Spidey Pudding "Poke" Cake

I had a great suggestion from Jilly about a Jello "Poke" Cake.  That set me off to google and go through tons of sites and recipe ideas.

This is my version that I made for Marcus' birthday:

Ingredients:

1 box of Golden cake mix

1 box of chocolate instant pudding

1 tub of whipped cream

Steps:

1. Make cake as per directions on the box


2. After you pull it out of the oven poke holes 1-inch apart.  You can use the end of a wooden spoon, straw, thick end of a chop stick, to give you some ideas


3. Only after the holes are poked, mix the pudding mix with 2-cups of milk until well blended.  Immediately pour over your cake filling the holes (it's ok for spillage all over the top of the cake.  we'll cover that up)


4. Cover and put in fridge to have the pudding thicken.


5. Take it out of the fridge,  uncover, and spread cool whip all over it.

Decorate:

Black rope licorice

Spiderman decal set from the Bulk Barn (or try the baking isle)

Gummy spider candy

1. Make an X using the rope on the cake


2. Make an + using the rope on the cake, now it should kind of look like a star/asterisk *


3. Place rope with a little bit of a dip in between to straight ropes, Web created

1. Add decals and spider candy

Marcus LOVED it!  Especially the Spidey decals and candy.  Everyone loved it.  Even my nieces who don't like pudding.

NOTE:

• Don't take too long pouring the pudding into the cake, otherwise it will thicken and will not pour down the holes


• Try different cake and pudding combinations


• Instead of pudding you can use Jello


• Mix some pudding into the cool whip before spreading


• Make 2 packages of pudding to fill holes and spread over top of cake, then either top with whip cream or omit it


• Playing around with contrasting colors can be fun too. Such as; white cake with chocolate pudding, chocolate cake with vanilla pudding or a real pretty one is white cake with pistachio pudding.

Original Recipe that I've seen several times during my research:

Pudding Poke Cake

1 pkg. (2 layer size) cake mix (white, yellow or chocolate)

Topping:

2 pkgs. (4 serving size) Jell-O chocolate instant pudding and pie filling (may also be creative with different flavors)

1/2 or 1 cup confectioners' sugar

4 cups cold milk

Prepare and bake cake mix as directed on package for 13x9 inch cake. Remove from oven. Poke holes at once down through cake to pan with round handle of wooden spoon (or poke holes with plastic drinking straw, using turning motion to make large holes.) Holes should be at 1 inch intervals. Only after the holes are made, combine pudding mix with sugar in large bowl. Gradually stir in milk. Beat with electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over warm cake and into holes (This will make stripes in cake.) Allow remaining pudding to thicken slightly, then spoon over the top, swirling it to "frost" the cake. Chill at least 1 hour. Store cake in refrigerator. 

Healthy Banana-Blueberry Muffins

As pretentious as I think Martha Stewart is, I have tried several of her recipes and 90% of them have been great.  So, below is one of them I tried yesterday.  I had a craving for banana muffins.  Not too sweet.  Not cakey.  This was good and as fairly healthy.  See my notes below to see my own touches.  So, if the bananas on your counter top are looking overripe, don't throw them out; they'll add even more flavor to these muffins.

• Prep Time 20 minutes


• Total Time 45 minutes plus cooling


• Yield Makes 12

 

Ingredients

• 1 cup whole-wheat flour (spooned and leveled)


• 3/4 cup all-purpose flour, (spooned and leveled)


• 1/4 cup wheat germ


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 cup (1 stick) unsalted butter, room temperature


• 1/3 cup granulated sugar


• 1/3 cup packed light-brown sugar


• 2 large eggs


• 2 ripe bananas (about 1 pound)


• 1/3 cup reduced-fat (2 percent) milk


• 1 teaspoon pure vanilla extract


• 1 cup frozen blueberries

Directions

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.


2. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.


3. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.


4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

NOTES:

• I used graham cracker crumbs since I didn't have wheat germ


• Googled wheat germ substitute and this was an awesome answer for it "oatbran, it is granular like cornmeal, it is good to, flaxseed meal, even cornflake crumbs or graham wafer crumbs they are not only a binder but add some fiber to the cookies, cakes or breads, just remember they also absorb moisture, with molasses it is fine but a sugar based recipe requires a small amount of extra moisture, honey, molasses, glucose and brown sugar are what is known as hydreants, meaning they keep or absorb moisture from the air to keep thing moist for longer periods of time."


