Crepes

Originally from: Better Homes & Gardens Cookbook

Ingredients:

1.5 c Milk

1 c flour

2 eggs

1 T cooking oil

2 T sugar (omit if you do not want sweet crepes. I always use sugar, though.  )

1 t vanilla

Instructions:

Preheat nonstick frying pan. Put heat on just less than halfway. Crack eggs and whisk. Add milk, oil and vanilla, whisk. Add sugar, whisk. Add flour, whisk. Just before you are ready to make the first crepe, spray the pan with nonstick cooking spray. The easiest way to do this without making a big mess, is to take the pan over to your sink, and spray the pan over the sink. Add 3 T of batter to the pan. Twirl pan around to spread batter around the bottom of the pan. Cook the crepe on the just less than medium heat. It takes only 2ish minutes to cook a crepe. You can tell they are cooked when the top turns from shiny wet to matte. DO NOT FLIP. Use a spatula to loosen a bit of the crepe from the pan, and then dump the crepe out of the pan by turning the pan upside down over the plate. Voila! Super yumminess!!! 

Hot Mama Grade: A+

Chocolate Crinkles Cookies

Ingredients:

3/4 c Butter, melted
1/2 c unsweetened cocoa powder
1 c sugar
2 eggs
2 t Vanilla extract
2 c flour
1 t baking powder
1 t baking soda
1/2 t salt
6 oz mini swemisweet chocolate chips (I used regular sized and it was fine, fyi)
3/4 c confectioner's sugar

Instructions:

In a large bowl, mix together the melted butter, cocoa powder and sugar.  Whisk in the eggs and vanilla extract.  In a medium-sized bowl, stir together the flour, baking powder, baking soda, and salt.  Use a large spoon to slowly add the dry ingredients to the chocolate mixture.  Stir in the chips.  Refrigerate the dough for 2 hours.

Heat the oven to 350F.  Form the dough into 1 inch balls, then roll them in confectioner's sugar.  Bake the cookies on an ungreased baking sheet for 10 minutes.  Set the baking sheet on a wire rack for 5 minutes, then lightly dust the cookies with the remaining confectioners' sugar.  Transfer the cookies directly onto the rack to cool thoroughly.  Makes 4 dozen.

Hot Mama Grade: A

Best Toffee Ever!

Originally from: Marilee Chapman

Ingredients:

2 CUPS BUTTER

2 CUPS WHITE SUGAR

1/4 TEASPOON SALT

2 CUPS SEMISWEET CHOCOLATE CHIPS

1 CUP FINELY CHOPPED PECANS OR ALMONDS

DIRECTIONS:

1. In a large heavy-bottomed saucepan, combine the butter, sugar and salt.  Cook over medium heat until the butter is melted.  Allow to come to a boil and cook until the mixture becomes a dark amber color and the temperature on a candy thermometer becomes 285 degrees F.  Stir occasionally.

2. While the toffee is cooking, cover a large baking sheet with aluminum foil.

3.  As soon as the toffee reaches the proper temperature, pour it out onto the baking sheet and spread quickly.  Sprinkle the chocolate chips evenly over the toffee and let them soften for a few minutes.  Spread the chocolate into a thin layer.  Sprinkle the chopped nuts over the chocolate.  Use a plastic bag to gently press into the chocolate.

4.  Place the toffee in the refrigerator to chill until set.  Break into pieces and store in an air-tight container.

Yum-Yum!  Enjoy!

Hot Mama Notes: This is an excellent toffee recipe!  We love it!

Hot Mama Grade: A

Grandma Lucy's Potato Salad

5lbs potatoes boiled in skins      

1doz hard boiled eggs

jar of pickles

Miracle Whip

Some mustard

Chop all the ingredients, mix with Miracle Whip and mustard and enjoy!!!!

Hot Mama Notes: My Mom has been making this recipe for as long as I can remember.  It is truly a family heirloom.  Potato Salad yummy goodness!!!

