I’m Excited to Try This New Recipe

When I started this blog I didn’t really have a certain theme in mind. Nor have a clue what I was doing. I figured I’d let my heart lead my post for me, and see what happens. Well, my heart lately has this yearning to cook. It’s almost like an addiction so to speak. I find myself getting this high searching the web for my drug of choice for the day (the perfect recipe). I “score” all the ingredients and measure each one precisely hoping I don’t mess up the formula (tasty recipe). lol

One of my families favorite dinner is, Chicken Fingers coated with instant potato buds and Parmesan cheese. This recipe calls for a different but surprising  tasty coating, Lay’s Baked Sour Cream & Onion Chips. I wonder if they have picky eaters like me, or had run out of bread crumbs one day and chips was the only substitute? Whatever the reason, I am thankful and my family is too.

Here’s my high for today:

Potato Chip Crusted Chicken


1 cup milk
2 large egg
1 1/2 cups crushed baked sour cream and onion potato chips (I used a  resealable gallon ziploc bag and rolling-pin)
1/2 cup grated Parmesan cheese
2 tsp dried basil
1/2 tsp salt
1 lb chicken tenders
cooking spray

Preheat oven to 350˚


Lightly spray a rimmed baking sheet with cooking spray.  

In a shallow dish, whisk milk and eggs together.  

In a separate shallow dish, combine potato chips, cheese, basil, and salt.  

Dip chicken tenders in milk mixture

dredge in potato chip mixture

then dip back into the milk mixture

and finally into the potato chip mixture

 Place chicken on prepared baking sheet.

 Bake 15 to 20 minutes, or until done. And walla! There it is.

Bon Appétit!

“The discovery of a new dish
does more for the happiness of mankind
than the discovery of a star.”


* Good Old Fashioned Pancakes *

I ran across this recipe online, when I realized I didn’t have my trusted store brand box of pancake mix on hand. The recipe called for seven ingredients, and I happened to have all of them on hand. I was extra excited because just the night before I had made home-made syrup and suddenly I was taken back in time to “Little House on the Prairie” days. Awe, the small joys of life. 

Here are the ingredients:
  1. 1 1/2 cups all-purpose flour
  2. 3 1/2 teaspoons baking powder
  3. 1 teaspoon salt
  4. 1 tablespoon white sugar
  5. 1 1/4 cups milk
  6. 1 egg
  7. 3 tablespoons butter, melted
  8. 1/2 teaspoon vanilla 
Here are the directions for making pancakes:

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, vanilla and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Helpful Tips
  • After mixing up all the ingredients I realized that it was a tad too thick, so I added more milk. 
  • Also, I think it would help cutting back on the baking powder to 2 teaspoons to lesson the thickness. 
  • I prefer less salt in my baking, and after tasting test I would recommend using 3/4 teaspoons salt  
  • Beat your egg, add the melted butter and beat lightly until blended. Then lightly beat in your milk (careful not to over beat your egg). Add to your dry mixture. Your result is a fluffy, delicious, good old fashion pancake. 

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” 
 ―  Julia Child  

How to Make Pancake Syrup from Scratch

Is there a memory or smell from the past that comes to mind, that takes you right back to that very time, and makes you feel good all over? The smell of bacon cooking and hot pancakes early in the morning does that to me. With five small mouths to feed we had to find ways to make our money stretch. And there were times we would run out of certain items. One of those items was syrup. When that happened I would just get the ingredients out of the cupboard and make my own. It’s simple, easy and inexpensive. 

Here are the ingredients:

1 cup water
2 cups of sugar
1/2 teaspoon of Mapleine
Old empty syrup bottle

Here are the directions for making syrup at home:

Using a medium-sized saucepan, add 1 cup of water and two cups of sugar. The stove top should be set to medium. As the water heats up and the sugar dissolves, add 1/2 teaspoon of Mapleine. Mapleine is an imitation maple flavor that is sold in a small brown bottle next to the spice section in your grocery store. Stir occasionally as you let the syrup simmer for five to ten minutes. From my experience, the longer you let it simmer, and the more sugar you add, the thicker the syrup will become. When it has cooled you can either use it immediately, or place it in a container in the refrigerator over night. I like to make my syrup the evening before I’m going to use it. It seems that as it sits over night, it thickens better and does not absorb into your pancakes as quickly.

I really like the taste of store bought syrups, but I like saving money more. Plus, I like knowing what I’m eating.

Helpful Tips

The more sugar you use, the thicker your syrup will become.

This recipe can be easily doubled or even tripled.

You don’t have to worry about what’s inside.

Making your own syrup saves money.Image