Copycat Cracker Barrel Pancakes

Who doesn't love Crackle Barrel's pancakes?  My little guy is pancake obsessed so I had to try this recipe out for him.  He hate way way too many and kept telling me how great they are. This recipe is from Mirlandra's Kitchen.

2 cups flour 
2 teaspoon baking soda
1 teaspoon salt
3 tablespoon sugar
2 eggs
2 1/3 cups low fat buttermilk
butter for cooking

Heat griddle or electric skillet to 350.  In a mixing bowl whisk together the eggs and buttermilk then whisk in the flour, baking soda, salt and sugar.  Rub the butter into a circle on the griddle then drop 1/3 cup of batter into the center.  Cook for about two minutes then quickly pick up the pancake add a little butter and flip the pancake back onto the griddle.  Repeat using more butter with each pancake. Top with maple syrup.

Buffalo Chicken French Bread Pizzas

Just typing about these is making me hungry! These little pizzas were so so good. And pretty simple to throw together.

1 loaf french bread
2 chicken breasts
1 cup Frank's buffalo sauce
2 cups mozzarella cheese
1/3 cup blue cheese dressing

Marinate the chicken in 1/2 cup of buffalo sauce for 1 hour.  Bake the chicken at 350 for 30 minutes or until it is cooked through.  Remove the chicken and cube. Slice the french bread down the center then into 5-6 inch pieces. Top the french bread with buffalo sauce then layer on the chicken and mozzarella cheese. Repeat with the remaining french bread slices.  Bake in the over at 350 for 20-25 minutes or until the cheese is melted and bubbly. Remove from oven and let cool for 5 minutes then drizzle with extra buffalo sauce and blue cheese sauce.

Cheesy Beef Burrito Skillet

I had been eyeing this recipes from The Girl Who Ate Everything for a while.  We love tacos and burritos and this seemed like a fun and different way to fix on of our favorites. We ate this entire pan full, it was delicious! And next time I think I will have some lettuce and tomato to go on top too!

1 lb ground beef
1 package taco seasoning
1 cup water
1 cup chunky salsa
1 (15 oz) can black beans (rinsed and drained)
4 (6 inch) flour tortillas
1 cup shredded Mexican blend cheese
sour cream and guacamole for topping

In a skillet brown the ground beef and drain off the grease. Meanwhile cut the tortillas into strips and set to the side.  Stir in the taco seasoning, water, salsa and black beans. Cook for 5-7 minutes. Reduce heat and stir in the tortilla strips then top with cheese and cover.  After 1 minute remove from heat and let sit until the cheese is melted. Serve topped with sour cream and guacamole.

Cheesy Bacon Potato Corn Chowder

I really love soup weather! I made this chowder with the great blizzard of 2016 hit and left us with over 2 feet of snow.  This recipe is slightly adapted from Averie Cooks.

8 slices Bacon
1 large yellow onion (diced)
1 cup carrots (diced)
1 cup celery (diced)
4 cloves garlic (minced)
1/4 cup flour
32 ounces (4 cups) chicken broth
3 cups milk
3 cups  potatoes (peeled and diced small)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon peppe
2 cups corn (I used frozen and added it straight from the freezer)
2 cups shredded sharp cheddar cheese

In a large pot saute the bacon over medium-high heat until crispy.  Remove the bacon from the pot but keep the grease. Add the onion, carrots, and celery then saute for 9 minutes or until the vegetables begin to soften. Stir in the garlic and cook for another 2 minutes. Add in the flour and whisk constantly for about two minutes. Slowly whisk in the chicken broth and milk then add the potatoes, thyme oregano, salt and pepper and bring to a boil. Let the chowder boil for 20-25 minutes or until the potatoes are tender. Stir often. Once the potatoes are soft stir in the corn and cook for 5 more minutes. Reduce the heat to low and add back the bacon and stir in the cheese until it is melted. Remove from heat and serve.

Broccoli Cornbread

My mom and her neighbor love to share recipes. They will make something then give the other person half of it to try.  My mom was raving about this broccoli cornbread that Mrs. Annette brought her the other week so I had to make it to see what all the fuss was about.  I have to say I really loved it! It was so moist and just totally different from traditional cornbread but a good different.  It was a great side dish to a big bowl of soup!

1 pkg Jiffy Cornbread Mix
1/2 pkg Chopped Frozen Broccoli
3/4 cup Cottage Cheese
1 stick butter (melted)
2 Eggs

Heat oven to 400. Mix together the cornbread nix and chopped broccoli.  Stir in the cottage cheese, butter and eggs. Pour into a well greased 8x8 pan and bake for 20-25 minutes or until the top is golden brown. Let sit for 5 minutes before cutting.

Mini Chicken Pot Pies

Who doesn't love anything mini?  These were pretty simple to put together plus they were very kid friendly to eat.  This recipe is adapted from The Food Charlatan.

