Buttermilk Blueberry Pancakes

Fluffy and light. We made big restaurant style ones, 8 inches across, but i'm sure they'd be great normal sized too!

2 cup flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cup buttermilk
1/3 cup milk
2 eggs
3 Tbsp butter, melted
Blueberries

Combine dry ingredients and wet ingredients separately. Mix wet ingredients into dry ingredients, stir to combine. Melt a little butter over medium-medium high heat. Pour batter on griddle (or skillet), sprinkle blueberries on top. Cook till bubbles on top pop but do not fill back in. Flip and cook till browned on bottom side. Serves 6-8.

Recipe from Allrecipes.com

Harding Family Chocolate Chip Cookies

This is Klane's mom's recipe and it is the best best best.

1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
3-3 ¼ cups flour
1 bag milk chocolate chips (or semi-sweet)

Pre heat oven to 375. Cream the sugars and butter together. Add eggs, baking powder, baking soda, salt and vanilla; mix together. Add flour gradually, mixing with a wooden spoon. (You may not need all the flour.) Then add the chips. Bake for 8-10 minutes. Never, I repeat, never overcook cookies. What a shame. For soft deliciously baked cookies, take them out when the tops just barely barely are the tiniest bit browned in spots. They don't look quite done but they will be perfect.

cookie recipe from the Harding family.

Sweet Onion Green Chile Chicken Quesadillas

Klane had to work late tonight. This was ready in 30 minutes, which was perfect! It reminded me of a sweet onion something I've had at Bajio before.

1 tbs olive oil
salt, pepper and dash sugar to taste
1 onion, sliced
1 4 oz can diced green chiles
8 flour tortillas
1 1/2 cups cooked shredded chicken
shredded colby jack cheese
lettuce, tomato, avocado, sour cream, salsa, etc

Heat olive oil over med-high heat, saute onions with salt, pepper and sugar till onions are browned and caramelized. Add chiles as desired (you may not want to use the whole can), then add chicken and heat through. Put chicken mixture and cheese between two tortillas and cook over medium heat till cheese is melted, flipping so both sides are slightly browned. Top with toppings and enjoy!

Swedish Meatballs

Meatballs:
1 lb. ground beef
½ cup bread crumbs
1 egg, beaten
1 small onion, finely chopped (or grated on a box grater)
A few drops Worcestershire sauce
Salt and pepper

Sauce:
1 can cream of mushroom soup
milk

Preheat oven to 400 degrees. Mix ingredients for meatballs in a medium-size bowl. Form bite-size balls and place on nonstick baking sheet. Bake for 12 minutes. Meanwhile, heat soup over med-med/high heat. Stir in milk as needed to thin it to a sauce consistency. Add a few drops of Worcestershire if you like. Serve sauce and meatballs over rice or egg noodles.

Reserve half the meatballs for a later meal, or add another can of soup to make enough sauce for all of them.

Peanut Butter Chocolate Chip Cookies

½ cup of butter (1 stick), softened
¼ cup of brown sugar
¼ cup of white sugar
½ cup of peanut butter (I used creamy)
½ teaspoon vanilla extract
1 egg
1 ¼ cup of flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup of semisweet chocolate chips
½ cup of walnut pieces

Preheat oven to 375 degrees and spray a baking sheet with cooking spray. In a large mixer, cream butter, peanut putter, sugars and vanilla. Add the egg and mix until light & fluffy. In another bowl, combine flour, baking soda, baking powder and salt - mix thoroughly. Slowly add the dry ingredients into the butter mixture, stirring continuously. Add chocolate chips and combine. Drop spoonfuls of cookie dough on the baking sheet and press the center of the cookie with a fork. Bake for 10-11 minutes. Enjoy!

Recipe from For the Love of Cooking.

Chocolate Chip Banana Muffins

Deliciously moist and very addictive.

1 3/4 cups all-purpose flour
3/4 cup 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 (I used sour cream, they were great)
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about two bananas)
3/4 cup semisweet chocolate chips

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. (Note: I substituted 3/4 cup wheat flour for 3/4 cup of the white flour and the result was fantastic.) In another bowl, combine the egg, oil, yogurt 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.

Recipe from Allrecipes.com.

Grilled Cheese with Pesto

Here's something you can do with that extra romano cheese and prepared pesto you bought from Costco when you made the Creamy Chicken Pesto. (You made it, right?) And heck you can use more of the romano for Stuffed Peppers! This sandwich tastes more gourmet than a regular old grilled cheese. Romano has this intense, sharper flavor. You don't have to use very much of it to get a nice kick.

