Two Ingredient Pancakes

Two Ingredient Pancakesoriginal source unknown, tutorial by Our Best Bites

Ingredients
1 large banana (it should yield abt 1/3-1/2 cup, mashed)
2 eggs
1/8 teaspoon baking powder (optional but recommended)
1/8 teaspoon ground cinnamon (optional but recommended)
*When I add PB2, I do 2 tablespoons, and I find the powdered peanutbutter blends best if I pulse the mixture in the blender just a few times.

Instructions
Heat a skillet on the stove top to medium heat.  While pan is heating, mash banana well and then mix in eggs, baking powder, and cinnamon.  When pan is hot (water droplets should sizzle) Spray pan lightly with non-stick spray.  Pour 2 tablespoons of batter at a time and cook until bottom appears set (30-60 seconds) flip with spatula and cook additional minute or less.  Serve warm with butter and syrup.  Yield: 10-12 3″ pancakes.

Nutritional Info (per 1 pancake alone)
Cal: 22  Protein: 1.2 g Fat: <1 2.6="" carbs:="" g="" p="">

NO DOUGH PIZZA!!!!!!!

From Karry Seaver

We've eaten this a few times and really like it-  

NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!!

Gluten Free, Low Carb, Diabetic Friendly!!!!!!

For when you absolutely want pizza but not all the carbs!!!!!!!

Crust

1 (8 oz) package of full fat cream cheese, room temperature

2 eggs

1/4 tsp ground black pepper

1 tsp garlic powder

1/4 cup grated Parmesan cheese

Topping

1/2-cup pizza sauce

1 1/2 cups shredded mozzarella cheese

Toppings - pepperoni, ham, sausage, mushrooms, peppers

Garlic powder

Preheat oven to 350.

Lightly spay a 9×13-baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and Parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, ou until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

Eggs on the Golden Rod (Seaver Style)

INGREDIENTS

• 8-10 Eggs 
• Bacon
• 2 White Country Gravy Packets (and the ingredients called for on the package)
• Pillsbury Biscuits (I like the peel apart layers)
• Salt and Pepper to taste

COOK EGGS
Hard boil the eggs.  Cool them off in the fridge or in ice water.  Peel (by cooling them off first the egg inside the shell will shrink, making them WAY easier to peel).  After peeling, cut the eggs in half and remove all the yellow egg yolk into a separate bowl.  Cut the egg whites into small pieces.  Smash up the egg yolk so it resembles yellow sprinkles.

COOK BACON
We like to cook our bacon in the oven.  Put foil on a cookie sheet.  Then set a cooling rack inside the cookie sheet.  Line the bacon on the cooling rack.  Cook on 400degF for 17-20ish min (Jake likes it really crispy).  Cool off then crumble the bacon.

COOK GRAVY 
Cook the gravy according to the instructions on the package.

COOK ROLLS
Bake the rolls according to the directions on the package.  I like to cook them on the low end of the time range so they're still soft and fluffy instead of crispy.  When you remove them from the oven, take them off the cookie sheet right away so the bottoms don't continue to overcook.

ASSEMBLE
Throw the egg WHITE pieces and the crumbled bacon into the white gravy.  Mix.  Break apart a roll and put it on a plate.  Scoop some gravy mixture on top of the roll halves.  Sprinkle with egg yellow on top.  Add salt and pepper to taste.

This is our traditional Christmas Morning Breakfast.  I love how filling it is (we usually don't even eat lunch that day cause we're so full) and it's super easy to make -especially cause the bacon and eggs can be made the day before.

This is the only picture I have of the finished project - with our messy kitchen and Scarlett making an attractive double chin face...  At least she has clothes on!  :-)

Taco Soup

I thought I would give you another recipe because it's one of our favorites. When we don't have a lot of time this is the recipe we make. Thought you might like it! 

