Donut Muffins

1 3/4 cup flour (or you could use 1/2 cup whole flour and 1 1/4 cup all purpose flour)

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp cinnamon

3/4 cup sugar

1/3 cup vegetable oil

1 egg

3/4 cups milk

1 tsp vanilla extract

• Mix the flour, sugar, baking powder, salt, connamon and nutmeg until combined.
• Make a well in flour mixture
• In the well add oil, egg, milk and vamilla
• Stir wet ingredients into the dry, mixing only until incorporated.
• Spoon into greased muffin tins and bake at 350 degrees for 15 - 20 min. (more like 20)
• Brush cooled muffins with melted utter and sprinkle with cinnamon/sugar or powdered sugar.
  

Fail Proof Roast and Gravy

about 2 lbs Beef or Pork Roast
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1 envelope Brown Gravy
water

1. Preheat oven to 350. place roast in a heave oven-safe pot with a lid. You can use any size or type of roast. The only things that changes is the cooking time.
2. After the roast is in the pot, add just a bit of water (should be come about 1/2 inch up the side of the pot. I used about 1 cup. Then, salt and pepper the roast. Go easy on the salt because the salt in the gravy mix. In a small bowl, combine the two soups and the packet of gravy mix.
3. After the soup and gravy are mixed together, pour the mixture over the top of the roast. Make sure the roast is completely cover with the mixture.
4. Cover with a lid, and place in the oven for 2 hours or more to start. The roast should be fork tender when done so if you need to cook it longer, do it. The key is that it's done when it's fork tender so keep checking it once you pass the 2 hour point. Serve.
5. You can cook it in a pot and cook on the stove, in a crock pot or a dutch oven.
   

Baked French Toast

1 loaf Crusty Sourdough Or French Bread

8 whole Eggs

2 cups Whole Milk

½ cups Whipping (heavy) Cream

¾ cups Sugar

2 Tablespoons Vanilla Extract

Topping

½ cups All-purpose Flour

½ cups Firmly Packed Brown Sugar

1 teaspoon Cinnamon

¼ teaspoons Salt

1 stick Cold Butter, Cut Into Pieces

Fresh Fruit (optional)

Preparation Instructions

Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.

In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with butter and drizzle with maple syrup.

Brownies for a Crowd

-8 eggs
-2 tsp salt
-2 cups of butter, melted
-1 1/2 cup Hershey's cocoa
-4 cups sugar
-3 cups flour
-2 tsp vanilla

1. Beat eggs with a mixer in a large bowl. Then add sugar, salt, vanilla and beat for 1 min.
2. Add melted butter and blend. In another bowl, mix flour and cocoa with a whisk until well blended
3. Add flour mixture to egg mixture and mix until well combined.
4. Spread onto a greased jelly roll pan (12x17) and bake at 350 degrees for 20-25 min. Cool for 15 min. and spread with frosting.

Frosting

• 4 cups powdered sugar
• 1/2 cup butter
• 1/2 cocoa
• milk

Blend powdered sugar, butter, and cocoa along with enough milk to make the frosting a spreadable consistency. Spread over the brownies after they had cooled for 15 min. Keep spreading as the frosting melts making it nice and even on the brownies. Allow brownies to continue to cool. Makes 30 good sized brownies.

Heavenly Dessert

Mix Well:

1/2 cups sugar

1 cup flour

1 stick margarine

1/2 cup chopped nuts

Press in the bottom of a 9x12" pan. Bake at 350 degrees for 15 min. and cool.

Mix well together:

1 cup powdered sugar

1 pkg cream cheese (8oz)

1 cup Cool Whip (buy 12 oz use 1 cup now and rest later)

Spread over crust:

Mix together:

3 cups cold milk

2 small pkg instant pudding (any flavor)

Beat well until starting to set. Pour over other ingredients and let set for 10 min. pread the rest of Cool Whip over top and sprinkle nuts on top. Keep refrigerated.

Baking Powder Biscuit Deluxe

2 cups flour
2 tsp baking powder
1/2 tsp cream of tartar
1/2 tsp salt
2 tbs sugar
1/2 cup shortening
1 egg, unbeaten
2/3 cup milk

Sift flour, baking powder, salt, sugar and cream of tartar into bowl. Add the shortening to the flour mixture and blend together until it has a cornmeal consistency. Pour milk into flour mixture slowly. Add egg and stir to stiff dough. Knead five times. Cut with 1 1/2" cutter. Bake on cookie sheet for 10 to 15 min. at 450 degrees.

+You don't always have to cut the biscuit round if you don't have a biscuit cutter you can cut them with your pizza cutter or a knife all works.

I got this recipe from a friend Denise Holyoak. She got it out of a cattleman's wife cookbook out of Wyoming.

A Cowboy's Favorite Sandwich

2 to 3 pounds cube steak (tenderized round steak that's been extra-tenderized)
1 large onion or 2 small/medium onion
4 large biscuit, bread or French bread
Butter
Lawry's Seasoned Salt
Worcestershire Sauce
Hot Sauce

-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry's
-Heat 2 tbs butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add Worcestershire sauce to taste, 5 to 6 shakes hot sauce, and 2 tbs butter. Add cooked onions. Stir to combine.
-Butter halved bread and brown on skillet.
-To assemble, lay bottom half of bread  on plate. Place meat mixture, followed by a spoon full of juice from the pan. Top with other half of roll, cut in half, and devour!

+A lot of time a cowboys family lives to far from the store to just zip on down and pick up a bag of French Roll. In the picture above I used a biscuit recipe, but instead of cutting round, I used my pizza cutter and cut them long so that I could then cut in half to put my meat mixture in. Or you could use your light bread recipe and forming the dough to look like French/Deli Rolls

+In this recipe I added green chili strips which I think added extra flavor. Your choice.

Dorann's Fry Bread

2 cups flour
2 tbs sugar
1 tsp salt
3 tsp baking powder

Mix all ingredients up add warm water till you can handle good. Knead about 5 min. put shortening on hands and rub on dough. Cover let set about 1/2 day or put in Grig over night. Cook in shortening. Shortening makes the bread taste better.

This recipe was given to me by my friend Dorann Despain. It was her mothers, and her mothers. A recipe that the Navajo's used for their fry bread. She says that she makes it in the morning for her evening meal.

Chilled Fruit Cup

1 can (12 oz) frozen pineapple juice concentrate, thawed
1 can (6oz) frozen orange juice concentrate, thawed
1 cup water
1 cup sugar
2 tbs lemon juice
3 medium bananas sliced
1 pkg (16 oz) frozen unsweetened strawberries (I have used sweetened strawberries and reduced the sugar
1 can (15 oz) mandarin oranges
1 can (8oz) crushed pineapple
clear plastic cups

In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit.

Spoon into plastic cups. Place cups in a pan and freeze. Remove from the freezer at least 40-50 before serving. Serve with spoons. (You kind of break up the frozen fruit with your spoon and eat it like a slush, you can also add 7-up to make it bubbly)

Fluffy Dumplings

1 cup flour
2 tsp baking powder
1/2 tsp salt

1/2 cup milk or more if needed to make a sticky dough
2 tbs oil

Sift flour, baking powder and salt together into mixing bowl. Combine milk and salad oil; add all at once to dry ingredients, stirring just till moistened.

Drop from tbs atop bubbling stew. Cover tightly; let mixture boiling. Reduce heat (don't lift cover) simmer 12 to 15 min. Makes 10

Spanish Style Chicken and Dumplings

1 quart of chicken stock
2 tbls oil
3/4 lb chorizo, casings removed and chopped or crumbled
1 lb boneless skinless chicken thighs or breast tenders, diced
3/4 pound medium to large white mushrooms quartered(I just used sliced can mushrooms
1 medium onion chopped
2 to 3 large garlic cloves chopped (I just used garlic salt)
salt and pepper to taste
2 tbs of flour
1 small box biscuit mix to make the dumplings (I just used from scratch dumpling recipe)

In a large deep skillet with a lid or a Dutch oven heat oil over medium heat. Add the chorizo and render and brown for about 2 minutes, then add the chicken and lightly brown. Stir in the mushrooms, onions and garlic as you chip them and add the salt and pepper to taste. Mix up the biscuit mix. While the liquid is boiling drop the biscuits in small mounds onto the chicken soup. Put on a good fitting lid, turn down heat to low and cook for about 15 min.

