Hootenanny Pancakes

Ingredients:

Servings:

4 4

4-6

Units: US | Metric

• 1/2 cup butter or 1/2 cup margarine
• 6 eggs
• 1 cup milk
• 1/4 teaspoon salt
• 1 cup flour

Directions:

1. 1
   Preheat oven to 425 degree F.
2. 2
   Put entire stick butter into a 9 x 13 inch pan.
3. 3
   Put pan with butter into the oven until butter is melted.
4. 4
   Beat the eggs, milk, and salt until frothy.
5. 5
   Add flour.
6. 6
   Beat until mixed.
7. 7
   Pour over melted butter.
8. 8
   Bake for 25 to 30 minutes.
9. 9
   Serve with syrup or jelly.

Coconut Pancake Syrup

Coconut Syrup

This is our favorite and I don't even like coconut stuff not even the syrup you can buy in Hawaii. It goes good with any fresh fruit and we love it on our crepes too. I can't eat my hootenanny pancakes without it. 1/2 c. butter 1/2 c. buttermilk 1 c. sugar 1/2 t. soda boil these ingredients in pan for a few minutes until everything is melted. then add 1 tsp. coconut extract.

option #2 Coconut syrup

• 200 ml coconut milk (around 3/4ths cup give or take)
• 3 tablespoons brown sugar
• 2 tablespoons muscovado sugar
• 1 tablespoon cornstarch dissolved in ¼ cup water

1. In a small pot, combine everything except cornstarch.
2. Heat over medium flame until it bubbles.
3. Add the cornstarch and regularly stir to prevent the liquid from burning.
4. Adjust sweetness to your liking. When thick and slightly reduced, remove from heat and drizzle over pancakes.
5. 
   

Browned Butter Cookies

2 sticks butter, softened

1 cup sugar

Pinch of salt

3 egg yolks

1 ½ teaspoon soda

1 ½ teaspoon vanilla extract

2 1/3 cups flour

Beat the butter and sugar together. Add the egg yolks and salt. Then add the soda and the extract. Fold in the flour. Stir until combined. Form balls the size of walnuts. Chill dough balls for 1 hour in the refrigerator. Dip the top in sugar. Press flat with the bottom of a glass and place on an un-greased cookie sheet. Bake at 350 degrees for 8-10 minutes until lightly golden. Don't over cook. Remove from oven and let the cookies stand for 1 minute on the cookie sheet. Remove to a wire rack and cool completely. Frost with browned butter frosting (listed below)

Browned Butter Frosting

1 stick butter

1 teaspoon vanilla

4 cups powdered sugar

½ cup heavy cream or more desired consistency

(I wanted really think icing so I could swirl them like the photo so I used more sugar)

In a small skillet, brown butter over medium heat until golden brown flecks appear. Butter will become a little foamy. Stir now and then to make sure the butter cooks evenly. Remove from heat and cool slightly. Add powdered sugar, vanilla and cream. Beat on medium high until a creamy texture to your liking forms. Spread onto cooled butter crinkles.

Slow Cooker Chicken Barbecue

Slow Cooker Chicken Barbecue
Prep Time:10 Min
Cook Time:4 Hrs
Ready In:4 Hrs 10 Min
Original Recipe Yield 6 servings

Ingredients
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Directions
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

FOOTNOTE: If making this during the week, I season chicken with garlic powder, a little salt and pepper add a can of 99% chicken broth and throw in crockpot and cook on low for about 6 to eight hours. When I get home I drain grease shred chicken and pour rest of ingredients over chicken for about an hour to blend flavors. When making on the weekend I cook on high for about four hours, drain, shred chicken and pour rest of ing. over chicken and cook for about two hours more to blend flavors. I also like to add a little onion and green pepper in the morning then put back into crockpot after draining. put it on hoagie rolls or steak rolls that I brush with olive oil and broil till lightly brown. Served with a green side salad and fresh cut up veggies and dip. Yummy

Cheesy Bacon Biscuits

Easy Cheesy Bacon Biscuit Pull-Aparts
2 tablespoons melted butterOne roll refrigerated biscuit dough, 8 count6 thin slices fresh mozzarella, 1/4-inch thick1 cup Smithfield cooked, crumbled bacon1 cup shredded cheddar cheese
Preheat oven to 350 degrees F. and brush a 9-inch cast iron skillet with melted butter.Unroll biscuits from can and place into bottom of skillet. Top with slices of mozzarella cheese, bacon crumbles then shredded cheddar. Bake for 15 to 20 minutes, until cheese is melted and biscuits are cooked through. Serve warm.
8 servings

Baked Macaroni & Cheese

Lighter Baked Macaroni and CheeseServings: 8 • Serving Size: 1 cup • Old Points: 6 pts • Points+: 7 ptsCalories: 296.67 • Fat: 9.7 g • Protein: 15.8 g • Carb: 34.5 g • Fiber: 5.3 g
12 oz high fiber elbows like Ronzoni Smart Taste
1 tbsp butter
1 tbsp light butter
1/4 cup flour
1/4 cup minced onion
2 cups skim milk
1 cup fat free chicken broth
8 oz Sargento 2% reduced fat mild cheddar
salt and pepper
4 cups baby spinach
1/8 cup grated parmesan
Pam butter flavored sprayCook pasta in salted water according to package directions. Spray a baking dish with buttered flavor Pam. Preheat oven to 375°.In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk. Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper.Once it becomes thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and baby spinach.Pour into baking dish. Top with grated cheese . Bake for 15-20 minutes,

Spinach Stuffed Shells

Spinach Stuffed Shells with Meat Sauce Skinnytaste.comServings: 9 • Serving size: 3 stuffed shells • Old Points: 7 pts • Points+: 9 ptsCalories: 360.9 • Fat: 12.8 g • Protein: 28.4 g • Carb: 34.3 g • Fiber: 3.3 g Ingredients:
27 (9 oz) Barilla Jumbo Shells
1 cup onion, finely chopped
2 garlic cloves, chopped
1 tsp olive oil
1 lb 99% lean ground turkey
32 oz crushed tomatoes (I used Tuttorosso)
1 tbsp chopped fresh basil
salt and pepper
2 cups part skim ricotta cheese
8 oz reduced fat mozzarella cheese, shredded
1 egg
16 oz package frozen spinach, thawed and squeezed well
1/4 cup Parmigiano ReggianoDirections: Boil water and cook shells according to package directions, make sure to make them al dente.Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown until cooked, breaking up in small pieces. Add tomatoes, salt, pepper and basil, thensimmer on low, covered, about 15 minutes.

Preheat oven to 375°.In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.Once shells are cooked and cool, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.

Top shells with half of the sauce, cover with foil and bake 40 minutes; uncover foil and bake 5 more minutes.

Serve with additional sauce on top.