Baked Pancakes

 Sometimes I just don't have time to stand there and flip pancakes.  This is a great alternative.

Spoon in flour, powdered sugar and corn starch, into the measuring cups, so it's not packed.  This will make for a lighter pancake.

BAKED PANCAKES

(serves 8)

Ingredients:

*2 cups all-purpose flour 

*1/3 cup powdered sugar

*2/3 cup corn starch

*5 teaspoons baking powder

*1/2 teaspoon salt

*2 large eggs

*2 cups buttermilk

*2 teaspoon vanilla extract

*5 tablespoons butter, melted

*1 tablespoon butter, melted (for underneath the pancakes)

*1 cup blueberries or chocolate chips (optional)

*3 tablespoons butter,  melted (for brushing on top of pancakes)

Directions:

~Spray a cookie sheet (around 18"X13") with cooking spray.

~Line with parchment paper and brush 1 tablespoon melted butter over paper, then set aside.

~Preheat oven to 425 degrees.

~In a large bowl, sift 2 cups all-purpose flour, 1/3 cup powdered sugar, 2/3 cups corn starch, 5 teaspoons baking powder, and 1/2 teaspoon salt.

~In another bowl, whisk 2 large eggs, 2 cups buttermilk, 2 teaspoons, vanilla extract, and 5 tablespoons melted butter together until well combined.

~Stir wet ingredients into dry ingredients, making sure you don't over mix (small lumps are good).

~Pour mixture into prepared pan.

~Spread evenly over pan.

~Sprinkle on 1 cup blueberries or chocolate chips if desired.

~Bake on center rack or just above center rack for 5-10 minutes or until done (toothpick inserted in the center comes out clean.  Center should be springy to the touch).

~Remove from oven and turn oven up to broil.

~Brush 3 tablespoons melted butter over top of hot pancakes.

~Return to oven and broil for 1-2 minutes, keeping the oven door ajar, until top is a light golden brown (I turn my half way through).

~Remove from oven and cut into pieces.

Thin Crispy Potato Chips

 My granddaughter loves these.  I love to dip these in my homemade French Onion Chip Dip.

THIN CRIPSY POTATO CHIPS

Ingredients:

*4 medium russet potatoes

*3 quarts cold water

*4 tablespoons white vinegar

*4-6 cups vegetable oil

*salt to taste

Directions:

~Line a cookie sheet with paper towel and place a cooling rack over paper towel.

~Peel 4 medium russet potatoes (optional)

~Using a mandolin, slice the potatoes paper thin.

~Soak potatoes in cold water, for a couple minutes, moving them around to rinse them.

~Pour out water, and repeat soaking one more time.

~Pour 3 quarts of cold water (tap water cold) and 4 tablespoons white vinegar into a medium sauce pot.

~Pace sliced potatoes into vinegar water and bring to a boil

~Once boiling, allow to boil for 2 minutes, stirring often so that they don't stick.

~Remove potatoes from boiling water and set on a few layers of paper towel to drain.

~Allow potatoes to get as dry as possible (I do this for about 1/2 hour).

~Bring 4-6 cups vegetable oil to about 280 degrees.

~Gently placed potatoes into hot oil, don't over crowd.

~Fry for 2-3 minutes, or until a very light golden brown or they become crispy.

~Remove from hot oil and place on cool rack.

~Lightly season with salt.

~Allow to cool and enjoy.

Chocolate Poke Cake

 So rich and delicious.  

CHOCOLATE POKE CAKE

(serves 16)

Cake Ingredients:

*1 (20 ounce) box devil's food cake mix

*1/2 cup butter, melted

*1 1/4 cups milk

*5 large eggs

*1 cup sour cream 

*2 tablespoons all-purpose flour

*1 (3.9 ounce) box instant chocolate pudding mix

Topping Ingredients:

*1 (5 ounce) can evaporated milk

*5 ounce whole milk (refill evaporated milk can)

*1 (14 ounce) can sweetened condensed milk 

Whipped Cream Ingredients:

*2 cups heavy cream

*1/2 cup powdered sugar

*1/4 cup unsweetened cocoa powder

*1 teaspoon vanilla extract

Cake Directions:

~Preheat oven to 350 degrees.

