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Oatmeal Banana Pancakes
1 1/4 Cups “Quick” rolled oats
1 1/4 Cups flour
1 Tablespoon baking powder
1/4 teaspoon salt
2 eggs
2 very ripe bananas
Buttermilk – appx 1 1/2 cups
1 Tablespoon canola oil
2 Tablespoons sugar
Mix dry ingredients into a bowl, then make a well in the middle.  Using 4 cup measure, mash bananas well with a fork.  Add enough buttermilk to make 2 1/4 Cups total in the measuring cup.  Stir.  Add in eggs, sugar and oil, mixing well.  Pour liquid ingredients into dry ingredients and mix just until blended.  Allow mixture to sit for 15 minutes to soften the oats.  Use a ladle to scoop batter onto griddle.  Cook until small bubbles form on edges of pancakes, then flip with spatula.  Cook an additional 2-3 minutes, or until bottoms are browned.
Kath’s Awesome Bean Soup
2 Tablespoons canola oil
1 large onion, diced
6 cloves of garlic, minced
2 carrots diced into tiny cubes
4 cans white beans (White kidney beans, navy beans or Northern beans) drained and rinsed
1 carton chicken broth (32 ounces)
3 tablespoons precooked bacon crumbles/bits.  (Please don’t use the imitation bits!!)
1 tablespoon cut chives
1 teaspoon rubbed sage
Freshly cracked black pepper to taste
1 teaspoon sea salt
Heat oil in heavy pot until hot.  Add onion and carrots, stirring occasionally until onion is opaque but not browned.  Add garlic and continue cooking for 2-3 minutes.  While your veggies are cooking, drain and rinse the beans.  Use your hands to “Squish” about half the beans, making them paste-like.  (You can also wait until after the soup has cooked and use a potato masher to mash about half the beans in the soup.)  Add chicken broth, beans, bacon, chives, pepper and sage.  Stir.  Once pot has come to a boil you can add the salt (Did you know salt will pit the bottom of your pan if you add it before the boiling point?)  Cover and simmer 20 minutes on low.  Delish!

Old-Fashioned Pumpkin Nut Loaf Bread
From the Nestle web site



  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1 large egg
  • 1 large egg white
  • 1 tablespoon vegetable oil
  • 1/4 cup chopped nuts


PREHEAT oven to 350° F. Grease 9 x 5-inch loaf pan.

COMBINE flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.


Beacon Hill Cookies
1 cup semisweet chocolate chips
2 egg whites
1 pinch salt
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon distilled white vinegar
3/4 cup chopped pecans
Melt chocolate over hot, not boiling water. (Or 30 seconds on High in microwave, stir then another 30 seconds.)
Beat egg whites with a dash of salt until foamy. Gradually add sugar, beating well, then beat until stiff peaks form.
Beat in vanilla and vinegar.
Fold in melted chocolate and nuts.
Drop by teaspoonfuls on well greased cookie sheet. Bake at 350 degrees F (180 degrees C) for 10+ minutes. Remove from pan *immediately.* 
My Chex Mix

I’ve had several emails asking for my Hot and Spicy Chex Mix.  I’m afraid I can’t be of much help to you, Ladies.  I kind of wing it – but I can give you a general idea, and you can adjust it to your liking.
A little more than 1/2 a box each of Wheat, Rice and Corn Chex
one quarter to one half bag of matchstick pretzels
about two cups of Cheese crackers or goldfish crackers
Nuts – if you want to add them.  Sometimes I do, sometimes I don’t
1 stick of butter or margarine
about half a cup of hot sauce (I use Frank’s- I would not recommend using Tobasco brand sauce in that quantity)
about 2 tablespoons of Worcestershire sauce
about 1/4 C of my homemade Cajun seasoning
a generous sprinkling of cayenne pepper
Place all the cereal, pretzels, crackers and nuts in a very large roasting pan.  Melt butter and add remaining ingredients.  Stir well.  Pour over the cereal a little at a time and mix thoroughly to coat all pieces.  You may not have to use the all the butter mixture.  Bake in 300ºF oven for about 1.5 hours, stirring every 15 minutes.  Turn oven off and allow mix to cool with the oven.  Store in an airtight container.

Leftover Soup
1 large onion, diced
4 cloves garlic, sliced
2 tablespoons of olive oil
 Saute garlic and onion in olive oil until translucent, about five minutes.  The add remaining ingredients.
64 ounces chicken broth
4 chicken bouillon cubes, unless your broth is rich
1-2 carrots, diced small
1 cup cabbage, diced into small pieces
1 cup cauliflower, cut into small pieces
1/4 cup celery leaves (Fresh)
2 tablespoons dried parsley
1/2 cup ham, diced very small
1 cup mashed potatoes
1 handful dried green peas
pinch of thyme
Pepper to taste
Simmer at least 20 minutes, until veggies are tender and green peas are no longer hard.




1. Kelly - November 7, 2008

ewwww bean soup??? i have to say tho…it looks really good…I will have to try it since it was 44 degrees this morning when I took the kids to school 🙂


2. Kelly - November 7, 2008

I so did not know that salt would pit the bottom of my pot….learn something new everyday 🙂 Did you know that you ALWAYS start boiling potatos in COLD water becuase otherwise they dont cook evenly and get mushy on the outside and still a little crunchy on the inside? 🙂

3. Kelly - December 26, 2008

so gonna have to make these beacon hill cookies….

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