Make Your Tastebuds Dance

My husband's grandma has given me a few great cookbooks, and this recipe comes from the latest. Thanks, Grandma Pyper!

3 eggs
1 c pumpkin
1 t lemon juice
1 c sugar
1 t baking powder
1/2 t soda
1 c flour
1/2 t nutmeg
1 pinch salt
2 t cinnamon
1 t ginger

filling:
8 oz cream cheese
1 c powdered sugar (+ 1/2 c for towel)
4 T butter
1 t vanilla

Grease and flour jelly roll pan (15 x 10 1/2 x 1 1/2). You may want to line pan with waxed paper. Combine ingredients and pour into prepared pan. Bake at 350 for 15-20 minutes. Cool 10 minutes. Turn out of pan onto a towel sprinkled with 1/2 c powdered sugar. Roll in towel and cool about 1 hour. Unroll. Spread on filling and reroll. Refrigerate until serving.

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Can serve with Nutmeg Whipped Cream, pecans with maple syrup, or Praline Sauce.
   

1 cup whipping cream
2 tablespoons white sugar
3/4 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

Tastes great on Pumpkin Pancakes.

This is a family favorite of ours; my grandma used to make it for us and we loved it! Hope you do to!

1 cube butter
1 box cake mix
4 eggs
1 lb. powdered sugar
8 oz. cream cheese
chopped nuts (optional)

Melt 1 cube of butter in a cake pan. Mix any flavor cake mix, I used yellow, with 2 eggs and spread over bottom of pan.
Blend 1 lb. powdered sugar, 1 8 oz. cream cheese and 2 more eggs. Pour on top of other mixture. Add chopped nuts.
Bake at 325 for 45-50 minutes, or until crust is light brown. Sprinkle with powdered sugar while hot.

This is a recipe from a good friend, Zona Hatch. She is a wonderful cook and a great example in the way she lives her life.

3 bananas
46 oz. can pineapple juice
3 c. sugar
3 c. water

Boil water and sugar until sugar dissolves. Blend bananas with pineapple juice in blender. Add to sugar water and stir. Put in the freezer overnight. Chop up the mixture and put in a glasses. Top off with 7-Up.

1/2 Regular Roll Bounty Paper Towel (cut roll in half with saw the ncarefully remove inner cardboard tube)
1 1/2 c water
2 T baby oil
2 T baby wash/shampoo

Mix all ingredients except paper towels in Rubbermaid container. Add paper towels. Put lid on and tip upside-down. Let set for 20 minutes before using. Pull wipes out of center first.

1 cup flour

1 tablespoon vegetable oil
1 package unsweetened Kool-Aid
1/4 cup salt
2 teaspoons cream of tartar
1 cup warm water

Mix flour, salt, cream of tartar and Kool-Aid® in a medium pot. Add water and oil. Stir over medium heat 3 to 5 minutes. Knead until smooth. Put in a plastic bag or air tight container and refrigerate.

1 cup flour

1 tablespoon vegetable oil
1 package unsweetened Kool-Aid
1/4 cup salt
2 teaspoons cream of tartar
1 cup warm water

Mix flour, salt, cream of tartar and Kool-Aid® in a medium pot. Add water and oil. Stir over medium heat 3 to 5 minutes. Knead until smooth. Put in a plastic bag or air tight container and refrigerate.

1 1/2 lb. red potatoes, washed and chopped
2 1/2 Tbsp. extra-virgin olive oil (plus a little extra for the pan)
2 1/2 Tbsp. coarse-grain or Dijon mustard
2 1/2 Tbsp. chopped fresh Rosemary (or about 1 T dried, but fresh is better)
About 5 cloves of garlic, minced or pressed
Coarsely-ground black pepper
Kosher salt

Cover baking pan with aluminum foil. Drizzle with olive oil. Preheat oven to 400 degrees. Combine olive oil, mustard, rosemary, garlic, and pepper. Pour over chopped potatoes and stir until well coated. Spread out on baking pan. Sprinkle generously with Kosher salt. Bake for about 40 minutes or until tender.

