I was craving pancakes this morning, so I decided to try a new recipe. I’m really glad I found this recipe, it was delicious. I loved the addition of vanilla to the pancakes, they smelled so good while they were cooking. These pancakes turned out light, fluffy, and delicious. I liked that all the ingredients are basic pantry items, so you can easily make them anytime.
Basic Pancake Mix
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4-1 1/2 cups milk
1 teaspoon vanilla (optional)
2 tablespoons vegetable oil
In a bowl, combine all the dry ingredients. Make a well in the center of the dry ingredients and pour in the milk (start by using 1 1/4 cups, adding up to another 1/4 cup if necessary, as you mix it with the flour).
Add the eggs, vanilla, and oil; whisking until combined but still a little lumpy.
Heat a frying pan to medium-high heat, coat with cooking spray.
Add 1/4 to 1/2 cup pancake mix for each pancake to pan. When pancakes start to bubble, and are golden brown on bottom, flip them. Cook until other side is golden brown. Serve with butter and syrup.
I made this a couple of months ago, and kind of forgot about it. I was going through pictures on my camera, and found it. We both liked this recipe. My husband thought it needed more garlic. I even used Parmesan cheese that had extra garlic in it. I will be making this again!
Lemon Garlic Shrimp Penne
Source: Mostly Homemade Mom, adapted from Recipe Girl
3 tablespoons olive oil
3 cloves garlic, minced
1 pound raw shrimp
zest of 1 lemon
juice of 1 lemon
16 oz low fat sour cream
1 cup Parmesan cheese, divided
16 oz penne pasta
Heat olive oil in a pan. Add garlic and shrimp, cook over medium heat until shrimp is almost opaque. Add lemon juice, zest, sour cream, and 1/2 cup Parmesan cheese. Simmer over medium heat. Meanwhile, cook pasta al dente and drain. Spray a 9 x 13 inch pan with cooking spray. Add pasta to shrimp mixture and stir to coat pasta. Spread in baking dish and cover with foil. Bake at 400 degrees for 15 minutes. Remove foil, stir, and sprinkle the rest of the Parmesan cheese over the top. Bake for an additional 5 minutes until shrimp is done.
This is a great fall or winter time comfort food dish. We both really liked it, and it was super simple to make. It is also a great way to use up leftover chicken or even turkey. I would make this again.
Chicken and Dumpling Casserole
Source: Plain Chicken, originally from Deep South Dish
3-4 cups of cooked chicken (can use rotisserie chicken)
2 cups chicken broth
1/4 cup butter
1 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1 cup milk
1 can cream of chicken soup
Preheat oven to 400 degrees. Melt butter, and pour into a 9×13 inch pan. Shred the chicken and spread it on top of the butter. Whisk together the milk and the flour, baking powder, and salt. Slowly pour over the chicken. Don’t stir. Whisk together the chicken broth and soup. Pour over the flour/milk mixture. Don’t stir. Bake uncovered for 35-45 minutes, or until dumplings are golden brown.
My husband has been asking me to make a loaded baked potato soup, so I decided to try this recipe. I am really glad I did, we both thought it was delicious. Now that the weather is getting colder here, this soup really hit the spot. I “baked” my potatoes in the microwave, and it worked great for this recipe. After the potatoes were microwaved, I cut removed the skin and cut them up. I was unsure how the corn would taste in the soup, but we really liked it. I used frozen sweet corn from our garden. I served it with oyster crackers and saltines.
Loaded Baked Potato Soup
Source: slightly adapted from Family Favorite Recipes
4-6 potatoes (baked, peeled, and cubed)
1/2 cup butter
1/2 cup flour
2 chicken bouillon cubes
salt and pepper to taste
1 teaspoon minced garlic
6 cups whole milk
16 oz low fat sour cream
10 bacon strips, cooked and crumbled
1 can corn, drained
shredded cheddar cheese
In a large saucepan, melt the butter over low heat. Whisk in the flour and seasonings. Gradually add the milk and turn up the heat to medium. Add the minced garlic. Bring to a boil, cook and stir 2 minutes until thick. Remove from heat. Whisk in the sour cream. Add the potatoes, corn, and bacon. Serve in bowls with shredded cheddar cheese on top. **Since I used frozen corn, I had to heat my soup on the stove a little longer.
