Blueberry Pancakes

I love blueberries! They are awesome in everything from smoothies to oatmeal to sauces. In the following pancake recipe I make my normal lemony, fluffy pancakes and place the berries in each pancakes individually.




(This picture came from Allrecipes.com/ Todd's Blueberry Pancakes)



Servings: 4 (2 pancakes per serving)
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:
1 cup flour
1 Tbsp baking powder
1 tsp salt
4 Tbsp Sugar
1/2 tsp cinnamon
1 large egg
1 cup milk
2 Tbsp lemon juice
1 Tbsp Pure Vanilla Extract
1 cup blueberries
Cooking Spray

• In a medium bowl sift together the flour, baking powder, salt, cinnamon and sugar
• Form a well in the middle of flour mixture
• Pour egg, milk, lemon juice and vanilla in well and stir, making sure to scrap sides of bowl, until mixture is smooth with only a few lumps, about 20 strokes.
• Pour mixture into a 2 cup liquid measuring cup or use a ladle to pour batter
• Preheat large pan or griddle on medium heat.
• Spray pan with cooking spray
• Add batter to pan 1/4 cup at a time
• Drop berries into pancakes one at a time (this way you get a blueberries in each bite)
• When pancakes are light brown flip.
• Remove from pan when pancakes look fluffy and edges are cooked.
• Serve with your favorite syrup and enjoy!

I like mine with sour cream mixed with raw agave and topped with pecans. YUM!

Pot Roast with Potatoes and Parsnips

Now that football season is over, I thought I would have a farewell "party" for beef. All season long I have  unapologetically tantalized my loved ones with steaks, roasts, burgers, etc...Now that I can see spring at the end of the tunnel, it's time to lighten things up. BUT FIRST POT ROAST!!!!!!

Prep Time: 5 minutes
Cook Time: 3 hours


Things You'll Need: 
5 Quart Dutch Oven

Ingredients:
3 lb Boneless Chuck Roast
2 Tbsp Olive Oil
Seasoned Salt
Garlic Powder
1 Large Onion coarsely chopped
2 Large Red Peppers coarsely chopped
1 14 - 15oz can of diced tomatoes
1 Cup Red Wine
1 Tsp Kosher Salt
3 Cloves Minced Garlic
1 Tbsp Fresh Basil, chopped
4 Sprigs Fresh Thyme
3 Large Russet Potatoes cut into 8 pieces each
3 Parsnips cut into to 10 pieces each



Preheat oven to 350 degrees
Preheat olive oil, in Dutch oven, over medium heat
Sprinkle seasoned salt and garlic powder on all sides of pot roast
Brown pot roast on all sides for a total of about 5 minutes
Remove roast from pan
Place onions, peppers and salt in pan. Stir and saute until tender.
Rub roast with garlic, making sure that you press garlic into the creases, and place in pan with wine, tomatoes, basil & thyme
Bring mixture to a boil and cover. Place in oven for 90 minutes
Meanwhile season potatoes and parsnips with ground pepper, salt and nutmeg.
Add potatoes and parsnips to Dutch oven and cook for an additional hour.
Remove from oven and ENJOY!

   

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Chocolate Chip Cookie Tray

Pecan Crusted Salmon w/ Teriyaki

Favorite Things: Electric Chafer

My Mom bought me 2 electric chafers as early Christmas gifts and I fell in love with them! They keep food HOT without the worry of a lit sterno. I would definitely recommend them for anyone entertaining at home.

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Sweet Potato Cheesecake

Servings: 10 – 12

Prep Time: 90 minutes

Cook Time: 60 minutes

Things you’ll need:

9 inch Springform Pan

Mixer

Ingredients:

Sweet Potato Filling

1 small sweet potato

2 tbsp butter

¼ cup sugar

½ tsp nutmeg

½ tsp cinnamon

1 tsp vanilla

1 egg

Crust

2 cups cookie or graham cracker crumbs

1 tbsp sugar

3 tbsp melted butter

Cheesecake Filling:

2  8oz Cream Cheese softened

1 14oz can of Sweetened Condensed Milk

2 eggs

2 tsp  Pure Vanilla Extract

1 tsp Lemon Extract

Place sweet potato in a large sauce pan and cover with water

Boil over medium high heat for about 45 minutes or until a spoon easily pierces the skin

Remove potato from water and wrap in 3 or 4 paper towels.

Squeeze potato to get as much water out of it as possible

Remove potato’s skin and place in large mixing bowl.

Mix on high stopping ever minute to remove and strings from mixer paddle

Mix in butter. Then mix in the next 5 ingredients. Set aside.

Preheat oven to 325˚

In a medium bowl mix cookie crumbs and sugar. Then stir in butter. The mixture should be crumbly.

Press into bottom and up 1 inch on the sides of a 9 inch springform pan.

Place in oven and bake crust for 10 minutes.

Remove from oven and wrap bottom of pan with aluminum foil. Place pan on a cookie sheet and set aside.

In a large bowl beat cream cheese until smooth

Add condensed milk to bowl and blend until smooth

Add in eggs, vanilla and lemons extract and beat until smooth

Pour 1/3 of cream cheese mixture into hot crust

Layer with sweet potato mixture

Top with remaining cream cheese mixture

With a butter knife place in cheesecake being careful not to touch crust. With knife make swirls to create a marble effect.

Bake for 1 hour.

Remove from oven and let cool completely.

Refrigerate for 6 – 8 hours