Peanut Butter Pancakes

These pancakes were delicious - they weren't too sweet or overpowering with peanut butter flavor. Definitely a kids friendly recipe and even though the recipe didn't call for sliced bananas they tasted great on top of these pancakes.

Recipe:

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
2 eggs, lightly beaten
¾ cup creamy peanut butter
2 cups milk
⅓ cup peanuts, chopped (optional)

1) In a large bowl combine flour, sugar, baking powder, and salt. In a medium bowl whisk together eggs and peanut butter until combined. Gradually stir in milk (mixture will be stiff at first but will thin when all the milk is added). Add peanut butter mixture to flour mixture. Stir just until combined but still slightly lumpy. Gently stir in peanuts.

2) Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour about ¼ cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side).

Notes: Batter will be thin but will thicken slightly after standing a few minutes. Tip: Over-mixing makes pancakes tough; stop stirring while a few lumps remain - they will disappear once the pancakes are on the heat.

Prep Time: 20 minutes | Cook Time: 2 minutes per batch | Yields: 16 pancakes

Source: BHG

Stove Top Mac-n-Cheese

I personally love Macaroni and Cheese recipes that use 3 or 4 different kinds of cheese, but my goal was to find a kid friendly recipe that was very similar to the boxed Kraft Macaroni and Cheese and I found it on the Food Network's website from Alton Brown. This recipe is simple to make and even though I do not have kids to test this on, my husband and I decided that this is what our kids will grow up knowing as Mac-n-Cheese. No more boxed stuff EVER again in our house!  So, if our kids are anything like my husband they will get overly excited when they see this on the stove.

Recipe:

1 pound elbow macaroni (4 cups)
8 tablespoons butter
4 eggs
12 ounces evaporated milk
1 teaspoon hot sauce
2 teaspoons kosher salt
Fresh black pepper
1½ teaspoon dry mustard
2 (8 ounces) sharp cheddar, shredded

1) In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
2) Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over medium-low heat continue to stir for 6 minutes or until creamy.

Notes: Can use mild cheddar cheese instead of sharp. Please note: All ingredients were doubled, so if you don't want as much just cut everything in half.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Yields: 6 to 8 servings

Source: Alton Brown