Thursday, April 26, 2012

Berry Syrup Recipe


1 cup fresh or frozen berries (we used a mixture of raspberries and blueberries and it was perfect!)
1 T. fresh lemon juice
1/2 cup maple syrup
2 T. butter

Meanwhile, in a small sauce pan over medium heat, combine 2 tablespoons butter, syrup, and blueberries. Heat, stirring occasionally, until butter melts, about 3 minutes. This complements the pancakes wonderfully!

Lemon Soufflé Pancakes



6 eggs, separated
2/3 cup all-purpose flour
1 1/2 cup ricotta
1/2 cup melted butter
4 T. sugar
1/2 tsp. salt
zest of two lemons
1 T. fresh lemon juice


Separate the eggs and beat the egg whites until they hold stiff peaks. In another bowl, stir together the egg yolks, flour, ricotta, butter, sugar, salt, and lemon zest until well mixed. With a large spatula, fold the egg whites into the mixture. Gently stir. There should still be small amounts of egg white showing.
Heat skillet over medium heat. Grease lightly and spoon out about 2 big spoonfuls of batter for each pancake. Cook slowly for about 1 1/2 minutes (or until they can be flipped without making a big mess), then turn and cook for another 30 seconds or so. These will be lighter and fluffier than your typical pancake. Keep the pancakes warm in 250º oven until ready to serve. Top with berry syrup (recipe in another post) and whipped cream! Makes about 12 4 inch pancakes

(Not our photo - we were too hungry!) Thanks to a Flikr user named "aprevite" for this one.

Wednesday, April 25, 2012

Oreo Stuffed Chocolate Chip Cookies

Makes 24 gigantic cookies
Prep: 25 minutes
Cook: 13 minutes

Ingredients• 1 cup (2 sticks) softened butter
• 3/4 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
• 1 package Double Stuff Oreo cookies

Preheat oven to 350 degrees.
In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
With a cookie scoop, form balls with the dough.
Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.
Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

originally from Picky Palate

Tuesday, April 24, 2012

Bacon Strip Pancakes


1 strip of bacon per pancake
pancake batter (any mix or use recipe below) -
1 cup self-rising flour
1 cup milk
1 large egg
1 tablespoon sugar
1 tablespoon olive oil


Fry bacon until done over medium low heat. Remove from pan and place on paper towels.
Remove most of the bacon grease from pan or griddle except for a thin layer.
Return bacon to skillet or griddle. Carefully spoon pancake batter over bacon strips. Cook until golden brown on one side and flip. Cook until golden and done on the other side.
Serve with warm maple syrup.

Mini Pizzas

Prep Time: 20 Min
Total Time: 30 Min
Makes: 20 pizzas


1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 (11oz) can Phillsbury refrigerated thin pizza crust
1/3 cup basil pesto
20 slices plum (Roma) tomatoes
1  cup shredded mozzarella cheese (4 oz)


1 If using classic crust: Heat oven to 425°F. If using thin crust: Heat oven to 400°F. 2 Spray or grease cookie sheet. Unroll dough on work surface. Press dough into 12x8-inch rectangle. With round cutter, cut dough into 20 rounds; place rounds 1 inch apart on cookie sheet. Spread each with pesto. Top each with 1 tomato slice. Sprinkle with cheese. 3 Bake classic crust 10 to 12 minutes, thin crust 8 to 10 minutes, or until cheese is melted.
Serve a variety of mini pizzas with your favorite pizza toppings, such as cooked Italian sausage, pepperoni or simply cheese.

Nutritional Information

Nutrition Information:
1 Serving (1 Pizza)
  • Calories 90
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),

Key Lime Pie Cinnamon Rolls

Prep Time: 15 Min
Total Time: 30 Min
Makes: 5 rolls



1 can Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
1/3 cup graham cracker crumbs
1 tablespoon grated Key lime peel
1/2 cup Hershey’s® premier white baking chips
1 tablespoon Key lime juice
1 Key lime, sliced, if desired


1 Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or lightly spray with Crisco® Original No-Stick cooking spray. 2 Remove dough from can; do not separate dough into rolls. Reserve icing. Unroll cinnamon roll dough on waxed paper. Sprinkle dough evenly with 1/4 cup of the graham cracker crumbs, lime peel and white chips; lightly press chips into dough. Reroll dough; using perforations, separate into 5 rolls. Place, cut side up, two inches apart on cookie sheet. 3 Bake 12 to 17 minutes or until golden brown. Cool 5 minutes. 4 Meanwhile, in small bowl, combine reserved icing and lime juice; stir until well blended. Drizzle icing over warm rolls. Sprinkle tops with remaining graham cracker crumbs. Garnish with lime slices. Serve warm.

