Granola Pancakes

Granola Pancakes

1 c. all-purpose flour
1 c. whole wheat flour
3 t. baking powder
1 t. baking soda
2/3 c. granola (I used Quaker 100% Natural oats & honey)
2 T. flaked coconut
1 t. ground cinnamon
2 large eggs beaten
2 cups plus 4 T. buttermilk
2 T. vegetable oil

Combine first 7 ingredients in a large bowl.  Combine eggs, buttermilk, and oil; add to flour mixture, stirring just until dry ingredients are moistened.  Pour about 1/4 c. batter for watch pancake onto a hot, lightly greased griddle or skillet.  Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.

What a wonderful breakfast!  Moist buttermilk pancakes that are healthier then a normal buttermilk pancake recipe.  You must try these!

Coconut Syrup

COCONUT SYRUP

Original recipe can be found from Shef Chanan

Servings: 1+ cup
Total Time to Complete Recipe: 20 to 30 minl

Do NOT try to be healthy and use Lite Coconut Milk. 

This recipe uses the coconut meat (thick cream) found on top of the milk in the can of coconut milk.  Lite coconut milk does not have this cream.  And since that's the only portion you use for this recipe, it will absolutely positively not work.

INGREDIENTS 
    1 can Coconut Milk (not Lite)
    1 c. Water
    1 c. Sugar
    1 tsp. Vanilla
    Pinch of Salt

DIRECTIONS

• Using a mesh strainer, separate thick coconut cream/meat from coconut milk and set aside.
• Add water and sugar to small sauce pan.  Make simple syrup by cooking over medium to medium-high heat, stirring often, until reduced to about half and is somewhat thickened.
• Reduce heat and stir coconut cream into simple syrup and whisk together until smooth.  Continue to simmer until thickened (sticks to spoon with desired consistency).
• Stir in vanilla and salt. Serve over favorite waffle, pancake, bowl of fruit (peaches - yumm!) - you name it!

Oh my!  This is to die for.

 When we vacation in Maui, eating at "The Gazebo" is a MUST. I've been craving the amazing banana pancakes they serve. Although it's not the same, we try to duplicate this at home. We add a little bit of cut up and sliced banana, and shredded coconut to the pancake batter.  Cook pancakes as normal.  Once we have them in a nice big stack,  we add crushed macadamia nuts, crushed pineapple, shredded coconut, sliced bananas, coconut syrup, and whip cream to the top of the pancakes.

Strawberry Sauce

Strawberry Sauce

Original recipe from Our Best Bites found HERE

1 pint strawberries

1/3 c. white sugar

1 tsp. almond extract

Wash strawberries and remove stems.

Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat.

Cook for five minutes, stirring/breaking strawberries up with a wooden spoon (I used a potato masher and skipped the steps below) constantly. After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar).

When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

When ever we eat out for breakfast (which is very rare) I always like to get a Belgian waffle with strawberry fruit topping and whip cream.  I never realized how easy it was to duplicate this and home. (Not to mention even BETTER tasting too!)

Beef With Barley Soup

Beef With Barley Soup

Original recipe can be found @ Tasty Kitchen found HERE

Ingredients:

2 Tablespoons Olive Oil

1 pound Beef Cubes (for Stew) (I also added leftover pot roast meat, YUM! It shredded beautifully)

1 whole Large Onion, Medium Diced

2 cloves Minced Garlic

2 whole Carrots, Smaller Ends Cut Into Rounds, Larger Ends Diced

2 whole Potatoes, Large Dice

1-½ teaspoon Seasoning Salt

1 teaspoon Sea Salt (or To Taste)

Ground Black Pepper To Taste

6 cups Beef Stock (Didn't have any on hand, so I added 6 cups of water and 6 tsp. better then bullion, beef flavoring)

2 cups Water Or As Needed

½ cups Pearl Barley (I added 3 cups cooked pearl barley)

½ teaspoons Thyme

1 whole Bay Leaf

1 can (14.5 Oz. Size) Diced Tomatoes

Preparation Instructions:

Heat a large stock pot over medium high heat. Add the olive oil. Brown the beef cubes for three minutes in the oil, then add the onions and garlic. Lower the heat to medium low and cook until the onions are cooked and just start to caramelize. Stir as needed to keep onions and garlic from burning. Lower heat if necessary; drizzle a little more olive oil if needed to keep food from sticking. Add everything except the tomatoes to the pot and stir well. Increase the heat and bring the soup to a boil, then turn heat to low, cover pot, and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a slow simmer. If the soup thickens too much, add a little more water or broth. Taste to correct seasonings, then add tomatoes and simmer for another hour. Remove bay leaf before serving.

This soup was amazing.  It seemed so simple to taste this good. 

