Do you ever search Pinterest or other social media sites and see a photo and think ‘I MUST MAKE THAT’ – of course you do! This is one that you must try – Cinnamon Roll Pancakes. It may be the best breakfast/dessert that we have had in a long time.
Krusteaz pancake mix
1 stick of butter (unsalted)
1/2 tbls. ground cinnamon
1/4 cup packed light brown sugar
2 oz cream cheese at room temp.
3/4 cup powdered sugar
1/2 tsp. vanilla extract
Step 1 – Start off by preparing the cinnamon filling. In a small bowl stir together 1/2 stick of unsalted melted butter, 1/4 cup packed light brown sugar and a 1/2 tbls. of ground cinnamon. Once mixed spoon the mixture into a quart-sized ziplock bag and set aside.
Step 2 – Next up make the cream cheese glaze. Heat 1/2 stick of unsalted butter over low heat until melted. Turn off the burner and add 2 oz of cream cheese and whisk until smooth. Sift 3/4 cup of powdered sugar into your pan and then add 1/2 tsp. of vanilla extract. Mix thoroughly. Set aside.
Step 4 -Make your pancake mix, follow the directions on the box. We used Krusteaz (our favorite brand.)
Step 5 – Let’s make some cinnamon roll pancakes! Heat a large nonstick skillet (medium heat) spray with cooking spray. Once hot make your pancakes, snip the end of the cinnamon filling baggy and once your pancakes are bubbling add your filling. Start at the top of the pancake and make a swirl. You can see our photo to get an idea of how it should look. Cook until bubbles begin popping and then flip over and cook an additional 2 minutes.
When you place your pancake on your plate you will see the cinnamon swirl. Fill your swirl with the delicious glaze. As you can see from our photo – we were very generous.
Thai Spiced Deviled Eggs Recipe: Thinking about making deviled eggs for your holiday celebration? Let’s take them up a notch and give them a little Thai spice.
We found this recipe on Tadka Pasta blog. I really liked the zesty flavor (spice) of the eggs, a wonderful remix to a basic traditional recipe for all seasons. This is one of those recipes that I will make time and time again.
2 Tablespoons thick coconut milk, cold(not low fat) or mayonnaise
2 Teaspoons Thai Curry paste (we used the Thai Kitchen brand)
1 Teaspoon ketchup
1/2 Teaspoon paprika plus more to sprinkle
1/2 Teaspoon spicy mustard
1/4 Teaspoon Sriracha or other red chili sauce
Salt to taste
*For the pumpkin look use paprika and one green onion
Homemade Toffee Recipe: So as luck would have it Shirley is allergic to nuts, so I don’t have to share this easy to make toffee with her. Boom!
We found this recipe on the blog: Damn Delicious – seems fitting after checking out some of their other recipes.
1 cup raw almonds
1 cup unsalted butter, cubed
1 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1/3 cup pecans, chopped
Preheat oven to 350 degrees F. Line your baking sheet with parchment paper. Spread almonds out evenly on top of your parchment lined baking sheet.
Toast your almonds in the oven for about 10 minutes and then set aside.
In saucepan, combine butter, sugar vanilla and salt over medium heat. Whisk continuously for 7-10 minutes or until butter has melted and mixture is almond brown in color.
Once you have removed from the stove, immediately spread your caramel mixture evenly over the almonds. Cover the top of your caramel with chocolate chips. Let the chocolate chips sit for 1-2 minutes and then spread them in an even layer until smooth. Finish off by sprinkling with pecans.
Recipe complete. Now all you have to do is let your toffee cool completely (about 2 hours.) Break into pieces and eat.
We hope you enjoyed this recipe.
Chicken Pot Pie Cupcakes Recipe: Comfort food at it’s finest! These mini pot pies are tasty and easy to make.With next week being Thanksgiving this seems like a perfect recipe for your leftover turkey.
2 cups of cooked chicken breasts diced
1 can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1/2 tablespoon of dried thyme
1/2 tablespoon of dried basil
1 teaspoon onion powder
1 teaspoon garlic salt
2 (10 oz) cans Pillsbury biscuits
Roasted Chickpeas Recipe: This may be the first time that I have ever tried garbanzo beans. I read that these little roasted chickpeas were addicting and I think that may be an understatement. WOW!
I purchased 2 cans of garbanzo beans from Trader Joe’s and should have bought a case! This recipe is super easy, the only pain is shelling each and every bean. With that being said… they are worth it. Next time I will get my daughter and husband to help speed up the process.
