Blackberry Pancakes with warm blackberry compote on top

My husbands all time favorite anything is blackberry and we just happen to buy some very hi priced blackberries and I wanted to use them in a special way. So I smashed a few with a work, folded them into my pancake batter and then made a yummy warm compote for the top. This is also amazing on vanilla ice cream!



Warm Blackberry Compote
Ingredients
1/2 cup orange juice
2 tsp cornstarch
1 cup freshblackberries
1/4 cup granulated sugar
Pinch cinnamon
Pinch of salt


In a small bowl, combine 1 tbs of the orange juice with the cornstarch.
Put the blackberries in a small saucepan with the sugar, the remaining orange juice, the cinnamon and salt. Bring to a simmer for 1 minute.
Stir the cornstarch mixture and add it to the compote. Simmer, stirring, until thickened, about 3 minutes.

Grr.

I know these last 3 posts have huge pics. I will correct that so it doesn't happen in the future. Thanks for inviting me back!!!!!!!!!

ChocoCocoRoons

So husband loves soft chewy coconut macaroons. Mama loves chocolate so thought we would have both. Adapted from 2 different recipes.



ChocoCocoRoons
1/2 cup flour
3/4 cup granulated sugar
pinch of salt
sprinkle of cinnamon (very very little or its overpowering)
3 egg whites
2 tsp vanilla
1/2 cup chocolate chips (i use milk chocolate ghiradelli)

Mix with hands until coorporated and drop by rounded mini scoop (as you will see in my must haves post) on parchment or your silpat lined baking sheet.

Bake @300 for 20 mins on the dot. You only want them to be brown on the edges and barely brown on the bottom to maintain chewiness.

pulling out of oven


bottom


see the edges?

My Must Haves

Mini Scoop from pampered chef!! Oh and I have the large one too. Perfect for cookies big and small!




Roulpat, AMAZING for rolling out pastries! Or used here for cooling cookies when your racks are being used elsewhere.



The Perfect Brownie Pan
AMAZING!

https://www.perfectbrownie.com/

Yep, I cheated! And its sooo good too!

Double Choco Chunk Turtle Brownies







2 packages betty crocker fudge brownie mix
Smuckers caramel sundae topping
1/2 cup choco chips ( i use milk chocolate ghiradelli )
1/4 cup chopped walnuts

Follow instructions on back of package of brownie mix, obviously double since your using two packets. Stir in the chips and nuts.
Pour into you FANTASTICLY AWESOME "Perfect Brownie Pan"

Squeeze caramel into 8 to 10 lines on the brownie mix. With a butter knife make the marble swirly shape.

Bake according to directions and viola!

What's for Supper?

http://crockpot365.blogspot.com/2008/08/crockpot-pizza-soup-recipe.html

Spiced Pear Butter via crockpot

This came out sort of thin but so worth it. Very yummy, spicy and just fantastic. Much better than apple butter!










Alright so I caught myself in a bind so don't freak out when you see how I improvised lol. I was out of lemons and lemon juice but had extract and you know it I either couldn't taste it or it was just plain GOOD!

7 large Bartlett Pears, peeled and cored (I just used the pears I had and kept cutting and paring until the crockpot was full.)

1 1/2 cups sugar or Splenda ( I used half of each)

1 1/2 tsp Cinnamon

1 1/2 tsp pumpkin pie spice

2 tsp lemon extract, or lemon juice

1 tsp vanilla extract

4 Tbs water


Core cut the pears into slices (chunky). Cook all ingredients in crockpot for 8-12 hours set on low. I cooked mine all night, got up the next morning and then put in the blender until smooth.

I washed all of my jars, lids and rings in soapy water. I placed them in a hot water bath for 10 minutes.

Store in fridge. This made 7 to 8 small wide mouuth jars.

Pumpkin Spice Cupcakes & Cinnamon Cream Cheese Buttercream

HEAVENNNNNNNNNNNNNNNN



Pumpkin Spice Cupcakes
SUPER moist, spicy and totally tastes of Fall.

2-1/4 cups All-purpose Flour
1 teaspoon Ground Cinnamon
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2teaspoons Salt
1 Tablespoon Baking Powder
1/2 teaspoons Baking Soda
1/2 cups Butter
1 cup White Sugar
1/3 cups Brown Sugar
2 whole Eggs
3/4 cups Milk
1 tsp vanilla
1 cup Pumpkin Puree



1. Preheat an oven to 375 degrees. Grease 18 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, pumpkin pie spice, salt, baking powder, and baking soda; set aside.

