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!

O'Henry's

I was in Need of a Treat today (no, really!) - and these just sounded SO delightful!  Such a flashback flavor.....and, really, with this girl's TALENT - you gotta trust the recipe!  Becky Higgins - a source for all sorts of wonderful things!

O'Henry's (photo courtesy of Becky Higgins)

Recipe (with my adaptations!):

O’HENRY’s
1 c. Karo syrup (found with other syrups)
1 c. sugar
1 c. peanuts (I got unsalted and I don’t chop them) (don't remember putting nuts in these - so I didn't!)
1 c. peanut butter
3 c. Rice Krispies (I used 4 cups to make up for no peanuts!)
1 pkg. chocolate chips
1 pkg. butterscotch chips
Stir together Karo syrup and sugar. Microwave for 2 minutes. Add peanuts and peanut butter to the Karo mixture. Microwave everything for 1 minute. Add 3 cups of Rice Krispies. Spread into a greased 9″ x 13″ pan.
Combine chocolate chips (on bottom) and butterscotch chips in a bowl and microwave for 2 minutes. Stir until smooth. Spread over krispie mixture and cool in the refrigerator.
Remove and cut into 1-inch squares.

Approval Level:
well - let's just say they didn't last long around here, At All!  Super yummy, super easy, will definitely make them again!

Winger's Sticky Chicken

Ok, so you are SUPPOSED to make this into a salad - but, remember - house full of BOYS....so, I made it and served it with mashed potatoes and strawberries (hey, at least I got a fruit in there!).....this website - Deals to Meals - not only is a service to help you save on your groceries (note:  I signed up for the free 2week trial early-November, LOVING it so far!) - but they also have some great recipes to help you USE those groceries - what a great idea!! ;)

Wingers Sticky Chicken Salad (photo courtesy of Deals to Meals)

Recipe (with my adaptations!):

Sticky Chicken Salad
2 chicken breasts, breaded and baked until cooked through (I just dredge the chicken breasts or tenders in flour, egg, and breadcrumbs. I then bake o r fry them until they are golden brown. In a pinch for dinner? Use pre-breaded chicken for a quick and easy meal!) (yeah, easy is where I LIVE - I used frozen pre-breaded chicken tenders!)
2-3 tomatoes, diced
Croutons (can make homemade croutons)
½ c. cheddar cheese, shredded
½ red onion, sliced thinly
(I added in craisins, also!)
Ranch dressing

Sticky Dressing:
2 ½ c. brown sugar
1/3 c. Franks Hot Sauce (you can buy this for inexpensive in a large, bulk size at Walmart--believe me, you will go through it!) (ok, took their advice -bought the BIG jar of this - if you need a measly little 1/3 c, run on by, I share!)
3 T. corn syrup
½ c. apple cider vinegar

Combine all dressing ingredients in sauce pan. Stirring constantly on medium high heat, boil for one to one and a half minutes. If you cook longer than that, the sauce will turn hard like candy. This dressing can be used on salads, wings, chicken, etc. This dressing will stay good in your fridge for weeks, so double the recipe if you like leftovers.

Serve the salad with the ingredients mentioned above and then drizzle with ranch and then the Sticky Dressing. You could also mix the ranch and dressing to make the 'Creamy Amazing Sauce' like at Wingers.

Approval Level:

This sauce was YUMMY YUMMY YUMMY!  And, it "kept" in the fridge for awhile - which is a Good Thing, since it makes a TON!  I have made the salad version (you know, for ME!) and I love it, the MenFolk - they are particularly fond of just piles of the chicken!  A keeper, for sure!

Sloppy Joes

Hey - I made these - From. Scratch!!  Yup, go ahead - be impressed!  (ok, YES, I use way too many canned/pre-mixed items - so shoot me!)  If you don't already know The Pioneer Woman (Ree) and her Fabulous Blog - you really need to.  There are hours and hours and hours and hours of wonderful things on there (not that I would know....ok, I totally would!)

