Author Archives: Michelle

Chocolate Butterscotch Scotcheroos

Chocolate Butterscotch Scotcheroos

Ingredients:

  • 1 cup corn syrup
  • 1 cup peanut butter
  • 1 pkg. chocolate chips
  • 1 cup sugar
  • 6 cups Rice Krispies
  • 1 pkg. butterscotch chips

Directions:

  1. In large saucepan, cook corn syrup and sugar over medium heat, stirring frequently, until mixture begins to boil.
  2. Remove from heat.
  3. Stir in peanut butter.
  4. Mix in cereal.
  5. Press in buttered 9×13 pan.
  6. Melt over hot (not boiling) water chocolate chips and butterscotch chips, stirring constantly until smooth.
  7. Spread over cereal mixture.
  8. Chill until firm, about 15 minutes.

Spinach and Egg Pancakes

This is a favorite of Manzabar’s and mine. It is a recipe that goes good with a nice salsa to top off the pancakes. It roughly makes six regular pancakes altogether. This is similar to a recipe in a low carb cookbook but I added some extra goodies.

Spinach and Egg Pancakes

    Ingredients:

  • 8 oz spinach
  • 1 small leek
  • a few sprigs of parsley
  • 3 large eggs
  • 1/2 cup flour
  • oil for cooking
  • 1/2 cup parmesan cheese
  • salt, black pepper and nutmeg for taste
  • 3 tbsp water
    Directions:

  1. Chop or finely shred the parsley, leek, and spinach. Add eggs and seasonings to the chopped vegetables. Blend in the flour, cheese, and add in the water. Leave to stand for about 20 minutes.
  2. Cook pancake mix in a lightly oiled frying pan. Cook until golden brown underneath then flip and lightly cook on the other side.
  3. When removing the pancakes and drain on kitchen towel and keep warm until finished with mixture.

Honey Puff Pancake

Here is the recipe from the Bed and Breakfast that Manzabar and I stayed at in Davenport. This one pancake can easily feed 4 people.

Honey Puff Pancake

    Ingredients (serves 4)

  • 1 c. milk
  • 1c. flour
  • 6 eggs
  • 1/2 tsp. salt
  • 3 T. honey
  • 1/2 tsp. baking powder
  • 3 oz cream cheese
  • 3T. butter
    Honey Butter Spread:

  • 1/2 c. honey
  • 1/2 c. butter softened
  • 1/2 c. powdered sugar
  • Cinnamon, to taste
    Directions:

  1. Preheat oven to 400 degrees.
  2. In a blender, put milk, honey cream cheese, flour, salt, and baking powder.
  3. Blend at high speed until smooth.
  4. Grease a 10 inch pie plate with a tablespoon of butter.
  5. Melt the remaining 2 tablespoons butter in pie plate and add the batterto the heated pie plate.
  6. Bake 25 minutes, until puffed and golden brown.
  7. Pancakes will flatten after being removed from the oven.
  8. While the pancake is baking, make the spread.
  9. Beat together the ingrediants until smooth.
  10. After removing the pancake from the oven, spread the honey butter on top.

You can purchase this cookbook from Fulton’s Landing. The cookbook is Inn Dulgences Bed and Breakfast Cookbook III. This reciepe is on page 14.

Recipe: Chicken and Broccoli Teriyaki with Noodles

Here is a very tasty recipe from my Cooking Light Annual Recipes 2001 (page 74). It doesn’t create a big mess.

Chicken and Broccoli Teriyaki with Noodles

    Ingredients (serves 4)

  • 1 regular size foil oven bag
  • Cooking spray
  • 1/3 cup low-sodium teriyaki sauce
  • 2 Tablespoons minced peeled fresh ginger (powder works too)
  • 1 Tablespoon sugar
  • 1 pound skinned and boneless chicken breast cut into 1/2-inch bite size pieces.
  • 1 cup fat-free less-sodium chicken broth
  • 2 teaspoon cornstarch
  • 1/2 teaspoon dark sesame oil
  • 2 (3 ounce) packages chicken-flavored ramen noodles
  • 4 cups of broccoli florets (about 11 ounces)
  • 1 (8 ounce) package of mushrooms sliced
  • 1 (8 ounce) can of sliced water chestnuts, drained
  • 1/3 cup chopped green onions
    Directions

  1. Coat inside of oven bag with cooking spray. Place bag on a large shallow baking pan.
  2. Combine teriyaki sauce, ginger, and sugar in a zip-top bag. Add chicken to bag; seal. Marinate in the refrigerator 2 hours, turning occasionally. Remove chicken from the bag, reserving the marinade: add chicken broth and cornstarch; stir with a whisk. Stir in oil and 1 flavor packet from the noodles (discard remaining flavor packet). Set aside.
  3. Preheat oven to 475 degrees.
  4. Break each noodle package into 4 pieces. Place noodles in prepared foil bag. Pour broth mixture over noodles. Add broccoli, mushrooms, and water chestnuts. Top with the chicken. Fold the edge of the bag over to seal. Bake at 475 degrees for 30 minutes or until chicken is done. Place bag on a platter. Cut open with sharp knife (be careful of steam) and peel back foil using oven mitts. Sprinkle with onions.

Recipe: Hamburger Pie

This recipe is from my Better Homes and Gardens New Cook Book, (page 248).

Hamburger Pie (a.k.a Shepherd’s Pie)

    Ingredients (Serves 4)

  • 1 10oz. bag of mixed vegetables
  • 1 pound of ground beef
  • 1/2 cup chopped onion
  • 1 can of tomato or cheese soup (10.5oz – 11oz). I highly recommend using a cheese soup!
  • 1 teaspoon of Worcestershire sauce
  • 1/4 teaspoon dried thyme, crushed
  • 1 package of instant mashed potatoes (enough for four servings)
    Directions

  1. Preheat oven to 375 degrees
  2. Run cold water over vegetables to separate.
  3. In a large skillet, cook meat and onion till meat is brown. Drain.
  4. Stir vegetables and 1/4 cup water into skillet.
  5. Cook, covered , 5 to 10 minutes or till tender.
  6. Stir in soup, Worcestershire sauce, thyme and 1/4 teaspoon of pepper. Transfer to a 1 1/2 quart casserole dish.
  7. Prepare potatoes according to package directions. Drop in mounds (potatoes) atop the hot mixture. Bake in an oven for 25 to 30 minutes or till hot.

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