Easy Like Sunday Morning Pancakes

Ingredients

• 2 cups (10 ounces) all-purpose flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• ¼ cup plus 1 teaspoon vegetable oil
• 1 ½ cups milk
• ½ teaspoon vanilla extract

Directions

1. Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl.
2. In second medium bow whisk eggs and ¼ cup oil until well combined.
3. Whisk milk and vanilla into egg mixture.
4. Add egg mixture to flour mixture and stir gently until just combined (batter should remain lumpy with few streaks of flour).
5. Let batter sit for 10 minutes before cooking.
6. Heat ½ teaspoon oil in 12-inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of skillet.
7. Using ¼-cup dry measuring cup, portion batter into skillet in 3 places, leaving 2 inches between portions. If necessary, gently spread batter into 4-inch round.
8. Cook until edges are set, first sides are golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes.
9. Using thin, wide spatula, flip pancakes and continue to cook until second sides are golden brown, 1 to 2 minutes longer.
10. Repeat with remaining batter, using remaining ½ teaspoon oil as necessary.

Notes
- The pancakes can be cooked on an electric griddle set to 350 degrees.

- Want tender, fluffy, flavorful pancakes that are simple to make using pantry-friendly ingredients and basic kitchen tools (no appliances)? To make them tall and fluffy, prep a thick batter by using a relatively small amount of liquid and lots of baking powder and mixing it minimally. Sugar, vanilla, and baking soda provided sweetness, depth, and saline tang, respectively.

Source

Orange-Almond Compound Butter

Ingredients

• 8 tablespoons unsalted butter, cut into ¼-inch pieces
• 2 teaspoons grated orange zest
• 2 teaspoons honey
• ¼ teaspoon almond extract
• ⅛ teaspoon salt

Directions

1. Microwave 2 tablespoons butter in medium bowl until melted, about 1 minute.
2. Stir in orange zest, honey, almond extract, salt, and remaining 6 tablespoons butter.
3. Let mixture stand for 2 minutes. Whisk until smooth.

Notes
- Makes ½ cup
- Time: 10 minutes
- Melting a portion of the butter and whisking in more that was cold made the final result spreadable. Adding orange zest to the warm melted butter extracted all its flavor compounds. The water in the honey and butter dissolved the salt and ensured that the condiment was evenly seasoned.

Source
https://www.cooksillustrated.com/recipes/10907-orange-almond-butter

- Alternative Flavor Combos -

Pumpkin Spice Butter

• 8 tablespoons unsalted butter, cut into ¼-inch pieces
• 2 teaspoons honey
• ½ teaspoon pumpkin pie spice
• ⅛ teaspoon salt

Ginger-Honey Butter

• 8 tablespoons unsalted butter, cut into ¼-inch pieces
• 2 teaspoons honey
• 1 teaspoon grated fresh ginger
• ⅛ teaspoon salt

Cake Mix Cookies

Ingredients

• 1 (15.25-ounce) box of cake mix
• 2 large eggs
• 1/2 cup vegetable oil
• Optional: bonus ingredients (cream cheese, sprinkles, white chocolate chips, or powdered sugar, depending on the recipe)

Directions

Carrot Cake Cookies

1. Beat together 2 eggs and 1/2 cup vegetable oil.
2. Sift 1 (15.25-ounce) box carrot cake mix into the wet ingredients; combine until a dough forms.
3. Scoop dough into 2-tablespoon portions and toss in a bowl filled with 1 cup powdered sugar until generously coated.
4. Arrange on parchment-lined baking sheets.
5. Bake at 350°F for 10-15 minutes, or until set.

Gooey Butter Cookies

1. Beat 2 eggs, 8 ounces softened cream cheese, and 1/2 cup vegetable oil with an electric mixer.
2. Sift 1 (15.25-ounce) box of yellow cake mix into the wet ingredients; combine until a dough forms.
3. Scoop 2-tablespoon portions of dough onto parchment-lined baking sheets.
4. Bake at 350°F for 10-15 minutes, or until set.

Notes
Bake for 10 min for 2 Tbsp cookies
Bake for 15 min for 3 Tbsp cookies

Source
https://www.thekitchn.com/cake-mix-cookies-264244

https://tasty.co/recipe/lemon-crinkle-cake-mix-cookies

Cheesy Potato Casserole

Ingredients

• 1 pint (2 cups) sour cream
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1/2 cup butter, melted
• 1 tablespoon garlic salt
• 1 cup chopped onions
• 1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed
• 2 cups shredded Cheddar cheese (8 oz)

Directions

1. Heat oven to 350°F.
2. In large bowl, combine sour cream, condensed cream of chicken soup, melted butter, garlic salt, onions, frozen shredded hash brown potatoes, and shredded Cheddar cheese.
3. Stir until well blended.
4. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
5. Bake 45 minutes.

Notes

- Sprinkle the top with chopped green onion or a handful of finely chopped parsley or other fresh herbs before serving.

- For a twist, try 1 bag (32 oz) frozen southern-style diced hash brown potatoes instead of country-style shredded hash brown potatoes. Their chunkier texture holds up well whether baked or slow cooked, and they’re a good partner as a side dish to roasted meats.

Source

https://www.pillsbury.com/recipes/cheesy-potato-casserole/30357dc0-fead-4289-b46b-7a72d8c862d4

Alton Brown: Rice

Ingredients

• 2 cups rice (long grain)
• 3 cups water
• 2 tablespoons butter
• heavy pinch salt

Directions

1. Bring water to a boil in an electric kettle
2. In a 2-3 qt sauce pan over med-high heat sauté/toast rice with butter and salt. Evenly coat all grains of rice with butter until it smells like popcorn
3. Turn heat to low/simmer
4. Add all of the water to the pot, place lid on immediately
5. Let cook for 20 min
6. Fluff with a fork
7. With the heat off and the lid off, allow to settle for 5-10 minutes

Notes
- DO NOT STIR WITH A SPOON
- Reheat with the water and wet paper towel in the microwave trick

Source
https://www.youtube.com/watch?v=9Qe-7tuMOIY&t=385s

Cheesy Corn Casserole

Ingredients

• 1 package (12 oz) frozen whole kernel sweet corn
• 1 can (14.75 oz) cream-style corn
• 1 cup sour cream
• 1/3 cup butter or margarine, melted
• 1 pouch (6.5 oz) cornbread & muffin mix
• 1 cup shredded Cheddar cheese (4 oz)
• 8 slices bacon, crisply cooked and crumbled (optional)

Directions

1. Heat oven to 350°F.
2. Spray 13x9-inch (3-quart) baking dish with cooking spray. 
3. In medium bowl, mix frozen sweet corn, cream-style corn, sour cream and melted butter.
4. Add muffin mix; stir to combine. 
5. Spread mixture in baking dish.
6. Bake 35 to 45 minutes or until light golden brown. 
7. Top with bacon and cheese.
8. Bake 5 to 10 minutes longer or until cheese is melted.
9. Let stand 5 minutes before serving.

Notes
- An easy way to crumbled bacon is to cut the bacon into 1/2-inch pieces before cooking.

Source
https://www.pillsbury.com/recipes/bacon-cheddar-corn-casserole/83ce74cd-9a94-47de-81a6-17fe3145e92a

Absolute Best Baked Potatoes

Ingredients

• 4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places
• 1 tablespoon vegetable oil
• Salt & pepper

Directions

1. Adjust oven rack to middle position
2. Heat oven to 450 degrees
3. Wash yo spuds, set on a dish towel
4. Dissolve 2 tablespoons salt in 1/2 cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened
5. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour
6. Remove potatoes from oven and brush tops and sides with vegetable oil
7. Return potatoes to oven and continue to bake for 10 minutes
8. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste.
9. Serve immediately.

Notes
- DO NOT BRUSH WITH BUTTER (butter has water and will make the skin soggy)

- Try them with Herbed Goat Cheese Topping.

Combine all of the following in a food processor:

• 4 oz goat cheese
• 2 tablespoons evoo
• 2 tablespoons fresh parsley
• 1 tablespoon shallots
• 1/2 tsp lemon zest
• salt and pepper to taste

Source
https://www.youtube.com/watch?v=Vr-o01qiRYI

https://www.americastestkitchen.com/recipes/8654-best-baked-potatoes?sqn=CtRev7vpcSn07eG2/1J/U04tLWShwB9Es5Xl8I/TATc%3D%0A

Blueberry Grilled Cheese

Ingredients

• 1 cup blueberries
• 2 tablespoons balsamic vinegar
• 3 tablespoons brown sugar
• 4 slices bread
• 1 cup baby spinach (optional)
• 2 slices havarti 

Directions

1. Heat blueberries, vinegar, and brown sugar in a saucepan over medium heat, bring to a boil for 5 minutes. 
2. Strain and set aside. 
3. Layer half of havarti and spinach leaves onto one slice of wheat bread. 
4. Spread blueberry mixture over spinach. 
5. Top with remaining havarti.
6. Place another bread slice over cheese. 
7. Heat a skillet over medium heat and cook sandwich on each side for 2-3 minutes, or until cheese is melty.

Notes
- It's good!

Source
- Pepperidge Farm Insta

Chocolate Chip Cheesecake Brownies

Ingredients

• 1 package (16 oz) Pillsbury Place & Bake refrigerated chocolate fudge brownies
• 1 package (8 oz) cream cheese, softened
• 1/2 cup sugar
• 1 egg
• 1/3 cup semisweet chocolate chips

Directions

1. Heat oven to 350°F. Line 8-inch square pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.
2. Press brownies evenly in bottom of pan.
3. Bake 20 to 23 minutes or until brownies are set around sides and toothpick inserted in center of brownies comes out almost clean. Cool in pan 10 minutes.
4. In medium bowl, beat cream cheese, sugar and egg with electric mixer until smooth. Stir in chocolate chips, reserving 1 tablespoon to sprinkle on top. Spread cheesecake mixture over brownie base; top with remaining 1 tablespoon chips.
5. Bake 24 to 29 minutes or until center is set. Cool 30 minutes. Refrigerate about 3 hours or until well chilled.
6. Remove bars from pan; cut into 4 rows by 4 rows to serve.

Notes
- For clean cuts, run a knife under hot water to warm the blade. Wipe the blade with a damp cloth between cuts.
- Line the baking pan with foil for easy removal of the brownies for cutting. Store bars covered in refrigerator.
- Try making these cheesecake brownies with Pillsbury™ Place & Bake™ refrigerated marshmallow brownies or Pillsbury™ Place & Bake™ refrigerated peanut butter chip brownies.

Source
https://www.pillsbury.com/recipes/chocolate-chip-cheesecake-brownies/11176454-33f1-4cf3-89f9-c58f3a39dbd8

Sour Orange Pie

Ingredients

CRUST

• 5 ounces animal crackers
• 3 tablespoons sugar
• Pinch salt
• 4 tablespoons unsalted butter, melted

FILLING

• 1 (14-ounce) can sweetened condensed milk
• 4 large egg yolks
• 2 teaspoons grated lemon zest
• 1 teaspoon grated orange zest 
• 6 tablespoons (3 oz.) frozen orange juice concentrate, thawed (Minute Maid Original Frozen)
• 6 tablespoons (3 oz.) lemon juice
• Pinch salt

WHIPPED CREAM

• ¾ cup heavy cream, chilled
• 2 tablespoons sugar
• ½ teaspoon grated orange zest

Directions

FOR THE CRUST

1. Adjust oven rack to middle position and heat oven to 325 degrees.
2. Process animal crackers, sugar, and salt in food processor until finely ground, about 30 seconds.
3. Add melted butter and pulse until combined, about 8 pulses. 
4. Transfer crumbs to 9-inch pie plate.
5. Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of pie plate.
6. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. 
7. Let cool completely, about 30 minutes.

FOR THE FILLING

1. Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust. 
2. Bake pie until center jiggles slightly when shaken, 15 to 17 minutes.
3. Let cool completely. Refrigerate until fully chilled, at least 3 hours, or cover with greased plastic wrap and refrigerate for up to 24 hours.  

FOR THE WHIPPED CREAM

1. Whisk cream, sugar, and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes.
2. Slice chilled pie and serve with whipped cream.

Source
https://www.youtube.com/watch?v=JB20BzUdyng

https://www.cookscountry.com/recipes/9419-sour-orange-pie?sqn=wNSP4IZVmMq1yT1SRF5Muz0X9jFGFyDdnN88tk2nEV8%3D%0A

Passover Cereal Munch

Ingredients

• 1 box matzah farfel
• 3/4 cup sugar
• 2-3 tsp cinnamon
• 1/2 cup honey
• 1/2 cup maple syrup or brown sugar
• 1/3 cup vegetable oil
• 1 1/2 cup nuts, toasted, chopped
• 1 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees
2. Mix all of the ingredients together
3. Spread out evenly on to two cookie sheets
4. Bake for 5-10 minutes
5. Crumble into munch-sized pieces
6. Store in an air tight container

Notes

- Eat as a snack or as cereal with milk

- Try craisins, golden raisins or other mix-ins

Source

Marsha via Lippman Cookbook

Traditional Apple-Walnut Charoset

Ingredients

• 3 medium/large honey crisp apples, peeled, cored
• 1 1/2 cups walnut halves, lightly toasted, cooled
• 1/2 cup Manischewitz
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons packed brown sugar

Directions

1. In the food processor, blitz together all ingredients with a few pulses.
2. Store, covered, in the fridge until ready to serve.

Notes
- Be careful not to over-process or you will get mush

Source
https://www.epicurious.com/recipes/food/views/traditional-apple-walnut-charoset-234298

Funfetti Matzah Toffee

Ingredients

• 5(ish) matzah sheets
• 1 cup (2 sticks) unsalted butter (can substitute non-dairy margarine)
• 1 cup packed dark brown sugar
• 1 cup semisweet chocolate chips
• 1 cup pecan pieces, toasted
• 1 cup multi-colored sprinkles

Directions

1. Preheat the oven to 350 degrees.
2. Line a baking sheet with silpat, parchment paper or tin foil.
3. Arrange matzah in one layer on the baking sheet. Break matzah into smaller pieces in order to fill the pan completely. Set aside.
4. In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly. Once this mixture reaches a boil, cook for a few more minutes, until the mixture thickens and starts to pull away from the sides of the pan. Remove from heat.
5. Pour the butter and sugar mixture over the matzah, gently spreading it with a spatula to cover it with an even layer.
6. Put matzah in the oven and bake for 15 minutes, checking every so often to make sure it doesn’t burn. Turn heat down to 325 if it looks like it’s burning. After 15 minutes, the butter and sugar mixture will have bubbled up and turned golden brown. Remove from the oven.
7. Sprinkle matzah immediately with the semisweet chocolate chips. Let sit for 5 minutes to melt. After the chocolate chips have melted, spread them evenly over the toffee with a spatula.
8. Top with lots and lots of pecans or colored sprinkles.
9. Allow to cool in the freezer and harden. Break into pieces and enjoy.

Notes
- A cousin to “Christmas crack,” or saltine toffee
- No sprinkles available? You can make the classic version with chopped pecans, walnuts, almonds, shredded coconut, dried fruit, or just a hefty sprinkle of thick sea salt.

