Monday, April 7, 2014

Poopy Times Call for Poopy Measures . . .

 Things have been busy and messy around here. Partially because about a month ago we entered into the magical world of potty training. I paid a chunk of cash to read and do the intensive three day potty training program, which was helpful . . . Though it left me pretty exhausted after having spent every single waking moment by my son's side, and a few nights sleeping on his rug all night so that I could remind him to go to the bathroom every single time he stirred. I think I waited too long to get him going (he was 3 years and a week old when we started), and that has made things take longer and be more of a struggle. After about 5 days of doing the hardcore potty training program, Lincoln was pretty well pee trained.

But, the pooping . . . well that has been quite another story!

I got so sick of spraying off poopy undies three times a day. Why couldn't my kid figure out the poop?!?! He'd even tell me he had to go poop. I'd try to get him on the toilet. He'd wait until I was changing Atley's diaper or going to the bathroom myself and he'd run to his closet or some other secret place and poop his undies. Seriously frustrating. I know this kid was capable. Why wasn't it working?

So I prayed about it. After some serious heartfelt pleading, this was the solution that came to my mind . . .


For reals. It's kind of hilariously crass. Seems a funny way for a prayer to be answered, but what kind of praying (desperate) mom turns down such a whimsical answer? Not me! 

I got Lincoln involved. I told him we were going to make him a special chart to help him with his poopies. I searched on google for an image of a toilet seat. I let him pick out the color of "Lincoln's Poopy Chart!" Lincoln picked out the gray scrapbook paper for the background and we laminated it.


The best part of all, was searching for clip art images of poops. Lincoln wanted poops with bugs, happy poops, rude poops, loud poops, and silly poops. He got them all. As you can see, one of those was compliments of Shutterstock. ;) We laminated those little guys, too. 
The poops have sticky tac on the back so that they stick to the laminated toilet chart.
Then, we printed a few images of "prizes" to work toward. (Not all of those are pictured, because I can't find them. I think Lincoln hid them somewhere, but there is at least one!) Some of the prizes were his comfort things I took away as part of the process - like his star blanket and his bunny rabbit. Each prize had a number at the top to signify how many poops had to go into the toilet to earn them back. We went to visit Squire's dad a couple of weeks ago, and a ride on Grandpa's tractor and horse - Pokey were both poop prizes as well. My mom offered to send a special surprise toy in the mail when Lincoln was poop-trained. 

As soon as Lincoln and I finished the chart, he promptly ran to the toilet. Pooped once, joyfully moved a poop into the toilet on his chart, and earned his bunny back. Then ran to the toilet again and pooped a second time to get his star blanket back. AMAZING! Those were his first poops on the toilet, EVER! 


From those first two poops to now, there have been (and are still) lots of accidents, but they have gone down dramatically. Lincoln even got 10 poops in a row without a single accident. Party worthy? I think so. While this thing isn't producing 100% perfect results for us yet, it got us going on a good path. A path that includes me cleaning fewer poopy messes, and changing only one childs' diapers. I can't complain!

What things helped your kids get poop trained?

Wednesday, April 2, 2014

For My Friends: 24 Favorite Recipes in One Blog Post



So, I've been in a bit of a blog funk lately. I actually have written a couple of posts and am chewing on some more in my mind right now, but, nothing is flowing quite right. So, I'm trying to break my block by going ahead and posting this nice little lazy post. A good friend was asking for some of my recipes, and I put them in a document for her (including some that I submitted to my ward cookbook this year.) Here are 24 of some really favorite recipes, copied and pasted from word, all in one lovely blog post for you. Hope you enjoy!

(What are your favorite recipes?! Do share in the comments section!) 


A Few of Jami Hepworth's Favorite Recipes


Mexican Chicken Recipe
Submitted by: Jami Hepworth
  • 4 boneless, skinless chicken breasts
  • 2 cans cream of chicken soup
  • 1/2 can milk (one of the cream of chicken cans filled with regular milk)
  • 1 small can of green chilies
  • 1 cup grated cheddar cheese
  • 1 1/2 cups of your favorite chunky salsa
Throw all these ingredients into a crock pot. Cook on high for 4 hours if chicken is thawed, or 6 hours on high if it is frozen. Shred chicken when done. Serve warm over rice.

