2 banana's, mashed
1/4 cp. chopped pecans (optional)
Regular pancake mix
Mix pancake mix according to package directions Add bananas and pecans just before cooking. Serve with the buttermilk syrup.
Buttermilk syrup:
1 cp. butter ( i have done 1/2 a cup too)
1/2 cp. buttermilk
3/4 cp. sugar
1 Tbsp. corn syrup
1 tsp. vanilla
pinch of salt
Combines ingredients in a medium saucepan and bring to a boil. Boil for 1 minute. Serve warm.
If you have ever had pancakes in Hawaii, this will remind you of those! Enjoy!
Monday, March 30, 2009
Saturday, March 28, 2009
Braised Meatballs in Red-Wine Gravy *Lauren Perry*
I made this last week and Brian went NUTS over it. The homemade meatballs are killer! I served it over rice, but it is also yummy over a garlic/ parmesan mashed potato-
Ingredients
1 6-ounce piece day-old French bread (generous 1/3 of 16-ounce loaf), crust left on, bread cut into 8 pieces
1 cup whole milk
1 3/4 pounds ground beef
2 large eggs
3 large garlic cloves chopped
1 medium onion, finely chopped
1/2 cup plus 1 tablespoon chopped fresh Italian parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried summer savory
flour
sauce-
2 tablespoons (1/4 stick) butter
1 1/2 teaspoons olive oil
2 garlic cloves chopped
2 cups dry red wine (I used Red COOKING Wine from the grocery store, its over by the salad dressing)
1/4 cup tomato paste
2 cups canned beef broth
Directions-
Preheat oven to 350°F. Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes. Squeeze out most of milk from bread; discard milk. Place bread in large bowl. Add ground beef, eggs, finely chopped onion, 1/2 cup chopped Italian parsley, salt, pepper, and dried summer savory and mix well. Transfer meat mixture to processor. Process until well blended and mixture looks pasty. Form mixture into 1 3/4-inch-diameter meatballs (about 30). Divide meatballs between two 13x9x2-inch glass baking dishes. Bake meatballs 30 minutes. Set meatballs aside.
Dust meatballs with flour; shake off excess. Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add meatballs to skillet and sauté until brown on all sides, about 3 minutes. Return all meatballs to skillet. Whisk wine and tomato paste in small bowl to blend. Add wine mixture to meatballs and bring to boil. Continue boiling until wine thickens slightly, stirring frequently, about 5 minutes. Add broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Transfer meatballs and gravy to bowl. Sprinkle with remaining 1 tablespoon parsley and serve.
Ingredients
1 6-ounce piece day-old French bread (generous 1/3 of 16-ounce loaf), crust left on, bread cut into 8 pieces
1 cup whole milk
1 3/4 pounds ground beef
2 large eggs
3 large garlic cloves chopped
1 medium onion, finely chopped
1/2 cup plus 1 tablespoon chopped fresh Italian parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried summer savory
flour
sauce-
2 tablespoons (1/4 stick) butter
1 1/2 teaspoons olive oil
2 garlic cloves chopped
2 cups dry red wine (I used Red COOKING Wine from the grocery store, its over by the salad dressing)
1/4 cup tomato paste
2 cups canned beef broth
Directions-
Preheat oven to 350°F. Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes. Squeeze out most of milk from bread; discard milk. Place bread in large bowl. Add ground beef, eggs, finely chopped onion, 1/2 cup chopped Italian parsley, salt, pepper, and dried summer savory and mix well. Transfer meat mixture to processor. Process until well blended and mixture looks pasty. Form mixture into 1 3/4-inch-diameter meatballs (about 30). Divide meatballs between two 13x9x2-inch glass baking dishes. Bake meatballs 30 minutes. Set meatballs aside.
Dust meatballs with flour; shake off excess. Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add meatballs to skillet and sauté until brown on all sides, about 3 minutes. Return all meatballs to skillet. Whisk wine and tomato paste in small bowl to blend. Add wine mixture to meatballs and bring to boil. Continue boiling until wine thickens slightly, stirring frequently, about 5 minutes. Add broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Transfer meatballs and gravy to bowl. Sprinkle with remaining 1 tablespoon parsley and serve.
Shortbread Cookies and Warm Chocolate *Lauren Perry*
Ingredients-
1/2 cup butter, softened
1/4 cup brown sugar
2 tablespoons sugar
1/4 teaspoon salt
1 cup all purpose flour
1 regular sized Hershey bar, chopped into chunks
Preheat oven to 375. Line an 8 by 8 inch baking sheet with foil. Coat the foil with no stick cooking spray. In a medium bowl, combine butter and sugars until creamy. Add in salt and flour; blend well and add chocolate. Press into prepared pan. Bake for about 20-23 minutes, or until golden brown at edges and bubbly in center. Try to slice them if you can.
