Pop Up Pancakes

Quick. Easy and Good. If you like German pancakes....try these. We ate ours with powdered sugar and maple syrup. Here's the link to the recipe. Pop Up Pancakes ENJOY!

Breakfast Egg Muffins

OK first off...I borrowed the photo. We ate the muffins before a photo opportunity! These are basically what they look like. My sister came to visit and I made these and promised to send the recipe so I thought I would just post it instead. These are a great breakfast, ingredients can be swapped around to make it vegetarian etc. They freeze great so you can just reheat and run.

Breakfast Egg Muffins

3 cups frozen Hash Brown Potatoes
3/4 c. grated cheese (whatever you like)
1 cup diced Ham or Canadian Bacon ( I use just regular bacon when I don't' have ham)
1/4 cup sliced green onions (optional)
4 beaten eggs or 1 cup egg substitute
1 12 oz. can evaporated milk
Salt and Pepper to taste

Grease muffin tins. Distribute the shredded potatoes into each cup. Place ham and cheese over the potatoes. Combine eggs, milk and seasoning in blender. Pour over ham and cheese. Bake at 350 for 25 minutes. Makes 12 muffins.

Magic Bars...Original and Chocolate!

I completely spaced sending these recipes to a friend so I am blogging them. If you haven't had Magic Bars you are missing out. They are a favorite at my house and I have made them two ways. One with a graham cracker base and one with brownie as the base.

MAGIC BARS

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 can condensed milk (14 oz.)
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 1/3 cups coconut
1 cup chopped walnuts or pecans

Preheat oven to 350. Melt butter in a 9x13 pan. Sprinkle graham crumbs over butter in pan. Carefully drizzle condensed milk over the top trying to get it as even as possible. Sprinkle chocolate chips over the top, followed by butterscotch chips. Then sprinkle coconut followed by the nuts. With your hand , press down slightly all over. Bake at 350 for around 25 minutes or until lightly brown. Cut when cool. Enjoy!

The Chocolate Magic Bar
The recipe is the same except....instead of graham crackers you use a brownie mix(8x8 or 9x9 whatever). Melt butter in 9x13 pan sprinkle dry brownie mix evenly over the top. Follow the above recipe.

The Perfect Baked Potato

My kids LOVE baked potatoes. So when I came across this method of baking potatoes, I had to try it. This will give you the perfect baked potato...crunchy skin and a middle that is fluffy.

THE PERFECT BAKED POTATO
10 or more large Russet baking potatoes.

1. Preheat your oven 475.(I use a roaster oven in the summer)
2. Scrub the skins under cold water. Pat dry. Poke each potato twice with a fork. Bake, uncovered(No Foil!) directly on the oven rack. Bake for 1 hour.
3.Let cool a little and then load 'em up. We love the basic butter, sour cream, chives but also add anything from cheese and bacon to guacamole.
P.S. I like to bake a few extra for twice baked potatoes.Yum!

Miracle Grow and yummy Peanut Thai Sauce

Look what my garden grew! I wish I could say it was the result of hard work and loving care but I pretty much forgot about them. One of my kids informed me we had broccoli. This is pretty exciting since it grew on it's own in sand. (The kids were more excited about the inch worms.) Garden fresh veggies are so yummy...just wish everything grew this way!
I also wanted to include this recipe for a Peanut Sauce. This is one of my favorite sauces. I use it as a dip for veggies, or pot stickers. I also will use it as a sauce with noodles and chicken. Yum!Enjoy.

Thai-Style Peanut Sauce

4 cloves of garlic
Juice of 1/2 lime
1/2 cup of creamy peanut butter
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
2 TBSP vegetable oil
4 tsp. finely chopped fresh ginger
1 TBSP. red wine vinegar or cider vinegar
1 TBSP onion powder
1 TBSP Asian (dark) sesame oil
1/2 tsp. red pepper flakes (optional depends on how hot your kids like things)

1. Peel the garlic. With blender or food processor on , drop the garlic cloves in one at a time, through the opening in the lid. Chop fine.
2. Pour the lime juice into the blender container. Stop the blender add all the remaining ingredients, along with 1/2 cup water. Pulse on high speed until the ingredients are combined, about 5 seconds. Scrape down the sides of the container and pulse 3 or 4 more times. The sauce is ready to use. It can be refrigerated or frozen.
Cheap.Fast.Good. Cookbook

