Red Velvet Pancakes
2 cups all-purpose flour
1 cup powdered sugar
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
1/2 cup granulated sugar
2 tablespoons red liquid food coloring
Sweet Cream-Cheese Butter (recipe below)
Sift together first 6 ingredients into a large bowl.
Whisk together buttermilk and next 3 ingredients in another bowl.
Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
Pour about 1/4 cup batter for each pancake onto a hot buttered griddle.
Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked.
Turn and cook 3 to 4 minutes or until done.
Serve with Sweet Cream-Cheese Butter.
Sweet Cream Cheese Butter
1 (8-oz.) cream cheese
1 cup butter
3 cups powdered sugar
1 teaspoon vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy.
Gradually add powdered sugar, beating at low speed until blended after each addition.
Add vanilla, beating until blended.
Bacon Mac and Cheese Casserole
2 1/4 cups elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
4 cups milk
2 cups shredded marble cheese , divided
1 pkg bacon , chopped
Preheat oven to 350°F (180°C). Cook pasta according to package directions but reduce cooking time by 2 min. Drain.
Heat half the butter over medium heat in the same saucepan, stirring for 5 to 8 min, sprinkle evenly with flour. Cook for 2 min. Slowly whisk in milk until smooth. While stirring constantly, bring to a boil. Cook, stirring frequently, for 10 to 12 min or until sauce thickens slightly. Stir in 1 ½ cups cheese and prepared macaroni.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, about 10 to 12 min. Add all except ¼ cup bacon to pasta mixture; stir to combine.
Transfer to a greased 13-in. x 9-in. (33 x 23 cm) baking dish. Top with remaining bacon and cheese. Bake for 20 minutes or until bubbling and golden.
Orange Juice Smoothie
2/3 cup Orange Juice
1/2 cup Quinoa Flakes
3/4 cup Vanilla Greek yogurt (or your favourite yogurt)
1 medium frozen banana, sliced
1 tbsp honey
1/2 cup Almond milk
1 cup ice cubes
Total Time: 10 minutes
1 box Red Velvet Cake mix
1 tub of Cool Whip (8 ounces)
1/2 – 1 cup powdered sugar
1.Preheat oven to 350F. Spray Cookie sheet with non-stick cooking spray.
2.In a large bowl, mix together cake mix, cool whip and egg. The mix will be VERY fluffy. Just keep mixing until well combined.
3.Use a small cookie scoop or two spoons to drop rounded cookie dough into powdered sugar. Roll dough ball until completely covered. Set cookies on cookie sheet, about 2 inches apart.
4.Bake at 350F for 8 minutes or until very lightly golden around the edges. Let cool on the cookie sheet for a couple of minutes before removing to wire racks to cool completely.
5.Store at room temperature in airtight container. These are best eaten within a day or two of baking.
Healthy Caramel Apple Smoothie
1 Large/ 2 Medium apples, cored, chopped and frozen
3/4 C- 1 C Almond milk
1 Tbsp Raw almond butter
3 dates, pitted and chopped
1/2 tsp Vanilla extract
1 Tbsp Coconut sugar
1 Tbsp ground flaxseeds
Blend all together
Smores Autumn Chocolate Dip
This was an experiment on the BBQ that was a hit!
We created a make shift double boiler by using a 8×8 aluminum tin for the base and an aluminum pie tray to place on the top.
Pick your Favourite chocolate bar and break into squares, about 2 cups, place on bottom of pie tray
Place 1 1/2 cups of mini marshmallows among the chocolate
Sprinkle 1/2 cup of orange and brown Smarties
Fill the 8×8 tin with water halfway – place on BBQ
Place chocolate, marshmallow pie tray on top
We heated at 250 degrees for 12 minutes…until melted, keep checking until desired consistency
Create a tray with your favourite dipping food. We used apples, graham wafers and bananas.
Sherrill’s Summer Salad
1 Orange peeled and chopped
1/2 cup of Blueberries
1/2 cup of Walnuts
1 Apple chopped
1 Celery stalk sliced
1/2 cup of Feta Cheese
Sprig of thyme sprinkled over
in a jar combine, cover and shake
2 TB of Blueberry puree
2 TB Honey
2 TB Olive Oil
2 TB Balsamic Vinegar