I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Wednesday, October 21, 2015

Pumpkin Pancakes

Often when I try a pumpkin pancake they are to heavy.  I like my pancakes light and fluffy.  After some playing around I think I've mastered it.

(serves 6)

*1 1/2 cups buttermilk
*3/4 cup pumpkin puree
*1 egg, beaten
*2 tablespoons vegetable oil
*1 tablespoon apple cider vinegar
*1 teaspoon pure vanilla extract
*2 cups all purpose flour
*1/4 cup light brown sugar
*1/2 teaspoon salt
*1 teaspoons baking soda
*2 teaspoons baking powder
*1 1/2 teaspoons ground cinnamon
*1/2 teaspoon ground allspice
*1/4 teaspoon ground ginger
*1/8 teaspoon ground cloves

~In a large mixing bowl, whisk buttermilk, pumpkin puree, egg, oil and vinegar.
~In another bowl, sift flour, brown sugar, salt, baking soda, baking powder, cinnamon, allspice, ginger and cloves.
~Stir into pumpkin mixture just enough to combine (do not over mix).
~Heat griddle or frying pan to medium heat and spray with a cooking spray.
~Laddle batter onto the prepared grill.
~Lightly brown on both sides.
~Serve with butter, maple syrup & whipped cream.

Tuesday, October 20, 2015

Apple Cider Syrup

This is good on any pancake or waffle, but it is amazing over  a pumpkin pancake or pumpkin waffles.  I think this would be good over caramel apple pie too or even pumpkin ice cream.  I could go on and on and on...
If you don't have whole cloves or a cinnamon stick, you can you ground.  You could also use a good apple juice instead of the apple cider.

(makes about 1 1/2 cups)

*1 1/2 cups apple cider
*2 tablespoons butter
*1/2 cup light brown sugar, packed
*3/4 cup dark brown corn syrup
*1/2 of lemon, juiced
*1 cinnamon stick
*4 whole cloves
*1/4 teaspoon ground nutmeg

~In a medium saucepan, over medium heat bring all the ingredients to a full roiling boil.
~Reduce heat to low and cook for another 20-30 minutes, until mixture has reduced and starts to thicken, stirring often.
~Remove from heat and stir for 4-5 minutes.
~Allow mixture to stand at room temperature for 25-30 minutes.  Syrup will thicken up more at this time.
~Remove cinnamon stick and whole cloves and serve over pancakes.

Monday, October 19, 2015

Canning Spicy Brown Mustard

This has to be one of the easiest canning recipes.  It's not any cheaper than if you were to buy it from the store, but it's so tasty.

(makes 5 1/2 pints)

*1/2 cup brown mustard seeds
*1/2 cup yellow mustard seeds
*1 1/2 cups cider vinegar
*1 cup water
*2 teaspoons kosher salt
*4 garlic cloves, minced
*1 tablespoon onion, minced
*1 teaspoon dried turmeric
*1 teaspoon dried allspice

~In a medium glass bowl, soak brown mustard seeds in the water and apple cider vinegar over night or for at least 8 hours.
~After seeds have soaked add salt, garlic, onion, turmeric and allspice.
~Blend mixture with immersible blender until mixture is desired consistency.
~Add more water if mixture is to thick.
~Ladle into clean canning jars, leaving 1/2-inch head space.
~Make sure top of jar is clear of any residue.
~Put lids and rings on jars.
~Cook in hot bath for 20 minutes.
~Make sure all lids have sealed and store after sitting for 23 hours.

Monday, October 12, 2015

Pumpkin Waffles

If you like pumpkin, you are going to love this.  I like this with a little Pumpkin Pie Honey Butter & maple syrup  or apple cinnamon syrup and a dab of cinnamon whip cream.

(serves 4)

*1 cup pumpkin puree
*2 large eggs
*1/4 cup butter, melted
*1 cup whole milk
*1/4 cup light brown sugar
*1 1/2 cup all purpose flour
*1/2 teaspoon baking soda
*3 teaspoons baking powder
*1/2 tablespoon ground cinnamon
*1 teaspoon pumpkin pie spice

~In a medium bowl, whisk pumpkin puree, eggs, butter, milk & brown sugar together.
~In a separate bowl, sift flour, baking soda, baking powder, cinnamon & pumpkin pie spice.
~Mix the dry ingredients into the wet ingredients, just until incorporated.  Do not over mix or waffles won't be light & fluffy.
~Cook until desired doneness.  

