Pancakes Are Good for You

This is not a Sunday dinner post but a "quickie in the morning something healthy post!"  We love pancakes around here but we all know they are not that healthy for you. Pancakes actually contain the word cake right in them so it's really like eating cake for breakfast, Right?

So on that note...a while back I discovered a recipe for pancakes that ooze of protein and not a whole lot of the not healthy stuff.  It's a quick batter to whip up and you'll beat eating them in no time at all.  If I know I will be in a hurry in the morning, I put all of the dry ingredients in the blender and simply add the wet ingredients in the morning and blend it while the frying pan is heating up.  Pretty slick!

Protein Pancakes

Place the following ingredients in a blender:

1/2 cup oats

1/2 cup cottage cheese

2/3 liquid egg whites or 4 egg whites (These come in a carton by the eggs)

generous dash of cinnamon

dash of salt

1/2 tsp vanilla

1/2 tsp baking powder

Optional: 3-4 inch slice of banana

Blend thoroughly until smooth and oats are fine.  Pour onto lightly greased pan/griddle.  

The batter is very runny so you will want to make the pancakes small or the batter will run all over the place.  When surface of pancake bubbles, flip pancakes. 

 I like to stack my pancakes on my plate because they are so thin and top with the good stuff; liquid gold, aka REAL maple syrup....

and whatever fruit I have in the refrigerator.  I usually have leftovers and they do reheat nicely in the microwave.

Ranger Cookies

 A great abundance of the recipes in my old worn out recipe box have been given to me by family and friends.  It's fun to make something and think of the memories attached to the stained and tattered recipe card.  I was digging through my recipe box the other day in search of some cookies to make.  I had that sweet tooth gnawing at me and I had to make something quick!  I pulled out my old Ranger Cookie recipe and immediately thought of my sweet Great Aunt May Homer who I received the recipe from.  She was my Dad's Aunt, married to his Uncle Russ Homer.  Aunt May was a petite, gentle lady who was just so kind.  She always sent birthday cards every year and on other special occasions.  and she always wrote the most eloquent messages on her cards that were uplifting and made you feel amazing.  You knew you were loved when Aunt May sent you a card.  She definitely had a gift of the written word. She passed away many years ago but I will always smile as I pull out her recipe card.

Chicken Corn Chwder

When it's a little chilly out the cook in this house just likes a creamy, warm bowl of soup for dinner.  Sunday dinner usually requires a lot of planning, shopping, and time in the kitchen.  Saturday evening I was just in a soup mood as I was planning our Sunday dinner menu and I felt like I wanted something simple since we just came off of our huge Thanksgiving dinner.  I have used this recipe before that I got out of the Southern Living Magazine a few years back and it's always a hit.  It actually calls for Imitation Crab instead of the chicken, but I tweeked it and used chicken.  I thought I was doing Easton a favor by using chicken but he informed me yesterday that he loves crab in his soup.  So there you have it....we'll be using crab next time and it's gonna be a game changer!

Corn and Crab (Chicken) Chowder

Warm Homemade Dinner Rolls

Spinach Salad

Corn and Chicken Chowder

6 bacon slices

2 celery ribs

1 medium-size green bell pepper, diced

1 medium onion, diced (I used 1 tsp onion powder)

1 jalapeno pepper, seeded and diced (This soup had some kick, I would probably use 3/4 next time)

1 32 ounce container chicken broth

3 TBSP flour

3 C fresh corn kernels (6 ears)  I used frozen.

1 lb fresh lump crabmeat, drained....or chicken

1 C cream

1/4 C chopped fresh cilantro

1/2 tsp salt

1/4 tsp pepper (I used 1/8)

1.  Cook bacon in a large pan over medium heat until crisp.  Remove bacon.  Reserve 2 TBSP bacon drippings in Dutch oven.  Crumble bacon.  Set aside.

2.  Saute celery, pepper, onion, and jalapeno in bacon drippings 5 to 6 minutes or until tender.

3.  Whisk together broth and flour until smooth.  Add to celery mixture.  Stir in corn.  Bring to boil, reduce heat, simmer 30 minutes stirring occasionally.  Then gently stir in crabmeat or chicken and cream, cilantro, salt, and pepper.  Cook 4 to 5 minutes or until heated.

4.  Stir warm with crumbled bacon.

Cinnamon Rolls, Yum!

Ooey, gooey cinnamon rolls!  You just can't resist, at least I can't!  I love unraveling the warm cinnamon roll to reveal the delicious, coveted center piece of doughy goodness.   Soft, moist, buttery, and smothered in cinnamon.  And the best part is the cream cheese icing on top!  Are you ready to eat a cinnamon roll yet?  Well, let's get started! 

I use the dinner roll recipe found in my old Lion House Recipes cookbook.

I place the water and yeast in the bowl of my Kitchen Aid and let it sit for about 5 minutes.  Make sure the water is luke warm...not too hot and not to cold.

The yeast mixture starts out looking like this and after 5 minutes it looks like.....

THIS!

