Common Variable Immunodeficiency Support Group

Ahh you angel! I am so looking forward to making this recipe. Please share any other you come across. Thank you for sharing!!

Karen I have all my favorite recipes on my blog...unfortunately NONE of those are the concoctions I made up while I was on Weight Watchers :( What was I thinking?? haha I am planning on starting again and I will add a section for those "healthier" recipes. So, read at your own risk HAHA!

Thanks Kelli! Recipes look good and easy to prepare. Too often I go for easy over nutritious because I am just too exhausted to cook. These will help!

I just printed out 3 more recipes from your blog. My mouth is salivating!

Yay! Let me know which ones you picked...I may have some more that I can share that I haven't had time to post yet lol

Mud Hen Bars, Spicy Pasta Salad with Tomatoes, Basil and Gouda and Fruit Tartletts with Vanilla Bean Pastry Cream. Going to go back and get the pancake one too. Of course I'll be making these in between healthy meals ;-).

Omg'sh that pancake recipe is so good....and easy... I do have a new one that is even better...hard to believe since I proclaimed the one on my blog the best in the world lol...i'll try to get the new recipe to you or copy and paste on here. Sad to say but they freeze AMAZINGLY...pop in the micro for about 45 seconds, keeping the baggie closed...uber moist and not chewey at all. Talk about a time saver :)

Here it is: best buttermilk pancakes EVER!

2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
¼ cup sour cream
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly
1/2 tsp vanilla
1 to 2 teaspoon vegetable oil, for greasing the pan

1. Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl. In a second medium bowl, whisk together the buttermilk, sour cream, eggs, vanilla and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix. Allow the batter to sit for 10 minutes before cooking.

2. Heat 1 teaspoon of the vegetable oil in a nonstick skillet over medium heat until shimmering. Using a paper towel, carefully wipe out oil, leaving a thin film of oil on the bottom of the pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately. Repeat with remaining batter, using remaining oil as needed.