Although my usual breakfast is a small bowl of whole-grain cereal or cooked oatmeal with fruit, I also love a good pancake or waffle. I started making this recipe when our sons were small, and it’s been a keeper to this day.

1 cup all-purpose flour
1 cup quick-cooking oats
1 1/2 cups buttermilk
1/2 cup milk
2 Tbsp. sugar
4 Tbsp. vegetable oil
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs

Beat all ingredients in a bowl with large whisk until smooth. (For thinner pancakes, stir in additional 2-4 Tbsp. milk). Spray griddle and heat until medium hot. Sprinkle with a few drops of water; if bubbles skitter around, heat is just right. For each pancake, pour 1/4 cup of batter onto griddle. Cook until puffed up and dry around edges. Turn and cook other side until golden. Serve with applesauce, or butter and maple syrup.

This is a simple but lip-smackingly delicious summer dessert. For a group, scoop ice cream into serving bowls and return to the freezer until dessert time. Slice the peaches instead of leaving them in halves, saute as usual, then spoon the whole shebang over the ice cream. If you slice the peaches ahead of time, be sure to sprinkle them with lemon juice so they don’t brown.

4 large ripe peaches or nectarines
8 tablespoons unsalted butter
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt
Vanilla or butter pecan ice cream, for serving

Wash and dry fruit. Cut in half, removing pit. Over medium heat, melt 2 Tbsp. butter in grill pan. Place peaches cut side down in pan; leave in place until golden brown. Add remaining butter, brown sugar and cinnamon to pan, stirring until smooth. Cook peaches until warmed through, basting with glaze. Place in dessert bowl; top with generous scoop of ice cream. Drizzle with remaining glaze from pan.

8 cups mixed greens
1/2 red onion, thinly sliced
1/4 red bell pepper, julienned
1/4 green bell pepper, julienned
1 cup celery slices
1 can pineapple tidbits
toasted pecans

Place greens on individual plates. Top with onion, peppers, celery and pineapple. Drizzle with Raspberry Vinaigrette; sprinkle with toasted pecans. Serve immediately

Raspberry Vinaigrette:
1/3 cup raspberry preserves
1/4 cup vegetable oil
4 tsp rice wine vinegar
1/4 tsp cider vinegar
1 Tbsp dry white wine
1 tsp prepared mustard
salt and pepper to taste

Place preserves in blender; gradually blend in oil. Add rice wine vinegar, cider vinegar, wine and mustard. Taste, then add salt and pepper as desired. Refrigerate until ready to use.

This salad is so colorful and delicious!

8 cups fresh spinach
1 pint fresh strawberries, hulled and sliced
11 oz can mandarin oranges
1/4 cup julienned red onion

Dressing:
1/2 cup canola oil
1/3 cup sugar
1/4 cup cider vinegar
1 Tbsp. poppy seeds
1 1/2 tsp finely chopped onion
1/2 tsp Worcestershire sauce
1/4 tsp paprika

Combine all dressing ingredients and shake well to blend. Arrange spinach on plates, then layer onion, oranges and strawberries. Drizzle with dressing and serve immediately.

Turn this salad into a main course for a special lunch by adding strips of grilled chicken breast.

This pie will cure even the most serious chocolate craving…

1 prepared pie crust, fitted into pie pan and edges fluted
3 large eggs, lightly beaten
1/2 cup firmly packed brown sugar
1/4 cup flour
1/4 cup butter, melted
1 tsp vanilla
2 cups semi-sweet chocolate chips, melted
1 1/2 cups walnut or pecan pieces

Stir together the first 5 ingredients until blended; stir in melted chocolate and nuts. Pour filling into pie crust. Bake at 375 degrees for 30 minutes. Cool completely. If you want to be wimpy about it, serve with a simple swirl of fresh whipped cream. For the courageous who want to put a chocolate craving to rest, serve with coffee ice cream and Java Chocolate Sauce!

