Napkin Folding 101

I have hosted my fair share of dinner parties.  A comfortable evening with my friends for drinks, dinner and cards.  I'd always try to make the evening a little special, especially if the party coincided with a holiday like it did one year on Valentine's Day.  Even though none of my guests were (my) Valentine....I had a blast finding just the perfect gift for each one of them -- especially the guys (but we won't go there).

I have always tried to make each AHOP meal (breakfast, lunch or dinner) a little special for the officers I cook for -- either by setting a special table or with the meal itself.  I tried using paper plates once, but I didn't like it. The best for the best is what I always say, so I purchased 20 plain white plates from Pier 1.  White plates are great because you can change the color scheme of your table so easily.

Since I've started making up To-Go boxes and taking them down to the station, I wanted the To-Go box to be special too.  I couldn't bear the thought of just throwing the plasticware in a bag or laying it all out on the table, so I learned how to fold this cute napkin pocket.  I use paper napkins, but the video is with a cloth napkin - either way they are adorable and it lets your special guests know you loved serving them.

Cinnamon Swirl Pancakes....YUM-O!

10 officers came last Saturday in three different shifts.  Something big came up and the last three didn't arrive until around 10:00 am.  No matter.  One officer called around 9:15 am and asked "how long would I be serving breakfast."  Huh?  Well....until the last officer can get here, of course -- that's how long. :)

I was brave and tried the cinnamon swirl pancakes and everyone loved them!

Here's what you need.

You're not hallucinating.....yes, I use Aunt Jemima pancake mix.  Are you surprised?  I tried making pancakes from scratch - twice - and I couldn't find a recipe that tasted as good as Aunt Jemima Buttermilk Complete. We all love being able to say 'I made it from scratch', but scratch is not always better.  Plus, time is an issue with all that I have to cook.  Last year I posted a story called "Is making pancakes from scratch worth the effort?"  Long story, short....nope!  Click here for that post.  

Cinnamon Swirl Pancakes 
Adapted from this recipe

2 cups Aunt Jemima Buttermilk Complete pancake mix (or your favorite recipe or mix)
1-1/2 cups water

Cinnamon Filling

4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)

1/4 cup + 2 tablespoons packed light brown sugar

1/2 tablespoon ground cinnamon

Cream Cheese Glaze 

4 tablespoons (1/2 stick) unsalted butter

2 ounces cream cheese, at room temperature

3/4 cup powdered sugar

1/2 teaspoon vanilla extract

I used a pastry bag to pipe the filling out, but a ZipLoc baggie works well too.  If you use a ZipLoc, add the filling and make sure the bag is sealed well.  Snip the corner of the baggie and squeeze the filling through the open corner. 

Mix the pancake mix and water together until the large lumps disappear (use a wire whisk if you have one).  Let stand 1-2 minutes to thicken.  I usually transfer the mixture to a plastic tea pitcher -- it makes it easier to pour.  Heat the griddle to 350 degrees.  After the griddle is hot, lightly grease to prevent sticking (I use spray Pam.)  Pour the mix on the griddle making 3-5 pancakes.  After the pancakes starts to bubble slightly, add the filling. I started the swirl from the outer circle of the pancake and swirled to the center, but some start with the center and swirl out (do what's easiest for you.)  When the bottom is a golden brown, flip it over.  Takes just a minute after you flip it, then it's done.

Because of the sugar, I found the pancakes seemed to stick more to the griddle, so spray more Pam on the griddle when you lift the pancake to flip it. It seemed to help some.  

Note:  I didn't do the cream cheeses glaze with this first batch, but will serve the glaze next time and will post an update.  But they were so good, some officers didn't even put syrup on it -- they ate it plain. 

  

The AHOP light....

It is no secret to the officers I cook for on Saturday morning that I go back to bed after the last officer leaves. I get up about the same time they do -- 4:30 am -- except I get to go back to bed, while their day of chasing speeders, fighting crime and thwarting evil is just getting started.   

After the last officer leaves, I turn the AHOP light off, enjoy a little of the breakfast (if I don't eat with them), then I take a sofa nap and I usually sleep until about 12:30 or 1:00 p.m. I'm usually pretty pooped after they all leave. I love it though (but you already know that, right?)!

The AHOP sign (an amazing gift from my South Division officers) only
shines when I'm cookin' and they're comin'.  