Ladle into a shallow serving bowls and serve.

+I add some egg noodles in the soup before I added the dumplings all is good. Your choice.

Poor Mans Cake

This cake is made with tomato juice and no eggs.

3/4 cup shortening
1 cup sugar
1 cup tomato juice
3/4 cup water
1 tsp soda
3 cup flour
3/4 tsp salt
2 tsp baking powder
1/2 tsp Cinnamon
1 1/2 tsp nutmeg
1 tsp cloves

Mix altogether Bake in a slow oven at 350 for about 35 min. until done. Bake in a 9x13 pan.

This recipe was my Grandmother Porters. My mothers mother.

Carmel Corn

1 cup brown sugar
1/2 cup Karo syrup
1 cube butter or margarine (half of a cup)
1 can sweetened condensed milk
1 tsp vanilla
20 cups Popped popcorn

Add brown sugar, Karo syrup, and butter. Cook it till it comes to a rolling boil. Add 1 can sweet condensed milk. Bring to rolling boil again. Add 1 tsp vanilla. Pour over popcorn and mix.

You may need more or less popcorn depending on how much Carmel you like on your popcorn.

Hot Fudge Topping

2 cups of sugar

1 can evaporated milk

6 tbs of cocoa plus 2 tbs of butter or margarine

1 tsp vanilla

Cook over medium heat at a slow boil for 15 min.

Beat until it looses it glossy.

Serve on your favorite ice cream

Fried Rice

Cook ahead of time 2 cups of rice which will in the end make about 4 cups.

In a skillet fried about a 1/2 pound of bacon cut up.

When it is done add chopped onion, celery or any fresh vegetables . stir fry in pan until translucent.

In a separate pan scramble 2 to 3 eggs until dry and crumbly.

Add rice and scrambled eggs to your Bacon, onion and vegetables mixture.

Season with salt and pepper and soy sauce to your taste (opt)

Vinegar Dumplings

This recipe my Grandmother Alice made often. I suppose that when they were in the thick of the depression and few ingredients to fix. They fix this. It has become a tradition at our Thanksgiving table. Now that she is gone I want to carry on the tradition

1 cup of vinegar

4 cups of water

1 1/2 cup sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp allspice

1/4 tsp salt

Mix all ingredients together and bring to a boil. Thicken with cornstarch mixed with water. Pour sauce into a 9x13 deep baking dish.

On the top place sweetened biscuits (recipe below)

4 cups of flour

6 tsp baking powder

1 tsp salt

1/2 cup shortening (I like Crisco)

1/2 sugar

1 1/2 cup of milk or enough to make a soft dough

Now you can either drop the dough on top of the sauce or you can roll them out and cut with a biscuit cutter and place them on the sauce. Either way work fine. If my granny was out to cow camp dropping them onto the sauce was what she did, if she was at home she would roll them out and cut them with a biscuit cutter to make them look nicer.

You then bake them at 375 for about 45 min. or until the biscuits is golden brown.

Sounds strange, but try it, I like it, especially with a little ice cream or whipped cream

Red Chili Bowl

1 lb of stew meat
salt, pepper and garlic salt to taste
flour
1 to 2 tsp of red chili powder
pinch of orgeno (opt)
Potatoes
Corn
Cheese
Green onion

In a skillet brown meat, season with seasons, when all the red is gone take some flour and sprinkle in your meat to make a gravy at this time add chili powder and orgeno, add water enough so that it is thickened slightly. Let this simmer on low heat to let the meat get tender.

Mean while peel potatoes and fry in a frying pan until they are soft. As many as you would like. When they are done you layer in a bowl the following----

Cooked potatoes
sprinkle on some corn
chili meat mixture
sprinkle on some cheese
and then top with green onion.

This is a recipe that my Grandmother Alice fixed many times for us. To bad she did know that she had a money making recipe. She could have bet Kentucky Chicken to the punch. They have a chicken bowl on their menu. Granny would have been a rich women.