~Grease and lightly flour a 9x13 inch baking pan.

~In a large mixing bowl, mix 1 (20 ounce) box devils food cake mix, 1/2 cup melted butter, 1 1/4 cups milk, 5 large eggs, 1 cup sour cream, 2 tablespoons all-purpose flour and 1 (3.9) ounce box instant chocolate pudding mix until well combined.

~Pour into prepared pan.

~Bake for 35-40 minutes or until toothpick inserted in the center comes out clean

~Set aside and cool for 15 minutes.

Topping Directions: (make this when you put the cake in the oven or before)

~In a medium bowl, whisk 1 (5 ounce) can evaporated milk,  5 ounces milk (refill evaporated milk can), and 1 (14 ounce) can sweetened condensed milk together until well combined.

~Cover and refrigerate.

Whip Cream Directions:

~In a large mixing bowl, whisk 2 cups heavy cream until soft peaks form (whip cream texture).

~Whisk in 1/2 cup powdered sugar, 1/4 cup unsweetened cocoa powder, and 1 teaspoon vanilla extract  into mixture until well combined.

~Cover and refrigeraste.

Let's Put it together:

~Once cake has cooled for 15 minutes, poke cake with a fork over entire cake.

~Pour evaporated milk mixture over cake making sure it runs into the holes.

~Cover and refrigerate for 1 hour.

~Remove and spread whip cream over the top and serve.

Small Batch Mac & Cheese

 My husband and I don't eat Mac & Cheese, but our granddaughter loves it.   This recipe is great for two, but easy to cut in half for one.

SMALL BATCH MAC & CHEESE

(serves 2)

Ingredients:

*1 cup dry macaroni

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

*1/4 teaspoon garlic powder

*1/4 teaspoon onion powder

*1/4 teaspoon paprika (sometimes I used smoke paprika)

*1/2 teaspoon Italian seasoning

*1 tablespoon all-purpose flour

*1 tablespoon butter

*1 cup whole milk

*1/2 cup cheddar cheese, grated

*1/4 cup mozzarella cheese, grated

*2 tablespoons freshly grated parmesan cheese

Topping Ingredients:

*2-4 tablespoons butter, melted

*1/4-1/2 cup crushed ritz crackers (about 4-6) - (or 1/4 cup Italian bread crumbs)

Directions:

~Preheat oven to 350 degrees.

~Spray a small casserole dish with cooking spray (I use a 10 x6 inch casserole dish)

~Cook 1 cup macaroni in boiling water until al dente.

~Drain pasta and set aside.

~In a small bowl, whisk together 1 tablespoon all-purpose flour,  1/8 teaspoon salt, 1/8 teaspoon ground black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder,  1/4 teaspoon paprika, and 1/2 teaspoon Italian seasoning until well combined.

~In a small saucepan, melt 1 tablespoon butter over low heat.

~Whisk in 1 tablespoon all-purpose flour, and seasoning mixture for about 45-60 seconds.

~Slowly whisk in 1 cup whole milk and continue whisking until mixture has thickened up.

~Stir in 1/2 cup grated cheddar cheese, 1/4 cup mozzarella cheese, and 2 tablespoons freshly grated Parmesan cheese until cheese has melted.

~Mix in macaroni until well combined.

~Pour into prepared casserole dish.

Topping Directions:

~In a small bowl, mix 2-4 tablespoons melted butter and 1/4-1/2 cup crushed ritz crackers or Italian seasoning together until well combined.

~Sprinkle evenly over top of macaroni.

~Bake for 15-25 minutes or until topping is a golden brown and bubbly.

