I love breakfast food. When I am on vacation the most important thing to me is what the hotel's breakfast buffet is like. We recently went to Puerta Vallarta and the breakfast buffet at the Marriott was the best, most extensive menu I have ever seen. Sometimes I salivate when I think about all of the delicious food we ate. I came across a pancake recipe that is worthy to be served at the Marriott, or to your weekend guests. The buttermilk syrup is a sweet and slightly salty welcome addition to these pancakes. Serve with bananas or peaches and whipping cream and be ready to impress!

Buttermilk Pancakes (aka The Best Pancakes on the Planet)
adapted from Clawson Live

2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
1/4 cup oil
2 Tbs sugar
2 cups buttermilk (I use a little more)

Mix the above and pour onto a greased waffle iron or griddle and enjoy. Can add mashed bananas, pecans, berries or mini chocolate chips.

Buttermilk Syrup

1/2 cup butter
1/2 cup corn syrup
1/2 cup buttermilk
1/2 tsp baking soda
Mix and bring to a boil in a large pot because it foams up a lot. Boil for about 5 minutes until a thick caramel color. Take off heat and add 1/2 tsp vanilla. This is so good over pancakes, fresh fruit, pound cake and peaches. Enjoy! Printable recipe

I made some cookies last week. They are giant. They are crunchy and chocolaty. They are chewy and delicious. I've made these for a few years now because my kids love them. I found the recipe here. I always double my cookie recipes (especially this one) because each cookie takes 1/4 cup of dough.

Giant Toffee-Chocolate Chip Cookies
Betty Crocker's Best of Baking

1 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening (don't judge me)
1/4 cup honey
1 egg
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
14 tsp salt
1 pkg (12 ounces) miniature semisweet chocolate chips
1 pkg (6 ounces) almond brickle chips

Heat oven to 350. Mix brown sugar, butter, shortening, honey and egg i large bowl. Stir in lour, baking soda, baking powder and salt. Stir i chocolate chips and brickle chips.

Drop doug by level 1/4 cupfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 t0 14 minutes or until edges are golden brown (centers will be soft.) Cool 3 to 4 minutes; remove from cookie sheet. Printable recipe
Six cookies per sheet.
The cookies are packaged cute on a plate but much cuter in a cellophane bag with a ribbon.
But look how stinking cute they are packaged in CD envelopes. My daughter took these to share with her friends at a school activity.

I love peaches. I love to cook with peaches. I love them in my cereal, on pancakes, rolled up in a crepe or all alone. I love them so much I will be posting several recipes with peaches in the next few days. This recipe is from my father-in-law who lives in Brigham City, Utah. They literally have PEACH DAYS with a parade and everything. When he gave me this recipe I was a little nervous to make it because he didn't know the exact quantities of anything he used to make the batter. For example he said, "about 1/2 cup sugar, maybe a little more". So, after trial and error...and trial and error, I came up with this recipe and I think it is delicious!
Try it. You'll like it.

Bob's Peach Cobbler

1 cup sugar
1 cup flour
1 tsp. baking powder
1/3 cup butter
1/2 tsp salt
3/4 cup milk
Mix together (batter should resemble consistency of pancake batter)

In buttered 9X13 pan or 6 buttered ramekins slice peaches until 2/3 full (6-8 large peaches)
sprinkle with a mixture of 1/2 cup sugar and 2 tbsp. cinnamon. Then pour batter over peaches. If there is any cinnamon sugar left, sprinkle on top.

Bake at 350 for 45 min -55 min. Or until golden brown and bubbly. Serve warm with vanilla ice cream. Printable recipe

This is my go-to chocolate chip cookie recipe. I ALWAYS flash freeze a double batch so I can throw them in the oven anytime. This cookie recipe is one of the first recipes I tried as a married woman so many years ago. It has been one of my trusted recipes in my recipe box. In fact if I had to choose one cookie to eat for the rest of my life, this is the one I'd choose. I'm happy to share it with you because I know it will bring you great joy as well. I originally found the recipe here.

