John’s Famous "River Mist" Pancakes

From the Rivermist Bed and Breakfast

For Pancakes:
2 Cups Bisquick
1 Cup Milk (or more for thinner pancakes)
2 Eggs
1 or 2 Bananas, Mashed
1/4 Cup walnuts, chopped finely
1/4 Cup sweetened coconut.

For Topping:
Powdered Sugar
Chopped Nuts
Whipped Cream
1 banana, cut into 1/4" slices

 

Mix together pancake ingredients. Pour by scant 1/4 cupfuls on to a hot griddle.
Cook, flip and turn onto plates, overlapping 2 or 4 pancakes on each plate, (just touching each other, not as a “stack"). Sprinkle with powdered sugar. Add 3 pieces of banana to each pancake. Top these with a dollop of whipped cream.

Sprinkle chopped nuts on top, and serve! (Serve with maple syrup or butter on the side). This is an easy recipe which has a wonderful appearance when served,  and it’s delicious! Our guests love it!

Slow Cooked Lemon Chicken - Taste of Home

6 bone-in chicken breast halves (about 3 pounds), skin removed

1 teaspoon dried oregano

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

2 tablespoons butter

1/4 cup water

3 tablespoons lemon juice

2 garlic cloves, minced

1 teaspoon chicken bouillon granules

2 teaspoons minced fresh parsley

Hot cooked rice

Directions

Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken.

Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 236 calories, 8 g fat (4 g saturated fat), 112 mg cholesterol, 394 mg sodium, 1 g carbohydrate, trace fiber, 37 g protein.