Saturday, February 21, 2009

Recipes of the WEEK!


These pancakes took me fifteen minutes to whip up and they are so yummy!

1 cup all-purpose flour

2 Tbsp granulated sugar

2 tsp baking powder

1/2 tsp salt

1 cup buttermilk (you can you regular milk, but buttermilk taste better)

3 Tbsp unsalted butter melted

5 oz fresh blueberries (I used frozen)

Sift the flour, sugar, backing powder, and salt together into a large bowl and make a well in the center.

Beat the buttermilk, butter and egg together in a separate small bowl, then pour the mixture into the well in the dry ingredients. Beat the dry into the liquid gradually drawing them in from the sides until a smooth batter is formed. Gently stir in the blueberries. flip after 1-2 minutes on each side. Homemade pancakes made easy!!

Peanut butter Bars

For those of you who love peanut butter and chocolate this is for you it a winner. I got this recipe from sisters' cafe and its yum.o.o.! You can either make them with a layer of melted chocolate and peanut butter frosting or just do chocolate frosting. I tried them with the chocolate frosting this time around! I also add more cocoa powder to the frosting!

Peanut Butter Bars
3/4 c butter
3/4 c sugar
3/4 c brown sugar
3/4 c peanut butter
2 eggs
1/2 tsp vanilla
3/4 tsp baking soda
1/2 tsp salt
1 1/2 c flour
1 1/2 c oats

Cream together the butter and sugars. Add peanut butter, eggs, and vanilla and beat until smooth. Add dry ingredients and mix the oats until a firm dough is made. Grease a cookie sheet and spread mixture in the pan. Bake at 325 degrees for 15 minutes or until golden.

Chocolate Butter Frosting
1/2 c butter
3 1/2 tsp cocoa
6 Tb milk
1 tsp vanilla

Boil together, remove from heat and add powdered sugar until desired consistency.
*If you are doing the PB frosting, sprinkle a bag of milk chocolate chips over the peanut butter bars after they come out of the oven. Once they are melted, spread evenly. Cool completely then spread on PB frosting.

Peanut Butter Frosting
1/2 c butter
1/2 c peanut butter
2/3 c powdered sugar
1/2 tsp vanilla
2 Tb milk

BEST Carrot Cake EVER!

I make this Carrot Cake with three layers but it is yummy in any shape!

Preparation: 35 minutes
Baking time: 50 minutes

Carrot Cake

2 cups sugar
1 1/2 cooking oil (I use vegetable oil)
1/2 tsp salt
4 eggs
2 cups flour
2tsp baking soda
2 tsp cinnamon
3 cups shredded carrots
1/2 cup raisins (opt..I leave them out)
1/2 cup chopped walnut(I leave those out too lol)

Preheat oven to 350 degrees.
Mix sugar oil and salt together, add eggs, mixing in one at a time ad remaining dry ingredients plus carrots, nuts and raisins. Pour into greased and floured tub pan and bake for 45 minutes.

Cream Cheese Frosting

Oh my goodness, this is a simple and yummy recipe and only took 15 minutes in my mixer. Make sure you start with room temperature or softened butter and cream cheese. It will make your life a million times easier. If you are wanting sweeter tasting cream cheese frosting add an extra 1 cup of sifted confectioners sugar. I also doubled the vanilla extract for a more intense flavor.

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Honey Lime Enchiladas

I was not able to taste these Enchilada's because I'm on my cleanse, but Jason said they were yummy. We love Mexican food and I'm big on Enchilada's. I'm going to try another recipe for it next month. I got this recipe from kitchen cafe!

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder1 pound chicken, cooked and shredded (I used 5 small chicken breasts)

8-10 flour tortillas ( I used uncooked tortillas. You can find them by the cheeses at the supermarket and they are so fresh they taste homemade with out all the work, took me ten minutes to make them)

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade( I didn't have leftover marinade). Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

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