The New Year

So, now we say good bye to 2008. A year of many changes for myself and for family. Some were good, some heartbreaking, and some triumphant as we see the power of family and friends and how prayer and service make all the difference. I am not a big new years resolution person but this year I am setting some goals. With my kiddo's in school I have alot of time on my hands and I feel this time is a blessing depending on how I use it. One thing is for sure, no more excuses with the getting healthy goals! After 3 weeks of pure indulgence the need for a sugar buzz is worse than ever. It doesn't help that as life continues on and obviously none of us are getting any younger fun little things from those lovely genetics start showing up around you reminding you of the need to take better care of yourself. So, I am hoping alot of this:
Some of this:
Will help me stop the craving for this: Love it!
And yummy desserts like these: (Don't worry recipe to follow!)
So here's to 2009, a chance for change, for growth and no more Dr. Pepper:(!


The Best Layer Dessert Ever!
(Don't let the pistachio throw you. My mom used it one time and we have loved it ever since! You can substitute with pudding of your choice, we have made it with chocolate but still love the pistachio.)

Mix together and press in a 9 x 13 pan:
1 stick of butter
1 c. flour
1 c. finely chopped nuts
Bake 20 minutes at 350. Cool.

2 8 oz. packages of cream cheese ( i have used low-fat but prefer regular)
2 c. powdered sugar
2 c. Cool Whip
Mix. Spread on crust. (Put in fridge while making next layer.)

2 3.5 oz. boxes of Pistachio instant pudding.
2 1/2 c. milk.
Mix. Beat until set. Spread over first layer.(Put in fridge while making next layer)

2 3.5 oz boxs of Vanilla instant pudding.
2 1/2 c. milk
Mix. Beat until set. Spread over pistachio layer.

Cover with remaining Cool Whip. You can sprinkle nuts on the top if you want.
Refridgerate. Enjoy!

This dessert is as tasty for breakfast as cheese cake!

Christmas Lights and Ginger Cookies

It's almost Christmas and my kids are still going to school like this:


It's going to be in the 70's again this weekend. I don't want to freeze but i would love to wear a sweater because it's actually cold. Now I just wear a sweater because It feels wrong to go into the holidays with out them. I have yet to wear one all day. Such a bummer!

We hit the temple lights this weekend.Amber and her kids came along and then we had hot chocolate and cookies at my house. Did I mention I am going t miss Amber? We had a bunch of cookies left over so we had friends over again Sunday night for hot chocolate and cookies. My kids were in heaven...two night in a row of cocoa and marshmallows? It doesn't get much better than that to 6 year olds.


Here is the link to the Soft Ginger Cookies I made. They are Greg's new favorite and are even yummier dipped in your hot chocolate. Enjoy!

Sweet Potato Brownies

O.K. bought way to many sweet potatoes for Thanksgiving so in my recipe search I came across this one.. and it is a way yummy way to get your beta carotene! Don't have a photo they went to fast. Enjoy!

Sweet Potato (yam) Brownies

• 1 cup butter
• 1 cup packed brown sugar
• 1 cup white sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups peeled and finely shredded yam (raw, no need to cook)
  
• 1 cup confectioners' sugar
• 2 tablespoons butter or margarine
• 2 tablespoons milk

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the greased baking dish.
3. Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. Mix together the confectioners' sugar, butter and milk until smooth. Spread over the brownies while they are still warm. They will absorb some of the glaze. Serve hot or warm.

SPICY BEEF BURROS

If you happened to have the classic pot roast for Sunday dinner and now you need to find a way to use it up these are it. My mom came up with these when she had a house full of kids & teens to feed.

SPICY BEEF BURROS
Tortillas
Leftover Roast Beef
Refried Beans
Pepper Jack Cheese Grated
Any other fixings you like in your burros: guac, sour cream, rice,cheddar cheese

* Break up the leftover pot roast into a skillet and turn the heat on to medium. As the meat warms up stir some salsa into the meat. Make sure the meat is well coated and let it warm evenly.

*Heat up some refried beans.

Take your tortillas spread your beans and then add beef, grated pepper jack cheese, and any other fixings you want! Yum! My mom would make them with just the meat, beans and cheese, wrap them up and throw them in the fridge. Whenever we needed a quick bite we would grab one, heat it up and head out the door to the next activity.

PUMPKIN PANCAKES AND BREAD RECIPE

It's Fall! Well, when it no longer hits 100 we call it fall. So..time to pull out the pumpkin recipes. Here are a few of my favorites! Have the pancakes with caramel syrup aka dragon spit at my house. I've blogged that recipe on an earlier post!

