We’re kind of obsessed with pancakes around here.

We make them pretty much all.the.time.

But this glorious time of year reminds me to switch things up a bit.

Check out these bad boys.

WHAT YOU NEED:

1 ¾ c  All Purpose Flour

3  1/2 t  Baking Powder

¾ t        Kosher salt

3/4 t     cinnamon

1/2 t     all spice

1/2 t    ground nutmeg

3 T         Granulated sugar

1 1/2  c  Milk

1 large    Egg

1 t            Real Vanilla Extract

3/4 can real pumpkin puree

WHAT TO DO:

In a medium size bowl combine the dry ingredients.  Make a well in the center and add in the egg, milk, and vanilla extract.  Mix until smooth.

Fold in pumpkin puree being sure not to overmix, this will toughen the pancakes.  Let your batter rest for 15 minutes before you cook them.

Preheat your frying pan to medium heat.  You’ll know it’s hot enough when a drop of water skips along the surface.  Melt a bit of butter on the pan.

Using a ladle drop about 1/3 cup batter onto your buttered pan for each pancake.  When you see bubbles all over the top of the pancake, it’s time to flip.  Flip only once and don’t press down on your pancake or they won’t be light and fluffy!

When the second side is browned pull them off and keep them warm under some tinfoil on a plate.

Top with butter and syrup or sprinkle with powdered sugar.

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He LOVES to make and drink the smoothies!

And if he didn’t love it enough before.

Now I have to listen to this bunch…

Do these kids haunt you too?

It’s the Fresh Beat Band and they like to hang out at the Groovy Smoothie and drink fruity concoctions.

And if that’s not enough….

That iCarly crew loves the fruity smoothies too.

So with the help of these shows…all my kids are into the smoothies!

Granted Brady loves fruit all kinds of ways but this is a treat for him.

And since he’s still milking the tonsil thing I’ve been making a bunch of these bad boys.

Now I’m all for making these with all those fresh berries that you can get at your local farms this time of year.

But I think smoothies are better with Frozen Berries!

That way I don’t have to use ice cubes to make them all nice and frothy!

FYI – those frozen berries work great for frozen margaritas too!

Just saying…

It is Friday after all…

STRAWBERRY SMOOTHIES

WHAT YOU NEED:

1 cup frozen organic strawberries (or blackberries or any other kind of frozen fruit you have)

1 cup frozen organic blueberries

1 cup organic skim milk

1 cup organic low fat vanilla yogurt

2 T honey

1 t flax seed oil (this I just toss in because it’s just so darn good for you!)

WHAT TO DO:

Combine all of the ingredients in a blender.  Blend on high for a minute or until smooth and creamy.  Enjoy.

Feel free to try any combo of fruit you have.  Bananas would make a great addition!  Mango, pineapple, raspberry!

If you don’t have frozen fruit, just add a bunch of ice cubes to make it thick and smooth.

If you have picky eaters this is a great way to get some fruit into them.  Who doesn’t love a smoothie?

And if you want…this is a fantastic place to add in a bit of frozen spinach for a little extra healthy punch.

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Yes I’ve been on a casserole kick.

I can’t help it.

I just love the fact that they can be made in advance!

And with school starting and activities heating up I just like to know that a yummy dinner the boys will like can get on the table fast.

There is nothing not to like in this dish.

I toss in some protein and veggies to make it a complete meal in one.

Not to mention the fact the boys like all the stirring help they get to do.

Now let’s get to the good stuff!!

Cheesy Macaroni Surprise

Serves: 8  Prep Time:  10 minutes  Cook time: 35 minutes

1 lb wagon wheel pasta

3 T  butter unsalted

3 T all purpose flour

3 cups whole milk

1/2  t fresh grated nutmeg

2 cups shredded sharp cheddar cheese

1 cup shredded swiss cheese

1/2 kielbasa link, diced

1 10 oz box frozen peas

S&P

Preheat oven to 375 degrees.  Set a large pot of water over high heat to boil.  In a large saucepan melt butter over medium high heat.  Whisk in flour and cook for 1 minute.  Slowly whisk in milk, and bring to a gentle boil, stirring constantly.  Once the milk has thickened add in nutmeg and season with S&P.  Reduce to medium low heat and melt in cheddar and swiss cheeses.  Allow to cook on low for a few minutes.

When water is boiling season water with salt and add pasta.  Note package cooking time and reduce by 2 minutes, the macaroni will continue cooking in the oven later.  Once pasta is cooked, drain and return to pot.

Add your peas and sliced kielbasa to your cheese sauce and pour over the pasta.  Mix well.  Transfer to a greased 13×9 baking  dish and top with additional cheese if desired.  Bake in a 375 degree oven for 30 minutes.

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I love that the weather has been cooler the last few days here in the northeast.  It’s going to be our first fall here and that is my favorite time of year.  It’s almost here and the kids are starting school next week.  This is great recipe for your arsenal when you need to get dinner on the table fast and homework done.

