Blueberry Muffin Pancakes from Scratch

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Blueberry Muffin Pancakes from Scratch

Blueberry Muffin Pancakes with Powdered Sugar and Lemon

A few weeks ago, I bought an electric skillet at the Goodwill Store. My parents always had one, and I thought it would be a good idea to have one, just in case Bertha was broken. Then, when Father’s Day came, I was reminded of the wonderful pancakes my father would make in the electric skillet on Sunday mornings. This morning, with fresh blueberries in hand, I continued the Boswell tradition by making pancakes in the electric skillet.

When I buy blueberries, I use some of them for pancakes, and the rest for making Blueberry Muffin Morning Cake. But, it’s getting hot, and I really don’t want to heat Bertha if I don’t have to. Why not combine the two?

You have to try these pancakes. Making pancakes from scratch is really easy. As a matter of fact, you can just put the dry ingredients together and put them in a sealed bag for later use. Then you only have to add the liquid ingredients.

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Memorial Day Highway Chicken, BBQ Chips and Coleslaw

Cornish Game Hens on the Grill

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A few years ago, for Glendale’s Cruise Night, I had a Route 66 party BBQ, and I made Route 66 chicken which was inspired by recipes at Hot Smoked BBQ. I was wracking my brain this morning, trying to think of how to do the two Cornish Hens I’m making for my cousin’s visit on Memorial Day. I thought of that chicken, and am going to prepare it today.

My cousin made chicken legs to supplement the Cornish hens – sadly, they could not be flattened. As a result, there was not enough room on the grill to make the potatoes, but guess what? I have extra coals – potatoes tomorrow!

I will say this is the best chicken I have ever had. Seriously, it was nice and moist because of the can of beer I had in on the grill, and the flavor was out of this world. It cooked evenly, a definite keeper!


Barbecued potato wedges and grilled peppers

Barbecued potatoes and grilled peppers

Update! Tonight, June 2, 2012, I’m making Highway Chicken again, and the BBQ is in the front of the house, and a neighbor backs into the driveway, to the side, and he’s almost running over my BBQ! And I’m screaming – “CHICKEN! DON’T RUN OVER MY CHICKEN”. Finally, I get his attention, and I tell him the story, and he says, “I didn’t know what you were talking about” as he pulls out a bag of El Polo Loco. Wow, THIS chicken almost WAS a highway chicken!

The good thing is, I got to make those BBQ chips tonight, and there were a hit!
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Spanish Peanut Butter Cocoa Cookies

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Spanish Peanut Butter Cocoa Cookies

So, this morning, I got a while hair up my rear. Whilst thinking about making waffles for breakfast, I looked in my pantry and spied a jar of peanut butter, a can of Spanish peanuts in their skins, and a box of Dark Hershey’s cocoa. Reese’s peanut butter cups jumped to mind.

The choice of peanut butter is important in this recipe. Don’t go for the extra cheap peanut butter that has no flavor. Since the recipe has Spanish peanuts, you will want to use creamy style peanut butter, Jif is my favorite.

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Cranberry Brown Betty

Cranberry Brown Betty Cooling

This is fast becoming a staple Thanksgiving dessert. I don’t like pumpkin pie, and mince-pie is wonderful for Christmas, so this has the one for this holiday. It’s very simple to make with only a few ingredients that you probably already have on hand.

You will want to use Panko bread crumbs, because they are large and very dry. Broken up bread will not absorb enough of the juices to make a nice top on this. Breadcrumbs that come in a can will not work either, as they are too small, and you would just have a cranberry pudding instead of a Brown Betty.

If you like to add things to your cranberry sauce, like pineapple or nuts, you could easily add them to this recipe as well.

Make this for your Holiday table and enjoy the smiles from guests. Enjoy!

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The Good Plate Is Back with Warm Grape-nuts Breakfast

Well, I guess The Good Plate is “poopular” because our old host said we were too busy, so we moved to a new host. Lots of things happened while we were away, and I’ll have to get you all caught up.

We had a wonderful Halloween, and quite the turn out.  I was sick all that week, but I still made Halloween happen.  I cut my hair, and you can see in this photo that I look a little pale.  I was still sick.

But, enough about me, let’s talk about food!  It’s been very cold lately, and I don’t like sending Spane off to school without a warm breakfast.  When he was a toddler, his favorite breakfast was Grape-nuts and milk warmed up, softened, in the microwave.  I don’t like hot cereal, so I never tried it.  Well, after I doctored it up, it was very good.  You have to try this!
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Asian Ginger Tuna Steaks and Caramelized Carrots

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A few weeks ago, there was a lovely tuna steak on sale at the local supermarket. It was just big enough for Spane and I to share. I got it, put it in the freezer and forgot about it. This afternoon, I took it out for dinner.

Spane has been bugging me to make Macaroni and Cheese, and I went to my local Vons to get the cheese I needed a few days ago. I really think that Mac and Cheese requires white cheddar. This time, I had a little bit of medium cheddar left over, some bits of Colby from a cheese tray, and some mozzarella I used to make Risotto Rice Balls. I did not have bread crumbs, I used them all up with the Rice Balls and the Chicken Croquetas, so I took a large heel of sour dough and ran it through the food processor,and used that.

The cheese tray that we had on Monday night had the ubiquitous carrot pieces, and there were some of those left that would make a good vegetable to go with our dinner. I decided I would make the carrots the same way my mother made them.

I decided to use an Asian marinade for my tuna. Spane really loved it, with the carrots and, of course, the Mac and Cheese.

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