2 slices whole wheat bread
romano cheese, thinly sliced
mozzarella (I used shredded, on hand from making pizza)
prepared pesto
butter

Easy, easy, easy. This isn't really a recipe. Put cheese and pesto between bread, butter outsides and grill. I wasn't planning on posting this until I was a couple bites in (note the picture) and realized, "Oh my gosh, this is DELICIOUS!" If you have the ingredients hanging around, you should definitely make this. I am so happy I discovered romano cheese. It's fantastic.

Creamy Chicken Pesto

Oh, yes. If you do not groan when you take the first bite, well, you do not fully appreciate food. This is so delicious. And honestly it is really easy. The only catch is that Romano cheese and prepared pesto can be spendy. I bought mine at Costco, saved money and was able to make this twice! It would be good with sundried tomatoes, but I didn't want to break the bank. Also, buy chopped garlic in a jar. SO much easier to use and keeps longer. Just do it. You'll be glad you did.

1 (16 ounce) package penne pasta
2 tablespoons olive oil
1 small onion, chopped
8 cloves garlic, chopped
½ cup butter
2 tablespoons all-purpose flour
2 cups milk
1 pinch salt
1 pinch pepper
1 ½ cups grated Romano cheese
1 cup prepared basil pesto
1 can artichoke hearts, drained
2-3 chicken breasts, cooked and shredded

Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain.
Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto, then chicken and artichokes. (And sundried tomatoes if you wanted...)
Serves 8-ish. I halved it for Klane and I.

Oatmeal Chocolate Chip Cookies

This is the recipe on the Quaker Oats package, and it's so good. Perfectly chewy, soft and delicious. The dough might be better than the actual cookie, but it's debatable. You'll have to try them for yourself. Thanks Sara for the tip.

2 sticks butter, softened
1 cup brown sugar, firmly packed
½ cup sugar
2 eggs
1 tsp vanilla
1 ½ cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt, (optional)
3 cups oats
1 cup raisins or chocolate chips

Preheat oven to 350. Cream butter and sugars. Beat in eggs and vanilla. Combine and add flour, baking soda, cinnamon and salt. Stir in oats and raisins/chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-12 minutes; until golden brown. Cool 1 min on cookie sheet, transfer to wire rack. (About 4 dozen cookies.) I have noticed with cookies that I always should take them out before I think they are done. I've made these twice recently and the first time I overcooked them because I was waiting for them to be more brown. Don't do that! Check them at 9 minutes just in case. Don't overcook them.

Sweet and Sour Meatballs

1 lb. ground beef
1 egg
1/2 onion, chopped finely
1 cup dry bread crumbs
salt and pepper to taste
1 cup water
½ cup cider vinegar (i used rice vinegar, it was fine)
½ cup ketchup
2 tablespoons cornstarch
1 cup brown sugar
2 tablespoons soy sauce

In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
In a large skillet over medium heat, saute the meatballs until browned on all sides.
In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble. Serve over rice. Makes 12-14 meatballs.

When I reheated the leftovers, I added sauteed green pepper strips, sliced red onions and pineapple. I definitely recommend this!

Billy's Vanilla Buttercream Frosting

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
½ cup milk
1 teaspoon pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Billy's Vanilla Cupcakes

Who knew it took four hours to create 4 dozen cupcakes? But it was fun. And the result? Delicious. Thanks for the tip, Martha. And I apologize for running out of confectioner's sugar so my frosting wasn't as beautifully plump-looking as Billy's Bakery's frosting (it still tasted fantastic). Thanks to Annie Porter for referring to the recipe on her blog!

1 ¾ cups cake flour, not self-rising
1 ¼ cups unbleached all-purpose flour
2 cups sugar
1 ½ tablespoon baking powder
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

In a large glass measuring cup, whisk together milk and vanilla. With mixer on medium speed, add eggs one at a time, then add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

Divide batter evenly among liners, filling about 1/2 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Giada's Orzo Stuffed Peppers

something different (for me) and sooo delicious.

4 italian sausages, casings removed
1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)

Preheat the oven to 400 degrees F. Cook the sausage till just done in a pan over med-high heat. Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, cooked/drained sausage, olive oil, garlic, salt, and pepper. Stir to combine. Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes (partially cooked). Drain, saving chicken broth. Stir orzo into sausage mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up. Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes.

