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Apple Cinnamon Pancakes

Here's a yummy twist on a traditional breakfast recipe. Make some for your family this weekend! Serve with Homemade Pancake Syrup.

1 1/2 cups flour
1/4 cup brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1 cup milk
2 eggs, separated
1 teaspoon vanilla extract
3 tablespoons melted butter
1/2 cup peeled and finely chopped apple
1/2 cup chopped nuts


In medium bowl, combine flour, brown sugar, baking powder, salt and cinnamon. Stir in milk, egg yolks, vanilla, and melted butter. Add apples and pecans. In another bowl, beat egg whites until stiff peaks form. Fold into batter. Pour batter onto a hot greased griddle. Turn when bubbles begin to form. Cook until the second side is golden brown. Makes 14 pancakes. Click here for a printable version of this recipe.

Christine Lindsay's Pavlova

Christine Lindsay was born in Ireland, and is proud of the fact that she was once patted on the head by Prince Philip when she was a baby. Her great grandfather, and her grandfather—yes father and son—were both riveters on the building of the Titanic. Tongue in cheek, Christine states that as a family they accept no responsibility for the sinking of that great ship. 

It was stories of her ancestors who served in the British Cavalry in Colonial India that inspired her Multi-award-winning, historical series Twilight of the British Raj. Book 1 Shadowed in Silk, Book 2 Captured by Moonlight, and Christine is currently writing the final installment of that series called Veiled at Midnight to be released August 2014.

Christine makes her home in British Columbia, on the west coast of Canada with her husband and their grown up family. Her cat Scottie is chief editor on all Christine’s books. Visit Christine’s blog site at www.christinelindsay.org

Christine's Latest Book Release: Londonderry Dreaming 


Acclaimed New York artist, Naomi Boyd, and music therapist, Keith Wilson, loved one another five years ago, until her grandfather with his influence over Naomi separated them.

That root of bitterness keeps them apart until a letter from Keith’s grandmother, Ruth, draws Naomi to Londonderry to find she’s too late. Ruth has passed on. After the death of his beloved grandmother, Keith has also come to Londonderry only to open the door to his past…Naomi...beautiful as ever, the girl who broke his heart.

A mysterious painting in Ruth’s attic brings up questions about their grandparents’ entwined past and their own broken romance. But more comfortable with the unspoken languages of art and music, Naomi and Keith find it difficult to share their old hurts and true feelings.

Will the majestic coastline of Northern Ireland inspire them to speak the words to bring peace to their grandparents’ memory and to rekindle love? Purchase the book HERE. 


Christine's Recipe for Pavlova 

In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.

4 egg whites
1 1/4 cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream
6 kiwi, peeled and sliced (or any other fruit you like)


Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch. 

Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center. Bake for 1 hour. Cool on a wire rack. 

In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwi fruit slices.

*Other fresh fruit may be substituted for kiwi, like sliced strawberries, pineapple, mango, or a combination thereof. If you prefer sweetened whipped cream, you may add two teaspoons of sugar while whipping the cream, or to taste.

Sixteen Bean Soup


Here's a recipe I enjoy making in the fall and winter seasons. Perfect served with Skillet Cornbread

20 oz. 15 Bean Soup Mixture
2 quarts water
1 pound ham pieces
3 chicken bullion cubes
14 1/2 oz. diced tomatoes
1 cup onion
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper

Wash beans and cover with water in a large bowl. Allow to soak for 3-6 hours. For a fast soak, you may cover with boiling water to reduce the time by half. 

In large pot, combine beans, water, ham, and bullion cubes. Cook for 2-3 hours until beans start to tender. Add tomatoes, onion, cloves, salt, and pepper. Cook for an additional 2 hours. May store in refrigerator. Flavor improves the second day. Enjoy! 
Click here for a printable version of this recipe.

Breakfast Quiche


This is a nice recipe to make this weekend for brunch or a light supper. Enjoy!

Crust:
1 cup sifted all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup water

Filling:
1 pound sausage, browned and drained
4 eggs
2 cups half and half
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 teaspoon parsley
1 1/4 cups shredded mozzarella cheese

Combine flour and salt in a mixing bowl. Cut in shortening with fork until mixture resembles crumbs. Add water in two parts, until dough comes away from the bowl. On a lightly floured surface, roll dough to fit a 9-in pie plate; transfer to pie plate. Trim and flute edges.

