Saturday, February 12, 2011

Banana Pancakes with Peanut Butter and Jelly Syrups

I love PB&J'S so I knew these would be awesome. Anything with peanut butter is bound to be good :) The peanut butter syrup goes so well with banana flavored pancakes. I like to cut banana slices to go along with the pancakes. If you love peanut butter and jelly sandwiches... you gotta make these. ENJOY

Yield: 12 (4-inch) pancakes

* 2 cups biscuit mix
* 1 cup buttermilk
* 1 cup mashed banana
* 2 large eggs
* 1/2 teaspoon ground cinnamon
* 3 tablespoons butter or margarine
* 3/4 cup maple syrup
* 1/4 cup reduced-fat peanut butter spread
* Strawberry syrup


Whisk together first 5 ingredients in a large bowl just until dry ingredients are moistened.

Melt 1 tablespoon butter on a hot griddle; pour about 1/4 cup batter for each pancake onto griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side of pancakes. Repeat procedure with remaining butter and pancake batter.

Whisk together maple syrup and peanut butter until smooth. Serve pancakes with peanut butter mixture and strawberry syrup.

Friday, February 4, 2011

Sausages With White Beans

My husband found this recipe from WILLIAMS SONOMA. It's simple and great for a weekend night. Really yummy flavor and we've made it a few times... which means we like it!

You can substitute 2 to 3 cups sliced radicchio or chopped escarole for the arugula. Add it to the fry pan along with the onion and bell pepper.


* 8 small or 4 large hot or sweet Italian sausages,
about 1 1/2 lb. total weight
* 1 cup dry white wine
* 2 Tbs. olive oil
* 1 yellow onion, finely chopped
* 1 large red bell pepper, seeded and chopped
* 2 garlic cloves, minced
* 2 cans (each 14 oz.) white beans, such as
cannellini or Great Northern, drained and rinsed
* 2 Tbs. minced fresh oregano
* 3/4 cup chicken broth
* Salt and freshly ground pepper, to taste
* 2 to 3 cups arugula


Cook the sausages
Prick the sausages in a few places with a fork and place them in a large fry pan. Add 1/2 cup of the wine. Bring to a boil over medium-high heat, cover, reduce the heat to medium-low and simmer for 5 minutes. Uncover the pan, increase the heat to medium-high and cook the sausages, turning occasionally, until well browned, 8 to 10 minutes. Transfer to a plate.

Cook the vegetables

Meanwhile, in a separate large fry pan over medium-high heat, warm the olive oil. Add the onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the white beans, oregano, the remaining 1/2 cup wine and the broth. Bring to a boil, reduce the heat to medium and simmer, uncovered, until half of the liquid is evaporated, 4 to 5 minutes.

Finish the dish
Add the sausages to the pan with the beans and simmer for about 1 minute to warm through. Season with salt and pepper. Divide the sausages, beans and arugula among 4 plates, drizzle with any liquid in the pan and serve immediately. Serves 4.