It’s Sunday! Who Wants Pancakes?

It’s Sunday! Who Wants Pancakes?

It’s Sunday, Who wants pancakes?

In our house it’s everyone!

Here’s our favorite pancake recipe . . . they are light, fluffy and delicious. Puffing up like a soufflé, the presentation is beautiful. Instead of flipping pancakes one at a time. This Puff Pancake recipe may be doubled or even tripled. So it serves many people at once. That’s a real time saver! 

Puffed Pancakes

This is our favorite breakfast to make for our children and their friends. Actually, I should say Jim because he always makes these puff pancakes. And every time, they receive rave reviews!

Prep Time 20 minutes
Cook Time 12 minutes


  • 4 T. unsalted butter
  • 2 large eggs
  • 1/2 cup 2% milk
  • 1/2 cup all-purpose flour
  • 1 t. vanilla extract

Toppings: maple syrup and sliced fresh berries


  1. Preheat oven to 450Fº.

  2. Place the butter in an ovenproof skillet or casserole. Place in the oven until butter is melted.

  3. In a mixing bowl, whisk the eggs until light and bright yellow. Gradually beat in the milk and flour until smooth. Stir in the vanilla extract.

  4. Pour the batter into the skillet or casserole of hot butter and return the pan to the oven.

    When doubling the recipe, use a couple of skillets or casseroles because the batter will rise!

  5. Bake until the pancake is puffed and golden, about 12 minutes.

  6. Slice into wedges. Serve at once with warm maple syrup and sliced fresh berries.

Sweet And Spicy

Sweet And Spicy

Sweet and Spicy . . . Pork Tenderloin made with the Kuby’s Raspberry Chipotle Spread and pork tenderloin. 

For years, inspired by one of my favorite chefs, Helen Corbitt, I have served her pork tenderloin from Helen Corbitt’s Potluck.

Just recently, as we have been making an attempt at healthier meals, I made a couple of changes: no cream and substituting Kuby’s Raspberry Chipotle Spread for the original currant jam.

The new and improved recipe is sweet and spicy!

-Preparation: 20 Minutes

-Bake: 30 minutes

-Make the sauce: 5 minutes

-Slice and Serve: 5 minutes

Delicious sides for the sweet and spicy pork tenderloin: sweet potatoes, brussels sprouts and wild/long grain rice 


Raspberry Chipotle Pork Tenderloin

Inspired by Helen Corbitt's recipe, the original recipe calls for currant jelly and cream in the sauce. Recently, I decided to omit the cream and much to my surprise the dish was even better. Also, Kuby's Raspberry Chipotle Spread was substituted for the currant jelly. The flavors compliment the tenderloin and rosemary quite well. This sweet and spicy tenderloin is easy enough for weekday meals. It is a perfect dish for entertaining too.

Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 people


  • 2 2-pound pork tenderloin
  • 1/2 jar Kuby's Raspberry Chipotle Spread
  • salt, freshly ground pepper and dry mustard
  • 2 T. butter
  • 2 T. extra-virgin olive oil
  • 2 T. fresh rosemary, chopped
  • 1 T. butter, room temperature
  • 1 T. all-purpose flour


  1. Preheat oven to 325ºF.

  2. Remove the membrane from the outside of the pork tenderloin.

  3. Rub the tenderloins with the salt, pepper and dry mustard.

  4. Melt the butter and olive oil in an oven-proof pan or skillet. Brown the tenderloins on all sides.

  5. Add the raspberry chipotle spread. Sprinkle with rosemary.

  6. Cover and bake for 25 - 35 minutes.

    Cook pork tenderloin to an internal temperature of 145ºF.

  7. Place the tenderloins on a cutting board; rest for 10 minutes.

  8. Blend the butter and flour; add to the skillet, cook over medium heat, whisking constantly.

  9. Slice the tenderloin. Serve with the sauce. Enjoy!



Gingerbread Cake

Gingerbread Cake

Gingerbread is a delicious treat for the holidays. A gingerbread boy cake will add some cheer to your holiday table!

5 from 1 vote


Homemade with a short cut. . . starting with a yellow cake mix is easy. Adding ground ginger, cinnamon, cloves, and nutmeg spices up the cake! 


