Chunky Monkey Pancakes

"I love banana pancakes and my daughter loves chocolate chip pancakes, so we came up with this yummy recipe to make us both happy! Serve with a dollop of soft butter, a sprinkle of powdered sugar, sliced bananas, and whipped cream with a side of butter pecan or maple syrup."

Ingredients

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup skim milk
3 tablespoons butter, melted
2 eggs
1 tablespoon white sugar
1 teaspoon vanilla extract
1 large banana, diced
1/2 cup miniature semisweet chocolate chips
1/4 cup chopped pecans

cooking spray

Directions
Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips, and nuts.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Comments

Pasta Salad

"A dear friend gave me this recipe many years ago and I've been making it ever since. It's great for barbecues." Ingredients 1 pound tri-colored spiral pasta 6 tablespoons salad seasoning mix 1 (16 ounce) bottle Italian-style salad dressing 2 cups cherry tomatoes, diced 1 green bell pepper, chopped 1 red bell pepper, diced 1/2 yellow bell pepper, chopped 1 (2.25 ounce) can black olives, chopped Directions In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Whisk together the salad spice mix and Italian dressing. In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

Baked Lemon Chicken with Mushroom Sauce

"A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!" Ingredients 1 tablespoon olive oil 6 skinless, boneless chicken breast halves 1 lemon 1/4 cup butter 3 cups fresh sliced mushrooms 2 tablespoons all-purpose flour 1/2 cup chicken broth, or more as needed 1 tablespoon chopped fresh parsley Directions Preheat oven to 400 degrees F (205 degrees C). Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown

Italian Cream Cheese and Ricotta Cheesecake

"This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment." Ingredients 2 (8 ounce) packages cream cheese, softened 1 (16 ounce) container ricotta cheese 1 1/2 cups white sugar 4 eggs 1 tablespoon lemon juice 1 teaspoon vanilla extract 3 tablespoons cornstarch 3 tablespoons flour 1/2 cup butter, melted and cooled 1 pint sour cream Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a springform pan. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, f

Recipe Exchange

Search This Blog