I am a pancake girl and I will always pick pancakes over waffles. One thing I can promise you right now, I will only give you pancake recipes that I truly love. The past couple months I have tried making pumpkin pancakes and cake batter pancakes. But they have not lived up to my standards. I am still on the lookout for that perfect pumpkin pancake and I hope to find it by fall.
Since we have been eating a bit healthier, I wanted to get a pancake mix I could use on the weekends and not feel guilty about eating. I’m so happy I was able to find it on the first try. This recipe makes a mix that you can keep in your refrigerator for a long time and use it as you need it. It couldn’t be any simpler. I usually always have buttermilk in my refrigerator, but if you don’t, you can easily make a substitute at home. I’ll include that in the recipe. I hope you enjoy these pancakes as much as we did.
Whole-Grain Pancake Mix:
For the mix:
- 4 cups white whole wheat flour (I use King Arthur)
- 1 cup Unbleached All-Purpose Flour (I use King Arthur)
- 3 1/2 cups old-fashioned or rolled oats
- 3 tbs sugar
- 3 tbs baking powder
- 1 tbs salt
- 1 tbs baking soda
- 1 cup vegetable oil
- Grind the oats in a food processor until they’re chopped fine, but not a powder.
- Put the flour, oats, and all other dry ingredients into a mixer with a paddle. (A hand mixer could also be used) Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.
- Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
For the pancakes: serves 4
- 2 cups pancake mix
- 2 cups buttermilk*
- 2 large eggs
- Whisk together the pancake mix, buttermilk, and eggs till just combined. (The batter will be thin but will thicken up as it sits.) Let sit for 20 minutes.
- Preheat oven to 180 degrees and set a baking sheet in the oven.
- Heat a non-stick skillet or griddle pan over medium-high heat for 3-5 minutes. If using an electric griddle, set temperature to 350 degrees. Lightly grease the pan with some butter.
- Drop 1/4 cup of the batter onto heated pan. Cook pancakes till the edges look dry and bubbles come to the surface without breaking , about 2 minutes. Flip and cook an additional 2 minutes, till done. Transfer the pancakes to the warmed oven and continue the process till the batter is gone. Enjoy!
*Buttermilk Substitute… Stir together 2 cups milk with 2 tbs of white vinegar or fresh lemon juice. Let stand for 5 minutes until thickened.
Source: King Arthur Flour
Lately, I’ve been all about healthier eating. I am feeling a lot better and even losing weight. But I have to admit that I can’t cut everything out, I must have my baked pasta’s! But who’s to say you can’t eat baked pasta? As long as it’s healthy, go for it! That’s where this recipe comes in.
We really loved this dish. I was so happy to see my kids eat everything including the Kale. Kale is one of those greens that has many nutrients and vitamins. I don’t make it often, but I think that will change. I did omit the red bell pepper, but that’s because my husband can’t eat them. I’m leaving it in the recipe because I’m sure it tastes great in the dish. The recipe also calls for leftover chicken but I didn’t have any. I took chicken breasts and roasted them in an oven for 35 minutes, till they were done and shredded that. All in all, it’s a dish I do plan to make again. I really think you and your family will enjoy this meal.
Baked Penne with Chicken and Kale:
- 13.25 oz box whole wheat penne pasta
- 2 tsp olive oil
- 1 large onion, chopped
- 1 large red bell pepper, seeded and chopped
- 1 large carrot, grated
- 2 cloves garlic, grated or minced
- 2 bunches kale, stems removed and chopped
- 48 oz ricotta, part skim
- 1 tsp Tabasco sauce
- Zest and juice of 1 lemon
- 1 oz Parmesan, finely grated (about 3/4 cup)
- 1 1/2 cups leftover chicken, shredded. (you can roast 2 chicken breasts in the oven at 375 degrees for about 35-45 minutes, till done)
- Preheat oven to 350 degrees. Spray 13×9 baking dish with cooking spray.
- Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining. Drain the pasta and return it to the pot pot.
- In a large skillet, heat olive oil over medium-high. Add onion and red bell pepper, cooking until softened, about 5 minutes. Add grated carrot and garlic, cooking another 2 minutes. Add kale, toss, and cover, turning off the heat and letting sit for 5 minutes. Transfer to the pot with pasta.
- Stir in ricotta, lemon zest and juice, hot sauce, 1/2 cup Parmesan, chicken, and reserved pasta water. Season generously with salt and pepper. Transfer mixture to baking dish. Top with remaining Parmesan. Bake until bubbly and the top golden brown, 30 minutes.
