Recipes

Recipes

Banana nut muffins

Ingredients

  • 3 very ripe bananas
  • 1/3 cup butter
  • 3/4 Cup Sugar
  • 1 egg
  • 1 tsp. baking soda
  • 1 tsp baking powder
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • 1 1/2 cups flour
  • 1 Cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees
  2. Grease a 12 hole muffin tin. Set aside.
  3. In a medium bowl mash 3 very ripe bananas.
  4. Pour the mashed bananas into a large mixing bowl. Make sure the banana is thoroughly mashed with no large chunks.
  5. Chop and add in the walnuts.
  6. Add all of the dry ingredients.
  7. Mix the dry ingredients and walnuts into the mashed bananas.
  8. Add the wet ingredients and mix until a lumpy batter forms.
  9. Spoon or scoop the batter into your prepared muffin tin.
  10. fill each hole evenly 2/3 full.
  11. Add larger chunks of walnuts to the top of each muffin as desired.
  12. Bake 20 minutes or so until a toothpick inserted into the middle comes out clean.
  13. Cool on a cooling rack.

Oatmeal chocolate chip

Ingredients

  • 350 gr. oatmeal cookie mix
  • 120 gr. Chocolate chips
  • 40 ml of milk

Instructions

  1. Preheat oven to 375 degrees
  2. In a large mixing bowl mix together cookie mix, chocolate chips and milk into a wet mixture until the dough is combined
  3.  Scoop that batter with a small ice cream scoop or cookie scoop.
  4. bake at 375 F for 10-12 minutes

Pancakes

Ingredients

  • Flour 3 cups
  • Sugar 1/4 cup
  • Eggs 2
  • Baking powder 1 Tbsp
  • Baking soda 1 1/2 Tsp
  • Milk 2 1/4 cups
  • Apple cider vinegar 1/4 cup
  • Salt 1 1/2 Tsp
  • Oil 1/4 cup
  • Vanilla extract 1 Tsp

Instructions

  1. Step 1

    Heat a griddle or large skillet over medium-low heat while you make the batter.

    Step 2

    Mix together the dry ingredients. Beat the eggs into 3 cups of the milk/Vinegar mixture, add oil and vanilla. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don’t worry about a few lumps. If the batter seems thick, add a little more milk.

    Step 3

    Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pan-cakes and the bottoms are cooked; they won’t hold together well until they’re ready.

    Step 4

    Cook until the second side is lightly browned, a couple more minutes, and serve.

Homemade Chili

Ingredients

 

 
  • ½ lb of Sweet Italian Sausage, removed from the casing
 

  • 1/2 lb of Ground Beef

  •  

    1 Large Onion, dice

  •  

    1 Jalapeno Pepper, seeded and finely chopped

  •  

    3 Cloves of Garlic, minced

  •  

    2 Tbsp of Chili Powder

  •  

    2 tsp of Ground Cumin

  •  

    1 ½ Tbsp of Brown Sugar

  •  

    2 Tbsp of Tomato Paste

  •  

    1 tsp of Dried Oregano

  •  

    ¾ cup of Beef Stock

  •  

    1 28 oz can of Chopped Tomatoes

  •  

    1 15oz can of Red Kidney Beans, drained and rinsed

  •  

    2 Tbsp of Olive Oil

  •  

    Salt and Pepper, to taste

Instructions

    • 1) In a large pot over medium high heat, cook together ground beef and the sausage, add the jalapeno and garlic season with salt and pepper, cook for about 7 to 8 minutes or until the veggies cook down and start to develop some color.
    • 2) Add the chili powder, cumin, brown sugar, tomato paste, and oregano and give it a nice stir. Cook for about 1 minute, add the chopped tomatoes, kidney beans, and beef stock and bring to a boil. Reduce the heat to medium low and cook for a couple hours.
    • 3) Taste for seasoning and serve over rice with some sharp cheddar shredded over the top.