Be sure to serve these with my delicious Tomato Soup recipe. (more…)

Be sure to serve these with my easy Honey Mustard Sauce and try my Popcorn Chicken recipe next!

(more…)

Be sure to try my super popular No Bake Oreo Truffles next! (more…)

Be sure to try my Copycat Cracker Barrel Hashbrown Casserole recipe next!

IHOP’s classic buttermilk pancakes everything that you want a pancake to be.

Light and fluffy, golden on the outside, a little sweet, and easy to make. That’s the whole package right there.

Buttermilk Substitutes

To create a substitute for buttermilk, you’ll need milk and any one of the following: Sour Cream, Plain Yogurt, White Vinegar, or Lemon Juice.

• 4 tablespoons milk + enough sour cream to make a cup.
• 2 tablespoons milk + enough plain yogurt to make a cup.
• 1 tablespoon white vinegar + enough milk to make a cup. Let sit for 5-10 minutes.
• 1 tablespoon lemon juice + enough milk to make a cup. Let sit for 10 minutes. It’ll look curdled. Stir to combine.

Freezing Pancakes

Pancakes can easily be frozen and enjoyed for breakfast another day!

How To Freeze Pancakes:

• Place some parchment paper on a baking sheet and line the pancakes on top without touching each other.
• Place another sheet of parchment on top and freeze for a few hours.
• Remove them from the freezer and stack them up in a labeled freezer bag.

Reheating Frozen Pancakes

-Oven Method: Line a baking sheet with parchment paper and top with frozen pancakes. Add foil on top of the pancakes and bake at 350 degrees for 10-15 minutes.

-Microwave Method: Heat a stack of frozen pancakes in the microwave for approximately 1 ½- 2 minutes.

How Long are Frozen Pancakes Good for

Frozen pancakes are best if used within 1-2 months.

Try These Next!

• Make-Ahead Freezer Breakfast Sandwiches
• Overnight Everything Bagel Breakfast Casserole
• Denver Omelette Egg Bake
• French Toast Roll-ups with Sausage
• Homemade Cinnamon Rolls

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Copycat IHOP Pancakes

Sweet and fluffy pancakes served with fresh fruit and warm syrup. They taste just like IHOP's classic buttermilk pancakes, but are even better made at home!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 290kcal

Author Stephanie

Ingredients

• 1¼ cups all-purpose flour sifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ⅛ teaspoon salt
• 1 large egg beatened
• 1¼ cups buttermilk
• 2 Tablespoons butter melted
• 3 Tablespoons sugar

US Customary - Metric

Instructions

• In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well-combined.
• In a medium bowl, combine the egg and buttermilk. Pour into the flour mixture and stir. Stir in the melted butter and sugar.
• Heat a griddle or large, nonstick skillet to medium heat. Coat with butter or nonstick cooking spray. (I prefer butter.)
• Drop 1/3 cup of batter onto the heated surface. Once the top begins to bubble, wait an additional 30 seconds or so, then flip and cook for an additional 1-2 minutes, until each side is golden brown.
• Repeat with the remaining batter, reapplying more butter or nonstick spray in between each pancake. You may need to decrease the heat to medium-low about halfway through.
• Serve with syrup or fresh fruit and enjoy!

Nutrition

Calories: 290kcal | Carbohydrates: 43g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 492mg | Potassium: 259mg | Fiber: 1g | Sugar: 12g | Vitamin A: 360IU | Calcium: 142mg | Iron: 2.1mg

Recipe Source: Life in the Lofthouse

Do you know what the best thing is about this giant glass bowl of peanut noodle heaven? It’s all mine. (My husband doesn’t go for peanut sauce.)

About this Peanut Sauce Recipe:

• I’ve tried several different peanut sauce recipes, but I always seem to go back to this one. There are so many out there that call for a ton of ingredients but I think it’s the simplicity of this one that keeps me coming back.
• This peanut sauce is also an excellent marinade for grilled chicken! Stick the chicken on a skewer, grill it, and you have chicken satay!
• Two of my favorite dinner recipes to make this sauce are chicken noodle stir fry and chicken noodle stir fry.

Ingredients

Peanut Sauce

• Smooth Peanut Butter
• Soy Sauce
• Sriracha Sauce- optional, adds a little heat
• Sugar
• Garlic
• Water

Noodles + Add-Ons

• Spaghetti
• Baby Carrots
• Salted Peanuts
• Peanut Oil
• Green Onions
• Sesame Seeds

How to Make it

• Combine peanut sauce ingredients in a large bowl along with the carrots and half of the peanuts.
• Cook the pasta according to package instructions. Drain and rinse with cold water.
• Add to bowl of peanut sauce and use kitchen tongs and toss to coat. Sauce will thicken upon sitting and the noodles will continue to absorb the sauce.
• Refrigerate for 4 hours.
• Drizzle with peanut oil to loosen up the noodles prior to serving.