• I did half with blueberries.  half with out.


• I used fresh blueberries


• I used 2 1/2 super ripe bananas and mashed to a little more than 1 cup


• If you want to cut the fat even more, substitute half the butter with applesauce

Homemade Play Dough (aka playdoh, plasticine)

The benefits of having your kids play with play dough is huge!  They can play baker/scientist while you make it together, use their imagination, practice their dexterity, and create art, just to name a few.

Make it yourself and ensure it is nontoxic.  You know they might eat some, have it all over their hands, etc

Ingredients:

3 1/2 cup white flour
1/2 cup salt
2 tablespoon cream of tartar (find it in the spice section)
1/3 cup oil
2 cups boiling water
food coloring or powder drink mix (i.e. kool aid)

1. Mix flour, salt, and cream of tartar together in a big bowl


2. Add oil


3. Add food colouring or powder drink mix to boiling water and mix


4. Add coloured water to flour mixture


5. Knead dough

Play dough will keep for a long time stored in a covered plastic container or plastic sandwich bag.

Note:

• I like using powder drink mix because it gives it colour and a fruity smell


• Add additional smells by adding vanilla, lemon, etc oils (could try extract if you don't have oils)


• Try using rose water


• make several colours of play dough by omitting the colour to the water when following the recipe.  Then separate the dough into several bowls and add food colouring drops to each bowl.  And kneed dough to blend colour throughout

Art ideas:

• Roll out dough and use cookie cutters to cut out fun shapes.  Add glitter like sprinkles on a cookie!


• Easy: Leave out your sculptures/cookie cutouts to dry and harden (can take a couple of days to weeks depending on size and thickness).  Paint it.  Glue stuff on, etc.  It can crack, colour fades, etc


• If you have a special ornament/sculpture/etc preserve it with these steps

Monkey Mix

After watching that train wreck of a family, Jon & Kate Plus 8, in their early episodes where Kate is making Monkey Munch, I always wanted to try it.  The name alone sounded fun.  Well, I finally got around to Googleing it and found several hundred links.  Below is the original recipe.  I do urge you to read my notes because I have some awesome suggestions.

The result is a coating of peanut butter and chocolate deliciousness.  My pregnant neighbour ate a whole bowl!  It's tastes AWESOME!

Ingredients:

• 9 cups Chex cereal (any kind)


• 1 cup semi-sweet chocolate chips, melted (6oz.)


• 1/2 cup smooth peanut butter, melted


• 1/4 cup butter, melted


• 1 -2 teaspoon vanilla


• 1 1/2 cups powdered sugar

Directions:

1. Measure cereal in large bowl.


2. Set aside.


3. Microwave chocolate chips, peanut butter and butter for 1 minute on high.


4. Stir.


5. Cook for 30 seconds longer or until smooth.


6. Add vanilla.


7. Pour mixture over cereal, stirring until coated.


8. Pour mixture into large Ziploc bag and add powdered sugar.


9. Shake until well coated.


10. Spread on waxed paper to cool.


11. Store in Ziploc bags or large sealed bowl.

My notes:

• I used a bunch of different cereals, nuts, and pretzels to make up the 9-cups of Chex as in the original recipe:

1. 4-cups Quaker Corn Bran Squares since no Chex USA style up here. If you use Crispex like in my Snack Mix Recipe it will just break up and you're left with a bunch of crumbs


2. 2-cups Multi-Grain Cheerios


3. 2-cups pretzels (to get a sweet and salty flavour)


4. 2-cups Shreddies (trying to add fiber where I can)

• I used milk chocolate chips instead of semi-sweet because that's all I had on hand.  It still tasted awesome.


• Try using Nutella instead of peanut butter


• Instead of Chocolate Chips, try using Butterscotch chips, or even White Chocolate Chips


• I used parchment paper instead of wax because that's all I had on hand.


• Maybe some dried cranberries?