  • 1 box yellow-cake mix
  • 1/2 cup water
  • 1/2 cup oil
  • 1/2 cups molasses
  • 3 large eggs
  • 1 t. ground ginger
  • 1 t. ground cinnamon
  • 1 t. cloves
  • 1/2 t. nutmeg


  1. Grease a gingerbread boy cake pan or 3 8" cake pans.

    Set aside.

  2. Preheat oven to 350º.

  3. In the bowl of an electric mixer, add all of the ingredients. 

    On a medium setting, mix the ingredients for 5 to 10 minutes. 

  4. Pour into the prepared pans. If the gingerbread pans are different shapes, fill up half way. This allows for proper rising of the cake.

  5. Bake for 30 to 35 minutes for the 8" rounds. Adjust the baking time for smaller or larger cake pans. Insert a toothpick into the middle of the cake. When it comes out clean, the cake is ready. 

  6. Remove from the oven and place on wire racks to cool. Place a wire rack on top of the cake pan. Flip over.

  7. Allow to cool completely. Transfer to a serving piece.

  8. Decorate with gumdrops, peppermint sticks, holiday candies, and royal icing.

Life Is Better With Pancakes

Life Is Better With Pancakes

Life is better with pancakes. For the holidays, make ginger pancakes with ginger, cinnamon, cloves and nutmeg. The gingerbread spices mixed with whole wheat flour, buttermilk and one secret ingredient. They rival my favorite gingerbread boys with much less sugar and butter. That’s how they became my new favorite holiday treat!Nordic Ware Holiday Pancake Pan

Life Is Better With Pancakes – Equipment:

Secret Ingredient:

  • Brewed coffee adds another layer of flavor and blends well with the gingerbread spices!Ginger PancakesLife is better with pancakes . . . make some ginger pancakes for a festive holiday breakfast!

Ginger Pancakes

Delicious whole-wheat pancakes mixed with gingerbread spices are perfect to serve during the holiday season! Inspired by Dream Cafe's ginger pancakes.

Prep Time 20 minutes
Cook Time 20 minutes


  • 2 1/2 cups whole-wheat flour
  • 1/4 cup brown sugar, packed
  • 1 T. ground cinnamon
  • 1 t. ground ginger
  • 1/2 t. ground cloves
  • 1/4 t. nutmeg
  • 1 1/2 t. baking soda
  • 1/2 t. salt
  • 2 cups buttermilk
  • 3 large eggs, lightly beaten
  • 1/4 cup unsalted butter, melted and cooled
  • 1/4 cup brewed coffee


  1. Combine the dry ingredients - flour, brown sugar, cinnamon, ginger, cloves, nutmeg, baking soda, and salt - in a bowl; mix well; set aside.

  2. In another bowl, mix the buttermilk, eggs, butter and coffee.

  3. Add the dry ingredients to the wet ingredients, blending until just incorporated.

  4. Cook the pancakes on a lightly oiled, pancake griddle or in a cast-iron skillet for approximately 4 minutes on the first side and 1 minute after flipping.

  5. Serve with fresh creamery butter and real maple syrup.


Decorating Gingerbread Houses

Decorating Gingerbread Houses

Decorating Gingerbread Houses is one of the most rewarding things that I have experienced.  

When my first two children were just toddlers, we began the holiday tradition of decorating gingerbread houses. Over the years, our tradition grew to neighborhood gingerbread house parties and school events.

In 2008, I chaired a holiday event for TCU Dallas alumni. Families decorated gingerbread houses. 

For six consecutive years, Laura Chudy with TCU’s development office and I planned this holiday event. We purchased a variety of purple and white candy (TCU’s colors), gingerbread houses and made arrangements with the venue. Prior to each party, TCU friends and I made purple and white trees, lollipop ponds, and mailboxes. Every year our Holiday event sold out. It was magical!

As the gingerbread house parties grew so did my collections of recipes, candy resources, hand-made candy, such as lollipop ponds, red doors, holiday trees, mailboxes and all of the basics for building and decorating gingerbread houses. In addition, I learned tips for organizing and planning gingerbread house parties.

With an array of gingerbread house kits available at grocery stores, drug stores and craft stores it’s easy to buy and decorate a gingerbread house with the simple contents found in the kit. Sometimes, this is the best option. However if you are ready for an adventure, with just a bit of planning and following the tips and recipes on my blog, you can take your gingerbread house project to an entirely new level. Your family and friends will be dazzled! The wonder and joy of the holidays will fill your heart. I guarantee!

