•••BLUEBERRY OVEN PANCAKE🥞🥚🍳🍇!!••••

(Source: Google+ photos & Delicious recipes, food bloggers)

Blueberry Oven Pancake.
Serves 6

INGREDIENTS
225 grams plain flour
3 tablespoons sugar
1 teaspoon baking powder
Pinch of salt
200 millilitres milk
2 tablespoons melted butter (plus more for greasing)
1 egg
100 grams blueberries
1 teaspoon sugar

To serve
Whipped cream
Icing sugar
Blueberry jam

PREPARATION
1. Preheat oven to 190°C/375°F.
2. Mix the flour, sugar, baking powder, and salt together in a large bowl. In a smaller bowl, mix the milk, butter, and egg until combined. Whisk into the flour mix until a smooth batter is formed.
3. In an ovenproof pan, melt a tablespoon of butter and swirl around to grease. Pour in the batter, and scatter blueberries over evenly. Sprinkle over more sugar.
4. Bake for 25 minutes.
5. Serve with icing sugar, blueberry jam, and whipped cream.
6. Enjoy!

Blueberry Oven Pancake

one plus one1

no comments

no sharescly•View activit

one plus one

••••CHOCOLATE CAKE MILKSHAKE🍫🥛🍰🍦🍮!!!••••

(Source: tinascookings.blogspot.com & photos also)

****CHOCOLATE CAKE MILKSHAKE!!

Ingredients
300 grams chocolate cake (two slices)
600 ml whole milk
2 large scoops chocolate ice-cream
100 ml heavy cream
½ teaspoon vanilla bean paste
1 teaspoon instant coffee granules (optional)
150 ml heavy cream, for garnishing
5-6 tablespoons chocolate syrup, for garnishing

Preparation

Slice the cake and let the slices sit out at room temperature for 10-15 minutes, so the filling and frosting can soften up slightly, that will make it easier to blend later. Once they are soft and ready, pour half of the milk in your blender, add in the cake slices, pour in the rest of the milk, and blend on high for about 30 seconds. I find it blends much better when there isn’t cake directly stuck to the blade of the blender, that is why it is added in this fashion.

Add in the ice-cream, heavy cream, vanilla bean paste, and coffee (if using), close the blender and let it run for about a minute or two, depending on your blender, until everything is smooth and well combined. Immediately pour into glasses, top with some additional softly whipped heavy cream, maybe a drizzle of chocolate syrup, and a tiny slice of cake. Yields 4 servings.

http://tinascookings.blogspot.com

 

••••SEA SALT VS TABLE SALT🍚🍶!!••••

(Source: Pinterest.com & Google+ photos & step intomygreenworld.com & actualorganics.com & curiouscribbles.com & eatingwell.com & amp organics)

****SEA SALT VS TABLE SALT!!

 

••••SPLIT PEA AND HAM SOUP🐷🥕🌶🍵🍋🍚!!••••

(Source: seriouseats.com & photos also)

****SPLIT PEA AND HAM SOUP!!

****I LOVE ❤️ IT!!

http://seriouseats.com

INGREDIENTS

• 1 tablespoon butter 
• 6 ounces ham steak (or thickly cut ham), cut into 1/2 inch pieces 
• 1 medium leek, white and light green parts only, finely chopped (about 1/2 cup)
• 1 small onion, finely chopped (about 3/4 cup)
• 1 medium carrot, peeled and finely chopped (about 3/4 cup)
• 1 celery stalk, finely chopped (about 1/2 cup)
• 2 bay leaves
• 6 sprigs thyme
• 2 small smoked ham hocks (about 3/4 pound total)
• 1 pound green split peas, rinsed and picked over
• 2 quarts (8 cups) water or low-sodium store-bought or homemade chicken broth
• Pinch of red pepper flakes
• Kosher salt and freshly ground black pepper
• Lemon juice, to taste
• Sour cream or plain yogurt for serving
  

DIRECTIONS

1. 1.

   Melt butter in a large saucepot or Dutch oven over medium high heat. Add chopped ham and cook, stirring occasionally, until ham begins to brown, about 4 minutes. Remove ham from pot with a slotted spoon, then return pot to heat and add leek and onion, scraping up browned bits from the bottom of the pot with a wooden spoon. Add carrot, celery, bay leaves, and thyme, and continue to stir until ingredients are well combined. Place ham hocks, pinch of red pepper flakes,and green split peas in the pot and cover with 8 cups of water (or broth, if using). Bring to a simmer, cover, and cook for 1 hour.

2. 2.

   Remove hocks from the pot and allow to rest until cool enough to handle. Shred meat from bones. Add shredded meat and reserved ham back to the soup and season to taste with salt and pepper. Season with lemon juice to taste. Serve hot with sour cream or yogurt, as desired.

   

    

••••PIZZA JOES🍔🍅🍕🧀!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

****PIZZA JOES!!

http://bettycrocker.com

Prep Time

25 MIN

Total Time

25 MIN

8 Servings 

Ingredients

1

lb extra-lean (at least 90%) ground beef

1

large onion, coarsely chopped (1 cup)

1

medium green bell pepper, coarsely chopped (about 1 cup) 

2

cups pizza sauce (from two 15-oz jars or cans)

8

burger buns, split, toasted

1

cup shredded mozzarella cheese (4 oz)

Directions

• 1 Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and bell pepper; cook 7 to 9 minutes, stirring occasionally, until beef is thoroughly cooked.
• 2 Stir in pizza sauce. Reduce heat to medium; simmer uncovered about 5 minutes or until thoroughly heated.
• 3 Fill buns with beef mixture and cheese.
  

••••CLASSIC BEEF STEW🐄🥕🥔🌶!!••••

(Source: bettycrocker.com photos & courtesy of Evana & Jim)

****CLASSIC BEEF STEW!! ONE OF

****MY FAVORITES!!

http://bettycrocker.com

3 HOURS 45 MINUTES TOTAL TIME

25 MINUTES 

PREP TIME

4 SERVINGS 

Ingredients

1

tablespoon vegetable oil or shortening

1

lb boneless beef chuck, tip or round roast, cut into 1-inch cubes

3

cups water

1/2

teaspoon salt

1/8

teaspoon pepper

2

medium carrots, cut into 1-inch pieces

1

large unpeeled potato, cut into 1 1/2-inch pieces

1

medium green bell pepper, cut into 1-inch pieces

1

medium stalk celery, cut into 1-inch pieces

1

small onion, chopped (1/4 cup) 

1

teaspoon salt

1

dried bay leaf

1/2

cup cold water 

2

tablespoons Gold Medal™ all-purpose flour

Directions 

• 1 In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
• 2 Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
• 3 Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
• 4 In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.
  

••••ORANGE ZESTED CHICKEN BREASTS🍗🐔🌰🍊🥘!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

****ORANGE🍊 ZESTED CHICKEN 

****BREASTS!!

http://bettycrocker.com

Prep Time

20 MIN

Total Time

20 MIN

4 Servings

Ingredients

1/2

teaspoon seasoned salt

1/4

teaspoon garlic powder

2

tablespoons butter or margarine 

1

teaspoon grated orange peel 

4

boneless skinless chicken breasts (1 lb)

Directions 

• 1 In small bowl, mix seasoned salt and garlic powder.
• 2 In 10-inch nonstick skillet, heat butter and orange peel over medium heat until butter is melted. Add chicken; sprinkle with salt mixture. Cook about 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).