Mom's Potato Soup

·         14 cups water
·         12 chicken bouillon cubes (Even better - use the organic chicken base from Costco ~ 3-4 TBL. of that stuff)
·         2 small carrots, finely grated
·         15-16 potatoes, chopped
·         3 TBL. dried onion
·         1 TBL. fresh parsley
·         1 cube butter
·         3/4 cup flour
·         1 quart half and half

Directions: Put water, cubes, carrot, potatoes, onion and parsley into large pot. Bring to a boil, then turn down heat and let simmer for 1 ½ hours. Mash up potatoes with a potato masher. Melt whole cube of butter in a separate pan or bowl, and stir in ½ cup of flour. Add flour paste to soup until thick. Turn off heat. Add 1 quart Half and Half. Stir well. Serve warm with grated cheddar cheese on top. Chopped green onion, and freshly cooked bacon crumbles on top are delicious toppings, too!

Cheese and Sausage Stuffed Zucchini
By: Jami Hepworth

·         12 oz. pork sausage
·         6-7 small zucchini
·         1 large egg, beaten
·         ½ cup. Shredded colby cheese (or cheddar)
·         1 cup cottage cheese
·         ¾ cup shredded Italian cheese blend
·         1 large onion, chopped
·         2-3 small tomatoes (on the vine), chopped
·         2 TBL. Italian seasoning
·         ½ tsp. salt
·         ½ tsp. ground black pepper
·         Garlic salt

Directions:
Preheat oven to 350*F. Place crumbled sausage in large, deep skillet. Cook over medium-high heat with chopped onion until sausage is evenly brown and onions are soft. Drain and set aside. In a medium bowl combine eggs, colby cheese, cottage cheese, Italian blend cheese, onion, Italian seasoning, salt and pepper. Slice zucchini’s in half lengthwise, remove seeds and rinse. Place both halves in prepared baking dish and sprinkle with garlic salt. Layer the sausage, tomatoes and cheese mixture in each zucchini half. Bake in preheated oven for 30 minutes. Then broil for ~5 minutes to brown the cheese.

Ann Washburn’s Broccoli Soup
Submitted by: Jami Hepworth

·         10oz. bag of frozen broccoli (or 2-3 crowns of fresh)
·         ½ cup water
·         1 tsp. salt

Cook the broccoli in the ½ cup water and salt. When very tender, puree broccoli and water in a blender.

·         4 TBL. butter
·         2 TBL. finely chopped onion
·         4 TBL. flour
·         4 cups milk
·         1 cup shredded cheddar cheese
·         ½ cup velveeta cheese, cubed
·         Pepper to taste

Melt butter in a saucepan, add onion. Sautѐ. Blend in flour. Gradually add milk, stirring constantly until sauce is smooth and thickened. Add cheese and stir until melted. Add broccoli puree. Reheat. (Makes 8 1 cup servings.) 


Zucchini Parmesan Bake

3 Eggs
1/2 cup canola oil
1 large grated garlic clove
3 cups shredded zucchini
1 chopped red bell pepper
1/3 cup chopped onion
1 cup biscuit/baking mix (I used the pancake/waffle mix from the cannery I had on hand)
1/2 cup shredded Parmesan cheese

1. Preheat oven to 375*. In a large bowl, whisk eggs, oil, and finely grated garlic until blended. Stir in the remaining ingredients.

2. Transfer mixture to a greased 10-in. ovenproof skillet. Bake 25-30 minutes or until golden brown.

3. Serve sprinkled with a little Feta if you so desire. Enjoy!

Mom's Amazing Christmas Tri-Tip
Rub 1 part Montreal steak seasoning to a little less than 1/2 part chili powder, on a tri-tip roast. Cook covered with foil in glass pan for about 1 hour or until internal temp of meat is 160*F. Bake at 350*F. Take out meat. Let rest for 15 minutes before cutting. Slice up, and put back in juices in pans. Reheat at 150-200*F to serve.

Stephanie Grygla's Herb-roasted Pork Tenderloin

1 5 lb boneless pork loin
3 T olive oil
3 t rubbed sage
1 ½ t salt
¾ t pepper
2 cloves garlic, minced

Tangy glaze:
1 ½ c sugar
3 T cornstarch
¾ c balsamic vinegar
¾ c water
6 T soy sauce

Preheat oven to 325o.  In a bowl, combine oil, sage, salt, pepper, and garlic.  Rub thoroughly all over pork.  Place pork in a roasting pan or 9x13 pan.  Cover with foil.  Bake for 3 hours (internal temp. at least 165o).

