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Tuesday, August 23, 2011

Frank's Sauce and Ponzu Sauce are my new secret weapons!

I must be living under a rock, because one of my friends just enlightened me about Frank's Hot Sauce and Ponzu sauce.  I love hot wings and broccoli.  My kids don't love my hot wings and broccoli.  Add Frank's Hot Sauce with a bit of butter to the wings, and Ponzu sauce to the steamed broccoli= my kids loving my wings and broccoli!  Boo ya!  I even got a kid that HATES broccoli to eat it with a bit of Ponzu on it!  Bippity...boppity....broccoli!  Just thought I'd pass this information on in case I'm not the last person on earth to know about this!

Friday, April 22, 2011

Will Be Back Soon!

I heard that some people actually read this! Yeah! I love recipes and I will start posting again this summer. With 4 boys, being a children's leader in Bible Study Fellowship, selling our house, moving out of our house, I have let this blog go to the wayside! Sorry! Stay tuned for more great recipes!

Wednesday, December 22, 2010

I'm Back!

I took a break for a brief amount of time because I have no followers! If you want me to post more, please become a follower! I need to feel the love man!

Wednesday, August 18, 2010


We just got back from camping up in the North Fork! We had some awesome camp food and awesome fishing and quading get the picture! We went with my brother and sister-in-law's family on Sunday and got back last night! There were 4 adults and 7 children ages 3 to 12! It was a blast! Here is recipe for make ahead pancake batter I found in Best of Friends, Too! cook book by Darlene Glantz Skees. Technically it is not a church cook book, but it is as cheesy!

Our Secret Pancakes

1 quart low fat buttermilk
2 tbsp. granulated sugar
1 package yeast
1 tsp. salt
4 cups flour
2 tbsp. baking soda
2 tbsp. baking powder
1/4 cup canola oil
10 eggs
1 cup heavy cream

Combine the buttermilk, granulated sugar and yeast. Stir in the mixture of salt, flour, soda and baking powder. Stir to mix well. Stir in the oil. Beat the eggs using an electric mixer- for about 5 minutes or until light yellow and thickened; carefully fold into the buttermilk/flour mixture. Cover and refrigerate overnight. The next morning stir in 1 cup heavy cream. Cook on hot griddle, slather some honey butter and maple syrup on top and enjoy! BONUS: The pancake batter will keep for a week in the refrigerator. Just stir lightly before cooking.

Friday, August 13, 2010

No Recipe Today!

Hey everyone! That means the zero of you that are following this blog! No recipe today! Today I was busy! I started macerating the homemade cherry liqueur from the cherries that the boys picked the other day. I also made homemade French bread and Honey Wheat bread! Then....I made chocolate covered cherries! I am tired! I will have a great recipe for tomorrow! Bless you!

Thursday, August 12, 2010

BBQ Time

I love to BBQ anytime of the year. Rain, doesn't stop me! As in "me" I mean my hubby. He is the grillmaster! Here is a great homemade BBQ Sauce to go on your meat from the MOPS at CCV Fall 2001 Cook Book.

Homemade BBQ Sauce

1/4 cup butter
1/4 cup vinegar
1/4 cup catsup
1/4 cup lemon juice
1/4 cup Worchester sauce
1 onion, chopped
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper
3 shakes Tabasco sauce

Monday, August 9, 2010


Muffins are great in the morning! Here is a muffin recipe that looks great, but I have yet to try! This recipe heralds from the Sharing Our Best cook book for the First United Methodist Church circa 1994. On a side note, I am doing a Pampered Chef party tonight! So excited!

Big Sky Montana Mornin' Muffins

2 cups flour
1 1/4 cups sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 cups grated apples
1/2 cup raisins
1/2 cup chopped nuts of your choice
1/2 cup shredded coconut
1/2 cup grated carrots
3 eggs
1 cup vegetable oil
2 tsp. vanilla

In large bowl sift together flour, sugar, soda, cinnamon and salt. Stir in apples, raisins, nuts, coconut and carrot. Mix well. Beat eggs with oil and vanilla and stir into flour mixture until just combined. Spoon batter into greased juffin tins, 2/3 full. Bake at 350 degrees for 35 minutes or till spring to the touch. Cool in tins on rack 5 minutes. Cool completely or eat warm...yum, yum! Makes 18. (Carol Rockwell, OK Carol, Bigfork, MT)