Pink Pancakes~

Thought these might be fun for the upcoming Holiday! :)

Pink Pancakes

3/4 cup water
1/2 cup ricotta cheese
1/4 cup beet, puree
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1 cup pancake mix
1/4 cup grated apple
nonstick cooking spray
1 tablespoon vegetable oil
pure maple syrup (optional)
fresh fruit (optional)
powdered sugar

Directions:
1. In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, and cinnamon.
2. Dump the cheese mixture into a medium bowl, add the pancake mix and apple. Stir until just combined. Do not overmix, you want the batter to be lumpy.
3. Coat a griddle with nonstick spray and heat to medium high. Add 1/2 tsp vegetable oil. Use 1/4 cup batter at a time and pour out pancakes. When you see bubbles start to form, it is time to flip the pancake. If the bottom is too brown, turn the heat down. It should take about 1 to 2 minutes per side!
4. Serve warm, garnish with maple syrup, fresh fruit, and powdered sugar.

ENJOY this tasty treat!

Baked Blueberry Pancakes~

When I went to see my sister, she shared this recipe.....yummy and they freeze well!

Baked Blueberry Pancakes

Prep/Total Time: 20 minutes

2 cup pancake mix

1 ½ cup fat-free milk

1 egg

1 Tbsp. Canola oil

1 tsp ground cinnamon

1 cup fresh or frozen blueberries

Butter & maple syrup

In a large bowl combine the pancake mix, milk, egg, oil, and cinnamon, just until blended. (batter will be lumpy). Fold in blueberries.

Spread into a greased 15x10x1 in. baking pan. Bake at 400 degrees for 10-12 minutes or until golden brown. Serve with butter and syrup. Yield 6 servings.

*if using frozen blueberries, do not thaw before adding to batter……

*I am thinking about making raspberr ones next time..... :)

Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

I got recipe from Real Mom's Kitchen....I took it to a party and it was a big hit!

Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

3 cups peeled and shredded zucchini
1 1/2 cups sugar
2 eggs
1 cup oil
1 tsp lemon extract (optional, which I used)
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
zest of 1 lemon
2 cups blueberries (I only used 1 1/2 cups)

Beat zucchini, sugar, eggs, oil, and lemon extract. Sift together dry ingredients and stir in with lemon zest. Fold in the blueberries gently. Pour into a well greased and floured Bundt cake pan. Bake at 325 for about 65 minutes or till toothpick comes out clean. Let sit in pan for 5-10 minutes, then invert onto cooling rack. Cool completely and frost with lemon cream cheese frosting.

Lemon Cream Cheese Frosting

3 Tbsp soft butter
3 oz soft cream cheese
2 cups powdered sugar
dash salt
zest of 1 lemon (2-3 tsp)
2 Tbsp fresh lemon juice (approximately)

Beat butter and cream cheese till smooth. Add powdered sugar, salt, zest, and enough lemon juice to make a spreadable consistency.

Enjoy!

Raspberry Cool Whip Jello

YUMMY~ I am always looking for a jello recipe that I really like and have yet to find one, until this last week! I LOVED this one!

Raspberry Cool Whip Jello

1 package (3 oz.) raspberry jello
2/3 cup boiling water
1/2 cup cold water
2 TBSP. sugar
1 (8 oz.) package cream cheese, softened
1/4 cup skim milk
2 (9 oz) containers Cool Whip, thawed
fresh or frozen raspberries

1. Place Jello in large bowl. Add boiling water and stir until dissolved. Stir in cold water.
2. Cover bowl with plastic wrap and refrigerate for half hour.
3. Meanwhile, beat sugar and cream cheese with an electric mixer until smooth and fluffly. Beat in milk. Stir in one container of Cool Whip.
4. Remove Jello mixture from refrigerator and stir in the remaining container of Cool Whip until completely smooth. (I also added raspberries to this portion - you can just garnish with raspberries, but I added them in this mixture as well and it was great!)
5. In a glass bowl with tall sides, pour half of the raspberry Jello mixture. Top with cream cheese-cool whip mixture. Top with remaining raspberry Jello mixture.
6. Refrigerate until set, about an hour. Garnish with more raspberries.

NOTE: recipe says low fat cream cheese and cool whip can be used as well.

Raspberry Sour Cream Muffins :)

DELICIOUS is all I can say! ;) I just made these for Breakfast in the morning and I don't think they are going to make it until morning!

This recipe is similar to one recently posted on the Idea Door for Blueberry Sour Cream Muffins, but I changed it to our favorite! ;)

2 cups all-purpose flour
1 tablespoon baking powder
2 large eggs
1 cup sugar
4 tablespoons salted butter, melted
1 1/4 cups sour cream, (10 ounces)
1 1/2 cups frozen raspberries (or blueberries)

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease muffin tin or use paper foils.
2. Whisk flour and baking soda in medium bowl until combined. Whisk eggs in second medium bowl until well-combined and light-colored; about 20 seconds. Add sugar and whisk vigorously until thick and homogeneous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
3. Add frozen raspberries(blueberries) to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25-30 seconds. (Small spots of flour may remain and batter will be thick. Do not over-mix.)
4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and inserted toothpick comes out clean, 25-30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is or with the cinnamon sugar topping below! (Yummy)

Cinnamon/Sugar topping
While muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in small bowl and melt 4 tablespoons butter in small saucepan. After baked muffins have cooled 5 minutes, working one at a time, dip top of each muffin in melted butter and then cinnamon/sugar. Set muffins upright on wire rack.