Meanwhile, place sugar, cornstarch, balsamic vinegar, water, and soy sauce in a small saucepan.  Heat stirring occasionally, until mixture begins to bubble and thicken slightly.  Brush roast with glaze 3 or 4 times during the last ½ hour of cooking.  Take roast out and drain the liquid.  Pour remaining glaze over roast and serve.  (for church bake 5 hours at 250*F). Serve over rice

Addictive Sweet Potato Burritos - slightly adapted from Allrecipes.com
Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet
potatoes
12 (10 inch) flour tortillas, warmed (probably more . . .)
8 ounces shredded Cheddar cheese
Directions:
1.
Preheat oven to 350 degrees F (175 degrees C).
2.
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3.
Stir in the mashed sweet potatoes in with bean mixture, spread the mixture in each tortilla. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4.
Bake for 12 minutes in the preheated oven, and serve warm with sour cream! (Instead of baking in the oven, I also wrap up the burritos and toast on a frying pan to speed things up a bit.)

This mixture also freezes really well. I always make a double batch and freeze several bags.

Mom's Mandarin Orange Salad

1/4 sugar
1/2 c. slivered almonds
1 lb. mixed greens
1 cup chopped celery
2 whole green onions, chopped
1 (11-oz.) can mandarin oranges, drained and chilled

Dressing:
1/4 cup olive oil
2 T. sugar
2 T. apple cider vinegar
1 T. chopped Italian parsley
1/2 tsp. sea salt
1/4 tsp. ground pepper
Dash of Tabasco

In medium skillet, heat the sugar over medium-high heat until it begins to melt. Add the almonds to the pan. Stir until coated and sugar is dissolved and light brown in color. Remove the almonds and immediately spread them onto a pie plate. Mix all ingredients for the dressing and chill. Mix salad ingredients. Just before serving toss and add almonds and oranges. (This dressing recipe is also really great on strawberry spinach salads with feta!)


Chicken Tikka Masala Recipe
Submitted by: Jami Hepworth
  • 1 cup plain yogurt
  • 1 TBS. lemon juice
  • 2 tsp. ground cumin
  • 1 tsp. ground cinnamon
  • 1/3 tsp. cayenne pepper
  • 1 tsp. black pepper
  • 1 TBS. minced fresh ginger
  • 1 tsp. salt
  • 4 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3 TBS. buter
  • 3 cloves garlic, minced
  • 6 tsp. ground cumin
  • 6 tsp. paprika
  • Salt to taste (~2-2 1/2 tsp.)
  • 3-8oz. cans of tomato sauce
  • 3 cups heavy cream
  • Chopped fresh cilantro, for garnish
Directions:

1. In a large bowl, combine yogurt, lemon juice, 2 tsp. cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover and refrigerate for at least 1 hour.
2. Preheat a large saucepan to high heat.
3. Discard the marinade, cook the chicken in the saucepan until juices run clear, and then dump out the rest of the marinade.
4. Melt butter in large heavy skillet over medium heat. Saute garlic for 1 minute. Season with 6 tsp. cumin, paprika, and ~2tsp. salt. Stir in tomato sauce and cream. Simmer on medium-low heat until sauce thickens, ~30 minutes. (Add the cooked chicken to the simmering sauce whenever it is cooked through.)
5. Serve over Basmati or white rice, and garnish with fresh cilantro.

P.S. This Chicken Tikka Masala freezes quite nicely.

Indian Naan Recipe – (makes 12 Naan)
Submitted by: Jami Hepworth
  •  1 1/3 cups warm water (110*F/45*C)
  • 2 tsp. active dry yeast
  • 2 tsp. white sugar
  • 4 cups all-purpose flour
  • 2 tsp. salt
  • 1/2 cup ghee (Or substitute: 1/4 cup oil, 1/4 cup clarified butter)
  • 1/4 cup plain yogurt
  • Garlic salt (the original recipe suggested using Kalonji (aka onion seed, nigella seeds, kalunji) but we have always just used a little garlic salt. Use whatever you like!)
Directions:

1. Whisk warm water with yeast and sugar until yeast is dissolved. Cover and let stand in warm place for 10 min.
2. Sift flour and salt 3 times into a large bowl. Add yeast mixture, ghee, and yogurt. Mix into a soft dough, then knead for ~5 min. or until dough is smooth and elastic.
3. Place dough in large greased bowl, flip, cover and let stand in warm place for 1 1/2 hours or until dough is doubled.
4. Punch down dough, then knead for 5 minutes. Divide dough into 12 pieces. Hand-stretch or roll each piece out into 8 inch round naan – do this as you cook them.
5. Heat up a pan. Grease the pan with some of the remaining ghee. Put a flatened naan in the pan. Sprinkle lightly with garlic salt. When the one side has some light browning, flip and cook the other side. Continue until all the naan are cooked. Enjoy!

Drop Biscuits and Gravy
Submitted by: Jami Hepworth

Drop Biscuit Ingredients (makes 12 small biscuits)
  • 2 cups all-purpose flour
  • 4 tsp. baking powder
  • 1/2 teaspoon salt
  • 2 TBL. butter, melted
  • 1 cup and 1 TBL. milk
 Gravy Ingredients
  • 1 lb. pork sausage
  • 2 TBL. butter
  • 1/4 cup all-purpose flour
  • ~3 1/2 cups milk
  • Salt and Pepper to taste
1. Preheat the oven to 450* Farhenheit. In a bowl, sift together dry ingredients then stir in wet. Drop by spoonfuls on to a greased baking sheet.  Bake for 10-12 minutes or until a very light golden brown.
2. While biscuits are cooking, cook sausage until no longer pink. Add butter. When melted, stir in flour until evenly coated. When the sausage is evenly coated with the flour, add the milk. Bring to a boil. Boil about 2 minutes, stirring constantly. Add salt and pepper to taste. For thicker gravy, add less milk, for thinner gravy, add more.
3. Serve gravy over warm biscuits.

Squire's Award-Winning "Punkin" Squares
Submitted by: Jami Hepworth

Crust:
  • 1 pkg. yellow cake mix
  • 1 egg
  • 5 TBL. melted butter
Combine cake mix, (minus 1/2 cup of cake mix) using a fork, with butter and egg, until it sticks together. It's ok if it has lumps. Use a rubber spatula to press into the bottom of a 9X13 inch pan that has been lightly greased.

Filling:
  • 3 cups - one 30oz. can of Libby's pumpkin pie mix
  • 1/2 cup milk
  • 2 eggs, beaten until smooth using a fork
Combine all above ingredients and pour over the crust.

Topping:
  • 1 cup yellow cake mix
  • 1/4 cup sugar
  • 3 TBL. butter
  • 1 tsp. cinnamon
Mix together with a pastry blender (or a fork) until crumbly. Sprinkle evenly, with a spoon, over the top of the filling. Bake at 350*F for 55 minutes. Serve warm with fresh whipped cream or vanilla ice cream on top.

Chicken Tortilla Soup
Submitted by: Jami Hepworth
  • 1 TBL. olive oil
  • 2 cloves minced garlic
  • 1 large chopped onion
  • 1 TBL. chopped and seeded jalapeño pepper
Sauté all of these ingredients together in a large pot until soft. Add all of the following ingredients to the sautéed ones:
  • 1/4 grape juice (or apple juice)
  • 1 tsp. ground cumin
  • 1 can (or 2 if you like) canned sweet corn
  • 1 14.5oz can diced, peeled tomatoes, un-drained
  • 1 can tomato soup
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. chili powder
  • 3 1/2 cups vegetable broth (or two cans chicken broth)
  • 2 cups cooked shredded chicken
*Tip: For the chicken in this recipe, I always get a rotisserie chicken from Costco and take all the meat from the bird. I use half for the recipe I'm preparing, and then freeze the other half for the next time I prepare the soup. 

Bring the soup to a boil, then lower the heat and simmer for 1/2 hour or so. 

Meanwhile, slice up corn tortillas into thin strips. Roll in a shallow plate of olive oil, spread on baking sheet and sprinkle with salt. Cook at 350*F for 10min. Flip the strips and cook another 10min. or until crispy.

Serve the soup with shredded jack cheese, fresh avocado, the crispy tortilla strips and a dollop of sour cream.