Med jar dry roasted peanuts
1 cube butter
20 oz peanut butter chips
small can sweetened condensed milk
3-4 c mini marshmallows

Sprinkle 2/3 of a medium-sized jar of dry roasted peanuts in the bottom of a 9 x 13 pan. Melt butter in sauce pan with peanut butter chips. Add sweetened condensed milk; let cool slightly. Sprinkle mini marshmallows over peanuts and then drizzle the sauce over the marshmallows. Add remaining peanuts. Refrigerate until ready to serve.

1 lb Italian sweet sausage
2 T vegetable oil
1 c diced onion
1 clove minced garlic
1 c sliced carrots
1/2 t basil flakes
1 16 oz can tomatoes
3 beef bouillon cubes
1 1/2 c water
2 c finely chopped cabbage
2 small zucchini
2 yellow crookneck squash
1 t salt
1/4 t pepper
1 can white beans with liquid

Brown sausage in oil. Put in crock pot. Add onion, garlic, carrots, basil, tomatoes, bouillon and water. Cook 3 hours. Add cabbage, zucchini and squash. Cook 1 1/2 hours more. Add salt, pepper, and white beans. Better after it sets a day.

1 c. chopped onions
1 c. chopped celery
1 carrot grated
2 c. diced potatoes
1 can minced clams with juice
¾ c. butter
¾ c. flour
1 quart half n half
1 ½ t salt
½ t. sugar
Pepper
¼ t. thyme

Boil clams and vegetables until cooked.
In a separate pan, melt butter. Add flour and mix well. Add remaining ingredients and cook over medium heat until thickens. May add bacon bits if desired.

Mix all together with a whisk, and pour over beef or chicken. Let marinate over night, or at least 2 to 3 hours. Grill steaks or chicken, or use for stir fry. Just thicken it a bit with cornstarch and cold water mixture. If the flavor is too strong, simply add more water to the juice, then thicken slightly. YUM!

3 sticks of butter, softened
9 cups powered sugar
2/3 c. evaporated milk (about- add while beating till you get the right consistancy)
1 T vanilla

This makes a HUGE batch. I cut the recipe in half.

I have always loved this salad, and everyone that tries it loves it too.
Marinade 2 cut up cooked chicken breasts in:
1 cup water
1/2 cup sugar
1 cup soy sauce
*I marinaded mine for a few hours and it was perfect.

Dressing:
1 cup vegetable oil
3 T. sugar
6 T. rice vinegar
1 t. pepper
2 t. salt
2 t. Accent
Mix dressing ingredients together.

1 head cabbage-chopped
1/2 cup slices almonds
green onions-just use as many as you like, but not too many or it will be very strong.
1/4 cup sesame seeds (optional)
2 pkg. dry ramen noodles (without seasoning packet
Mix all ingredients together. If you're making this salad a day before serving, add the noodles the day of so that they will be crunchier. Yum!

2 Muffin Mixes (I use Betty Crocker's Wild Blueberry muffin mix and omit the blueberries. I'm sure a recipe from scratch would be delicious)

about 3 c. Raspberries (fresh or frozen, thawed)

Cream Cheese Topping
8 oz. cream cheese, softened
1/3 c. sugar
1 egg
Mix together and set aside

Crumb Topping
1/4 cup sugar
1/4 cup brown sugar
1/4 cup butter, softened
1/3 cup flour
Mix together and set aside

Preheat oven to 425 degrees. Place paper baking cups in jumbo-size muffin pans. Prepare muffins according to directions on package. Gently stir in raspberries. Pour batter in muffin cups.

Add about a tablespoon of the cream cheese mixture to each muffin. Don't overdo it. You'll want to because this is the yummiest part. But too much of the cream cheese mixture will prevent the muffins from cooking through properly. You'll probably have leftover. Sprinkle tops with crumb topping mixture.