Warm Chocolate (do not pour over shortbread, it just goes well for dipping the shortbread and covering the ice cream)
Ingredients
1 Large Milk Chocolate Symphony Bar
1 can of sweetened condensed milk
melt in a small sauce pan and transfer to a bowl (so chocolate doesn't burn)
and yummy with Vanilla Ice Cream!
1/2 cup butter, softened
1/4 cup brown sugar
2 tablespoons sugar
1/4 teaspoon salt
1 cup all purpose flour
1 regular sized Hershey bar, chopped into chunks
Preheat oven to 375. Line an 8 by 8 inch baking sheet with foil. Coat the foil with no stick cooking spray. In a medium bowl, combine butter and sugars until creamy. Add in salt and flour; blend well and add chocolate. Press into prepared pan. Bake for about 20-23 minutes, or until golden brown at edges and bubbly in center. Try to slice them if you can.
Warm Chocolate (do not pour over shortbread, it just goes well for dipping the shortbread and covering the ice cream)
Ingredients
1 Large Milk Chocolate Symphony Bar
1 can of sweetened condensed milk
melt in a small sauce pan and transfer to a bowl (so chocolate doesn't burn)
and yummy with Vanilla Ice Cream!
Bunco Buns *Lauren Perry*
My mom is a HUGE fan of these, and I am making them for Cannon's birthday! I found this on http://www.kellyskornerrecipes.blogspot.com/
Ingredients
1 pkg 24 party rolls (or I used 2 pkgs of 12 dinner rolls)
1/2 stick butter, melted
4 tablespoons poppy seeds
4 tablespoons mustard
4 tablespoons Worcestershire sauce
Sliced ham
Swiss cheese
Directions:
In a bowl - mix together the butter, poppy seeds, mustard and Worcestershire sauce.
Spread sauce on both sides of rolls and put a piece of ham and cheese on each
Cover and bake at 350 for 15-20 minutes or until cheese melts.
Serve Warm
Ingredients
1 pkg 24 party rolls (or I used 2 pkgs of 12 dinner rolls)
1/2 stick butter, melted
4 tablespoons poppy seeds
4 tablespoons mustard
4 tablespoons Worcestershire sauce
Sliced ham
Swiss cheese
Directions:
In a bowl - mix together the butter, poppy seeds, mustard and Worcestershire sauce.
Spread sauce on both sides of rolls and put a piece of ham and cheese on each
Cover and bake at 350 for 15-20 minutes or until cheese melts.
Serve Warm
Shrimp and Rice Casserole *Lauren Perry*
Ingredients:
1 package wild rice
1 lb medium shrimp, peeled and divined
2 tablespoon butter
1/2 green bell pepper chopped
1/2 onion, chopped
1 10 3/4 ounce can condensed cream of mushroom soup
2 cups of grated sharp cheddar cheese
Salt and pepper
Directions:
Cook the rice according to package directions minus 1/4 cup water. Let cool. Drain immediately and set aside. Heat the butter in saucepan and saute the pepper and onion until soft and shrimp , about 5 minutes. Preheat oven to 325 degrees.In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper to taste. Mix well. Spray a 9 inch square aluminum cake pan or an 11 by 7 inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
1 package wild rice
1 lb medium shrimp, peeled and divined
2 tablespoon butter
1/2 green bell pepper chopped
1/2 onion, chopped
1 10 3/4 ounce can condensed cream of mushroom soup
2 cups of grated sharp cheddar cheese
Salt and pepper
Directions:
Cook the rice according to package directions minus 1/4 cup water. Let cool. Drain immediately and set aside. Heat the butter in saucepan and saute the pepper and onion until soft and shrimp , about 5 minutes. Preheat oven to 325 degrees.In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper to taste. Mix well. Spray a 9 inch square aluminum cake pan or an 11 by 7 inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
Friday, March 6, 2009
Blender Wheat Pancakes
Combine in blender the following and mix on high speed for 2 minutes:
1 cup wheat kernels
1 cup milk
Add ½ cup milk and blend two more minutes.
Add 2 eggs
1/3 cup oil
1 tsp salt
1 T honey
Blend well. Just before cooking, add 1 T baking powder. Blend in gently just until mixed.
It will appear slightly runny, that's OK. They'll turn out great! Serve warm with butter, syrup and fresh fruit.
1 cup wheat kernels
1 cup milk
Add ½ cup milk and blend two more minutes.
Add 2 eggs
1/3 cup oil
1 tsp salt
1 T honey
Blend well. Just before cooking, add 1 T baking powder. Blend in gently just until mixed.
It will appear slightly runny, that's OK. They'll turn out great! Serve warm with butter, syrup and fresh fruit.
Subscribe to:
Posts (Atom)