Pumpkin Cranberry Orange Pancakes with Caramelized Pecans, Cheesy Eggs and Bacon

Yes another pumpkin thing. You'll live. It's fall. I like pumpkin. So there.

I had some leftover pumpkin and cranberry sauce from the pumpkin cinnamon rolls and cranberry pancakes made about a week ago and they needed to get used.

I decided that pancakes would be a good idea. I was tired of my fried egg on toast that is the usual morning breakfast. Along with coffee. Must have coffee.

And its Saturday, which means for some odd reason I need to make a real breakfast. Something from the kids about since I'm home and they are home and we have no place to go, I should make a real breakfast...vs cereal or toast. Whatever.



What you will need:

• Pumpkin
• Cranberry sauce
• Flour
• Eggs
• Baking powder
• Baking soda
• Sugar
• Vanilla
• Orange extract or frozen orange concentrate (if you use concentrate, eliminate the sugar)
• Vinegar
• Salt
• Pumpkin Pie spice
• Eggs (1-2 per person), salt and pepper, milk (1tbs per egg more or less)
• Bacon

So this is super simple. These are fat fluffy pancakes so therefore are filling. 

Get your bacon started now, get eggs mixed up with a pinch of salt and pepper and little milk. Use paper towels (or we have a cloth towel dedicated for draining grease to be more environ friendly) to sop up grease as bacon gets done. You can also cook the bacon in the over on a baking sheet with edges. This makes them all done at once.

In a medium mixing bowl, mix together with a fork, flour, soda, powder, sugar, spice and salt. Add vanilla and orange extracts, 2 eggs, 1c pumpkin, 1/4c cranberry sauce, 2tbs vinegar (to make baking soda all fizzy and happy. This is why they are sooooo fluffy!) Mix together with dry ingredients.

Warm up 2 skillets, one large for your pancakes, unless you have one of those electric griddle thingy's, then use it. The other skillet is smaller, for pecans. MMMMM pecans. If you made bacon, you can use some of the grease to coat your pan for pancakes and for eggs. Just makes for added yumminess.

In the smaller skillet melt 1Tbs butter, 1/4c crumbled/chopped/not whole pecans. When butter is melty, coat pecans and add 1Tbs of brown sugar. 

Coat your big skillet/griddle with butter (hold a stick by the wrapper and with open end, rub all over pan. Hands stay clean, no excess of butter.)

Cook until edges look dryish. Sorry, no bubbles on these. Flip and cook on other side for a few seconds.

Keep pancakes warm in oven at 250 on an oven safe dish. 

Turn off the pecans, and let them cool.

Finish off bacon/sausage (if you didn't use oven method) and use same pan for eggs (minus a lot of the grease). To get rid of the grease, I keep a tin can or jar with lid next to stove. Sometimes I am lazy and run it down the garbage disposal (gasp) with hot water. You can keep bacon warm with pancakes in oven, as the get cold fast.

When pancakes are ready sprinkle with pecans and drizzle with syrup. Make the kids set the table and enjoy!

________________________________________________________________________

Pumpkin Cranberry Orange Pancakes____________________________________

1c flour

2t baking soda

1T baking powder

2t pumpkin pie spice

1t salt

2T vinegar

1t vanilla

1t orange extract or 2tsp orange juice concentrate

2 eggs

1c pumpkin

1/4c cranberry sauce (canned)

Pecans:

1/2c pecans

1T brown sugar

1T butter

Mix dry ingredients together. Add wet ingredients and mix gently with a fork. Heat pan of griddle to medium-high heat. Drop pancake batter by 1/4 cupfuls onto greased pan. Cook until edges start to look dry and pancake puffs. Flip and cook for a 1-2 minutes on opposite side.

Pecans: Heat butter in small skillet over medium heat until melted. Add chopped pecans and brown sugar. Heat until glazed evenly. 

Honeyed Apricot-Peach Cream Cheese Tart

Yesterday I kept toying with the idea of whether I was really in the mood to make something or not. I have these lovely apricots and peaches and pears I bought last week at the produce market that are in need of being used before they go bad.

Gorgeous right?

So, this morning, I made a tart for breakfast. With scrambled eggs and sausage of course, because, well, it's Saturday which means I have to make a decent breakfast before running off to work. Any other day of the week would be an egg on toast. Weekends, working or no, I feel the need to make breakfast.

Maybe I should have waited until Sunday. I'm off Sunday. Oh well.

Assemble thine ingredients:

Fruit (I ended up using 3 apricots and 2 peaches very thinly sliced)

flour

sugar

1 stick butter

1 block cream cheese

honey

ginger

coffee. It's saturday morning. Coffee is a necessity.

Get out your handy dandy food processor. Attach normal blade that can take off your fingers and the flat top with the hole in it. Grab the cap too, because we are playing with flour and well, the whole kitchen does not need to be dusted...unless of course you want the family to think you slaved all morning, then by all means, dust away.

 Throw in butter(cold) and 1 1/4 c flour and 1/3c sugar. Keep the butter wrapper. 

Why?

Why, why, why. SO many questions!

Prepare for history lesson... commencing in 3-2-1...In the depression era, there was little money and little food. You had to *gasp* make use of every tiny part of the things you had because there was no room for waste. Think pinching pennies to the max. Using things like the part of veggies you trimmed off for broth, water for boiling used for bread or other meals, and butter wrappers are excellent for lubing up pans and dishes before baking in them. 

Keep you butter wrappers in a plastic baggy and use them, instead of a cooking spray to lube up your bakeware. Not only are you saving money, but the environment (less waste).

..End of lecture for today...

Turn on food processor and make lots of noise until it is blended and crumbly looking and the butter stops clunking around. No clunking is usually a good sign.

 Turn off noisy machine. Add water through the top hole 1 Tbs at a time, pulsing between each. Wow. That sounded dirty.

Keep adding water until it just barely comes together to form a dough.

Drag out a small baking sheet or jelly roll pan. Lube up with butter wrapper. NOW you can recycle it. It is paper after all.

Turn dough out onto pan and scrape together and fold once or twice, just enough to make it into a solid dough. 

You are supposed to chill the dough for an hour before using it. I spread it out onto the bottom of the pan and threw it in the freezer for 10 minutes while oven was heating.

If you have some extra butter (or wrapper), baste over top of dough. Toss in oven for 5-10 mins just enough to get the dough to harden a little. The butter will make it a pretty pale goldenish color.

While dough is in oven, thinly slice your fruit. And I mean thinly, or it will take too long to cook and you'll have burnt dough and raw fruit. No good.

Nuke your cream cheese in a microwave safe bowl for about 30 seconds. Enough to make it squishy enough to work with. Add 1 Tbs honey and 1/8t (pinch) of ginger. Mix.

Pull dough out of oven and dump on cream cheese mix. Spread evenly over crust with back of spoon. Layer on your fruit slices in whatever arrangement is aesthetically pleasing to you. 

I did rows... because I did. 

Toss back in over on TOP rack for 15-20 mins or until fruit is starting to shrivel a little. Using your fancy basting brush, baste honey (heated works best) over top about 10 mins into cooking.

While in the oven, scramble your eggs and fry up your sausage. And have more coffee. We need coffee.

And you are done. This one takes about an hour start to finish, so if you are working, make sure you start it more than an hour before work so you actually get some. 

Damned computer. Always get sidetracked...

Penne with Pesto Cream sauce and Stuffed Mushrooms

I have made a decision regarding the food blog.

I originally started posting as meals, because everyone usually makes a meal. Then I went to the individual recipe thing as that seemed to be the format many liked. Then I realized that everyone who writes a blog is doing the same thing as everyone else. They are either copying the Pioneer Woman's format on their food blogs or just post individual recipes.

I have decided that most of us make more than just one thing when we cook, and a good majority of people who look at recipes and new ideas are women or parents or people who cook for more than just themselves.

This makes things easy on me as well as my readers. You guys get a one page meal with multiple recipes and how to get everything ready in sequence, AND I don't have to make a million posts for individual recipes. This saves us both time in our busy, hectic lives.

There is a search option, so I am guessing people will use that if they are looking for something specific.

That being said, here is the next meal-like recipe. Jill, I made the stuffed mushrooms just for you so I could fulfill the request for the recipe :-)

I needed something to go with the Stuffed Mushrooms and pasta or steak is always a good option. As steak is not in my budget, this became a vegetarian meal.

Now, before you run off, adding steak or chicken is a cinch and is very yummy. That makes this meal easy for split households as well. Cut your meat up into strips and saute with some olive oil and garlic and serve over the top of the noodles. Or grill/fry/bake your meat of choice and serve off to the side. The steak with blue cheese butter is a good meat dish to go with this.

Looks totally yummy right?

So... Grab your ingredients. You'll need 8-10 large mushrooms, frozen spinach, bread crumbs, an egg, cheese of choice,  medium sized onion, noodles, alfredo sauce, pesto sauce and capers if you have them. Also grab some chicken or vegy bouillon or better than bouillon if you have it. 

