Sunday, September 29, 2013

Easy Mini Pancake Muffins

I always trust Tina's great recipes at Mommy's Kitchen, so when I saw this simple recipe, I made them right away.  I'm not real fond of pancakes, in general, but hubby loves them, and I don't make them
often enough for him.

We both LOVED these little bites of pancake.  They would be so great for the kids...just give them a little cup of syrup to dip them in, and they'll chow down! 

It really is amazing HOW MUCH they taste like a real pancake!

I added blueberries to half my batter, so it made more than the recipe calls for, so be sure to plan on that if you're tossing in some add-ins to the about mini chocolate chips? Or even some bacon?

These can be frozen and then reheated for a quick breakfast. 
(see TIP below) 


2 c. Bisquick (I use Heart Smart) or Jiffy mix
1 c. buttermilk

(for best results, use the real thing!)
2 eggs
1/2 c. (real) maple syrup  
1/2 tsp.vanilla, optional
add ins like blueberries, raspberries, mashed bananas,
bacon, etc.  

Be creative! 

(But be sure you know when you add anything else to the batter, this recipe will make more than 24 mini muffins). 

Preheat oven to 350*. 

Lightly spray 24 mini muffin cups with nonstick cooking spray. In a large bowl, combine biscuit mix, buttermilk, eggs and maple syrup. Stir until blended..but don't overbeat. Pour batter evenly into prepared pans, filling almost to the top. 

Bake 10 - 12 minutes or until golden brown and tops spring back lightly when touched. Cool in pan for a few minutes, then remove and cool pancake bites on a cooling rack.

Serve with with maple syrup. 

(TIP:  To freeze, place muffins on wax paper lined cookie sheet, not touching.

Freeze for a couple of hours. After they are frozen, place in ziploc bag. (This process keeps them from sticking together and you can remove however many you'd like).  Label, then toss in the freezer.  

To reheat: just microwave or place in toaster oven until warmed.)

Linked to  GBP Roundup - Breakfasts
Weekend Potluck

Friday, September 27, 2013

Homemade Butterfinger Candy Bar Bites & Weekend Potluck #86


Hope you've had a good week and are coming with your party hats on! 


Where I share something worth sharing...again...

These yummy bites will make your tongue do the tango.
Close your eyes and you'll think you're eating the real thing. 
(For the most part anyway). And only 3 ingredients!!!!!! 

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Recipes that caught our attention ~

Pumpkin Spice Cheesecake Bars
Pumpkin Spice Cheesecake Bars by Love Bakes Good Cakes

Apple Pie Spread Dip
Apple Pie Spread Dip by Moms Encouraging Moms

And, a personal favorite ~

Salted Caramel Chocolate Chip Bars by Reaching Beyond My Reach

Your hostesses ~

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Thursday, September 26, 2013

1-Minute Healthy Deep-Dish Breakfast "Cupcake" Cookie

Hankerin' for something sweet to begin...or end...your day?

This yummy cookie is awesome with a cold glass of milk, or a hot cup of coffee! 

And it's a "Healthier Option" can ya beat that???

I was so tickled to find this recipe at Pink Recipe Box. And thank Nicky kindly for sharing it with BlogLand. 

I added a little bit of flax seed meal - it not only adds health benefits,
but gives the cookie just a little bit of a nutty flavor too. 
It's optional of course.

I also used plain Greek yogurt instead of just plain ol' yogurt.
Love adding protein whenever possible. 

Hope you enjoy this as much as I did.  It doesn't really have the texture of a's more like cake...and oh so awesome to enjoy while warm. 

Enjoy it for breakfast tomorrow. It will ready to eat in just a matter of minutes.  It's a nice big serving too!!!!!!!!!!


  • 1/4 c. oats
  • (I used quick)
  • 2 Tb. (white) whole wheat flour
  • 1/4 tsp. baking soda
  • 1 Tb. brown sugar
  • 1 Tb. (dark) chocolate chips 
  • (plus extra for topping if you want to splurge)
  • 1/2 tsp. flax seed meal, optional
  • 1/2 tsp. vanilla extract
  • 1 Tb. peanut butter
  • (I used a heaping TB) 
  • 3 Tb. fat-free plain (Greek) yogurt

  • In medium bowl, combine oats, flour, baking soda, sugar, chocolate chips and flax seed meal. Add wet ingredients: vanilla, peanut butter and yogurt; stir well until smooth.

  • Spoon into a bowl, mug or ramekin (I sprayed mine with nonstick cooking spray); microwave on high 1 minute. (I have a high powered microwave, so I only cooked mine 50 seconds). Begin checking at 45 so you don't over cook. 
  • (I'll take gooey over dry any day!=) 

  • Top with extra chocolate chips if desired and let stand a few minutes to cool slightly before serving.