• 1-cup nuts (I like the crunch of nuts.  You can try peanuts, almonds, cashews, etc)


• Someone suggested not using butter, which I tried using less, but the mixture was too thick.  The butter makes it more liquidy and easier to spread over the cereal mixture


• If you don't have a big ziplock bag, use small ones (just more hassle though since you have to do batches).  Try using a paper bag with the seams at the bottom taped up.  Or just keep it in big bowls and toss to mix the powered sugar


• I tried using 1-cup of powdered sugar, but gradually added a bit more 1/4 cup at a time until all my chocolate was coated

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Easy Delicious Candied Almonds

Another snack for you.  Easy and  Delicious.

Ingredients

• 1/2 cup water


• 1 cup white sugar


• 1 tablespoon ground cinnamon


• 2 cups whole almonds

Directions

1. Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates completely leaves a sandy-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed or parchment paper. Separate almonds using forks. Allow to cool about 15 minutes.

Snack Mix

The original recipe for this snack mix is made with three different cereals, seasonings, onion powder, garlic powder, peanuts, pecans, and walnuts from about.com.  I've changed it based on what works for me - what I have on-hand and what The Boy likes best.  I learned which  one he prefers from when he picked out the cereal he liked from the first time I made it based on the original recipe.

Every adult and kid who has tried it ALWAYS eats it.   It makes A LOT.  Cut the ingredients in 1/2 if you prefer a smaller batch.

Ingredients:

• 4 cups Crispix cereal


• 2 cups Multi-Grain Cheerios cereal


• 1 cup Gold brand pretzel sticks


• 2 cups whole almonds (unsalted)


• 2 cups cashews (used salted because that's what I had, but would try unsalted next time)


• 1 cup whole wheat Gold Fish crackers


• 1/2 cup butter or margarine


• 4 teaspoons Worcestershire sauce


• 1 teaspoon celery salt


• 1 teaspoon onion powder


• 1/2 rounded teaspoon garlic powder

Preparation:

Measure cereals, pretzel sticks, nuts, and crackers into a large bowl or food storage bag; gently stir or toss to combine.

In a large, deep skillet, melt margarine with Worcestershire sauce. Add celery salt, onion powder and garlic powder. Stir mixture to blend.   Pour over cereal mixture and with a spatula, keep turning until all pieces are coated. Spread out on 2 large baking sheets (with sides) and place in oven for 1 hour at 250°C. When cool, store in tightly covered container.

ENJOY!

Baked Brie

I had never tasted this delicious, creamy, combination in my 20+ years before I met a great French Canadian friend of mine.  Baked Brie was never served at my family functions back then.  It is now though!  It seemed so uppity when I first heard of it, but really it's easy and delicious.   I just had never been exposed to such rich gorgeous cheese that goes so well with the sweet butter and brown sugar combination and fruit that was served with a satisfying crunch on a cracker.

There are so many other ways to make this.  I've heard of it being served in puff pastry with more savory flavours, but I like this recipe because it is so easy and I usually have everything on hand except the cheese.  Also, I've never worked with puff pastry, so it sounds a bit intimidating.

It takes only 10 minutes of prep before you stick it into the oven.  And you look so fancy and worked so hard on it when you impress those lucky taste buds of your guests.

Ingredients:

1 wheel of Brie or Camembert cheese
butter
brown sugar
chopped dried fruit (i.e. cranberries, apricots)
crackers

Steps:
Preheat oven to 350 degrees.

Spread a thin layer of butter on top of Brie.

Spread a thin layer of brown sugar on top of buttered Brie.

Spread a thin layer of chopped fruit on top of brown sugared Brie.

Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes.

Transfer to a serving plate; cool about 15 minutes.

Serve with crackers.

NOTE:  If I'm going to bring it to a friend/family function, I place it in my circular cake pan and open the Brie, but not take it out of the package, just exposing the top.  Prepare a Brie with the butter, brown sugar, and half a wheel with cranberries and the other half with apricots.  The wrap it back up.   Now you can easily bring it with you and bake on location.

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Recipe Exchange

One reason I love gatherings/hanging out/chillin' together/dinner parties/breaking bread is trying real home cooked foods from The People.

You may not cook, bake, bbq, or entertain often, but you are always asked to bring Your dish.  The one you are synonymous for.  People ALWAYS say how amazing it is and ask how you made it or for the recipe.  Sometimes it's the only item in your menu repertoire, but you make it damn good.

