Saturday, April 30, 2011

Berry Puff Pancake

I went to the taste of home cooking school show here in Pocatello with my mother in law Cheryl. This was one of the recipes demonstrated on the show. It looked so good, I just had to make for breakfast for my family this morning. find it here


  • 1 tablespoon butter
  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt

  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 1 cup sliced fresh strawberries
  • 1/3 cup orange marmalade
  • 2 tablespoons confectioners' sugar
  1. Place the butter in a 9 inch pie plate; place in a 400 degree oven for 4-5 minutes or until melted. Meanwhile, in another small bowl, whisk the eggs and milk. In another small bowl, combine the flour and salt; whisk in the egg mixture until smooth.
  2. Pour into prepared pie plate. Bake for 15-20 minutes or until sides are crisp and golden brown.
  3. In a large bowl, gently combine the berries and the marmalade. Sprinkle pancake with confections' sugar fill with berry mixture. Serve immediately. Yields 6 servings.  
Cooks tip: I used frozen mixed berries and they worked just as well. Just get them out about 30 minutes and run them under water  before so they have time to thaw.

Friday, April 22, 2011

Ham Sauce

This is an old Robbins family recipe. I grew up with this served with the ham and every Robbins family gathering.

1/2 cup sugar
1 teaspoon salt
1/2 cup milk
2 tablespoons butter
4 teaspoons dry mustard
1 teaspoon or more cornstarch
1/2 cup vinegar
2 eggs
  1. Mix together sugar, salt, dry mustard, and cornstarch.
  2. Add in the eggs.
  3. Mix in the milk, butter, vinegar, stir well.
  4. Bring boil and stir for about 2 minutes.
  5. Cool and serve on sliced ham.

Thursday, April 21, 2011

Peanut Butter Cookies

I got this recipe from the LDS sorority  I belonged to when I was single. They are the best peanut butter cookies I have ever tried.


1 cup shortening
2 1/2 cups brown sugar
1/3 cup milk
2 tablespoons vanilla
2 eggs
1 1/2 cups peanut butter
3 1/2 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda


  1. Preheat oven to 375 degrees.
  2. Sift together the flour,salt, and baking soda in a bowl and set aside.
  3. In a mixing bowl, combine the shortening, and brown sugar. 
  4. Add the eggs, vanilla milk and peanut butter.
  5. Gradually mix in the flour mixture. 
  6. Shape into 1 inch balls, and place about 2 inches in between them.
  7. Bake for 9-10 minutes. 9 if you want a softer cookie. Makes about 77 cookies. 

Wednesday, April 13, 2011

Banana Bread French Toast

Banana Bread French Toast Recipe
I came across this recipe in an email that sends me every day. I had banana bread on hand and wanted to try it. I didn't slice them thick. I just sliced them as thick as regular bread is. I also double it because there is five in our family. Overall it was yummy and needless to say no leftovers.Find it here

3 eggs
3 tablespoons sweented condensed milk
1 teaspoon vanilla
2 tablespoons butter
1 loaf banana bread

  1. In a shallow bowl, whisk together the eggs, sweetened condensed milk, and vanilla with a fork. Set aside.
  2. Melt butter in a large skillet over medium heat. Slice banana bread into 4 inch slices. Dip each slice into the egg mixture. Place on the hot pan. Cook on each side until golden brown. Dust with powdered sugar just before serving if desired.

Sunday, April 10, 2011

Rhubarb Strawberry Pie

I made this after buying a flat of strawberries. It was originally a Rhubarb pie recipe that I just replaced part of the Rhubarb with strawberries. I use the Never fail pie crust recipe for the crust also found on this blog. They are both old family recipes. Enjoy.

2 cups Rhubarb
2 cups Strawberry
1/3 cups flour
1 1/2 cups sugar
1 teaspoon salt
2 eggs

  1. Mix the Rhubarb, strawberries, sugar, flour, and salt. Let it sit until pie dough is rolled out.
  2. Add the eggs to the mixture prior to filling the pie crust.
  3. Add a lattice crust for the prior top and dot with butter.
  4. Bake for 45-60 minutes at 375 degrees. 

