Tuesday, January 12, 2016

Perfect Pancakes

2 cups flour
1/4 cup sugar
5 tsp Baking Powder
1 tsp salt
2 eggs
2 cups milk
1/3 cup oil

Whisk ingredients together and pour onto hot greased griddle. Cook until batter is bubbling on top then flip.

Recipe by Cherie Rencher

Saturday, January 25, 2014



1 Medium Yukon Gold Potato (about 5 oz), scrubbed & boiled
(and save the water you boil it in)
1/4 cup extra virgin olive oil, plus more for the bowl
2 tablespoons honey
4 1/2 cups all-purpose flour, plus more for kneading
kosher salt
1 - 1/4 oz. packet active dry yeast
1 TBS unsalted butter
1 large egg


1. Mash The Potato
Bring 2 1/2 quarts water to a boil in a large pot. Add the potato and cook until tender, 20-25 minutes. Remove the potato, reserving the cooking water. When cool enough to handle, peel the potato and mash in a medium bowl until smooth, adding a few drops of the cooking water if needed.

2. Make the dough.
Stir the olive oil and honey into the mashed potato. Mix the flour, 2 1/2 teaspoons salt and the yeast in the bowl of a stand mixer fitted with the paddle attachment.
Add the potato mixture and 1 cup reserved cooking water to the mixer; beat on medium speed until stiff but malleable, 10 minutes. Beat in a few more tablespoons cooking water, if necessary. (Reserve the remaining cooking water).

3. Knead the dough.
Turn the dough out onto a lightly floured surface. Knead by hand until the dough is smooth and bounces back when pressed, about 5 minutes.

4. Drizzle a little olive oil into a large bowl. Add the dough and turn to coat it with oil. Cover the bowl with a damp dishcloth and set aside in a warm spot until the dough is doubled in size (about 2 hours).

5. Form the bagels.
Punch down the dough. Form into a log, then cut into 12 equal pieces. Roll each piece into a tight ball and set on a parchment-lined baking sheet; cover with a damp cloth and let rise 30 minutes. Make a hole in the center of each ball with your thumbs. Stretch and turn the ring until the hole is about 2 inches wide. Return to the baking sheet, cover with a damp cloth and let rise 20 more minutes. Preheat the oven to 450.

6. Boil the bagels.
Bring the remaining reserved potato cooking water to a boil. Carefully drop the bagels into the water, a few at a time and cook 30 seconds.
Flip the bagel with a slotted spoon and cook 30 more seconds
Set the bagels on a rack to drain then return to the parchment lined baking sheet.

7. Transfer the baking sheet to the oven; bake until the bagels start to brown, about 10 minutes. Beat the egg with 1 tablespoon water, brush the mixture on the bagels and continue baking until golden, 10-15 more minutes. Let cool 15 minutes before serving.

Wednesday, January 8, 2014


4 c. white flour
1 T. sugar
1 T. yeast
2 t. salt
2 c. warm water
3-4 T melted butter

Stir all ingredients except butter in a bowl.  Sometimes I like to add fresh garlic:)  Then let it rise for 30 min to one hour.  Spray a cookie sheet with cooking spray and then spread the dough out onto the pan.  Then pour the melted butter over the top and season to your liking.  I usually use garlic salt or salad supreme.  Bake at 400 degrees for 20 min.

Recipe by Laura Johnson
Photo by Robyn Johnson

Thursday, August 29, 2013

Pork Enchiladas

1 lb. boneless pork spare ribs
1 reg. size jar medium salsa
1/2 C brown sugar
Costco tortillas
Mexican cheese
Mild green enchilada sauce

Combine pork, salsa and brown sugar in crock pot. Cook on high for 6 hours, until meet easily shreds.

Cook tortillas. Fill with meat and cheese, roll. Top rolled tortillas with sauce and more cheese. Serve with guac, sour cream, salsa, shredded lettuce.

Recipe from Jenn Rencher

Stuffed Peppers

about 6 cups cooked rice
8 medium green peppers
1 large onion, diced
2 pounds of ground beef
1 can condensed tomato soup (do not add water)
1/2 to 1 can tomato sauce
1 can diced tomatoes (drain and discard juice)
1/2 TBS salt
2 tsp Worcestershire sauce

Cook rice. Remove tops and seeds from peppers and cut in half lengthwise. Cook peppers in boiling salt water about 5 minutes. Drain and cool slightly. Place 12 halved peppers in a shallow baking dish (spray with Pam) and generously salt each pepper. Dice remaining 2 peppers

In a large pan, brown ground beef. Add onions and cook until transparent. Stir in condensed soup, tomato sauce, tomatoes, Worcestershire sauce, diced peppers, salt and pepper. Add about 6 cups rice and blend well. Stuff each 1/2 pepper with rice mixture. Fill the spaces between the stuffed peppers with extra rice mixture. Cover with foil and bake at 375 degrees for 30 minutes. Add grated cheese last few minutes. Serve with ketchup.

Serves 12.

Recipe from Lisa Ellis

Tuesday, June 4, 2013

Banana Muffins

1 3/4 cups flour
1 tsp baking soda
1 TBS baking powder
1 tsp cinnemon
1/2 tsp salt
1 cup brown sugar
1/2 cup oil
2-3 ripe bananas
2 eggs
1 tsp vanilla
1 tsp hot water

Bake in muffin tin at 350 for 12-18 minutes.

Tuesday, May 28, 2013

Amazing Bacon Jalapeno Poppers

4 slices of bacon
1 link Italian sausage
1 cup shredded cheddar cheese
1/2 tsp minced garlic
1/8 cup grated parmesan cheese
3 oz. cream cheese6 large jalapenos

1. Cook bacon half way, cut each slice into thirds and set aside.
2. Remove casing from sausage, cook until crumbly and brown. Set aside to cool.
3. Combine garlic, all the cheeses and the cooled sausage and mix well.
4. Using gloves, remove the stem from each jalapeno, leaving the top intact, and slice each jalapeno length-wise. Remove the seeds and membrane from each one. 
5. Evenly stuff each jalapeno with the cheese/meat mixture (tip: stuff to slightly above the sides of the pepper because some settling will occur but not too full or it will run over the sides.) and place one piece of bacon on top of each pepper. Lay on a sheet of tin foil.
6. Grill over high heat until cheese is bubbly and pepper bottoms start to turn brown/black. They will be super hot so allow to cool before eating.

This makes 12 poppers so for a big crowd we usually multiply it by 2 or 3.
This can be done in the oven as well.

Recipe by Christina and Brandt Brinkerhoff

Photo by Haley Rencher