Serves: 8  Prep time: 30 minutes  Cook time: 40 minutes

10 ounces steamed broccoli

3 large boneless chicken breasts

1 T olive oil

1 10 ounce can cream of mushroom soup

8 ounces buttom mushrooms, halved

1/2 cup milk

1/2 cup light mayonnaise

1/2 cup light sour cream

2 t. fresh lemon juice

1/2 t. curry powder

1 can sliced water chestnuts

S&P

1/2 cup grated sharp cheddar cheese

1/2 cup french fried onions

4 strips bacon chopped

Preheat your oven to 375 degrees.  Season your chicken breasts with olive oil and salt and pepper.  Bake for 25 minutes.  Meanwhile heat a small skillet over medium heat.  Add your chopped bacon and saute until crisp.  Remove and allow to drain on a paper towel.

While your chicken cooks, assemble your casserole.  In a 13×9 pan arrange your broccoli on the bottom.  In a large bowl combine soup, milk, mayo, sour cream, mushrooms, lemon juice, curry powder, water chestnuts.  Stir to mix well and season with salt and pepper.  

Once your chicken has finished cooking remove it from the oven and slice it into thin strips.  Arrange the chicken over the broccoli. Pour the soup mixture over the top of the chicken and broccoli.  Top with cheddar cheese and fried onions.  Cover with foil and bake on 375 degrees for 30 minutes.  Remove foil and sprinkle with bacon and cook uncovered for an additional 10 minutes.  Serve with brown or white rice and enjoy!

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1 1/2 lb  ground beef, veal, pork mix (also known as meatloaf mix)

3 T  milk

2 cloves chopped garlic

1 small onion grated

¾ c  bread crumbs

1 egg

¼ c  parmesan cheese

2 T chopped italian parsley

S&P

1/4 cup olive oil

flour for sprinkling

Preheat your oven to 375 degrees.  Set a large skillet over medium high heat.  While your olive oil gets hot make your meatballs.  In a large bowl combine the first 9 ingredients.  With clean hands work the ingredients until they are incorporated then form into golf sized balls.  Dust the meatballs with flour.  Working in batches brown each meatball on all sides in your hot olive oil.  Place the browned meatballs in a casserole dish and bake at 375 for 25 minutes until cooked through.

Serve with pasta and marinara sauce.

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Little bit of history for you this fine Monday morn.  What the shiznet is a schnitzel?  Well, it is quite simply a breaded veal cutlet, or any pounded thin cut of meat.  Yup, that’s right, all the Italians out there are talking at the computer with their hands screaming, hey we invented cutlets, but au contraire mon frere, or in this case mein bruder, as the Germans whipped these bad boys up centuries ago.  Check out what Miriam-Webster says about zee schnitzel…

Main Entry: schnit·zel

Pronunciation: \ˈshnit-səl\

Etymology: German, literally, shaving, chip, diminutive of Schnitz slice, from Middle High German snitz; akin to Old High German snīdan to cut, Old English snīthan, and perhaps to Czech snět bough

See, how cute is that?  It means little slice.  And it is a little slice, it’s a little slice of heaven!  I made ours out of some pork chops that were on sale and threw them over a big salad.  Totally cost effective and delicious all at the same time.  The hubs ate 4!  Here’s how you make them.

Fitzpatrick’s Fo’ Shizzel my Pork Schnitzel

8 thin sliced pork chops pounded thin

2/3 cup flour

1 t garlic powder

S&P

2 eggs beaten

1/2 cup milk

1 1/2 cups panko bread crumbs

4 T olive oil divided

2 T butter, divided

2 sprigs of thyme, divided

2 cloves garlic whole, divided

1 lemon cut into wedges

Set out three bowls to make your breading stations.  In the first bowl combine your flour, garlic powder, and S&P.  In the second bowl, combine your eggs and milk, the panko bread crumbs in the third.  Start my dredging your cutlets in the flour.  Shake off any excess then dunk them into the second bowl of eggs and milk.  Finish off by putting them into the third bowl with the bread crumbs.  Place them on a baking sheet or cutting board and let them sit for about 10 minutes.

In a large skillet put 2 T of oil and 1 T of butter over medium high heat along with your 1 garlic clove and thyme sprig.  Once the oil has heated up remove the garlic and thyme and add in 2 cutlets.  Cook for about 3-4 minutes keeping an eye on them.  Flip them when they are golden brown, cook for an additional 3-4 minutes.  Remove from heat and sprinkle with salt.  Set under some tin foil to keep warm.  Repeat with 2 more cutlets.  Toss out your oil and butter and start fresh heating remaining 2 T of oil and 1 T butter and garlic and butter.  Repeat process for the remaining cutlets.  Squeeze some lemon over all the cutlets and serve immediately with additional lemon.  SOOOOO good!

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Serves: 8  Prep Time: 10 minutes  Cook Time: 30 minutes

4 T butter

4 eggs

1 c. milk

1 c. flour

¼ sugar

1 t. vanilla

Preheat oven to 375 degrees.  Combine eggs, milk, flour, sugar and vanilla in a large bowl and whisk well.

Melt butter in a skillet over medium heat.  When butter has melted pour batter into skillet and transfer into oven.

Bake for 25-30 minutes.  Sides will be golden brown and puffy.  Remove from oven and serve immediately.  Top with powdered sugar, syrup, or warm fruit.

I made some in little ramekins for the kids to have their own.  So cute!  Also, I sautéed up some apples with butter and sugar to top mine.  Delicious!

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