Chocolate Zucchini Bread

The kids are back in school and our summer is winding down.  The air is turning colder, and the days are getting shorter and fall is well on it's way.  But, the zucchini...it is still going strong around here. 

We decided to try something a little different this time with our zucchini.  I still wanted my kids to eat it, because it's a fantastic vegetable.  But I wanted something fun  and sweet for a treat instead of our standard zucchini bread.

I searched through some of my cookbooks and found a recipe for zucchini bread and thought it would be amazing if it was chocolate.  So I left out 1/2 c of flour and replaced it with cocoa powder and added chocolate chips.

The end result is amazing.  The whole family loves it, which is always my goal when trying a new recipe.  This one is definitely a keeper.

Chocolate Zucchini Bread
3 eggs
1 c oil
1 TBSP vanilla
1 c granulated sugar
1 c brown sugar
1 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 TBSP cinnamon
1/2 c cocoa powder
2 1/2 c flour
2 c grated zucchini (not peeled, unless its a bigger zucchini, you might want to remove the seeds)
1 bag milk chocolate chips (about 2 cups)

In a bowl, beat together eggs, oil, vanilla, and sugars.  Add salt, baking powder, soda, cinnamon and cocoa.  Mix till well blended.  Then add zucchini and flour, mixing until all combined.  Stir in chocolate chips.  Pour into two loaf pans, greased.  Bake at 325 for 1 hour.

*As a side note, zucchini freezes really well.  I usually just cut mine open, remove the seeds, then grate it.  I store it in freezer, zip lock bags in 2 cup measurements.  That way you can have zucchini ready all winter long when you feel like making a treat.

Yogurt Waffles

At my local Walmart, there is this cute checkout lady.  Every time I go through her line and I buy yogurt, she just raves about yogurt pancakes.  So one day I tried making them and they were absolutely delicious.  I thought that if the pancakes were good then adding butter and milk to make waffles must be a good idea too.   I was right!!!  These waffles are seriously the best!  Make them One time and you will be hooked!  They are the perfect crispy on the outside and the perfect softness on the inside.  Plus the tiny bit of yogurt you put in gives it a subtle sweetness (raspberry is my favorite so far).  


Yogurt Waffles

2 c. pancake/waffle mix (the kind that is just add water)
1 yogurt container
1/4 c. melted butter
1/2 c - 1 c milk

This is the brand I usually get, just good old Great Value.

Mix together the waffle mix and yogurt...

I will become a crumble....

Then add the melted butter...

And add the milk, a little at a time... stirring and adding until the right consistency for waffles....

If you can get a cute helper to whisk it all up...

Add the mixture to your waffle maker,  the amount will vary, depending on your waffle iron.

Cook according to your machine and how light or dark you like them...

Add butter and syrup as desired,  or just eat plain because they are that good!!

BIG two hour cinnamon rolls

These are some of the tastiest, most yummiest, biggest "sweet Rolls" (as my father in law likes to call them) EVER!!!    I found this recipe online a few years ago and I have searched to find the original but I can't seem to find it. :( Sorry if it's yours, we love to give credit where credit is due!!  But they are just too delicious not to share!  I have put the original recipe (which makes 24 giant rolls!!! 2 sheet cake pans full)  and a halved recipe (makes 12 rolls, 1 sheet cake full)

Big two hour cinnamon rolls   


makes 24 rolls
makes 12 rolls


3 1/2 c. warm water  1 3/4 c.
3/4 c. sugar 1/4 c. + 2 T.
1/2 c. oil 1/4 c.
6 T. yeast 3 T.
1 T. salt 1 1/2 tsp.
3 eggs 2
10 1/2 c flour 5 1/4 c.
extra oil or Crisco to oil the counter.
1/2 c. butter divided 1/4 c.
cinnamon and sugar mixture (I mix mine in a jar with holes poked in the lid for easy shaking out)


Mix together the water, sugar, oil and yeast and let sit for 15 minutes or until frothy.

Then add: salt, eggs, and flour and mix for 10 minutes,   then sit for 10 minutes.

Oil the counter, divide the dough in half if making the large batch (it will be a little sticky, so use the oil on your hands as well) spread one half into a rectangle using your hands.   Melt half of the butter and spread evenly over the dough.  Cover in as much cinnamon and sugar as desired.  Roll long ways and cut into 12 equal pieces.

