So refreshing on those hot summer days.
4 to 6 ounces of 100% pineapple juice
2 cup frozen strawberries or raspberries
1/2 cup vanilla ice cream or frozen yogurt
Pour juice, berries and ice cream in a blender
Blend on high until smooth. Add more juice or berries to reach your desired consistency
Pour into glasses, serve, and enjoy
Leftovers can be stored in freezer, covered. To use, thaw at room temp for about 10 minutes.
2 eggs
4 Tbl milk
3 Tbls. Flour
1 Tbls. Shredded cheese
1 tsp baking powder
Salt and pepper to taste
Red and yellow peppers
Zucchini
Onion
Oil
Cut veggies into small pieces and fry in oil,
Pour two eggs in bowl, add salt and pepper and mix. Add milk, cheese, flour, baking powder and mix well.
Add the cooked veggies and mix again. Fry the pancakes in oil until golden brown. Enjoy.
1 1/2 cup flour
4 Tbls. Cornstarch
2/3 cup sugar
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
2/3 cup buttermilk
2 eggs
2 Tbls melted butter
2 tsp vanilla
Topping
6 Tbls melted butter
1 cup sugar
2 tsp cinnamon
In medium to large bowl, combine flour, cornstarch, sugar, baking powder, salt, cinnamon and nutmeg.
In a small bowl, mix buttermilk, eggs, melted butter and vanilla.
Mix wet and dry ingredients together until just combined.
Grease a donut pan and divide batter into each well.
Bake in 375º oven for 10 to 12 minutes or until browned
While doughnuts are baking combine the sugar and cinnamon in a small bowl. Melt butter in a separate bowl.
When doughnuts are out of the oven dip into melted butter than cinnamon and sugar mixture.
**Makes one dozen doughnuts.
2 Tbs. canola oil
3/4 c. diced onion
1 tsp minced garlic
2 cups uncooked rotini or penne pasta
14.4 oz can petite diced tomatoes
1 1/2 c chicken broth
1/2 c bbq sauce
1 1/2 cp shredded chicken
1 1/2 cup cheddar jack cheese
1/2 c fried onion (Frenchs)
1 Tbs freshly chopped cilantro (optional)
Heat oil in large skillet on med. heat. Sauce the onion until tender, then add the garlic and stir. Be careful not to burn or scorch the garlic.
Add the pasta, tomatoes, chicken broth, and bbq sauce, and chicken to the skillet. Stir to combine and bring to slight boil. Reduce heat and simmer on low stirring occasionally until pasta is tender. It takes about 15 to 20 minutes.
Spread the shredded cheese on top, and cover to melt the cheese. Top with the friend onion strings, a little cilantro (optional) and drizzle with bbq sauce.
2 cups oatmeal
1 cup firmly packed brown sugar
1 1/2 cups all-purpose flour
1/2 cup coconut
1 teaspoon baking soda
1/2 teaspoon salt
1 cup melted butter
Center
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1/2 cup peanut butter
1 cup M&M'
1 cup chocolate chips
Combine oatmeal, brown sugar, flour, coconut, baking soda, and salt; add melted butter and stir until moist (the mixture will be crumbly). Reserve 1 1/2 cups and press remaining crumbs into a greased 13X9-inch baking pan
Bake 12 minutes at 375°F.
Combine milk and peanut butter and carefully spread over baked crust. Sprinkle on M&M's and chocolate chips. Sprinkle reserved crumbs over chocolate pieces and lightly press crumbs down.
Bake 20 minutes, or until golden brown. Cool completely before cutting.
Unlike the bakery, these are real muffins, not cake.
Makes 12 muffins.
1/2 cup melted butter
3/4 cup sugar
2 large eggs
1 tsp vanilla
3.4 ounce package instant pistachio pudding
1 tsp baking powder
1/2 tp salt
1/2 cup milk
2 cup ap flour
1/4 c sugar for topping if desired.
Instructions
Preheat oven to 425º. Line muffin tie with cupcake paper liners.
In large bowl, use hand mixer, to beat together melted butter with sugar for one minute.
Add eggs and vanilla and beat until just combined. Do not over mix.
Add pistachio pudding mix, baking power, salt and milk. Mix to combine.
Add flour and mix until the flour has been incorporated.
Divide batter into each muffin cup, filling 3/4 full. Sprinkle with sugar if you like.
Optional: Add ground pistachios on top to create dome top. (1/4 to 1/2 cup)
Bake at 425º for 7 minutes then reduce heat to 350º and continue for 10 minutes, until muffin is cooked all the way through.
Cool on wire rack.
4 1/2 cups Rice Chex
4 1/2 cups Corn Chex
1 cup brown sugar
1/2 cup butter
1/4 cup corn syrup
1/4 tsp baking soda
2/3 cup sugar
2 tsp cinnamon
Preheat oven to 350º. Place cereal in a large mixing bowl.
Spray the cookie sheet with a nonstick baking spray.
Mix cinnamon and sugar in a bowl and set aside.
In a saucepan over medium heat combine butter, brown sugar, corn syrup bringing the mixture to a rolling boil, stirring constantly. Boil exactly 1 minute. Remove from heat and add baking soda mix until combined. Pour over cereal and mix until cereal is coated and spread onto prepared baking sheet.
Sprinkle, evenly, the cinnamon sugar mixture on top. Bake for 5 minutes then flip completely with a spatula and bake 3 more minutes until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container. Yummo.
