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Mini Recipes, 3954 Woodside Circle, Tallahassee, GA (2026)

10/15/2026

🍚 Riz Cantonais

Ingrédients :

3 tasses de riz cuit et refroidi

2 œufs

1 tasse de petits pois

1 carotte coupée en petits dés

100 g de jambon coupé en dés

2 oignons verts émincés

2 cuillères à soupe de sauce soja

1 cuillère à soupe d’huile végétale

Sel et poivre selon le goût

Préparation :

Faites chauffer un peu d’huile dans une grande poêle ou un wok.

Battez les œufs, versez-les dans la poêle et brouillez-les. Réservez.

Ajoutez la carotte et les petits pois, puis faites cuire pendant 3 à 4 minutes.

Incorporez le riz cuit et faites sauter à feu vif pendant quelques minutes.

Ajoutez le jambon, les œufs brouillés et la sauce soja.

Mélangez bien et laissez cuire encore 2 à 3 minutes.

Ajoutez les oignons verts, poivrez et rectifiez l’assaisonnement si nécessaire.

Servez chaud et régalez-vous !

10/15/2026

🥞 Fluffy Pancake Recipe

Ingredients:

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 tablespoon sugar

1/4 teaspoon salt

1 1/4 cups milk

1 egg

3 tablespoons melted butter

1 teaspoon vanilla extract

Directions:

In a large bowl, whisk together the flour, baking powder, sugar, and salt.

In another bowl, mix the milk, egg, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few lumps are fine.

Let the batter rest for 5 minutes to help create fluffier pancakes.

Heat a lightly greased skillet over medium-low heat.

Pour about 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

Flip and cook for another 1–2 minutes until golden brown and fluffy.

Serve warm with maple syrup, butter, fresh berries, or your favorite toppings.

10/15/2026

🥥 Easy Coconut Cream Pie

Ingredients:

1 prepared 9-inch graham cracker pie crust

1 package (3.4 oz) instant coconut cream pudding mix

2 cups cold milk

1 cup sweetened shredded coconut

1 container (8 oz) whipped topping, thawed

1/2 teaspoon vanilla extract

Extra toasted coconut for garnish

Directions:

In a large bowl, whisk the coconut cream pudding mix with cold milk for about 2 minutes until thickened.

Stir in the vanilla extract and shredded coconut.

Gently fold in half of the whipped topping until smooth and creamy.

Spoon the filling into the prepared pie crust and spread evenly.

Spread the remaining whipped topping over the pie.

Sprinkle toasted coconut on top for extra flavor and crunch.

Refrigerate for at least 4 hours, or until the pie is fully set.

Slice and serve chilled.

10/15/2026

🍫 No-Bake Chocolate Eclair Cake

Ingredients:

1 box (3.4 oz) instant vanilla pudding mix

2 cups cold milk

1 container (8 oz) whipped topping, thawed

1 box graham crackers

1 tub (16 oz) chocolate frosting

Directions:

In a large bowl, whisk the instant vanilla pudding mix with cold milk until thickened.

Gently fold in the whipped topping until smooth and creamy.

Arrange a layer of graham crackers in the bottom of a 9 × 13-inch baking dish.

Spread half of the pudding mixture over the crackers.

Add another layer of graham crackers, followed by the remaining pudding mixture.

Finish with a final layer of graham crackers.

Microwave the chocolate frosting for 15–20 seconds until spreadable, then spread it evenly over the top.

Cover and refrigerate for at least 6–8 hours, preferably overnight, until the graham crackers soften and the layers set.

Slice and serve chilled.

10/14/2026

🧀 Swiss Chicken Casserole 🍗

Ingredients:

4 boneless, skinless chicken breasts

6 slices Swiss cheese

1 can (10.5 oz) cream of chicken soup

1/2 cup chicken broth

1/2 cup sour cream

1 cup herb-seasoned stuffing mix

1/4 cup melted butter

1/2 teaspoon garlic powder

Salt and black pepper to taste

Directions:

Preheat oven to 350°F (175°C).

Place chicken breasts in a greased baking dish. Season with garlic powder, salt, and pepper.

Lay Swiss cheese slices over the chicken.

Mix cream of chicken soup, chicken broth, and sour cream in a bowl. Spread the mixture over the cheese.

Sprinkle the stuffing mix evenly over the top and drizzle with melted butter.

Cover with foil and bake for 30 minutes. Uncover and bake for another 15–20 minutes, until the chicken reaches 165°F (74°C) internally.

Let rest for 5 minutes before serving.

10/14/2026

Greek Yogurt Peanut Butter Protein Cake

Ingredients

1 cup Greek yogurt
1/2 cup natural peanut butter
2 large eggs
1/3 cup honey
1 teaspoon vanilla extract
1 cup almond flour
1/2 cup vanilla protein powder
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened almond milk

Instructions

Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9 inch round cake pan or an equivalent baking dish. In a large bowl, whisk together the Greek yogurt peanut butter eggs honey and vanilla extract until the mixture is smooth and well blended. In a separate bowl, combine the almond flour protein powder baking powder and salt. Slowly fold the dry ingredients into the wet mixture making sure not to overmix. Stir in the unsweetened almond milk gradually until the batter is uniform and has a pourable consistency. Pour the batter into the prepared pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely. Enjoy this protein packed treat as a post workout snack or a healthy breakfast option.

