I have not posted in awhile….. it seems :-/
I have been concentrating most of my energy right now on my garden. I just put my Tomato and pepper plants in the ground and I planted almost all my other stuff about a week and a half ago and it is fun to see all the little baby plants coming up In my next post I will share with you what I have been doing with my garden this year.
Enough about my gardening fetish and lets move onto Pancakes!
I saw a while back someone somewhere talk about how they make pancakes in their Quesadilla maker and I thought to myself, Don’t I have a quesadilla maker? So entered my dark cave (garage) where I store all my rarely used appliances and sure enough there it sat way up high on a tall shelf where it has literally collected dust for about 3 years maybe 4?
I had forgotten I had it! I could have used this all this last year as my 3 year old has begged me for quesadillas for lunch.
I wanted to also try this IHOP pancake recipe I found on pinterest;. I thought it would be fun to try them both out and have breakfast for dinner.
They were so Yummy! I doubled the recipe and after a family of 6 people ate this is how much was left pictured above. I also added blueberries to half the batch. What I liked about them is they reminded me a little bit of heaviness of German pancakes, but with a lighter texture. I also found these smaller triangles were perfect sized for my 3 year old who cannot normally finish a big pancake.
1. spray your Quesadilla maker with cooking spray before you pour the pancake batter in.
2. I poured about a 1/4 cup per triangle section.
3. Cook for about 2 min. It gets pretty hot so check it at about a min and a half and poke the fattest part. if batter oozes out you know you need to shut it and cook a little longer. But I found two minutes was pretty perfect except for the batches I made with blueberries had to go a little longer than 2 min.
4. You can pull it out as one big pancake with triangle sections still attached per each persons plate. or break it up in smaller triangles like I did for people to take as much as they wanted. I did find that people ate 5-6 triangles(besides the 3 year old she had two) so it came out to about the same.
5. For the pancake recipe I did not have buttermilk so I just added 2 tablespoons of vinegar per 1 and 1/4 cups of milk. since I doubled my recipe It was 4 tablespoons of vinegar and 2 1/2 cups of milk. I still added a little more milk than they said because the batter was still a little heavy and thick
So if you have a Quesadilla Maker that you have not used in awhile, or have debated if it needs to go off to the thrift store. Try using it for other things besides Quesadillas Every time I type the word quesadilla I hear the way Napoleon Dynamites grandma says quesadilla
Ok, I’m all about simple these days and I ran across a SIMPLE donut recipe the other day on Pinterest and, when Publix had their Pillsbury Grand bisquits on sale, I knew I just had to try them.
These were so easy and SO yummy, we’ve now made them twice! Check out the website here for the directions on how to make them. I did modify the directions a little – instead of letting the donuts cool and then dipping them in melted butter before dipping them in cinnamon and sugar, I just took them out of the oil with a fork, letting the excess oil drip off, and put them directly into the cinnamon and sugar. I figured, why add the extra calories and fat, right?? The cinnamon and sugar stuck to them perfectly. Go ahead, go make some. You know you want to!
So I decided this week our dinner menus would come from some of the Pinterest meals I’ve been collecting. I went shopping today for all the ingredients that I needed. And I decided tonight to start with something simple since I had such a busy day. I decided on Fish Tacos Yay! These were so simple and yummy I found the recipe at Behind the Bites.com. Since they had such a fantastic picture of the process of making their tacos I did not bother taking any pictures of mine, but I will tell some changes that I made with mine.
#1 Instead of shrimp I made Fish Stix because my husband does not like shrimp :-/ but it would taste great with either.
#2 In my sauce instead of jalapenos I used green chili salsa.
#3 I wanted to make mine more like Cafe Rio so I used packaged cole slaw veggies. I also added some lettuce in it.
#4 I topped mine with crumbled Mexican cheese.
They were so yummy! and easy
Saw this on pinterest and had to try it
The pictures below I took when it was at a sorbet stage, but if you want it like ice cream you need to run your ice cream machine longer until it is thicker.
2 liters of orange soda (if you want root beer float ice cream you can use root beer)
1 14 oz can of sweetened condensed milk
throw it in your ice cream maker and you get a yummy treat!
It turned out really good, but I am curious how it would taste if I did real juice? I am going to try that next time and and come up with something that tastes more like an orange Julius
Happy Thanksgiving everyone!
I slacked at my plans to post Thanksgiving recipes all week :-/ I have been crazy busy making Nativity puzzles for my Etsy store. I have been getting orders about every day. I have 3 puzzles I want to have ready to go by tomorrow! So I will be spending my Thanksgiving day working on finishing them.
