Cake Batter Pancakes

Cake Batter Pancakes

Source: howsweeteats.com via Bernadete on Pinterest

Ingredients:
1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
2 eggs
1 teaspoon vanilla extract
1-2 cups milk (I used vanilla almond milk)
assorted sprinkles

Directions:
Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix.
Add 1 cup of milk (Start with 1 cup of milk and add more if needed), egg and vanilla extract and stir until smooth. (You want the batter to look like regular pancake batter; not too thin, not too thick.)

Preheat a skillet on medium heat.
Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.

Glaze
1 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon vanilla extract
assorted sprinkles
Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.

Review: Everyone in my family loved them. My son was very  excited to have pancakes with sprinkles for breakfast on his birthday! These will be a family tradition from now on!

Freezer Chicken Enchiladas

Freezer Chicken Enchiladas

Source: krisqkoch12.blogspot.com via Bernadete on Pinterest

4 chicken breasts, cooked and shredded

2 (8 oz.) packages cream cheese, softened

16 oz. cheddar or jack cheese, shredded

2 (4 oz.) cans Ortega diced chilis

5 (10 oz.) cans enchilada sauce

2 packages of flour tortillas

Directions:
With a mixer, beat the cream cheese with the green chilis and 1 can of enchilada sauce.
Pour cream sauce over shredded chicken in a bowl. And stir to combine.
In the bottom of 2 foil baking pans (I purchase these at Dollar Tree 2 for $1.00) pour 1 can of enchilada sauce and spread evenly to cover bottom of pan.
Now take your tortillas and fill generously with the creamy chicken mixture and roll up.
Place rolled enchiladas in pan seam side down and cover each pan of enchiladas with sauce - 1 can for each pan.
Sprinkle top of enchiladas with cheese.
Cover each pan with a double layer of aluminum foil.
To bake - Preheat oven to 350° and bake unfrozen for 45 minutes or 70-90 minutes if frozen.
Frozen enchiladas will hold in freezer for 4-6 month.

Review:
Have yet to make these as they were prepared as a freezer meal. I will update once we have baked these.Iwill say the filling was yummy!!

Cheesy Italian Chicken

Source: twowild.blogspot.com via Bernadete on Pinterest

Cheesy Italian Chicken

 4-6 boneless, skinless chicken breasts
2 cans of cream of chicken soup
3/4 cup milk
3/4 cup Italian bread crumbs
2 cups Monterey Jack Cheese

Mix all ingredients together in freezer bag. Seal well and freeze. As always please make sure you use a good quality freezer bag to insure quality freezing.

To Cook:
Thaw completely in the fridge before putting in your slow cooker.
Cook in slow cooker for 6-8 hours. Stir often so the cheese doesn't stick to the bottom/sides.
Serve over rice or noodles.
You may want to add a dash of milk to thin the sauce, after it has been cooked some and you see how thick it is.

Review: I have yet to make this as I prepared it as a freezer meal. Update will be posted once I have completed the recipe.

Italian Beef Sandwiches

Source: eatathomecooks.com via Alisha on Pinterest

 Italian Beef Sandwiches from here

1 large roast (fat trimmed if needed)

1 package Good Seasons Italian dressing

1/4 cup vinegar

1 Tbs. sugar

1-2 cans chicken broth (I used 1)

1 tsp. garlic powder

1 package brown gravy mix (mixed with 1 cup water)

1 green pepper, sliced

1 small jar pepperoccinis with juice or half of large jar.

Poke the meat with a fork or knife and put it in the crockpot. Mix all the ingredients and pour over the meat. Let it marinade overnight or cook it right away on low for 8-10 hours. Or, on high and cook it for 5-6 hours

Review: This recipe is a family favorite!! We love the way it tastes. My husband even takes this to work and shares with the guys :)

Freezer Meal: Divide into 2 equal  size containers and freeze. When ready to eat  thaw meat and reheat. Top French rolls with Italian beef and a slice of Provolone cheese. Place under broiler until cheese melts. Serve.

SLOW COOKER CHICKEN CORDON BLEU

Source: chef-in-training.com via Bernadete on Pinterest

SLOW COOKER CHICKEN CORDON BLEU

recipe from: AllRecipes.com


6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry  bread stuffing mix
1/4 cup butter, melted
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom.
Layer chicken breasts over the sauce.
Cover with slices of ham and then Swiss cheese.
Pour the remaining soup over the layers, stirring a little to distribute between layers.
Sprinkle the stuffing on top, and drizzle butter over stuffing.
Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.
Enjoy!

Review:  Made this today. It was oh so good.  Watch the cook time as I have previously made something similar and it burnt.

Southern Yank Pulled Pork BBQ

Southern Yank Pulled Pork BBQ 

Source: tryrecipe.net via Bernadete on Pinterest

Ingredients
1 cup bottled barbecue sauce
3/4 cup ketchup
1 1/2 cups chopped onion
1 cup chopped celery
1 cup water
3 cloves garlic, chopped
1/4 cup honey
1/4 cup light brown sugar
1/4 cup Worcestershire sauce
1 1/2 teaspoons chili powder
1 tablespoon hot pepper sauce (such as Tabasco, or to taste
salt and ground black pepper to taste
1 (3 pound) pork shoulder roast


Directions
Mix together the barbecue sauce, ketchup, onion, celery, water, garlic, honey, brown sugar, Worcestershire sauce, chili powder, hot pepper sauce, salt, and black pepper in a slow cooker until thoroughly combined. Place the pork roast into the mixture, spoon sauce over the meat, and set the cooker to Low. Cook 7 to 8 hours; to serve, shred the meat with 2 forks, and serve with sauce

I used 1 tsp of tabasco as my family  likes things   mild. Overall this tasted great. 

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Source: thisbirdsday.com via Bernadete on Pinterest

Ingredients

• pumpkin seeds
• melted butter or oil (olive or vegetable work well) enough to coat the seeds) We used olive oil
• salt to taste* (other seasonings you can try: seasoning salt, onion powder, garlic salt, etc.)

Instructions

1. Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on clean dish towels to dry overnight.
2. Preheat oven to 325° F.
3. Toss pumpkin seeds in a bowl with the melted butter, margarine or oil. You can let them sit for a 30 minutes to soak up the butter. Spread pumpkin seeds in a single layer on baking sheet.
4. Sprinkle seasonings of your choice over the seeds.
5. Bake for about 45 minutes or until golden brown. Stir occasionally. Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year. 

1. NOTE: If pumpkin seeds start to ‘pop’ or make a popping sound, then check on them, it means they are probably done

Review:

These tasted great. I seasoned  my first batch i n garlic salt and my second in sea salt. This is one of my favorite fall  snacks!