Macaroni and Cheese

This is another great Macarioni and Cheese recipe. This is a recipe from Ina Garten.

Macaroni and Cheese

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Best Buttermilk Pancakes

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter. Recipe from Martha Stewart.

Best Buttermilk Pancakes

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Make-Ahead Crispy, Buttery Garlic Bread‏

12 Tablespoons butter, softened
4 garlic cloves, very finely minced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
12 (1-inch) slices Italian or French bread

Using a fork, beat butter, garlic, sugar, salt and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread.

Freeze the slices on a large baking sheet or plate until firm, about 15 minutes. Transfer the slices to a Ziploc bag and freeze for up to one month.

To serve, preheat oven to 425 degrees. Arrange bread on baking sheet and bake about 10 minutes until golden brown. Flip and bake until golden brown on the second side, 6-7 minutes more.

To serve the bread immediately instead of freezing, bake buttered bread on baking sheet at 425 degrees for 8 minutes then flip and bake 5 more minutes.

Chicken and Zucchini Casserole

Chicken and Zucchini Casserole

2 cups cubed cooked chicken

2 cups (3-4) diced zucchini

1 medium onion, chopped

1 package chicken stove stop stuffing

1/2 cup melted butter

1 can cream of chicken soup

1 cup sour cream

1/2 cup chicken broth

Preheat oven to 350 degrees. Steam zucchini and onion until tender, drain well. Mix lightly with chicken, sour cream, soup, broth, butter, and stuffing. Put in 9x13 pan and bake for 30-35 minutes or until golden brown.

Blueberry Muffins


Blueberry Muffins

1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 egg, beaten
1/2 cup butter, melted
1/2 cup milk
1 teaspoon lemon zest
1 cup fresh or frozen blueberries
1 recipe Muffin Topping (recipe follows)
1 recipe Muffin Glaze (recipe follows)

In a large bowl combine flour, sugar, brown sugar, baking powder, salt, and cinnamon. Stir until well blended. Make a well in center of mixture. Place egg, butter, and milk in center and stir just until blended. Carefully stir in lemon zest and blueberries. Fill 12 muffin cups. Sprinkle with Muffin Topping. Bake at 350 degrees for about 20 minutes. Remove from oven and drizzle with Muffin Glaze.

Muffin Topping

1/2 cup pecans
1/2 cup packed brown sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon lemon zest
2 tablespoons butter, melted

In a large bowl, combine above ingredients and sprinkle over muffins.

Muffin Glaze

1/2 cup powdered sugar
1 tablespoon fresh lemon juice

In a bowl, mix powdered sugar and lemon juice together. Drizzle over muffins after baking.

Bride's Biscuits

1 package dry yeast
1/2 cup warm water
5 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening or butter
2 cups buttermilk

Dissolve yeast in warm water. Let stand 10 minutes. Sift flour, sugar, baking powder, baking soda, and salt into a large bowl. Cut in the shortening or butter with a pastry cutter or two knives. Combine buttermilk and dissolved yeast. Stir into dry mixture, working only until moistened. Put in a large, plastic, container. Cover and refrigerate several hours before baking. Dough can be stored in refrigerator for up to one week. Carefully roll out on a well-floured surface half-inch thick. Cut with a 2 1/2 inch biscuit cutter. Place on greased baking sheet. Bake at 400 degrees for about 15 minutes or until golden. Makes 3 dozen biscuits.

Glazed Carrots and Peas

Glazed Carrots and Peas

8 carrots, cut on bias, 1/4 inch thick
1 tablespoon sugar
1 teaspoon cornstarch
1/4 cup orange juice
2 tablespoons butter
1 (10 ounce) package frozen peas
Salt to taste

Cook carrots in small amount of water for about 8 minutes, until tender but firm. Drain carrots. sprinkle with sugar and cornstarch. Add orange juice and butter. Stir over low heat until thickened. Prepare peas according to package directions, being careful not to overcook. Mix together with carrots. Salt to taste. Makes 6 to 8 servings.

Corn Casserole



Corn Casserole

1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 (8 ounce) package Jiffy corn muffin mix
1 cup sour cream
1/2cup (1 stick) butter, melted
1 to 1 1/2 cups shredded cheddar cheese

Preheat oven to 350 degrees. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheddar cheese. Return to oven for 5-10 minutes or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Snickerdoodles


Colored Sugar Variation: Add 2 teaspoons cinnamon to flour mixture. For coating, instead of cinnamon and sugar mixture, combine 3 tablespoons colored sugar with 3 tablespoons granulated sugar.

Snickerdoodles

1 cup Butter Flavor Crisco Shortening
2 cups sugar, divided
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon

Heat oven to 400 degrees. Cream Butter Flavor Crisco Shortening, 1 1/2cups sugar, eggs, milk and vanilla in large bowl at medium speed of electric mixer until well blended.

Combine flour. cream of tartar, baking soda, and salt. Mix into creamed mixture. Shape dough into 1-inch balls.

Combine 1/2 cup granulated sugar and cinnamon in small bowl. Roll balls of dough in mixture. (Sugar mixture can be put in zip lock bag. Put 2 to 3 dough balls at a time in bag. Shake to sugar coat dough.) Place 2 inches apart on ungreased baking sheet.

Bake at 400 degrees for 7 to 8 minutes. Remove to cooling rack.

Pizza Crust

This is the best pizza dough recipe. It makes 4 12 inch pizzas.

Pizza Crust

2 1/4 teaspoons dry yeast

2 cups warm water

5 to 5 1/2 cups all purpose flour

2 teaspoons sea salt

olive oil for the bowl

Disolve yeast in warm water in a large bowl and set aside for 5 minutes. Stir in 3 cups of the flour until smooth. Stir in an additional 2 cups of flour. Continue adding flour up to a 1/2 cup one tablespoon at a time, stiring until dough comes away from the bowl but is still sticky.

Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Knead until smooth. About 10 minutes. (I used my kitchenaid)

Shape dough into a ball and transfer to a lightly oiled bowl. Turn to coat. Cover with plastic wrap, and let rise in a warm place until it doubles in volume, 2 hours.

Punch dough down and scrape it out of the bowl onto a lightly floured work surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and put them on a cookie sheet, and cover with plastic wrap. Transfer to refrigerator, let rise over night.

Preheat pizza stone for 1 hour at 500 degrees. Broil pizza until the crust begins to bubble, 3 to 4 minutes. Lower oven temprature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more.

Buttermilk Waffles

Waffles

1 stick butter

2 cups flour

1/4 cup brown sugar

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

3 eggs

2 cups buttermilk

1 teaspoon vanilla

Mix all dry ingredients in a bowl. Melt butter. Add eggs, buttermilk, butter, and vanilla to the dry ingredients and mix well.

Chocolate Truffle Cheesecake


This cheesecake is a new family favorite. It is so creamy and very easy to make.

Chocolate Truffle Cheesecake

1 recipe Chocolate Crumb Crust (recipe follows)
1 (11 ounce) package chocolate chips
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla
Fresh raspberries or strawberries as garnish

Prepare Chocolate Crumb Crust, set aside. Melt chocolate chips in micorwave on high power for 1 minute, stir. Micorwave 20 seconds more and stir until well blended; set aside. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk and melted chocolate. Add eggs and vanilla and beat until smooth. Pour into prepared Chocolate Crumb Crust. Bake at 300 detgrees for about 1 hour or until center is set. Cool, then chill in the refrigerator overnight. To serve, garnish with freshraspberries or strwaberries. Makes 12 servings.

Chocolate Crumb Crust

1 1/2 cups vanilla wafer crumbs
1/2 cup powdered sugar
1/3 cup unsweetened cocoa
1/2 cup butter or margarine, melted

Combine all ingredients in a medium bowl. Press firmly on bottom of greased 9-inch springform pan.

Ghiradelli Chocolate Sour Cream Frosting


Ghirardelli Chocolate Sour Cream Frosting

1/2 cup sour cream
3 cups confectioners sugar, sifted
1 teaspoon vanilla extract
1/2 bar (2 ounces) Ghirardelli 100% Cacao Unsweetened Chocolate Baking Bar, melted

Beat sour cream with sugar and vanilla until smooth. Mix in melted chocolate. Yields one 9 x 13 cake.

Sunday Chicken




This is another great recipe for the crock pot. It is very simple and has a lot of flavor.



