• 1 stick butter 
  • 8 bananas, sliced 
  • 3 cups maple syrup 
  • ¾ cup slivered pecans 
  • 1 TBS crème d’banana liqueur 
  • 1 TBS light rum 
  • whipped cream 
  • additional chopped pecans, optional 
  • Strawberries, optional 

Melt the butter in a large skillet; add bananas and pecans. Sauté about one minute. Add syrup and heat. Stir in liqueur; keep warm. Using your favorite pancake recipe, prepare pancakes allowing three pancakes preserving. Arrange pancakes on individual plates and top with banana mixture. Garnish with a dollop of whipped cream, sprinkle with additional chopped pecans, and top with a fanned strawberry.

Serves 6 people

Each Nest:

  • 2-3 thin slices Black Forest Ham 
  • 1 egg 
  • 1 TBS heavy cream 
  • 1 heaping TBS mixed grated Swiss, Cheddar, Edam and Mozzarella cheese 
  • Sprinkle of basil 
  • English muffin 
  • 1 Roma tomato, sliced 

Preheat oven to 350 degrees. Grease large muffin cups. Line with ham and break egg over top. Add cream. Top with cheese and a sprinkle of basil. Bake for 20 minutes. Serve on a half of a toasted English muffin. Place sliced tomatoes on plate as garnish.

(TIP: When baking, place water in any unused muffin cups to prevent damage to muffin tin.)

  • 16 oz package diced cooked ham 
  • 2 cups shredded Swiss cheese 
  • 1 red bell pepper, chopped 
  • 2 TBSP butter 
  • 3 cups milk 
  • 1 ½ cups Bisquick mix 
  • 6 eggs 
  • Salt & Pepper, to taste 

Preheat oven to 375 degrees. Sauté ham and peppers in butter, drain. Using a mixer or blender, mix eggs, milk, and Bisquick.

Layer the following in a 9x13 pan:

  1. ham and peppers 
  2. shredded cheese 
  3. milk mixture

Bake for 45 minutes until brown and set. Serve with fresh fruit compote and bread/muffin.
Serves 8-10 people