10/14/2026

Homemade Protein Snickers Bars

Ingredients for the nougat base

1 cup pitted dates
1/2 cup roasted unsalted peanuts
1/2 cup chocolate protein powder
2 tablespoons water

Ingredients for the caramel layer

1/2 cup natural peanut butter
2 tablespoons honey
1/4 teaspoon salt

Ingredients for the crunchy peanut layer
1/2 cup coarsely chopped roasted peanuts

Ingredients for the chocolate coating
1 cup dark chocolate chips
1 tablespoon coconut oil

Instructions

Begin by lining an 8-inch square pan with parchment paper. Place the pitted dates and water in a food processor and blend until a sticky paste forms. Add the roasted unsalted peanuts and chocolate protein powder and blend briefly so the peanuts are slightly incorporated but still provide some texture. Transfer the mixture into the prepared pan and press it evenly to form the nougat base.

Next prepare the caramel layer. In a small saucepan over low heat, combine the natural peanut butter, honey and salt. Stir continuously until the mixture is smooth and well combined. Remove the saucepan from the heat and stir in the coarsely chopped roasted peanuts. Pour this peanut caramel mixture evenly over the nougat base and gently press to help it settle evenly.

Place the pan in the freezer for about 20 minutes so that the layers firm up slightly.

While the layers chill, prepare the chocolate coating. Place the dark chocolate chips and coconut oil in a microwave safe bowl. Microwave on medium power in 20-second intervals stirring after each interval until the mixture is completely melted and smooth.

Remove the pan from the freezer and pour the melted chocolate over the layered mixture. Use a spatula to smooth the chocolate coating evenly across the top.

Return the pan to the freezer for another 15 to 20 minutes until the chocolate coating is firm.

Once set, use the parchment paper to lift the entire block from the pan. Transfer it to a cutting board and cut into bars or squares.

Store the bars in an airtight container in the refrigerator for best texture. Let the bars sit at room temperature for a few minutes before enjoying if the chocolate feels too hard.

These homemade protein snickers bars make a satisfying treat and a protein boost whenever you need an energy pick-me-up. Enjoy.

10/14/2026

Easy Zero Sugar Brownies with Greek Yogurt

Ingredients

1 cup almond flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs at room temperature
1 cup plain Greek yogurt
1/3 cup zero sugar sweetener such as erythritol
1 teaspoon vanilla extract
1/4 cup unsweetened applesauce
1/2 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8 x 8 inch baking pan or line it with parchment paper so the brownies will come out cleanly.

In a medium bowl, whisk together the almond flour cocoa powder baking powder and salt. In a large bowl beat the eggs lightly and then stir in the Greek yogurt the zero sugar sweetener the vanilla extract and the unsweetened applesauce until the mixture is smooth.

Gradually add the dry ingredients to the wet ingredients stirring gently until just combined. If you like walnuts you can fold them into the batter at this point.

Pour the brownie batter into the prepared baking pan smoothing the top with a spatula so that the mixture is even.

Place the pan into the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center of the brownies. The toothpick should come out with a few moist crumbs clinging to it but not wet batter.

Remove the pan from the oven and allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled cut the brownies into squares and serve.

Enjoy your easy zero sugar brownies with Greek yogurt as a healthier treat that does not sacrifice flavor for lower sugar content.

10/14/2026

White Chocolate Peanut Butter Balls

Ingredients

8 ounces white chocolate chips
1 cup creamy peanut butter
4 tablespoons unsalted butter
2 cups sifted powdered sugar
1 teaspoon vanilla extract
Optional 1/2 cup chopped peanuts for rolling

Instructions

Place the white chocolate chips and unsalted butter in a heatproof bowl. Heat them in the microwave in short bursts of 20 seconds stirring in between until the mixture is smooth and fully melted. Alternatively you may melt them in a double boiler on the stovetop.

Stir in the creamy peanut butter into the melted mixture until it is completely combined. Allow the mixture to cool for a few minutes so that the next ingredients do not cause the chocolate to seize.

Gradually add the sifted powdered sugar to the mixture stirring continuously until a thick dough forms. Mix in the vanilla extract until it is fully incorporated. If the dough feels too soft to shape, you may add a little more powdered sugar.

Using clean hands, form the dough into small balls approximately 1 inch in diameter. If you choose to use chopped peanuts, roll each ball in the peanuts so that they become evenly coated.

Place the balls on a plate or tray lined with parchment paper and refrigerate them for at least one hour or until they firm up. Once set they are ready to be enjoyed.

Store any leftovers in an airtight container in the refrigerator for up to one week. Enjoy these delicious treats chilled.

10/14/2026

Fermented garlic honey - your winter self will thank you 🍯🧄

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