PUMPKIN PANCAKES

2 c. flour
3 tbsp. brown sugar
2 tsp. baking powder
1 tsp baking soda
1 1/2 tsp. pumpkin pie spice
1/2 tsp salt
1 1/2 c. milk
1 c. pumpkin puree
1 egg
2 tbsp. vegetable oil
2 tbsp. vinegar
In a separate bowl, mix together the pumpkin, milk, egg, oil, & vinegar. Combine the dry ingredients, stir into the pumpkin mixture just enough to combine.

Heat a oiled griddle over medium high heat. Brown on both sides. (if you prefer a thinner batter just add a little more milk)

PUMPKIN BREAD

1 1/2 c. flour plus 2 Tbsp.
1 tsp baking soda
1/2 tsp. ground nutmeg
1/4 tsp. ground clove
1/8 tsp. ginger
3/4 tsp. salt
1/2 tsp. ground cinnamon
1 1/2 c. sugar
1 c. solid packed pumpkin puree
1/2 c. vegetable oil
1/4 c. chopped walnuts (optional)
1/3 c. water
2 eggs

1. Grease and flour a medium bread pan. preheat oven to 350.
2. Measure flour, sugar, baking soda, salt, and spices into a large bowl. Add water, pumpkin, vegetable oil, eggs, and nuts. Beat or stir until combined. Pour into bread pan.
3. Bake 1 hour.

What's New?

Not much...

* Kids were home for fall break all last week. I don't ever remember taking a fall break ...do you?
We stayed in town and kept busy with little things. We checked out The Riparian Preserve and went to the movies, busted out the new Batman Lego's and we had a good week.
* Ladies night hosted by my talented friend and neighbor. It was all about paper this time so we each picked what we wanted to work on. Here's the results..(Mom did the BOO hanging! Love it!)
We had a great time, lots of chatting and laughs and of course food. I brought one of my favorite dessert breads. Here is the link to the recipe, it makes two loaves...one for home and one to give away..yum! Poppy Seed Bread with Glaze!
* Seriously..but I did actually finish something! Happy Birthday (a little late) to my niece. There may be hope!

* Sewing..I seem to be doing quite a bit lately so here's a few things that have been keeping me busy: I needed to make something from something I had for a church display..so I made my daughter a skirt from a pillowcase. I thought it was cute,she of course, will not wear it. Baby Gifts:

Happy Birthday to three more nieces:These skirts are so easy. No pattern needed..just a little measuring and gathering (and sewing of course).
Now on to the next projects, the garden, yummy pumpkin bread and finishing my swap projects!

Sweet Pork Mex Salad (Cafe Rio Style)

So I received a few requests to blog this recipe so here it is. Is it just like Cafe Rio's yummy salads..no, but pretty darn close. The other great thing about it is if you get pork butt roast(which is not literally butt ..had to research that as I wasn't sure I could go there) on sale you can feed a group for the cost of a salad a drink at the restaurant. Here Goes:

Sweet Pork Fresh Mex Salad

LAYER
Tortilla
Black Beans
Cilantro Lime Rice
Chopped Romaine Lettuce or Spinach
Sweet Pork
Guacamole
Pico De Gallo
Tortilla Strips
Lime Wedge
Tomatillo Ranch Dressing

SWEET SHREDDED PORK
5 lbs Butt Pork Roast (bone in)
1/4 c. ketchup
1/4c. soy sauce
1 1/3 c. brown sugar
2 fresh garlic bulbs minced
1/2 c. chicken broth

Cover bottom of crock pot with water. Place pork in crock pot. Cook on low for 8 hours. Or place pork in a 9x13 pan and cover w/ aluminum foil. Bake @ 325 for 5-6hrs. Take pork out and shred. In a sauce pan combine the rest of the ingredients and cook until the sugar is dissolved. Pour over pork and serve.

CILANTRO LIME RICE
1 clove of garlic, minced
1 tsp. grated lime peel
1/8-1/4 tsp. ground black pepper
2 c. chicken broth
2 Tbsp. chopped fresh cilantro

Combine rice, garlic, lime peel, pepper and broth in a medium saucepan, bring to a boil, stir, reduce heat, cover and simmer for 15 minutes or until rice is tender. Stir in cilantro.

TOMATILLO RANCH DRESSING
2 c. mayo
1 garlic clove, minced
1/2 bunch cilantro leaves
2 Tbsp. white vinegar
1 jalapeno seeded
1/4 tsp. pepper
1/2 tsp salt
2 toamatillos (take off outside paper)

Blend all ingredients together in blender or food processor. Refrigerate for an hour or two.

