Options and Toppings

I have discovered that my kids eat so much better if they are offered an option: toppings!

For example, on our oatmeal mornings, I offer bowls of sliced apples, strawberries, bananas, raisins, mini chocolate chips, and peanut butter. They love being their own chefs and coming up with their own flavors of oatmeal.

On tomato soup night, we had these toppings: pepperoni, different cheeses, a variety of crackers, popcorn, sandwiches, sour cream, etc.

This has worked so well for our family to get the kids to try new recipes if I just let them "doctor" up their own bowl or plate with toppings I put out for them.

Choices. They work!

Buttermilk Pancakes

These pancakes are a favorite at our house. Hope you like them too. My kids call them IHOP pancakes... Isom House of Pancakes, probably because I usually have some strawberries and whip cream in addition to syrup to top them with.

Ingredients:
1 1/3 cups buttermilk
1 egg, beaten
1 1/2 cups flour
2 T sugar
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/4 cup butter, melted

Combine buttermilk and egg. Add dry ingredients and mix until blended. Add butter. Pour onto hot griddle. Flip when bubble start to break and edges appear dry.

*Notes*
I usually have to double this recipe for our family. Most of the time I triple it and then freeze the leftover pancakes.
I have recently started sifting the dry ingredients before I add them to the buttermilk/egg mixture. I feel like I have noticed that the pancakes are lighter and fluffier, but it could be my imagination :)

Mexican yumminess!

Taco soup

1 28 oz can crushed tomatoes

1 bag browned hamburger

1 med onion

1 can corn with juice

1 can kidney beans

1 taco seasoning packet

Mix together in pot and serve with cornbread and taco toppings

Chicken Enchilada Soup

Ingredients

1 pound skinless, boneless chicken breast halves

1 tablespoon vegetable oil

1/2 cup diced onion

1 clove garlic, minced

1 quart chicken broth

1 cup masa harina (corn meal flour)

3 cups water, divided

1 cup enchilada sauce

2 cups shredded Cheddar cheese

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon ground cumin

Directions

In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.

Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.

In a bowl, whisk together masa harina (corn flour) and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.

Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

You can serve this with toppings like cheesy chips, tomatoes, corn, salsa, sour cream, more cheeses... etc!

Lindquist Cornbread

6T white cornmeal

2 c bisquick stir these three together

1 c sugar

Add 2 eggs, 1 c milk, 1/2 c melted butter

Pour into greased 9x13. Bake at 350 for 25-30 min.

Crock Pot Chocolate Cake

This is yummy. Scoop out servings, no frosting (thumbs up from Joe), very moist, easy. Time it to be done at the end of dinner and serve warm with ice cream or whipped cream.

crock pot cake

1 package chocolate cake mix

1 container of sour cream (8 oz)

1 cup chocolate morsels

1 cup water

4 eggs

3/4 cup vegetable oil

1 package instant chocolate pudding mix

Spray crock pot with nonstick cooking spray. Mix cake mix, sour cream, chocolate morsels, water, eggs, oil and pudding mix in a bowl by hand. Pour into crock pot. Cover and cook on low 6-8 hours or high 3-4 hours. Makes about 12 servings.