Here’s a yummy breakfast treat from my Bisquick cookbook. Sorry, no pictures for this recipe but they were delicious!

2 cups Bisquick mix
1 cup milk
2 large eggs
3/4 cup chocolate chips or mini-chocolate chips

Whisk together Bisquick mix, milk, and eggs until just combines. Fold in chocolate chips. Do not over-stir or pancakes will be heavy.

Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.

Serve with butter and maple syrup as desired, or top with sliced fruit.

From the magazine Cooking Light, “this sweet-tart beverage is refreshing on a hot day. Feel free to adjust the sugar to suit your taste.” Chill out with Ginger Recipe #9.

6 cups cold water, divided
1/2 cup sugar
3 tbsp chopped peeled fresh ginger
3 tbsp grated lime rind
10 mint leaves
1 1/4 cups fresh lime juice (about 6 limes)
lime wedges, for garnish

Combine 1/4 cup water, sugar, ginger, rind and mint leaves in a blender. Process until well blended. Cover and chill for 2 hours.

Add remaining 5 3/4 cups water and lime juice. Stir well to combine. Garnish with lime wedges, if desired.

This spicy dish comes from Southern Living. The ingredients are similar to Beef with Ginger, but the sauce is completely different. This is a great side to Beef with Ginger and Coconut-Ginger Rice. Heat things up with Ginger Recipe #8.

1/4 cup soy sauce
4 green onions, sliced
2 tbsp sesame seeds, toasted
2 tbsp brown sugar
2 tbsp grated fresh ginger
1 large garlic clove, minced (about 1/2 tsp)
1/2 tsp crushed red pepper
2 tbsp sesame seed oil
1 lb fresh broccoli, trimmed and separated into florets

Stir together first 7 ingredients and set aside.

Heat oil in a large skillet or wok over medium-high heat. Add broccoli and saute 3 to 5 minutes or until crisp-tender. Stir in soy sauce mixture until thoroughly heated, coating well.

From Southern Living, this is a great Chinese-inspired dish. Here is Ginger Recipe #7.

1 lb sirloin steak, chilled
1/4 tsp salt
1/2 tsp pepper
2 tbsp grated fresh ginger
2 tsp sesame seed oil
1/2 tsp minced garlic
2 tsp lite soy sauce
1/2 cup fat-free reduced-sodium beef broth
2 tsp cornstarch
6 green onions, sliced
1/2 tsp crushed red pepper (optional)
hot cooked long-grain rice

Cut steak diagonally across the grain into very thin slices. Sprinkle with salt and pepper. Chilling the beef in the freezer for 5 minutes makes it easier to cut into very thin slices.

Saute ginger in hot oil in a large nonstick skillet over high heat for 2 minutes or until tan-colored. Add minced garlic and saute 30 seconds. Add beef, cook 2 minutes or until mostly cooked, stirring constantly. Stir in soy sauce.

Combine beef broth with cornstarch until smooth. Drizzle over beef mixture. Cook, stirring constantly, 1 minute or until thickened. Add green onions and, if desired, crushed red pepper. Cook 1 minute. Serve immediately over hot cooked rice.

This recipe goes well with Coconut-Ginger Rice.

This is an easy side with a mild flavor from the magazine Coastal Living. This recipe would be great with Chinese dishes or other spicy meals, like Chicken Paprikash. The ginger is this recipe is not very strong, but adds a hint of flavor. Mellow out with Ginger Recipe #6.

1 can (14 oz) unsweetened coconut milk
2 1/4 cups water
2 cups jasmine or Basmati rice
4 slices fresh, peeled ginger
garnish: chopped fresh parsley (optional)

Combine coconut milk and water in a heavy saucepan. Stir in rice and ginger. Bring to a boil over medium-high heat. Reduce heat to low. Cover tightly and simmer 20-25 minutes or until rice is tender and milk mixture has been absorbed. Remove from heat and fluff with fork. Let stand 5 minutes. Remove ginger before serving. Garnish if desired.