Source: Slightly adapted from Foodie Bride
If you are planning a Super Bowl party, this dip has to be on the menu! Sadly, my Tampa Bay Buccaneers self destructed this season so my team is nowhere near the playoff season. But, I am cheering on the New England Patriots because their Offensive Coordinator is now the head coach for my beloved Penn State Nittany Lions. I am very excited about Coach O’Brien and hopes he does well throughout the playoffs.
Let me get back to the food, if you love jalapeno poppers you are going to LOVE this dip. I wasn’t sure how much of the flavor of regular poppers would come out in the dip, and I was pleasantly surprised that it was strong. You will think you are eating poppers. I think they are best served with tortilla chips but you could use crackers too. You can up the amount of heat by using another jalapeno and the stems and ribs (the white part inside). With not knowing how much heat my guests would like, I took out the seeds and ribs on the jalapeno’s. I also added more cheese because life is better with more cheese. Anyway you make this, your guests will love it!
Jalapeno Popper Dip:
- 2 (8 oz) packages cream cheese, at room temperature
- 1 cup mayonnaise
- 1 (4 oz) can chopped green chiles
- 3 jalapenos, minced finely
- 1 cup shredded Mexican style cheese
- 1/2 cup shredded mozzarella cheese
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- nonstick cooking spray
- Preheat oven to 375 F.
- Combine the cream cheese, mayonnaise, green chiles, jalapenos, and both shredded cheeses in a medium bowl. Stir together until thoroughly combined and smooth. Transfer the mixture to a 9×9 baking dish.
- Mix the Panko and Parmesan together in a small bowl using a fork. Sprinkle evenly over the dip in the baking dish. Spray the topping lightly with cooking spray. Bake for 25-30 minutes, or until the topping is golden and the dip is hot. Serve with tortilla chips or crackers.
Slightly adapted from Tracey’s culinary adventures via My Baking Addiction (via Annie’s Eats)
2011 has been a pretty decent year for us. The beginning of the year brought us new and exciting changes. We have been having a wonderful time in our new home and I’ve had fun in my kitchen. I look forward to 2012 and all the things I hope it brings. I will admit that the beginning of 2012 is going to be a bit shaky, my husband will be having surgery to have part of his thyroid removed and checked for cancer. We are very hopeful that it will all work out. I will apologize right now for any lack of postings in the month of January. I will try to not let the downtime be for too long. But if there is, you will understand what is going on.
This past year has been great for the blog. Particularly for the #1 most looked at post of the year. I must thank Pinterest for help with that. For those unsure of Pinterest, it’s a site you can pin your favorite things around the web to. It’s fun and addicting and you must give it a try.
I’ve composed the top ten posts of 2011. Enjoy and have a safe and Happy New Year! Love you all!
Baked Ravioli is a family favorite. It’s like an easy lasagna.
Loaded Baked Potato Dip is a perfect party dip. It tastes just like baked potatoes.
Cupcake Tower with Ganache filled Cupcakes I have a link to how to make a cupcake tower and the recipe for some really yummy chocolate cupcakes
Stuffed Strawberries is a favorite of mine not just because it was my first ever post on the blog. It’s also very delicious!
Onesie Sugar Cookies were so much fun to make. I made them for my sister-in-law’s baby shower. She gave me a beautiful niece in return for these cookies.
Easter Lamb Cake is a family tradition. I can’t wait to make it this year because I got the cast iron lamb mold that my great-great grandfather made.
Stuffed Pork Tenderloin with Feta and Spinach is something I created a long time ago. It’s one of the only ways I can get my son to eat pork.
French Toast Bread Pudding would be perfect to serve for breakfast on New Years Day
Coconut Cupcakes with Pineapple Filling is a great combination of flavors.
The number one post this year is Hot Corn Dip. I make this a lot because it’s easy to throw together and it’s a real crowd pleaser.
I love making soup because it’s so versatile. You can adjust any of the ingredients to your own personal liking or add things as you wish. Beef and Barley is one of my families favorites. When I make soup I usually just throw it together. But I wanted to share with you our favorite soup so I made sure to write down everything I did so I could pass it on to you. Please feel free to adjust this to your taste.
Beef and Barley Soup:
Serves 4-6 people.
- 1 1/2 – 2lbs cubed stew meat
- 4 tbs Olive Oil
- Salt and Pepper
- 2 carrots, diced small
- 1 onion, diced small
- 1 garlic clove chopped finely
- 1/2lb-3/4lb fresh green beans, ends cut off and cut into small pieces
- 1 (15oz) canned corn, drained
- 1 bay leaf
- 1/2 tsp fresh thyme, chopped
- 1 (14oz) can diced tomatoes
- 1/4 cup red wine (or beef broth to deglaze)
- 2 (32oz) Beef Broth
- 1 (32oz) Chicken Broth
- 3/4 cup instant barley
- Heat a large pot over medium-high heat, add 2tbs olive oil. Salt and Pepper the cubed beef. Once the oil is hot, add the cubed beef in batches and brown on all sides, about 2 minutes per side. Remove from pan and continue browning the meat till all the meat is browned.
