Pumpkin Pancakes (& Apple Cider Syrup!)

Recipe:
(got this recipe from Melody, thanks girl!!)
2 c flour (you can use at least 1/2 freshly ground white wheat flour)
3 TBSP brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 c buttermilk (2 c for thinner pancakes - and I actually had to add even MORE milk to thin it enough!)
1 c pumpkin puree
2 eggs
2 TBSP canola oil
2 TBSP vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar.  Combine dry ingredients separately and then stir into pumpkin mixture just until combined.  Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 c for each pancake.  Brown on both sides and serve hot with apple cider syrup.  (Some of my kids actually preferred it with just regular maple syrup!)

Apple Cider Syrup
(from Sisters Cafe!)
3/4 c sugar
1/4 c brown sugar
2 TBSP cornstarch

1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 c fresh apple cider (I used juice)
1 TBSP fresh lemon juice (I used bottled!)
1/2 tsp vanilla
1/4 c butter

Mix sugars, cornstarch, cinnamon and nutmeg well.  Add apple cider and lemon juice.  Bring to a boil and continue boiling for 1 minute, stirring constantly.  Remove from heat and stir in butter.  Store leftovers in the refrigerator, use within a week or two.

Approval Rating:
These pancakes were super easy to make and very yummy to eat!  Everyone seemed to like them, they weren't overly pumpkin-y, and they even re-heated well (yup, I doubled the batch and had a bunch leftover!  but hey, they ALL got eaten!).  Very festive and holiday-ish dish, worth making a part of your traditions!

French Dip Sandwiches

(first of all - SORRY for the post with no pic - Hate That!)

I was searching for dinner inspirations on my trusty FB page - and Lynn's nephew's wife (whew!) contributed this tasty little tidbit:

Recipe (no adapting, here!):
(shared by Lindsey Pickle-Morton ‎)
1 roast
2 cans french onion soup
2 cans beef consomme

All goes in the crock pot low 5-6 hrs, high 3-4hrs. Slice meat and serve on torpedo rolls. (I like the really dry ones) and use the juices as a jus (sp?) Best french dip EVER and super easy! (Ok, I lied - I did adapt a LITTLE bit....served it w/o au jus (my kids aren't into soggy bread...!), and added cheese slices - oh, the 2nd time I made it they added some BBQ sauce to their buns, was great!)

Approval Level:
The first time I made this, I wasn't home for dinner (yeah, was SUPER nice of me to make dinner for those left behind!) - but I gotta tell ya, the house smelled SO good all day!  The boys all said they liked it, Lynn said it was a little dry/chewy.......but I thought, anything that smells THAT good......so I tried it again!  (The fact that I have roasts in the freezer and this only requires FOUR CANS for the remaining ingredients TOTALLY encouraged me!)  So Glad I did!  It was totally moist and tender and delicious - last time must have been the ROAST'S fault!  Serve these sandwiches up, you'll be glad you did!

Green Chile Pork

Despite Isaac's concern over this being "chili" (which is odd, cause he is one of the few who LIKE chili!), this dish as a Major Hit.  It sounded good, and looked easy, so I decided to give it a try - SO SO Glad I did! (and how CUTE is the name of this blog??  I <3 Naptime w/Chocolate Sundaes - this sounds like someone I could hang out with!!)

Green Chile Burros (photo courtesy of I "heart" Naptime w/Chocolate Sundaes)

Recipe (with my adaptations!):

Green Chili Burros
adapted from Becoming I Betty

3-4 lb. roast ( beef or pork) (I used pork!)

1/2 onion, chopped (I used a WHOLE red onion, yeah, I'm Wild like that!)
1 4oz. can green chiles
1/2 -1 jar green chile salsa (I used a whole jar, "think" it was La Victoria brand - will ck next time I buy it!)
2 cloves garlic, minced
1 tsp. salt
1 tsp. cumin
*Place roast in crock-pot and pour all ingredients on top. Cook on low about 8 hours. Shred and mix well 

before serving.  (She pictures it being served with healthy stuff, like tomatoes and lettuce....I served it with the Caribbean Black Beans & Rice (to make it a little Cafe Rio-ish!) and set out cheese, salsa, and sour cream.)

Approval Level:

I loved this on SO MANY levels:  It was BEYOND simple - every ingredient is a "pantry staple" around here, love recipes where I can stock up on non-perishable ingredients!  It was DELICIOUS - wanna know HOW delicious?  My kids VOLUNTARILY grabbed it out of the fridge the next day to eat as leftovers!  These kids do NOT love leftovers!  It stayed moist and taste, and was possibly even better the second day!  This will DEFINITELY be made around here again (and again and again!)!

Caribbean Black Beans & Coconut Rice

My "people" are NOT great at eating beans (not the green ones, all the others!)  Ok, not all of them - Mallory LOVES beans, picks them out to eat them!  And then, you add "green and red stuff" to it, and yeah - not likely to be something they jump on!  BUT - this dish, is so so so yummy - AND - one of my Favorite characteristics - Super Duper Easy to make!  (and, seemingly foolproof - yay!)  So far, have LOVED every recipe I've tried off Sisters Cafe, it's definitely worth taking a  look!

Caribbean Black Beans & Coconut Rice (photo courtesy of Sisters Cafe)

Recipe (with my adaptations!):

submitted by Brittany

5-6 c cooked jasmine rice (2 cups uncooked rice) (I used basmati rice...I like it :))

1 tsp dried thyme (or one Tb fresh) (forgot this the first time I made it, have never added it in....)

1-2 Tb canola oil

4-5 small sweet peppers of red, orange and yellow

4 cloves garlic, minced

1 bunch of green onions, sliced thinly (I used a whole chopped up red onion, hey - it's what I had!)

4 cans black beans, drained and rinsed (I have NEVER used more than 2 cans, last time - only 1...)

1 can Thai Kitchen coconut milk (I agree with their advice on this - use regular (not light!) coconut milk!)

(chopped up Cilantro - "to taste" - ok, I use lots! - I loved this added in, kinda turns it "Mexican" as opposed to "Caribbean" maybe........)

While the rice is cooking, saute the peppers and garlic in the oil until soft. Add the green onions and saute 2-3 minutes more. Stir in the black beans and warm through then add the rice and coconut milk. Stir over med-low heat until well combined and heated through. Serve hot.

Approval Level:
The majority liked it, a few Loved it, it will definitely be made again!

Harvest Vegetable Soup

Ok, right off the top - if you have read our "About Us" section - you know.....we do NOT eat a lot of soups.  I used to make soup - I used to feel the kids soup, but, somewhere along the line, I kinda stopped.  And now, there seems to be a general consensus that "soup is yukky".....really?  "Soup?" - ANY kind of soup?  How can that be??  Well, it's Fall.  And Fall just begs for soup!  And this one - this one sounds YUMMY!  Found it on Make It Do, first time I went to her blog I knew I would like her - look at those cute lemons!  I love everything lemon, including pictures!!  This soup has a little "secret ingredient" - and it's one of my favorite things to add to my food!

Harvest Vegetable Soup (photo courtesy of Make It Do)

Recipe (with my adaptations!):

Harvest Vegetable Soup

1 medium onion, chopped

3 tablespoons olive oil

4 cups chicken stock (you can use vegetable stock if you prefer to keep it vegetarian)

5 – 6 medium red potatoes, cubed

vegetables of choice (she recommends around 5- 6 total cups of veggies - I used extra potatoes and added some carrots and broccoli, baby steps with those kids, baby steps!)

1/2 cube of butter (1/4 cup)

1/2 cup of flour

4 cups milk

4 – 8 ounces cream cheese (um, yeah - TOTALLY used the full 8oz!)

2 cups cheddar cheese

salt and pepper to taste

1 shot of Tabasco (optional) (I forgot about this, would typically try it, but just forgot....)

 

In a large stock pot, pour in 1 tablespoon of olive oil and saute onion until translucent.  Pour in chicken stock and chopped potatoes.  Bring to a boil and reduce to a simmer.  Cover with a lid.

Prepare remaining vegetables into bite sized pieces.  In a large pan, saute vegetables until starting to soften and golden.  Remove to a plate and set aside.  Add butter and allow to melt.  Slowly whisk in the flour and allow to cook for 1 minute while stirring to make a roux.  Whisk in the milk and allow to thicken.

Pour thickened milk into the stock pot with stock.  Add the remaining vegetables.  Add cream cheese by pinching into smaller pieces.  Add grated cheddar cheese.  Allow cheeses to melt.  Season with salt and pepper to taste.  Serve immediately.

(If you do make this soup ahead, don’t cook it all day.  You don’t want overcooked vegetables.  Refrigerate and heat before serving.  You may need to add some chicken stock to get a good consistency.)

Approval Level:
Yay!  A soup that almost all of them actually admitted was GOOD!  You have NO idea how big that is!  "I" really liked it, but hey, I'm totally a cream soup girl!  Lynn loved loved it, but he likes soup....all of the kids ate it, and, surprisingly my "Good Eater" was the one having "issues" with it - apparently it was a texture thing - he liked the flavor, but not so much the texture, odd.....so - everyone ate this, those of us who don't "hate soup" as a category (?!?!!) really liked it....with the ingredients I used it was basically a glorified cheesy potato soup, with a little bit of other veggies to add in some color....the addition of the cream cheese really kicked it up a level for me! Yummy - try it!