Taco Pancakes

   My husband does not often ask me to cook or bake certain foods. But once in a while, he finds a recipe that really looks good to him. He usually has quite the eye for spotting a good recipe. This is one that he saw in the newspaper. I gave it a try, and most of my family loved it! That is a good sign, as it is usually hard to please all of them every time. This recipe is from Stephanie Parker who writes the Plain Chicken blog.

Taco Pancakes
Ingredients:
   1 lb. ground beef
   1 pkg. taco seasoning
   ⅔ cup water
   2 cups Monterey Jack cheese, shredded
   ¼ cup diced pickled jalapenos
   1 cup self-rising corn meal
   ½ cup flour
   2 eggs
   2 cups buttermilk
   ¼ cup vegetable oil
   Salsa or taco sauce
   Sour cream
   Lettuce

Brown beef and drain. Stir in taco seasoning and water; simmer 5-10 minutes. Set aside.
In a bowl, whisk together corn meal, flour, egg, buttermilk, and oil. Stir in taco meat, cheese, and jalapenos.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour ¼ cup of batter for each pancake onto griddle. When bubbles begin to appear on the surface, flip the pancake with a spatula, and cook until browned on the underside, about 1-2 minutes more.
Serve stacked and topped with salsa, sour cream, and lettuce.
Makes about 20 pancakes.

Note:
If you don't have buttermilk, make your own. (Click "buttermilk" to learn how.)

Homemade Buttermilk

   Buttermilk is not something I keep on hand. But every once in a while, I need it for a recipe. It is quite easy to make.

Homemade Buttermilk
Ingredients:
   Lemon juice
   Milk

Place 1 tablespoon of lemon juice in 1 cup milk.
Let it sit for about 5 minutes.
Tada! Buttermilk... ready to use!

Sugar Cookies

   I have found the perfect sugar cookie recipe! Forget about that long chill time in the refrigerator. These are ready to roll and bake as soon as the dough is mixed up. My kids love to "paint" the cookies after they cool! Thanks, Betty Crocker, for this awesome recipe!

Sugar Cookies
Ingredients:
   1½ cups powdered sugar
   1 cup butter, softened
   1 teaspoon vanilla extract
   ½ teaspoon almond extract
   1 egg
   2½ cups all-purpose flour
   1 teaspoon baking soda
   1 teaspoon cream of tartar

Mix powdered sugar, butter, vanilla, almond extract, and egg in large bowl. Stir in remaining ingredients.

Heat oven to 375 degrees. Grease cookie sheet lightly or use an ungreased baking stone. Divide dough in half. Roll each half ¼ inch thick on lightly floured surface. Cut into desired shapes. Place on cookie sheet or baking stone, and bake 7 to 8 minutes or until the edges are light brown. Cool on wired rack. Decorate as desired.

Notes:

• My kids love to decorate "Easter egg" cookies. Just make a lot of glaze... all different colors, and layer your designs on!
  
• I like to use small cookie cutters. It makes cute bite sized cookies, and makes the rolling out go much faster.
  
• If you do find the dough too soft to roll out, you can chill it until it is a little stiffer. (I wouldn't chill for more than 30 minutes if you're planning to roll them out right away. If you chill them longer, your dough will be very stiff, and you will have to let it softened back to room temperature.)
  
• You may sprinkle with granulated sugar before baking, or after cooling.
  
• You can paint the cookies after they are cooled with a glaze made out of powdered sugar and milk (food coloring can be added).
  
• I found this recipe in Betty Crocker’s Creative Cookies book.