Peanut Butter Bars

This quick treat can be whipped up in under 30 minutes. Thanks Danielle for the recipe!

1/2 cup sugar
1/2 cup brown sugar
1 egg
1 cube butter (1/2 cup)
1/2 cup peanut butter (crunchy or creamy)
1 tsp vanilla
1/4 tsp baking soda
1/8 tsp salt
1 1/4 cup flour
1 cup oats
1/2 cup more creamy PB
1 cup chocolate chips

Preheat oven to 350. Cream sugars, egg and butter. Mix in peanut butter and vanilla. Stir in flour, salt and baking soda till mixed in. Stir in oats. Press into cookie sheet, bake for 10 minutes. Melt chocolate chips on low setting in microwave, 30 seconds at a time, stirring often. (Chocolate is temperamental, so heat slow and low.) When bars come out of oven, let cool for a few minutes, then spread 1/2 cup creamy PB all over, it will melt. Then on top spread the melted chocolate. So easy, quick and very yummy! I made this on a whim last night at 10:45, Klane and I were craving it and it didn’t disappoint!

Black Bean Chili

From the kitchen of Stephanie Nielson (Nie Nie).

4 tsp olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 tsp ground cumin
1 can (4.5 oz) chopped green chiles
2 cans (15 oz each) black beans, rinsed and drained
2 cans (14.5 oz each) diced tomatoes
salt
1 package (10 oz) frozen corn
1 cup water

In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add frozen corn; simmer until heated through, about 5 minutes. Serve hot.

Beef Bulgogi

Korean stir fry. Didn’t have ginger. Still tasted good!

1 1/2 lbs ribeye steak, excess fat trimmed
1/4 cup soy sauce
1 Tbs hot chile sesame oil
2 Tbs brown sugar
6 garlic cloves, minced
1 Tbs finely grated ginger
2 medium red onions, cut into wedges
1 green bell pepper, cut into 1/2 inch strips
4 tsp oil
1 small head Boston lettuce

Whisk soy sauce, sesame oil, brown sugar, garlic and ginger. Cut steak into 1/8 inch strips (easier if frozen for 20 minutes first). Toss half the marinade with steak and half with peppers and onions, set steak aside. Heat 2 tsp oil in skillet over med-high heat. Cook onions and peppers until softened, transfer to plate. Cook the meat (half at a time if needed) until browned. Return everything to pan and heat through. To serve, roll up the stir fry in lettuce leaves.

If you can’t find hot chile sesame oil, add a dash of red pepper flakes to 1 Tbs toasted sesame oil. Thanks to Dishing Up Delights for the photo.

Sweet Potato Fries

Say hello to delicious antioxidant and vitamin packed goodness. They're yummy with ketchup, fry sauce, ranch or by themselves!

1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp salt
1/2 tsp paprika
1/4 tsp cinnamon

Preheat oven to 425 degrees. Peel potatoes, cut into strips about 1/2 inch wide on each side. Put them in a plastic bag, add oil, salt, paprika and cinnamon and shake well to coat the fries. Spread them onto a baking sheet in a single layer. Cook 30 minutes, turning every 10 minutes. Transfer to paper towel, serve warm.

Graveyard Oreo Pie

1 1/2 cups cold milk
1 pkg. (4-serving size) chocolate instant pudding
whipped cream
14 oreos
store bought oreo pie crust
frosting for decorating
candy corn pumpkins (optional)

Pour milk into large bowl. Add dry pudding mix. Beat with wire whick till well blended. Let stand 5 min. Save out 4 oreos but crush the rest. Stir in 1 1/2 cups of whipped cream and half the crushed cookie crumbs. Spread into the pie crust; sprinkle the remaining cookie crumbs to make your “dirt”. Refrigerate at least one hour. Cut two edges off each cookie to make it a gravestone shape. Put the frosting in a plastic bag and cut off a small corner, then write things like “RIP” or “BOO” on the cookies. Put them in the graveyard pie right before serving, you can also use the candy corn pumpkins to decorate if you want. I haven’t made this this season and I lost my picture....

Chilis Copycat: Mesquite Chicken Salad

4 breaded chicken breast tenderloins (Tyson, frozen; from Costco)
3-4 cups chopped greenleaf lettuce (7 leaves?)
1/2 can black beans, drained
1/2 can corn, drained
1 medium tomato, diced (roma would be best)
grated colby jack cheese
broken up tortillla chips
ranch dressing
barbecue sauce

Bake chicken tenders according to package directions. While they’re baking, prepare other ingredients. Pile lettuce on individual plates, then top with tomatoes, beans, corn, chips, cheese and drizzle with ranch. Top with sliced cooked chicken, then drizzle with barbecue sauce. Another easy, quick recipe that tastes great!

