-6 hours before
serving.
.
*From the kitchen of Jan Whittier
1 pkg. (4-oz) BAKER’S German Sweet Chocolate
1/3 cup milk, divided
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 Tbsp. sugar
2 cups thawed COOL WHIP topping
1 OREO crumb pie crust
Microwave chocolate and 2 Tbsp. of the milk in large microwavable bowl
on high for 1-1/2 to 2 min. or until chocolate is almost melted, stirring
after each minute.
Stir until chocolate is completely melted, then add cream cheese, sugar and
remaining milk.
Beat with wire whisk until well blended, and refrigerate for 10 minutes.
Fold in cool whip until well blended.
Spoon into OREO crumb crust and refrigerate for 4-6 hours before
serving.
.
Sweet Corn Bread
This isn't the corn bread we had growing up, but I can't taste the difference. Corn bread was served as a side with Chili on Halloween in the Hancock home. This is a recipe I found online, not sure where. Very yummy!
3/4 cups cornmeal
1 1/4 cup flour
1 cup sugar
1/2 tps. salt
3 tsp. baking powder
1 egg
7/8 cup milk (or 4 tbsp dry milk and 3/4 cup warm water)
1/4 cup melted butter
Combine dry ingredients. Combine liquid ingredients. Mix together. Bake in greased 8X8 or 9X9 pan at 425 degrees for 25 minutes. Bake until light brown.
3/4 cups cornmeal
1 1/4 cup flour
1 cup sugar
1/2 tps. salt
3 tsp. baking powder
1 egg
7/8 cup milk (or 4 tbsp dry milk and 3/4 cup warm water)
1/4 cup melted butter
Combine dry ingredients. Combine liquid ingredients. Mix together. Bake in greased 8X8 or 9X9 pan at 425 degrees for 25 minutes. Bake until light brown.
Hancock Chili
I got this recipe from Dad. I love how he gives recipes...you know, a little of this, a little of that, so hopefully I got this right. If you have any questions, ask Dad. It's turned out pretty good the few times I made it. A Halloween tradition in the Hancock home.
1 lb ground beef
1 onion
1 clove garlic or 1/4 tsp garlic powder
1/2 - 1 green pepper
Cook beef. Meanwhile chop vegetables. Drain grease from beef. Add vegetables and saute until somewhat tender.
20 oz tomato sauce (2 - 10 oz cans)
10 oz water (use the empty tomato sauce can)
2 cans beans (Kidney or other kind you may like)
2 TBS Chili Powder
2 Bay Leaves
Cook for 1-1 1/2 hrs if preparing on stove or for several hours (6-8) if preparing in crock pot.
1 lb ground beef
1 onion
1 clove garlic or 1/4 tsp garlic powder
1/2 - 1 green pepper
Cook beef. Meanwhile chop vegetables. Drain grease from beef. Add vegetables and saute until somewhat tender.
20 oz tomato sauce (2 - 10 oz cans)
10 oz water (use the empty tomato sauce can)
2 cans beans (Kidney or other kind you may like)
2 TBS Chili Powder
2 Bay Leaves
Cook for 1-1 1/2 hrs if preparing on stove or for several hours (6-8) if preparing in crock pot.
Grandma's Stuffing
I love this stuffing! It's something you have to prepare in a bird.
1 1/2 TBS salt
1 loaf buttered toast
giblets (optional)
1 carrot
1 celery stick
1 TBS sage
onion
mushrooms
1/2 cube melted butter
salt
pepper
If using giblets, boil with salt until cooked and then chop into very small pieces. Rub 1 1/2 TBS salt inside bird cavity. Cut up all vegetables and into small pieces and combine. Add sage. Break toast into bite size pieces. Combine with vegetables. Add melted butter. Salt and Pepper to taste.
Stuff bird cavity with stuffing. Cook bird as required and remove stuffing to serving bowl when bird is cook. Delicious and never dry!
1 1/2 TBS salt
1 loaf buttered toast
giblets (optional)
1 carrot
1 celery stick
1 TBS sage
onion
mushrooms
1/2 cube melted butter
salt
pepper
If using giblets, boil with salt until cooked and then chop into very small pieces. Rub 1 1/2 TBS salt inside bird cavity. Cut up all vegetables and into small pieces and combine. Add sage. Break toast into bite size pieces. Combine with vegetables. Add melted butter. Salt and Pepper to taste.
Stuff bird cavity with stuffing. Cook bird as required and remove stuffing to serving bowl when bird is cook. Delicious and never dry!
Chicken Puffs
This is my variation of a recipe I got from a co-worker a couple years back. We have these all the time and Ryan and I love them.
Ingredients:
1/2 lb chicken (usually I use just one chicken breast)
1/2 cup green onions, chopped
4 oz cream cheese, softened
1 can Crescent Rolls
Seasoned Salt (about 1 1/2 tsp)
Directions:
Filling
Boil chicken until cooked (about 20 minutes). Shred chicken. Combine chicken, green onions, and cream cheese. Add seasoned salt to taste.
Rolls
Open can of rolls and spread out on greased baking sheet. Divide chicken mixture onto the rolls.
Fold dough of each roll around the chicken mixture.
Cook for 10-15 minutes at 350 degrees Fahrenheit. Makes 2-3 servings.
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