Monday, October 18, 2010

Blueberry Cheesecake Flapjacks

Ok...just look at that picture and try to tell me you don't want some of, NOW! Yeah...that's what I thought :) Trust me, this was just as good as it looks. Jesse and Heath absolutely devoured it. That cream cheese/whipped cream topping was SOOOO good, and definitely necessary. This was the first time I ever made pancakes from scratch (with actual flour and eggs, not just Bisquick), and it was surprisingly easy! Yes, it's a little more time consuming than just throwing together some pre-made pancake mix, but it's definitely worth it. I still love Bisquick for when I don't feel like a mess, and just want to eat, but this is a great recipe for a Saturday morning breakfast when you want to get a little more creative. I think next time I'll try it with bananas!


'Blueberry Cheesecake Flapjacks'
Source: Taste of Home

1 package (3 ounces) cream cheese, softened
3/4 cup whipped topping
1 cup all-purpose flour
1/2 cup graham cracker crumbs
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, lightly beaten
1-1/4 cups buttermilk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
3/4 cup maple syrup, warmed
Additional blueberries, optional

For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.

In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries.

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.

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Friday, October 15, 2010

Pulled Pork on Garlic Bread

Absolute genius, that's what this sandwich is. I never thought to use garlic bread as the bun, but right before we moved from Kingsland, I ordered a pulled pork sandwich from Sonny's BBQ (a great place for BBQ, they're all over GA and FL), and even though I ordered it on a bun, they screwed up and put it on garlic mistake EVER! I ate one every day for the remainder of the time we were there (which was only about 3 days, but I'm sure it did some damage to my waist-line...totally worth it though!). This was SO easy to replicate. Just throw some pork in the slow cooker, add your favorite BBQ sauce, and serve on some Texas Toast...seriously, it's amazing. This is the only way I'll be making my pulled pork sandwiches from now on!


'Pulled Pork on Garlic Bread'
Source: Sonny's BBQ

2 lbs boneless pork shoulder
3 onions sliced and separated into rings
1 bottle favorite BBQ sauce
1 box of Frozen Texas Toast

Place meat in slow cooker. Top with onions and 3/4 of the BBQ sauce. Cover. Cook on low 8-10 hours (or high for 4-5 hours). Chop up meat inside slow cooker a few times while cooking and add more BBQ sauce as needed. Cook garlic bread according to package and serve with pork.

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Thursday, October 14, 2010

Turkey-Stuffing Bundles

If you like Thanksgiving, then you'll love these little bundles! This was the first time I ever worked with puff pastry, and it was much easier than I was expecting. Stuffing, turkey, cranberry sauce, and there anything better? Now, while the puff pastry was good, I think crescent roll would be much better. I just love crescent rolls though, so that may be just me. These are very easy to prepare and cook up fast. You get your whole dinner in one nice little bundle...definitely worth trying! 


'Turkey-Stuffing Bundles'

1 package (17.3 ounces) Puff Pastry Sheets, thawed
1 jar (12 ounce) Turkey Gravy
2 cups coarsely chopped cooked turkey or chicken
2 cups prepared herb Seasoned Stuffing
1/2 cup cranberry sauce

Heat the oven to 400. Stir 1/2 cup gravy, the turkey and vegetables in a medium bowl. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. Repeat with the remaining pastry sheet, making 8 in all.

Place 1/4 cup stuffing in the center of each square. Top with about 1/3 cup turkey mixture and 1 tablespoon cranberry sauce. Brush the edges of the squares with water. Fold the corners to the center over the filling and pinch the edges to seal. Flute the edges, if desired.

Place the filled pastries onto the baking sheet. Bake for 25 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes. Heat the remaining gravy in a 1-quart saucepan over medium heat until hot and bubbling. Serve the gravy with the pastries.

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Wednesday, October 13, 2010

Melt-in-Your-Mouth Pot Roast

Okay, so I realize this isn't the best food picture I've ever taken, but it was dark out, and we were in the RV, so I did the best I could. This is actually an improvement over the original...I played around with the lighting quite a bit in my Kodak program. It was even LESS appetizing looking before! I'm pretty bummed about how the picture came out because this was, without a doubt, the BEST Pot Roast I've ever made (and I've made a lot of pot roast), and I wanted the picture to look as fantastic as it tasted. Even Heath said it was the best I've ever made, and he's very honest when it comes to his pot roast.