- Hope Woolley

1 lb hamburger

1 packet of taco seasoning (I just add it to taste) 

1 can corn (drained) 

1 can kidney beans (drained)  

1 can tomato soup

1 can milk (use the tomato soup can) 

1 can tomato sauce (8 oz can) 

mix it all together and and heat it up. serve with sour cream, fritos and cheese. 

when I'm feeling really adventurous I add a can of diced tomatoes or an onion. 

Cheesy White Chicken Chili

-from Hope Woolley

1 T. oil

1 onion, chopped

3 cloves garlic, minced

2 cans green chilis

2 t. cumin

1 t. oregano or italian seasoning

1/2 t. cayenne pepper

30 oz chicken broth

3 cups chicken breast meat, cooked and chopped (I shred mine) 

4 cans white beans, drained

1/2 - 1 cup sour cream (optional)

4-6 oz cream cheese (optional) 

1 can whole kernel corn (optional)

12-16 oz grated Mexican blend cheese (You can use any combination of Monterrey jack, pepper jack or cheddar. Sta away from mozzarella because it's stringy when melted,) 

In a 4 or 5 quart pan heat oil over medium-high heat and soften onion and garlic. Add green chilis ,cumin, oregano, and cayenne pepper. Cook a few minutes, then add broth, chicken and 3 cans of the drained beans. Mash the fourth can of beans (use a potato masher, fork or pastry blender and mix in a little bit of broth from the soup to make it a little easier.) and add it to the pot. Turn heat to low, wait until it is hardly simmering and add cheese slowly until completely melted. if you add the cheese while the soup is bubbling ferociously then the cheese will clump and stick to the chicken...yuck. (both times I made it I just added the cheese after, but you can do whatever you want.) You can add the sour cream, cream cheese, and/or corn if you would like, but the soup is great without them. (I've always added them) You can serve the soup with tortilla chips, extra cheese, fresh cilantro , jalapenos, green onion, salsa or serve over rice or in a bread bowl. I like it in a bowl with homemade bread. (obviously) 

Jake's Favorite Rolls

4 1/4 -4 3/4 cups flour

1 package of yeast

1 cup milk

1/3 cup sugar

1/3 cup shortening or butter

1/2 tsp salt

2 eggs

In a bowl combine 2 cups of flour and the package of yeast. 

In a small sauce pan heat and stir milk, sugar, shortening/butter and salt until warm. (Until shortening is almost melted.)

Add to flour mixture along with eggs. Beat with electric mixture on low for 30 seconds, scraping bowl. Beat on high until mixed. Using a spoon stir in remaining flour. Knead (with dough hook) Spray pam (or sprinkle flour) on top of dough, cover with towel and let raise for about an hour. Punch dough down. Make into rolls. (this is when I dip the top and bottom of the rolls into a little butter. This just makes the top and bottom a little more crisp and taste better) Let the rolls raise until they have doubled in size. When they have doubled in size bake at 375 degrees for 12-15 minutes. (It all depends on your oven. The rolls I made the other night were baked for 12 minutes. I probably should have checked at 10.) When I take the rolls out of the oven I usually brush some butter on top to make them look pretty. 

- from Hope Woolley

Aunt Meredith's Root Beer

1 lb. (~2.2cups) sugar
Water to make 1 gallon
4 t. root beer extract
1 1/2 lbs. dry ice

Put sugar in deep container w loose lid. Add enough water to make 1 gallon. Stir to dissolve. Add extract and stir. Add dry ice and cover loosely.  Let sit until carbonated, about 30-45 minutes.

I usually end up using a little more sugar and at least 50% more extract. Stir and taste as you adjust. It should be a little too sweet because once it's carbonated it cuts the sweetness a bit.   We make 3 gallons at a time for our BBQs and use about 7-10 lbs dry ice for that much.

Do not put it into a sealed container while it has dry ice in it. It can explode.

