Blueberry Explosion Pancakes

Yes, it is no secret that my family adores blueberries and these Blueberry Explosion Pancakes really hit the spot on a relaxing Saturday morning with the family! I am excited to share my recipe with you so let’s get started :)

 

Ingredients:
makes approximately 10 pancakes
2 cups all purpose flour
1/2 tsp salt
2 TBS sugar
4 tsp baking powder
1 1/2 cup milk or buttermilk ( add a little more if needed)
2 eggs (slightly beaten)
1 tsp vanilla
4 TBS vegetable oil
1 cup of frozen or fresh blueberries

Combine dry ingredients together. Then mix in milk, oil, eggs, and vanilla. Mix until all lumps are gone and then gently stir in blueberries.

Heat a lightly greased griddle to medium heat, adjust heat as needed. I use an electric griddle and set the temperature to 350 degrees.  Pour or scoop approximately 1/3 cup of batter onto the griddle, use more or less batter to create your desired size of pancakes. Brown pancake on both sides and serve warm!

Homemade Blueberry Syrup
2 cups blueberries, fresh or frozen
1 cup water
1 cup sugar
2 TBS corn starch

On medium low heat cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes, stir occasionally. Pour syrup over a warm stack of blueberry pancakes.

Enjoy!

The Best Mexican Rice

I have been on a search for years to find a wonderful Mexican rice recipe that is a keeper! If you are on the same pursuit  look no further, stop what you are doing and write this recipe down. I am a Tex-Mex girl born and raised in Texas. Mexican food runs through my blood. I am a huge fan of Tex-Mex food and this rice is muy bueno, it's ok if you make fun of my Spanish! I know your ready for the recipe so lets get started! I am so excited to share this recipe with you!

I mean, check out this bowl of Mexican rice, doesn't it looks soooooo good? Well, it was close to perfect!

Mexican Rice
adapted from Food.com
I applaud the chef who posted this recipe! Without their guidance and instruction I could not have made a better rice!

Ingredients:
serves 8-10
(although this recipe feed 8-10, it is great for leftovers)
6 Campari tomatoes (or any tomato of your choice)
1 small/medium sweet yellow onion
2 medium jalapenos (ribs and seeds removed)
2 cups long grain white rice
1/3 cup canola or vegetable oil
(I have also used coconut oil)
4 minced garlic cloves
2 cups chicken broth (low sodium)
1/2 cup frozen sweet corn (optional)
*I recently added corn and it was a big hit!
1 tablespoon tomato paste
1 tsp chili powder
1 tsp oregano
1/2 tsp cumin
1 1/2 teaspoons salt
1/4 cup fresh cilantro, minced (may add more to your liking)
limes for serving

Directions:
Adjust rack to middle position and preheat oven to 350.

Puree tomatoes and onion in a food processor or blender.
Reserve exactly 2 cups.
(6 Campari tomatoes and 1/2 of a large sweet yellow onion made approximately 2 cups)
 
Mince jalapenos and garlic, set aside

Place rice in a fine mesh strainer and rinse under cold running water until water runs clear. Shake to make sure you remove excess water.
Do not skip this step, rinsing the rice is a must to remove the starch so you will have fluffy dry rice

Heat oil in heavy bottomed oven safe straight sided sauté pan (I use a 3-1/2-quart) or Dutch oven with tight fitting lid over medium heat for about 2 minutes. Carefully pour in rice and stir fry rice for about 6-8 minutes.

Add minced jalapenos and garlic. Cook for about 3 minutes, stirring constantly, and adjust heat as needed.

Stir in broth, pureed mixture, tomato paste, seasonings, corn (optional) and salt. Increase heat to medium high, and bring to a boil.

Cover pan and bake in oven until liquid is absorbed and rice is tender, 30-35 minutes. Stir half way through.

Stir in cilantro and garnish with lime wedges.

Enjoy!

*If you do not have an oven safe sauté pan or Dutch oven you can prepare this on the stove top and transfer into a 9x13 baking dish or foil pan and cover with foil. Please be careful when transferring this mixture, it is very hot. 

Red New Potatoes and Green Beans

Red New Potatoes and Greens Beans are a family favorite side here in my kitchen! Sometime we even eat this as a meal with fresh steamed corn on the cob, total comfort food for the whole family! Perfect for cold and rainy days and you can't forget about the cornbread when serving this southern dish!

Red New Potatoes and Green Beans
5-6 red new potatoes, cut into evenly sizes
1 Ib fresh green beans, washed and snapped
1/2 sweet yellow onion sliced into wedges
6 cup low sodium chicken broth
3 TBS butter
1 tsp garlic and herb seasoning
1 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
Creole seasoning (to taste)

In a large stock pot add new potatoes, green beans, onion, chicken broth, butter, and seasonings. Cover and simmer for approximately 30 minutes or until potatoes and green beans are tender.

Serve warm and enjoy!

Pumpkin Pie Party Dip Served with Cinnamon & Sugar Chips

This Pumpkin Pie Party Dip is perfect for any fall gathering and the Cinnamon & Sugar Chips just give this dip an extra, YUM!
This dip also pairs well with Honey Crisp Apple wedges. I hope you enjoy this holiday appetizer at your next fall party!