Bake about 21-25 minutes or until muffins are golden and set (cream cheese may still be a little soft).

Oh, yeah!

Makes about 12-14 jumbo muffins

A fun idea for kids is to make the calzone recipe below and make it into a snake by assembling it as usual and at the end, turning the snake body to resemble a snake's. Add olive slices for the eyes and cut out a slithering tongue from pepperoni.

S'more CupcakesThese are the best ever! Last night we went to the family softball game and afterword we went over to Steph and Devan's for cupcakes. Steph made these and I was just in awe. I was so excited about them that I took a picture and told her I would post it on our blog because I wanted to let you all know about them. The directions are pretty lengthy, but these will knock your socks off. Luckily she sent four home with us. Yipee! Try these, they won't disappoint!

2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped/shredded or mini chocolate chips
Directions
1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners or you can also put your cupcakes under the broiler in the oven. (That's what I did) Just make sure to watch it carefully. Serve immediately or store in an airtight container, up to 2 days.
Marshmallow Frosting
Ingredients
Makes enough for 2 dozen cupcakes
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. (Also to get them just right, use a candy thermometer and let it reach 160.)
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

1 cup light brown sugar
4 egg whites
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature

Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes total. Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low and continue beating 1 minute to reduce air bubbles.

Great on Creme Brulee Cupcakes
Recipe from HowToEatACupcake

Recently I made the Creme Brulee Cupcakes into a 3 layered cake. I tinted the Brown Sugar SMB pink (for my daughter's birthday) and followed a Martha Stewart technique for piping it on my cake. Here's the finished product.

2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt, plus a pinch for the egg whites
½ cup (1 stick) unsalted butter, room temperature
1 ½ cups sugar
2 eggs, separated
1 cup milk
3 tablespoons caramel syrup (ice cream topping)
1 teaspoon vanilla extract

1. Preheat oven to 350°F.
2. Mix flour, baking powder, and salt together and set aside.
3. Cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Alternately beat in dry ingredients and milk. Add caramel syrup and vanilla. Beat until smooth.
4. Beat egg whites with a pinch of salt until stiff but not dry. Gently fold whites into batter.
5. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool.

Frost with Brown Sugar Swiss Meringue Buttercream.
Recipe from HowToEatACupcake

I made chicken enchiladas again today and they are so yummy, you need to make them. I just want everyone to know!

We have been trying out Brazilian food as we get ready to send Thomas on his mission. We love these spicy pork chops.

Brazilian Pork Chops

4-6 lean pork chops (about 1 lb)
2 T. olive oil
juice of 1 lemon
1-2 cloves garlic, peeled and minced
1 t. salt
1 t. black pepper
1 minced hot pepper

Wash pork chops in cool water and pat dry. Trim fat. Make a marinade with all the rest of the ingredients and mix well. Place pork chops in a glass baking dish. Thoroughly coat pork chops with marinade, pour remaining marinade over the pork chops and refrigerate for at least one hour. Cook on the grill or in a large skillet.

These are the very best chicken enchiladas I have ever had. You have got to try these! I got the recipe from Get Off Your Butt and Bake, and just made a few changes.
2-3 boneless, skinless chicken breats, cooked and shedded or cubed
1/2 onion finely chopped
2 T. olive oil
1 t. garlic powder
salt and pepper to taste
1 can green chilis
2 cups sauce (recipe follows)
6 uncooked flour tortillas (Tortilla Land)
1 1/2-2 cups shredded cheddar cheese (depending on how cheesey you like it)
Preheat oven to 350. Heat olive oil in a skillet over medium heat. Add onion and cook for about 5 min. Add shredded chicken and stir. Ad salt, pepper, garlic powder, and green chilis. Remove from pan and set aside. Using the same pan, make the sauce.
SAUCE:
1/4 cup vegetable oil
1/4 cup flour
1/2 t. pepper
1 t. salt
1 t. garlic powder
1 t. cumin
1/2 t. dried oregano
1 t. chili powder (or more depending on how hot you like 'em)
2 cups chicken broth
Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 min., constantly stirring and blending ingredients. Add chicken broth, mixing and stirring until the sauces thickens. Turn heat to low and let sauce simmer for 15 min.
Once the sauce is done, add 1/2 cup to the chicken mixture and stir.
Cook the uncooked tortillas in a skillet.
Spoon the chicken mixture into the tortilla shells, add a sprinkle of cheese, and roll-up. Spread another half cup of the sauce in the bottom of a baking dish and place the rolled tortillas in the dish. Top with the remaining cup of sauce. Cover with foil and bake 15-20 minutes. Then add the cheese and cook uncovered for 5 more minutes - just to melt the cheese.