Melt-In-Your-Mouth describes this to a tee. It was so moist and juicy, and I didn't even need my knife! I could just jab at it with my fork and it fell apart. The veggies were super tender and flavorful...Mmmmmm. The more I write about this, the more I'm thinking this needs to be made next week (I'll have to take a better picture then!). Anyway, try this pot roast recipe. You may have a tried and true recipe of your own that you always use (as I did), but mix it up a bit. Just make this once...I promise, you'll want to make it again!


'Melt-in-Your-Mouth Pot Roast'
Source: Taste of Home

4-6 medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups Beef Broth

Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.

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Tuesday, October 12, 2010

Strawberry with Walnut Cream Cheese Sandwiches

Hey everyone...I'm back!! Sorry I was away for a few days, but everything is unpacked, the boxes are gone, and the new house is completely put together! We finished it all in 2 days! It's a lot of work, and staying up late, but I figure it's better to just hurry up and plow through it to try and get things back to normal as quickly as possible. That and we've moved so many times in the past 8 years that we're pretty much pro's :)

Anyway, I came across this sandwich a few weeks ago on Campbell's Kitchen, and I thought it looked good. It wasn't amazing or anything, but it was pretty tasty. The cream cheese and walnuts were very good together...unfortunately I added a wee bit too much orange zest, so that's mainly what I tasted. I bought 12 grain bread and it was great with the strawberries. I know this is an odd recipe to post in October since it's so summery, but keep in mind, it's still in the upper 80's here. My air conditioning is actually on right now! Well, it's good to be back blogging again, and I have no intention of going anywhere for quite some time, so I'll see y'all tomorrow with a new recipe!


'Strawberry with Walnut Cream Cheese Sandwiches'

3/4 cup cream cheese, softened
1/4 cup finely chopped walnuts
2 teaspoons grated orange zest
8 slices Whole Wheat Bread
2 cups sliced fresh strawberries
4 leaves leaf lettuce

Stir the cream cheese, walnuts and orange zest in a small bowl.  Spread the cream cheese mixture on 4 bread slices. Top with the strawberries, lettuce and remaining bread slices.

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Thursday, October 7, 2010

Taco's Deluxe

I'm posting this recipe on a Thursday because I think it's a great weekend recipe. Now, before you take one look at the ingredients list and tell me to screw off...STOP! Take a good look at the ingredients. They're mainly spices...many of which you probably already have. I myself only had to buy a couple, and spices are simple to pick up in the grocery store. The ingredients for the dressing also make the list seem a bit longer, but that dressing was SIMPLE to mix together, and it was VERY good. At first, I wasn't gonna mess with the dressing, I was just gonna throw my usual sour cream on top, but I am so glad I made it. It adds so much to the tacos. I made it earlier in the afternoon so it could chill in the fridge for awhile, and I also measured out all the spices and mixed them together in a little dish that had a lid earlier in the afternoon as well. Saved a TON of time when it came to actually making dinner. Everything has to get thrown together in the same pan anyway, so might as well mix the spices out earlier if you can.

Overall, this was a great recipe, and one that I absolutely recommend trying. Do NOT be scared off by that long ingredient's harmless, I promise :) In the meantime, I still have a few more days before I'll be back in my kitchen cooking again...I'm thinking by next Monday. Currently, my kitchen looks like this...

the movers are here now as I type this loading the truck. We'll be heading up to Charleston tomorrow to get the keys to the house and do a little cleaning before the movers arrive Saturday morning, so you probably won't be hearing from me for the next couple days. I like to have everything unpacked with 48 of moving into a new house (there's nothing worse than living out of boxes IMO), so I'll be one busy chica. Well...have a great weekend guys, and I be back with more recipes as soon as I can!


'Taco's Deluxe'
Source: Taste of Home

1 pound ground beef
2 tablespoons chopped onion
1 can (15 ounces) tomato sauce
1 teaspoon white vinegar
1 teaspoon Worcestershire sauce
2 to 3 drops hot pepper sauce
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon onion salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
Dash pepper
1/2 cup shredded cheddar cheese
6 to 8 taco shells
Shredded lettuce
Chopped tomatoes

1 cup Miracle Whip
1/3 cup sugar
2 tablespoons white vinegar
1/4 teaspoon salt
1/2 teaspoon hot pepper sauce

In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add the next 12 ingredients to meat mixture. Simmer, uncovered, for 10-15 minutes or until liquid is almost completely reduced, stirring occasionally. Cool slightly; stir in cheese.

Place taco shells open end up in a baking pan; place a scoopful of meat mixture into each shell. Bake at 400° for 10-15 minutes until meat is hot and cheese is melted.

