Sweet Potato Pancakes Recipe

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Sweet Potato Pancakes Recipe

This is pretty much a basic recipe leaving a lot of room to add additional spices, but I wanted to keep this recipe as quick and simple as possible. The recipe was prepared as written – I thought the end result was pretty good.

Sweet Potato Pancakes Recipe
 
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Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 2 tablespoons unsalted butter (melted)
  • 1 cup mashed sweet potatoes
  • 2 eggs
  • ⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup milk
Instructions
  1. In a large bowl whisk together the sweet potatoes and eggs.
  2. Using a large spoon mix the flour and baking powder into the sweet potato mixture and then mix in the butter and milk. The mixture will be thick and lumpy. (If you want a thinner batter add extra milk a little at a time. (Be careful the batter thins quickly)
  3. Cook pancakes in a skillet, or over a griddle on medium high heat. Cooking until golden brown and bubbles form on top and edges start to firm up, flip and finish cooking.
  4. Serve hot with butter and syrup.

Adapted from Food.com

Quick and Simple Drop Biscuits Recipe

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Quick and Simple Drop Biscuits Recipe

Baking Quick and Simple Drop Biscuits Recipe

For a simple biscuit recipe – this has to be about the best.

I was planning on having stew for supper and thought hot biscuits would be great to have along with it. This Drop Biscuits Recipe looked like it was simple to put together, and I had all the ingredients on hand, so I decided to give it a try. It was just my wife and I for supper, and between the 2 of us there wasn’t a crumb left over.

The next time you need a quick biscuit recipe give this on a try.

Quick and Simple Drop Biscuits Recipe
 
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Author:
Recipe type: Side
Serves: 8
Ingredients
  • 1 stick cold unsalted butter (cut into ¼ inch pieces – I threw them in the freezer for a few minutes to get them good and cold.)
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¾ cups whole mild ( I used some cream I had left over from the holidays and mixed it with 2% milk.)
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl whisk together all the dry ingredients. Fold the butter pieces in and using your fingers or a pastry blender work the butter into the dry ingredients to form a pea like texture.(a food processors makes quick work for this)
  3. Add the milk and stir until just moist.
  4. Line a baking sheet with parchment paper, or lightly spray with cooking spray. Using ¼ cup measuring cup place dough on baking sheet about 2 inches apart. Bake until biscuits are golden brown, about 20 minutes, let cool a little bit and serve warm.

Adapted from Serious Eats

Black Forest Cream Cheese Pie

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Black Forest Cream Cheese Pie

Black Forest Cream Cheese Pie picture 2

Chocolate, cream cheese, whipped topping, and cherries forming a rich and delicious combination of flavors to create this Black Forest Cream Cheese Pie.

Wow your Holiday guests – this Black Forest Cream Cheese Pie is quick and simple to put together.

Black Forest Cream Cheese Pie
 
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Author:
Recipe type: Dessert
Serves: 1 pie
Ingredients
  • 1 package cream cheese, (8 ounces softened)
  • ¼ cup butter (softened)
  • ⅓ cup sugar
  • 1½ teaspoons vanilla extract
  • 1½ cups milk chocolate chips (melted and cooled)
  • 1 carton frozen whipped topping ( 8 ounces thawed)
  • 1 graham cracker crust (9 inches)
  • 1 can cherry pie filling
Instructions
  1. In a large bowl using an electric mixer, mix together the cream cheese, butter, vanilla, and sugar until smooth. Add the chocolate and continue mixing until well combined and then mix in the whipped topping until just combined.
  2. Using a spoon, spoon the mixture into a 9 inch graham cracker crust.
  3. Top with the cherry pie filling and refrigerate until ready to serve.

Adapted from Taste of Home

Peanut butter and Banana Dog Treats Recipe

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Hunter dog picture

Hunter

banana and peanut butter dog treats picture 2

My puppy dog’s cupboard was bare so I either had to go to the store and buy dog treats or fire up the oven and make my own so I decided on these Peanut butter and Banana Dog Treats.

