Friday, December 25, 2015

Carrot Cake Pancakes ala ~CHB~

Carrot Cake Pancakes ala ~CHB~
(original recipe by Bobby Flay)

1½ cups all-purpose flour
¼ cup sugar
1 tsp. baking powder
½ tsp. baking soda
1 tsp. pumpkin pie spice*
½ tsp. fine sea salt
2 large eggs
1 cup buttermilk
¼ cup eggnog
3 Tbsp. unsalted butter, melted
½ tsp. vanilla
2 small jars carrot baby food
1 tsp. grated orange zest (optional)
1 Tbsp. grated crystalized ginger or diced candied ginger

* If you don’t have pumpkin pie spice, use a blend of cinnamon, ginger, nutmeg, and allspice.
  • Whisk the first five (dry) ingredients together in a large bowl.
  • In a separate bowl, add the next 7 ingredients until smooth; fold in ginger; cover and refrigerate 30 minutes.
  • Heat griddle to medium heat; brush with butter and continue heating until butter foams.
  • Drop ¼ cupfuls of batter onto heated griddle; cook until bubbles start to form and burst (about 2 minutes); flip and cook to set the other side another 1 to 2 minutes.
  • As the pancakes are ready, place them in a single layer on a cookie sheet covered with parchment paper and keep them warm in the oven until ready to eat.
3 oz. cream cheese, softened
1 cup pure maple syrup
  • Using electric mixer, beat cream cheese until smooth; add maple syrup and whip for 1 minute.
  • Warm the topping in the oven (or the microwave).
  • Serve pancakes with topping.

Monday, December 21, 2015

The Best Chicken & Dumplings ala ~DKBB~

The Best Chicken & Dumplings ala ~DKBB~
(original recipe by Erika Monroe-Williams in Sept./Oct. 2015 Taste of Home magazine)

Soup, part 1
3 cans chicken in water
1 large onion, diced
6 medium to large carrots, chopped
6 celery ribs, chopped
3 cloves garlic, minced
5 cups chicken stock (I use 1 c. water to 1 tsp. Better Than Bouillon)

½ cup white cooking wine
2 tsp. sugar
¼ to ½ tsp. white pepper
5 whole peppercorns

1⅓ cup flour
2 tsp. baking powder
¾ tsp. salt
⅔ cup milk
1 Tbsp. butter, melted

Soup, part 2
½ cup heavy whipping cream
1 tsp. dried parsley
1 tsp. thyme leaves
  • Add all part 1 ingredients to a large soup pot; bring all to a boil, then lower heat and simmer 20 to 25 minutes.
  • Meanwhile, whisk together the dry ingredients for the dumplings in one bowl; whisk milk and butter in another bowl; add liquid mixture to dry ingredients, stirring just until moistened (do not overmix).
  • Drop dumplings by forkful onto top of soup; cook, covered 15-18 minutes or until toothpick inserted into center of dumplings comes out clean (NOTE: do not lift cover while dumplings are cooking).
  • Gently stir in cream, parsley, and thyme.

Monday, December 7, 2015

Cabbage Roll Skillet ala ~CHB~

Cabbage Roll Skillet ala ~CHB~
(original recipe by Susan Chickness in Dec 2015 Taste of Home magazine)

1 28 oz. or 2 14 oz. can(s) diced tomatoes, undrained
1 lb. ground hamburger (or chicken, pork, or turkey)
1 large onion, chopped
1 8 oz. can tomato sauce (optional)
2 Tbsp. balsamic vinegar
1 Tbsp. brown sugar
¼ to ½ tsp. white pepper
1 tsp. dried oregano
1 tsp. dried thyme leaves
½ to 1 tsp. dried basil
½ to 1 dried parsley
½ to 1 small head cabbage, thinly sliced
½ to 1 green pepper, cut into thin strips
4 cups cooked brown rice
  • In large nonstick skillet, cook meat and onion over medium high heat for 6 to 8 minutes, or until meat is no longer pink and breaks into crumbles.
  • Stir in tomato sauce (if using), vinegar, brown sugar, seasonings, and diced tomatoes.
  • Add cabbage and green pepper; cook, covered 6 minutes, stirring occasionally.
  • Cook, uncovered, 6 to 8 minutes longer, or until cabbage is tender.
  • Serve over brown rice.