1 1/4 cups unbleached all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil
Maple syrup
Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.
Showing posts with label Submitted by Erin. Show all posts
Showing posts with label Submitted by Erin. Show all posts
Thursday, November 6, 2008
Turkey Bacon Guacamole Sandwich
Sliced Turkey
Cooked Bacon slices
Avocado (1 or 2)
Bread
Favorite Cheese slices
Sliced Tomato
Butter
Ranch dressing
Place insides of avocado in a bowl and mix together with ranch dressing to make a spread. Spread on two slices of buttered bread. Place turkey, bacon, cheese and tomato on bread and grill until cheese is melted. Serve!
Cooked Bacon slices
Avocado (1 or 2)
Bread
Favorite Cheese slices
Sliced Tomato
Butter
Ranch dressing
Place insides of avocado in a bowl and mix together with ranch dressing to make a spread. Spread on two slices of buttered bread. Place turkey, bacon, cheese and tomato on bread and grill until cheese is melted. Serve!
Cheddar Chicken and Penne
1 Tbs. butter
1 lb. boneless, skinless chicken, cut into 1" chunks
1/2 tsp. garlic powder
2 c. chicken broth
1/2 package (8 oz.) Penne
1 package (16 oz.) favorite frozen veggie blend (I like to use just broccoli)
2 c. shredded cheddar cheese
In 5 quart saucepan over medium heat, melt butter. Sprinkle chicken with garlic powder, cook in butter until no longer pink, about 5 minutes. Add broth, heat to boiling. Add uncooked pasta and veggies, stirring to coat pasta with liquid. Heat to boiling, reduce heat. Cover, simmer 10-12 minutes or until pasta is tender and most of the liquid is absorbed, stirring every two minutes. Remove from heat. Stir in cheese until melted. Enjoy!
1 lb. boneless, skinless chicken, cut into 1" chunks
1/2 tsp. garlic powder
2 c. chicken broth
1/2 package (8 oz.) Penne
1 package (16 oz.) favorite frozen veggie blend (I like to use just broccoli)
2 c. shredded cheddar cheese
In 5 quart saucepan over medium heat, melt butter. Sprinkle chicken with garlic powder, cook in butter until no longer pink, about 5 minutes. Add broth, heat to boiling. Add uncooked pasta and veggies, stirring to coat pasta with liquid. Heat to boiling, reduce heat. Cover, simmer 10-12 minutes or until pasta is tender and most of the liquid is absorbed, stirring every two minutes. Remove from heat. Stir in cheese until melted. Enjoy!
Monday, September 22, 2008
Skillet Penne and Sausage Dinner
1 Tbs. olive oil
1 onion, minced
Salt
1 lb sausage or kielbasa
3 cloves garlic
½ c. oil-packed sun dried tomatoes, rinsed and chopped small (or a can of tomatoes)
8 oz penne (2 ½ c.)
2 ½ c. chicken broth
½ c. heavy cream (or milk)
1 (5 oz) bag baby spinach
½ c. parmesan cheese, grated
Pepper
Directions:
Heat oil in 12 inch skillet over medium heat, add the onion and ½ tsp. salt. Cook until softened, about 5 minutes. Stir in the sausage and cook until no longer pink, about 4 minutes. Stir in the garlic and cook about 15 seconds. Sprinkle the tomatoes and penne evenly over the sausage. Pour the broth and cream over the pasta. Cover and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 10 minutes. Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. Stir in parmesan and season with salt and pepper to taste.
1 onion, minced
Salt
1 lb sausage or kielbasa
3 cloves garlic
½ c. oil-packed sun dried tomatoes, rinsed and chopped small (or a can of tomatoes)
8 oz penne (2 ½ c.)
2 ½ c. chicken broth
½ c. heavy cream (or milk)
1 (5 oz) bag baby spinach
½ c. parmesan cheese, grated
Pepper
Directions:
Heat oil in 12 inch skillet over medium heat, add the onion and ½ tsp. salt. Cook until softened, about 5 minutes. Stir in the sausage and cook until no longer pink, about 4 minutes. Stir in the garlic and cook about 15 seconds. Sprinkle the tomatoes and penne evenly over the sausage. Pour the broth and cream over the pasta. Cover and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 10 minutes. Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. Stir in parmesan and season with salt and pepper to taste.
