Pancakes and Bacon

We love pancakes, but sometimes the hassle of getting out the griddle, spending an hour (no joke…the boys eat a lot!) flipping pancakes, cleaning the griddle, and then wedging it back in the cabinet is more than I’m willing to commit to.  A year or so ago, I found Big Red Kitchen‘s recipe for pancake squares and it’s been a family favorite ever since.  We like it with just a little bit of cinnamon and vanilla added to the batter.

With the kids off of school on President’s Day, I heard the chorus of “What’s for lunch?” and “When will it be lunch time?” starting about 9:30 am.  I told the kids the previous night that I’d make pancakes on their day off .  Unfortunately, a big work project kept me chained to my computer all morning which mad the whole pancake making escapade seem more and more unlikely by the minute.  But pancakes sounded really goooood…so I whipped up a quick double batch of pancake squares, cut up a few apples, an called it lunch.

While we were eating, someone mentioned bacon and everyone’s eyes lit up.  Bacon, pancakes, syrup…yum!  However, by this time, the pancake squares were gone and it would have taken another 15-20 minutes to bake some bacon so the idea was scrapped…kind of.  I need crumbled bacon for dinner anyway, so I decided to make it early and make a little extra.  I used the extra to make bacon and pancake muffins for the kids’ snack.  I realize that pancakes twice in one day is a little excessive.  But seriously…bacon, pancakes, syrup…I just couldn’t resist and the kids certainly didn’t complain.

Pancake and Bacon Muffins

1 1/2 cups milk (warmed slightly in microwave)
4 T. melted butter
2 large eggs
2 1/2 T. sugar
1/2 t. vanilla
2 cups flour
4 t. baking powder
1/2 t. salt
1/4 to 1/2 lb. bacon crumbles* (more or less to your taste)

Preheat oven to 350°.

Combine melted butter and sugar.  Add in eggs, vanilla, and warmed milk and mix until combined.  (I use a stand mixer for this.)

In a separate bowl, whisk together flour, baking powder and salt.  Add to the liquid mixture and stir until well combined.  Stir in bacon.

Lightly spray or grease muffin cups…or use silicone muffin pans and skip this step altogether.  Fill muffin cups 2/3 full.  Bake at 350 for 15-18 minutes.  Serve with your favorite syrup.

Makes 18 muffins.

You can also bake this in a 9×13 pan for 20ish minutes.

*For a meatless version, omit the bacon and add 1/4 to 1/2 tsp of cinnamon to the dry ingredients.

Chicken Tortilla Soup

I have a lot to blog about but both a lack of time and motivation, it seems.  One of these days I’ll go back and post Halloween pictures, pumpkin patch pictures, etc.  For today, I feel compelled to share a new recipe. 

It is rare that I cook dinner and when I do, it’s rare that I get very adventurous.  However, I recently ran across a recipe for Chicken Tortilla Soup made in the crock pot.  Since Monday nights are normally crazy here, I decided to give it a try today.  It’s been simmering for about 5 hours and the aroma is so very tempting…I just had to sneak a taste…and it’s good!  Really good!  And its so quick and easy to throw together, too.  A perfect meal, in my opinion!

Chicken Tortilla Soup

1 lb shredded, cooked chicken (I used a deli rotisserie chicken because I’m lazy like that)
1 (15 oz) can Red Gold Mexican Fiesta diced tomatoes
1 (10 oz) can red enchilada sauce
1 can black beans
1 medium onion, chopped
1 (4 oz) can chopped green chiles
2 cloves minced garlic (I used a spoon full of the minced garlic in a jar. Again…laziness…)
2 cups water
1 (14.5 oz) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 bay leaf
1 pkg frozen corn
1 tbsp chopped cilantro

Mix all ingredients together in the crock pot. Cover and cook on low for 6-8 hours or high for 3-4 hours.

The original recipe explains an elaborate ritual whereby you cut tortillas into strips and coat them with oil and then bake them in the oven to make crispy tortilla strips. Here in the land of cheap and easy, we’ll be using a bag of tortilla chips.

I made a double batch of the recipe posted above and it filled my largest crock pot to the very top. I don’t have high hopes for 2 of the 4 kids liking this so I imagine we’ll have plenty of leftovers which I plan to freeze it for another meal.

When I re-heat it, I might add something to make the broth a little thicker…maybe a can of cheddar chese soup and a little milk…or I might just use corn starch. I really think this would make a good creamy soup. I hesitate to make such grand modifications on my first attempt at making a recipe. There is a very real possiblity that my “adjustments” will end in disaster.