Awesome Banana Pancakes

• 2 cups buttermilk
• 2 eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup mashed bananas

Whisk together the buttermilk and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder, and salt in a separate large bowl. Make a well in the center of the dry ingredients and stir in the buttermilk mixture and mashed bananas, being careful not to over mix the batter (the batter will be lumpy). Let the batter sit for at least 1 minute before using.
Heat a large skillet over medium-high heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

100% Fruit "Cake"

• 1 seedless watermelon
• 2 cups strawberries, hulled and sliced
• 1 cantaloupe - seeded, peeled, and sliced (optional)
• 1 fresh pineapple - peeled, cored, and sliced (optional)

To create the base tier of the cake, cut 3 slices of watermelon, 1 to 2 inches thick, crossways through the center of the melon. Trim the rind from the watermelon slices, and place the largest slice onto a cake plate. Alternate layering sliced strawberries, slices of cantaloupe, and slices of fresh pineapple; follow with the second-largest watermelon slice. Repeat once more to make a layered fruit stack that looks like a cake.
Thinly slice a few pieces of remaining melon and pineapple. With cookie cutters or a sharp knife, cut remaining fruit slices into decorative shapes. Decorate the cake tiers with the cut fruit shapes and remaining berries.
Refrigerate until serving time. To serve, slice the cake with a sharp knife, one wedge at a time, and set the wedge onto a plate.

5 Minute Banana Berry Smoothie

• 4 cups ice
• 1 cup strawberries
• 1/2 banana
• 1 cup orange juice
• 2 tablespoons honey

Blend the ice, strawberries, banana, orange juice, and honey in a blender until smooth.

123 Green Tea Ice Cream

• 1 cup vanilla ice cream
• 1 teaspoon green tea powder (matcha)

Lightly pound the ice cream on a wooden cutting board; transfer to bowl and add matcha; mix well. Refreeze or eat immediately.

Absolutely The Best Shrimp Scampi

• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds fresh shrimp, shelled and deveined without tails
• 1/2 cup olive oil
• 4 cloves garlic, minced
• 1 shallot, chopped
• 1/2 cup fresh parsley, minced
• 1/2 teaspoon dried oregano, crushed
• 2 tablespoons white wine
• 2 tablespoons brandy

In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
Place the serving dish of shrimp in a preheated broiler for about 2 minutes.

Diabetic Bacon and Mushroom Bite-Size Quiche

8 slices bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup green onion, chopped
1 2/3 cups Swiss cheese, shredded
Pastry for double-crust pie, (homemade or purchased)
5 eggs
1 2/3 cups sour cream

Heat oven to 375 degrees F.
On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.
Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed.
Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans.
Meanwhile, fry bacon slices until crisp, drain; crumble or chop.
Chop mushrooms, saute in butter until limp and liquid evaporates.
Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.
In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup.
Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.
Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight.
Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.

Diabetic Chocolate and Vanilla Swirl Cookies

½ cup margarine, softened
2 tablespoons sugar
2 teaspoons vanilla extract
6 tablespoons liquid egg substitute
1 ½ cups unbleached all-purpose flour
½ teaspoon baking powder
¼ cup skim milk, warmed to room temperature
1 teaspoon unsweetened cocoa powder
1/8 teaspoon vanilla extract

cooking spray

Cream margarine, sugar, vanilla, and egg substitute.
Add flour, baking powder, and 3 tablespoons of the milk. Stir to thoroughly mix.
Divide dough into 2 parts.
Add cocoa to one part, stirring until well blended.
Add vanilla extract to the other half.
Chill both halves for at least 1 hour.
Working on a floured surface, roll out each part to a rectangle about 3 inches wide and 18 inches long. Place chocolate part on top of white part, pressing together tightly with a rolling pin.
Brush the chocolate dough with remaining tablespoon of milk. Roll up like a jelly roll to make a log about 1 1/2 inches in diameter.
Wrap in waxed paper and chill until firm, about 2 hours.
When you're getting ready to bake these:  Preheat oven to 375°F.
Slice cookies 1/8 inch thick. Place on a no-nstick cookie sheet that has been lightly coated with cooking spray.
Bake for 8 minutes, until lightly browned. Transfer to a wire rack to cool.