Coconut Syrup

1 cube of Butter
1/2 cup Buttermilk

1 cup Sugar

1 tsp Baking Soda

1 tsp Coconut Extract

1. Add butter, buttermilk and sugar to a sauce pan.  Bring to a boil stirring constantly for 5 minutes, until it starts to thicken.

2. Remove from heat and stir in the baking soda and coconut extract. Serve warm!

From Sierra

Pancakes

1 cup Flour

2 Tbsp Sugar

2 tsp Baking Powder

1 tsp Salt

1 Egg

1 cup Milk

2 Tbsp Oil

1 tsp Vanilla

Mix all the ingredients together in a bowl and cook the pancakes on a skillet. 

From Sierra

Bacon Corn Chowder

1 package of Bacon

1/2 large Onion chopped

8 oz Cream Cheese cubbed

2 cans of Cream Corn

2 cups Chicken Broth

3/4 cup Milk

1/2 of Rotisserie Chicken cubed or shredded

4-6 Red Potatoes diced

1. Add the chicken broth, milk and cubbed cream cheese to the crock pot. Turn on high to and stir occasionally to melt the cheese.

2. While the cheese is melting, cook bacon in a skillet and after bacon is finished sauté the chopped onions in the bacon grease until they are translucent and soft.

3. After the cream cheese is melted and mixed together, crumble bacon and add it and the onions to the crock pot.

4. Add the corn, cubed chicken and diced potatoes to the crock pot and stir all together.  

5. Cook on high for 4-6 hours or on low for 6-8 hours until the potatoes are soft and tender. Time may vary due to size of diced potatoes and crock pot. Sometimes I will cook it on high for 2-3 hours and then switch it to low for the reminder of the time. 

You can cook this in a pot on the stove.  Follow the same instructions and add to pot.  Stir frequently so it won’t burn and cook until the potatoes are soft. 

From Rachel Musselman

Spinach Tortellini Soup

 Ingredients: 

19 oz Cheese Tortellini

10 oz Bag of Spinach

2 cans diced Tomatoes

8 oz Cream Cheese

1 lb pre cooked Sausage

48 oz Chicken Broth

Directions:

Throw it all in the crockpot with some salt and pepper on high for 4-6 hours.

From

Jessica Pearson