Sunday, July 27, 2014

Easy Sunday Morning: Pancake Muffins



I love an easy, quiet Sunday morning with my family. Sunday is the day a most consistently cook some kind of breakfast. Speed Racer loves scrambled eggs and sausage for breakfast but that routine gets a little old after a while. Sometimes, the grownups want something different and interesting. There are lots of Pinterest pins for something like these but most of them only link to a picture and not the actual recipe. I hate it when that happens.

I guessed on the oven temperature but it turned out to be a good guess. I tried to make the recipe as easy as possible. I’m pretty sure you could make this with any pancake mix and use whatever filling you have handy. These were a big hit with the family and it didn’t take much time at all.

Now it’s time to turn off the oven for the day, it already getting hot here. Temps should be in the 90s today. I think we will pile up and watch movies today. What do you like to do on a lazy Sunday?

Pancake Muffins

Ingredients


Prepared Bisquick Pancake Batter
2 tbsp. Granulated Sugar
Fresh Blueberries
Cooked breakfast sausage, cut into small pieces. I used precooked, frozen sausage.  

Directions 

Preheat oven to 375.
Follow the directions on the Bisquick box to mix up a batch of pancake batter and add 2 tablespoons of granulated sugar to be batter. Spray a 12 count muffin tin with nonstick spray. 

Put fresh blueberries in 6 of the cups and the chopped, cooked sausage in the other six.
Fill each muffin cup with ¼ cup of pancake batter. Bake for 25 minutes. Serve with butter or margarine and syrup. 

My syrup is from Griffin’s, of course, from my home town. Did I ever mention that my great grandmother worked at the Griffin’s plant sometime before I was born? Somehow, that makes the syrup taste even better for me.


I hope you and your family enjoy an easy Sunday morning breakfast with pancake muffins.  

Sunday, July 13, 2014

Summer and Salmon Patties


It is the end of a very hot weekend. On Saturday we were able to take Little Speed Racer out to play in the sand box, the sprinklers, and he got to play golf in the back yard with his Pa Pa. But today it was far too hot to get out and about. We stayed inside and watched Downton Abbey.

For lunch I felt like making something we haven’t had in a very long time.

Salmon patties are quick and easy to make. On most hot days I don’t cook but I do get tired of sandwiches. On the weekend, when I have time to cook, I like to make least one dish. Salmon Patties only heat up the stove top and only for a short time. I hope you’ll give these a try. I’ll be tossing a couple of these in my lunch bag tomorrow morning. I like them hot or cold.

Salmon Patties



Ingredients

1 (14.75 ounce) can salmon, drained
2 eggs
½ a sleeve of saltine crackers, crushed
½ a cup of milk
½ an onion, finely chopped
2 TBSP flour
Olive oil for cooking

Directions


Combine all of the ingredients except the olive oil in a large mixing bowl. Use your hands mix the ingredients together. The mixture will be pretty wet but it should hold together. If you find the mixture to be too wet add some more flour. Heat some olive oil in a large skillet. Shape patties out of the mixture and place in the hot oil to fry.


Brown the patties on each side. Let cook until the patties are brown and crusty and then place on a plate lined with a paper towel to allow excess oil to drain. Continue until you have made salmon patties with all of the mixture. 

I served these with avocado and tomato. Often these are good with a splash of lemon juice and a side of cocktail sauce. They are great leftover or made into a sandwich.

Enjoy!

Sunday, July 6, 2014

Asparagus, Prosciutto, and Mushroom Pasta with Pink Sauce


Our Little Speed Racer
How do you wear out an incredibly active 2 year old? In the summer, a sprinkler seems to do the trick. We put Little Speed Racer in his new swim outfit and set up a sprinkler in the back yard. He wasn’t too sure at first, but then it was all splashing and fun. When the fun was done and he was all dried off it was time for a big nap.

That meant I had time to cook a big late lunch/early dinner. I like to make these big meals on Sunday and have them just late enough to count as both lunch and dinner (Linner). Then we can have something light in the evening. I’d do this every day if I didn’t have to do things like work. But when we win the lottery we’ll totally have Linner most days.

 
Red Gold with Pop & Cook

I really enjoy cooking Italian food and my husband enjoys eating it. This dish combines some of my favorite ingredients. Red Gold sent me a Summer Grillen’ Pack with some cans of their products. Today, I used Red Gold Basil, Garlic and Oregano Diced Tomatoes in the Pink Sauce. I added it to another product that I've wanted to try for a while, Pop and Cook Alfredo Sauce.

I hope you enjoy this dish whenever you eat it. Some people mix pasta with sauce when it’s ready but I don’t. Not everyone likes the same amount of sauce on their pasta. I’m pretty particular about how much is on mine. So, I tend to keep my pasta, sauce, and vegetables separate and let everyone determine what and how much to put on their plate.

 

Asparagus, Prosciutto, and Mushroom Pasta with Pink Sauce
 

1/2 lb. (8 oz.) uncooked pasta (I used angel hair)
About 10 strips of Prosciutto shredded
1 bunch of fresh asparagus with ends trimmed and cut into 2-inch pieces
1 (8 oz.) package of sliced mushrooms

Pink Sauce

1 Package of Pop and Cook Alfredo Sauce
1 and ¼ cup of Heavy Cream
1 can of Red Gold Basil, Garlic and Oregano Diced Tomatoes
1 Tablespoon of Basil Paste
1/2 cup grated or flaked Parmesan cheese

Cook the pasta in a large pot of salted water with a little olive oil according to package instructions. Drain and set aside.
 

Meanwhile, add about a tablespoon of olive oil to a large pan and add the shredded prosciutto. Cook over medium-high heat, stirring occasionally, until it begins to render a little fat. 
 
Add prepared asparagus and mushrooms to the pan. Add some more olive oil if it seems too dry and cook with a lid on the pan until the mushrooms and asparagus begin to soften. Stir occasionally, and when it seems softened remove the lid to allow the mushrooms and asparagus to brown. Remove the pan from the heat.
 

In a medium sauce pan add all 4 cubes from the Pop and Cook Alfredo Sauce and the heavy cream. Bring to a boil as directed on the package. Remove from the heat. Drain the juice from the Red Gold Basil, Garlic and Oregano Diced Tomatoes and add them to the alfredo sauce. Add the additional basil paste. Blend using an immersion blender until the sauce is smooth. Place back on the head and add in the grated parmesan. Whisk the sauce over the heat until the cheese is melted and the sauce is mixed together well. Remove from the heat and let sit for a few moments.
 

Place the cooked pasta on a plate or in a bowl. Ladle sauce over the pasta and them place the prosciutto, asparagus, and mushrooms on top. Sprinkle a little parmesan on to it, if you desire. I don’t add any salt to the sauce because the prosciutto is already salty.

You can serve this dish with a big hunk of Italian bread or garlic bread for dipping in the pink sauce. A glass of red wine goes nicely, too.