Friday, March 15, 2013

Baked Cinnamon Roll Pancake

This is the most amazing idea!  Pancakes that are cooked all at the same time.  If you have a family that is larger than "normal" you know what it is like to serve pancakes.  Standing at the griddle for what seems like an eternity and by the time you actually get to make and eat the pancakes for yourself the rest of the family has gone on with their day or are asking "What's for lunch?"  This will blow your mind.  Make the batter pour in a cookie sheet and bake.  Say what????  Of course this recipe is courtesy of Pinterest and Big Red Kitchen.  Of course the lovely folks at Big Red Kitchen had a much more artful display of the cinnamon swirl, but "Hey Jack" I am lame, lame, lame. 
Holy yumminess Batman!
The Pancake
  • 1-1/2 cups milk
  • 4 T. butter, melted
  • 2 eggs
  • 2 T. sugar
  • 2 cups flour
  • 4 t. baking powder
  • 1/2 t. salt
Cinnamon Roll Filling
  • 4 T. butter, melted
  • 3/4 c. brown sugar
  • 2 t. cinnamon
Maple Cream Cheese Drizzle
  • 2 ozs. cream cheese, softened
  • 1 cup powdered sugar
  • 2+ T. maple syrup
Preheat oven to 350 degrees.  Spray a cookie sheet (17x11 or so) with  nonstick spray. In a large mixing bowl beat together eggs, milk and melted butter.  Add sugar.  Slowly whisk in flour.  Add baking powder and salt and stir to thoroughly combine.  Pour batter into prepared cookie sheet.  Combine the ingredients for the Cinnamon Roll Filling.  Pour into a small Ziploc bag and cut a small hole in one of the corners.  (Now if you check out the photo below from The Big Red Kitchen you will see how they made it to look like 12 cinnamon rolls. I was not so successful.) My method: squeeze the bag of filling, dropping dots of filling all over the batter.  Swirl in the filling with a skewer. Bake in the preheated oven for 8 to 9 minutes or until center is set.  Remove from the oven.  Combine ingredients for Maple Cream Cheese Drizzle.  Use as much syrup as needed to get the desired consistency you want.  Place drizzle in a Ziploc, cut off a corner, and drizzle.  Cut into squares and serve with sausage or bacon and a side of fruit.  Yummm
You will see below that Big Red Kitchen in clearly the winner for beauty! However, I am sure the they taste the same either way. :)
Sassy Chicken vs. 

Big Red Kitchen


Thursday, March 14, 2013

Pizza Hash...a low carb lunch.

In an effort to lose the pounds the Rowdy and I have been on Weight Watchers for a little over two months. I follow the old points system since I have had success with that in the past. I can't imagine a WW fudge pop being more than 1 point!

Having success while losing weight is great, but it is also sort of self-sabotage for me. I'm doing good, losing weight is a slippery slope of cheating. Now that I am down "x" amount of pounds I can have a Reese's peanut butter cup or a handful of chips....sliding backwards. Ugg!!!

All that to say I am taking a break from WW and doing an Atkins/South Beach/Wheat Belly/Caveman with cows thing!

  • 1 T. olive oil
  • 1/2 head cauliflower, diced
  • 1/2 a bell pepper, diced
  • 1/2 an onion diced
  • 2 garlic cloves, minced
  • A sprinkle of Italian seasoning
  • 10 slices turkey pepperoni, diced
  • Cheese
  • Salt and pepper to taste
Sauté the veggies and Italian seasoning in the olive oil until soft and a little caramelized. Add water a little at a time if it seems to dry. The water will evaporate as you fry the veggies. When the veggies are done toss in the pepperoni and sauté another minute or two. Turn off heat and sprinkle with as much cheese as your low carb style allows. If you are an Atkins person maybe you will use 1 pound of cheese. If you are a caveman you will not use any cheese. Apparently cows were not created 6th day. Or if you are like me doing low carb/low fat more South Beachish thing you will enjoy a little cheese!
Excuse my photo!  It was an afterthought, after I tasted my dish, with my plate in lap and phone in hand.

Tuesday, March 12, 2013

Garlic No Knead Bread

Want your house to smell amazing?  Make garlic no knead bread and your house will be filled with the aroma of love...garlic love.

Please see my post on No Knead Bread for complete instructions...adding 1 head of diced/minced garlic to the flour/salt/yeast, stirring in to coat with flour before you add the water.  Proceed as directed.

Dijon Vinaigrette

Our garden is packed full of lettuce right now. So lots of salads are being eaten. This dressing is tangy and a tad spicy and really yummy. It would also be great with a little honey mixed in, but sadly the honey bear is empty.


Whisk together 4 tablespoons Dijon mustard, the juice of 1/2 a lemon, 3 tablespoons olive oil, 2 teaspoons balsamic vinegar and salt and pepper to taste. Store leftover in fridge.

Sunday, March 10, 2013


What is in your garden?

Homemade Brown Sugar

What do you do if you are out of brown sugar?  Having teen daughters means a lot of baking and running out of brown sugar.  What is brown sugar?  Brown sugar, like the C&H type, is simply refined white sugar with molasses added in.  Has anyone else been thinking that brown sugar is some how better for you?  Have you been kidding yourself like me?  Where would I ever get such an idea?

  • 1 T. molasses
  • 1 c. white sugar (I use organic cane sugar from the bulk section at Winco)
Mix ingredients together...bam...brown sugar.

