Cranberry Pumpkin Pancakes

For this recipe I used Trader Joes Gluten Free Pumpkin Pancake mix and put my little spin on it.

Ingredients :

For the pancake mix you will need the following ingredients:

  • Trader Joes Gluten Free Pumpkin Pancake mix
  • 1 Cup pancake mix
  • 1 egg
  • 1/2 Cup plus 2 TBSP water
  • 2 TBSP unsalted butter, melted

For the cranberry filling you will need the following ingredients:

  • 2 Cups fresh or frozen cranberries
  • 1 Cup granulated sugar
  • 1 TBSP unsalted butter
  • 1/2 Cup water (if you don’t want it as thick add more water)
  • 2 TBSP fresh squeezed lemon juice
  • 1TSP cinnamon
  • 1/2 TSP nutmeg
  • 1/2 TSP ground cloves

Directions:

In a medium saucepan add butter, let melt. Then over medium heat add cranberries, water, lemon juice, sugar, and spices. Stir occasionally to prevent burning (sugar can stick). Cover and reduce to low heat. Continue to stir and muddle every 2-3 mins. Leave on low heat for about 10 mins or until mixture is thickened. You want to muddle to crush cranberries as they soften.

Remove from heat and let sit to cool. Once it is cool and if you want filling to be smoother you can then add it to a blender.

Now for your pancake mixture! You are going to follow the instructions on the pancake mix box. All I do differently is once the mixture is on your skillet drizzle your cranberry mix on top of your un-cooked batter.

Once plated, drizzle more cranberry mixture and maple syrup.

Enjoy šŸ™‚

Lentil & White Bean Veggie Crockpot Soup

It is officially crockpot season! Which means I will be focusing on all things soup, stews and even trying something new by making some crockpot beverages/ciders! I recently went to the beautiful Smoky Mountains and was very inspired after a wine tour we did! They made the most delicious hot spiced wine and I cannot wait to make it for our friends and family! And cannot wait to post that recipe once I make it!

As we were leaving our trip I was craving soup- minestrone soup to be exact. But with this I wanted to hold off on the noodles and add in lentils instead. So that is exactly what I did! I have to admit- I don’t have the best experience with cooking with lentils so I did take the easy route and bought Trader Joes Steamed Lentils. All I had to do was puncture 3 small whole in the packaging – threw it in the microwave for about 3 minutes and then added them to the crock pot with about 45 minutes left to go. I will keep trying with lentils in the future and hopefully one day be able to use them without turning to premade! Anyways, enjoy this cozy hearty soup!

Ingredients: 

  • 1/2 Lb. Lentils (About 8 oz)
  • 15.5 oz can of Cannellini Beans (Drained)
  • 15.5 oz Diced Tomatoes
  • 6 oz Tomato Paste
  • 1 Zucchini, medium
  • Red Bell Pepper
  • 2 Carrots, large
  • 1 Cup Sliced Mushrooms (I used Baby Bellas)
  • Baby Spinach
  • 1 White Onion, medium
  • 2 Stems of Green Onion (Scallion)
  • 4 Cloves of Garlic
  • 32 oz Chicken Bone Broth
  • 4 Cups water
  • 2 Bay Leaves
  • about 5-6 stems of Parsley, fresh

For Seasonings I eye ball a lot! This recipe I tried keeping track! You can definitely adjust and add more as you go to get the perfect taste you enjoy!

  • 1 TBSP Red Pepper Flakes
  • 1 TBSP Oregano, dried
  • 1 TSP Garlic Powder
  • 1 TSP Black Pepper
  • 1 TSP Salt
Few of the ingredients I used

Directions:

Per usual, if you have used any of my other recipes then you know first thing first: CHOP YOUR VEGGIES! It is honestly so nice to just have everything chopped so when you are ready to use and throw in they are already prepped and ready to go!

Chop your zucchini, red bell pepper, carrots, white onion, green onions, garlic and parsley. Set aside.

Pour your 32 oz Chicken Bone Broth and 4 cups water into your crock pot (remember, if you want more broth you can add another cup or two of water but you will want to tweak/add more seasoning as well.)

Add all ingredients, including seasonings- except baby spinach. Stir.

Cook on low for 5-6 hours

The last 45 minutes I added the Trader Joes Steamed Lentils as stated above. Add spinach and cook for the last 15 minutes.

Serve, add fresh parsley for garnish.

Baked JalapeƱo Poppers

I’m understanding just how much I LOVE appetizers! Easy to cook, easy to snack on! This is a great finger food for any occasion! Especially a game day or a BBQ!

For jalapeƱo poppers some recipes say to buy larger jalapeƱos so you can fit more of the cream cheese mix, which is totally true but I also love making these with my fresh jalapeƱos from my garden and they aren’t always so big. So you can use which ever size is best or what is convenient. If you have fresh peppers I definitely support using those and they will be a bit spicier! The pictures I have here are just from this past week so they are store bought and large. I actually just started my indoor seeding which is for another post later šŸ˜‰

IMG_5509
(cream cheese and bacon not pictured)

Ingredients:

  • 10-12 JalapeƱos
  • 8 oz Cream Cheese
  • 1 cup Colby Jack Cheese
  • 5 strips of turkey bacon crumbled
  • 4 TBSP Breadcrumbs
  • 2 Scallions
  • 2 TBSP Parmesan Cheese
  • 1 TSP Paprika
  • 1 TSP Black Pepper
  • 1 TBSP Olive Oil (approximately)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Line baking sheet with foil.
  3. Cut your jalapeƱos in halfĀ  lengthwise, I also chop the stem off before cutting in half. Scoop out seeds and if you want less spicier scoop out membrane.
  4. Place your chopped jalapeƱos on your foil lined baking sheet and set aside.
  5. In a medium sized bowl add in your breadcrumbs, parmesan cheese, paprika and black pepper. Mix and set aside.
  6. In another medium sized bowl add in your cream cheese, colby jack cheese and green scallions. Mix and set aside.
  7. In a skillet, fry your bacon on medium heat until crispy. Turn off burner and let cool. Once cool you can either chop your bacon to crumbs on a cutting board or crumble with hands IF cool enough. I’ve done both ways and personally like crumbling by hands.
  8. Add your crumbled bacon to the cream cheese mixture and mix well.
  9. Scoop your cream cheese mix into each jalapeƱo
  10. Dip each jalapeƱo in the breadcrumb mix.
  11. Arrange them back on baking sheet to sprinkle paprika and drizzle olive oil on top.
  12. Pop in oven for 12 mins and turn to broil for another 3 mins.
  13. Serve hot and enjoy šŸ™‚

IMG_5516-2