Saturday at AHOP....and all is right with the world

Ten officers came for breakfast yesterday -- my first AHOP breakfast since August 25. I was so happy to see the first blue and white round the corner, and then seeing them all gathered at my dining room table again talking about their week. I thought my heart would explode - I was so happy.  One officer came and it was his day off. Big-hearted, I tell you! 

On my August 28 post, I posted a cool video on how to separate egg yolks. I could hardly wait to show the guys my newly discovered talent. It was great! The table got real quiet, I separated the egg yolk, and then all six officers, simultaneously, went ...."WHOA!!!!!!" And then laughter broke out. They loved it! Thanks again to my friend, Kat, for sharing this with me.  

And look at this....AHOP received a few awesome gifts!  

My friend and colleague, Kelly N, emailed me one morning and said "I have a donation for AHOP....it's in the freezer." When the weather gets a little cooler, I'll start making sausage gravy again, so these little guys are hangin' out in the freezer until then. Thank you, Kelly! This $aves me a lot and you are a gem for thinking of me and my officers!  

And one of my high school classmates, David L, sent AHOP some real Costa Rican coffee that he purchased especially for AHOP during a recent visit to Costa Rica. It is delicious! So good, that when I dragged my tired, old body into bed last night, my last thought before I closed my eyes was "oh, I can hardly wait to have that coffee in the morning." David and I aren't 100 percent sure, but we think we were in the same typing class back in high school. Who knew, 36 years later, he would be sending me coffee for AHOP. Isn't life grand!

My break is over -- the boys and girls are back -- and all is right with the world!   ♥

This is a picture from my very first post - 8.14.11

My 1st and 2nd shift fix.....

Here's some exciting news....at least for me anyway.  My pre-Fall break is over and AHOP is cooking breakfast for 1st shift next Saturday, and she...can't...wait!  I sure have missed these guys and I need my 1st and 2nd shift fix.  My break wasn't all that long, but when you factor in the few weeks they were out because of the Democratic National Convention, and then my 3 week break to take care of some big house chores, it feels like forever!

The break was good to get some things done around the house, but it has felt really odd to not have as much interaction with the officers I cook for.  Not to mention my brain feels like it had a vacation too!  No menu planning, no grocery lists, no three packs of bacon to pre-cook on Thursday nights, no setting the table, no 4:30 am Saturday morning alarm clock.

And I haven't forgotten about my 2nd shift officers -- I see three big pans of lasagna in their near future for sometime in mid-October.  We're working on a date now.

I have been blessed with so many wonderful friends since my move to Charlotte.  Two dear and wonderful people have been like parents to me (yes, I’m talking about you Anne & George).  From day one, I knew they were special and I am so blessed to have them in my life.  And now, having these officers in my life to cook for and to worry about, for the first time in 21 years, I feel like I have a family of my own.

I guess you could say these officers "complete me."  They certainly have made my life a better life. ♥

Thank you Effie's Cafe & Grill!

Today was the last breakfast until after the Democratic National Convention (DNC) is over.  Six officers and one sergeant came this morning.  There was a slight hint of Fall in the air.  Nothing major....just a feeling this time of year.    

Thank you Effie, Andreas and Irene, co-owners of Effie's Cafe & Grill, for providing this lovely fruit bowl for today's AHOP breakfast.  Effie's is located at 13024 Ballantyne Corporate Place, Charlotte, NC, right next to the building I work in.  They catered lunch for a big meeting the other day and their food presentation was awesome.  Of course, what caught my eye was Effie's beautiful fruit bowl. I stopped by yesterday to get a price on a small fruit bowl for Saturday and told Effie a little about AHOP, and she wanted to help.  She asked me to bring her the bowl I usually use and she put together this beautiful fruit bowl for today's breakfast with her compliments and thanks to the CMPD. 

