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.

Read More

#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.

Read More

#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.

Read More

#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.

Read More

#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.

Read More

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

• 1 recipe homemade Cream of Mushroom soup
• 1/2 pound ground meat or steak 
• 1/2 - 1 cup sour cream
• 1/2 cup peas (optional)
• Sliced mushrooms (optional)

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. 

Read More

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

• 1 recipe homemade Cream of Mushroom soup 
• 2 cups veggies of choice (I use frozen mixed vegetables)
• 1 cup cubed cooked chicken

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.

Read More

Make Your Own Ranch Dressing Mix

Ranch dressing mix is so versatile and can be used to add flavor to many different dishes or just use as intended for a salad dressing.  Unfortunately, the packet of mix can be expensive, especially when used as an ingredient in bulk cooking.  For example, when Kayte and I planned a freezer-cooking session involving 13 pounds of Rio Chicken (enough for 30 meals), the recipe called for 12 packets of Ranch Dressing mix.  My favorite use is with buffalo chicken wings.

I have been mixing up my own for several years, so I multiplied the recipe as needed and the cost  of all the ingredients probably added up to about what 1 packet of the mix would have cost had we bought it.  For my own use as salad dressing, I always mix up enough for at least 4 batches and store the mixture in a small glass jar with the instructions for mixing with the wet ingredients taped to the jar.  It is very simple without a lot of "junk" ingredients, and if you have a well stocked spice cabinet, you probably have everything you need already on hand.  I am going to detail the original recipe for a small quantity, and then also give you the recipe in the amount that I usually use.

Ranch Dressing

Makes 3/4 cup (about 1/2 purchased packet)

• 1/4 tsp, plus 1/8 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp dried parsley
• 1/8 tsp black pepper
• 1 pinch dried dill weed
• 1 pinch dried thyme
• 1/2 cup buttermilk
• 1/4 cup mayo 

Mix everything except the last two ingredients together, then add the buttermilk and mayo. Stir well and let sit for at least 30 minutes for the flavors to meld.  The original recipe calls for 1/2 teaspoon of corn starch or arrowroot powder to thicken, but I prefer to substitute sour cream for half of the buttermilk (1/4 cup of each) instead.

For a larger batch, take everything x 4.

• 1 1/2 tsp. salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried parsley
• 1/2 tsp. black pepper
• 1/8 tsp dried dill
• 1/8 tsp dried thyme

Mix well and store in an air-tight container.  To use, add 1 tsp.of the mix to 1/2 cup buttermilk (or 1/4 cup buttermilk and 1/4 cup sour cream) and 1/4 cup mayo.  Stir well (using a whisk makes it easier) and let sit for at least 30 minutes before using.  

Often toddlers will eat just about anything if you give them something to dip the food in, and this is a great alternative to ketchup.

Read More

#TBT - Easy Apple Pie

We have been posting mostly savory recipes lately, so here is one to satisfy your sweet tooth.  This is very quick and easy, and surprisingly close in taste to a traditional apple pie that requires a lot more work. This is made on the top of the stove in just a few minutes, so it also works great for summer-time eating - no need to use the oven.  I like mine with a big scoop of vanilla ice cream on top!

Click here for the original post with the recipe.

Read More

#TBT - Toddler Muffins

Looking for a way to get your toddler (or anyone else) to increase their intake of veggies without a hassle?  This is the perfect solution!  The biggest problem is usually that they tend to disappear so quickly.  As shown in the picture below, I made both mini-muffins and regular sized ones, but will go with just the regular sized ones in the future.  The toddler I tested them out on (my two-year-old grandson Augustine) inhaled the little ones and kept asking for more - even a full sized one wasn't enough for him.  They were also a hit with his parents and big brother.

For the original post, click here.

Read More

Ramen Noodle Soup

When my kids were growing up, one of their favorite snacks or quick meals was the packaged Ramen noodles.  It was cheap, quick, tasty and they could make it themselves.  I like them, too, but I don't like all the extra ingredients.  Since I have been trying to clean up what I eat, I don't buy them anymore.  

I am fortunate to have a large Asian market close by, and I was fascinated by the large assortment of noodles they carry.  As I looked at them, I thought that it couldn't be too difficult to make my own Ramen noodle soup. I have tried several different kinds of Asian-style noodles by now, and will continue to experiment with others.  Some of the packages have English translations, but many of them don't.  Below is a picture of what I used this time, and it had no English so your guess is as good as mine as to what kind they were.

Ramen Noodle Soup
Serves 1

• 2 cups broth (chicken, beef, vegetable)
• 1/2 cup frozen mixed vegetables
• Pinch of oregano
• Dried noodles
• 1 Tablespoon soy sauce (or to taste)

Add oregano to broth along with vegetables and cook until vegetables are tender.  Add noodles and simmer until done (it doesn't take long), then add soy sauce and serve.

Feel free to change anything you like in the above recipe.  I used my homemade bouillion to make the broth. Use whatever veggies you have on hand or prefer.  If they are fresh, maybe stir fry them in a little sesame oil instead of boiling them.  It is also a great way to use up leftover veggies.  I added oregano just because it seemed like a good idea. Thyme or basil would also be good choices.  If you don't have Ramen-type noodles, use thin spaghetti or angel hair instead.  To make it more substantial, add small pieces of cooked meat or seafood, although I find it pretty filling without.  This is the perfect recipe to experiment with to make it your own!