Ultimate Chocolate Chip Cookies
*My all time favorite

3/4 cup sugar
3/4 cup packed brown sugar
1 cup butter
1 egg
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup coarsely chopped nuts (optional)
1 pkg 12 oz. chocolate chips (2 cups)

Heat oven to 375 degrees. Mix sugars, butter and egg in large bowl.
Stir in flour, baking soda and salt (dough will be stiff.) Stir in nuts and
chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased
cookie sheet.

Bake 8-10 minutes or until light brown. Cool slightly; remove from cookie sheet.
Printable recipe

I just read that Princess Diana took a stack of royal Thank You notes wherever she went. She wrote thank you letters to everyone from waiters and servers to security guards and drivers to CEOs and presidents. She was perhaps one of the most punctual thank you note writers ever. She was known for sending thank you notes for the smallest deed and doing it nearly immediately. I love getting letters of thanks in the mail. In fact my son just got a thank you note from my husband's boss for writing him a thank you note. He told my son that writing thank you notes was a great habit to get into and that he really appreciated it. I love writing notes and corresponding with people the old-fashioned way...by sending a note in the mail. I have a long way to go before I am as polished as Lady Di but I'm working on it. When you have fun stationary and return address stamps it makes writing notes a little more fun. Check these out.

I love these note cards. My friend gave them to my for my birthday. You can personalize them for a birthday, thank you, congratulations or with your initial.
My friends also gave me this self-inking stamp. This one has my name and a picture of a pineapple (which I love). I use it to stamp my books and DVDs when I loan them out or if I want to personalize anything. I loved this stamp so much I bought one for some friends who graciously invited me to stay a week with them in Hawaii (I ordered theirs with their address and palm trees). I also got one with my address to stamp my return address when I send correspondence...it makes it a little more personal don't you think?

It is that time of the year. While you are getting your Halloween supplies this year, pick up some extra witches cauldrons for a project later this year. The cauldrons can be used as the "pot" at the end of the rainbow for St. Patrick's Day. You can package them for your guests on their plate, teachers gifts, neighbor gifts etc. Happy haunting.

My family hasn't been feeling well lately. Maybe it's the changing seasons or maybe it's because school is back in session. Whatever the reason I know exactly what my family needs to feel some love. Chicken Pot Pie. I made this the first time years ago when my in-laws were visiting. It was delicious and I knew it was a keeper. There is something about comfort food that warms your heart and your belly. Whether you use a ready-made crust or make one from scratch, this dish is delicious.


Chicken Pot Pie
adapted from Betty Crocker's Cookbook

1 pkg (10 ounces) frozen peas and carrots
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cups milk
2 1/2 - 3 cups cubed cooked chicken or turkey
Pastry for 9-inch two-crust pie

Rinse frozen peas and carrots in cold water to separate; drain. Heat margarine in 2-quart sauce-pan over medium heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.

Heat oven to 425 degrees. Prepare pastry. Roll two-thirds of the pastry into 13-inch square. Ease into ungreased square pan, 9X9X2 inches. Pour chicken mixture into pastry-lined pan. roll remaining pastry into 11-inch square. Cut out designs with cookie cutter. Place square over filling. Turn edges under and flute. *please note, I buy a two-crust package of frozen pie dough and pour the chicken mixture in one pie shell, cut shapes in the other pie shell and invert over filled pie. Then I turn the edges of both pie shells to seal.* Bake about 35 minutes or until golden brown. I hope your family enjoys this as much as we do! Printable recipe

This year I am hosting my annual Sister's Retreat. When it is my turn to plan the SR weekend I try to have a variety of things for us gals to do. I don't exactly live in a (ahem) metropolitan area so it will only take an afternoon to shop at our one and only mall. I thought to throw in a little excitement, we'll make a craft. I went to a jewelry show years ago and the hostess was displaying her wares on a frame like this. I thought I would see If I could make one. It is so easy to do and a craft you won't feel ashamed to hang in your bedroom. All you need is a cheap frame. I got this one at Wally's but I have also seen them at the dollar store for...a buck! You also need some screen (like to fix a screen door) also at Wally's, a staple gun or glue gun and some masking tape; oh and you need some earrings to hang.

