Carrot Pancakes

Carrot Pancakes

photo taken from my personal collection

Ingredients:

Pancake Batter:

1 ¼ cups flour
2 tsp. baking powder
1 tsp. ground cinnamon
¼ tsp salt
¼ tsp. ginger
1 egg, lightly beaten
1/3 cup brown sugar
1 cup milk
1 cup carrots, grated
1 tsp. vanilla

Cream cheese spread:

4 oz. cream cheese, softened
¼ cup powdered sugar
2 tbsp. milk
½ tsp. vanilla
Dash cinnamon

Create it!!

1. Preheat griddle medium-high and spray with cooking spray
2. In a large bowl, whisk together the first five ingredients. In another bowl, combine the egg, brown sugar, milk, carrots, and vanilla; mix well. Stir into the dry ingredients just until moistened.
3. Pour batter by ¼ cupfuls onto a griddle. Flip pancakes when bubbles form on the top; cook until the second side is golden brown.
4. To make the spread: Place the first 4 ingredients in a food processor. Process until smooth. Transfer to a serving bowl and sprinkle with cinnamon. Serve with pancakes. Serve 6.

Breakfast Trifle

Breakfast Trifle

picture taken from my private collection

Ingredients:

4 eggs, hard boiled
2 cups water
½ cup quick-cooking grits
1 tbsp. sugar
3 tbsp. butter
Salt and pepper to taste
2 pre-cooked breakfast sausage patties
½ cup cheddar cheese, shredded
1 small tomato, chopped
Garnish with sour cream and chopped chives

Create it!!

1. To prepare eggs: peel and coarsely chop.
2. To prepare grits: bring 2 cups of salted water to a boil. Slowly whisk in grits, stir immediately and reduce heat, then bring back to a boil. Add sugar, butter, and salt and pepper to taste. Reduce heat and simmer until cooked.
3. To prepare sausage: chop coarsely and then heat in the microwave according to package directions.
4. To assemble trifles: spoon grits into serving cup and layer with the following: ½ of the cheese, ½ chopped boiled egg, ½ chopped sausage, ½ of the grits, and ½ chopped tomato. Garnish with a dollop of sour cream and sprinkle with chives. Makes 2 servings.

Vanilla Cupcakes with Chocolate Frosting

Vanilla Cupcakes with Chocolate Frosting

picture taken from my personal collection

Ingredients:

2/3 cup white whole-wheat flour
1 1/3 cup cake flour
1 tsp. baking soda
½ tsp. salt
1 cup granulated sugar
¼ cup canola oil
1 whole vanilla bean, split lengthwise
½ cup unsweetened applesauce
1 large egg
1 large egg yolk
1 tsp. vanilla extract
1 can (12 oz.) low-fat evaporated milk, divided

Frosting:

¼ cup all-purpose flour, sifted
Pinch of salt
2 oz. bittersweet or semisweet chocolate, finely chopped
1 cup packed confectioners’ sugar, sifted
2 tbsp. unsweetened cocoa powder
1 tsp. vanilla extract
Sprinkles for decorations (optional)

Create it!!

1. Cupcakes: preheat oven to 350 F. Line 12 muffin cups with paper liners.
2. Whisk whole-wheat flour, cake flour, baking soda, and ½ tsp. salt in a medium bowl.
3. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Scrape the black paste out of the vanilla bean and into the sugar mixture. Add applesauce, egg, egg yolk, and vanilla extract. Beat until well combined.
4. With mixer on low, alternately mix in dry ingredients and ½ cup of the evaporated milk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups (they will be full).
5. Bake the cupcakes for 18 – 20 minutes. Toothpick should come out clean. Cool completely.
6. Frosting: whisk 2/3 cup of the remaining evaporated milk, all-purpose flour, and a pinch of salt in a small saucepan until no flour lumps remain. Cool over medium heat, whisking constantly, until it looks like a thick, stiff paste, 2 – 5 minutes. Remove from the heat and continue whisking about 30 seconds to cool slightly. Whisk in chocolate until completely melted. Transfer to a medium bowl. Add confectioners’ sugar, cocoa, and vanilla. Beat with an electric mixer until smooth and creamy.
7. Refrigerate the frosting until thickened and cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with sprinkles, if desired. Makes 1 dozen cupcakes.

Pizza Turkey Sliders

Pizza Turkey Sliders

picture taken from my private collection

Ingredients:

1 medium onion, chopped
3 garlic cloves, chopped
1 tbsp. basil
1 tbsp. oregano
1 tsp. thyme
1 bay leaf
2 tbsp. olive oil
1 can diced tomato
1 tsp. sugar
4 shakes of red pepper flakes, optional

Sliders:

1 pound ground turkey breast
1/3 cup shredded part-skim mozzarella cheese
1/3 cup Marinara Sauce
8 pieces of lettuce
8 small dinner rolls

Create it!!

1. Marinara Sauce: heat a large skillet and add olive oil. Sauté the onion, garlic, oregano, basil, thyme, and bay leaf until onion is softened. Add the tomatoes and paste. Mix well. Cook on low heat about 30 minutes. Add sugar. Shake in red pepper flakes.

2. Sliders: Shape ground turkey breast into 8 small patties. Grill for 4 -5 minutes on each side until cooked. Place on bun and top with sauce, a bit of cheese, and a piece of lettuce, and bun half. Makes 8 sliders.

Colorful Coleslaw

Colorful Coleslaw

picture taken from the web

Ingredients:

3 tbsp. reduced fat mayonnaise
3 tbsp. nonfat plain yogurt
1 tbsp. Dijon mustard
2 tsp. cider vinegar
1 tsp. sugar
½ tsp. celery seed
Salt and freshly ground pepper to taste
2 cups shredded red cabbage ( ¼ of a small head)
1 cup grated carrots (2 medium)

Create it!!

1. Whisk together mayonnaise, yogurt, mustard, vinegar, and sugar in a large bowl. Add celery seed. Season with salt and pepper.

2. Add cabbage and carrots and toss well. Makes 6 servings, about ¾ cup each.