Pear Pancake: Dessert or breakfast dish?

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In my previous post I shared how my husband got all of these pears with his boss and today, I am going to tell you about one of the recipes I tried with pears! This recipe is the pear pancake!

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Ingredients…

4 cups of peeled pears, diced

4 large eggs

4 tbsp. of butter

3 drops of lemon oil

2 tbs. firmly packed brown sugar

1 c. whole milk

1 c. all purpose flour

1 tsp. vanilla extract

1 tsp. ground cinnamon

1 tsp. ginger

1 tbsp. honey

1/8 tsp. salt

powdered/confectioner’s sugar to dust

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Heat your oven for 425 degrees, but before you do that, make sure that at least one of the racks is at the third lowest ring.

I used a frying skillet for this recipe, but you can use a large frying pan if you would like. Set the skillet for medium heat and add 2 tbsp. of butter. Once the butter is melted, add the 4 cups of pears and 2 tbsp. of packed brown sugar. Cook until brown/crisp, for about 4 minutes, stirring occasionally. Add the 1 tsp. of cinnamon, 3 drops of lemon oil, 1 tsp. of ginger, and 1 tsp. of honey to the mix and stir in. Top off with the last 2 tbsp. of butter, and cook until the butter has melted.

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In a separate mixing bowl, whisk the 1 c. of whole milk, 1 tsp. vanilla extract, and 4 eggs together. Once mixed, add the 1 c. of flour, pouring a little at a time. Add 1/8 tsp. of salt and mix thoroughly together. Pour the batter gently over the fruit. Bake until golden brow/puffy for about 20-25 minutes. I baked mine for 23 minutes. Once finished, cover with confectioner’s sugar.

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This recipe can be served as a dessert or a breakfast meal! You can side it with ice cream or syrup! This is not a recipe that has a zing factor to it, which I expected when I first made it. It is a subtle, sweet treat that is very versatile and easy to make! It can also easily be made into a gluten-free dish!

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Lamb Chops

Hello all! I hope you are LOVING the beautiful weather we have been having! I’m especially enjoying the tree in our front yard. It has a beautiful mix of yellow and orange leaves that I’m soaking in because I know it won’t last long!

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This is going to be a quick post because I have been insanely busy lately! Also because I need to go to sleep. I have a long two days of school and parent-teacher conferences ahead of me! Be on the look out though! We got a big bucket of pears and I am going to try all the pear recipes that I can get out of them!

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Anyways, I’m going to share with you one simple way that you can spruce up your lamb chops! When you cook them, cook them with Rosemary and Thyme along with your spices! It brings it more flavor, which then makes it more enjoyable! 😉 Throw in a side of cucumber with feta cheese and pepper and you have a balanced (somewhat) meal!

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I hope you enjoy this simple step! We ate our lamb with “YumYum Sauce.” It was introduced to us by a friend, and WE CAN’T STOP using it! Seriously. We now use it on our tacos!

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Gluten Free Chocolate Cheesecake: TWO Ways

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A few weeks back we went camping with our church! We had a wonderful time fellowshipping, eating, and just camping with our friends and family. It was our first time camping and we brought Thea, so it made for an interesting experience. She did not do well being tied up and away from us. She also didn’t sleep well at all! She was all over the place sliding up against the tent and jumping to try and see out of the top. IMG_5232

They brought in line dancing instructors and we took a swing at it! I was very confused at first and it took me awhile to get the hang of it. Normally, I catch on pretty quickly, but this time that was not the case!

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It was fun none the less! 🙂 The view wasn’t bad either. We had a beautiful sunset and danced under lights!

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We were in charge of bringing a dessert for Friday night. My sister-in-law was in our group and she is gluten free! I know noting about gluten free-ness, so of course, I took to Pinterest! It’s definitely my go to especially if I have something that I don’t know how to cook or what to cook with it. We have meat waiting patiently for me to find a recipe to make it with! Anyways, I ran across this beautiful cheesecake recipe! I LOVE cheesecake, so I figured I’d give it a shot! I am so glad I did! Like most recipes I stumble upon, this one has a lot you can do with it!

