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.

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.

Food Hack #3 : How To Peel a Hard Boiled Egg

This is how I peel my eggs now, wish I knew this trick when my cousins and I were younger. We peeled a lot of eggs the hard way.

Omelets for BREAKFAST

My favorite thing to do on a Saturday morning is to cook  an Omelet. BREAKFAST is my favorite meal of the day! Once you have mastered the technique, they are so simple and versatile , my ingredients vary based on whats in my fridge. Great way to use up anything that needs to be used quickly . 

Once you decide what ingredients you would like to fill your omelet, you will dice them up and saute them until fully cooked. Set aside to fill your omelet before folding. Lighter ingredients( fresh herbs, seasonings) can be added to the egg mixture. 

In a non stick skillet over medium heat, melt a pat of butter and add your well beaten eggs. As the eggs begin to set, use your spatula to push in the edges allowing the uncooked egg to flow to the outer edges of the pan. Once egg is almost cooked add your filling. 

There are two original methods that you can use to make an omelet, rolled(French ) and folded . ( I have two shortcut ways, Ill post later !)  

Folded Method is easier for beginners. Follow process as stated above . Add filling to one half of the omelet, and fold the other half on top. Viola!

A. Smoked Sausage, Tomatoes, Bell Pepper,
Onion, Jalapeno, Colby Jack Cheese (FOLDED)

B. Turkey Sausage,Spinach, Bell Peppers
Cheese (ROLLED)

Rolled ( French) Method is a little more tricky. Imagine your omelet in thirds. Your filling will go in the middle third. Fold the right third  over the middle, then gently coax the left third on to the plate. You can then use the pan to fold the rest of the omelet on to the plate. Garnish with filling.