Pancakes:
1 cup all-purpose flour
1 tbsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 package (1 oz) uncooked instant farina (such as Cream of Wheat)
1 1 /4 cups low-fat buttermilk
1 tbsp canola oil
1/2 tsp vanilla extract
1 large egg
1 cup mashed banana (about 1 large)

Syrup:
1/2 cup pomegranate juice
1/2 cup maple syrup
2 tbsp pomegranate juice
2 tsp cornstarch

To prepare pancakes, lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and the next 6 ingredients (through farina) in a large mixing bowl. Stir well with a whisk. Combine buttermilk, oil, vanilla and egg in a bowl, whisking well. Add to flour mixture, whisking until almost smooth. Fold in banana. Do not over-stir or pancakes will be flat and dense.

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

To prepare syrup, combine 1/2 cup pomegranate juice and syrup in a medium saucepan. Bring to boil over medium-high heat. Combine 2 tbsp juice and cornstarch in a bowl and add to pan. Cook 1 minute or until thickened. Remove from heat and serve with pancakes.

Garnish pancakes with fresh sliced bananas and serve with milk and a small cup of pomegranate juice.

1 1/2 cups granulated sugar
2/3 cup (5 fl oz) evaporated milk
3 tbsp instant coffee granules or 1 heaping tbsp of instant espresso granules
2 tbsp unsalted butter
1/4 tsp salt
1 1/2 cups (9 oz pkg) Nestle Toll House Semi-Sweet Chocolate Morsels
2 cups miniature marshmallows
1 tsp vanilla extract
1/2 tsp cinnamon
1/8 tsp nutmeg

Line a 9×9 inch pan with foil.

Combine sugar, evaporated milk, instant coffee or espresso, butter and salt in a medium, heavy-duty saucepan. Mix well and bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

Stir in morsels, marshmallows, vanilla, cinnamon and nutmeg. Pour into prepared pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil and cut into pieces.

A great holiday recipe from Nestle Toll House:

1 2/3 cups granulated sugar
2/3 cup (5 fl oz) evaporated milk
2 tbsp unsalted butter
1/4 tsp salt
1 1/2 cups (9 oz pkg) Nestle Toll House Semi-Sweet Chocolate Morsels
2 cups miniature marshmallows
1/2 tsp vanilla extract
1/4 tsp peppermint extract
1/4 cup crushed peppermint hard candy

Tip: Candy canes tend to be easier to smash into piece than the round starbright candies.

Line a 9×9 inch pan with foil.

Combine sugar, evaporated milk, butter and salt in a medium, heavy-duty saucepan. Mix well and bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

Stir in morsels, marshmallows, vanilla and peppermint extracts. Pour into prepared pan. Sprinkle crushed peppermint candy on top, pressing lightly to set. Refrigerate for 2 hours or until firm. Lift from pan, remove foil and cut into pieces.

I’ve been in a rice phase lately, probably because rice is so versatile. It can be used in sweet and savory dishes, served dry or creamy, and it’s great on a frosty day. Here is a quick and easy recipe:

2 cups cooked rice, white or brown
1 can cream of chicken soup (with herbs)
1 cup milk
1/2 tsp onion powder (or salt)
1 bag (16 oz) frozen mixed veggies, thawed
2 tbsp dry breadcrumbs

Preheat oven to 400F

Combine soup, milk and onion powder in a large saucepan and stir well. Add cooked rice and cook over medium-high heat until mixture begins to bubble, stirring constantly. Reduce heat to medium and cook 5-7 minutes or until mixture begins to thicken. Add thawed veggies and stir well.

Transfer to a greased 3-quart baking pan. Sprinkle with dry breadcrumbs. Bake 10-15 minutes until breadcrumbs brown and mixture bubbles on the sides. Remove from oven, cover and let sit for 10 minutes. Serve over warm biscuits and a glass of milk.

Substitutions: the cream of chicken soup can be swapped for cream of celery, cream of broccoli, cream of potato, cream of mushroom or cream of mushroom with roasted garlic. You can also use 2 1/2 cups raw sliced/chopped veggies in place of frozen veggies (adjust cooking time accordingly). The veggie mix used here was broccoli, cauliflower and carrots.

Here is another Jenn Original Recipe. Enjoy! 

1 lb whole mushrooms
1 can beef broth
2 tbsp butter
2 tbsp flour
1/4 cup milk
2 cloves garlic, minced
1 tsp basil
1/2 oregano
1/4 thyme
1/4 rosemary
1/4 tsp salt
1/8 tsp pepper
1 tbsp dried breadcrumbs, optional

*you can substitute 2 tsp herbes de provence or italian seasoning in place of basil, oregano, thyme and rosemary.

Preheat oven to 400F

Bring broth to a boil in a saucepan over medium-high heat. While broth is heating, melt butter in a microwave-safe dish. Whisk flour into butter, 1 tbsp at a time. Whisk in milk, also 1 tbsp at a time. Pour into heated broth and bring to a full, rolling boil. Cook 5-10 minutes or until broth mixture begins to thicken slightly (whisk often). Remove from heat and stir in garlic, basil, oregano, thyme, rosemary, salt and pepper.

Wash mushrooms well in cool water. Arrange in a small baking dish. Pour broth mixture over mushrooms, coating well. Dust with breadcrumbs if using. Bake 20-25 minutes, or until mushrooms are thoroughly heated, stirring occasionally.

Keep mushrooms whole or sliced. Serve on top of steamed rice, couscous, or with pasta drizzled in olive oil. Also great for salads.