Bisquick Buttermilk Pancakes

Recipe originally from: http://www.cooks.com/rec/view/0,186,158183-231198,00.html

2 eggs
2 tbsp. sugar
1 1/4 c. Bisquick
1 tsp. baking powder
1/2 tsp. salt
2 c. buttermilk
1 tsp. baking soda

[+1 c flour or Bisquick]

Mix all together except the Bisquick. Add Bisquick at the end to get the batter consistency desired.

Hot Mama Notes:

I wanted to make buttermilk pancakes, but I wanted to make them with Bisquick, because while normally I like to make everything from scratch, I tend to love Bisquick pancakes better than those we have made from scratch (maybe I just don't have a good recipe! ;O).

I googled Bisquick Buttermilk Pancakes, and the link above is what I decided to go with.  I made the pancakes, but they were ridiculously runny.  I tossed the first four pancakes in the trash, added one cup of flour, and tried again.  This time they turned out well.  This being said, I think next time I will just forget the buttermilk and make regular ol' Bisquick Pancakes...  They weren't *that* much better for the effort.  My grade: B+

Mint Pesto

Original Recipe from: http://www.foodnetwork.com/recipes/giada-de-laurentiis/jumbo-shrimp-with-basil-and-mint-pesto-recipe/index.html#

Ingredients

• 3/4 cups lightly packed fresh mint leaves
• 1/2 cup lightly packed fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1 garlic clove
• 1/4 cup olive oil
• 2 tablespoons freshly grated Parmesan
• Salt and freshly ground black pepper

Directions

Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.

Soft Brown Sugar Cookies

Recipe from: http://cafescrapper-scrapsoflife.blogspot.com/2011/02/gooseberry-patch-cookbook-giveaway-with_21.html

Ingredients:

2/3 c. butter, softened
1-1/2 c. brown sugar, packed
2 eggs
1 t. vanilla extract
2-1/2 c. all-purpose flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. sour cream

Directions:

Blend together butter and brown sugar.  Add eggs, one at a time; blend well.  Add vanilla; beat until light.  In a separate bowl, stir together flour, baking powder, baking soda and salt.  Add flour mixture to butter mixture alternately with sour cream; mix well.  Drop by rounded tablespoonfuls onto non-stick or lightly greased baking sheets.  Bake at 350 degrees for 8 minutes.  Remove to a wire rack; cool.  Frost with Browned Butter Frosting.  Makes 2 dozen

Browned Butter Frosting
1/4 c. butter
1-1/2 c. powdered sugar
2 T. Milk

Melt butter in a saucepan over medium heat until it turns golden.  Watch carefully as this will happen quickly. Remove from heat. Stir in powdered sugar and enough milk to make a spreading consistency.

Hot Mama Comments: Well, these cookies are good, but not really as good as other cookies I have made.  I give them a B.  It's sad to say because they are good, but I am not sure I will ever make them again.  We prefer plain ol' chocolate chip cookies, or anything chocolate peanutbutter!!

Blackberry Jam Goodness!

Ingredients:

2.5c crushed blackberries

4c sugar

1/2 t fresh ground nutmeg

1 t cinnamon

1 t butter to reduce foaming

1 pkt liquid fruit pectin, ball brand

This recipe was adapted from the following two recipes:

http://www.foodinjars.com/2009/08/blackberry-jam/

http://nchfp.uga.edu/how/can_07/blackberry_jam_liquid.html

I followed the directions for canning jam as provided in the ball brand pectin phamlet.

Hot Mama writes: This jam recipe is exceptional!  We really love the flavor.  So much better than plain ol' blackberry jam!

Oatmeal "Muffins" - Personal-sized oatmeal in cups

Original Recipe at: http://www.sugarfreemom.com/recipes/personal-sized-baked-oatmeal-with-individual-toppings-gluten-free-diabetic-friendly/

All information below is from the above website.  The picture below is my own.

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups applesauce, unsweetened
• 1 banana, mashed
• 6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder or use 1/2 cup honey
• 5 cups, Old Fashioned rolled oats { I used Bob’s Red Mill}
• 1/4 cup flaxseed meal*
• 1 tablespoon ground cinnamon
• 3 teaspoon baking powder
• 1 teaspoon salt
• 2 3/4 cups milk (I used 1%)
• Optional toppings: raisins, walnuts, chocolate chips

Directions

1.  Preheat oven to 350 degrees.
2. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
3. Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
4. Finally pour in milk and combine.
5. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
   Pour mixture evenly into muffin tin cups.
6. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
7. Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

Additional Notes:

• Use a half cup to one cup of honey in place of stevia if you don’t have any.
• Nutrition info is without any toppings.
• The batter will look RUNNY, don’t worry!
• Freeze them in an airtight container or Ziploc bag after they have cooled. Thaw overnight in refrigerator for morning you want them.
• Reheat 45-60 seconds.
• Spray the cupcake liners with nonstick cooking spray.
• Adding cream or milk over the top after warmed is very yummy!
• If you are gluten free, make sure you are using certified gluten free oats and baking powder.
• If you don’t have the stevia packets or powder only liquid, here’s the conversion chart.
• I used a 1/4 cup to fill each muffin and the extra batter I had was about a half cup and I “topped” off some that looked smaller.

