Homemade Blueberry Pancakes – Mother’s Day Breakfast in Bed

Start your Mother’s Day off with the perfect breakfast in bed, these delicious homemade blueberry pancakes are so easy to make and melt in your mouth good!

BLUEBERRY PANCAKES

Ingredients

  • 1 1/2 cups skim milk
  • 1/2 cup egg substitute
  • 1/2 cup Daisy Light Sour Cream
  • 1 tablespoon vegetable oil
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 1/2 cups fresh blueberries

Directions

Heat a griddle to 350 degrees. In a large bowl, beat the milk, egg substitute, sour cream and oil with wire whisk until well blended. Add the sugar, baking powder, baking soda and salt. Beat with a wire whisk until mixed. Stir in the flour only until all flour is moistened. Stir in the blueberries. Pour 1/4 cup batter on the griddle for each pancake. Cook until bubbles form on top of each pancake and pop, and the bottoms are golden brown. Turn and cook the other side until golden brown and cooked through. Repeat with the remaining batter. Tip: frozen blueberries may be used in place of fresh. Do not thaw frozen blueberries before adding to the batter. Recipe courtesy of Daisybrand

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Ginger Ale-Can Chicken

It is hard to get simpler, or more Southern, than Can Chicken. For this recipe, two whole chickens are marinated in a mixture that includes liquid steak seasoning, rosemary, garlic, and pepper. The chickens then get oven-baked vertically over opened cans of ginger ale until they are perfectly roasted. The secret is that in the hot oven the ginger ale steams, keeping the chicken moist. This easy roasting method also allows fat to drip through and around the chickens, giving them a rich flavor and a beautiful golden-brown color. This will taste great on the table—fresh and hot, it would certainly give “canned chicken” a whole new meaning.

Ginger Ale Chicken

Ingredients

  • 2 (3-lb.) whole chickens
  • 1/4 cup vegetable oil
  • 1/2 cup liquid steak seasoning
  • 1 tablespoon salt
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons minced garlic
  • 1 teaspoon pepper
  • 2 (12-oz.) cans ginger ale
  • Garnishes: red leaf lettuce, green grapes, rosemary sprigs

For directions visit: myrecipes.com

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Grandma’s Southwest Dip

Southwest Dip

Ingredients
  • 1 8 oz. pkg. cream cheese softened
  • ½ cup sour cream
  • ⅔ cup pepperoni chopped
  • 1 4 oz can diced green chilies (undrained)
  • 1½ tablespoons dried minced onions
  • 2 teaspoons chopped chives
  • ½ cup chopped pecans
  • tortilla chips
Instructions
  1. Beat cream cheese and sour cream until well blended. Stir in pepperoni, chilies, onion and chives. Spoon into 2-quart baking dish. Sprinkle with pecans.
  2. Bake 20 minutes at 350 until puffed and edges are bubbly. Serve with chips.

Recipe courtesy of: mrs.happyhomemaker

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Pimento and Cheese Rice

pimento-cheese-rice

Ingredients
  • 2 tablespoons butter
  • 1/2 cup chopped sweet onion
  • 1 1/2 cups long-grain white rice
  • 1 (14.5-ounce) can chicken broth
  • 3/4 cup water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • pinch of cayenne pepper
  • 1 tablespoon mayonnaise
  • 1 cup shredded sharp cheddar cheese
  • 1 (7-ounce) jar diced pimentos, drained
  • For directions visit: spicysouthernkitchen

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Surf N’ Turf Burger

Surf and Turf Burger

INGREDIENTS

  • 1/2 pound cooked lobster meat, chopped into 1/4-inch pieces
  • 2 tablespoons mayonnaise, plus more for assembling
  • 1 teaspoon juice from 1 lemon
  • 1 tablespoon finely chopped chives
  • Kosher salt and freshly ground black pepper
  • 20 ounces freshly ground beef, divided into four 5-ounce patties
  • 4 toasted hamburger buns
  • 4 slices tomato
  • 4 leaves green leaf lettuce
  • 8 slices crisply cooked bacon
  • For directions visit: Seriouseats.com
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WHISKEY-ONION CHEESE DIP

I love Kerrygold products! When I found this recipe I just had to share. This would be a great addition to any St. Patrick’s Day Party!
whiskey-onion-cheddar-dip
INGREDIENTS:

2 tablespoons Kerrygold salted butter
1 tablespoon olive oil
2 large onions
2 tablespoons Irish whiskey
6 ounces cream cheese
1/3 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Kerrygold Dubliner cheese
Pumpernickel toasts, for serving

DIRECTIONS:

In a large skillet with a heavy bottom (I use a heavy copper skillet), add the butter and olive oil. Turn the heat to medium, and let the butter melt.
Meanwhile, peel, halve, and slice the onions into half-moon shapes.
Add all of the onions to the skillet, and cook over medium-low heat for 45 minutes, stirring every 5 minutes.
The onions are done when they are a light golden brown.
Pour in the whiskey, and stir to scrape the brown bits from the bottom of the pan. Let the whiskey cook until its reduced by half.
In a serving bowl, add the cream cheese. Pour the hot caramelized onions on top, and stir until it melts completely.
Finally, stir in the mayo, salt, pepper, and Dubliner cheese.
You can serve it as-is, but I like to pulse it in a food processor to make it even creamier.
Serve with pumpernickel toasts. Recipe and photo credit: kerrygold

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Southern Collard Greens

I grew up in Arkansas and nothing beats a Sunday Supper of Fried Chicken and Collard Greens. Remember to make a cast-iron skillet of cornbread to dip into the potlikker. Potlikker is the highly concentrated, vitamin-filled broth that results from the long boil of the greens. It will cure what ails you.

southern-collard-greens

Ingredients:

  • 1 tablespoon olive oil
  • 1 slice hickory smoked bacon, cut into 1-inch pieces
  • 2 pounds red onions, thinly sliced
  • 1 tablespoon garlic, minced
  • 8 cups water
  • 2 cartons chicken broth (32 ounce)
  • 2 pounds chopped fresh collards
  • ¾ cup red wine vinegar
  • ¼ cup diced chipotle peppers in adobo sauce
  • 1 teaspoon salt

Instructions:

  1. In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook stirring frequently for 8 to 10 minutes or until browned.
  2. Add onion and garlic. Cook, stirring occasionally.
  3. Add 8 cups water, chicken broth and collards.
  4. Bring to a boil over medium-high heat.
  5. Reduce heat, cover and simmer for about 30 minutes, stirring occasionally. Uncover and cook another 30 minutes.
  6. Stir in vinegar, peppers and salt.

Recipe and photo courtesy of tastearkansas.com

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