Pumpkin Pie Honey Butter

I love this on toast, bagels, biscuits, pancakes and pumpkin waffles.  It's also pretty good on a peanut butter sandwich.  Very easy to make.

(serves 16)

*1/2 cup butter, room temperature
*1/2 cup honey
*1/3 cup powdered sugar, sifted
*1 teaspoon pumpkin pie spice
*1/8 teaspoon pure vanilla extract

~Mix all the ingredients with mixer until well blended.
~Refrigerate leftovers.

Steak Fajitas

This recipe is so flavorful.  I like to make my own flour tortillas for it.  It only makes it better.  This marinate is also good for chicken fajitas.  You can add guacamole to it if you like.  I like my steak medium rare.  Cook yours to your liking.

(makes 8)

*1 pound sirloin, flank or strip steak
*1 orange, juiced
*1 lime, juice
*1 tablespoon Worcestershire sauce
*1/3 cup olive oil
*2 garlic cloves, finely minced
*1 teaspoon cumin
*2 tablespoons fresh cilantro, chopped (or 1 teaspoon of dried cilantro)
*1/2 teaspoon chili powder
*1/4 teaspoon crushed red pepper flakes
*1 teaspoon salt
*1/2 teaspoon ground black pepper
*1/2 tablespoon granulated sugar
*1 large onion, sliced
*1 red bell pepper, thinly sliced
*1 yellow bell pepper, thinly sliced
*1 green bell pepper, thinly sliced
*1 tablespoon olive oil
*1 tablespoon olive oil
*8 (8 inch) flour tortillas
*Sour Cream for topping (optional)
*Shredded Cheese for topping (optional)
*Salsa for topping (optional)
*Fresh Cilantro for topping (optional)
*Shredded lettuce for topping (optional)
*Chopped fresh tomato for topping (optional)

~In a gallon size zip-loc bag or a dish,  mix orange juice, lime juice, worcestershire sauce, 1/2 cup olive oil, garlic, cumin, cilantro, chili powder, red pepper flakes, salt, pepper & sugar.
~Pour half of the marinate into another zip-lock bag.
~Place steak into on of the bags and let marinate in the refrigerator for 2-4 hours.
~In the second bag place sliced red pepper, green pepper, orange pepper & onion and let marinate in the refrigerator for 1-2 hours.
~In a heavy skillet or indoor grill (I use my cast-iron) over medium-high heat, drizzle 1 tablespoon olive oil.
~Remove steak from marinate.
~Cook steak for 3-6 minutes per side depending on how done you like your steak (I cook mine about 3-4 minutes per side).
~Remove from pan allow steak to rest.
~Drizzle another tablespoon of olive oil on grill/pan.
~Remove veggies from marinate.
~Place veggies on hot grill and grill until slightly firm, 6-8 minutes.
~Remove and place on a plate.
~Slice steak lengthwise against the grain of the steak.
~While the veggies are grilling, heat up tortillas and store inside of a clean dishcloth to keep them warm. Do this either my microwave, frying pan or place tortilla over a flame of a gas grill until slightly charred.
~Place steak on tortilla, top with grilled veggies and toppings of choice.

Wednesday, October 7, 2015

Oatmeal Pumpkin Caramel Bars

These are a big hit when I make them.  I can only make these in the fall because I can't find the pumpkin spice chips any other time of the year.  Grab a mug of hot cider to go along with these.  Yummy!

(serves 16)

*3/4 cup butter, softened
*3/4 cup granulated sugar
*3/4 cup packed light brown sugar
*2 large eggs
*1 teaspoon pure vanilla extract
*1 1/2 cups all purpose flour
*1 teaspoon baking soda
*1 teaspoon ground cinnamon
*1/2 teaspoon salt
*2 3/4 cup rolled oats
*1 (10 ounce) bag Nestle Tollhouse Pumpkin Spice Chips
*1 (14 ounce) bag caramels
*1/2 cup whole milk

~Preheat oven to 375 degrees.
~Spray a 9x13 inch pan with a cooking spray.
~In a large mixing bowl, cream butter, granulated sugar, brown sugar together until smooth.
~Beat in eggs and vanilla until fluffy.
~Add flour, baking soda, cinnamon and salt and mix.
~Stir in oats & spice chips.
~Spread evenly into prepared pan.
~Bake for 25-30 minutes.
~In a medium saucepan over low heat, melt caramels and milk; stirring until smooth.
~Pour over cookie bar.
~Allow to cool before cutting.