Sunday Chicken

8-10 boneless, skinless chicken breasts
1 (16 ounce) bottle Russian Dressing
1 packet dry Onion Soup Mix
1 jar Pineapple Apricot Preserves

Place chicken in a baking dish. Mix remaining ingredients well and pour over chicken. Cover with foil and bake at 350 degrees for about an hour or until chicken is cooked through. Serve with rice.

Pound Cake

Pound Cake

1 Stick of butter at room temperature

1 1/2 Cups sugar

1/2 Cup sour cream

1/4 Teaspoon baking soda

1 1/2 Cups flour

3 eggs

1/2 Teaspoon vanilla

Pre heat oven to 350 degrees.

Cream butter and sugar. Add sour cream and mix until incorporated. Sift baking soda and flour together. Add to the creamed mixture alternating with the eggs, beating in each egg one at a time. Add Vanilla.

Pour the mixture into a greased and floured loaf pan. Bake 40 minutes to an hour ( I baked it for an hour and it still needed a little more time) or until a toothpick inserted into the center of the cake comes out clean.

Chicken With Pineapple Juice


This recipe is great for cooking in a crock pot.

Chicken With Pineapple Juice

8-10 Chicken Breasts
2 (10 3/4 oz) cans Cream of Chicken Soup
1 (6 oz) can Pineapple Juice
2 (8 ounce) packages Cream Cheese

Skin the chicken and place in baking dish. Mix all other ingredients in blender until smooth. Pour over chicken and bake at 350 degrees for about 1 hour or until chicken is cooked through. Serve with rice.

Chocolate Chip Cookies

This is a Lion House dessert recipe. It makes 5 to 6 dozen cookies.

Chocolate Chip Cookies

1 3/4 cups softened butter

1 3/4 cups brown sugar

1 1/4 cups granulated sugar

4 eggs

5 1/2 tablespoons water

1 1/2 teaspoons vanilla

6 cups all-purpose flour

1 1/2 teaspoons salt

1 1/2 teaspoons soda

3 cups chocolate chips

Preheat oven to 350 degrees. Lina a cookie sheet with wax paper. Set aside. In a large mixing bowl, cream butter and sugars. Add eggs, water, and vanilla and mix until creamy. Add the flour, slat, and soda. Mix well. Gently fold in chocolate chips, mixing only until chips are evenly distributed. (Overmixing results in broken chips and discolored dough.) Drop by spoonfuls onto prepared cookie sheet. Bake for 8 to 10 minutes or until golden brown.

Potato Salad

Potato Salad

5 pounds red potatoes

12 eggs, hard boiled

2 cups celery

2 cups green onion

1 cup kosher dill pickles

2 1/2 cups mayonnaise

2 tablespoons mustard

1 1/2 teaspoons Lawry's seasoning salt

1/2 teaspoon pepper

Boil potatoes with a dash of salt. Reduce heat and simmer 10 minutes. Cover 20-25 minutes or until just tender. Drain well, cool slightly. Peel and cube. Chop eggs, celery, green onions, and pickles. Combine mayonnaise, mustard, seasoning salt, and pepper in separate bowl. Stir together and chill.

Barbecue Buns

Barbecue Buns

1 2/3 cups warm water

2 packages yeast

1/3 cup warm milk

1/4 cup sugar

1 tablespoon salt

2 eggs

6 1/4 cups flour

1/3 cup melted butter

Mix water, yeast, and 1 tablespoon sugar. Mix sugar, salt, eggs, and butter. Add yeast mixture and then flour. Let rise, punch down and let rise again. Cut into 10 pieces. Roll into hamburger size rolls. Place on greased cookie sheet, cover and let rise. Bake at 375 degrees for 20 minutes. After they come out of the oven brush with butter.

Pizza Crust

Pizza Crust

2 cups warm water
2 tablespoons sugar
2 tablespoons yeast
5 cups flour
2 teaspoons salt
2 tablespoons oil


Mix water, sugar, and yeast together; let rise for 5 minutes. Mix flour, salt, and oil and mix into yeast mixture. Let rise 20-30 minutes. Roll out in pan. Top with sauce and favorite toppings and bake at 400 degrees for 20 minutes. This recipe makes enough dough for 2 jelly roll pans.

Layered Brownies


You will want to cut these into small portions because these brownies are very rich.