30 Minute Crusty French Baguettes

Original recipe from Brooke Mclay with The Family Kitchen

Quick & Crusty French Baguettes

2 cups very warm water

1 packet yeast

2 tablespoons sugar

1 1/2 teaspoon salt

3-4 cups flour

Preheat the oven to 425 degrees. In a large bowl, whisk together the warm water, yeast, and sugar. Set the bowl on top of your preheating oven for ten minutes. Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft but not sticky. Knead the dough until elastic.

Cut the dough into four even pieces. Roll each of them into four long, thin ropes. Twist together two of the ropes to form one loaf. Twist the other two ropes together to form a second loaf. Transfer both onto a large baking sheet lined with parchment paper.

You can now bake the loaf right away (if you’re in a hurry) or allow it to rise for an additional 15-30 minutes on top of your warm oven.

Now for the SECRET: Fill a large bowl with 3-4 cups of ice. Open your hot oven and place the baking sheet with the baguettes inside, then toss the ice cubes on the bottom of the oven and quickly shut the door. Do NOT open your oven for 15 minutes. Bake until golden brown, about 15-18 minutes.

Serve fresh and hot with your favorite olive oil for dipping.

Do exactly as this recipe says (including the ice in the oven trick) and you'll have PERFECTLY DELICIOUS crusty on the outside and soft on the inside French Baguette bread.

You won't be dissapointed!

Chicken and Asparagus Crepes

Chicken and Asparagus Crepes

Recipe and Photo from Paul Deen

5 stars based on 8 Reviews

Servings: 4 servings

Prep Time: 10 min

Cook Time: 20 min

Difficulty: Easy

Ingredients

2 tablespoon butter 

1 can cream of mushroom soup 

1/2 small onion, chopped 

1/8 cup dry sherry 

1/4 cup shredded fontina cheese 

1 cup chopped cooked chicken 

8 asparagus spears, steamed until crisp-tender 

Savory Crepes, recipe follows 

1/2 cup shredded Swiss cheese

Savory Crepes:

3/4 cups all-purpose flour

1/2 teaspoon salt

1 1/4 cups milk

1 large eggs

1 egg yolk

1 tablespoons butter, melted

Directions

Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.

In a large skillet, melt butter over medium heat. Add cream of mushroom soup and onion and cook for 2 minutes, Stir in sherry, fontina cheese and chicken. Cook until cheese is melted.

Spoon 1/4 cup chicken mixture down center 1/3 of each crepe. Place 2 asparagus spears over chicken mixture. Fold edges of crepe over filling, and place, seam side up, in prepared baking dish. Sprinkle 1/2 cup Swiss cheese over crepes. Bake for 10 minutes, or until cheese is melted and crepes are hot.

Savory Crepes:

In a medium bowl, combine flour and salt. In another medium bowl, whisk together milk, egg, egg yolk, and butter. Gradually add flour mixture to milk mixture, whisking until smooth.

Heat an 8-inch nonstick skillet over medium-high heat. Spoon 2 1/2 tablespoons of batter into skillet; cook for 30 to 45 seconds. Loosen crepe with a spatula, and carefully turn over. Cook for 30 to 45 seconds; transfer to plate. Repeat procedure with remaining batter, stacking crepes on a plate.   

Lemon Pound Cake Muffins

Recipe From Recipe Girl.

Lemon Pound Cake Muffins

Yield: 12 muffins

Prep Time: 20 min

Cook Time: 15 min

Ingredients:

MUFFINS:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, softened
1 cup white granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 cup sour cream
GLAZE:
2 cups powdered sugar
3 Tablespoons fresh lemon juice

Directions:

1. Preheat oven to 400°F. Line muffin cups with papers (or grease the cups).
2. In a small bowl, whisk together flour, salt and baking soda; set aside.
3. In a large mixing bowl, use an electric mixer to cream the butter and the sugar together. Add eggs and extracts and beat well. Add in half of the sour cream. Mix and then add in half of the flour mixture. Add remaining sour cream, mix and then add in the rest of the flour. Mix just until incorporated (don't over mix).
4. Fill cupcake papers or greased muffin cups 3/4 full. Bake for 15 to 18 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool for about 10 minutes on a rack, and then remove muffins from pan.
5. Place baking sheet under a cooling rack and place warm muffins on the rack. In a medium bowl, whisk together glaze ingredients; drizzle over muffins. Let glaze set up and serve warm (also good when cooled).

Tips:

*A mini pound cake pan (as pictured) will also work for this recipe.
*If you don't have lemon extract, try substituting 1 teaspoon lemon zest instead.
*Lemon yogurt can be substituted for the sour cream.

Taco Pasta

From Eat Cake For Dinner

Taco Pasta

1 Lb. ground turkey or beef
1 pkg. taco seasoning
1 can mild Rotel (diced tomatoes with green chiles)
3 - 4 c. water or low-sodium beef broth
1 1/2 - 2 c. small pasta
2 Tbl. butter
2-3 Tbl. flour
1 c. milk
 1 1/2 c. Cheddar cheese, grated
 salt and pepper, to taste
 chopped cilantro, for garnish, opt.
 