GUACAMOLE
As you like it. I mash avocado's, add salt to taste, a little lime juice and some fine chopped cilantro. yum!


PICO DE GALLO

I do not like the canned tomatoe recipe this came with so here is mine:

1/2 red onion chopped
1/2 yellow onion chopped
1-2 jalapeno peppers, use serrano peppers if you like hot
4 sprigs of cilantro, chopped fine
2 green onions, chopped fine
1-2 cloves garlic minced
salt and pepper to taste
squeeze of fresh lime juice

Combine all the ingredients and refrigerate for a least 30 minutes. (This recipe makes alot..scale down if you are only feeding a few).
Enjoy!

And what's for dinner tonight? I am trying this recipe. I have a few spaghetti squash to use up and so we are giving this one a try. Serving it with steamed carrots and Fresh Limeade . Hope it's as good as it sounds!

P.S. Came across this dressing recipe that claims it tastes just like the Cafe Rio one..give it a try if you want and let me know!

House Dressing
1 dry buttermilk ranch packet (like Hidden Valley)
1 cup buttermilk (we substitute this with sour cream)
1 cup mayonnaise
2 tomatillos (husk removed & diced) .
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 Jalapeno
Blend all ingredients in blender and refrigerate for 1-2 hours

These Are A Few Of My Favorite Things....

You know how there are just little things in your week that make you smile...well, here are a few of mine since the last time I've blogged.
The first day of school. Yes, it's a beautiful thing...not just for me but for them they were definitely needing a change of pace. I know in about a week I'm going to miss them a bit but I must say I have really been loving the past few days.

Don't they look thrilled? Of course this is the only one where everyone is clear. I don't know if I just take crappy photos or if I had changed the setting on my camera inadvertently.
The MAC Pro my husband picked up on craig's list. She is beautiful and she has photoshop cs. Sigh..now I just need to learn how to use her. My husband has not been able to do anything else he has fully converted to the MAC side. I will take the plunge soon,watch the tutorials and will be a MAC user before long.(ichatting with my sister really made me smile, I have not seen her for awhile, now she is just a click away.)

Having friends over for dinner and having a great time! I tried a new recipe Amazing Brown Rice Salad Yum! If you double the recipe just use 1 1/2 cups of the balsamic vinaigrette. I'm thinking next time I will add some pecans or pine nuts.

Little thinking of you just because. Love the button!
Given a subscription to Family Fun magazine. Tons of cute crafty ideas!

Perfect No Bake Cookie for breakfast! Sometimes these turn out dry, or they don't set up depending on if you got the boiling time just right. they were perfect this batch. Love dessert with breakfast. (Not around my kids of course!)

I rarely buy movies, but I love this one and saw it in a bargain bin so I had to buy it! I finally had a chance to watch it again and if you haven't seen it you should check it out! Hopefully you will enjoy it!
Last only because it happened today. Spending a whole day hanging out with a gf and going from Goodwill to Anthropolgie (which just opened up by my house).Major visual stimulation. So much fun!

I Can Do This!! And The Recipe For Cookie Dough Brownies

Today I went to a gf's house with the kids for a play date which was great since I had not seen this friend in awhile do to her many travels. So we are chatting and I notice she is a little more glowy if there is such a word ( not that kind of glowy) and it's not her new fab hair color either. Then I found out why. She has taken the leap. The mostly raw fruits and vegetables, whole grain leap. The leap that has been nagging me for quite some time. So now what? How do I hang out with a glowing healthy getting thinner gf and justify the fabulous toxic food that has been weighing me down? I don't think I can. I may just have to take this leap and join the good side. She has inspired me as she snacked on her whole raw almonds. I do believe for the sanity of my family I will leap when school has started for the kids. That gives me a few days to mentally and physically prepare and then the kids won't have to tolerate my crankiness as much as I chew on my veggies. That said I did receive a request for a recipe. So here is the recipe for yummy Cookie Dough Brownies ( if you haven't leaped yet these are good!)

