S’mores Pancakes

20140225-172206.jpg
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil

Directions:

1. In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

3. Sprinkle with chocolate chips, mini marshmallows and mini graham cookies

Crunchy Asian Slaw

Being Vegan Eats

For a mouth-watering side or a topper to a sandwich or veggie burger, this Crunchy Asian Slaw is refreshing. It’s got just the right hint of sesame. We even like to eat it for a snack.

OLYMPUS DIGITAL CAMERA

Ingredients:

1/2 cup carrots, shredded

1 1/4 cup red cabbage, shredded

1 1/4 cup green cabbage, shredded

1/4 vegan mayo

1 tsp. sesame oil

1/4 tsp. mustard powder

1/4 tsp.cracked pepper

2 tsp. black sesame seeds

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Method of Prep:

In a mixing bowl, combine the vegan mayo, sesame oil, mustard powder, and cracked pepper. Whisk or mix until combined.

OLYMPUS DIGITAL CAMERA

Add in the carrots, red cabbage and green cabbage. Toss in the dressing.

Sprinkle liberally with black sesame seeds.

Chill in the fridge for at least one hour before serving. Can be served as a side, or a topping on a veggie burger.

Serves 4.

OLYMPUS DIGITAL CAMERA

Serve Cold, Enjoy!

View original post

Banana and Salted Caramel Birthday Cupcakes

bakearama

salted caramel and banana cupcakes swirl buttercream orange and yellow flower toppers recipe

Happy Birthday to me! Well, yesterday actually, but who’s counting 😉

Continuing the brilliant tradition of taking cakes into the office for my birthday, these bad boys are my offering for 2014. Having just eaten one with compliments from colleagues ringing in my ears, I cannot help but rave about them. They are so good. And, made with real bananas, good for you as well. Wins all round.

They also make use of the final product from my Sugar and Crumbs trial pack. As much as I enjoyed using the Chocolate Cherry Cocoa Powder and Coffee Icing Sugar, this Salted Caramel Icing Sugar was always going to be my favourite, and it certainly didn’t disappoint.

At £2.99 for a 250g bag from Sugar and Crumbs, it is a fair price (if you use the whole pack for one batch like I did), so one to use for…

View original post 271 more words

Creamy Lemon Chicken With Bacon

Just wanted to share this wonderful recipe!!

Easy Chicken Enchiladas Casserole

chicken enchiladas

In a mixing bowl combine
2 cups diced cooked chicken
1 cup of corn
2 tomatoes diced
1 can of cream of chicken soup
1/2 cup of salsa

add a scoop of mixture to 12″ flour tortillas
top with salsa and shredded tex mex cheese

Preheat oven to 350 degrees
Bake for 20-30 minutes

Tangy Slow Cooker Mac and Cheese

Sounds great and the ingredients are kid friendly but my family did not enjoy this recipe. It was a fail. But maybe it’s us! So here is the recipe and if it ends up being a success in your household great! At least, this post will be a success! Hope you enjoy this easy to prepare meal!!!

Ingredients:
2 cups elbow macaroni
4 cups shredded Cheddar cheese, divided
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon mustard powder
Sprinkle – Bread crumbs and Fresh Parmesan

Directions:

1. Coat the inside of the slow cooker with cooking spray.
2. In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Transfer to slow cooker, add remaining cheese on top. Sprinkle with bread crumbs and Parmesan
3. Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.

20131121-153225.jpg

20131124-100344.jpg

20131124-100353.jpg

Toasted Apricot Bread with Honey Peanut Butter

apricot toast

Just wanted a change to my morning breakfast routine, this was a great satisfying breakfast!

APRICOT BREAD

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup white sugar
1/4 cup butter or margarine, softened
1/2 cup orange juice
2 tablespoons milk
1 egg
1 1/2 cups dried apricots, chopped

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan. Sift together flour, baking powder, salt and baking soda, set aside.
2. In a large bowl, cream together the butter or margarine and sugar until light and fluffy. Add the orange juice, milk and egg; beat well. Gradually blend in the flour mixture. Stir in the apricots. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.