Java Chocolate Sauce:
2 cups semi-sweet (or dark!) chocolate chips
1/2 cup whipping cream
1 Tbsp butter
1/4 cup strong brewed coffee (or use instant espresso, prepared as directed)

Heat chocolate chips, cream and butter in a heavy saucepan over low heat until chocolate and butter melt, stirring often. Cook, stirring constantly, 2 to 3 minutes or until smooth. Remove from heat; stir in coffee. Makes 1 1/2 cups.

2 cup dry breadcrumbs
3/4 cup grated Parmesan cheese
1 tsp paprika
1 tsp garlic salt
3/4 tsp pepper
1/4 cup chopped fresh Italian parsley
1 stick unsalted butter, melted
1 tsp Worcestershire sauce
1 tsp dry mustard
boneless, skinless chicken breasts, pounded to even thickness

Preheat oven to 350 degrees. Line baking sheets with foil. Combine dry ingredients and parsley in shallow bowl; mix thoroughly. Melt butter and add Worcestershire sauce and dry mustard. Dip chicken into butter mixture. Place chicken on baking sheet and drizzle with any remaining butter. Bake for 50-60 minutes, until thoroughly cooked and golden brown.

Romaine lettuce or mixed baby greens
1/2 small red onion, thinly sliced
Feta Cheese crumbles
Glazed pecans

Dressing:
1/2 tsp salt
freshly ground black pepper
1/4 cup olive oil
2 Tbsp balsamic vinegar
2 Tbsp sugar
1Tbsp chopped fresh parsley
dash Tabasco sauce

Combine dressing ingredients; shake well to dissolve sugar; chill. Lightly toss greens and onion. Add half the feta and nuts. Pour dressing over salad, tossing gently. Place on salad plates and top with remaining feta and nuts. Serve immediately.

Have company over! This makes a big potful of delicious chili.

8 skinned and boned chicken breasts
2 medium onions, chopped
2 garlic cloves, chopped
1 Tbsp canola oil
2 (14 oz) cans chicken broth
4 (15.5 oz) cans cannellini beans, rinsed and drained
2 (4.5 oz) cans chopped green chiles, undrained
1 tsp salt
1 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp chili powder
1/2 tsp ground black pepper
1/8 tsp ground cloves
1/8 tsp cayenne pepper
Toppings: shredded Monterey Jack cheese, cheddar cheese, salsa, sour cream, black olives, cilantro

Cut chicken into bite-size pieces. Saute chicken, onion, and garlic in hot oil in a Dutch oven over medium-high heat for 10 minutes. Stir in broth and the next 10 ingredients; bring to boil. Reduce heat and simmer, uncovered for 30 minutes. Serve with desired toppings. Makes 15 cups.

3 lbs. sirloin or tri-tip steak
3 Tbsp canola oil
1/2 cup chopped onion
1 large clove garlic, finely chopped
1 medium green pepper, cut into strips
1 medium red pepper, cut into strips
2 cups sliced fresh mushrooms
1 can condensed beef broth
1 1/4 tsp salt
1/4 tsp fresh black pepper
2-3 Tbsp soy sauce, to taste
1/2 cup water
3 Tbsp cornstarch
2 cups cherry tomatoes

Slice beef into thin strips about 2″ long. Brown in oil in dutch oven. Stir in onion, garlic, broth, salt, and pepper. Cover and simmer gently for 20-30 minutes. (Don’t boil; boiling will toughen meat.) If desired, meat can be refrigerated at this point.

Before serving, stir in peppers and mushrooms. Simmer until crisp-tender, 3-4 minutes. Mix cornstarch and water in small bowl. Add to meat mixture to desired thickness. Stir in soy sauce; add cherry tomatoes and heat for 2-3 minutes. Serve over rice, noodles or mashed potatoes.

1/2 cup balsamic vinegar
1/4 cup minced flat-leaf parsley
2 Tbsp fresh lemon juice
2 Tbsp honey
1 Tbsp grated orange peel

Mix ingredients together; pour into shallow pan. Add pork chops; turn to coat. Grill over medium-high heat, watching carefully, until 145 degrees in center, or to desired doneness.  (Any nasties in pork are killed at 140 degrees, so don’t overcook. Pork will be dry if overcooked.)