Add the remaining ingredients plus two cups of the flour.  With the dough hook attachment mix until the dough starts to form a ball and flour becomes incorporated.

Add two more cups of flour one at a time, mixing until smooth.  I use medium speed.

Add about a cup more of flour a half cup at a time.  You may not need to use all of it.  The less you use the lighter your dough will be.  When finished kneading place dough in large greased bowl with a towel covering it.  Let rise away from drafts for one hour until double in size.  I place my bowl in the oven with the light turned on.

Grease two large pans.

Now this is where the fun part comes in.  Drizzle a little puddle of oil on a clean counter top and spread all over.

Roll out dough to form a large rectangle (mine is mishapen).

Spread rolled out dough with one stick of butter.  Yes, you heard me right...one stick of Butter!  It seems to work best if I just use my hands.

Generously sprinkle brown sugar all over the butter layer and then sprinkle a layer of cinnamon.

I love pecans in my cinnamon rolls so that's the next thing to add if you'd like.  And then raisins.  My husband isn't a fan of raisins so I put them on just half this time around just to make him happy!

The next part is a little tricky but I know you can do it!  You're going to roll up the dough into a long snake.  Be careful to keep all the goodies tucked in safely and then pinch the long edge of the dough together to seal it.

Cut the snake into 1-2 inch pieces, depending on how thick you want your cinnamon rolls.  For the cinnamon rolls I made today I cut them about 2 inches thick.  Place the rolls in the greased pans and let rise until double in size.

While waiting for the rolls to rise I make the yummy cream cheese frosting.  You will need:

8 oz cream cheese, softened

2 C powdered sugar

1 tsp vanilla

1 TBSP milk

Combine all ingredients and blend on low speed so the powdered sugar doesn't poof in your face.

When rolls have risen bake in a 400 degree oven for 8-10 minutes.  Every oven cooks differently so keep an eye on them!  After removing from oven frost rolls while still warm.  

Hey everybody...the cinnamon rolls are ready!!!  Come and get 'em!

Something's Fishy

So it's been a while since I posted a Sunday dinner menu.  It's not that we haven't eaten Sunday dinner, I just have been a little busy focusing on other things.  This post was a menu from a few weeks ago.  We had Tilapia, which is seriously one of Easton's favorite meals.  He loves the cheesy, Parmesan sauce that smothers the fish.  The topping pretty much camouflages the fact that you are even eating fish.  Don't tell anyone they're eating fish and I am sure they will gobble it right up!

Parmesan Tilapia (Recipe below)

Fresh Green Beans

Rice-A-Roni (out of a box, haha!)

Warm Dinner Rolls

Dessert:  Amazing Coconut Pie (Recipe below)

Parmesan Tilapia

I actually got this recipe from my cousin, Cindi.  I'm sure she doesn't even remember but a long time ago a put a request out on facebook for some new fish recipes and she posted this one and said that her kids love it.  I tried it and it's definitely a good way to get the kiddos to try fish because Tilapia is a very mild tasting fish. I have tweaked it over time but this is pretty much the basic recipe.

In a bowl combine:

1/2 C Parmesan (out of the green can)

1/4 C butter, softened

3 TBSP mayonnaise

2 TBSP lemon juice

1/4 tsp pepper

1/8 tsp onion powder

1/8 tsp celery salt

2 pounds tilapia fillets (or however many you need)

Spray a foil-lined pan with Pam and place fish filets.  Broil for 3 minutes.  Flip fish over and broil another 3 minutes.  Flip over again.  Spread fish with Parmesan/mayonnaise mixture.  Broil about three minutes until bubbly and golden brown.  At this point you may serve the fish but my husband, Stephen likes his a little crisp on top so I add some Panko bread crumbs that have been mixed with melted butter to the top of the fish and broil until the crumbs are toasty, golden brown.

Warm Dinner Rolls

These are Easton's favorite rolls of all time and they are so easy.  I buy the big bag of frozen rolls, like Rhodes rolls except we don't have those out here in Georgia.  I just buy the Kroger brand and it works just swell.  I grease the pan with butter.  Dip the tops of the frozen rolls in melted butter and place in pan.  Cover with saran wrap and allow to rise, about 5 hours.  Bake at 400 degrees for 7-10 minutes.  Keep an eye on them so they are a nice golden, brown.

Amazing Coconut Pie

This pie is from my childhood!  It was our go-to pie when we needed a quick Sunday dinner dessert.  My mother always had me make it while she got the rest of the dinner ready.  I love to serve it while still warm from the oven with a raspberry sauce on top with a dollop of sweetened whipping cream.

In a blender combine the following:

2 C milk

3/4 C sugar

1/2 C Bisquik

4 eggs

1/4 C butter

1 1/2 tsp vanilla

Blend on low for 3 minutes.  Pour into greased 9 inch pan. 

 Let stand for 5 minutes.  Then sprinkle with 1 Cup coconut.  Bake at 350 degrees for 40 minutes.  Serve warm or cool.

