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Friday, July 3, 2015

Blueberry Buttermilk Pancakes!

I love to add blueberries to just about anything and they are so good and fairly inexpensive right now!   I really love them for breakfast so these "Blueberry Buttermilk Pancakes" served with a "Blueberry Syrup" are one of my favorite breakfasts.  If you have overnight guests, treat them to these and they will be so happy!   Here is what you will need:
2 eggs
2 cups all-purpose flour
3 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/4 cups buttermilk
1/4 cup vegetable oil
1 tsp. vanilla extract
additional vegetable oil for frying
1 cup blueberries
Blueberry Syrup
1 cup blueberries
1 cup sugar
1 cup water
2 Tbs. cornstarch
1Tbs. butter
Beat the eggs in a bowl with an electric mixer until frothy.  Add the flour, sugar, baking soda, baking powder, salt, buttermilk, vegetable oil and vanilla.  Beat just until mixed and fairly smooth.  Don't over beat the batter or it will make tough pancakes. 
Heat some oil on a griddle or large flat bottomed frying pan to medium heat.  It's ready when a little water dropped on it pops.   Drop about 1/3 cup of batter for each pancake.  After I drop them I go back and sprinkle with the blueberries right on top of each pancake.    This keeps the batter from getting streaky and blue and also you can get a uniform amount of berries in each pancake.  When bubbles start to form on top, flip the pancakes over and cook until brown, about 2-3 more minutes. Remove to a warm plate to keep warm. 
To make the blueberry syrup, in a medium saucepan combine water, sugar, and cornstarch and bring to a boil.  Add blueberries and simmer for 10 minutes or unti they burst.  Add the butter and whisk until melted. Serve over the pancakes with butter. 
These are also great with just maple syrup, if you don't want to make the blueberry syrup.  They are scrumptious either way! 

Thursday, July 2, 2015

Slow Cooker Dr Pepper Pork Chops!

This recipe for "Dr Pepper Pork Chops" is so easy you will not believe it and the results are amazing.  These chops are fork tender and so flavorful.   If you don't have Dr Pepper you could substitute Coke, but I like the little bite the Dr. Pepper gives.  I also added  a little Sriracha Hot Chili Sauce Ketchup for added tang and spice!  This is a new product made by the good folks at Red Gold Tomatoes and they send me their goodies sometimes to try.  I love when that happens.  This is one of my favorite new condiments and I will find plenty of uses for it.  It's optional in this recipe, so if you don't have it or don't like spicy, leave it out.
This is one of those go to recipes when you are busy and don't have time to cook for hours.  Put it on the night before or in the morning before you leave and it's done when you come home!   
Here is what you will need:
5-6 boneless pork loin chops
black pepper
garlic powder
1 cup ketchup
1 cup Dr Pepper soda
1/4 cup Sriracha Hot Chili Sauce Ketchup (could substitute regular chili sauce)
1 Tbs. Worcestershire sauce
Place the pork chops in a slow cooker.  Sprinkle with salt, black pepper and a little garlic powder.  In a bowl, stir together the ketchup, Dr Pepper, Sriracha Hot Chili Sauce Ketchup and the Worcestershire sauce.   Pour evenly over the pork chops and cook on low for 8 hours.  
This is what the yummy spicy ketchup looks like if you decide to buy some!
After 8 hours of slow cooking the sauce will have thickened nicely and these are ready to serve.  They are so tender!   So easy and no fuss!