Start with the apple cider syrup. Combine cider, lemon juice and zest with some cinnamon and set it a simmering on your stove top. I just broke a cinnamon stick in half and let it dunk in the liquid while it boiled.

Then mix up your pancake batter. I used a Bisquick base batter but any thick pancake batter would do.

Add some pumpkin pie spice and a little lemon zest to your batter and mix well.

Slice and core two apples. I don’t have an apple corer so I used the top of a pastry bag (circle) and a mini square cookie cutter I had. Couldn’t decide if I wanted circles or squares. So I did both.

Dip the apple slices into the batter and set them on a hot griddle. Honestly, I tried the toothpick dip thing that the recipe suggested but ended up just using my fingers to dip. I don’t mind getting a little dirty.

Fry one side until golden then flip.

While the apple pancakes are cooking, check on your syrup. If it needs more liquid (has reduced by too much) add a little more apple cider until it’s the consistancy of syrup.

Softened apples getting an all around hug from a  spiced pancake? Oh yes please!

Dip and eat. Delightful!

Apple Cider Syrup

Apple cider
Lemon juice and zest
Cinnamon

To make hot apple cider syrup: Add apple cider, lemon juice and zest, and cinnamon to a saucepan and bring to a boil. (Use your own comfort/judgement with how much to mix.) Reduce the liquid to a syrup consistency, by half.

Apple Ring Pancakes
(from ABC’s The Chew)

1 Cup Bisquick Baking Mix
1 Egg
1/2 Cup Milk
1 Teaspoon Pumpkin Pie Spice
Zest of 1/2 Lemon
2 Medium Apples, pared and cored

1. Beat baking mix, egg and milk with rotary beater until smooth. Add pumpkin pie spice and lemon zest to batter and mix until incorporated.
2. Grease griddle.
3. Core and cut apples crosswise in 1/8-inch slices.
4. Using a toothpick dip slices into batter. Cook on hot griddle until golden brown, turning once. Serve hot with apple cider syrup.

Start by layering some cooked chicken with some slightly steamed broccoli in a casserole dish.

Then we’re going to make our sauce. So easy. Melt some butter.

Add cornstarch mixed into a little water. This will thicken the sauce.

Add milk, some broth and a little seasoning, stirring until combined and thick.

A little cheese sprinkle action. Melt it down into the sauce.

Boom. You’ve just made a “cream of” soup from scratch. Oh yeah you. Pour over your broccoli/chicken.

Another sprinkle of cheddar.

Bash up some bread crumbs (or you could use the cracker of your choice).

Top your casserole with the breadcrumbs and drizzle with a little melted butter.

Bake and enjoy.

French Chicken Broccoli Supreme
(adapted from Get Off Your Butt and Bake)

Ingredients:

 1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts  – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2-3 cups breadcrumbs, crushed slightly
1  stick melted butter

SAUCE:
1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

Directions:

In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1 1/2 cups grated cheddar cheese.

Melt the butter. Crush breadcrumbs in large zip-lock bag with a rolling-pin. Don’t crush too small. Sprinkle crumbs over the top of the grated cheese. Drizzle with melted butter.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

This monkey bread is sweet and tart, moist and warm, crusty and soft all together. Ooooh it is so good.

The base for this sweet treat is Rhodes Dinner Rolls. Let them thaw until not frozen, but still cold.

Then, cut in half and place in a greased (I used butter) baking dish.

Drizzle with melted butter. Mmmmm. You know how I love butter.

Then we’re going to zest a lemon.

And mix that zest with some regular granulated sugar. Which infuses the sugar with the lemon flavor. Look at those gorgeous flecks of bright yellow lemon!

Sprinkle half the lemon sugar over the rolls and allow to rise until double. They are going to get nice and fluffy and the lemon sugar will essentially dissolve into the bread as it rises. Yum!

When all puffed up nicely, sprinkle the other half of your lemon sugar on top of the rolls and then bake.

Remove from the oven when nice and golden, slide out of the pan onto your serving platter and drizzle with a little lemon glaze.

Pull apart and enjoy!

Warm, crusty on the outside, soft and perfectly lemony on the inside! Dee-licious!

The lemon sugar gets a little caramelized with the lemon and is just amazing around the edges. Oh buddy. That’s the good stuff.

Lemon Monkey Bread
(from Creations by Kara)

12 Rhodes dinner rolls, thawed but still cold
zest of 1 lemon
1/2 cup sugar
3 tablespoons butter, melted

Glaze:
1/2 cup powdered sugar
1 Tbsp lemon juice

1. Cut rolls in half and place in a greased 9×13″ pan.
2. Drizzle with the melted butter.
3. Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls. Cover and let raise till doubled.
4. Sprinkle remaining sugar mixture on top. Bake at 350 for about 20-25 minutes. Remove from pan.
5. Combine glaze ingredients. Drizzle over rolls while still warm.

You can adapt this recipe to suit your tastes. Most pot pie recipes include peas, but my kids hate them. They LOVE broccoli though, so that’s my green veggie of choice. The addition of potatoes in my pot pie gives it a fuller filling taste. The sauce in this recipe is truly divine. So rich and creamy. Mmmm. Yum.

Ok, so we start with some vegetables chopped up. Celery, carrots, onion, potatoes and broccoli. No, your eyes are not playing tricks on you. There is no broccoli in this pic. I forgot about it until I had the other stuff bubbling away in the pot.

This pot. After you chop everything up, put it in a pot with enough chicken broth to cover it. Put a lid on it and let it simmer for 15 minutes. Enough time for all those gorgeous veggies to get nice and soft. (still no broccoli)

Then we’re going to drain off the liquid. But, we want to keep it for the sauce! So I put a strainer on top of my big measuring bowl, strain out the vegetables and keep the broth. Clever huh? Oh, and finally the broccoli gets some screen time. Hooray!

Now that your saucepan is empty, melt some butter and add in a little flour to make a thickening roux.

Slowly pour in the reserved broth and some milk. Stir together with the flour until you have a thickened sauce.

Mix some cooked chicken with your veggie mixture. I had this ready to go from earlier in the week when I poached up a bunch of breasts. If you don’t have any cooked chicken, just put raw cubed chicken in the pot to simmer with all your veggies. It will cook up nicely without dirtying another pan.

Dump the chicken/veggie mixture into a pre-baked (about 5 minutes) deep dish crust.

Then top with all that yummy sauce.

A second pie crust goes on top. Make a couple slits and brush with an egg wash.

I strongly suggest baking your pie on a rimmed cookie sheet. This pot pie is full to the brim and you don’t want any of that sauce bubbling all over in your oven. It comes out golden and delicious.

Flaky crust on the outside with those richly flavored veggies inside.

Yuuuuumy!

Chicken Pot Pie

2 cups skinless, boneless chicken, cubed (or shredded) and cooked
2 medium potatoes, peeled and cubed
1 1/2 cup sliced carrots
1 cup frozen broccoli florets
1/2 cup sliced celery
1/2 medium onion, chopped
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts (homemade or store-bought)

Directions

1. Preheat oven to 375 degrees F. Prepare bottom crust in a deep dish pie plate. Brush with egg wash (if desired) and pre-bake for 5 minutes. Remove and set aside.
2. In a saucepan, combine broccoli, carrots, onions, potatoes and celery. Add chicken broth to cover and boil for 15 minutes. Remove from heat, drain (reserving liquid) and set aside.
3. In the saucepan over medium heat, melt butter. Stir in flour, salt, pepper, and garlic powder. Slowly stir in reserved chicken broth (2 cups) and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Combine the chicken with the veggie mixture and pour into bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 40 to 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

You can easily halve this recipe so you aren’t “forced” to eat 40 cheese balls all by yourself. Or not.

Get three bowls and put flour in one, eggs/milk in another and the panko mixture in the third.

Cut your string cheese into quarters, like this.

Then dip in the flour, egg and panko – then repeat.

Drop into heated oil and fry until golden.

Serve with warm tomato sauce. My favorite, and I don’t have to tip the waiter.

Fried Mozzarella Balls

3-4 cups vegetable oil, depending on type of pan you will be frying the cheese in
1 teaspoon salt, plus more to taste
2 tablespoons grated Parmesan
1 teaspoon italian seasoning (optional)
10 mozzarella sticks (string cheese)
4 eggs
1/2 cup milk
2 cups all-purpose flour
4 cups panko

1. Cut each string cheese into four small pieces. Once they get the panko breading on them, they will be a lot bigger.

2. In a bowl, whisk together the eggs and milk.

3.  Put the egg mixture and flour in separate wide, shallow bowls.  Combine the panko with the teaspoon of salt, italian seasoning and Parmesan in another wide, shallow bowl.

4.  Roll the cheese in the flour, dip into the egg mixture and coat with the panko, shaking off the excess after each step.

5. Repeat the breading process one more time for each cheese piece.

6.  In a large, deep sauté pan over medium-high heat, pour the oil to a depth of 3 inches and heat to 350°F on a deep-frying thermometer. Or, just use your deep fryer if you have one.

7. Working in batches, fry the cheese until golden, about 45 seconds (or until golden brown-watch them carefully as oven temperatures may vary).

8. Transfer the fried cheese to a paper towel-lined plate and season with salt and black pepper. Place the cheese on a wire rack set over a baking sheet and keep warm in the oven while frying the remaining cheese.

9.  Serve with your favorite tomato sauce, warmed.

Most of these ingredients will look very familiar if you’ve ever made pizza before. Except the zucchini. Odd duck of the photo.