Pizza Dough Recipe (makes 3 large crusts)
Submitted by: Jami Hepworth
  • 1 heaping TBL. yeast
  • 1 1/2 TBL. brown sugar
  • 3 cups warm water
  • 3/4 tsp. salt
  • 3/4 tsp. garlic salt
  • 1 1/2 TBL. Italian seasoning
  • 1/4 cup olive oil
  • 6-7 cups bread flour
1. In a large bowl, dissolve yeast and brown sugar in warm water and let sit for 10 minutes.
2. Stir salts, (Italian seasoning), and olive oil into yeast solution.
3. Mix in 3 cups flour. Then, knead dough as you continue to add flour to dough until it is touchable but still just barely sticky.
4. Place dough in a well-oiled (PAMed) bowl, and flip the dough so it is oiled on both sides. Cover with saran wrap.
5. Let dough rise in a warm place until doubled in size. ~ 1 hour.
6. Preheat oven to 425* F.
7. Dump out risen dough onto clean surface. Cut into thirds. Roll each onto a tight ball.
8. One ball at a time, roll out dough until thin and round. Pick up rolled dough and put on a pizza paddle sprinkled with cornmeal. Stretch pizza a bit if necessary.
9. Top pizza as desired.
10. Slide pizza from paddle onto pizza stone and bake for ~16 minutes or until the crust is a light golden brown.

Parmesan Chicken
Submitted by: Jami Hepworth
  • 1/2 cup butter
  • 2 tsp. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. salt
  • 1 cup grated Parmesan 
  • 1 cup Italian seasoned bread crumbs
  • 3-4 boneless, skinless chicken breasts (cut into strips - my favorite)
  • (OR 6-8 whole boneless, skinless chicken breasts)
In a pie plate, combine butter, mustard, Worcestershire and salt. In a gallon-sized plastic bag, combine crumbs and Parmesan cheese. Dip chicken in butter mix then shake in crumb mixture. Place in ungreased 9x13-inch pan. Drizzle with any remaining butter. Bake at 350* for 40-45 minutes or until juices run clear.

Chewy Chocolate Chip Cookies
Submitted by: Jami Hepworth
  • 1 cup softened butter, unsalted
  • 1/2 cup granulated sugar
  • 1 1/2 cup packed brown sugar
  • 2 eggs
  • 1 1/2 tsp. vanilla
  • 2 1/2 cups flour
  • 1 tsp. plus a pinch salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 cups semi-sweet chocolate chips
Preheat oven to 350*F. Cream together butter and sugars until creamy: 3-5 min. on medium speed. Add eggs and vanilla and mix well until slightly lightened. Add the salt, baking powder and soda, and flour. Mix until just combined. Add the chocolate chips and stir. Spoon generous cookie dough balls on to cookie sheet and bake for 12-14 minutes or until lightly browned. Let cool on rack.

Southwest Turkey Sandwiches
Submitted by: Jami Hepworth

The Sauce:
*1 4oz. can sliced olives
*1/2 tsp. cumin
*1/2 tsp. chili powder
*1/4 tsp. salt
*1/2 cup mayo
*1/3 cup sour cream
*1/3 cup green onions

Mix together the first 4 ingredients. Set aside 2 TBL. of it, and then mix the rest in with the remaining olive mixture.

Other ingredients:
*A loaf of french bread, cut up in thick slices (about 12)
*1 lb. freshly, thinly sliced deli turkey
*2 small fresh tomatoes, diced
*1 ripe avocado
*Some grated Jack and Cheddar cheese

To assemble these open-faced sandwiches: top each slice of bread with the mayo mixture, turkey, some diced tomatoes, an avocado slice or two, some more mayo mixture, some of the grated cheese, and a couple sliced olives from the 2 TBL. mixture (as garnish).

Bake @ 350*F for about 15 min. or until heated through.

Mom’s Fancy Dinner Rolls
Submitted by: Jami Hepworth
  • 1 1/2 tsp. sugar
  • 1/2 cup lukewarm water
  • 1 1/2 TBL. yeast
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1 TBL. salt
  • 1 egg, beaten lightly
  • 1 cup lukewarm water
  • 1 cup lukewarm milk
  • 6 to 8 cups bread flour
Dissolve 1 1/2 tsp. sugar, 1/2 cup water and yeast. In big bowl, combine sugar, butter, salt, egg, water and milk. Add yeast to mixture. Add 6 cups of flour to start, stir and knead until smooth and elastic adding more flour as needed. Put in a greased bowl and cover with plastic wrap. Let rise until double (1 to 1 1/2 hours). Punch down and form into rolls: cut the dough in 6 large balls. Roll each one out in a flat round, brush with melted butter, and cut into 8 triangles and roll up into crescent rolls. Cover with a clean dish towel and let rise until double. Bake at 350* until golden about 15 minutes.