Brown ground meat in large saucepan over medium heat.  Add taco seasoning, undrained Rotel, water or beef broth and uncooked pasta.  Reduce heat and cover.  Simmer 12-14 minutes or until pasta is tender, stirring occasionally.  If the liquid has all been absorbed and the pasta is still not done, add more liquid.  In a separate saucepan, melt butter; add flour and stir until a thick paste forms.  Cook a few minutes to allow the flour flavor to cook out, stirring occasionally.  Slowly whisk in milk and stir until thickened.  Remove from heat and stir in the grated cheese until smooth.  Season with salt and pepper.  Pour sauce mixture into pasta and stir to combine.  Cook a few minutes or until reaches desired thickness.  Garnish with cilantro, if desired.  Serves 4. 

Pumpkin Apple Streusel Muffins

Pumpkin Apple Streusel Muffins

2 1/2 c. flour

2 c. sugar

1 T. pumpkin pie spice

1 t. baking soda

1/2 t. salt

2 eggs, lightly beaten

1 c. pumpkin

1/2 c. vegetable oil

2 apples, peeled and finely chopped

To make muffins, combine dry ingredients in bowl.  In a second bowl, mix remaining ingredients in bowl.  In a second bowl, mix remaining ingredients.  mix wet and dry ingredients until moist.  Spoon batter into prepared muffin tins.  Top with streusel topping.  Bake at 375 degrees for 18-20 minutes.  Makes 18-24 muffins.

Streusel Topping

2 T. flour

1/2 t. cinnamon

1/4 c. sugar

1 T. butter

Mix together until crumbly.

I LOVE these muffins! This is one of my top favorites.

Bar-B-Que Spareribs

5-6 lbs. spareribs

Salt & Pepper

1 onion, sliced

1 c. packed brown sugar

2 (10.75 oz) cans tomato soup

1 (8 0z) can tomato sauce

1/4 c. vinegar

1 T. Worcestershire sauce

3/4 c. water

2 t. cinnamon

1 t. chili powder

Place meat in a 9 x 13" pan; sprinkle with salt and pepper.  Place onion slices on top and sprinkle brown sugar over the onion.  In a large saucepan, combine soup, tomato sauce, vinegar, Worcestershire sauce, water, cinnamon, and chili powder; hear just until warm.  Pour over meat and bake at 350 Degrees for

3-4 hours.

This was a pretty soupy mixture, so don't think of it as a thick gooey BBQ type of ribs.  They were still really good though.  My family all commented on how they like the hint of cinnamon.

Walkabout Onion Soup

(Outback Steakhouse Clone: Walkabout Onion Soup)

3 T. butter

2 c. yellow sweet onions, thinly sliced

1 (15 oz.) can chicken broth

2 chicken bouillon cubes

1/4 t. salt

1/4 t. fresh-ground pepper

3 T. butter

3 T. flour

1 1/2 c. whole milk

1/4 t. salt

1/4 c. velveeta (cubed, compressed in measuring cup)

Cheddar cheese, shredded (for garnish)

In a 2-quart saucepan, cook 3 T. butter and sliced onions over low to medium heat, stirring frequently until soft and clear but not brown.  Add chicken broth, chicken bouillon cubes, salt, and pepper; stir until completely heated through.  In a small saucepan, melt 3 T. butter. Stir in flour.  Cook on medium heat until the flour turns thick and comes away from the sides of the saucepan.  Pour in milk a little at a time, stirring constantly; add salt.  Mixture should thicken and become like thick pudding; stir constantly, taking care not to let mixture lump.  Remove from heat.  Stir white sauce and velveeta into chicken soup.  Simmer on medium-low heat until the cheese is melted and all ingredients are blended, stirring constantly.  Turn temperature to warm and let simmer for additional 30-45 minutes.  Garnish each serving with shredded cheddar cheese.  Serve with warm bread.  Makes 4 servings.

This is such an amazing soup.  I don't know if I was extra hungry, or if it was really that good, but WOW!  Next time the only thing we will change is the serving size (by doubling it).  This currently only makes about 4 servings.

Cream Of Mushroom Roast Beef

Cream Of Mushroom Roast Beef

1 {4 lb.} beef roast

2 (10.75 oz) cans cream of mushroom soup

1/2 can water

1 env. onion soup mix (Lipton)

Throw everything in a slow-cooker and cook on low for 8-10 hours. 

Be sure to save the soup & dripping for gravy.

