pineapple upside-down cake in a glass

Ingredients

• Servings: 1
• ice
• 1 splash grenadine syrup
• 1 (1.5 fluid ounce) jigger cake-flavored
• 3 ounces pineapple juice
• 1 maraschino cherry

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a glass with ice.
• splash grenadine over ice.
• pour cake-flavored and pineapple juice over the ice; stir.
• garnish with maraschino cherry to serve.

banana berry pancakes

Ingredients

• Servings: 8
• crisco® original no-stick cooking spray
• 1 large egg, slightly beaten
• 2/3 cup milk
• 2 tablespoons crisco® pure canola oil
• 1 (7 ounce) package martha white® banana nut flavored muffin mix, or whole grain banana nut muffin mix
• 1 cup lowfat vanilla yogurt
• 2 cups berries, sliced strawberries, blueberries and/or raspberries
• powdered sugar (optional)

Recipe

Preparation Time: 10 mins Cook Time: 3 mins Ready Time: 20 mins


• heat griddle or large skillet (if electric, heat to 350 degrees f). spray lightly with no-stick cooking spray. combine egg, milk, oil and muffin mix in medium bowl; stir until large lumps disappear (batter will be slightly lumpy).
• pour about 1/4 cup batter for each pancake hot griddle. cook 1 to 2 minutes or until begin to break on surface. turn, cook 1 to 2 minutes or until golden brown.
• spoon yogurt and berries on half of each pancake. fold over. sprinkle with powdered sugar, if desired.

Wild Rice Patties

Ingredients

• Servings: 12
• 2 cups cooked wild rice
• 2 eggs, beaten
• 2 teaspoons tapioca
• 1/2 cup chopped green onion
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil, or more if needed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• stir rice, eggs, tapioca, green onion, and salt together in a bowl.
• heat oil in a skillet over medium high heat.
• spoon about 1/3 cup of the rice mixture into hot oil; fry until well-browned, 3 to 4 minutes per side. remove to a plate lined with paper towels to drain. repeat until all batter is used.

Pot Pie Cupcakes

Ingredients

• Servings: 12
• 1 (14.5 ounce) can cream of chicken soup
• 1 poached chicken breast, diced
• 1 cup frozen mixed vegetables
• 1 cup shredded cheddar cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 2 (10 ounce) cans refrigerated biscuit dough (such as pillsbury®)

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease 12 muffin cups.
• combine chicken soup, chicken, vegetables, cheddar cheese, onion powder, and garlic salt in a large bowl; stir.
• place 1 biscuit dough segment into each muffin cup, pressing into the bottom and up the sides. spoon chicken soup mixture into dough cups.
• bake in preheated oven until hot in the middle and the dough is cooked, 12 to 15 minutes. cool cupcakes 3 minutes before serving.

world famous fall pumpkin pancakes

Ingredients

• Servings: 5
• 1 cup oats
• 1 cup cottage cheese
• 3/4 cup egg whites
• 1/2 cup pumpkin puree
• 1/4 cup skim milk
• 1 1/2 teaspoons spice
• 1 teaspoon honey
• 1/2 teaspoon ground cinnamon
• cooking spray

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• blend oats, cottage cheese, egg whites, pumpkin puree, milk, spice, honey, and cinnamon in blender until batter is smooth; pour into a bowl.
• heat a pan or skillet over medium heat; spray with cooking spray.
• scoop batter, about 1/4 cup per pancake, into the hot pan; cook until form and the edges are dry, about 2 minutes. flip pancakes and cook until browned on the other side, 1 to 2 minutes. repeat with remaining batter.

Maple Glazed Lamb Loin

Ingredients

• Servings: 10
• 1 (5 pound) lamb loin roast
• 1/4 cup butter, melted
• 1/4 cup white vinegar
• 1/3 cup light maple flavored pancake syrup
• 1 tablespoon cornstarch
• 1/4 cup brown sugar

Recipe

Cook Time: 1 hr

Ready Time: 3 hrs 10 mins


• place the roast into a large resealable bag. in a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. pour into the bag with the roast. seal, and turn to coat. refrigerate for 2 hours.
• preheat the oven to 350 degrees f (175 degrees c). place the roast into a roasting pan or large dutch oven, and pour the marinade over it.
• cover, and roast for 1 hour in the preheated oven. remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees f (63 degrees c) when taken with a meat thermometer. remove from the oven, and let rest for about 10 minutes before carving. the internal temperature should increase by 10 degrees.

pancakes from scratch

Ingredients

• Servings: 4
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 cup whole milk
• 1 egg
• 3 tablespoons vegetable oil, divided
• 1/2 cup blueberries, or more to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• mix flour and baking powder together in a small bowl. mix milk, egg, and 2 tablespoons vegetable oil together in a large bowl. stir flour mixture into milk mixture until batter is smooth. set aside to allow batter to thicken, about 1 minute.
• heat about 1 teaspoon vegetable oil in a skillet or griddle over medium heat. drop batter by large spoonfuls the griddle, add blueberries, and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining oil and batter.

zoni

Ingredients

• Servings: 4
• 4 cups water
• 1 (4 inch) piece dashi kombu (dried kelp)
• 1 cup bonito shavings (dry fish flakes)
• 1/4 cup spinach, rinsed and sliced
• 2/3 teaspoon salt
• 2 teaspoons soy sauce
• 1 tablespoon
• 4 frozen toasted mochi squares, thawed
• 4 naruto (fish paste stick with a red spiral pattern)
• 4 slices yuzu (citron) peel

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 3 hrs 30 mins


• to make dashi: rinse kelp and pat dry. place kelp in a medium size pot, along with the 3 cups of water. steep in the water for 3 hours.
• after steeping, bring the water with kelp in it to a boil. then remove and discard the kelp. remove the water from the heat and let it cool for 5 minutes.
• place the fish flakes in a pot of water. bring the pot of water to a boil. when the shavings have sunk to the bottom of the pot, strain, reserving the liquid. this is the dashi, the basic broth for japanese soups and dishes.
• while making the dashi, place the spinach in a small pot of water and bring to a boil. when the spinach is cooked, drain well.
• pour salt, thin soy sauce and in the heated dashi. ladle the soup into bowls for servings. into each bowl place one piece each of mochi cake, spinach and fish paste. put a piece of citrus rind in each bowl.

fluffy vegan pancakes

Ingredients

• Servings: 8
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1/4 cup pureed extra-firm tofu
• 1 cup soy milk
• 1 tablespoon canola oil
• 1/2 cup water

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• whisk together the flour, baking powder, and sea salt; set aside.
• whisk together the tofu, soy milk, canola oil, and water. gradually whisk the flour mixture into the tofu mixture, making sure to beat out all lumps between additions.
• heat a lightly oiled griddle over medium-high heat. drop batter by large spoonfuls the griddle, and cook until lightly browned on the bottom. flip, and cook until lightly browned on the other side. repeat with remaining batter.