Cake Mix Pancakes

1 1/2 Cups Flour
2/3 Cups Cake Mix
1 tbsp. Sugar
3/4 tsp. Baking Powder
Pinch of Salt
2 Eggs
1 tsp. Vanilla
1-2 Cups Milk
Sprinkles

1. Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.
2. Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.


Glaze:
1 Cup Powdered Sugar
1/2 tbsp. Milk
1/2 tsp. Vanilla Extract


Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.

Recipe from howsweeteats.com

Easy Breakfast Potatoes

• Two large russet potatoes, scrubbed and pricked with a fork in several places
• 1–2 tablespoons olive oil for frying
• 1 teaspoon dried parsley
• One small sprig fresh rosemary (dry rosemary has the texture of sticks)
• Salt and pepper to taste

1.   Put the whole, scrubbed, pricked potatoes into the microwave for about three minutes (time may vary depending on microwave). The idea is to get the cooking process started, but not to actually cook them in the microwave. Potatoes should still be hot but very hard, even crisp, and definitely not mealy when you remove them.

2.    Meanwhile, heat the olive oil over medium-high heat in a large frying pan.

3.   Carefully remove hot potatoes from microwave and slice into cubes, leaving the peel on. Potatoes should not be cooked enough for the skin to slide around or slip off the potato.

4.    Chop fresh rosemary leaves into small pieces.

5.   Add potatoes, rosemary, parsley, salt, and pepper to the oil, toss, and fry on medium-high heat, covered, about ten to fifteen minutes, tossing occasionally.

6.   When potatoes begin to look cooked through, remove lid and allow them to brown, tossing occasionally, for about five to ten more minutes. Serve hot.

recipe from divinecaroline.com

Baked Egg Casserole

6 eggs
1 15 ounce can tomatoes
1/2 onion, diced
1 clove garlic (or more) minced
1 Tablespoon fresh thyme (you could use dried in a pinch or a different fresh herb like oregano)
Crusty bread
Olive oil
Salt and pepper


1.If you want to make your own though, just add a tablespoon or two of olive oil to a skillet over medium-high heat and then add your diced onion. Once it’s translucent, add your garlic and tomatoes and a pinch of salt and cook for a few minutes until it looks like a rustic sauce
2. While sauce is cooking place slices of bread cut in half along the sides of the dish.
3. Then pour all your tomato sauce into the bottom of the dish. Crack six eggs on top and try to space them out evenly. Sprinkle the fresh thyme on top along with a drizzle of olive oil and a pinch of salt and pepper. You could again add some grated cheese here if you want.
4. Bake this dish at 350 degrees for about 30 minutes until the whites are set on the eggs. My yolks were slightly runny after 30 minutes. If you wanted to have firm yolks, bake the dish for another 5-10 minutes.
5. After it comes out of the oven, spoon up a slice of toast with each egg and some sauce.

Recipe from macheesmo.com

Crescent Egg Casserole with Ham or Turkey

1 (8 ounce) package refrigerated reduced-fat crescent rolls

½ cup ham or turkey, diced

1 cup cheddar cheese , shredded

1 tablespoon green onion , tops chopped (optional)

4 eggs

¼ cup milk

salt and pepper

1.Preheat oven to 375 degrees (or 350 degrees if using a glass pan).

2. Spray 9x9 pan with non-stick spray. Unroll crescent dough and cut off about 1/4 of the dough and put aside (this dough will be used to make strips of the dough for the top of the casserole). Pat the rest of the dough into the bottom and up the sides of the pan, sealing perforations as you press down.

3. On top of dough, place diced ham, shredded cheese, and green onions (or broccoli or red pepper if you prefer). Sprinkle with salt and pepper. (Recipe can be prepared to this point and refrigerated).

4. In a bowl, mix eggs and milk. Pour over ingredients.

5. Take the reserved crescent dough and cut it into about 6 long strips. Decoratively arrange the strips of dough on top of the casserole.

6. Bake 375 degrees (350 degrees if using glass) for 18-20 minutes. Important - the casserole won't be done until you notice that the casserole is puffing up slightly, indicating that the eggs are cooking and expanding. You can also insert a knife in the center and make sure it's clean before removing from the oven.

Recipe from food.com

Chocolate Peanut Butter Oatmeal

• 1/2 cup (40g) rolled oats
• 1 cup water
• pinch of salt
• 1/2 medium banana, sliced into thin pieces
• 1 tsp vanilla extract
• 1-1/2 tsp unsweetened cocoa powder 
• 1/4 tsp cinnamon
• 1 tsp stevia
• 1 tbsp (17g) peanut butter 

In a medium size pan, heat the oats, water, and salt over medium heat. Once the mixture begins to simmer, approximately 5-6 minutes, stir in the sliced banana. Continue to stir until the banana breaks down and the mixture thickens. Add the vanilla, cinnamon, cocoa powder, and stevia, and stir until incorporated. Pour oats into a serving bowl and top with peanut butter.

