Blueberry Blender Pancakes

In honor of the special holiday we have coming up on Monday, I've dedicated my posts to the red,  white and blue. On Tuesday we had a flag cake.  Yesterday was a Red post.  Lasagna.  Today is all about blue! I made one of our favorite breakfast dishes.  Blueberry pancakes.  A dear friend of mine shared this awesome recipe with me yesterday. We loved it!  The original recipe was just for plain pancakes, so you can change them up anyway you want.

I usually just use the "add water" mixes for pancakes, but this is so easy! And its so much healthier.  A huge bonus.  These are great with my super delicious Buttermilk Syrup.

Blueberry Blender Pancakes

1 C. Milk

3/4 C. Whole Wheat Kernels (I used hard white wheat)

2 eggs

1/4 tsp. salt

1 tsp. baking soda

1 Tbsp sugar

1/4 C. oil

2 tsp baking powder

Blueberries (optional)

In a blender, add milk and wheat.  Blend on high for 4 minutes.  Blend in eggs, salt, soda, oil and baking powder.  Pour onto a hot griddle.  Makes about 8 pancakes.

Fabulous Lasagna

I think Lasagna is my favorite Italian dish. I love it!  A friend of mine had a recipe on her blog that looked absolutely divine! I started to make it, and realized I didn't have a few of the ingredients, and wanted to make it for dinner.  So I ended up creating my own recipe.  I think it turned out pretty well if I do say so myself!  My family sure loved it.

My husband loves the flavor of the Italian sausage. It does come with it's own seasoning, so if you like your lasagna a little more light in the flavor, use about 1/2 tsp less Italian seasoning. We like ours full of flavor!  You can use ground beef if you prefer.  We also like our lasagna super cheesy, so I used 4 cups of mozzarella but feel free to use less.

This would also be a super easy freezer meal. Double the recipe and save some for a rainy day.  Just wrap in foil/plastic wrap and freeze before baking.  Thaw and bake at the normal temp and time. Enjoy! 

Fabulous Lasagna



9 uncooked lasagna noodles
1 lb ground Mild Italian Sausage
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
2 small cans tomato sauce
1 tbsp sugar
2 tsp Italian seasoning
1/4 teaspoon pepper
1 egg, lightly beaten
1 carton (15 ounces) ricotta cheese (I used the whole milk one)
1/2 teaspoon salt
3-4  cups mozzarella cheese
3/4 cup grated Parmesan cheese

 

Cook noodles according to package directions.

 

In a skillet cook the sausage and onion over medium heat until meat is no longer pink; add garlic and cook 1 minute longer. Drain.

Stir in the tomatoes, tomato sauce, sugar, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally.

In a small bowl, combine the egg, ricotta cheese, Italian seasoning and salt. Drain noodles and rinse in cold water. Coat a 9x13 pan with cooking spray and spread a thin layer of meat sauce on the bottom. Top with three noodles, 1/3 of each: meat sauce,  ricotta cheese mixture, mozzarella cheese and Parmesan. Repeat layers twice.

Cover and bake at 375 degrees for 40 minutes. Uncover; bake 10-15 minutes more. Let stand for 10 minutes.

American Flag Jello Cake

The day we celebrate our Nations independance is almost here!  I have such a special place in my heart for this holiday.  For our country period.  I'm very blessed to have had an eduacation that taught me the foundation of our contry and instilled in me a deep sense of patriotism.  I am very greatful for those that fight for our freedoms. I have friends and relatives who sacrifice and have sacrificed so much for our freedom and safety.  They each hold a special place in my heart.

For todays recipe, I decided to share a fun treat with you that will be a huge hit at your 4th of July party.  Its fun, festive and super easy to make!

American Flag Jello Cake

1 box white cake mix

ingredients called for on the package

3 oz package of red jello. (I used strawberry)

1 cup boiling water

1/2 cup ice cold water

8 oz cool whip

2 6 oz cartons of rasberries,

small carton of blueberries

Bake cake according to instructions on packaging. Let cool for 15 minutes.   Boil water and stir in jello mix.  Remove from heat and stir until disolved.  Stir in ice cold water.  Poke multiple holes into top of cake with a fork.    Pour a small amout of the liquid jello into holes by holding a fork in each hole pressing away from you gently, to open the holes up. Continue to allow cake to cool completely.  When cooled, top with whip cream.  Decorate by creating a flag out of blueberries and rasberries. 

