Yield: 9 Cups
To make the parfait:
Breakfast Parfait
- 1 container Honey Vanilla Greek Yogurt
- 8 blackberries
- 1/2 of a peach cut into slices
- 1/4 cup granola
Layer all 4 ingredients. Serve immediately! Ya…it is that easy!
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Ingredients
- 1 cup warm water (110 degrees F/45 degrees C)
- 3 tablespoons white sugar
- 1 1/2 teaspoons salt
- 3 tablespoons vegetable oil
- 3 cups bread flour (or Multipurpose)
- 2 1/4 teaspoons active dry yeast
Directions
- Place ingredients into pan of bread machine.
- Bake on White Bread setting
- Cool on wire racks before slicing
Ingredients:
- 5 oz Powder Sugar
- 3.5 oz Reese’s Peanut Butter
- 5.75 oz Chocolate Chips
- 3 tablespoons Butter
Important: Because microwaves cook differently, times are approximately
Directions:
- Microwave Butter in a medium microwavable bowl on High about 15 Seconds until melted. Stir in Powder Sugar and Peanut Butter until well mixed
- Shape dough into 1-inch balls (about 1 rounded teaspoonful). Cool in refrigerator 20 minutes.
- Microwave Chocolate chips in a medium microwaveable bowl on High about 45 seconds until melted; stir until smooth. Microwave 10 seconds longer if necessary.
CAUTION: Bowl will be hot. - Roll 1 bonbon at a time in a chocolate coating until evenly coated; use fork to lift bonbon from coating, letting excess coating drip into bowl. Place on cookie sheet or waxed paper; refrigerate 15 minutes or until coating is set.
- Practice: Instead of using a fork use your fingers it is better since no fork marks will be present when placing on cookie sheet.
Serving Size: ~ 20 Bon·Bons
Ingredients:
1 15oz Can Hunts Tomato Sauce
1 18oz Can Hunts whole Tomatoes
1 lb Jalapeño’s green Chile
4 green onions (Clean and chopped, save whites only)
1 cilantro very green and fresh (Washed & Dry, Chopped no stems)
1 1/2 cup water
Directions:
- Cook Chile for 20min. Remove stems. Blend Chile and water in 2 second interval’s until well blended, place inside large bowl and set aside
- Take 1 can whole tomatoes and Blend in 2 second interval’s until well blended, add to large bowl
- Add 1 can of tomato sauce, Green Onions, and cilantro to large bowl
- Salt, Pepper and Garlic powder to taste
Prep Time: 10 Min
Cook Time: 20 Min
- 1 small pork roast (app, 3 lbs.) cut into serving chunks.
- Brown in skillet or roasting pan in oven at 400*.
- When brown discard fat and mix together:
- 3/4 cup water
- 5 Tbsp. brown sugar
- 2 tsp. soy sauce
- 1 clove garlic, Minced
- 1/3 cup vinegar
- 1/2 tsp salt
- 1/2 tsp. ginger powder
- Pour over pork and cook in oven app. 1 hour at 325*
- Remove pork chunks and thicken broth with flour.
- Pour over pork and serve with pineapple chunks or over rice.
Ingredients:
- 2 eggs
- 2 cups all-purpose flour
- 2 3/4 cups milk, *see note
- 1/4 cup vegetable oil
- 2 tablespoons melted butter
- 3 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
Direction:
- Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. Grease a heated griddle.
- Pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle.
- Cook pancakes until puffed and dry around edges (tiny bubbles will begin to form).
- Turn and cook other sides until golden brown. Flipping once should be enough. The first pancake isn’t always the best one.
Note: Buttermilk, yogurt, or sour cream may be substituted for some or all of the milk. This may cause the batter to be too thick or too thin; adjust accordingly by adding milk to thin or flour to thicken. When you use a sour ingredient, cut the baking powder by 1/2 tablespoon and add 1/2 teaspoon baking soda. If you don’t have buttermilk, you can add powdered buttermilk to the milk (a good thing to have on the shelf).
Makes about 18 four inch pancakes.
Serving Size: 6
Ingredients:
3 c. flour
2 tsp. Baking soda
1 tsp. Cinnamon
1 tsp. Ginger
½ tsp. Salt
3 eggs
1 ½ c. sugar
3/4 c. mayonnaise
1 can 3 oz pineapple (crushed in ½ c.juice)
3 c. shredded carrots
1 c. raisins
1 c. chopped walnuts
Directions:
Preheat oven to 350 degrees.
Grease and flour two 9x5x3 loaf pans. Mix together first 5 ingredients in a large bowl till blended well.
In a another large bowl beat eggs well, add sugar, mayonnaise, crushed pineapple and ½ c. juice until well blended. Gradually beat in flour mixture until mixed. Stir in remaining ingredients.. Turn into pans.
Bake 50 to 55 minutes or until tester comes out clean. Cool in pan 10 minutes. Remove; cool, frost with Silky Lemon Frosting.
