Hi, my name is Pattie, and I love pancakes. I rate breakfast establishments based on their pancakes……as everyone should. If they can’t make pancakes, they shouldn’t be selling breakfast……stepping off of soapbox.
There are no better pancakes than homemade, this can be said with 98% of food items.
This recipe is not low fat, but it’s low maintenance. It, as stated in the title, epic. I mean it. Melt in your mouth deliciousness. Make sure you read the entire recipe before you start.
3 cups AP flour
3 Tbsp sugar
3 tsp baking powder
1.5 tsp baking soda
3/4 tsp salt
3 cups buttermilk
1/2 cup milk
1/3 cup melted butter
Combine dry ingredients in large mixing bowl, flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients, buttermilk, milk, eggs, melted butter.
Buttermilk, milk and eggs should be as close to room temperature when you begin to mix ingredients together. When adding melted butter make sure it has cooled. Add butter slowly while stirring as to avoid cooking the egg mixture.
Fold wet ingredients into the dry. Do not use whisk, lumps make it better.
Cook as soon as possible. I use bacon grease to cook pancakes in when I can, again……disclaimer……..not a low fat recipe.
I met up with some old friends from high school and his parents. Going to school in Southern Oregon, you don’t meet up with high school friends very often in the Midwest. My 16 y.o. Daughter and I drove over to Omaha and had lunch with the old gang.
I had the most amazing lunch, which I decided to recreate for dinner.
2 large chicken breasts (butterflied)
Salt and pepper to taste
2-3 Roma tomatoes
3-4 Tbsp olive oil
Cut butterflied chicken breasts in half, then in half again. Place in gallon size bag and seal. Bang the crap out of it with a rolling pin or the like.
Add 2T. Olive oil in grill pan and heat pan to medium heat. Salt and pepper both sides of the chicken pieces, then place in heated pan.
Mince tomatoes into itsy bitsy pieces and cut basil into small pieces or tear to avoid browning. Add 1T. Olive oil and 1T. Balsamic vinegar. Mix.
Finish cooking chicken through, then place thick slice of fresh mozzarella on each chicken piece. If pan is able, place in oven quickly on broil until cheese softens, not completely melts. Remove pan from oven. Plate each piece and add tomato/basil mix.
Eating with focaccia is highly recommend and also easy to make.
This is another easy one pan dinner that can easily be made after you get home from work. Not a lot of planning is necessary and it a super rich and savory meal.
One package frozen Italian meatballs
3 cups beef broth
2 Tbsp olive oil
1 tsp parsley
1 tsp basil
1 tsp oregano
1 cup sour cream
1 cup heavy whipping cream
1/2 cup grated cheddar cheese
Wide egg noodles
Salt and paper to taste
Put olive oil in large pan and heat on medium high, add meatballs. Add broth to deglaze pan. Add seasoning and noodles. Add whipping cream, stirring often, until boil begins then reduce to simmer, cover and wait for noodles to cook. After noodles cook, remove from heat and add sour cream and cheese. Enjoy!
So, I was told by one of my kids that I never make dinner. Really?? Wait. Really?? How else do you eat? This remains a mystery. I digress.
I was looking for for an easy week night meal I could make super quick. It’s a little harder when you want to not cook after being told you “never” do! Breathe.
So, this one pot wonder fits the bill. Less than 30 minutes start to finish!! Not to mention very little leftover!
1 lb turkey kielbasa (I used Hillshire Farm)
2 Tbsp olive oil
1/2 cup minced onion
20 oz. refrigerated or frozen cheese tortellini (I used frozen Louisa brand)
1 can 20 oz. stewed tomatoes (I used Del Monte original)
1 cup chicken broth (I used Swanson)
2 cups mild cheddar (grated)
2 Tbsp cream cheese (I used Philadelphia brand)
Salt and pepper to taste
Grated Parmesan to top
Sauté minced onion in olive oil in large pan. Slice kielbasa into 1/4″ slices and place into pan. Add broth, tomatoes, tortellini, salt and pepper to pan. Bring to boil. Stir often so as not to stick. Reduce heat and simmer for about 15 minutes. Remove from heat and add cheese. Let alone to thicken for about five minutes. Add cheeses to top and serve hot.
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So, I love fudge. Since I was little, my dad used to make fudge. For some reason my sister and I would take a couple pieces and microwave them in a glass, then eat it with a spoon. Ridiculous, but now my girls do it too!! I’m sure this recipe will be no different.
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 cup Jif peanut butter (personal fav, choosy Moms and all)
7 oz marshmallow fluff
1 t vanilla
Combine butter, sugar and milk in large saucepan.
Bring to full rolling boil stirring constantly to avoid scorching.
Continue to boil for about 5 minutes.
Add peanut butter and mix fully.
Then add marshmallow and vanilla.
Pour out into 9×13 buttered pan. Chill to set until firm. Then cut into bite size pieces.
Almond Roca comes out of Washington state. I grew up eating it throughout the year, but more so at Christmas time. Unfortunately mine is not wrapped in gold foil bite sized pieces, but it’s pretty good.
2 cups roasted almonds (chopped) See below!
1 cup brown sugar
1 cup salted butter
5 Hershey bars (or 2 cups milk chocolate chips)
Butter 9×12 glass pan.
Sprinkle one cup of chopped almonds in pan evenly.
In large saucepan bring butter and sugar to slow boil for about 12 minutes, stirring often.
When it reaches hard crack stage 300 degrees, pour mixture into pan over almonds.
Top with Hershey bars and/or chocolate chips.
Smooth out chocolate and top with remaining almonds.
Let cool then break into bite size pieces.
To Roast Almonds Place on cookie sheet and place in 350 degree oven for about 10 minutes. This gets the oils moving and shaking and makes the almonds super delicious!!!