Grease a large sheet cake pan/cookie sheet and place 12 rolls on it.  Repeat with other half of dough..  Let rise,  mine usually doesn't take more than 30 minutes, (they will also get bigger while cooking so don't let them rise too big!!!!)

Bake in a 400* oven for 12-15 minutes.  let them cool slightly then slather them in frosting!!

Frosting

mix together
1 cube butter 1/4 c.
2 dashes salt 1 dash
2 tsp. vanilla 1 tsp.
6 cups powdered sugar 3 c.
add milk until desired consistency, usually only a quarter cup or so..

Strawberry Streusel Muffins

I love this time of year! Especially here in Southern Utah, it's perfect temperatures and cool breezes make being out side amazing!  This past weekend we went to the park twice, played pickleball, went hiking, played in out backyard more times than I can count, and started getting our yard prepared for spring/planting season!!  But with this weather comes my cravings for crisp salads and BBQ on the grill and Strawberries!  Lots and lots of strawberries!  We had a few left over from our valentines dinner where we dipped them in chocolate, so for the holiday yesterday (presidents day) I made these yummy morsels for breakfast!


Strawberry Streusel Muffins

1 3/4 c. flour
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil ( I used coconut but you can use vegetable or canola)
1 cup chopped fresh strawberries


Grease your muffin pan and preheat your oven to 400* F. In a mixing bowl combine the flour, sugar, baking powder, and salt.  Make a well in the middle of it.  In another bowl combine the egg, milk, and cooking oil... then add it to the well in the middle of the dry ingredients and stir till moistened.  Fold in the strawberry pieces and a spoonful at a time drop into the muffin cups. (should make 1 dozen)

Then to make the streusel topping:
Mix together 5 T. flour
5 T. brown sugar
1/2 tsp. cinnamon

then, cut in 3 T. cold butter with a fork or pastry cutter until it becomes course crumbs.

Spoon on top of each muffin.

Bake in the oven for 18-20 minutes.  Enjoy!

Raspberry Vanilla Bread

Its seems like our breakfast gets stuck in a rut.  Same old thing, day in, day out.  Cold cereal, yogurt, blue berry muffins, oatmeal, cream of wheat, eggs and pancakes.  This is our weekly rotation and then we start again.  Boring...Plus it's cloudy and glum here.  We are longing for our summer days and just really trying hard to beat the winter blues.

I keep frozen fruit in our freezer to make milk shakes because typically that's the only way I can get my kids to eat fruit.  I know, it's weird, but they just don't like it plain.  My neighbor brought us the most amazing pound cake for Christmas.  We all stood around it in the kitchen and ate the whole thing.  It was delicious. 

Yesterday my mind was racing and as I was making my grocery list and menu and searching the Internet for meal ideas I kept  thinking of the pound cake, rich, moist, delicious.  Oh so good.  I opened the freezer to get a corn dog out for my little boy because that's his go to meal and a bag of raspberries fell out.  Bam!  This amazing bread was created.  I made it this morning for our Sunday morning breakfast and we've been snacking on it all day.  It is so good  (and almost gone).

Raspberry Vanilla Bread

1 1/2 c sugar
1 c butter (room temperature)
1/2 c sour cream
3 eggs
1/2 tsp vanilla
1/4 tsp baking soda
1 1/2 c flour
1 1/2 c frozen or fresh raspberries

(If you use frozen raspberries, thaw them out and drain them before use)

Preheat oven to 350 degrees.  In a medium bowl mix sugar and butter.  Add eggs, sour cream and vanilla.  Mix till well blended.  then add baking soda and flour.  Prepare 2 loaf pans with non-stick spray or butter/flour them.  Carefully stir raspberries into bread mixture.  Spoon into loaf pans.  Bake 40-50 minutes until golden brown and a toothpick comes out clean when inserted into the center of the loaf. 

Cornbread Waffles and Chili

The holidays are upon us, the leaves are falling from the trees, nights are longer, it's getting colder, and for our family all of those things mean that we eat more heartily.  Fewer summer fruits and salads,  more meat and potatoes, if you know what I mean.    We love soups and stews and yummy warm food this time of year, comfort food.  All that being said, I still don't have a ton of time to prepare dinner at night after a long day of school and work and taking my kids to all the many places they need to be.  We have started to compile a list of "go-to" meals that are both easy to make, fast to make, and the ingredients are things we keep on hand on a normal basis. 

Waffles seem to be the trend for the season and they are so fast to make.  This meal took about 15 minutes to prepare and it's one that the kids loved.  They have asked for it several times now.  It's basically our favorite go-to meal at the moment. 

