These pancakes are so delicious you don’t even need to have anything on them.  You can add more or less chocolate chips depending upon your sweet tooth!
In a medium bowl, mix together:
2 eggs, beaten
1/2 cup milk
2 tablespoons melted butter
1 teaspoon vanilla
1 tablespoon sugar
Once combined, add:
3/4 cup flour
2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon unsweetened coco powder
Mix well then add:                                                                                                                                                                                                                                                                  1 banana, chopped
1/4 cup milk chocolate chips, chopped
Give the pancakes one last stir, then cook on greased skillet or pan.  Serve with powdered sugar or whipped cream if desired.
Serves 4

This is a wonderful twist on fruit salad. A more classic and sophisticated fruit salad with the refreshing flavor of mint and smooth creamy goat cheese. A great side dish for dinner cook-outs or afternoon picnics.
Remove peel and seeds from 1 Cantaloupe or Honeydew Melon, discard. Cut melon into 1/2-in. Chunks. Arrange on lg. plate. Drizzle 1 Tbsp fresh lime or lemon juice and 1 Tbsp. extra virgin oil over melon, then sprinkle with 1/8 tsp. salt. Scatter 2 oz. fresh goat cheese, crumbled, and 2 Tbsp. fresh …

I made this for Easter brunch and it was amazing. It was savory and rich without being heavy. You can add in additional vegetables, such as a chopped Roma tomato or 1/2 bag chopped cooked spinach for more color, but then it is no longer a traditional quiche “Lorraine”.

My kids love these chocolate cupcakes. We’ve gone through our fair share of cupcake recipes and I think we have narrowed down this as our favorite chocolate cupcake recipe. A great thing about these chocolate cupcakes is the fact that you can make the unfrosted cupcakes ahead of time and freeze them for a month if you are short on time.

Red Velvet cupcakes and cakes are such a nice treat on Valentine’s Day. The cake is surprisingly chocolaty and the rich cream cheese frosting make it such a beautiful and decedent dessert. I love this recipe because it is not as oily as some red velvet recipes because it uses sour cream instead of buttermilk.