Lynchburg Living

Recipes

Mixed Berry Lemonade

“Pretty in the glass; tasty on the tongue.”
by Make & Take Gourmet

Ingredients:

• 3/4 cup of fresh lemon juice
• 3/4 cup and 2 tablespoons of white sugar
• 4 cups of water
• Frozen Fruit

Directions:

• In a small saucepan, combine sugar and 1 cup water
• Bring to boil and stir to dissolve sugar (this is also known as simple syrup)
• Allow to cool to room temperature, then cover and refrigerate until chilled (this can be done in advance)
• In pitcher, stir together chilled syrup, lemon juice and remaining 3 cups water
• Pour frozen fruit into pitcher to substitute as ice and enjoy!

Cheezit Chicken

“When Cheese and Crackers Met Chicken”

by Make & Take Gourmet

Ingredients:

• (3) Chicken breasts
• 1/2 cup Cheezits, finely crushed
• 1/8 cup sesame seeds
• 1/2 Tbsp parsley
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/8 tsp cayenne pepper

Directions:

• Preheat oven to 350 degrees
• Combine the Cheezits, sesame seeds, parsley, salt, pepper, and cayenne pepper in a bowl and mix well
• Spray baking dish with cooking spray
• Melt 1/4 stick of butter in the microwave
• First dip the chicken breasts in the melted butter then dip in the mixing bowl with the Cheezit mixture until well coated
• Place in baking dish and cook for 30-40 minutes or until internal temperature reaches 160 degrees

Banana Blueberry Muffins

“A great morning combination, at home or to-go.”

By Magnolia Foods

Ingredients:

• 1 1/2 cups flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon grated lemon zest
• 1 cup mashed ripe bananas
• 1 large egg
• 1/2 cup butter, melted
• 1/4 cup milk
• 2 cups blueberries

Directions:

• Mix flour, sugar, baking powder and salt together. Set aside.
• In another bowl, mix bananas, zest, egg, butter and milk until well combined.
• Stir banana mixture into flour until blended, being careful not to over mix.
• Gently fold in blueberries.
• Divide mixture among eight lined muffin pans and bake at 350 for about 30 minutes. Makes 8 large muffins.

Thom’s Buttermilk Pancakes

“Plain but perfect.”

By Magnolia Foods

Ingredients:

• 2 cups buttermilk
• 2 eggs
• 2 Tablespoons melted butter
• 1 1/2 cups flour
• 2 Tablespoons sugar
• 2 teaspoons baking soda
• 1 teaspoon salt

Directions:

• In a small bowl, whisk eggs lightly, then add buttermilk and butter.
• Stir flour, sugar, soda and salt together in a medium bowl.
• Gently stir in milk mixture.
• Cook on a preheated, greased griddle for about three minutes per side. Makes about 10 large pancakes

Variations:

Add sliced bananas, blueberries or strawberries. Or better yet, add ¼ cup toasted chopped pecans and bananas.

“Nuthin’ Muffins”

“Nuthin’ to Em!”

by Cooks Alley

Ingredients:

• 4 cups flour
• 2/3 cup sugar
• 2 Tablespoons baking powder
• 2 eggs
• 2 cups milk
• 1/2 cup oil
• Pinch of salt

Directions:

• Mix dry ingredients and make a well in the middle.
• Mix wet ingredients and add to dry mix by pouring into the well. Do not overmix.