Bring out the electric griddle and thrill your family with these delicious blueberry pancakes. Fluffy, tender and loaded with fresh blueberries, this recipe is simple and takes no time to make.

Using your electric griddle when making pancakes is one of the best uses of your griddle. The large cooking surface allows you to put multiple pancakes on at one time. The better griddles have even heat over the entire surface, meaning that all of the cakes will cook at the same rate. Plus, flipping your pancakes is a breeze. There is no pan edge to have to wrestle with, your spatula will be able to flip the cake without any obstacles.

Blueberry Pancakes

Ingredients

• 3/4 c. flour
• 1 tbsp. sugar
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tbsp. butter
• 1 egg at room temperature
• 3/4 c. milk
• 1/2 c. blueberries, washed and drained
• additional butter for the griddle surface

Kitchen Utensils

• your electric griddle.
• large bowl.
• mixing spoon.
• medium-size bowl.
• whisk.
• measuring cups and spoons.
• spatula.

Preparing The Pancakes

1. In a large bowl, sort together the flour, sugar, baking powder, and salt. Set the bowl aside.
2. Melt the butter in a little pan.
3. Split the egg into a medium-size bowl, then add the milk and melted margarine.
4. Whisk until everything is well combined.
5. Incorporate the flour mix to the egg mixture. Whisk once again up until all of the ingredients are well mixed together.
6. Set the temperature on the griddle to medium. Place a dab of butter on the surface. When it begins to bubble, your griddle is ready.
7. Use a measuring cup or a small ladle to spoon the batter into the pan. Put some blueberries on top of each pancake.
8. Prepare your pancakes on medium heat till small bubbles appear on the top.
9. When your pancakes are light brown on the bottom, use a spatula to see. Turn them over with the spatula when they are.
10. Let the pancakes cook for another few minutes until the pancakes are light brown on the other side.
11. Remove your pancakes and put them on plates to enjoy!

This jambalaya was adapted from a recipe found on the Internet. The original recipe calls for a Dutch oven; since I have neither a Dutch oven nor a conventional oven, I have made adjustments for the equipment that I do have. I used a toaster oven and a round glass casserole dish that is 9″ in diameter. Start by sauteing the meats and vegetables in a pot on the stove; you may use a skillet or anything with enough surface space to brown the meats. After cooking on the stove, all the ingredients are transferred to a casserole dish before going in the toaster oven.

The original recipe included ham and shrimp; I only used chicken and sausage so everything would fit. The first time I made this jambalaya, I used an entire cup of rice and an entire cup of chicken broth. I have since cut back on these two ingredients, and it still makes plenty of rice.

If you do not have Cajun seasoning on hand, you can substitute cayenne pepper or make your own seasoning mix with the instructions below. The following recipe makes about 3 teaspoons of Cajun seasoning. You can cut back on the spices according to your preferences.

Cajun Seasoning

Mix the following ingredients together and use in jambalaya or other dishes.

• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• dash of thyme
• dash of basil

Making The Jambalaya

• 2 tablespoons olive oil
• 1 chicken thigh, cut into bite-size pieces
• 1/2 pound of kielbasa, sliced
• half a red onion, thinly sliced
• 2 stalks celery, diced
• 1 clove garlic, minced
• 1 green bell pepper, diced
• 1 bay leaf
• 1/2 cup converted or parboiled rice
• 1/2 cup chicken broth
• one 14 oz can of diced tomatoes
• 2-3 teaspoons of Cajun seasoning

1. Heat one tablespoon olive oil in a pot or cast iron skillet. Add the cut up chicken and cook for 4 minutes per side. Set the chicken aside. Add the sausage and brown both sides, 3 minutes. Set aside.
2. Add the rest of the olive oil. Add the onion, celery, and garlic and cook until tender, about 4 minutes. Add the bell pepper, bay leaf, rice, broth, tomatoes, and Cajun seasoning. Put the meats back in. Bring to a boil. Preheat the toaster oven to 350 degrees Fahrenheit.
3. Transfer the contents of the pot to a casserole dish. Cover tightly with foil. Bake in the oven for 40 minutes. Remove bay leaf before serving.

Let’s Talk Cheesecake

Check out the cheesecake in a blender recipe in the video, it’s a lot of fun!

What’s your favorite birthday cake? For me, nothing beats cheesecake. In fact, I can’t imagine what the world was like before cheesecake was produced!

Method back in 776 BC, long before the very first Cheesecake Factory opened, the Greeks are said to have served cheesecake to the athletes at the very first Olympic games. From there it was only a matter of time prior to European immigrants brought their valued cheesecake recipes to America.

All Types Of Cheesecake

It appears that every region of the world has accepted cheesecake in one kind or another, adjusting the dish to regional tastes and adding local flavors. In America, cheesecakes are normally made with a cream cheese base, however even here we differ the dish by area. New York city cheesecake is famous for its ultra-smooth texture and decadently abundant taste– attained by including additional egg yolks and a tip of lemon– and you’ll find other local variations from Chicago-style to Pennsylvania Dutch cheesecake recipes. Lots of American bakers add sour cream for a creamy cheesecake that can be frozen without jeopardizing taste or texture.

Italian cheesecakes usually utilize ricotta cheese, which makes them drier than their American cousins. The French prefer Neufchatel cheese and frequently include gelatin for a light and airy consistency. The Greeks may use ricotta, mizithra, farmers, feta, Swiss, or a combination of cheeses, while the Germans usually rely on cottage cheese or quark. The Japanese integrate cornstarch and whipped egg whites into their cheesecakes for a more custard-like effect, and I have actually even heard you can find cheesecake in vending devices in Japan. Now why didn’t I think about that?

You ‘d be difficult pushed to discover a culture that does not– or didn’t– take pleasure in a good cheesecake. Culinary historians mention cheesecake recipes going back to the very first century AD, with extra recipes drifting around from the centuries that followed. You’ll discover every possible flavor and topping in today’s cheesecake dishes, however the fundamental property, baking velvety cheese with wheat and sweetener, has stood the test of time.

Yep, You Can Use Savory Cheeses As Well

And let’s not forget savory cheesecakes featuring blue cheese, garlic, seafood, chiles, and other delicious cheese-friendly tastes, or vegan variations of cheesecake-like desserts made with tofu. With many varieties, you ‘d need a lot more than a “Cheesecake of the Month” club to sample them all!

Plainly, cheesecake has actually lived long and continues to succeed. Whether it’s a birthday cake, anniversary treat, or just a “Make-Everyday-Special” indulgence, cheesecake is an ancient pleasure that will never ever go out of design! Try different recipes, you will be surprised at how many types of cheesecake you can make.