Yummy Easter Breakfast

Definitely not healthy but definitely yummy!!!!

Cinnamon Roll Pancakes

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Cinnamon Roll Pancakes

Yield: 8 servings (8 pancakes)

Prep Time: 25 min


2 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cup milk
2 Tablespoon canola oil
2 large egg, lightly beaten

1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

2 Tablespoons butter
2 ounces cream cheese
2 T milk
3/4 cup powdered sugar
1/2 teaspoon vanilla extract


1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don’t want this to remain super-liquidy. It’s best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.


*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It’s best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That’ll give it a chance to set a little before you add the swirl.
Source: RecipeGirl.com


Absolutely Beautiful

This is song is absolutely beautiful. I hope it speaks to you like it did to me.

This Thing Called Life

Sometimes I feel like I just can’t do it anymore. Life is too hard. I can’t handle it emotionally anymore. I’m drained. Tired of having my heart broken and everything I hold dear falling apart. I want to quit. Runaway. Stop trying. Just give up. Then I remember…..


I don’t have to live this life. I can’t. It is too hard. But the One who conquered and is victorious, the One who can, He lives in me! So when I am weak He is strong. When I can’t do it He can. When I don’t feel like I have hope He is my hope.  When I remember Christ I know it is possible to keep going.

I pray you will see Christ as your life and when life gets too hard that you will find in Him your strength and hope.

It is no longer I who live, but Christ lives in me. (Gal 2:20)

Cranberry Orange Granola

So after telling you all that I was going to change my blog and not talk so much about food posts, I find it interesting that one of my first posts is about food. Can’t help it I guess. I’m always cooking. I found this yummy granola recipe in a magazine and I’d like to share it with you. Dad said he thinks its his favorite of the ones I make. 🙂 I will share the original recipe even though I didn’t follow it exactly. (When do I ever???) I didn’t have dry milk powder or rice flour.

Cranberry-Orange Granola

1 canister rolled oats (Probably about 9 cups)

1 c. rice flour

2 c. dry milk powder

2 c. dry cranberries

1 1/2 c sliced almonds

1 c. butter (I used coconut oil)

1 c. honey

1 orange

Mix oats, flour, milk powder, cranberries, and nuts in a large bowl. In a saucepan, melt butter and sugar. Grate the peel of an orange, and squeeze the juice into the butter mixture. Discard pulp. Add orange peel, and simmer until honey is liquid. Pour over cereal mixture, and stir to coat. Toast on cookie sheets for an hour or longer at 275

If you can pray for the young lady who wrote this recipe. I found out she lost her 4 month old son. He died suddenly and they couldn’t figure out why since he was healthy and had no medical conditions. She blogs about her family here http://www.firefightersfamily-dhjc.blogspot.com/

A Few changes…

So obviously my blogging about food isn’t really working the greatest. I guess after I finish making something I’d rather eat it than blog about it. 😛  So I decided to make this into a more personal blog. I’ll be telling more about what’s going on in my everyday life and my thoughts.  I’m hoping this will work better. I mean, who doesn’t like to talk about themselves. 😉 So without further ado…..

Tired of freezing at night, I just finished making a quilt for my bed. I never imagined that I would be able to do something that big. (and actually finish it!!!) My room is colder than the other parts of the house plus I have poor circulation. Not a good combination in winter! The quilt has kept me wonderfully warm at night. It’s great! 🙂 Here’s a pic for your enjoyment…

This is absolutely delicious!

Chicken Stew with Dumplings Makes 4 servings

2 c. sliced carrots

1 c. chopped onion

1 large green bell pepper, sliced

1/2 c. sliced celery

2 cans (about 14 oz each) chicken broth

2/3 c. all-purpose flour

1 pound boneless skinless chicken breasts cut into 1-in pieces (I didn’t have chicken so I browned up some ground turkey instead)

1 large potato, unpeeled and cut into 1-in pieces

6 oz mushrooms

3/4 c frozen peas (I used frozen green beans instead)

1 t. dried basil

3/4 t.  dried rosemary

1/4 t. dried tarragon

3/4 to 1 t salt

1/4 t black pepper

1/4 c. heavy cream

Herb Dumplings

1 c. biscuit mix (I just used my regular biscuit recipe adding the spices below)

1/4 t dried basil

1/4 t dried rosemary

1/8 t dried tarragon

1/3 milk

For stew combine carrots, onion, bell pepper and celery in slow cooker. Stir in chicken broth, reserving 1 c. broth. Cover and cook on LOW 2 hours.

Stir flour into remaining 1 c broth until smooth. Stir into slow cooker. Add chicken, potato, mushrooms, peas, basil, rosemary and tarragon to slow cooker. Cover and cook 4 hours or until vegetables are tender and chicken is no longer pink. Stir in salt, black pepper and heavy cream.

For biscuits, combine biscuit mix and herbs in small bowl. Stir in milk to form soft dough. Spoon dumpling mixture on top of stew in 4 large spoonfuls. Cook, uncovered, 30 min. Cover and cook 30-45 min or until dumplings are firm and toothpick inserted in center comes out clean.

Frieden Herb Bread—Yummy!

Frieden Herb Bread
Makes 1 loaf
2 pkg yeast or about 2 T
1/4 c. warm water
1c. milk
2t. salt
1/2 c. honey
1/4 butter
5c. whole wheat flour
2 eggs
1/2 t. dried basil
1/2 t. dried thyme
1/2 t. dried oregano
1 t. nutmeg
Soften yeast in warm water. Scald milk; measure honey, salt and butter into bowl; add milk. Cool. Add 2 c. flour. Beat and add yeast and eggs, slightly beaten. Add herbs and flour to make soft dough. Knead and let rise like other bread. Bake at 350 for about 30 min.

Linguine with No-cook Tomato Sauce

I like to bring this salad to potlucks. I always get requests for the recipe. This is a great salad, especially if you like basil!

Serves 8

1 lb linguine pasta

Sauce Ingredients:

3 c. chopped ripe tomatoes
4 oz mozzarella cheese, cut in 1/2 in. cubes
1/3 c fresh basil leaves, chopped (If I don’t have fresh I use a smaller amount of dried)
1/4 c olive oil
1/2 t minced garlic
1/2 t salt
1/4 t pepper
1 Bring a large pot of water to a boil
2 Meanwhile put all the Sauce ingredients in a large serving bowl. Toss gently to mix and coat. (I don’t add cheese until after pasta has cooled. Otherwise it melts!)
3 Cook linguine as package directs. Drain well; add to sauce and toss to mix. (When cooled add cheese)

Yummy Cookie Recipe

I’m getting ready for out-of-town company so I haven’t been trying any new recipes lately. Thought I would post one of our favorite cookie recipes. (Not from the cookbook but still fairly healthy)

Zucchini Cookies with Lemon Glaze
2 1/4 c. flour
1 t. baking powder
1/2 t. salt
3/4 c. butter
1/3 c. honey
1 egg, beaten
grated rind of one lemon
1 c. shredded zucchini
1 c. chopped walnuts or pecans
1 c. powdered sugar
1 1/2 T lemon juice
Combine flour, baking powder and salt; set aside. In a large bowl, cream butter and honey. Beat in egg and lemon rind. Stir in flour mixture until smooth. Stir in zucchini and nuts. Drop by rounded teaspoons on greased cookie sheets. Bake at 375 for 15-20 min. or until lightly browned. Drizzle with lemon glaze while still warm. To make glaze mix powdered sugar and lemon juice until smooth.

Breakfast Food

Peaches & Cream Cereal pg. 111 I enjoyed this recipe for breakfast this morning. They had some typing errors and I changed the recipe a bit. Below is how I made it:

3/4 c. rolled oats soaked in water 12-24 hours with some whey (to break down phytates) In the morning rinse and drain.
1 peach, sliced
1/4 c. sliced almonds
1/4 t. vanilla
1 t. maple syrup
1/4 c. milk or cream
1/4 c. apple juice
salt to taste
Combine all ingredients and mix. Serve Raw.

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