These Funfetti Pancakes are like eating dessert for breakfast. They don’t taste far off from a donut, especially when drizzled with powdered sugar glaze. I wanted to eat the whole stack (but I didn’t).
These whip up quickly, only requiring a couple of extra ingredients compared to plain pancakes. I cooked mine on a griddle heated to 300 degrees. You can also cook them in a large skillet or griddle pan on the stove top.
I love the color added by the rainbow sprinkles.
Fluffy and sweet, these pancakes are yummy!
Cake flavored pancakes with rainbow sprinkles and powdered sugar glaze
- 1/2 cup all-purpose flour
- 1/2 cup yellow cake mix
- 2 ts white sugar
- 1/2 ts baking powder
- 1/2 ts baking soda
- 1/2 cup buttermilk
- 1/2 cup milk
- 1 egg, beaten
- 1 Tb vegetable oil
- 1/3 cup rainbow springkles
- 3 Tb milk
- 1 1/2 cup powdered sugar
1. In a large bowl, combine flour, cake mix, sugar, baking powder, and baking soda. In a separate bowl, beat the egg with the buttermilk, milk, and oil. Blend the buttermilk mixture into the dry ingredients using a wire whisk. Whisk until smooth. Gently fold in the sprinkles.
2. Heat a griddle to 300 degrees or heat a small amount of butter in a large skillet over high heat on the stove. Once the butter is sizzling or the griddle has heated, pour circles of pancake batter to the desired size. Cook for about 2 minutes, then flip. Cook other side for 1-2 minutes.
3. To make powdered sugar glaze, heat milk in a small bowl (I did this in the microwave for 40 seconds). Do not heat milk to boiling. Stir in powdered sugar until smooth. Serve glaze over pancakes.
I love, love, love nachos, and I’ve come to love chicken nachos more than the ground beef variety. The flavors and textures of salty, crunchy tortilla ships, spiced, shredded chicken, and gooey, melted cheese, come together so nicely.
Using pre-cooked chicken makes these nachos quick and easy. I season and roast bone-in chicken breast in a 400 degree oven for about an hour. Then I shred the meat and place portions into freezer bags for later, which can be used for soups, nachos, tacos, sandwiches, chicken and dumplings, the list goes on…
Of course, what would nachos be without lots of cheese? For chicken nachos, I use pepper jack, Monterey jack, and mozzarella – all soft cheeses that melt well and provide extra gooey-ness.
For some extra spice, you can add sliced or pickled jalapenos. Or if you prefer your nachos more cheesy and less spicy, you can omit them (like my daughter’s preference on the left).
Either way, they will be delicious!
Nachos topped with shredded chicken, cheeses, and jalapenos.
506 calories per serving
- 1 cup cooked, shredded chicken
- 1/4 cup onion, chopped
- 1 packet taco seasoning
- 1 ts garlic, minced
- 1/2 ts salt
- 1/4 ts cumin
- 1 Tb hot sauce
- 1/4 cup water
- 1 ts olive oil
- 8-10 oz. tortilla chips
- cooking spray
- 4 oz. pepper jack cheese, sliced
- 4 oz. Monterey jack cheese, sliced
- 4 oz. mozzarella cheese, shredded
- 4 oz. Colby Monterey jack cheese blend, shredded
- sliced or pickled jalapenos
1. Preheat oven to 375 degrees. Spray a 9×13 inch pan generously with cooking spray.
2. Heat the olive oil over medium-high heat in a skillet. Add the shredded chicken and chopped onion. Cook for about 5 minutes until the onion is tender. Add the taco seasoning, garlic, salt, cumin, and water. Stir in the hot sauce. Bring to a boil and then reduce heat to a simmer. Simmer until most of the liquid has cooked off, but not all. You want the meat to be a little juicy.
3. Spread the tortilla chips in the 9×13 pan. Layer the sliced pepper jack and Monterey jack over the nachos. Top with the chicken mixture. Sprinkle the remaining shredded cheeses on top, along with sliced jalapenos. Bake in the oven for 10 minutes.
This Open-Faced Italian Chicken Cutlet Sandwich makes a great summer-time dinner. The only prep work is cooking the chicken, which is quick because the chicken is pounded very thin.
