PIZZA OMELETTE

Uncle Glen's Fabulous breakfast treat--similar to a Fritatta

• Fry up some bacon in a tall non-stick frying pan-- about a 1/3 lb (till cooked and greasy)
• Whip up eggs (6-12 depending on batch size) with a little water about a Tbsp. per egg
• Pour egg mix into the bacon with grease and turn on LOW/ SIMMER

• Add cheeses, other meats, veggies-- spinach, tomatoes, mushrooms, peppers, etc. whatever you want to make your masterpiece
• Allow eggs to rise up as they cook --about 1/2 hour. It should cook quite evenly and look cooked all the way through. Serve with toast, or try it with a vinagrette salad for lunch!

APPLE PUFF PANCAKES!!

The ultimate delicious breakfast that tastes like dessert!

• 2 T. Sugar
• 3/4 tsp. Cinnamon
• 2 Tbsp butter
• 1 large tart Apple

Batter:

• 1/3 c. flour
• 1/2 c. milk
• 3 eggs
• 1/4 tsp. salt
• another 2 Tbsp sugar and tsp cinnamon (opt)

Preheat the oven to 450*; place the butter at the bottom of an 9" glass pan and put it in the oven to melt. Then add 2 T sugar and 3/4 tsp cinnamon--mix it around evenly. Slice the apple(s) and place them at the bottom of the pan, stirring them in the sugar mix. Let roast in the oven while preparing the batter (5 minutes).
Throw all other ingredients into a blender and mix it up well. Pour into the pan and bake for 10 minutes. Then lower the temperature to 350* for another 6-8 minutes or until the edges are a dark golden brown and puffy.

Blackbottom Cupcakes

These are all about indulgence...

1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 tsp. soda
1/2 tsp. salt
1 c. water
5 Tbs. oil (if you want to make a little bit healthier we use 2 T applesauce and 3 T oil)
1 Tbs. vinegar
1 tsp. vanilla

Mix together and fill cupcake cups 1/2 full with batter.

Topping:
1 8 oz pkg cream cheese
1 egg
1/3 cup sugar
6 oz chocolate chips (we use milk chocolate chips and LOTS!)
chopped nuts

Mix together everything except nuts and put a spoonful in each cupcake cup and then sprinkle chopped nuts on top.

Bake @350 for 25 minutes. Enjoy!!

Rasberry S'Mores

A fruity twist on a Camp Nauvoo favorite. I thought this was appropriate as we head into summer and camping and all. I stole it from Real Simple and it gets rave reviews:

• 8 graham crackers
• 32 large marshmallows, cut in half
• 2 1.5-ounce chocolate bars (such as Hershey's)
• 1 cup fresh raspberries

Adjust rack to middle position and heat broiler or toaster oven. Break the crackers in half to form squares and place on a baking sheet. Arrange 4 marshmallow halves on top of each square. Broil for 30 to 60 seconds or until the marshmallows are golden brown. Break each chocolate bar into 12 pieces. Arrange the chocolate and raspberries on top of half the crackers. Invert the remaining marshmallow-topped crackers onto the raspberry-and-chocolate-topped crackers, pressing gently to make sandwiches. Stack them, if desired.

Tip: For more deluxe s'mores, use high-quality chocolate, like Scharffen Berger or Valrhona.

Cornflake Cookies: Missionary Favorites

Megan has been begging for this recipe so I'm going to post it here for all to enjoy. It's a cookie recipe that a missionary couple would make for our branch Family Home Evenings at the church building. This was definitely a favorite whenever it showed up as the treat.

1/2 c. butter
1/2 c. white sugar
1/2 c. brown sugar
1 egg

1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 c. coconut
1 c. cornflakes

Cream together butter and sugars. Beat in egg. Combine dry ingredients with mixture. Stire in coconut and cornflakes. Bake @ 350 degrees for 10 minutes.

*Note: I've added white chocolate chips and macadamia nuts before and they were a great addition. Don't be afraid make up your own variations.

Sourdough Pancakes

Courtesy of my father (aka, Uncle Glen) and thanks to Grandpa Sellers, we now have the recipe you've all been waiting for (now we need to get the one for plum syrup): Ingredients: - sourdough start (for instructions on how to get a start going, click here, or steal some from Uncle Glen) - milk - flour (white, wheat, or both) - eggs (3-5) - 1 tsp. salt - 1 tsp. baking powder - 1 tsp. baking soda - 3-6 Tbs. sugar (more sugar=less sour) - about 6 Tbs. cooking oil Instructions (straight from the horse's mouth):

First of all, you have to have a sourdough start which you keep in the fridge in a glass jar…pull out the start and put it in a big glass bowl (not metal), add flour (all white, whole wheat, or half and half) and then gradually mix in milk (with an electric beater) to a texture where you can see some bubbles on the top…then put some wax paper over it, and stick it in your oven. Turn on the oven light, and let it sit over night. The next day the dough should have risen substantially…the wax paper helps keep the dough from developing a tough outer skin. Take out the portion of the dough necessary to replace your sour dough start (you'll need about 4 cups start for this large recipe). Put it in the glass jar again and it goes back to the fridge. Now, add eggs (3-5, depending on batch size), add 1 tsp of salt, baking powder, baking soda, and from 3-6 Tsp of sugar (more sugar = less sour). Also add about 6 Tsp of cooking oil. Mix it up well…you could cook it on a hot griddle now, but I suggest you put it back in the fridge (with a tight lid on it for a couple of days. If you do, the yeast in the start will continue to work its magic and get more tangy. The day you cook it, simply stir it up good, heat the griddle good and hot (do the water test on it…if the water drops sizzle, it’s ready), and ladle it on. More milk for thinner cakes, less for thicker. Good luck.

