Whole Wheat Banana Nut Pancakes
1/2 C whole wheat flour
1/2 C all purpose flour
2 t brown sugar
1 t baking powder
1 C buttermilk
1 TB oil
1/2 t pure vanilla extract
1 egg, slightly beaten
bananas cut into slices
chopped walnuts

In large mixing bowl stir in the dry ingredients. Make a well in the center of the dry mixture and add all the wet ingredients. Stir until smooth. You can cover and refrigerate overnight. When ready to cook, heat the griddle, spray with cooking oil, drop batter from large spoon onto hot griddle (6" pancakes). Top batter with banana slices and sprinkle with chopped walnuts. Turn when underside is nicely browned and let brown on flip side.

Serves 2 people.

Top with chopped banana and whipped cream or warm maple syrup for an additional taste treat.


Giant Chocolate-Toffee Cookies
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet or semisweet chocolate, chopped
1/4 cup butter
1 3/4 cups brown sugar
4 large eggs
1 tablespoon vanilla extract
5-1.4-ounce toffee candy bars such as Heath bars, coarsely chopped
1 cup chopped walnuts

Combine flour, baking powder and salt in a small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water, cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets.

Makes about 2 to 2 1/2 dozen cookies.
Sausage-Cheese Balls
1lb lean hot sausage
3 cups Bisquick
12 oz. cheddar cheese, grated

Preheat oven to 375 degrees. With your hands, knead all the ingredients together in a bowl. (This may take a while to fully moisten the Bisquick and the cheese. Be sure to take your rings off! Form mixture into 1-inch balls and place on a baking sheet. Bake for 15 minutes. Can be frozen on a cookie sheet, and stored in a freezer bag for several months.

Makes 6 dozen.