Cornbread Waffles & Chili

1 can chili
cheese (optional)
sour cream (optional)
1 recipe cornbread 

Cornbread:
1 c flour
1 c cornmeal
3 TBSP sugar (or 2 TBSP honey)
1 TBSP baking powder
1/2 tsp salt
2 beaten eggs
1 c milk
1/4 c vegetable oil

In a medium bowl stir together the flour, cornmeal, sugar, baking powder, and salt.  In another bowl combine the eggs, milk, and oil.  Add egg mixture all at once to the dry mixture.  Stir just till moistened.  Pour 1/2 c batter onto grids of preheated, lightly greased waffle iron.  Close lid, do not open till done.  (most waffle irons have an indicator light on the top, however if yours doesn't, these take about 1-2 minutes to cook.) When done, use a fork to lift the waffle off the iron.  Repeat with remaining batter.  Top corn bread with warm chili, cheese, and sour cream if desired.

Soft Pretzel Sticks & Cheese Dip

Soft Pretzel Sticks
12 frozen Rhodes rolls
10 cups water
2/3 c baking soda
1 egg yolk
1 TBSP water
Course Salt (I use sea salt)
Sesame Seeds (Optional)
Crushed Red Pepper (Optional)

Preheat oven to 450 degrees.

Spray baking sheet with non-stick cooking spray.  Place frozen rolls on baking sheet and let thaw (about 1 hour).  Then roll the dough in your hands to form into an 8 inch rope and place back on baking sheet.  Repeat for each ball of dough.  Let your pretzel sticks rise till double in size (about 1 hour).

Then bring 10 cups of water and baking soda to a rolling boil in  a saucepan.

Beat egg yolk with 1 TBSP water, set aside.

Place the pretzels 1 by 1 in boiling water for 30 seconds each.  Remove them from the boiling water using slatted spatula or spoon to allow the water to drain off, then place the pretzel back on the baking sheet. 

Brush the top of each pretzel with egg yolk and water mixture and sprinkle with salt (sesame seeds and crushed red pepper, optional).  Bake till dark golden brown 12-14 minutes. 

Cheese Dip
1 can White Queso Blanco (Rico's brand. 15 oz)
1 tsp garlic powder
1 tsp ground black pepper

Heat cheese, garlic powder, and black pepper in a small saucepan, stirring constantly till bubbly and warm.  Serve with warm pretzels.

One of my favorite places to eat is Applebee's.  I like to get an appetizer and a dessert.  They have some amazing appetizers. I like all of them, but the one that I like the best is their Brew Pub Pretzels and Beer Cheese Dip.  I decided I wanted to make a version at home that was similar to the Applebee's version.  This is what I came up with and it is a huge hit at our house.  Perfect for a Sunday afternoon snack.

Banana Bread

Banana Bread (2)

1 c sugar
2 eggs
1/2 c butter
1/2 c sour cream
1 tsp baking soda
1/2 tsp salt
2 c flour
3 bananas, mashed

Cream sugar, eggs, and butter together.  Add the sour cream, baking soda, salt, and flour, mix well.  Then gently stir in the bananas.  Pour into 2 loaf pans, sprayed with non-stick cooking spray.  Bake at 325 degrees for 50-60 minutes or until golden.

It seems like I always have extra ripe bananas on my counter.  Usually they go in a milkshake but this time I wanted to make some banana bread. I love this recipe since it turns out moist and delicious every time.

Irish Soda Bread

Tomorrow is St. Patricks day!  Can you believe it's already here?  I feel like this year has already come and gone and all the fun plans for each and everyone of my holidays has been put on the back burner because we have just been so busy with regular life.  My husband is headed out of town tomorrow so my plans on cooking the traditional corned beef and cabbage is not going to happen...  I can not eat all that food  by myself and my kids still eat tiny portions. Left overs it is!
 I decided to celebrate tonight by making some Irish Soda Bread. It's soda bread because it has baking soda and buttermilk instead of the normal yeast used in bread.  And what makes it a traditional 'Irish' soda bread is the caraway seeds and the raisins or currents added into the bread...( you can probably tell that I did not have any of those 3 things on hand tonight but next year I'll do better!!  Right?... hopefully?...  Hey at least I did something for a holiday that is for the Irish when we have not even a hint of Irish blood in us... Sadly because I would love to have a sign that says 'Kiss me I'm Irish' ,  But I'm not. So I guess I'm out of Luck.  haha..luck.)  I'm tired.  can you tell by the rambling?  Anyway back to the recipe.