Garbanzo beans (as many cans as you want)
Cheesy Hash Brown and Ham Soup Recipe: I was told this is the best soup that I have ever made. Shirley has been day dreaming about the cheesy hash brown soup that she use to eat back in the days when she was a waitress at Perkins.
Trying to find a recipe that sounded similar to the one she explained was hard. Everything I found called for cans of soup (cream of celery and cream of chicken). When I make homemade soup I don’t like to add cans of soup in my recipes (other than chicken stock.)
I made up my own recipe and she said it is exactly what she remembered.
2 cups fully cooked ham cubed
1 medium onion diced
5 stalks of celery diced
5 cups frozen hash browns
48oz chicken stock
1lb Velveeta cheese cubed
1 1/2 cups milk
1/2 cup butter
1/2 cup flour
Baked Avocado and Egg Recipe: We don’t know about you, but anything with avocados makes us happy!
These avocado and egg breakfast cups make a quick, delicious and healthy breakfast. The combination of protein and healthy fats are the perfect combination.
You can choose whatever toppings you would like, this time we stuck to the basics. For a southern flair add some salsa or pico de gallo.
2 Halved Avocados
1/4 Cup Shredded Cheddar Cheese
Venison Jerky Recipe: It’s deer hunting season again and if you are like my house, you still have some venison from last season. We decided to make jerky with our roasts in order to make room for fresh venison.
1 Tbs. Salt
1 Tbs. Onion Powder
1 Tbs. Garlic Powder
1 Tsp. Pepper
1/2 Tsp. Cayenne Pepper
1 Tbs. Worcestershire Sauce
1/4 Cup Teriyaki Sauce
3-4 Lb. Venison Roast
Slice the roast into 1/8″ – 1/4″ thick slices with the grain. Mix all dry ingredients together and then add your wet ingredients; mix thoroughly. Place your slices of venison in the marinade; covering completely. Refrigerate overnight.
Dehydrate the venison for 6-7 hours. I rotated trays every 1 1/2 – 2 hours.
Dehydrate until tenderness is to your liking. Note: Jerky will seem to be more dry over time after dehydration. So what one would think is too tender or underdone could be just right over 1 hour or 2 after.
Do you dehydrate your venison? Share your recipe with us in the comments below.
Chocolate Peanut Butter Cup Pie Recipe: Looking for a quick and delicious dessert to whip up for an upcoming party? This is it!
1 Oreo cookie pie crust
1 box instant chocolate pudding
8oz Cool Whip
2 C milk
6 Peanut Butter Cups
Mix 1 box of instant chocolate pudding mix and milk as directed until firm. Add Cool Whip into pudding.
Pour your pudding mixture into the Oreo pie crust. Top with chopped Peanut Butter Cups. Refrigerate until ready to serve. So simple and so good!
Have you tried our recipe for chicken pot pies yet? Check that out here.
Lemon Loaf Cake Recipe: I love just about anything lemon! Lemon bars, lemon cake, lemonade, lemon skittles and even just straight lemons! My favorite is the lemon loaf cake from Starbucks and was hoping to recreate that.
There are so many recipes out there for different kinds of lemon cakes, but until now I wasn’t getting the full lemon flavor that I was looking for. Combining a couple recipes I came up with the perfect one for flavor, but not as dense as Starbucks.
My initial plan was to make extra and share with some friends, so I made both a loaf and cupcakes. Truth be told the cupcakes were done first and we ate most of them before the loaf was even finished baking. There will be no sharing.
1 box yellow cake mix
2.9 oz box cook & serve lemon pudding
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons lemon juice
Preheat oven to 350 degrees. Spray 2 loaf pans (9×5) or cupcake pans with cooking spray.
Combine all cake ingredients into mixing bowl. Mix for 1 1/2 minutes. Pour batter into prepared loaf or cupcake pans. For loaf pans bake for about 50 minutes. For cupcake pans bake for about 15 minutes until golden brown and cooked through. Remove from oven and let cool for about 10 minutes before removing from pans. Let cool completely before frosting.
2 cups powders sugar
4 tablespoons lemon juice
1 tablespoon water
Combine powdered sugar, lemon juice and water (if needed) in medium bowl. Drizzle icing over completely cooled loaves or cupcakes and enjoy.
Both the loaves and cupcakes turned out light and fluffy and were a great treat for my family.