Because of the honey in the glaze, the chops will brown beautifully. If they get brown too quickly, move to cooler space on the grill to finish cooking.

4 cups flour
3 cups sugar
1 pound butter, softened
3/4 cup milk
6 eggs
2 tsp vanilla extract
optional: 1 tsp lemon or orange zest

In this order, place flour, sugar, butter, milk, eggs and vanilla in mixer bowl. Beat a low speed for 1 minute, stopping to scrape down bowl. Beat a medium speed for 2 minutes. Pour into well greased and floured 10″ tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely.

If desired, serve with Lemon-Blueberry Cream.

2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 large eggs
2 cups sugar
3/4 cup canola oil
3/4 cup buttermilk
2 tsp vanilla
2 cups grated carrots
1 (8 oz) can crushed pineapple, drained well
1 1/3 cup coconut
1 cup chopped pecans or walnuts

Stir together flour, baking soda, cinnamon, and salt. Beat together the eggs, sugar, oil, buttermilk and vanilla until smooth. Add flour mixture at low speed until blended. Fold in carrots, pineapple, coconut and nuts. Pour into greased and floured 13×9-inch pan. Bake for 40-45 minutes or until toothpick comes out clean. Cool completely, then frost with Cream Cheese Frosting.

Cream Cheese Frosting:

1/2 cup butter, softened
1 (8 oz) plus 1 (3 oz) pkgs cream cheese, softened
1 (16 oz) pkg powdered sugar
1 1/2 tsp vanilla
1 tsp grated orange zest

Beat butter and cream cheese at medium speed until creamy. Add powdered sugar, vanilla and zest. Beat at high speed until smooth and fluffy.

Crust:
1 1/2 cups graham cracker crumbs (about 1 pkg, crushed in food processor)
1/4 cup sugar
1/3 cup butter, melted

Filling:
3 (8 oz) pkgs cream cheese, softened
1 cup sugar
3 large eggs
1/2 cup sour cream
2 Tbsp fresh lemon juice
1 Tbsp vanilla

Topping:
1 cup sour cream
3 Tbsp sugar

Preheat oven to 350 degrees. Crust: in medium bowl, stir together the crumbs, sugar and butter until moistened. Press firmly into bottom of 10″ springform pan.

In mixer bowl, blend cream cheese and sugar until smooth. Add eggs one at a time, blending well after each addition. Add sour cream, lemon juice and vanilla. Cream until well blended, but don’t over mix. Pour filling into crust; remove air bubbles by tapping pan on counter. Bake for 1 hour and 15 minutes or until top is set.

Combine sour cream and sugar. Spread over mixture immediately after removing cheesecake from oven. Return to oven for 5 minutes to set sour cream. Cool cheesecake on wire rack, then cover and chill.

Serve with fresh berries or fresh berry coulis and a swirl of whipped cream.

2  1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 large eggs
2 cups chocolate chips
1 cup chopped pecans or walnuts

Preheat oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla in large mixer bowl; beat until creamy. Add eggs one at a time, beating well after each addition. Gradually mix in flour mixture. Stir in chocolate chips and nuts. Use cookie scoop to drop onto ungreased cookie sheet. Bake for 9-11 minutes or until golden brown. Cool for 2 minutes, then transfer to wire rack to cool.

These cookies are really different, and if you like peanuts, you’ll love ‘em!

1/2 cup shortening
1/2 cup butter
1 1/2 cups pack brown sugar
2 eggs
2 tsp vanilla
3 cups flour
1/2 tsp soda
1 tsp salt
2 cups salted peanuts

Heat oven to 375 degrees. Mix shortening, butter, sugar, eggs, and vanilla thoroughly. Blend flour, soda and salt; stir in. Mix in peanuts. Drop by rounded teaspoons or use cookie scoop, placing 2″ apart on greased cookie sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8-10 minutes or until golden brown.