Irish Soda Bread

4 c. flour
1/4 c. sugar
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
6 T. shortening
1/2 c. raisins or currents
1 T. caraway seeds
1 1/4 c. buttermilk (or regular milk with about a tsp and 1/4 of lemon juice)
1 egg, lightly beaten
2 T. butter, melted
Cinnamon/sugar

In a large bowl combine the flour, sugar, baking powder, baking soda, and salt.  Cut in the shortening with 2 butter knives (or a pastry cutter) until mixture resembles coarse crumbs.  Stir in the raisins or currents and the caraway seeds.  Combine buttermilk and egg; add to crumb mixture.  Turn onto a lightly floured surface and knead gently 5 or 6 times. (be careful not to handle the dough too much or it wont be as flaky as you want it)  Divide dough in half; shape into two balls.  Place on a lightly greased baking sheets and pat each ball into a round loaf, about 6in.  Using a sharp knife, cut a 4in cross about 1/4in deep, on top of each loaf.  brush with the melted butter and sprinkle with cinnamon and sugar mixture.  Bake at 375* for about 40 minutes or until golden brown.

Strawberry French Toast and Home Made Whipped Cream

Who needs an idea for a Valentines day inspired breakfast?!?!  This one is going to make your families really love you!   With the fresh strawberries and the gourmet flavor you can't loose.
I love stuffed french toast!  Every time we go to IHop that is probably what you will see me get.  So a few years ago when this recipe showed up in my Gooseberry Patch Calendar  I knew it was going to be a real winner!   

Strawberry French Toast

8 oz. ricotta cheese
3 T. powdered sugar
1 tsp. vanilla extract
16 slices french bread
2 eggs
1 c. milk
*heavy whipping cream (I get the small containers... about 2 cups)
*1/2 c. granulated sugar (more or less to taste)
sliced strawberries

In a bowl, mix together the ricotta cheese, powdered sugar and vanilla.  Spread a little of the mixture over 8 slices of bread and top with remaining bread (like a little french bread sandwich).
Beat eggs and milk together in a dish big enough for the bread to lay in.  Soak the sandwiches in the egg mixture for 30 seconds to a minute on each side and then cook on a hot, greased griddle or pan for a few minutes on each side or until golden brown.  ***In a big bowl mix together the whipping cream and granulated sugar on high with a hand mixer until soft peaks form.  When french toast is done top with whipped cream and sliced strawberries!!  Happy Valentines Breakfast everyone!!

Monkey Bread (Sticky bread)

 

 

 

 

This was one of my favorite desserts growing up.  It felt like you had to wait ALL day for it (when really it's only like an hour)  and then they would be gone in seconds... in a family with 10 kids anything this good is gone in seconds;)

 

 

Ingredients:

 

Rhodes dinner rolls (16)

 

Sauce:

 

1 c. brown sugar

1/2 c. butter

2 TBSP corn syrup

1 t. cinnamon

 

 

 

Thaw out dinner rolls then cut in half.  (If you're in a hurry you can put the rolls in the microwave for 20 seconds to speed up the thawing process)

 

 

 

 

Combine sauce ingredients in a sauce pan, heat to almost boiling.  Put one layer of dough balls into a greased bunt pan, pour half the sauce over it.

 

Add the rest of the dough, then remaining sauce.  (You can add 1/2 c. chopped nuts through out if you'd like)

 

Let rise until almost double.  (usually takes about 25-30 minutes)

 

Bake at 350* for 30 minutes.  Cool for 15 minutes(or as long as you can wait) then turn out onto plate.  ENJOY!!!

 

 

 

 

 

 

Tortillas - Gorditas and Flacas

I've been trying to be better at making homemade stuff, I've been practicing on canning things and trying to be better at making breads.  Tortillas have always been so hard for me to make.  My mom's tortillas are always so good and  I have no idea why, but my always turn out really, really bad! I've been tweaking a few things in my mothers recipe and now mine taste just as amazing as hers.  So here is the recipe with my add ins.  PS. Gorditas are the fluffier/thicker tortillas and Flacas are the thin ones.  I really enjoy the thin ones so I usually make that recipe.


