Saturday, October 8, 2016

Pantry Pancakes

Do you have more month than money? This recipe can easily be made with items from your pantry.  The best pancakes are made with real buttermilk and eggs. However, this recipe is still great...

Pantry Pancakes

2 cups of flour (all purpose, or white whole wheat)
1 Tablespoon of sugar
1/2 teaspoon of cinnamon
1 Tablespoon (heaping) of baking powder
*2 cups + 2 Tablespoons of milk
6 tablespoons of butter, oil  or combination of (4 T butter, 2 T light olive oil)
1 teaspoon of vanilla extract
Optional: 1/2 cup of add ins

In a large bowl, mix everything together. Don't over mix. batter will be slightly lumpy.  Heat skillet until hot, add 1 tablespoon of butter or oil to skillet.  Cook pancakes until golden brown on both sides.

* I use half a cup of whole milk and fill the rest with water. Powdered milk  also works well is this recipe

If you are low on butter or oil substitute 4 tablespoons of  butter with  applesauce or canned pumpkin.

Almond,  or Hazelnut extracts can be subbed for the vanilla.

Lemon Blueberry Pancakes
Sub vanilla extract with lemon juice, zest of one lemon and mix in 1/2 cup of blueberries

Pumpkin Pancakes
Sub pumpkin pie spice for the cinnamon, sub four tablespoons of canned pumpkin for the butter

Friday, October 7, 2016

Caramel Sauce

Today, I am sharing a family favorite, CARAMEL SAUCE. What we love about this recipe is that it works perfectly in drinks like lattes and caramel apple cider.  This isn't the best recipe for things like caramel apples, but you will enjoy this drizzled over homemade brownies or in your favorite coffee drink.

1 cup of packed brown sugar or sucanat
1/2 cup of half and half
1/4 cup of unsalted butter
1/4 teaspoon cinnamon (this can be left out, but we enjoy it)
1 teaspoon vanilla
Pinch of sea salt

Whisk brown sugar, half and half, butter in saucepan on medium heat. Whisk about 7 minutes until sauce thickens. Stir in cinnamon, vanilla, and sea salt.  Pour into sterilized jar and store in fridge

Tuesday, November 17, 2015

Berries and Cream Baked Oatmeal

It's been awhile since I posted. We have had a lot going on as a family. I've been needing an easy breakfast for week days and this recipe has become a staple in our breakfast line up. I rotate between strawberries, blueberries, blackberries and mixed berries. You can also experiment with different extracts: vanilla, lemon, orange all add their own twist to this recipe.

Berries and Cream Baked Oatmeal

2 cups Whole Oats
1 tsp baking powder
1/3 cup honey, brown sugar, coconut sugar,  or swerve
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
11/2 tsp cinnamon
3 Tablespoons unsalted butter, softened
2 cups heavy cream,  half/half, almond or coconut milk
1 egg, beaten
2 cups of berries
1/4 cup or less, optional mix in: nuts, coconut flakes, etc


In a large mixing bowl combine oats, baking powder, sugar, sea salt, vanilla extract and cinnamon, until well combined. Mix in heavy cream, egg, and butter. Fold in berries and place entire mixture in am 8x8 greased baking dish. Mixture will be very wet and you should gently shake baking dish to make sure the cream and oatmeal is evenly distributed. Bake at 350 for 40-45 minutes until the center no longer moves.

Tuesday, October 15, 2013

Italian Sausage and Greens

This is meant to be a one dish meal. To save money, switch out 1/2lb Italian sausage with beans.

Italian Sausage and Greens
 You will need:
1 Onion
2 Peppers ( I like red and yellow but use what you have)
1-2 Garlic Scapes chopped (or a few cloves of minced garlic)
1 lb of Kale, stems removed and chopped or spinach
1lb Italian Sausage, sliced thinly or removed from casing
3/4 cup broth
Optional: 1 teaspoon of red wine vinegar

Brown sausage and set aside. In same pan, saute peppers and onions in a teaspoon or so of oil. I skip the oil when using frozen veggies. Once peppers and onions are softened, add in garlic and saute for a minute or two. Add sausage and pile kale or spinach on top of the sausage and veggie mixture. Add broth and let the greens cook down. Top with vinegar.

This meal has a lot of flavor as is but feel free to mix it up with what you have on hand.

Tuesday, October 8, 2013

Crustless Pumpkin Pie with Pumpkin Spiced Whipped Cream

Who doesn't love pumpkin pie? And with 50 cans of pumpkin left you have to know that I would be busting out a pumpkin pie recipe at one point or another.  So here it goes.....

Pumpkin Pie

You will need:
1 can of pumpkin (15oz)
1 can of evaporated milk
3 teaspoons of pumpkin pie spice
1 teaspoon of vanilla
2 eggs
1/4 cup  organic cane sugar ( you could use white or brown sugar)
1/4 c honey

Combine all ingredients and mix until smooth. Don't worry if it's a little runny it will firm up. Pour into a greased pie pan and bake at 400 for 10 minutes and 325 for 40-50 minutes depending on your oven.

Pumpkin Spiced Whipped Cream
1 cup heavy whipping cream
1/2 teaspoon or so ( I like a little more) pumpkin spice
1/4 teaspoon vanilla
2 tablespoons powdered sugar

Combine whipping cream, pumpkin pie spice, vanilla and  powdered sugar. Beat until peaks form (about two minutes).  Serve immediately.

Two down...49 more to GO!

Linked to: Good Cheap Eats

Friday, May 10, 2013

Cheese Stuffed Burgers

This is such a simple recipe.  Change up the fresh herbs and toppings to spice up burger night.

You will need:
1lb of ground beef
1/2 medium onion, grated
1 Tablespoon of fresh dill, cilantro, or parsley
1/4 cup shredded colby jack or mozerella
Pinch of garlic salt
Pinch of ground black pepper

Optional: cheese, grilled onions, grilled jalapenos, salsa,etc for topping

In a large bowl, combine the ground beef, onion, dill, garlic salt, black pepper and cheese. Don't over-mix. Divide into 4 patties and grill.  Top with your favorite toppings. We serve ours on french bread. Or serve without a bun for a gluten free option.

Do you have a favorite burger recipe?

Thursday, April 18, 2013

French Bread

This is a very frugal recipe. You should have everything in your pantry. I buy my flour, salt, seasonings and yeast in bulk at Sam's. This recipe makes a lot of bread.  Fresh bread is only good for a few days, so freeze leftovers or make french bread pizzas, french toast, sandwiches or croutons.

You will need:
2 Cups warm water (you may need a little more)
2 T sugar
5 Cups flour + some for kneading
1 1/2 T yeast
1 teaspoon sea salt (I use garlic salt)
Optional: 1-2 teaspoons seasonings ( Italian, rosemary/garlic, etc)

Directions: Combine all ingredients and knead until smooth and elastic (about 5 minutes). Add a little more water if needed (sometimes I need an extra tablespoon or so). Let rise for 30 minutes to an hour.  Divide dough in half. Roll each dough ball out into a rectangular shape. Roll dough up lengthwise. Fold ends under and place seam side down on greased baking sheet.  You can bake both loaves on one baking sheet just make sure that there is about two inches between them. Score dough and brush tops with butter or egg wash. Let rise for 30 minutes to an hour. Preheat oven to 400, bake 18-22 minutes until golden brown.

This recipe can be made with a bread machine. Simply add the ingredients in the order listed and use your dough cycle. After first rise,  divide dough and continue with the recipe.

What's your favorite bread recipe?