I would be embarrassed to show you a picture of my flimsy little fruit bowl my guys are used to getting.  Suffice it to say, I don't think they were surprised to learn I (didn't) make this.  :)

The best for the best....thank you, Effie! ♥ 

Effie's Cafe & Grill

13024 Ballantyne Corporate Place, Suite 175

Charlotte, NC  28277

Tel:  980.819.9462

Hungry cops, tested and approved, breakfast casserole

I love making this casserole and have enjoyed it many times for breakfast, lunch and dinner. There are no leftovers when I make this for 1st shift, but in my pre-AHOP days, I made this quite often for dinner just for myself, and still do every now and then. When I make this just for me, I will eat one piece, about the size of a lasagna slab, and then cut the rest into serving size pieces and refrigerate in a large Rubbermaid container. The next day, sometimes two days, I'll forget all about it and will open the refrigerator door looking around trying to find something to eat. Then, all of a sudden, I spot the clear Rubbermaid container and it's "oh my gosh...I totally forgot all about this!!", and then my face lights up because I know I have a satisfying meal waiting for me. 

Here's what you need (I substituted butter for
vegetable oil because I forgot to buy it)

Saute onions and peppers, then add hashbrowns
and cook until they look like the next picture.

Grease 9" x 13" pan - cooked potatoes go in first - YUM.

Then add the cooked sausage. I don't drain the grease, because there usually isn't that much.  

Whisk nine (9) eggs in a large bowl and add 1 cup of milk. Then add the cheese to the egg mix and stir well. I added almost the entire 2-cup bag of cheese. Pour the egg/cheese mix evenly over sausage.

See how the cheese stays on top....you probably won't need more.
Ready for the oven - 350 degrees for 45-50 minutes 

    

AHOP's Breakfast Casserole

1 pkg. Simply Potato shredded hashbrowns
Vegetable Oil (or butter) - I used butter this time because I didn't have vegetable oil
½ onion chopped (I like the sweet Vidalia onions)
½ green pepper diced as big or as small as you like them (optional)
1 lb. Jimmy Dean or Neese’s sausage
9 eggs
1 cup of milk
1-1/2 to 2 cups of shredded cheese - I used Kraft Colby and Monterey Jack (I think it melts better) 
9” x 13” casserole pan 

• Heat the oil in a skillet. I didn't realize I was out of vegetable oil, so I used butter. Whichever one you use, be fairly generous with the amount as it’s for both the onions and the hashbrowns. I guess it depends on how greasy you like your hashbrowns. I kind of like my hashbrowns Waffle House greasy (don’t judge me.) Cook the hashbrowns and onions (and green peppers if you're using them) until they just start to brown (add salt and pepper to your liking).
• Grease a 9” x 13” pan and fill with cooked hashbrowns.
• Fry sausage and be sure to break it up good. Add cooked sausage to the top of hashbrowns. I usually don’t drain the grease because there’s really not much and it makes the hashbrowns taste really, really good.
• Beat the eggs in the large mixing bowl (use a whisk if you have one). Slowly and gradually add milk and whisk again. After the eggs are beaten, add approx. 1-1/2 cup of cheddar cheese and stir well.
• Pour egg mixture evenly on top of the sausage and hashbrowns.  As the egg mixture sinks to bottom, the cheese will stay on top which is what you want it to do.
• Back at 350 degrees (uncovered) for about 50-60 minutes. Oven temperatures vary so check it at 45 minutes.  Casserole is done when you can insert a knife and it comes out clean (you want to make sure the eggs are done.)

Variation: For a little different flavor, follow the same recipe except add cooked bite-size bacon bits to the top of the hashbrowns instead of sausage. Some people like a little sour cream and salsa on the side.

Note: I prepare the sausage and potato part the night before an AHOP breakfast, cover with plastic wrap and refrigerate. Then the morning of all I have to do is whisk the eggs, milk and add the cheese. If you make this ahead of time, make sure you remove the pan from the refrigerator approx. 30 minutes before it goes into the oven.  

When the dinner bell rings....

I have learned a few little garnishing tricks in the last two years since AHOP. When I first started cooking breakfast for 1st shift, I was racking my brain every two weeks trying to come up with new breakfast ideas and side dishes. You can only cook eggs so many different ways, you know?  So one morning, I decided to make a plate of fanned strawberries. I might have even put a few on their plates as a garnish (can you picture that?) I had never fanned a strawberry before, so I had to learn. I went straight to YouTube -- you can learn just about anything there.

Not only did I learn how to fan a strawberry, I also learned that guys don't care one little smidgen about fanned strawberries and garnish, and I say that in the nicest way possible. Don't get me wrong...I think my officers think it's kind of sweet and maybe even amusing when I do something a little special like fanning a strawberry because they know how much fun I had doing it and how much I love fussing over them, and for that reason alone, they really appreciate it. 

