Orange Pancakes with Sunshine Orange Sauce

Orange Pancakes with Sunshine Orange Sauce

Pancakes:
2 cups Bisquick mix
3 tablespoons sugar
2 large eggs
3/4 cup orange juice
3/4 cup milk

Sauce:
3/4 cup orange juice
1/4 cup sugar
1 1/2 tsp cornstarch

Combines Bisquick and sugar in a large bowl.  Make a well in center of mixture.  Combine egg, orange juice and milk until well mixed.  Pour into well in Bisquick mixture and stir just until moistened.

Pour 1/4 cups of batter for each pancake onto a hot, lightly greased griddle.  Cook until the tops are bubbly and edges appear cooked; turn and cook other side.

Meanwhile, in a small saucepan, mix the orange juice, sugar and cornstarch.  Bring to a boil over medium heat, stirring constantly.  Boil 1 minutes or until sauce thickens to syrup consistency.  Serve with the pancakes.

Yum!!  Makes about 16 pancakes.  I don't remember where I found this recipe.  It's been in my "To Try" file for a long time though.  Glad I finally tried it!

Chicken Pot Pie Bubble Up

Chicken Pot Pie Bubble Up

2 cups cooked chicken, cut into bite-size cubes

1 can cream of chicken soup

1 cup sour cream

1 cup shredded Cheddar cheese

1 cup frozen mixed vegetables, thawed

12-oz can refrigerated Grands biscuits

Preheat the oven to 375^F.  Spray a 9x13" pan with cooking spray.

In a large bowl, stir together the chicken, soup, sour cream, cheese and mixed vegetables.  Remove the biscuits from the can and cut each into 4 pieces.  Toss with the chicken mixture.  Spread the mixture evenly into the prepared pan.  

Bake 25-30 minutes or until biscuits are completely cooked.

This tasted good, but I didn't like the slight gooey-ness of the biscuits.  How do you spell gooey-ness?  Recipe found on Pinterest.

Beer Braised Pot Roast

Beer Braised Pot Roast

3-4 lb boneless beef chuck roast, trimmed
2 tsp kosher salt
1 tsp black pepper
2 Tablespoons instant dark roast coffee
2 Tablespoons olive oil
3 Tablespoons tomato paste
1 tsp minced garlic
1 Tablespoon dried thyme
1 lb small carrots, peeled
1 large onion, cut into 8ths
14-oz can stout beer
32 oz carton low sodium beef stock
1 Tablespoon balsamic vinegar
2 Tablespoons cornstarch
Hot Cooked Grits

Sprinkle the roast with salt and pepper and rub the outside with the coffee.  Let stand at room temperature for 10 minutes.  Heat the olive oil in a large skillet over medium-high heat and brown the roast 3-5 minutes on each side.  Place the roast in a 6-quart slow cooker.  Reserve the drippings in the skillet.

Add the tomato paste and garlic to the drippings and saute 1 minute.  Slowly add beer, whisking constantly.  Stir in thyme and beef stock; bring to a boil and cook 8 minutes, stirring occasionally, until mixture reduces to about 3 cups.

Pour the beer mixture over the roast.  Place the carrots and onions on top of roast.  Cover and cook on LOW for 8-10 hours or until roast is fork tender.

Transfer meat to a serving platter and shred into large chunks, discarding any large pieces of fat. Spoon vegetables around the roast.

Skim fat from the cooking liquid and transfer the liquid to a large saucepan.  Whisk in vinegar.  Whisk together cornstarch and 2 tablespoons water in a small bowl until smooth.  Stir into mixture in pan and bring to a boil for 1 minute, stirring, or until sauce reaches desired consistency.  Serve sauce with roast, vegetables and hot cooked grits.

The meat was quite good, the sauce - not so much.  And I hated the grits!  Blech!  From Southern Living's 2015 Annual Recipes.