Hot Mama Grade: A

Red Velvet Crinkles Cookies

Originally from: http://cakewhiz.com/red-velvet-crinkle-cookies-recipe/

Ingredients

• ¾ cup unsalted butter (room temperature)
• 1⅓ cups granulated sugar
• 3 large eggs
• 1 tbsp buttermilk
• 2 tsp lemon juice or vinegar
• 2 tsp vanilla extract
• Red gel coloring
• 3 cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 2 tsp baking powder
• ¼ tsp baking soda
• 1 cup granulated sugar (for rolling cookie dough balls)
• 1 cup powdered sugar (for rolling cookie dough balls)

Instructions

1. In a mixing bowl, cream together butter and granulated sugar until mixture is light and fluffy.
2. Add eggs, buttermilk, lemon juice or vinegar, vanilla extract and red gel coloring and mix until smooth.
3. In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder and baking soda.
4. Dump the dry mixture into the wet mixture and mix until just combined. Do not over-mix!
5. Chill the dough for 2 hours or overnight.
6. Scoop out small portions of the dough and make small balls. Roll them in granulated sugar first and then roll them in powdered sugar. Place them on a cookie tray, lined with parchment paper.
7. Bake at 350 degrees for 12-14 minutes or until the cookies are firm around the edges.
8. And you are done! Enjoy!

Notes

-  Tips:

• The powdered sugar on crinkle cookie have a tendency to get absorbed in the cookies after a few hours. One way to PREVENT this is by rolling the cookie dough balls in granulated sugar and then rolling them in powdered sugar and then baking them.
• You must use buttermilk in this recipe. Do not use regular milk! Buttermilk adds moisture and richness in these cookies.
• You will need to add A LOT of red food coloring to give these cookies their bright color. I like to use gel coloring since they are more concentrated but you can use liquid food coloring too. You will have to add 4-5 tsp of liquid food coloring though! If you don’t use enough food coloring, your cookies will  have a weird brown color.
• You must CHILL this cookie dough! That makes the dough firm and easier to handle. It also prevents cookies from spreading while baking and the cookies will hold their round puffy shape.
• DO NOT replace butter with oil! The consistency of the dough will change and so will the flavor.
• You can add some white chocolate chips into the batter and make red velvet crinkle cookies with white chocolate chips. They are unbelievably delicious!
• You can also make red velvet crinkle cookies with cream cheese filling, using the best cream cheese frosting ever.
• Store leftovers in an airtight container for up to 3 days.

- When the cookies cool down completely, store in an airtight cookie jar for up to 3 days.
- To make white chocolate red velvet crinkle cookies, stir in ¾ cup to 1 cup white chocolate chips in the batter.

Hot Mama Notes: These cookies are very good.  My family and friends enjoyed them.  I felt like they could have been more red, but I used a TON of red gel food coloring.  I can't imagine putting any more in!  These cookies won me "Best Looking" at the annual cookie exchange! :D  I would make these cookies again, but they weren't necessarily to die for.  Not the best cookie I have ever made, but they are definitely tasty and festive looking.

I did not have any buttermilk, so I used a scant tablespoon of whole milk topped off with white vinegar.

Hot Mama Grade: A-

Gingerbread Pancakes

Originally from: http://www.realsimple.com/food-recipes/browse-all-recipes/gingerbread-pancakes

INGREDIENTS

1. 1½cups all purpose flour
2. 1teaspoon baking powder
3. 1teaspoon cinnamon
4. 1teaspoon ground ginger
5. ½teaspoon baking soda
6. ½teaspoon kosher salt
7. ¼teaspoon ground allspice
8. ¼teaspoon ground cloves
9. 1½cups whole milk
10. 2tablespoons unsalted butter, melted
11. 1large egg
12. 1tablespoon dark brown sugar
13. 1tablespoon molasses
14. 1teaspoon pure vanilla extract
15. Canola oil, for skillet
16. Maple syrup and more butter, for serving

DIRECTIONS

1. Whisk flour, baking powder, cinnamon, ginger, baking soda, salt, allspice, and cloves in a large bowl. In a separate medium bowl, whisk milk, melted butter, egg, brown sugar, molasses, and vanilla until smooth. Make a well in the center of the dry ingredients and add wet ingredients, whisking until smooth. Set batter aside, 15 minutes (resting the batter makes for tender pancakes—don’t skip this step!).
2. Heat a griddle or nonstick skillet over medium-high; brush with oil or butter. Working in batches (and adjusting heat as necessary), scoop ¼-cupfuls of batter onto griddle. Cook pancakes until bottoms are brown and bubbles form on top, about 2 minutes. Flip and cook until pancakes are just cooked through and underside is brown, 1 to 2 minutes longer. Serve pancakes with butter and maple syrup.