Nutritional Information

Nutrition Information:
1 Serving (1 Serving)
  • Calories 530
    • (Calories from Fat 230),
  • Total Fat 26g
    • (Saturated Fat 11g,

Monday, April 23, 2012

Tea Sandwich Tray (3 different Sandwich's)


Recipes make 10-12 sandwiches.

For the Chicken Salad Tea Sandwich:
2 cups chicken breast, diced
3/4 cup mayonnaise
½ teaspoon curry powder
1 tablespoon mango chutney
1 teaspoon lemon juice
¼ cup canned water chestnuts, diced
¼ cup celery, diced
½ cup sliced almonds
1 loaf white bread, thinly sliced
Circular cookie cutter (optional)

Get Cookin'
1. Combine chicken breast, mayonnaise, curry powder, chutney and lemon juice in a bowl.
2. Add water chestnuts and celery. Mix thoroughly. Add sliced almonds.
3. Spread thick layer of salad onto slice of bread. Place another slice of bread on top to close the sandwich. Cut out shapes using a cookie cutter or cut into four squares or triangles with a knife.
4. Top sandwiches chives.

For the Cucumber Boursin Tea Sandwich:
5.2 oz. Boursin cheese
1½ teaspoon skim milk
2 medium-size cucumbers
Thinly sliced white bread
Circular cookie cutter (optional)
1 bunch dill

Get Cookin'
1. In a bowl, mix together cheese and milk. Using a vegetable peeler, cut the cucumbers lengthwise into thin slices.
2. Spread a light layer of Boursin onto bread and stack with cucumber slices.
3. Cut out shapes using cookie cutter or cut into four squares or triangles with a knife.
4. Top with a blackberry and a sprig of dill.

-Boursin cheese is a great alternative to cream cheese because it adds more flavor to a sandwich.
-This is an open-faced sandwich.

For the Ham and Orange Marmalade Tea Sandwich:
1 jar of orange marmalade
1 loaf white bread, thinly sliced
Salted butter, softened
Ham, thickly sliced
1 bunch mint
Orange rind, thinly sliced
Circular cookie cutter (optional)

Get Cookin'
1. Spread thin layer of orange marmalade onto one slice of bread. Spread a thin layer of butter on the other slice.
2. Add two slices of ham. Close sandwich.
3. Cut out shapes using cookie cutter or cut sandwich into four squares or triangles with a knife.
4. Top with a sprig of mint and a piece of orange rind.

-Marmalade is similar to an English jelly or jam, but it doesn’t contain as much sugar. Also, the English add in orange rind, which makes it more bitter.

Feta and Spinach Nibbles Recipe


2 tablespoons olive oil
1 shallot, finely chopped
½ lb fresh spinach, washed and dried
4 oz. feta cheese, drained and crumbled
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh dill
2 eggs
¼ teaspoon cayenne pepper
Fillo dough
1½ sticks clarified, unsalted butter
Parchment paper

Get Cookin'

1. Preheat oven to 400 degrees F.
2. Heat oil over medium-high heat in a medium skillet.
3. Add shallot and cook until soft, 2-3 minutes.
4. Add spinach and cook until wilted.
5. Place mixture in a colander over a bowl and press out excess moisture or place in a kitchen towel and squeeze to drain excess water.
6. Coarsely chop spinach mixture.
7. Place in a medium bowl and add feta, parsley and dill. Then, mix until well blended. Season with salt and cayenne pepper.
8. Cut fillo into 8 strips. Place extra dough over a slightly damp kitchen towel to prevent drying while you work.
9. Brush each strip with butter.
10. Spoon filling onto the end of each strip. Form triangle by folding the right-hand corner or “fillo strip” to the opposite side, as you would fold a flag.
11. Continue folding until the strip is used, then butter the edges to seal.
12. Place triangles on a baking sheet lined with parchment paper and bake until golden brown, about 8 to 10 minutes.