Remove the back from the frame. Notice the mat left around the edge...this is good to keep on so you can staple the wire to the mat.



Place a cut piece of screen on the back of the frame opening. Staple the screen to the mat. Use plenty of staples to keep the screen in place. Then use Masking Tape to tape the screen down. That's it! Now put it on an easel or hang it on some pretty gold nails in your closet.

This is one of my favorite salads. I love it because I always have the ingredients on hand and the dressing is fantastic. I got the recipe from the Favorites cookbook (which is weird because it is my favorite cookbook). The first time I made this salad I knew it was a keeper. When pears are in season I replace the mandarin oranges with fresh sliced pears. I love the crunch of the celery and the flavor of the green onions and the sweetness of the fruit and candied almonds. The dressing is great too with a little hint of Tabasco.

Mandarin-Almond Salad
Favorites cookbook

1/4 cup slivered almonds
1 tbsp. sugar

1 head green leaf lettuce
1 head iceberg lettuce
1 cup finely chopped celery
3 green onions, chopped
1 (11-ounce) can mandarin oranges, drained

Caramelize slivered almonds by mixing with sugar in a small skillet and stirring constantly over low heat until lightly browned. Cool on waxed paper and break into small pieces; set aside. Tear lettuce into bite-size pieces and combine with celery, green onions and mandarin oranges. Toss with dressing and sprinkle with sugared almonds. Printable recipe

Dressing:

1 tsp. salt
2 tbsp. vinegar
2 tbsp. sugar
1/4 cup vegetable oil
1 tbsp. fresh parsley (or I use 1 tsp. dried parsley)
dash pepper
dash Tabasco
Combine ingredients and mix well. Printable recipe

My family has a favorite cake. We love this cake more than any other cake in the world. I got this recipe from my friend Suzy while we lived in Dallas. We loved it so much we can finish a pan off in one weekend. We have made it for friends and neighbors and taken it to church functions etc. I get requests for this recipe constantly. I know there are a lot of recipes out there for Texas Sheet Cake but take it from a Texas family: This is the best Texas Sheet Cake you will ever sink your teeth in.

Texas Sheet Cake
By Suzy S.

2 cubes butter
1 cup water
4 Tbsp. cocoa
Mix together and boil

In a separate bowl mix:
2 cups flour
2 cups sugar
2 eggs
1/2 cup sour cream
1 tsp soda
1 tsp vanilla
Stir hot mixture into bowl two.
Pour in jellyroll pan and sprinkle generously with cinnamon. Cook 25 minutes at 350 degrees.

Frosting:

1 cube butter
4 Tbsp cocoa
6 Tbsp milk
1 tsp vanilla
Combine on stove until butter is melted. Mix with 1/2 bag powdered sugar until smooth. Pour on warm cake. Sprinkle with nuts if desired. Printable recipe

If you like Salted Nut Rolls you will love this little treat. My Friend Jenny told me about this last year and I gave it to quite a few of my friends and family and everyone loved it. The great thing is that it's easy to make! Measure equal parts of candy corn and salted peanuts (not dry roasted) and mix together in a large bowl. Scoop into a cool container, wrap in cellophane and tie with corresponding holiday bows (I found this ribbon in my scraps drawer). When you eat a little handful it's a perfect mixture of salty and sweet and chewy and crunchy at the same time. When you give this yummy treat to your friends they will be so impressed!

Halloween is just around the corner. I love using my apothecary jars to decorate for holidays. For Halloween I just filled each jar with different orange, black and white candy (the black and orange gumballs are from Orson Gygi )and tied matching ribbons on top. I thought it turned out pretty well. Apothecary jars are inexpensive and you can find them at craft stores as well as Walmart and dollar stores. (I got the spider at Pottery Barn) Have fun decorating!

I love, love, love this cookbook! (www.favoritescookbook.com). Everything I have ever made from this cookbook has been delicious. I have been so impressed with the selection and variety of recipes offered. Stay tuned for a Mandarin Almond salad and Parsley dressing found in the pages of this amazing cookbook.

