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.

Chocolate Lust

Crust:

1.5 c flour
0.75 c butter, melted
0.5 c chopped walnuts

Mix all the above together in a bowl.  Put into a 13x9x2 dish and pat down.  Bake on 375F for 15 minutes.  Cool.

Middle Layer:

1 pkg (8oz) cream cheese
1 c powdered sugar
1 c cool whip

Mix cheese and sugar together until creamy.  Then add cool whip.  Spread mixture over cooled crust.  

Top Layers:

2 pkgs instant chocolate pudding

Make both packages of chocolate instant pudding according to pkg directions.  Spread on top of cheese mixture.

Use remaining cool whip to spread on top of chocolate pudding layer.  Sprinkle with crushed walnuts, if desired!

Hot Mama Grade: A

Cranberry Relish with Apple

Originally from: Party Vegan Cookbook

Ingredients:
1 - 12 oz package fresh cranberries
1 apple, peeled, cored and finely chopped
1 c light brown sugar
1/2 t  grated fresh ginger
1 t ground cinnamon
2 T balsamic vinegar
2 T pomegranate molasses
2 T water

Directions:

1. In a large saucepan, combine all the ingredients and bring to a boil.  Reduce the heat to low and simmer, stirring frequently, until the cranberries pop and the apple is tender, about 15 minutes.  Remove from the heat and set aside to cool.

2. Transfer to a serving owl and refrigerate for at least 1 hour before serving.  This relish can be made several hours in advance but tastes best if eaten on the same day that it is made.

Hot Mama Notes: I used Italian Wine Vinegar for the balsamic.  I used regular molasses.  I used a pinch of ground ginger in lieu of the fresh ginger.  I used a honeycrisp apple.  Next time, I think I will simmer for less time than listed.  The end result was very thick, almost like a jam.  We liked this recipe, it is very tasty.  I think it tastes best fresh and hot.  My husband thought this was like a cranberry tart filling.  I would make it again.

Hot Mama Grade: A-

Cherry - Pineapple Dump Cake

https://www.foodnetwork.com/recipes/ree-drummond/dump-cakes.amp.html

Ingredients:

Cherry-Pineapple Dump Cake:

One 21-ounce can cherry pie filling
One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter

Peach Dump Cake:

1 large can peaches in syrup
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Whipped cream, for serving

Directions:

Preheat the oven to 350 degrees F.

For the cherry-pineapple dump cake:

Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.

For the peach dump cake:

Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.

Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.

Recipe courtesy of Ree Drummond

Show: The Pioneer Woman

Recipe from Tia C:

Dump a can of cherry pie filling and a can of crushed pineapples (undrained) into cake pan. Mix together and spread evenly.

Sprinkle one box of yellow cake mix all over the top, then dot the top with one stick of butter cut into small pieces.

Bake at 350 until butter melts and top becomes crusted over.

Chocolate Peanut Butter Bars

Originally from: Erica C.

Ingredients:

1 package (18.25 ounces) plain yellow cake mix
1 cup chunky peanut butter
8 tablespoons (1 stick) butter, melted
2 large eggs
1 package (12 ounces; 2 cups) semisweet chocolate
chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
1 cup frozen unsweetened grated coconut, thawed, or
sweetened flaked coconut
2 teaspoons pure vanilla extract 

Instructions:

1. Place a rack in the center of the oven and preheat
the oven to 325 degrees F. Set aside an ungreased
13-by-9-inch baking pan. 

2. Place the cake mix, peanut butter, melted butter
and eggs in a large mixing bowl. Blend with an
electric mixer on low speed for 1 minute. Stop the
machine and scrape down the sides of the bowl with a
rubber spatula. The mixture will be thick. Reserve 1
1/2 cups for the topping. Transfer the remaining crust
mixture to the pan. Using your fingertips, press the
crust evenly over the bottom of the pan so that it
reaches all sides. Set aside. 

3. For the filling, place the chocolate chips,
condensed milk, and 2 tablespoons butter in a
medium-size heavy saucepan over low heat. Stir and
cook until the chocolate is melted and the mixture is
well combined, 3 to 4 minutes. Remove the pan from the
heat and stir in the coconut and vanilla until well
distributed. Pour the chocolate mixture over the
crust, and spread it evenly with the rubber spatula so
that it reaches the sides of the pan. Using your
fingertips, crumble the reserved crust and scatter it
evenly over the chocolate. Place the pan in the oven. 

4. Bake the cake until it is light brown, 25 to 30
minutes. Remove the pan from the oven and place it on
a wire rack to cool for 30 minutes. 

5. Cut the cake into 48 bars. Remove the bars from the
pan with a metal spatula and serve. 

Store these bars, covered in plastic wrap, at room
temperature for up to three days or in the
refrigerator for up to one week. Or freeze them,
unwrapped in aluminum foil, for up to six months. Thaw
the bars overnight in the refrigerator before serving.

Hot Mama Notes: We have made this recipe A LOT.  It is always a crowd pleaser.  Everyone loves it, and it is so easy to make. :)

Hot Mama Grade: A

Mongolian Beef Crockpot

Originally from: http://tiphero.com/mongolian-beef-crock-pot/

Slow Cooker Mongolian Beef
Serves 4-6
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes

Ingredients:

2-½ lb. flank steak
¼ Cup cornstarch
2 tbs. olive oil
1 tbs. garlic, minced
1 tbs. ginger, grated
¼ tsp. chili flake
¾ Cup soy sauce
¾ Cup water
¾ Cup brown sugar, packed
1 Cup carrot, grated
green onions for garnish

Instructions:

Cut flank steak into thin strips, cutting across the grain. Put steak into a ziploc bag with the cornstarch and shake to coat.
Add the olive oil, garlic, ginger, chili flake, soy sauce, water, and brown sugar to the slow cooker. Stir to combine, add the flank steak. Stir again until completely coated with sauce.
Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender. About 30 minutes before done stir in the grated carrots. Can serve over rice, garnished with sesame seeds and green onions.

Hot Mama Grade: B

Hot Mama Notes: This dish was SALTY.  VERY SALTY.  Distractingly so.  I am not sure I would make it again.  I guess I could try it again with half as much soy sauce.  :/  I had the butcher cut the meat for me to make it easier.