~I forgot to take my own picture of this!~

Chocolate Chip Banana Bread

2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup sugar
4-5 ripe bananas
1/2 cup oil
1 tsp cinnamon
1 tsp vanilla
1 Tbs milk
chocolate chips

Preheat oven to 350. Combine flour, baking soda and powder, and salt. In a large bowl, cream together eggs and sugar. Stir in mashed bananas, milk, vanilla, oil and cinnamon. Stir in flour mixture, a third at a time, until just combined. Add as many chocolate chips as you want. (start with 1/2 cup?) Divide the batter into two 9x5 inch loaf pans. Bake for 50 minutes, till a toothpick inserted in center comes out clean. Be sure to check it at 45 minutes so it doesn’t burn.

Spinach Pasta Chicken Salad

This is more like a pasta dish, disguised as a salad... and it is so good. Everybody loves this salad.

8 cups spinach
1 lb bowtie pasta, cooked
3 cups cooked shredded chicken
1/4 cup toasted sesame seeds
1/4 cup chopped flat leaf parsley
1/2 cup chopped green onions

Dressing:
1 cup olive oil
2/3 cup rice vinegar
6 Tbs sugar
1 tsp salt
1/2 tsp pepper
1/4 cup soy sauce

Mix 1/2 to 2/3 cup of dressing with pasta and chicken. Chicken and pasta can be cooked the night before and soaked in dressing overnight if desired. When ready to serve, mix remaining ingredients with dressing and combine with chicken and pasta. Best served when chilled.

Angel Hair with Cream Sausage and Mushroom Sauce

I got this one from Robin Miller of the Food Network. She’s about keeping things healthy. I only fattened it up a teeny bit by adding extra cheese.

12 oz angel hair pasta
1 Tbs olive oil
1/2 cup chopped red onion
3 cloves garlic, minced
2 cups sliced mushrooms
1 pound sweet or hot turkey or chicken sausage, cut into 1/2 inch pieces
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
2 cups reduced sodium chicken broth
1/2 cup frozen green peas
1 1/2 cups low-fat sour cream
3/4 cup grated parmesan cheese
2 Tbs chopped fresh parsley

Heat oil in large skillet over med-high heat. Add onions and garlic and cook, stirring, for 1 minute. Add mushrooms and cook, stirring a few times, until they’re tender and releasing juice, about 3-5 minutes. Add sausage and brown, about 5 minutes. Add thyme, oregano, salt and pepper, stir in. Add broth and bring to a simmer. Reduce the heat to med-low, partially cover the pan and simmer until the sausage is cooked through, about 8 minutes. While that’s going, get water boiling for the pasta. When the 8 minutes is up, put the pasta in and cook according to package directions; also add peas to the sauce and simmer 1 min. Stir in the Parmesan and sour cream and simmer 2 minutes to heat through. Remove from heat, season with salt and pepper to taste, and stir in parsley. Transfer angel hair to individual shallow bowls, spoon turkey mixture over the top, and serve. It will be kind of runny, but that’s normal. That’s why you eat it in bowls!

Sin Popcorn

I made this three times in the past week and I am still not sick of it. It's sooooooo good. Be careful you don't eat the whole batch. This stuff is dangerous.

2 3 oz bags microwave popcorn, popped (about 7-8 cups popped popcorn)
1/2 cup butter
1 bag mini marshmallows
1 cup peanut butter (creamy or crunchy, I prefer crunchy)
1 bag milk chocolate chips

Melt butter and marshmallows in pan. Add peanut butter and then pour over popped popcorn. Sprinkle chocolate chips while still warm. You can make it more sinful by adding more peanut butter and more chocolate chips.

Crock Pot French Dip

Annie gets the credit for this one. It's delicious.

3-4 lb beef roast
1 1/2 cup sliced mushrooms
1 sliced yellow onion
2 packets Au Jus gravy mix
water (a little less than the packets call for)
french style hoagie rolls
sliced muenster cheese

Put the roast, mushrooms, onion, gravy mix and water in the crock pot, set on low for 8-10 hours. At the end of cooking, shred the roast with a fork. When you're ready to eat, put the rolls with cheese slices on them under the broiler to melt the cheese. Scoop out some of the liquid from the pot into little bowls for dipping. Then pile the roast beef on the bun, dip and eat! SO GOOD. It makes a lot but it's good as leftovers too.