For extract, ice used McCormick, Hire's and one other odd brand that I can't remember. It's pretty much a case of using what you can find. If you can't find any out there, I'll keep an eye out and see what I can find. Extract is usually on the baking aisle with other extracts.

Chick-Fil-A Fry Sauce

Chick-fil-a sauce: 1/2 cup mayo, 2 tbsp. mustard, 1/2 tsp. garlic powder, 1 tbsp. vinegar, 2 tbsp. honey, Salt, and pepper.

Old Fashioned Brownies with Chocolate Cream Cheese Frosting

Old Fashioned Brownies with Chocolate Cream Cheese Frosting

Yields 12

Ingredients:

1 1/2 cups all-purpose flour
1/3 cup cocoa powder*
1/4 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
1/2 cup butter, melted
2 large eggs
1 tsp vanilla extract
3 Tbsp milk 
1 recipe Chocolate Cream Cheese Frosting, recipe follows 

Directions:

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking powder and salt, set aside. In a separate mixing bowl, using a wooden spoon, mix together granulated sugar, light-brown sugar and melted butter until combine. Stir in eggs and vanilla extract and mix until blended. Add in half of the flour mixture and mix just until combine, add in milk and mix just until combine, then add remaining flour mixture and mix just until combine (batter will be very thick). Pour batter into a buttered 8x8 baking dish and spread into an even layer. Bake in preheated oven 40 - 45 minutes until center is nearly set. Allow to cool completely then frost with Chocolate Cream Cheese Frosting and cut into squares (the frosting is a must for this recipe). Store in an airtight container.

*If you want a stronger chocolate flavor, you can use 1/2 cup cocoa powder instead of the 1/3 cup listed. I just wanted a more mild chocolate flavor for this brownie so I like 1/3 cup, but I have tested out both.

Chocolate Cream Cheese Frosting

Ingredients:

5 oz cream cheese, softened
3 Tbsp butter, softened
1/2 tsp vanilla
2 cups powdered sugar
1 1/2 Tbsp cocoa powder

Directions:

In a mixing bowl, using an electric hand mixer on medium speed, whip together cream cheese and butter until smooth and fluffy, about 1 minute. Add in vanilla and powdered sugar, then sift in cocoa powder and mix until smooth and fluffy, about 1 minute.

Recipe Source: Cooking Classy

Andes Mint Cookies Recipe

This is my go-to cookie whenever I need to bring cookies to something or take cookies to a neighbor. They are AMAZING! (And very rich . . . warning- you WILL need a glass a milk to go with them!)

• 1 Devil's Food Cake Mix
• 1/2 cup oil
• 2 eggs
• 1 package of Andes Mints (or 2!)

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!

Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.

These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature . . .

Recipe from here...

Hawaiian Haystacks

This is one of my favorites when we're having company over cause everyone gets to build their own with what toppings they like.  Plus it's an affordable way to make a lot of food.  And since you use veggies and fruit on top - no additional sides needed!  Yay!

Ingredients

• 2 cans cream of chicken soup
• 2 frozen chicken breasts
• milk
• rice (about one cup per person)
• other toppings (see below)

Directions

Place frozen chicken breasts in crock pot and cook on low for 3-4 hours.  Take the chicken out of the crockpot and cut/shred into bite size pieces.  Pour the gross chicken water that's left in the crockpot down the kitchen sink.  Put the chicken back in the crockpot and cover with soup.  Add enough milk to make the desired consistency (so it will easily pour over the rice, like a gravy).  Cover and cook on low for 2-3 hours.

Cook the rice.  Serve the sauce over cooked rice. Then top with whatever toppings you want.  These are what we like...

Toppings

• shredded cheddar cheese
• pineapple tidbits
• mandarin oranges
• raisins
• sliced olives 
• diced green onion (I'm the only one who eats this, so I usually don't bother)
• shredded coconut
• chow mein noodles
• diced tomatoes (usually use canned)
• peas (I use frozen cause Jake hates canned)
• diced green pepper
• soy sauce

or anything else that you think would be good, like...

