The Sweet and Savory Sisters!



Banana Fosters Pancakes

Bananas Foster Pancakes

Andy loves this! 




2 cups baking mix

2 eggs

1 cup milk

2 tablespoons powdered sugar

2 teaspoons of baking powder

1 tablespoon of vanilla



Mix all ingredients until blended.  Pour about a ¼ cup onto hot greased pan.  Cook until edges are golden and pancake mix is bubbling.  Turn and cook until golden brown.


Banana Fosters



1 stick butter

¾ cup brown sugar

½ teaspoon cinnamon

¼ cup banana liqueur

6 bananas cut in half lengthwise, then halved

¼ cup dark rum


Combine the butter, sugar, and cinnamon in a skillet. Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, and then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, and then tip the pan slightly to ignite the rum (if using a gas stove).

When the flame goes down, lift the bananas out of the pan and place four pieces over each pancake. Generously spoon the warm sauce over the top of the pancakes. 


In the Kitchen

Last fall I fell in love with Star Bucks pumpkin bread.  I never knew that I loved pumpkin so much.  I started experimenting in the kitchen and came up with my own recipe for pumpkin bread.  I made so much pumpkin bread, pumpkin cheese cake, ooey gooey pumpkin cake and muffins that it was ridiculous.  Now that fall is here again I wanted to try some new pumpkin desserts.  Sister and I have been on a pound cake kick for a while now and I thought about a pumpkin pound cake.   unfortunately, I wasn’t impressed with the recipe I came up with.  It wasn’t bad but it wasn’t great either.  I will not be posting that recipe. If you should have a good recipe for a pumpkin pound cake or any other pumpkin dessert please share it with us. 

I also made a vegetable Quiche that was out of this world.  It was fluffy,cheesy and so yummy.  It was very easy and I had everything I needed in the fridge.  You can use all different kinds and combinations of vegetables. I had mushrooms, asparagus, spinach and onions in my fridge but you could use  artichokes, tomatoes, squash, etc. I hope you will enjoy it as much as Andy and I did.  I served mine with toast and mayhaw jelly.    

Vegetable Quiche

  • 1 frozen pie shell, deep dish
  • 1 ½  cup sliced fresh mushrooms
  • ¾  cup chopped asparagus
  • 2 tablespoon butter
  • 1 cup fresh baby spinach
  • 3 garlic cloves, minced
  • 3 green onions, chopped
  • 1 cup  shredded Swiss cheese
  • 4 eggs, lightly beaten
  • 1 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Let pie crust stand at room temperature for 10 minutes
  • Line pie crust with heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°.
  • In a large skillet, sauté  mushrooms and asparagus in butter until tender
  •  Add spinach, garlic and spring onion; cook 1 minute longer
  •  Spoon into crust; top with cheese.
  • In a large bowl, whisk the eggs, cream, salt and pepper until blended; pour over cheese.
  • Cover edges of crust loosely with foil
  •  Bake for 40-45 minutes or until a knife inserted near the center comes out clean
  • Let cool for 10 minutes before cutting

Tomato Pie


Tomato Pie

  • 1 deep dish pie crust, baked
  • 3 tomatoes peeled, sliced and drained (salt and pepper to taste)
  • ½ cup of chopped green onion
  • ¼ cup of fresh basil chopped
  • 2 ½ cups of grated Colby and Monterey jack cheese
  • ½ pound of bacon fried, drained and crumbled
  • 1 ½ cups of mayonnaise (Hellman’s)
  • Salt and pepper and garlic powder to taste


Peel tomatoes, cut tomatoes in half and then slice

 Drain tomatoes on paper towels

 Meanwhile mix the next six ingredients together

 Layer tomatoes and mayo mixture in baked pie crust

 Bake in a preheated 350 degree oven for 30 minutes

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