I have always been intrigued with people who make their own granola. It seems like so much time an effort when I can go to the supermarket and buy a box. Then I came across this recipe on sisterscafe.blogspot.com. I had company coming into town for the weekend so I thought I'd try it. It was so easy to make and much better (and cheaper) than the granola you find in the supermarket. My favorite way to eat granola is layered with a drizzle of honey, Tillamook vanilla bean yogurt and fresh or frozen berries. SO GOOD. Try it...you'll love it.

My Favorite Granola
submitted by Melanie at Sisters' Cafe

3 1/4 cups oats (Old Fashioned or Quick - any combination)
1 1/4 cups white wheat flour
1 1/3 cups shredded coconut
1/4 cup flax seed (optional) I used ground flax seed
1 cup or more coarsely chopped almonds and/or pecans
1 cup brown sugar
1 stick butter
1/3 cup water
1/2 tsp salt
1 tsp vanilla
1/2 tsp cinnamon (I didn't use cardamom but I raised the cinnamon to 1 tsp)
1/2 tsp cardamom

Preheat oven to 300 degrees. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside. In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices. Pour mixture over the oats mixture and stir well to coat. Let stand for about 10 minutes.

Spread mixture on a jellyroll baking sheet, pressing into the pan. Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry - this usually takes a total of 45 minutes (it may still seem soft but it will get crispy as it cools). Cool completely on a wire rack. Store in an air tight container. Printable recipe

Aloha! I have three children that are very picky when it comes to dinner. This is one of our favorite meals because my kids can each choose what they want to put on their haystack. My daughter likes just chicken and cheese but at least the rest of us have options. You can add other topping that sound good...that's the beauty of a layered dish. I hope you love it as much as we do!

Awesome! Hawaiian Haystacks
adapted from Bekeur at recipezaar.com

1 cube butter
3/4 cups flour
3 cups milk
1 tsp salt
1 can cream of mushroom soup
3 cooked chicken breasts
1 can sliced mushrooms
pineapple tidbits
chopped green onions
grated cheddar cheese
coconut
slivered almonds
chow mein noodles
cooked rice
celery

Cook chicken and cut into bite sized pieces. Melt butter in large pan. Add flour salt and milk; stir well. Add cream of mushroom soup and can of mushrooms (optional) and chicken. Let simmer. Cook rice for amount of people needed. Layer on plate: Rice, chow mein noodles, gravy mixture, pineapple cheese, celery, green onions, coconut, almonds and soy sauce. Mix and match toppings to suit your taste. Mahalo! Printable recipe

My favorite cookies in the world are sugar cookies but I rarely make them because of the time and effort it takes to chill the dough, roll it out and cut them with cookie cutters. I love a soft, chewy cookie with a yummy cream cheese frosting. I found this recipe online and shouted for joy when I discovered all I had to do was make the dough, press it in the pan and bake. They are moist and delicious. You will love them.

Sugar Cookie Bars
adapted from BreeAnn Frankhauser

1 cup butter, softened
2 cups sugar
4 eggs, beaten
2 tsp. vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda
1 tsp lemon or orange zest

Cream butter and sugar until fluffy. Add eggs mixing well. Add vanilla. In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (13X18 jellyroll pan). Bake at 375 degrees for 10 - 15 minutes until light golden brown or until a toothpick comes out clean (they don't look done so do the toothpick test) Cool completely and frost.

Frosting
1/2 cup butter
4 oz cream cheese, softened
1 tsp vanilla OR almond extract
1/4 tsp salt
4 cups powdered sugar
5 Tbsp milk
3-4 drops food coloring

Combine butter and cream cheese until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk a little at a time and mix until smooth and spreading consistency. (You may not need all the milk). Spread over cooled cookie bars. Printable recipe

Yesterday was a beautiful day with the tiniest chill in the air. We took advantage of the weather and ate dinner outside. The perfect meal was fresh veggies from the garden and delicious Cilantro Lime Chicken and for dessert, peach cobbler. It was a meal to remember. Thanks for the recipe Jill.