Tamale Corn

1 egg beaten
1/2 tsp garlic salt
1 can chopped green chili
1 can cream corn
1/4 tsp baking powder
1 cup cheddar cheese
1/3 cup corn meal
3 tbs. Wesson oil

Mix according as listed. Put in a 8x8x2 greased and floured pan. Bake 350 for 1 hour.

I got this recipe from my sister Margo Chambers

Pie Crust Mix

My Grandmother Alice was an excellent Pie Maker. I use to love to go over to her house when she was making pie and watch her shape her dough adding wonderful sweet felling to make such a magical treat. I love the way she cut her dough in the center. I still am trying to figure our how she did it. I can't make the top of my Pie to look as inviting as her, but my family seem to love my pies and well as I loved hers.

I found a Pie Crust mix that I love. In our busy world it help to have this on hand for ........... just in case times.

16 cups flour
6 cups of lard [I prefer Crisco Vegetable Shortening]
6 tsp salt


Mix all ingredients in a very large bowl. Cut the shortening into the flour and salt to resemble corn meal. After you have mixed all the ingredients. You take about 1 cup to 1 1/2 cup for a single crust or 2 to 2 1/2 cups for a double crust of the mix, depending on how thick that want you crust to be. Add enough water to make a soft dough. Roll out to the size of your pie dish. Place dough in your pie dish. You add your ingredients. If you are making a custard or lemon pie now is the time that you bake your crust. Make sure that you take a fork and poke hole in the dough to keep it from forming air pockets and letting the steam out.

I then place the remaining dough into jars. I use quart size jars. About 3 cups of the mix will fit into the jars. I then place the jars into the freezer to keep until I need them for my next pie. Pretty handy.......Ya think.

This is a step up from my Granny, I am able to make them up ahead of time, because of modern conviences of a freezer.

Pecan Pie

3 eggs slightly beaten

1 cup of karo

1 cup of white sugar also good with brown sugar

1/2 cup margine

1 cup pecan halves or pieces

1 tsp vanilla

Mix ingredients in order listed. Pour into a 9" pie plate lined with pie crust. Bake in hot oven 450 for 10 min. then reduce to 350 and bake for 35 min. Let cook at least 2 hours to let it set up.

No-Bake Chocolate Oatmeal Peanut Butter Cookies

2 cups sugar

1/2 cup cocoa

1/2 cup butter

1/2 cup peanut butter

1/2 cup milk

3 cups of quick cooking oats

1 cup nuts opt

1 tsp vanilla

Bring sugar cocoa butter and milk to a hard boil. Boil 1 min. Remove from head add oats and vanilla and nuts, Drop by spoonfuls onto wax paper. Let set until cool then eat. If you don't want the peanut butter then you can omit. Likewise the cocoa or you have have them by them selves. Only chocolate or only peanut butter.

Peanut Butter Brownies

2 1/4 cup flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter softened
2/3 cup peanut butter
1 1/4 cup sugar
1 1/4 cup brown sugar, packed
1 tsp vanilla
3 eggs
12 oz chocolate chips

Preheat oven to 350 degrees. In a bown combine all ingredients, starting with dry then adding the rest. Mix well. It will resemble brownie mixture. Pour in a 9x13 cake pan. Bake for 35 min. Very good served with milk

French Bread Rolls

1 1/2 cups warm water
1 tbs active dry yeast
2 tbs white sugar
2 tbs vegetable oil
2 tsp salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar, Let stand until creamy, about 10 min.

To the yeast mixture, add the oil, salt, and 2 cups flour. Sir in the remaining flour, 1/2 at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 min. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until double in volume, about 1 hour.

BBQ Chicken Braid

1 recipe French Bread Rolls (Sometimes when I make bread I use part of that dough, or you can use frozen dough that you get at the store, all work great.

2 cups shredded, cooked chicken (I have used bottled or canned chicken works just the same, just drain off the juice.

1 red onion

1 1/2 cups barbecue sauce

1 cup shredded mozzarella cheese

1 cup shredded sharp cheddar cheese

Preheat oven to 400 degrees

After the French bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11x12 in rectangle.