Homemade brown sugar on Saturday morning Quick Bread Cinnamon Rolls.

Wednesday, January 9, 2013

Cuban Black Beans

This is my all time favorite bean recipe.  It is the perfect bean.  My kids also say that this is their favorite bean recipe. It's a Win-Win.  These beans are also super simple and frugal.  We eat them in a bowl with a side of cornbread.  We smash them up in a cast iron skillet and eat them on toastadas or rolled up in a tortilla.  We eat them with tortilla chips after piling them high with lettuce, onion, cilantro, cheese and salsa.  If you like beans please try these. 

Serve them whole....

Serve them mashed!

  • 2 lbs. dry black beans
  • 1 lg. yellow onion, diced
  • 2 garlic cloves, minced
  • 1 bunch of cilantro
  • 2+ t. salt

The night before you want to eat your beans, pick through beans and be sure you have no rocks and rinse....key to good dental health.  Place beans in large pot/Dutch oven and cover with water, about 1 inch past the beans.  Let soak overnight.  The next day, depending on when you want to eat your beans (you will need 2 hours to cook the beans), drain and rinse the beans.  Rinse the pot you soaked them in.  Spray pot with nonstick spray or drizzle a little olive oil in and heat to medium heat.  Saute the onions until they soften, about 5 minutes.  Throw in garlic and saute another  minute, until things start smelling like garlic.  Add beans and enough water to cover beans.  Bring to a boil and then reduce to a simmer.  Cover pot and let them simmer for an hour and a half, checking them every 20 minutes or so to be sure they have enough water.  Wash the cilantro.  Chop off the stems and the base of the bunch and rough chop it.  After the beans have been cooking for an hour and a half add 2 teaspoons of salt and 1/2 the cilantro. Stir to combine well. Continue to simmer.  After thirty minutes more, check for saltiness and add more salt if needed.  I usually end up using 3 teaspoons. Toss in the remaining cilantro and stir.  Serve with cornbread or if desired scoop into a cast iron skillet, draining off some of the liquid and mash the beans for burritos, toastadas, nachos.....yum.

Tuesday, January 8, 2013

Cinnamon Bun Scones

You would think we were British!  My littles have two favorite shows, Peppa Pig and Charlie and Lola, both British.  My oldest chick is completely obsessed with One Direction.  Rowdy and I enjoy our Saturday night Keeping Up Appearances. My littlest chick just learned to ride her bike without training wheels....she calls them stabilizers! To top it off a favorite breakfast food around here is scones.
I like this recipe because it is a little heartier with the inclusion of the oats.  Have I mentioned that adding oatmeal automatically makes something healthier?  Well it does in my mind. 


  • 1 cup instant oatmeal
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 T. baking powder
  • 1/4 t. salt
  • 1/4 cup demerara/turbinado (or white sugar)
  • 1 stick butter
  • 3/4 cup nonfat milk (or milk of your choice)
  • 1 egg
  • 1 t. vanilla
  • 2 T. sugar
  • 2 t. cinnamon
  • 1 c. powdered sugar
  • 1/4 t. maple flavoring
  • 1 t. strong brewed coffee
  • Milk (enough to make it the consistency you like, adding it in 1 tablespoon at a time)

Preheat oven to 425 degrees.  Combine flour, oats, baking powder, salt and demerara.  Mix.  Cut in butter.  In a separate bowl combine eggs, milk and vanilla.  Pour into dry mixture and combine.  The dough will not be super wet, kinda dry, like a biscuit or a scone if you have made scones before. Mix 2 tablespoons of sugar and 2 teaspoons of cinnamon together.  Swirl into dough...or mix in randomly.  Prepare cookie sheet with nonstick spray or line with parchment paper.  This will make 12 scones, so divided the dough in such a manner that you will have 12 equally sized scones.  I scoop out my dough onto the cookie sheet and then kind of loosely shape it into a roundish biscuit.  Bake for 12 to 15 minutes, until bottoms are golden.  Remove from oven.  While cooling, combine ingredients for frosting.  Drizzle glaze on scones and enjoy.  I like to put the scones on individual plates and then drizzle the glaze over the scone so the recipient gets all the glaze that drips off too!

Tuesday, January 1, 2013

Roasted Cauliflower

Amazingness.  The hubs and I gobbled up the roasted cauliflower.  It was sweet and savory at the same time, my favorite combination.  Some of the kids weren't sure.  I tried the "it is white broccoli" line.  Some people just weren't buying it.  Next time I will make a double batch, that is how good it was. 

  • 1 head cauliflower
  • Olive oil spray
  • Salt, pepper, garlic salt, whatever floats your boat
  • Parmesan if you are not sure what the reaction will be without cheese (like me) so you sprinkled some on about 10 minutes before it was done (totally optional)
Preheat oven to 400 degrees.  Line cookie sheet with foil and spray with olive oil spray.  Wash and cut cauliflower.  My method is to cut off the florets and then slice the florets into slices, maybe 1/4 inch thick along with all the little bits that fall off.  Spread cauliflower on cookie sheet. Spray with olive oil spray.  Sprinkle with garlic salt and pepper.  Toss and spray with a little more olive oil spray.  Bake for 20 minutes.  Remove from oven, flip and stir and spread back out evenly on cookie sheet.  Cook another 10 to 20 minutes, until cauliflower is browning on the edges and is tender throughout. Serve immediately. 


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