Ok. Now. Micro-nuke the spinach. My 8 mushrooms took about 1/2 c of thawed spinach. 

Stem the mushrooms and clean out the fluffy white flesh the stems leave on the inside while the spinach is getting de-icy. Chop 1/2 the onion and the mushroom stems into tiny bits. 

Get out your cheese and shred if needed or in my case, using goat cheese...

I crumbled it. 

Like this. Amount is up to you. I used about 1/2 c.

Mix the ingredients together. Spinach, onion, stems, cheese, 1/4 c bread crumbs, 1 egg, 1 tbs garlic powder and a pinch of basil. 

Oh yeah, forgot to mention those. 

Spoon stuffing into mushrooms and mound. Yes, your hand will get dirty 'cause you have to kinda mold the stuffing to the top a bit, but its ok. That's what sinks are for. 

Mushrooms stuffed, pop in oven at 350 for maybe 20 mins.

Meanwhile, as the mushrooms are getting all happy boil some water and get the pasta going. Pop in a couple of teaspoons of bouillon to make it taste even better.

Mix half the pesto and half the alfredo together in a microwave save thingy.

Get a salad made or whatever veggie you intend on making.

Check the mushrooms. Now top with some more cheese, and put under broiler for about 2 mins. 

When they come out they should look like this. Ish.

When the noodles are done cooking, drain them and nuke the sauce.

And then you are done. Plate the noodles, top with sauce.  

And see what the beautiful mushrooms look like inside... MMMMMM.

Stuffed Mushrooms
8-10 large mushrooms
1/2 c spinach, thawed
3/4 c goat cheese crumbled or mozzarella shredded plus 1/4 c.
1 Tbs garlic powder
1/4c bread crumbs
Mushrooms stems, minced
1/2 onion, minced
1 egg

Stem the mushrooms and clean out cavity or any remaining stem parts. Mix together rest of ingredients except 1/4c of cheese. Spoon into mushrooms and mound slightly over top. Bake at 350 for 15 mins. Top with other 1/4 c of cheese. Broil until cheese melts and is slightly browned. 

Penne with Pesto Cream Sauce
1 lb Penne
Jar of pesto
Jar of alfredo sauce
3 Tbs capers

Boil pasta. Mix 1/2 jar pesto with 1/2 jar alfredo. Drain pasta. Add capers. Top with sauce. 

Serve with salad, bread or other vegetable. 

Mango-Chipotle Chicken Burritos with Black Beans

I cheated.

No.

I did.

I was craving some really fresh, summery, yummy mexican-ish type food.

I had chicken. I had tortillas. I had.... hmmmm....

Oh yeah. That random bottle of salad dressing my mom shipped to me along with the other 42 bottles I have. Something by Kraft called Mango-Chipotle. Hmmmm.

Chicken. Mango-Chipotle.

This works.

So...maybe a put it together yourself burrito?

As you can see it was kid approved.

Yup. That'll work. And we could totally use that dressing for a marinade/cooking sauce for the chicken. Oooooh! And we have an entire gallon bag of black beans, so we could make mexican style black beans.

OMG. It's healthy too! So much protein!

We like protein. Protein is good.

So let's get started

3 large boneless skinless chicken breasts, cleaned and laid out in either a glass pan or jelly roll pan lined in foil.

Smother chicken with dressing, slice up some onion and toss it in, and cover with another piece of foil. Seal the foil. This is important. It will allow steam to be captured which results in fabulously tender chicken cooked relatively quickly.

Throw in oven for 20 mins or so. Baste with dressing every 10 mins.

So that's twice. You'll be ok. It's easy to remember. Twice.

That's it?

Well... uh... ya.

That's it. So easy.

So.... There are several ways this chicken can go. If you are in a tropical mood, make up some mango salsa, cook up some coconut rice, and maybe make a small arugula salad with feta cheese and a vinaigrette.

If you are in a mexican mood, when it comes out of the oven, you can serve over black beans and rice with sour cream and salsa, OR....

Make up some black beans, grab out tortillas, chop up some lettuce, tomato and cucumber, and make a build your own burrito.

I took option 3.

So. I have a gallon bag of black beans in the freezer, mainly because I cooked them, then realized I didn't have any ziploc baggies in less than a gallon.

Sigh.

So. Defrost your beans, about a quart's worth depending on the number of people you are feeding, obviously. Or 2 cans.

Saute some onion bits. Add 1 tsp garlic powder or 4-5 cloves fresh and 1Tbs taco seasoning. Splash in some worcestershire sauce and just a drop or 2 of liquid smoke, if you have it.

