Thursday, November 10, 2011

Cinnamon Roll Pancakes

My kids wanted breakfast for dinner so we decided to try these pancakes I heard about.. I'm not sure you could actually call it dinner, but they were fabulous!  Enjoy!

Cinnamon Roll Pancakes

The easiest thing to do is make your favorite pancake mix and add the cinnamon swirl while cooking.. If you don't use mixes, here is a pancake recipe:

1 C flour
2 tsp baking powder
1/2 tsp salt
1 C milk
1 T oil
1 egg

Mix all ingredients together and set aside..

Cinnamon swirl:
1/2 C melted butter
3/4 C brown sugar
1 T cinnamon

Mix together and put into ziploc baggie.

Cream Cheese Glaze:
4 T butter
2 oz cream cheese
3/4 C powdered sugar
1/2 t vanilla

Melt butter and cream cheese.  Whisk in sugar and vanilla until smooth.

Heat griddle over medium-low heat.  Spray with cooking spray.  I used a 1/2 cup measuring cup and poured batter onto hot griddle.  Snip end of ziploc baggie (with cinnamon swirl mix) and swirl around onto pancake.  (keep a bowl close to put baggie in or you will have a huge mess!)  When pancake bubbles, carefully flip - get the largest spatula out that you own! Cook 1-2  more minutes and remove from heat. 
 Serve with warm cream cheese glaze! 

(You definitely won't need butter or syrup on these!
 Enjoy then go run a few miles to work it off!! :)

Tuesday, November 8, 2011

Cranberry Relish

This relish is easily the fastest way to "WOW" a crowd! I'd had this at family gatherings but had never made it - mostly because my husband loves cranberries, but is allergic to them. I had to track down the recipe which originated with my niece, Donna. Without tasting it, you may wonder about the ingredient list - but trust me, it's amazing!

This past weekend, I hosted a bridal shower and made this as part of the luncheon. More than half of those attending asked for the recipe!

For all who asked, and those who didn't - here ya go.... Super Easy Cranberry Relish

1 12oz bag of fresh cranberries
1 c sugar
4-5 green onions
cilantro (about 2/3 of a bunch or about 1/4 cup chopped)*
2 seeded jalapenos
2 8oz packages of cream cheese
crackers (prefer Wheat Thins)

Rinse cranberries and pat dry. Place in food processor and pulse until finely chopped. Transfer to mixing bowl. I chopped the green onions, cilantro, and jalapenos until very fine, but next time I will try them in the food processor, too. Combine veggies with cranberries, then add sugar, and mix well. Refrigerate at least an hour for flavors to mix. Serve over cream cheese. Enjoy!!

*Cilantro note: I've always wondered the best way to chop cilantro. My sister once told me to cut all fresh herbs with scissors, but that can be tricky. While making this relish, I searched for a better solution and found this video: I found it very helpful - especially about what part to use!