Sloppy Joes (photo courtesy of Pioneer Woman)

Recipe (no adaptations here!):

• 2 Tablespoons Butter
• 2-½ pounds Ground Beef
• ½ whole Large Onion, Diced
• 1 whole Large Green Bell Pepper, Diced
• 5 cloves Garlic, Minced
• 1-½ cup Ketchup
• 1 cup Water
• 2 Tablespoons Brown Sugar
• 2 teaspoons Chili Powder (more To Taste)
• 1 teaspoon Dry Mustard
• ½ teaspoons Red Pepper Flakes (more To Taste)
• Worcestershire Sauce To Taste
• 2 Tablespoons Tomato Paste (optional)
• Tabasco Sauce (optional; To Taste)
• Salt To Taste
• Freshly Ground Black Pepper, To Taste
• Kaiser Rolls
• Butter

Preparation Instructions

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.
Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Approval Level:
These were YUMMY.  And, Total Man Food - which, around here, is ALWAYS a good thing - will make it again!

Thai Peanut Noodle Salad

Ok, so I love Thai food.  Didn't know I did awhile ago, but have learned that, yup, I do!  Have always loved "oriental" food - but hadn't really branched past Chinese & Japanese much before, glad I have now!  Had to make a "pasta salad" to take to Lynn's family party.....my "people" aren't really "into" pasta salads, so I thought hey - I'll try this one!  It has noodles in it....that's a pasta, right??  Works for me!!  Got the recipe from Our Best Bites, which, I'll tell ya - is FULL of yummy recipes and great info - haven't been disappointed with anything from their site, yet!!

Thai Peanut Noodle Salad (photo courtesy of Our Best Bites)

Recipe (with my adaptations!): 
Thai Peanut Salad Dressing (save some time and make this part ahead!)
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*
*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.

Place everything in a blender and mix until smooth. Makes about 2 cups.

Thai Peanut Noodle Salad
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach (I used just regular cabbage!)
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken (I left this out, was only making a "side dish"...)
honey roasted peanuts (about 1/2 cup)




Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.

You can really use any mix of veggies you want. I have a thing with rainbows, so whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow. I think it makes for a happy salad and happy salad makes happy people. But use what you like, pretty much anything slathered in this dressing is going to taste good. For me, it's this stuff:

Approval Level:
Ok, the dressing is DELICIOUS - pretty sure that, like they say - you could put it on about anything and it would be good!  My "people" aren't all that into salads (grrr....) but "I" thought this was YUMMY....Baby Girl loved it, too :) - if you are making "girl food" anytime - this is a definite good choice!!

Spicy Honey Chicken

Found this yummy sounding recipe while blog hopping around (yeah, I do that....a lot, ssh, don't tell!) - found this one on Our Best Bites - lots of yummy yummy stuff on there!  Check it out!

Spicy Honey Chicken (photo courtesy of Our Best Bites)

Recipe (no adaptations this time!):

Spicy Honey Chicken

8 boneless, skinless chicken thighs (about 2lbs) **

2 t vegetable oil

**She really recommends using chicken thighs, they stay more moist than chicken breasts....I gave it a try, and the first time, when I grilled them, it was pretty good....the 2nd time, when I baked them, not so much.  Sorry, just kinda a white meat girl!!

Rub:

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder (this was the only ingredient I didn't already have in my cupboard, glad I do now!)


Mix all "rub" ingredients well in a bowl.

Glaze:
1/2 C Honey
1T Cider Vinegar

Warm the honey in the microwave to thin it out a bit, then stir in the vinegar.

Trim all the excess fat from your chicken (ick!) and pat dry.  Cover the chicken pieces with the oil, rub it around to coat all of them.  Toss the chicken with the dry rub mixture, coating them all evenly and well. (You're gonna have to get your hands in there, much as you (ok "I"!!) might not want to!)  Grill the chicken for 3-5 minutes on each side, or until cooked all the way through.    

Set aside 2T of the honey glaze to use at the end.  When the chicken is nearly cooked take the rest of the glaze and brush it on the chicken, coating both sides.  This could (will!) make a big mess, grilling sugar, just be prepared!    When the chicken is completely cooked take your reserved glaze and drizzle it over the chicken, yummy :)

Approval Level:

This chicken was YUMMY - and the grilling of it, not hard at all :)  (note:  made this again in Nov - didn't grill it - was NOT as good - grill it.  Just sayin'......)