Posts tagged ‘Recipes’
Hazelnut and Banana Pancakes
- Mix up your American style pancake batter.
- We pre-heated our non-stick frying pan and cooked these particular pancakes over a medium/low heat, lowering a ladle full of batter in to the pan
- Wait until you can see that the underside is cooking well before flipping as it may split and the batter on top will run everywhere ruining the pancake shape
- Each pancake should only need 3-4 minutes on each side and I’m always flipping mine over several times to check on them until they are done and cooked just the way I like them
- Place your first pancake onto a plate and spread liberally with some hazelnut chocolate spread (we used Nutella)
- Slice some banana pieces and place them onto the chocolate spread.
Continue with this process until you have a satisfying stack of super sweet chocolate and banana pancakes and then top with a sprinkle of chopped hazelnuts.
Cheers!
TweetRecipe: Cheeseburger Flatbread Melts
“I cannot tell you how much I love these cheeseburger flatbread melts. I love them. I think I could eat just about anything that was enveloped in this delicious buttery flatbread. It knocks my socks off. These little melts are so easy to throw together for a quick, simple dinner. Bubbly, chewy flatbread is topped with hamburger beef smothered in a delicious savory sauce and loaded with plenty of shredded cheddar cheese.”
What’s not to love?
To make this no-frills delight start with 1/2 pound of lean hamburger meat, browned and drained.
“We’ll be adding these fine ingredients to make a beefy sauce that’s absolutely loaded with flavor.”
“One package of dry onion soup mix.”
“Ketchup.”
“Garlic and mustard.”
“And water and apple cider vinegar.”
“Give this a stir and set it aside to simmer over low heat. It smells fabulous right now.”
“Meanwhile, grab your canola oil and a large, heavy bottomed skillet.”
“Heat two tablespoons over medium heat.”
“While that’s heating up up, we’re going to work on our flatbread. Break out the thin crust pizza dough for this flatbread!”
“Divide it into six equal sections.”
“And roll them out…”
“Until they are uh, mostly round in shape. I did the best I could here.”
“By the time they are all rolled out, the oil should be hot and shimmering.”
“Add the dough — it should sizzle, baby!”
“Let these cook about 1 minute per side until golden brown and bubbly. I cannot tell you how much I love this flatbread.”
“Take a piece of your thin, chewy flatbread — I let mine get a little brown here, but if that happens, just put the brown side up. We’re about to load it up with toppings and no one will ever be the wiser.”
Top with the hot and bubbly beef mixture.
And plenty of shredded cheddar cheese.
Repeat!
When you get ready to eat, simply fold and enjoy! No utensils necessary.
via Kevin & Amanda
TweetGuacamole Grilled Cheese Sandwich
Im sure you’ve noticed by now how much I love Guacamole ;p
“I used crusty white bread to make the sandwiches. I spread a thick layer of guacamole on each slice of bread and topped it with cheddar cheese. I buttered the outside of the bread and grilled the sandwiches to perfection.”
Once you try a Guacamole Grilled Cheese Sandwich, your life will be changed forever. So get going and make yourself a sandwich, you all need to experience the best grilled cheese on the planet.
Guacamole Grilled Cheese Sandwich
Yield: 2 sandwiches
Prep Time: 5 minutes
Cook Time: 5-7 minutes
The guacamole takes this grilled cheese sandwich to a whole new level of goodness.
ingredients:
To make the guacamole:
2 ripe avocados
1/2 small onion, minced
1 clove garlic, minced
1 small jalapeño, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1 Roma tomato, chopped
4 slices crusty white bread
4 slices Cheddar cheese
Butter, for buttering bread
directions:
1. To make the guacamole-cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a large bowl. Using a fork, mash the avocado. Add the onion, garlic, jalapeño, cilantro, lime juice, salt and pepper. Stir until well combined. Add the chopped tomato and stir.
2. Heat a pan or griddle to medium-high heat. Spread desired amount of guacamole on both slices of bread then top with cheese. Butter outer slices of bread and grill on one side for about 2 minutes or until golden and crispy. Flip the sandwich and grill until golden brown. Make the other sandwich the same way and serve warm.
For those who missed Hello965′s Creamy Avocado Pasta Recipe, check it out here 
Recipe: Cheddar Olives
Cheddar Olives
an 8 to 10 ounce jar of pitted green olives, either pimento stuffed or plain.
1 cup sharp Cheddar, shredded
2 tablespoons unsalted butter, softened
1/2 cup flour
1/8 teaspoon cayenne OR 1/8 teaspoon smoked paprika or freshly grated black pepper to taste
Preheat the oven to 400 degrees Fahrenheit.
Drain the olives well, and dry them completely with paper towels. Set aside.
Combine the other ingredients in a bowl and mix well until a dough forms. You can kneed it with your hands, if necessary, until it has the consistency of playdough.
Pinch off a small amount of dough, flatten it, and wrap it around a dry olive. Being careful not to squeeze the olive, pinch off any excess, then roll it in your hands until smooth. Continue until all the olives are covered.
Bake for 15 minutes, or until golden brown. OR freeze, wrapped tightly, for up to a week. Bake straight from the freezer for 20 minutes.
Serve immediately.
Enjoy!
TweetThree Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter!
They’re all eggless according to Willow Bird Baking, so they’re safe to eat.
Recipe by: Adapted from Family Fun Magazine
Yields: about 1 1/2-2 cups cookie doughIngredients:
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
4 to 6 tablespoons waterDirections:
In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add the water one tablespoon at a time stirring between each, until the dough reaches cookie dough consistency.
Safe-to-Eat Sugar Cookie Dough
Recipe by: Willow Bird Baking
Yields: about 1 1/2-2 cups cookie dough1 1/3 cups and 1 tablespoon all-purpose flour
1/2 cup butter, softened
3/4 cup white sugar
1-2 tablespoons water
1/2 teaspoon vanilla extractDirections:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in flour and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.
TweetSafe-to-Eat Cake Batter Cookie Dough
Recipe by: Willow Bird Baking
Yields: about 1 1/2-2 cups cookie dough1 1/2 cups all-purpose flour
2/3 cup yellow cake mix
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 tablespoons sprinkles
4-8 tablespoons waterDirections:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.
Nutella Sandwich Cookies
Nutella Sandwich Cookies, makes 10-12.
Ingredients: 1/2 cup softened butter, 1 cup granulated sugar, 1/4 cup brown sugar, 1 egg, 1 teaspoon vanilla extract, 2 cups flour, 1 teaspoon (aluminum-free) baking powder, 1/2 teaspoon salt and plenty of Nutella.
Cream together the butter and sugars, stir in egg and vanilla. Now mix in flour, baking powder and salt until just combined. The batter should be crumbly and you will probably need to use your (clean) hands to combine it a bit more to form a dough ball. Cover in plastic wrap and place in the freezer for 20 minutes.
Now form into small round disks, about 2-3 inches in diameter and uniformly thick. You want your cookies to all sort of match each other in size because you will be placing one of top of another to form sandwich cookies. Bake at 350 F for 15-18 minutes, allow to cool completely on a cooling rack before adding filling. Once cool, spoon a couple of tablespoons of Nutella on one cookie and place another on top.
Thanks Emma! 
Pumpkin Pie Dip
This stuff is dangerous.
Gina’s Weight Watcher Recipes
Servings: 12 • Size: 1/2 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 102.9 • Fat: 0.1g • Protein: 1.8 g • Carb: 27.7 g • Fiber: 0.9 g
15 oz can pumpkin
3/4 cup brown sugar (Splenda would work too)
1 tsp vanilla
1/8 tsp cinnamon
1/8 tsp pumpkin pie spice (or more to taste)
6 oz fat free Greek yogurt (I used Chiobani)
8 oz cool whip free
cut up apples to dip (extra points)
Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat.
Makes about 6 cups.
