Banana Corn Cakes

Everyone loves pancakes. But some of you may have never heard of their Southern cousin, the corn cake. With a slightly heavier texture and a more savory taste, they are generally served alongside meals instead of with syrup for breakfast. I renovated an old classic corn cake recipe so I could serve these for the morning rush.

Ingredients:

1 8.5oz box Jiffy corn muffin mix

1 egg

2 tbsp. melted butter

3/4 cup milk

2 small bananas, peeled and mashed

Preheat pancake griddle or pan. Place bananas in a large bowl and mash them. Add all remaining ingredients and stir until combined. Batter will be a little lumpy. Spoon onto griddle and flip corn cake when bubbles appear and edges are set. Makes 10-12 cakes.

Grab a fork and your favorite honey or syrup, pile them up, and dig in! These cakes can also be made ahead of time and individually frozen on a cookie sheet placed in the freezer. When frozen, just place in a freezer bag and pull out and reheat as you would your favorite frozen convenience pancake.



Delicious! Almost Shrimp Scampi

Does it get any better than shrimp & butter? Our Almost Shrimp Scampi is buttery goodness at its best! It's toddler-approved and cooks in less than 30 minutes.

Ingredients:

2 lb. raw, peel-on, deveined large shrimp
1/2 stick of butter
1 tbsp. of olive oil
2 tsp. minced garlic
garnish- fresh, chopped parsley (optional)
salt & pepper to taste

Heat pan on stovetop at medium-high heat. Pour in olive oil and add the butter. Stir continuously until melted. Add garlic and shrimp. Cook for a few minutes on each side until shrimp are pink and cooked through. Remove from heat and garnish. Great over pasta or served with a salad and French bread.



Mom's Super! Nachos

 

I lived on these growing up! Some families had Taco Tuesday, well we had Super Nacho Night! And now I make them for my own family. My son devours them! Definitely a crowd pleaser for game day or a week night!

 

Ingredients: (can be easily doubled)

1 lb. lean ground beef

1 15oz. can chili beans

1 taco seasoning packet

nacho chips

 

Toppings: (optional)

chopped tomatoes

shredded lettuce

shredded cheese

green olives

sliced jalapenos

salsa

sour cream

 

Brown ground beef on stovetop at med/high heat. Add taco seasoning packet and chili beans. Stir to combine. Lower heat to medium and let heat through, stirring occasionally. Remove from heat when hot and thoroughly combined. Put on top of nacho chips and add all of the toppings you love. From the stovetop to the table in under 30 minutes!

 



Fast Toddler-Approved Stir Fry

 

In need of a fast, healthy meal? Then try our toddler-approved stir fry! You can finish the meat and vegetables in the time that it takes to cook the rice to accompany it.

 

Ingredients:

1 14oz. bag of frozen stir fry vegetables

4 thin cut pork chops (You can substitute thin chicken breasts as well.)

4 tbsp. of soy sauce

cracked black pepper (to taste)

 

Marinate pork with 1 tbsp. of soy sauce and cracked black pepper. Heat pan on stove top at high heat. Pour vegetables in the pan and cover. Cook, stirring frequently, until halfway done. Pour in remaining soy sauce. Add pork and cook until done, turning once. Thin cut pork cooks quickly! Be sure not to overcook! Remove pork and continue cooking vegetables until done. Serve with rice.