Using a pizza cutter, knife or scissors, cut 1-inch strip in toward the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Finish with more barbecue sauce if you want. (I did). Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.

Place the braid on a baking sheet and let rest for 15 min. While it is resting, following the same steps above for the second portion of dough. (If you want more). Bake the braid for 15-20 min. until golden brown and bread is baked through. Remove from oven and bake the second braid if you made one.

Let the braid rest for 5 min. Using a serrated knife, cut braid into sections and serve warm.

Note-----You can use the same method only use shredded beef or pork or both. Useing Green chili sauce, or red chili sauce instead of BBQ Sauce. I add Green chili and Jalapenos along with the onions. Good)

Stuffed Cabbage Rolls

8 large cabbage leaves
1 lb ground beef
1 1/2 cup bread crumbs
1/2 cup chopped onion
1 1/2 tsp salt
1/4 tsp pepper
Dash of garlic salt

Cook cabbage leaves in boiling water for 5 min. drain. Combine remaing wrap with a small amount of meat mixture and roll up with cabbage leaves. Pour soup in skillet add cabbage rolls. Cover bring to a boil simmer 35 min. Spooning sauce over occasionally.

Chicken Sauce for Hawaiian Haystacks

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed, I have used chicken that I have bottled)

2 tbs butter

1/2 onion finely chopped

3 cloves garlic finely minced

1 tsp salt

1/2 tsp pepper

1/4 cup flour

2 cups milk

1 cup chicken broth

In an large skillet melt the butter over medium heat and add the onion and raw chicken (If using leftover cooked chicken, or bottled chicken don't add it to the skillet now, you'll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 min. Add the garlic and cook for about one minute, stirring, until frangrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one min. - this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and ring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, or bottled add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 min.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chowmein noodles.

Peach Bread

3 eggs
2 cups sugar
2 tsp vanilla
1 cup vegetable oil
2 cups diced canned peaches (I have blended halves peaches in a blender juice and all works fine)
3 cups flour
1 tsp baking powder
1 tsp salt
1 tsp baking soda
3 tsp ground cinnamon
1/2 cup nuts

Preheat oven to 350 degrees. Grease and flour 2 loaf pans.

In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.

Bake for about 1 hour or until a tester inserted in the center comes out clean.

Taco Soup

1/2 lb ground beef

1/2 cup chopped onion (or 1/4 cup dried onion)

1 15 oz can chopped tomatoes

1 15 oz can kidney beans

1 15 oz can pinto beans

1 15 oz can navy beans

1 15 oz can hominy

1 8 oz can tomato sauce

1 pkg taco seasoning mix

opt. green chili to taste

In a heavy saucepan cook ground beef with onion. Drain off fat. Then add ingredients in order listed. Simmer together for 20 min.

You can also make this in the crock-pot. First brown ground beef and drain the grease. Then add remain ingredients into a crock-pot and cook on low for 4-6 hours

Serve with longhorn cheese and corn chips

Barbecue Sauce

This recipe make about 1 qt and 1 pt of Barbecue Sauce

1/4 cup cider vinegar

3 tbs yellow mustard

1 cup water

1 cup sugar

2/3 cube margarine

1/2 cup Worcestershire sauce

cayenne pepper to taste

Simmer together for 15 min.

Add:

3 cups catsup 2 tsp liquid smoke

Simmer an additional 15 min.

Put in clean jars and store in frig

Oatmeal Chocolate Caramel Bars

OH MY GOSH! I gained 2 lbs just smelling this stuff and 5 lbs eating just one bar. Please help me! This is so goood, that my will power will truly be tempted.

1 1/2 cup flour

1 1/2 cup oatmeal

1/4 tsp salt

1/2 tsp baking soda

1 1/2 cups brown sugar

1 cup melted butter

14 oz bag of Carmel's

1/2 cup milk

1 12 oz package semisweet chocolate chips

Preheat the oven to 350 degrees. Mix the first six ingredients together and sprinkle half on the bottom of a 9x13 in baking pan. Bake 10 to 15 min. until lightly browned.

Meanwhile, melt the caramels and milk in a saucepan over low heat or in the microwave at 50% power, stirring often, until the mixture is smooth. When the bars have been removed from the oven, sprinkle the chocolate chips over the crust and pour the melted caramel over the top. Sprinkle the rest of the crust over the top and bake in the oven for an additional 10-12 min. until the caramel is bubbling and edges are lightly browned. Cool the bars completely before serving so that they can set up properly.

Skillet Lasagna

1/2 pound ground beef

1 small onion

garlic salt to taste

1 1/2 cup diced tomatoes, undrained

1 1/4 cup water

1 8 oz can tomato sauce

1 tbs dried parsley flakes

1 tsp dried basil leaves

1 tsp dried oregano leaves (If you have the dried flavoring I have just used Italian season, it has everything in it.)

1 tsp salt

2 1/2 cup bow tie pasta, uncooked (I have used regular flat noodles)

1 cup cottage cheese

1/4 grated Parmesan cheese or to your like

dash pepper

In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce and seasoning and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 min. or until pasta is tender, stirring once. Drop cottage cheese on the top. Cover, add your Parmesan cheese and pepper to taste. Cover and cook for 5 min.

Cowboy Casserole using leftover Roast Beef and Potatoes

Preheat oven to 350 degrees F.

Pototoe layer:

leftover mashed potatoes. (if you only have potatoes leftover from your pot roast you can just place them in the bottom of your dish, vegies, meat, soup and biscuit mix)

Pot Roast Layer:

Using leftover pot roast with gravy. ( if I didn't have gravy I have used 1 can of cream of mushroom soup)

Biscuit Layer:

Combine 2 cups of biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit dough like pancake batter.

Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of pot roast and onions with gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving

This is a good way to use up your leftovers.

Cinnamon Bun Pancake with Syrup

1 1/2 cup flour

3 tbs white sugar

1/2 tsp salt

4 tsp baking powder

1 tbs cinnamon

2 whole eggs

1 cup milk

2 tbs corn syrup

1/4 cup melted butter

1 tbs vanilla

In medium bowl, combine flour, sugar, salt, baking powder and Cinnamon with a whisk. Whisk well to make sure everything is combined. in separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla. Stir in flour mixture. Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides. Serve warm and icing drizzled over the top.

Maple-Butter Icing (for pancakes)

1 1/2 cup Powdered sugar

1/4 cups of melted butter

dash of salt

1 tbs maple syrup

1/4 cups whole milk

Whisk all ingredients together until smooth. Serve on hot Cinnamon Bun Pancakes (very good)

Sausage Oven Pancake

1 pkg. pork sausage (I like mine spicy)
1 cup cheddar cheese, shredded
1 egg
1/4 cup milk
2 tbs maple-flavored syrup
1 tbs oil
1/2 cup flour
1 tsp baking powder
1/8 tsp salt
3/4 cup maple-flavored syrup

Cook sausage in a #6 cast iron skillet, until it is no longer pink. Drain oil off sausage. Spread sausage evenly on the bottom. Sprinkle cheese over sausage. In a large brown, beat egg, milk 2 tbs syrup, and the oil with a wire whisk until well blended. Beat in flour, baking powder, and salt. Pour batter evenly over sausage and cheese. Bake 25 to 30 at 350 degrees until golden brown. Serve topped with remain maple syrup.

Green Chili Cheeseburger Soup

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup diced celery
1 tsp dried basil
1 tsp parsley flakes
5 tbs butter divided
2 cans chicken broth
4 cups peeled, diced potatoes
1/4 cup flour
2 cup (8oz) Velveeta, cheese
3/4 tsp salt
1/2 tsp pepper
1/4 cup sour cream

1. In a 6 quart sauce pan, brown beef
2. Add in the same sauce pan onion, carrots, celery, Basil, and parsley in tablespoon of butter until vegetables are tender.
3. Add broth bring to a boil. Reduce heat; cover and simmer for 10-12 min or until potatoes are tender.
4. Meanwhile, in a small pan, melt remaining 3 tbs of butter. Add flour; cook and stir for 3 min. Reduce heat to low.
5. Add Velveeta, milk, salt and pepper. Cook and stir until cheese melts.
7. Remove from heat; stir in sour cream. Makes 8 servings