Wednesday, September 25, 2013

3 Super "Seasonal" Recipes {Blast from the Past}

If you're interested, here's a link to my Pinterest board entitled
Fall Ya'll....lots of pumpkin/apple recipes there, along with FUN fall ideas.

What a fun fall cookie to share...pretty dressed up I'd say. 
Delicious too. 

Payday Cookies

These li'l pumpkins are a hit everywhere....especially at Pinterest! Easy to make...only a few ingredients...adorable...tasty! Much like a buckeye...only 'dressed up' in disguise...=) 

Peanut Butter Pumpkins

Hey - how can you argue Pumpkin Pie for breakfast??? =)
This is good any time of the year but a great warm up during cooler temps. 
I love love love this dish! I can even eat it cold!

Pumpkin Pie Baked Oatmeal

Tuesday, September 24, 2013

My Favorite Pot Roast Meal (Stovetop or Crockpot)


There's something about comfort often takes you back to your childhood.

This one does it for me, every single time!

I soo love a pot roast that is simmered long and low...with the veggies added toward the end.  Reminds me of many Sunday meals around the table when I was a kid. 

We lived on a farm and raised our own beef.  MMMM good!

I can't believe I didn't even think to make gravy...would have made for a prettier photo, but this meal was soo tasty just as it was.

There was plenty of broth for gravy, but my daughter and family were here visiting and we just didn't want to take the time.  

We even had biscuits!  I LOOVE biscuits & gravy. 

I'll give you the instructions for making the gravy, so you can do it.

I have often made this meal on top of the stove in a dutch oven, but this time  I did the crockpot thing, so I'll also share instructions for doing it both ways.  


3 - 4 lb. beef chuck roast
1 Tb. oil
1 onion, sliced
1 stalk celery, cut into 2" pieces
1 env. ranch dressing
1 env. brown gravy mix
(or use one env. dry onion soup mix)
about 2 c. water or beef broth 
2 garlic cloves, minced
salt & pepper to taste 

potatoes, carrots, onions, cabbage - your choice
cleaned and cut into chunks

In Dutch oven, brown roast in hot oil. (You might want to dry it with a paper towel first, so it doesn't spit at you when you place it in the oil).  Combine dry mixes with water, then add everything but the veggies to the pot, covering roast about 2/3 of the way with the liquid. Cover and simmer on low heat for 3 - 4 hours on stovetop (or if using crockpot, cook 6 - 8 hours on low, or 3 - 4 hours on high, so it will be nice and tender). 

About 1-1/2 hrs. before serving, add fresh veggies and let cook until tender. 

GRAVY: For 1-1/2 c. stock, mix 1/4 c. all purpose flour with 1/2 c. water to make a smooth paste; whisk into boiling broth (turn crockpot to high about 15 minutes before ready to make the gravy, or pour into saucepan and make it on the stovetop); stirring until smooth and thick. If you would like thicker gravy, add more flour/water mixture. 

SOUR CREAM GRAVY: For 1-1/2 - 2 c. stock, blend 1 c. dairy sour cream with 3 Tb. all purpose flour.  Bring stock to boil; slowly whisk in sour cream mixture.  Cook and stir just until gravy thickens.  

Be sure to serve with biscuits (Killer 7-Up Biscuits recipe here) and your meal is complete.

I love enjoying this dish with Ranch dressing over everything...

except for the biscuits of course.  *-* 


Sunday, September 22, 2013

Cake Mix Caramel Apple Toffee Cake with Caramel Drizzle

I know...I know that's such a long title, but I wanted folks to know what all this yummy cake involves. 


Moist too - I made it the same day I first saw it at Table for 7 (new recipes oftentimes get added to the pile of 'to try's' on my countertop).  I made a caramel drizzle instead of using caramel ice cream topping.

(The recipe comes from a guest on Erin's blog - Mostly Homemade Mom.
She has recipes right up my alley!!  I consider myself to be mostly homemade too!) 

I took some of this yummy dessert to two of my neighbors and they were happy too! 

I love ALL things apple, this time of year.  And I love that it starts with a cake mix too.  I had some chocolate covered toffee bits on hand so I added a cup of those too.  Made a simple caramel and drizzled over the top.  I also added the caramel ice cream topping to the batter, but you can use that for the drizzle if you prefer.   


1 (18 ozs) box yellow cake mix, dry

1 (4 serv. size) pkg. white chocolate instant pudding
(I used sugar free)
1 c. water
4 eggs, slightly beaten
(or use 2 eggs and 4 egg whites)
1/3 c. applesauce (or oil)
2 - 3 Tb. caramel ice cream topping
3 medium apples, peeled and diced into small pieces
(don't grate though, you want the chunks of apple
in the cake)
1 c. toffee bits, optional

Preheat oven to 350. Spray bundt pan with non stick cooking spray. 