2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

For The Frosting (I had lots of this left and not sure why, so I put it in a container and put it in the freezer for a pumpkin loaf or bundt cake) So you are welcome to cut it in half.

Cinnamon Cream Cheese Buttercream

1 package (8 Oz) Cream Cheese
1/4 cups Butter (I used country crock to make it creamy)
3 cups Confectioner's Sugar
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon


While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 cup butter with an electric mixer in a bowl until smooth. Beat in the confectioner’s sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

Apple Dumplins

Apple Dumplins (from pioneer woman but i tweeked it)
You might like the original recipe for your taste tho :

http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/


My version

2 Fuji apples
2 cans crescent rolls
1 stick butter
1 1/2 cups sugar
1 teaspoons vanilla
pumpkin pie spice, or you could just use cinnamon
12 oz Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 pan sprayed with pam. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with spice and bake at 350 degrees for 40 minutes.
Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Supreme Pizza Pasta

We love supreme pizza but we all pick off different things when we get it. Kyle hates mushrooms, McKenna picks off the green been peppers, Teegan picks off onions and neither of them really care for pepperoni lol.

I am out of spaghetti and had all the ingredients for pizza but didn't feel like making the dough so instead of doing the sensible thing and actually going to the store I decided to just throw a pasta dish togeher. Minus the mushrooms bc Kyle would gag, and we wouldn't want that now would we?

This makes one 9x13 pan full or 2 8x8's. So I made two and I will freeze one for another time.



Supreme Pizza Pasta
1 lb ground beef
1 jar pizza sauce
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1 garlic clove
1 pkg shredded italian cheese
1/4 cup shredded parmasan cheese
half of a package of elbow macaroni cooked

Brown ground beef, season. I use salt, pepper, cumin and a dash of chilli powder and 2 rounds of the pan of whorchershire sauce. When meat is almost brown toss in veggies and cook until the meat is no longer pink. Add pizza sauce and then fill the jar about half full of water and add to the pan. Simmer while the noodles cook.

Drain noodles, toss in with sauce and toss in pepperoni's. If making 2 casseroles divide between both pans.

Spray pan or pans with pam. Dump in pan and top with both cheeses. Bake until cheese is melted.

I served with salad and garlic bread.

What's for supper?

Supreme Pizza Pasta(totally made up in my head just now because I'm out of spaghetti and instead of not being lazy and just hitting up the grocery store, I will just use elbow pasta), minus mushrooms bc kyle is a dud, salad, garlic bread and pioneer womans apple dumplins.

Apple Pie Jam & Biscuits

I made huge biscuits and was a little stingy. Only giving two per jar but hey, if they like it they can make their own biscuits right ;) Plus each family only has 2 people in it.


http://sugardumplins.blogspot.com/2009/09/homemade-biscuits.html

This was a wonderful recipe and although I'd make a few changes to how I prepared, the seasonings I tweaked and added were wonderful. Tastes like a combo of apple sauce, pumpkin pie and apple cider. Perfect for fall and such an easy gift. Next time I will double the recipe tho because it goes fast!

Taco Chicken Cheesy Enchiladas

Super easy and wonderful. Can easily be doubled.



2 large chicken breasts, cooked, shredded
1 jar mild taco sauce
8 corn tortillas
1 bag shredded cheddar cheese

While your chicken is cooking, pour a little bit of oil in the bottom of a skillet and heat until hot. Take each tortilla and cook on both sides about a minute total. This is just to soften them up.

After chicken is cooked, shred and add about 2/3 of the taco sauce with 1/4 cup of the chicken stock left from boiling your chicken. If you didn't boil it then just add water to thin it out. Season with salt and pepper.

Spray 8x8 pan with Pam. Preheat oven to 400

Take a corn tortilla and fill with chicken,

add cheese and roll up. This makes about 8 or so enchiladas.

When finished, pour taco sauce over the top of your enchiladas. I started to worry I wouldnt' have enough sauce so I just added a little bit of water to the bottle and poured over. Sprinkle with cheese and add any leftover chicken you have on top.

Bake until bubbly and cheese is melted.

Caramel Apple Slices

I know my kids wouldn't eat an entire caramel apple so I did slices and they loved them! I have also done fruit kabobs with caramel sauce on top with strawberries, grapes, apples and banannas.You just cut up your fruit and toss in your caramel and then put on a bamboo skewer.


