Ingredients:

6 peaches
3 eggs
1/2 stick butter, melted
1 cup sugar
1 cup flour
1 tsp baking powder

Directions:

Preheat oven to 375 F.

Slice the peaches and discard the pits.  Put the peach slices on the bottom of non-stick 9-inch baking pan in a single layer.

In a large bowl, whisk the eggs.  Add sugar and butter and stir until combined.  Add flour and baking powder and stir until combined.

Pour the batter over the peach slices, so it covers the peach slices.  Bake for 35-40 minutes.

Invert the cake before serving so the peaches are on top - either invert the whole cake onto a plate, or slice it first, and invert the individual slices.

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Ingredients:

2 lbs chicken parts (cut-up whole chicken, drumsticks or wings)
4 tbsp honey
4 tbsp white vinegar
2 tbsp mustard
1 tsp salt
1/2 tsp pepper

Directions:

Preheat oven to 400F.

Rub the chicken with salt and pepper.

In a cup, make the marinade – mix honey, vinegar and mustard.

Put the chicken parts in a dish and pour marinade over it, so all chicken is coated.  Marinate at room temperature for 30 minutes (or you can also marinate overnight in a refrigerator).

Line the baking sheet with foil.  Put the chicken on a baking sheet.  Put in the oven and bake for 45 minutes, or until the juices run clear when pierced with a fork. 

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One morning I was about to make my usual blueberry pancakes.  Then as I was getting the ingredients out, I realized that I was out of blueberries!  I didn’t have any frozen or fresh ones… the only berries I had were the frozen sliced STRAWBERRIES in my freezer :)  Since everyone was already expecting the pancake breakfast, I figured I’ll give the strawberries a shot.  The result was outstanding – we all loved the new strawberry pancakes!

These have tons of large strawberry pieces with intense strawberry flavor!

Ingredients:

1 egg
1 cup yogurt
1 tbsp vanilla
2 tbsp sugar
1 cup flour
1 tsp baking powder
1 tbsp baking soda
1 package (12 oz.) frozen sliced strawberries (you can also use fresh strawberries)
1 tbsp oil

Directions:

Whisk the egg, then add yogurt, vanilla and sugar and stir until combined.  Add flour, baking powder and baking soda, and stir until combined.   

Add the strawberries and stir until combined.  It will seem like there are way too many strawberries, but it’s OK the way it is :)

Heat the oil in a large non-stick frying pan over medium-high heat (I always use 2 pans on 2 burners to speed things up).  Use a large spoon to laddle pancake batter on the frying pan.  Cook for 5 minutes.

Flip the pancakes, then reduce heat to medium and cook for 10 minutes or until done.  Because the strawberries are frozen and there are a lot of them, it will take longer then usual for these pancakes to cook through.  If you are using fresh strawberries, then the pancakes will cook much quicker.

Enjoy with maple syrup!

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