Sunday, June 19, 2011

Grandma's Buttermilk Waffles (DELICIOUS!)


    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 2 eggs, beaten
    • 2 cups buttermilk
    • 4 tablespoons butter, melted


  1. In a mixing bowl, add flour, baking powder, salt, and soda; stir to mix.
  2. Add in eggs, buttermilk, and butter; mix well.
  3. Pour batter into a preheated prepared waffle iron; cook until steaming stops and waffles are crisp and golden.

Monday, June 14, 2010

Super Yummy Guacamole Burgers



  • 2 avocados - halved, peeled, and pitted
  • ½ lime, juiced
  • 1 fresh jalapeno peppers, seeded and minced
  • ½ cup chopped cilantro
  • ¼ cup minced onion
  • 1 ½ teaspoons minced garlic
  • ½ cup diced tomatoes
  • ¼ teaspoon salt to taste


  • 2 pounds lean ground beef
  • 1 teaspoon chili powder
  • ½ lime, juiced
  • ¼- ½ cup chopped cilantro
  • 1 tablespoon minced garlic
  • ½ cup diced onion
  • ½ cup diced tomatoes
  • 6 slices Monterey Jack cheese
  • 6 hamburger buns


  1. Preheat an outdoor grill for medium heat.
  2. To make the guacamole, mash the avocado in a medium bowl with the rest of the ingredients and season to taste with salt, and set aside.
  3. In a large bowl, mix together beef with the rest of the ingredients. Form the meat into 6 patties.
  4. Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole.

Sunday, May 16, 2010

Beef Pitas with Yogurt Sauce

Recipe from: Taste of Home
This is very similar to a Greek Gyro. Mmmmm, so good!
Serving size: 4


  • 1 cup (8 ounces) fat-free plain yogurt
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon salt

  • PITAS:
  • 1 teaspoon dried oregano
  • 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound beef top sirloin steak, cut into thin strips
  • 1 large sweet onion, sliced
  • 4 teaspoons olive oil, divided
  • 4 whole gyro-style pitas (6 inches), warmed


  • For sauce, in a small bowl, combine the yogurt, parsley, garlic and salt. Refrigerate until serving.
  • In a large resealable plastic bag, combine the oregano, rosemary, salt and pepper; add beef. Seal bag and toss to coat.
  • In a large nonstick skillet, saute onion in 2 teaspoons oil until golden brown. Remove and keep warm. Saute beef in remaining oil until no longer pink.
  • Serve beef and onion on pitas with yogurt sauce. Yield: 4 servings.

Wednesday, March 31, 2010

Apple Pockets

2 Golden Delicious Apples
2 Tbs. sugar
2 tsp. cinnamon
flour for dusting
1 Pkg. (7.5 oz.) refrigerated biscuits

Heat oven to 350 degrees. Peel apples; grate them into a medium bowl. In a small bowl, combine sugar and cinnamon. Stir half of cinnamon sugar into grated apples.

Roll each biscuit to about 5" circle. Spoon apple mixture onto circles. Fold circles over and pinch edges to make halfmoons. Place on baking sheet.

Brush pies with water and sprinkle with remaining cinnamon sugar. Bake 20 minutes. Makes 10 pies.

Wednesday, March 24, 2010

Scalloped Potatoes with Spinach and Nutmeg

1 TBSP butter
3 C chopped onions
2 - 10 oz packages of frozen leaf spinach, thawed, well drained

1-1/2 C whipping cream
3/4 C canned low salt chicken broth
3/4 C dry white wine
3 pounds russet potatoes (abt 6 large), peeled very thinly sliced
2 tsp ground nutmeg

1-1/2 cups grated cheddar cheese

Melt butter in heavy large skillet over medium heat. Add onions and sauté until translucent, about 8 mins. Add spinach and cook until liquid evaporates, stirring occasionally, about 6 mins. Season with salt and pepper. Cool.

Preheat oven to 400 F. Buuter 13x9x2-inch glass baking dish. Mix cream, broth and wine in bowl. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Season with salt and pepper and 1/2 tsp nutmeg. Top with half of spinach mixture. Pour 1/3 of cream mixture over. Repeat layering with 1/3 of potatoes, salt, pepper, 1/2 tsp of nutmeg, remaining spinach mixture and 1/3 of cram mixture. Top with remaining 1/3 of potatoes, overlapping slightly. Season with salt, pepper, and 1/2 tsp of nutmeg. Pour remaining cream mixture over.

Bake potatoes 45 mins. Top with cheese. Sprinkle with 1/2 tsp of nutmeg. Bake until potatoes are tender, cheese is golden and liquid bubbles, about 45 minutes longer. Cool slightly; serve.

Thursday, December 24, 2009

Peanut Butter Fudge

Stir 2 Cups of Sugar in 2/3 Cup of milk over low heat until it reaches 234 degrees. Remove from heat and stir in 1 Cup Marshmallow Cream, 1 Cup Peanut Butter (I prefer chunky), and 1 tea. of Vanilla. Pour into an 8x8 pan and let set. Once it it firm, cut into desired pieces.

Sunday, December 20, 2009

Cream Chesse Scrambled Eggs

I was a little unsure about trying these. My son is a very picky eater. He loves scrambled eggs but he doesn't like change. But I did want to try to fancy up my scrambled eggs a bit, so I tried it. I left the bacon out of his and he didn't noticed much difference. We didn't notice a huge difference either. They were good, a little creamer, but of course much fatter with all that was put into it. But if you are looking for something slightly different, they are worth trying.


