Ok everyone, confession: I’m terrible at making pancakes…they never come out right. It’s like the only food I can’t make (so far…) This recipe doesn’t require any skills! And each pancake muffin can be individualized for the people you’re serving! This is another pinterest image that I found with no link so I had to do improvisation.
So, here goes! You start with a basic pancake recipe:
(I found my basic recipe from http://www.allthecooks.com/pancakes-crocker.html)
1 cup all-purpose flour
3/4 cup milk
1 tbsp sugar
2 tbsp Veg oil
3 tsp baking powder
1/2 tsp salt
Beat the egg until fluffy. Slowly beat in other ingredients until just mixed.
Now the fun part! Take a mini muffin pan (greased) and place you specialty ingredients (bacon, sausage, fruit, chocolate chips, etc.) into each cup. Pour batter into each cup and bake at 350 for 12-14 minutes. Remove from oven and let cool about 5 minutes. These pop out easily with a simple swoop around with a butter knife and gently lifted 🙂 You can serve it with syrup or without! Enjoy!
So I found a picture on pinterest of eggs cooked in a muffin pan. Though when I clicked on it there was no link to go to with instructions so I figured it out on my own 🙂 This is a great way to make breakfast fun for kids who would love to help out! My daughter (who rarely eats breakfast) ate two of these because they were different from what she was use to. Here’s what I did:
Eggs (one egg per muffin cup)
Cheese (any time you prefer, I used shredded cheddar and feta)
Cilantro (or whatever seasoning you see fit)
other possible add-ins which I didn’t have on hand at the time:
Bacon, diced bell peppers, mushrooms, olives, pemintos, etc
Preheat oven to 350ºF. Spray muffin cups with cooking spray to prevent sticking.
Crack one eggs into each muffin cup.
Top with cheese, seasoning and other desired ingredients (I GENTLY mixed it so I wouldn’t bust the yolk). Place in oven and bake for about 15-20 minutes or until desired doneness.
Let cool about 5 minutes, this will make it easier to remove from the pan. I used a fork (or a butter knife) to separate the sides and then slid it right out. Enjoy!!
This dough is fantastic! The dough is made with a bread maker, but I bet it can be done without!
1 cup water
1 tsp salt
1 tbsp butter
3 cups bread flour (I used all-purpose flour)
2 tsp yeast
Place ingredients in order in the bread machine. Start dough cycle. At the end of the dough cycle remove dough from the bread maker. Place on floured counter and let rest for 10 minutes (the last one I made I actually left it to rest for a lot longer than 10 minutes, maybe 30-45, and it seemed to bulk up during that time which helped to make a better crust around the edges). Shape into a 15-16 inch round pizza pan.
Add your topping (sauce, cheese, pepperoni, etc). Bake at 475°F for 20 minutes or until done.
Ok, my pan was only about 14 inches which made the crust a little thicker but was great. My husband said it was better than any store-bought or ordered pizza!
This recipe came from the instruction manual for my Hamilton Beach Bread Machine.
Have fun decorating your pizzas, feel free to share with us any adjustments or ideas 🙂
Fast, Fresh, Easy, and Delicious! (good for you too)
4 large ripe tomatoes, chopped
1 red onion, chopped
1 jalapeno, minced
1/4 Cup Cilantro, chopped
3 garlic cloves, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.
I made Pork Chile Verde today, which made that house smell sooo YUMMY! I haven’t had time to post it, but I will try to get it on here tonight!
In the meanwhile, what kind of recipes would you all like to see on here?
Send me come ideas!
Have a wonderful day!
So I just kinda played around one day and put this recipe together a while ago. I recently found the recipe and decided to try it out again. This recipe is pretty spicy but good! After making it a second time I thought it might need a hint of sweetness to balance the spiciness? Try it out and let me know what you think!
3 tbsp. olive oil
5 tbsp. vinegar (I used apple cider vinegar)
1-3 tbsp. Cajun seasoning (how spicy do you like it?)
1-2 tbsp. Honey (optional add-in)
Cajun seasoning, to taste
4 boneless skinless chicken breasts, thawed
4 tbsp. fat-free feta cheese
Mix olive oil, vinegar and Cajun Seasoning (and honey if using) together. Coat chicken in baking pan, cover with foil, and marinate in refrigerator for at least 30 minutes or more.
Preheat oven to 375°F. Remove dish from fridge and bake in oven for 30-40 minutes (or until chicken is no longer pink). Remove from oven and pull back foil. Generously sprinkle on the Feta Cheese and bake for an additional 5 minutes.
Add more seasoning if desired.
Note: Serves well with rice 🙂
This cooler morning weather is making me hungry for comfort foods. I’m trying to stick to a lower carb, lower fat diet, so most of my “comfort” foods don’t really fit in and I have a really busy day ahead. Crock pot recipe it is. I came up with this recipe a long time ago and it has been one of my all time favorites ever since. I love coming home to a meal all ready to go! I will post a pic for it tonight.
2 lbs. boneless, skinless chicken thighs (you can use any chicken you like, we just prefer dark meat)
1 Bell pepper, diced
1 Large onion, diced
2 cans, fire roasted tomatoes (stewed tomatoes would work fine too)
2 Tbsp. minced garlic
1 1/2 Tbsp. sugar
2 tsp. chili powder
1/2 tsp thyme
1/2 tsp. oregano
1 tsp. salt
1 tsp. pepper
1/2 tsp. basil
2 bay leaves
1 tsp. paprika
1 tsp. red pepper flakes
1 1/2 lb. shrimp (shelled and deveined)
1 Tbsp. lemon juice
1 Tbsp. Franks Hot Sauce
3 Cups hot cooked rice
Put chicken thighs in bottom of crock pot. Mix all other ingredients together (except last 4) and pour over chicken thighs. Cook on low 8-10 hours. In the last hour of cooking add shrimp, lemon juice, and hot sauce. Serve over cooked rice. Great with crusty French bread.
Note: If you don’t have all the spices on hand, I have used premixed Cajun seasoning before and it is just as good!