Extra-yummy Fluffy Pancakes

Ingredients

• Servings: 12
• 1 1/4 cups all-purpose flour
• 1 1/2 tablespoons white sugar
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 3/4 teaspoon salt
• 1 1/3 cups milk
• 1 egg, lightly beaten
• 3 tablespoons vegetable oil
• 3/4 teaspoon vanilla extract
• 1 teaspoon vegetable oil, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 55 mins


• whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl. whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract until only a few lumps remain. let the batter stand for 5 full minutes for extra fluffiness.
• heat a skillet or griddle over medium heat, and brush with 1 teaspoon vegetable oil. when the oil shimmers, slowly pour about 1/4 cup of batter into the hot pan. cook until bottom is browned, about 2 minutes, then flip and cook until the center of the pancake is set and the other side is browned, about 2 more minutes. keep warm until serving.

Lemon Dessert

Ingredients

• Servings: 1
• 15 graham crackers, crushed
• 1/3 cup white sugar
• 1/4 cup butter, melted
• 1 cup boiling water
• 1 (3 ounce) package lemon-flavored gelatin mix (such as jell-o®)
• 2 lemons, juiced and zested
• 3/4 cup water, or as needed
• 1 cup white sugar
• 1 (12 fluid ounce) can evaporated milk

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs 45 mins


• mix graham crackers, 1/3 cup sugar, and butter in a bowl; press half the graham cracker mixture into the bottom of 9x13-inch baking dish.
• combine boiling water and lemon gelatin in another bowl. mix lemon juice and lemon zest in a measuring cup and add enough water to make 1 cup; stir lemon juice mixture and 1 cup sugar into gelatin mixture until sugar is dissolved. refrigerate and allow mixture to partially set, about 30 minutes.
• beat evaporated milk in a cold glass or metal bowl until medium peaks form. lift your beater or whisk straight up: the tip of the peak formed by the milk should curl over slightly. fold gelatin mixture into whipped milk until evenly mixed.
• pour gelatin mixture into prepared crust and sprinkle remaining graham cracker mixture on top. chill at least 3 hours before serving.

bread pudding with caramel sauce

Ingredients

• Servings: 1
• 8 eggs
• 2 cups milk
• 2 cups heavy whipping cream
• 1 1/2 cups white sugar
• 1/4 cup
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 loaf italian bread, cut into 1-inch cubes
• 1 cup white sugar
• 1/2 cup water
• 1/2 teaspoon vinegar
• 1/4 cup water
• 1/4 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ready Time: 3 hrs


• beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. beat in milk, cream, 1 1/2 cup sugar, , vanilla extract, and salt until mixture is thoroughly combined. gently stir bread cubes into the egg mixture to coat. let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
• dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. remove from heat and let cool until it stops bubbling. gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
• pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. let caramel sauce set, about 15 minutes. coat inside of baking dish and caramel layer with butter. transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. cover pan with parchment paper.
• preheat oven to 350 degrees f (175 degrees c).
• place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
• bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. let stand for 5 to 10 minutes. run a knife around the outside of the pan and invert pudding and caramel sauce a serving platter.

Campfire S'mores In A Cone

Ingredients

• Servings: 12
• 1/2 cup milk chocolate chips, or more to taste
• 12 ice cream cones
• 1/2 cup miniature marshmallows, or more to taste
• 12 12x12-inch squares of heavy-duty aluminum foil

Recipe

Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 30 mins


• place about 1 teaspoon chocolate chips into an ice cream cone, followed by a layer of mini marshmallows. continue layering chips and marshmallows into the cone until full. repeat with remaining chips, marshmallows, and cones.
• wrap each cone tightly in aluminum foil.
• heat the foil-wrapped cones in a campfire until chocolate and marshmallows are melted, 3 to 5 minutes.

mexican-style fajitas

Ingredients

• Servings: 4
• 1 pound trimmed skirt steak
• 1 (12 ounce) bottle
• 1/3 cup freshly squeezed key-lime juice
• 1 onion, cut into rings
• 1 large green bell pepper, cut into rings
• 1 teaspoon onion powder
• 1 teaspoon lemon pepper seasoning
• 1 teaspoon garlic powder
• 1 teaspoon garlic salt

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 2 hrs 35 mins


• stir together the , lime juice, onion, and bell pepper in a large glass or ceramic bowl. pound the skirt steaks to 1/4 inch thick, and mix into the marinade. cover the bowl with plastic wrap, and marinate in the refrigerator for 2 hours.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate. remove the skirt steak from the marinade. discard the remaining marinade. mix the onion powder, lemon pepper, garlic powder, and garlic salt together in a small bowl. sprinkle the steaks with the spice mix on all sides.
• cook the steaks until they are firm, hot in the center, and well done, about 7 minutes per side. an instant-read thermometer inserted into the center should read 155 degrees f (65 degrees c).

Holiday Pumpkin Bread

Ingredients

• Servings: 3
• 3 cups white sugar
• 4 eggs
• 2/3 cup water
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground allspice
• 3 1/2 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 (15 ounce) can pumpkin puree
• 1 cup chopped walnuts
• 1 cup raisins
• 1 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7 x 3 inch loaf pans.
• mix oil, sugar, and eggs together in a large bowl. mix in pumpkin puree and water. stir together flour, soda, baking powder, salt, and spices. add to the pumpkin mixture, and mix until just combined. stir in nuts and raisins. divide batter into prepared pans.
• bake for 1 hour. cool on wire racks.

pumpkin roll i

Ingredients

• Servings: 1
• 3 eggs
• 1 cup white sugar
• 2/3 cup solid pack pumpkin puree
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 cup chopped pecans
• confectioners' sugar for dusting
• 1 (8 ounce) package cream cheese
• 4 tablespoons butter
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• confectioners' sugar for dusting

Recipe

Preparation Time: 35 mins Cook Time: 20 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10x15 inch jellyroll pan.
• in a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. gradually mix in pumpkin and lemon juice. combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. spread batter evenly into the prepared pan. sprinkle pecans over the top of the batter.
• bake for 12 to 15 minutes, or until the center springs back when touched. loosen edges with a knife. turn out on two dishtowels that have been dusted with confectioners' sugar. roll up cake using towels, and let cool for about 20 minutes.
• in a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. beat until smooth. unroll pumpkin cake when cool, spread with filling, and roll up. place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. refrigerate overnight. serve chilled; before slicing, dust with additional confectioners' sugar.