Pop-up Pancakes

We made these for breakfast this morning. The kids LOVED them!!! These are also known as German pancakes.

• 1 cup milk
• 1 cup flour
• 6 eggs
• 1/4 cup melted butter
• dash salt
• Preheat oven at 400*

I like to blend all the ingredients in my blender. A whisk or electric mixer doesn't seem to get it as smooth as a blender. Then grease your muffin tins or baking pan.

Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.

Now they are ready for toppings--syrup, powdered sugar, and fruit. We are loving fresh strawberry jam right now. Load 'em up and dive in.

Makes 24 mini pop-ups.

Homemade Ice Cream

We have been having lots of fun making homemade ice cream this week. We got Josh an ice cream maker for Father's Day and we have tried 3 different recipes already. Here are 2 from my aunt Laurie that are delicious!

Vanilla Ice Cream

2 cups milk (scald)
chill and then add:

1 cup sugar
1/4 tsp. salt
4 cups half n' half
4 T. vanilla

Put in ice cream maker and freeze.

*This is a yummy recipe to add things to. We added crushed Butterfingers candy bar. You could also add crushed oreos. After the ice cream was done, I poured in a large mixing bowl and stirred in the crushed candy bar.



Vanilla Ice Cream
This recipe is on the creamy, rich side.

2 cups milk (scald)
1 3/4 cup sugar
1/2 tsp. salt
4 cups half n' half
1 T. vanilla
2 cups whipping cream

I blended strawberries up in my blender and folded them in after the ice cream was done.


Vanilla Ice cream
I got this recipe off of allrecipes. This wasn't Josh's favorite, but I liked it a lot. It is an easy recipe and the ice cream is a bit icy, but I like that.

8 cups milk (can even use 1 %)
2 cups sugar
1 T. vanilla

Pour all into ice cream maker and freeze.

Ultimate Twice Baked Potatoes

I got this recipe off of allrecipes and am going to make it for our Father's Day BBQ tomorrow!

INGREDIENTS

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes.

These were awesome. I froze the leftovers and will pull out and bake for an easy meal.

Chocolate Chip Banana Muffins

These are the yummiest banana muffins ever. I used sour cream instead of yogurt and didn't add chocolate chips and they were a huge hit! (recipe from allrecipes)

INGREDIENTS

• 1 3/4 cups all-purpose 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
  
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 3/4 cup semisweet chocolate chips

DIRECTIONS

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt (or sour cream) and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and 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.

Best Ever Play-Dough

Play Dough Recipe (this can be halved for smaller ball)

2 c. Flour
½ c. Salt
2 c. Water
2 T. Vegetable Oil
¼ c. Cream of Tartar (found in spice section)

Pour all ingredients into a large saucepan. Food coloring can be added here if desired, 5-7 drops. Turn to med-high heat and stir constantly until the mix becomes very warm and starts to form together, about 3-5 minutes. Do not over heat, it will burn. Continue stirring until the mix forms into a playdough ball. Remove from heat and pour ball onto a wax paper sheet. Let cool for a few minutes and then knead until soft, 2-3 minutes. Food coloring can also be added during the kneading process as well, especially if you want to split the dough and use 2 or more colors. I suggest wearing baggies over your hands if doing this. Store your play dough in a ziplock bag and in an air tight container in the refrigerator for up to 3 months, or until little white spots develop.

Make Ahead Breakfast Cake

Also called coffee cake. I used to have this when I would spend the night at Alisa (Brown) Humphery's house. I thought she had the nicest mom to make cake for breakfast. It has turned into a brunch favorite around here and it is easy as you make it the night before and throw it in the oven the next morning.

Make ahead Breakfast
1 1/4 c. flour
1/4 c. sugar
1 T. baking pwd.
1/4 tsp. salt
1/4 c. shortening
2/3 c. milk
1 egg

Topping:
1/4 c. flour
3 T. butter
3 T. sugar
3 T. brown sugar
1/2 tsp. cinnamon
mix above ingredients until crumbly

Stir dry ingredients together. Cut in shortening. Add milk and egg. Pour into greased 8x8 pan. Sprinkle topping over batter. Cover with plastic wrap & refrigerate overnight. Bake at 400 for 20-25 minutes. Double recipe if using 9x13 casserole pan.

Strawberry Whipped Sensation

I am going to be making this for our BBQ on Memorial Day. It looks delicious!

"Fresh strawberries in a creamy whipped mixture on a chocolate cookie base are topped with more strawberries for an elegant frozen dessert."

READY IN

6 Hrs 20

INGREDIENTS

• 4 cups fresh strawberries, divided
• 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
• 1/4 cup lemon juice
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
• 8 OREO Chocolate Sandwich Cookies, finely chopped
• 1 tablespoon butter, melted

DIRECTIONS

1. Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
2. Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
3. Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

Cheese Ball

2 pkg. cream cheese
stir in about 2-3 T. mayo to get a good consistency
2/3 c. green onions sliced
1 to 1 1/2 c. fancy (small) shredded cheese
1/3 packet Italian Seasoning (can use regular or zesty)

Stir all together and refrigerate at least 3 hours before serving.