In large bowl, combine dry cake mix and dry pudding mix. Add water, beaten eggs, applesauce and caramel topping. Beat for 2 minutes on medium speed until smooth and blended. Fold in apple pieces and toffee bits. Pour into prepared pan. Bake 50 - 55 minutes. Remove from oven; cool 30 minutes. Remove from pan, inverting onto a cake plate. When room temperature, make caramel drizzle (recipe below) and drizzle over top. 

Ready to serve!!!!!!  De-Lish!


3 (or 4) Tb. butter
3 (or 4) Tb. brown sugar
(use equal parts for both ingredients)

In small saucepan, combine butter and brown sugar. Over medium high heat,
stirring frequently, heat until it comes to a boil, then boil for 1 minute.  Drizzle over cake and enjoy! 

Linked to Weekend Potluck

Saturday, September 21, 2013

Leader Enterprise - Sept. 18, 2013 - Apples

I do hope you enjoyed a great summer. Cooler days are ahead. Temperatures are dropping and leaves will soon begin changing colors. I love the splashes of orange pumpkins and leaves in my fall decorations throughout our home. It won't be long though and we'll be busy raking leaves and put away the summer furniture.

Fall is falling quickly along with the apples on the trees. Apples are thought to help reduce the risk of heart disease, cancer, stroke, type 2 diabetes and asthma. No wonder they say "An Apple a Day Keeps the Doctor Away"!

Select apples that are firm and bruise free. Store in refrigerator to slow ripening and keep the flavor. Chilled properly, they should last about 90 days. When I was a kid, we always wrapped apples separately in newspaper and stored them in a horse tank in our cool basement. That way, when one apple went bad, the ones around it were protected. There's another saying with much truth "One Bad Apple Spoils the Bunch". I know that refers to many other things besides the fruit itself.

Don't wash apples until ready to eat. Apples should be stored in the refrigerator. Keeping them at room temperature will allow them to get mushy more quickly. Fresh apples make a great snack or dessert. Dip slices in peanut butter or serve with crackers and cheese for a quick snack. I love apples baked alongside pork or chopped into stuffing or sauces. One apple provides almost 20% of the daily recommended amount of fiber.

Here are some yummy recipes using apples and applesauce for your fall enjoyment.


1-1/2 lbs. pork chops, boneless or bone-in

5 small apples, peeled and sliced

1 onion, sliced

3 Tb. honey
1 tsp. dijon mustard
1/2 tsp. kosher salt
generous grinds of black pepper
1/3 c. apple juice
5 small (unpeeled) apples, sliced

Place pork chops in bottom of crock. In small bowl, combine honey, dijon, salt and pepper together. Pour over apples and onions; toss to coat. Place onions (& apples) (*see note)on top of chops in slow cooker. Add apple juice. Cook 4-5 hours on high or 6-7 hours on low.(Note: May add apples after the first couple hours of cooking, so they will hold together better). If your chops are thin,cooking time will be reduced. We enjoy this dish served over rice. Yield:4-6 servings


Pastry for single crust pie (9-inch)
2/3 c. sugar
3 Tb. all purpose flour
1 tsp. ground cinnamon
4 medium gala apples, peeled and diced into 1/4" pieces
(use your favorite baking apple)

1/2 c. all purpose flour
1/3 c. packed brown sugar
1/3 c. rolled oats
1 tsp. ground cinnamon
(I like to add a little bit of grated fresh nutmeg too)
1/4 c. butter, softened
1/2 c. caramel topping

Preheat oven to 350. Roll pastry to fit a 12"pizza pan; fold under or flute the edges. Combine sugar,flour and cinnamon in medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it. Combine the first 5 topping ingredients in a bowl and sprinkle evenly over the apples. Bake 35-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Yield:10 - 12 pieces

Here's a couple of easy and delicious"Lighter Choices".


1 1/2 c. fat free (or 1%) milk

1 pkg. (4-serv.size) sugar free butterscotch pudding

1 large apple, peeled and chopped (honey crisp or gala)
1 1/2 c. fat free cool whip
1 pkg. sugar free Reese's Peanut Butter Cups, chopped
Mix milk and pudding in a mixing bowl for 2 minutes. Pour into a bowl and mix in chopped apple. Fold in whipped cream and top with chopped peanut butter cups. Chill and then serve.