Mall Pretzels
Submitted by: Jami Hepworth

Ingredients
  • 1 heaping TBL. active dry yeast
  • 2 tablespoons brown sugar
  • 1 1/8 teaspoons salt
  • 1 1/2 cups warm water
  • 3 cups all-purpose flour
  • 1 cup bread flour
  • 2 cups warm water
  • 2 tablespoons baking soda
  • 2 tablespoons butter, melted
  • 2 tablespoons coarse kosher salt
Directions
  1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
  2. Combine 2 cups warm water and baking soda in an 8 inch square pan.
  3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
  4. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
Aunt Joanna’s Dinner in a Pumpkin
Submitted by: Jami Hepworth

· 1 to 1 1/2 lbs. ground turkey, ground pork, or ground beef
· 1/3 cup chopped green bell pepper
· 3/4 cup chopped onion
· 3/4 tsp. salt
· 1/4 tsp. pepper
· 1/4 cup soy sauce
· 2 Tbsp. brown sugar
· 1 four oz. can of mushrooms (drained)
· 1 can cream of chicken or cream of mushroom
· 2 cups cooked rice
· 1 medium pie pumpkin (about the size of a cantaloupe, 5-6 lbs.)

Directions:
1) Preheat oven to 350 degrees F.
2) Clean out pumpkin. Save the lid.
3) Cook the meat, pepper, and onion in a pot on medium heat until the meat is browned. Add in all the other ingredients and mix well.
4) Put it all in the pumpkin if it all fits.
5) Put aluminum foil on a cookie sheet and cook the pumpkin in the oven for 1-2 hours until the shell is soft.

When it is done, dish up some of the filling and soft pumpkin together. Enjoy!

    Kris’ Fluffy Pancakes
     Submitted by: Jami Hepworth

3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray

  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Kristen Doe’s Homemade Golden Syrup
Submitted by: Jami Hepworth

3/4 cup buttermilk (I just stir together about 3/4 cup milk and 1 TBL. vinegar - white or apple cider, and let sour for 5 min. This is the perfect inexpensive substitute for buttermilk.)
1 1/2 cups white sugar
1/2 cup butter, salted
2 TBL. corn syrup
1 tsp. baking soda
2 tsp. vanilla
Mix and heat the buttermilk, sugar, butter and corn syrup together in a saucepan. Bring to boiling, and boil for 2-3 min. or until it begins to look frothy.
Turn off the heat and add baking soda and vanilla. Stir in well. Refrigerate the syrup after use. Microwave for a couple minutes each time you take it out to use it. Lasts for a few weeks after being made.

Colleen’s “To Die For” Blueberry Muffins (makes 12 large muffins)
Submitted by: Jami Hepworth                          
·         3 cups all-purpose flour
·         1 ½ cupts white sugar
·         1 tsp. salt
·         1 TBL. and 1 tsp. baking powder
·         2/3 cup vegetable oil
·         2 eggs
·         2/3 cup buttermilk
·         2 cups fresh bluberries
·         2/3 cup brown sugar
·         ¼ cup all-purpose flour
·         2 TBL. butter, cubed
·         ½ tsp. ground cinnamon
Directions:
1. Preheat oven to 400*F. Grease muffin cups or line with miffin liners.
2. Combine 3 cups flour, 1 ½ cups sugar, salt, and baking powder. Put 1/3 cup vegetable oil into a 1 cup measuring cup; add egg and enough buttermilk to fill the cup. Do the same thing with other 1/3 cup of oil. Mix this with flour mixture. Fold in bluberries. Fill muffin cups right to the top, and sprinkle crumb topping mixture.
3. Crumb topping: Cut 2/3 cup brown sugar, ¼ cup flour, 2 TBL. butter, and ½ tsp cinnamon together with a fork until combined and crumbly.
4. Bake for 20 to 25 minutes in preheated oven or until done.


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