Happy Unofficial Pancake Day!!! – Bacon Pancakes w/ Maple-Peanut Butter Syrup

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BACON PANCAKES WITH MAPLE-PEANUT BUTTER SYRUP

Breakfast ready in 35 minutes! Enjoy this hearty bacon pancake that’s made using Bisquick® mix and served with maple and peanut butter syrup.  

INGREDIENTS

3 – tablespoons peanut butter

1 -tablespoon butter or margarine, softened

1/2 -cup maple-flavored syrup

Pancakes

2 -cups Original Bisquick™ mix

3/4 -cup milk

1/4 – cup maple-flavored syrup

2 – eggs

1/2 – cup real bacon pieces (from 3-oz package)

DIRECTIONS

In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed.

2
Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat.

3
In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon.

4
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup.

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Tasty Vegan – Spicy Roasted Ratatouille with Spaghetti

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Spicy roasted ratatouille spaghetti recipe - cookieandkate.com

INGREDIENTS
  • 2 pints cherry or grape tomatoes
  • 1 medium eggplant (about 1 pound), diced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 medium red bell pepper (or orange or yellow), diced
  • 1 medium yellow or white onion, diced
  • 6 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 6 cloves garlic, pressed or minced
  • ½ teaspoon salt
  • Freshly ground black pepper
  • Red pepper flakes
  • ½ pound (8 ounces) whole grain spaghetti
  • Freshly grated Parmesan cheese, optional
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
  • 1 teaspoon fresh thyme (optional) 
INSTRUCTIONS
  1. Preheat oven to 425 degrees Fahrenheit with two racks in the middle positions. On a quarter pan or small baking dish, toss the whole baby tomatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Set aside.
  2. In a large mixing bowl, combine the diced eggplant, zucchini, yellow squash, bell pepper and onion. Whisk together ¼ cup olive oil, the balsamic vinegar, garlic, salt, a few generous twists black pepper and a pinch of red pepper flakes. Drizzle it over the vegetables and toss with your hands or a large spoon until the vegetables are evenly coated.
  3. On a half-sheet pan or other large, rimmed baking sheet, arrange the vegetables in a single layer. Place the tomatoes on the lower oven rack and the vegetables on the upper rack. Set the timer for 20 minutes.
  4. Meanwhile, bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
  5. After 20 minutes, remove both pans from the oven. The tomatoes should be bursting and juicy by now, in which case, they’re done cooking. Use a spatula to toss the vegetables, then arrange them in a single layer again and put them back in the oven for an additional 10 minutes or so, until they are cooked through and golden.
  6. Pour the cherry tomatoes and their juices over the spaghetti into the serving bowl. If you want your pasta to be pretty cheesy, now’s the time to sprinkle on a generous handful of shredded Parmesan. Add a baby splash of pasta cooking water and toss until the pasta is coated with a light tomato sauce. 
  7. Add the cooked vegetables to the bowl and toss to combine. Sprinkle with the chopped fresh herbs and season with additional salt, pepper and red pepper flakes until the flavors really sing. Serve with Parmesan on the side.

Credit: Cookie & Kate

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Happy National Cheeseburger day!!!

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America’s favorite sandwich is honored on September 18th with a slice of cheese.  It’s National Cheeseburger day!

There are many theories to the beginning of the cheeseburger dating back to the 1920s.  One story suggests that Lionel Sternberger is reputed to have invented the cheeseburger in 1926 while working at his father’s Pasadena, California sandwich shop, The Rite Spot.  During an experiment, he dropped a slice of American cheese on a sizzling hamburger.

There are other claims of the invention of the cheeseburger:

  • A cheeseburger appeared on a 1928 menu at O’Dell’s, a Los Angeles restaurant, which listed a cheeseburger, smothered with chili, for 25 cents.
  • Kaelin’s Restaurant – Louisville, Kentucky says it invented the cheeseburger in 1934.
  • Denver, Colorado – 1935 – A trademark for the name “cheeseburger” was awarded to Louis Ballast of the Humpty Dumpty Drive-In.
  • According to its archives, Gus Belt, founder of Steak n’ Shake, applied for a trademark on the word “cheeseburger” in the 1930s.

Credit: National Calendar

Family Guy – Ordering a Cheeseburger

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Happy Linguine Day!!! – Linguine with Shrimp Scampi

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Ingredients

Vegetable oil

1 tablespoon kosher salt plus 1 1/2 teaspoons

3/4 pound linguine

3 tablespoons unsalted butter

2 1/2 tablespoons good olive oil

1 1/2 tablespoons minced garlic (4 cloves)

1 pound large shrimp (about 16 shrimp), peeled and deveined

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh parsley leaves

1/2 lemon, zest grated

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 lemon, thinly sliced in half-rounds

1/8 teaspoon hot red pepper flakes

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Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Credit: Food Network

Deep Fried Big Mac (Double Cheeseburger) What are your thoughts? Would you eat it?

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@PEEPMYSNEAKS

On his website, Peep My Eats, the chef breaks down the steps to making one at home. Turns out, all you need is four ingredients, one of which is a toothpick. (Other three: A Big Mac. Eggs. Breadcrumbs.)

The Deep-Fried Big Mac topped the crispy, battered creation with extra Mac sauce, naturally.

What are your thoughts, is this too much? Would you eat it?

Here’s a quick video on how to make a deep fried Big Mac:

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Happy Hoagie Day!!! – Sonny’s Steak Hoagie Recipe – Tell us your favorite Hoagie?

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SONNY’S STEAK HOAGIE

INGREDIENTS

4 (8-inch) hoagie rolls, homemade preferred

2 3/4 ounces blended canola/ olive oil, 60/40 ratio

10 ounces sliced thin sweet onions in 1/16-inch slices

28 ounces sliced thin rib-eye steak in 1/16-inch slices

2 ounces melted sweet butter

1/4 teaspoon salt

Provolone cheese

DIRECTIONS

Optional ingredients: homemade tomato sauce, bell peppers, mushrooms, or your favorite cheese

For the hoagies:

Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the blended oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2-ounce of the butter. Cover the pan for 2 1/2 minutes. The meat should have a cooked appearance on top and rare underneath. Using a fork and spatula separate steak from the onions. When the meat is cooked add the salt, remaining butter, and provolone. Cover to the pan to melt the cheese. Divide the steak mixture among the hoagie rolls and serve. If you like, you can add the optional ingredients to the steak mixture before serving.

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Happy National Chocolate Milkshake Day!!!

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Image result for chocolate milkshake pinterest

National Chocolate Milkshake Day is observed each year on September 12 by chocolate and ice cream lovers alike.  Forget the calories in it for just this one day and enjoy a nice tall, thick and delicious, chocolate milkshake! The first time the term “milkshake” was used in print was in 1885.  During this period, milkshake referred to an alcoholic beverage which was an alcoholic drink described as a “sturdy, healthful eggnog type of drink” which was a blend of eggs, whiskey, and other ingredients served both as a tonic and treat at pharmacies.

  • By 1900 milkshakes were referred to as “wholesome drinks made with chocolate, strawberry or vanilla syrup.”
  • The early 1900s – People began asking for this “new treat” with a scoop of ice cream.
  • 1911 – The Hamilton Beach’s drink mixers began to be used at soda fountains.
  • 1922 – Steven Poplawski invented the electric blender or drink mixer.
  • Due to the invention of the blender, the milkshake began to take a chipped, aerated and frothy form as they are today.
  • It was by the 1930s that milkshakes became a popular drink in malt shops everywhere.

Credit: National Day Calendar

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Happy National Macadamia Nut Day – Macadamia Nut Chocolate Chip Cookies

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Be Like Water

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Macadamia Nut Chocolate Chip Cookies

Ingredients

Original recipe makes 3 dozen

  • 
1/2 cup butter, softened
  • 
1/3 cup packed dark brown sugar
  • 
1/3 cup white sugar
  • 
1 egg
  • 
1 teaspoon vanilla extract
  • 
1 1/8 cups sifted all-purpose flour
  • 
1/2 teaspoon baking soda
  • 
1/2 teaspoon salt
  • 
1 cup macadamia nuts, chopped
  • 
1 1/4 cups semisweet chocolate chips
  • PREP
15 mins
  • COOK
12 mins
  • READY IN
40 mins

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
  • Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.

Bake in preheated oven for 10 to 12 minutes, or until the…

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Your Welcome – Bacon ‘n’ Egg Lasagna Recipe

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Be Like Water


INGREDIENTS


DIRECTIONS

  1. In skillet, cook bacon until crisp.
  2. Remove with slotted spoon to paper towels.
  3. Drain, reserving 1/3 cup drippings.
  4. In the drippings, saute onion until tender.
  5. Stir in flour, salt and pepper until blended.
  6. Gradually stir in milk.
  7. Bring to boil and cook and stir for 2 minutes.
  8. Remove from heat.
  9. Spread 1/2 cup sauce in greased 13x9x2″ baking dish.
  10. Layer with four noodles, a third of the egg and bacon, cheese and sauce.
  11. Repeat layers twice.
  12. Sprinkle with Parmesan cheese.
  13. Bake uncovered at 350 degrees for 35-40 minutes or until bubbly.
  14. Sprinkle with parsley.
  15. Let stand 15 minutes before cutting.
  16. *Can be made the night before and refrigerated.
  17. To serve…

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Happy National Waffle Day!!! – True Belgian Waffles

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Be Like Water

Waffles-The-Gourmet-Gadget

True Belgian Waffles Recipe

TOTAL TIME: Prep/Total Time: 20 min.

MAKES: 5 servings

Ingredients

2 cups all-purpose flour

3/4 cup sugar

3-1/2 teaspoons baking powder

2 Eggland’s Best Eggs, separated

1-1/2 cups milk

1 cup butter, melted

1 teaspoon vanilla extract

Sliced fresh strawberries or syrup

Directions

  1. In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
  2. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries or syrup. Yield: 10 waffles (about 4-1/2 inches).

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