Chicken Salad Sandwich Filling!

~Chicken Salad Sandwich Filling~

chicken (I normally use canned chicken so I use 4 small cans) or 6 chicken breasts
minced onion and parsley
celery salt
1 cup mandarin oranges; SAVE JUICE, drained
1 cup grapes
1 cup celery, diced
1/2 cup almonds, silvered
2 tablespoons vinegar
2 tablespoons juice of mandarin oranges
1/2 cup mayo

Bake chicken if using chicken breasts with onion, parsley, and celery salt. Cool and chop into pieces. Or just mixed canned chicken with onion parsley and celery salt.

Combine oranges, celery, grapes, and almonds in a large bowl. Then add vinegar and juice. Chill for 1/2 hour.

Mix fruit with chicken and Add mayo right before serving.

Can also use pineapple in place of grapes!

Use for sandwich filling or just place on leaf of green lettuce.

Yummy Salad!

Last night I wanted something different and light for dinner! I know that fresh fruit can be kindof hard to find right know, but I found some delicious red raspberries at Albertson's! I decided to do a fruit green salad! It was heavenly!

This is what I added to our salad:
apples, peeled and diced
red raspberries
mozzarella cheese
pecans
lettuce ( I used a 5 lettuce mix)
Brianna's Poppy seed dressing

Fluffy Apple Dip!

I just spotted this recipe on Real Mom's Kitchen! It looks great! I haven't tried it yet, but plan to soon!

Fluffy Apple Dip
1 package (8 ounces) cream cheese, softened
1 tablespoon peanut butter
1/2 teaspoon pumpkin pie spice1 jar
(7 ounces) marshmallow creme
Assorted apple wedgesI

n a small bowl, beat the cream cheese, peanut butter and pie spice until blended; fold in marshmallow creme. Serve with apple wedges. Yield: 2 cups!

Raspberry Bars!

This recipe is from Family Dinner Cookbook! I took them to a ward function and they were a big hit! :) Yummy!

1 1/2 cup butter, softened
1 1/2 cup sugar
3 eggs, well beaten
3 cups flour
3/4 cup raspberry jam
2 TBSP. Sugar

Cream butter, sugar, and eggs. Add flour and mix thoroughly. Press half flour mixture into bottom of 9x13 pan. Spread jam over crust. Sprinkle remaining flour mixture over jam. Sprinkle with sugar. Bake at 350 degrees for 30-40 minutes or until edges are golden brown.

NOTE: Apricot or peach jam can also be used!

Pineapple Cake

Pineapple Cake

1 1/2 cup sugar
2 cups flour
2 cups crushed pineapple and juice
1 tsp vanilla
1 egg and 1 egg white (save yolk for topping)
2 tsp. soda
Mix well and pour into greased 9 x 13 pan. Bake at 30-40 minutes at 350 degrees.

Toppings: (start 10 minutes before cake is done)

6 TBSP. margarine
2/3 cup sugar
3/4 cup evaporated milk
1 egg yolk
Mix and boil for 6 minutes over medium heat, stirring constantly. Cool cake for 5 minutes, then pour topping over warm cake.

Pasta and Fruit Salad

Pasta and Fruit Salad

1/2 box bowtie pasta
1/2 box spiral pasta
4 cups boiled, diced, chicken breasts
1 1/2 cup finely chopped celery
1 1/2 cup whole red seedless grapes
1 cup dried cranberries
1 1/2 to 2 cups cashews
1 (15 oz.) can tidbits pineapple
2 cups mandarin oranges
1 bottle kraft Coleslaw dressing
1/2 cup mayo

Mix all ingredients except oranges, cashews. Add the cashews and oranges just before serving.

Banana Sour Cream Bread

Banana Sour Cream Bread

1/4 cup white sugar

1 teaspoon ground cinnamon

3/4 cup butter

3 cups white sugar

3 eggs

6 very ripe bananas, mashed

1 (16 ounce) container sour cream

2 teaspoons vanilla extract

2 teaspoon ground cinnamon

1/2 teaspoon salt

3 teaspoons baking soda

4 1/2 cups all purpose flour

1 cup chopped walnuts (optional)

Preheat oven to 300 degrees. Grease four bread pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture. In a large bowl, cream butter and 3 cups sugar. Mix eggs, mashed bananas, sour cream, vanilla, and cinnamon. Mix in salt, baking soda, and flour. Stir in nuts. Divide into prepared pans. Bake for 1 hour, or until toothpick inserted in center comes out clean.

Fruit Dip

1 (8 oz.) cream cheese
1 bottle of marshmellow creme
1 to 2 cups cool whip

Whip ingredients together and color with favorite color of food coloring.