Banana Macadamia Nut Pancakes With Coconut Syrup

Banana Macadamia Nut Pancakes With Coconut Syrup


Serves 6 to 8
Time: 15 minutes
3 cups flour
½ cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup macadamia nuts, chopped
3¼ cups buttermilk
½ cup butter, melted
4 eggs
2 teaspoons vanilla
2 bananas, chopped
Oil for the griddle
Coconut Syrup:
1 13.5 oz. can coconut milk
1½ Tablespoons cornstarch
2 cups light corn syrup
½ cup sugar
½ cup shredded coconut

1. In a small bowl mix the flour, sugar, baking powder, baking soda, salt and nuts together. Set aside.
2. In another small bowl whisk together the buttermilk, melted butter, eggs and vanilla. Add this to the dry ingredients. Mix until combined.
3. Stir in the chopped bananas.
4. Wipe the griddle or frying pan with a little oil and fry on a hot griddle about 360°. Turn the pancake when you see the little bubbles come up and start to break. Pancakes should be golden brown.

In a medium size saucepan, whisk coconut milk and cornstarch together. Add other ingredients. Bring to a boil and remove from heat. Store in the refrigerator up to 2 weeks.

Serve with: Serve with butter and coconut syrup.

These are the best pancakes ever!! They take me right to Hawaii when we visit and eat these for breakfast at our favorite place. These pancakes and syrup are better than any that I have had on the Islands. There is nothing like Coconut Syrup… These are yummy!!! Enjoy!
Thanks, Rachel, for the recipe. xo

Warm Pita Mushroom Melt

Warm Pita Mushroom Melt

Serves 2
Time: 15 minutes
Plan Ahead: Make the dressing ahead of time. Slice the mushrooms, grate the cheese.

2  7-inch rounds of Pita bread
2  teaspoons olive oil
2  teaspoons unsalted butter
2  cups sliced (¼ inch) white mushrooms
⅔ cup mozzarella cheese, grated
½ to 1 Tablespoon Italian dressing (store bought)

1. In a medium size frying pan over low heat, sauté the mushrooms in the olive oil and butter about 3 min. Salt lightly. Add the mozzarella cheese just until it melts. Set aside.
2. Warm each Pita in a small frying pan over medium heat about 2 min. per side with a few drops of olive oil. Cover. Turn so both sides are warm. Divide the mushrooms and cheese between the 2 Pitas.
3. Pour ½ to 1 Tablespoon of the dressing on to each mushroom melt. Fold over. Serve immediately.
Serve with: Chips of choice. Basic Salad on page 258, Strawberry Days Salad on page 267 or Couscous Salad on page 269.
Variation: Use my French Baguette on page 242 for this sandwich.

This is one of my all time favorite sandwiches. It is easy and so delicious. Low in calorie and tasty! Great for Vegetarians. Eat this on Wednesday for a nice easy meal, or serve it for lunch to your friends. xo

The Wedge With Homemade Blue Cheese Dressing

The Wedge With Homemade Blue Cheese Dressing


Serves 4 as a Main Dish or Side Salad
Time: 20 minutes

Plan Ahead: Make the dressing 3 days ahead. Cook the bacon and boil the eggs ahead, if using.

1 head Iceberg lettuce core removed, rinsed and drained. Wrap in plastic and chill until ready to use.
1/2 cup Blue Cheese crumbles
4-5 Tablespoons buttermilk
2 1/2 Tablespoons mayonnaise
2 Tablespoons sour cream
1/2 teaspoon white wine vinegar or apple cider vinegar
1/4 teaspoon sugar
1/2 teaspoon garlic powder
Coarse salt
Fresh ground black pepper
1/4 lb. bacon, cooked and diced (optional)
3 hard boiled eggs, chopped (optional)

1. On a small plate mash the blue cheese crumbles and buttermilk together with a fork. Place the blue cheese mixture in a small bowl and add mayonnaise, sour cream, vinegar, sugar, garlic powder, salt and fresh ground black pepper to taste. Mix with the fork until smooth. Cover and refrigerate for up to 3 days.