Now, some people do not want to share their recipes.  I don't mind sharing, as long as you remember that it's MY recipe when we are in the same room or talking to mutual peoples.   I will do so also with your recipe. Otherwise, you can now be famous for Spinach Dip/Baked Brie/Pineapple Upside Down Cake/Rainbow Cupcakes/Layered Jello.

I would like to create a discussion for a recipe exchange.  Not sure if people will participate, but I hope you will.  I ask that if you use one of 'my' recipes that you leave one that is in your recipe box.  I look forward to trying all of your diverse family favourites.  Drinks, dips, appetizers, snacks, spreads, dinner / breakfast /  brunch /lunch ideas and my favourite, desserts!  I love making cookies, bars, & muffins.

Should there be many recipes, I could make this post 'sticky' so it's easily available.  Now, post your signature dish my multicultural readers!

Pineapple Upside Down Cake

We have tons of fruit in the house.  Grapes, cherries, mango, blackberries, strawberries, apples, banana, and a pineapple.  If you keep it cut up and available it will be easier to choose a healthy snack rather than cookies, chips, and candy.  For me and The Boy!

This is my first attempt at Pineapple Upside Down (PUD) Cake .  If you have an amazing  PUD cake recipe that you are famous for, please share!  I am willing to do a recipe exchange.  Inbox me on FB, share it here in the comments section or email me (either you have the email address or you don't.  sorry, not going to share it on this public forum.  I know, paranoid right??)

Ingredients

• 1/4 cup unsalted butter, melted


• 2/3 cup packed brown sugar


• 3 cups fresh pineapple - peeled, cored and cut into 1 inch chunks


• 1 1/2 cups all-purpose whole wheat flour


• 1 1/2 teaspoons baking powder


• 1/2 teaspoon salt


• 1/2 teaspoon ground cinnamon


• 1/2 cup unsalted butter, softened


• 2/3 cup white sugar


• 2 eggs


• 1 teaspoon vanilla extract


• 3/4 cup milk

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).


2. Put 1/4 cup butter into 9-inch circle pan and place into oven until butter is melted. Then stir in brown sugar.


3. Sift together flour, baking powder, salt, and cinnamon.


4. In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.


5. Place the cake in the middle of the oven. Bake for 40 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.

NOTE:  I gave away half and have eaten 1/2 of my remaining 1/2. So, not good for my diet.  I should have given the whole thing minus a slice for me.

It was not too sweet which I like.  While it was cooling and before inverting it on a plate, I poked holes into the cake with a skewer and poured some of the remaining pineapple juice.   I think I could have put it on a cookie tray and put it under the broiler to caramelize the top a bit.

Super Easy Delicious Spinach Dip

I learned it from my dear friend from high school.  And it's so easy to remember that it's stuck with me all these years.  I get asked to bring this to every family function.  If you forget, I hear it's on the back of Knorr vegetable soup mix packages (although I've never seen it.  maybe only in the states?)  or Google "knorr spinach dip recipe" or the best option, book mark this post!

Ingredients:

• 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry (If you can't find chopped, just chop it yourself after thawed and dry.  or use fresh by blanching it, then chop & use)


• 1 container (16 oz or 2 cups) sour cream


• 1 cup mayonnaise (Hellman's ONLY!)


• 1 package Knorr vegetable recipe soup mix


• 3 green onions, chopped (optional)


• 1 can (8 oz) water chestnuts, drained and chopped (optional, but recommended...gives that extra added crunch)

Directions:

• Combine all ingredients and chill about 2 hours.  (over night is better)

To Serve:

• 2 round loaf of pumpernickel bread (pumpernickel is dark rye bread)

• Hollow out one of the loaves of bread with a knife, cutting the bread you remove into 2 inch chunks for dipping. I have specified 2 loaves of the bread because if you just get 1 there always seems to be dip left over and no bread to use it up. Cut the second loaf of bread into cubes for dipping.

• Place the hollowed out loaf of bread on a serving plate and fill the hollow with the chilled dip. Arrange the cubes of bread around the loaf and use them to dip.

OR

• Serve with cut-up veggies like:


• carrots (I use baby carrots so I don't have to cut)


• celery


• peppers (green,red,orange, whatever!)