• Transfer to a serving bowl, top with remaining peanuts, green onions, and sesame seeds.

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Cold Peanut Noodles

Savory noodles smothered in a flavorful peanut sauce and chilled in the fridge, then topped with green onions and chopped peanuts. A perfect group side dish or meatless lunch!

Course Side Dish

Cuisine Japanese

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 4 hours hours

Total Time 20 minutes minutes

Servings 8 people

Calories 534kcal

Author Stephanie

Ingredients

Peanut Sauce

• 1 cup smooth peanut butter
• 4 tablespoons soy sauce
• 2 Tablespoons Sriracha hot chili sauce, (omit if you don't like heat)
• 2 teaspoons white sugar
• 2 teaspoons garlic, minced
• 1 cup water

Other Ingredients

• ¾ cup baby carrots, julienned
• ¾ cup salted peanuts, roughly chopped
• 1 pound spaghetti
• 1/8 cup peanut oil
• 4 green onions, diced
• 1/4 cup sesame seeds, to garnish

US Customary - Metric

Instructions

• Combine all of the peanut sauce ingredients in a large bowl until well incorporated. Add all of the carrots and half of the peanuts. Set aside. 
• Cook the pasta according to package instructions.
• Drain the pasta and rinse with cool water. Add it to the large bowl of peanut sauce and use tongs to toss and coat the pasta, the peanut sauce will thicken in the fridge.  
• Refrigerate for a minimum of 4 hours. 
  
• When ready to serve, remove the noodles from the fridge and drizzle them with peanut oil. Use tongs to toss the noodles loosen them up a bit. Transfer them to a glass serving bowl and top with diced green onions, remaining chopped peanuts, and sesame seeds. Serve and enjoy! 
  

Notes

This recipe feeds 4 people as a main entree, or 6 as a side dish! 

Nutrition

Calories: 534kcal | Carbohydrates: 61g | Protein: 22g | Fat: 24g | Saturated Fat: 4g | Sodium: 802mg | Potassium: 551mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1741IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 3mg

Be sure to try my Crispy Crab Rangoon and Chicken Fried Rice!

Okay. I have a question for you guys. It’s about Chinese Chicken Fingers. (Go figure.)

…Do they have Chicken Fingers like this on the Chinese food menu by you? (And if I may, where are you from?)

I’m beginning to wonder if this is a regional thing, because if it is, then you’re going to have to move to New Hampshire.

The thick, golden brown batter is so crunchy and satisfying, I don’t even know how I managed to take a picture of these without just dropping my camera and mowing them down. (It wasn’t easy.)

The secret to these guys is in the self rising flour.

Self Rising Flour vs. All Purpose Flour

• Self rising flour contains a leavening agent that helps make baked goods rise. It’s often used to make biscuits and other fluffy baked goods.

Homemade Self Rising Flour

• 1 + 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour.

Try These Next!

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Chinese Chicken Fingers

These homemade Chinese chicken fingers are JUST like from a restaurant. Crispy and golden on the outside and filled with juicy chicken on the inside. Perfect with sweet and sour sauce!

Course Appetizer

Cuisine Chinese

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 25 chicken fingers

Calories 117kcal

Author Stephanie

Ingredients

• 2 boneless/skinless chicken breasts
• 1/2 cup self-rising flour
• 1/2 cup cornstarch
• 1.5 teaspoons salt
• 1/2 teaspoon sugar
• 1/2 cup Seltzer water
• 1 quart canola oil

US Customary - Metric

Instructions

• Sift dry ingredients together in a large bowl and mix them until well-combined.
• Slowly add the seltzer water and mix until well combined. The batter should be slightly thicker than pancake batter. If needed, add more seltzer water or flour to adjust the consistency.
• Cut the chicken into strips and sprinkle with salt.
• Dunk the chicken into the batter, ensure each piece is thoroughly covered.
• Carefully lower the chicken into a preheated deep fryer and cook for about 10 minutes, until golden brown. They will be white for a while before they turn brown and start to look like real chicken fingers, have faith and be patient. You want that rich gold color! Serve warm, with sweet and sour sauce.

Notes

You want a nice, thick batter. To thicken more, add more flour. To decrease in thickness, add more seltzer water.

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You'll need an oil thermometer if you’re not using a Deep fryer. Bring the heat up slowly until the oil is between 350 and 375 degrees F.

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Be sure to try my Popcorn Chicken recipe next!

Nutrition

Calories: 117kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Cholesterol: 5mg | Sodium: 150mg | Potassium: 35mg | Vitamin A: 5IU | Vitamin C: 0.1mg | Iron: 0.1mg

I’d like to see your face when you serve these to a group of people and witness them all dispensary in literally, a matter of minutes. I mean, I like to serve a successful dessert as much as the next person but people tend to inhale these, I don’t know what it is, (other than the fact that cheesecake is amazing and I’m obsessed with it as well).

