RAINBOW WAFFLES

Ingredients

2 cups Bisquick Original baking mix

2 eggs
1 cup milk
Gel food coloring (red, orange, yellow, green, blue, purple)
Whipped cream (for clouds)
Lucky Charms cereal (for the treasure)

Steps Hide Images

1. In a large bowl, whisk together Bisquick, eggs and milk until smooth.
2. Divide the batter into six portions, around 1/3 cup each, giving a little extra to the bowls
for the red and orange colors.
3. Use gel food coloring (red, orange, yellow, green, blue, purple) to color each bowl of
batter to your desired vibrancy. Whisk in food coloring until evenly blended.
4. Transfer each color of batter to its own piping bag and cut off the tips (careful not to spill
the batter).
5. Carefully pour each color into a heated circle waffle maker to make your rainbow,
starting with red, then orange, yellow, green, blue and purple. Cook according to waffle
maker instructions.
6. Remove, and repeat with remaining batter. Cut each waffle in half.
7. Serve with whipped cream for clouds and Lucky Charms as the treasure at the end of the
rainbow.

MINI DONUTS

INGREDIENTS:

FOR THE DONUTS

5 TBSP (2.5 oz, 71 gr) unsalted butter, softened

1/2 cup (3.5 oz, 99 gr) sugar
1 large egg
1/2 cup (4 oz, 113 gr) milk
1 tsp vanilla
2 tsp baking powder
pinch salt
1 & 1/2 cups (6.4 oz, 181 gr) all-purpose flour

FOR THE TOPPING

 1/4 cup (2 oz, 57 gr) butter, melted
1/4 cup (1.75 oz, 50 gr) sugar
1/2 tsp cinnamon

STEPS:

1. Preheat oven to 325F. Lightly oil mini donut pan and set aside (alternatively you can use
an electric mini donut maker or mini muffin pans)
2. In a medium bowl with a hand mixer or in the bowl of a stand mixer, cream together the
butter and sugar until fluffy. Add the egg, milk, and vanilla and mix until just combined
(mixture will look curdled).
3. Add in the baking powder and the salt and mix until just incorporated. Mix in the flour
just until combined. You dont want to over-mix this batter.
4. If using mini donut pan, transfer mixture into a piping bag fitted with a large round tip or
into a ziplock baggie with the tip cut off. Pipe into the pan only filling 1/2 of the way fill.
If using the mini muffin pan, fill each well 1/2 full
5. Bake at 325F for 8-10 minutes. *If using a mini donut maker, bake for 4-5 minutes.
Allow to cool just slightly before dipping in topping.
6. Melt the butter for the topping and combine the cinnamon and sugar. Dip each donut
lightly in butter then roll in cinnamon and sugar.

FRIED OREOS

Ingredients

1 pack of Oreos Prep Time: 15 minutes

1 cup pancake mix
Cook Time: 5 minutes
2/3 cup milk
1 egg Total Time: 20 minutes
1.5 tsp vegetable oil
Servings: 18 servings
4 cups frying oil Powdered sugar
STEPS:

1. Freeze Oreo cookies for about an hour.

2. Mix your pancake mix, vegetable oil, milk, and egg in a medium-sized mixing bowl until
a consistent batter is formed.
3. Pour frying oil into a large skillet or deep fryer, making sure that the oil is 2 inches deep.
Heat frying oil until 350F.
4. Line an empty baking sheet or plate with at least two layers of paper towels.
5. Dip your Oreo into the batter and make sure its completely covered.
6. Fry in the oil for 2-3 minutes until the outside is golden.
7. Remove them from the oil and transfer to the paper towels.
 8. Plate the Oreos, sprinkle on the powdered sugar, let them cool, and enjoy!

