Friday Fooday

Happy Friday lovebugs!

Here are my favorite recipes for this week.

Strawberry Lemon Ricotta Poppy Seed Pancakes
c/o Closet Cooking

Ingredients

THE SYRUP:

• 1 pound strawberries, hulled and sliced
• 1 cup water
• 1 cup sugar

FOR THE PANCAKES:

• 1 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup buttermilk or milk
• 1 large egg
• 1/4 cup honey or sugar
• 1/2 cup ricotta cheese
• 1/2 teaspoon pure vanilla extract
• 1 lemon (zest and juice)
• 1 tablespoon poppy seeds
• 1 cup strawberries, diced 1/4 inch

Directions

FOR THE SYRUP:

1. Bring the strawberries, water and sugar to a boil in a sauce pan, reduce the heat and simmer until it reduces by half and thickens a little before straining the solids and letting it cool.

FOR THE PANCAKES:

2. Mix the flour, baking powder and salt and mix it into the mixture of the buttermilk, egg, honey, ricotta, lemon zest, juice and poppy seeds before mixing in the strawberries.
3. Heat a pan over medium heat, add the batter 1/2 cup at a time forming circular pancakes, cook until bubble form on the top, about 2-4 minutes, flip and cook until lightly golden brown, about 2-4 minutes.

Loaded Baked Potato Salad

c/o Country Cleaver

Ingredients

1 ½ lbs. Red Potatoes, cut into ¾” chunks - peel ½ of the potatoes, leave skin on other ½

1 oz. Hidden Valley Ranch Dip Mix packet

¾ c. Low-Fat Sour Cream

¼. c. Mayonaise

½ tsp. Garlic, minced

½ tsp. Ground Pepper

1 tsp. Dijon Mustard

2 tsp. Minced Cilantro

¾ c. Shredded Cheddar Cheese

5 slices Bacon, cooked and chopped

2 Tablespoons minced chives

Directions

In a medium pot, place chunked potatoes and cover with 1” of water. Bring potatoes to a boil over high heat and reduce to medium, allowing to simmer for 10 minutes, or until the potatoes are fork-tender.

When potatoes are done, drain and place on a lined baking sheet. Immediately sprinkle with packet of ranch dip and fold potatoes over with a spatula until the dip mix is evenly distributed. Place baking sheet of potatoes into the fridge for approximately 30 minutes, or until the potatoes are cool.

While potatoes are chilling, fry and chop 5 slices of bacon and shred cheddar cheese.

In a large bowl, whisk together sour cream, mayo, pepper, garlic, mustard, and cilantro.

When potatoes are cool, pour into large bowl of sour cream mixture.

Fold in shredded cheddar cheese and bacon. Sprinkle chives on top of potato salad.

Chill for two hours until flavors meld. Devour.

Churro Cheesecake Bites

c/o Buns in My Oven

Ingredients

3 

cups Cinnamon Toast Crunch cereal

1/4 

cup butter, melted

16 

ounces cream cheese, room temperature

1 

cup granulated sugar

1/4 

cup sour cream

3 

large eggs, room temperature

1 

tablespoon ground cinnamon

1 

teaspoon vanilla extract

1/2 

cup whipped cream, as desired

Directions

• Preheat oven to 325ºF.
• Add the cereal to a blender or food processor and pulse until you have fine crumbs. Alternately, place the cereal in a plastic bag, seal, and beat with a rolling pin to crush the cereal.
• Add the cereal to a medium bowl and pour the melted butter over it. Stir to combine.
• Line 2 12-count muffin tins with 16 paper or foil liners. Scoop one spoonful of the crust into each liner and press down with your fingers to form the crust.
• Add the cream cheese to a large mixing bowl and beat until creamy and smooth. Add the remaining ingredients, except for the whipped cream, to the mixer and beat on medium speed until just combined.
• Pour the batter into the prepared muffin tins to just under the top of the liners.
• Bake for 18-20 minutes or until just barely jiggly in the center. Cool completely before serving.
• Top with whipped cream and garnish with a piece of Cinnamon Toast Crunch, if desired.