2. Cook the bacon, drain and dice. Set aside. Boil the eggs, peel and dice. Set aside.

3. Cut the lettuce in half. Then half again. You will have 4 quarters. Cut the quarters in half. You will have 8 wedges. If you are making a meal out of this salad you will want to give each person 2 wedges. Place the wedge on a plate and spoon the blue cheese dressing generously over top. If desired, sprinkle on diced bacon and egg. Add more ground black pepper to taste. Serve immediately.

Serve with: Liz’s Crescent Dinner Rolls page 249. French Baguettes page 242, Peasant White Bread page 237 or Beer Bread on page 247. Serve this salad along side veggies, chicken, beef or lamb.

Variation: If I am making this salad as a main meal, I add the bacon and egg. You may need to double the dressing as well. If I am serving it as a side dish I usually serve this salad without the bacon and egg.

“When I am feeling like Blue Cheese I go straight to this salad. I was raised on Homemade Blue Cheese Dressing, even before Ranch dressing was a common household name. Dad and Mom used to take us girls to a special restaurant called “Freddie’s” just to order their Blue Cheese Salad in the 1950’s and 60’s. This salad was memorable then and still is. I love it.”

Grilled PB&J

Grilled PB&J

We started making these Grilled PB&Js when we were little kids! These are great on a lazy Sunday afternoon!! Have you ever tried one of these?? Trust us, THIS WILL BE YOUR FAMILY’S NEW FAVORITE!



2 pieces white or whole wheat sandwich bread
Peanut butter (I prefer crunchy)
Jelly or jam (I prefer Blackberry jam)

1. Spread one piece of bread with peanut butter. Spread on the jelly or jam of choice. Top with the other piece.

2. To grill, butter the outside of each bread slice. Place the sandwich on griddle or frying pan on stove over medium heat. Grill both sides until the PB is melted and the bread is just barely golden brown. Serve immediately.

Serve with : Milk and chips of choice.
Variation : Use any kind of jelly or jam. Try using almond butter too!

America’s Best Sugar Cookies

America’s Best Sugar Cookies

1½ cups (3 sticks) salted butter softened at room temperature, not in the microwave
2 cups sugar
4 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
5 cups all-purpose flour
Powdered sugar for dusting the counter and rolling pin

Cream Cheese Frosting:
½ cup (1 stick) salted butter softened at room temperature
8 oz. cream cheese softened at room temperature
2 teaspoons vanilla extract
4-5 cups powdered sugar

1. With a hand mixer on low, cream the softened butter and sugar together until it is smooth
and fluffy. Add the eggs one at a time to the butter mixture still beating on low speed.
Add vanilla. Gradually add the flour and baking powder. Make sure that all the flour is mixed
into the dough.
2. Gather the dough together and wrap in plastic wrap. Chill the dough for 1-2 hours to stiffen
up the dough. (Very important step.) When the dough has been chilled for the allotted
time, preheat your oven to 400°.
3. Divide the dough into thirds. Generously sprinkle powdered sugar (not flour) onto a
clean counter top and begin rolling the dough with a rolling pin. Roll one third at a time.
Make sure to add some powdered sugar to your rolling pin and to the top of the dough
to prevent it from sticking. (Keep adding a little powdered sugar as needed throughout this
4. Roll the dough to ½ inch thick. Use cookie cutters to cut out desired shapes and set them
on an ungreased cookie sheet. Make sure there is at least 1 inch between each cookie.
5. Position the rack in the middle of the oven. Preheat oven to 400°. Bake for 6 to 8 min.
depending on the size of your cookies. If you have extra large cookies they will need
to cook for 8 min. DO NOT over bake. They may not look done, but they are.
Let them cool a bit before removing them from the pan.
6. Chill in the refrigerator before frosting or serving. This helps the cookies to be moist and

Cream Cheese Frosting
7. In a small bowl with an electric hand-held mixer, mix butter and cream cheese until soft. Add
vanilla. Beat until light and fluffy. Add powder sugar, one cup at a time. (I use 4½ cups.) Beat until
smooth. Add your favorite food coloring if desired.