Saturday, December 17, 2011

Carrot Cake Pancakes

Happy Saturday, December 17!!!!

4 more days of work...

8 more days until Christmas!

9 more days until Mexico!!!!

I hope you're enjoying the season too!

I made Christmas candies yesterday with Mom & Grandma. I haven't taken pictures yet, but the holiday parties are coming! And I can't wait to share some of my creations with you!

Today, however, I have a twist on the regular Pancake recipe.

Carrot Cake Pancakes
From Iowa Girl Eats
Serves 2


1 cup just-add-water dry pancake mix
1/2 cup finely shredded carrot
1/2 teaspoon cinnamon
pinch of nutmeg
small pinch of ground cloves
1 cup water (maybe less, maybe more)*


1. Pre-heat skillet or griddle to medium low. Combine ingredients from pancake mix to ground cloves in a bowl. Add water and stir until all ingredients are thoroughly combined. *Depending on your dry mix, you may need to add more or less water to get the batter to pancake consistency.

2. Spray the pre-heated skillet with non-stick spray and pour the batter into four, equal-sized pancakes. Flip when bubbles appear on top and continue cooking until both sides are golden brown.

3. Serve with butter and syrup.

 Uh oh... last bite!!

These were really delicious! Aaron & I were surprised how just a few additions to regular pancakes = this deliciousness!

Sunday, December 11, 2011

Cornbread Muffins

I've cracked the code!!!!

Can't believe it, and we're all probably in B-I-G trouble! 

I've found a recipe that essentially re-creates Famous Dave's cornbread muffins!!

Umm, ya. See? We're in trouble. They are so so so good! 

Thanks goes to Tada Creations for the recipe. I tweaked it just a little bit.

Famous Dave's Cornbread Muffins
2 C yellow cornmeal
9 oz pkg yellow cake mix (half a regular box mix)
2 tsp baking powder
1 tsp salt
1/2 C milk
1/2 C buttermilk
1/4 C vegetable oil
2 eggs
3 Tbsp brown sugar
3 Tbsp honey
1 Tbsp real mayonnaise
Honey Glaze (see below)

Mix all dry ingredients together. Mix all wet ingredients & brown sugar together (except for mayo) and add them to the dry and mix gently until there are no lumps, being careful not to over-mix. Fold in mayonnaise and let it rest, covered in the fridge for 60 minutes or overnight. (This is very important, please don't skip the resting step. The resting time allows the batter to get more "cake-y" and yummy. I didn't rest very long the 1st time I made them, and they were very dry.)

Bake at 400 degrees for 15-20 minutes. Drizzle with honey butter (this just soaks in the muffins and makes them tasty!) Makes about 18 muffins.

Honey Butter
1/2 C butter
1/4 C honey

Melt butter in pan and add honey. Simmer, stirring occasionally. 

Make sure you eat them with extra butter & honey... so delicious! Look at that golden color!!

Well, I better be going... only 5 more minutes until The Next Iron Chef is on! 

I hope Elizabeth Faulkner wins! She is my favorite! I think they could use another female iron chef... right now they only have Cat Cora. She would be cool!

Ok... one more tempting picture, to make you want to bake a batch...

Saturday, December 10, 2011

Greek Burger

Hello Everyone! You wanna know 2 secrets??!!

It is 6 days until I get to make Christmas candy!!! YAY!


It is 16 days until I go to Mexico!!!!! YAY!

I'm excited for both! 

I have a super-awesome burger to share with you. Like *totally* super-awesome! You're going to love it! 

From none other than.... Iowa Girl Eats of course! I love her recipes!


2 teaspoons olive oil
1/2 small red onion, chopped
2 cloves garlic, minced
salt and pepper
1 box frozen spinach, thawed & squeezed dry
1 teaspoon dried oregano
1 Tablespoon grill seasoning
4oz crumbled feta cheese
1 1/3 pounds ground turkey breast

1 clove garlic
1/3 seedless cucumber, grated
6oz plain Greek yogurt
1/2 teaspoon dried oregano
1/2 lemon, juiced
salt and pepper

Additional ingredients needed:
4 buns
Red onion, sliced
2 tomatoes, sliced
1/4 cup pitted kalamata olives, sliced in half

1. Heat oil in a medium-sized skillet over medium heat. Saute onion with salt & pepper until soft, about 5-6 minutes. Add in garlic and saute for another minute, stirring constantly. Remove to a plate to cool.

2. Combine all ingredients for sauce in a small bowl. Set aside.

3. Combine cooked onions with spinach, oregano, grill seasoning, feta cheese, and turkey breast. Form into 4 patties and grill on high for 5 minutes a side, or until cooked through.

4. Top burgers with sauce, sliced onion, tomato and kalamata olives.

This burger was so juicy, tasty, and fun... they were gone within a day!! :)

Tuesday, December 6, 2011

Tomato Sauce

Hello! Are you enjoying the snow? It's just a little chilly! :)

It's lovely to think that in a few short weeks I will be laying on the sandy beaches of Mexico!! :) YAY! 

I have a fantastic-ly easy tomato sauce for you today. It is simple, clean, and easy... and VERY TASTY!!! 

All you do is put the following in a sauce pan--
           2 large cans whole tomatoes
           1 stick butter
           1 onion, sliced in half
           Salt and pepper to season

Bring to a boil, reduce heat and simmer, for about 30 minutes. Stir occasionally and "smush" tomatoes. At the end of cooking I put some of the big tomatoes in the blender to get them "saucy". 

Serve over pasta and top with cheese!

Saturday, December 3, 2011

Warm up with a bowl of Vegetable Turkey & Barley Soup

IT'S HERE    !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

                                        SNOW   !!!

Yes, I know I'm crazy... but I do just adore it! Coming down so softly today without wind or ice... just beautiful big flakes!

I probably rushed out too soon to take my pictures... I should've waited til all 2-3 inches were on the ground... oh well! :) I couldn't wait!

So, to help you warm up today I have a great soup recipe with kind of a "tongue twister name". 

Vegetable Turkey & Barley Soup  (this soup originally was Veg Beef Barley soup... so you can easily make it with ground beef. Ground turkey was cheaper in the store and I love it. It tasted great!)

By: Iowa Girl Eats  (My favorite blogger, if you haven't learned)

1lb ground turkey
1 small onion, processed or chopped
2 cloves garlic, minced
1/2 bag baby carrots, processed or chopped
3 ribs celery, processed or chopped
2-14.5oz can petite diced tomatoes
2-14.5oz can cut green beans, drained
58oz beef broth, divided (4-14.5oz cans)*
1/2 teaspoon dried basil
1 bay leaf
3/4 cup barley
salt & pepper
Worcestershire sauce

1. Heat a large soup pot over medium high heat. Add ground turkey, onion and garlic, and season with salt & pepper. Cook until turkey is no longer pink. Add carrots and celery and continue to cook under carrots are tender, about 3-4 more minutes.

2. Add in tomatoes, green beans, beef broth, basil, bay leaf and barley. Season with more salt and pepper. Bring soup to a boil then place a lid on top, lower the heat, and simmer for 60 minutes, or until the barley is tender.

3. Add a couple dashes of Worcestershire sauce and season with more salt & pepper to taste before serving.

*If you reheat soup for left overs, you may need to add more beef broth... the barley soaks it all up! :)

Tasty! Go grab a bowl!