Friday, September 19, 2014

Pumpkin Waffles

Pumpkin waffles.

Are there two sweeter words?

I think not.

We made these on a Saturday morning and they were gone in minutes.  So simple, so fall.

This recipe makes enough batter for about 8 large round waffles.

Shopping List
2 1/2 cups biscuit mix (I used Bisquick)
1 cup canned pumpkin (I used Libby's)
2 eggs, lightly beaten
1 cup milk
2 tablespoons vegetable oil
2 tablespoons pumpkin pie spice
Maple syrup to drizzle

Preheat your waffle iron.

In a large mixing bowl, combine the first 6 ingredients with a spoon.  Do not over mix, just combine well.

When your waffle iron is hot, lightly spray it with a cooking spray.  Add about 1/2 a cup of batter at a time if you're making large waffles.  Close lid and wait for waffle to reach your desired crispness.

Remove and serve immediately with a drizzle of maple syrup.

So simple, right?  And you could freeze these too!  Just prepare them as directed and then freeze.  When you're ready to eat, pop them in the microwave for about 45 seconds.

Saturday mornings in the fall should be accompanied by Pumpkin Waffles.

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Thursday, September 18, 2014

Dinner Tonight: Sausage and Potato Chowder

Listen, we could eat soup every night this time of, we pretty much do.  A cozy bowl of soup for your cozy fall night.


This recipe serves 4 adults.  
We used a pre-cooked turkey sausage but you could use a pre-cooked all beef sausage or kielbasa too.  Something like this...

Shopping List
1 pound of sausage links, cut into bite-sized pieces 
1 onion, chopped
5 new potatoes or red skin potatoes, quartered
3 cups chicken stock
1 (14 oz) can creamed corn
1/4 cup milk
1 cup Monterey Jack cheese, shredded (plus a little more for garnish)
Chives to garnish
Salt and Pepper (S&P)

In your slow cooker, place the sausage, onion and potatoes.  Pour your stock on top.  Add a liberal sprinkle of S&P.  Cover and cook on low 6 to 8 hours or high 3 to 4 hours.

About 30 minutes before you're ready to serve, remove the lid and stir in your creamed corn, milk and cheese.  Cover and continue to cook another 30 minutes on high.

When you're ready to serve, ladle the soup into bowls and garnish with a little more cheese and some snipped chives.


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Wednesday, September 17, 2014

Mix & Match Double Batch with Kelly's Korner!

Today, I'm starting a really fun new series called Mix and Match Double Batch!

I'm asking the sweet ladies that participated in my Pajama Parties last year to send me their favorite recipe for the month and then I made that recipe along with a mix and match version.

I love to know what my friends are making for their families.  I get so many ideas and suggestions from other mamas that I think this will be a great way for us to know what other women are serving along with taking my mix and match concept and applying it to their method, two different suppers :).

Last September, Kelly from Kelly's Korner was my very first Pajama Party co-host, so I asked her what was a go-to supper or dessert she makes in the month of September and she said Beef Enchiladas.  Well, well, well, the Shulls love enchiladas so this was a great  recipe to kick off our series!

Thank you Kelly!  We loved this recipe!

 (And Andrea from're up next girlfriend...I need your favorite supper or dessert recipe you make in the month of October for next month!)

Don't these enchiladas look delicious?!?!  And they are so simple too!  These were a huge hit at our house!

This recipe serves 4 adults.

Shopping List
1 pound ground beef
1 onion, chopped
1 (4 oz) can chopped black olives (optional), drained
1 (10 oz) can cream of mushroom soup
1 (10 oz) can of enchilada sauce
2 cups Cheddar cheese, shredded
6 to 8 tortillas (flour or whole wheat)

Preheat oven to 350 degrees.

Lightly spray an 8x8 inch baking dish with cooking spray.  Set aside.

