Ok, so my sister is currently on a no wheat diet. So, while mindlessly pinned I found a pin about three ingredient pancakes. it showed it was really simple. so I figured I would give it a try. Here is the link to the blog that I took the original recipe from: http://www.recipebyphoto.com/3-ingredient-pancakes/ Ok, so I made a double batch. It made ten small jacks, they have to be small, otherwise they are too fragile to flip. My sister LOVED these pancakes, and she is a really picky eater. We just have them with butter and maple syrup, like any other pancake. So here is the recipe: 2 bananas (good size) 4 eggs 1/4 teaspoon of cinnamon makes about 10 small jacks, three jacks a serving, so about thee servings. And they are way more filling then I thought they would be! Instructions: peel the bananas and put in the Magic Bullet, blend until it is smooth. (the blog said just to mash it up small and then whisk it, but magic bullet is quicker and easier, it also makes it more smooth.) Now once you have the bananas puréed add the eggs into the magic bullet cup along with the cinnamon. Then close and blend together until consistent. (I used the regular sized cup for the MB, and it was the perfect size for what I had.) Then I refrigerated it for about fifteen minutes. Once it as really cold I heated the pan up to 3 and a half and buttered the pan, but if you are staying away from dairy you can just oil it with corn oil. Then I used a fourth of a cup measure and scooped about one and a half to two for each pancake. I cooked two at a time so they are kinda weird shaped. they cook about two minutes on each side, bubbles will appear like when you cook regular pancakes, as soon as it has enough integrity to put the spatula under it flip it. the second side I found took a lot less time then the first. and then flip onto plate and vola! so this is a doubled batch from the blog I got it from, with my improvised cinnamon amount because the blog doesn't say how much to put in. Sorry the picture below is kinda fuzzy. |
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All you will need: A four my three muffin pan A box of Jiffy cornbread mix, And ingriederants called for Paper cups four hot dogs Mix up Jiffy Cornbread mix, then cut four hot dogs into thirds, I found it was the perfect size to fit into the cup cake cups. after putting the cupcake cups in, pore only enough cornbread mix to just coat the bottom. Then, place one third of the hot dog you cut earlier. Pore in the cornbread until the cup is a little more then half full. Repeat until all the cups are filled, then place in oven for 10-14 mins at 400 degrees F. Eat as soon as they come out, makes about three servings. I love the Mcdonld's Mcmuffin-but it is greasy, sometimes cold-and lets face it, that cheese is plastic. So, I make my own at home. Time to make: 15 min
Servings: 1 What you will need: 1 English Muffin 1 egg 1 Slice of American cheese I sausage patty(I use about a 1/4 of a cup of breakfast sausage, and flatten it about 1/2 bigger then what you want-it will shrink) Instructions: Form the breakfast sausage (or use premade) and start in pan, no oil needed. Flip when opposite side is all gray and browning. After flipping put egg in pan, carful to contain spreading of the egg. Usually I put the English muffin into the toaster at this point. Careful not to break yolk, flip the egg, once cooked to your liking lay cheese on the egg-while still in the pan. Then take English muffin from the toaster(once toasted to liking) and for extra awesomeness/calories slather the inside with butter. then put the sausage and egg onto the bottom half-put on the other half and enjoy! One bar of almond bark
half bag of M & M's and pretzel Os heat almond bark until liquidy and I used a dinner spoon to scoop it into the Os. then plop in one of the M&Ms. it makes about a cookie sheet and a half. easy, fun and yummy! Got a variant of this recipe from a friend who does a blog, (Whom I will be talking about soon)
Here is the recipe I used: 7 chicken breasts (Cut into halves and the big ones into thirds.) 3 eggs 1 Tsp of yellow mustard. 1 tube of ritz crackers. 3/4 of a cup of parmesan cheese. 3/4 of a cup of rice crispys. Directions: Put on your favorite music, then cut chicken into halves like instructed above. In medium bowl whip eggs with mustard and a dash of water until the consistency of scrambled eggs before going in the pan. Next, crush crackers, Parmesan cheese, and rice crispys in ziplock bag until a little larger then sand grains. Next dance like no one is watching. Then once done with the dance, pore the crumbles onto a plate. Coat chicken with egg then role in crumbs, than place in pan so they are not touching and cook at 400* F for 30-40 minutes. Enjoy! Makes: 6-7 serving's. Bean Spouts are an amazingly healthy food, packed with protein and other great things for you. So why not have them as a snack? Take about three fourths of a cup of bean sprouts, and a table spoon of olive oil, put in ziplock bag and coat the bean sprouts evenly, then salt and pepper to taste. And there you have it! and Elvish Bread 2 1/2 cups of flour 1 Tsp baking-powder 1/4 tsp salt 1 stick of cold butter (or 4 Tsps of lard & 4 Tsps of butter) 1 tsp of cinnamon (More if desired) 1/3 cup of brown sugar 1 tsp of honey 2/3 cup of half & half 1 1/2 tsp of vanilla Preheat oven to 425 degrees Fahrenheit. Mix flour, backing-powder, and salt in large bowl, add cold butter and mix together with fingers until crumbly. Then add cinnamon, brown sugar, half & half, honey and vanilla. role onto counter with rolling pin to about half inch thickness and cut with sharp knife into four inch squares and cut only half way corner to corner. Then put on baking sheet. Cook for 12-18 minutes-until golden brown. Let cool and enjoy. Makes about 6 squares, or 24 triangles. Love this recipe, makes a good tasting biscuit like bread. great for Ren faire. Amazing Hawaiian chicken. 2 ½ pounds of chicken 1 cup of Pineapple juice 1 finally cut pineapple ring (or a ¼ of a cup of crushed pineapple 1/3 cup of soy sauce 1 cup of brown sugar Add pineapple juice, 1/2 the brown sugar, and soy sauce into a large baking dish, with lid. Thaw chicken slightly and cut into bite sized cubes, then mix the chicken in the sauce, it will be watery don't worry. Put in oven at 375* for 2 1/2 hours, pulling it out and stirring it every hour, then, uncover and let cook for another two hours. make sure to stir the sauce on top of the chicken ever hour. Then, pull out, stir once more and add the rest of the brown sugar to the top of |
RecipesRecipes, which previously went into my tutorial board, will now be posted here. Archives
November 2014
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