Adding garlic bread, pesto, tomato, and mozzarella cheese to the chicken creates a flavorful sandwich.
Thinly sliced tomato works best so as not to over-power the chicken. After topping with mozzarella, you can pop the sandwich under the broiler, in the microwave, or leave as is. Any way is delicious!
Open-faced Italian Chicken Cutlet Sandwich
Thin chicken cutlets coated in Italian breadcrumbs, served open-faced on garlic toast with pesto, tomato, and mozzarella.
468 calories per sandwich
- 2 large chicken breasts or 4 chicken cutlets
- 3/4 cup Italian breadcrumbs
- 1 Tb grated parmesan
- 1/4 ts lemon pepper
- 1 Tb butter
- 1 Tb olive oil
- salt & pepper
- garlic Texas Toast
- tomato, thinly sliced
- mozzarella, sliced
1. If using chicken breasts rather than prepared cutlets, slice them horizontally and pound very thin. Season the chicken with salt and pepper. Combine the breadcrumbs, parmesan, and lemon pepper in a large, shallow dish. Dredge the chicken cutlets in the breadcrumbs.
2. Heat the butter and olive oil over high heat in a large skillet. When the butter has melted and is sizzling, add the chicken cutlets. Brown each side over high heat, about 2 minutes per side. Reduce heat to medium and continue cooking an additional 10 minutes until chicken is cooked through.
3. Heat garlic Texas toast according to manufacturer’s directions. Spread pesto on garlic toast and top with a chicken cutlet, a thin slice of tomato, and a slice of mozzarella cheese. Place under a broiler or in the microwave to melt the cheese, if desired.
This 5-Minute Blender Salsa is fast, easy, and fresh. All you need is fresh ingredients, a little salt, and a blender.
The salsa can be served with tortilla chips or used as a topping on tacos, burritos, or whatever else you like.
This salsa is rather Hot. If you’d like a less spicy version, remove the jalapeno seeds or use half of a jalapeno.
It tastes even better on the second day, once all the flavors have melded together.
5-Minute Blender Salsa
Fresh, spicy tomato salsa made in the blender.
- 1 large ripe tomato, chopped
- 1/2 cup vidalia or sweet onion, chopped
- 1 jalapeno, chopped
- 1/4 cup fresh cilantro
- juice of 1 lime
- 1/4 ts salt
1. Place all of the ingredients except salt into a blender. Blend on high until all vegetables are pureed to desired consistency (20-30 seconds). Pour the salsa into a bowl and stir in salt. Letting the salsa sit will allow the flavors to blend.
This might quite literally be one of the most amazing, delicious desserts I have ever had. The chewy, sweet cookies combined with the slightly sweet, creamy ice cream is simply divine. I wish I had an ice cream truck to share these…
The cookies are simple and can be whipped up in just 20 minutes. I used my Pistachio Pudding Cookies recipe without chilling the dough.
I used Talenti brand pistachio gelato for the inside of my ice cream sandwich. I love the extra creaminess of gelato. You can sit the ice cream or gelato outside of the freezer for about a half an hour to make scooping and squishing between the cookies easier.
Rolling the outside edges of ice cream in slivered almonds adds a little bit of crunch.
Sink your teeth into this green beauty – the textures and flavor are truly amazing!
Double Pistachio Ice Cream Sandwiches
Two chewy pistachio pudding cookies filled with pistachio gelato.
1. Follow the recipe for Pistachio Pudding Cookies, but do not chill the dough. After mixing the batter, drop by large tablespoonfuls onto parchment lined cookie sheets. Bake in the 375 degree oven for 8 minutes. Do not roll in powdered sugar. Let the cookies cool.
2. Take the ice cream or gelato out of the freezer 30 minutes before serving the ice cream sandwiches, if desired (for ease of scooping). Crush the slivered almonds into smaller pieces onto a small plate.
3. Sandwich a scoop of pistachio ice cream/gelato between two pistachio pudding cookies. Roll the outside edges of the ice cream in the crushed slivered almonds.
Happy Mother’s Day to all the mothers of the world!
Being a mom is a hard job, so I hope you get treated royally today. That includes eating whatever you want. So today I can cheat and eat ground beef in this indulgent Double Smashburger with Secret Sauce.
