Archive for the ‘recipes’ Category

We love pancakes at our house. Well, the boys and I love pancakes. Ries prefers protein in the morning. He still eats the breakfasts that involve mostly carbs, because he knows what’s good for him. 🙂

These pancakes are sweet and hearty, a wonderful combination to start off your morning. This recipe tastes best with old fashioned oats, but if you do not mind a chewier pancake ( I love’em!) try using thick cut oats. We most often have the thick cut on hand, so that is what I use. I did try using a hot cereal blend, similar to steel cut oats, but it was too crunchy. If you want to use this kind of oat, I would suggest increasing the liquid and letting it sit a few minutes to let the oats soften.

Brown Sugar Oatmeal Pancakes

  • 1/2 c. + 2 tbls. oats
  • 1/2 c.  wheat flour
  • 1/2 c. unbleached flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 c. brown sugar, packed
  • 1 egg
  • 2 tbls. olive oil (you can use veg oil or butter)
  • 1 c. milk
  • 1 tsp. vanilla

Add all the dry ingredients in a medium bowl and stir well with a whisk. Make a well in the center of the dry mix and add the wet ingredients. Stir with the whisk until well combined.

Pour desired amount of batter into a pan over medium high heat. Flip the pancakes when the sides begin to firm. After a couple minutes, check the bottom. Remove the pancakes when lightly browned.



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Recipe: Waffles

We never had a waffle maker growing up. I know, my mom obviously did not love us. Obviously. When I got married, I registered for a waffle maker because I was determined to show my family I loved them by making them waffles.

I used baking mix for awhile and then I grew tired of buying it. I found some great pancake recipes that I love. I have a recent addition to the rotation of a brown sugar oatmeal one that is to die for, but I will post that later. Hahaha, hate me, yet?

Today, I am offering you the waffle recipe I found that is ridiculously easy and makes great waffles, every time. If you do not have the wheat flour, you can substitute in all unbleached, but really, why do you not have wheat flour?


  • 1 c. unbleached flour
  • 1 c. wheat flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 3 tbls. sugar
  • 3 eggs, beaten
  • 2 oz butter, melted
  • 2 c. milk
  • 1 tsp. vanilla
  • cinnamon to taste

In a large bowl, add the dry ingredients and mix with a whisk.

In a separate bowl, mix the wet ingredients. Add the milk mixture to the dry ingredients and whisk gently until combined. Add in a dash or two of cinnamon if you are feeling fancy.

Let sit a couple minutes, then cook the batter using a waffle iron.

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Recipe: Easy Key Lime Pie

This is a ridiculously easy pie recipe that is tangy and perfect. The recipe calls for a 6 oz can of frozen limeade, which my grocery store does not sell, so I bought the standard 12 oz can and tried to double the recipe. My Kitchenaid was unable to properly whip the doubled liquid, so I would recommend whipping in two batches if you are going to double the recipe.

Easy Key Lime Pie

originally from Real Simple , June 2008

  • 1 14 oz can sweetened condensed milk
  • 1 6 oz can frozen limeade
  • 1 cup heavy cream
  • 1 6 oz graham cracker pie crust

Place the condensed milk, limeade, and heavy cream in the bowl of an electric mixer. With the whisk attachment, beat until fluffy, medium peaks form. The consistency will not change that much once the pie is refrigerated, so whip it until it is the consistency you want. Softer peaks for a softer pie and firmer peaks for a firmer pie.

Pour the filling into the pie crust.

Refrigerate for 4 hours ro overnight, until the pie is set.

Voila! Serve with whipped cream and coffee for true decadence.

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These days, I am all about cooking things that are easy, go in the crock pot, or that I can make ahead in stages during the day as I find time. I made these pork chops last week and they were a huge success with everyone. I served them with baked butternut squash.

Baked Pork Chops with Stuffing

  • 4 pork chops
  • 1/2 of a large onion (or one whole medium) white or yellow, sliced
  • 2 stalks of celery, chopped
  • seasoning of choice: like Seasoned Salt, Fajita Seasoning for Chicken or similar (for a more savory flavor, try rosemary or oregano)
  • 1/4 c. water
  • salt and pepper to taste
  • 1 box of pork stuffing mix

Make the stuffing mix according to the directions and set aside.

Preheat the oven to 400 degrees.

In a greased 9×11 glass pan, place the pork chops so that they do not overlap. Season one side of the chops and then flip and season the other side. Layer the onions over the pork chops and then spread the chopped celery over the onions. Salt and pepper to taste, keeping in mind that the stuffing mix already has a fair amount of salt in it.

Pour 1/4 c. of water into the pan.

Distribute the stuffing mix so that it covers the pork chops as evenly as possible. The stuffing is very sticky so it will not be in a layer like a casserole, but more like small clumps over the chops and vegetables.