Even though these are dog treats my wife and I always try the finished product and I thought these were pretty good – my wife thought they were the best yet, so “Hunter”, our English setter, may have some competition for these. LOL

Peanut butter and Banana Dog Treats Recipe
 
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Author:
Recipe type: Homemade Dog Treats
Serves: 36
Ingredients
  • 1 ¼ cups whole wheat flour
  • ¾ cup rolled oats (old fashion or quick oats)
  • ¾ cup creamy peanut butter (preferably all natural)
  • 1 ripe banana (mashed)
  • 1 large egg
  • 2 tablespoons canola oil
  • 1 tablespoon dark brown sugar
Instructions
  1. Preheat oven to 350F.
  2. In a medium bowl whisk together the egg, peanut butter, bananas, sugar, and oil.
  3. In a large bowl mix together the flour and rolled oats.
  4. Mix the wet ingredients into the dry ingredients using a spoon until dough forms. Using your hands knead the dough until it comes together; place on a lightly floured work surface and roll out to ¼ inch thickness.
  5. Line a large baking sheet with parchment paper. Cut biscuits with a cookie cutter to desired shape and place on cookie sheet. Bake until treats start to brown and are kind of hard. (20 - 25 minutes)
  6. Cool before serving.
  7. Makes 36 depending on size.

banana and peanut butter dog treats recipe picture

 

Mashed Potato Topped Mini Meatloaves

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mashed-potato-topped-mini-meatloaves-recipe-picture

Little meatloaves topped with creamy mashed potatoes; this is a simple and quick recipe making it ideal for a quick after school or work supper.

Mashed Potato Topped Mini Meatloaves
 
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Author:
Recipe type: Main
Serves: 10-12
Ingredients
  • 1 pond lean ground beef
  • 1 package stove top stuffing mix
  • 1 cup water
  • 2 tablespoons A-1 steak sauce
  • 4 ounces of low fat cream cheese (cut into cubes)
  • 3 cups hot mashed potatoes
  • ¼ cup chopped fresh parsley
  • 1 cup brown gravy mix or you favorite brand (cooked according to package directions)
Instructions
  1. Preheat oven to 375F. Spray a 12 cup muffin tin with cooking spray.
  2. In a large bowl using you hands mix together the meat, stuffing mix, water, and steak sauce until just combined.
  3. mashed-potato-topped-mini-meatloaves-prep-picture
  4. ready-to-form-mini-meatloaves-picture
  5. Press the meat into the muffin cups. (the recipe says it makes 12 – but I filled the cups and wound up with 10. So if this is an issue divide the meat up so it comes our even – I would guess about ¾'s full)
  6. Bake for 20 to 25 minutes to an internal temperature of 160F.
  7. baking-mini-meatloaves
  8. While the meatloaves are baking mix the cream cheese into the potatoes until cheese is melted and then stir in the parsley.
  9. Serve the potatoes over the meatloaves topped with the gravy.
  10. Note: If you are using fresh potatoes cut the potatoes small and cook them while the meatloaves are in the oven. The potatoes should be done and ready to mash about the same time the meatloaves are done.
  11. mashed-potato-topped-mini-meatloaves-picture-2

Adapted from Kraft Recipes

S’mores Blossom Cookies Recipe

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smores-cookies

What would the Holidays be without cookies? These S’mores Blossom Cookies are delicious and have a perfect combination of flavors for the holiday season.

This is a simple and quick recipe that makes 24 cookies depending on the size you make.

Bake some of these cookies up for Christmas; you and your guests will love them.