Hot Mama Notes: These pancakes were very tasty!  :)  All the kids and hubby enjoyed them.  We will definitely make them again!  The heat only needs to be on low (3 on our electric stove); this is what we always cook pancakes at.  I tried the higher heat as directed, but the pancakes burn.  I also might have doubled the baking soda, I don't know.  The pancakes are definitely best with maple syrup, yum!  I also used Light Brown Sugar, as that is all I ever have in the house, but I put an extra bit of molasses to compensate.  I did wait the 15 minutes as directed. I did not use canola oil.  I reguarly make pancakes on my nonstick griddle with no sticking and no oil.

Hot Mama Grade: A

Chicken and Dumplings - Casserole Style

Originally from: http://www.bettycrocker.com/recipes/pressed-for-thyme-chicken-and-dumplings/f97fa31e-877f-4b73-8668-04cc1c217120

Ingredients

2/3

cup all-purpose flour

1

teaspoon salt

3

teaspoons chopped fresh or 1 teaspoon dried thyme leaves 

8

bone-in chicken thighs, skin removed

3

tablespoons olive oil

1

large onion, sliced (1 1/2 cups) 

3

cups chicken broth

2

cups sliced celery

2

cups sliced carrots 

1/4

teaspoon black pepper

2

cups Original Bisquick™ mix

2/3

cup milk 

Directions

• 1 In large resealable food-storage plastic bag, mix flour, salt and 1 teaspoon of the fresh thyme (1/3 teaspoon dried). Add chicken to the bag, several pieces at a time, and shake to coat completely. In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add 4 pieces of chicken; cook 5 to 7 minutes, turning once, until browned. Transfer chicken to plate. Repeat with remaining chicken.
• 2 Add onion to remaining flour in bag; shake to coat completely. Reduce heat to medium; add remaining 1 tablespoon oil to Dutch oven. Add onion; cook 6 to 7 minutes or until light golden brown. Add chicken back to Dutch oven. Sprinkle with 1 teaspoon fresh thyme (1/3 teaspoon dried). Add chicken broth. Heat to boiling; cover, and reduce heat to low. Simmer 45 minutes.
• 3 Add celery, carrots and pepper to Dutch oven. In medium bowl, stir Bisquick mix, milk and remaining 1 teaspoon fresh thyme (1/3 teaspoon dried) until soft dough forms. Drop by tablespoonfuls onto chicken. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.

Hot Mama Notes:  This recipe was good.  Not great, but good.  Unfortunately, I don't think the amount of time and work that it takes is worth the result.  Like I said, the meal was good, but not enough to justify the amount of time and work it took.  So, I don't think I will make this recipe again.  It was tasty, though, and my hubby and his brother really seemed to enjoy it.

As for the recipe itself, I used chicken breasts because that is all I ever have in the house.  I used 3.5+ cups of carrots.  I used 24 oz of chicken broth (2 cans).  I used dried thyme because my fresh thyme isn't big enough to pick yet!! ;D

Hot Mama Grade: B+

I wanted to make the recipe below, but it is even *more* work, and it required a full chicken.

http://www.bettycrocker.com/recipes/chicken-and-dumplings/5b1d8d91-2e90-4ffd-b165-f5949c2a1112

Ingredients

1

cut-up whole chicken (3 to 3 1/2 lb)

2

medium stalks celery (with leaves), cut up (about 1 cup)

1

medium carrot, sliced (1/2 cup) 

1

small onion, sliced 

2

tablespoons chopped fresh parsley or 2 teaspoons parsley flakes

1

teaspoon salt

1/8

teaspoon pepper

5

cups water 

2 1/2

cups Original Bisquick™ mix

2/3

cup milk 

Directions

• 1 Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (atleast 165°F).
• 2 Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
• 3 In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
• 4 In medium bowl, stir remaining 2 cups Bisquick mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.