Tuesday, November 23, 2004

German Pancakes

This is such an easy recipe! Most people have most of these items at home! And it is so good.

3 large eggs
1/2 teaspoon fine salt
3 tablespoons sugar
1 cup milk, warmed
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 cup unbleached all-purpose flour
2 teaspoons vegetable shortening
confectioner's sugar

Preheat oven to 425 degrees.

In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and butter. Whisk in the flour to make a smooth batter. Set aside.

Heat a well-seasoned 10-inch cast iron skillet in the oven for 10 minutes. Remove and brush the inside with the shortening. Pour in the batter and bake for 15 minutes. Lower the temperature to 325 degrees and continue baking until puffed and golden brown, about 13 more minutes. Run a knife around the edge of the skillet. Sift confectioner's sugar on top and serve. Pour lemon to taste. Add more sugar to taste.

Red Lobster Cheddar Biscuits

Who doesn't love those buscuits at Red Lobster?! Who can afford to eat at Red Lobster just for those though, honestly!

2 cups Bisquick
1/2 cup cold water
3/4 cup grated, sharp cheddar cheese (add more to taste)
1/4 cup butter
1 tsp parsley flakes
1/2 tsp garlic powder
1/2 tsp Italian seasoning

Preheat oven to 450 degrees. Mix together Bisquick, cold water, and grated cheese. Roll out biscuits on a floured surface. Biscuits should be approximately 1 inch thick. Cut biscuits with a cutter, and place on an ungreased baking sheet. Melt butter and seasonings together. Brush with the butter and spices and bake for 8 to 10 minutes. Feel free to play around with the garlic-butter to find the perfect taste!

Mocha Brownie Cheesecake

If gluttony isn't your sin of choice yet, it will be after this desert!


1 package plain devils food cake mix

6 tablespoons butter, melted

1 large egg

½ teaspoon cinnamon


2 cups semi-sweet chocolate chips

2 packages (16 oz) cream cheese, at room temperature

1 can (14 oz) sweetened condensed milk

3 large eggs, at room temperature

½ cup coffee


1 cup sweetened cream

  1. Place a rack in the center of the oven and preheat the oven to 325 F. Se aside a 13 x 9 inch pan.
  2. Place the cake mix, melted butter, 1 egg, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together into a ball. With your fingertips, pat the batter evenly over the bottom and 1 inch up the sides of the pan, spreading it out with your fingers until smooth. Set the pan aside.
  3. Melt the chocolate chips in a medium size glass bowl in the microwave oven on high power for 1 ½ minutes. Remove the bowl from the oven and stir with a small rubber spatula until the chocolate is melted. Let it cool slightly.
  4. Place the melted chocolate, cream cheese, and sweetened condensed milk in the same mixing bowl that was used for the crust. With the same beaters blend with an electric mixer on low speed until just combined, 30 seconds. Stop the machine, add the 3 eggs and the coffee, and beat on medium speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Pour the filling onto the crust and spread it out with the rubber spatula so that it covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
  5. Bake the cheesecake until it looks shiny and the center jiggles only slightly when you shake the pan, 45 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes. The lightly cover the pan with plastic wrap and place it in the fridge to chill for at least 1 hour, or 24 hours for the flavors to blend.
  6. Prepare the sweetened cream.
  7. Serve with whipped topping and a sprinkle of cinnamon.

Monday, November 22, 2004

Mami's dressing

This is my mother's recipe for a salad dressing which is absolutely amazing!

10 oz Mayo

1/4 cup honey
½ cup oil
½ lime
heaping tablespoon honey Dijon mustard
handful of parsley
pinch of salt
a small to medium sized onion

Mexican Fiesta Chicken

This is a great Mexican dish. Great on a date with yellow rice and a couple Coronas.

4 chicken breasts sliced in half

1 cup chedder cracker crumbs

2 tbsp taco/chili powder

green onions

2 tbsp butter

2 cups whipping cream

1 cup shredded Monterey jack cheese

1 cup shredded chedder cheese

1 4 oz can chopped green chilies

½ tsp chicken bouillon granuals

*serve with yellow rice

Combine cracker crumbs with taco powder. Drench chicken in crumb mixture and place in greased dish. Sautee green onions in butter in skillet until tender. Stir in whipping cream and remaining ingredients and blend together. Pour over chicken. Bake uncovered at 350 for 45 minutes.


Flan is a traditional Cuban desert. It should be smooth and creamy; never bubbly or tough. It is a custard drizzled in a golden caramel sauce. Absolutely delicious…

16 oz granulated sugar

24 oz (2 cans) evaporated milk

28 oz (2 cans) condensed milk

2 teaspoon vanilla extract

12 eggs (8 egg whites and 4 yolks)

caramelize sugar. Pour in pan and let cool till it cracks. Put the rest of ingredients into bowl and whisk thoroughly. Add Kaluah or Irish Cream to the mix to add an amazing flavor to it. Cocnut Rum works too, for a nice tropical taste. Run thru strainer into pan. Cook at 350 degrees for about 1 hour; until a toothpick is inserted and comes out clean.