Wednesday, July 6, 2016

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

For Pancakes
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten
(OR use a boxed pancake batter)

Cinnamon Filling
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon
Cream Cheese Glaze
4 Tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract

Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.

Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)

Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.

Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.

When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!

From: life in the lofthouse

Four-Cheese Manicotti

Four-Cheese Manicotti 

 Prep Time: 45 mins Total Time: 1 hr 10 mins Yield: 8 manicotti

3 tablespoons oil
2 teaspoons fresh garlic
1 1/2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided ( can use a bit more)
4 ounces cream cheese, softened
1/3 cup grated parmesan cheese ( can use more)
 1 teaspoon italian seasoning salt ( to taste I use seasoned salt)
 1/2-1 teaspoon fresh ground black pepper ( or to taste)
 8 manicotti, cooked and drained ( you might use more shells so I would cook 10)
 4 -6 cups marinara sauce
 1/4 cup parmesan cheese ( or to taste)
mozzarella cheese, for topping ( any amount desired)

DIRECTIONS Set oven to 350 degrees F. Butter a 13 x 9-inch baking dish. In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese,fresh garlic, Italian seasoning; beat with a wooden spoon until smooth and well combined. Season with white salt or seasoned salt and black pepper to taste. Spoon into cooked and cooled manicotti shells. Pour half of the pasta sauce into the prepared baking dish. Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows). Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely). Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce. Cover and bake for 25 minutes. Uncover and top with mozzarella cheese (any amount desired). Bake 5 mins longer, or until cheese is melted. Let stand 10 mins before serving.