Guymon's Ultra Mega Nachos

Guymon's Ultra Mega Nachos

12 inch pizza pan or similar baking sheet

1 large bag of tortilla chips

1 large can refried beans

Seasoned Taco Meat

1 small onion

1 bag of shredded cheese

1 jar jalapeno slices or finely chopped fresh jalapeno

Instructions

1. Cover the baking sheet with tortilla chips. 
2. Spoon clumps of refried beans onto the chips. 
3. Chop the onion and sprinkle the onion chunks over the chips.
4. Cover the chips with your favorite shredded cheese.
5. Add the taco meat.
6. Top it off with some jalapeno slices.
7. Preheat the oven to 350 degrees.
8. Place the sheet into the oven and bake for 20 minutes.

Serving Suggestions

Consider serving with the following toppings:

• Guacamole
• Sour Creme
• Salsa
• Tomatoes

Orange Cream Jell-O

Orange Cream Jell-O

2 (6 oz.) pkgs. orange gelatin

2 c. boiling water

2 c. orange soda

2 envs. whipped topping mix (Dream Whip), whipped

2 (11 oz.) cans Mandarin oranges, drained

1 (20 Oz.) can crushed pineapple, undrained

In a large bowl, mix gelatin, boiling water, and orange soda.  Cool in the refrigerator for 20-30 minutes.  Prepare Dream Whip according to package directions.  Once gelatin is cooled, but not firm, whisk in the whipped topping, mandarin oranges, and crushed pineapple.  Pour into a bundt pan and refrigerate until firm.  Turn out onto a serving plate.

This tastes just like a orange "Dreamsicle".

Camp Brown Bread

2 c. whole wheat flour

1 c. white flour

2 t. baking soda

1 t. salt

2/3 c. packed brown sugar

1/4 c. molasses

2 c. buttermilk

Preheat oven to 350 degrees.  Grease and flour a 9 x 5 inch loaf pan, knocking out excess flour.  In a large bowl, whisk the whole-wheat flour, white flour, baking soda, salt, and brown sugar.  Mix in molasses and buttermilk until just combined.  Pour batter into prepared pan.  Bake for 40 minutes (I had to cook it a lot longer then this), or until done.  Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.

Mike LOVES this bread.

I think it's a great breakfast bread served warm!

Ward Cookbook Broccoli Cheese Soup

Ward Cookbook Broccoli Cheese Soup

1/2 c. butter

2 {16-oz. pkgs}. frozen chopped broccoli

1 large {49 1/4 oz}. can chicken broth, (reserve 1 c. broth for later in the recipe)

1 lb. loaf Velveeta cheese

2 cups heavy cream

1 T. garlic powder

2/3 c. cornstarch

1 c. cheddar cheese, shredded

Optional: 3 Roma tomatoes, chopped

In a stockpot, melt butter over medium heat.  Cook onion in butter until softened.  Stir in broccoli and cover with all but 1 cup of the chicken broth. Reserve the cup of chicken broth for later. Simmer until broccoli is tender, 10-15 minutes.  Reduce heat.  Cube cheese very finely or melt it before adding it to the soup so it doesn't stick to the broccoli.  Stir in cheese until melted.  Stir in cream and garlic powder.  In a small bowl, stir cornstarch into 1 c. broth until dissolved.  Stir into soup; cook, stirring frequently, until thick.  Sprinkle each serving with shredded cheese and tomatoes.

Eggnog French Toast

Eggnog French Toast

Original Recipe Can Be Found HERE

4 eggs, beaten slightly 1 1/2 cups eggnog 1 tablespoons ground cinnamon

1 teaspoon pumpkin pie spice 12 slices French bread

Directions:

1.	Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
2.	Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
3.	Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
4.	Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately. I've wanted to try this recipe for quite some time.  I finally found the time (and left over Eggnog) to make this. It was good, but I made some modifications.  First of all, it had only 2 eggs, so I changed the recipe to 4.  Also, it seemed to have A LOT of Eggnog.  Next time I think I'll adjust that too.  It made the bread quite soggy. My only other complaint is that I wish it had more of the Eggnog flavor. But over all it was still pretty good.

Old Fashioned Cream Of Tomato Soup

Old Fashioned Cream Of Tomato Soup

2 (32 oz.) cans diced tomatoes

1 (9 oz.) can chicken broth

2 T. unsalted butter

2 T. onion, chopped

Pinch of baking soda

2 T. sugar

2 c. heavy cream

Combine tomatoes, chicken broth, butter, onion, soda, and sugar in a large saucepan over medium-high heat.  Heat until just boiling, then reduce heat and simmer for 1 hour.  Heat the heavy cream in the top half of a double boiler until warm.  Add cream to hot tomato mixture and stir until well combined.  For a spicy alternative, add a can of tomatoes with chiles (Rotel)

 Makes about 2 quarts.

We like a little bit of spice to ours, so used one can of rotel, and it was just right :)

Next time I don't think I'll add as many tomatoes as it calls for. It was a little much.

Other then that it is a must try... we L♥ved it!