This bite is going, going . . .
The kids and I just realized that we did not get around to making gingerbread cookies this year for Christmas.
We just had too much hustlin’ and bustlin’ going on.
So to appease my children’s lack of gingerbread for the holiday season so far,
I made them gingerbread pancakes for breakfast this morning.
I realized as I started to draft my post that I had previously posted this recipe,
well – – good recipes deserve to be revisited from time to time,
so here’s my re-post of these delicious pancakes 🙂
Don’t forget to click here for the recipe!
. . . Gone! And going for another!
I really like eggnog, but I am also really picky about my eggnog. The problem lies in the Nutmeg – I’m not really a fan of the flavor. A little goes a long way with me.
This year I decided to make my own eggnog so that I could have control over the nutmeg.
There are several ways eggnog can be made and served, from use of raw eggs and whipping up the whites to fold into the mixture for a more frothy version, to the cooked thin custard types. Of course, my preference is the cooked custard type.
I made a batch today so that we can have it as a treat for our New Years Eve family meal.
Click here to find out how to make your own Eggnog
I revisited an old recipe this morning that I haven’t made for years. I found it years ago on the Quaker website, it had won recipe contest that year. I reminisced that I made this when my oldest son was very young, but I didn’t think I even made it since my youngest two were born. I checked out the date on my printout, yep 3/01. I was right. Boy – does time fly!
The kids informed me that I shouldn’t wait so long to make this recipe again, I had to concur 🙂
Click here to find the recipe
As promised, I am back to share the recipes I used for Easter;
bunny cookies, donut tombstones, dyed deviled eggs and cherry chocolate chip cheese cake.
click here to get to my Easter page
Easter projects I have been working on this past week:
And in my usual fashion, I’m either taking pictures at night because that’s when I finishing my projects,
after the fact so I miss out on the real photo op, or after it’s been eaten.
I will post recipes for things later, just wanted to get these pictures up.
The kids donning their Easter Bunny noses
This is an example of after the photo op: Easter Bunny noses on the snack table for our church party/egg hunt. I barely got this picture before they were gobbled up. I failed to get a picture of the spread it was quite springy looking.
I forgot I took this picture with my phone, it’s a little better
This is an example of taking pictures at night: My cute little bunnies, I think they are adorable
My adorable bunnies among some yellow ducks sharing their plate (it looks as if my bunnies are being snobbish-oh well they got eaten) 🙂
The tombs and stones I had the kids make for me, I think they did an outstanding job
My attempt at making actual colored eggs, it was a fun change
more of my colored deviled egg flowers
This is an example of taking a picture after it’s been eaten: This is what’s left of my Cherry Chocolate Cheese cake. It was awesome and looked great with some sugared cherries I had line across the top, but they got eaten.
I hope you had a wonderful Easter Sunday!
I will post recipes soon . . .
I thought I would try something new to make for dinner last night. I had a couple cans of yams and decided to make a chowder.
To see what I came up with, click here
My mom shared this recipe with me a while back, I think she may have gotten it from my sister.
It’s an extremely quick and easy recipe to make, and the muffins are naturally moist.
It is also wonderful to use for those couple of bananas that have gotten a little too ripe.
The only thing you may not have on hand are the blueberries but worth buying some!
Click here to our “Yummy Monday” page and browse through our collection of recipe!
Banana Blueberry Muffins
YIELD: 12 regular size muffins
Preheat oven to 375°
3 large ripe bananas
3/4 C sugar
1 egg, slightly beaten
1/3 C melted butter
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 C flour (I actually like to add another 1/4 C – I think they just bake up a bit nicer)
1 C blueberries (I like to add about another 1/4 C just to be in blueberry heaven!)
* Mash bananas in a large mixing bowl.
* Add sugar and egg.
* Add melted butter.
* Combine dry ingredients and gently stir into to banana mixture.
* Add blueberries and gently stir them in.
* Pour into 12 well-greased muffin cups
* Bake at 375° for 20 minutes or until browned and toothpick comes out clean.
I told you it was very easy to make and they are delicious!
Today marks the end of our spring break, and tomorrow we’ll have to step back into the world of school, work and schedules.
So I decided to make a special breakfast for my kids. We all love anything Boston Creme Pie. We love the pudding and of course the chocolate! So I had this thought that I could make boston creme pancakes.
I had the seal of approval from my children, as if the chocolate smeared faces weren’t enough 🙂
Read on and enjoy by clicking here
It’s not Monday, I was way too busy to draft up a post yesterday, but I thought I’d share this recipe I made several days ago.
It was my first time making it and so I will share some things I would do differently, but overall this is a delicious recipe.
I made this the other night when my nephew came to visit.
I’m not a real lover of spicy food (truth is, I’m quite wussy when it comes to hot & spicy food) and neither are my kids,
and since this recipe calls for cayenne pepper,
I thought it best I turn the heat factor down a bit by only using about half the amount called for.
After tasting it, I think it would have been fine to keep the amount cayenne listed in the recipe,
in fact, it you really like spicy, I would suggest adding a bit more.
I would also add some chopped green pepper to give a bit more flavor and color. Other than that, I think you’ll find this recipe worthy of a try.
Click here for the recipe