PUMPKIN WAFFLES

11 Wednesday Jan 2017

Posted by Ceri Wilkin in Breakfast & Brunch, Recipes

Tags

easy, healthy, Max, morning, quick, school, school music program

Before the Christmas Holidays, my son and his class presented a beautifully organized and orchestrated Patriotic music program. The morning of the performance, I heated the waffle iron, mixed up a bowl of batter and cooked piping hot Pumpkin Waffles before the kids left for school.

Max walking up to the microphone for his speaking part

celebrating after the show

PUMPKIN WAFFLES

1 1/2 cups flour

3 teaspoons baking powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground ginger

1 pinch salt

2 eggs

1/4 cup brown sugar

1 cup pumpkin puree

1 2/3 cups milk

4 tablespoons butter

Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt in a large bowl.

In a second bowl, add eggs, sugar, pumpkin, milk and butter, beat well.

Gently fold in the flour mixture.

Cook in a waffle iron.

Enjoy!

SUMMER SQUASH SAUTE WITH PECANS

26 Thursday May 2016

Posted by Ceri Wilkin in Recipes, Vegetables

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Tags

birthday party, De Lorean, healthy, Max, side

A little over two months after his actual birthday, Max was finally able to celebrate with his friends. Following his party at the trampoline park, we returned home for refreshments and a cake that included a model De Lorean we had ordered online (the car from the movie Back To The Future), before the boys inhaled the helium out of the balloons to talk in funny voices and started a very energetic game of hide and seek throughout the house that very unfortunately resulted in stitches for one of our young guests.

Once everyone had returned home, it was time to prepare a dinner (that included a Summer Squash Saute) to counteract all the sugar and processed snacks that had been consumed.

– the bakery bought birthday cake

SUMMER SQUASH SAUTE WITH PECANS

1/2 cup butter

1/2 cup pecan halves

8 to 10 yellow squash, diced

1 onion, chopped

1/2 cup celery, chopped

1/2 orange bell pepper, diced

1/4 cup garlic, pressed

1/4 cup diced ham

salt and ground red pepper to taste

5 ounces cubed feta cheese

basil leaves to garnish

In a heavy bottomed skillet, melt butter over medium-high heat. Saute pecans until golden brown. Remove pecans from skillet and set aside. To same skillet, add squash, onion, celery, bell pepper, garlic and ham. Saute until squash is tender, about 5 to 10 minutes. Season with salt and ground red pepper. Remove from heat and stir in pecans and feta cheese. Garnish with basil leaves.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, March/April 2016

www.celebratemag.com/

HAM AND CHEESE MUFFINS

23 Monday May 2016

Posted by Ceri Wilkin in muffins, Recipes

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assembly. ukulele, breakfast, easy, last day of school, Max, quick, savory, snack

To sustain our family through a busy week of assemblies and award ceremonies and readying for the last day of school, I baked a batch of these Ham and Cheese muffins to have on hand for a quick breakfast or easy afternoon snack.

Max leading the Pledge of Allegiance at the final school assembly

Max and Hud playing ukulele in the final school talent show

Max outside his classroom on the last day of school

HAM AND CHEESE MUFFINS

2 cups self rising flour

1/2 teaspoon baking soda

1 cup milk

1/2 cup mayonnaise

1/2 cup ham, chopped

2 eggs

1 cup shredded cheddar cheese

Heat oven to 425F.

In a large bowl, combine flour and baking soda. In a separate bowl, combine milk, mayonnaise, ham and cheese, stir into dry ingredients just until moistened.

Fill paper lined muffin cups two thirds full. Bake for 16 to 18 minutes or until muffins test done.

Enjoy!

Recipe adapted from Taste of Home

www.tasteofhome.com/

SILKY TORTILLA SOUP

17 Wednesday Feb 2016

Posted by Ceri Wilkin in Recipes, Soup

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Tags

chicken, chipotle, easy, favorite, Max, Mexican, tomato

My youngest child adores soup in pretty much any form and flavor!! He orders a warming bowl of sustenance almost every time we eat out, and is always thrilled when it’s on the dinner menu at home.

SILKY TORTILLA SOUP

2 tablespoons olive oil

1 onion, chopped

5 garlic cloves, minced

salt and pepper

1 1/2 pounds tomatoes, chopped

4 chipotle chiles in adobo sauce, seeded and coarsely chopped

8 cups chicken stock

oil for frying

6 corn tortillas, halved and thinly sliced

1 stick unsalted butter, diced

4 cups chopped chicken

crumbled queso fresco and cilantro leaves for garnish

In a saucepan, heat the olive oil until shimmering. Add the onion, garlic and a generous pinch of salt, and cook over moderate heat, stirring, until softened and starting to brown, about 8 minutes. Stir in the tomatoes, chipotle chiles and stock and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the tomatoes are very soft, 30 minutes.

Meanwhile in a skillet, heat oil. Add tortilla strips and fry over moderate heat, stirring until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the strips to paper towels. Season with salt.

Add butter to soup, using an immersion blender, puree soup. Add chicken and gently reheat the soup. Season with salt.

Serve the soup in bowls, garnished with queso fresco, cilantro and tortilla strips as desired.

Enjoy!

Recipe adapted from Food and Wine, May 2013

Recipe Doodle

Tag Archives: Max

PUMPKIN WAFFLES

SUMMER SQUASH SAUTE WITH PECANS

HAM AND CHEESE MUFFINS

SILKY TORTILLA SOUP