Eric and I will sometimes be in the mood to have breakfast for dinner, so we’ll load up in the car and head down the road to the old IHOP. Every time we go, I always struggle to order the right pancakes. I ask myself, “Do I want the fluffy buttermilk pancakes, or am I craving their delicious cornmeal pancakes?” Neither one seems to satisfy me completely. Finally, I decided to go on a quest for the perfect pancake recipe. I am happy to say, I found it! This recipe takes my two favorite pancakes and combines them into one mouthwatering flapjack. If you like blueberry or banana pancakes, you can easily mix your favorite fruit into this batter to make your perfect pancake. Give them a try and enjoy!
1/2 cup cornmeal
1 1/2 cups cold water
1 1/4 cups buttermilk
2 cups all purpose flour
1/3 cup sugar
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
1 egg, beaten
2 tablespoons butter
Put cornmeal and cold water in a saucepan; bring to a boil, reduce heat, and continue to boil gently and mix for 2 or 3 minutes. Turn cornmeal into a mixing bowl. Stir buttermilk into cornmeal mixture. Sift together flower, surgar, salt, baking powder, and baking soda; add to cornmeal mixture. Stir in beaten egg and butter. Cook pancakes on a lightly greased griddle or pan.
Once again it is time to post a recipe. Eric and I love to go to Brick Oven located in Provo and order the “All you can eat pasta bar”. However, now that we have a baby it’s not as easy to get out of the house, so I creatively came up with this little beauty… My home made pasta bar. This bar includes two different kinds of sauces along with different cheeses and toppings to put on top. Yummy!
1 cup butter
1 cup whipping cream
1 1/2 cup grated Parmesan cheese
1/2 stick of cream cheese
1/2 teaspoon white pepper
3 tablespoons chopped fresh parsley (optional)
Combine butter and whipping cream in a small saucepan; cook over low heat until butter melts. Stir in cream cheese until it is fully melted. Next, stir in Parmesan cheese, white pepper, and parsley.
Yield: 8 servings
1/2 lb ground beef
2 tablespoons Extra Virgin Olive Oil
6 cloves of garlic minced
1 jar of spaghetti sauce of choice (I prefer the Ragu Sweet Basil and Sun Dried Tomato sauce)
Several leaves of basil rolled up and cut into strips
1/4 teaspoon ground red pepper
Salt and pepper beef and brown. Drain beef, then set aside. Next, combine garlic and olive oil on medium heat in a skillet. Saute until garlic is tender, but do not brown the garlic. Next, pour entire jar of sauce into garlic and olive oil. Stir in basil and red pepper. Finally add beef to the sauce.
Cook pasta according to package directions. Try cooking two different types of pasta that you think your family will enjoy choosing from.
Mizithra Cheese (This is wonderful sprinkled on top of the meat sauce)
“I’m a man who discovered the wheel and built the Eiffel Tower out of metal and brawn. That’s what kind of man I am.”
Yes, last weekend I decided to assert my manhood through that age-old tradition of home improvement. After dusting off the ol’ tool belt and borrowing a truck-load of power tools from by brother, Ken, I was ready to begin the task of tearing through wood with a table saw and driving nails through it with the raw power of compressed air. OK, maybe it was a little more elegant than that, but it sounds a lot tougher when you put it that way.
Natalie and I decided it was time to get started on Tateym’s room, and our first task was to put up beadboard. This was my first time undertaking such a task, but it seemed simple enough: put some glue on the plank, stick it on the wall, then nail it in place–I could have it all done in a day! Or so I thought. As it turns out, if you want it to look good (which was the general idea) there’s a little more to it. I quickly discovered that to get a level line at the chair rail level I was going to need to trim each plank to the proper height, which in turn meant a lot of measuring and running up and down the stairs to the saw in the garage.
Well, a couple of Saturdays, a few weeknights, and a number of sore muscles later I’ve nearly finished my one day project. It still needs those finishing touches, a little caulk and some paint, but all in all I think it’s coming out pretty nice.
Without a doubt this is one of Eric’s and my favorite dessert. It truly is a bit of heaven in a dish.
Serves 10-12 (If you’re piggies liken Eric and I, this recipe serves 6.)
One 3 1/2 package vanilla instant pudding mix
One 14-ounce can sweetened condensed milk
1 cup milk
1 cup heavy cream
1 cup sour cream
One 12-ounce box vanilla wafers
3 or 4 bananas, sliced
In a large mixing bowl, combine the pudding mix, condensed milk, and milk, and beat for 2 minutes, or until well blended. Refrigerate for 10 minutes. In another bowl, whip the heavy cream. Add the whipped cream and the sour cream to the pudding mixture. Place half the vanilla wafers in the bottom of a 13 x 9 x 2-inch dish. Top with half the sliced bananas, half the pudding mixture, and a drizzle of chocolate syrup (don’t be shy with the chocolate syrup). Repeat each layer and decorate the top with chocolate syrup.
Those who know me know I like to cook, so I told Eric I would like to add recipes as one of our categories on our family blog. I’m hoping to post a new recipe each week accompanied by a picture. Hopefully this will inspire some of you to get into the kitchen and cook something new to share with your friends and families. Most of my recipes come from several different sources such as The Food Network, Martha Stewart, the internet, and of course my southern mother. The good news is, I try out these recipes for you and then give them my stamp of approval when I post them.
This popover recipe is simple and delicious. If you’ve never made popovers, get in the kitchen and make them right now. These taste wonderful will a little butter and honey. My favorite way to serve them is with pot roast and gravy drizzled over the popovers. Good luck and what ever you do, don’t open the oven and peek for a full 30 minutes!
Yields 12 popovers
2 cups all purpose flour
1 teaspoon salt
Grease 12 large muffin tin cups. Break eggs into a bowl: beat well with a fork or whisk. Add milk, flour, and salt and beat just until blended. Fill muffin tin cups three-quarters full with batter. Place the pan on rack in the center of the oven. Set the over for 450 degrees and turn it on. Bake for 30 minutes without opening the oven door.
So this is a throw back to my college days, but I wanted to post it anyway because it makes me laugh. Allow me to start with a little background for those who may not have known me as a freshman at BYU:
My two best friends, Jonathan and Jason, and I spent a lot of time goofing around as freshmen (I know, freshmen goofing around, a real shocker). While academically speaking it may not have been the most productive year, it was still a lot of fun. There were many a night spent sitting up planning stupid pranks and other such nonsense. On one particular night, we were sitting around as we always did, and for no apparent reason we decided it would be funny to record a small play on our voicemail (similar to the old radio dramas). We started hashing out a script for a parody of one of our favorite cult classics, Monty Python and the Holy Grail. As production began, we soon realized our small play had way too much to cram into one 2-minute voicemail. As a result, we broke it up into five separate acts, each of which was recorded as a separate messages, plus another for the credits.
And now ladies and gentlemen, without further adieu I present to you Jonathan, Jason, and Eric Visit the Creamery: