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
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
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
I made deep dish apple pie last Sunday. I had some apple pie filling I made about a year ago in the freezer, I didn’t think I could wait until Thanksgiving to use it. I felt I had pushed the limit on how long it was in the freezer already. So I decided I had better bake up a pie, and it tasted delicious!
So I thought I’d repost this recipe . . .
With this pie, I used a different pie crust recipe. I have always used a simple Crisco, flour and water based pie crust without complaints. But the website I adapted my pie from (Chickens in the Road) had a pie crust recipe with vinegar and egg.
So I used it. My mom and I were curious as to why use vinegar. So we did a bit of research to find that just a bit of acid (need not be vinegar, but cider vinegar is traditional for fruit pie pastry) helps relax the gluten formation that would otherwise toughen the pastry. And I have to say that I had no complaints.
So give it a try if you haven’t made crust like this before, and see what you think.
Click here for the recipe
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!
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
I have heard my family speak very highly of a recipe that my brother makes when they have visited him from time to time, asparagus spaghetti. Unfortunately I haven’t been able to visit for quite a while, so I decided to call him and ask for the recipe.
My brother is a more chef-y kind of cook where as I am more the “throw it all together” kind of cook. We enjoy teasing him about being such a perfectionist when he’s in the kitchen, and how he stands over our shoulders saying “you’re not doing that right.” He could totally have his own reality cooking show as he tries to get his family to do it the “right” way.
So although my try at this recipe turned out quite delicious, I’m sure my brother’s would be even better.
Thanks for sharing, bubba! (that’s a southern term of endearment for brother)
To see the recipe click here
Biscuits and Beef Gravy
or what’s affectionately known as “SOS”
It’s what’s for Breakfast, or dinner as was the case for my family the other night!
There may be some who will argue rather SOS could be known affectionately, but in my house growing up (and even with the grandkids) we LOVE “SOS” and get super excited to see it’s what’s breakfast!
If you are from a military family then you know what SOS is . . . But there may be some out there that have no clue.
So let me tell you what it is:
It is commonly referred to by those who have served in the military by the dysphemism, “Shit on a Shingle,” a white sauce or gravy made with meat and served on toast.
The recipe in the mess halls most often used chipped beef, but ground beef is commonly used. There are also those who like to use sausage.
The shingle is usually toast. But almost anything can be used such as english muffins or my personal choice, my dad’s famous buttermilk biscuits.
And, the phrase can be borrowed to replace the usage of your usual 4 letter words.
I’ll have to give it try next time I stub my toe, “Oh sh*t on a shingle!”
Click here for the rest of the recipe: