Lemon Ricotta Pancakes

These came from a beach-side restaurant in Santa Monica. They are to-die-for delicious! They absolutely melt in your mouth.

4 large eggs, separated
1 1/3 cups ricotta
1 1/2 tablespoons sugar
1 1/2 tablespoons freshly grated lemon zest
1/2 cup all-purpose flour
Melted butter for brushing the griddle
Maple syrup, as an accompaniment

In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over medium low heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200° oven.

Serve with fresh blueberries, raspberries, blackberries or strawberries and top with whip cream.

TORTELLINI SOUP

Tortellini Soup


4 cups of Beef broth (14 1/2 oz)
2 cans on stewed or diced tomatoes (I do one of each)
1 8 oz. can of tomato sauce
1 1/2 T basil
1/2 tsp pepper
1 medium zucchini
1/2 lb green beans
1/2 lb Italian sausage or hamburger, cooked
1 pkg tortellini and cheese
Parmesan cheese to put on top


Combine tomatoes, broth, basil and pepper. Bring to a boil. Add zucchini, sausage, green beans and tortellini. Cook 10-15 mins. Top with Parmesan cheese.

B-Bque Drumsticks

These were YUMMY!

BBQUE drumsticks

INGREDIENTS
10 chicken drumsticks
3 tablespoons butter
1 tablespoon onion powder
5 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 cup ketchup
1/2 cup water
2 tablespoons prepared mustard

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a small saucepan, melt butter or margarine. Add onion powder, sugar, Worcestershire sauce and mustard; mix well. Dilute ketchup with water and add to saucepan mixture. Let simmer for 15 minutes.
Place chicken wings in a foil covered 9x13 inch baking dish. Pour saucepan mixture over chicken. Bake, uncovered, in the preheated oven for about 45 minutes.

Found it on this blog, which is awesome!
Delicous Dishes

FUDGY COCOA BROWNIES

FUDGY COCOA BROWNIES
1/2 c. butter or margarine
1/3 c. baking cocoa
1 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. flour
1/4 tsp. salt
1/4 cup chocolate chips (opt)


Preheat oven to 350 degrees. Grease an 8"x8" baking pan. Melt butter or margarine over low heat or in microwave. Add cocoa, stir until blended. Add sugar; mix well. Add eggs, one at a time, beat well. Stir in vanilla, flour and salt. Do not over beat. Fold in Chocolate chips, spread in pan. Bake 25 to 30 minutes. Frost if desired.

6 Week Bran Muffins

Bran Muffins

2 cups boiling water

1 cup shortening

4 eggs

5 cups flour

5 tsp baking soda

2 cups sugar

1 quart buttermilk

1 Tblsp salt

2 cupps chopped dates

1 cup chopped walnuts (optional)

2 cups 40% Bran Flakes (cereal isle)

4 cups All-Bran cereal (cereal isle as well)

Add soda to boiling water and cool.  Cream shortening and add sugar, eggs (one at a time).  Stir in buttermilk, then flour and salt.  Add water and soda to this mixture.  Mix All Bran, Bran Flakes, dates and nuts in a large bowl and add buttermilk mixture.  Store in a covered container in refrigerator.  Spoon into well greased muffin tins without stirring.  Bake at 375 deg for 20 mins.  

My grandma makes these and I LOVE them.  When I make it I usually half the recipe for my little family.  It makes breakfast quick and easy to just scoop out your desired number of muffins and pop them into the oven.  We love to eat them with honey butter:

Honey Butter

1 cube butter

3/4 cup honey

1 egg yolk

Warm butter and honey together (butter should be softened-not melted) then add egg yolk and mix with an electric mixer for 10 mins.  Keep in the refrigerator.  

BLT salad

BLT salad

Ingredients:
12 oz package center cut bacon
3/4 c mayonnaise
1/4 c milk
1 tsp garlic powder
1/8 tsp ground black pepper
salt to taste
1 head romaine lettuce - rinsed, dried, and shredded
2 large tomatoes, chopped (
2 c seasoned croutons

Directions:
In a blender or food processor, combine mayonnaise, milk, garlic powder, and black pepper. Blend until smooth. Season the dressing with salt. Place in fridge until ready to serve.

Cook Bacon and Crumble. Chop tomatoes.Rinse and dry romaine. Break into bite-sized pieces. Measure out 2 cups of seasoned croutons.
Combine lettuce, tomatoes, bacon, and croutons in a large salad bowl. Serve dressing on the side.

Chicken Cordon Bleu Casserole

2 cups cooked cubed chicken
2 cups cooked cubed ham
2 cups instant rice
2 cups sour cream
2 cups grated cheddar cheese
2 cans cream of chicken soup
Croutons
1 tsp. onion Salt
1 cup milk

Mix everything but croutons and onion salt and put in a 9x13 baking dish. Crush croutons and sprinkle on top then sprinkle on the onion salt. Bake at 350 for about 45 min to 1 hr.

Don't cook covered it makes the casserole soggy.

Best Ever Hot Chocolate

1/2 c. instant nonfat dry milk
3/4 c. chocolate chips (it calls for semisweet but I like milk chocolate)
1 Tbls. sugar
1/2 tsp. cornstarch
To make hot chocolate, combine all the ingredients with
3 c. milk
3/4 c. water
Over med.-hi. bring to a boil stirring constantly. reduce heat to low; cook whisking occasionally. until slightly thickened, 1-2 minutes. Top each serving with whipped topping. Makes 4 cups.

I also added cinnamon (to taste), but mint sounded good too.