Thursday, September 18, 2014

Chocolate Chip Buttermilk Pancake Squares

Elizabeth made these this month. Can't wait to try them! 
  • 1 cups buttermilk
  • 2 large eggs, lightly beaten
  • 4 Tablespoons butter, melted
  • 2 Tablespoons sugar
  • 0.25 cups sour cream
  • 2 Tablespoons pancake syrup
  • 2 cups flour
  • 4 teaspoons baking powder
  • 0.5 teaspoons salt
  • 0.5 cups mini chocolate chips
In a large bowl, combine buttermilk, eggs, and butter. Add in sugar, sour cream, and pancake syrup. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to wet mixture, stirring just until combined. Fold in chocolate chips. Pour into a greased 9 x 13 baking dish. Bake 350F  for 20-25 minutes or just until it begins to brown. Allow to cool for a few minutes, then cut into equal sized squares.  
Freezing Directions:
Prepare per above directions then flash freeze. Once frozen, divide among gallon freezer bags. Label and freeze. TO SERVE: Reheat in microwave for 30-60 seconds.

Original post can be found here:

Lisa @

Onion Bombs

Tanya made these this month.

Onion Bombs: 
1/2 lb ground beef
1/2 lb ground turkey
1/4 lb hot ground sausage
1/4 lb sage sausage
2 cloves garlic
1 package onion soup mix
1/2 C ketchup
1/4ish C italian bread crumbs
4oz Gorgonzola cheese (or any cheese of your choice)
2T or more fresh basil

Mix all together. Peel and slice an onion in half, now assemble the bombs by starting with the largest pair of onion halves, fill onion half on one side with meat mixture and close it with the other half. 

Cooking Instructions: 
Wrap in foil and grill 8-10min,  Flip over and grill another 8-10min.

Slow Cooker Balsamic Honey Pulled Pork

I found this recipe here this month and couldn't wait to make it for our group! Hope you enjoy it! 


3lb boneless pork shoulder
1/2 cup honey
1/2 cup balsamic vinegar
1/4 cup blackberry jam 
1/4 cup hoisin sauce
1/2 cup chicken broth
3 cloves garlic, minced
1/2 cup diced onion

Cooking Day
Thaw (or plan to cook longer!). Put all ingredients from freezer bag in crockpot. Cook for 9 hours on low. Remove from crock to shred (I use two forks), reserving sauce.

To Make Sauce: Mix 3T cold water with 1 T cornstarch--whisk until smooth.  Over med-high heat, combine reserved sauce and cornstarch mixture together. Bring to a boil and then reduce heat for about 3 min. Allow to thicken. Pour the sauce back over the pulled pork and mix. 

Serving Suggestion: 
Serve on slider buns topped with Asian Slaw. 

Serves 6

Tuesday, September 2, 2014

Grilled Chicken Skewers with Asian Sweet Chili BBQ Glaze

Here is the recipe that Erin brought us a while ago. It was delicious. Rave reviews from my family! I'm definitely going to put this in the regular rotation!

Slow Cooker Mongolian Beef

This is the recipe for what I made this month. Mongolian Beef for the crockpot! Enjoy!

Campbells Kitchen Easy Chicken Cheese Enchiladas

Here's my recipe, however I didn't follow it very well - I mixed all together and inserted as filling. Sorry!! Please top with salsa or enchilada sauce, etc. and bake! 

Favorite Ham Loaf

Ingredients:                                                        Sauce Ingredients (not provided):
1 pound freshly ground pork                                 3/4 cup brown sugar
1 pound freshly ground ham                                 1/2 cup water
1 cup bread crumbs                                             1/2 cup vinegar
1 egg                                                                  1 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon pepper
3/4-1 cup milk

Mix all ingredients together, shape in loaf or loaves. Freeze here.

On serving day:
Dust thawed loaves with flour 
Bake 1 large loaf for 1 hour, smaller loaves for 30-45 minutes at 350 degrees 
Make the sauce by mixing all ingredients in a sauce pan and bring to a boil
Pour sauce over the loaves and bake an additional 30-60 minutes