Today in adventures of cooking at Megan’s house we made pancakes. This is an easy recipe, its on the back of the box. We use that fancy Bisquick stuff in a hurry. From scratch are yummy too especially with classy vanilla, but anyhow today we just worked with what we had seeing as I had two STARVING! kids. Heaven forbid mommy gets to sleep in a few times over the summer.
So, what makes these unique is merely the toppings. If you’ve ever needed something fun to do with pancakes for kids try Goober-cakes, we applied the PB/Jelly mix of weirdness over the top with a dash of powdered sugar. I would have made a face with say bananas, but this was Bubby’s cake and frankly he is a not an explorer in eating, if it isn’t shredded cheese or bread you can pretty much expect it’s your lucky day of the year if he eats it, so banana on the side. He only ate few since they were sliced, my bad. Picky Goober-butt, hence the Goober-cake…
Moving on the next was Nutella with bananas and powdered sugar. Same basic thing Nutella first, then banana, and sugar. Now keep in mind that Nutella had a class action recently settled because of false advertising about it being on the healthy side. In minimal yep, it’s alright just like PB, but don’t go slathering it on if you’re health conscious, this is mostly for flavor and fun. 😉
Interested in the class action case? The claim deadline has passed, but here’s the info just in case you were curious.
Today we used up more of our sausage and made some omelets. Bubba’s was sausage and cheese, but he ate it all up. Mine had anaheim peppers, bell peppers, sausage, cheese, and was topped with sriracha. I would have added fresh chilis, but they weren’t quite ready. I plucked all the veggies from my own garden, added flavor bonus- DELISH!
I haven’t mastered omelets by any means, sometimes they are easy, and sometimes they seem like they are destined to laugh at your flipping abilities. However, my magic recipe is easy I figure two eggs per omelet. I generally prep it in a liquid measuring cup for easy pour. Add a little milk to desired consistency, I’d say I add somewhere around 1/2 cup per 4 eggs. That’s easy enough yes?
Next touch of omelet magic truly comes in having a good pan. I have this small one that is Emeril brand non-stick. On top of that, I use my Misto, I am in love with this. If you haven’t picked one up it sprays olive oil, and is perfection for spraying pans! Once you have your egg mixture, make sure you have your added veggies, meat, and cheese chopped and ready to go. Turn stove to medium heat and spray the pan with enough to slightly saute your veggies and meat (leave any tomatoes for later or have soggy tomato). Once they put off a good scent and are a little tender add your egg mixture (I divided my 4 egg mixture in half to get these two omelets,) and toss in the tomatoes then. Cook your omelet by pulling the edges up and allowing the liquid mixture to tip underneath. This gives it a thicker base for flipping later. Keep this up until it seems mostly cooked through, you may have to adjust the heat down or up depending on your stove. Once you you have used a spatula to release the sides and some of the bottom edge ensuring it is not sticking to pan you may attempt the fancy flip or just use a large spatula to flip it. If you really make a mess next time try cutting in half and just flipping one side at a time. Once flipped, add some cheese if you like and allow to cook for a minute or two. Slip onto plate folding it in half, and bingo! You have an omelet. Easy peasy, no?
Sidenote: If you use garden fresh veggies consider omitting any salt and pepper that a lot of us generally add to many dishes as the flavor should burst in this type of dish. But I do like my peppers, and I will use black pepper when it occurs to me to.
This is just a thrown together version of a classic, Cheesy Hashbrown Casserole. I prepped this the same time I made my stromboli to use up sausage. 😉
- Thawed bag of hashbrowns (plain or o’brien).
- Can of chicken broth, or I used cheese soup.
- 1 cup of sour cream.
- 1 cup or so of sausage precooked.
- 1-2 cups of shredded cheese.
- 2 cups or if you like crunchy spuds more Cornflakes.
- 1-2 tbsp. of melted butter.
Heat oven to 350.
Lay out hashbrowns in 13×9 dish.
Mix soup, sour cream, sausage, and cheese, and cover the spuds.
If you prep early stop here, cover, and refrigerate.
If you go on, top with cornflakes- a nice even layer, then drizzle the melted butter over the top.
Bake it for about 30 min. until golden and bubbly- may take more like 40 min. depending on your oven.
I haven’t posted in awhile, but have come up with some fun things to twist in that will keep me posting more. This for instance is what was on the dinner plate Sunday. My mom made a version of this years ago that was so heavenly my family would practically gorge on it. I will have to dig for her recipe, now that she’s passed it’s one of the many little things you realize is lost.
My freehand recipe is as follows.
- 3 bags of GV (Great Value) Pizza Dough .50 cents each! woo hoo- Prepare as instructed.
- Pizza sauce. (Sam’s Ragu (not my fave, but tolerable) at just under 4 dollars a gallon freeze the excess-use to taste.)
- Toppings, we used pepperoni ($6 at Walmart (2pkgs- My 5 yr. old will eat the other package) and sausage ($5 and some small change at Sams, use some for this, reserve some for tomorrow’s omelet AND dinner (Cheesy Hashbrown Casserole))
- Mozerella (we bought the 2lb package at Sams for just over $5, we used one package for this. Freeze/reserve the other for an italian pasta casserole, lasagna, or cheesy garlic bread for spaghetti or whatever.- use traditional amounts for pizza or and this is where it gets good, as much as you freaking like as long as you know what too much is!
Heat oven to 350.
Roll out rested dough onto a floured large pastry mat or floured counter top to around 1×2 feet.
Spread some sauce on it, sprinkle the cheese, and add your toppings(cook the sausage first!) and hope you’re good at rolling it.
Roll it up like you would homemade cinnamon rolls and seal the ends.
Place seal down on greased sheet, spray with olive oil or not and bake for 20-40 min let it golden up nice, some stuff may cook out, no worries just make sure it’s cooked through.
We made two loaves (six bags of dough not the three), and came in around $23 for enough to eat off of for about a week. Hubby will take some to work for lunch and to share with coworkers. I now have lunch for the week and enough supplies to make more meals! You can easily figure how to skim this down to less for only one loaf, but 3 bags of GV dough is perfect for one loaf, that’s the only real trick. 🙂