S’mores Blossom Cookies Recipe
 
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Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter (softened)
  • ½ cup sugar
  • 1 cup graham cracker crumbs (about 8 crackers)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 12 large marshmallows (cut in half crosswise)
  • 24 Hershey's Chocolate Kisses
Instructions
  1. Preheat oven to 350F and line 2 baking sheets with parchment paper.
  2. In a medium size bowl whisk together the flour, salt, baking powder, and baking soda.
  3. Using a stand mixer with paddle attachment on medium high speed mix together butter, sugar, and ½ cup graham cracker crumbs until mixture is light and fluffy. (If you don't have a stand mixer a regular mixer should work fine)
  4. Reduce speed to low and gradually add the flour mixture mixing until just moist (If not using a stand mixture use a spoon).
  5. Place the rest of the graham cracker crumbs in a shallow dish, measure the dough out 1 tablespoon at a time and form a ball like you are making meat balls, roll in the cracker crumbs too coat, placing 12 on each cookie sheet.
  6. smore-cookie-balls
  7. rolling-cookie-balls-in-graham-cracker-crumbs
  8. Bake one sheet at a time for 10 – 12 minutes until edges start to crack, remove from the oven, and switch oven to broil,
  9. baking-smores-cookies
  10. Let cookies cool for 5 minutes and then place a marshmallow slice on the top of each cookie.
  11. placing-marshmallow-on-smores-cookies
  12. Broil cookies 10 inches from the broiler element until deep golden brown.
  13. broiling-smores-cookies
  14. Remove from the oven and immediately place kisses on top of each cookie; transfer to wire rack to cool.
  15. smores-cookies-picture
  16. Repeat the process with the other sheet of cookies.
  17. Note: on the second tray I used a fork and flattened the balls a little bit to make the tops a little flatter to hold the marshmallow – this seemed to work real well.

 

Adapted from Cooks Country

 

Sweet Potato Pie Recipe

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sweet-potato-pie-picture-1

 

This Sweet Potato pie is rich, smooth, and delicious because the filling is cooked to perfection.

In the past over the holidays I have always prepared pumpkin pie, but because I have never had sweet potato pie I decided to give it a try.

This pie was no disappointment; it’s delicious. If you have never had sweet potato pie, and are looking for a change, give this Sweet Potato Pie Recipe a try for the holidays.

Sweet Potato Pie Recipe
 
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Author:
Recipe type: Dessert
Serves: 1 pie
Ingredients
  • 1 pie crust (9 inch)
  • 1 ¼ cups dark brown sugar (packed)
  • 1 ¾ pounds sweet potatoes (try to get potatoes about the same size so they get done at the same time)
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 8 ounces sour cream
  • 3 large eggs plus 2 egg yolks
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 425F.
  2. Place crust in pie plate and sprinkle ¼ cup brown sugar over the bottom; set aside.
  3. sweet-potato-pie-crust-prep-picture
  4. Pick sweet potatoes with a fork and microwave until tender flipping half way through the cooking process. (About 15 to 20 minutes – these can be done ahead of time. Just place the flesh in a bowl and refrigerate). Immediacy slice potatoes in half lengthwise, allowing some of the moisture to escape, and the potatoes to cool. Once the potatoes have cooled enough to handle using a spoon scoop out the flesh into the bowl of a food processor and then add the remaining sugar and salt, process until smooth.
  5. sweet-potato-pie-filling-prep-picture
  6. sweet-potato-pie-filling-prep-picture-2
  7. In a small bowl melt the butter along with the cinnamon and nutmeg in a microwave (about 30 seconds).
  8. Add the melted butter, egg and egg yolks, sour cream, and vanilla; mix until smooth. Pour mixture into pie crust.
  9. sweet-potato-pie-filling-prep-picture-3
  10. Bake at 425 for 15 minutes, reduce heat to 350 and continue baking for 35 to 40 minutes or until edges firm up and center jiggles slightly when shaken. (center should be 165F)
  11. baking-sweet-potato-pie
  12. Cool on wire rack for 2 hours before serving.

 

sweet-potato-pie-picture-3

Adapted from Cooks Country

Slow Cooker Chicken Noodle Soup Recipe

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slow-cooker-chicken-noodle-soup-recipe-picture

A cold winter blast just hit us here here in upper Michigan so hot soup sounded really good. I had some shopping I needed to get done so I thought the slow cooker would be a good fit to free up my afternoon. This Slow Cooker Chicken Noodle Soup Recipe does require a little bit of prep time, but the end result is really good – serve as a side dish or stand alone meal.