• cucumber


• broccoli


• cauliflower

OR

• Plain chips (i.e. Ruffles with ripples.  holds the dip better, but use whatever you want)

NOTE:

• I always put green onions. Lots of them (~5).

• I never put water chestnuts, just because it's not always easy to get.  Still delicious.  And when you serve it with veggies, you get a crunch there anyway.

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Rainbow Cupcakes

I couldn't be bothered with icing, but white piped would look really cute as clouds :D

recipe is the BEST ever cupcake recipe, from nigella's domestic goddess :>

1. 
   
   
   
   Preheat oven to 200 degrees C
   
   Round up your ingredients
   
   Beat the sugar and butter together, until fluffy and light coloured
   
   


2. 
   
   
   
   Beat in the eggs one at a time, adding a little flour each time, until you've added it all.
   
   


3. 
   
   
   
   Ad the vanilla essence, mix
   
   one tbsp milk, mix
   
   one tbsp milk, mix
   
   one tbsp milk, mix
   
   


4. 
   
   
   
   Divide between 6 bowls
   
   Bowl 1- Add half a cap full of red colouring
   
   Bowl 2- Add half a cap full of red and half a cap full of yellow
   
   Bowl 3- Half a cap of yellow
   
   Bowl 4- Half a cap full of green
   
   Bowl 5- Half a cap full of Blue
   
   Bowl 6- Half a cap full of Blue, half a cap full of Red.
   
   Obviously, mix after you've added the colourings
   
   


5. 
   
   
   
   Divide the purple bowl between the 12 cases. smooth to form bottom layer.
   
   Repeat with the other bowls in this order:
   Blue
   Green
   Yellow
   Orange
   Red
   
   Put in the oven for 15-20 mins
   
   skewer to find out if it's ready, if it come out gunky, put it back in the oven! if clean, then pop on a cooling rack
   
   


6. 
   
   
   
   Decorate!!!
   
   go crazy!
   
   

NOTE:  Use a box of White cake mix instead of making the cake from scratch.  Then start from step 4.  Homemade is always tastier, but the reality is, not everyone is a baker, has all the ingredients, or prefers the convenience of just having to add oil and egg to a prepackaged mix.

I didn't follow the colour order as per the recipe.  I just put whatever colour The Boy wanted to put next.  Although, when I do it again, I won't finish with green on top.  Got feedback that it looked like my cupcakes had moldy fungus!  LOL

Homemade Pancake Mix

How to Make Your Own Pancake Mixes - Make either buttermilk or sour cream pancakes!

You can make these mixes as large or as small as you like. Keep the same ratio of ingredients to make it any size.

Homemade Buttermilk Pancake Mix
All Purpose Flour               cups 4
Sugar                                        cups 1/4
Dry Buttermilk Powder    cups 1/2
Baking Soda                           tsp 2
Baking Powder                     tsp 4
Salt                                           tsp 1

Homemade Sour Cream Pancake Mix
All Purpose Flour                 cups 4
Sugar                                          cups 1/3
Dry Sour Cream Powder    cups 2/3
Baking Soda                             tsp 2
Baking Powder                       tsp 4
Salt                                              tsp 1

For easier measurement, remember that one tablespoon equals three teaspoons.

Combine all the ingredients and whisk together to distribute evenly. Store your pancake mixes in an air-tight container in a cool place and it should last a long time.

You can buy buttermilk powder in your grocery store.

Use the sour cream pancake mix as a base mix for by adding fruit, nuts, baking chips or more. Of course, you can make it plain for some special, extra rich pancakes. We guarantee that it is better than most store mixes.

To use your mix:
1. Measure the desired mix into a large bowl.
2. In a smaller bowl, whisk one egg for every one to 1 1/2 cups of mix.
3. Add 1 1/2 tablespoons melted butter or oil to the egg for every one cup of mix.
4. Add 2/3 cup water to the egg mixture for every one cup of mix. Add the liquid mixture to the mix and stir until just combined. The batter will probably be too dry so add more water to reach the desired consistency.