This is a big recipe, so for slices you would need to cut it in half or more.

Homemade Caramel Sauce for Apples
1 1/2 tbsp. butter
1 1/2 cups light brown sugar
6 tbsp. water
Popsicle sticks
8 to 10 apples

Melt the butter in a saucepan. Add the brown sugar and water. Stir until it has a smooth consistency. Gently bring to a boil, then cover and simmer for 3 minutes, until the pan's sides get steamy and the mixture is thin but somewhat sticky. Remove from heat. Pierce the center of each apple with a Popsicle stick, then swirl in the caramel syrup until coated. Place apples on a greased cookie sheet to harden. Refrigerate for at least 1 to 2 hours. Serves 8 to 10.

What's for Supper?

Shredded Taco Chicken Enchiladas
Corn
Refried Beans

Leftover blueberry nana pie

The taste of fall..Apple Pie Jam

Much thanks and props to my buddy over at Mommy's Kitchen for the Original idea she posted about apple pie jam. I searched and found a recipe (because I was too impatient to wait on hers haha) and tweeked it a bit.

I'm a little worried that its a bit thin so next time I plan to boil it longer and hope that works. This is my first attempt to make Jam so we will see what happens.. I haven't tried it yet because its still has to sit a while and I then need to decorate the jars to give away.


Apple Pie Jam
4 cups apples, chopped, I used Fuji because thats our favorite
1 1/2 tablespoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
4 cups sugar
1 cup brown sugar, packed
1 (1 3/4 ounce) box dry pectin
1 tbs butter

Wash your jars in hot soapy water or if your lucky and have a dishwasher (my kitchen doesn't have a spot for one) then wash them in it. I used 8 small jars.



While peeling and chopping your apples, start a big pot of water (enough that it covers your jars about 3/4 the way to the top) Bring it to a boil


Measure apples in a measuring cup, now add in the same measuring cup water to fill up to the 4 cup line (with the apples in it).


Add pectin and the butter and spices, lemon juice.



Bring to a boil.

Add sugars and bring back to a full rolling boil, boil 1 minute and 30 seconds.



Stir constantly.

Remove from the heat.

Skim if there is any foam, I didn't have any.

Ladle into hot jars leaving 1/4-inch headspace.



Put on lids.




Process in water bath 10 minutes.

Blueberry Nana Pie

This is one of Kyle's absolute favorites so I make it just for him.



Graham Cracker Crust
3 small or 2 large nana's
1 21 oz can Blueberry Pie Filling
1 cntr extra creamy cool whip

Layer nana's on bottom and around side of crust. Pour blueberry filling on top and cover with cool whip. Put in fridge for a few hours and then dig in!

Garlic Herb Pork Tenderloin via Crockpot

1 (4 pound) boneless pork loin, with the fat left on
1/2 tablespoon of salt
Pepper
2 Tbsp of olive oil
4 cloves garlic, minced
1 tsp of dried thyme or 2 tsp minced fresh thyme leaves
1 tsp of dried basil or 2 tsp fresh basil leaves
1 tsp dried rosemary or 2 tsp fresh rosemary
1 cup chicken stock ( or enough to basically cover just the bottom of the crock pot )

Pour chicken stock or water in bottom of crockpot. Rub your tenderloin with oil, garlic and herbs. Place in crockpot and cook on High for 4 hours or low for 6 hours.

If it falls apart like mine did, shred it and eat it anyway. It was really yummy!

Loaded Smashed Taters

I intended to use red taters but I forgot to buy any :(



Loaded Smashed Potatoes

3 pounds potatoes, peeled and cubed
1/2 cup sour cream
1/4 cup milk
3 tablespoons butter
Seasoned Salt and pepper to taste
1/2 cup cubed cheddar cheese
6 slices of bacon, cooked, drained and chopped
1 scallion

Boil your taters until fork tender. Drain. Smash with potato masher while adding milk, sour cream and butter. Once smashed to your desired consistency (i like mine chunky,kyle likes his creamy and the kids will eat any kind of potato) toss in bacon, cheese, seasonings and scallion. Serve.

What's for dinner?

Garlic Herb Pork Tenderloin (or maybe Brown Sugar Pork Tenderloin) via crockpot
Loaded Mashed Red Taters
Fresh Broccolli

Blueberry Bananna Pie for dessert