I’m participating in the Eid/Celebrate Community Blog Hop and the first stop is a recipe. I would have taken a picture of this amazing dessert but it disappears too fast! And be sure to keep ready for your chance to win!
I do feel like a hypocrite as I haven’t eaten this in years -trying to stay healthy and all – but it was the first recipe that came to mind.
People Puppy Chow
1 bx. Crispix or Rice Chex Cereal
12 oz. Semi Sweet Chocolate Chips
½ cup Margarine
½ cup Creamy Peanut Butter
½ cup Icing Sugar
Melt chocolate chips, margarine and peanut butter.
Mix well. Pour cereal in a large brown paper bag.
Pour chocolate mixture over cereal. Shake very well.
Pour ½ cup icing sugar in another brown bag.
Pour cereal mixture into bag and shake very well.
Pour onto 2 cookie sheets. Dry and cool for 1 hour.
For the healthy start to your day, Jamie Oliver has an amazing recipe for pancakes, too!
These are the easiest pancakes to make – you don’t even need scales to weigh your ingredients. All you need is a cup or a mug. As long as you use the same cup for measuring both the flour and the milk, you’ll be laughing! If you use self-raising flour the pancakes will be more American in style, lovely and fluffy and thick. Plain flour will give you thinner ones, more like European crêpes. Great with a sprinkling of sugar and a squeeze of lemon juice (very old school!), or drizzled with maple syrup and served with crispy bacon. Try throwing a handful of blueberries into the batter mix if making American-style pancakes. I also love eating them with Rachel’s coconut yoghurt, which is delicious. I’ve given you a recipe here for making your own similar tropical-flavored yoghurt. It actually gets better if you let it stand in the fridge for a few hours, as the coconut will soften.
To make your yogurt and your pancake batter
Peel your bananas, put them into a large bowl and mash them with a fork
• Add the coconut and the yogurt and mix well
• Put this to one side until needed and get started on your pancakes
• Crack your egg into a large mixing bowl
• Add your flour, milk and a pinch of sea salt
• Whisk everything together until you’ve got a lovely, smooth batter • Slice the mangoes away from their stones, score the flesh across and push outwards so that you can slice it off the skin to give you diced mango
To cook your pancakes
Put a large frying pan on a medium heat and add half the butter
• When the butter has melted and the pan is nice and hot, use a ladle to spoon the batter into the pan
• Each ladleful will make 1 pancake – they’re quite small, so you can cook several at a time
• Cook for 1 to 2 minutes and use a spatula to turn them over when they start to brown on the bottom and get little bubbles on the top
• When cooked on both sides, transfer them to a plate, carefully wipe the pan clean with kitchen paper, add the rest of the
butter and start again
• Keep going until all the batter is used up
To serve your pancakes
Serve straight away, topped with a dollop of flavored yoghurt, the diced fresh mango, and wedges of lime for squeezing over
• from Jamie’s Ministry of Food
For the flavored yoghurt
• 2 ripe bananas
• a handful of desiccated coconut
• 250g natural yoghurt
For the pancakes
• 1 egg, preferably free-range or organic
• 1 cup of self-raising flour (see intro)
• 1 cup of milk (see intro)
• sea salt
• 25g butter
• 2 ripe mangoes
• 1 lime
And then there’s the Clover Leaf Re-Invent Fastfood recipes. Oh, I love to eat and cook so could go on but I’ll leave you with these.
Thank you for reading,