Variations
Most popular pancake mix is Raspberry Sour Cream Pancakes. We also make a Chocolate Chip Sour Cream Pancakes Mix. We’ll tell you how to make your own sour cream pancake mix using dry sour cream powder. Use it as a base mix for by adding fruit, nuts, baking chips or more. Of course, you can make it plain for some special, extra rich pancakes. We guarantee that it is better than most store mixes.

Here are a baker’s dozen recipes to use your Gourmet Sour Cream Pancake Mix. Of course, this is just a beginning; use your imagination to create more great gourmet pancakes.

• Gourmet Chocolate Chip Sour Cream/Buttermilk Pancakes (add mini milk chocolate chips). Serve with maple syrup, coconut cream syrup, or vanilla cream syrup.

• Gourmet Cinnamon Chip Sour Cream/Buttermilk Pancakes (add mini cinnamon chips). Serve with maple syrup, cinnamon cream syrup, or cinnamon apple syrup.

• Gourmet Maple Chip Sour Cream/Buttermilk Pancakes (add mini maple chips). Serve with maple syrup or maple cream syrup.

• Gourmet Walnut and Date Sour Cream/Buttermilk Pancakes (add chopped walnuts and dates). Serve with maple syrup, cinnamon cream syrup, or maple cream syrup.

• Gourmet Apple Cinnamon Sour Cream/Buttermilk Pancakes (add grated fresh apples or Fuji dry apples plus cinnamon). Serve with maple syrup, cinnamon apple syrup, or maple cream syrup.

• Gourmet Baked Apple Pancakes (add grated fresh apples or Fuji dry apples plus maple flavoring). Serve with maple syrup, cinnamon apple syrup, or maple cream syrup.

• Gourmet Cranberry Nut Sour Cream/Buttermilk Pancakes (add chopped walnuts and dry cranberries). Serve with maple syrup, cinnamon apple syrup, or coconut cream syrup.

• Gourmet Caramel Pear Sour Cream/Buttermilk Pancakes (add diced dry pears plus a touch of nutmeg and a little cinnamon). Serve with Cinnamon Cream or Vanilla Cream syrup or a sprinkle of brown sugar.

• Gourmet Blueberry Sour Cream/Buttermilk Pancakes (add fresh or individually frozen blueberries plus a touch of lemon and nutmeg). Add the blueberries at the last and don’t stir more than necessary to avoid turning your pancakes blue.

• Gourmet Fresh Peach and Pecan Sour Cream/Buttermilk Pancakes (add chopped fresh peaches and chopped pecans plus a touch of lemon and nutmeg). Serve with Orchard Peach or Vanilla Cream Syrup.

• Gourmet Raspberry Sour Cream/Buttermilk Pancakes (add fresh or individually frozen raspberries plus a touch of lemon). Add the raspberries at the last and don’t stir more than necessary.

• Gourmet Banana Pecan Sour Cream/Buttermilk Pancakes (add a mashed banana and a little banana flavoring along with cinnamon and chopped pecans). Top with more sliced bananas. Serve with maple syrup or cinnamon cream syrup.

• Gourmet Fresh Strawberry Sour Cream/Buttermilk Pancakes (add fresh strawberries thinly sliced and a touch of lemon). It’s easier to slice your strawberries with a strawberry slicer. Serve with strawberry syrup or vanilla cream syrup.


My NOTES:
• I don't add the buttermilk nor sour cream when I make my mix.
• I use whole wheat flour, not all-purpose flour.
• I add 2 tsp of cinnamon to the 4 cup of flour.
• When I make pancakes, I just use 1 cup of mix, 1 egg, and add just enough milk (usually skim,
otherwise homo milk) until I get the right consistency.
• I just add the blueberries to the pancakes after I ladle some mixture into the pan. Cook. Then flip.

got it from here

Layered Jello

Layered Jello – is so cool looking and tastes great!

Ingredients:

different jello flavours

can of condensed milk

gelatin package

boiling water

Instructions:

1. make one jello flavour as per package’s instructions

2. in another bowl, mix condensed milk and boiling water until well blended.  stir in gelatin package.

3. ladle jello into container, place into fridge.

4. once jello is set, ladle a layer of condensed milk mixture.  place back into fridge.

5. repeat steps 1, 3, and 4

note: replace water with juice to add more vitamins and switch up the flavour combo!  mango juice with strawberry jello