Sunday, April 22, 2012

Glazed Cinnamon Roll Pancakes

My oldest saw these pancakes a while ago and really really wanted them. I finally caved and surprised my family with them this weekend. Weekends used to be our pancake days, we're all home to sit and eat (sadly I get glutened even making pancake batter, so we haven't been having pancake weekends). I cooked up some sausage link and these yummies for them. I cheated today and used a box of buttermilk pancake mix, and my batter came out thick. I honestly wasn't going to blog about them, I  just wanted to get them made and feed them....but when I flipped these out onto the plates, I was WOWed. I had too. Then when they started eating them, I knew I had to. They raved about them, even Mr. They said they may never want plain pancakes again. =)

Glazed Cinnamon Roll Pancakes
slightly adapted from Recipe Girl

Cinnamon Filling this gave me filling for 6 big pancakes:
4 tablespoons (1/2 stick) unsalted butter, just melted
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

Cream Cheese Glaze :
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon  ground cinnamon

Prepared pancake batter (our fave recipe)

Prepare the cinnamon filling:
In a medium bowl, stir together the melted butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside. You want it to be a thick consistency.

Prepare the glaze:
In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract and cinnamon. Set the pan aside while you make the pancakes. (I kept it a little warm sitting on the stove)

Place about 1/3 Cup of pancake batter to a medium-low heated greased pan. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling in a swirl.

Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Flip the pancake. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Serve pancakes topped with a drizzle of warm glaze.

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Saturday, April 21, 2012

Breakfast Casserole Cups

I needed something new for breakfast, something quick that will help settle my morning pills, cereal was getting old. These are perfect, just a couple will do me, I can reheat them as I want them too. Now, I did have to change the amounts, as I found it did not make enough potato nests, and since I added in more veggies and meat to my egg mixture it went further allowing me to make 16 cups. Take a look at her page if you don't want so many or less ingredients, I just added things I like to my breakfast. They came out great, I liked the crispy potatoes. Oh except they did stick to my tins, but my tins are old and lost it's nonstick. I did order new tins so I'll try it again and see if they stick. I hear those silicone muffin cups work good.

Breakfast Casserole Cups
adapted from Skinny Taste this recipe  below gave me 16 cups

non stick spray
1 Cup finely diced yellow onion
4 Cups frozen shredded potatoes, thawed (gluten free)
dash of garlic powder
dash of onion powder
salt and pepper to taste

2 Cups beaten egg whites (6-8 xl eggs worth)
1/4 Cup diced green onions
1/4 Cup diced bell peppers
1/4 Cup diced mushrooms
1/4 Cup diced ham
4 breakfast sausage links, cooked, diced (gluten free)
1 Cup reduced fat shredded cheddar blend cheese
dash of garlic powder
dash of onion powder
salt and pepper to taste

Preheat oven to 375°. Liberally spray a regular size muffin tin with oil spray.

Combine potatoes, onion, garlic powder, salt and pepper.
Fill each muffin tin with 1/4 cup of potatoes and press along the side of the tin so that it forms a nest.
Bake 35 minutes or until golden brown and edges are crispy.

While nests are baking, combine the egg whites with remaining ingredients in a medium bowl. 

Remove nests from the oven when golden brown.
Fill each cup with about 3 tbsp of egg mixture (be sure there's enough egg whites in each). Return to the oven and bake an additional 17-20 minutes or until eggs are fully cooked. Enjoy now, or let cool and freeze and bag for later to reheat. (thaw over night in fridge, microwave when ready to eat, but note they will not be cripsy like Day 1)

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Saturday, April 14, 2012

Cranberry Almond Broccoli Salad

For Easter I decided on a vegetable salad instead of a lettuce salad and more veggies for me, the better. I went with a broccoli salad with some mix ins. Going with the other reviewers of this one I found, I too changed it up. I used cranberries and almonds and used Truvia instead of sugar. I blanched the broccoli because I do not like that hard crunch of it. Blanching it came out perfect for me, a little crunch but not really that raw taste, just watch your time, because it can over cook. I really enjoyed this as did my Sister in Law (not sure if anyone else ate any).