But these big, bad, heat-packing friends of mine, they don't care about fanned strawberries and garnish...they just want to know what time the dinner bell rings. ♥

How to fan a strawberry. 

Perfectly imperfect....

For those of you who know me and think I always have my act together, I have news for you -- I don't! When I'm cooking breakfast or dinner, these poor guys suffer gladly sometimes because it’s not always perfect, and it's not always ready. I’m not a professional cook. I’m just an average working girl who loves fussing over a bunch of big-hearted police officers who work harder than anyone I know. But they never complain, and they genuinely seem happy to be here. They eat whatever I make and enjoy the conversation with the other officers, and with me. When I'm busy in the kitchen and my table is full, their laughter and chatter brings a smile to my face as I'm loading the dishwasher. Truly, it is music to my ears. I can sometimes hear that chatter when I close my eyes at night, just before I fall asleep.  

And it all goes by so fast. Dinner might take me all day to prepare, then poof...it's all over -- they're back on the streets, chasing down the bad guys and keeping our community safe.
  

When I hug my officers good-bye, I pat them on the back (my secret way of checking to see if they have their bullet proof vest on...and they do), and I jokingly say "don't be late for the school bus and play nice with the other children." Then I tell them to BE SAFE. I miss them all the minute they walk out the door and I start planning (in my head) for the next event.

In the end, it always comes together in the last five minutes, but it’s not always perfect. It is perfectly imperfect, and I think that's OK.
     

French Toast Casserole

Saturday’s breakfast was fun. Always great conversation, and these guys can make me laugh like nobody else. Guys are just plain funny!  Period!  

A few officers were off with family high school graduations (it’s that time of year), and the Sgt. had just left for a much needed vacation. 

Thank you to my long-time friend, Diane, for sending me this recipe. I love it when my friends send me breakfast recipes with my officers in mind. It's their way of contributing and I know they're thinking of me. This is always a big hit at an AHOP breakfast and a change-up from the applesauce pancakes that I usually make. It takes a little prep work the night before, but it's all easy.  It kind of has the texture of a bread pudding. Like pancakes, it is best when served hot. Microwaves nicely too.

Enjoy!

Adapted from Taste of Home Recipe
12 Servings  (more like only 8 servings for hungry men)

Ingredients

• 1 loaf (10 ounces) french bread, cut into 1-inch cubes (10 cups)
  Note:  This bread can usually be found in your grocery store's bakery section.  I used the Harris Teeter French bread loaf – only $1.67/loaf!  It’s a 13 oz. loaf and I used almost all of it.  Discard the ends.  I cut the bread into approx. ¾” slices, then cut those slices into thirds (width wise) and then cut into cubes.  Stack 2-3 slices when you cut - goes quicker that way. 
• 8 eggs
• 3 cups milk
• 4 teaspoons sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt, optional (I didn't add salt)
• Pecan chips, optional 

Topping

• 2 tablespoons butter – I used more like a half a stick of  butter, and once you start slicing the butter for your casserole, you'll see why.  2 tablespoons doesn't go far in a 13 x 9 pan.  
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon
• Maple syrup, optional -- Optional ?? Yeah, right....this is not optional!
• Mixing the cinnamon and sugar is just one of the little things you can do the night before. Keep it in
  a small air tight container.  

Directions

• Place bread cubes in a greased 13" x 9" baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt if desired. Pour over bread.
  I took a fork and lightly pressed all the bread cubes into the egg mixture so each piece got saturated pretty good. 
• Cover with plastic wrap and refrigerate for 8 hours or overnight.
• Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
• Cover with foil and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with maple syrup if desired. 

Drama, drama, drama....

Okay, so everybody knows police officers are calm in emergencies – even in AHOP kitchen emergencies!

A few months ago on an AHOP breakfast Saturday, apparently for the first time, I tried to use the electric pancake griddle AND the electric skillet at the same time. In doing this, the power surge from using both appliances simultaneously popped the breaker in my 51-year-old house and all of the power went out along my L-shaped kitchen wall. The coffee stopped brewing and my pancakes and eggs stopped cooking. My entire breakfast came to an instant HALT! A moment of terror for any cook.

While I was having my panic attack, my officers jumped into action. Sgt. T assessed the situation and decided what small appliance needed to be moved and to where; Ofc. G moved the electric skillet to the kitchen table and stirred the eggs; and Ofc. J went outside to the utility room and flipped the breaker. 

