These pancakes were absolutely WONDERFUL!  I found this on ibreatheimhungry.com, and I ate them so fast I didn't take time to snap a picture, so I snagged the picture from her site, but I'm linking directly for the recipe.  Not right if I just take their recipe and post this as my own.

This is a low carb recipe, but it would be yummy regardless of what diet or non-diet you are using.  The only thing I altered was I used 1 egg and 1 egg white instead of 2 eggs to cut the calories a bit.  They taste more like a cream cheese crepe than a pancake, but oh my, they're wonderful.  

Just had to share….

Now hop over to www.ibreatheimhungry.com and check out all of her recipes.  I'll be trying more, if the rest are half as good as my breakfast was, I'll be such a fan of this site.

When I saw these on Pioneer Woman's hit Food Network show, I just had to share the link.  The women is phenomenal, and her recipes are amazing!

Here's the recipe, enjoy!

Photo obtained from Pioneer Woman's Website

Now, I consider myself somewhat of a connoisseur of Oatmeal Raisin Cookies.  They've always been my favorite, and I've tried many recipes over the years, searching for the "perfect" cookie.  Is this it?  Well, maybe it's not perfect, but it's pretty darned close, these are the best I've ever made.  I've had the recipe for Auntie Em's Oatmeal Cookies on Jan CAN cook for a couple of years, but I never had wheat germ to make them, and I was a little skeptical, after all, wheat germ is "healthy." ;o)

So yesterday, hubby was at the store, and I had him pick me up a package of wheat germ, and I made a batch of these cookies.  I made them exactly like the recipe said, with cinnamon and golden raisins, and scooping out 1/4 cup measured amounts on my Silopat Baking Sheet.  I only put six on a sheet as they spread, you will want to leave quite a bit of room between cookies.   I took them out of the oven, they looked good, they tasted great, but cold oatmeal cookies are the true test.  I don't like them hard and flat, I want them to be chewy, yet crisp, and these were all of the above.  They aren't puffy and cake like, they are a crisp oatmeal cookie around the edge with a perfect chewy center.

So, if you're an afficiado like moi when it comes to oatmeal cookies, don't take my word for it, buy yourself some wheat germ and golden raisins and bake them for yourself.

The only thing I did differently was bake them for 18 minutes, 14 minutes wasn't enough in my oven.  It makes  a huge amount, my dough is in the fridge, waiting to bake when we want them, I'll probably put some on a cookie sheet pop them in the freezer to firm and then bag them in the freezer for later use.

Four stars on this one, ladies.  Here's the quick link.

This salad is so good,  very lemony, and garlicky, it is just superb.  I found it years ago on a now defunct site, Gail's Recipe Swap.  Gail's had so many wonderful people that posted daily, chefs, gourmet cooks, everybody shared their favorite recipes.   It was sponsored by Epicurious and it was a sad day when they closed it.

This Salad is from Gail's Swap, it's so good, another keeper recipe...

Andrea's Garlic Salad

DRESSING
Mix together and refrigerate at least 2 hours before serving:
3/4 cup of extra virgin olive oil
juice of 1 lemon
3-5 cloves of garlic crushed
1/4 tsp freshly ground black pepper
1/4 tsp salt
1 tbsp sugar

SALAD
1 head of Romaine
1/2-1 lb. of bacon, cooked crisp and diced
2/3 cup of toasted almonds
1/3 cup Parmesan cheese
1 cup julienned Swiss cheese
2 cups of sliced plum tomatoes, or cherry
tomatoes quartered
1 cup of croutons

1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups buttermilk
1 cup mashed very ripe bananas
1/2 cup drained, canned crushed pineapple in juice
1/3 cup sugar
1 large egg, lightly beaten
3 tablespoons canola oil
1/2 cup chopped toasted pecans

Garnishes: sliced bananas, chopped fresh pineapple

Preparation

Stir together first 4 ingredients in a large bowl. Whisk together buttermilk and next 5 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in toasted pecans. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.

Serve with Cream Cheese Anglaise

Note: When using a griddle, heat it to 350°.

Tip: For tender pancakes, don't overmix the batter; it should be lumpy.

Cream Cheese Anglaise

Ingredients

1 1/2 cups half-and-half
 1/2 (8-oz.) package cream cheese, softened
1/3 cup sugar
3 egg yolks
1 tablespoon cornstarch
1/8 teaspoon salt 2 tablespoons butter
1 teaspoon vanilla extract

Preparation

Process half-and-half, cream cheese, sugar, egg yolks, cornstarch, and salt in a blender until smooth. Bring mixture to a boil in a medium saucepan over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat, and whisk in butter and vanilla. Serve immediately

Source:  Southern Living

Ree made these on FoodTV and they are calling my name. It's a "must try" recipe this holiday season at our house.

