I wrote this recipe this morning because I wanted some pancakes, but I wanted something different. Also, I didn't want to feed an army! Just have a few for now and a few for later. This recipe makes about 6 silver dollar pancakes. Children would love them!!! Enjoy!

Cinnamon and Coconut Pancakes
2 servings

1/4 cup + 2 T all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 T. granulated sugar
1 tsp. korintje cinnamon (this is best for breads, but whatever kind of cinnamon you have is fine)
1/2 tsp. coconut extract
1/4 tsp. vanilla extract
1/4 c. + 1 T. low-fat evaporated milk
1 egg, beaten
2 1/4 tsp. butter, melted (don't worry if it's not exact - I guestimated how much I used and this is pretty close)

In a medium bowl, sift together your flour, baking powder, cinnamon, sugar and salt.
Pour in your milk and then your butter so that the butter is cool enough that it doesn't cook your egg.
Add your egg.
Whisk briskly until smooth (this takes no time!).
Heat a large skillet over medium heat.
Spray with non-stick spray and pour about 1/8 c. to 1/4 of a c. of batter into your skillet.

**Be sure the pancakes don't touch or they'll have odd shapes!**

When you see the outside edges bubbling and a tiny bit of batter bubbling in the center of your pancake, flip immediately.
Cook the other side for 30 seconds to one minute, only until lightly browned (check periodically to be sure it doesn't get too brown).
Serve with honey, syrup, sliced strawberries or your favorite fruit, Nutella or whatever you like!

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Lasagna Roll-Ups
Level of difficulty for children is medium
12 Servings
Ingredients:
12 lasagna noodles (8 ounces)
Sauce:
1 pound lean ground beef
1 teaspoon Italian Seasonings
2 tablespoons diced onion
2 1 jar (26 ounces) spaghetti sauce

Filling:
3 1 large carton (24 ounces) ricotta cheese
4 2 cups (8 ounces) mozzarella cheese, shredded
5 2 tablespoons Parmesan cheese
6 1 teaspoon garlic powder

Directions: Remember to Wash Your Hands!
1. In a large pot, heat water to boiling and add lasagna noodles. When water returns to boiling, cook noodles 10 minutes, stirring occasionally.
2. Drain noodles and cool in single layer on wax paper or foil to keep from sticking together.
3. Cook ground beef/ Italian seasoning and onion in skillet and drain well. Add spaghetti sauce and stir.
4. Preheat oven to 350 degrees.
5.. Spoon, sauce over noodle, sprinkle cheese's over noodles. Roll up and place seam-side down in 9x13-inch pan lightly coated with cooking spray.
7. Cover with foil and bake 30 to 40 minutes or until hot.

Helpful Hints:
Pasta sometimes tends to stick together during or after cooking. A helpful hint is to use plenty of water. Bring the water to a rapid boil, add the pasta slowly, and stir during cooking to prevent sticking. Pasta is best cooked al dente (ahl DEHN-tay), which means it is firm to the bite! Cooking time varies depending on the thickness of the pasta. Since the pasta in this dish will be baked, it can be cooked for a shorter time. Be sure and drain the lasagna noodles and cool in a single layer to keep them from sticking together.

Safety Tip:
Pasta is cooked uncovered in a large amount of boiling water. The boiling water helps circulate the pasta so it cooks evenly. Children could easily get burned during this step, so adult supervision is a must. Have a colander ready in the sink to drain the pasta so you can hold the pot with two hand

Cheesy Garlic Biscuits
2 cups Bisquick
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/2 cup butter or margarine, melted
1/4 teaspoon garlic powder

Preheat oven to 450 degrees F.

Mix Bisquick, milk and cheese until a soft dough forms.
Drop by spoonfuls onto an un-greased cooking sheet.
Bake for 8 to 10 minutes until golden brown.
Mix butter and garlic powder.
Brush mixture over warm biscuits before removing from cookie sheet.

www.waycoolcookingschool.com

Chocolate Cavity Maker Cake
Prep Time: 30 Minutes Cook Time: 1 Hour Ready In: 2 Hours Yields: 12 servings
"Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for frosting. This cake made me an instant star with my clients. I quickly became known as 'that incredible chocolate cake lady!'"
**TIP: For a sweeter cake, use a milk chocolate or regular chocolate cake mix with milk chocolate chips or even white chocolate chips!**
INGREDIENTS:
1 (18.25 ounce) package dark chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream (2 cups)
3 eggs
1/3 cup vegetable oil
1/2 cup coffee flavored liqueur
2 cups semisweet chocolate chips

DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2.In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
3.Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

www.waycoolcookingschool.com

Italian Chicken Salad à la Angela, Chef Cathi and Nin
Recipe courtesy of Chef Cathi Britt
4 servings

4 chicken breasts, boneless and skinless
(2 cups) shredded mozzarella
1 c. balsamic vinegar
2 tsp. minced garlic
2 tsp. freshly chopped basil or 1 tsp. dried basil
4 c. cherry tomatoes, quarters (cups should be filled with tomatoes that are already quartered)
1c. shredded carrots (optional)
6 c. mixed greens or baby greens
3 T. extra virgin olive oil
1 c. toasted pine nuts

• In large baggie, pour ½ c. balsamic vinegar add chicken, basil and garlic.
• Make sure to seal bag shake bag well to coat.
• Place bag in the refrigerator and allow to marinate for 30 minutes or overnight.
• Warm 3 T. olive oil in a large pan on stove top. Take chicken out of bag and place in pan. Cook just until chicken is done. Cover with lid and let rest.
• Divide greens into six plates top with tomatoes, pine nuts and carrots if desired. • Place chicken breast on cutting board and cut in to slices.
• Top with chicken strips.
• Top with mozzarella cheese.

Cathicooks4u.com

Onion Poppy Seed Focaccia
Recipe courtesy of Chef Gail Sokol
Makes one 18 inch by 12 inch focaccia
3 (1/4 ounce) packages fast rising dry yeast
2 1/4 cups warm water (95°-105°F.)
2/3 cup olive oil, divided
6 cups all-purpose flour, plus more, if necessary
2 large onions, peeled and finely chopped
1/3 cup poppy seeds
1 tablespoon Kosher salt, plus extra for sprinkling
Freshly ground black pepper (if desired) for sprinkling

1. In the bowl of an electric mixer using the paddle attachment, blend together the yeast and warm water.
2. Measure out 1/3 cup of olive oil and pour into the yeast mixture. Add 1/2 of the flour (3 cups) and the salt and blend well. Remove the paddle and change to the dough hook. Continue adding the remaining flour until a nice, soft dough forms.
3. Pour the dough onto a work surface and knead it for 1 minute. Place the dough into a large mixing bowl sprayed with nonstick cooking spray. Flip the dough over so the greased side is up. Allow to rise until doubled in volume, about 45 minutes to 1 hour.
4. While the dough is rising, prepare the topping. In a large sauté pan over medium heat, place the remaining 1/3 cup olive oil. Add the onions and sauté until caramelized. Remove from heat and stir in the poppy seeds. Allow to cool.
5. Preheat oven to 450°F. Spray a 18 x 12 inch sheet pan with 1 inch high sides with non stick cooking spray.
6. Press the dough evenly into the prepared pan, cover with plastic wrap, and allow to rise for 30 more minutes, or until doubled in volume.
7. With your index finger make rows of indentations, 1 inch apart, all over the dough. With a spoon, spread the onion poppy seed topping evenly over the dough. Sprinkle with freshly ground pepper, if using.
8. Bake for 25-30 minutes or until the focaccia is deep golden brown on top. Allow to cool until warm. Cut into squares.