Nutrition Info (without toppings)

Servings: 18* Calories for one: 143* Fat: 4g* Cholesterol: 25mg* Sodium: 32mg* Fiber: 4g* Sugars: 4g* Carbs: 23g* Protein: 6g*

Using the Weight Watchers Recipe Builder Points+: 3*

HotMama Notes: I used chocolate chips for some "muffins", brown sugar for others, and brown sugar and frozen mango for a few.  By and far, the chocolate chip ones were the favorite.  Note that if you eat the "muffins" while hot that they fall apart.  We had to eat them from the wrappers with spoons since they were not staying together.  However, the next day after refrigeration, the muffins came out of the wrappers nicely and stayed together.

Chocolate Covered Pretzel Peanut Butter Balls

Recipe & picture originally from: http://www.loveveggiesandyoga.com/2012/01/pretzel-peanut-caramel-peanut-butter-cookie-dough-truffles.html

Pretzel Peanut Caramel Peanut Butter Cookie Dough Chocolate Truffles (with vegan and gluten free options)

Makes 1 dozen

1/4 cup peanut butter

1 tablespoon caramel sauce (try Dark Rum Caramel Sauce or any store-bought jarred caramel sauce or ice cream topping caramel sauce; substitute maple syrup)

2 tablespoons powdered sugar

1 tablespoon brown sugar

1/4 cup pretzels, crushed

1/4 cup peanuts, crushed

Pinch salt, optional to taste

3/4 cup + chocolate chips, melted for dipping

2 tablespoons pretzels and peanut mixture, crushed for garnishing optional

Peanut butter and/or caramel sauce drizzled over the top for garnishing, optional

Combine peanut butter, caramel sauce, and sugars in a small bowl and stir until combined.  Add the crushed pretzels and peanuts (I crush mine in a plastic baggie by beating them with the back of a knife until broken down but use a food processor or other blending device if desired).  Add the dry mixture to the wet mixture and fold to combine.

Roll the dough into small balls, no larger than 1/2 inch in diameter, and place them on a parchment-lined or wax-paper lined flat surface.  Tip: Do not roll the balls larger than 1/2 inch in diameter because they become much larger after you coated in chocolate, appearing to nearly double in size.  This is a truffle (one bite), not an apricot.  Roll smaller than you think and if the dough is difficult to work with, chilling it in the freezer for 15 minutes may be helpful.

Place the rolled cookie dough balls in the freezer for at least a half hour; the colder the better for the next step: dipping.

My process for dipping and coating the balls in chocolate involves melting chocolate chips in a small microwave-safe bowl, heating the chocolate in 20-30 second bursts, removing from the microwave and stirring after each 20-30 second interval to encourage melting.   You could do this over a double boiler if desired.

After the chocolate has melted, removed the chilled cookie dough balls from the freezer and place one ball into the bowl and toss it lightly with two forks in the chocolate bath.  Carefully remove the coated ball and set it down on wax or parchment paper.   If desired, sprinkle with crushed pretzels before the chocolate fully hardens.  Repeat this process with the next 11 balls.

You may need to reheat your chocolate mixture after a few balls, as it will cool down and become more difficult to work with.  Reheat in the microwave in 20 to 30 second bursts as needed.  After all the balls have been dipped, you can optionally add a drizzle of peanut butter or caramel sauce over the top.  Place the finished truffles in the freezer to fully set up for at least 30 minutes before serving.

Store extras in the refrigerator or freezer.

Notes and Tips:

If dough is too wet before rolling into balls, add slightly more dry ingredients (pretzel or peanuts).  Or, chilling the dough in the refrigerator or freezer helps, also.

If dough is too dry, add slightly more wet ingredients (peanut butter or caramel sauce).

I urge you to roll the balls small, no bigger than 1/2  inch in diameter.  They will get much bigger after you coat them in chocolate, appearing to nearly double in size once coated.

To keep vegan, use vegan caramel sauce or maple syrup and vegan pretzels or similar.

To keep gluten free, use GF pretzels or similar.