I love chicken, I could eat it every night. My husband…not so much. He gets tired of all the chicken recipes I am always trying. I really liked this recipe. He thought it was just ok. I thought it had really good flavor! I served it with a big salad along with sourdough rolls.
Cheddar Bacon Chicken
source: Sugar Free Low Carb Recipes
1 tablespoon olive oil
2 large boneless skinless chicken breasts
1 tablespoon teriyaki basting sauce
2 tablespoons ranch dressing
3 slices bacon, broken into small pieces
Butterfly chicken into 4 thinner slices. Lightly brown each piece of chicken in oil for 8-10 minutes. Place in a greased 9 x 13 inch pan. Brush with teriyaki sauce, and then cover with ranch dressing evenly. Sprinkle cheese and bacon on top. Bake for 25-30 minutes, or until chicken is cooked through.
This recipe is supposed to be a copycat version of a casserole Cracker Barrel serves. I have never tried the Cracker Barrel version, but this one was delicious! I loved the combination of the broccoli, chicken, and yummy cheesy sauce. Everyone enjoyed this recipe, especially my son. He loves steamed broccoli. I can’t wait to make this again :)
Cheesy Chicken Broccoli Bake
Source: Cassie Craves, adapted from Get Off Your Butt and Bake
For the chicken:
1 pound broccoli florets
4 medium-sized chicken breasts
3 cups shredded cheddar cheese, divided
1 tube Ritz crackers, roughly crushed
1 stick melted butter
For the sauce:
2 tbl. butter
2 tbl. flour
1/3 cup chicken broth
1/4 tsp. salt
1/4 tsp. pepper
2 cups milk
Preheat oven to 350 degrees. Steam broccoli for about 2 minutes and drain (I used a bag of broccoli florets in a steamer bag and cooked for a little less than the recommended time on the bag). Meanwhile, season chicken breasts with salt and pepper. Place the chicken in a greased 9×13 in pan. Top with drained broccoli.
In a medium-sized pot, melt the 2 tablespoons of butter. Stir in the flour; cook and stir until bubbly. Add the chicken broth, salt and pepper, and milk. Stir well, and continue stirring until the sauce has thickened. Turn heat to low and add 1 1/2 cups of the cheese. Stir until melted. Pour the cheese sauce over the chicken and broccoli. Top with remaining 1 1/2 cups cheese.
Melt the stick of butter and stir in the crushed crackers. Sprinkle over the top of the grated cheese. Bake uncovered for 30-45 minutes, depending on the thickness of the chicken, until hot, bubbly, and cooked through.
My husband and I love Mexican food. Our favorite local Mexican restaurant El Vaquero was sadly destroyed in the Joplin tornado a couple of years ago. They are rebuilding right now, and the building looks almost complete. We couldn’t be more excited! Until they open, I have been forced to find great Mexican recipes to try at home. We both liked this, my husband said it was “really good”. This recipe is super easy, thanks to the crockpot doing most of the work! We loved the shredded beef, we both thought it gave the burritos a little different twist (instead of using ground beef).
Crockpot Chile Colorado Burritos
Source: slightly adapted from Food Pusher
2 pounds chuck roast
1 19 oz can mild Old El Paso red enchilada sauce
3 beef bouillon cubes
1 small can fat free refried beans
1 package of burrito sized flour tortillas
2 cups shredded cheddar cheese
Put roast, bouillon cubes, and enchilada sauce in crockpot. Cook on low for 8-10 hours, or until meat is very tender. Heat refried beans up in the microwave. Place wet paper towel over tortillas and microwave for 1-2 minutes, or until softened. Shred meat with two forks.
On an oven proof plate or cookie sheet, place a tortilla. Smear desired amount of refried beans down the middle of the tortilla. With a slotted spoon, place about 1/2 cup of the meat on top of the beans. Sprinkle with a little cheese, and roll up. Continue with the rest of the burritos. (I made all the burritos up first. Then I placed a couple on an oven proof plate, covered in remaining enchilada sauce, and topped with cheese). Broil until cheese is bubbly; about 2-4 minutes.