Cake Mix Pancakes

After an amazing, fun-filled weekend celebrating my father-in-law's 60th birthday and a trip to Manhattan to watch the Cats, we wanted nothing more than a relaxing, lazy, football-filled Sunday that definitely included pancakes for breakfast!  We have not had this opportunity in quite a while since our weekends have been filled with K-State games (fun!), traveling (fun!), and house showings (not fun).  I found this cake mix pancake recipe in an ad in a magazine and we both thought it was more delicious than regular pancakes!  This will probably be our go-to pancake recipe.

Setting up for the big party Friday afternoon.


A girl pic from Megan early on at the party.


Tailgating before a Wildcat Win with the Crabaughs!


Pancakes
1 cup Bisquick
1 cup yellow cake mix
3 tablespoons sprinkles - I left these out but if I ever make them for Keith I will definitely include them!  You could substitute mini m&ms or chocolate chips, but they were delicious plain.
1 cup milk
1 teaspoon vanilla
2 eggs

Glaze (I did not make this - we just used regular syrup.)
2 1/2 cups powdered sugar
3 tablespoons + 2 teaspoons milk
1 teaspoon vanilla

Mix pancake ingredients.  Pour 1/4 cupfuls onto heated skillet.  Cook until golden brown.

Mix glaze ingredients until smooth.  Drizzle over pancakes.

Derrick is better at pouring the batter and flipping pancakes than I am, but below are a couple of tips that I learned from making pancakes with my dad when I was little -

• After pouring the batter, look for bubbles to form before flipping - this is a good time to throw on blueberries, chocolate chips, or mini m&ms.  If you stir them into the batter, they often sink to the bottom.
• Only flip once for perfect pancakes!

Mexican Crescents

The night before heading to Harley Day at KSU, Derrick and I stopped at Oz winery on the way to Manhattan.  Check out these wine flights!

I found this recipe on Pinterest but adjusted it slightly.  It was quick, easy, different, and yummy.  Of course crescent rolls make everything yummy.  We will definitely be making it again!

1 pound ground beef (we used ground turkey)
1 can (16 ounce) refried beans
1/4 cup chopped onion, optional
1 package taco seasoning
1 can Rotell (next time I will try salsa instead)
1 tube (8 ounce) crescent rolls (I used the crescent sheet - it is not perforated)
2 cups shredded cheese

Preheat oven to 350 degrees.  Cook ground beef in a skillet.  Add beans,  about a third of the Rotell, and taco seasoning.  Unroll crescent roll.  Press into the bottom and up the sides of a greased 13x9 pan.  Seal seams and perforations.  Spread beef mixture over crust.  Sprinkle with remaining Rotell.  Sprinkle with cheese.  Bake 30 minutes.

Cake Mix Cookie Bars

This recipe came from our friend Hannah Lemon.  Her sent her husband, Tom, to the lake with us on Labor Day with a ton of baked deliciousness!  This is the first of her yummy recipes that I have tried.  It is incredibly quick and easy and still impressively yummy.  During the holidays I'm going to use red and green M&Ms.

1 box yellow cake mix

1 small box instant vanilla pudding

1/4 cup water

3/4 cup oil

2 eggs

1 cup chocolate chips (or half cup M&Ms and half cup chocolate chips)

Preheat oven to 350 degrees.  Combine all ingredients and spread into a greased 9x13 pan.  Bake 20-30 minutes.  I baked them 23 minutes in the convection oven, and it was a little too long.  You want the middle to look slightly raw with the edges just starting to get crispy.

Cheesy Biscuit Bombs

I found this recipe on Pinterest and made it when Keith came in town from Las Vegas and stayed with us. They were amazing!  Derrick grilled steak and we also had salad and corn on the cob.

1 container of Pillsbury Grands Flaky Layers Biscuits
3/4 of a pound of mozzarella
1/4 cup olive oil
1/4 cup grated Parmesan cheese
1 tsp oregano/Italian seasoning (I also added some fresh basil.)
dash of salt

Slightly flatten each biscuit.  Cube the mozzarella into two inch chunks or slices.  Fold biscuit around cheese and seal very well.  Place seam-side down on greased baking pan.  I may try seam-side up next time so if cheese leaks out it will leak out the top of the biscuit.  Brush with olive oil and sprinkle with Parmesan and seasoning.

Bake at 350 degrees for 15-20 minutes or until they're golden and firm.

My grill master husband!

No Bake Cookies

I have been making these no bake cookies since I was in middle school.  I learned that the trick is to boil them for exactly one minute.  The original recipe calls for three minutes, but they get dried out.  I have made these for a couple tailgates this season.

2 cups sugar
1 stick butter
1/4 cup cocoa
1/2 cup milk
2 tablespoons vanilla
1/2 cup peanut butter
3 cups oatmeal

Over medium heat bring sugar, butter, cocoa, and milk to a boil in a medium saucepan.  Boil for 1 minute. Remove from heat and stir in remaining ingredients.  Drop immediately on wax paper and refrigerate.

Mexican Quinoa

This is my first quinoa recipe!  I have been wanting to try it for quite a while since it is so healthy.  It is a complete protein that contains all nine essential amino acids and has almost twice as much fiber as other grains.  I was a little worried that Derrick may not like it, but he really did and wants me to make it again which is great because it is incredibly easy.

We ate this with cheese, salsa, and tortilla chips, but it would also be good in tortillas.  Next time I want to make guacamole to go with it.

My friend Lexie introduced me to these all-natural veggie chips from Costco.  Michelle has a Costco membership, so she took me one day.  That place is amazing!  Their wine selection is humongous and very reasonably priced.  I am getting low on these chips so will have to have her take me again soon!

3-4 jalapenos, chopped
1 cup uncooked quinoa, rinsed and drained
1 1/4 cups vegetable broth (I used chicken broth)
1 can black beans, drained and rinsed
1 can diced tomatoes, with juices (I used a can of Rotel, with juices)
1 cup frozen corn
1/2 teaspoon salt
1/3 cup fresh cilantro
1/4 of a lime, juiced

In a medium pan stir together quinoa, jalapenos, broth, beans, diced tomatoes, corn, and salt.  Bring to a boil over medium-high heat.  Reduce heat to medium-low and cover.  Simmer for about 25 minutes or until the liquid is fully absorbed.  Remove from heat.  Stir in the cilantro and lime juice.  Serve as desired with cheese, salsa, avocado, sour cream, or guacamole.

Sweet Hawaiian Crock Pot Chicken

Derrick found this recipe.  It is a really easy weeknight dinner!  It would be great with crab rangoon!

Ingredients:

• 1 cup pineapple juice
• 1/2 cup packed brown sugar
• 1/3 cup light soy sauce
• 2 pounds chicken breast tenderloins (I used 4-5 regular sized chicken breasts)

Directions:

Mix first three ingredients.  Put chicken in crock pot and pour sauce on top.  Cook on low 6-8 hours, and the chicken should just fall apart. Shred and serve over rice or with rice in a tortilla.