Fall means Funnel Cakes!

INGREDIENTS

• 3eggs
• 1⁄4cup sugar
• 2cups milk
• 3 2⁄3cups flour
• 1⁄2teaspoon salt
• 2teaspoons baking powder
• vegetable oil, for frying

Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.

1. Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom.
2. When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.
3. Move the funnel around to make designs.
4. Brown on both sides--then immediately remove and drain extremely well.
5. Top with ice cream, cinnamon sugar, warm fruit filling or powdered sugar as a topping.

Be fearless

Carmel apple mini pies

An easy fall classic recipe, I found these neat little caramel balls that are PERFECT for these mini pies ! 

http://inspiredreamer.com/salted-caramel-apple-hand-pies/

Cilantro Lime Ginger Ahi Tuna steaks

Finally cooked these tuna steaks,  they came out great!  served with rice (cooked in chicken broth ) and Bacon wrapped asparagus. 
Recipe for glaze: ( 4 steaks worth )
1 bunch of cilantro leaved,  chopped
2 jalapenos, sliced
4 garlic cloves, grated
4 limes, juiced
1/2 cup soy sauce
1/8 tsp sugar

Red velvet pancakes

Ingredients

For the Pancakes:

• 1 1/4 cups all purpose flour
• 2 cups red velvet cake mix
• 1 Tablespoon sugar
• 3/4 teaspoon baking powder
• pinch of salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1-2 cups milk (I used closer to 2)

For the Cream Cheese Frosting:

• 4 oz. Cream Cheese
• 1/4 c. Butter, softened
• 2 – 2 1/2 cups powdered sugar
• 2-3 tbsp. milk
• splash of vanilla, if desired

Instructions

For the Pancakes:

1. Whisk together all ingredients except for 1 cup milk.
2. Add remaining milk 1/4 cup at a time until you’ve reached your desired “pancake consistency” (thinner batter for thinner pancakes, thicker batter for thicker pancakes… obviously).
3. Pour pancake batter 1/4 cup at a time onto a preheated (about 300º) and buttered griddle or skillet.
4. When bubbles form on top, flip and cook for another minute or two on the other side.

For the Cream Cheese Frosting

1. In a stand mixer, whisk together the cream cheese and butter until smooth.
2. Add in powdered sugar and milk, alternately, 1 cup (sugar) and 1 tbsp. (milk) at a time until you’ve reached your desired consistency and sweetness.

Chocolate chip cookies

Omelet Muffins

These days Facebook is not only for keeping in touch with old friends. Honestly I like to get on Facebook to see what crazy, cool, easy recipes my friends have shared on their pages. A while back I ran into this Omelet Muffin recipe. And if you have been to my page before you know how much I Love Breakfast , especially omelets !
I was even more excited when realizing these portable omelets could be mad in batches and even frozen to make for a quick weekday breakfast. Just reheat in the microwave and go !

Ingredients:

– 4 Eggs
– 1/4 Cup of Milk
– 1/2 teaspoon of Baking Powder
– 1/2 teaspoon of Oil
– Salt & Pepper
– Grated Cheese

 – Favorite Omelet fillings

Instructions:

– Preheat oven to 375 degrees.
– In a frying pan, cook up your favorite omelet ingredients. I chose onions, bell peppers, and diced ham.
– Grease a 6 spot muffin tin.
– Fill each muffin cup with cooked omelet ingredients.
– Top with favorite shredded cheese.
– Mix egg, milk, baking powder, oil, and salt & pepper in a bowl.
– Pour egg mixture in each muffin cup. You should fill each about 4/5 of the way to the top.
– Put in oven and bake for 20-25 minutes.
– Take out of oven and let rest for 5 minutes before serving or storing.