Read More

#TBT - Quick & Easy Burritos

Here is one my favorite last minute meals that is also wonderful to have in the freezer.  For the most convenience when freezing, wrap individual burritos in parchment paper, then put several into a ziplock freezer bag.  These are ready to go directly into the microwave without thawing, or unwrap and fry or bake.

To read the original post, click here.

Read More

Homemade Goldfish Crackers

One of the easy snacks to grab for toddlers are goldfish crackers.  I discovered that they are easy to make at home, and you know exactly what goes into them.  If you want to make them look like little fish, you can order the little cutter gadget, but I just cut them in squares.  This recipe calls for using a food processor which makes it much easier - I'm not sure it would work without it.

Goldfish Crackers

• 1 1/2 cups grated cheddar cheese
• 4 tablespoons butter
• 3/4 cup whole wheat flour
• 1/4 teaspoon salt
• 1/8 teaspoon onion powder

Combine all ingredients in a food processor, running until dough forms a ball.  If dough feels warm or is really soft, wrap in plastic wrap and chill in refrigerator for 30 minutes or so.

Roll out dough until 1/8 inch thick on a lightly floured surface with a lightly floured rolling pin.  I roll mine out on parchment paper which makes it easy to transfer paper and all directly to a cookie sheet.  I score mine into squares with a pizza cutter before baking but do not separate the squares.  If you want to cut them into fun shapes with a cookie cutter, transfer the shapes to an ungreased or parchment lined cookie sheet, leaving a space around each one.

Bake in a preheated 350 degree oven for 12 to 15 minutes or until they barely start to brown at the edges.  I go back and run the pizza cutter over the scored lines to finish cutting the squares.  It is very important to cut them as soon as they come out of the oven before they crisp up as they cool.  Set cookie sheet on a rack to cool completely before moving the crackers.

Read More

Fast & Easy Hamburger Gravy

Here is another quick and easy hamburger recipe that is very adaptable to whatever you have on hand.  It can be served over cooked rice, mashed potatoes, baked potatoes, cooked quinoa or bread. You can either mix the veggies into the gravy or serve them on the side.

Hamburger Gravy

• 1 lb hamburger (or ground turkey)
• 1 can cream soup (I make my own)*
• 1/2 soup can water
• Veggies of choice (fresh, leftover, frozen), optional

Cook crumbled raw hamburger and any uncooked veggies in a skillet until meat is brown and veggies are tender, then add soup and water, stirring to mix well.  I use homemade mushroom soup, but feel free to use whatever type and flavor you like best.  Since I used frozen mixed veggies this time, I added them at the same time I added the soup. Bring to a boil and simmer uncovered for at least 10 minutes, stirring often, or until it reaches the consistency you like.  If you are using leftover veggies, add them at the end, making sure they are well drained and continuing to cook just until they are heated through.  Serve over rice, potatoes, quinoa or bread.

A variation of this that my family always liked is to cut sirloin tips, stew meat or any other kind of raw beef into small pieces, brown well and then add a can of soup and one can of water.  Bring to a boil and simmer uncovered for at least an hour, or until meat is tender.  Be sure to stir often, and you may need to add more water.  I usually serve this over rice.

*Don't be intimidated by making your own cream soup.  The link above has a chart that guides you in making any flavor you want, as well as dairy-free, gluten free, vegetarian and vegan versions.  I usually quadruple the recipe, making a large batch and then freezing one-can-sized portions for quick and easy meals.

Read More

Chicken Florentine Casserole

This is a surprisingly tasty pasta dish that even people who dislike cottage cheese and/or spinach usually like, and it is toddler-friendly. 

I sit on the Board of Directors for a non-profit called Maia Moms that helps encourage and support single moms and their kids on their journey to become self-supporting. We recently had the opportunity to partner with Seacoast Church's Dream Center in a transitional home for up to 4 moms and their children called The Dream House.  Our first moms moved in on November 1st, and I made this casserole for move-in day.  It is easy to prepare ahead of time, ready to pop into the oven and bake for an easy hot meal.  It also freezes well (unbaked and thawed before baking).

Chicken Florentine Casserole

adapted from Skinny Ms.com

Ingredients:

• 2 cups cooked chicken (I use meat from a rotisserie chicken) 
• 1/2 box frozen spinach, thawed & squeezed to remove access liquid*
• 2 large garlic cloves, minced
• 1 Tbsp olive oil
• 2 Tbsp flour
• 1 Tbsp lemon juice
• 1 1/2 cups chicken broth
• pinch nutmeg
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 cup cottage cheese, blended to make smooth consistency
• 2/3 cup grated Parmesan cheese
• 1/2 pound pasta (I used penne)

Preparation:

Preheat oven to 375 degrees F. Mist a 9" x 13" baking dish with oil. Cook pasta according to package directions making sure it is al dente (cook for a couple of minutes less than recommended time). In a large pot, heat olive oil to medium-low and saute garlic until fragrant, about 1 minute. Add flour and whisk for 30 seconds. Add chicken broth and stir until thickened. Add lemon juice, nutmeg, oregano & pepper. Bring to simmer. Remove from heat and add blended cottage cheese, spinach, chicken, Parmesan cheese & pasta. Stir to combine. Place in casserole dish. Bake for 30-40 minutes or until golden & bubbly.

*Do not be tempted to add the whole package of spinach.  (Ask me how I know!)

Read More