  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons half-and-half cream
  • 8 eggs
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon salt
  • 1/2 cup real bacon bits
  • 2 tablespoons butter


  • In a small bowl, beat cream cheese and cream until smooth. Beat in the eggs, Parmesan cheese, lemon-pepper and salt. Stir in bacon.
  • In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until eggs are completely set. Yield: 4 servings.

Coconut Almond Muffins

These were supper yummy!! The recipe makes 6.


  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup sour cream
  • 1/4 cup butter, melted
  • 1/4 teaspoon almond extract
  • 1/2 cup flaked coconut
  • 1/4 cup min semi-sweet chocolate chips
  • 1/4 cup sliced almonds
  • Additional sugar


  • In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, sour cream, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut and chocolate chips.
  • Fill greased muffin cups two-thirds full. Sprinkle with almonds and additional sugar. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.

Monday, November 9, 2009

Caramel Harvest Brownies

1 Betty Crocker German Chocolate Cake
package of caramels

Take your cake mix add 1/4 cup flour
1/3 cup evaporated milk
3/4 cup melted butter
Mix well take 1/2 of the mix and put on the bottom of 9x13 cake pan cook for 6 min. at 350*.
While that is cooking take your caramels and 1/3 cup evaporated milk and melt in the microwave.
When you get the cake mix out, put 3 oz of chocolate chips down the caramel mixture and on top of that 3 more ounces of chocolate chips. Take the rest of the cake mixture on drop all over the pan cook for 15 minutes at 350 let cool.

Harvest Pumpkin Brownies

1 can (16 oz) pumpkin

4 eggs

¾ c vegetable oil

2 sp vanilla

2 c flour

2 c sugar

1 T pumpkin pie spice

2 tsp cinnamon

2 tsp baking powder

½ tsp salt

Beat pumpkin, eggs and vanilla until well mixed. Combine dry ingredients and stir pumpkin mixture until well blended. Pour into a 15x10x1-inch baking sheet. Bake 20-25 minutes at 350*. Let cool.


6T butter

1 pkg cream cheese, softened

1 tsp vanilla

1/8 tsp salt

1 tsp milk

1 ½-2 c powdered sugar

Beat butter, cream cheese, vanilla, salt and milk until smooth. Add powdered sugar. Frost brownies and store in refrigerator.

White Chocolate Caramel Apples

2 cups heavy crème

1 cup dark Karo syrup

2 cubes butter

2 cups sugar

Pure vanilla extract


Mix Karo syrup and butter in a large pot. Bring to a boil. Slowly mix in sugar and let dissolve. Let boil again. Slowly mix in crème and boil for approx. 10 minutes. Boil until soft ball set stage. Add 1 tsp vanilla and a dash of salt before taking it off of the stove. Dip apples in caramel after caramel has been off of stove for a couple of minutes. Let cool. May dip apples in white vanilla bark (melted) before dipping into the caramel.

Cheddar Potato Soup

4-5 Russet Potatoes (peeled and cubed)

1 cup baby carrots cut into thirds

1 T dried minced onion

¾ t salt

½ c butter

½ c flour

2 c milk

1 c chicken broth

2 c cheddar cheese

½ t pepper

Place potatoes, carrots, onion and salt in a large soup pan. Cover vegetables with water and bring to a boil. Simmer over medium heat for 20 minutes or until tender.

In a separate pan, melt butter, then stir in flour. Whisk in milk and chicken broth. Cook over medium heat until it begins to thicken. Pour into cooked vegetables. Stir in cheese and pepper. Garnish with grated cheddar cheese or gold fish crackers!! Makes 8-10 servings.

Wild Rice Soup

1 medium onion, chopped

2 c celery, diced

2 c carrots, diced

½ c butter

½ tsp salt

¼ tsp pepper

½ c flour

4c chicken broth

2 c half & half

Shredded chicken, cooked

Uncle Ben’s Long Grain Wild rice

Cook box of wild rice as directed and set aside. Melt butter in pot and sauté onion, celery and carrots (approx 5-10 minutes) Add flour until bubbly. Add chicken broth. Add half & half and bring to a boil, then add chicken. Add rice and simmer for 20 minutes. Serve in a bread bowl.

Cranberry Salad*

1 bag cranberries- crushed/chopped mix with 1 ½ c sugar and put into refrigerator overnight.

Next day add:

20 oz crushed pineapple, drained

1 pkg mini marshmallows

1 pint cool whip

Mix together and chill until ready to serve.

* Everybody in the Dallimore family LOVES this salad and it’s SO easy!! I also love that half of it can be prepped the day before. This salad can also be put into the freezer for a cooler treat!

Apple Butter Pumpkin Pie

1 c apple butter

1 c canned pumpkin

½ c packed brown sugar

¾ tsp ground cinnamon

¾ tsp ground nutmeg

½ tsp salt

¼ tsp ground ginger

3 eggs lightly beaten

¾ c evaporated milk

1 unbaked pastry shell

Whipped Cream

In a large bowl, combine the apple butter, pumpkin, brown sugar, cinnamon, nutmeg, salt and ginger. Add eggs. Gradually beat in milk until smooth. Pour into pastry shell. Bake at 425* for 35-40 minutes or until set (cover the edges loosely with foil if necessary to prevent over browning). Cool on a wire rack. Garnish with whipped cream. Refrigerate leftovers.