I am going to my Sister In laws for Thanksgiving and I have been asked to bring the rolls.
I have several roll recipes I like one of them being my moms, but I especially like my neighbor Shauna’s rolls
So I thought I would post her recipe. also I never got to the Turkey My mom had special ways to make a perfect Thanksgiving Turkey. She always said that you need to bake a turkey breast down so the fat and juices from the back settle into the breast and make it more tender. She had other things she did, but when she passed away she took that knowledge with her. So I found this link that is very similar to her way of roasting a Turkey so it is what I have followed for the last 3 years.
Now onto the roll recipe!
Shauna’s dinner rolls
2 cups scalded milk (or better yet, 1 cup evaporated milk and 1 cup hottest tap water!)
¾ cup warm water
1 cube margarine, melted
***(you want the temperature of all the above liquids to be 90°-100° or about baby bottle temperature. So if you scald the milk or overheat the margarine, use cold water instead of warm water etc.)***
2 large eggs
½ cup sugar
2 tsp. salt
4 cups flour
2 Tbs. yeast
Add the ingredients in the order listed above, whisking in the eggs and adding the yeast on TOP of the flour (to shield it from the salt). Add 3-4 more cups flour, a ½ cup at a time until the dough cleans the sides and bottom of the bowl. Knead for 7 minutes. Turn out onto lightly floured surface. Squeeze off balls of dough about 2 ¼ inches in diameter. Place about ½ inch apart on a greased baking sheet. Preheat oven to 400°. Cover dough with warm wet towel and let rise about 20 minutes or until double. Bake 15-18 minutes or until golden brown. Brush with butter and cover with a towel until serving. Here’s a little video to show you how Shauna shaped the dough balls!
I was lucky growing up to have the most motherly, homemaking kind of mother!
My mom was a fabulous cook because she grew up on a Potato farm in Idaho and decided that she preferred doing all the cooking for her family instead of working in the potato fields. So she started cooking as a young girl. So with Thanksgiving coming I think of my Mom and her wonderful Thanksgiving meals! My sisters pictured above are also wonderful cooks So over the next week I am going to post some of my Mom’s recipes and other family recipes from me and my sisters that always make our Thanksgiving Dinners super Yummy!
So first off Mom’s Pumpkin Pie!
This recipe was passed to her from her Mother and I don’t know where it came from before her, but it is wonderful! I have the best memories about this pie. We would eat our Yummy Thanksgiving meal until we were sick and thought we would pop! and then a few hours later (Maybe just a couple 😉 We would break out the pie with homemade whipped cream! Then for the next two days we would live off Turkey sandwiches made with the super yummy leftover homemade rolls my mom would make and left over turkey and left over pumpkin pie Those were the days when I could eat what ever I wanted and nothing happened to my body shape! Those days are long gone, but it does not keep me from gorging myself at Thanksgiving still Two keys to what makes my Mom’s pumpkin pie so good is #1 Don’t add cloves! She said that is what makes other pumpkin pies taste too strong. #2 She used winter squash (usually grown from our garden) instead of canned pumpkin it gives a nicer flavor, but we have used canned pumpkin before and it tastes really good still. so with out further ado here is the recipe I don’t have picture yet, but I will post some when I make my pies in the next few days, but just trust me! This recipe tastes so yummy! It is the only pumpkin pie my family will eat!
Mom’s Pumpkin pie recipe
(makes 3 pies) heat oven to 350
4 cups squash or pumpkin
4 cups rich milk
1 cup white sugar
1cup brown sugar
1 tsp salt
1/2 tsp ginger
1/2 tsp all spice
1 1/2 tsp Cinnamon
1 tsp vanilla
Mix all ingredients in a large bowl (blend well)
Pour into pie pastry plates.
Bake 45-60 minutes or until the center bubbles. ( bubbles mean big rolling movements in the center of pie. It almost looks like something is moving around inside the pie. ) It also works best if you put tin foil around your crust edges so they don’t over bake.
Mom’s Pie Crust
3 cups flour
1 cup Shortening
1 tsp salt
1/2 tsp B.P.
3/4 cup water (add more if needed to make a more workable dough)
Roll out barely thin and place in pie plate cut off excess dough from edges and then flute the edges.
Saw this recipe today at “Homegrown Beanes” for copy cat Krispy Kreme doughnuts! I am totally going to try this one! (As soon as I’m off my diet It is so hard to find a good recipe for doughnuts!