I totally freaked out while they were calm, cool and collected. The delay was less than 5 minutes, but to me it might as well have been 5 hours. I was so embarrassed. I was like a deer in the headlights. I didn't know why this was happening, but they did. It must be a guy thing. 

As quickly as the drama came, it left....thanks to my friends in blue. It was simply no big deal to them.

I have since rewired the kitchen to prevent a future nervous breakdown.

While I was at it I purchased a new oven. For the 15 years I have owned my home, I have cooked casseroles, biscuits, cakes, cookies, bacon, and I can't remember what else, in a small 24” 'clean-it-yourself' single oven that came with the house. My 30-year-old oven lost a knob at least 5 years ago and I've had to use a wrench every time I needed to change the knob from 'bake' to 'broil'. Now my beautiful 27” self-cleaning double oven will crank out twice as much of everything! 

You know how new tires make your car feel brand new? That's how my small kitchen upgrades were to me. Just enough to make me feel like Paula Deen for a while....and it sure did feel good. ♥  

Old

New

This little piggy bank went to AHOP!

Ever since my first breakfast on June 26, 2010, my breakfast bunch has been pleading with me to start a tip jar of some kind so they could contribute a few bucks to help defray some of the grocery expense. And, every time they asked, the answer was the same -- no, no, no! I felt like if they started paying for it, then I wouldn't feel the joy I get for doing this for them. They graciously, yet reluctantly, said OK...but the subject would always come up. They simply didn't feel right about it and wanted to help.

So in January 2012, I emailed one of the morning Sergeants and surrendered the white flag. I knew I was out-numbered and fighting a losing battle, and I wanted them to feel good about coming to AHOP. My concession didn't come without stipulations though. I laid down the AHOP law (yeah, right....sounds funny, doesn't it...me telling the police how it's gonna be?)  But it was important to me that they understood AHOP wasn't about the tip jar....and they knew that.  

After conceding, I realized my joy isn't just in just buying the groceries. It's in the prep work the night before -- frying the bacon, setting the table, premeasuring ingredients, and remembering to take the butter out of the refrigerator so it has time to soften. And the day of -- waking up at 4:30 am,  remembering to put the honey, ketchup and the Chipotle Hot Sauce (for Sgt. B) on the table, cracking those eggs and flippin' those pancakes.

My joy is in the anticipation of seeing my friends again.

This past Saturday, Ofc. Greg surprised me with this cute little piggy bank for the table.
  

I love it!  

Christening the Cuisinart

It was a busy morning from the get-go for 1st shift. They have never forgotten an AHOP Saturday before, but when almost 8:00 am rolled around and there were no officers in sight, the thought did cross my mind. But then I came to my senses and knew they must have had some calls to tend to right after roll call -- and they did.

I surprised my officers this morning with a new Cuisinart Toaster. A new kitchen appliance to most women (at least for me) is as exciting as a first date or a new car. Seriously! My 35-year-old toaster, a wedding gift in 1977 (a nice appliance to inherit when you get a divorce), works perfectly fine, but it is plugged in behind the refrigerator and too hard to plug and unplug. I made toast at the last breakfast and everyone seemed to like the change from a year and half of biscuits, so I thought it was time AHOP had a proper toaster that could kick out some serious toast production. It was properly christened today! :)

I am almost 100% positive I am the only lady in Charlotte who keeps a toaster in the dining room 365/24/7. Isn't it pretty....

New Toaster

Overshadowed by the lamp, this is my 35-year-old toaster

And I have a surprise for you...pictures! Thank you to Officer Greg Lineberger for allowing me to snap this one. It was so nice of you to let my supporters and readers see a Saturday morning table at AHOP!

Scrambled eggs w/ cheese, bacon, applesauce pancakes,
hash browns w/ onions (not pictured) toast and OJ

(click once on a picture to enlarge it)

Doorstep surprises.....

Yesterday was a breakfast Saturday. It was cold and rainy outside, but warm and cozy inside.

I'm always in the kitchen finishing up when  the first two officers arrive, and I have to laugh because so many times I will hear...."oh, it smells so good in here!"  It's the aroma of bacon and coffee -- the combination is unmistakable. But those words will warm the heart of any cook. And I use the word 'cook' lightly --  I'm not a real cook.