In a large skillet over medium high heat, brown your ground beef until browned and crumbly.  Stir in your chopped onion and saute another 4 or 5 minutes.  Stir in olives and 3/4 of your cheese and stir until everything is melted together.  Take each tortilla and spoon some of the cheesy ground beef mixture down the center.  Roll up and place seam side down in your prepared baking dish.  (I filled 7 tortillas).

In a small bowl, combine the mushroom soup and enchilada sauce together with a spoon.  Pour this mixture down over the top of your enchiladas in the pan.  Sprinkle your remaining cheese down over the enchiladas.

Bake 30 to 40 minutes or until bubbly.

Remove from oven and serve.

How yummy is that?!?!  And this would be the perfect potluck supper or freezer meal!  

After you make Kelly's version, you should mix and match it!  

Instead of ground beef, use shredded chicken, swap out the enchilada sauce for a green chile salsa, use cream of chicken soup instead of cream of mushroom and spinach instead of olives...mix and match it :).

Shopping List
6 flour tortillas (we used whole wheat but you can also use flour)
1 pound of cooked and shredded chicken (click here for my perfect chicken)
1 box of frozen spinach (defrosted and all of the excess water squeezed out)
1 can of cream of chicken soup
8 to 10 green onions, chopped
1 cup of tomatillo or green chile salsa
1 cup Monterey Jack cheese, shredded

Preheat oven to 350 degrees.

Lightly spray an 8x8 baking dish with Pam.  Set aside.

In a mixing bowl, combine your chicken, spinach, soup, most of your onions (saving a few to garnish at the end) and half a cup of your salsa.

Spoon the chicken mixture down the center of each tortilla.  Roll the tortilla up and place seam side down in your baking dish.  Repeat until all of your enchiladas are filled.  Pour the remaining half a cup of salsa down over the tops of your enchiladas in the baking dish and sprinkle your cheese on top.

Bake for 30 minutes or until lightly brown and bubbly.

Remove and garnish with a few extra pieces of green onion.

Mix and Match Double great method, two simple suppers.

Thank you so much for sharing your recipe with me Kelly!

You can find Kelly every day at her fabulous blog, Kelly's Korner.  

You can also find her here too:

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Tuesday, September 16, 2014

Dinner Tonight: Brown Sugar Brisket

Since my kiddos love brisket, I'm always looking for ways to make it.  This is such a great family supper on busy week nights because you just throw it in the slow cooker that morning and it's waiting for you at dinner time.  

This brisket is particularly yummy because it has a brown sugar and mustard glaze over it...the perfect little addition to tender brisket.

We served this with baked potatoes and a green salad but mashed potatoes would be yummy too!  Or pile this up on a bun and serve it as a sandwich with a side of potato salad or chips.  And the leftovers...they're so yummy too!  Add some brisket and Monterey Jack cheese to a tortilla and make a quesadilla or taco.

Simple and yummy!

If you use a 3 to 5 pound flat trimmed brisket, you'll have enough to serve about 4-6 adults.

Shopping List
1 (3 to 5 pound) flat trimmed brisket
1/2 cup brown sugar
1 tablespoon yellow mustard
1 onion, chopped
4 cups apple juice (or 2 cups apple juice and 2 cups water)
Salt and Pepper
Extra Virgin Olive Oil (EVOO)

In a large skillet over medium-high heat, brown each side of your brisket in a drizzle of EVOO (about 4 minutes each side).  Sprinkle salt and pepper down over each side.

While it's browning, combine the brown sugar and mustard together in a small bowl.  Set aside.

Place your browned brisket in the slow cooker.  Take your brown sugar mixture and rub it all over the brisket.  Add in your chopped onion and pour your liquid on top.

Cover and cook on high about 8 hours.

When you're ready to eat, open the lid and remove the brisket from the liquid (discard the liquid) on to a cutting board.  Shred the brisket up and serve.

So simple and yummy!

I used apple juice as my cooking liquid because it adds great flavor to the can cut the amount of apple juice in half by using water too.

Happy supper!

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