Fatty Bear’s Delights

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What’s up Doc!? May 19, 2009

Filed under: Breakfast,Main Course — fattybear @ 6:36 am
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My sister the other day was sorely disappointed that I had breakfast items missing from my food recipes, and I agree with her. The things is, my favorite breakfast items are not cooked by me so I forget to pester who make them for the recipes so I can post them. Well folks, the wait is over. Breakfast is making its appearance on Fatty Bear’s Delights and we are starting with….

PANCAKES!!!

Ordinarily, I am not a huge fan of pancakes…I’m more of a waffle girl., but I have a friend who makes the most wonderful pancakes and always finds the most unique recipes to work with or he comes up with them off the top if his head. I like to think he’s a pancake genius. His pancakes reduce me to becoming something like this duck…

Either A…pestering for pancakes at every moment….

pancakes

Or B….

I think you get the picture. Anyways, You will not be sad with the pancakes below so what are you waiting for?? Get in the kitchen and whip up a batch now. Woo that fatty bear in your life.

Carrot Cake Pancakes

Your favorite cake in breakfast form!

Your favorite cake in breakfast form!

adapted from the food network

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons finely chopped pecans
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • Dash nutmeg
  • 1 egg, lightly beaten
  • 1/3 cup packed brown or granulated sugar
  • 1 cup milk
  • 2 cups finely grated carrots
  • 1 teaspoon vanilla extract
Cream Cheese Spread
  • 4 ounces cream cheese
  • 1/4 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 dash ground cinnamon

In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.

In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.

Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.

For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.

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Italian Meets Indian, ahh perfect! December 1, 2008

Filed under: Main Course,Pasta — fattybear @ 8:14 pm
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Today’s recipe comes from one of my favorite cookbooks in my kitchen, Betty Crocker’s Easy Everyday Vegetarian. There are many reasons for my love of this cookbook, good pictures, easy to find ingredients, in fact you may have most them in your kitchen already, the meals are fairly quick to make, and for you non-vegetarians out there it gives suggestions of how it can be converted to non-veg options.

After consulting a friend about this recipe he provided some excellent tweeks using just my discription and well I’m happy I took his suggestions because it just pumped up the flavor. I hope you enjoy it as much as I did…

Spinach Curried Ravioli

Curried Spinach Ravioli

INGREDIENTS

1 package (9oz) pre-made ravioli

1 box (9oz) frozen spinach

2 oz. cream cheese, softened

2/3 cup canned coconut milk

1/3 cup vegetable broth

3/4 teaspoon curry powder

1/4 teaspoon salt

1/4 teaspoon whole coriander

1 stick cinnamon, broken

2 teaspoons fresh ginger, grated

1/2 cup green onion, chopped

1/4 cup peanuts

  1. Prepare ravioli as instructed on package. Pepare spinach as instructed on package.
  2. Use cheese cloth to tie up cinnamon stick and coriander in a mini bag.
  3. In a sauce pan mix cream cheese, vegetable broth, coconut milk, curry powder, salt, ginger and cinnamon coriander bag. Cook over medium heat until cheese is melted and let it simmer, stirring occasionally.
  4. Place spinach on bottom of serving dish, next layer ravioli, pour sauce over it all. Garnish with peanuts and onion.

Enjoy!!

 

Sidewalkers November 29, 2008

Filed under: appetizer — fattybear @ 9:28 pm
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This Thanksgiving break I finally got my big break; a huge audience to cook for 15 people!! The appetizers were a huge hit and multiple requests were made for their recipe so here it is to all who demanded. I hope everyone else had a wonderful Thanksgiving.

Crab Cups

Sidewalkers... they walk off the plate into your mouth...

Sidewalkers... they walk off the plate into your mouth...

INGREDIENTS:

1 8 oz block of cream cheese, softened

1 small bell pepper, chopped into small pieces

1/2 cup scallions, chopped

1 package flaked crab (I think it is 8 oz)

1 cup shredded cheddar cheese

1 tablespoon Frank’s Hot Pepper Sauce

1 teaspoon crushed red pepper

2 packages phyllo cups orĀ  1 bag tortilla scoops

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Shred crab meat in bowl with two forks into bite size pieces. Add cream cheese, bell pepper, onion, hot sauce, and crushed red pepper. Mix together well. Sometimes I find a pastry blender or mixer works really well at getting the mix going.
  3. Scoop into phyllo cups or tortilla chips. Place on baking tray. Sprinkle with cheddar cheese.
  4. Cook for 15-18 minutes in oven or until cheese is melted.

These crab cups are guarenteed to scuttle off the plate fast, even my non-crab loving sister loves them so don’t be afraid to try them if you too are a not a crab fan. This recipe is also really good vegetarian, toss in some more veggies or marinade some tofu and chop it up fine. Also, don’t have time to bake? It also tastes great cold on trisciuts. Enjoy!