Mark’s Perfect Pancakes and Yogurt Parfaits

Mark's Perfect Pancakes

I think this weekend calls for a quick and easy dinner, so I’m making breakfast for dinner! My husband, Mark makes the best pancakes. In fact, the kids always called them ‘perfect pancakes’ growing up. Top these Perfect Pancakes off with anything you’d like, but my kids always enjoyed mini chocolate chips! For some protein to balance the meal out, make my version of Yogurt Parfaits. I add lemon curd and raspberry preserves in place of fresh fruit–I even make it for dessert. 

pancake conversation starters

Main Dish

Mark's Perfect Pancakes
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Ingredients
  1. 2 cups flour
  2. 2 cups milk
  3. 2 eggs
  4. ½ cup vegetable oil
  5. 2 Tbs. sugar
  6. 3 tsp. baking power
  7. 1 tsp. salt
  8. Maple syrup
  9. Mini chocolate chips
Instructions
  1. Heat griddle or skillet; grease if necessary.
  2. Mix all ingredients with electric mixer until smooth.
  3. Pour batter by 1/4 c onto hot griddle. Cook until edges are dry. Turn; cook until golden brown.
  4. Serve by immediately with butter and hot syrup. Or, pile on the mini chocolate chips!
Susan Merrill http://www.susanme.com/

Side Dish

yogurt parfait

Yogurt Parfaits
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Ingredients
  1. Greek yogurt
  2. Lemon curd
  3. Raspberry preserves
  4. Granola or nuts
Instructions
  1. Layer as little or as many of each ingredient as you would like in a bowl.
Susan Merrill http://www.susanme.com/
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Posted On: October 16, 2014     cat-folder Sunday Suppers Leave a comment

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Cheezie Chicken Tenders, Garden Fresh Cherry Tomatoes and Halloween Candy Bark

Cheezie Chicken Tenders

When my kids were little, I was definitely guilty for wishing I was a child just so I wouldn’t have to hide my love for the ‘kids menu’. Anyone with me? This week, play up the ‘kids menu’ in your house with these Cheezie Chicken Tenders and Halloween Candy Bark recipes. Add the Garden Fresh Cherry Tomatoes for a little color and nutrition and you have a full meal! Let the kids help with the Candy Bark–they’ll have lots of fun!  

Cheezie Chicken Tenders Conversation Starters

Main Dish

Cheezie Chicken Tenders
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Ingredients
  1. 4 chicken breasts
  2. 4 cups of cheese crackers (such as Cheez-Its)
  3. 2 eggs (if you don’t have eggs you can use sour cream, mayonnaise, or buttermilk.)
  4. 3 Tablespoons water
  5. 4 Tablespoons melted butter
Instructions
  1. Pound out chicken breasts so that they are a uniform thickness. Cut into strips. (In a hurry? Leave the chicken breast whole or buy precut chicken strips.)
  2. Put cheese crackers in a zip-top bag and crush or throw them into a food processor to crush. Pour into a shallow dish. (A pie plate works well.)
  3. Wisk eggs and water in a shallow dish.
  4. Dip the chicken into the egg wash and then into the cracker crumbs.
  5. Place on greased cookie sheet to prevent sticking. (A Silpat works well.) Repeat to coat all pieces.
  6. Drizzle melted butter over the chicken tenders.
  7. Bake tenders for 20-25 minutes at 375⁰or until the internal temperature is 165⁰ F.
Notes
  1. Serve with your favorite dipping sauce such as Ranch or Buffalo wing sauce.
  2. Double the recipe because the tenders are great warmed up the next day, or slice them and serve them over a salad with ranch dressing.
Susan Merrill http://www.susanme.com/

Side Dish

Garden Fresh Cherry Tomatoes
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Ingredients
  1. Cherry tomatoes
  2. Drizzle of red wine vinegar
  3. Drizzle of olive oil
  4. Chopped basil
  5. Salt and pepper to taste
Instructions
  1. Slice your tomatoes as desired and drizzle with the red wine vinegar, olive oil, salt and pepper to taste.
  2. Top them off with some fresh chopped basil.
Susan Merrill http://www.susanme.com/

Dessert

Halloween is around the corner and you might already be dreading the pillowcases full of candy that your kids might get from a fun night out in the neighborhood. I found a simple way to use all of the leftover candy and re-purpose it with this Halloween Candy Bark recipe. 

