Mrs.Breiman's Bistro
Recipes and Nutrition tips straight from the Cando Community School Kitchen!
Chocolate Mug Cake
Use a large mug (14 oz). Into the mug put:
- ¼ cup flour
- 2 tbsp cocoa
- ¼ tsp baking powder
- 3 tbsp sugar
- 1/8 tsp salt
Put the dry ingredients in the mug and stir to combine.
Whisk in ¼ cup + 1 tbsp milk, 2 tbsp veg, oil & ¼ tsp vanilla
Whisk until there are no lumps then sprinkle the top with
2 tbsp chocolate chips. Microwave on high for 70 seconds.
Remove carefully and enjoy it warm or cool, with ice cream or plain.
Cookie Sheet Pancakes
- 2 cups pancake mix
- 1 cup milk
- 2 eggs
- 1 tsp vanilla
Preheat oven to 425. Line a cookie sheet with parchment paper and spray with Pam.
Whisk all ingredient together until smooth. Pour in pan and smooth out to evenly cover pan.
Top with your favorite toppings: chocolate chips, banana slices, blueberries, granola, sprinkles etc.
Bake for about 10 minutes. Cut into squares and serve.
MICROWAVE POTATO CHIPS
Wash potatoes. Slice into very thin slices.
Line microwave with parchment paper, lay slices out (don't overlap), season with salt and cover with another sheet of parchment paper.
Microwave on high 2 minutes at a time until they're crisp and browned. Lay slices on a cooling rack immediately. (If you leave them on the parchment, they will get soggy).
Bread in a Bag
- 1 - 4L size ziplock bag
- 3 cups flour
- 1/4 cup sugar
- 1 pkg rapid rise yeast (2 1/4 tsp)
- 1 cup warm water
- 1/4 cup margarine (melted)
- 1/2 tsp salt
Put sugar and yeast into the bag along with 1 cup of the flour. Add warm water and seal the bag pressing out the air. Shake and mix the bag by hand then set it to rest for 10 minutes. Then add 1 more cup flour, salt and melted margarine. Seal the bag and shake and mix again. Open the bag and add the last cup of flour. Seal the bag and mix one last time. Pull out the dough onto a floured surface. With floured hands, knead the dough for 5 - 10 minutes. (You can take turns doing this and you can sing songs while you do it to make it more fun). Place the dough in a greased loaf pan, lay a clean towel over it and put it in a warm spot in the house. Let it rise for 45 minutes then bake it at 375 for 25 minutes. Turn it out of the pan as soon as it comes out of the oven.
Tater Tot Casserole
- 1 lb. hamburger
1 1/2 cups shredded cheddar
1 med. onion, chopped
1 - 28 oz. bag tater tots (thawed)
1 - 10 oz. can mushroom soup
Preheat oven to 350. Fry hamburger and onion till meat is browned and cooked through. Add the soup and stir to combine.
Pour into a 9" x 13" casserole. Top with tater tots, then shredded cheese. Bake, covered for 30 min., then uncover and bake another 30 min. ENJOY!!!
(Add 1 1/2 cups mixed vegetables to the hamburger mix to make it more nutritious).
Easter Poke Cake
- 1 vanilla cake mix
- 3 eggs
- 1 cup water
- 1/2 cup oil
- 1 - 3.4 oz pkg vanilla instant pudding
- 3 cups milk
- 1 container Cool Whip
- Food coloring
In large bowl combine cake mix, water, eggs and oil.
Divide batter into 3 bowls. Color the batter in each bowl with food coloring (pink, purple, green for example).
Place each color of batter in a zip lock bag and cut a corner off. Squeeze each batter into a 9" x 13" pan (greased) and rotate the colors as you move around the pan to give a marbleized look.
Bake at 350 for 30 min or until toothpick comes out clean.
Remove cake from oven and immediately poke holes in cake with the end of a wooden spoon handle about every 1 1/2".
In separate bowl, beat milk and pudding together until pudding is smooth and starts to thicken. Pour pudding over cake and let soak into holes.
Cover cake with Cool Whip and top with sprinkles.
Store in refrigerator.