Grandpa's Swedish Pancakes

The BEST you will ever eat!

9 eggs
1 c. buttermilk
1 can evaporated milk
1 1/2 c. flour
1/2 tsp. salt
1/4 c. sugar
1 cube butter, melted

Beat eggs, add buttermilk and evaporated milk. Blend in flour, salt, sugar. Add melted butter. Heat skillet to med. Add a pat of butter. Pour butter into pan and spread thinkly. Cook until set.

Buttermilk Syrup

Warning: Once you make this your family may never let you go back to maple again. It is so buttery and yummy.

1 c. sugar
1 cube real butter
1/2 c. buttermilk
1 tsp. Karo
1/2 tsp. baking soda
1 tsp. vanilla

Combine all ingredients except vanilla. Boil on medium heat for 5 minutes. Remove from heat and add vanilla.

Creamy White Chili

1 rotisserie chicken, shredded or 1 lb. boneless, skinless chicken breasts, cut into cubes & cooked 1 med. onion, chopped
1 1/2 tsp. garlic powder
1 Tbls. vegetable oil
2 cans (15.5 oz. each) great northern beans, rinsed and drained
1 can (14.5 oz.) chicken broth
2 cans (4 oz. each) chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. heavy whipping cream

In large saucepan, saute onion until soft. Add chicken, beans, broth, chilies and seasonings. Bring to a boil.

Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve top with cheese if desired.

Ravioli Soup

1 lb. hamburger
2 c. water
1 can (14.5 oz.) crushed tomatoes, undrained
2 cans (14.5 oz.) Italian-style diced tomatoes (I blend slightly)
1 can (6 oz.) tomato paste
1 1/2 c. chopped onion
2 cloves garlic, minced
1/2 tsp. salt
1/4-1/2 tsp. pepper
1 pkg. ( 9 oz.) refigerated cheese ravioli
1/4 c. grated Parmesan cheese

In large pot or dutch oven, cook hamburger over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onion, garlic, and salt and pepper. Bring to boil. Reduce heat; covler and simmer for 30 minutes.

Meanwhile, cook ravioli according to package directions; drain. Add to soup and heat through. Top with Parmesan cheese.

Sugar Cookie Bars

The deliciousness of sugar cookies without the work!

1 c. butter, room temperature
2 c. sugar
4 eggs
2 tsp. vanilla
5 c. flour
1 tsp. salt
1/2 tsp. soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. Whisk dry ingredients together and add to wet mixture just until combined. Spread on a greased 13-by-18-inch baking sheet. Bake at 375 degrees for 10-15 minutes, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

I love cream cheese frosting for these, but here's another yummy choice:

Frosting:

1/2 c. butter; room temperature
1/2 c. shortening
1 tsp. vanilla
pinch of salt
4 c. powdered sugar
5 Tbls. milk
food coloring

Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar, then add milk and mix until smooth and spreading consistency. Frost.

Chicken and Cheese Enchiladas

This has a fresh, yummy tomatillo sauce that's different from other recipes.

1 sm. red onion
1 1/2 lb. tomatillos, husked & seeded
1-2 serrano chile peppers, stemmed & seeded
1/2 c. chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 c. shredded rotisserie chicken
2 1/2 c. shredded Monterey Jack cheese
1/3 c. fresh cilantro
2 Tbls. extra-virgin olive oil

Preheat the broiler. Slice the onion in half. Place on a foil-lined baking sheet along with the tomatillos and serannos and broil until the vegetables are soft and slightly brown, 7-10 min., turning as needed. Transfer the begetabbles and any liquid to a blender, add the broth and puree. Season with 1/2 tsp. salt and the sugar.

Meanwhile, stack the tortillas, wrap in damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas sise by side in a lightly oiled 9-by-13 inch baking dish and brush with the 2 Tbls. olive oil. Broil until crisp and golden, 3 minutes.

Put the tomatillo sauce over the enchiladas and top with remiaing 1/2 c. shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3-5 minutes. Garnish with cilantro

Crockpot Chicken Tortilla Soup

I found this recipe somewhere online last week as I was searching for recipes. OH MY GOSH this soup is to die for!!! My photo isn't very good....but trust me...this soup is something your whole family will LOVE! So easy too! Love crockpots!

3-4 chicken breasts (I used 3)
1 clove garlic
1/2 large onion. chopped
2 Tbl butter
2- 14oz cans chicken broth
1 pkg chicken gravy
1-14 oz can tomatoes (I blended mine up)
1 cup salsa
1 Tbl. cumin
1 tsp salt

Throw everything in the crockpot and cook on low for 5-7 hours. I even used frozen chicken breasts. Easy! Take out chicken and shred, then replace back into soup. Serve with crushed chips on top, grated cheese and sour cream. Serves 6-8.

Chewy Chex Mix

1 c. corn syrup
1 c. sugar
3/4 c. butter

Bring to a boil, and boil for 2 minutes. Pour over the following ingredients, previously mixed in a large bowl:

1 box corn chex
1 box golden grahams
1 c. sliced almonds
1 c. coconut

Stir together well and enjoy!

Note: We love this mix at our house! Every year when chex cereal goes on sale (close to or around the holidays) I buy a few boxes to make this. I can get golden grahams cheap too with double coupons and everything else I have in my pantry. Beware...it's addicting!

Banana Muffins

This recipe is from my friend Coralee. Her family loves this recipe and now we do too! It was an instant favorite. Try her suggestion at the bottom...it really is good!

• 1 3/4 cups flour
  
• 1/2 c. white sugar + 1/4 c. brown sugar
  
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt or sour cream (I use sour cream)
  
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 2 large or 3 small)
  

*In a large bowl combine flour, sugars, baking powder, baking soda and salt. In another bowl, combine and stir the egg, oil, yogurt (or sour cream) and vanilla. Stir into dry ingredients just until moistened. Fold in mashed bananas. Try not to overstir. Just moisten all ingredients. Can add chocolate chips. (We like them better without chocolate chips.) Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

*Oh, and I always sprinkle a dot of sugar on the tops before baking just for visual effects and a yummy top crust. Just takes a sprinkle.