January 23rd, 2015

Breakfast is Ready: 25 Pancake, Waffle, and Syrup Recipes

PicMonkey Collage


When it’s cold outside, a hot breakfast is always so inviting.  We’ve rounded up our favorite Pancake, Waffle and Syrup Recipes to warm up your mornings. Plus we’ve added a few we can’t wait to try!  Don’t you just love those three words – “Breakfast is ready!”



Chunky Monkey PancakesChunky Monkey Pancakes



Lemon Souffle Pancakes


pancakesWhole Wheat Buttermilk Pancakes



Overnight Yeast Pancakes


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Whole Grain Pancake Mix – ready when you are.


mint chocolate chip pancakes 040Mint Chocolate Chip Pancakes



Cream Cheese Pancakes


oatmeal-raisin-cookie-pancakes (1)Oatmeal Raisin Cookie Pancakes


Baked Pecan PancakeBaked Pecan Pancake



ham and cheese waffles 061Ham and Cheese Waffles


peanut-butter-wafflesPeanut Butter Waffles


Waffles013Pumpkin Waffles




Vanilla Waffles


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Toasted Coconut Waffles



Classic Waffles


Syrups and Toppings


 Apple Cider Syrup



 Blueberry Syrup



Cinnamon Syrup

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 Strawberry Rhubarb Syrup



 Buttermilk Syrup


gingerbread syrup 160Gingerbread Spice Syrup


cinnamon peach syrup

Cinnamon Peach Syrup


3 Recipes we can’t wait to try!


churro3Churro Waffles from Chica Chocolatina


Lady-Behind-The-Curtain-Buffet-Pancake-Dippers-2Bacon Stuffed Pancake Dippers from Lady Behind the Curtain


IMG_53541Funfetti Birthday Pancakes from Six Sisters


K&J Siggie


January 20th, 2015

Crock Pot Broccoli Cheddar Soup

broccoli cheddar soup


January is the perfect month for crock pots and soup – so I couldn’t let the month pass without a bowl of this Crock Pot Broccoli Cheddar Soup.  This soup is loaded with broccoli and a rich, cheesy sauce- in other words, a big bowl of YUM!


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Crock Pot Broccoli Cheddar Soup


4 tablespoons butter
5 tablespoons flour
3 cups half & half (see Notes below)
3 cups chicken broth
1/2 onion, diced
3-4 cups chopped broccoli florets (just the bushy tops)
1 tablespoon minced garlic
1 teaspoon Italian seasoning
2 ounces cream cheese
2 cups shredded sharp cheddar cheese
2 teaspoons salt (or to taste)
1-4 teaspoon black pepper (or to taste)
extra cheese for topping (optional)

In a large sauce pan, melt butter over medium heat. When melted, stir in the flour until completely combined. Gradually whisk in the milk.  Stir constantly until mixture thickens (4-7 minutes).

Add chopped onions, broccoli, garlic, Italian seasoning, and cream cheese to your slow cooker. Add the sauce from the pan, and the chicken broth. Stir to combine. Cover and cook on high for 3-4 hours* or on low for 4-6 hours.

Uncover soup and add the sharp cheddar cheese, salt, and pepper. Stir until the cheese melts into the soup. Taste and add salt and pepper if needed. Serve warm and top with additional shredded cheese if desired.

NOTE:  You can use heavy cream if you want it creamier and richer, or you can skinny it down by using fat-free half & half or milk.  *Remember all crock pots cook differently – mine only takes 3  hours on high.

 Recipe adapted from Creme dela Crumb




January 16th, 2015

BBQ in a Blanket with Buttermilk Ranch Dipping Sauce




Everyone loves BBQ at our house.  I love this BBQ in a Blanket because it is fast, easy, and lots of fun.  You can serve them as a main dish with slaw or set them out as an appetizer for your game-day party!  We like to fill them with our Favorite Pulled Pork, or sliced brisket.  Be sure to make a batch of Buttermilk Ranch to dip them in and let the fun begin!