For the raspberry sauce I pour one bag of frozen raspberries in a pan and heat on low, stirring occasionally until heated.  Add a scoop of powered sugar to sweeten, stirring to dissolve.

Comfort Food

We had a cloudy weekend and that always makes me want to eat that good old comfort food!  This week's menu consisted of a family favorite that I grew up with, Chicken Broccoli Casserole and I threw in a new recipe from Ann Romney's cookbook, The Romney Family Table.

Chicken Broccoli Casserole (Recipe below)

Spiced Broiled Peaches

Warm rolls

Dessert:  Chocolate Macadamia Nut Torte (Recipe below)

Chicken Broccoli Casserole

I loved Chicken Broccoli Casserole when I was little.  The creamy, warm Parmesan sauce smothering the chicken, rice and broccoli was delicious.  I never really had a written recipe from my mom and I'm not even sure if she had one.  I just learned how to make it by watching her.

You will need to boil 3-4 chicken breasts and set aside when cooked.

 In a medium saucepan make a white sauce:

3 TBSP butter
3 TBSP flour
a couple dashes of garlic powder
salt and pepper

Add 2 1/2 cups milk.  Stir until thickens.  It will not be a thick sauce.

Add:
1/2 package cream cheese (8 oz)

When cream cheese is all mixed in add:

1/4 Cup Parmesan cheese (Out of the green can)
1 TBSP lemon juice

Remove from heat and set sauce aside.

Line the bottom of a 13 x 9 with cooked broccoli.  I like to just use the broccoli tops.  I zap it in the microwave.  Drizzle with a stick of melted butter.

Layer 1-1 1/2 Cups cooked rice on top of broccoli.

On top of the rice layer add the cooked chicken breasts that have been sliced horizontally.

Pour white sauce on top of chicken layer.

Sprinkle with grated Parmesan cheese.  (The kind in the green can)  Pop it in a 350 oven for 30 minutes or until top is a little browned and bubbly.

Chocolate Macadamia Nut Torte

In a mixing bowl combine:

1 Cup flour

3/4 cup sugar

3/4 Cup sour cream

1/2 cup butter, softened

1/4 cup unsweetened cocoa

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp vanilla

1/4 tsp salt

1 egg

Beat all ingredients until well blended.  Pour into greased 9 inch round cake pan lined with parchment paper.  (I didn't use it because I don't have that and my cake kind of stuck to the pan when trying to get it out.  I'm assuming the parchment paper would help with that problem.)  Bake at 350 for 30 minutes or until cake tests done.  Cool.  Invert onto serving plate and top with Fudge Topping (below).

Fudge Topping

1 Cup heavy cream
1/2 Cup sugar
2 TBSP butter
4 ounces semisweet chocolate
1 tsp vanilla extract
1 (7 ounce) jar macadamia nuts

In a 2 quart saucepan over medium-high heat, combine cream, sugar, butter, and chocolate and bring to a boil, stirring constantly.  Reduce heat to medium and cook 5 minutes more, stirring constantly.  Remove from heat and stir in vanilla.  Put water and ice in a large mixing bowl.  Place pan in bowl and stir until mixture is of spreadable consistency.  Stir in nuts.  (I used a bag of chopped macadamia nuts)  Pour topping evenly over cake, allowing some to run down the sides.  The trick is to make sure it is not too runny; let cool to desired consistency before spreading on cake.  Sprinkle more nuts on top for decoration if desired.

Everyone loved this new cake recipe and said it was a keeper.  Stephen wanted to try pecans on it next time instead of macadamia nuts.

Spiced Broiled Peaches

The easiest recipe on the planet...seriously!  These warm peaches were such a treat when we were little.  I remember so well the little puddle of melted butter in the center of the peach and trying so hard not to tip the peach while I was serving it on my plate.  The aroma of nutmeg today still brings back the memory of eating these peaches.

You will need canned peach halves.  Place peaches in flat cooking dish.  Place a pat of butter in center of each peach.  Add a couple of sprinkles of nutmeg to each peach.  Place in 350 oven until butter is melted and peaches are warmed.  I will also place it under the broiler when I'm in a hurry.  This is a perfect recipe for the little helpers in the kitchen to do.  Just make sure they don't overdo the nutmeg!  I did it when I was little.

A little side story:  In our first Georgia house back on Grand Teton Parkway about 18 years ago I had prepared a beautiful Sunday serving platter with Lemon chicken and had outlined the chicken with the broiled peaches.  We were about to enjoy Sunday dinner at our brand new dining room table in the dining room for the first time.  This was the first house that we had a dining room and it was going to be special. Everyone was sitting at the table in the dining room waiting for the food to be served. I handed the platter to Stephen at the head of the table.  As he grabbed it he tilted the platter and all the peaches and chicken slid right off the tray and onto the floor, upside down no less!  It was a buttery, greasy mess all over our new carpet and our Sunday dinner had carpet fuzzies all over it.  None of the children said a word...it was shocking!  Stephen cleaned the carpet while I tried to rescue our dinner.  Oh the memories!  We still laugh at that now when we have broiled peaches.