Calzones

Rhodes Texas Rolls, thawed & risen
Pepperoni
Sliced olives
Chopped mushrooms
Chopped green &/or red peppers
Chopped red onion
Mozzarella cheese
Heated pizza/pasta sauce

P.S. I didn't give amounts, just use how much you want

Two rolls makes one big delicious calzone which Klane can finish and I cannot. Squish two rolls together and roll out flat into a 10 inch circle. Combine pepperoni, olives, mushrooms, onion, peppers and cheese, place 3/4 to 1 cup of mixture on each circle (the more filling, the better!). Fold dough over and seal edges with fork. Place on sprayed baking sheet, bake at 350 for 20-25 min. Serve with sauce for dipping. YUM!

Salmon Artichoke Pasta

This. Is. AMAZING.

(If you hate fish leave it out or use chicken)

3 Tbs olive oil
1-2 cloves garlic, minced
1 med. onion, sliced
1 can artichoke hearts in water, drained
16 oz can stewed tomatoes (I got "italian style")
1/8 tsp crushed red pepper
1 tsp sugar
1 Tbs basil
1 lb pasta (I used fettuccini-yum)
1/4 cup white cooking wine
1 salmon filet (or chicken, or whatever)

Saute onion and garlic in olive oil. Add chopped artichoke hearts and saute 10 minutes on low heat. While you wait, measure out and compile the tomatoes, pepper, sugar, basil and wine. Raise heat, add tomato mixture and bring to simmer. Cook 35 minutes on low simmer. Don't worry children, the alcohol cooks out.

While you wait, cook the pasta and salmon. For the salmon, I heat up olive oil in a pan with italian seasoning and basil in the oil, then put the fish skin side UP in the oil. You want the top to be the yummy herb part, not the skin. Cook it for a few minutes, then flip it and cook a few more till it flakes. Don't overcook salmon. When it's done, remove the skin, chunk it up and toss it with the pasta and sauce. Sprinkle with parmesan cheese if you like.

Makes 4-6 servings.

YUM. This tasted like it was from Carrabbas or something. And it is seriously doable, which is good. I always thought cooking wine was as expensive as real wine... it's not. Find it by the vinegar at the store. Also, I have a little jar of minced garlic and it's so much easier than buying fresh and hoping it doesn't go bad before you use it. Buy some, it's worth it.

BBQ Chicken PIzza

This is SO EASY.

9 Rhodes Texas Rolls, thawed and risen
Bottle of your fave BBQ sauce
Shredded mozzarella cheese
1/2 red onion, sliced
sliced mushrooms
diced green peppers
roma tomato slices
1 Chicken breast, cooked and diced

Preheat oven to 350. Squish the dough together into a big ball and roll it out into a circle. Bake for 10 min. Top with BBQ sauce, then cheese, then toppings, then a little more cheese, then little drips of BBQ sauce over the top. Bake for 10-15 minutes. Then EAT IT! YUM! If you want a parmesan crust, lightly butter the crust when it comes out and sprinkle parmesan cheese and Italian seasoning on it. Easy as pizza pie.

The lovely thing about pizza is you can put whatever you want on it. We like having all kinds of random pizza. Get creative, this is fun!

Oatmeal Pancakes and Magleby's Buttermilk Syrup

PANCAKES:

2 Cups Buttermilk
1 ½ Cups quick or old-fashioned oats
2 eggs- slightly beaten
½ Cup flour
1 tsp baking soda
Dash of salt
1 Tbs powdered sugar
Optional: ¾ Cup toasted chopped pecans

Mix oats and buttermilk and let soak for about an hour. Mix in eggs. In a separate bowl, combine dry ingredients. Pour into oatmeal mixture and mix together. Let mixture sit for about ten minutes before cooking. Cook on griddle at lower temp (325) for longer time. Serve with buttermilk syrup and sliced bananas.

BUTTERMILK SYRUP:

Mix in a large saucepan:
1/2 Cup butter
1/2 Cup buttermilk
1 Cup sugar
1 Tbs corn syrup

Boil 10 minutes stirring constantly, reduce heat to low and stir in:
1 Tbs vanilla
1/2 tsp baking soda

Then add 1/4-1/2 Cup more buttermilk.

Cook, stirring constantly for 2 minutes. Makes 2½ - 3 Cups.