These may sound gross to you, but they are so yummy! I tricked my family into eating them one morning. They said they didn't like cottage cheese so I told them I would make something else. My husband and I went ahead and made the cottage cheese pancakes anyways because we knew they would like them. My family gobbled them up! Afterwards we told them they had cottage cheese in them and no one believed us.
In a blender, whip:
1 cup cottage cheese
Add:
1/2 cup flour
4 eggs
Blend.
With the mixer running add 6 tablespoons melted butter.
They have a running consistency and will be flat after cooking. They are good with syrup, but my favorite way to eat them is with jam.
Thursday, October 20, 2011
Blendar Salsa
A friend gave me this recipe and now I don't use anything else to make salsa.
Blend in blender:
20 oz diced tomatoes
1/2 chopped onion
1 jalapeno
(add tomatios make it spicier)
Add:
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon cumin
half bunch of cilantro leaves
Blend again to desired consistency.
Blend in blender:
20 oz diced tomatoes
1/2 chopped onion
1 jalapeno
(add tomatios make it spicier)
Add:
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon cumin
half bunch of cilantro leaves
Blend again to desired consistency.
Yummy Veggie Pizza
2 packages of crescent rolls
1 cup sour cream
8 oz cream cheese
1 teaspoon dill weed
1/4 teaspoon garlic salt
1 oz ranch dressing mix
Vegetables: green onion, celery, yellow bell pepper, red bell pepper, broccoli, carrot, cucumber
Preheat oven to 350. Pat dough onto sprayed jellyroll pan. Let stand for 5 minutes, then pierce with a fork. Bake for 10 minutes, let cool. Mix ingredients and spread on top of the cooled crust. Arrange the vegetables on top and let chill.
1 cup sour cream
8 oz cream cheese
1 teaspoon dill weed
1/4 teaspoon garlic salt
1 oz ranch dressing mix
Vegetables: green onion, celery, yellow bell pepper, red bell pepper, broccoli, carrot, cucumber
Preheat oven to 350. Pat dough onto sprayed jellyroll pan. Let stand for 5 minutes, then pierce with a fork. Bake for 10 minutes, let cool. Mix ingredients and spread on top of the cooled crust. Arrange the vegetables on top and let chill.
Orange Julius Drink
This was a special treat for me as a child. To this day when I drink it I go back in time to my childhood.
6 ounces frozen orange juice concentrate
1 cup milk
1 cup water
1/3 cup honey
1 teaspoon vanilla
12 ice cubes
Pour all into a blender and mix until blended.
6 ounces frozen orange juice concentrate
1 cup milk
1 cup water
1/3 cup honey
1 teaspoon vanilla
12 ice cubes
Pour all into a blender and mix until blended.
Blueberry Streusel Muffins
Streusel Ingredients:
1 1/4 cups all-purpose flour
1/3 cup packed dark brown sugar
1/3 cup sugar
1/2 teaspoon ground cinnamon
pinch of salt
7 tablespoons butter, melted
Muffin Ingredients:
4 tablespoons butter, melted and cooled slightly
2 cups flour
1 teaspoon vanilla
1 cup sugar
1 teaspoon lemon zest
1/2 cup buttermilk
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups frozen blueberries (keep in freezer until last possible moment)
1. For the streusel: combine flour, sugars, cinnamon, and salt in a bowl. Drizzle with melted butter and toss with a fork until evenly moistened and mixture forms chunks.
2. For the muffins: Adjust oven rack to middle position and preheat oven to 375. Either grease and flour muffin tin or use paper liners. Whisk egg in medium bowl until pale and evenly combined, 30 seconds. Add vanilla, sugar, and zest and whisk vigorously until thick, 30 seconds. Slowly whisk in melted butter, add buttermilk and whisk until combined.
3. Reserve 1 tablespoon flour. Whisk remaining flour, baking powder, and salt in large bowl. Fold in egg mixture until nearly combined. Toss blueberries with reserved flour and fold into batter until just combined.
4. Divide batter in muffin tin and top with streusel. Bake until light golden brown and toothpick inserted into center of muffin comes out with a few dry crumbs attached, 23-27 minutes. Cool muffins for 20 minutes in tin, the transfer to a rack to cool completely.