Christmas Pinwheel Cookies

 Fun cookies to make with the kids.   With our without sprinkles, depending on what you prefer.

CHRISTMAS PINWHEEL COOKIES

(makes 2 1/2 dozen)

Cookie Ingredients:

*3 cups all-purpose flour (361 grams)

*1 teaspoon baking powder

*1/2 teaspoon salt

*1 cup butter, softened (2 sticks)

*1 1/4 cups granulated sugar

*1 large egg

*2 teaspoons vanilla extract 

*1/2 teaspoon almond extract (optional)

*Red & Green gel food coloring

Topping Ingredients (optional):

*1 cup sprinkles 

*2 tablespoons corn syrup 

*1 tablespoon water 

Cookie Directions:

~In a medium mixing bowl, whisk 3 cups (361  grams) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt together.

~Set aside.

~In a large bowl, cream 1 cup softened butter and 1 1/4 cups granulated sugar until mixture is light and fluffy (about 2-3 minutes).

~Turn speed down to low, and add in 1 large egg, 2 teaspoons vanilla extract and 1/2 teaspoon almond extract (optional) until well mixed.

~Add flour mixture to butter mixture and mix until mostly combined (the dough should be soft but not sticky).

~Divide the dough into 3 equal pieces (I like to weigh mine, about 10 ounces each but you can do it by eye).

~Add red food coloring to one portion and mix until well combined (I do this by hand, so the dough stays soft).

~Add green food coloring to one portion and mix until well combined.

~Leave the other portion with no food coloring (I actually add white food coloring to mine).

~Form each portion into a disc and wrap tightly in plastic wrap.

~Refrigerate for at least 1 hour or until dough if firm.

~Roll each section of dough into a 6x13 inch rectangle.

~Stack dough with green being on the bottom, white in the middle, and red on the top.

~Roll the dough (lengthwise) into a tight spiral.

Topping Directions (optional):

~In a small bowl, mix 2 teaspoons corn syrup and 1 teaspoon water together.

~Using a pastry brush, brush a very thin layer of corn syrup mixture over the cookie dough.

~Sprinkle 1 cup sprinkles onto a plate or cookie sheet and roll the dough over the sprinkles, making sure all sides are covered (optional).

~Wrap dough log into tightly with plastic wrap again.

~Refrigerate for at least 1 hour or until firm.

Let's Bake The Cookies:

~Preheat oven to 350 degrees.

~Cover cookie sheets with parchment paper.

~Using a sharp knife,  cut dough into 1/4-1/2 inch rounds.

~Place on cookie sheet.

~Bake for 13-15 minutes.

~Remove from oven and allow to cool in cookie sheet for 1-2 minutes.

~Remove and cool completely on cooling rack.

Waffle Iron Hash Browns

 Good and crispy.   You can leave out the onions and peppers if you choose.  Sometimes I like to put a layer of potatoes, a small layer of cheese, a small layer of chopped deli ham, and then another layer of potatoes.   When I do that I like to dip them in ranch dressing.

WAFFLE IRON HASH BROWNS

(serves 2)

Ingredients:

*3 medium-large russet potatoes, peeled and grated

*1/8 cup red bell pepper, finely chopped

*1/4 cup yellow onion, finely chopped

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*4 tablespoons butter, melted

Directions:

~Peel and grate 3 medium-large russet potatoes.

~Place grated potatoes into a large bowl and cover with water.

~Drain and repeat until water is no longer cloudy.

~Dry off potatoes with a paper towel.

~Spray waffle iron with cooking spray.

~Heat up waffle iron to high (about 400 degrees).

~In a large bowl, mix dried potatoes, 1/8 cup finely chopped red bell pepper, 1/8 cup finely chopped onion, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 4 tablespoons melted butter until potatoes are well coated.

~Place potato mixture evenly over hot waffle iron.  Place lid over potatoes.

~Cook for around 15 minutes or until potatoes are done and a golden brown.