Cookie Dough Brownies

2 c. sugar 1 c. vegetable oil
1 1/2 c. flour 4 eggs
1/2 c. cocoa (baking) 2 tsp. vanilla
1/2 tsp. salt 1/2 c. chopped nuts (optional)

Filling:
1/2 c. softened butter 2 Tbsp. milk
1/2 c. packed brown sugar 1 tsp. vanilla
1/4 c. sugar 1 c. flour

Glaze:
1 c. chocolate chips 3/4 c. nuts (optional)
1 Tbsp. shortening

In a mixing bowl, combine sugar, flour, cocoa and salt. Add oil, eggs and vanilla and beat at a medium speed for 3 minutes. Stir in walnuts. Pour into a greased 9x13 pan. Bake at 350 for about 30 minutes. Cool completely.
For filling: Cream butter and sugars in a mixing bowl. Add milk and vanilla and mix well. Beat in flour and spread over brownies. Chill until firm.
For glaze: Melt chocolate chips and shortening in a saucepan, stirring until smooth. Spread over filling. Immediately sprinkle with nuts.

Alfredo Sauce

I made this Alfredo sauce the other day and it is easy, fast and yummy. I hate paying for mediocre sauce at a restaurant and even scarier concoctions from a jar. I forgot to take a picture so you'll just have to make it to see it!

1/2 c. butter ( not margarine!)
1 8 oz. package cream cheese (I've used low fat and it works)cut in chunks
2 garlic cloves minced
2 cups milk( you can use whole, 2%, half-&-half, cream or combination)
1/2 c. Parmesan cheese from green bottle to start or 6 oz. of grated Parm. cheese
1/8 tsp. pepper
pinch of nutmeg

Melt the butter in a medium saucepan and then throw in your garlic for a few minutes. Add your cream cheese, stir with a wire whisk until it is smooth. Slowly pour in your milk, a little at a time continue whisking to make it smooth. Stir in your Parmesan cheese if you are using the powdered you may want to add a little more until you like the consistency. Add a pinch of nutmeg. Remove from heat. The sauce does thicken quickly, you can always thin it with a little milk. Toss with some hot pasta and enjoy. I frequently add grilled chicken or shrimp and it's fabulous! Enjoy!

Lemon Bars

I have yet to find a lemon bar recipe I love as much as my Grandma's. I made them the other day and thought I would share. There are a few things that guarantee success, you must use real butter in the crust, and fresh squeezed lemon juice. Enjoy! These may make your summer a little more delish!

Lemon Bars
2 cups flour
1/2 cup sugar
1 cup butter, soft
Mix well, then pat into a 9x13 pan. Bake at 350 for 20-25 mins.

4 eggs
2 cups sugar
6 Tbsp. lemon juice
1 tsp. lemon rind
1/2 tsp. baking powder
1/3 cup flour

Beat eggs, add sugar; mix well. Add lemon juice, lemon rind. Fold in baking powder, flour. Pour above mixture over baked mixture; then bake at 350 for 20-25 minutes. When done sift powdered sugar over top. When cool cut into squares. I love them cold! Enjoy!

Limeade

I was at the Ranch Market near my home and they had limes really cheap! I had to make limeade. I love it! The first time I tried it was when we were visiting my husbands aunt in Lima. It is much more refreshing to me than lemonade and doesn't need as much sugar. Here's how to make it:
1 c. sugar
1c.water
1 c. fresh lime juice
In a small pan bring water and sugar just to a boil. Remove from heat and let sit until room temperature. In a large pitcher add sugar water, lime juice and fill pitcher with water and ice. If it is to tart you can always add more water. I like to throw in a few lime slices. Enjoy!
My friend Sharon just had a birthday. She is one of my sewing gf's and so naturally I had to sew her a little something. I saw these little card holders to throw in your purse so your wallet isn't exploding with tons of stuff. So Cute. I whipped one up for her and since it was so easy I had to make one for myself. If you need a tutorial on one of these Splityarn has a great one.

Zucchini Bread Recipe & my new dress project

I pulled out my new wheat grinder the other day and I know most will wonder how that could be exciting but for me it is!! I went to buy yeast at the baking supply store and ended up walking out with a wheat grinder and a Bosch. So, I have some serious baking to do to justify myself. I made zucchini bread and I love this recipe so I thought I would share. I make it in mini loaves, muffins, and it freezes well. It uses wheat flour but is still light. I have made this bread many times and while baking this last time I had my first oven fire. Just a wee one. My husband was home and saved the day and the bread was ok to.
I also posted a photo of my new sewing challenge. I am attempting to make this fun dress, which has a zipper, gathers, etc. So far, I am at the zipper. I went to a sewing class last night and the lady said that the zippers on the patterns tend to look Wal-Mart and to use the single side instructions on the package. Whatever, if I follow the pattern, I'm Wal-Mart and if I use the zipper instructions I'm going to jack it up. I need to find a tutorial. I am also going to make the plunge and put some shoes on Etsy. I'll keep ya posted. P.S. If you try the bread let me know what you think.

Zucchini Bread

2 loaves

3 eggs

1 c. vegetable oil

1 ½ c. brown sugar

2 c. grated zucchini

2 tsp. vanilla extract

1 c. all purpose flour

1 c. Whole wheat flour

¼ tsp. baking powder

2 tsp. baking soda

1 tsp. salt

3 tsp. ground cinnamon

1 c. raisins (optional)

1 c. chopped walnuts (optional)

¼ c. wheat germ

In a large bowl, combine eggs, oil, sugar, zucchini, and vanilla. Mix well.

Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine.

Stir in raisins and nuts if desired. Bake at 350 degrees for 1 hour or until a tester inserted in the center comes out clean.

P.S. I have not made it with the raisins or walnuts and it turns out great. This bread freezes well and works as mini loaves just reduce the time. Enjoy!

Pumkin Pancakes & Dragon Spit

It's April Fools Day and my parents anniversary. I had to post the only photo that survived their photographers screw up. All the other slides did not turn out which is a bummer since you see the bottom half of my moms dress (which looked like a great little 60's dress) or part of a face. At least we have this one and so glad! Happy Anniversary!

I'm also posting a recipe for pumpkin pancakes. Most of us think pumpkin and fall etc. but these are good and we eat them year 'round. In fact, I have a friend who loves these,does not want the recipe but will drive over and pick up the batter when I am willing to make it for her. I also included the recipe for syrup. We had this syrup at my sister-in-laws and loved it. She gave me permission to post it. This syrup is rich you don't even need to butter your pancakes and it's aka Dragon Spit (it froths up)! Enjoy!

PUMPKIN PANCAKES

2 cups flour
3 Tbsp brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 1/2 cups milk (add a little more if you like your batter on the thinner side)
1 cup pumpkin puree
1 egg
2 Tbsp. vegetable oil
2 Tbsp. vinegar

In a separate bowl, mix the milk, pumpkin,egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or pan over medium high. Pour batter on the griddle and brown on both sides.


SYRUP AKA DRAGON SPIT

In a large pot (it foams) :
Melt 1 cube of butter, add 3/4 cup sugar, and 1/2 cup of buttermilk. Bring to a boil, then add 1 tsp vanilla and 1 tsp baking soda

Carrot Cake & Easter Eggs

As you can probably tell, due to my lack of blogging, Spring Break was crazy! Isa came home sick her first day back and was home for 3 days. So, things are back to normal ( if there is such a thing) and now i have to catch up. Easter was family time and the best easter eggs. Why did we not have Star Wars eggs when we were kids? My boys loved Darth& Isa stuck to her pink and flowers.
I was planning on posting all these great breakfast recipes during spring break. I still plan on posting but, I have to post the best carrot cake ever. I love carrot cake and this cake is often requested for family gatherings and birthdays. ( My mom just took it to a church party and it was the fav) I posted the picture of Greg's Abuelo's recent 90th birthday as carrot cake is one of their favorites and they loved it. Food, family and the memories made around the two really make Life Delish! Enjoy!!

CARROT CAKE

3 c. all-purpose flour

2 ½ c sugar

1 Tbsp. baking soda

1 Tbsp. cinnamon

1 tsp. salt

4 large eggs

1 ½ c. salad oil

1 tsp. vanilla extract

2 c. packed shredded carrots

2 c. chopped walnuts

1 20 oz. can crushed pineapple with juice

Preheat oven to 350 degrees. Grease and flour two 10-inch round cake pans. In a large bowl with a spoon, mix flour, sugar, baking soda, cinnamon and salt.

In a small bowl with a fork, beat eggs slightly. Stir in salad oil, and vanilla. Stir egg mixture, shredded carrots, walnuts and crushed pineapple into flour mixture just until flour is moistened.

Pour batter into pans. Bake 40-45 minutes until toothpick comes out clean. Cool cake pans on wire racks for 10 minutes. Remove cake from pans, and cool completely on the racks.

When cake is cool frost with Cream Cheese Frosting.

Cream Cheese Frosting

In a large bowl, with mixer at a medium speed, beat 2- 8 oz packages of cream cheese (softened), ½ c. butter (softened), 1 Tbsp lemon juice and 1 ½ tsp. vanilla extract, until smooth.

Gradually beat in 5 ½ c. powdered sugar until smooth.(Add more cream cheese or powdered sugar if it needs to be thicker)