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Breakfast on the weekend is one of my favorite meals. We usually have nothing going on, or planned, and the family gets to sit around the table and enjoy whatever creation I cook up. Today was Chocolate Pancakes! I saw this recipe on my twitter feed a few weeks ago and have been wanting to make it, so today was the day. Thanks @RealSimpleFood for tweeting this. This is a “Real Simple” recipe. It will only take you about 30 minutes to put it together and should feed about 3-4 people, depending on if they are teenage boys or not. Here is what you will need:

  • 1 cup pancake mix
  • 1 egg
  • 1/2 cup nutella at room temperature, or melted chocolate chips
  • 3/4 cup milk
  • 1/4 cup sour cream
  • 1 tablespoon vegetable oil
  • 2 tablespoon unsalted butter
  • 1 tablespoon sugar
  • 4 bananas, peeled and cut into 1/4 inch-thick slices
  • 1/4 cup real maple syrup

Whisk together the egg and the nutella or chocolate until combined well. Then add the milk, sour cream, and vegetable oil and whisk until mixed. Stir in the pancake mix and whisk until combined. Let the batter sit while you are cutting your bananas.

 

 

 

 

 

If you have a nonstick griddle, it works great for pancakes. If not just use a big skillet that will fit at least two pancakes at a time. Coat the griddle or skillet with non-stick cooking spray or butter and spoon 1/3 cup of batter per pancake onto the cooking surface. If you are using a griddle, put the temperature on 350 – 400 degrees. If you are using a skillet on your cooktop, put the heat on medium. When the edges look cooked and the pancakes have bubbles, you can safely flip the pancake. Repeat this step until all the batter is used.

 

 

 

 

 

Once your pancakes are complete, you need to make your sautéed banana topping. In a medium skillet, melt the butter over medium-high heat. Once it is melted, add the sugar and cook while stirring until the butter mixture begins to turn brown. Add the bananas and gently stir or toss until the bananas are coated with the brown butter mixture.

Cook the bananas until they begin to soften. This should take 2-3 minutes. Add the “real” maple syrup and bring just to a boil. Remove from heat and spoon over your pancakes. Enjoy @ChefMikeW

 

 

 

 

 

 

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If you are on a diet then don’t read this. Two words to describe this recipe and you will understand – Paula Deen. I’m not actually 100% positive this is a Paula Deen recipe, but @seriouseats on my Twitter feed is definitely blaming the excessively unhealthy ingredients on her. BUT, it is sooo good. So who cares who’s recipe it is. I’m actually going to call them Kick Kack bars because up until the age of 16, my son actually thought that was the name of a Kit Kat candy bar. So here’s what you will need for the KICK KACK bar:

  • Club Crackers
  • 2 sticks unsalted butter (not margarine)
  • 2 cups graham cracker crumbs
  • 1 cup firmly packed dark brown sugar
  • 1/2 cup milk
  • 1/3 cup granulated sugar
  • 2/3 cup creamy peanut butter
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup butterscotch chips

Start with a 9X13 rectangular baking pan. Line the bottom with a single layer of club crackers. Make sure you buy the original flavor club crackers and don’t accidentally grab the garlic flavored. I sprayed the bottom of my baking pan with Pam. I wasn’t sure if it would stick or not, and my baking dish was not a non-stick pan. It worked out well for me, but the orignal recipe didn’t call for it.

Get a large saucepan and melt both sticks of butter over medium heat. Once they are melted, add the graham crackers, brown sugar, white sugar, and milk. Bring to a boil stirring constantly. Boil and stir for five minutes and then take it off the heat. Pour half of this mixture over the first layer of crackers. Smooth out with a spatula or the back of a spoon.

Arrange a second layer of crackers on top of the butter mixture. Pour the remaining butter mixture over the second layer of crackers, smooth out, and then arrange a third and final layer of crackers on top.

In a small or medium size saucepan, add the peanut butter, chocolate chips, and butterscotch chips and melt over medium-low heat, stirring constantly. Heat these ingredients until they get to a consistency where you feel you can spread it over the 3rd layer of crackers.

Spread the topping evenly over the top with a spatula or back of a spoon. Make sure the crackers all stay in place. Let it cool to room temperature, then cover and refrigerate for at least two hours. When you are ready to try your homemade Kick Kack bars, take them out and slice them into 2-inch bars. You should get about 30 bars. Enjoy – @ChefMikeW

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I like big skillets full of food!! They’re like pots of chili during football games. So when I read a recipe that says “use a large saucepan”, I know that’s what I’m gonna get. I found this one on my Twitter account. It was tweeted by @Real_Simple. I like to follow them because they always post quick easy recipes and if your busy like me, it’s nice to find a really good hearty recipe that you can make quickly, and have leftovers. This only took me about 30 minutes to make.

Here’s what you’re gonna need:

  • 1 cup long-grained white rice
  • 2 tablespoons olive oil
  • 1 pound italian sausage links (casings removed)
  • 2 medium onions
  • 1 28-ounce can fire-roasted tomatoes
  • 20 peeled and deveined shrimp
  • 1 cup frozen peas

There are a couple of decisions you will have to make with your ingredients. The main one being if you want to use sweet or hot italian sausage. This is totally up to you. If you don’t like spicy food, definitely go with the sweet sausage. If you want to add a little heat, then get the mild or hot italian sausage. If you like spicy food, but nobody else does – then use the sweet, and add red pepper flakes to your plate. On with the recipe…..

Make the rice according to the package. You could probably even use minute rice here. Just don’t use a flavored rice.

While your rice is cooking, heat the olive oil in “A Large Saucepan” over medium heat. Once the oil is heated, add your onions and sausage. As they cook, break up the sausage with a spoon and stir occasionally for about 10 minutes.

 

 

 

 

Once your sausage is browned and your onions have softened, then you add the rest of your ingredients. Start with the shrimp, then add the tomatoes (with the juice), then top with peas. Season all this with S&P and then stir together.

Simmer and stir occasionally until your shrimp are cooked through. Your sauce should thicken up during this time. This should take about 5 minutes. Remove from heat and serve over your rice – Enjoy! @ChefMikeW

 

 

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