Week 4 Monday Buttermilk Pancakes and Sausage; Baked Potato soup, Salad, Crescent Rolls and Bubblegum Ice Cream

It's Monday morning of Week Four.

 

 

Pancakes and sausage are a great way to start a Monday morning. And there is something about cooking golden pancakes on a griddle with the smell and sound of sausage sizzling on the stove that makes me happy.

 

Dinner tonight is a loaded baked potato soup. I LOVE this soup. The mixture of potatoes, sour cream, cheese, bacon and green onions is something I have a particular weakness for... and in a creamy soup it's even more delicious!

 

I'm going to make pink bubblegum ice cream for dessert with real pieces of colorful bubble gum mixed in. This is my husband's absolute favorite ice cream. So he's going to be very happy tonight!

 

Buttermilk Pancakes and Sausage

Baked Potato soup, Salad, Crescent Rolls and Bubblegum Ice Cream

BREAKFAST:

 

1. First put the egg in a bowl of warm water to bring it to room temperature. Then measure the milk and add vinegar to sour it (unless you're using real buttermilk). Melt the butter so it can cool a bit before using.

2. In a small bowl, add the flour, baking powder and baking soda. 

3. Add the sugar, salt and cinnamon. Mix well.

 

 

4. Make a "well" in the center of the flour mixture. Break the egg into it. Pour the soured milk (or buttermilk) and the melted butter into it.

 

 

 5. Mix just until blended.

 

6. Heat a griddle and grease it well. Drop the batter onto the hot griddle - I use about a 1/3 cup of batter for each pancake, then use the back of the measuring cup to spread it evenly into a large circle on the hot griddle.

 

7. Cook until the edges of the pancake look dry, and bubbles in the center have formed and popped.

8. Slide a spatula underneath and flip over. Cook for a bit on the other side until golden.

9. Serve with a bit of butter and warmed syrup, with sausage on the side. ENJOY!       

  

DINNER:

 1. Heat a crockpot to low. Add about 4 cups of broth (I use water and chicken bouillon) to it.

 

2. Scrub potatoes and chop into large bite sized pieces. Add to the broth in the crockpot. 

 

3. Add garlic, salt and pepper 

4. It's not in the recipe, but I add a chopped white onion to the crockpot as well. Then put the lid on and cook all day on LOW.

 5. About half an hour before eating, cook the bacon and then crumble it.

 

6. Add the half-and-half, and sour cream.

7. Add the sliced green onions and crumbled bacon.

8. Stir in some cheese.

9. ENJOY!    

 

 

DESSERT:

 

Bubblegum ice cream is my husband's absolute favorite flavors, and one of mine as well. The kids love it too. But it isn't usually sold in the grocery store, and not all ice cream shops carry it or make an equally good version of it. So I decided to make my own. It turned out really good! 

1. Soften a carton of vanilla ice cream and put it in a large mixing bowl.

2. Add bubblegum flavoring and mix well with a large, solid spoon.

3. Stir in pieces of bubblegum. Then refrigerate until firm.

 

   4. ENJOY!