Pasta with Broccoli, Sausage and Roasted Peppers
1 package turkey kielbasa, cut in half length wise and sliced into ½ inch chunks
1 c. jarred roasted red peppers (or roast 1-2 red peppers yourself)
6 cloves garlic
1 bunch broccoli, florets cut into 1 inch pieces
Salt
½ c. water
1 lb. medium sized pasta (orecchiette, penne or anything)
1 c. Parmesan or Romano, grated
1 Tbs. extra-virgin olive oil
Directions:
Cook the pasta. Meanwhile, cook the kielbasa until browned, about 5 minutes. Stir in the roasted red peppers and garlic and cook about 15 seconds. Stir in the broccoli, ½ tsp. salt and water. Cover skillet and cook until the broccoli begins to turn bright green about 2 minutes. Uncover and cook until the liquid has evaporated about 5 minutes. Reserve ½ c. of the pasta water. Drain pasta and transfer to serving dish. Stir in the sausage and broccoli mixture, cheese and oil. Toss to coat and add the reserved pasta water as needed to loosen the sauce before serving.
1 c. jarred roasted red peppers (or roast 1-2 red peppers yourself)
6 cloves garlic
1 bunch broccoli, florets cut into 1 inch pieces
Salt
½ c. water
1 lb. medium sized pasta (orecchiette, penne or anything)
1 c. Parmesan or Romano, grated
1 Tbs. extra-virgin olive oil
Directions:
Cook the pasta. Meanwhile, cook the kielbasa until browned, about 5 minutes. Stir in the roasted red peppers and garlic and cook about 15 seconds. Stir in the broccoli, ½ tsp. salt and water. Cover skillet and cook until the broccoli begins to turn bright green about 2 minutes. Uncover and cook until the liquid has evaporated about 5 minutes. Reserve ½ c. of the pasta water. Drain pasta and transfer to serving dish. Stir in the sausage and broccoli mixture, cheese and oil. Toss to coat and add the reserved pasta water as needed to loosen the sauce before serving.
Pasta Primavera
3 Tbs. butter
1 lb. asparagus, tough ends removed and cut into 1 inch pieces
1 zucchini, halved lengthwise and cut into ½ inch chunks
8 oz mushrooms, trimmed and sliced thin
1 c. frozen peas
2 cloves garlic, minced
Salt and pepper
1 (14.5 oz) can diced tomatoes
¼ tsp. red pepper flakes
½ c. heavy cream
1 lb fettuccine
¼ c. minced fresh basil
1 ½ Tbs. fresh lemon juice
Grated parmesan cheese (for serving)
I love this recipe in the summer when all the vegetables are fresh!
Directions:
Cook the fettuccine. Meanwhile, melt 1 Tbs. butter in 12-inch skillet over medium heat. Add asparagus and cook until just tender, about 5 minutes. Transfer to a medium bowl. Repeat with zucchini and mushrooms after the mushrooms are lightly browned add the peas and garlic and cook about 15 seconds. Transfer to the bowl with the asparagus and zucchini. Season the vegetables with salt and pepper. Add the tomatoes with their juice and the red pepper flakes to the skillet. Simmer until the tomatoes have thickened slightly about 5 minutes. Stir in the cream and simmer about 5 minutes. Reserve ½ c. of the pasta water. Drain the fettuccine and transfer to serving dish. Stir in the vegetables, tomato sauce, basil, and lemon juice and toss to coat. Add the reserved pasta cooking water to loosen the sauce before serving.
1 lb. asparagus, tough ends removed and cut into 1 inch pieces
1 zucchini, halved lengthwise and cut into ½ inch chunks
8 oz mushrooms, trimmed and sliced thin
1 c. frozen peas
2 cloves garlic, minced
Salt and pepper
1 (14.5 oz) can diced tomatoes
¼ tsp. red pepper flakes
½ c. heavy cream
1 lb fettuccine
¼ c. minced fresh basil
1 ½ Tbs. fresh lemon juice
Grated parmesan cheese (for serving)
I love this recipe in the summer when all the vegetables are fresh!
Directions:
Cook the fettuccine. Meanwhile, melt 1 Tbs. butter in 12-inch skillet over medium heat. Add asparagus and cook until just tender, about 5 minutes. Transfer to a medium bowl. Repeat with zucchini and mushrooms after the mushrooms are lightly browned add the peas and garlic and cook about 15 seconds. Transfer to the bowl with the asparagus and zucchini. Season the vegetables with salt and pepper. Add the tomatoes with their juice and the red pepper flakes to the skillet. Simmer until the tomatoes have thickened slightly about 5 minutes. Stir in the cream and simmer about 5 minutes. Reserve ½ c. of the pasta water. Drain the fettuccine and transfer to serving dish. Stir in the vegetables, tomato sauce, basil, and lemon juice and toss to coat. Add the reserved pasta cooking water to loosen the sauce before serving.
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