Halloween Candy Bark

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Posted On: October 09, 2014     cat-folder Sunday Suppers 2 Comments

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Chicken Pesto Soup and Apple Pie

Chicken Pesto Soup

 The long-awaited month of October is finally here–all of us in Florida are rejoicing because the “cool” weather is lurking around the corner.

Mmm… there’s nothing quite like the sweet aroma of apples and cinnamon circulating through the house on a cool fall day. Does anyone else equate fall with pie?!  Maybe it’s just me.

This weekend, enjoy a warm bowl of Chicken Pesto Soup and my family’s favorite Apple Pie. 

 Chicken-Pesto-Conversation-Starters

Main Dish

Chicken Pesto Soup
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Ingredients
  1. Rotisserie chicken
  2. 6 cups chicken broth
  3. 2 14-ounce cans cannellini beans
  4. Cheese tortellini
  5. 2 cups chopped, fresh kale (optional)
  6. 7 ounces pesto (homemade if you can!)
  7. Parmesan cheese for garnish
  8. Salt and pepper to taste
Instructions
  1. Place chicken meat, broth, beans, pasta and kale (if using) in a pot and bring to a slow boil.
  2. Once it starts to boil, reduce the heat to medium low and add the pesto. Cook until the pasta is al dante. Salt and pepper to taste, but remember, the pesto has a good amount of salt in it.
  3. Ladle into your bowls and top off with parmesan cheese for garnish.
Notes
  1. You can make parmesan bread by slicing any kind of bread on hand, spreading it with butter and topping off with a bit more parmesan cheese. Stick under the broiler (be careful to not get the cheese too close to the burners!) for just a few minutes until cheese melts.
Susan Merrill http://www.susanme.com/

Dessert

 Susan's Apple Pie

Susan's Apple Pie
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Ingredients
  1. 2 prepared pie crusts
  2. 8 large apples (try a mix of Golden Delicious, Gala, Fuji, or Jonathan Apples)
  3. 1 ¼ cups sugar
  4. 5 tablespoons flour
  5. 1 ½ tablespoons lemon juice
  6. 2 teaspoons ground cinnamon
  7. ¼ salt
  8. 2 tablespoons butter
Instructions
  1. If making for immediate use, preheat oven at 425 and position in the lower third of the oven.
  2. Place once pie crust in the bottom of a 9 inch pie pan.
  3. Peel, core and slice apples ¼ inch thick.
  4. Mix apples and remaining ingredients.
  5. Pour the mixture into the bottom crust.
  6. Dot the apples with butter cut into pieces.
  7. Brush the overhanging edge of the bottom crust with cold water.
  8. Cover the pie with the top crust.
  9. Seal the edges by crimping them.
  10. Cut steam vents in the top crust.
  11. Place pie on a baking sheet to catch juices.
  12. Bake the pie for 30 minutes.
  13. Reduce the heat to 350 degrees.
  14. Bake for 30 to 45 more minutes or until juices bubble through vents.
  15. If pie crust is browning, cover pie with tin foil.
  16. Let pie cool for 3 hours.
Make Ahead Note
  1. You can always freeze pie before baking. No need to thaw pie, place directly in the oven. If baking pie frozen, bake at 450 for 15-20 minutes, reduce heat to 375 until done. About one hour total.
Susan Merrill http://www.susanme.com/

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Posted On: October 02, 2014     cat-folder Sunday Suppers Leave a comment

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