Carrot Cake PancakesAir-Fryer Crispy Curry DrumsticksBraised Baby ArtichokesCuban Sandwich BurgersGoat Cheese and Spinach Stuffed ChickenChocolate Caramel Hazelnut PieKiddie Crunch Mix

Recipes Throughout The Day

Are you getting bored with preparing and eating the same old meals? Below are a variety of recipes, from breakfast to snack to dessert.

If you have a new (or new to you) recipe that you have tried during the stay-at-home, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@the

Carrot Cake Pancakes 

2 c. pancake mix

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/8 tsp. ground cloves

2 large eggs

1 c. whole milk

1 c. finely shredded carrots



1/2 c. maple syrup

1/8 tsp. ground cinnamon

2/3 c. whipped cream cheese

1 T. whole milk

1/2 c. chopped walnuts or pecans, toasted

Finely shredded carrots, optional


In a large bowl, combine the pancake mix, cinnamon, nutmeg and cloves. In a small bowl, beat eggs and milk; stir into the dry ingredients just until moistened. Stir in carrots.

Pour batter by 1/4 cupsful onto a nonstick skillet or a greased hot griddle. Turn pancakes when bubbles form on top; cook until second side is golden brown.

For syrup, in a small saucepan, combine the maple syrup and cinnamon. Bring to a boil. Reduce heat; simmer for 2 minutes. In a small bowl, combine cream cheese and milk. Serve pancakes with cream cheese mixture and half the syrup; sprinkle with nuts and, if desired, shredded carrots. Cover and refrigerate remaining syrup; save for another use.  Makes one dozen.


Air-Fryer Crispy Curry Drumsticks 

1 lb. chicken drumsticks

3/4 tsp. salt, divided

2 T. olive oil

2 tsp. curry powder

1/2 tsp. onion salt

1/2 tsp. garlic powder

Minced fresh cilantro, optional


In a large bowl, place chicken and enough water to cover. Add 1/2 teaspoon salt; let stand 15 minutes at room temperature. Drain and pat dry.

Preheat air fryer to 375°. In another bowl, mix oil, curry powder, onion salt, garlic powder and remaining 1/4 teaspoon salt; add chicken and toss to coat. In batches, place chicken in a single layer on tray in air-fryer basket. Cook until a thermometer inserted in chicken reads 170°-175°, 15-17 minutes, turning halfway through. If desired, sprinkle with cilantro.  Serves four.


Braised Baby Artichokes 

3 lemons

24 baby artichokes

Extra-virgin olive oil

6 cloves garlic, smashed and finely chopped

3 anchovy fillets (optional, but highly recommended!)

Pinch of red pepper flakes

1 c. dry white wine

1 bunch thyme, tied with kitchen twine

Kosher salt

1/2 c. chopped fresh parsley

Parmigiano-reggiano cheese, for shaving


Fill a large bowl with water. Halve 1 lemon, squeeze the juice into the water and drop both halves into the bowl.

Cut off the top quarter of the artichokes with a serrated knife. Peel the tough dark green skin from the stems using a paring knife and remove the tough outer leaves until the tender inner green leaves are revealed; it should be only a couple of layers. Cut the artichokes in half lengthwise and toss into the lemon water.

Zest and juice the remaining 2 lemons and reserve. Coat a large straight-sided skillet generously with olive oil and add the garlic, anchovies and red pepper flakes. Cook over medium heat, stirring, until the garlic is very aromatic and the anchovies have dissolved, 2 to 3 minutes.

Remove the artichokes from the water and add them to the pan along with the reserved lemon zest and juice, the white wine and thyme. Season with salt and add just enough water to cover the artichokes. Bring to a boil, then reduce to a simmer. Cover the pan and cook until the artichokes are very soft, 10 to 15 minutes. Remove the lid and let the liquid reduce until it comes less than halfway up the sides of the artichokes, about 10 minutes.

Remove the thyme and toss in the parsley. Swirl and stir to combine. Taste for seasoning and adjust if you need to (you probably will). Put the artichokes on a rimmed serving platter or in a bowl. Use a vegetable peeler to shave the parmigiano on top. Serves 6.


Cuban Sandwich Burgers

1/2 lb. ground beef

1/2 lb. ground pork

1 T. lemon juice

1 tsp. garlic salt, divided

1/2 tsp. pepper, divided

1/2 c. mayonnaise

1/4 c. Dijon mustard

4 hamburger buns, split

8 thin slices Swiss cheese

4 thin slices deli ham

4 thin sandwich pickle slices


Prepare grill for medium heat. Place a large cast-iron skillet on grill grates.

In a large bowl, combine beef, pork, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Shape into 4 1/2-in.-thick patties. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side.

Combine mayonnaise, mustard, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; spread over cut sides of rolls. Place burgers on each roll bottom; top with Swiss cheese, ham, pickles and roll tops. Using oven mitts, carefully place preheated skillet on sandwiches. Grill sandwiches, covered, until rolls are browned and cheese is melted, 5-8 minutes.  Four servings.


Goat Cheese and Spinach Stuffed Chicken

1-1/2 c. fresh spinach, chopped

1/3 c. julienned soft sun-dried tomatoes (not packed in oil), chopped

1/4 c. crumbled goat cheese

2 garlic cloves, minced

1/2 tsp. pepper, divided

1/4 tsp. salt, divided

2 boneless skinless chicken breasts (6 oz. each)

1 T. olive oil, divided

1/2 lb. fresh asparagus, trimmed

Aged balsamic vinegar or balsamic glaze, optional


Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt.

Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks.

In an 8-in. cast iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes.

Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.  Serves two.


Chocolate Caramel Hazelnut Pie

1-1/2 c. salted caramel pretzel pieces

12 Lorna Doone® shortbread cookies

1/4 c. sugar

6 T. butter, melted

5 T. caramel topping, divided


1 pkg. (8 oz.) cream cheese, softened

1/2 c. Nutella®

1 jar (7 oz.) marshmallow creme

1 carton (8 oz.) frozen whipped topping, thawed

1 c. miniature marshmallows

1 Snickers® candy bar (1.86 oz.), chopped


Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling.

For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust.

Refrigerate until set, 3-4 hours. Top with chopped candy and drizzle remaining caramel topping before serving.  8 servings.


Kiddie Crunch Mix

1 c. plain or frosted animal crackers

1 c. teddy bear-shaped crackers

1 c. miniature pretzels

1 c. salted peanuts

1 c. M&M’s®, pastel colored

1 c. yogurt- or chocolate-covered raisins


In a bowl, combine all ingredients. Store in an airtight container.  Makes six cups.


Quote of the Week:

“Though force can protect in emergency, only justice, fairness, consideration and cooperation can finally lead men to the dawn of eternal peace.” 

~ Dwight D. Eisenhower




The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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