Easy French Dip (Ah Jus Sauce)

I've been on the lookout for a while for a simple Ah Jus Sauce to make out own french dip sandwiches with.  You can always buy the flavor packets and pour those in, but I like to make my own things from scratch as much as possible. That way, I can make it whenever I want with the ingredients I have on hand. This one is a simple and quick version for those crazy nights where you want to just throw something together or those days that you want to just throw it in the crock pot and forget about it. . 

I put it in the crock pot on low most of the day, just to let the juices simmer and soak into the meat etc.  But you could really just throw it on the stove and warm it up for a few minutes. 

Easy French Dip (Ah Jus Sauce)

1 box beef broth

1 lb roast beef sliced/shaved thin

1/2 tsp garlic powder

1/2 tsp onion powder

Hoagie/Sub Rolls

Put first 4 ingredients into a crock pot on low for 4-8 hours. With a fork, place roast beef onto a sub roll.  Put reserved juice into individual bowls.  Dip sandwich into the juice. Enjoy

Apple Dumplings

Wednesday night for our cooking class, we made these sinfully delicious Apple Dumplings.  These things have everything delicious in them, apples, cinnamon, pastry, sugar, soda and of course, butter.  SO GOOD! 

I absolutely love these little guys. I just have to say, I am so grateful that they take a little bit of time to make, Because if not, my waistline would be twice what it is! But all you have to tell your self, is that you are burning calories to make them, so it's ok to eat them.  It takes a lot of effort, you have to roll out the dough, stir the mixture, slice and peel the apples and don't get me started on how many calories I could burn opening the can of soda.  Hey I could eat 3 and not even bat an eye for that alone!

Try these, you won't be sorry.  Don't believe me?  We took pictures of every step, until we pulled them out of the oven.  Whoops, no picture of the cooked product!  Yeah, just got one of the empty pan.  That's how good these suckers are! They didn't have a chance, once we pulled them out of the oven! I guess I'll have to make em again.  This picture is one of the last steps before baking them.

Apple Dumplings

2 whole Granny Smith Apples
2 cans (8 Oz. Cans) Crescent Rolls
2 sticks Butter
1-½ cup Sugar
1 teaspoon Vanilla
Cinnamon, To Taste
1 can (12 Oz.) Lemon lime soda (sprite, 7-up)

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour soda around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Peel and core apples.  Unroll crescent roll dough and separate into triangles.  Slice apples into 8 slices each.  Lay a slice of apple onto each triangle.   (I just  realized, we didn't peel the one in the picture. I peeled the others. The skin takes away from the scrumptiousness of the treat.  Ditch it!) Roll them up and place into a 9 x 13 baking dish.  (you will need something with sides on it.)

Melt butter

Add in sugar, stir.  (you want this lumpy and grainy, so just slightly stir) add vanilla and stir

Pour over the dumplings. Make sure to get every last drop!

Sprinkle with cinnamon

Pour soda around the edges and down the middle.  (the idea is to soak the sides and bottoms with yummy goodness and then the tops will get nice and crisp. So don't pour it on top of them!

Bake at 350 for 40 minutes.  Serve with a scoop of ice cream and scarf!



This recipe was taken from The Pioneer Woman

Coconut Macaroons

Here's another coconut recipe for you.  Can you tell we like the tropical flavors in my house?  I checked out an everyday food video at the library, and found some super yummy recipes on it. This one was one of them.

These are so easy to make.  And only 4 ingredients! You can't beat that!!! 

Coconut Macaroons

3 large Egg Whites

1/2 C. Sugar

1/4 tsp salt

14 oz package of sweetened coconut

Whisk the first 3 ingredients until frothy. Stir in coconut. Spoon onto a greased cookie sheet (or you can use parchment paper). They suggested scooping out out with a tbsp. It gives it the perfect shape and size. Bake at 350 for 20-30 min.  Makes 2 dozen cookies.



Pina Colada Dipping Sauce

This dipping sauce, I created, to use with the Coconut Shrimp.  Although, it could be used for so many things.  It's a thin sauce at first. You can eat it that way or thicken it up by refrigerating it for about an hour before. The Cream of Coconut thickens as it gets colder. You can also thicken it up by leaving out the pineapple juice.

Pina Colada Dipping Sauce

2 tbsp pineapple juice

1/2 can cream of coconut

1 1/2 tbsp crushed pineapple

2 1/2 tbsp sweetened sshredded coconut

Combine all ingredients in a bowl and mix well. Refrigerate until needed.