Cornbread Pancakes

Yum. Cornbread. And in pancake form… what could be better?!

What You’ll Need…

1 Cup Cornmeal

1 Cup All-Purpose Flour

½ Cup Butter (Melted)

2/3 Cup Sugar (Or honey)

2 Eggs

1 Cup Buttermilk*

½ Teaspoon Baking Soda

½ Teaspoon Salt

* If you don’t have butter milk fill a one cup measuring cup almost to the top with regular milk and top the cup off with lemon juice or vinegar. Allow the mixture to sit for 5 minutes and now you have buttermilk.

Set your oven to 200 so that you can keep the pancakes warm while you make the other ones.

In a mixing bowl whisk together the cornmeal, flour, sugar, baking soda, and salt until thoroughly combined.

Once the dry ingredients are combined add in the butter, eggs, and butter milk and mix well, but do not over mix.

Spoon 1-3 heaping tablespoons of batter into a greased skillet. The amount depends on how large you want your pancakes to be.  Just as with regular pancakes the top side will bubble and the bubbles will begin to slow or disappear when it is time to flip the pancake. Flip and cook the other side.

When it is fully cooked remove the pancake from the pan and place it on an oven safe dish so that it can be kept warm in the oven while the others are made.

Serve as a corn cake under meat and coleslaw, with maple syrup, or plain on the side of any dish.

Enjoy!

Strawberry Cream Cheese Nutella Bagel

Looking for a simple lunch… this one is perfect. Just replace your sandwich with this bagel and keep your normal “sides”. I know, this isn’t much of a recipe, but it’s simple and delicious.

What You’ll Need…

 Half of a Bagel

1 Tablespoon Strawberry Cream Cheese

1 Tablespoon Nutella

Simply break open your bagel and place one half aside. First spread the cream cheese evenly on the bagel half and then repeat the spreading process with the Nutella.

Enjoy!

  

Cauliflower "Rice"

This recipe will give you and your kids a whole new appreciation for cauliflower. Seriously, try it out.

What You’ll Need…

1Head Cauliflower

1 Tablespoon Olive Oil

¾ Cup Water

½ Tablespoon Butter

½ Cup Grated Cheese (Your choice) [Optional]

Pepper (To taste)

Garlic Powder (To taste)

Start out by pulling off the leaves and cutting the stem off of the cauliflower so that it rests evenly on your cutting board. Carefully cut the cauliflower so that pellets come off and begin to resemble rice. Do this for the entire head. You may need eventually use your fingers to pull some of the florets off and then carefully cut them into very small pieces.

Once your cauliflower has been cut pour the olive oil into a large skillet over medium heat and allow it to head up. Once the oil is hot add the cauliflower, pepper, and garlic powder.

Periodically add water a ¼ at a time so that the “rice” doesn’t stick and also to help it cook.

Stirring occasionally, allow the cauliflower to cook for about ten minutes until it is no longer crunchy, but also not mushy.

Once the cauliflower is cooked, turn off the heat and mix in butter and cheese.

This is great as a side with chicken or any other protein that you would eat rice with.

Enjoy!

Trail Mix

This trail mix is something that we make for every road trip and flight.  It has the perfect mix of textures and flavors.  Try it out and let me know what you think.

What You’ll Need…

3 Cups Nuts (Your choice)

1 Cup Dark Chocolate Chips

½ Cup Chopped Dried Dates

¾ Cup Raisins

¾ Cup Dried Cranberries

4 Dried Pineapple Rings (Cut into small bite-sized pieces.)

7 Dried Figs (Quartered)

½ Cup Pumpkin or Sunflower Seeds

Add all of the ingredients to a medium mixing bowl and mix with your hands until all ingredients are combined and evenly distributed.

Keep in a zip-top bag.

Enjoy!