German Pancakes cooked in muffin pans

I really like German pancakes, but my favorite parts are always the edges.  When I saw this idea at Latter Day Mommy, I knew this is how I would make German pancakes from now on.  I love the idea of individual size pancakes...and everyone gets the yummy edge pieces!!  We like to serve ours with fresh strawberries and a sprinkling of powdered sugar.

 

German Pancakes cooked in muffin pans

Ingredients:

6 eggs

1 cup all-purpose flour

1 cup milk

1 Tablespoon granulated sugar

1/2 teaspoon salt

1/2 cube butter (1/4 cup)

2 muffin pans

 

Directions:  Preheat oven to 375 degrees.  In a bowl, beat together all ingredients except for the butter.  Cube the butter into small pieces and evenly disperse between the 2 muffin pans(24 muffins).  Put the pans in the oven for a couple of minutes while it is preheating to melt the butter.  When butter is melted remove from oven and pour some batter into each compartment of the muffin pans until each muffin compartment has approximately the same amount of batter.  Cook for about 10-15 minutes, or until it is golden brown.  The muffins will rise quite a bit, so make sure that your rack isn't too high or too close to the rack above it.

Strawberry Salsa with Cinnamon Pie Crust Chips

I found this recipe at Crazy for Crust.  We LOVE strawberries at our house!!  SO....when I saw this recipe I knew we would need to try this at our house!!  AND....just as I thought....it is/was delicious :)

 

Strawberry Salsa with Cinnamon Pie Crust Chips

 

Strawberry Salsa

Ingredients:

1 1/2 cups diced strawberries

1-2 teaspoons of sugar, (I used 1 teaspoon)

1 teaspoon orange juice

1 Tablespoon frozen limeade concentrate (thawed)

zest of 1/2 of a lime

 

Directions:  Mix all ingredients together.  Serve and enjoy!!

 

Cinnamon Pie Crust Chips

Ingredients:

2 pie crusts (homemade or from the refrigerated section at the grocery store)

melted butter (I used 2-3 Tablespoons....I love butter)

1/3 cup cinnamon sugar (I also really love cinnamon sugar)

 

Directions:  Preheat oven to 400 degrees.  Brush melted butter onto your pie crusts, sprinkle with cinnamon sugar.  Cut your pie crust into strip and then into triangles, a pizza cutter works great for this.  Line 2 large baking sheets with parchment paper or aluminum foil and place your 'chips' on the baking sheet.  Bake for 6-8 minutes.  Serve and enjoy!

**I used more butter and cinnamon sugar than crazy for crust.  Feel free to cut back, if you would like.



A favorite snack

Our new favorite snack....chopped strawberries, Nutella and whipping cream....in a bowl...with a spoon :)

Mmmmm....delish!

Strawberries with honey and lime

This is SUPER simple and SO yummy!!  Last week fresh strawberries were on sale for $1 per pound, $1.50 this week.  My kids LOVE strawberries anyway you slice them, but they really like this.

Strawberries with honey and lime

Ingredients:

2 lbs strawberries...washed, stems removes and diced

juice of 1/2 lime

2-3 T honey

Directions:  Combine strawberries and lime juice.  Drizzle with honey to taste and stir.

Strawberry Syrup

I LOVE fruit syrup!!  Sunday morning I made Buttermilk Waffles and decided to make some strawberry syrup to go with them.  I found this recipe at Taste of Home.  We all really loved this syrup!  My oldest boy said that from now on he will have Peach Vanilla Syrup with pancakes, Buttermilk Syrup with French toast, and this syrup with waffles.  I can't wait to try this with crepes too.

Strawberry Syrup

Ingredients: 

1 pint fresh strawberries, halved 

3/4 cup sugar 

2 tablespoons corn syrup 

1-1/2 teaspoons lemon juice 

1/2 teaspoon butter 

Waffles or pancakes

Directions:  Place strawberries in a blender(or food processor); cover and process until pureed. Transfer to a small saucepan; add the sugar, corn syrup, lemon juice and butter. Bring to a boil; cook and stir for 1 minute. Skim off foam. Strain seeds if desired. Serve warm with waffles or pancakes. Refrigerate leftovers; warm before serving. Yield: about 1-1/2 cups.

chocolate fruit dip

Have you heard of chocolate cream cheese?

I bought some strawberries at the store yesterday(and today and the day before yesterday...etc) and the cashier told me that I should try them with chocolate cream cheese and cool whip. I didn't even know there was such a thing as chocolate cream cheese, but of course I ran back and got it and the cool whip. We LOVE strawberries...we love them plain, with this dip and this dip and like this....but.... I think we have a new favorite around here!!

Chocolate Fruit Dip

Ingredients:

1 8 oz tub Cool Whip

1 8 oz tub Philadelphia Indulgence (chocolate cream cheese - I used the Dark Chocolate)

Directions:  Beat ingredients together until smooth.

Thanks Maria!!  :)

A simple, favorite after-school snack

My kids LOVE strawberries. They will literally sit down and eat one or two pounds each, if I let them. They were SO happy to see these waiting for on the table for them after school the other day. So simple and delicious.

My local grocery store had reddi-wip(is that what it's called?) whip cream in the can, and strawberries on sale. I brought them home, sliced a small piece off the bottom of the strawberry(so that it would stand up on the plate). Then I cut the top of the strawberry off, leaving a v-shaped hole to fill with the whip cream. Fun and just sweet enough.

yum, yum...we will definitely be snacking on these all summer long.

Strawberry Freezer Jam

I made this freezer jam yesterday and it is SO yummy. It is the recipe right off the sure-jell package. Since strawberries were not on sale this week, I used frozen strawberries. I actually like using the frozen strawberries, I think they are usually sweeter than the fresh ones that you buy at the grocery store.

If you want to make this jam, you will need:

• 1 quart of strawberries, it will puree down to 1 pint
• 4 cups of sugar
• 3/4 cup water
• 1 box of fruit pectin

Directions: Crush fruit(I pureed mine in my food processor), add 4 cups of sugar to the fruit. Bring the fruit pectin and water to a boil on high heat and boil for one minute, then add the hot pectin to the fruit and sugar. Stir until sugar is desolved. Let sit for 24 hours before you move it to the freezer.