Sunday, January 23, 2011

Best Ever Pancakes

This is the best recipe for 2 reasons: 1- they are literally the best pancakes I've ever tasted and 2- the recipe gives you a reserve for 2 more batches! No more of this Bisquick stuff...I will never go back. EVER. It stops here. These are melt in your mouth, light as air, knock your socks off, the best pancakes ever. Just try'll see. Just make them EXACTLY how the instructions me:)

Homemade Pancake Mix
6 cups flour
1 1/2 t baking soda
3 t baking powder
1 T kosher salt
3 T sugar

Combine all ingredients. Divide into 3 separate Ziploc bags for 3 different batches.

"Homemade Pancake Mix" Pancakes
2 eggs separated
2 cups buttermilk
4 T melted butter
2 cups Homemade Pancake Mix (or 1 Ziploc bag full)

Heat an electric griddle or frying pan to 350 degrees.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Gently ladle the pancake batter onto the griddle without spreading batter - just pour and leave alone. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set and golden.

Serve immediately.

Makes 12 pancakes

*From Lick the Bowl Good

Friday, January 14, 2011

Cheesecake Brownie Dessert

I made these for the Hubby to take to work. They're all conspiring to eliminate me cause they think I'm on a mission to fatten them up :) Well of course I am!! You can't eat just one of these - they are amazing. And they turn out perfect every time. Have you ever had the Ghiradelli Triple Chocolate brownie mix from Costco? I have and now I live by them. I've never had a better brownie - store bought or homemade. So I definitely recommend using this won't be disappointed.

1 box brownie mix - I use one package from the Ghiradelli economy box from Costco (oil, water and eggs as directed on box)
1 (80z) pkg cream cheese, softened
1/3 cup sugar
1/2 t vanilla
1 egg
1/2 cup semi-sweet chocolate chips

Heat oven to 350 degrees. Prepare brownie mix according to box directions. Pour brownie batter into prepared 9-inch square pan.

In another bowl beat cream cheese until light and creamy. Add sugar, vanilla and egg. Beat until very creamy. Drop by spoonfuls over the brownie batter and smooth until completely covering the brownie batter.

Bake approximately 35 minutes or until cream cheese layer is lightly brown. Remove from oven and immediately spread chocolate chips over top. Put back in oven for 1-2 minutes until chips are completely melted. Remove from oven and spread all over top until it's covered and smooth. Let cool completely. Store in fridge. Enjoy!!

*I usually double this to make a 9x13 pan to share with a lot of people.

Wednesday, January 12, 2011

Southwest Pasta Salad

This has to be my new favorite dish. I. LOVE. IT. It doesn't get any better than this. Ok, it could be considered "chick food" but I guess no one gave my hubs the memo cause he ate it up!! It's completely delicious and I can guarantee that if you take this to any sort of dinner party, it'll be the hit and people will be begging you for the recipe. Yep folks, it's that good. It's the best because you can have it as a side dish or add chicken and make it a main course. We had it with quesadillas and it was the perfect dinner (just like Our Best Bites suggested.) Any way you have it, you'll love it.

1/2 lb bowtie pasta
1 (14oz) can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes (I actually used canned petite diced tomatoes cause I had it - delish)
1 large red, yellow, or orange bell pepper, diced
1/2 cup sliced green onions
1/2 cup frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken
1/2 cup shredded pepper-jack cheese

6 Tbs fresh lime juice (about 3 juicy limes)
1/4 cup seasoned rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander (I didn't use this)
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 cup canola oil
1/2 cup roughly chopped cilantro

Boil pasta in salted water until cooked. While it's cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. (Basically everything except the cilantro and oil) Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with the lime zest. Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste. For best results, chill for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.

Friday, January 7, 2011

Burrito Casserole

I made this, Justin died, and then I made it again. It's one of those recipes that belong in my recipe book. It's simple and delicious comfort food. And I'm betting you have most of these ingredients in your pantry.

1 lb ground beef (I use ground turkey...I dare you to try it - it's delicious in this recipe)
1/2 onion, diced
1 (1.25 oz) package taco seasoning
6 flour tortillas
1 (16oz) can refried beans
2-3 cups shredded sharp cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream

Preheat oven to 350 degrees. In a large skillet brown meat with onion. Drain. Add taco seasoning and refried beans. In a separate bowl combine mushroom soup and sour cream.

Spread half the sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and place them in an even layer of the sour cream mixture. Put half of the meat mixture over top of the tortillas. Top with half of the cheese. Repeat layers one more time.

Put in oven and bake, uncovered, for 20-30 minutes. Enjoy!!

* From Blog Chef

Wednesday, January 5, 2011


This is hands down the best queso EVER!! I would expect nothing less from The Pioneer Woman. Once you've tried it you can't stop eating it. It's extremely addicting. Definitely make this for your next party!

32 ounces Velveeta cheese (1 whole large loaf)
1 (10 oz) can Rotel
1 pound Jimmy Dean Hot Breakfast pork sausage (I use original cause I'm a wimp:))
7 ounce can diced green chilies
1 whole yellow onion, diced
1 whole jalapeno (I omit this cause once again...I'm a wimp)

Brown meat with onion. Add Rotel, green chilies and cheese over low heat. Stir until well combined and cheese is melted. Add jalapeno if using. ENJOY!!!

*From The Pioneer Woman

Sunday, January 2, 2011

Mexican Pulled Pork

I had a ton of pork roasts in the freezer and wanted a new, creative way to use them, so I started thinking of what would go good with it. I came up with this gem. It's a definite keeper especially when I can just put it in the crock pot and it does the work for me. You can use the meat any way you want, but we opted to put it in tortillas as pulled pork tacos. Absolutely delicious and used ingredients I had on-hand. Try it and you won't be disappointed!

4-6 pound pork roast
2 cups salsa
1 (6oz) can tomato paste
1 (4oz) can diced green chilies
1/2 cup water
1/2 onion sliced long and thin
1 packet taco seasoning

Mix salsa, tomato paste, chilies, water, onion, and taco seasoning. Pour half the mixture in the bottom of crock pot. Place pork roast in crock pot. Pour rest of salsa mixture over top. Cook on high for 4-6 hours. Shred and put in tortillas.