Banana Pancakes

Banana Pancakes
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Yield: about 8 pancakes
Ingredients:
4 tbsp. unsalted butter, plus additional for greasing the pan
1½ cups all-purpose flour
2 tbsp. sugar
2½ tsp. baking powder
¼ tsp. salt
1 small ripe banana, mashed
1 cup milk
2 large eggs
½ tsp. vanilla extract
Additional banana slices, for serving
Maple syrup, whipped cream, etc. for serving

Directions:
Preheat the oven to 200˚ F.  Melt the butter in a microwave safe bowl; set aside to cool slightly.  In a medium bowl, combine the flour, sugar, baking powder and salt; whisk together to combine.  In a another bowl, combine the mashed banana, milk, eggs and vanilla and whisk to blend.  Add the melted butter and the banana mixture to the bowl with the dry ingredients and mix gently with a rubber spatula until just blended (the batter will be slightly lumpy).

Heat a skillet or griddle over medium heat.  Grease lightly with butter.  Drop the batter in 1/3 cup portions onto the heated cooking surface.  Cook until a few bubbles form in the top surface and the bottom is golden brown, about 2 minutes.  Carefully flip the pancake over and cook on the remaining side until golden brown, 1-2 minutes more.  Transfer finished pancakes to a plate in the warm oven while you use the remaining batter, re-greasing the pan as needed.  Serve warm with maple syrup and sliced bananas as desired.

Adena's Rolls

Adena's Rolls

This is the same recipe that I use for Cinnamon Rolls But this is the way the were originally introduced to me. My wonderful sister-in -law Adena has made these rolls a tradition in our family and I have since passed it on to many others. They are even great as sandwich rolls the next day. These are THE BEST!

Adena's Rolls

(36 rolls)

2 cups warm water

3/4 cup melted butter, plus more for brushing on the dough
3/4 cup sugar
1 T salt
3 eggs
1 1/2 T yeast
6-7 cups flour

Dissolve yeast in water. Add the rest of the ingredients and two cups of the flour. Mix until smooth. Continue adding more of the flour until the dough holds together but is still sticky. Use this dough as sticky as you can handle. Knead until smooth. It should be the consistency of play dough. Let rise until double, about 1 to 1 1/2 hours depending on the temperature in your kitchen. Knock down. Divide into 3 balls. Roll each ball, one at a time, into a circle about 1/2 inch thick. Brush the circle with melted butter. Cut each circle into 12 slices like a pizza. Roll each slice, starting at the fat end, into a crescent shape. Place the rolls on a greased cookie sheet and cover with plastic wrap sprayed with cooking spray. Let them rise until they are about the size you want eat them. Bake them at 400 for 8-10 minutes. I brush the tops of the warm rolls with MORE melted butter just for good measure!

Cowboy Cookies (coconut, choc, oatmeal)

Cowboy Cookies

(Adapted from the Sister's Cafe)

2 cups quick oats

2 cups flour

3/4 t baking soda

1/2 t baking powder

1/2 t salt

1/8 t cinnamon

1 cup butter, softened

1 cup packed brown sugar

2/3 cup sugar

2 eggs

1 t vanilla

2 cups semi-sweet chocolate (I did half semi-sweet and half milk chocolate)

1 cup shredded coconut

Preheat oven to 350. Mix together flour, oats, baking soda, baking powder, cinnamon and salt in a bowl, set aside. Beat together butter and sugar until smooth. Add eggs and beat until fluffy. Blend in vanilla. Using a wooden spoon add the dry ingredients. Mix in the coconut and chocolate chips. Bake at 350 for about 8-10 minutes depending on how big you make them. Now go get your cowboy hats on and enjoy!

diane clissolds choc chip cookies

3 sticks butter
1 1/4 cup sugar
1 1/4 cup brown sugar
2 eggs
1 Tbsp vanilla
1 spoonful of peanut butter

cream above ingredients

mix...
1 tsp salt
2 tsp soda
4 cups flour

add to liquid mixture.  then add 1 cup milk choc chips and 1 cup semi sweet chips

Bake at 375 10-11 min

BBQ Chicken Sandwiches w Coleslaw

Shredded BBQ Chicken Sliders with Creamy Cole Slaw

Homemade Finger Licking BBQ Sauce

1 ½ Cups ketchup

3 Tablespoons Dijon Mustard

4 Tablespoons worstershire sauce

2 Tablespoons apple cider vinegar

1 ½ Tablespoons lemon juice

4 Tablespoons brown sugar

1 teaspoon fresh cracked black pepper

1 teaspoon honey

Pinch of salt

2 large boneless skinless chicken breasts, cooked and shredded (I pressure cook mine)

Simple Coleslaw

16 oz bag of coleslaw mix

½ Cup mayonnaise or miracle whip

2 Tablespoons sugar

1 Tablespoon Dijon Mustard

1 teaspoon honey

Whole wheat dinner rolls, I used Alpine Valley (they were awesome, found them at Costco)

1. Combine all ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.

2. Place cabbage into a large bowl. Place mayonnaise, sugar, mustard and honey into a small bowl and mix together. Pour and stir into cabbage until combined.

3. Spoon BBQ chicken onto bottom rolls. Top with a spoonful of coleslaw then close with top rolls. Enjoy!

10-12 sliders

Homemade Chicken, Ranch, Rice Soup

Homemade Chicken, Ranch and Rice Soup

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 large carrots, peeled and sliced

3 stalks of celery, chopped

3 Tablespoons fresh minced garlic

2 large boneless skinless chicken breasts

1 Cup dry rice, steamed….comes out to about 3 Cups cooked

64 oz  chicken broth

1 Tablespoon dry Ranch Dressing seasoning

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

2 Tablespoons Dijon Mustard

1 teaspoon hot sauce, like Tabasco (optional)

1.  Heat oil into a large dutch oven over medium heat.  When hot, saute onion, carrots and celery for 7-10 minutes or until softened slightly.  Stir in garlic and cook for 1 minute.  Stir in chicken breast and rice then pour in chicken broth.  Stir, then season with ranch seasoning, salt, pepper and add in Dijon and hot sauce.  Reduce heat to low and simmer until serving.  Taste and season accordingly.

8 servings

4 Layer Chocolate Cake w Ice Cream

Ice Cream Sundae 4 Layer Chocolate Cake

1 box Devils Food Cake Mix

1 small box instant chocolate pudding mix

4 eggs

1/2 Cup water

1/2 Cup canola or vegetable oil

1 heaping Cup of Vanilla Ice Cream (or whatever ice cream flavor you choose)

1/4 Cup Hot Fudge Sauce

Chocolate Frosting of Choice

1.  Preheat oven to 350 degrees F.  Place cake mix, pudding, eggs, water oil, ice cream and hot fudge sauce into stand or electric mixer.  Beat on low then medium for about 1 minute 30 seconds or until well combined and thick.  Divide evenly into 4 (9 inch) cake pans that have been generously sprayed with cooking spray.  Bake for 15-20 minutes or until toothpick comes mostly clean from center.  Let cool completely, loosen sides with a plastic knife then remove from pans.  Place bottom layer onto a cake stand, spread with your favorite chocolate frosting….repeat until 3 layers are frosted leaving 4th layer on top.  Frost remaining top and sides of cake with frosting.

2.  Take a vegetable peeler and peel chocolate bloc to get curls, about 2 cups worth.  Press curls onto sides of cake and serve room temperature or refrigerate to chill.

12 servings