Happy National Cookie Day!

Happy National Cookie Day!

Happy National Cookie Day! Today, I am celebrating one of my favorite Christmas traditions, baking cookies!

Baking at the age 7, in my mom’s kitchen with my sisters, cousins and neighbors. We baked cookies for Christmas and every holiday throughout the year. This is the exact cookie recipe that we baked. It is a tried and true delicious Holiday cookie recipe. I guarantee you will love it!

Happy National Cookie Day – Best Cookie Baking Tips:

  • The day before, make the dough, wrap in wax paper and chill overnight.
  • Use room temperature unsalted butter.
  • Before sifting, measure the all-purpose flour.
  • Sift the all-purpose flour four times.
  • Lightly floured Silicone baking mats are the best surface for rolling out the cookie dough.
  • Before rolling out, lightly flour the cookie dough’s surface. Prevents sticking to the rolling pin!
  • Use one cookie cutter per batch. The cookies will bake evenly.
  • After cutting out the shapes, leave the cookies on the silicone baking mat and remove the cookie dough between the cookies.
  • Gather the dough, gently knead it and roll it out for another batch. Once for re-rolling the dough, maybe twice because it becomes dry when too much flour is worked into it.
  • Slide the silicone baking mat onto a cookie sheet.
  • Preheat oven to 350Fº.
  • Set a timer for each batch of cookies – 10 minutes. Check and reset the timer for 1 or 2 minutes. Watch carefully! 
  • Underbaked cookies are the secret to softness. However, decorated cookies need to be cooked long enough to hold their shape!
  • The look of doneness is very light brown around the edges. Be careful not to over bake!
  • When the cookies are done. Place them on wire cooling racks to cool. After about 10 minutes, remove and place directly on the wire racks.

Best Cookie Recipe’s Secret Ingredients:

  • Three tablespoons whole milk makes the cookies moist.
  • Lemon zest gives a citrus flavor to the cookies. 
  • The acid in the cream of tartar reacts with the liquids in the cookie dough to produce carbon-dioxide gas bubbles, which break apart the gluten in the flour and lift the cookie dough.
  • The perfect ratio of butter to shortening! Butter provides flavor! A bit of shortening makes the cookies taller and more tender. 

Happy National Cookie Day – Special Equipment:

The Cookie Hotline:

  • If for any reason the recipe is unclear or you are disappointed with your cookies, please DM or email your question. I will get back with you asap! I’m on Instagram – MyTexasKitchen_ or Sugar Cookies

Decorative Holiday Cookies

Best flavor, most tender and fun to decorate!

Adapted from Cook's Tour, Junior League cookbook of Shreveport, Louisiana.

Prep Time 30 minutes
Cook Time 10 minutes
Chill overnight. 2 hours


  • 3 1/2 cups all-purpose flour
  • 1 t. baking soda
  • 1 t. cream of tartar
  • 1 cup room temperature unsalted butter (2 sticks)
  • 1/3 cup shortening
  • 1 cup sugar
  • 3 T. whole milk
  • 1 large egg
  • 1 t. vanilla
  • 1 t. lemon juice
  • 1 zest of 1 lemon
  • 1/2 t. salt

Royal Icing: 5 cups confectioners' sugar, 4 egg whites and 1 t. cream of tartar


  1. Measure the flour. Sift the flour, baking soda and cream of tartar four times; set aside.

  2. Cream the butter, shortening, sugar, milk, egg, vanilla, lemon juice, lemon zest and salt.

  3. Slowly add the dry ingredients to the creamed ingredients.

  4. Shape into a disk, wrap in wax paper and chill. Best chilled overnight.

  5. Preheat oven to 350F®

  6. Roll out on a lightly floured silicone baking mat. Cut into shapes. Remove the cookie dough between cookies.

  7. Bake for 10 - 12 minutes, until lightly brown.

  8. Cool on wire racks.

  9. Decorate with icing:

    1. Outline each cookie with the thicker Royal icing.

    2. Fill in with the thinner icing.

    3. With a chop stick, smooth out the icing to fill in all surfaces of the cookie.

    4. Set aside to dry overnight.

Royal Icing: Beat the ingredients. Add the food coloring. Add the #3 tip to a cake-decorating bag, fill with the thicker icing to outline the cookies. Add a #5 tip to a cake-decorating bag, fill with the thinner royal icing.