Lemon Blueberry Pancakes

Lemon blueberry pancakes… two flavors that go great together. Perfect for a lazy weekend morning breakfast.

Lemon blueberry pancakes

First of all I want to say that I hope everyone had a wonderful 4th of July weekend. My weekend was simple and relaxing, just the way that I like my three day weekends. Oh, there was a bit of excitement also, our daughter Krista got engaged. Yep, so there will be another wedding coming. So much fun!

On Sunday I decided that pancakes were a good idea for brunch. But not just any ordinary pancakes, oh no I made these lemon blueberry pancakes. I love the taste of lemon with summer fruit; like this combination of lemon and blueberry.

Lemon blueberry pancakes

I am a big fan of pancakes any day of the week and once in a while I will even make them for dinner. But once in a while I like to tinker around with new flavors. I have had lemon pancakes before and loved them. I love making blueberry pancakes, they are one of my favorite pancakes. So these lemon blueberry pancakes were very flavorful, the flavor of the lemon came shining through as well as the blueberries. I think that I may have found a new favorite pancake.

When it came to the syrup, I didn’t serve them with any old pancake syrup, I made a strawberry syrup. I mean really, you can’t serve special pancakes with maple syrup, can you?!? Nope, the strawberry syrup was just the right touch and made these already tasty pancakes even tastier.

The strawberry syrup will be coming on the next blog post.

Lemon blueberry pancakes

Lemon Blueberry Pancakes
 
Author:
Ingredients
  • 1¼ cup flour
  • ⅓ cup sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Zest from 1 lemon
  • ¼ cup lemon juice
  • ½ cup sour cream
  • ⅔ cup evaporated milk
  • 2 tablespoons melted butter (plus more for frying)
  • 2 eggs
  • 1½ cup blueberries
Instructions
  1. Sift together the dry ingredients flour, sugar, baking powder, baking soda, and salt.
  2. Separate the egg whites from the yolks. Beat the egg whites until stiff peaks and set aside.
  3. Mix the zest from the lemon, lemon juice, sour cream, evaporated milk, 2 tablespoons melted butter, and egg yolks. Quickly mix the dry ingredients with the wet ingredients. Fold in the egg whites and blueberries.
  4. Over medium high heat melt butter in a skillet, once the butter is melted and skillet is hot pour batter onto the skillet. The size really depends on your preference. Cook until the batter starts to bubble and the under side is browned, flip and cook until the second side is done. (Flip only once).
  5. Serve while hot with your favorite syrup.

 

Lemon blueberry pancakes

Coconut Almond Macaroons

Coconut almond macaroons, I love the coconut and almond combination.

Coconut almond macaroons

I love coconut! The sad thing is that I am the only one in the family that will eat it. When our kids were little and they would go trick or treating for Halloween; if they received any candy that had coconut in it they would always give it to me, because they would not eat it.  It was a good thing for me, I loved those Almond Joys and Mounds candy bars that they handed over to me.

The sad thing was that I never baked anything with coconut. Well that is until now. That’s right, over 30 years of being married these macaroons are the first things ever that I have made with coconut. That’s right!

 

 

Mike, you may say has turned over a new leaf. I have mentioned that he does a lot of traveling for his job, so that means a lot of eating out. He was at a little cafe where they had coconut macaroons for one of their desserts. For some odd reason he decided to order one and he decided that they were quite yummy.

Coconut almond macaroons

Yeah, when he told me about the macaroons that he had eaten and liked it, I was in total shock. He came home and asked me to try and make them at home. Believe me I did not mind it at all… happy face!

The first time I made them they were good, but they did not have enough coconut in them. I made them again increasing the coconut and they were just about perfect.  I added almond and chocolate and yeah… happy face.

Coconut almond macaroons

 

Coconut Almond Macaroons
 
Author:
Ingredients
  • 2½ cups sweetened shredded coconut
  • 2 egg whites
  • ⅛ teaspoon cream of tartar
  • ½ teaspoon vanilla
  • Dash of salt
  • ⅔ cup sugar
  • ½ cup plus 2 tablespoons (divided) finely chopped almonds
  • ½ cup milk chocolate chips
  • 1 teaspoon shortening
Instructions
  1. Preheat oven to 325 degrees F.
  2. In a medium bowl add the egg whites, salt, vanilla,and cream of tartar, beat with an electric mixer until soft peak form. Gradually add sugar and beat until stiff peaks form. Add the coconut and ½ cup of the chopped almonds, mix unit well blended.
  3. Drop heaping teaspoons of dough on to a greased cookie sheet. Bake for about 20 minutes or until lightly browned.
  4. Remove from oven remove from cookies sheet and place on cooling rack and cool completely.
  5. While the cookies are cooling melt chocolate with the shortening in the microwave. Be sure to microwave for short periods and stir in between. I usually microwave for 20 seconds and stir and continue until chocolate is melted. Once the cookies are cooled and chocolate is melted drizzle the chocolate over the macaroons and sprinkle with the remaining 2 tablespoons of chopped nuts.

 

Coconut almond macaroons

Scrambled Egg Toast

Scrambled egg toast, a simple and easy breakfast perfect for Sunday morning.

Scrambled Egg Toast

I love a simple breakfast of eggs and toast on Sunday morning. During the week, it’s a rush to get out of the house, so I don’t bother with making eggs those mornings. But when Sunday morning rolls around the morning is a bit easier going, no place to go, no work. Nice!

Sundays are my day that I like to spend a bit more time in the kitchen, cooking and baking. Once in a while I like to try something different with eggs. Like this post, this is something simple, but it was yummy.

I love a simple breakfast of eggs and toast on Sunday morning. During the week, it's a rush to get out of the house, so I don't bother with making eggs those mornings. But when Sunday morning rolls around the morning is a bit more easy going, no place to go, no work. Nice!  Sundays are my day that I like to spend a bit more time in the kitchen, cooking and baking. Once in a while I like to try something different with eggs. Like this post, this is something simple, but it was yummy.  Fluffy scrambled eggs with cottage cheese and spinach, place on toast that is spread with cream cheese that has a few pinches of celery salt in it. If you don't like celery salt you could use any fresh herbs that you may have growing in your garden or whatever you can think up.

Fluffy scrambled eggs with cottage cheese and spinach, place on toast that is spread with cream cheese that has a few pinches of celery salt in it. If you don’t like celery salt you could use any fresh herbs that you may have growing in your garden or whatever you can think up.

Scrambled Egg Toast

Scrambled Egg Toast
 
Author:
Serves: 2 servings
Ingredients
  • 2 slices of toast, such as French or Italian bread
  • 2 tablespoons cream cheese
  • A couple of pinches of celery salt or to taste, or fresh herbs
  • 4 eggs
  • 2 tablespoons cream
  • ¼ cup cottage cheese
  • Small handful of spinach, chopped
  • 1 tablespoon butter, for skillet
  • 2 tablespoons shredded cheddar cheese
Instructions
  1. Combine the eggs with cream and beat just until the until the whites and the yolks are blended. Add the cottage cheese, spinach, salt and pepper to taste and mix until blended.
  2. Over low heat melt one tablespoon butter. Once the butter is melted add the eggs. With a spatula or wooden spoon stir the eggs until the are done to your liking.
  3. While the eggs are cooking toast 2 slices of bread until golden brown. Combine the cream cheese with the celery salt or fresh herbs. Once the toast is removed from the toaster, spread with the cream cheese mixture, top with the scrambled eggs, and sprinkle the eggs with the cheddar cheese. Serve

 

Scrambled Egg Toast

Cauliflower Potato Salad

Cauliflower potato salad… you will never miss the potatoes.

cauliflower potato salad

Mike visited an old friend a couple of months ago, while traveling for work. His friend invited him to have dinner with him and his wife. Cauliflower potato salad was part of the meal that evening. Mike was so impressed with this dish that he asked for the recipe.

