Pancake Pie

shared by Patty H. (Kristin asked me about this recipe the other day and it brought back a lot of memories.  Mary and I both used to make it for the kids when they were little.  I finally found it and am sharing it with you.  It's not necessarily healthy but we didn't think about that back then. :)

Ingredients:
1/4 cup margarine, melted
1/4 cup firmly packed brown sugar
1/3 cup pancake or waffle syrup
1 recipe of pancake batter mix for 8-10 pancakes (or 4 servings)

Directions:

1.  Mix together the first three ingredients
2. Pour into a 9" pie plate
3. Spoon batter over syrup mixture
4. Bake at 375 degrees for 20 minutes or until top springs back when lightly touched
5. Invert on a serving plate
6. Serve with additional syrup and butter, if desired.
   (As I recall, you really didn't need any extra :)

Slow Cooker Chicken Tortilla Soup

shared by Patty H. (this was a crockpot recipe I found and "tweaked" a bit; it has a great mellow taste that I think even kids would like; I cooked it in a big pan on top of the stove because I was in a hurry)

Ingredients:
4 boneless, skinless chicken breasts (I used enough chicken tenders to cover the bottom of the pan)
2-15 oz. cans diced tomatoes, undrained
1-4 oz. can diced, mild green chiles, drained
1-15.25 oz. can black beans, drained and rinsed
1-14.5 oz. can chicken broth
1/2 to 1 whole onion, diced
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. cilantro
1 tsp. salt
1/4 tsp coarse ground pepper
1 T. lime juice

Directions:

1. Place chicken in bottom of slow cooker.
2. Combine all remaining ingredients and pour mixture over chicken
3. Cook on low 6-7 hours or high 3-4 hours.
4. Remove chicken and shred with two forks; return chicken to slow cooker.
5. Serve with tortilla chips, shredded cheese and sliced avocados is desired.

Cheese Sauce Topping for Baked Potatoes

shared by Patty Hallam (this is an easy and tasty recipe.  The kids are getting big enough that I had to triple it the last time they were here)

Ingredients:
3 1/2 tsp. cornstarch
1/4 tsp. garlic powder
1/4 tsp. salt
dash of pepper (I use coarse ground pepper)
1 cup milk
1 cup shredded cheese (I usually use Monterrey Jack / Colby)
1/2 tsp. Worcestershire sauce
3 T. butter


Directions:

1. Place cornstarch, garlic powder, salt and pepper into a medium sized sauce pan
2. Pour 1 cup of milk over the dry ingredients and whisk together to combine
3. Heat the mixture over medium high heat, whisking constantly to avoid scorching
4. Bring to a boil and then remove from the heat
5. Add the shredded cheese, Worcestershire sauce and butter. Whisk until smooth. Serve

Orzo with Sausage and Cranberries

shared by Patty H. (sounds like a strange combination but it was delicious and just as good the next day for leftovers)

Ingredients:
12 ounces orzo, uncooked
1/2 lb. sausage
1 small onion, chopped
3 1/2 cups chicken broth
1 1/2 cups orange juice
1/2 cup dried cranberries
1/2 tsp. dried sage

Directions:

1.  Cook sausage and onion in a non-stick skillet until browned, stirring frequently to break sausage into small pieces
2. Stir in orzo, chicken broth, orange juice, cranberries, and sage; bring to a boil, stirring occasionally
3. Reduce heat and simmer covered until most of the liquid is absorbed, about 15 minutes
4. Remove from heat and let stand covered for 10 minutes.
5. Toss and serve

(Note:  I browned the sausage ahead of time and drained it on a paper towel.  I put the sausage back in the skillet while the onion was cooking)

Braided Dill & Onion Bread

shared by Patty H.  (if you like dill, you will love this bread; made it for the first time today and it is awesome!!)

Ingredients:
1 package (1/4 oz.) active dry yeast
1/4 cup warm water
1 cup plain yogurt
1 small onion, finely chopped
1/4 cup sugar
2 tablespoons butter, softened
1 egg
1 tablespoon dill
1 teaspoon salt
3 to 3-1/2 cups all purpose flour

Directions:

1. In a large bowl, dissolve yeast in warm water.
2. Add the yogurt, onion, sugar, butter, egg, dill, salt and 1 cup flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
4. Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.
5. Punch dough down.  Turn onto a lightly floured surface; divide into thirds
6. Shape each portion into a 20-inch rope.  Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under.
7. Cover and let rise until doubled, about 30 minutes.
8. Bake at 350 for 35-40 minutes or until golden brown.  Remove from pan to a wire rack to cool. (note:  I checked mine at 25 minutes and took it out at 30 minutes)

Yield: 1 large loaf