Pumpkin Pie Party Dip
1- 8oz package, 1/3 less fat, cream cheese (softened)
1 cup brown sugar
1 cup granulated sugar
15 oz canned pure pumpkin
1/2 cup non-fat, plain Greek yogurt
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves

Cream together sugars and cream cheese. Then add canned pumpkin, Greek yogurt, vanilla, and spices. Combined well and refrigerate over night. Trust me, allowing all the flavors to set over night makes such a difference in taste. Refrigerate until ready to present. Serve this yummy fall dip with Cinnamon & Sugar Chips, apples, or ginger snap cookies!

Cinnamon & Sugar Chips
20 flour tortillas
3-4 TBS, melted butter
cinnamon and sugar (to taste)

Cut each flour tortilla in four equal wedges. Lightly brush each side with melted butter and sprinkle with cinnamon and sugar. Line a cookie sheet with parchment paper and cook chips in a preheated oven at 350 for 10 minutes. Cook 15-20 minutes for a more crispy chip. Let chips cool and store in an air tight container.

Grilled Ghostly Pizza

Last week I found a photo of a ghost and spider pizza floating around Facebook and I had to recreate it for my family. It was just too cute! I am not sure who is responsible for the idea, but I am so glad they shared this pizza design with the world because it made a fun family night meal! Don't forget to let the kiddos join in on the fun because this pizza is just as fun to make as it is to eat!

I am sorry I do not have tutorial pictures for this project, but I promise this pizza is very easy!

Ingredients:
pizza dough
pizza sauce
click here, for the best bread machine pizza dough and homemade pizza sauce
turkey pepperoni slices
shredded mozzarella cheese
pimiento stuffed Spanish olives
rosemary needles
sliced black olives

How to make the spiders:
As you can see from the picture above my spiders only have 6 legs, that is wrong! Spiders are arachnids and have eight legs, unlike insects which have only six. Who's kidding, my kids did not even notice, but I assured them next time we make our spiders they will have 8 legs!

Use a toothpick to make the eyes and legs holes for each Spanish olive. Insert a rosemary needle in each leg hole to create spider legs! I placed each spider on a pepperoni slice.

How to make the ghosts:
After applying sauce to the dough, choose several spots for your ghosts. Place a heaping amount of cheese and add black olive pieces where the eyes and mouth should be. When the cheese starts to melt it will create its own ghostly appearance.

If you would like to check out my tutorial on how to grill pizza, click here!

I hope you will enjoy this Grilled Ghostly Pizza with your family soon, this meal will definitely bring smiles to your table!

Carne Guisada Tacos

Carne guisada is Spanish for "stewed meat". This dish is really great for those cool days and when you are looking for something different to prepare. These tacos can be prepared over the stove top or placed in a slow cooker, your choice.  Either way you prepare this dish the outcome is delicious!
This Mexican stewed meat is wonderful served with warmed flour tortillas, over rice, or as a warm stew.



Ingredients:
adapted from- HEB ShowTime
serves 8
2 pounds of beef stew meat
salt and pepper
olive oil
2 cups of Pico de Gallo, see my recipe below
6 TBS flour
2 tsp chili powder
1 tsp cumin
1 tsp oregano
3 cups chicken broth
1- 4 oz can green chilies

Pico de Gallo
4 roma tomatoes, chopped
1  jalapeño, seeded and chopped (add seeds if you want more spice)
2-3 garlic cloves minced (depending on the size of your garlic cloves and taste)
1/2 sweet yellow onion, chopped
1/4 cup chopped cilantro (or to taste)
juice of 1 lime or lemon
kosher salt and ground pepper (to taste)
1 tsp apple cider vinegar

Mix all ingredients together and enjoy the freshness and the aroma of all these wonderful Mexican flavors!
Makes approximately 2 cups.

Directions:
Season beef with salt and pepper. Heat 2 TBS of oil in a large skillet over medium -high heat. Brown beef and transfer browned beef to slow cooker. Add more oil to the same skillet and then add pico de gallo and cook for about 3 minutes. Then add flour and seasonings and combine well.
Slowly add broth to skillet while constantly stirring. Bring to a boil and stir until thickened slightly. Add green chilies and then pour mixture over beef and cook 4-6 hours or until beef is tender.

You can also prepare this beef mixture on the stove top. After browning meat and preparing the mixture, simmer for about an hour and a half, or until beef is tender. Stir occasionally, to prevent sticking. I have prepared this dish both on the stove top and in the slow cooker and both are delicious. Serve with warmed flour tortillas, over rice, or as a warm stew. Garnish with pico de gallo, avocados, and sour cream.

Enjoy!

