Temptation Tuesdays - Heavenly Pancakes

Don't ask me why I decided to do a post about pancakes in the middle of winter...well I guess there kind of is a story behind these.  A few months ago I was asked to provide pancake batter for a breakfast being held at my work.  I wasn't quite sure how much would be needed to feed around 80 people so I made A LOT...and ended up bringing half of the dry mix back home with me.  That means the kiddos and I have been eating pancakes about two or three times a month to use up all the mix.  Good thing these pancakes are so super yummy, a breeze to whip up, and so fluffy...I swear they get close to an inch thick when cooking.  So, here's the really, really easy recipe for pancakes you'll get lots of compliments on...like I did!

Mix together:

4 cups all-purpose flour

2 cups whole wheat flour

2/3 cups sugar

2 tablespoons baking powder

1 tablespoon baking soda

Store in an airtight container in a cool, dry place for up to 6 months.

 

 

When ready to prepare pancakes, mix together:

1 egg

3/4 cup milk

for every 1 cup of dry pancake mix.

 

 

Cook on your favorite griddle or pan:

See how golden they are?  This recipe makes about six 4-5" pancakes.

Serve with your favorite syrup, and some powdered sugar and they are heavenly.  Enjoy!

Temptation Tuesdays....The Best Croutons Ever!

Anyone out there watch the show Desperate Housewives?  I'm not a die hard fan but every once in a while I enjoy watching it.  A couple of seasons ago I was laughing at an episode where a new lady that had moved to "the lane" was making fun of Bree for making her own croutons.  I thought, if she only knew how easy and scrumptious homemade croutons are she wouldn't be making fun of it!  By making them yourself you can control the size and flavor.  They don't take much more than 10 minutes to prep and I never use them all in one sitting (although my kids snack on them so they don't usually last more than one day).  Are you ready for this simple idea?

  Here's what you need:

one loaf french bread

one stick melted butter

desired seasoning.....I prefer garlic salt

Cut up your bread to the desired size pieces.  I like mine a little bigger because they get crunchy on the outside but stay a little chewy in the middle.

Lightly dip one side of the bread pieces in your melted butter and gently wipe the excess off on the side of the bowl to help your butter last longer.  Place on a baking sheet.  Sprinkle with your seasoning.  If you are making garlic flavored croutons I prefer the 'Course Ground' or 'California Style' depending on the brand.  These will have little flecks of parsley.  Do NOT use garlic powder.

Bake at 350 degrees for about 12-15 minutes.  If you want them chewy, cook a little less.  Want them crunchy?  Cook a little longer.  You get the idea.

When lightly browned take from oven and toss with your favorite salad!





Welcome to Temptation Tuesdays!

I have mentioned that I would like to start some regular features with this lil' ole blog and I have decided to start with Temptation Tuesdays.  I can't promise that I won't miss some Tuesdays (in fact I most likely will miss more than a few) but hopefully I'll be able to tempt you all with some of my favorite recipes.  If you try them I would really love to hear back from you.  Are you ready?  Alright the very first Temptation Tuesday is featuring.....drumroll please.....

Chicken Enchiladas!

I hope that's not a let down, put I promise this recipe is like no other I have ever tried.  It has a very smoky flavor and it's made with a very special ingredient you probably wouldn't associate with mexican food.  Here's how you make them!

Cook and then shred 2 cups of chicken.  The seasoning doesn't come from the chicken so I just boil mine....nothing fancy.

While the chicken is cooking I use the microwave to make the rice.  Here's the secret.  You don't use any old rice, you will need to use Zatarain's Black Beans and Rice.  This is where all the flavor for this lovely dish comes and it is absolutely delicious!  If you've never seen it before it will be with all the other brands of boxed rice. This is what the box looks like (minus the date of my purchase obviously):

and what it looks like after cooked:

While your chicken and rice are cooking shred 2 cups of cheddar cheese, and mix together 1 can of Cream of Mushroom soup and 8 oz of sour cream.

Then spread a dollop of the mixture on 8 tortillas.  I never measure, just a light layer on each:

When the rice is ready, add a large, heaping spoonful to each tortilla.  Then add all of the chicken and then your desired amount of cheddar cheese. 

Roll up and put in your pan:

Spread the remaining soup/sour cream mixture over the enchiladas.  Make sure to cover the edges with sauce or they will get hard and crunchy while baking.  Then sprinkle any remaining rice and cheese over the top.

Bake at 350 degrees for about 30 minutes.  Enjoy!

Orange Julius (My Version That Is)

Happy New Year!  2010 was a great year and I hope 2011 is as well.  We only started this blog a few months ago and it's been so exciting to see all of our new readers.  I have lots of plans for this little piece of the internet of ours.  I would like to start some features that will keep everyone coming back for more.  Until then I hope you will enjoy this simple recipe for an Orange Julius like drink.  It's like drinking creamy orange juice heaven.

6 oz. thawed orange juice concentrate (which is half of one container.  I usually make another batch within the next day or two)

1 c. water

1c. milk

1 tsp. vanilla

1/2 c. sugar

ice cubes to desired consistency (I like mine icy so I put in about 25)

Blend until ice is in fine pieces

Enjoy!

P.S. I was chastised for not clarifying that this was not the REAL Orange Julius recipe.  So, to whomever left me that comment I sincerely apologize.  You taught me an important lesson about blogging.

Cranberry Shmamberry!

