Lemon Pancakes (with blueberry syrup)

Now... before you balk... let me just say - the combination of lemon and blueberries is ABSOLUTELY divine!! When I worked at the spa last year, the fancy shmancy restaurant had a cheesecake one night that was a lemon and blueberry combination with sweetened ricotta cheese... I thought I had died and gone to heaven! These pancakes are a good substitute... and might I recommend, instead of butter, a smidge of sweetened ricotta cheese! :) (I didn't get to make the blueberry syrup when I made these... didn't have the ingredients on hand)

Lemon Pancakes with Blueberry Syrup

1 1/2 cups all purpose flour

2 TBSP sugar

2 tsp baking powder

1 1/2 cups buttermilk

2 large eggs, lightly beaten

2 TBSP butter, melted

2 TBSP lemon zest

2 TBSP fresh lemon juice (from the same lemon you zested)

4 TBSP butter, divided (you use this for frying the pancakes and I needed more)

Fresh blueberry syrup - recipe in a minute

In a medium bowl, combine flour, sugar and baking powder.

In a separate bowl, combine buttermilk, eggs, melted butter, lemon zest and lemon juice. Add buttermilk mixture to flour mixture. Beat at medium speed with an electric mixer until smooth. (What this means for stand mixer users like me, use a glass measuring cup that holds 4 cups or more to mix the liquid part in, put the dry mixture into your stand mixer bowl.)

In a large nonstick skillet, melt 1 TBSP of butter over medium heat. Spoon 2 TBSP of batter for each pancake into skillet. Cook for 1-2 minutes per side until lightly browned. Repeat with remaining butter and pancake batter.

Serve with warm Fresh Blueberry Syrup.... or if your kids don't want that.. regular syrup is just as yummy. :)

Fresh Blueberry Syrup

1 cup water

1 cup sugar

1/4 cup light corn syrup

1 TBSP fresh lemon juice

2 cups fresh blueberries

In a medium sauce pan, combine water, sugar, corn syrup and lemon juice over medium-high heat. Bring to a simmer, stirring frequently, until sugar is dissolved.

Add blueberries; cook for 15-20 minutes or until syrupy, stirring occasionally. Cool slightly before serving. Sweetened ricotta is as easy as mixing whole milk ricotta with some sugar and vanilla! :)

Sunrise Smoothie

This is from another of my magazines that I love - Simply Southern. I tend to pick up magazines that have recipes that I want to try and most of the time, they end up being some of my most favorite recipes. This one is for a smoothie that is used in a brunch sequence. Way good!

Sunrise Smoothie

2 1/4 cups orange juice (if you can find the Tropicana Valencia orange juice, I highly recommend it)

2 1/4 cups vanilla ice cream or frozen vanilla yogurt

1 1/2 cups frozen strawberry sorbet (if you can't find strawberry sorbet like me, I resorted to using strawberry sorbet fruit pops... enough to equal 1 1/2 cups. lol)

Garnish with fresh strawberries if you'd like

Combine all ingredients in a blender and puree until smooth... pour into glasses. It's not rocket science. lol

Cheese Grits

Let me first tell you ... anyone who has never had grits... PLEASE let this be your first recipe in trying them! These are simply DIVINE and it's so versatile... you can use them at breakfast or dinner! I know some of my friends have never had grits and thought they were supposed to be served sweetened.... although SOME people may like them that way, I assure you... Grits are a salty mash that for breakfast is awesome mixed with eggs and bacon and toast, and dinner, along side crab cakes or some other protein. This recipe calls for the brand Wade's Mill Stone Ground Grits... but regular old fashioned (slow cooking) grits work just as well.

Cheese Grits

1 1/2 cups boiling water

1 tsp salt

1 cup grits (they NEED to be the slow cooking, old fashioned kind. NOT the quick cooking stuff)

1 1/2 cups cold water

1 cup warm heavy cream

3/4 cup shredded sharp cheddar cheese (I'm a cheese lover, so obviously I use more... and it HAS to be sharp, in order to get the cheese taste. Mild cheddar is just that... too mild. Using the cheddar you grate yourself tastes MUCH better in this recipe)

4 TBSP unsalted butter

1 dash hot pepper sauce (tabasco) optional

1 pinch nutmeg, optional (I didn't add this)

In a medium saucepan, combine boiling water and salt over high heat. Combine grits and cold water and then slowly add to boiling salted water, stirring occasionally. Reduce heat to medium low and cook, stirring every 3-4 minutes, for 20 minutes.

Add cream, cheese and butter, continue cooking until grits reach desired consistency. Season with hot pepper sauce and nutmeg, if desired.

You can look on the package of grits and change the liquid measurements according to the directions for 4 servings if you want to, and follow the rest of the recipe for the cream and cheese. I've done it both ways and if I'm remembering correctly, I don't think there was much difference in the measurements. Combining the grits with the cold water before adding them to the boiling water is what prevents lumps and keeps the mixture from spitting and burning you, which it will usually do if you add grits straight to the boiling water.

Orange Fruit Dip

I haven't made this one yet, but believe you me... the next time I get a chance to try it.. I will be! This comes from one of my most favorite magazines - Taste of the South

Orange Fruit Dip

1 (8 oz) package cream cheese, softened

1 (7 oz) jar marshmallow cream

1 (16 oz) container cool whip, thawed

2 TBSP honey

1 TBSP fresh orange zest

1 tsp vanilla extract

1/4 tsp ground cinnamon

assorted fresh fruits

In a medium bowl, beat cream cheese and medium-high speed with an electric mixer until smooth. Add marshmallow cream and continue beating until combined. Add whipped topping, honey, orange zest, vanilla and cinnamon, beating until smooth. Refrigerate for at least 2 hours before serving. Serve with assorted fresh fruits. (The picture in the magazine has pineapples, grapes, strawberries, and honeydew)

*Dip can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 6 months. Thaw in the fridge overnight before using.

Chicken Spaghetti

Another Paula! :) This is really, really, really tasty.

Chicken Spaghetti (10 to 12 servings)

2 TBSP butter

1 cup chopped onion

1 cup chopped celery

1 (14 oz) can chicken broth

1 can cream of mushroom soup

1 can cream of chicken soup

1 (10 oz) can diced tomatoes with chilies, drained (mild rotel)

1 (4.25 oz) can chopped black olives, drained (I left these out)

1 (4 oz) can/jar sliced mushrooms, drained

1/2 cup sour cream

1 tsp salt

3 1/2 cups chopped cooked chicken (1 rotisserie chicken works well for this)

2 cups shredded cheddar cheese

1 (16 oz) package angel hair pasta, cooked according to package directions

3/4 panko (Japanese bread crumbs.... but I only had regular old bread crumbs on hand and it did just fine)

1 TBSP butter, melted

Preheat oven to 350 degrees and spray a 9x13 dish with cooking spray.

In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook for 4-5 minutes or until vegetables are tender.

In a large bowl, combine onion mixture, broth, soups, tomatoes, olives, mushrooms, sour cream and salt. Stir in chicken and cheese. Add pasta, tossing gently to coat. Spoon mixture into prepare baking dish.

In a small bow, combine bread crumbs and melted butter. Spread evenly over casserole. Bake for 30-40 minutes, or until hot and bubbly.

Even my kids liked this! It has a little bit of a kick to it because of the rotel... so be prepared... but MY GOODNESS! The list of ingredients looks overwhelming, but really, it's very simple to put together. Serve with salad and breadsticks.

Chive and Onion mashed potatoes

To go with the Salisbury Steak... or any time really. Also from Paula. :)

Chive and Onion Mashed Potatoes (4 to 6 servings)

1 (24 oz) package frozen steam and mash potatoes

1/2 cup chive and onion cream cheese, softened

1/4 cup butter, softened

Cook potatoes according to package directions. Pour potatoes into a medium bowl; add cream cheese and butter. Using a potato masher, mash potatoes to desired consistency.

** Now... I didn't think it looked like it made very much... but I'm a mashed potato lover and my kids refuse to eat mashed potatoes. So if your clan is a mashed potato loving family, I would suggest doubling it. Also, I found it needed just a little half and half so it wasn't such a heavy consistency. I added some seasoning to it, as I didn't think the butter and cream cheese added enough flavor.

Salisbury Steak

Oh Paula.... how you speak to my heart... Or... rather, my stomach. Either way, I'm pretty sure they're connected. lol This recipe comes from one of her magazine articles.

Salisbury Steaks (makes 6 servings)

2 lbs ground chuck

2 TBSP worchestershire sauce

1 TBSP horseradish (Kraft makes some that is with the salad dressing stuff)

2 tsp minced garlic

1/4 tsp salt

1/4 tsp ground black pepper

1 (8 oz) package sliced baby bella mushrooms

2 TBSP all purpose flour

1 can French onion coup

1 can beef consomme

In a large bowl, combine ground chuck, worchestershire sauce, horseradish, garlic, salt and pepper. Form mixture into 6 (5 inch) patties.

Heat a large nonstick skillet over medium heat. Add patties, in batches if necessary, and cook for 5 to 6 minutes per side, or until browned. Remove patties from pan and set aside. Reserve 2 TBSP of drippings in skillet. Add mushrooms to skillet and cook for 1 to 2 minutes, or until just tender. Add flour, and cook, stirring constantly, for 2 minutes. Stir in soup and consomme. Return patties to pan and bring to a simmer. Simmer, uncovered, for 30-40, or until patties are cooked through and sauce is thickened.

OOOOH MY GOODNESS ... you will be in HEAVEN when you eat this!!! I LOVE it! I didn't have to make ANY changes to this, it's literally perfect as it's written.

Meatloaf!

I wanted meatloaf one night... but didn't have time to wait for an hour for it to cook in the oven, so I combined a couple recipes to make a meatloaf on the stove. It turned out really well, I think. So in this one, I'm using Paula Deen's recipe for old fashioned meatloaf, and will include instructions for you to cook it in a skillet if you're pressed for time. :)

Basic Meatloaf

1 lb ground beef - I used 1 1/2 lbs

1 1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper - I HATE bell peppers, so I didn't use them
1 egg, lightly beaten
8 ounces canned diced tomatoes (without juice)
1/2 cup quick-cooking oats

Topping:

1/3 cup ketchup

2 TBSP brown sugar

1 TBSP prepared mustard - I actually used the powdered mustard, I think it's like a tsp powdered mustard for a TBSP prepared mustard?

Worchestershire sauce.... cause no sauce is complete without it. Use how much you want.

Minced garlic

A dash of soy sauce

Mix all the meatloaf ingredients together. If you're going to bake it in the oven, preheat oven to 375 and shape into a loaf, then put in a baking dish. If you're going to cook it in a skillet, shape into 2 loaves.

Baking - cover with topping and bake for 1 hour

Skillet - place the 2 loafs in a big skillet on medium high heat. Brown the loaves in the hot skillet, then reduce heat to medium and cover with a lid. Simmer for 25 minutes or until meat is cooked through. (I recommend turning at least half way through) Spoon fat from the skillet, then pour topping over loaves. Simmer uncovered for 10 minutes or so.

And just because I LOVE Alton Brown, here's his recipe for Meatloaf. MMMMMMM

My Chicken Salad

I got this recipe from my good friend Brooke, who had it added to our ward's recipe cookbook.

Chicken Salad

1 rotisserie chicken, shredded

grapes, cut in half

green onions, chopped

celery, chopped

1/2 cup parmesan cheese

6 oz package slivered almonds

Hidden Valley ranch dressing

mayonnaise

Combine all salad ingredients, then make a dressing using half ranch dressing and half mayonnaise. How much you need will depend on how much salad you have. You can make any variation of this you want... apples instead of grapes, walnuts instead of almonds, you can add curry, celery seed, garlic, red onions instead of green onions... the possibilities are endless! I like this best on halved croissants. :)

Stuffed Zucchini

This is a recipe from Giada De Laurentiis from Food Network. I saw this on one of her shows a few years ago and have been making it ever since. It always gets rave reviews! **Warning** This recipe can be costly to make due to some of the ingredients.

Stuffed Zucchini

2 TBSP olive oil

1 small onion, grated

1/4 cup chopped fresh Italian parsley leaves

1 large egg

3 TBSP ketchup

3 garlic cloves, minced

1 tsp salt

1/4 tsp freshly ground black pepper

1/3 cup Pecorino Romano cheese - this can get expensive!

1/4 cup dried plain bread crumbs

1 lb ground turkey

5 or 6 zucchini - varies according to size.

1 1/2 cups marinara sauce

Preheat oven to 400 degrees.

Lightly drizzle the olive oil into a 9x13 baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. (Once you add the turkey, I've found it's easier to mix with your hands.) Cover and refrigerate the turkey mixture.

Using a melon baller or spoon, carefully scrape out the seeds and inner flesh of the zucchini, leaving 1/8 inch thick shells. Be careful not to pierce through the skin. (I cut them in half so they're a little easier to work with.) Fill the zucchini halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed zucchini in the baking dish and pour the marinara sauce on top.

Bake uncovered until the zucchini is tender and beginning to brown and a thermometer inserted into the filling reaches 165 degrees - which takes about 45 minutes or so. Once they're cooked and out of the oven, I like to add some more fresh grated Pecorino Romano cheese on top... mmmmmmmmmmm Serve with pasta and a salad and bread. OH BOY!!!

Fix Freeze and Feast

I bought this book several months ago and I LOVE it. For any of you who are familiar with freezer cooking, you know how exciting this is... lol

I've used several recipes from this book and so far I've really liked all of them. If you're interested in having me post any of the recipes that I've used from the book, just comment and let me know!

The idea of freezer cooking - at least for this particular book - is you buy the ingredients for each recipe in bulk. From Sam's Club or Costco or something similar. Each recipe makes anywhere from 2 - 4 pans for main dishes and something like several dozen cookies. You can make each recipe for yourself to have in your freezer for nights where you don't know what to cook, or you can do a recipe swap with your friends... a few of you pick one recipe each, you all make that recipe and then swap your dishes, so you end up with one of each. These really require a deep freezer, a traditional fridge/freezer combo really doesn't give you enough room to store all these dishes. They're great to have on hand too if you sign up to take dinner to a new mom or sick person in your ward.

Chicken Nacho Bake

This one is a new recipe I found ... can't remember where I found it now, maybe Kraft magazine? I don't know... I made it the other night for me and the kids and I actually liked it a lot.

Chicken Nacho Bake

4 small boneless, skinless chicken breasts (calls for halves, but use what you have)

1/2 cup chunky salsa

1/4 cup sour cream

1/2 cup crushed tortilla chips

1/2 cup mexican blend cheese

Preheat oven to 400 degrees.

**NOW** BEFORE you begin, may I recommend STRONGLY that you season or marinate your chicken breasts. I made the mistake of not doing so, and aside from the yummy toppings ON the chicken, the chicken itself had no flavor. Like Emeril says "I don't know about you, but where I come from, the water isn't flavored" .... same goes for chicken folks. Do your prep work on that chicken! lol

Place chicken on a foil covered baking sheet. (And can I mention how EASY this makes clean up after dinner!?!? HELLO MCFLY!!!) Slice 3 cuts on top of each chicken breast with sharp knife. Top each breast evenly with salsa, sour cream and tortilla chips. (I didn't measure how much I put on each one... I just topped them until it looked right) Bake 20 minutes, remove from oven. Sprinkle with cheese and bake for an additional 10 minutes.

I served this with Yellow rice........ YUM YUM!

Spanish Rice

Now... I've heard this called a few different things.. Mexican Rice, Spanish Rice... Depending on your politically correctness depends on what you call it. lol Me.... I call it YUMMY DINNER!

Mexican Rice (Spanish Rice)

1 lb meat - this could be ground turkey or ground beef... heck, you could even use chicken if you really wanted.

1 cup rice

1 can mexican stewed tomatoes

1 can mild rotel

enough liquid to make 2 1/2 cups - this means drain the tomatoes into a glass measuring cup instead of draining them into the sink. Add enough water to equal 2 1/2 cups (you can add some salsa too)

2 beef bouillon cubes

garlic - as much or little as you want

onion - as much or little as you want

salt and pepper

Brown your meat in a big skillet that has a lid (and I add my garlic and onions to it when it's almost cooked through), drain the grease, then add all other ingredients. Bring to a boil (uncovered), stirring occasionally. Cover and simmer 20 minutes. BAM!

***Leftover fun stuff***

This is yummy with some scrambled eggs as a breakfast burrito the next morning... or just a straight up burrito the next day. You could make a burrito with it for dinner if you really wanted to get crazy. Throw some cheese and sour cream on it... and YUM YUM!!!

Toscana Soup - MY WAY!

This is a version of Toscana Soup like you find at Olive Garden, except I've made some changes to it because I like it slightly different. Creamier, a different sausage and some heavier flavors.... cause that's how I roll!

Toscana Soup

1 lb sausage - Now, I like to use breakfast sausage. Others like to crumble italian sausage or slice it... do what you like.

3 large russet potatoes, sliced in half and then cut into 1/4 inch slices. - I like to peel most of mine.

1 onion, chopped

2 cloves of garlic, minced

2 cans of chicken broth

1 quart water - for the equivalent-challenged, that's 4 cups.. lol

1 cup heavy cream

Cook sausage - crumbled, add onion and garlic when it's nearly cooked through. I like to cook the onions till they're almost transparent.

Meanwhile, combine chicken broth, water and potatoes and cook on medium heat until potatoes are cooked through... usually about 20 minutes or so, check doneness with a fork. Now ... depending on how you like the crispness of your kale in the soup .... if you like it softer, like me, add the kale now. Once the sausage has been drained of grease and cooled, add the sausage mixture to the soup. Add pepper to taste and simmer for 10 minutes. For you crunchy kale lovers, add the kale now. Add cream and heat through. Now... before you serve this, taste it, cause sometimes it's missing a little something. Salt it, pepper it, add more garlic... you'll know what it needs! YUM YUM!

Apple Dumplings

This is another one of Pioneer Woman's recipes ... you know I adore that woman and her blog! She's getting so famous... I'm slightly jealous. lol Moving on! I've had a few requests for this EASY and YUMMY dessert, so here it is!

Apple Dumplings

2 GRANNY SMITH apples - if you don't use GS apples, it won't turn out right! Do it!

2 cans crescent rolls - not the jumbo kind.. the regular little ones that come 8 to a can

2 sticks of butter - yes.. you read that right. lol

1 1/2 cups of sugar

1 tsp vanilla

cinnamon

1 can of Mountain Dew - DO IT!

Peel and core apples. Cut apples into 8 slices each. (One of those corer/slicer things work well for this) Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter, then add sugar and BARELY stir. Add vanilla, stir, then pour over apples. Pour Mountain Dew (if you use a regular size can, you won't need the whole thing. I've found you need a LITTLE bit more than the small can for it to have enough sauce) around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. (And yes, that's the longest 40 minutes of your life).... Serve with ice cream and spoon some of the sauce from the pan on the top.