Toss in beans and a little water with a chicken bouillon cube or 1 tsp of chicken(or veggie) Better Than Bouillon. Pre-made broth works well too. By a little I mean maybe 1/2 c. Add more if the beans suck it all up. You want the beans to be a little soupy.

Let them cook until heated through and broth is thick.

Meanwhile, check your chicken. If it is done, pull off top foil and put back in oven a few minutes to brown the top just a touch.

Assemble other ingredients on the table.

Cut chicken into pieces and transfer it, and onions onto a plate. Feel free to shred chicken, that works too. I cut mine into large slices and let the creators decide how they wanted to further alter it for their burrito.

To create burrito, layer chicken, beans, veggies, sour cream and salsa. Wrap and enjoy.

As you can see, my son opted for beans on the side and no onions or salsa.

What a bum.

Banana Butterscotch Streusel Muffins

You know those bananas you bought last week, 'cause you were craving bananas? You bought a bunch because it feels weird to buy just one or two, right? And then you ate only one or two and the rest just sat... and sat...and sat...

and now....

They are perfect for banana bread!

But wait! Banana bread so Boooooorrrriiinnnngggg. Snore.

What's that? You have other random baking stuffs in your pantry?

OOOOHHHHHH!

Well then, let's snazz up banana bread, shall we?

Stop licking the screen. You don't know where it's been.

No seriously. Stop.

So, how abouts we do butterscotch banana bread, maybe even with some coconut thrown in?

Yeah, see that's what I thought!

Let's start with those poor pathetic bananas.

They need a little squishing. But, I'm lazy, as we have found throughout our cooking journey together. I let my kitchen aid mixer do the work.

Generally, you should cream the butter and sugar together first, but, I got carried away. Toss the bananas in a bowl, peeled of course.

Now laugh. 'Cause they look like light yellow poop.

See?

Ok. now throw in 1/2 stick of butter and 3/4 c sugar.

Mix to get all mooshy. Don't worry, it'll be liquidy.

While it's doing its thing (if you are using a stand mixer), measure out 2 cups of flour, 3/4 teas baking powder and 1/2 teas salt. Mix together with a fork.

Add 2 eggs to butter-sugar-banana mix as well as 1/3c sour cream and a splash of vanilla, rum or almond extract. Any of the extracts are good, but each brings a different flavor. Coconut extract is yummy too.

Once it is all mixed well, add flour mixture and blend well.

Now add butterscotch chips and coconut if you so wish. I added coconut later, not to the mix, because I have non-coconut lovers in my house.

I know. Shameful.

Anyway. Grab out your muffin tins. These make roughly a dozen small or 6 texas muffin sized muffins. Spray them down with some sort of lubrication. Pam, butter, or whatever is in your misto bottle is fine.

Fill your cups almost to the top, a little more than 3/4 full to get that store-bought muffin top. If you want, sprinkle some coconut in the bottom of some of the cups before adding batter and a little to the top after, to mark which ones you did that to. This is how I got coconut into select muffins for my split house.

Pre-streusel topping.

Ok. Now. Before you put it in the oven, mix 2 Tbs butter, 1/4c oats, 1/4c brown sugar and if you have them, a few sliced almonds or pecan bits.

Note. Almonds are a superfood, so this addition makes the muffins healthy. :-P

Spoon topping over the top mounding it slightly.

Toss the pans in the oven for maybe like... mmmmm... 15-20 mins.

Go play on Pinterest or in my case, start dinner while they were cooking.


When the buzzer reminds you that there is something in the oven, remove them and let them sit until you can touch them and not receive 2nd degree burns.

Enjoy your caramelly, butterscotchy, banana-y goodness.

MMMMMMM.

Creamy Coleslaw

Among the summer yummies that we think of is, of course, coleslaw. Imagine KFC style coleslaw or better yet, your favorite BBQ place's slaw. Creamy and melt in your mouth good right? Well, if veggies could melt.

This one is it's match, let me tell you.

And so simple.

Sigh.

So simple.

I promise you will not be able to resist taste testing... multiple times. This ended up being my dinner before dinner. 

And then half the bowl is gone, and you remember you had the family to share with... oops.

Oh, well. Make some more.

So we start with a head of cabbage. One small whole head will feed a bunch of people. Medium for a family reunion. Large for a family reunion plus all the in-laws.

Shred the cabbage however you feel is easiest. I used my handy dandy Cuisinart food processor with the shredding plate for mine. Made it nice and fine, kinda like you'd get at a restaurant. A plain old hand held grater works too, or cut it by hand.