Slow Cooker Chicken Noodle Soup Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4-6
Ingredients
  • 1 ½ pound chicken thighs ( 4 thighs)
  • 1 split chicken breast (about 12 ounces)
  • 1 tablespoon vegetable oil
  • 3 medium carrots (peeled and chopped)
  • 2 celery ribs (chopped)
  • 1 medium onion (chopped)
  • 5 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • ½ teaspoon thyme
  • 1 teaspoon red pepper flakes
  • 8 cups low sodium chicken broth (divided)
  • 2 bay leaves
  • 1 cup egg noodles
  • ½ cup frozen peas
  • 2 tablespoons minced fresh parsley
  • shredded cheese for garnish (optional)
Instructions
  1. Generously salt and pepper chicken thighs. In a large skillet over medium high heat, using the oil ,brown chicken breasts on both sides; remove to platter and set aside. Reserve 1 tablespoon of the cooking oil in the skillet and cook the carrots, celery, and onion until mixture starts to brown. Add the tomato paste, thyme, garlic, and red pepper flakes cooking until fragrant, about 30 seconds.
  2. Stir in 1 cup of the chicken broth scrapping any dripping from the bottom of the pan and pour the mixture into the slow cooker. Add bay leaves and remaining chicken broth to the slow cooker and add the chicken thighs to the mixture.
  3. Salt and pepper the chicken breast, wrap breast in aluminum foil and place foil packet on top of the soup mixture.
  4. Cook for 4 – 6 hours or until chicken is fall off the bone tender. Remove the chicken breast and thighs from the slow cooker and place a a platter too cool.
  5. Cook noodles according to package directions; drain.
  6. While noodles are cooking using a fork shred chicken into bite size pieces discarding the bones; add the chicken back to the slow cooker. Remove bay leaves, mix in the noodles, peas and parsley and continue cooking until heated through.
  7. Serve garnished with shredded cheese.

slow-cooker-chicken-noodle-soup-picture-2

Adapted from Cooks country

Slow Cooker Honey-Garlic Chicken Thighs Recipe

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honey-garlic-slow-cooker-chicken-thighs

This Slow Cooker Honey-Garlic Chicken Thighs Recipe is very simple, but big on flavor. Get this into the slow cooker early in the day and all you have to do is cook the rice at supper time. There is plenty of sauce so there is room to add additional chicken thighs if needed.

This is a great recipe if you want to free up some time to do a little Christmas shopping while supper is cooking. Enjoy

Slow Cooker Honey-Garlic Chicken Thighs Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 4 skinless, boneless chicken thighs (trimmed of any excess fat)
  • ½ cup low sodium soy sauce
  • ½ cup ketchup
  • ⅓ cup honey
  • 4 cloves garlic (minced)
  • 1 teaspoon dried basil
  • Rice to serve chicken over – I think this would also go good with hash browns.
Instructions
  1. In a medium size bowl mix together the soy sauce, ketchup, honey, garlic, and basil.
  2. Arrange chicken thighs on bottom of slow cooker and pour the sauce over the top of the chicken.
  3. Cook on low for 6 hours or until thighs are fork tender
  4. If serving with rice, start rice about 30 minutes before chicken is done.
  5. Serve chicken and sauce over rice.

Adapted from Allrecipies.com

Homemade Bacon Dog Treats

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hunting-dog-going-for-bacon-dog-treats

baking-dog-treats

Your dog will love these homemade bacon dog treats. This is a simple recipe that doesn’t require a lot of ingredients, is quick to put together, and doesn’t require a lot of baking time.

Just ask my dog hunter who thought he could get to them before they made it to the cookie jar.

Homemade Bacon Dog Treats
 
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Author:
Recipe type: Dog Treats
Serves: 50 depending on size
Ingredients
  • 2 slices bacon
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 cup quick oats
  • 3 cups whole wheat flour
Instructions
  1. Preheat oven to 350F.
  2. Cook bacon until crisp, crumble, and reserve the bacon fat.
  3. Using an electric mixed fitted with paddle attachment mix together the eggs, pumpkin, and bacon fat until well combined. On low speed mix in the oats a little at a time until well combined. Gradually add 2 ½ cups flour and continue mixing until just incorporated. Add additional flour a little at a time until dough is no longer sticky; add the bacon and continue mixing until bacon is folded in.
  4. Place dough on a lightly floured surface and need by hand to form a ball of dough; roll out to about ¼ thickness, and cut dog treats with a cookie cutter.
  5. Place on a baking sheet lined with parchment paper and bake for 20 – 25 minutes or until edges start to brown.
  6. Let cool and store in zip lock bag; use as needed.
  7. I don't know if its necessary but I refrigerate these.

hunting-dog-looking-for-dog-treats