CREPES

Ingredients Neutral oil for cooking

1 cup all-purpose flour Equipment:

1 1/2 cups milk
Measuring cups and spoons
2 large eggs
Blender, or a bowl and whisk
Pinch of salt
Wire cooling rack
2 tablespoons of melted butter
Ladle for pouring (optional)
Optional for sweet crepes: 10-inch nonstick pan or an 8-inch
crpe pan
1 tablespoon sugar Spatula
1 teaspoon vanilla

Steps:

1. Make the batter: Place the flour, milk, eggs, salt, and melted butter (and optional sugar
and vanilla) in a blender and blend for about 20 seconds until batter is smooth.
Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.
2. Let the batter sit: Cover the bowl and let the batter sit for at least 1/2 hour on the
counter or overnight in the refrigerator.
3. Prepare to cook the crpes: Before cooking the crpes, assemble everything you'll need
by your stove top: the batter, the pan, the oil, the spatula. If your bowl doesn't have a pour
spout, have a ladle or 1/4-cup measuring cup handy.
4. Cook the crpes: Place the pan over medium heat and add a small amount of oil to coat
the bottom of the pan. Let it sit on the flame for a minute to get hot. Pour in about 1/4 cup
of batter. Immediately, pick up the pan and swirl it to coax the batter into an even layer
on the bottom of the pan.
5. Flip the crpe: When the crpe has browned slightly on the bottom, carefully work a
spatula underneath it and flip. Cook the second side briefly, just to set the batter.
6. Cool the crpe: Tilt the pan and loosen the crpe, then slide it onto the cooling rack.
7. Continue making crpes: Continue making crpes with the rest of the batter, adding
more oil as needed to keep the crpes from sticking.
8. Stack and store: If not eating the crpes immediately, stack them one on top of the other
as they cool. If they seem sticky, place a square of plastic wrap or parchment paper
between them. Place the stack in a sealable plastic bag and store in the refrigerator for a
few days or in the freezer for a few months.
QUEZADILLA

Ingredients

2 to 3 cups filling: leftover cooked vegetables, shredded meat, crumbled tofu, cooked
beans, fresh or frozen corn, cooked rice or grains, or any other leftovers
2 teaspoons butter or vegetable oil, divided
4 large (9-inch to 10-inch) flour tortillas
2 cups shredded cheese: cheddar, monterey jack, colby, fontina, or any favorite melting
cheese

Equipment

12-inch skillet or griddle

Spatula
Paring knife

Steps:

1. Prepare the filling: Pick a few of the suggested filling ingredients above, enough to
make 2 to 3 cups of total filling. If combining leftovers, warm them briefly in the
microwave or in a skillet over medium heat. If using raw ingredients, cook before making
quesadillas. Transfer the filling to a bowl and cover to keep warm.
2. Melt 1/2 teaspoon butter or oil in the skillet: Ironically, the key to a crispy quesadilla is
less fat in the pan, not more. Too much fat will make your quesadilla soggy instead of
crispy. Use just enough to coat the bottom of your skillet about 1/2 teaspoon of butter
or oil. Warm it in the skillet over medium to medium-high heat.
3. Add the tortilla and top with cheese: Lay one tortilla in the skillet and sprinkle all over
with 1/2 cup of cheese.
4. Add the filling: Spread roughly 1/2 cup of filling in a single layer over just half the
tortilla. Don't use too much or the filling will fall out as you try to eat it. Spreading the
filling over half makes the quesadilla easier to fold, and adding it as the cheese melts
gives the filling time to warm if it has cooled.
5. Watch for the cheese to melt: Once the cheese starts to melt, begin lifting a corner of
the tortilla and checking the underside. When the cheese has completely melted and you
see golden-brown spots on the underside of the tortilla, the quesadilla is ready.
6. Fold the quesadilla in half: Use the spatula to fold the quesadilla in half, sandwiching
the filling.
7. Transfer to a cutting board and slice into wedges: Slide the quesadilla to a cutting
board, and if serving immediately, slice into wedges. If preparing several quesadillas for
a crowd, slide the un-cut quesadillas onto a baking sheet and keep warm in a 200F oven
and then slice into wedges just before serving.
8. Wipe the pan clean and repeat: Wipe the pan clean, melt another dab of butter, and
continue cooking quesadillas as described above.