Start by slicing the zucchini lengthwise and scooping out the seeds. We’re creating a little hollow for all the yummy toppings.

Cut a layer off the bottom of each zucchini so it doesn’t roll around on your cookie sheet.

Lightly spritz with olive oil or non-stick cooking spray. Sprinkle with garlic salt and pepper. Bake until slightly softened.

Then layer your toppings. Sauce…

…mozzarella cheese…

…pepperoni (I used turkey pepperoni). You could do whatever you like. Next time I think I’ll do mushrooms or a Hawaiian version. Sprinkle with parmesan.

And bake again until the cheese is melty and delicious. Yum yum!!

Zucchini Pizzas

4 medium zucchini
1/2 cup shredded mozzarella cheese
8-10 slices turkey pepperoni, cut in quarters
1/3 cup pizza sauce (I just used my favorite jarred spaghetti sauce)
1/4 c parmesan cheese, grated
garlic salt & pepper (to taste)
Olive oil or cooking spray

1. Slice zucchini lengthwise and remove seeds with a spoon. Slice off a small part of the bottom of each zucchini half so it doesn’t roll around on the cookie sheet.
2. Place zucchini on cookie sheet and spray with non-stick cooking spray (or olive oil). Sprinkle with garlic salt and pepper to taste.
3. Bake at 350° for about 20 minutes until zucchini are slightly soft.
4. Remove from oven and top zucchini with sauce (about 1 tablespoon), a sprinkle of mozzarella, turkey pepperoni and sprinkle with parmesan.
5. Bake for 5 minutes or until cheese is melted. Broil briefly if desired to crisp cheese.

If you have a can of biscuits, you can make these doughnuts. Any kind except the flaky layers variety will work. Feel free to top them in any way you like, chocolate glaze, cinnamon & sugar, a little buttery glaze…the possibilities are endless! Yes, biscuit dough. No, they taste nothing like a biscuit.

I made these with my daughter this morning. She loves helping me in the kitchen, and she’s a lovely hand model. Set a pan of vegetable oil (about 1/2 inch of it) on medium heat. While the oil heats up, separate the biscuits and cut a circle out of the middle. I have a fancy tiny biscuit cutter, but you can use a water/soda bottle cap as a cutter too. Keep the little circles for doughnut holes!

I sacrifice a doughnut hole to the oil to verify it’s ready. Don’t want to waste an entire doughnut. If you put the oil on, then cut out the biscuit centers – by the time you’re done, the oil should be ready. Put the doughnuts into the oil and let them sizzle away for a couple of minutes.

When they are golden on the bottom, flip them over and fry up the other side.

Remove to a paper-towel lined plate to cool slightly.

I decided to do two varieties this morning. Simple glazed as well as cinnamon sugar. For the glaze I melted  little butter, stirred in some powdered sugar and thinned it out with milk. Dip both sides of the slightly cooled (just enough that you don’t burn yourself picking them up) doughnuts in the glaze. Yum yum yum yum.

For the cinnamon sugar doughnuts I melted some more butter and put together some cinnamon and sugar in a second bowl. Dipped the doughnut in butter, then in the cinnamon sugar and repeated for the other side.

Don’t forget the doughnut holes!!

My favorite part of any doughnut is the pale line that runs in the middle…right where the two sides meet. Mmmmm. Delicious.

Like I said, I could make/eat these every day. They are simply divine.

Ridiculously Easy Homemade Doughnuts

• Vegetable oil, for frying
• 1 can large buttermilk biscuits (anything but the flaky kind)
• 1 teaspoon ground cinnamon
• 1/4 cup sugar

• 1/2 cup confectioners’ sugar
• 1-2 tablespoons milk
• 4 tablespoon butter, melted & divided

Directions

Since I was visiting with my dad while I put this dinner together, I only have completed photos for you. Taking pictures of food rather than enjoying the company of one of my most favorite people just wasn’t going to happen. I did take a couple when getting the marinade ready though. This particular recipe caught my eye because of the use of cinnamon & cumin. A surprising and delightful combination for sure.

Whenever I’m marinating, I poke my chicken before throwing it in a Ziploc bag. It makes it easier to squish the sauce around and get all sides coated well.

All those little holes help the meat to soak up the sauce-y sauce.

So that it can turn into a delicious and gorgeous meal!

I used my indoor grill for the chicken. So juicy and delicious.

And seriously, if you’ve never tried brussels sprouts – or don’t think you like them – try these. They are incredible.

And a little potato-y goodness. Don’t you just love a great meal?

I am not kidding. Try the brussels sprouts. You will be amazed.