Sprinkle lettuce and tomatoes over tacos. In a small bowl, combine dressing ingredients; drizzle over tacos.

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Wednesday, October 6, 2010

Gooey Butter Cookies

I know, I know...another dessert recipe. Well, since I'm not cooking right now I'm having to dig recipes out of my reserve file, and that's where many of the desserts I make end up. I found the recipe for these cookies on Facebook. They showed up on the side-bar in an add for some website, and they looked so good I clicked it and got the recipe. I could not believe how easy they were! And they were awesome. I promise you, these will not be hanging around your house very long. I found myself unable to even walk past the plate on the counter without grabbing one! If you're looking for something quick, easy, and good (think buttery and soft...Mmmmm), then this is the cookie for you. I'll be making these again very soon...I'm thinking as soon as we get settled into the new house :)


'Gooey Butter Cookies'

1 box butter cake mix
1 stick butter
1/4 tsp vanilla extract
1 package (8 oz) cream cheese, softened 
1 egg
Powdered sugar

Combine all ingredients (EXCEPT the powdered sugar) with electric mixer until well blended. Chill dough for 2 hours. Roll into balls (about walnut size). Roll balls in powdered sugar. Bake on ungreased cookie sheet in 350 degree oven for 10 – 12 minutes. Dust with powdered sugar when completely cooled.

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Tuesday, October 5, 2010

Gooey Hershey's Brownies

Sorry I wasn't able to post yesterday, but I spent much of the day at the house finishing up some stuff before the packers came today. I will be SO GLAD to get this move over and done with. Don't get me wrong, I love moving, and can't wait to get to Charleston, but I just hate having my house such a mess. On the bright side though, Jesse is LOVING the RV. Camping really suits him! Anyway, I made these brownies awhile back to bring to Jesse's school, and the kids absolutely loved them. They couldn't be simpler to make, and they add just a little bit of Ooey Gooey Goodness to plain 'ol brownie mix. These are great for a party or children's function...definitely something I'll be making again if Jesse needs me to bring snacks to school!


'Gooey Hershey's Brownies'

1 box of Brownie mix
12 Hershey's Kisses

Prepare brownie mix according to package. Pour into 12 greased muffin cups. Gently press two Hershey's kisses into the center of each cup. Bake according to package, and let cool for 30 minutes (the center stays hot for awhile).

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Saturday, October 2, 2010

Maple Breakfast Sandwiches

Another quick post for me today. I have about 437 loads of laundry to fold, and we still need to load the camper up so we can head over to the campground tonight! This isn't really a recipe, more just throwing some sausage and cheese on a biscuit, but hey, it's still good! You can head over to Betty Crocker and get the recipe to make your own homemade biscuits using Bisquick, but I prefer Grands. It's quicker, and (in my opinion), they taste better. You can also easily add some egg to this. I made these again this morning, and I tossed some scrambled eggs on top...eggs and Maple Syrup? Good stuff :) Ok guys, have a great weekend, and I'll see y'all tomorrow with a book review!


'Maple Breakfast Sandwiches'
Source: Inspired by Bisquick Cookbook Recipe


1 container Grands biscuits
3 tablespoons maple flavored syrup
1 package frozen sausage patties
3 slices of American cheese
*Add scrambled eggs if desired*


Cook biscuits according to package. Meanwhile cook sausage patties as directed on package. Cut warm biscuits horizontally in half. Place sausage patty and piece of cheese in each biscuit (and egg of desired). Serve with maple syrup.

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Friday, October 1, 2010

Zesty Beef & Rice Skillet

Hey guys! Well, this is gonna be a real quick entry cause I still have a TON of stuff to do to get this house ready move. I made this last night, and it was pretty good. Not great, but it was quick, easy, and filling, which is just what I was looking for. With this house torn apart, I'm just not in the mood for recipes that require much prep or thinking. Heath ate this as is in on a plate...I wrapped it in a burrito, slopped some sour cream on it, and preferred it that way. Either way, it's really not bad. Great for busy days...or if you're getting ready to move, lol!


'Zesty Beef & Rice Skillet'

1 tablespoon vegetable oil
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into strips
1 jar (16 ounces) Picante Sauce
1 cup Beef Stock  
1 cup uncooked regular long-grain white rice
Chopped fresh parsley
Tortilla wrappers
sour cream

Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.

Stir the picante sauce, stock and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Sprinkle the beef mixture with the parsley.

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