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In this post, I will be showing you its versatility by including two recipes! The basic and then the additional! The first will be the basic, then I will talk about what to add to make it a little bit different and for the flavors to pop more!

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Here are ingredients that you will/may need…

chocolate:

8 oz. bitter chocolate (I kept a little extra for the shavings!)

3 tbsp. unsweetened dark cocoa powder

1 or 2 bags chocolate gluten-free graham crackers (Can be done with one, but I’d do two!)

basics:

1 cup powdered sugar

6 tbsp. unsalted butter

2 1/2 cup heavy whipping cream (make sure you have extra!)

8 oz. cream cheese

pans:

9 in. springform pan

OR

9 in. deep pie pan

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For the crust, crush the 2 bags of chocolate graham crackers and mix in the 6 tbsp. of unsalted butter. Put it in the freezer to cool while you whip up the rest! When putting the crumbs into the pie pan, make sure you push the sides up to create a heavy-duty type crust!

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For the chocolate mix, melt 6 oz. of the chocolate in the microwave. I finally mastered the melting of the chocolate and for my microwave- it’s 2 minutes! No more, no less! It was PERFECTLY melted!  First time that it has happened to me! Once melted, add the 3 tbsp. of cocoa powder. Stir in until combined and smooth again! Set aside to cool.

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For the cream, mix the heavy whipping cream into a stand mixer using the whisk. I have a kitchen aid and I LOVE it. My siblings are to thank for having this! They bought us the most expensive thing on our registry!

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Stir on medium-high speed until you see it thicken. There will be a lot of bubbles! Once here, add the powdered sugar. Stir until whipped. When it is time, you will know! It will look like whipped cream! It’s puffy and there will be peaks! Put in a new bowl and place in the refrigerator to cool.

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Now to finish off the chocolate mix! Switch the beater to the paddle and stir the 8 oz. cream cheese on medium-high speed. Once mixed, pour the chocolate mix in and continue to stir. Get the cooled cream out of the fridge and add it to the mix. It should become creamy, fluffy, chocolate goodness! If it needs a little puffing, add cream by the tablespoons until you get the consistency that you want/need!

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Get the base out of the freezer and pour the cream, chocolate mix onto the graham cracker crumbs. Curl up some chocolate crumbs/toppings using a knife or a skin slicer! Let cool for 1 hour in the freezer or 2-3 in the fridge. I always go with the freezer because I like the colder cheesecakes!

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Now it’s time for the alternative recipe! I changed 4 things. In the chocolate mix/cream mix, The first was adding 2 tsp. of ginger. The second was adding 4 drops of lemon oil! This stuff is strong, so don’t get carried away. This is probably the one time you will hear me say to follow the recipe! Adding even less than that would be alright! The third thing that I changed was making another layer of whipped cream. The fourth thing that I changed was the crumbs! I used ginger snap cookies! (This obviously no longer makes it gluten free…) If you want to add that second layer, just follow the directions previously shared!

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I hope you enjoy! I know I enjoyed sharing with friends and family!

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Also, this was my first time using a black backdrop and I am IN LOVE. I don’t know how I’m going to go back to white! I’m realizing that I really like the darker, thicker contrast images. I always thought I liked the higher exposure ones, but I guess that is a part of the journey! Finding yourself! So here’s to that and learning something new!

Cheesy Lasagna Soup

Fall is quickly “falling” upon us, which means it is SOUP season! Can I get an amen? I seriously love soups! I’m excited for this season because I have a few old and a few new that I want to try! I especially love quick soups that don’t take much prep/time. Unfortunately, this recipe takes a little bit of both, but it was well worth it!IMG_5141

I am a HUGE lasagna fan. Well, basically anything with noodles I will love. But truly, I love lasagna. My mom made it all through my growing up, and to this day, I can’t get enough of it. I love the versatility of the dish. You can create one with lots of cheese, veggies, or meat! You can also flavor it in many different ways! All that to say, I’m excited to share this recipe with you!

