Thursday, November 3, 2016

German Pancakes

Since I homeschool (online) my kiddos, I make breakfast everyday.  And when you're making breakfast practically everyday of the week, you needs some options in your recipe repertoire! Here's one that I found years ago, and decided to make this morning. It's super easy, and feeds approx. 6 people.

German Pancakes
6 eggs
1 c. flour
1 c. milk
1/2 tsp. salt
1/2 tsp. vanilla
2 Tbsp. melted butter
berries, syrup, powdered sugar, whip cream (optional)

1. Preheat oven to 400.
2. In a 9x13 casserole dish/baker, add the melted butter, making sure to coat pan entirely.
3. In a blender, carefully crack the 6 eggs into a blender. Add the flour, milk, salt & vanilla. Blend for approx. 30 secs. Pour out into the prepared 9x13 dish, and place in oven for 20 minutes. When it comes out it will be very puffed up, but will flatten a little with time. Cut into 6 squares, and serve with fresh berries, syrup and a sprinkling of powdered sugar. You could also add a dollop of whipped cream if you desire.

Monday, October 24, 2016

Shepherd's Pie My Way

It's fall in Colorado again, and so I'm bringing out the comfort food recipes again.  And one of the best comfort food categories is casseroles.  I'm not sure if shepherd's pie is technically a casserole, for me!  I'm sure everyone has their "secret ingredient", but I'm willing to share my secret for adding some great flavor to a slightly bland dish. Instant stuffing!! Yep, no rocket science here. But if you are a fan of the instant box stuff, then you'll be willing to try it too. I suppose you could also use a recipe of fresh stuffing/dressing, but I leave that for the holiday turkey dinners. Here's my version of shepherd's pie:

1 lb. ground beef
1 16 oz. package of frozen mixed veggies (your choice)
2-3 medium sized potatoes, peeled, boiled and mashed (or use instant for ease)
whatever spices or additions you want for flavor in the meat & veggies (i.e., Worcestershire sauce, salt, pepper, garlic salt, etc.)
1 regular box/package of instant stuffing (I prefer chicken flavor), prepared and cooked.

1. Preheat your oven to about 350-375 degrees.
2. Fry up your ground beef until browned well, adding your desired seasonings/spices. Drain the grease/fat if you have any.
3. Preheat your veggies, then add them into the cooked meat, and mix well.
4. In your baking dish, add a little cooking spray. Then scoop out the stuffing into your baking dish evenly, patting it down. Then layer on the meat & veggie mix evenly. Next evenly spread out the mashed potatoes over the whole thing. You can sprinkle a little cheddar cheese and parsley, if you so desire.
5. Place it in the preheated oven and cook for about 20-30 minutes, until the top is lightly golden brown.
6. Serves approximately 4-6.

Tuesday, January 26, 2016



2-3 lbs. cubed pork

2-3 lbs. hominy (posole), drained

2 (8oz) cans of tomato sauce

¼ c. chicken bouillon granules (caldo de pollo or caldo de tomate)

Spices (chili powder, paprika, cumin, oregano, cilantro, garlic pdr., salt, pepper – all to taste)


Combine all ingredients in crock pot and cook on high for 4-5 hours, or low 8-9 hours,  OR cook in big pot for approx. an hour or so on low to medium simmer, until pork is tender.

Thursday, September 18, 2014

Since Fall is around the corner (next week!), it's time to fire back up the oven and do some baking again!  For most of us, pumpkin is definitely the go to item in the Fall, so I took a trusty cinnamon oatmeal muffin recipe, and tweaked it slightly for the occasion!

Pumpkin Chocolate Chip Oatmeal Muffins

1 1/3 c. flour
3/4 c. oats
1/3 c. brown sugar
2 tsp. baking powder
1/4 tsp. pumpkin pie spice, or cinnamon
1/4 tsp. salt
3/4 c. milk
1/4 c. oil
1 egg
1/2 c. canned pumpkin puree

Combine first 6 ingredients in a medium size bowl.
Add the remaining "wet" ingredients until just combined.
Divide into greased muffin tin (or use muffin liners).
Bake at 400 degrees, for 15-20 minutes.

Since I live in the Mile High City of Denver, this recipe has worked perfectly for the high altitude, so no adjustments are necessary.

Tuesday, December 17, 2013

Kroger Skillet Meals Review

My family absolutely enjoyed the Kroger Skillet meal, garlic bread and salad kit. We already use the salad kits on a weekly basis, since they are so easy, convenient and tasty! We always get the Caesar ones, since I have carrot allergies. Sometimes I just add a tomato or two for some added veggies! I've always purchased the name brands of frozen garlic bread, but now that we've tried Kroger ones, I think I'll switch! In this pic we tried the rigatoni and sausage frozen meal, which was tasty.  Thanks to BzzAgent, I got to try this for free!!!

<img src="" alt=""/>

Thursday, December 12, 2013

Influenster - Suave Product Review

Since I'm a member of Influenster, I get to try products for free and write a review about them. The week of Thanksgiving, I received my SuaveFamily Box, which included FULL SIZE Suave Morroccan Oil Conditioning Mask, Suave Men's Body Wash, and Suave For Kids Detangler Spray.  My husband and son already use the body wash on a normal basis, so were pretty happy to get a free one. They love this stuff! Get's them clean and makes them smell manly, not all girly with the usual body washes I buy.  My daughter absolutely loved the detangler spray, since she has semi-long hair which is often prone to tangles.  She said it worked good, and she really liked the scent.  I just happened to have recently bought the Suave Morroccan for Colored Hair Shampoo & Conditioner, and decided to try the shampoo I bought with the conditioning mask sample. OMGee! I absolutely love the scent and the way it both makes my hair smell and feel. So silky smooth!  You use the mask 1-2 times a week. I have used it once a week, and it's working wonders on my hair. Who says you have to spend a lot on professional brands when you can buy Suave! :)

Tuesday, December 3, 2013

Cranberry Orange Cookies

The holidays are here, and it's time to heat up those ovens and start baking yummy treats!  Here's a great recipe I got from a friend, and tweaked it just a bit, to accommodate the Denver altitude.

Large bowl:
1 C butter
1 C sugar
1/2 C brown sugar
1 egg
1 tsp. grated orange zest
2 Tbsp. orange juice
1 tsp. vanilla

Medium bowl:
2 1/2 C flour (add 1/4 C more for high altitude, like I did)
1/2 tsp. baking soda
1/2 tsp. salt

2 C finely chopped fresh cranberries

~ Preheat oven to 375 degrees ~

1. Add all ingredients in "Large bowl", until smooth and creamy.
2. Add all ingredients in "Medium bowl".  Combine into "Large bowl, using an industrial-strength mixwe, or your bare hands. A little wooden spoon will NOT cut it with this recipe!
3. Once combined well, toss in cranberries, again mixing well with hands or something strong. Heck, score points with the husband and tell him you need his strength!
4. Scoop out into 2 inch amounts and place on ungreased cookie sheets or baking stones, about 2" apart. Remember to alternate pans for each batch, to have cool pans so cookie dough does not spread prematurely. 
5. Now this is tricky...the recipe calls for 10-12 minutes, but at out "Mile-High" altitude, I had to bake them for more like 20 minutes.  You'll have to experiment and keep an eye on your batches, until you can figure out the perfect time.

This recipe should make 48 cookies, but I guess it depends on the size you make them.  I doubled my batch to accommodate a Thanksgiving fellowship.

Oh, and almost forgot, there's a recipe for icing these, although I thought they were delicious as is, and didn't bother.  I'll add it though, just in case you want to!

1/2 tsp. orange zest
3 Tbsp. orange juice
1 1/2 C confectioner's sugar (powdered)

Mix ingredients and spread over cooled cookies.