Easy Brazilian Cheese Bread Recipe

2 egg

2/3 c olive oil
1 1/3 cup milk
3 c tapioca flour (I found this in the bulk section at WinCo)
1 cup (packed) grated cheese
1 teaspoon of salt (or more to taste)

1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

Enough batter for 32 mini muffin sized cheese breads.

Note that Brazilian cheese bread is very chewy.

Recipe from SimplyRecipes

Vanilla White Cake

This is my favorite white cake recipe. The batter is even better than the cake. Mmmm :)

2 sticks butter, room temperature
3 1/2 c flour
4 t baking powder
1 t salt
1 1/2 c sugar
4 large eggs, room temperature
2 t vanilla
1 c milk

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
Fill muffin cups with 3 tablespoons of each batter, side by side.. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.

Modified from Martha Stewart

Lemon Ricotta Pancakes

We've been loving these pancakes at our house. Try different add-ins (like blueberries as seen below).
We loved them with buttermilk syrup, but it kind of masked the hint of lemon that is so yummy. These are also great with blueberry syrup. Yum!

1 cup All-purpose Flour
1 teaspoon Baking Powder
¼ teaspoons Baking Soda
¼ teaspoons Salt
3 Tablespoons Sugar
¾ cups Ricotta Cheese
¾ cups Milk
1 whole Egg
¼ cups Lemon Juice
2 Tablespoons Butter, Melted Then Cooled
1 teaspoon Vanilla
1-¼ teaspoon Lemon Zest

In a small mixing bowl, combine the flour, baking powder, baking soda, salt and sugar. In a larger mixing bowl, combine the ricotta cheese, milk, egg, lemon juice, butter and vanilla until smooth. Gradually add the dry ingredients into the large bowl and mix until combined. Add the lemon zest to the large bowl and stir to distribute throughout the batter. Cook pancakes on a griddle or in a skillet on medium (make sure you grease the pan and when you drop a few water droplets onto the pan they should “dance” but not evaporate). Cook 2-3 minutes per side. Enjoy with maple syrup or try a yummy blueberry syrup!

From Tasty Kitchen

Sour Cream Pancakes

I won a Pioneer Women's cookbook awhile back and have enjoyed so many recipes from it. This recipe for pancakes is so good, it's light, but creamy. I also served it with bananas and raspberries covered in our buttermilk syrup recipe. It was quite a hit and my husband doesn't even like pancakes very much, but he told me these were really good. I hope you enjoy.

1 c. sour cream
7 T. flour
1 T. sugar
1 t. baking soda
1/2 t. salt
2 eggs
1/2 t. vanilla

Mix the first five ingredients together very gently until just combined. Whisk an egg in a separate bowl and add vanilla and stir. Add egg mixture to sour cream mixture and again stir gently until just combined. Enjoy!

Chicken chili

Sorry this recipe isn't more precise; it's my take on a few recipes and allows for whatever you've got in the pantry and freezer.

Chicken — four or more breasts

Corn (canned or frozen)

Diced tomatoes (canned or fresh)

2 cans of black beans

2 cans of kidney beans

2 cans of cannellini beans

2 chili seasoning packets (or, in my case, I use taco seasoning because my son is allergic to wheat, and I can find taco seasoning without any traces of it)

Cook your chicken; dice it into bite-sized pieces. Mix all ingredients in a big ol' stock pot. Bring to a boil, lower heat, and simmer. Belly up to a big dinner, and the leftovers will feed a small family for multiple meals.