Recipe from livewell360.com

Chicken Cordon Bleu Casserole

2 Cups Cooked Rice
3 Cups Cooked Chicken Pieces, Cut into Cubes
6 Slices Swiss Cheese
10 Slices of Cut Up Deli Ham
2 Cans Cream of Chicken Soup
1/2 Cup Milk
1/2 Cup Sour Cream
10 Saltine Crackers
1/2 tsp. Paprika
1/4 tsp. Garlic Salt
1/2 tsp. Parsley

1. Preheat oven to 350 degrees. Spray 9x13 baking dish with cooking spray.
2. Spread rice along bottom of baking dish. Top with cubes of chicken. Place swiss slices over chicken, then top cheese with ham.
3. Mix together soup, milk, & sour cream. Pour over casserole.
4. Crush crackers, then add paprika, garlic salt, & parsley. Sprinkle over sour mixture.
5. Bake for 30 minutes.

Recipe from organizeyourstuffnow.com

Peanut Butter Banana Oatmeal Bars

1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter

Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.

Add in the vanilla extract, milk and egg. Mix the ingredients together.

Then add in the mashed banana and peanut butter. Combine all of the ingredients.

Pour the mixture into a lightly greased 8 by 8 inch baking pan. Bake at 350 degrees for 20 minutes.

Recipe from gingerbreadbagels.com

Nutella Banana Bread

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/4 cups mashed ripe banana
1/3 cup skim milk
1 tsp. vanilla extract
3/4 heaping cup Nutella 
  
1. Preheat oven to 350 degrees. Spray 8×4-inch loaf pan with nonstick spray.
2. In a medium bowl, whisk together flour, baking soda & salt.
3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. Add eggs, one at a time, beating well after each addition. Add banana, milk and vanilla. Beat until blended.
4. Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix).
5. Spoon Nutella into a small dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.
5. Bake 50 to 60 minutes, it will seem a tiny bit undercooked but that’s what makes it good. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.

Recipe from sixsistersstuff.com

Mashed Cauliflower

- 1 medium head cauliflower, trimmed and cut into small florets (about 6 to 7 cups) 
- 1 to 2 tablespoons extra virgin olive oil 
- Sea salt and ground black pepper to taste


Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth. (Or, mash cauliflower with a potato masher). Season with salt and pepper and serve.

Recipe from wholefoodsmarket.com

Zucchini Squash

1 clove garlic, sliced
3 Tablespoons extra-virgin olive oil
2 Tablespoons unsalted butter
8 medium zucchini, unpeeled, thinly sliced
3/4 cup finely grated Parmesan cheese
1/4 teaspoon dried basil
salt and pepper to taste
freshly grated Parmesan cheese for topping
chopped fresh parsley and/or chives for garnish (if desired)

1. Preheat oven to 350°F.

2. Brown garlic in oil and butter in large heavy skillet. Discard garlic and add zucchini slices. Add 3/4 cup cheese and basil and toss gently. Season with salt and pepper and transfer to lightly greased shallow baking dish. Sprinkle over with freshly grated cheese, cover, and bake at 350°F. for 10 minutes or until zucchini is tender but still crisp.

3. Garnish with parsley and chives and serve immediately.

Recipe from recipegirl.com

Cranberry Lemon Cake with Lemon Icing

For the Cake:

·         1 1/2 cups all purpose flour

·         1 tsp baking powder

·         1/4 tsp baking soda

·         1/2 tsp salt

·         1/4 cup sour cream

·         2 tbsp finely grated lemon zest (from 2 lemons)

·         1/4 cup fresh lemon juice (from 1 lemon)

·         1 tsp vanilla

·         1 cup butter, softened

·         1 1/4 cup sugar

·         4 eggs, room temperature

·         1 1/2 cups fresh cranberries

1. Preheat the oven to 325 degrees F. Grease a 9×5-inch loaf pan, or line with parchment paper. In a medium sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In a separate bowl, whisk together sour cream, lemon zest, lemon juice, and vanilla. Set this aside as well.

2. In the large bowl of a standing mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until fully incorporated.

3. Reduce mixer speed and alternatively beat in 1/3 of flour mixture, followed by 1/2 of sour cream mixture, and repeat, ending with the last 1/3 of the flour mixture. Be sure to pause the mixer occasionally to scrape down sides of the bowl. Use a spatula to gently fold in cranberries.

4. Spoon batter into prepared loaf pan and bake 55-60 minutes, until top springs back when lightly pressed or a toothpick inserted in the centre comes out clean. Cool 5 minutes in pan, then transfer to a cooling rack. Cool completely before icing.