Cranberry Almond Broccoli Salad
inspired from Allrecipes

10 slices bacon, cooked, crumbled, set aside
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, finely diced
1/2 cup dried cranberries
3 tablespoons white wine vinegar                   
2 packets Truvia (or 2 Tbl sugar)
1 cup light mayonnaise
1 cup sliced almonds

Bring a large pot of water to boil, add cut broccoli and let boil for 3-4 minutes, drain and emerge broccoli in an ice bath, drain. (skip this step if you want a crunchier broccoli salad)
In a medium bowl, combine the broccoli, onion and cranberries. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.            
Before serving, toss salad with crumbled bacon and almonds.

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Tuesday, April 10, 2012

Key Lime Pie Tart

For Easter this year instead of my traditional carrot cake I made, I decided to try a Key Lime Pie. I found a recipe for gluten free graham crackers and made it (here), then crushed them for my crust (like this recipe) and added it to a tart pan. You may have some leftover mixture if your pie dish is shallow. If so, try halving this recipe or use a deep dish. I did intend for these to be mini tarts, but that idea flopped so I'll just say that this recipe for a whole tart is super easy and tastes really really good, I especially preferred it chilled. It set up nicely, slicing beautifully and was so smooth and creamy. I found it to be more tart at a room temp than chilled.

Key Lime Pie Tart {Gluten Free}
adapted from allrecipes

4 egg yolks, beaten
2 (14 ounce ea.) cans sweetened condensed milk
1 cup key lime juice (Nellie & Joe’s)
Zest of two limes
1 (9 inch) prepared graham cracker crust (I made a gluten free crust)

Preheat oven to 375 degrees F (190 degrees C).
Combine the egg yolks, sweetened condensed milk, lime juice and zest. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices and zest if desired.

*For mini tarts, divide crust crumbs evenly into 24 cupcake liners, press bottoms and up along side , add about 1/4 C. of key lime pie batter to each. Bake for 10 minutes 350'. Let cool and chill.

* You may also add about 3-4 TBL of unsweetened dried coconut to your crust mixture for more flavor.

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Saturday, April 7, 2012

Bacon Wrapped Smoky Chicken

Bacon wrapped chicken. Doesn't bacon make anything better? I couldn't pass this recipe up it sounded so good. I seasoned my chicken thighs early in the day and wrapped them up so they could soak up the flavors. These were fantastic, I highly recommend trying them. I'm keeping these on our menu list. =)

Bacon-Wrapped Smoky Chicken Thighs
from Balanced Bites

4 bone-in, skinless chicken thighs
8 slices of bacon
2 tsp Smoky Spice Blend (below)

Preparation: Preheat oven to 375. Sprinkle the chicken thighs with 1 tsp of Smoky Spice Blend, then wrap each one in 2 strips of bacon. Sprinkle with the remaining Smoky Spice Blend and bake on a lined baking sheet for approximately 40 minutes. You could broil them for a few more minutes at the end to crisp up the bacon.

Smoky Spice Blend:
1 Tbsp chipotle powder
1 Tbsp smoked paprika
1 Tbsp onion powder
1/2 Tbsp cinnamon
1 Tbsp sea salt
1/2 Tbsp black pepper

Combine all spices in a bowl, then store in a small container.

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Sunday, April 1, 2012

Jalapeno Popper Burgers

We love those fried jalapeno poppers you'd get from the deli counter, full of gooey cream cheese, Mmm. So when I saw this recipe I had to try it out. These were great, everything I remember in a popper. These burgers were a little messy while grilling but so delicious otherwise. They weren't too spicy, so you can add more or less jalapenos (with seeds) to your liking.

Jalapeno Popper Burgers
inspired from Taste of Home, serves 4

1 can (4 ounces) diced jalapeno peppers, drained
4 ounces reduced-fat Neufchatel cream cheese
1/4 cup shredded Monterey Jack cheese
2 pounds ground beef (ground chicken would be great too)

In a bowl, combine the jalapenos, and cheeses together. Form 8 even sized patties from ground beef (these are great), add about a heaping Tablespooon of cheese mixture to center of one patty. Place another patty on top and press edges closed. Season with salt and pepper.  Grill about 4 minutes per side on low-medium heat. Top with your favorite toppings. Enjoy the slightly spicy melty gooeyness.


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