I’ve come to love smashburgers and prefer them over a traditional thicker patty. You can use a burger press, a rolling pin, or a spatula to smash your burger patty, which I did for this version.
You don’t need to add any seasonings to the meat, just a sprinkle of salt and pepper. It’s important to use fattier meat (80/20) so that the smashburger can cook in it’s own grease (I know, healthy right)?
American cheese is added while the burgers are still in the frying pan, resulting in melty goodness.
The secret sauce lends the perfect amount of zing and when layered with two burger patties and American cheese, the result is amazing!
Just for good measure, I buttered and toasted the bun.
You know you want to bite into this sloppy burger mess.
Double Smashburger with Secret Sauce
Thin smashed burger patties layered with American Cheese and a tangy sauce
- 1.5 lbs 80/20 ground chuck
- salt & pepper
- 4 Tb mayonnaise
- 2 ts sriracha sauce
- 2 ts white sugar
- 2 Tb sweet pickle relish
- 1 Tb butter
- 4 soft potato hamburger buns
- 8 slices American cheese
1. To make the secret sauce whisk together the mayonnaise, sugar, sriracha, and pickle relish in a small bowl until the sugar has dissolved and the sauce is smooth. Set aside.
2. Place a large skillet on stovetop and turn heat to high. Separate ground chuck into chunks that are a little less than a quarter of a pound. You do not need to shape the chunks of meat. Place them directly into the skillet and flatten as much as possible with a large spatula. Sprinkle the patties with salt and pepper. When the first side has browned after 2-3 minutes, flip each patty. Smash them again with the spatula. Reduce heat to medium and continue cooking until juices run clear and burgers are done.
3. Place a slice of American cheese on each burger patty and let sit in the skillet until the cheese has melted. Butter both the top and bottom of the hamburger buns and toast them slightly. Place a burger patty on the bottom bun, top with secret sauce, another patty, more sauce, and the top bun.
Since my Sticky Garlic Chicken is my most popular post so far, I decided to share my version of General Tso’s Chicken. Unlike the Sticky Garlic Chicken, which has a very balanced flavor, General Tso’s Chicken is spicy. My version is coated in cornstarch and stir-fried in a small amount of oil, rather then deep-frying, which makes it healthier. I also use reduced sodium soy sauce and chicken broth.
The smaller you make your pieces of chicken, the crispier and saucier they will be.
Stir frying involves high heat, which creates the crunch of the coating. You only need a small amount of oil and about 20 minutes total cooking time.
I’ve fine tuned the sauce from multiple General Tso’s recipes.
This recipe is quick, easy, and one of our favorites.
General Tso's Chicken
Crispy coated pieces of chicken in spicy General Tso's sauce
- 3 TB oil
- 1.5 lbs boneless, skinless chicken breast
- 1/3 cup cornstarch
- 1/2 cup reduced sodium chicken broth
- 1/4 cup reduced sodium soy sauce
- 1/4 cup white sugar
- 1/4 rice vinegar
- 1 ts minced garlic
- 1 Tb cornstarch mixed in ¼ cup water
- 1 ts red pepper flakes
- 2 green onions, sliced
- Cut chicken breast into small bite-size pieces. Pour cornstarch into a plastic gallon bag. Add chicken pieces and shake to coat.
- In a bowl, combine all of the sauce ingredients: chicken broth, soy sauce, sugar, rice vinegar, and garlic. Stir until sugar has dissolved. In a separate bowl, stir 1 Tb of cornstarch into ¼ cup cold water. Add the cornstarch mixture to the sauce, stir, and set aside.
- Heat the oil in a large skillet or wok. When the oil is hot, add the chicken pieces. Cook on high about 10 mins, stirring and flipping the chicken often, until the coating is browned and crispy. Reduce heat to medium-low and continue cooking another 10 mins until chicken is cooked through.
- Remove the chicken from the skillet. Turn heat back to high and add the sliced green onions and red pepper flakes. Cook, while stirring, for about 30 seconds, until green onions are wilted and red pepper flakes are fragrant. Pour the sauce into the skillet. Cook on medium-high for about 3 minutes, until sauce just begins to thicken. Add the chicken pieces back into the skillet and stir to coat. Cook for another 2 minutes or so until sauce has thickened. Serve with cooked white rice or fried rice.