For filling, sprinkle sausage in the pie crust. In a bowl, beat eggs, half and half, salt, nutmeg, and parsley. Stir in cheese. Pour into crust. On lowest rack, bake at 425 degrees for 15 minutes. Reduce temperature to 375 degrees; continue baking for 30-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Makes 6-8 servings.
Click here for a printable version of this recipe.

Cookbook Preview ~ The Recipe Girl Cookbook


Delicious, family-friendly recipes from popular blogger, Recipe Girl.

One of the world's most popular food blogs, RecipeGirl.com is the place to go for easy, family-friendly recipes. With hungry mouths to feed and little time to waste, busy moms and dads need simple options that don't involve a drive-thru, hard-to-find ingredients, or hours spent in the kitchen. The Recipe Girl Cookbook offers all that and more with recipes that use real and fresh ingredients. As a mom herself, author Lori Lange knows how valuable your time is. But she also knows that you won't sacrifice quality for quickness. With 195 simple and simply delicious recipes for everything from breakfast to happy hour to dinner and dessert, plenty of variations and substitutions, and handy icons to call out vegetarian, gluten-free, and dairy-free recipes, family meals will never be the same again.


Getting healthy, tasty meals on the table day after day without sacrificing quality or spending all your time in the kitchen is no easy task. The Recipe Girl Cookbook presents plenty of options for busy parents.

Lori Lange is a former elementary school teacher who traded the classroom for the

kitchen when she founded the blog RecipeGirl.com, which houses over 2,600 original and adapted recipes. She now spends her days developing recipes, photographing food and writing for companies, websites and publications, as well as creating original recipes and themed menus to add to her recipe blog. Her work has been featured on Saveur's Best of the Web, LA Times, Huffington Post, iVillage, Shape, Bon Appetit and Glamour, and she is a weekly contributor to Parade Magazine's food blog. Lori has been a featured speaker at food conferences, and she was a contest judge alongside Ms. Paula Deen in Savannah, GA. She creates and delivers recipes that inspire novices and veterans alike and thinks cooking should be easy and fun. Lori cooks from her kitchen in Southern California, where she lives with her husband and son.

Sourdough Cheddar and Chive Biscuits



Here's a recipe that adds to my basic sourdough biscuits. Delicious with soup or steak and beans. 

2 cups flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold unsalted butter
1 cup "unfed" sourdough starter (Recipe HERE)
1/2 cup buttermilk
1 cup cheddar cheese, grated
1/3 cup dried chives.

Preheat oven to 425 degrees. In large bowl, combine flour, sugar, baking powder, salt, and baking soda. Cut in butter until mixture resembles coarse crumbs. Add sourdough starter, buttermilk, cheese, and chives. Mix with fork until dough forms a ball. Turn out onto a floured surface and knead 10-12 times. Pat the dough into a 3/4" thick circle. Cut with 2 1/2" floured biscuit cutter. Place on a parchment-lined baking sheet. Bake for 12-15 minutes or until golden brown. Serve warm with butter. Makes 12-15 biscuits. 

Click here for a printable version of this recipe.

Chocolate Fudge Cheesecake


Here's a rich decadent dessert to make for your family for Valentine's Day!

Chocolate Crust:
1 1/2 cups graham crackers, finely crushed
1/2 cup sugar
1/3 cup baking cocoa
1/3 cup melted butter

Cheesecake:
12 oz. semi-sweet chocolate chips
3 - 8 oz. packages cream cheese, softened
14 oz. sweetened condensed milk
4 eggs
2 teaspoons vanilla extract

Preheat oven to 300 degrees. In small bowl, combine graham cracker crumbs, sugar, and cocoa. Add melted butter and mix to combine. Press firmly onto bottom of 9-inch springform pan. 

In medium glass bowl, heat chocolate chips in microwave for 2-3 minutes until melted, stirring every sixty seconds. 

In large mixing bowl, beat cream cheese until fluffy. Gradually stir in sweetened condensed milk until smooth. Add melted chocolate, eggs, and vanilla. Mix well. Pour onto prepared crust. Bake for 60-65 minutes or until center is set. Garnish with chocolate sprinkles. Cool and refrigerate before serving. 
Click here for a printable version of this recipe. 

Strawberry Cream Puffs

Here's another recipe you might want to make for your Valentine this week. 


I'll never forget the first time I learned about "cream puffs" when I watched a Little Rascals episode where Alfalfa shares a basket dinner with Darla (and Spanky secretly pours liquid soap inside the cream puff to make bubbles come out of Alfalfa's mouth!) No soap in this recipe. Enjoy! 