I know, cranberries? On New Years? But seriously...we don't go a Thanksgiving without these anymore, and since it's a fresh recipe, we'll have it all year round too! And did you know that Cranberries can help with ulcers? I don't know how, but if I can thoroughly enjoy making myself feel better? I'll do it!

Fresh Cranberry Dressing
1 bag of cranberries
1 orange with peel removed on 1/2
1 cup sugar- or more to taste

Blend all ingredients in a blender to desired consistency.  Serve with Turkey, chicken, pork or just on crackers...you'll LOVE IT!

Symphonic Fudge

I make it a point every year to save this recipe for Christmas time.  I think because I know if I make it, I'll give most of it away!  It's the most wonderful fudge I have ever tasted, which isn't hard cause I don't like any other kind of fudge- but it's truly divine!  So, if you're unsure of fudge- start with this one, you'll be surprised at how truly easy it is, and how amazing it tastes!  I'm making some today for my New Years Eve get together, so I'll post pictures later, here's the recipe for now...

Symphony Fudge
4 cups sugar
1 pt. whipping cream
2 king size Symphony toffee/almond bars
2 sticks BUTTER
(See why I HAVE to share this?)

In a large pot, mix the sugar and cream.  Stir well and bring to a boil.
While boiling add two sticks of butter.  Do not touch the sides or bottom of pan while stirring in the butter.
(I would love someone to tell me what this means...I've never paid enough attention and mine works out just fine!)
Boil to soft ball stage- 230 degrees
Add Symphony bars and beat in with an electric mixer.  (or don't, I never do, I just use a wire whisk and stir fast!)
Pour into a greased 9x13 and chill for a good 3 hours...

Cute Christmas Gift Ideas for Groups

If anyone is in need of a few last minute ideas here are some of the things I've been busy working on.

Cinnamon Roasted Almonds:

and

Rudolph Pops:

On to the details....for my neighbors and teachers in my church I made Cinnamon Roasted Almonds. Yum. These will make your house smell amazing. Nuts are always on the expensive side but I bought mine from the bulk food section at Win-Co and only spent about $16.00 for 4 pounds. They ended up making about 12 one cup (plus a little extra) servings. They are super easy to make, but they do take a little time for the baking. Don't worry, you can make some cute cones to serve them in while they're in the oven.

Whisk 1 egg white with 1 tsp. cold water until frothy.

Stir in 4 cups of almonds until they are well coated.

In a different bowl mix together 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 tsp. salt and your desired amount of cinnamon. I like cinnamon so I add about 2 tbsp. of it but I've seen some recipes with as little as 1 tsp. When the dry ingredients are mixed, add to the almonds stir until they are well coated with the sugar mixture.

Lightly spray a cookie sheet with oil and spread the almonds out to a single layer as much as you can.

Bake at 250 degrees for 1 hour to 1 hour and 20 minutes (depending on how crunchy you want them) stirring every 15 minutes or so. I baked mine for 1 hour and 20 minutes. After they are finished baking let them cool and then store in an air tight container.

Because I was giving mine away, while they were baking I made the cones for them to go in. I've never made cones before and it was kind of a pain in the you-know-what to figure it out. But, once I figured it out it wasn't as bad. First I had to come up with a template for the size of cone I wanted to make. I'm not sure what to call this. A rounded diamond perhaps? The curved part will actually end up being straight when in the cone shape.

After I had the template I cut 12 of them. Use your favorite adhesive on one side of the cone.

Roll into a cone shape making sure your adhesive is sticking. This was the trickiest part.

You'll notice I'm using plain, cream paper for my cones. That is because I used really pretty cellophane I found at Hobby Lobby. If you're using my measurements for the cones you'll need to cut a 12 x 16 piece. If you're making a different sized cone you're on your own. lol. Oh, and I'm sorry about the lighting glare....it was a cloudy, rainy/snowy day and I had to have my lights on in the house. I didn't realize they would show up as much as they did.

Add a little bit of adhesive to the bottom two corners.

Place your cone on an angle to begin rolling the cellophane. Tuck the bottom corner around the back of the cone and roll as tightly as you can so the cones stay together well.

Fill the cone with one cup, plus a little more to top it off, of the cooled, roasted almonds.

Tie the cellophane with ribbon and if you want attach a tag and voila! You have a great gift for a fraction of the cost if you purchased these in the mall. By the way, my tag says "You're getting NUTTIN for Christmas except our best holiday wishes!"

I made the Rudolph Pops for my youngest daughter to take to her daycare. I was able to make about 30 of them for around $12.00 and the kids loved them. I got the idea for the Rudolph Pops from The Idea Room. If you want to make them click HERE and follow her instructions (why type up the same steps eh?). I do have a few thoughts though.

1) DO NOT skip the adding peanut butter step. I was hoping I could and I ended up breaking a lot of cookies.

2) I cut up the ends of Hot Tamales just because I wanted the nose to seem a little more "bulb" like.

3) You're going to end up with lots of pretzel crumbs. Hang on to them so you can use them in a recipe you have calling for chopped pretzels...a crust perhaps?

4) I didn't think attaching the pretzels was that hard. I just dipped the end of the pretzel in the chocolate and then balanced them on the end of the cookie (while the chocolate was still soft) and they hardened together just fine.

5) We had leftover pipe cleaners at my house and used them to wrap the bags and make little bow ties for Mr. Rudolph.

Aren't they cute?