Pancake Bites

Breakfast for dinner, and weekend brunches, are some of my favorite meals to cook. These pancake bites are a favorite way to mix it up. They are the perfect breakfast finger food; very toddler-friendly.

The idea for these came from Bakerella and are inspired by her mini maple pancake muffins.  Of course, Bakerella makes her from scratch. I don’t usually have time for scratch. The first time I made these, I used low calorie pancake mix and followed those directions for regular pancakes. Then added sugar & vanilla (for lighter/fluffier pancakes according to the box). Like the recipe I added 2 tablespoons of maple syrup and 1/2 cup chocolate chips. I overfilled my muffin pan so mine required slightly longer (about 12 minutes to bake). They were superb. I took loads of pictures.

This is yet another recipe that allows for a bit of flexibility. Use any mix you want, or make it from scratch. (I can’t wait to try this high protein kodiak mix). Use apple sauce in place of all or some of the butter. Use blue berries in place of chocolate chips. Add banana chunks, and nuts. Dip in syrup, agave syrup, or take a page from Jamie Oliver and dip in yogurt and honey! Bakerella currently has a post with a blueberry and oat version. I have this pan and highly recommend using pam for baking so these babies pop right out – trust me, you don’t want to be scraping out a mini muffin pan.

#TBT Cauliflower Mac & Cheese

Earlier this week we published a post on Sweet Spicy Stick Drumsticks. In this post I paired delicious crockpot drumsticks with gooey cauliflower mac and cheese.

Look at that creamy gooey cheesy goodness… This was such a big hit with everyone. The cauliflower substitute probably only makes its mildly healthier, but it does give you a small serving of veggies. This is really great if you have a picky toddler. It’s just so good. I just wanted to remind everyone it existed! So follow the link, and try it for yourself.

#TBT – Homemade Goldfish Crackers

If one of your go-to snacks for your toddler (especially when you need something portable) is goldfish crackers, here is an easy recipe to make your own so you can control exactly what goes into them (and it isn’t much).  
I will warn you, though, that you just about have to use a food processor. They are really good.  For the original post, click here.

#TBT – Kayte’s Motley Rice

In keeping with my recent theme of featuring quick and easy meals for summertime, Kayte’s Motley Rice is a perfect side dish for grilled meat or fish of any kind, a main dish with the addition of any kind of cooked protein, or even a stand-alone vegetarian dish.  It’s a great choice for the novice cook, inexpensive, and an excellent way to use up small amounts of various leftovers.

For the original post, click here.

#TBT – Clam Spaghetti

Although I love to cook, when the weather is hot and the days are long, the last thing I feel like doing is standing over a hot stove.  Clam spaghetti is a good choice since it comes together in minutes, and it is also a perfect solution when cooking for company.  It is something I have been making for years, and it has become a family favorite.  For the original post, click here.

Easy Beef Stroganoff

Here is another quick and easy meal using homemade Cream of Mushroom soup.  I usually use ground beef since that is what I typically have on hand, but you can use beef tips or steak cut in thin strips across the grain.  I prefer to serve it over cooked noodles, but it is also good over rice, biscuits, mashed potatoes or even just a slice of bread.

Easy Beef Stroganoff

Brown the beef, saute the raw mushrooms until they release their liquid (if using raw), and then combine all the ingredients except the sour cream and heat until bubbling. If you add peas, use fresh or frozen. Remove from heat, stir in the sour cream and heat (do not boil). If you use canned peas, add them along with the sour cream, but they still tend to be very soft. Serve over noodles, rice, biscuits, etc.  This is great leftover, but do not freeze because the sour cream separates. 

Easy Chicken Pot Pie

I posted about making my own Cream of Mushroom soup a few weeks ago, and this is one of the many things that I make with it.  I am lazy so I don’t make a pie crust for it, instead serving it over a baked potato, biscuits, rice or noodles.  It would even be good just on its own.
Easy Chicken Pot Pie
Use your favorite combination of veggies such as broccoli, mushrooms, carrots, peas, corn, etc. I use lots of mushrooms when I make my soup, so I don’t usually add more unless I have a few on hand that need to be used. This is also a great way to use up small amounts of assorted leftover vegetables. Precook the veggies until almost done, then combine all the ingredients and heat through.  If you prefer, you could start with raw veggies and then cook the mixture until the veggies are tender, but you will probably need to add some liquid (water, milk or broth) and stir frequently. Serve over baked or mashed potatoes, biscuits, rice, noodles or a slice of bread. If you really want to take the time, make a pie crust and use this as the filling.
You can use a purchased can of Cream of Mushroom soup and half a can of water if you must, but making the soup yourself is easy and so much more delicious. I make a large batch of soup and freeze it in can-sized portions, either in a freezer-safe Mason jar or a Ziplock baggie. It also works well to make the soup, add all the other ingredients and freeze. Simply thaw and heat to serve.