BUTTERMILK PANCAKE SYRUP

BUTTERMILK PANCAKE SYRUP

1 cube butter
1 c. sugar
1/2 c. buttermilk
1/2 tsp. baking soda
1 tsp. vanilla or maple flavoring

Bring butter, sugar, buttermilk and soda to a boil. Boil one minute. Remove from heat and add vanilla or maple flavoring.

Mini Gingersnap

Ingredients:

2 ¼ cup shortening
3 cups sugar
¾ cup molasses (I use full flavor)
3 eggs
6 cups flour
1 ½ tsp salt
2 T soda
2 tsp ginger
3 tsp cinnamon
2 tsp cloves

Method:

Preheat oven to 350 degrees. Melt shortening in a 3 - 4 quart saucepan over low heat. Remove from heat and let cool. Add sugar, molasses, and egg. Beat well. Sift together flour, soda, and spices. Add to first mixture. Mix well; chill. Form into 1/2" balls and place on a greased cookie sheet 1" apart. If you would like a little sparkle to your cookie, roll in sugar OR top each cookie with a bit of raw sugar before baking. Flatten with the bottom of a glass and bake for 8 - 10 minutes (surface should just begin to show cracks). DO not over bake. These are not crispy cookies. They should be soft and chewy.

use with Gingersnap dip

Gingersnap Dip

Ingredients:

1-8 oz package cream cheese, softened
1 cup confectioners' sugar
2 teaspoons pumpkin pie spice
½ tsp vanilla extract
1-8 oz carton frozen whipped topping, thawed

Method:

In a small mixing bowl, combine the cream cheese, powdered sugar, vanilla and pumpkin pie spice. Beat in whipped topping until blended. Refrigerate until serving.

serve with mini gingersnaps

Baked Cheesy Dip

Ingredients:

8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated
4 oz. chopped green chilies
Green onion
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out

Method:

Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips.

Bajio Chicken

5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.

If you want it spicer rather than sweeter add a hotter salsa and more green chilies.

Chili Cheese Frito Salad

3 (14 oz.) cans of corn, drained
1/4 of a red pepper, diced
1/4 green pepper, diced
1/4 red onion, diced
1 cup grated cheddar cheese
1 1/4 cup mayonnaise
1 (9 1/4 oz) bag of chili cheese fritos

Combine corn, peppers,onion, cheese, and mayo in a bowl. Refridgerate until ready to serve. Just before serving mix in the fritos. Save a handful to sprinkle on the top.

Lion House Pumpkin Cream Cheese Pie

Ingredients:

1 unbaked 9-inch pie shell
1 (8-ounce) package cream cheese, softened
¾ cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg, plus more for garnish
½ teaspoon ground cloves
½ teaspoon ground ginger
2 eggs
1 (15-ounce) can pumpkin
1 teaspoon vanilla


Beat cream cheese, sugar, salt and spices until fluffy. Add eggs. Beat in pumpkin and vanilla. Pour into pie shell. Bake at 350 degrees for 55 minutes, or until knife inserted near center comes out clean.

Makes 1 pie.