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Here are ingredients that you will/may need…

veggies/fruits:

1 chopped onion

4 garlic cloves, minced

28oz. can of diced tomatoes

herbs:

2 bay leaves

2 tsp. oregano

basil leaves (I used fresh)

2 tsp. cumin

1 tsp. crushed red pepper flakes

cheese:

8 oz. ricotta

fresh mozzarella

1/2 c. grated parmesan cheese

meat:

italian sausage

noodles:

fusilli pasta (I call it lasagna noodles ;))

others:

2 tsp. olive oil

2 T of tomato paste

6 cups of chicken stock

pepper and salt to taste

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To make the cheese mix….

Combine the ricotta cheese with the parmesan and mozzarella cheese, then add salt and pepper!

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To make the soup….

Heat the olive oil in a pan or a pot. Place it on medium heat and cook the sausage while breaking it into small pieces. Cook until brown, then add the chopped onion. Once the onions are soft, add the garlic, oregano, crushed red pepper flakes, and cumin. Stir in together and add the tomato paste. When the tomato paste turns into a dark red/brown color, add the diced tomatoes, bay leaves, some basil, and chicken stock. Bring the mix to a boil, then simmer for 30 minutes. Add the noodles into the mix and cook until they are soft. This may take some time! Be sure not to overcook the noodles! When ready, add the pepper and salt along with the rest of your chopped basil leaves! Ladle into bowls and cover with the cheese mix. Add as much cheese as you’d like! We love to go crazy with cheese in our house! You can put the cheese in the bowl before you add the soup mix, but I prefer it afterwards! Your choice, though!

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I hope you enjoy this meal and that it keeps you warm!

Blackened Chicken with Avocado Cream Sauce

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Time to fill that empty plate!

Here’s what you need…

Chicken (I used chicken thighs)

Rice (I used white- or whatever side you’d want)

Green Onions (sliced)

Blackened seasoning (or make it yourself- paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano)

Garlic Powder (1/2 teaspoon- I put in two shakes)

Avocado (1/2, chopped)

Lemon Juice (I squeezed half a lemon)

Salt

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Coat the chicken with the blackened seasoning. You can put it in a bag to shake or coat both sides of the chicken! Cook the chicken in a skillet after spraying with non-stick spray on medium heat. Cook the rice in a pan or whatever you chose as your side! I cook my rice in water for around 5 minutes, then drain the excess water, if there is any. While the chicken is cooking, you can make the sauce!

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 Mix the avocado, garlic powder, lemon juice, and salt in a food processor. I don’t have one, so I just used our blender. You can’t always use a blender in replace of a food processor, though, so don’t trust it to work all the time!

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Once everything is finished cooking, put the rice down and then chicken. Unless you don’t like your foods touching, then just put it how you’d like! Coat the chicken with the avocado sauce and layer with green onions.

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This is a cheap recipe with not many ingredients. You can also do a lot with it! I hope you enjoy it! I know I did! I even used the avocado cream sauce on my toast with an egg the next day.

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Parmesan Tortellini Poppers

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My husband rated this recipe a 10! Wahoo! This is super simple, and once again, you can do a lot of things with it! These could be made for small or big groups of people as well! I’d say it’s another good game day recipe for sure!

What you’ll need…

-Marina Sauce

-1 package Tortellini (I use the fresh kind)

-Shredded Parmesan Cheese (I use the fresh kind)

-1 c. of Panko

-Flour

-3 eggs, beaten

-Vegetable Oil

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Cook the tortellini in a large pot. You can follow the directions on the package! When finished, strain the noodles and put oil into a skillet to heat. I put the heat on medium.

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Put the eggs, flour, Panko/Parmesan cheese into different bowls or plates. Roll the tortellini in the flour, then egg, then in the Panko/Parmesan, and place into the skillet. Cook until browned.

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You can eat these immediately with marinara sauce and side with any type of vegetable! They take a little bit of time to prep, about 15 minutes, and about 10 minutes to cook them!

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I hope you all had a wonderful, relaxing weekend amidst all the bustle of life! We are staying busy, that’s for sure!