1/2 cup shortening
1/2 cup butter
1 cup peanut butter (smooth or crunchy–your choice!)
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
2 1/2 cups flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt

Mix shortening, butter, peanut butter, sugars and eggs thoroughly. Blend dry ingredients; stir into butter mixture. Roll dough into 1 1/4-inch balls. Place on greased cookie sheet. Flatten crisscross style with fork dipped in flour. Bake in 375 degree oven for 10-12 minutes.

For a special cookie, I melt a few squares of Ghirardelli dipping chocolate until smooth and runny. With pastry brush, paint 1/2 of the top of each cookie with chocolate. Place on wire rack or parchment paper to dry. They look wonderful and the combo of peanut butter and chocolate is fabulous!

1 1/2 cup shortening
2 cups brown sugar, packed
2 eggs
1/2 cup molasses
4 1/2 cups flour
4 tsp baking soda
1/2 tsp salt
1 tsp cloves
2 tsp cinnamon
2 tsp ginger
granulated sugar

Mix shortening, sugar, eggs and molasses thoroughly. Blend dry ingredients; stir into shortening mixture. Chill dough. Roll dough into 1 1/4-inch balls. Dip tops into granulated sugar. Place balls, sugared side up, on greased cookie sheet. Sprinkle each with 2-3 drops of water. Bake @ 375 degrees for 10-12 minutes or just until set but not hard. Cool on baking sheet for 5 minutes before transferring to cooling rack.

2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1 1/4 cup toasted walnuts, coarsely chopped
3 very ripe bananas, (about 1 1/2 cups mashed)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 Tbsp butter, melted and cooled
1 tsp vanilla extract

Preheat oven to 350 degrees. Grease and flour 9×5-inch loaf pan; set aside. Whisk flour, sugar, baking soda, salt and walnuts together in large bowl. Mix mashed bananas, yogurt, eggs, butter and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with spatula until just combined and batter looks thick and chunky. Scrape batter into loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack.

3/4 cup butter
2 cups quick oatmeal
1 1/4 cups flour
1 cup packed brown sugar
1 tsp salt
1 tsp vanilla
1/2 tsp baking soda
1/3 cup dark corn syrup
1/2 to 1 cup chocolate chips

Melt butter in saucepan. Add remaining ingredients except peanut butter and chocolate chips. Press into bottom of greased 13×9-inch pan.

Bake at 375 degrees for 20-25 minutes, or until light golden brown. (Do not overbake.) Spoon peanut butter over hot bars. Melt chocolate chips with 2 Tbsp shortening over hot water (or in microwave). Drizzle over peanut butter.

1 (8.5 oz.) pkg chocolate wafers
1/2 cup plus 3 Tbsp butter
1 quart-1/2 gallon coffee ice cream, softened (the more, the better!)
Glaze:
1/3 cup cocoa
2/3 cup sugar
1/3 cup whipping cream
1 tsp vanilla extract

In food processor, blend chocolate wafers to fine crumbs.
In small saucepan over low heat, melt 1/2 cup butter. In 9 inch springform pan, mix the chocolate wafer crumbs and melted butter. With hands, press mixture to bottom of pan. Bake in 375° oven for 10 minutes. Cool crust completely on wire rack. Carefully spread coffee ice cream into crust, pressing down firmly to remove any air pockets and make level surface for glaze; freeze until firm, at least 2 hours.

In 2-quart saucepan over medium heat, cook cocoa, 2/3 c. sugar, 1/3 c. whipping cream, and 3 T. butter until mixture is smooth and boils. Remove from heat; stir in 1 tsp. vanilla. Cool mixture slightly; carefully pour over coffee ice cream beginning in center and circling out toward edge. Cover with foil, not letting foil touch the surface of the pie. Return pie to freezer; freeze until firm, at least 1 hour. To serve, release from pan and cut with knife warmed in hot water. Serve with whipped cream and chocolate curls.