The Secret to Smooth Cheesecake

Have you ever made a lumpy cheesecake? Yeah, me too. It still tastes good but it’s not really what you aim for. The key is in the temperature of the ingredients:

Let the cream cheese and eggs sit at room temperature for at least an hour before beginning.

Beat the cream cheese separately from any other ingredient until it’s smooth and whipped. After that, you’re good to add the other ingredients as instructed.

Other Pie Filling Options

• Strawberry
• Blueberry
• Blackberry
• Berry Medley

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Cherry Cheesecake Cupcakes

A sweet, buttery crust topped with a creamy cheesecake filling and beautiful cherries. 

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 24 cupcakes

Calories 171kcal

Author Stephanie

Ingredients

Crust

• 1.5 cups graham cracker crumbs
• 1/2 cup butter melted
• 1/4 cup sugar
• 24 cupcake liners

Filling

• 16 oz. cream cheese *at room temperature*
• 1/4 cup sugar
• 2 large eggs *at room temperature*
• 1 Tablespoon lemon juice
• 2 teaspoons vanilla extract
• 21 oz. cherry pie filling

US Customary - Metric

Instructions

• Preheat oven to 350 degrees.
• Line each tin with a cupcake liner. Combine all of the crust ingredients in a large bowl & divide evenly on the bottom of each cupcake liner and press down until firm to form the crust.
• Bake for 5 minutes and remove from the oven. Let it cool completely in the tin.
• Use a hand mixer to beat the cream cheese until light and fluffy, the cream cheese must be at room temperature to ensure a smooth consistency. Add the sugar together until smooth.
• Whisk the eggs in a small bowl. Use a silicone spatula to carefully fold in the eggs until just combined. Add the lemon juice and vanilla extract and mix gently until just combined. Do not overmix.
• Transfer into each muffin tin, leaving each 2/3 full.
• Bake for 15 minutes.
• Top each with cherry filling and chill in the fridge until cooled completely.

Notes

I love to freeze these in an airtight container 😉 They defrost well and even taste good frozen if you ask me!

Nutrition

Calories: 171kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 138mg | Potassium: 66mg | Sugar: 6g | Vitamin A: 445IU | Vitamin C: 1.2mg | Calcium: 29mg | Iron: 0.4mg

Strawberry Cheesecake Pops

I have been making these cute little pops for at least 6 years. (Warning, they are addicting.)

They make a great idea for birthday parties, graduations, or just a fun dessert idea!

The Secret to Smooth Cheesecake

• Using ingredients that are completely at room temperature is the key to ensuring you won’t have lumpy batter.
• Beat the room temperature cream cheese with an electric mixer first, until it’s nice and smooth, before you add in the other ingredients.
• Once other ingredients are added, the mixture should not be over-mixed.

Fillings Options

In addition to diced strawberries, you stuff lots of different sweet treats into these pops!

• Oreos
• Sprinkles
• Brownie Bites
• Chocolate Chips
• Toffee Bits

More Dessert Ideas

• No Bake Peanut Butter Pie
• Chocolate Peanut Butter Brownies
• Cherry Cheesecake Cupcakes
• No Bake Oreo Delight

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No Bake Cheesecake Pops

These deliciously creamy No-bake Strawberry Cheesecake pops are SO tasty- great for any occasion and freezable until ready to serve.

Course Dessert

Cuisine American

Prep Time 8 hours hours

Total Time 8 hours hours

Servings 14 pops

Calories 163kcal

Author Stephanie

Ingredients

• 16 oz. cream cheese softened
• 1/2 cup powdered sugar
• 5 Tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 3/4 cup strawberries finely diced

Instructions

• Note: The ingredients should be at room temperature for them to combine smoothly.
• Use an electric mixer to mix the cream cheese. Set one Tablespoon of sugar aside and add the remaining 4 to the cream cheese. Add the powdered sugar and blend until combined.
• Add the sour cream and vanilla, mix until combined.
• Sprinkle the diced strawberries with the tablespoon of sugar. Fold into cheesecake mixture. Place in a container to freeze overnight (or 7-8 hours)
• Remove from the freezer and allow it to sit out for 15-20 minutes to soften. Take small handfuls and roll into balls. The shape doesn't have to be perfect at all, we can fix them later. Set them aside and place them in the freezer in groups as you go.
• Pour graham crack crumbs on a plate. Remove cheesecake balls from freezer (in groups). Perfect the balls a bit, clean your hands, and one by one, cover them generously with graham cracker crumbs. Have your hands full of crumbs as you cover them. As you do so, perfect the shape of the balls and place them in a container to freeze as you finish each one.
• When ready to serve, slide a popsicle stick in the middle of each one (I had kabob sticks so I cut those in half and used those!)

Nutrition

Calories: 163kcal | Carbohydrates: 11g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 111mg | Potassium: 68mg | Fiber: 1g | Sugar: 10g | Vitamin A: 486IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg