Moving on...

After a lot of thinking I am not going to keep posting recipes on this blog. A few months ago started another blog about our life here in Greenland.  It is maseysthoughts.blogspot.com. This is where I will be posting  recipes from now on.  It will be easier to maintain just one blog. Thank you for following me and I hope these recipes have been a blessing to you and your family.  Just hop on over to my new blog and keep an eye out for recipes there. I will be posting about some Peach Cobbler later today.  :)   Thank you!

Buffalo Chicken

We had buffalo chicken sandwiches tonight. They turned out really good. It was one of those meals where you were full but you could have eaten more!  This recipe does have hot sauce in it, but it is really not that spicy. My kids even enjoyed it, even our youngest! And this comes from a little one who doesn't like anything hotter than ketchup!   So here it is:

4 chicken thighs(or any part of the chicken you like)

About 2-3 Tbsp of butter

2 Tbsp Hot sauce (more if you want it spicier)

Dry Ranch pack

Sour Cream

Boil the chicken until done. After the chicken has cooled, shred it, and set aside. 

Next you melt the butter then add the hot sauce. 

Coat the chicken in the sauce, and heat the chicken until warm.

 Make up the ranch pack and use it as a sandwich spread.

It is super easy and really good!  Hope you enjoy!  

Buttermilk Pancake Syrup

I got this recipe from Carole, when we visited them in Ilulissat. Since syrup here in Greenland runs about $12 for a tiny bottle, this is awesome for us. It's very simple and tastes great! I also doubled the recipe and it made extra for next time we declare a pancake day!

1/2 cup butter

1 cup sugar

1 cup buttermilk

1 TBS vanilla

1 TBS corn syrup

1/4 tsp cinnamon

1/2 tsp baking soda

Bring butter,sugar,buttermilk,vanilla,corn syrup,and cinnamon to a simmer in a large sauce pan, over med-high heat. Once simmering whisk in the baking soda and cook for 10 seconds before removing from heat.

Serve warm, and enjoy.    

Lamb and Peppers

Greenlanders pride themselves in their lamb. The lambs here are only raised in South Greenland. They usually make soup out if it, but I decided to try making it a little bit different . I found this recipe in my Better Homes and Garden Cook Book. 

It was really tasty and you get a lot of the natural flavor of the lamb. 

8 lamb ribs

3 small  green,yellow,or red sweet peppers chopped

2 cloves of garlic

1 tbs oregano

1 tbs cooking oil

1/4 cup chopped olives

Preheat broiler.

 Place chops on the unheated rack of a broiler pan. 

Broil for 10-15 min. @160 degrees.

In a large skillet cook peppers, garlic, and oregano in hot oil for 8-10 min or until the peppers are crisp.

Add olives

Cook and stir until the olives are heated through. 

I served it over rice seasoned with just a little salt. Enjoy!

Boston Creme Pie

I usually don't make many sweets during the week, but this one was way to good to pass up! One of my favorite places to get recipes is Cooks.com. (That is where we found this yummy treat.)  I have to admit that this was probably the hardest desert recipe I have done.  So, if you are up for a little challenge, here it is! 

CAKE:

1/3 c. shortening
1 c. sugar
2 eggs
1 tsp. vanilla
1 1/4 c. flour
1 1/2 tsp. baking powder

1/4 tsp. salt

3/4 c. milk

Cream shortening, sugar, eggs and vanilla until light and fluffy. Combine dry ingredients, then add alternately with milk to creamed mixture, beginning and ending with flour mixture.

Pour batter into a well greased and floured 9 inch layer pan. Bake in a 350 degree oven 30-35 minutes or until cake tester comes out clean. Cool 10 minutes then remove from pan and cool completely.

FILLING:

1/3 c. sugar
2 tbsp. cornstarch
1 1/2 c. milk

2 egg yolks, slightly beaten
1 tbsp. butter

1 tsp. vanilla

Combine sugar, cornstarch, milk and egg yolks in a saucepan. Cook and stir over medium heat until mixture boils, boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Cover and chill. Cut cake into 2 equal layers, spread filling onto bottom layer; and cover with remaining layer.

GLAZE:

3 tbsp. water
2 tbsp. butter
3 tbsp. unsweetened cocoa
1 c. confectioners' sugar
1/2 tsp. vanilla

In a small saucepan, combine water and butter; bring to a boil. Remove from heat and immediately stir in cocoa. Beat in confectioners' sugar and vanilla until smooth, cool slightly. Pour onto top of cake, allowing some glaze to drizzle down the sides. Chill before serving.