Hot Mama notes: I used maple syrup instead of the carmel.  Also, I made a double batch.  Using the ingredients listed with the maple syrup instead of carmel, the mixture was too dry and crumbly to hold together to make balls. I ended up adding another 1/4c of creamy peanut butter to make it cohesive.  Even then, it was pretty dry and crumbly (but tasty!!).  I used my chopper to chop the nuts and pretzels, and that was quick, easy & efficient.  I didn't need to put the dough in the frig before rolling balls or dipping into chocolate, but maybe it would have made it easier.  It wasn't too bad, though at the end of the dipping there was little chocolate left, and that made coating the balls difficult.  The balls themselves are tasty!  :)  Also, I used the double boiler to melt the chocolate chips.  It's so much easier than microwaving a bunch of times.

Chocolate Peanut Butter Surprise Cookies

Recipe and picture found at: 
http://bigflavors.blogspot.com/2010/12/supper-club-chocolate-peanut-butter.html

Chocolate Peanut Butter Surprise Cookies
Sweet Pea's Kitchen

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus more for rolling)
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided
1 teaspoon vanilla extract
1 egg
3/4 cup powdered sugar

1. Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.

2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.

4. In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth. 

5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.

6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.


Hot Mama says: These are wonderfully tasty cookies.  However, I only got about 1.5 dozen cookies out of this recipe.  I guess I should have made them smaller, but it was hard to get the peanut butter surrounded by the dough.  Anyway, these cookies are fantastic and I will definitely make them again.  They are a bit more work than your average drop-the-dough-on-the-cookie-sheet variety, but well worth the extra effort.  :)  Everyone that sampled them told me how delicious they were.

Watermelon Mojitos

Recipe and picture found at: http://www.cookincanuck.com/2010/06/watermelon-mojito-recipe/

Watermelon Mojitos

3 cups 1/2-inch cubes watermelon
12 medium to large fresh mint sprigs
6 tbsp fresh lime juice
2 tbsp granulated sugar
6 oz. light rum
4 lime slices
4 mint sprigs

Place watermelon cubes in a blender. Blend until smooth.

In a small pitcher, combine fresh mint leaves, sugar, and fresh lime juice. Using the handle of a wooden spoon, muddle the ingredients to release the oils from the mint. Take care not to muddle to the point where the leaves fall apart. Pour rum and the watermelon puree into the pitcher and stir gently.

Fill four tall glasses (such as Collins glasses) with ice and divide the mojito amongst the glasses. Garnish with lime slices and mint sprigs, and serve immediately.

Serves 4.

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Spiced Rum Mojito recipe originally found at: http://www.drinksmixer.com/drink582.html

Mojito Recipe

1.25 oz Captain Morgan® Original spiced rum
12 mint leaves
1 tbsp sugar
0.5 oz lime juice
2 oz soda

Place mint leaves in bottom of glass. Add crushed ice, Captain Morgan Original Spiced Rum, sugar, and lime juice, and muddle. Add soda water and garnish with mint leaves.

mash the mint and sugar together and put in a glass, and then add the rest of the ingredients.

Read more: Mojito recipe http://www.drinksmixer.com/drink582.html#ixzz1u6XQyd4S

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HotMama says: I have a plethora of fresh mint in my garden, so I am always looking for ways to use mint.  My Hubby wanted Mojitos, so I figured I would try these for a twist.  I am not certain I entirely like the way they turned out.  Then again, maybe I should try them according to the exact recipe listed.  We didn't have any white rum, so I substituted half the amount of spiced rum.  

Shrimp

Original Recipe from: http://pinterest.com/pin/131308145355533192/

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Add layer of fresh shrimp, then sprinkle one pack of dried italian seasoning over all of it. Bake at 350 for 15 min.

Hot Mama Notes: I made the recipe as described, and it was delicious!  Buttery shrimp goodness! :)  Hubby noted that he prefers traditional marinading because the italian seasoning dispersal was not even.  

Homemade Chewy Granola Bars

Original Recipe from: http://heavenlyhomemakers.com/homemade-chewy-granola-bars-without-corn-syrup

Ingredients:

1/2 cup peanut butter or sunbutter

1/3 cup honey

1/4 cup coconut oil (or another oil of your choice)

1 cup oats

1 cup total of any combination of:  sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips

Directions:

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add one cup of oats.  Choose your favorite combination of coconut flakes, sesame seeds, sunflower seeds, dried fruit and mini chocolate chips, to equal a total of ONE CUP.  (I just got out my one cup measuring cup and poured in the ingredients until the cup was full.)  Pour in and stir well.

Stir well, then spread mixture into a 8×8 or 9×4 pan.

Chill for two hours, then cut into bars.

