Banana-Chocolate Chip Pancakes
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk*
1 medium (1/2 cup) firm ripe banana, mashed
1 Land O Lakes® Egg
2 tablespoons Land O Lakes® Butter with Canola Oil, melted
1/4 cup mini real semi-sweet chocolate chips
Land O Lakes® Butter with Canola Oil
Pancake syrup, warmed
Heat lightly greased griddle or skillet to 350ºF or until drops of water sizzle.
Stir together flour, sugar, baking powder, baking soda and salt in bowl. Add buttermilk, banana, egg and melted Butter with Canola Oil; beat with whisk just until smooth (batter will be thick). Stir in chocolate chips.
Spoon 1/4 cup batter, for each pancake, onto hot griddle; spread to form 4-inch circle. (If batter is too thick, stir in 1 to 2 tablespoons buttermilk.) Cook pancakes 2-3 minutes or until bubbles form on top. Turn pancakes; continue cooking 2-3 minutes or until browned. Keep warm. Repeat with remaining batter.
Serve warm pancakes with Butter with Canola Oil and syrup.
Recipe found here: Banana-Chocolate Chip Pancakes
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Buffalo Chicken Empanadas with Blue Cheese Sauce
1 small onion, chopped
1 small green pepper, chopped
4-1/2 teaspoons canola oil
2 garlic cloves, minced
3 cups finely chopped rotisserie chicken
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/2 cup Buffalo wing sauce
1/4 teaspoon salt
1/4 teaspoon pepper
5 sheets refrigerated pie pastry
2 tablespoons water
1 cup heavy whipping cream
1 cup (4 ounces) crumbled blue cheese
In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer.
In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture.
On a lightly floured surface, unroll one pastry. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess dough and reroll scraps. Repeat with remaining pastry.
Beat eggs and water; brush over edges of pastry circles. Place heaping teaspoonfuls of filling in the centers. Fold dough over filling. Press edges with a fork to seal.
Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° for 9-12 minutes or until golden brown.
Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened, stirring occasionally. Add blue cheese; cook and stir 2 minutes longer or until cheese is melted and sauce thickens. Serve with empanadas. Yield: 8 dozen (1 cup sauce).
Make Ahead: Unbaked empanadas may be frozen for up to 2 months. Bake as directed for 12-16 minutes.
Recipe found here: Buffalo Chicken Empanadas with Blue Cheese Sauce
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Coffee Ripple Coffee Cake
1 cup chopped walnuts
1/4 cup sugar
1/4 cup packed brown sugar
2 teaspoons instant coffee granules
2 teaspoons ground cinnamon
4 teaspoons instant coffee granules
2 teaspoons hot water
1/2 cup butter, softened
1-1/2 cups packed brown sugar
1 cup (8 ounces) sour cream
1/2 cup unsweetened applesauce
1/4 cup buttermilk
1 teaspoon vanilla extract
3 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2/3 cup confectioners’ sugar
3 to 4 teaspoons brewed coffee
1 teaspoon butter, melted
In a small bowl, combine the walnuts, sugars, coffee granules and cinnamon; set aside. For cake, in a small bowl, dissolve coffee granules in water; set aside.
In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, applesauce, buttermilk, vanilla and coffee. Combine the flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream mixture and mix well.
Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with walnut mixture. Top with remaining batter.
Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over cake. Yield: 12 servings.
Recipe found here: Coffee Ripple Coffee Cake
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White Chocolate Mousse
1 cup heavy whipping cream
2 tablespoons sugar
1 package (3 ounces) cream cheese, softened
3 ounces white baking chocolate, melted and cooled
2 cups blueberries, raspberries or strawberries
Additional berries, optional
In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside.
In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth.
Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours. Yield: 4-6 servings.
Recipe found here: White Chocolate Mousse
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1/2 pound ground turkey or beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta), cubed
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
Recipe found here: Cheeseburger Soup
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Peanut Butter Easter Eggs
3/4 cup creamy peanut butter
1/2 cup butter, softened
1/2 teaspoon vanilla extract
2-1/3 cups confectioners’ sugar
1 cup graham cracker crumbs
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Confectioners’ sugar icing, optional
In a large bowl, beat peanut butter, butter and vanilla until blended. Gradually beat in confectioners’ sugar and cracker crumbs. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate 30 minutes or until firm.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate mixture; allow excess to drip off.
Return eggs to baking sheets. Refrigerate 30 minutes.
If desired, decorate eggs with icing. Let stand until set. Store in airtight containers in refrigerator. Yield: 16 eggs.
Confectioners’ sugar icing: In a bowl, mix 2 cups confectioners’ sugar, 4 teaspoons corn syrup, 1 teaspoon almond extract and 1-2 tablespoons milk until smooth. Tint with paste food coloring if desired. Yield: 2/3 cup. To decorate eggs with bunny ears: Cut decorative paper into bunny ears. Tape each ear to a toothpick; insert into top of eggs. Remove ears before eating.
Recipe found here: Peanut Butter Easter Eggs
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1 (9-ounce) Bag DOVE® PROMISES® Dark Chocolate
1 (16-ounce) Box angel food cake mix
1/4 Cup low sugar strawberry preserves
2 Pouches whipped topping powder
2 Cups milk
1 Pint fresh strawberries
24 Jumbo cupcake liners
3 (8-cup) Jumbo cupcake pans
Pastry bag or resealable plastic bag
Large star tip
Prepare cake mix according to package directions and fill cupcake liners with batter. Bake in preheated 325°F oven or about 20 to 25 minutes.
Make strawberry mousse: Melt 8 DOVE® PROMISES® Dark Chocolate in microwave in 20 seconds intervals. Beat chocolate with milk, whipped topping powder and preserves until fluffy. Fill pastry bag fitted with star tip and pipe mousse onto cupcakes.
Melt remaining DOVE® PROMISES® Dark Chocolate in microwave.
Dip strawberries in chocolate and place on waxed paper-lined pan; refrigerate until set. Spoon any remaining melted chocolate into resealable plastic bag with snipped corner and drizzle over strawberry mousse.
Top cupcakes with chocolate-dipped strawberries, or serve them on the side. Yield: 24 servings.
Recipe found here: Strawberry Heaven
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