These light, fluffy pancakes are filled with citrus flavor from the fresh lemon zest and juice and are balanced out nicely by the sweetness of the white chocolate chips.
Print  Lemon White Chocolate Chip Pancakes
Ingredients
2 whole Lemons zested and juiced 2-1/4 cups milk 1 Tablespoon Vanilla Extract 3 cups Flour
1/4 cup Sugar
2 Tablespoons Baking Powder
1/4 teaspoon Salt
2 large Eggs lightly Beaten
1?2 cup white chocolate chips
1/4 cup Butter Melted
Instructions
Combine milk and lemon juice. Gently stir in the vanilla.
Combine the flour, sugar, baking powder, and salt. Pour in the milk/lemon mixture, stirring gently until almost combined. Stir in the eggs, then the melted butter. Stir in the lemon zest last.
Heat an electric griddle and coat with cooking spray. Ladle six spoons of batter onto griddle, evenly spaced apart. Sprinkle white chocolate chips evenly on top of each pancake. Cook until bubbles start to form on the surface then flip. Cook other side until golden brown. Transfer pancakes to serving dish.
Serve with butter, syrup, chopped nuts, and extra white chocolate chips and lemon zest. Enjoy!
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Print Morning Glory Muffin
Ingredients
Dry Ingredients 2 cups flour 2 cups bran 2 tbsp sugar 1/4 tsp salt 1 1/4 tsp baking soda 1 large shredded carrot 1/2 cup walnuts 1/2 cup raisins (I use golden raisins) Wet Ingredients 1 cup milk 1 cup yogurt or instead of milk/yogurt use buttermilk
1 egg beaten
1/2 cup molasses
2 to 4 tbsp canola oil
Instructions
Pre-heat oven to 350
Mix dry ingredients
Mix wet ingredients
Pour wet ingredients into dry ingredients and fold till mixed
Pam spray two muffin tins and scoop in mix
Bake 25 minutes
Wonderful with cheddar cheese!
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Print Glazed Apple Crumb Muffins
Ingredients
CRUMB TOPPING 1/3 cup (67g) packed light or dark brown sugar 1 Tablespoon (15g) granulated sugar 1 teaspoon ground cinnamon 1/4 cup (60g) unsalted butter, melted 2/3 cup (84g) all-purpose flour MUFFINS 1/2 cup (115g) unsalted butter, softened to room temperature 1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs, room temperature preferred
1/2 cup (120g) yogurt1
2 teaspoons vanilla extract
1 and 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup (60ml) milk (any kind)
1 and 1/2 cups peeled, chopped apple (2 small apples)
GLAZE
1 cup (120g) confectioners’ sugar
3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
1/2 teaspoon vanilla extract
Instructions
Make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Preheat oven to 425°F (218°C). Spray a jumbo muffin pan with nonstick spray. See notes for using a standard size 12-count pan.
Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the apples with a wooden spoon or rubber spatula.
Spoon the muffin batter evenly between all 6 muffin tins. There may be enough to make a 7th muffin in a 2nd batch, depending if there were a few extra apple chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
Bake for 5 minutes at 425°F (218°C) degrees, then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 21-23 more minutes or until a toothpick inserted in the center comes out clean. The total time these jumbo muffins take in the oven is about 26-28 minutes.
Make the glaze: whisk all of the ingredients together and drizzle over warm muffins.
Make ahead tip: Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.2.6wk_bootstrap();
Print Jamie Oliver’s (sweet cherry) tomato and sausage bake – modified
Ingredients
4.5 lbs lovely ripe cherry tomatoes, or other tomatoes 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 sprigs fresh bay 1 tablespoon dried oregano 3 cloves garlic, peeled and chopped 12 coarse Italian pork sausages extra virgin olive oil
balsamic vinegar
sea salt
freshly ground black pepper
Instructions
Preheat the oven to 375°F
Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages.
Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper.
Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour.
After this time, give it a shake and turn the sausages over.
Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.
Remove liquid to sause pan and reduce to what ever thickness you like.
chop sausages and mix with tomatoes and sause.
serve with crusty bread2.6wk_bootstrap();
http://www.jamieoliver.com/recipes/pork-recipes/sweet-cherry-tomato-and-sausage-bake/#XOmHf6RsrTpHpHPf.97
Print Pasta E Fagoli
Ingredients
1 tbsp. olive oil 1 16 oz. can cannellini or navy beans 1 16 oz. can kidney beans 1 16 oz. can tomato sauce 1 large onion, chopped fine 5 garlic cloves, peeled and mashed 4 celery stalks, including leaves, sliced thin 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. oregano
1 tsp. basil
1 16 oz. can Italian tomatoes, drained, tomatoes chopped coarsely
1/4 cup snipped fresh parsley, preferably Italian
1/2 cup julliened carrot
1/2 lb. lean ground sirloin
4 cups water
3/4 cup uncooked ditalini (tiny, tube shaped pasta) or other pasta
Freshly grated Romano, Parmesan or Pecorino cheese
Instructions
In a large skillet, brown the sirloin. In a second pot cook the ditalini or other pasta (orzo is good).
Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and saute gently until the onion is golden. Add the sirloin, celery, salt and black pepper, oregano and basil. Stir for a minute or two and then add the water, beans, tomatoes (with juices), tomato sauce, parsley, carrot and pasta. Cover and simmer until beans are heated, about 20 minutes.
Serve with the grated cheese.
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Print Pop-Overs
Ingredients
3 eggs 1 & 1/2 cup flour 1 & 1/2 cup milk 1/2 teaspoon salt 1 tablespoon butter (melted or oil)
Instructions
Pre-heat Oven to 450 Grease Pop-Over Pan Mix all ingredients together in Blender Put in oven at 450 for 15 minutes. Then reduce heat to 325 for 25 – 30 minutes.
Enjoy!2.6wk_bootstrap();
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