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If you are looking for more game-day nosh- be sure to check out more of our Game Day Favorites here.

Game Day Favorites


BBQ in a Blanket with Buttermilk Ranch Sauce


1 cup of bbq in sauce (brisket, pulled pork, or chicken)

1 pkg of 8 Grand Crescent Rolls

parchment paper


Preheat oven to 400.  Line a large tray with parchment.

Spoon 2 tablespoons meat onto the top end of the triangle.  (Note, not too much sauce, use a slotted spoon if needed.)  Roll crescents and place on tray.

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Bake 10-12 minutes or until golden.  Serve with Buttermilk Ranch Sauce.

Buttermilk Ranch Sauce*
1/4 cup buttermilk
1/4 cup mayonnaise
1 tablespoon of your favorite bbq sauce
1 teaspoon Ranch dressing mix
1/4 teaspoon table salt

Mix and serve.

*Note:  for a quick and easy shortcut, mix 1 tablespoon bbq sauce with your favorite ranch dressing

Recipe adapted from Southern Living




January 12th, 2015

Grab & Go: Overnight Oatmeal

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If you have busy mornings at your house, you are going to love this Grab & Go, Overnight Oatmeal.  Mix it up at night {no cooking involved} and breakfast is waiting in the morning with no mess.  This tasty breakfast combines the goodness of oats with Greek yogurt, milk and whatever fun Mix-Ins you want to include.  Stir it, spoon it into a jar, and store in the frig- that’s it!  A fast and easy healthy breakfast ready when you are – or even better, ready when you aren’t!  You’ll love having these on hand for yourself and your kids on busy mornings.


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I have to admit when I first saw these overnight oats, or refrigerator oats floating around, the idea of cold oatmeal didn’t sound very appealing to me, but I liked the idea of breakfast ready to go and decided to give them a try.  Surprise – this is really good!  The oats will absorb the milk and become wonderfully rich and creamy.

My favorite is to mix in cranberries, pecans, flax seeds, cinnamon,  and a little maple syrup.  The combinations are endless.  Try it with peanut butter and chocolate chips or how about bananas and walnuts!


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The recipe below makes two one cup or 8 ounce servings.  Double it or triple it as needed, and have fun coming up with your own yummy creations – let us know which you like best!


Overnight Oatmeal


2/3 cup old fashion oats

2/3 cup Greek yogurt

2/3 cup milk

1 teaspoon honey or maple syrup (optional)


Mix all together in a large bowl.  Stir  in any Mix-Ins.  Spoon into two 8 ounce mason jars or other containers.  Cover and chill in the refigerator overnight or up to 3 days.

Mix In Options

fresh or dried berries
bananas slices
peanut butter
chocolate chips
jams and jelly
flax seeds
chia seeds








January 6th, 2015

Roasted-Chicken Noodle Soup

Roasted Chicken Noodle Soup


It’s January, do we need any more reason to enjoy a hot and delicious bowl of soup?  This Roasted-Chicken Noodle Soup takes a few shortcuts on preparation, but the result is nothing but fabulous.  To get this soup on the table in no time, I start with a rotisserie chicken and canned chicken broth.  Add a few fresh veggies and some yummy seasonings and you’ll soon be lining up for another bowl.


Roasted Chicken Noodle Soup



 Roasted-Chicken Noodle Soup


2 teaspoons olive oil
1 cup chopped onion
1 1/2 cups sliced carrots
1 cup sliced celery
1 garlic clove, minced
1/4 cup flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups low-salt chicken broth
1 teaspoon salt
3 cups diced roasted chicken (rotisserie)
1/2 cup evaporated skim milk
2 cups uncooked wide egg noodles
fresh ground black pepper to taste
fresh thyme for garnish (optional)


Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth and salt and continue to cook for 10 minutes.  Increase heat and bring to a boil;  add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Season with fresh ground black pepper and garnish with fresh thyme, if desired.

Makes approximately 8 cups of soup.





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Caramel Potatoes

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