For the Icing:

·         1/4 cup lemon juice (from 1 lemon)

·         1 cup confectioners’ sugar, sifted

1. Whisk together lemon juice and confectioners’ sugar until there are no lumps. Drizzle over cooled cake.

Recipe from foodess.com

Baked Chicken Parmesan

• 3 ounces baked whole-grain wheat crackers, such as Triscuits (about 12). Or use Italian Bread Crumbs.
• 1/3 cup fresh flat-leaf parsley
• 1/2 teaspoon dried oregano
• Coarse salt and freshly ground pepper
• 1 can (28 ounces) diced tomatoes (no salt added), with juice
• 1/2 medium onion (3 ounces), coarsely chopped
• 2 garlic cloves, coarsely chopped (2 teaspoons)
• 1 tablespoon extra-virgin olive oil
• 2 large egg whites
• 6 boneless, skinless chicken breast halves (6 ounces each)
• 3 ounces part-skim mozzarella cheese, grated (about 1 cup)
• 1 ounce pecorino Romano cheese, finely grated (about 1/2 cup)
• 
  

1. Preheat oven to 425 degrees. Pulse crackers, parsley, oregano, and 1 teaspoon salt in a food processor until finely ground. Season with pepper, and transfer to a plate. Puree tomatoes with juice, onion, garlic, and 1/2 teaspoon salt with an immersion blender or in clean food processor until smooth.
2. Coat a 9-by-13-inch baking dish with oil. Lightly whisk egg whites, and transfer to a shallow dish. Dip each chicken breast half in whites to fully coat; let excess drip off. Dredge chicken in crumb mixture, lightly pressing, to coat both sides.
3. Transfer chicken to prepared baking dish, and flip once to coat in oil. Bake until crisp, about 10 minutes.
4. Pour tomato sauce over chicken, allowing some sauce underneath each piece. Top with cheeses, and bake until bubbling and top is lightly browned, 15 to 20 minutes.
   
   Recipe from wholeliving.com
   
   

Chocolate Covered Marshmallows

Ramekin Baked Spaghetti Squash

-1/2 pound ground turkey or chicken (optional)
-1 tablespoon olive oil
-1 large spaghetti squash
-1 egg
-2 cups good sauce (we use Roa’s)
-1 cup part skim ricotta cheese
-1 1/2 cups part skim shredded mozzarella cheese
-1 teaspoon fresh oregano
-5 fresh basil leaves, torn
-salt & fresh ground pepper
-4, 10 oz ramekins


Preheat the oven to 350 degrees. Poke the spaghetti squash 10 times and microwave for 10 to 12 minutes stopping every 3 to 4 minutes to turn. You’ll know it’s done when the skin starts to buckle. Remove and split open. While it’s cooling off heat a non-stick pan over medium high heat for 3 or 4 minutes. Add oil to the pan and blot the turkey meat dry before adding to the pan. Space the meat out in the pan and cook until it is just brown on both sides. As long as it is browned, it can be a little under cooked. It will cook the rest of the way in the oven. Set aside and begin scraping out your squash with a fork. Transfer scraped squash into a colander and let drain while you are prepping the rest of the ingredients. In a large bowl, mix together sauce, ricotta, egg, 1 cup of cheese, oregano, basil and salt & pepper to taste. Mix in the drained spaghetti squash until it’s all well combined. Place one scoop of squash mixture in each ramekin covering the bottom. Layer browned meat on top of squash mixture and then place another scoop of squash on top of the meat. Sprinkle remaining cheese on top of each and place on a cookie sheet. Bake for 35 to 45 minutes or until cheese is melted and bubbly and squash looks set. Remove from oven and let cool for 5 minutes before serving.

Recipe from cookingwithmykid.com

Slow Cooker Mexican Chicken

- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel


Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel,
Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.
Turn the crock pot off & let it sit for about 30-45 minutes.
It is a little soupy, but letting it sit causes it to not be as soupy.
Serve over rice or put in a tortilla.

Recipe from thelarsonlingo.blogspot.com

Baked Oatmeal

·         2 cups old fashioned rolled oats

·         1/3 cup light brown sugar

·         1 teaspoon baking powder

·         1 tablespoon grated orange zest

·         1 teaspoon Chinese five spice

·         1/2 teaspoon salt

·         1/2 cup walnut pieces, chopped

·         1 cup sliced strawberries

·         1/3 cup semi-sweet chocolate chips

·         2 cups milk

·         1 large egg

·         3 tablespoons butter, melted

·         2 teaspoons vanilla extract

·         1 ripe banana, peeled, 1/2-inch slices

1.       Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.

2.       In a large bowl, mix together the oats, sugar, baking powder, orange zest, Chinese five spice, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal).

3.       In another large bowl, whisk together the milk, egg, butter and vanilla extract.

4.       Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shimmy/shake the baking dish to help the milk mixture go throughout the oats.

5.       Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds. Serve warm with an extra sprinkle of sugar or drizzle of maple syrup.

Recipe from Inspiredtaste.net