My favorite restaurant is always one that I have never tried before. I was so excited when my hubby told me we were going to meet friends for breakfast, and that this is the restaurant that we were going to be visiting. It has been on my wish list for a long time. How to describe Pannenkoek? Thinner than and pancake, thicker than a crepe, with the filling of your choice all right in that bad boy. There are pages and pages of potions to choose from, there is the sweet stuff, like the black forest you see above. The savory menu is delightful. There is a large vegetarian section, and there is even savory, sweet combos. So whatever your breakfast preferences, I’m pretty sure you could find it here. Oh, and coffee is served with a delightful little cookie, which to be honest I would have been perfectly happy sitting there all day dipping those cookies into my coffee. Go. Enjoy! Try something new.
The Christmas Dessert Platter. I like to have a lot of Variety, different colors, different flavors. It is always so fun planning what treats there will be for the year. When I found this recipe for Carrot Cake Bars, I knew they would be a great add. Orange, who has orange on the desert tray. Also, second to chocolate of course, because honestly what can beat that Carrot, would be my second favorite cake. Sure I don’t make it that often, as chocolate is usually at the forefront of the dessert planning, but when I do get a slice, I always find it highly enjoyable. These bars were a great little taste.
Recipe from Kraft What’s Cooking Spring 2014
- 1 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 3/4 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 3 eggs, divided
- 2 carrots, shredded
- 1 pkg. cream cheese (8 ounce)
- 2 Tbsp. all-purpose flour
- 1/4 cup granulated sugar
1. Beat butter with both sugars until creamy. Add 2 eggs. Beat in carrots. Add flour and baking powder. Stir until combined.
2. Spread into greased 13 x 9 inch baking pan.
3. Beat cream cheese with remaining egg, 2 Tbsp. flour and 1/4 cup sugar. Drop by spoonful’s on to carrot batter and use a butter knife to gently swirl.
4. Bake for 35 minutes at 350 degrees. Let cool. Cut into squares.
5. Eat and enjoy!
When the kids and I make our weekly library trip I will often leave with a stack of cook books. I love to sit and read them. Just like a novel. Front to back, although I will only read the recipes that sound good, otherwise it’s all about the titles and pictures. this is also a great way to decide if it is a book that you would like to own, or a cook book that only has a few recipes you want to buy, in which case the library works great. On my most recent trip I picked up a copy of Gooseberry Patch Everyday One-Dish Meals. I would like to try almost every single recipe. It was immediately added to my amazon wish list, and I also made the weeks meal plans from it. Yes, of course, I made the Feliz Navidad Casserole, with our tree and decorations up, it was just to good to pass up. I did adapt it to use a few ingredients we had in the house, and a few I couldn’t find in the store. The final product, was a hit!
- 2 lb. ground beef
- 1 onion, peeled and chopped
- 1 (10 3/4 oz) can cream of chicken soup
- 1 can (4 oz.) green chiles
- 2 pkgs. Clubhouse Fajita with Roasted Chili Skillet Sauce (154 ml)
- 2 Tsp. cumin
- 1/2 tsp. salt
- 3 Cups grated cheddar cheese
- 6 10 inch flour tortillas
- 2 tomatoes
- 1 bunch green onions
- sour cream for serving
1. Cook ground beef with onion in large skillet until beef is cooked through. Drain grease.
2. Add soup, chiles and fajita sauce. Add cumin and salt. Stir to combine. Simmer 10 minutes.
3. Grease a 13 x 9 inch baking dish. Layer, 1/3 meat, 1/3 cheese, 1/2 tortillas, 1/3 meat, 1/3 cheese, 1/2 tortillas, 1/3 meat, 1/3 cheese.
4. Bake for 20 minutes at 350 degrees. Top with tomatoes and green onions. Sour cream on the side.
5. Eat and enjoy!
Muffin baking. So fun. We usually bake 2 things a week in the house one dessert and one “snack” in which the muffins would fit into. Of course this number has increased greatly this month to store goodies in the freezer for Christmas. The stock pile has begun, yet, still I want to make muffins for our little afternoon time snack. My oldest daughter is now obsessed with making tea, and will make a large pot almost every day. She prepares a cup for her siblings, and they have a little afternoon sit down. So mom, that being me, is usually on snack duty. Muffins are my favorite so that is usually what gets made around here. Always like trying something new though, so these beauties from Allrecipes were devoured in a heartbeat.
Makes 12 muffins.
- 1 1/3 cup all-purpose flour
- 1 cup quick cooking oats
- 2/3 cup sugar
- 1 Tbsp. baking powder
- 1 1/2 tsp. ground cinnamon
- 1/2 cup milk
- 1/3 cup butter, melted
- 1/4 cup maple syrup
- 1 egg, lightly beaten
- 2 cups chopped, peeled apples
- 12 pecan halves
- 12 muffin liners
- 1/3 cup confectioners sugar
- 2 Tbsp. Maple Syrup
1. Mix together first 5 ingredients in medium-sized mixing bowl.
2. In separate bowl mix together next four wet ingredients. Make a well in the dry ingredients and pour in wet. Stir until just combined. Fold in apples. Scoop into muffin tin that has been lined with paper liners.
3. Top each muffin with one pecan.
4. Bake for 20 minutes at 400 degrees. Remove from oven and cool.
5. Mix glaze ingredients and drizzle over muffins.
6. Eat and enjoy!