As I walked the last two officers out, we were chatting for a few extra minutes at my doorstep when I happened to look down and said "hey, look....somebody left me a surprise."  It was a bottle of real maple syrup in a really cool leaf bottle.  There was no note so I didn't know at first who my secret gift-giver was.

I went back inside and took my post-breakfast three hour sofa nap.  Later that afternoon, I received an email from my secret gift-giver....my friend, Hildy S.

Thank you, Miss Hildy, for my doorstep surprise -- rest assured your thoughtfulness will be enjoyed by all.

A very special gift, from my very special friends!

Now that we have said hello to 2012, I wanted to share my special gift from my friends in blue! 

My last Saturday breakfast just happened to fall on Christmas Eve.  Twelve officers came and it was so festive.  My little house was decorated inside and out.  Even breakfast seemed to turn out a little better than usual.  It was the usual ... scrambled eggs w/cheese, applesauce pancakes, bacon, sausage gravy and biscuits, OJ and coffee. 

After breakfast we all gathered in the living room to open the big box they walked in with, which happened to have my name on it. Whatever was inside they said was fragile.  It was packed so well with bubble wrap that it took two officers to cut through all the packing tape.  This is when I learned my heat packing friends are also packing pocket knives.  Well, I never in a million years would have guessed what was inside this box.  My friends gave me my very own neon sign to commemorate AHOP.  AHOP has a sign!!  What an amazing and thoughtful gift from my friends in the South Division.  If ever I question again whether or not these guys really enjoy coming to my house for breakfast and dinner, I will just look at this sign and know that they do!  

I love these officers.  I can't hardly say the words without welling up with tears.  They make my life a better life, and for that I am so thankful.  I wish everybody could see them through my eyes – they have the biggest hearts of anyone I know. ♥

Thank you to my boss, Robert, and his wife, Pam, for this lovely Christmas plate to hold my pancakes. It looked so pretty and festive on my table Christmas Eve morning.

Real maple syrup from Vermont...and all is right with the world!

What an amazing month this has been.  My friends and colleagues have been so gracious with their time and their gifts  to help support my breakfast and dinners.  I am posting yet another example of a gracious and giving heart.  

An enormous thank you to my friend and colleague, Kate B, for the special surprise I received in the mail.  Kate lives in Vermont, where all the great real maple syrup comes from.  I can finally say, without hesitation, that real maple syrup is the bomb!  A week after my video was unveiled, a special package arrived.  I saw that it was from Kate and couldn't figure out what she could be sending me (she usually gives me a heads-up when she sends business mail.)

Well....Oh. My. Gosh!  Kate had sent my officers a half-gallon of Carman Brook Maple & Dairy Farm real maple syrup.  Kate saw the syrup bottles in the video and wanted my officers to have a special treat. Not only was it a special treat for them, it was for me too -- I have never had real maple syrup before.  Shocking, isn't it!! 

Thank you Miss Kate.  Your syrup was christened with the debut of my pumpkin spice pancakes.  Everybody loved it and my officers and I all agree...there is nothing like real Vermont maple syrup.
  

Carman Brook  Maple & Dairy Farm

Click here for yummy maple syrup recipes!

Pumpkin Spice Pancakes!

After reading DOZENS of recipes -- all made from scratch, I think I have been successful in finding just one recipe where the amount of spices and pumpkin complimented the Aunt Jemima Buttermilk Complete mix that I use.  When you’re cooking for a 6-8-10, and making lots of other things, there is no time for making some things from scratch, I'm sorry to say.  Does that really bother me?  Nope!  My previous two test batches were mushy and gummy, and these were light and fluffy.  And they are easy enough so I’ll be able to whip up a plain batch just in case someone isn’t crazy about pumpkin.  I can’t wait to make them on Saturday.  If you try them, let me know how you like them.     

Pumpkin Spice Pancakes

2 cups Aunt Jemima Buttermilk Complete pancake mix
1-1/2 cups water

3 tablespoons Libby's Pumpkin Puree (no more or pancakes could get mushy)

¼ tsp All Spice

¼ tsp Cinnamon

1 tsp Sugar

¼ c. chopped pecans (optional)

In a small bowl, mix the pumpkin, sugar and spices together. In a larger bowl, add the pancake mix, water and pumpkin mixture and mix well until the large lumps disappear (use a wire whisk if you have one).  Stir in the pecans if you’re using them.  I usually transfer the mixture to a plastic tea pitcher -- it makes it easier to pour.  Let stand 1-2 minutes to thicken.  Heat the griddle to 350 degrees.  After the griddle is hot, lightly grease to prevent sticking (I use spray Pam.)  Pour the mix on the griddle making 3-5 pancakes.  After the pancake starts to bubble and the bottom is a golden brown, flip it over.  Takes just a minute after you flip it, then it's done.  