2 c. dry oatmeal

1-1/2 tsp. baking powder

1/2 tsp. salt

1/4-1/2 c. sugar or Splenda (or brown sugar)
1 c. fat free skim milk
1/2 c. Egg Beaters (or use egg whites) (I used 3 extra large egg whites)
1/2 c. unsweetened applesauce
1 tsp. vanilla extract or maple flavoring (I used 2 Tb. sugar free pancake syrup)
1 Tb. ground cinnamon

Preheat oven to 350. Coat an 8" square baking dish with cooking spray. In large (or medium) bowl, combine dry ingredients. In another bowl, combine wet ingredients, then stir the two together. Pour into prepared pan and bake for about 35 minutes. Yield: 6 servings

Would love to have you stop by the Leader office on Thursday, September 19, from 5-7 for my booksigning, if even just for a chat.

Friday, September 20, 2013

Pumpkin Bread with Cream Cheese Filling & Weekend Potluck #85

We are always so happy to have you stop by!


When I share something worth sharing...again...

For me, a perfect 'marriage', especially during the fall months, is pumpkin and cream cheese. This bread is luscious! 

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Chocolate Chip Coconut Blondies
Chocolate Chip Coconut Blondies by The Home Heart

Recipes that caught our attention ~

Green Chile Chicken Enchilada Dip
Green Chile Chicken Enchilada Dip by Five Heart Home

Cracked Red Potatoes
Cracked Red Potatoes by Everyday Mom’s Meals

And, a personal favorite ~

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…


Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional videoPlease use a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Wednesday, September 18, 2013

3 Awesome Apple Recipes {Blast from the Past}

Sure wish I would have thought of this idea myself!
Wrap apple quarters in crescent rolls...pour a sugar/butter sauce over the top, then add soda pop and bake.  Luscious every.single.time! They're so easy to make, I've helped make over 100 at once! 

Simple Apple Dumplings 

I love streusel on everything, and this bread screams FALL!

Streusel Apple Pie Bread

My 'go to' recipe when I have apples that need to be eaten.
Faithful. Popular. Easy. Delicious.
I've even made it in the microwave!

Simple Apple Crisp

Tuesday, September 17, 2013

WaCkY Cake (no eggs, butter, milk or mixer)

Seems I have shared quite a few chocolate cake/brownie recipes as of late...this is just one more...and sooo easy!  

This is a super recipe if you need a quick chocolate fix!

I know this is a fairly common recipe in BlogLand, but I had to share it.

This recipe came from my mama's files, so that makes it very special to me.
In case you've not made one before, this is the easiest ever cake to make.
This recipe is from Depression Days...when they had to use what was on hand.  
You mix it in the pan you bake it in...with just a few simple ingredients, you've got a quick and easy dessert.
This is another one of those simple and easy recipes from my latest
cookbook.."Love at First Bite".  

You can make your favorite frosting instead of sprinkling with powdered sugar...
here's a link to A Kitchen Addiction's Wacky Cake with Fudge Frosting.


1 c. white sugar
1-1/2 c. all purpose flour
3 Tb. unsweetened baking cocoa
1 tsp. baking soda
1/2 tsp. salt
Preheat oven to 350. Spray 8" X 8" baking pan with cooking spray.
In prepared baking pan, mix these 5 ingredients. Make 3 'wells' in the mixture, one bigger than the other two.
In the large well, add 5 Tb. vegetable oil (or melted margarine)-
In a small well, add 1 tsp. vanilla extract-
In the last small well, add 1-1/2 tsp. vinegar-
Add 1 c. cold water to the pan and stir with fork until combined and smooth.  
Bake about 25 minutes or until top springs back when touched.
Cool; serve with a dusting of powdered sugar. 

Linked to Weekend Potluck

Monday, September 16, 2013

Delicious & Easy Pumpkin Sheet Cake

I realize this is a fairly common recipe, but I don't have it on my blog, so I'm adding it now.

We surely enjoy this easy dessert. It's a moist cake and the cream cheese frosting sends it over the top. 

Hope you and yours enjoy it soon too.  It's that time of year!!


2 c. all purpose flour
2 c. white sugar
(I use 1-1/2 c.)
1 c. vegetable oil
(or 1/2 c. oil & 1/2 c. applesauce)
4 eggs
2 c. canned pumpkin
(or 1 - 15 ozs. can)
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
chopped nuts, optional

Preheat oven to 375. Grease jelly roll pan - 10" X 15" X 1".  

Mix flour, sugar and oil until well blended. Add eggs, then pumpkin and remaining ingredients.  Blend until smooth.  Pour into prepared pan and bake 15 - 20 minutes.  Cool to room temperature.  Top with cream cheese frosting; sprinkle with nuts if desired. 

May bake in 9" X 13" pan for 30 minutes if you prefer. 


4 ozs. cream cheese, softened
6 Tb. butter or margarine, softened
2 c. powdered sugar 
1/2 tsp. vanilla extract 

In small bowl, beat cream cheese and butter together until smooth.  Add powdered sugar and vanilla; beat until well blended.  Spread over cooled cake and sprinkle with nuts.