Prepare pancake mix as stated on the box. Then pour all the batter into a large ziploc bag and freeze! Once you are ready to use it, take it out of the freezer to thaw, snip off a corner of the bag, and you have quick & mess free pancake mix! It’s a great way to use up a few cups of milk before it expires!
Ghetto Cinnabun Bites W/ Nutella
Follow this recipe, just slather some nutella before you add the cinnamon and sugar mixture and roll it up. Also, don’t butter the inside of the bread, just the outside. Also, you should butter up the bread crusts, sprinkle some cinnamon and sugar on top, and just pop it in the oven for 10 mins or so and you have yourself some cinnabun sticks.
Bacon, Guacamole Grilled Cheese Sandwich
- 2 slices bacon
- 2 slices sour dough bread
- 1 tablespoon butter, room temperature
- 1/2 cup jack and cheddar cheese, shredded
- 2 tablespoons guacamole, room temperature
- 1 tablespoon tortilla chips, crumbled (optional)
- Cook the bacon until crispy and set aside on paper towels to drain.
- Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.
- Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.
Submitted by thekaycho
this looks really gross but really good at the same time
Classic Potato Skins
Makes 8 skins
4 medium baking potatoes, such as russet, or 4 medium sweet potatoes
4-5 slices of bacon
1/4 cup olive oil
Salt, to taste
1 cup of cheddar cheese
1/2 cup sour cream
2 teaspoons of chopped chives
Preheat oven to 400°F.
Wash and scrub potatoes clean, and prick lightly all over with a fork. Place on a baking sheet and cook the potatoes for about 1 hour, turning after 30 minutes.
While potatoes bake, cook bacon in a large skillet until desired crispness. Transfer to a paper towel-lined plate. Once drained and slightly cooled, chop and set aside.
When potatoes have finished baking, remove from the oven and let cool for about 15 minutes. Once cool enough to handle, halve each potato lengthwise. With a small spoon, scoop out the flesh, leaving about 1/4 of the flesh still attached to the skins. Reserve scooped insides for another use. (Optional: if you’re using sweet potatoes, you could combine the potato flesh with a mixture of sour cream, butter, salt, pepper, and nutmeg, and place the mixture back into the potato skin to serve).
Brush both sides of the potato halves with oil, season with salt, and then place back on the baking sheet, skin side down. Bake for an additional 10 minutes, or until a golden and crisp.
Remove potatoes from oven and top with cheddar cheese and bacon. Return to the oven to melt the cheese, about 5 minutes.
As the potatoes bake, mix the chopped chives with the sour cream. Once potatoes have finished, dollop with the sour cream and salsa, if desired.