Cinnamon Breakfast Cake

This can be made the night before to save time in the morning.

Batter:

1/1/2 c flour

1/4 c sugar

1 T baking powder

1/2 t cinnamon

1/4 c shortening

2/3 c milk

1 egg

2/3 c nuts (optional)

Topping:

4 T flour

6 T sugar

3 T softened butter or margarine

1 t cinnamon

Grease or spray 8x8 pan.  If cooking immediately, preheat oven to 400.

 

Start batter by mixing dry ingredients.  Cut in shortening.  Add milk and egg.  Mix only until ingredients are moistened.  Add nuts if desired.  Pour into 8x8 pan.

Combine topping ingredients and sprinkle over batter.

If saving for the morning, cover with foil or plastic and refrigerate at this point.

In the morning, sit it out on the counter while oven is heating.  Bake at 400 for 20-25 minutes.

Fluffy Pancakes

This recipe comes from my sister Meggan.

It is the only recipe for pancakes that her pancake connoisseur husband will eat.

It comes from allrecipes.com and makes 8 pancakes. 

3/4 cup milk

2 Tbs white vinegar

1 cup flour

2 Tbs white sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 egg

2 Tbs butter, melted

Combine milk and vinegar and set aside for 5 minutes to "sour".

Combine dry ingredients in a large mixing bowl and whisk together.  Whisk egg and butter into soured milk.  Combine wet and dry ingredients and whist until lumps are gone.

Cook by 1/4 cupfuls onto preheated skillet.  (Spray skillet with cooking spray if surface is not nonstick.)  Flip when bubbles appear on the surface  and then until browned on the other side.

 

Basic Pancakes

I've made these so many times that I can do it mostly asleep!!

This recipe makes about 16 pancakes.

3 cups flour

3 Tbs white sugar

1 1/2 Tbs baking powder

1 tsp salt

2 eggs

1/3 cup oil

2 1/2 - 3 cups milk

Mix dry ingredients first, then add egg, oil and milk to desired consistency.  Cook on preheated griddle or skillet.  If griddle or skillet is NOT non-stick, it will need a coating of cooking spray. 

Cafe Rio Dressings - Two Versions

Oh, this is good stuff!

It goes well with any south of the border dish or salad and can be made ahead.

It actually tastes better when made ahead.

The first one is called Cafe Rio Creamy Tomatillo Dressing

I found this online and credit goes to Sheri Denney

• 1 (1 ounce) package ranch dressing mix
• 1 cup buttermilk
• 1 cup Mayo
• 1 large or 2 small tomatillos (they are green and by the tomatoes)
• 1 clove garlic, minced
• 1/2 bunch cilantro, chopped
• 1/2 teaspoon lime juice
• 1/2 to 1 small jalapeno, seeds removed

Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors meld. Beware that the dressing tends to get hotter the longer it sits. 

* For our family I use 1/2 mayo and 1/2 sour cream and reduce the amount of cilantro slightly.

 The second one was shared with me by my sister, Meggan.

I don't know where she found it.

Cafe Rio Dressing

1 1/3 C sour cream

3/4 C mayo

1/2 bunch cilantro

1 package ranch mix

4 T salsa verde

2 cloves of garlic

1/8 t  tabasco sauce

juice of 1 lime

Milk to thin if needed

Mix in a blender and refrigerate until ready to serve. 

Toll House Blonde Brownies

Ingredients:
2 1/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups brown sugar
3/4 cup softened butter or margarine
3 eggs
1 tsp vanilla
2-3 cups chocolate chips


Directions:
Heat over to 350.  Grease a jelly-roll pan (10x15)


Beat sugar and butter in large bowl until creamy.  Add eggs and vanilla, then add dry ingredients.  Add chocolate chips, then spread into pan.


Bake for 20-25 minutes or until toothpick comes out clean in the center.

Baked Chimichangas

We love chimichangas at our house, but realize the deep fried idea isn't the healthiest.

I found this method to bake them instead on facebook.

(don't know who the credit belongs to)

I won't pretend it is the same as the crispy fried tortillas, but we did like it as an alternative.

The nice thing about the baked chimis is that they save and reheat much better.

Heat oven to 350.  Use cooking spray on the bottom of a 9x13 (or larger if you need more space).  Fill tortillas with desired meat, cheese, vegies, etc and fold in ends, then sides.  Place seam side down on baking dish.  Spray the tops of the tortillas once you have made as many as you need.  Bake for 15 minutes, then turn over and bake until golden brown.

Pork Chalupas

This is a new family favorite.

It was served to us by our friend Deirdra P and we have been eating it ever since.

3 pound pork roast

1 pound dry pinto beans

2 garlic cloves, minced

1 tbsp ground cumin

1 tbsp ground oregano

2 tbsp chili powder

1 tbsp salt

1 - 4 oz cans chopped green chilies

-Sort beans and rinse.  Soak beans overnight as directed and in the morning drain and transfer to crockpot on top of roast.  Or if you forget to soak them like I always do, bring beans and water to a boil for about 10 minutes then drain beans and transfer to crockpot on top of roast.  

Place roast in bottom of crockpot.  Add remaining ingredients including beans.  Add just enough water to cover all the ingredients.  (Hot water is recommended to get the cooking started faster on those beans.)  Cook on high for 1 hour, then on low for 6+ hours. Remove meat and shred.  Return meat to slow cooker.  Cook on high about 30 minutes more.  

Serve with desired toppings.  We use this recipe in tortillas, over chips for ultimate nachos, inside quesadillas, to fill enchiladas or chimichangas, and as the meat in layered Cafe Rio type salad.

This makes about 12-16 servings.