While your shredding, grab an apple, zucchini, 2 carrots, 1/4 onion sliced, and if you are feeling adventurous, some red cabbage or radicchio.

Now for the magic. The sauce.

Ready for it?

Ready?

Mayo, sugar, apple cider vinegar, and a pinch of salt.

Yes, that's it. 

Told you it was simple.

Actually the magic is in the apple and zucchini you put in the salad. A little sweet, a little soft, makes it all the yummier. 

Mix all your ingredients together.

That's it.

No seriously.

Chill it 'till your ready to serve... and to keep from eating the whole thing!

Shepherd's Pie with Homemade Mashed Potatoes

It has been an interesting week, my morale has been at an all time low. My computer is being stupid, or rather some of the software is and I am seriously ready for a vacation. It's always times like these that you need some serious comfort food. No meals tonight, but something simple.

Homemade Mashed Potatoes (the best way) which will go on top of a bunch of veggies and stuff to make Shephard's Pie.

The key to amazing mashed potatoes is...

Nope not butter...

Nope not cream...

It's....
...
...
Potatoes!

See you would never have guessed! The type of potatoes you use will determine the wonderfullness of the taters.

Yukon Gold are my personal fave followed closely by red.

Russets are nasty. Stop buying them.

Yes, Yukon's are slightly more expensive but when you taste there natural yummy, creamy, melt in your mouth texture without the need for a bunch of extra stuff... You will be hooked. I promise.

Yes, I will pinky swear too.

So to start off, figure out how many people you are feeding. Most people (except my son) adore mashed potatoes so plan on 2 potatoes per person to chop into bits.

So for a family of 5=10 potatoes. add a couple more if you want leftovers to make potato cakes with later... mmmmmm potato cakes.

So...
10 potatoes, chopped into bits (they cook faster this way)
1 tbs butter
1/2-1c milk
salt and pepper
ginormous pot with salted water

Dump the taters you chopped into the water and cook at boiling until just fork tender. My stove has issues so it takes about 30 minutes. Yours may be fabulous and take 10. Just keep checking them every few minutes, 'cause you don't want them squishy.

While potatoes are cooking and getting all happy, pull out your frozen veggies. Generally I stick to corn, peas, green beans and carrots... maybe add some onion and green pepper.

1 onion
1/2 green pepper
all of the leftover bits and pieces of frozen veggie bags.

Get the onion and pepper happy in a skillet with a little olive oil. Oooooh! Throw in some mushrooms! That would be awesome!

MMMMMM Mushrooms!

Whip out a packet of french onion soup mix, or if you HAPPEN to have some leftover french onion soup from a meal, use that.

Heat it up in a pot, add some cornstarch.

Brown hamburger or veggie crumbles.

Dump all of the veggies, soupy stuff and burger bits into a 9x12 pan or a casserole dish. Casserole dishes work best, but use what you have.

By now potatoes are ready for smooshing.

Drain them. Please do not burn yourself.

Steam is hot. I know right? Amazing!

Pour 1/2c milk and 1 tbs butter into the pot the potatoes were in. Get the butter all melty and the milk nice n warm.

Why? Because I am telling you too and I am the boss right now!

No, really, because the cold of the milk and butter cause the happy starches of the taters to seize up and become gluey. We don't like gluey.

Pour the taters in.

Get out you smoosher.

NO! Do not use the hand blender! Geez!

Get out you great great grandmothers rusted, bent, mangled smoosher and smoosh.

The one with a long handle and funny looking holes or squiggles in the bottom.

Ya that thing. No it's not a branding iron.

*Sigh*

Ok, sorry, I will get the pictures in, I promise...Computer... Stupid...remember?

Squish taters until nice and creamy. If they are being uncooperative, add a little more milk and keep going. They will become creamy without electronic devices, trust me.

Conserve energy and all that.

With a spoon, put taters on top of soupy stuff. Do not push it down or try to spread it. This does not work.

Throw the...

Stop eating the potatoes. You need them for...

I said stop it.

See I told ya so.

Would you put the darn pan in the oven please, before they are all gone...?

Ok. Good. 350. 15-20mins or until warm.

Add cheddar cheese on top. Shredded of course. (Although squishy plastic cheese is good too)

When nice and warm pull out of oven and serve. If ya want to get all fancy, chop some green onions to throw over the top and nuke some rolls or bring out the bread so you can sop up all that soupy goodness.

Or heck, serve it over the bread. I won't tell.

Simple, easy and relatively fast.

Maybe tomorrow I will tell you my secret potato pancake recipe... 'cause it's really yummy with scrambled eggs and bacon....

Mmmmm bacon.