Jolene's Recipe Journal

Hope that everyone had a wonderful Thanksgiving!   For our last day of break, I thought that these Cranberry Orange Pancakes would make a great breakfast.    I can't make pancakes from scratch due to egg issues, so I used the Bisquick Shake N pour.    I added 2T of orange juice to a measuring cup and then filled the rest to the required 1 1/2c line.   I added orange zest to the batter, but held back the chopped cranberries to add on the griddle.  The syrup comes together easily and quickly, keep an eye on it or it will boil over in a flash. Thank you so much to Nancy Z for this delicious recipe! **2018 update- Luckily, my son has outgrown his egg issues, so now I can make the recipe exactly originally written :) I've probably made these a  dozen times in all, and they always disappear quickly! **                         * Exported from MasterCook *                         Cranberry Orange Pancakes   Amount  Measure       Ingredient -- Preparation Method ------

Full disclosure- I do not like peas.  Normally they are only bought frozen to serve as impromptu ice packs.  The exception to this is the first peas of spring, fresh from the farm, I'll eat those raw.   I know, weird.   When the ingredient for the Cook's Corner Challenge was announced I thought, yep, that's a challenge.   Neither of the guys will eat peas, so I had to make something that they could be added to a portion of.   I chose this recipe from the November 2015 issue of Taste of Home.   The guys love cheesy sauces, lemon and chicken.  My changes are in the parentheses.    I gave it an 8, Jake gave it an 8 (a 10 if next time I left out the carrots), Tim declined to give a number value, but ate 2 platefuls.    I definitely will make it again, maybe in spring, when I can get peas fresh from the farm    :)    Thanks to Anna-Marie W for sharing your recipe!                      I know I keep harping on it, but it's a tough time of year for pics.   I took some last

Gotta admit, pulled pork usually isn't my thing.    Tim is a huge fan of it.   I usually save making it for times when my son isn't home and I can toss something else together for myself.  I saw this recipe from I Thee Cook on Pinterest and thought that he'd enjoy it.  I did take some liberties- minced dried onions and jarred garlic.    I started the roast on the stove, and then moved it to the slowcooker.   When I got home from running errands and got a whiff of how amazing the house smelled, my alternate lunch got scrapped!  Leftovers were even better the next day.   Thank you so much Rina for making a pulled pork convert out of me!   :)                        * Exported from MasterCook *                          Apple Cider Pulled Pork   Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------      1/2           cup  brown sugar   1           teaspoon  onion powder   1         tablespoon  paprika  

Veggies are a tough sell at my house.  My son has limited favorites, and my husband is even pickier.   The December 2015 issue of Taste of Home featured this Orange Spice Carrot recipe, and I thought it would be a nice change from our usual sides.    It also happened to coincide with the ingredient for this week's Cook's Corner Challenge on the Taste of Home Community, Citrus.   I'm on my 3rd crockpot, and this one runs hot.   I wasn't going to be home most of the day to keep an eye on them, so I decided to go with a stovetop version instead.     Even my husband enjoyed these, he had two servings. They'll definitely be going into the regular rotation.   Thank you to Christina A for sharing her recipe!                       * Exported from MasterCook *                            Orange Spice Carrots   Amount  Measure       Ingredient -- Preparation Method --------  ------------  -------------------------------- 1            pound frozen carrots, cut in

I missed out on last week's Cook's Corner challenge because I was down with a cold, but I'd bought my pumpkin and didn't want to miss this week's too!   Found a little time today to throw together this easy muffin recipe.   Zero changes to this one, except to sprinkle the tops with raw sugar before baking.   I couldn't even wait for them to cool completely to try the first one.    The kid is going to love them, the husband is stubborn and probably won't even try them.    Next time I'll double the batch and make half as mini muffins, they'd be great lunch box additions. Thank you to Jennifer J for sharing your recipe!                       * Exported from MasterCook *                       Chocolate Chip Pumpkin Muffins   Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------   2               cups  all-purpose flour   2 1/2      teaspoons  baking powder   1           teaspoo

I'd slid into a little bit of a cooking slump the last few weeks, relying heavily on T&T recipes.    I planned the menu on Sunday for this week, and penciled in ground beef for Tuesday night.   The go-to recipes for that would be either tacos or Beef Stroganoff Sandwiches and I wasn't in the mood for either. Clicking through my Beef Pinterest board brought up this recipe from Kevin & Amanda.  I had to make a few adjustments due to my family's food quirks- minced dried onion instead of fresh, jarred garlic.  I omitted the cumin.   Tomatoes are a no go, I went with tomato paste.   Mexican blend cheese because I had it on hand.  Doubled the meat, and also added crumbled bacon to half at the end.   Parsley for garnish.  My husband had 2 helpings and I thought it was great.  I knew it would be a tough sell for my son, he ate his portion but said he'd rather not have it again.   That's ok, it's a perfect date day meal.  Print With Image