• cashews 
• almond slivers
• water chestnuts
• mushrooms
• celery 

Crockpot Catalina Apricot Chicken

http://busycooks.about.com/od/chickenrecipe1/r/crockaprchix.htm

This super simple four ingredient crockpot recipe is so delicious and flavorful. Serve over hot cooked rice, pasta, or couscous. In response to the 'very sweet' comments, I added a couple of tablespoons of apple cider vinegar the last time I made this, and we loved it!

Ingredients:

• 6 frozen skinless, boneless chicken breasts (not thawed)
• 1 pkg. dry onion soup mix
• 1/2 cup Catalina salad dressing
• 1 cup apricot preserves or jam
• 2 tablespoons apple cider vinegar
• 1 tsp. dried thyme or basil leaves
• 1/8 tsp. pepper

Preparation:

In 3-4 quart slow cooker, arrange chicken pieces. Mix remaining ingredients in a medium bowl and pour over chicken. Stir to coat. Cover crockpot and cook on low for 6-8 hours until chicken is thoroughly cooked and tender.

If you like, you can thicken the mixture before serving. Combine 2 tablespoons cornstarch with 3 tablespoons water or chicken stock and mix until smooth. Add to the crockpot; turn to high for 10-15 minutes until sauce is thickened. Serve with hot cooked rice or pasta. Serves 6

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Mint Brownies from Snort

http://www.ourbestbites.com/2010/03/mint-brownies/

Mint Brownies
Recipe by Our Best Bites

Brownies:
4 squares unsweetened baking chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking powder

Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 tsp peppermint extract
1-2 Tbs milk 
green food coloring

Chocolate Glaze:
6 oz (about 1 cup) semi-sweet chocolate chips ,you could also use dark
6 Tbs real butter

Preheat oven to 350 degrees. Line a 9×13 inch pan with foil making sure the foil extends over the edges by at least one inch.  Lightly spray with non-stick spray and set aside.

Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool, stirring occasionally. 

With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes.  While egg mixture is beating, measure out flour and combine with baking powder.   While mixer is running, slowly add melted chocolate and beat to combine.  Turn beater speed to low and add in flour by spoonfuls.  Mix just until combined.  Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.

Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting.  Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy.  Add more milk by teaspoonful as needed.  Spread frosting evenly over brownies and then place brownies in fridge to chill. 

While brownies are chilling prepare chocolate glaze.  Place chocolate chips and 6 tablespoons butter in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer.  Return pan to fridge to cool.  When chocolate has hardened, use edges of foil to remove entire brownie from pan.  Cut into squares and serve.

Lori's Krispie Treats

1 bag butterscotch chips
1 cup peanut butter (or soynut butter)
8 cups Rice Krispies
2 tbsp water
1 bag chocolate chips
1 cup powder sugar
4 tbsp margarine

Melt butterscotch and peanut butter.  Stir till smooth.  Mix into Rice Krispies.  Put half of mixture into 9x13 pan.  Chill pan.

In a double boiler combine rest of ingredients until smooth.  Spread over chilled Krispies.  Spread remaining Krispie mixture on top.

Freeze.  Eat!  :-)

Karry's Almond Roca

42 soda crackers
1 cup brown sugar
1 cup butter
12 oz chocolate chips (we like milk chocolate)
Chopped almonds

Line a cookie sheet with foil then spray with Pam. Place soda crackers on the cookie sheet. Mix together butter and sugar in a sauce pan. Boil mixture for 3 minutes. Pour mixture over crackers and spread evenly.  Bake at 350degF for 8-10 minutes or until mixture bubbles and crackers float. Let sit for 1 minute, then pour chocolate chips over the top. Spread evenly. Sprinkle nuts on top. Put in refrigerator to set. Cut into pieces.

(I don't put the almonds on due to allergies, but it still tastes great!)