Buttermilk Pancakes

Ingredients:
– 1 cup flour
– 1 tsp salt
– 1 tsp baking soda
– 1 egg
– 1 1/8 cups buttermilk
– 2 Tbsp melted butter

Directions:
– mix the dry ingredients together
– add the wet ingredients (donโ€™t worry, the batter will be lumpy, itโ€™s normal)
– cook until golden brown on each side

Recipe from http://www.allrecipes.com

Rolo Cake Cookies

Ingredients:

1 box devil’s food cake mix

1/2 cup oil

2 eggs

Rolo Candies


Directions:

Heat oven to 350.ย Combine cake mix, oil, and eggs in mixing bowl. Place rolo in the center of each scoop of cookie dough and roll/fold dough to cover the rolo and form a cookie dough ball. Place on cookie sheet and bake 8-10 minutes. Enjoy!

Misty’s Crack Cookies

Raspberry almond butter cookies
  
Pre heat oven to 350

Ingredients:

2/3 cup sugar

1 cup softened butter

1/2 tsp almond extract

2 cups flour 

1 jar of seedless raspberry jelly

Mix sugar, softened butter and almond extract.

Slowly add 2 cups flour

Use cookie scooper for dough balls. 

Push thumb in each cookie dough balls 

Fill thumb print with raspberry jelly. 

Bake for about 16 to 19 min.

Let cool. 

Frosting:

1 cup powdered sugar

1 and 1/2 tsp of almond extract. 

2 tbsp of water

Mix and drizzle over cooked cookies 

Chicken Coconut Curry

I found this recipe on Food52’s website under a section of cheap meals. Supposedly the cost per person for this meal is around $2.50. Sara and I like Indian cuisine a lot, and normally this would be like $10 per plate, so it’s a pretty good deal to make it at home. The original recipe was not very spicy and we like some kick to our food, so it’s been adapted for that reason, if you want more or less spice, adjust accordingly.


2 T Vegetable Oil

2 cloves garlic, minced

1 Yellow Onion, chopped

2 1/2 tsp Curry Powder, divided 1 tsp into spice mix, 1 1/2 tsp into a bag with the chicken

2 tsp Ground Cumin

1 tsp Crushed Red Pepper Flakes (original recipe called for 1/4 tsp)

1 tsp Ground Turmeric

A Pinch of Chili Powder (original recipe didn’t call for this, so leave it out for less spicy, bigger pinch for more spicy)

2 Chicken Breasts, cubed

1 1/2 tsp tomato paste

1 cup Coconut Milk

1 tsp Salt


1. Prep everything, because the cooking part goes pretty fast and you don’t want stuff to burn, so mince your garlic, chop your onions, and measure your spices out (I mix all of the spices into a small cup or bowl since they all get added at the same time. Put chicken into ziploc bag with remaining curry powder and use salt and pepper to taste.

2. Heat your oil in a wok or large fry pan on medium-high heat. Start with onions for a few minutes then add garlic for a minute or so.

3. Add spice mix and tomato paste.

4. Add chicken and brown for about 5 minutes.

5. Add coconut milk, the fat will make it creamy so if it has separated be sure to get some of the fat in there. Simmer for another 7 minutes or until the chicken is cooked through. Usually a can of coconut milk is about 13 oz, so if your liquid has cooked down too much add some more.

6. Serve over rice, you’re done!

Chicken Coconut Curry


chocolate chip zucchini bread

zucchini bread-recipe makes two regular sized loafs-

4 eggs

1 cup oil

1 cup sugar

1 cup brown sugar

4 tsp vanilla

3 cups shredded, unpeeled zucchini

3 cups flour

1 cup cocoa

1 tsp baking soda

2 tsp baking powder

1 tsp salt

1 bag chocolate chips (I used minis)
Mix together the eggs, oil, sugars, and vanilla. Add in zucchini. Slowly add in your dry ingredients, last being your chocolate chips.

Spray loaf pans with cooking spray. Pour or spoon in your mixture.

Bake at 350 degrees for 45-55 minutes, until toothpick is inserted and removed clean.

Cool in pan for about 5-10 mins and then flip over on a wire rack to finish cooling.

Rosemary Focaccia Bread

So, earlier this week while Sara was making some delicious cinnamon rolls, I was making some bread to go with our cheesy broccoli soup for dinner. I got the recipe from my wonderful mother.


1 Tbsp yeastIMG_3262

1 Tbsp sugar

1 cup warm water

Stir together to activate the yeast (it gets bubbly).


Then add:

2 cups flour

1 tsp salt

2 Tbsp rosemary

1 Tbsp butter

Mix and knead for five minutes and let rest in an oiled bowl until the size is approximately doubled (about 1 hour).


Punch down the dough, divide into two and shape into round loaves. Brush with 1/2 Tbsp butter for each loaf. Sprinkle with rosemary and sea salt. Let raise for another 45 minutes or so.

Bake at 375ยฐF for 15-20 minutes.


Thanks Mom!