Apple Spice Cupcakes Topped with Caramel

Recipe by: Christian (Audra’s daughter)

The first day of fall arrived in September, and now suddenly everything is changing. Leaves are switching colors, cooler temps are here, and spices such as cinnamon and nutmeg are finding their way back into recipes. With all the change I decided it was time for a new cupcake recipe in my family’s kitchen, so I went to search on Pinterest where you can find any cupcake idea, literally. I found many inspiring fall cupcake recipes. Considering all the ideas, I created these amazing Apple Spice Cupcakes that I would love to share with you! I can definitely say I am falling for fall indulging in this cupcake. It has the perfect amount of spice, nutty-ness and applely goodness all wrapped up in a cupcake liner. This cupcake would be a great fall treat for bock parties, Halloween parties, and any fall related event. Now with no more delay here is the recipe…

Ingredients:
Makes 12-14 cupcakes

Spice Cupcake
1/2 cup of brown sugar
1/2 cup of white sugar
1/2 cup of butter
2 eggs
1 tsp. vanilla
1 & 1/2 cups of flour
1/2 tsp. cinnamon
1/2 tsp.nutmeg
1/4 tsp. ginger
1/4 tsp. all spice
1 & 3/4 tsp. baking powder
1/2 cup of milk

Apple Mixture
2 granny smith apples
1/4 tsp. cinnamon
1/4 tsp. nutmeg
sprinkle of sugar
1 TBS of corn syrup

Caramel Sauce
Recipe from: My Baking Addiction
1 cup sugar
1/4 cup water
1 TBS of corn syrup
1/2 cup heaving whipping cream
1 tsp. vanilla extract
1/2 tsp. of salt (optional)

Toasted Pecans
1/2 cup chopped pecans
1 TBS butter melted

Directions:

Fist make toasted pecans- Mix chopped pecans and butter until evenly coated, then spread pecans on a cookie sheet lined with parchment paper.
Bake at 350 for about 10 min or until toasty!

Then in your preheated oven of 350 degrees get ready to add apples. Peel, slice, and chop the apples into small cubes. Then place in a small pan (I used a pie plate) add spices and corn syrup and stir together. Place in the oven for 10 minutes. This allows the apples to soften and soak in fall flavors.

While the apples are in the oven make the cupcake batter.
In a medium bowl, cream together the sugars and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour, spices, and baking powder, add to the creamed mixture and mix well. Then stir in the milk until batter is smooth. Finally once apple mixture is done combine with the batter and stir in.

Pour or use an ice cream scoop to place batter into the prepared pan. Fill each muffin cup about 3/4 full. Place in the oven at 350 degrees for about 15 to 20 minutes or until a toothpick comes out clean. Allow to cool for about 10 minutes.

Next comes the caramel:

Step 1. Place sugar, water, and corn syrup in a small saucepan and stir until the sugar is completely moistened. Place a candy thermometer into the pot and make sure that the tip is submerged. Place on medium to low heat.

Step 2. Stir consistently, until the sugar completely dissolves and the syrup is bubbling. Stop stirring and allow the mixture to boil undisturbed. When the mixture gets to about 300 degrees keep a close eye because the temperature will rise fast and at 325 degrees be prepared to take it off at any second. I made this recipe several times and the recipe I followed said to take it off at about 350, but for me I noticed the perfect temperature is 330 to 335. It is amazing how even 5 degrees can make a difference because in one version I took the pot off at 340 and it still tasted burnt.

Step 3. Once at 330 to 335 degrees remove from heat. Pour in the heavy cream slowly because it will bubble up furiously. Then add vanilla and salt.

Allow to cool for about 5 to 10 minutes before placing into another container. Once both caramel and cupcakes are cool enough, spread the caramel on top of the cupcakes. Top with toasted pecans and indulge. Their will be extra caramel left to place in coffee, put on apples, and to eat off the spoon, it’s that good. The caramel stays good in the refrigerator for about 3 weeks and if left on the counter for 3 days. If you want you can refrigerate the cupcakes. They are best served warm, so if refrigerated stick in the microwave for about 10 seconds.

I hope you enjoy this recipe as much as my family and I did.
Thank you for stopping by.

Creamy Avocado Dip Served with Baked Chicken Taquitos

This meal was such a big hit with my family that I had to share it with my readers. The Baked Creamy Chicken Taquitos recipe came from the wonderful, yummy blog, Mom, What's for Dinner?, click here for the full recipe! Christi's blog is all about yummy gluten-free food the whole family will enjoy, so if you are looking for a gluten free recipe blog her blog is the one to follow! I made a Creamy Avocado Dip to pair with these amazing taquitos and I hope you enjoy this recipe! Not only does this Creamy Avocado Dip go well with baked chicken taquitos, it is a great topper for taco, nachos, or just simply corn chips.

Creamy Avocado Dip 
2 large ripe hass avocados
1/2 package of 1/3 less fat cream cheese (4oz), softened
juice of 1 small lemon
2/3 cup of your favorite hot sauce or pico de gallo,
click here for my pico de gallo recipe
chili powder to taste
cumin to taste
kosher salt and pepper (to taste)

Peel and seed avocados. Transfer into a mixing bowl and mash avocados with a potato masher until mashed. Stir in cream cheese and hot sauce. Add lemon juice and season to taste. Garnish with cilantro and chopped tomatoes.

Enjoy!