Enjoy!

Pumpkin Spice Pancakes

Pumpkin Spice Pancakes

Is making pancakes from scratch worth the effort?

We all love being able to say 'I made it from scratch.' It gives you bragging rights and a little more pride and self-satisfaction. But honestly, there are so many great products on the grocery store shelves, it's not always worth the extra effort. And, in my opinion, in some cases, 'scratch' is not always 'better.' The troops seem to love my Applesauce Pancakes every other Saturday. I let them know they're 'Aunt Jemima' and when I see them gobbled up and how much they love them, my smile is just as wide....and I'm just as proud!

I came across this article on 'store bought' vs. 'scratch' pancake mix and I thought I would pass it along. The answer: "Save yourself the arm workout, because it doesn't seem to make any noticeable difference in pancake fluffiness." 

Link to article: 'Is MakingPancakes From Scratch Worth the Effort?'



8.20.11 ~ Applesauce Pancakes

I ♥ my dishwasher!

There was a lot of excitement this morning at AHOP. I can’t tell you the whole story yet, but soon. My alarm went off at 4:15 a.m. to get ready for the festivities, and there was not a minute to waste on the snooze button. Thank you to all eleven officers who stopped by to support Miss Ann's big day. Below are a few humorous pictures of my kitchen ‘after’ a typical breakfast. 

I (could) stay in the kitchen and clean up along while everyone is gathered at the table, but I choose to visit. Plus, breakfast has to be cooked really fast....there really is no time to clean up. I'm either cooking or visiting.  

You might think clean-up would be a chore -- it's anything but!  It's the time I reflect on the morning -- thinking about the officers who came and what kind of day they'll have, the funny stories, the relaxed atmosphere. It all goes by so fast.

Breakfast is a messy business. My dishwasher will get loaded (3 times) and the kitchen will get cleaned.....after my nap.     

 

Guess who's coming for breakfast?

I love my breakfast Saturdays.  It turns my ordinary ho-hum weekend into something extraordinary and a day I look forward to.  7:35 am rolled around and no officers.  I started to worry there may have been some confusion due to the impromptu breakfast last weekend, but then I looked outside and noticed the roads were wet from a light rain -- that explained it.  Anyway, they arrived and, I'm happy to say, with appetites.

Among other things, I made my Applesauce Pancakes. Ridiculously easy to make: 

Applesauce Pancakes
2 cups Aunt Jemima Buttermilk Complete pancake mix
1-1/2 cups water
1 little 4 oz. cup of Motts Cinnamon Applesauce

Update 1.1.12 -- I have recently started adding chopped pecans and a splash of McCormick 'All Spice' to my Applesauce pancakes.  McCormick All Spice is a combination of cinnamon, nutmeg and clove all-in-one. I am somewhat of a 'late bloomer' in the kitchen, so I am learning a lot of this as I go....but having a BLAST!  Some of you have shared with me that your kids and grandkids love the recipe as originally posted (without the pecans and All Spice). My advice to you is don't change it! If they love it, I would go with the 'if it ain't broken, don't fix it' concept. Split the batter if you want to try the All Spice and pecans and let them have a bite. I have a feeling they'll like it though. :)

Mix the pancake mix and water together until the large lumps disappear (use a wire whisk if you have one).  Add the applesauce and stir or whisk well.  Let stand 1-2 minutes to thicken.  I usually transfer the mixture to a plastic tea pitcher -- it makes it easier to pour.  Heat the griddle to 350 degrees.  After the griddle is hot, lightly grease to prevent sticking (I use spray Pam.)  Pour the mix on the griddle making 3-5 pancakes.  After the pancake starts to bubble and the bottom is a golden brown, flip it over.  Takes just a minute after you flip it, then it's done. 

Enjoy! 

To all of my officers, be safe and thank you for your service always.

p.s. I was brave this morning and slept in .....