Hot Mama Notes: Being the Chocoholic that I am, I used chocolate chips for the entire 1 cup.  >:D  Needless to say, the bars turned out YUMMY! I will try to be healthier next time, but I didn't have anything else really in the house.  I did use coconut oil.  And peanut butter.  :)

Blueberry Cobbler

Original Recipe from: http://allrecipes.com/recipe/easy-batter-fruit-cobbler/detail.aspx

Ingredients

• 4 tablespoons butter
• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
• 1 tablespoon sugar

Directions

1. Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
2. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
3. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
4. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

Hot Mama's Note:

This recipe was good, but not fantastic.  It was very sugary.  However, it was super easy to make, which was nice.  I think I prefer more of a pie crust to this recipe's breadliness.

Original Recipe from: http://iowagirleats.com/2012/01/04/my-top-secret-diet-weapon/


Below recipe and photo are from the above link.

Green Monster Spinach Smoothie

Ingredients:

1 frozen sliced banana
1 Tablespoon peanut butter
1/2 cup 0% Vanilla Chobani Greek yogurt
1 cup Unsweetened Vanilla Almond Breeze (or other kind of milk)
4 cups baby spinach (or more, or less)

Directions:

Combine all ingredients in a blender and blend until smooth.  First add 1 sliced frozen banana, and 1 Tablespoon peanut butter in a blender. Tip: PEEL and SLICE your bananas before you freeze them, or you’ll be sorry! Next add bulking agents for staying power, like protein-packed vanilla Greek yogurt, and creamy unsweetened vanilla almond milk. You could use any kind of milk you want – cow’s, rice, soy, etc.  Fill the blender the rest of the way up with baby spinach.  Start the blender on “high blend” until everything’s mixed up, then switch it over to “liquify” to get the Green Monster velvety smooth.

Nutritional stats:

350 calories, 10g fiber, 21g protein



Hot Mama's Notes:

I had been wanting to try a green smoothie, and well, it was green.  I like spinach.  This smoothie doesn't really taste like spinach.  When blended all together, you really only taste the banana and peanut butter.  When making this smoothie, a different brand of greek yogurt was used, with no adverse effects, I would say.  Also, I used the Smoothie button on my BlendTech TotalBlender.  My spinach was fresh from my garden that day - yum!  :)

Cheesy Vegetable Chowder

Original Recipe from:  http://luluthebaker.blogspot.com/2011/09/cheesy-vegetable-chowder.html


The below recipe & picture are from the above link.

Cheesy Vegetable Chowder

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 stalk celery, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)

1 Tablespoon minced garlic

4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

Hot Mama's Notes:

I made this recipe in my (Costco brand) dutch oven, and it turned out marvelously!  :)  I used fresh carrots and broccoli harvested from my garden the same day - double yum.  And as an added bonus... even the Husband liked this soup!  This may not sound amazing, but it is.  Generally, H does not like soups with broccoli in them.  

The only changes:

- I used two stalks celery, as I do like it.

- I didn't have any "large baking potatoes", so I used 5 regular potatoes.

- I used two 14-ounce cans of reduced sodium chicken broth, and the soup still turned out wonderful.

- I probably used more garlic (2 large cloves), as well as more broccoli and carrots.
- A better name for this soup would be Broccoli Cheese Soup with Vegetables.

Grade: A+!  Will definitely make this soup again! :)

Rocky Road Crock Pot Cake

Original Recipe found at: http://blessthisfood.blogspot.com/2010/11/rocky-road-crock-pot-cake.html

Ingredients:

1 (18.25-oz.) package chocolate cake mix
1 (3.9-oz.) package vanilla instant pudding mix
3 large eggs, lightly beaten
1 cup sour cream
1/3 cup butter, melted
1 teaspoon vanilla extract
3 1/4 cups milk, divided
1 (3.4-oz.) package chocolate cook-and-serve pudding mix 
1/2 cup chopped pecans (optional - I didn't put them in)
1 1/2 cups miniature marshmallows
1 cup chocolate morsels (I used milk chocolate)
Vanilla ice cream (optional)


Directions:

1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer (used my Kitchen Aid) 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
2. Mix in the cook and serve pudding mix with the remaining 2 cups milk in a heavy nonaluminum saucepan and cook over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
3. Slowly pour hot milk and pudding mixture over cake batter in crock pot. Cover and cook on LOW 3 1/2 hours.
4. (optional if using pecans) Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.


Hot Mama's Notes:
I incorporated the Bless This Food blogger's recipe updates into the original recipe.  I made the recipe as listed above.  It was good.  Very gooey.  :)  I think next time I will try using vanilla pudding mixes for both the instant and cook and serve pudding types.  Still, I bet it is good no matter what type of pudding you use.  I used milk chocolate chips instead of the semisweet listed in the original recipe because I prefer milk chocolate.  I also used devil's food cake mix.  And my miniature marshmallows were the rainbow kind, so that was a nice touch of color.  :)


The top picture is the picture I took of my crock pot cake.  The second picture is taken from the link listed above. 


I made this cake on the same day as the General Tso's chicken.  I was feeling ambitious!