Cake Batter Pancakes

Cake Batter Pancakes makes about 12 pancakes
1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
2 eggs
1 teaspoon vanilla extract
1-2 cups milk (I used vanilla almond milk)
assorted sprinkles
Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.
Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.
Glaze
1 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon vanilla extract
assorted sprinkles
Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.

Strawberry Cream Cheese Cobbler

Strawberry Cream Cheese Cobbler

1 stick (1/2 cup) butter
1 egg, lightly scrambled
1 cup milk
1 cup all purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4 ounces Neufchatel cheese, cut in small pieces
Plain Greek yogurt or vanilla ice cream for serving, optional

1. Preheat oven to 350 degrees F. Melt butter and pour into a 9 x 13 inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder and salt. Pour directly over the butter in the baking dish, but do not stir.
2. Add the strawberries arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)
3. Serve hot out of the oven with choice of topping, if desired.

Strawberry Cheesecake Brownies

Strawberry Cheesecake Topping:

8 ounces cream cheese, room temperature
2 eggs
½ cup sugar
1½ teaspoons vanilla extract
1 cup plain Greek yogurt

Brownies:

½ cup (60 grams) whole wheat flour
½ cup + 2 tablespoons unrefined or coconut sugar
¼ teaspoon salt
¼ teaspoon baking soda
½ cup unsweetened cocoa powder
½ cup plain Greek yogurt
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
¼ cup chocolate chips, optional

Berry Topping:

¼ - ½ cup berry jam or sauce

Directions:
1. Preheat your oven to 350°F / 175°C. Line an 8x8in pan with parchment paper or spray lightly with cooking spray.
2. To make the cheesecake topping, beat together the cream cheese, eggs, and sugar until creamy. Beat in the vanilla and then slowly add in the Greek yogurt. Set this aside.
3. In a large bowl, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and mix just until combined. Do not over mix!
4. Spread the batter evenly into the pan and then pour on the cheesecake batter. Try to distribute it evenly.
5. You can either completely cover the cheesecake filling with strawberry sauce or jam, or you can cover the cheesecake with teaspoons of jam, leaving about a centimeter between each jam-blob, and then use a knife to create swirls.
6. Bake for 20 minutes. Lower the heat to 325°F and bake for another 20 minutes. Remove from the oven and let cool before cutting. Store covered in the refrigerator for up to 5 days

Taco Pie

2 c. chicken cooked and shredded
1 c. shredded lettuce
1-4oz. can diced green chili's drained
2 Tbs. cilantro
8-10 inch flour tortillas
1-6 oz. avocado dip
1-16 oz. can refried beans
1 c. sour cream
1 1/2 c. shredded cheddar cheese
1/4 cup chopped tomatoes
2 Tbs. sliced pitted ripe olives
2 Tbs. cilantro
Salsa
In a bowl combine chicken, lettuce, chili's, and cilantro. Set aside.
Place one of the tortillas on a large platter. Spread with half of the avocado dip. Then top with a second tortilla. Spread with half of the refried beans. Cover with a third tortilla. Sprinkle with half of the chicken-lettuce mixture. Add a fourth tortilla. Spread with half of the sour cream sprinkle with half of the cheese. Repeat layers, ending with sour cream and cheese. Garnish with tomatoes, olives, and cilantro. To serve, cut into wedges. If desired, serve with salsa.
Makes 8 servings
When baking, follow directions. When cooking, go by your own taste.

COOKIES AND CREAM

 

 

 

COOKIES AND CREAM~ Oreo goodness 1 bag Oreos, crushed 8oz cream cheese, softened 1/4 cup butter 1 cup powdered sugar 3 cups milk 2 sm boxes instant vanilla pudding 1/2 tsp vanilla 12 oz Cool Whip, thawed Cream together cream cheese, butter & powered sugar & vanilla. In separate bowl mix milk & pudding chill until set. fold in cool whip after pudding has set. add cream cheese mixture. layer with Oreos... Chill until ready to serve!

Milky Way Brownies

 

 

Ingredients:

1 pound (4 sticks) unsalted butter, cut into pieces
1 pound semi-sweet chocolate chips (or chopped chocolate)
6 ounces unsweetened chocolate, chopped
2 Tablespoons instant espresso powder
7 large eggs
2 Tablespoons vanilla extract
2 1/4 cups granulated white sugar
1 1/4 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
12 ounces miniature Milky Way Bars, chopped
1 full-size Milky Way Bar, sliced thinly

Directions:

1. Preheat oven to 350°F. Butter and flour 12x18x1-inch pan. Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).
2. In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter, and chocolates until melted and smooth; cool slightly.
3. In a large bowl, whisk together the eggs, espresso powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.
4. In a medium bowl, sift together flour, baking powder, and salt, then add to batter. Stir chopped mini Milky Way bars into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula. Place slices of the full-size Milky Way Bar onto the top of the brownie batter.
5. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut.

Tips:

*These taste better the second day.
*If it's a warm day inside your house, you might consider chilling the Milky Way bars before you try to cut them.

Homemade salsa

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1/3 cup chopped Italian parsley or Cilantro if you prefer* :)
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Directions:
1
Mix all together and bring to a slow boil for 10 minute.
2
Seal in jars and cook in hot water bath for 10 minute.
3
This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
4
Yields 3-6 quarts or pints.
Add 2 tbsp. freshly squeezed lime juice and salt and peper to taste.

Mix everything together and let sit overnight for flavors to meld.