The recipe has been sitting in the drawer where I keep my cookbooks since Mike gave it to me. I had not forgotten about it, but was waiting for the right time to make it. I was kind of skeptical about the whole cauliflower thing tasting like potato in this salad. So maybe that it part of the reason that it sat in the drawer for as long as it did. With summer being in full swing now, it was the right time to take out that recipe and finally make it.

cauliflower potato salad

After just one bite I was hooked. Wow, I could not believe that there was cauliflower instead of potatoes in this salad. I won’t say that I will always make potato salad this way from now on, but I have to say that I was really impressed. I ended up making up my dressing for this salad, the recipe stated that the cook never measures anything for the dressing; which was fine with me; I liked putting my own spin on this salad.

In the United States we will be celebrating the 4th of July. In my world potato salad is a must at any summer celebration. Why don’t you give this cauliflower potato salad a try?

cauliflower potato salad

Cauliflower Potato Salad
 
Author:
Ingredients
  • 1 medium to large head cauliflower
  • 3 hard boiled eggs
  • 2 stalks of celery, finely chopped
  • 2 tablespoons onion, finely chopped
  • 1 cup salad dressing (mayonnaise can be used if preferred)
  • 1½ teaspoon sugar
  • 1 teaspoon white vinegar
  • 1 tablespoon dill relish
  • 1 tablespoon yellow mustard
  • 1 tablespoon milk
  • salt and pepper to taste
Instructions
  1. Cut the cauliflower into bite sized pieces. In a large sauce pan add a couple of inches of water along with one teaspoon of salt and cauliflower. Boil the cauliflower until fork tender. Remove from the heat, drain the water, and rinse with cold water to stop the cooking process. Place the cauliflower in a colander and let as much of the water drain as possible.
  2. Cut the eggs, onions, and celery and set aside.
  3. Mix the salad dressing, sugar, vinegar, dill relish, mustard, and milk until well blended.
  4. In a large bowl add the cauliflower, eggs, celery, onion, and dressing mix until well blended. Season with salt and pepper to taste.

 

cauliflower potato salad

Skillet Granola Popcorn

Skillet granola popcorn… two of my favorite snacks come together for one amazing treat.

Skillet granola popcorn

When our kids were little we did a lot of road trips. With Mike’s family in various parts of the country, we would pack the car up and we would go visiting. Those are fond memories for me and hopefully the rest of the family. When we traveled, snacks were always involved. There is something with road trips and snacks with my family. One of our favorite snacks was trail mix.

The recipe that I am featuring today is not trail mix, but when I tried it I thought of the trail mix that I made years ago.

Skillet granola popcorn

This is basically taking two things that I love snacking on and throwing them together. This one doesn’t involve the oven, so it is perfect for these warm summer days. Yep, it comes together all in a skillet on the stove top.

I took my oats and toasted them a bit in the skillet with a bit of butter. Once that was completed I removed the oats from the skillet and added the honey, butter, brown sugar, and cinnamon and heated that until the butter melted and the sugar was dissolved. To my syrup mixture I added the oats back with some popped popcorn.

The oats and popcorn are tossed in the sweet syrup until they are nicely coated. Once the cooking time is done I spread the mixture out on a cookie sheet to cool. It’s kind of like eating caramel corn, but with granola. The perfect summer snack or for anytime of the year.

Skillet granola popcorn

Skillet Granola Popcorn
 
Author:
Ingredients
  • 3 cups old fashion oats
  • 6 tablespoons butter, divided
  • 2 teaspoon cinnamon
  • ⅓ cup honey
  • 3 tablespoons brown sugar
  • 4 to 5 cups of popped popcorn
Instructions
  1. In a large skillet melt one tablespoon of the butter over medium heat. Add the oats to the butter and toast for 5 to 8 minutes, stirring frequently. Once completed remove the oats from the skillet.
  2. Reduce the heat to medium low and add the rest of the butter (5 tablespoons), honey, brown sugar, and cinnamon. Cook this mixture until the butter melts and the sugar dissolves, about 2 to 3 minutes.
  3. Add the toasted oats back into the skillet along with the popped popcorn. Toss with the syrup until the oats and the popcorn are well coated. Continue to cook for another 5 to 8 minutes. Spread on cookie sheet to cool. Enjoy.

 

Skillet granola popcorn