Mini German Pancakes

How adorable are these?! Perfect serving sized portions every time too! This is the only way to make them! 

6 eggs

1 cup milk (you can use skim or low fat milk if you want)

1 cup flour

1/4 tsp salt

Preheat oven to 425. Spray cupcake pans with no-stick cooking spray. Mix eggs, milk, flour and salt just enough to blend. (Do not over mix. Batter will be lumpy.) Pour batter in cupcake pans. Makes approx. 12-16 mini German pancakes. Bake 18-25 minutes depending on type of cupcake pan and the amount of batter in each cupcake tin. Remove from oven. Let cool for just a minute or two. Remove mini pancakes from pan. Serve with maple syrup & powdered sugar or top with your favorite fruit preserves . Enjoy!

Marbled Orange Fudge

What a perfect Summer time treat! Orange & Vanilla Fudge swirled together make for a creamy creamsicle  like taste...you're gonna want this one! 

1 ½ tsp plus ¾ cup butter, divided

2-1/2 cups sugar

¾ cup heavy whipping cream

1 package (10-12 ounces) vanilla or white chips

1 jar (7 ounces) marshmallow crème

3 tsp orange extract

12 drops yellow food coloring

5 drops red food coloring

1. Grease a 13x9 in. pan with 1 ½ tsp butter; set aside.
2. In a heavy saucepan, combine sugar, heavy cream, & remaining butter, cook & stir over low heat until sugar is dissolved.
3. Bring to a boil; cook & stir for 4 minutes. Remove from heat; stir in chips & marshmallow crème till smooth.
4. Remove one cup & set aside. Add orange extract & coloring to remaining mixture; stir until blended.
5. Pour into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl.
6. Cover & refrigerate until set. Cut into squares

Yield: 2 ½ pounds

Muffin Tin Individual Scalloped Potatoes

Perfect side dish to any meal!!

6-8 medium red potatoes

1/2 stick of butter

1 cup shredded cheddar cheese

1/2 scallions

fresh herbs, rosemary or thyme

12 tsp half and half

salt and pepper

Bake your potatoes at 400 degrees for about 18 minutes; potatoes should be firm. Set aside and let cool till they can be handled, then slice.

Place 1/2 Tbs pats of butter in each mold of a muffin/cupcake pan, then a slice of potatoes, a pinch of salt and pepper, then cheese, scallions & fresh herbs. Repeat layers, potato, salt & pepper, cheese, scallions, herbs. Top each mold with another pad of butter and drizzle each with 1 tsp of half and half.

Bake in the oven at 400 degrees for 20 – 25 minutes, until cheese is melted and potatoes are browned. So DELISH!!

Rosemary Dijon Chicken

This is not the usual combo of ingredients but they sure marry well in this dish! The chicken is super moist & full of flavor!! And so easy to put together!!

5 boneless, skinless chicken breasts

 1/2 cup Dijon Mustard

1/4 cup maple syrup

1 Tbsp rice wine vinegar

Fresh rosemary

Salt & pepper to taste

In a 13x9 in baking dish combine Dijon, maple syrup, & rice wine vinegar. Whisk to combine well. Season chicken breasts with salt & pepper and place in Dijon sauce turn chicken to coat on both sides. You can bake it right away but I covered mine and let it soak up the marinade for about 4 hrs prior to baking. (more flavor!) Bake in a 450 degree preheated oven for about 35 minutes basting the chicken with sauce about halfway through cooking. Remove from oven & let rest 5-10 minutes so all the yummy juices can be redistributed through the chicken. Sprinkle the fresh rosemary over chicken before serving. Serve with your favorite sides. YUMM-O!!!

Flourless Chocolate Protein Muffins

Who ever said a muffin can't be good for you? These Chocolate Muffins are flourless, protein packed, zero sugar, & filled with all the goodness of flax & chia seeds. Oh...and they're charmingly delicious! That's right, you CAN have your muffin & eat it too!! Happy Healthy Eating! 

1 3/4 cups oats

1 egg + 2 egg whites

1/2 cup unsweetened cocoa powder

1/2 cup unsweetened applesauce

1 tsp. vanilla extract

1/2 cup plain Greek yogurt (any plain yogurt will work)

1 1/2 tbsp apple cider vinegar

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

2 scoops chocolate protein

2 tbsp raw chia seeds

1/4 cup flax seeds 

1 cup hot water

1/2 cup sugar substitute (you can add more if you want them sweeter)

1-2 tbsp dark chocolate mini-chips (just enough to sprinkle a few on top of each muffin)

Pour all ingredients except chocolate chips in a blender or food processor. Blend until the oats are ground and mixture is smooth. It will be thick and you will need to help it along by scraping down sides. It took me a few minutes of blending to mix it well. Pour mixture into prepared muffin tins (close to full) & bake 8 minutes @ 350 degrees, remove from oven and sprinkle mini chocolate chips onto each muffin. Return to oven and bake an additional 3-5 minutes. Cool in tins before removing. Once chilled store in airtight container in refrigerator. Yield: 12 muffins  ENJOY!!!

Orange Creamsicle Cookies

If you're a fan of orange creamsicles you are going to LOVE these chewy citrus delights! So you're not a fan of orange creamsicles?? Well you are going to LOVE these chewy citrus delights. If you find that you do not like these cookies I would consider having your taste buds examined...something might be wrong with you! ;) So here's the simplest recipe that makes the best cookie you may ever put in your mouth. Okay I kinda like them. A LOT. 

2 1/2 cups all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 large egg

1 teaspoon vanilla extract

1/4 tsp orange extract

2 tablespoons orange zest (about 2 oranges)

1 cup white chocolate chips

Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg, orange extract and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container. EAT!!

BEST Cupcakes EVER!

 

This is the BEST cake/cupcake recipe that I have used for years & it could not be easier!  You can switch the cake mix & pudding flavors to whatever you like...And the buttercream is my all time favorite for cakes, cupcakes, & cookies!

1 box devils food cake mix

1 small chocolate fudge pudding mix (dry)

¼ cup flour

½ cup vegetable oil

1 cup water

4 eggs

1-8 0z. container sour cream

1. Preheat oven to 350 degrees
2. Combine all ingredients in the order given
3. Put cupcake liners in muffin tin
4. Fill each liner about 2/3 full
5. Bake in pre-heated oven for about 25-30 minutes or until cupcakes spring back when touched
6. Let cool & frost
7. DELISH!!! Yield:2 dozen cupcakes
   
   Buttercream Frosting
   

   ¾ cup butter, softened

   ¼ cup shortening

   ½ cup milk

   ¼ tsp salt

   1&1/2 tsp vanilla

   2 lbs powdered sugar

   Combine all ingredients to spreading consistency
   
   You can spread or pipe onto cupcakes but piping will use alot more frosting...but it's so cute!! ENJOY!