Juice of 1 large lemon
2 cloves garlic, peeled and crushed
2 t salt
1 t pepper
4-6 boneless, skinless chicken breasts
2 T dende or peanut oil
1 medium onion, chopped
1 c chicken stock or water
1/2 c roasted peanuts, very finely chopped
1/3 c coconut milk
1 fresh jalapeno pepper (optional)
1 lb fresh shrimp, peeled and deveined, or 1 lb frozen shrimp thawed

1. In a large bowl or baking dish, combine lemon juice, garlic, salt, and pepper to make marinade
2. Wash chicken under cool running water. Pat dry and cut into 1-inch chunks. Place chicken in marinade, cover dish with plastic wrap, and refrigerate for 30 minutes.
3. In a heavy saucepan or skillet, heat oil over medium-high heat. Add onion and chicken pieces and cook 10 minutes, or until chicken is lightly browned.
4. Add chicken stock or water, peanuts, coconut milk, and jalapeno (if using). Reduce heat to medium. Simmer, stirring occasionally, for 15-20 minutes or until chicken is fully cooked and sauce has thickened. Add shrimp and cook 8 to 10 minutes more, or until shrimp are pink. If you have dende oil, drizzel lightly over all before serving.

We served over rice.

These are a copycat for the Hostess cupcakes. Details found here.

1/2 lb. ground beef
3/4 c. celery
3/4 c. carrots
3/4 c. onions
1 t. basil
1 t. parsley
4 T. butter (divided)
4 c. potatoes
1 1/2 c. milk
4 oz. Velveeta Cheese
1/2 t. salt
3/4 t. pepper
1/4 c. flour
1 c. chicken broth
Brown hamburger, drain and set aside. Saute carrots, onions, celery, basil, parsley, and 1 T. butter. Cook until veggies are tender (about 10 min). Then add potatoes, chicken broth, and hamburger. Boil for 10 - 15 min (until potatoes are soft). Meanwhile in a small pan melt remaining butter and add flour stir until it is a bubbly mixture then add to soup. Cook for 10 min. Then add Veleeta Cheese, milk, salt, and pepper. Cook until cheese is melted

4 large chicken breasts, cooked and cubed
1 small can green chiles
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 c sour cream
1 T dried onion
3 c shredded cheese (or more!)
10 large flour torillas

Heat soups, sour cream, chiles, and onion. Cut up tortillas (8 triangles/tortilla). In crock-pot, layer tortilla, sauce, chicken, and cheese. Repeat as many times as possible (about 5-6, depending on crock-pot shape and size). Cook on low heat for 4 hours.

1 1/4 cups Bisquick mix
1/4 cup + 2 tablespoons cold whole milk (I needed an extra Tbsp or 2 of milk)
2 tablespoons cold butter
1/8 teaspoon garlic powder
1/2 cup grated cheddar cheese

1 tablespoon butter, melted
1/8 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
Pinch of salt

1. Preheat your oven to 400°F.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork (I froze the butter first, then grated it with a box grater to eliminate this step). You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/8 teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 12 to 15 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 1 tablespoons butter in a small bowl in your microwave. Stir in 1/4 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.