Layered Brownies

1/2 cup (1 stick) unsalted butter
6 ounces unsweetened chocolate
2 cups sugar
4 large eggs
1/8 teaspoon salt
1 cup flour
1 teaspoon vanilla

Frosting

1/2 cup (1 stick) unsalted butter
2 cups confections sugar
1/4 cup heavy cream
2 teaspoons vanilla

Glaze

3 tablespoons unsalted butter
4 ounces unsweetened chocolate

Brownies: Heat oven to 300 degrees. Butter a 9x13 pan. Melt the stick of butter and chocolate in a small pan over very low heat. Remove from heat. While the mixture cools, beat together the sugar, eggs, and salt for 8 minutes. Fold in the chocolate mixture, then the flour and vanilla. Pour batter into the prepared pan and bake until the mixture pulls away form the sides of the pan, about 30 minutes. Cool thoroughly, about an hour and a half.
Frosting: After the brownies have cooled for an hour, melt the butter over low heat until it's medium brown, about 25 minutes. Remove from heat. Immediately beat in the confectioners sugar, heavy cream, and vanilla. Frost the brownies with this mixture while it's still warm. Cool to room temperature, about 15 minutes.
Glaze: While the frosting cools, melt together the butter and unsweetened chocolate in a small pan over very low heat. Pour over the white icing. (The best way to do this is to pour the chocolate on and tilt the pan back and forth until covered.) When the glaze has hardened -it will take an hour or two- cut the brownies into squares. (It is easiest to do this neatly while the brownies are at room temperature.) Chill brownies thoroughly. They're much better cold.

Baked Potato Rounds



These are just as good as potato skins but they are a lot easier to make. Make a lot to feed a large crowd or just a few for a snack.

Baked Potato Rounds

5 Potatoes
Salt, to taste
Pepper, to taste
Paprika, to taste
1 cup mild cheddar cheese, grated
8 slices bacon, cooked and diced
4 green onions, chopped
sour cream, if desired

Preheat oven to 375 degrees. Clean potatoes well. Slice into 1/4 inch thick slices. Place potatoes on a lightly buttered baking sheet and season each side with salt, pepper, and paprika. Cook for 30 minutes. Flip potatoes over and cook for an additional 15 minutes. Remove pan from oven and place a pinch of cheese and bacon on top of each potato round. Cook until cheese is melted and bubbly, about 10 minutes. Serve with green onions and sour cream.

Cinnamon Rolls





I like this recipe because you make the dough the day before. This way you can enjoy hot fresh cinnamon rolls at any time the next day. I just wish I had doubled the recipe. I will definitely be making these again soon.

Cinnamon Rolls



1 cup water
1 cup butter
3/4 cup sugar
2 teaspoons salt
1 cup cold water
4 eggs, slightly beaten
2 (0.25-ounce) packages yeast
1/2 cup warm water
7 1/2 cups flour
1/2 cup butter, softened
1 cup brown sugar
1/4 cup cinnamon
1 recipe powdered sugar glaze (recipe follows)

In a large pot bring 1 cup water to a boil. Add the 1 cup butter, sugar, and salt. Remove from heat. Add the 1 cup cold water. When mixture is lukewarm, add beaten eggs. In a separate bowl, dissolve yeast in the 1/2 cup warm water. Allow yeast to rise about 5 minutes, until foamy. Stir into mixture. Add flour and stir together. Cover pan with lid and refrigerate overnight. When ready to roll out, divide dough into thirds. Lightly flour surface and roll dough out into a 12x6-inch rectangle about 1/2-inch thick. Spread each rectangle with one-third of the softened butter. In a bowl combine brown sugar and cinnamon. Sprinkle one-third of brown sugar and cinnamon mixture over surface of dough.
Roll up jelly-roll-style and cut into about 12 rounds. Place on greased baking sheet. Follow same procedure with other two portions of dough. Let raise 2 to 3 hours. Bake one sheet at 375 degrees for about 15 minutes or until lightly browned. Spread with powdered sugar glaze while still warm. Makes 3 to 4 dozen cinnamon rolls.

Powdered Sugar Glaze

1/2 cup butter, softened
2 cups powdered sugar
2 tablespoons milk
2 teaspoons vanilla

Cream ingredients together and spread over warm cinnamon rolls.

