Sep 24, 2015

Pumpkin Pancakes


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Cook's Note: I really don't need to say much here - if you've found this recipe, then you probably like Pumpkin everything like we do! You SERIOUSLY can not go wrong with pumpkin pancakes and they are mostly healthy (no oil!) and you are getting your pumpkin veggies (is Pumpkin a vegetable??). This was a REAL hit with my family. I encourage you to try them, you will love them!

What You Will Need:

3 cups Pancake Mix (I like Log Cabin All Natural pancake mix – so good!)

3 eggs

1 and 1/2 cups skim milk

1 can pumpkin puree (approx. 12-15 oz can)

2 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp nutmeg

1 tsp vanilla


Whisk all ingredients together well until there are no lumps. If you have a stand mixer, use it for a smooth mix of all ingredients.

In a hot skillet, sprayed with COCONUT Non-Stick Cooking Spray (much healthier than regular non-stick cooking spray), drop your pancake batter into little pancake circles. You will know that they are ready to flip when they get very bubbly on top, then flip and brown the other side!

*** A trick that I use it to keep the oven set to “warm” and after each pancake is done, I place each pancake on a cookie sheet in the oven so that I will have a whole tray of warm pancakes to serve (rather than have some cold pancakes and some hot ones).

Top with REAL MAPLE SYRUP (not the chemical kind and I like Organic Real Maple Syrup) and fresh Whipped Cream for a DELICIOUS BREAKFAST that tastes like PUMPKIN PIE! You could even sprinkle some chopped pecans on top of your pancake stack for a REAL TREAT!


This “Pinspiration” comes from: Something Sweet, Something Salty

Slow Cooker Vegetable Stew

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Cook’s Note: It was a chilly fall day earlier this week and I got in the mood for soup. A friend of mine had posted a recipe link (credit below) to a stew recipe on a new blog that I discovered called “Add a Pinch” and there you have it… I read over her recipe and then decided to tweak the recipe it to make it my own, with the ingredients that I already had on hand.
My husband said this was so good that he didn’t even need to add salt or pepper and that is a good sign! LOL . I served it with corn bread muffins on the side. What a nice dinner for a cold day!

What You Will Need:

1 pound of ground chicken or turkey breast

½ medium onion, diced

1 large bag of frozen mixed vegetables

2 cans of diced tomatoes (I like the one that has Basil and Oregano added)

1 box of 32 oz. Chicken Broth (I suggest Low Sodium and Organic)

1 Tbsp Italian Seasoning

2 tsp  Garlic Powder

1 tsp Onion Salt

1 Tbsp Ketchup

Sea Salt and Ground Black Pepper to taste


Turn Slow Cooker on high and add Frozen Vegetable, Dice Tomatoes, Chicken Broth, seasonings and Ketchup and stir.
I know that ketchup seems like a weird ingredient, but it really does add such a nice taste!

 In a large skillet, cook ground turkey or chicken breast and onion until cooked through and browned. When done, add to slow cooker and stir well.

Cook on high for 4 hours or on low for 6  hours.                  


This “Pinspiration” comes from: Add a Pinch       

Sep 11, 2015

Watermelon Wine Spritzer

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Cook's Note: I was watching Valerie Bertinell's new show on the Cooking Channel and saw her make watermelon smoothies for her kids & I had the great idea to cruise Pinterest and see how I could make a watermelon drink for adults! I stumbled upon a few different recipes and I decided to combine a few together and make them my own (as I always do!) I love playing around with recipes and this one is a keeper.
If you love watermelon, you will LOVE this drink on a hot day (or any day that you need an adult beverage!)

What You Will Need:

A good BLENDER (like a Ninja or a Bullet)
6 Cups of Seedless Watermelon Chunks
1 Can of Frozen Limeade (slightly thawed to thawed)
1 cup of Ice
Mint Springs (use as many as you like to throw in! I threw in about 10 or 12)
Sparkling Water
White Wine of your Choice (I used Chardonnay. This drink is already sweet, so a sweet wine will make it too sweet, I think!)


In your blender, throw in Watermelon chunks, Limeade, Ice and Mint Springs and blend away until the consistency of a smoothie.  
Now, get out your glasses that you want to serve this in! Fill each glass half way with a little sparkling water and a little white wine and top the rest off with the Watermelon mixture.
Garnish with Mint Springs or Watermelon Chunks or Slices on the side.
** YOU AN ALWAYS OMIT THE WINE and just make this a sparkling drink, using only the sparkling water. ***
Serves 4-6

Sep 8, 2015

French Onion Chicken Sandwich

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Cooks Note: I love this sandwich! I am a big onion lover, so I knew this one would be good, but I didn't expect it to be this good. I did change a couple things, I used regular hamburger buns, but I buttered them and toasted them in the same pan I cooked the onions in, also, I made a garlic aioli to give the sandwich a little moisture. For the aioli I just took regular Hellman's light mayo and I added a little basil and some garlic powder. You can make it as garlicky as you want! This is a definite favorite in my house. Enjoy!

  • 1 T extra virgin olive oil
  • 1 large white onion, thinly sliced
  • 1 t granulated sugar
  • 4 small boneless chicken breasts, either thin breasts or pounded thin
  • 4 slices of Swiss cheese
  • 4 hamburger buns
  • baby spinach
  • Salt and Pepper to taste for chicken breasts
  • Mayo
  • Garlic powder to taste
  • Basil

  1. In large skillet, add oil over medium heat. Add onion slices and sugar, cooking for 25 min or until onions are caramelized, stirring frequently. This step can be done in advance and the onions reheated prior to serving. 
  2. Season chicken with salt and pepper. Either grill or saute chicken breasts till browned on the outside and no longer pink in the middle. 
  3. Place cheese slices over chicken 1 minute prior to removing from heat. 
  4. Make aioli using as much mayo as needed and garlic and basil to taste
  5. Butter and toast hamburger buns if desired for extra flavor
  6. Assemble sandwiches using chicken, onions, aioli and spinach. Add other toppings as desired. 

This recipe comes from Foxes Love Lemons