Buttermilk Syrup

I got this recipe from my mother-in-law. And it's like trying homemade jam. Once you've tried homemade it's hard going back! It was hard to get a good picture. This is right after I made it. Hence the foam. (It makes more than this, just so you know : ))

5/5 Stars

Submitted by: Ashley

Melt 1/2 cup (1 stick) of butter in saucepan

Add:

1 1/2 cups sugar (we usually add 3/4 to 1 cup instead and it's great!)

3/4 cups buttermilk

2 Tablespoons corn syrup (we use light. not that that probably does much : ))

1 teaspoon baking soda

Bring to a boil for 5 mins on medium. Remove from heat.

Add:

2 teaspoons Vanilla

We put leftovers in a container and place in freezer. It never completely freezes. I was distracted (imagine that!) while making it today and added the correct amount of sugar in. This was the first time having it with all the sugar it says to use. And I don't know if it's cause I'm use to the sugar cut in half but I like it better with less sugar.

Mom's Whole Wheat Waffles

My absolute favorite Waffle recipe! Mom makes this on Christmas morning topped with fruit and whipped cream. Or you can top it with McKay's Mom's awesome Buttermilk Syrup (post above). I also love making enough to freeze then grab them out when needed. When they have been frozen we microwave them for like 15-20 sec then pop them into the toaster. Brin loves them as snacks!
It makes about 8 waffles.
 5/5 Stars
Submitted by: Ashley

Put 1 cup + 1 tablespoon whole wheat (the actual whole wheat berry right out of the food storage bucket, not yet ground into flour) and 1 1/2 cups milk into blender and blend for 4-6 minutes.
Add:
2 tsp baking powder
3 eggs
1 tsp soda
1/2 cup oil (or can sub apple sauce in)
1 tablespoon honey or brown sugar
1/2 tea salt

mix well, cook in waffle iron or as pancakes (makes very thin batter).

Maple Salmon

 

Here's the recipe for our family favorite Maple Salmon
It's from allrecipes.com
It's definitely 5 stars
Submitted by Chris

Makes servings USMetricAdjust Recipe (Help)

1/4 cup maple syrup                                                         

2 tablespoons soy sauce                                                    

1 clove garlic, minced                                                    

1/4 teaspoon garlic salt                                                    

1/8 teaspoon ground black pepper                                                    

1 pound salmon                                                                     

        

     

Preheat over to 400 degrees F.

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork

Pecan Crunch Salmon

Submitted by Chris
5 stars
Ashley pointed out that neither of her favorite salmon recipes is on this website so I told her I'd make them and take a picture. This recipe is from allrecipes.com and is one of my favorites. It definitely tastes better than if photographs!

Ingredients:

3 tablespoons Dijon mustard 3 tablespoons butter, melted 5 teaspoons honey 1/2 cup fresh bread crumbs 1/2 cup finely chopped pecans

3 teaspoons chopped fresh parsley 6 (4 ounce) fillets salmon salt and pepper to taste 6 lemon wedges

Directions:

1.	Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
2.	Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
3.	Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Black Bean Pumpkin Soup

 

 

Submitted by Chris

5 stars

This is a great fall soup. Last time I made it, I used butternut squash in place of the pumpkin, and chopped pistachios instead of pumpkin seeds.  I think you could use any winter squash, but I do like the flavor of pumpkin.

 

three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef broth
a 16-ounce can pumpkin pureé (about 1 1/2 cups)
3 to 4 tablespoons lime juice (optional)
Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds
Preparation:In a food processor or immersion blender, coarsely pureé beans and tomatoes. In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth and pumpkin until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add lime juice and simmer soup, stirring, until heated through. Season soup with salt and pepper.
Serve soup garnished with sour cream and toasted pumpkin seeds.

Chicken Spinach Gnocchi Soup

This cooler weather really has me craving soup. But I seem to always make the same ones over and over. I wanted to try a new one and this one definitely didn't disappoint! I've never used gnocchi so I was a little worried to try this, but I'm so glad I did! If I were to make this again I would double the recipe. There was definitely enough for Jorden, Krew, and myself, but I always like leftovers, and there were none tonight. But it was after church on a fast Sunday! I loved that this recipe called for lighter ingredients (like the half-and-half) But believe me, it wasn't light on flavor!

4.5 stars

Submitted by: Jessica

Ingredients:

• 1 Tbl olive oil
• 1 medium onion, diced (about 1/2 a cup)
• 1 cup chopped carrots
• 1/2 tsp dried thyme
• 2 cloves garlic, finely minced
• 1/4 cup all-purpose flour
• 2 cups fat free half-and-half
• 1 cup low fat milk
• 1 cup low-sodium chicken broth
• 16 ounce package gnocchi
• 2 cups cooked, shredded or diced chicken 
• 1 1/2 cups spinach, coarsely chopped
• salt and pepper to taste. 

Directions:

1. In a 4 or 5 quart pot (bigger if you're doubling it), heat the olive oil over medium heat until hot. Add the chopped onion, carrots and thyme. Cook until the onions are translucent and the carrots are slightly tender, about 4-5 minutes. Stirring often.
2. Add the garlic. Stir constantly
3. Whisk in the flour and continuously stir until flour is lightly golden. About 1-2 minutes. Slowly whisk in the milk and chicken broth. Stir while bringing the mixture to a boil over medium to medium-high heat.
4. Allow to cook, stirring often until the mixture is slightly thickened. About 5-7 minutes. Stir in the uncooked gnocchi and simmer over medium-low heat for 3-4 minutes, stirring occasionally. 
5. The soup will thicken up while the gnocchi is cooking. Stir in the cooked chicken and spinach and cook until heated through. Season with salt and pepper.

We served ours with ciabatta bread.

Wonton Chicken Salad

submitted by Chris
4+ stars

2 heads of romaine and 1 bunch of spinach (or whatever greens your family likes best) or one bag of greens and one bag of spinach
3-4 chicken breasts, grilled and cubed (you can marinate these in a little soy sauce and pepper for an Asian flavor)
2 large cans mandarin oranges, drained
3 avocados, cubed
1/2 bunch of green onions, diced thin
toasted slivered almonds and sunflower kernels (I put a handful of each in a frying pan with a pat of butter until browned)
1/2 package of won ton wrappers, fried in vegetable oil (find these at Wal-mart by the bag salads)

Dressing
(I usually use only 2/3-3/4 of the dressing on the salad-I think all of it is too much.)

1/2 cup vegetable oil
1/2 cup sugar
1/4 cup seasoned rice vinegar
1/2 teaspoon salt
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 teaspoon accent (optional)
1/2 teaspoon paprika

Blend the dressing in a food processor or blender for best results. I used my immersion blender.

Combine all and serve.