Gorditas
3c. flour
2tsp. salt(more or less to taste)
1tsp. baking powder
1 T. shortening
1 c. warm water


Flacas
3c. flour
2tsp. salt (more or less to taste)
1 T. shortening
1 c. warm water

Mix ingredients to a soft dough (not sticky, you can add a little more water or flour as needed) divide one ball at a time.  I make mine a little bit bigger than a golf ball.  [my moms recipe says to roll out the gorditas without flour and the flacas with flour.  I usually only make the flacas so you might have to play around a little]   Roll out on a lightly floured surface as thin as you can make them.  [my moms recipe also says to cook them on a dry pan but I really like the taste and texture using oil]  On a pan (tortilla pans and cast iron pans work best but any will do) heated on medium, pour a little olive oil on the pan to heat for a second then add the tortilla.  I turn my tortilla in a circle for a few turns to evenly distribute the oil, then let cook until it starts to bubble.

Flip over the tortilla and let cook for a little longer until it is cooked through and has some color, take off the pan and put in between two paper towels or in a tortilla warmer until you use them .  Then reapeat until all dough is gone making sure to add oil as needed.  This recipe usually make 10-12 tortillas.

Sticky Bun Breakfast Ring....

I've been trying to find a yummy (easy) Christmas morning breakfast since I've been married and we started doing our own Christmas's.  I haven't had much luck and everything I've tried just hasn't hit the spot.  Thankfully pinterest was invented because I was able to find this recipe!  I did make it for Christmas morning but I've made it a few other times when family has been in town.  My husband isn't that into sugary stuff so the other day when I had turned on the oven on for breakfast and he excitedly asked if I was making this I was kind of shocked.  I wasn't making this recipe so I guess I owe him one... maybe this weeked :)

Sticky Bun Breakfast Ring

2 small tubes buttermilk biscuits

3 T. butter, melted

1/3 c. packed brown sugar

1/2 c pancake syrup

1/2 tsp. cinnamon

Spray fluted pan with non stick cooking spray.  Combine the melted butter and syrup in a small bowl. Set aside.  In another bowl, combine the brown sugar and cinnamon.  Place half the syrup mixture in the bottom of the pan, sprinkle half the brown sugar mixture on top.  Lay the biscuits on the bottom on the pan overlapping edges to form a ring.  Top with remaining syrup and sugar.  Bake at 375* for 20 minutes or until golden brown.  Cool for 1 minute and then invert onto a plate or serving platter.

Maffles

Maffles
1 package muffin mix (any flavor)
Waffle Iron

Mix muffin mix as directed, pour 1/4 c mix onto preheated (spray with non stick spray) waffle iron.  Cook until golden brown.

This is just a muffin cooked on a waffle iron.  The kids loved it.  No syrup required. Quick and easy breakfast.

Oven Baked French Toast

Oven Baked French Toast
1 loaf French Toast
6 eggs
1 1/2 c milk
4 TBSP sugar
1 tsp vanilla
1/8 tsp salt
ground cinnamon (optional)
powdered sugar


Cut bread into 1 inch thick slices.  Arrange closely in single layer in greased pan.  Beat eggs, whisk in milk, 3 TBSP sugar, vanilla and salt.  Pour over bread.  Cover and refrigerate overnight.

Preheat oven to 400.  Sprinkle bread with cinnamon (optional).  Bake uncovered for 30 minutes or until golden brown.  Remove from oven.  Sprinkle with powdered sugar.  Then top as desired. 

I was looking for an easy breakfast and I came across this recipe in my Pampered Chef cookbook.  Their recipes are always great.  Hope you enjoy!!

Banana Chocolate Chip Bars

Banana Chocolate Chip Bars

3/4 c butter, softened
2/3 c sugar
2/3 c packed brown sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1 c mashed ripe bananas (2-3 medium)
1 tsp vanilla
2 c flour
1 c chocolate chips

Preheat oven to 350 and grease cookie sheet.  In a bowl mix butter with mixer for 30 seconds.  Add sugar, brown sugar, baking powder, and salt.  Beat until combined.  Add in egg, bananas, and vanilla until combined.  Mix in flour, then stir in chocolate chips.  Spread in cookie sheet.  Bake for 20-23 minutes or until golden.  Makes 36 bars.

We had ripe bananas on the counter (what else is new) and we had already had plenty of milkshakes so I decided I needed to do something else with the rest of the bananas.  I looked in my trusty  Better Homes & Gardens cookbook and I found this recipe.  It was fast and easy and it made a lot.  So I took a plate of goodies to a few of my neighbors and we ate the rest.  Plus the best part was we didn't have to throw away our bananas.

Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins
Filling:
1 (8 oz) pkg cream cheese, softened
1 egg
2 TBSP sugar
2 tsp grated lemon peel
Muffins:
1 pkg Pillsbury pumpkin quick bread
3/4 c milk
2 TBSP vegetable oil
1 egg
3 TBSP melted butter

Heat oven to 350. Spray 12 muffin cups with no-stick spray. For filling beat cream cheese with mixer until softened. Add egg, sugar and lemon peel. Beat until smooth. Set aside. Pour package of pumpkin bread mix into large bowl. Remove 3/4 cup of the dry mix and set aside in a small bowl to make topping. Add milk, oil, and egg to remaining bread mix. Stir 50 strokes or until blended. fill each muffing cup with about 1/4 cup batter. Spoon a a heaping spoon full of cream cheese mixture onto the muffin. Add melted butter to the reserved dry mix. Stir with fork until crumbly. Crumble about 1 TBSP over each muffin. Bake for 20 minutes. Cool and enjoy.

I was at the store the other day and they have all of their holiday food out on display. I thought pumpkin muffins sounded good, but all I could find was a box of pumpkin quick bread mix. So I grabbed it and thought I could make muffins with it. Then I glanced at the side of the box and there is was. A delicious recipe for pumpkin cheesecake muffins. The picture made them look so good (my picture above does not do them justice). So I had to try them. They were absolutely delicious. A great breakfast for this holiday season. Enjoy!!

Southwestern Fajita Sub

Southwestern Fajita Sub
1 loaf french bread
1 green bell pepper
1 small onion
1 TBSP lemon juice
1/3 c salsa
2 garlic cloves, pressed
8 ounces sliced turkey breast
1 c shredded cheddar cheese
1/2 pkg taco seasoning

Preheat oven to 350. Slice bell pepper and onion into 1/2 inch strips. Heat skillet over medium heat, until hot. Add a little vegetable oil to the pan. Add bell peppers, onions, and garlic to pan. Cook until vegetables are crisp-tender. Add lemon juice, salsa, & taco seasoning, fry 1 minute. Remove from heat.

Cut french bread in half length wise. Spread open. Arrange turkey evenly over each side. Top with vegetable mixture, then grated cheese. Place in oven for 8-10 minutes or until cheese is melted. Serve with additional salsa and sour cream.

This recipe is altered from a pampered chef recipe. We really love it because it's something different. Warm sandwiches in the winter are a fun alternative to soup.

Peanut Butter and Jelly Pancakes

This is one of those things you see on TV and just have to try it. Not only because it's so simple but also because peanut butter and jelly is yummy. I changed the recipe around a bit to make it work better for me so now it's even easier to make.

Pancakes
For the pancakes I made my normal recipe (you can use boxed or from scratch) but the trick to make it peanut butter flavored is to add anywhere from 2 T. to 1/2c. peanut butter to the liquid and whisk it together. (note-a little peanut butter goes a long way) Then add that to your dry ingredients. You may need to add a little more liquid. And then just make it as usual.
Jelly Syrup
1 jar grape (or any other flavored) jelly
2 T. water
2 T. cornstarch
Pour jar of jelly into a small pot heated to medium and stir until it becomes a liquid. Mix together the water and cornstarch in a separate bowl and slowly whisk into the liquid jelly. Stir occasionally until liquid begins to thicken. Pour over peanut butter pancakes.

Fry Bread

Fry Bread
4 c flour
1 1/2 c powdered milk
2 TBSP salt
2 tsp baking powder
2 c luke warm water
oil for frying

Mix all ingredients together in a big bowl, then add the water a little at a time (add more or less depending) until you form a soft dough - not sticky (add more flour if your dough is sticky). Then roll in a ball, wrap in plastic wrap and put it in the fridge. After it has chilled for 20 minutes take little sections of dough, about 1/4 cup and form into a flat round shape. Then fry till golden on each side.

This is another one of Shannon's recipes. I kept calling them scones. THEY ARE NOT SCONES!! It is fry bread (a lot like a scone in my opinion, but I was corrected several times). Shannon lives and grew up in a small town in New Mexico and on the reservation making this "fry bread" is an art. In fact the measurements she used, weren't even measurements really, because she measured everything using the palm of her hand (something I do on occasion, but not for an entire recipe). We ate these with the green chili.