Spiced Honey Lemon Chicken
(from Crepes of Wrath)
2 chicken breasts, pounded to an even thickness
1 teaspoon salt
1 teaspoon pepper
4 teaspoons olive oil
1 tablespoon butter, melted
3 tablespoons honey
zest and juice of 1 lemon
1/2 teaspoon ground cinnamon
3/4 teaspoon ground cumin
2 teaspoons paprika

1. Combine all of your ingredients in a small bowl, then pour over the chicken. Allow to marinate for at least 1 hour in the fridge, but you can marinate the chicken for 24 hours, and longer is better!

2. You can either grill or broil the chicken. To grill, preheat the grill to medium-high heat and grill over high heat for 3 minutes on each side, then over indirect heat for 5 minutes on each side. To broil, heat the oven to 400 degrees F and cook for 10-15 minutes on each side, until cooked through and the juices run clear.

Sweet Caramelized Brussels Sprouts
adapted from The Noshery

6 tablespoons unsalted butter, divided into 3 tablespoons
1 onion, thinly sliced
kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, quartered
3 tablespoons extra-virgin olive oil
1/2 cup water
4 slices of bacon, sliced into 1-inch pieces and cooked until crispy

1. Melt 3 tablespoons butter in medium skillet over medium heat. Add the onions and sprinkle lightly with kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add the combined vinegar and sugar. Stir until brown and glazed, about 3 minutes.

2. Quarter the brussels sprouts length wise. Heat the olive oil in large skillet over medium-high heat. Add in the brussels sprouts and sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1/2 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Mix in the cooked, crispy bacon and serve and top with the onions. When you eat them, mix the onions in with the sprouts so you get a little bit of everything in each bite. Serves 3-4.

Herb Roasted Baby Potatoes

8 baby potatoes
3 -4 tablespoons olive oil
1 teaspoon garlic salt
1 teaspoon italian seasoning
1/4 teaspoon paprika
1 tablespoon grated parmesan cheese

1. Wash potatoes and place them in a sauce pan and cover with water.
2. Boil until soft (approximately 20 minutes).
3. While potatoes are boiling put olive oil  in heavy skillet.
4. Heat the oil on low until potatoes are done.
5. When the potatoes are done remove them from water and dry on paper towels.
6. Increase the skillet heat to medium.
7. Add potatoes to skillet, season with remaining ingredients except parmesan and saute about 10 minutes or until just browned, turning occasionally.
8. To serve remove potatoes to a serving bowl, and dust with grated parmesan cheese.

Cream together sugars and butter until light.

Add in egg, vanilla and orange extract.

Then mix in the dry ingredients until just (almost) combined.

Some white chocolate and orange. Isn’t that orange zest lovely? Sir gently until combined.

Like this.

As a side note. I always feel sorry for fruit after I’ve zested it. They look so pathetic.

Rounded scoops onto a cookie sheet.

And ever so slightly flatten them.

Bake, cool and enjoy!

The taste of summer in a cookie! Hooray!

Orange Creamsicle Cookies
(adapted from The Girl Who Ate Everything)

2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
2 tablespoons orange zest – about two oranges
2 cups white chocolate or vanilla Chips

Preheat oven to 375 degrees.

In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla/orange extracts until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Flatten very slightly.  Bake 8 – 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

Start with cheese. Lots of cheese. This dish is an equal opportunity cheese employer.

Add two kinds of green veggies. Which, totally makes this a healthy meal despite all the cheese, right?

You can use fresh or frozen spinach, but don’t substitute fresh broccoli…it won’t get cooked/soft in the time this dish bakes. Mix it all together.

Fill some shells (or manicotti), place atop sauce, sprinkle with cheese and bake.

Gorgeous! And yum yummy!

Vegetable & Four Cheese Stuffed Shells
(adapted from Women’s Day)

• 16  jumbo shells (from a 12-oz box), cooked per package directions
• 2 cups marinara sauce
• 1 10-oz package frozen leaf spinach, thawed (or use fresh, wilted and chopped)
• 1 16-oz package frozen broccoli florets, thawed
• 1 15-oz container part-skim ricotta
• 1/2 cup small curd cottage cheese
• 2 ounces Parmesan, grated (about 1/2 cup)
• 4 ounces part-skim mozzarella, grated (about 1 cup)

Directions

1. Heat oven to 400°F. Cook the pasta according to package directions. Drain and rinse under cold water to cool.
2. Spread the sauce onto the bottom of a large broiler-proof baking dish.
3. Squeeze the spinach of excess moisture, roughly chop and place in a large bowl. Chop the broccoli and add it to the bowl. Stir in the ricotta, Parmesan, cottage cheese, 1/2 cup of the mozzarella, and 1/2 tsp each salt and pepper. Spoon the mixture into the shells (about 1/4 cup each) and place on top of the sauce.
4. Sprinkle with the remaining 1/2 cup mozzarella and bake until the shells are heated through, 10 to 12 minutes. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 3 minutes.