Lemon Blueberry Pancakes

1-1/2 cup Cake Flour

1 Tablespoon (additional) Cake Flour

1/4 teaspoon Salt

1 Tablespoon (heaping) Baking Powder

3 Tablespoons Sugar

1-1/2 cup Evaporated Milk (more If Needed)

1 whole Lemon (more If Needed)

1 whole Large Egg

1-1/2 teaspoon Vanilla

2 Tablespoons Butter, Melted

 Zest From 1 Lemon

1 cup Heaping Blueberries

1.Heat heavy skillet or grill over medium low heat.

2.In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.

3.In a separate bowl, mix evaporated milk, juice of 1 lemon, and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.

4.Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn't overly thick.

5.Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.

* I got this recipe from thepioneerwoman these were yummy I used 1/3 cup lemon juice from a  bottle because I didnt have a lemon on hand other then that I stuck with the recipe. I loved how the edges of the pancakes were crispy and they were fluffy in the middles.

Omelette's in a bag

2 or 3 eggs
1 Tbsp. water

additional ingredients:
cheese, shredded
ham, diced
bacon, cooked & chopped
sausage, cooked & crumbled
tomato, diced
bell peppers, diced
onion, chopped
mushroom, sliced
(whatever other toppings you like)


1.Bring a large pot of water to a boil (appx. 2/3 full)
2.While waiting for the water to boil, crack eggs into a Ziploc heavy-duty, large (at least quart-sized.. preferably gallon-size) freezer bag and add water. (I used a qt size for 2 egg and a gallon size for 3 eggs.)
3.Seal and shake, smash, squish the bag... whatever you can to get those eggs really beaten up.
4.Add any remaining ingredients that you would like, press as much air out of the bag as you can and seal tightly. Smash the ingredients around a little bit to get an even distribution.

5.Place bags (up to 6) in the boiling water and cook for 13-15 minutes (adding 1-2 minutes per additional egg if people want bigger omelettes).

6.Carefully remove the bags from the water. When you open the bag, the omelette should easily slide onto the plate. 

* I got this recipe from favfamilyrecipes.com I loved these and so did the family the eggs came out so fluffy and I loved that you can make everyone's breakfast at the same time. I cooked my 2 egg omelette in a qt size bag for 15 min and I made a 3 egg in a gallon size bag for 17 min. I will for sure make all omelettes this way from now on. 

Cinnamon Flaky Biscuits

1 Can jumbo flaky refrigerated biscuits
1/4 Cup Butter
1/2 C Cinnamon Sugar


1. Melt butter in bowl and set aside
2. Add the cinnamon sugar to another bowl
3. Open up the biscuits and dip both sides in the melted butter and then in the cinnamon /sugar mixture.

4. Place on a cookie sheet and bake at 350 for 14-16 min or until golden brown.

* These are so super simple and easy to make and they tasted great. The kids loved these for breakfast with some fruit and yogurt. 

Banana Pancakes with Strawberry Cream

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons cooking oil
1 teaspoon vanilla
1 cup ripe banana, mashed (about 2 medium)

1.Heat a griddle to 375 degrees. 
2.In a mixing bowl, stir flour, sugar, baking powder and salt. In a separate bowl, stir egg, milk, cooking oil and vanilla. Add the wet ingredients to the flour mixture, and stir until blended. Add banana, and stir until incorporated. 

3.Lightly grease the griddle with butter, and pour the batter on the skillet with a 1/3 cup measuring cup for each pancake. Cook pancakes until bubbles form on top and the edges begin to brown, then flip the pancakes to cook through.

Strawberry Filling

1/2 pint heavy cream
small carton of frozen strawberries, defrosted
1/4 cup confectioners sugar
Pink food coloring

Beat cream with an electric mixer until soft peaks form. Add 2-3 tablespoons juice from the defrosted strawberry container, sugar and a little pink food coloring, and beat until stiff. Refrigerate until use. 

*When pancakes are cool fill with strawberry cream and top with defrosted berries and banana slices.

Strawberry Cream Puffs

Cream Puffs:

1/2 Cup Butter
1 C water
1/4 tsp salt
1 Cup flour 
4 eggs

Strawberry Filling:
1 pint heavy cream 
Carton of frozen strawberries, defrosted 
1/2 cup confectioners sugar 
Pink food coloring

1. Preheat oven to 425 degrees F
2. TO MAKE CREAM PUFF PASTRY: In a large pot, bring butter and water to a boil. Remove post from heat and stir in flour and salt, consistently stirring until the mixture firms up and forms a ball. Transfer the dough to a large mixing bowl. With hand or stand mixer, beat in the eggs one at a time, mixing well after each egg is added. Drop by tablespoonfuls onto parchment paper lined baking sheet.

1. Bake for 17 minutes at 425 degrees F. After 17 minutes, reduce temperature to 375 degrees F and continue baking for an additional 5 to 10 min. Centers should be dry. When finished cooking, let cool completely

When the shells are cool, make FILLING: Beat cream with an electric mixer until soft peaks form. Add 4 tablespoons juice from the defrosted strawberry container, sugar and a little pink food coloring, and beat until stiff. Refrigerate until use.

When shells are cooled completely, use a pastry bag to pipe filling onto half the shells. Place remaining shell halves on top.

Melt Chocolate chips in a small bowl in the microwave and dip the tops into the melted chocolate and place on a plate to harden up.