If you have any questions, you can send my Dad an e-mail at: sellersdad@sbcglobal.net or give him a ring.

A great steak

This is my favorite staple:

Buy any steak that sells for under $3/lb. Buy some McCormick Grill Mates "Montreal Steak" seasoning. Sprinkle some on both sides of the steak. Fry it in a cast iron skillet for about 5 minutes per side. Toss in some onions while you're at it. Get some water boiling after you flip the steak and by the time the steak is finished, it will be ready to add some instant mashed potatoes. These are easy: You just pour in the flakes and mix it up until you like the consistency. Finally, put it all on a plate and you're good to go.

Hope you like it!

-Brad

Grandpa Sellers' Classic Potato Salad

Now here's a family classic for spring and summer -- who can resist Grandpa Sellers' potato salad?

Looking at what I have written down I realize I never did get Grandpa to give me any exact measurements -- because he never measures! But I have made the salad successfully (the man himself can verify this) so I'm sure you can piece it together as well. The big hint: go easy on the mayo/mustard/salt at first, adding more as you find you need it And don't add it in till you get near the end (pretty much follow the order below when adding ingredients).

• potatoes, diced (about 3/4 inch thick)
• dill pickles, chopped
• celery, chopped
• pimientos
• green onions, chopped
• mayonnaise, mustard and salt to taste
• boiled eggs, diced and sliced
• olives (optional -- your call, green or black)

Boil potatoes till soft (peel before or after boiling) and slice. Add the rest of the ingredients. Chill. Enjoy.

Aunt Beth's Orange Rolls

Previously, we sellers girls thought this was a Wiley recipe (from Mom's side of the family). But after doing a little research, we discovered that our Aunt Suzy actually got this recipe from our Aunt Beth on the Sellers side :) we just have so many aunts that are amazing cooks i guess... so without further delay...

• 2-3 tsp. yeast
• 1/4 Cup water
• 1 tsp. sugar(mix these together first to get the yeast going)
• Add:1/2 cup sugar
• 2 tsp. salt
• 1/2 cup oil
• 1 cup hot water
• 3 eggs
• 4 1/2 cup flour

Beat eggs, add water, sugar, salt, oil, flour. Gradually stir well, let rise (until doubled), punch down, put in fridge overnight (it rises again). Three hours before serving roll into a 20x14 rectangle- cover dough with glaze (1/2 cube melted butter, 1/2 cup sugar, grated orange rind from one orange.) Smear around over all the dough. Cut dough lengthwise in half, then roll up. Cut each half into 16-18 rolls. Put into greased muffin tins or round cake pan. Sprinkle with more sugar. Let rise for about 1 1/2 hour. Bake 7-10 min. at 400 degrees. YUM!

*Ivy recommends as a shortcut -- "if you have a faster cinammon roll recipe use that and just change the filling. I have a bread machine so I just through it in there on the dough cycle and then go straight to rolling them out and adding the filling. "

**SPINACH DIP**

Another secret thats not so secret... Ivy's favorite spinach dip is straight off of the back of Knorrs Vegetable soup mix (easy to find at most grocery stores). This stuff is so good with some authentic california sourdough bread!!





The recipe is as follows:



1 package (10 oz.) baby spinach, chopped or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)





Combine all ingredients and chill about 2 hours. Serve only to your favorite people.

Beef Stroganoff

Uncle Glen's fabulous stroganoff is no big secret--he likes to follow the McCormick sauce recipe, and adds some fresh mushrooms or some cream of mushroom soup. Also, once the meat is browned, just have it soak in the sauce for a few hours in a crock pot--great for sunday dinners!! (Sellers family needs 2-3 batches of this...)

YOU WILL NEED:
1 1/2 pounds sirloin steak
2 tablespoon vegetable oil
1 package McCormick® Beef Stroganoff Sauce Mix
1 cup milk
1 cup regular or lowfat sour cream
Egg noodles, cooked

sliced mushrooms or c. of mushroom soup

DIRECTIONS:

1. CUT steak into thin strips. Heat oil in large skillet on medium-high heat. Add beef; sauté 3 to 4 minutes or until browned. Drain fat.

2. MIX Sauce Mix and water. Stir into beef; cover. Simmer 10 minutes. OR soak for hours (even overnight) in a crockpot on med. heat so the meat gets nice and tender...

