As you may already know, we just celebrated my daughter’s 2nd birthday. In addition to the easy cupcakes we shared last week, you must keep reading to see what else I made to celebrate her big day.
We started the morning off with her favorite, homemade buttermilk pancakes! My go-to recipe is from Cooking Classy. I have made these a ton of times, and they are so fluffy and have great flavor! They always turn out and always get compliments! They are the perfect recipe to stash away for the Thanksgiving and Christmas holiday breaks that are just around the corner. You think I’m crazy for talking about the holidays? The Rockefeller Ice Skating Rink opens on Monday. So there’s that. Anyway, is there a better way to start your mornings than with pancakes? Maybe these paired with bacon, but other than that, we think these are pretty unbeatable! We added a little more vanilla than the original recipe!
2 Tbsp granulated sugar
2 Tbsp light-brown sugar
3 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 1/3 cups buttermilk
1/2 cup whole milk
1/2 cup sour cream
1 tsp vanilla extract
3 large eggs
1/4 cup salted butter, melted and cooled slightly, plus more for griddle
Directions: Mix sugar and brown sugar together. Then add rest of dry ingredients. Mix remaining wet ingredients in another bowl. Then add flour mixture to wet ingredients. I put my griddle at 350 degrees or skillet on medium buttering the skillet for each pancake. I used 1/4-1/3 cup of batter on each cake! This makes about 20 pancakes.
We had three different pizzas for dinner. These included an Italian style, BBQ pork, and Bacon Jalapeño Popper! Why make just one pizza when you can make three! Our favorite was the Bacon Jalapeño Popper Grilled Pizza dipped in homemade ranch! I adapted from Damn Delicious. I did add a few things to this pizza. I also just used pre-made wood fired store bought pizza crusts for the party! Saves on time and easy to throw on the grill without it falling through the grates!
1 pre-made pizza crust or 1 ball of homemade dough
1 8 oz block of softened cream cheese
3 tablespoons sour cream
1.5 cups of shredded pepper jack cheese
1/2 cup shredded cheddar cheese
1 shallot sliced
2 jalapeños sliced round (if you want a less hot pizza, please clean out the seeds!)
1/2 pound of bacon
Sea Salt and Black Pepper to taste
Olive oil your pizza crust. Brown your bacon and set aside. Place cream cheese and sour cream mixture on pre-made pizza crust. Then put pepper jack cheese on. Then place your bacon and sliced jalapeños and shallots on the pizza. You can also sauté your sliced shallots and sliced jalapeños before sticking on the pizza. We did this the second time we made it! Top with pepper jack and cheddar cheese on top. Salt and pepper top of pizza. Place in grill or oven. Follow directions on pizza crust you use! Cook until crispy!
The picture below was our second time making the pizza in the middle of the week! Had a little more time for pizza crust so used a homemade pizza dough and cooked the veggies before sticking on the grill! Either way you decide is delicious! Oh and the beer drank with this meal was a New Belgium 1554. One of my favorite darker beers. Very smooth and tasty. This brewery is located in Fort Collins, Colorado. Shelly and The Dashing Gent have visited this brewery. From the sounds of it we all need to head out to Colorado for a road trip this winter and visit. For more information about this brewery click here.
And over in the country cottage neck of the woods, we are still crockpotting our suppers consistently. The recipes are usually pretty lame and most definitely not share-worthy. You know when you’re very unpicky husband says, “Please pass the dog food,” you just need to throw in the towel and live off of takeout. Oh, wait, what’s takeout? We live in a town of 900 people and one restaurant. Takeout is what my dreams are made of. That and sleep. I dream of sleep. And pie. Lots of pie. And Thanksgiving. Because there will be pie. Lots of pie.
I did find a delicious crockpot recipe that wasn’t soup, that wasn’t a roast, and that was completely edible! It’s no surprise when it came from Damn Delicious. Her blog does not lie. It really was just that — damn delicious! The toddler ate about three bowls, The Dashing Gent did as well, and I ate, well, it’s not important how many times I refilled my plate. What matters is the recipe. And what matters more is that I get this recipe in your hands, and what matters the most is that you get this recipe in your mouth.
Adapted from Damn Delicious — click here for the original recipe. You won’t be sorry. We’ve said it before, and we’ll say it again, her blog is perfection. I mean, she made this blog post twice. Just check her out already. Her blog, not her specifically.
This recipe you can throw together in, like, 15 minutes, and who can say no to that on busy day? Heck, you can brown the hamburger a day or two before and throw it in the crockpot to save time the day of. I just love having these quick go-to recipes for busy family nights, and with cooler nights approaching, this warm, hearty meal will leave your tastebuds dancing a happy dance. You’re happy the family is fed. The family is happy they are fed. And you’re even happier you didn’t have to feed the family dog food.
1 tablespoon olive oil
1 pound ground beef
1 onion, diced
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (10-ounce) can diced tomatoes and green chiles, undrained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon Graziano’s Italian seasoning (an Iowa local favorite)
Kosher salt and freshly ground lemon pepper, to taste
1 (9-ounce) package refrigerated three cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Place ground beef mixture, crushed tomatoes, diced tomatoes and green chiles, and seasonings into a slow cooker; season with salt and pepper, to taste. Stir until well combined.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Uncover and stir in tortellini; top with cheeses. Cover and cook on low heat for an additional 15-30 minutes, or until tender.
Serve immediately and enjoy! Even the leftovers are damn delicious!
I did get one picture of this meal prep, because let’s be honest, I was in a hurry, and my pictures would come nowhere close to the original post’s beautiful, bright pictures. However, I do have this picture of a baby bull snake I, well, displaced. He was in our driveway, so I said, “Not today, buddy.” He’s not really my buddy.
Sincerely, your snake wranglers and toddler chasers,