Cilantro Lime Chicken Marinade

5 chicken breasts
4 Tbsp. vegetable oil
1/4 cup fresh cilantro, chopped fine
2 Tbsp. dried parsley
1 tsp. Thyme
2 Tbsp honey
zest of lime
3 Tbsp lime juice (approx. 1 1/2 limes)
5 cloves garlic
2 tsp. salt
1 tsp. pepper

Mix marinade together, then add chicken. Let marinade for at least 1 hour (I marinate over night). Grill or bake. Printable recipe

I know the first day of school has come and gone but I wanted to post this for you all to keep under your hat to use later. I put a little poster on my kids beds when they get home from their first day of school but you can do it when your child achieves a milestone, gets good grades, makes the football team or just because. You can use ANY candy to make a sentiment for your precious angel. Be creative and have fun!

Do you like "crunch" as much as I do?...then proceed with caution. If you make this sweet, coconutty snack YOU WILL NOT BE ABLE TO STOP EATING IT. We took three gallon-sized bags of this Chex Mix to a lake house for the weekend and ate it all (between four of us). It is fast to make and great for a crowd. Enjoy!

Chocolaty Chex Mix

9 cups Golden Grahams
8 cups Corn Chex
2 cups coconut
2 cups sliced almonds
1 cup sugar
1 cup light corn syrup
3/4 cup butter

Mix top 4 ingredients in bowl, boil sugar, corn syrup and butter 2 minutes only. Pour over cereal. Wait a few minutes then add peanut butter M&M's and plain M&M's.

Other mix ins: white chocolate chips, peanut M&M's, Peanuttles or anything else you can think of. Printable recipe

Two words. Monkey. Bread. Oh my word I think I have died and gone to heaven. This recipe is the best I've tasted and my kids request it daily. I have Pastor Ryan (www.thisisreverb.com) to thank for this little gem. Please, please make it when you get a chance. It is so easy to make and delicious. You will not be disappointed.

Pastor Ryan's Monkey Bread

3 cans Buttermilk Biscuits (the non-flaky ones)
1 cup Sugar
2 tsp - 3 tsp Cinnamon (I always do 3 tsp)
2 cubes Butter
1/2 cup Brown Sugar

Preheat the oven to 350 degrees.

Open all three cans of biscuits and cut each biscuit into quarters.
Next, combine the white sugar with the cinnamon. Dump these into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters ae in the bag, seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon/sugar. Spread these nuggets out evenly in the bundt pan.

Melt the two stick of butter with 1/2 cup brown sugar in a saucepan over medium-high heat. Cook mixture, stirring for a few minutes until the two become one. Immediately when the brown sugar butter has become one color, pour it over the biscuits.

Bake for about 30-40 minutes until the crust is a deep brown on top. When it is finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate. We don't have the willpower. We eat them steaming hot! Printable recipe

As I look outside and see the wind blowing and the colors changing on the trees, I can only think of one thing...peanut butter cookies. There is something comforting in a warm peanut butter cookie and a glass of milk. I came across this recipe and decided to try it. I was so pleased how they turned out. A crisp outside and a moist, chewy inside. I made them on the big side (1/4 cup) and decided that it would taste better with chocolate (what doesn't?) I hope you enjoy!

Soft and Chewy Peanut Butter Cookies
*adapted from allrecipes.com

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups packed brown sugar
1 1/4 cups white sugar
1 cup butter, softened
3 eggs
1 cup creamy peanut butter
2 teaspoon vanilla extract

Preheat oven to 300 degrees
In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk and set aside.
In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix until light and fluffy. Add the flour mixture and mix until just mixed.
Drop by rounded spoonfuls onto an ungreased cookie sheet. With a fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along the edges. If you are adding melted chocolate, place a chunk of Hershey's chocolate on top of hot cookie. Spread once chocolate looks glossy. Enjoy! Printable recipe

Good afternoon to you all. I am so excited to start my blog. I am one who really loves to entertain and make people feel welcome in my home. I love the food network and anything to do with entertaining. Martha Stewart is one of my mentors as well as Pioneer Woman and I hope I can share with you some inspiring recipes, gifts and entertaining ideas that will make your life a little better.