Go-to Pancakes

Pancake Mix

(sift dry ingredients together)
1.4 cups of AP flour
3.5 tsp baking powder
1 tsp salt
1 Tbs sugar

(wet ingredients - mix and add to dry)
1.25 cups milk
1 eg
3 Tbs melted butter
1 tsp vanilla (or, to taste)

Incorporate but don't overmix.  This makes enough pancakes for 2 adults, 1 child, and 2 dogs (who each get one, unless we are very hungry).  If your family is big, you need to double it (or more).

Freezing pancakes: everyone does this, right?  Because it is crazy easy?  I frequently double this recipe and, once cool, freeze the pancakes between layers of wax paper in tupperware.  When you are out of options for breakfast and cereal just isn't going to do it (and it is a work day), pop these in the microwave for less than 1 minute and you are done...yay-hooray.  [Don't spend your hard earned grocery money on the frozen version, okay? There is just no need!]

Blueberry Coffee Cake

This recipe is from Cooking Light, a 5-Star recipe in a best of 10 years cookbook.  That should tell ya - it's a keeper.  And, it is.  Great for breakfast, brunch, dessert - whatever you want it to be for.  It can also be easily doubled, especially since you only use one-half of the cream cheese package. The most satisfying part about this recipe is the coffee cake itself comes off amazingly delicious, moist, and blueberry-tastic, but it is not heavy.  You won't feel the need to run 3 miles after eating a slice, plus maybe another teensy bite or two.

¼ cup stick margarine, softened ( I used real butter)

one-half of an 8 oz. package of lower fat cream cheese

1 cup sugar

1 egg

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 teaspoon vanilla extract

2 cups blueberries, fresh or frozen. (I used frozen, unthawed)

* * *

2 tablespoons sugar

1 teaspoon ground cinnamon

Directions:

Beat butter and cream cheese at medium speed until creamy; gradually 1 cup sugar, beating well. Add egg, and beat well.

Combine flour, baking powder, and salt; stir into butter mixture. Stir in vanilla, then fold in berries.

Pour batter into a 9-inch round cake pan coated with cooking spray

Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.

Bake at 350F for 1 hour; cool on a wire rack.

Happy Birthday, lil' Monkey!

Over the holidays, my youngest nephew turned two. It was my pleasure to volunteer to make his cupcakes.  Here's why: I experience baking anxiety on a regular basis.  What? Not so much anxiety, but there's a MAJOR correlation between the expectations of the event and things going wrong on my end. Seriously. I've forgotten eggs in cakes, dropped entire brownie pans on the floor, fallen asleep while something was in the oven - you name it.

So when the expectations on me are not high (when it isn't my child or husband or event), I view that as "practice."  And that has actually been helping me. I don't have my husband's gift of being effortless in the kitchen.  Oh noooo. I'm frequently a train wreck in the most dramatic sense and I've broken down over co-workers cakes countless times.

These monkey cakes were so fun to make. They are from scratch.  The chocolate cake was amazing, Barefoot Contessa. And the chocolate icing was easy to work with and delicious. In true form, these were made shortly after Christmas (tired, overscheduled, late at night)...and after adding the hot coffee called for in the cake recipe, I turned on the blender by accident and sent the coffee splattering over every surface available, not to mention me.  Since I'm experienced at mishaps, I took a deep breath, remembered the end result, and cleaned up the mess. Whew. I'm sure Mr. Kitchen Savvy is so glad he didn't come upon me that night crying my eyes out on the kitchen floor.

Oh & monkey cupcake designs are all over the web, of course. My variety was simply large and mini vanilla wafers and tubed red and black icing for details.

Happy Birthday, Aiden!

Garlic cheese toast

This is my favorite (favorite!) way to eat garlic bread, a.k.a. cheese toast.  It is quite possible that I'm the only person that would like this, delicious though it may be.  Something seems kid-like about it (minus the garlic).

Butter your bread with real butter.  Slice a garlic clove thinly and lay the slices on top of the butter. Cover with mozzerella cheese or a mix of italian type cheeses. Bake at 350 for about 10 minutes - keep an eye on it.  Then broil for two shakes to make your cheese brown on top.

It is just a very satisfying way to eat bread, I say - also a way to consume some good ol' healthy garlic.  The type of bread you use can really kick it up, too, but I'm not above doing it with sandwich bread when needed.

Chicken Taquitos

This recipe is amazingly delicious! I've made it 3 times and have perfected my method.  It's great for making and freezing, a top priority in my world.  It is also a great option for taking to people who need a meal -  you could take it frozen and they could bake it that night.

I double the recipe to make a big batch - this is a better use of ingredients, too, otherwise you'll have left over cream cheese, pepperjack cheese, and green salsa.  For me, it makes about 20 bundles of 2 taquitos each....so about 40 little sweeties total.  Yum!

 For rolling, I like to double roll them to conserve foil.  Since I freeze them for a while, I like them to each be rolled in foil instead of freezing one of my casserole dishes.  Roll 2 of them in one bundle and you can pull this out for a quick lunch or dinner and have complete control over how many you are cooking.

Audrey's Pot Pie

This is quick and easy pot pie. Are all pot pies that way? I'm not sure, but seriously, this isn't hard and it is delicious. You'll feel impressed with yourself.  And, the most beautiful part: make two & freeze one. For the 1st round, I made pot pie in muffin cups. For the 2nd, I froze a traditional version.

5 to 6 boneless skinless chicken breasts
cream of celery or cream of chicken soup (you'll need 2 if making 2)
a bag of frozen peas and carrots
salt and pepper to taste
your preferred homemade crust: I used Martha's Pate Brisee (don't get scared; it's easy)

Make your dough first so it can be chilling in the fridge. Mix cooked chicken, spices, vegetables and soup in a bowl. If it seems thick, add some chicken broth. Spray your pie plate or muffin tins with cooking spray. Cut your crust to fit and place on top. Cook at 375 for around 30-40 minutes or until the crust browns.  Keep an eye out if you make the muffin tin version because those don't take as long.

Iced Coffee

I am so late to things. Iced coffee (made at your house) is definitely where it's at and you should go make some now.  Especially if you live in a hot climate and especially if it is the afternoon.  Or morning. Or evening.

Super easy: 1/4 cup coffee grounds per 1 cup water (enough for a generous single serving). Put water and grounds in a cup and let it sit for a few minutes. Chase your toddler around the house, ask him if he needs to potty, and then come back to it.  Use a strainer with a paper towel inside and pour the water/coffee mix through the strainer and into your mug of choice.  Add just a bit of water, ice, and milk.  Add sugar if you want that, too, and maybe even a spoonful of coolwhip.

Spot on!  Here's what happened when I made this for the 1st time.  I wrapped 2 birthday presents (with help from a 3 yr. old), decorated 2 birthday cards, handled an incident with the dogs, took a phone call and dried my hair.  Guess what? Iced coffee withstands ALL that & it is still ready to drink!  Regular morning coffee can't make it much past 20 minutes and a trip to the microwave.  There ya have it: iced coffee is officially a mom's best friend.