Ring Doughnuts. Make-Ahead Muffin Melts | The Pioneer Woman Cooks | Ree Drummond - StumbleUpon. This is another recipe from my mother’s recipe collection. It’s a make-ahead concoction meant to be spread on English muffins and broiled. And it’s just…it’s just… It’s divine. And here’s what you need.
Sorry about the excessive bokeh. Start by peeling all the eggs… Then give ‘em a rough chop. Throw the bacon on a cutting board, trying not to eat it all in the process… Then chop it up into bits…trying not to eat it all in the process. Throw the eggs in a bowl… Then throw in the shredded cheddar. I’ve been grating cheese in my food processor lately and I have to say, I’ve never been happier in my life. Then comes the bacon and a cup of mayo. Now hear this! A good, heaping tablespoon of Dijon. Do not skip this ingredient or your life will spiral downward into a series of unfortunate events. I’m not even kidding. Next comes some garlic powder. You think I’m kidding, but I’m not. Finally, two or three good dashes of Worcestershire sauce. Again, don’t skip. You can make this the night before.
*Burp* Now youre cooking with comics. How to Make Crêpes Without a Crêperie | Food for My Family - StumbleUpon. A brief tutorial on how to make crêpes at home, no crêperie required. Just you, your stove and a bit of batter and you’ll have a plate full of thin pancakes in no time at all. I’ve always wanted to live abroad, even if just for a short time. While the dream of leaving and exploring was there, the reality was and is that I remain fully rooted in the Midwest.In college I was a single parent. In order to declare my Spanish major, I had to get the mandatory study abroad waived. Rather than live somewhere new and explore, I sat in my apartment and cooked, dreaming of leaving. I volunteered at an ESL school teaching English instead.One of my younger sisters, Rachel, lived in France for a year.
To the eggs and milk, add in flour, melted butter and a bit of salt. When it’s time to cook, heat a pan with rounded edges over medium-high heat. Cook the crêpe for 30 seconds or so. Slide the crêpes into a flat pile and let them cool a bit while you repeat the process and make more crêpes. Pain perdu. Big Red Kitchen: Cinnamon Roll Pancakes.
The original and unique Cinnamon Roll Pancake recipe created by Robin Sue! My little Deven loves pancakes and wants me to make them all the time, but I don’t often enough. Late last night my friend had spotted this Cinnamon Bun Pancake Recipe from the blogisphere and posted it on her Facebook status suggesting for her daughter to make them. Wow, Cinnamon Bun Pancakes, that would be a winner in my house too. So I went to bed with pancakes dancing in my head. I dreamed up ways to make this pancake recipe look and taste more like a cinnamon roll. I created a typical cinnamon roll filling and placed it in a pastry bag to be swirled over the pancakes as they cooked. After pouring 1/4 cup pancake batter in a hot skillet, I swirled the cinnamon filling mixture over top.
Cinnamon Roll PancakesFor the Cinnamon Filling… In a large bowl, using a hand mixer, mix until smooth: 1 stick softened butter, almost melty 1 cup packed brown sugar 2 T. cinnamon Using the hand mixer, blend until smooth. Merriment Design & Spinach, Ham And Parmesan Quiche. I’m not sure what it is about spring but I go into quiche mode. I noticed the other day at Lovely Bakery that quiche was on the menu, so I decided to make one myself at home …while watching guilty pleasure The Real Housewives of New York City (oof). I adapted Elise’s recipe based on what I had in the refrigerator, subbing out Gruyère for Parmesan, spinach for asparagus, green onions for shallots, rice milk for milk and ditching the cream.
The flavors worked really well together and it tasted great! Ingredients: 2 green onions, sliced1 cup fresh spinach, chopped4 slices of deli ham, diced1 1/2 cups shaved Parmesan cheese3 eggs3/4 cup rice milk (or you can use regular milk)1 frozen pie crust (or you can make your own)Freshly ground pepperPinch of salt Supplies: You can make you own crust or save time using store-bought like I did. Shave the Parmesan cheese, dice the ham, chop the fresh spinach and slice the green onions. Put 1/2 the Parmesan cheese into the bottom of the crust. Roy G. Biv Smoothies. I’ve had a few requests over the last few weeks for some smoothie recipes because I let it slip that Betsy and I generally just have a big smoothie for breakfast everyday. Turns out our daily smoothie recipe is a mix between yellow, red, and indigo, but that’ll make more sense to you later.
Smoothies can be so varied I really struggled for awhile on how to present a wide spectrum of recipes in one post. That was, of course, until I saw a guy riding a bike last weekend with a rainbow sticker on his backpack. When I saw the rainbow I thought, now those would be some awesome smoothies! Anytime I think of a rainbow, I can’t help but think of the mnemonic device for remembering the order of the colors: ROY G. BIV! After some tinkering, I present to you, the ROY G. Pretty. Each of the recipes I used are below, but before that, there are a few quick notes on smoothies that I think are important. First, smoothies are all about balance. So let’s take a trip through Roy G. The Red Smoothie. Roy G. Bacon, Egg, and Toast Cups. Rainy day gal & bacon cinnamon rolls. Cinnamon Sugar Pull-Apart Bread.
I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise.
After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight.