Mouthwatering Pancakes
I made these pancakes for Michael on one of my days off this week (it's been kind of a mess of a week, so I can't really remember). I use a basic Bisquick pancake recipe, but I dress it up to make the pancakes even better than usual. I add vanilla, sugar, baking powder, cinnamon, and allspice to my recipe to really make these pancake irresistible! They come out even fluffier than usual with a hint of Autumn to them. I also love going out and getting pancakes and having that dollop of butter on top that sinks into the pancakes, so after I've flipped them, but before they come out of the skillet, I put a pat of butter on them and let it soak into the pancakes. Scrumptious! I'm constantly changing this recipe to make these pancakes better and better, so don't be surprised if you see pancakes show up on my weekly cooking recipes again. :) Oh yeah, I forgot to mention, I got a new 13.5 inch skillet for Christmas and tried it out with these pancakes, it holds 4 small/med pancakes!! My other skillet only held maybe 2! Awesome!!
Doctored Tomato Soup
This is another recipe I've taken and altered to my liking. This recipe changes every time I make it based on what ingredients I happen to have around. It calls for half and half, which I don't keep on hand, so this time, I simply added more milk. It turned out a little more watery that I would have liked, probably because I use skim milk instead of 2% or whole. Basically this recipe is condensed tomato soup, milk, vegetable broth (I used water and a bullion cube... Like I said, whatever I have around), basil, onion powder, garlic powder, salt, and Parmesan cheese. Tomato soup is really just about warming, no cooking is really required. This recipe originally called for sun dried tomatoes and tortellini as well. I've made it with the tortellini, but not with the tomatoes before, although I'd like to try it with them. This is always a favorite of mine, as I simply love tomato soup! This recipe gives a little more flavor to a tradition recipe and I think it's awesome!!
Chicken and Swiss Pockets
This is the only recipe this week that I've never tried before, the other 2 were things I've made, but continue to change. I served these pockets with my tomato soup and I think they went quite well! For this recipe I used a small onion, 1/2 cup mushroom, butter, chicken, honey mustard, lemon-pepper seasoning, Italian seasoning, salt, Swiss cheese, and frozen dinner roll dough. I rolled the dough out into small circles, inside each pocket I put 1/4 cup of the cooked chicken mixture, then I covered the mixture with another dough circle and sealed them together. I made 6 pockets total. The recipe also called for roasted red peppers, but I couldn't find them in the store, so we did without. I wouldn't have chosen to make this recipe if I hadn't thought it looked good in the first place. Michael, however, wasn't too crazy about them when I first started making them (I think it was the mushrooms that he didn't like the idea of). But when I had leftover chicken mixture and no more thawed dough, I decided we could just eat the remaining mixture by itself. Michael was surprised when he tried it, finding that he actually liked the taste of the mixture! He said something to the effect of this after trying it, "I would have eaten it, but now I've gone from giving it 1 thumb up, to giving it 2 thumbs up and I might actually request it sometime!" High praise from Mr. Picky-Eater!! I was delighted that it went over so well! Kylee came over for dinner and liked the pockets and soup as well! Woohoo! Great night!
The Chicken and Swiss Pockets recipe came out of my Dec/Jan Taste of Homes Magazine
No comments:
Post a Comment