Place a sheet of foil over the dish and seal as tightly as possible.

Bake at 400 degrees for 1 hour then reduce the temperature to 300 degrees for 30 minutes.

Enjoy with a vegetable side and a smile.

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I got the original of this recipe from a good friend. I have used it, with some variation, multiple times and it always yields the best pork roast I have ever had. I have used multiple cuts of meat, from an entire pork shoulder, complete with joint and skin, traditional pork butt, and cuts meant for carnitas (small 1.5lb chunks). I have used many different kinds of juice, though I usually go for something citrus. Enjoy!

Never Fail Pork Roast

    • 3-4 lbs pork shoulder, butt, roast or similar
    • 1 whole garlic clove, separated and peeled
    • 1/3 c. Worcestershire Sauce
    • 3/4 c. light brown sugar
    • 1 1/4 . apple, orange, pineapple, or other juice
    • 1/2 tsp. salt
    • 1/2 tsp. fresh black pepper

Make small slits all over the roast then insert a whole garlic clove into each slit.

Place the roast in a crock pot.

Pour the worcestershire sauce over the roast and let it sit at room temperature for 1-1/2 hours.

After 1-1/2 hours spoon any worcestershire sauce that has accumulated on the bottom of the pot back on the roast.  Add salt and pepper to taste onto the roast.

Rub the brown sugar over the roast on all sides. Make sure the sugar sticks to the sides of the meat.

Pour the juice into the bottom of the crock pot (not over the top of the meat).

Place the lid on the crock pot and cook on low all day, about 6 hours. If you are are at home, periodically baste the roast with the juices at the bottom of the pot.

The roast is done when it falls apart.

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Recipe: Kale Chips

My friend Jessica suggested this as a way to use up some of the Kale we have been getting in our produce CSA. I loved them. Ries and Gideon were less enthusiastic. The kale shrinks quite a bit so next time I am going to make enough to fill two baking sheets. I do not think they will keep well, but they are quite crunchy out of the oven.

Kale Chips

  • 1 bunch of kale
  • olive oil
  • salt to taste

Preheat the oven to 300.

Wash the kale well. Remove the ribs and tear the leaves into potato chip size pieces.

Place the kale in a large bowl. Drizzle olive oil over the kale, about 1-2 tbls. Sprinkle salt over the kale. Mix well with your hands, making sure that all the pieces are covered.

Place the kale pieces in a single layer (that is very important) on a baking sheet. The pieces can touch, just not overlap.

Bake at 300 degrees for 25 minutes.


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Years ago, I tried making a chocolate cake from scratch and it was awful. I have not repeated my efforts, until now. This cake is amazing, moist, and very chocolatey. It is similar to a Texas Sheet Cake, which, unlike this one, often calls for cinnamon and sour cream. I made this for my Tuesday night ladies and Erin wanted it posted here.

A note: In general, if a recipe calls for oil of any kind, I use olive oil because that is what I keep on hand. I also keep cake flour (low protein flour) on hand and I used it for this recipe instead of regular flour. In addition, I used plain yogurt instead of buttermilk. Plain yogurt can substitute 1=1 for buttermilk in almost any any recipe.

Chocolate Fudge Cake


    2 c. flour
    1 1/2 tsp. baking soda
    1/4 tsp. salt
    1/2 c. cocoa
    2 c. sugar
    1 c. oil
    1 c. buttermilk or plain yogurt
    2 eggs, beaten
    3 tsp. vanilla
    3/4 c. hot water


    4 tbl. cocoa
    6 tbl. milk
    1 stick of butter
    1 box or 1 lb of powdered sugar
    1 tbl. vanilla
    1 c. chopped pecans or walnuts, optional

Preheat oven to 350.

Sift together flour, soda, salt, and cocoa into a large mixing bowl. Add sugar and stir.

Beat in oil, buttermilk or yogurt, eggs, and vanilla. While mixing this, put the water in the microwave until just boiling. Add hot water to the cake mix and stir well. Batter will be very runny.

Pour batter into a greased 9×13 baking pan or dish.

Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

When the cake has about 5-10 minutes left to bake, start the icing.

In a small saucepan, place the cocoa and milk. Mix well until the cocoa is incorporated into the milk. It takes a lot of vigorous stirring.

Add the butter and bring the mixture to a slow boil, stirring constantly.

Remove the pan from heat.

Put the powdered sugar and vanilla into a medium mixing bowl. Add the butter and cocoa mixture. Beat well. If you are using pecans or walnuts, stir them in now.

The cake should have come out of the oven during this process. Pour the frosting over the cake (while it is still hot) and allow the whole thing to cool.

Serve with vanilla ice cream for a real treat.

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