Pinterest & Spontaneous Treasures Thursday

Did you get that wonderful meal made last week?

Believe it or not, I found time to make that meal.

Do you remember what it was?

Root Beer Chicken

Broccoli Salad

Zucchini Fries

and Custard Pie

Every item on that meal menu was fantabulous!

So, what do I have in store for you this week?

Take a look and see:

I took one look at these mouth watering pancakes and just

knew they had to be placed on my weekly menu.

Or UMMMMM.....on my plate.

And with Fall coming in quickly....this is perfect!

Apple Cider Pancakes + Cinnamon-Sugar Topping

Just the name makes my mouth water.....

This recipe comes from Tokyo Terrace, but it's not

just the recipe for the pancakes, there is also a recipe

for pancake mix.

I would love to have home-made pancake mix on hand all the

time in my kitchen.

How about you?

Then more than likely we will have bacon.

*No recipe required*

But I'm sure you could find something interesting on

Pinterest when it comes to bacon.....

And then for our beverage.....I chose this gorgeous

Ginger & Apple & Bourbon

Please do not make this for your children.

But what would be really cool is just mixing the

Ginger Ale and Apple Cider for them.

This snappy little drink comes from The Tampopo Post.

Enjoy your tastes of Fall this week.....I know I will!!

Those Little Fried Chinese Rangoons: Crab Rangoon Dip

My daughter put this together one day when she was bored.

Can you believe an 18 year old would be bored?

But she put to work her best talents,

cooking,

baking,

and chef-ing.

Don't you just love those little fried crab rangoons that they serve

in Chinese restaurants?

I could sit and eat a whole plateful.

Well folks, now you can eat as much as you want at home.

Thanks to my bored 18 year old daughter.

Which by the way, she wants to attend a culinary school

when she graduates from high school.

She is even talking pastry chef.

Wowza!! Can you believe that?

But getting back to the rangoon dip....

This is how Randi did it.

Crab Rangoon Dip

2 cans crab meat (the same size as a regular tuna can), (drained)

16 oz. cream cheese, soft

1/2 c. sour cream

4 green onions, chopped fine

1 1/2 tsp. Worcestershire sauce

1 TBS powdered sugar

1/2 tsp. garlic powder

1/2 tsp. lemon juice

6-12 drops of hot sauce (depending on your preferred spice temp)

Preheat oven to 350 degrees F.

Add the chopped onions with the crab meat. Place the soft cream cheese in med size bowl. Add all ingredients to the cream cheese. Stir until well mixed. Pour into (I used a round cake pan) a pan and bake for 30 minutes. Serve hot with chips.

You could probably place this in a crock pot after it's baked to take to get-togethers and parties.

This recipe is linked to:

Miz Helen's Country Cottage ~ Full Plate Thursday

Foodie Friends Friday

The Better Baker ~ Weekend Pot Luck
This recipe was featured at Weekend Potluck

Something Really Sweet: Banana, Walnut & White Chocolate Cookie Cake

It's been a while since I have brought you anything sweet.

Chalked full of sugar sweet, that is.

Over the top WOW sweet.....

Have you been missing that?

I have!

And I'm not even a follower.....Follow myself? Ha!

There are so many other blogs out there that I'm interested in.
This is perfect for your Labor Day get-togethers.
Make this up and break out the ice cream.
Have a safe and happy holiday!

One blog that peeks my interest is, Joy The Baker.

That is where the inspiration for this recipe came from.

I'm sure you all know Joy The Baker.

She has her own published cookbook, is so popular,

and is one of my idols. For real!!

She makes her pictures look so darn appetizing.

Am I jealous? Sure am!!

That's why I'm going to send you to her blog to see all the great pictures.

Just look at this AMAZING!

I don't own a cast iron skillet, but I do own a baking stone.

I used the stone in place of the cast iron. I think it worked very well.

And just so you know what that is on top of the banana cookie cake.....

That is a slightly softened Heath Klondike Bar.

Perfect for on top of this cake.

The richness was way over the top.....

Banana, Walnut and White Chocolate Cookie Cake

Recipe inspired by Joy The Baker

1/2 c. (1 stick) butter

1 c. light brown sugar, packed

1 large egg

1 TBS Bailey's Irish Cream

2 small ripe bananas, mashed

1 tsp. ground cinnamon

2 c. all-purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

1 c. white chocolate chips

1/2 c. coarsely chopped walnuts

Preheat oven to 350 degrees F.

Melt butter in an 8 inch cast iron skillet over med/low heat (I used a 10 inch cake baking stone). Stir in sugar and Bailey's Irish Cream and remove from heat. Whisk until thoroughly combined. Allow mixture to stand and cool for about 5 minutes. The mixture should not be super hot when the egg goes in, or the egg will cook.

When the sugar and butter mixture has cooled slightly it will look a bit clumpy, greasy, and broken. That's okay, the egg will bring it all together.

Add the egg and whisk together until smooth. The mixture will be glossy and no longer greasy. Add banana and cinnamon and stir to combine.

Add the flour, baking soda, and salt. Stir carefully until all of the dry ingredients are incorporated. Add the chocolate chips and walnuts and fold together.

Spread mixture across the pan creating a somewhat smooth top. Place in oven.

Bake for 15-18 minutes until mixture is dry on top, but still slightly soft in the center. This cake is best to serve slightly under baked.

Remove from oven and allow to cool for about 15 minutes. Top with ice cream and serve warm.

When this cake is served (warm) it is just like eating a slightly under baked cookie. Along with melting ice cream, it is very rich in flavor. It kind of reminds me of a warm bread pudding.....Great stuff!!

This recipe is linked to:

Lady Behind the Curtain ~ Cast Party Wednesday