French Toast




I got this recipe from The Food Network website. The nutmeg makes this so delicious.

French Toast

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons sugar

4 tablespoons butter

4 eggs

1/4 cup milk

1/2 teaspoon vanilla extract

8 slices bread

1/2 cup maple syrup, warmed

In a small bowl combine cinnamon, nutmeg, and sugar and set aside briefly. In a large skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

Potato and Onion Bake

Potato and Onion Bake

5 potatoes, peeled & diced

1 small onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
4 tablespoons butter
1 cup mild cheddar cheese

Preheat oven to 375 degrees. Combine potatoes, onion, salt, pepper, and garlic powder. Place in a 9x13 pan and cover with foil. Bake until potatoes are tender, about 1 hour, stirring occasionally. Add cheese and cook 5 minutes until cheese is melted.

Dinner Rolls


Dinner Rolls
2 teaspoons yeast
1/4 cup warm water
1 cup milk
1/2 cup butter
1 teaspoon salt
1/4 cup sugar
2 eggs, beaten
3 cups flour

Dissolve yeast in warm water and allow to rise until frothy (about 5 minutes). Heat milk until it almost boils. Remove from heat and combine and combine with all other ingredients, adding yeast and flour last. Place dough in a greased medium mixing bowl. Allow to rise one hour. Drop by tablespoons into greased muffin tins, filling each about 3/4 full. Let rise about one hour. Bake at 400 degrees for about 8 minutes or until lightly browned. Makes about 16 rolls.

Souperior Meat Loaf

Souperior Meat Loaf

1 envelope Onion Soup Mix

2 pounds ground beef

3/4 cup plain dry bread crumbs

2 eggs

3/4 cup water

1/3 cup ketchup

Preheat oven to 350 degrees. In a large bowl, combine all ingredients. In 9 x 13 inch baking or roasting pan, shape into loaf. Bake 1 hour or until done. Let stand 10 minutes.

Whole-Wheat Pancakes

I have made these pancakes twice now and each time they have been eaten right up.

Whole-Wheat Pancakes

1 cup milk

1 cup whole-wheat flour

1/4 cup sugar

2 eggs

1/4 cup butter, melted

1 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon salt

Combine milk and flour and beat in a blender on high speed for 2 minutes. Add remaining ingredients and beat on high for 2 more minutes. Using a 1/4-cup measuring cup, pour pancake batter on hot griddle and cook until lightly browned on both sides. Serve with butter and warm syrup. Makes about 12 pancakes.

Homemade Macaroni and Cheese

I have tried a lot of macaroni recipes and this is by far the best. I made the full recipe and fed three adults and five children and we only ate half. We will be enjoying leftovers for lunch tomorrow.

Homemade Macaroni and Cheese

3 tablespoons butter
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 1/2 cups milk
2 cups cheddar cheese, divided
1/2 pound Velveeta cheese
1 cup mozzarella cheese
16 ounces elbow macaroni, cooked



In a large saucepan, melt butter over low heat. Stir in flour, salt, mustard, and pepper until smooth; take off heat. Little by little stir in milk until smooth. Stir constantly for 10 minutes on heat until thick; take off heat. Stir in 1 1/2 cups cheddar cheese, Velveeta cheese, and mozzarella cheese until melted. Mix sauce with macaroni and pour into greased casserole dish. Sprinkle paprika and 1/2 cup cheddar cheese on top. Bake at 375 degrees for 20 minutes. This recipe can be halved.

Chocolate Chip Pancakes with Cinnamon Cream

This is a Paula Deen recipe that I have made a few times now. Its not my kids favorite but I really enjoy it.

Chocolate Chip Pancakes

1 1/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs, separated
3 tablespoons butter, melted plus 4 tablespoons, divided
1/2 cup miniature semi-sweet chocolate morsels
Cinnamon Cream, recipe follows
Maple syrup, for serving


Cinnamon Cream

1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon

In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened. Gradually beat in confectioners' sugar and cinnamon, beating until stiff peaks form. Cover and chill.

Preheat griddle to 350 degrees F.

In a large bowl, combine flour, sugar, baking powder, and salt.

In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.

In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.

Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.

Serve pancakes with Cinnamon Cream and maple syrup.