Pancakes

You'll need:
1 egg
1 cup flour (I use whole wheat)
1 tbsp sugar
3 tsp baking powder
1/4 tsp salt
1 cup milk

Beat Egg until fluffy (2-3 minutes)
beat in other ingredients

Mix in 1 cup of strawberries, or blueberries, or chocolate chips, etc...

preheat pan or grill to medium heat
melt butter in pan or on flat grill

I use soup ladle to place pancake mix on grill

wait until bubbles form on the top of pancake before you flip

Strawberry Salad

You'll need:

1 head romaine lettuce or spinach
2 cups strawberries (sliced)
1/2 cup slivered almonds
1/4 cup sugar
2 tsp water


Dressing:
2 Tbsp red wine vinegar
1/4  cup oil (EVOO)
1 Tbsp worcestershire sauce
1 Tbsp sugar
2 Tbsp poppy seeds
1 green onion, chopped fine
1/2 tsp salt
pinch of paprika



In sauce over medium heat, place slivered almonds, sugar and water.  Stir constantly until almonds turn golden brown.  Remove from pan, let cool.

Mix all dressing ingredients.  Place in a bottle, keep refrigerated until you wish to use it.

Break lettuce into pieces toss with strawberries, dressing and almonds.

Surprise Spread

You'll need:

250g cream cheese softened
1/2 cup sour cream
1/4 cup Miracle Whip
1 cup seafood sauce
1 cup mozzarella cheese, shredded
1 cup green pepper, chopped
1 cup tomato, diced
tortilla chips or crackers for dipping

Mix cream cheese, sour cream, and Miracle Whip.  Spread on bottom of dish.

Cover with seafood sauce.  sprinkle with green pepper and tomato.  sprinkle cheese.

cover and chill before serving.

Breton Brittle

1/2 cup butter
1/2 cup brown sugar
1 box Breton crackers
1 pkg milk chocolate chips
1 pkg chopped pecans

Line cookie sheet with foil.
Spread with crackers, breaking up crackers to put in the open spaces, do not overlap crackers.

Bring sugar and butter to a boil until thick. Pour that over crackers.

Bake in oven for 3-4 minutes and 400F

watch crackers they burn easy

sprinkle with chocolate chips, let it melt. spread the chocolate then sprinkle with pecans

Refrigerate and then break into pieces.

Banana Chocolate Chip Muffins

You'll need:

2 1/2 cups flour (I use whole wheat)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup sugar
1 egg, beaten
1 Tbsp instant coffee mixed with 1 Tbsp hot water
3 ripe bananas, mashed
1 cup chocolate chips

In a large bowl, combine flour, baking powder, baking soda and salt.  Mix well and set aside.

In another bowl, cream margarine and sugar until fluffy.

Add egg, coffee liquid and mashed bananas.

Combine with dry ingredients.  Fold in chocolate chips.

Spoon into muffin tins.

Bake at 400F for 20 minutes

Saucy BBQ chicken Sammies with Pepper and Scallion Potato Salad

This recipe is from Rachael Ray's 365 No Repeats cookbook and this one is a for sure MAKE IT AGAIN.  It was sOOOOO tasty!!!

Cook the chicken, make your sauce, then pull the chicken apart into pieces, then heat with the sauce and put on the bun, yum yum!



Chunk up 2 pounds of potatoes, play in pot of water and boil until tender 10-12 minutes

While potatoes are cooking bring the stock and beer to a simmer in a small or medium skillet. 
Add chicken breast and poach for 10 minutes (turning once)

Heat a second skillet over medium-low heat.  Add 2 tablespoon EVOO and garlic and onions.  Once it's cooked through turn off heat.

Potatoes should be by now, drain and return to pot. add 1 ounces of hot peppers(chopped), 1 small red bell pepper (chopped) and 4 scallions (chopped) to the pot.  Add splash of hot pepper juice and 3 tablespoons of wine vinegar.  Toss to combine, drizzle with EVOO season with salt and pepper.

Combine 2 tablespoons or worcestshire sauce, 1 tablespoon of hot sauce, 2 tablespoons or grill seasoning, 3 tablespoons of dark brown sugar and 4 tablespoons of tomato paste in a bowl.

Add 2 ladles of the poaching liquid to the bowl and mix well.

Transfer chicken breasts to the bowl and use 2 forks to pull the chicken apart.  Add the shredded chicken into the pan with the garlic and onions and combine well.  Reheat for 5 minutes.  You can add more poaching liquid to make it as saucy as you'd like it.

Add to buns and enjoy!

Italian Stoup with Toasted Floaters

I got this recipe from Rachael Ray's No Repeats cookbook - it was DELISH!  Sooo tasty.  



Place a soup pot on stove and preheat to medium high.  Add 2 tablespoons of EVOO and 3 links of sausage (take sausage out of the casings) and then mix it up and crumble.  Drain off excess fat then add 1/4 p ound of pepperoni (diced) and 1 ham steak (diced).  Cook for 2 minutes then add 1 green bell pepper (sliced) and 1 onion (sliced) and cook for 3 minutes.  Add 1 can of diced tomatoes and season with salt and pepper.  Add chicken stock (6 cups) and bring to boil.  Stir in 1 cup of pasta and cook for 8 minutes.

While the paste cooks, heat 1/4 cup of EVOO in a skillet over medium heat.  Add garlic and cook for 1 minute.  Add the bread cubes, toss and toast for 5-6 minutes.  Season with 1 teaspoon of red pepper flakes, 1/2 teaspoon of oregano, 1/2 cup parmigiano-reggiano cheese.

Stir in 4 cups of arugula (trimmed and chopped) before you serve the soup.  Then add floaters on the top.