Sourdough Pancakes

These have become my favorite pancakes. I love these with buttermilk syrup. The only thing is you have to remember to start them the night before.

Sourdough Pancakes
1 large egg - lightly beaten
1/2 tsp. salt
1 tsp. sugar
2 TBSP water
1 tsp. baking soda
2 tsps. butter - melted

Starter:
2 1/2 cups all-purpose flour
1 1/2 tsps. yeast
2 cups milk

In a bowl whisk together 1 1/2 cups of the flour, yeast and 1 cup of the milk. Let mixture stand in a warm place, covered loosely, overnight.
Whisk 1/2 cup milk into the starter. Dissolve baking soda in 2 TBSP. hot water. Add to the starter, remaining flour, egg, salt, sugar, baking soda mixture, butter, and remaining 1/2 cup of milk; whisk until the mixture is combined well. Heat and grease griddle, then cook pancakes.

White Chocolate Cheesecake Cupcakes

These were made up using a vanilla cake mix and an easy white chocolate glaze. I had seen a photo that was just darling and thought I'd have a go...

1 vanilla cake mix
1/4 cup cream cheese, softened
1/4 cup oil
2 eggs
1 1/4 cup water

Start by beating the cream cheese, then add other ingredients and beat well. Bake as cupcakes for 18-20 minutes.

After cooling, top with this glaze:
1/2 cup white chocolate chips, melted and stirred smooth
1 Tablespoon butter, melted with chips
2-3 Tablespoons evaporated milk, room temp
2-3 cups powdered sugar
1/2 teaspoon vanilla

Beat smooth, cool for a few minutes to thicken up a little bit, then spoon over cupcakes, garnishing with extra chips as desired.

These weren't amazing, but if you bake just right and have super moist cupcakes, they would be great (as far as non-dark chocolate treats go!).

Stuffed Bell Peppers

My friend Belle had recommended this idea to me years ago, but it wasn't until today that I decided to try for myself! It was so easy and super tasty!! I took ideas from a couple recipes, so I'll just explain pretty much what I did...

4 Bell Peppers (I used Yellow, but any color works!)
1 Tbsp Olive Oil

Cut the Tops of the peppers off, then gut and rinse out to get rid of all the seeds (with kids you could cut the peppers down the middle and turn them on their side to "stuff" so they're more shallow and easier to eat). Brush the outsides with Olive Oil. Line up on Baking Sheet or Baking Pan (I used a pan so the excess wouldn't topple off.)

1/2 lb ground beef
1/2 Medium Onion, Chopped finely
2 Cloves Garlic, Minced
1 Tbsp Oil
Basil
Red Pepper Flakes
Salt & Pepper
Chili Powder
Onion Powder
1 Fresh Tomato, chopped. (this is what i used, but a few recipes called for canned diced tomatoes and tomato paste...I think this would make it too saucy though...)

Slices of Cheddar, Mozzarella, Provolone, or Munster Cheese

Brown the onions and garlic in the oil, then add the ground beef and spices and brown. At the very end add the fresh diced tomato and toss together.

Put the beef mixture into the bell peppers, stuffing so it's full. Place a slice of cheese on top of each pepper.

Bake at 400 Degrees in the Oven for 20 Minutes, or until cheese is melty and bubbly brown.

Let cool for at least 5 minutes before eating!

(Alternatively, you can put the empty peppers in the oven for 5 minutes before you stuff them. I just didn't because I forgot and only 1/2 the recipes called for it)

Happy Eating!

Australian Chicken

Well, this is really just my friend Anne's recipe for grilled chicken, and since she is from Australia....
Australian Chicken

3/4 cup Reduced Sodium La Choy soy sauce

1 tbsp Worcestershire sauce

2 tbsp brown sugar

3/4 cup Sweet Baby Ray's Barbeque sauce, (or any other sauce will do!)

Mix it together and marinade for an hour or longer if you like. Make sure the chicken is fully defrosted before marinating, it just tastes better. Plus I do not use the chicken breast that has been flash frozen. --from Anne

We just estimated all of Anne's ingredients, for simplicity, and that's what she says she does, so... Wade did the grilling and says everyone knows how to grill chicken, just preheat the grill on high, then turn down to medium as soon as all the chicken is on and turn it over several times until done. We also had pineapple to grill on this day, just to add to the joy!

Pineapple Upside-Down Biscuits

I found this Paula Deen recipe about a month ago and I have made it a few times now. And I really like it. I don't have any maraschino cherries so I haven't used them. Also one time I added a little cinnamon to the butter, sugar, and pineapple mix, I really liked it and will probably add cinnamon every time now. If you like pineapple upside-down cake you will probably like these too.

• 1 (10-ounce) can crushed pineapple
• 1/2 cup packed light brown sugar
• 1/4 cup (1/2 stick) butter, at room temperature
• 10 maraschino cherries
• 1 (12-ounce) package refrigerated buttermilk biscuits (10 count) or homemade biscuits

Preheat the oven to 400 degrees F.

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.