Tuesday, April 5, 2011

Rhubarb Drop Cookies

I found this recipe last fall. It was a hit with my whole family.

1 cup of chopped rhubarb
1 cup of sugar
1/2 cup of butter
1 egg
2 cups of flour
1/2 teaspoon of salt
1 teaspoon of cinnamon
1/2 teaspoon of ground cloves
1 teaspoon of baking soda
1 teaspoon of baking powder
1 cup of raisins
1 cup of nuts

  1.  Mix sugar, butter, and eggs well.
  2.  Add rhubarb and then the flour to mixture.
  3.  Add all other ingredients to mix.
  4.  Preheat oven to 375 degrees.
  5.  Drop by spoon on a greased cookie sheet and back for 12 to 15 minutes.
  6.  Place on cooling rack and serve.

Saturday, April 2, 2011

Best Spinach and Artichoke Dip

1 pkg. frozen spinach thawed
1 jar marinated artichokes, chopped
8 oz. Philly cream cheese
8 oz. sour cream
3/4 c. shredded Parmesan cheese
8 oz. shredded Monterey Jack cheese
1/2 onion finely chopped
1 stick butter
red pepper flakes to taste

Sauté onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts, Crushed Red Pepper Flakes.
Remove from heat and put in crocks or microwave dish. Top with Monterey Jack Cheese and melt.
Serve hot with chips or bread.

Spicy Sausage Queso

This recipe comes from realmomkitchen  It was a big hit at our New Year's Eve party.

  • 1 pkg. (16 oz.) Johnsonville® All Natural Ground Italian Sausage
  • 2 lbs. Velveeta® process cheese, cubed
  • 1 jar (16 oz.) chunky salsa
  • 1 Tbsp. fennel seed, crushed
  • 2 tsp. garlic powder
  • 1tsp. anise seed, crushed
  • 1/4 tsp. dried basil
  • garlic toast
  1. In a skillet, cook and crumble sausage until no longer pink; drain.
  2. Place cheese in a large microwave-safe bowl.
  3. Microwave on high for 6 minutes or until melted, stirring every 2 minutes.
  4. Stir in the salsa, seasonings and sausage.
  5. Microwave 2 minutes longer or until heated through.
  6. Serve with garlic toast.

    Friday, April 1, 2011

    Maple Frosting

    bvI also got this recipe from my mother in law Cheryl. It was on the same sheet as the Silver White Cake recipe. I frosted the Silver white cake with this and it turned out so good.

    2/3 cup butter softened
    2 egg whites
    2 tablespoons maple syrup
    4 cups powdered sugar

    1. In a large mixing bowl, combine butter egg whites, and maple syrup. 
    2. Mix in the powered sugar. 
    3. Beat until Frosting is smooth and of spreading consistency.

      Whole Wheat Blueberry Pancakes

      I found this on baby center. They were quite tasty.


      2/3 cup whole wheat flour 
      2 tablespoons walnuts, finely chopped 
      1 teaspoon baking powder 
      1/2 teaspoon salt 
      1/2 cup milk 
      1 large egg yolk 
      2 tablespoons melted butter, plus butter for the skillet 
      2 tablespoons maple syrup 
      2 egg whites 
      Pinch cream of tartar 
      1 cup fresh or frozen (and thawed) blueberries 
      1 cup fresh or frozen (and thawed) blueberries for topping, optional 


      In a small bowl, mix together the flour and walnuts. Stir in the baking powder and salt. Whisk together the milk, egg yolk, melted butter, and maple syrup in a large bowl. Add the flour-walnut mixture and gently stir together. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the beaten egg whites into the pancake batter. Gently fold in 1 cup of blueberries. Heat a large skillet or pancake griddle over moderate heat and brush lightly with the butter. Let heat 1 minute. Using a large spoon, form pancakes about 3 inches wide, and cook for 2 minutes; gently flip pancakes over, and cook another 1 to 2 minutes. Repeat with the remaining batter. Serve hot with butter and top with the remaining cup of blueberries (if using). (Makes 4 servings)