Saturday, September 26

cheater pancakes

A similar sentiment to crumblies I feel for these, being, at heart, fundamentally opposed to baked good mixes. Baked good mixes truly epitomize the "what is it worth to you?" question because real, homemade, from scratch baked goods are so cheap and so yummy to make yourself. However, said homemade baked goods require energy for me to not only actually bake but clean up after as well.

I mean, besides when the clean up fairies sweep in.

So this mix is really useful for when I let the clean up fairies go on vacation.

It's also really useful for when I'm interested purchasing a boxed Make-Your-Husband's-Week mix for about $6 at Central Market. But I imagine if I put Bisquick in this tub when we're done with it he may never know...

When we stayed at a friend's parent's house in Houston, Taylor was introduced to this Stonewall Kitchen Pancake & Waffle Mix. My understanding of Mr. Reeve's love affair with this brand is that he orders essentially their entire line of fruit preserves spreads and this pancake mix by the case load. The secret that he passed on to Taylor is to add a bit of sugar to the mix. When I made this for Taylor he reminded me about seventeen times, from the time we stood in line at Central Market and saw the light from heaven shining on this mix in the fourth isle to the minute I poured the batter on the griddle, that the secret was to add a bit of sugar.

make-tay's-week pancakes
1 cup Stonewall Kitchen Pancake & Waffle Mix
1 tablespoon sugar
Follow directions on package. Add sugar. Don't forget the sugar. Continue to follow directions on package. Read clean up fairies' postcard sent from their vacation.

Monday, September 21

baked bbq chicken

My dad makes his dad's excellent bbq sauce from scratch. The first time I made this dish it was because my dad gave me nearly a gallon of leftover sauce. If you don't have a stellar family recipe sauce to use, pick out your favorite, quality bbq sauce.

baked bbq chicken
INGREDIENTS (serves 4-6)
4 chicken drum sticks, bone in
4 chicken thighs, bone in
2 - 3 cups good barbecue sauce

{spice rub slash marinade}
1 tablespoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cumin
1 tablespoon seasoning salt
2 teaspoons cracked pepper
1/4 cup olive oil or melted butter
1 tablespoon red wine vinegar, or red wine

{spice rub option} combine all seasonings without liquids (vinegar, butter or oil) and rub into meat and under skin immediately prior to cooking
{spice marinade option} combine seasonings with oils and rub into meat, allow meat to marinate in seasonings 2 - 6 hours.

Preheat oven to 350 and in large baking dish arrange chicken pieces in a single layer and cover completely and generously with sauce. It may be necessary to flip pieces to ensure the tops are coated in sauce. Bake uncovered 30 to 45 minutes.

Serve with rosemary roasted potatoes, twice baked potatoes, or baked macaroni and cheese

{image belongs to judithsweet}

Monday, September 7


Happy Labor Day! Taylor and I enjoyed ourselves a late breakfast at Magnolia Cafe this morning with our friends, M & C. I got the "Economical" --scrambled eggs, homefries, black beans with a large side of salsa. Tay go the "T-Rex Omelet" with pico de gallo, avocado, cheese and smoked turkey. He also got a short stack of gingerbread pancakes, which I hadn't had in years. They smell like fall and like my highschool breakfast dates with my dad.

On another note, on to dessert. My mom got these as a teacher gift years and years ago. I was rereminded of their greatness a few weekends ago. Homemade Reese's essentially.



1 1/2 cups peanut butter

1 cup butter, softened

1/2 teaspoon vanilla extract

6 cups confectioners' sugar

4 cups semisweet chocolate chips


In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.

Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Wednesday, September 2

utilizing your freezer

Check out this post from Whole Food's blog on how to utilize your freezer! Great for both weeknight meals and cooking in small portions. Clicking on a picture in the post will take you to its recipe. HEB sells bags of frozen shrimp that are perfect for portioned grabbing.