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup flour
4 eggs

Cream Filling:
1 pint fresh strawberries, sliced
4 tablespoons sugar, divided
1 cup whipping cream


Preheat oven to 400 degrees. In medium-sized saucepan, melt butter. Add water and salt and bring to a boil. Add flour and stir vigorously until mixture forms a ball that doesn't separate. Remove from heat and transfer into a mixing bowl. Allow to cool for five minutes. Add eggs one at a time, beating with wooden spoon or mixer after each addition 1-2 minutes. Drop by tablespoons onto greased baking sheet. Bake for 25-30 minutes until golden brown. Allow to cool before splitting and filling with cream.

In medium bowl, combine sliced strawberries and 2 tablespoons sugar. In mixing bowl, beat cream and remaining sugar until stiff. Fold in strawberries. When ready to serve, fill with cream. Top with powdered sugar or drizzle with chocolate sauce. Makes 10 cream puffs.

Chocolate Peanut Butter Fondue


Here's a recipe that will delight every chocolate craving you may ever have. Delicious. And so easy. Make some tonight! 

2 cups chocolate chips
1/2 cup half and half
1/2 cup creamy peanut butter
1/4 teaspoon vanilla extract
pinch of salt

In medium bowl, combine ingredients. Place in microwave and cook for 3-4 minutes, stirring every 90 seconds or so until chocolate has melted. May transfer to a fondue dish if desired. Serve with the following:

Marshmallows, Bananas, Pretzel sticks, Graham crackers, Apples, Animal cookies, Pound cake, Pineapple, Angel food cake, Strawberries
Click here for a printable version of this recipe.

Bonnie Doran's Kung Pao Chicken

Bonnie Doran’s heart is in science fiction. Besides writing, she enjoys reading, cooking, and Sudoku puzzles. Her husband of thirty years is a Mad Scientist who owns a 2,300-pound electromagnet. They share their Denver home with two Siamese cats. Her debut novel, Dark Biology, released October 25, 2013, from Pelican Book Group.

Bonnie's latest book release, Dark Biology 

Renowned vaccinologist "Hildi" Hildebrandt has set her sights on beating her brother to a Nobel Prize, and the opportunity to conduct experiments on the International Space Station might just provide the means to obtain that goal. Chet Hildebrandt should have had that opportunity. But now he'll teach a lesson to them all: his hot-shot astronaut sister, his philandering hypocritical father, and the CDC for not properly appreciating his work. One vial of a virus purloined from the CDC labs and released at his father's marriage seminar should do the trick, without hurting anybody. After all, it's only a mild influenza strain...Or is it?



Bonnie's recipe for Kung Pao Chicken

1/2 pound boneless chicken breasts (about 1), cubed
1 egg white
4 teaspoons cornstarch
2 tablespoons low-sodium soy sauce
1/2 cup scallions, sliced in 1/2-inch pieces
1 cup canola oil
1/4 teaspoon crushed red pepper
1 teaspoon sugar
2 tablespoons dry sherry
1/2 cup peanuts

In small bowl, combine chicken, egg white, 3 teaspoons cornstarch and 1 tablespoon soy sauce; mix well. Refrigerate 1 hour.

In wok, heat oil. Stir chicken mixture and spoon into hot oil. Stir-fry until chicken turns white, about 1 minute. Remove chicken to colander lined with paper towels and drain. Pour off all but 1 tablespoon oil from wok. Add red pepper and cooked chicken; stir-fry 1 minute. Blend remaining cornstarch and soy sauce, sugar, and dry sherry; add to chicken mixture while stirring over high heat until mixture is coated with a light glaze. Stir in peanuts and scallions. Serve immediately. Serves 2.

Recipe can be lightened by using non-stick wok and 1 teaspoon oil for stir-frying chicken and before addition of red pepper.

Bacon and Egg Breakfast Muffin


Here is a recipe for one of my favorite breakfast sandwiches, best served on a toasted sourdough English Muffin. So easy. And so delicious! 

2 Sourdough English Muffins (Recipe Here)
4 pieces of bacon
2 large eggs
2 slices American Cheese
butter

Toast English Muffins and spread insides with butter. Meanwhile, cook bacon in small skillet. Break each in half and place on open muffin. Cook eggs in skillet, breaking yolks. Cook until done, about 3 minutes on each side. Place cheese on each to melt. Place eggs on top of bacon. Enjoy! Serves 2
Click here for a printable version of this recipe.