This recipe is so simple, all you do is take a Keeble Club Cracker, put a mound of brown sugar on it, she also makes some using a mound of parmesan cheese on the crackers. Then you take a half a slice of bacon, wrap it several times around the sugar or parmesan and the cracker, put it on a cookie cooling rack that you've sprayed with Pam, put the rack on a jelly roll pan, put it in a preheated 250 degree oven for two hours.

That's it! She said they freeze really well, too.

I will line the jelly roll pan with foil, this isn't my first rodeo with brown sugar, and I don't want a sticky mess to clean up.

They freeze well, you can just reheat, or you can eat them warm or at room temperature. What's not to love with this recipe... Picture Source: FoodTV

This beef tenderloin with mushrooms, onion and wine is perfect for a very special dinner.   It was given to me by a friend thirty years ago and I’ve  made it many times since for Christmas dinner.

My friends make this recipe, my family makes it, and it always gets rave reviews, always!

My son, Ryan, makes it using ribeye steaks if he’s just making it for two, it would be really good made with filets or New York strips, also.  You won’t be disappointed with this recipe, it’s wonderful with horseradish mashed potatoes and glazed carrots, it’s so delicious and since you  make it ahead and marinate it, there are no last minute hassles preparing it.  I never alter the recipe, why mess with perfection...

Beef Tenderloin in Red Wine Sauce

whole beef tenderloin
6 Tablespoons butter
1 clove garlic, slivered
2 Tablespoons Heinz Chili Sauce
10 ounces dry red wine, I use a Cabernet
2 onions, sliced
1 pound mushrooms, whole button ones, or thick sliced large ones
1/4 teaspoon marjoram
2 dashes Worchestershire sauce
2 beef boullion cubes
4 slices bacon
flour, salt and pepper

Saute onions and mushrooms in butter, adding garlic for the last minute or so.  Add marjoram, Worchestershire sauce, wine and boullion.

Sprinkle tenderloin with flour, salt and pepper.  Lay slices of bacon on top of meat in large roasting pan that has been sprayed with Pam.  Broil for 7 minutes on each side.

Pour the liquid over the meat and marindate it for 5 hours in the refrigerator basting frequently.  (May be refrigerated overnight).

Bake at 450 degrees for 30 minutes.  We let it set for awhile, and then slice.  Test it after 30 minutes, if it’s too rare for your family, cook a bit longer.  Since this cooks at 450 degrees, it doesn’t take long, watch it carefully. 

Note:  I let it come to room temperature before baking.  The 30 minutes baking time is more accurate if you do this.

This is an amazing recipe for Starbucks Amazing Cranberry Bliss Bars.  Seriously, who doesn’t love these?  And who wouldn’t want to make their own at a fraction of the cost???

My daughter-in-law, Lindsay, introduced the real thing to me a few years ago, and it took no time at all to find a copycat recipe online.  They are so, SO good, if you are a fan, do your friends and family a favor and make these!

Here’s the link, enjoy….   ~ jan

This is the easiest, most amazing bread, anybody can make this.  The crust is so crisp, because you bake it in cast iron or a Le Creuset dutch oven.  I’ve tried for years to get a crackle crust at home, putting bowls of water in the oven to steam, throwing ice cubes on the oven floor, but I’ve never had results like this.  The only difference I make in the original recipe is that I use an entire package of rapid rise yeast, and I add 3 TABLESPOONS of sugar, because our family likes a sweet bread.  I always use warmer water from the tap, not room temperature or cold water.

This picture is my bread after it came out of the oven.  Doesn’t it look amazing?  It was just fantastic!

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast – I just use a whole package of Rapid Rise Yeast
1 1/2 cups water
*I add 3 Tablespoons of sugar

In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.

Note:  There are two ways people shape the dough and let it rest.  Some recipes tell you to shape your dough, cover it and leave it for 2 hours before you bake it.  The recipe above jus has you let it rest and rise for 30 minutes – I couldn’t tell any difference in letting it rise for 2 hours, both ways gave great results.

I’m including two videos, the original video, and the second, upated one, that makes bread in just a few hours.  He bakes his at 500 degrees, I wouldn’t do that, as I  think his crust looks a little too brown.  I bake mine at 450 in my le creuset dutch oven with the lid on for 30 minutes, take it off and bake it an additional 15 minutes and it comes out perfectly.  Don’t oil your pan, this bread does NOT stick.

And now for his updated video that lets you bake bread the same day.