3. REMOVE from heat. Stir in sour cream. Serve over noodles.

Aunt Tad's Scalloped Potatoes

This is a recipe Grandma Sellers passed on to me that she got through her sister. It's a classic. They are the potatoes Dad grew up on and probably the reason he still loves scalloped potatoes to this day.

• 4 large potatoes
• 2 c. white sauce (recipe to follow)
• 3/4 c. grated cheese (1/4 lb.)
• 3/4 c. buttered bread crumbs
• 1 can Cream of Chicken soup
• 1/4 c. minced green onions

Peel and dice potatoes (1/2 inch slices). Cover them with water (no salt needed). Boil until almost done. Drain off water. Make white sauce while potatoes cook.

White Sauce

• 2. c milk
• 2 Tbs. butter
• 1 1/2 Tbs. flour (heaping)
• 1 1/2 tsp. paprika
• 1/8 tsp. pepper

Heat and stir sauce in pan until thick. Add Cream of Chicken soup.

Add alternate layers of potatoes, white sauce, cheese and onions (completing the rotation twice). Sprinkle buttered crumbs on top and bake at 350 degrees for 1/2 hour.

*Note: The recipe doesn't explain what size pan to bake everything in, but I'm assuming from the amount of ingredients you probably need a 9X13 glass pan if possible.

Williams' Family Rolls

Not quite sure who started making these first but they sure make a family feast complete. They melt in your mouth when eaten hot out of the oven.

• 1 tsp. salt
• 6 Tbs. shortening
• 1 egg (beaten)
• 1/4 c. sugar
• 1 c. HOT water
• 2 Tbs. yeast
• 3 1/2 c. flour
  

In a bowl, blend salt, shortening, egg and sugar. Add hot water and mix well. Sprinkle in yeast and let sit for 5 min. Add 1 c. flour and mix in. Then mix in the rest of the flour (2 1/2 c.). Mixture will be sticky. Knead slightly and shape into rolls.

Place rolls in a greased pie pan (if place individually in muffin pans, heat needs to be lessened). Allow dough to raise 20-30 min. with a moist towel on top. Remove towel and bake at 425 degrees for 10-12 min. Allow to cool in pan 5 min. and remove.

Aunt Patty's Apple Syrup

Okay, this stuff is famous. We have yet to meet someone who doesn't like it. Honest. It's probably best with Grandpa Sellers' sourdough pancakes but it works on just about anything breakfast. And it really doesn't take much extra time. It's now Natalie (11) and Katy's (9) job to whip it up while Dad gets the pancake batter ready.

• 2 c. apple cider (apple juice works if you don't have cider around)
• 1 c. sugar
• 2 Tbs. cornstarch
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 2 Tbs. lemon juice
  
• 1/4 c. butter (or margarine)

Combine all ingredients except for butter in saucepan, stirring constantly, allowing to boil for one minute. Remove from heat and add butter, stirring while it melts. Syrup will thicken as you continue to stir and it cools.

Start pouring. ;)

Momma Guerrero's Sugar Cookies

So these are the famous almond-flavored sugar cookies from my fabulous mother-in-law!! She has neighbors, friends, family, and ward members always asking when the next batch will be out of the oven. One girl out here at BYU is so in love with them she won't stop talking about them around us! So here they are -- if you prefer a lemon flavor to them you can swap out the almond for lemon extract.

Sift together:

• 4 c. flour
• 1/2 tsp soda
• 1/2 tsp. salt

Cream:

• 1 c. imperial margerine (I HATE margarine but it is a MUST in this recipe if you want them soft and fluffy)
• 1 1/2 c. sugar
• 3 eggs
• 1 tsp almond extract
• 1 tsp vanilla extract

Combine and let set in the fridge. May need to work in some flour... roll out to 1/4 inch. Cut out and bake on a lightly greased cookie sheet at 350* for about 10 minutes (pull out right before they turn golden on edges)

Frosting:

• 1/2 c. Butter or margerine
• 2 tsp. vanilla
• 1 1/2 tsp. almond
• 2 lbs. powdered sugar (one bag)
• Evaporated milk (a little less than one can....)

Mix until creamy -- add milk last to get the right texture. Beat until smooth and of spreadable consistency.

Aunt Suzie's Cheese Toasts

Well, we figured that to ensure this blog's success we had to start things off with a knock out recipe. If you've been over to the Glen and Amy Sellers' house in recent years for Christmas Eve, you've probably tried (and loved) the toasty, cheesy appetizers passed around hot out of the oven. They literally melt in your mouth. Our Aunt Suzie (Wiley) introduced us to them long ago and we can never seem to get enough (or make enough, for that matter).

Here goes:

1/2 c. mayonnaise
4 green onions chopped top to bottom
1/4 c. Parmesan cheese
1/4 tsp. beaumond seasoning
1/2 c. mozzarella
1 c. extra sharp cheddar cheese
1-2 baguettes, thinly sliced

Mix all ingredients together. Spread onto baguette slices (a little bit can go a long way if you have a lot of people to feed).

Broil in oven, watching carefully for cheese to bubble (they are easy to burn). Remove, cool for a minute and serve.