Heaping 1/3 cup Kodiak pancake mix
1 Tbsp cake mix
1/3 cup water
1/4 cup frozen blueberries
1 tsp sprinkles
Preheat oven to 350 and spray a mini muffin tin.
Mix pancake mix, cake mix, and water together. Add in sprinkles and blueberries and just fold the blueberries into the mix gently. Spoon into mini muffin tin.
Bake for 16 minutes.
Monday, May 28, 2018
Saturday, May 26, 2018
Oatmeal Peanut Butter Banana Muffins
1 egg
2 Tbsp egg whites
1 Tbsp brown sugar
1/3 cup plain greek yogurt
2 medium mashed bananas
3 Tbsp peanut butter
1 tsp vanilla
2 cups oats
1 tsp baking powder
1/2 tsp baking soda
3 Tbsp mini chocolate chips (optional)
Preheat oven to 350, and spray a regular size muffin tin.
In a bowl using an electric mixer beat your egg, egg whites, and brown sugar together. Add in yogurt, banana, peanut butter, and vanilla and beat for 2 minutes.
Stir in oats, baking powder and soda. Mix well.
Fold in chocolate chips.
Fill 12 muffin cups. Bake in oven for 22-24 minutes.
Best stored in fridge.
2 Tbsp egg whites
1 Tbsp brown sugar
1/3 cup plain greek yogurt
2 medium mashed bananas
3 Tbsp peanut butter
1 tsp vanilla
2 cups oats
1 tsp baking powder
1/2 tsp baking soda
3 Tbsp mini chocolate chips (optional)
Preheat oven to 350, and spray a regular size muffin tin.
In a bowl using an electric mixer beat your egg, egg whites, and brown sugar together. Add in yogurt, banana, peanut butter, and vanilla and beat for 2 minutes.
Stir in oats, baking powder and soda. Mix well.
Fold in chocolate chips.
Fill 12 muffin cups. Bake in oven for 22-24 minutes.
Best stored in fridge.
Thursday, May 24, 2018
Southwest Chicken Salad
4 cups cubed rotisserie chicken
2 cups corn (I use 1 can)
1 cup chopped bell peppers (I use 1 whole pepper)
1 cup chopped onion (I use 1/2 of an onion)
1 cup minced fresh cilantro
Dressing:
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon pepper
2 cups corn (I use 1 can)
1 cup chopped bell peppers (I use 1 whole pepper)
1 cup chopped onion (I use 1/2 of an onion)
1 cup minced fresh cilantro
Dressing:
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon pepper
Chewy Coconut Cookies
1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup sugar
1 egg
1/2 tsp vanilla extract
1 1/3 cups flaked coconut
Preheat oven to 350. Combine the flour, baking soda, and salt; set aside. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in flour mixture. Mix in coconut. Cool dough in the fridge for 10-20 minutes before baking. Roll dough into balls. Bake for 8-10 minutes, or until lightly toasted. Cool on wire racks.
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup sugar
1 egg
1/2 tsp vanilla extract
1 1/3 cups flaked coconut
Preheat oven to 350. Combine the flour, baking soda, and salt; set aside. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in flour mixture. Mix in coconut. Cool dough in the fridge for 10-20 minutes before baking. Roll dough into balls. Bake for 8-10 minutes, or until lightly toasted. Cool on wire racks.
Monday, March 5, 2018
Baked Ziti
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef (seasoned)
2 (26 ounce) jars spaghetti sauce
8 slices provolone cheese
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente, about 7-8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat oven to 350. Spray 2 8x8 pans with non-stick cooking spray. Layer as follows in each pan: 1/4 of the ziti, 1/4 of the sauce, 4 slices of provolone cheese, 1/2 of sour cream, 1/4 of ziti, 1/4 of mozzarella cheese, and 1/4 of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.
4. Bake covered for 30 minutes in the preheated oven, or until cheese is melted.
1 onion, chopped
1 pound lean ground beef (seasoned)
2 (26 ounce) jars spaghetti sauce
8 slices provolone cheese
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente, about 7-8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat oven to 350. Spray 2 8x8 pans with non-stick cooking spray. Layer as follows in each pan: 1/4 of the ziti, 1/4 of the sauce, 4 slices of provolone cheese, 1/2 of sour cream, 1/4 of ziti, 1/4 of mozzarella cheese, and 1/4 of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.
4. Bake covered for 30 minutes in the preheated oven, or until cheese is melted.
IP Mac 'n Cheese
16 oz pasta
3 cups chicken broth
2 cups of sharp cheese
1 tbs dijon mustard
1/2 cup milk
2 tbs butter
Place pasta in your instant pot with chicken broth. Push manual (high pressure) and set the timer to 5 minutes. Do a quick release. Place your instant pot on saute. Stir in milk, butter, and mustard. Stir in cheese and stir until melted (about 1-2 minutes). Remove from heat and serve.
3 cups chicken broth
2 cups of sharp cheese
1 tbs dijon mustard
1/2 cup milk
2 tbs butter
Place pasta in your instant pot with chicken broth. Push manual (high pressure) and set the timer to 5 minutes. Do a quick release. Place your instant pot on saute. Stir in milk, butter, and mustard. Stir in cheese and stir until melted (about 1-2 minutes). Remove from heat and serve.
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