3 tablespoons butter
1 tablespoon dried minced onion
3 tablespoons flour
1 cup and 1 tablespoon chicken broth
1/3 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup frozen peas and carrots
1 cup chicken (cooked and chopped)
1 8-ounce can crescent rolls

Heat oven to 375. Grease 8 muffin cups well.  Place the butter in a saute pan and melt, stir in the dried onion and let cook for 1 minutes. Whisk in the flour and cook for 1-2 minutes. In a large measuring cup or mixing bowl whisk together the chicken broth and milk. Slowly whisk it into the flour mixture until all of the lumps are gone. Stir in the salt and pepper. Add the peas, carrots and chicken then stir until coated in the sauce and remove from heat. Unroll the crescent dough and seal the edges together. Cut into 16 rectangles. Place one rectangle into the muffin tin then add 1/8 of the chicken pot pie filling. Top with another rectangle and seal slightly with your fingers. Repeat with the remaining muffins. Cut a small slit in the top of each muffin.  Bake for 15-17 minutes or until the tops are brown. Let sit for 5 minutes before removing and serving.

7 Layer Bars

I used to make these all of the time and then I think I got burned out on them. I made them for a New Years Eve party this year. I've had several variations of these bars over the years but these are how I have always made them.

1 cup graham cracker crumbs
1/2 cup unsalted butter (melted)
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 cup white chocolate chips
1 cup pecans (chopped)
1 cup shredded coconut
1 (14oz) sweetened condensed milk

Heat oven to 350. Spray a 9x13 baking dish.  Mix together the graham cracker crumbs and butter then press evenly into the bottom of the baking dish.  Evenly distribute the chocolate chips, then white chocolate chips, then butterscotch chips.  Top with the chopped pecans and shredded coconut then pour the sweetened condensed milk over the bars. Bake for 25-30 minutes then let cool completely before slicing.

Crock Pot Italian Orzo Soup with Spinach and Parmesan

I love an easy crock pot meal! This was great for a busy weeknight meal, just add some yummy crusty bread and you are all set! this recipe is adapted from 365 Days of Slow Cooking.

1 medium yellow onion, diced
2 tsp minced garlic
2 tsp italian seasoning
1 Tbsp tomato paste
1 cup diced carrots
1 cup diced celery
2 tsp olive oil
1 bay leaf
1 (14.5 oz) can fire roasted tomatoes
5 cups veggie or chicken broth
1 cup orzo
1 tsp salt
3 cups spinach
Salt and pepper
Parmesan cheese

In a pan saute the onion, garlic, italian seasoning, carrots and celery in the olive oil.  When the vegetables soften stir in the tomato paste and cook for another 3 minutes. Place in the crock pot and add the bay leaf, fire roasted tomatoes, broth, salt and orzo and cook on low for 2-3 hours. Stir in the spinach and season with pepper then cook for 20 more minutes.  Serve topped with parmesan cheese.

Sauteed Bacon Brussels Sprouts

I love Brussels Sprouts. Love them. But the rest of my family isn't so down.  I made this as a copy cat to some of my favorites at a local restaurant and while I thought these were fantastic my guys still weren't so sure.  They ate most of their helpings despite eyeing each other. Anyways, I think they are great and maybe they will come around eventually.

1 lb brussels sprouts
4 strips bacon
1 1/2 tbsp olive oil
2 cloves garlic (minced)

Dice up the bacon.  Remove the stems from the brussels sprouts.  In a pan fry the bacon, remove the bacon and set to the side.  Toss the brussels sprouts in olive oil.  Add to the hot pan with the bacon grease and saute until they begin to become tender..  Stir back in the bacon and add the garlic. Toss for 2 minutes then remove from heat and serve.

Broccoli Cheddar Dumpling Bake

When my friend Casey told me about this recipe I knew that we had to try it.  I changed up the directions some to make it less like  soup and more like a thick dumpling style dish.  It was fantastic! We ate the entire recipe in one sitting and I think if there had been a bit more my husband might have had a third helping.  We used this as a main dish since we eat meatless several nights a week but it could be used as a side dish as well.  This recipe is adapted from A Beautiful Mess.

2 tbsp butter
1/4 cup flour
1 small onion (diced)
3 broccoli florets (chopped)
3 cloves garlic (minced)
2 1/2 cups chicken or vegetable stock
1 1/2 cups shredded cheddar cheese (divided)
biscuit mix
ingredients to make the biscuits according to the box 
salt
pepper 

Heat oven to 450. In a large pan melt the butter over medium heat. Add the onion and a little salt and pepper then cook the onions until the become tender. Stir in the garlic and let cook for 30 seconds. Whisk in the flour and let cook for 2 minutes. Pour in the first cup of stock and whisk constantly while the mixture begins the thicken.  When it becomes a gravy consistency add the next cup of stock and continue to whisk until the mixture begins to thicken again.  Add the remaining 1/2 cup of stock and whisk until it is combined. Stir in 1 cup of cheddar cheese then mix in the broccoli.  Let cook for 3 minutes and then pour into a deep 8x8 or round baking dish. Mix the biscuits according to directions adding in 1/2 a cup of cheese. Drop the biscuits on top of the broccoli mixture. Bake for 15-20 minutes or until bubbly and the biscuits are starting to brown on top. Let cool for 5 minutes before serving.