Makes 12 muffins
*recipe credit: Cook's Country
1 1/4 cups all-purpose flour
1/3 cup packed dark brown sugar
1/3 cup sugar
1/2 teaspoon ground cinnamon
pinch of salt
7 tablespoons butter, melted
Muffin Ingredients:
4 tablespoons butter, melted and cooled slightly
2 cups flour
1 teaspoon vanilla
1 cup sugar
1 teaspoon lemon zest
1/2 cup buttermilk
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups frozen blueberries (keep in freezer until last possible moment)
1. For the streusel: combine flour, sugars, cinnamon, and salt in a bowl. Drizzle with melted butter and toss with a fork until evenly moistened and mixture forms chunks.
2. For the muffins: Adjust oven rack to middle position and preheat oven to 375. Either grease and flour muffin tin or use paper liners. Whisk egg in medium bowl until pale and evenly combined, 30 seconds. Add vanilla, sugar, and zest and whisk vigorously until thick, 30 seconds. Slowly whisk in melted butter, add buttermilk and whisk until combined.
3. Reserve 1 tablespoon flour. Whisk remaining flour, baking powder, and salt in large bowl. Fold in egg mixture until nearly combined. Toss blueberries with reserved flour and fold into batter until just combined.
4. Divide batter in muffin tin and top with streusel. Bake until light golden brown and toothpick inserted into center of muffin comes out with a few dry crumbs attached, 23-27 minutes. Cool muffins for 20 minutes in tin, the transfer to a rack to cool completely.
Makes 12 muffins
*recipe credit: Cook's Country
Best Ever Banana Bread
2 cups flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, lightly beaten
6 tablespoons butter, melted
1 teaspoon vanilla
1 cup walnuts, or chocolate chips
1. Adjust oven rack to the lower-middle position and preheat oven to 350 degrees. Grease and flour a 9X5 inch loaf pan; set aside.
2. Wisk flour, sugar, baking soda, and salt together in a large bowl.
3. In another bowl, mix the mashed bananas, yogurt, eggs, butter, and vanilla together. Lightly fold the banana mixture into the dry ingredients until just combined. The batter with look thick and chunky. Fold in walnuts or chocolate chips. Scrape batter into prepared loaf pan.
4. Bake until loaf is golden brown, about 55 mins. Cool in the pan for 5 minutes, then transfer to a wire rack.
Makes 1 loaf.
*recipe credit: Cook's Country
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, lightly beaten
6 tablespoons butter, melted
1 teaspoon vanilla
1 cup walnuts, or chocolate chips
1. Adjust oven rack to the lower-middle position and preheat oven to 350 degrees. Grease and flour a 9X5 inch loaf pan; set aside.
2. Wisk flour, sugar, baking soda, and salt together in a large bowl.
3. In another bowl, mix the mashed bananas, yogurt, eggs, butter, and vanilla together. Lightly fold the banana mixture into the dry ingredients until just combined. The batter with look thick and chunky. Fold in walnuts or chocolate chips. Scrape batter into prepared loaf pan.
4. Bake until loaf is golden brown, about 55 mins. Cool in the pan for 5 minutes, then transfer to a wire rack.
Makes 1 loaf.
*recipe credit: Cook's Country
Brussels Sprouts with Pecans and Craisins
1 lb fresh brussels sprouts, rinsed and trimmed
1/3 cup coarsely chopped pecans
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup coarsely chopped Craisins
1. Thinly slice brussels sprouts using a food processor or knife.
2. Toast pecans in a saute pan over medium heat for about 2 minutes or until pecans darken in color and begin to give off a toasted aroma.
3. Add the butter to the pan and stir to combine. Once the butter has melted, add the brussels sprouts, salt, pepper, and cook, until the color brightens and the sprouts are tender. About 6 minutes.
4. Remove the pan from heat, add the cranberries. Toss and serve.
Serves 6-8. Ready in 20 minutes.
*recipe credit: Alton Brown
1/3 cup coarsely chopped pecans
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup coarsely chopped Craisins
1. Thinly slice brussels sprouts using a food processor or knife.
2. Toast pecans in a saute pan over medium heat for about 2 minutes or until pecans darken in color and begin to give off a toasted aroma.
3. Add the butter to the pan and stir to combine. Once the butter has melted, add the brussels sprouts, salt, pepper, and cook, until the color brightens and the sprouts are tender. About 6 minutes.
4. Remove the pan from heat, add the cranberries. Toss and serve.
Serves 6-8. Ready in 20 minutes.
*recipe credit: Alton Brown
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