Quick Cinnamon Roll Icing

6 ounces light cream cheese (softened)
3 tablespoons butter
1/4 teaspoon vanilla
1 cup powdered sugar
2 -3 tablespoons milk


1.Beat cream cheese and butter in bowl for about 30 seconds or until smooth.
2.Add powdered sugar about 1/4 cup at a time. Then add vanilla, milk, and last bit of powdered sugar and mix to combine well.
3 Add more milk for a thinner consistency and more sugar for a thicker consistency. Spread/pour over hot rolls.

* So quick and easy to make. Will make this recipe for all of my cinnamon rolls. So much better then store bought frosting.

Valentines Cake mix Cinnamon Rolls

1 box of white or vanilla cake mix
2 packages of dry yeast
2 1/2 cups of warm water
1 tsp vanilla
1 tsp salt
5 cups flour

Filling1 cup White sugar ,1 1/2 cups brown sugar, Cinnamon, 1/2-1 cup soft butter.

Extra 1/2 tsp wilton pink color gel 

1.  Mix yeast and warm water until dissolved.

2.  Combine cake mix, salt and flour in a large bowl.

3.  Add warm water/yeast mixture and vanilla to cake mix, salt and flour mixture.   Mix well.  This may require kneading with your hands a bit to completely combine ingredients. (also add food color gel at this time if using)

4.  Cover tightly.   Let rise for one hour.  Punch down and let rise again for another 45-60 minutes.

5.  On a floured surface, roll dough into a rectangle shape, approx 1/4″ thick.

6.  Once dough is rolled out, brush with softened butter.

7.  Sprinkle with white and brown sugar.   Sprinkle with cinnamon – use as little or as much as you like.

8.  Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.

9.  Slice dough into 24 equal sized pieces. ( I made jumbo rolls and only cut mine into 12 slices and placed them on a sheet pan instead of a 9x13)

10.  Place rolls in two greased 9×13 pans.   Cover and let rise until doubled in size another 30 min or so. Preheat oven to 350 degrees.   This allows them time to rise and provides a bit of warmth from the oven warming.

11.  Bake at 350 degrees for 15-25 minutes or until golden brown.  My rolls took approx 28  minutes because of the size.  

 * I got this recipe from lovefromtheoven It was the first time that I made cinnamon rolls with a cake mix and I thought that they turned out great. They do take time from start to finish these took about 4 hours. But they were super yummy. Like I said about I made giant rolls so I got 12 out of this batch and baked them on a sheet pan cookie sheet for 28-30 min. Everyone loved them and I would make again for sure.

Cake Boss Peanut Butter Chocolate Chip Cookies

• 3/4 cup creamy peanut butter
• 1/4 cup vegetable shortening (such as Crisco)
• 1/4 cup tightly packed light brown sugar
• 1 extra-large egg
• 1 14-ounce can sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour, plus more for flouring your work surface
• 2 teaspoons baking powder
• 1/2 cup milk chocolate chips
• 1/2 cup peanut butter chips

1.Position a rack in the center of the oven and preheat to 325F.

2.Put the peanut butter, shortening and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together at low speed to ensure there are no lumps. Add the egg and beat at medium speed until the ingredients are blended together, about 1 minute. Stop and scrape with a rubber spatula.

3.Add the condensed milk and vanilla extract. Beat on low speed for 1 minute, stop and scrape, then continue to mix until the mixture is smooth and shiny, about another 30 seconds. Turn off the mixer.

4.Put the flour and baking powder in a small bowl and stir together with a fork or whisk. Add to the mixer bowl. Mix on low speed for about 1 minute. Stop and scrape. Continue to mix on low speed for another minute. Then, with the motor running, sprinkle in the chocolate and peanut butter chips. Keep mixing until the chips are evenly distributed, 30 seconds to 1 minute.

5.Spray cookie sheets with non stick spray and scoop the dough and arrange cookies about 12 per pan  Repeat with the remaining dough.

 6.Bake the cookies in batches until golden-brown on top and brown at the edges, about 9-10 minutes. Remove the cookie sheets from the oven. As soon as the cookies can be moved, after about 10 minutes, use a spatula to transfer them to a rack and let them cook.

Crockpot Philly Cheese Sandwiches

1 large onions, sliced into strips
2 medium green peppers, sliced into thin strips 

1 med red pepper ,sliced into thin strips
1 envelope onion soup mix (Lipton)

2 lbs thinly-sliced rib-eye steak 
2 tbsp garlic, finely-minced
1 tsp. Worcestershire sauce 

1/2 tsp dried leaf oregano, crumbled
1/2 tsp dried leaf thyme, crumbled
2 (10 1/2 ounces each) cans beef broth
6 slices cheese (I used provolone) 

6 hard kaiser rolls, warmed

1.Place the sliced onions and peppers in the bottom of the crockpot. Lay the round steak slices on top of the vegetables.

2.Whisk together the combine onion soup mix, garlic, Worcestershire, oregano, thyme, and beef broth . Pour over steak slices. 

3.Cover. Cook on low 4 to 6 hours or high 3 to 4 hours. 

4.Preheat the oven to broil. Slice the rolls, lengthwise, but not all the way through. Place steak,  peppers and onions on half of each roll. Top with cheese. Broil two minutes or just until the cheese is melted and the roll is lightly toasted. 

Inside Out Chocolate Strawberries

Strawberries
chocolate

1. Clean and hollow out the berries and place in egg carton standing upright.

2. Melt chocolate of your choice in a double broiler or microwave until melted and smooth. 
3. Spoon into the centers of the berries and let harden up

* These were a great treat but they are best eaten the same day they are made. On day two they are pretty mushy and sweaty.