Single Serving Hootenanny/ Dutch Baby/ Puff Pancake

Ingredients  

• •1 Large Egg, beaten
• •1/4 c Milk
• •1/4 tsp vanilla (or almond extract)
• •1/4 c Flour
• •2 tsp butter
• •Optional: 1/2 tsp lemon zest
• •Optional: 1/2 tsp Lemon Juice
• Preheat the oven to 475 F. (Note: The Toaster heats up faster, but be aware it only goes to 450, which is fine)
• In a small bowl, combine the egg, milk, extract, and lemon zest, if using. Whisk to blend thoroughly. Whisk in the flour until smooth. 
• Place 2 teaspoons butter in small 5” cast iron skillet and place in oven to melt butter.
• With a potholder or oven mitt, swirl pan to coat the entire bottom and sides with the melted butter. Pour the batter into the pan and place in the hot oven. Bake the pancake for about 10 minutes, until puffed and golden brown.
• Remove the Dutch baby from oven; squeeze a little fresh lemon juice over it if desired. Serve it sprinkled with powdered sugar or top with fresh fruit, syrup, or preserves.

Apple oven Cake (Hootenany Pancake with Apples) Taken from magazine

Raspberry Cranberry Jello - Jill Palmer (written in Helena's Handwriting)

Chicken tortilla soup from Michelle boswell

TORTILLA SOUP

4 lg. chicken breasts, fresh or frozen

1 garlic clove, minced

2 TBSP margarine

3 14 ½ oz. cans chicken broth

2 14 ½ oz cans chopped stewed or regular tomatoes

1 cup salsa (mild, medium, or hot, whichever you prefer)

1 can black beans

1 can creamed corn

1 can corn

1 can tomato paste

2 TBSP  ground cumin

1 TBSP chili powder

2 tsp pepper

2 tsp paprika

Monterey Jack cheese, shredded

sour cream

tortilla chips

Combine all ingredients except cheese, sour cream and chips in crock pot.  Cover and cook on low for 8-10 hours.  Remove and shred chicken after 6 hours and return to crock pot.  Serve with Monterey Jack cheese, shredded; sour cream and tortilla chips.

Almost Famous Animal Style Burgers (In-N-Out) In and Out Hamburger (Recipe from food network)

Ingredients

2 tablespoons vegetable oil, plus more for brushing
2 large onions, finely chopped
Kosher salt
1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1/2 teaspoon white vinegar
2 pounds ground beef chuck (preferably 60 percent lean)
4 hamburger buns, split
1/4 cup sliced dill pickles
3/4 cup shredded iceberg lettuce
4 to 8 thin slices tomato
Freshly ground pepper
1/4 cup yellow mustard
8 slices American cheese
ADD CHECKED ITEMS TO GROCERY LIST
Directions

Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and 3/4 teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)
Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and 1/2 inch thick.
Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1 1/2 teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns.
Photograph by Kang Kim
Recipe courtesy of Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-animal-style-burgers-recipe.print.html?oc=linkback

mandarin sunshine smoothie (strawberry, pineapple, orange)

kids liked.  makes about 2 cups total.  Double recipe to serve family.


1 CUP OF MANDARIN SUNSHINE FROZEN FRUIT MIX (DOLE)
6 OZ  VANILLA YOGURT 
1/2 CUP Juice (pineapple, orange, mango, etc...)
1/2 CUP OF ICE

Keiko's Kahlua Pork and aloha sweet Potatoes (recipe by keiko chun)

KAHLUA PORK

• season pork butt with hawaiian rock salt and liquid smoke (start with 1/4 cup each).  

• wrap with banana leavers then wrap with heavy duty foil.  

• Roast in oven 270-275 degrees for 8 hours.  

• You can use the meat juice, rock salt and liquid smoke to season more, once you shred the roast.

ALOHA SWEET POTATOES

• 4-5 medium sweet potatoes (note: canned yams can be used in place of sweet potatoes)
• 1 cup brown sugar
• 1/4 cup shredded coconut
• 1/2 cup butter
• 1/2 cup water

Boil sweet potatoes in their jackets until tender, about 25 minutes. Let cool, then peel and cut into slices 1.5 inches thick.  

In a large skillet, melt butter.  Stir in brown sugar and water and cook on medium heat about 5 minutes.  Reduce heat and add sweet potatoes to skillet.  Cook gently, tossing lightly until sweet potatoes are glazed.  Sprinkle with coconut before serving.  Makes 8 servings.