- Lower the heat to medium and add the remaining 2tbs of olive oil and the carrots and onion; saute till softened, about 7-8 minutes. Add the garlic and cook till fragrant, about 30 seconds. Add the wine (or beef broth) to deglaze the pan. Let simmer for about 2 minutes.
- Add the beef and chicken broth,(If you need to add more broth, use chicken broth) bay leaf, fresh thyme, canned corn, green beans, and diced tomatoes. Let simmer on low for about 1 1/2 hours. Add the barley for the last 20 minutes of cooking. Remove the bay leaf before serving. Enjoy!
Source: Gina Marie Original
Not sure how many of you are like I was when it came to pot roast. I’ve made it every which way and I was never thrilled about any of them. Some turned out good but there were things missing in it that didn’t give it the punch I was searching for. Turns out I was over-thinking it too much and putting too many things in it. Pot Roast needs only simple ingredients and minimal spices. When I saw Pioneer Woman’s recipe for pot roast I figured I’d give it try. She has created what I believe to be the perfect pot roast. I used to always cook the potatoes with the roast but I never really did like them. They were always mushy and somehow flavorless. Instead of cooking the potatoes with the roast, serve the roast over mashed potatoes. It’s brilliant and exactly how this meal should always be served.
The biggest test of the meal was my husband. He’s not a big pot roast fan but the guy does love his food to be saucy and this recipe creates a wonderful sauce. He really liked it and he won’t wince anymore when I tell him we are having pot roast for dinner.
*Side note* The recipe for mashed potatoes is perfect to serve for holiday’s. I made them the day before Thanksgiving and when I served them for dinner they were just as creamy as the day I made them.
Pioneer Woman’s Pot Roast:
- 1 whole (4 To 5 Pounds) Chuck Roast
- 2 Tablespoons Olive Oil
- 2 whole Onions
- 6 whole Carrots (Up To 8 Carrots)
- Salt To Taste
- Pepper To Taste
- 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
- 2 cups To 3 Cups Beef Stock
- 3 sprigs Fresh Thyme, or more to taste
- 3 sprigs Fresh Rosemary, or more to taste
- Salt and pepper your chuck roast (make sure to get a nice marbled piece of meat, the fat adds flavor). Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
- Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
- Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
- If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
- When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
- Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours. Serve over mashed potatoes.
Creamy Mashed Potatoes:
- 5 pounds Russet Or Yukon Gold Potatoes
- 3/4 cups Butter
- 1 package (8 Oz.) Cream Cheese, Softened
- 1/2 cup (to 3/4 Cups) Half-and-Half
- 1/2 teaspoon (to 1 Teaspoon) Lawry’s Seasoned Salt
- 1/2 teaspoon (to 1 Teaspoon) Black Pepper
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
- Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
- Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
- Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
- Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
Source: Pioneer Woman’s Pot Roast and Mashed Potatoes
I have been working on my Thanksgiving menu and I’m so excited about it. If you are stumped with what to make I am here to help. I will share with you what I’ll be serving and other recipes that you might like. There are some recipes I do not have links to and those are the ones that I have yet to post about but I do plan to.
If this is your first time hosting Thanksgiving, please don’t stress. It’s really all in the planning. Plan your menu ahead of time and then break it down. You do not need to be cooking all day on Thanksgiving. I like to enjoy the day and spend time with my family and watch the Macy’s Thanksgiving Day Parade along with football. To help you out, I will share with you how I’ll be planning the days to Thanksgiving.
- Make Parker House Rolls and Freeze
- Make Spinach Dip
- Make Cranberry Compote
- Prepare napkins and table cloths (iron if necessary)
- Make Pumpkin Cream Pie
- Make Apple Pie
- Make Cranberry and Apple Cake
- Brine the Turkey
- Make Green Rice and Bake
- Make Mashed Potatoes
- Make Spiced Apple Cider
- Make Sweet Potatoes and Apples and Bake
- Cut veggies for tray
- Set the tables
- Roast Turkey
- Make Brie en Croute
- Make Stuffing
- Mix the Spiced Apple Cider with Wine to make Sangria
- Roast Brussel Sprouts
- Reheat All Side Dishes
- Throw rolls into oven
- Carve Turkey and enjoy dinner
Now here is my menu along with other dishes you might like.
*Brie en Croute
*Cocktail Shrimp (already cooked and frozen)
*Spiced Apple Cider Sangria
Main Course and Sides:
*Roasted Brussel Sprouts
*Pumpkin Cream Pie
*Cranberry and Apple Cake
*I will be serving