Source
https://www.myjewishlearning.com/the-nosher/funfetti-matzah-toffee-recipe/

Matzo Ball Soup

Ingredients

• 6 medium carrots, peeled, sliced into 1-inch pieces
• 6 medium parsnips, peeled, cut into 1-inch pieces
• 1 large onion, diced
• 4 tablespoons vegetable oil, divided
• 1 packet Matzo Ball mix 
• 2 eggs
• 6 cups vegetable broth
• Salt
• Pepper

Directions

1. Preheat oven to 425 degrees. 
2. Place cut carrots, turnips, and onion on a metal sheet pan, toss with 2 tablespoons vegetable oil and kosher salt and freshly-ground black pepper to taste. Roast in preheated oven for 20-25 minutes until brown, mixing halfway to ensure even browning.
3. While vegetables are roasting, prepare matzo balls according to package directions.
4. Combine Vegetable Broth and salt in a large stock pot.
5. Bring to boil over medium-high heat.
6. When vegetables are finished roasting, remove from oven. Drop into broth, cover, and lower heat and simmer for 12-15 minutes.
7. Remove matzo ball mix from fridge, form into balls with hands, just under the size of ping-pong balls, about 12. 
8. Bring soup to boil over medium-high heat.  Cover and reduce heat to low, and simmer for 10 minutes. 
9. Uncover and add salt, pepper, or cumin to taste. Serve, and enjoy!

Notes
- Cut vegetables down to bite size after roasting is wanted

Source
http://manischewitz.com/recipes/matzoballsoup/

Graham Cracker Crust

Ingredients

• 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
• 6 Tablespoons (72g) unsalted butter, melted
• 1/3 cup granulated white sugar

Directions

1. Use a food processor to grind graham cracker sheets. Or crush them in a zipped top bag with a rolling pin.
2. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy.
3. Press the mixture into the bottom of the dish or pan and slightly up the sides. This crust will fit into a 9 – 10 inch pan. Make sure it is tight and compact. Use the bottom of a flat measuring cup. It helps! The crust will be thick.
4. For a baked dessert, pre-bake this crust per your recipe’s directions. Pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, chill the crust for 2 hours before using in your recipe.

Notes
- Variations: Use cinnamon, honey, or chocolate flavor graham crackers depending on your dessert recipe. I usually use honey flavor because it is the most mild. If I’m baking a chocolate treat, I like to switch things up and use the chocolate graham crackers. Try using brown sugar instead of granulated sugar for a hint of molasses flavor.

Source
https://sallysbakingaddiction.com/how-to-make-a-perfect-graham-cracker-crust/

Basic Chinese Congee

Ingredients

• 1 cup raw long-grain white rice, rinsed 
• 2 tbsp butter
• 1 large pinch kosher salt
• 7 cups chicken or vegetable stock (or just water)
• One-inch knob of ginger, peeled and sliced thin
• Sliced green onion, for garnish
• Sesame seed oil or soy sauce (optional)

Directions

1. In large pot add dry rice, butter and salt
2. Sauté rice in the butter until butter is totally melted and the rice is evenly coated
3. Add broth/stock and ginger
4. Optional - Add skinless chicken thighs and submerge
5. Bring the mixture to a boil, then reduce the heat to a low simmer
6. Stir occasionally so that the rice doesn't clump or stick at the bottom
7. Simmer the congee for about 1 hour or until the congee is thickened and creamy
8. Serve the congee hot.   

Notes

- As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.

- Add sliced green onion and optional sesame oil or soy sauce to taste.

Zucchini Bread

Ingredients

• 3 cups all-purpose flour
• 3 tsp cinnamon
• 1.25 teaspoon baking powder
• 1 tsp baking soda
• 1 tsp Kosher salt
• 3 cups blitzed Zucchini
• 1 cup vegetable oil
• 1.5 cups sugar
• 3 large eggs
• 1 Tbs vanilla
• 1/4 cup raisins

Directions

1. Preheat oven to 325 degrees.
2. Wash zucchini, cut off tops and ends then cut into large chunks, blitz in the food processor. Looking for small pieces not a paste.
3. Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
4. Beat eggs, oil, vanilla, and sugar together in a XL bowl.
5. Add sifted ingredients to the creamed mixture, and combine.
6. Stir in zucchini and raisins until well combined.
7. Pour batter into prepared pans.
8. Bake at 350 degrees for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Notes
- Try golden raisins or nuts!

Source
https://www.youtube.com/watch?v=kxk0NRsfOCM

https://www.allrecipes.com/recipe/6698/moms-zucchini-bread/

https://www.youtube.com/watch?v=SXxzLMXbCQ0