Cilantro Dip

This. Dip. Is. Amazing. You will never want to use ranch again! Tzatziki sauce either. It’s great with veggies, all kinds of meat, over rice, with chips… pretty much anything you can think of. And if you just add some vinegar it would make a wonderfully creamy salad dressing. You will be eating this by the spoonful and licking the bowl (both of which have been done)!

I made this dip for the first time this weekend, in a gigantic sized batch. This recipe should give you similar results on a smaller scale!

*Please note that this dip is best if made at least one day before serving. The first time I made it I kept adding lime juice and salt, trying to get it to taste like something other than mayo. I put it in the fridge without really being happy with the flavor – but the next day it was wonderful!

Creamy Cilantro Dip/Dressing

Ingredients

  • 1/2 c mayonnaise
  • 1/4 c sour cream
  • 1 tsp lemon juice
  • 2 tsp lime juice
  • 1-2 garlic cloves – minced
  • 6 T chopped fresh cilantro (you can never have to0 much cilantro, so feel free to add more than this)
  • salt and pepper to taste

Instructions

  1. Combine all ingredients in a medium bowl and mix well.
  2. Taste and adjust the lime juice and salt if needed.
  3. Refrigerate over night if able.
  4. Allow dip to become your new addiction!

Serve with anything savory. I mean ANYTHING.

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Feed the Family #3 – Banana Pancakes

Meal number three – Thursday breakfast

Now – I know pancakes aren’t very earth-shatteringly original, and they don’t use up anything in the freezer (unless you’re my friend Sue – in which case your freezer is full of different kinds of flour), but the kids loved them! After I’d cooked up about half of the batter, I decided I should be “makin’ banana pancakes”. Nothing beats banana pancakes with home-made strawberry jelly!

Abby’s idea of “a little” powdered sugar.
Banana Pancakes!

 

Banana Pancakes

  • Servings: 6-10
  • Difficulty: easy
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Ingredients

  • 3 c all-purpose flour
  • 2 tsp salt
  • 5 T granulated sugar
  • 3 1/2 tsp baking powder
  • 4 eggs – lightly beaten
  • 6 T olive oil
  • 2 1/2 c milk

Directions

  1. Sift or whisk the dry ingredients together in a medium mixing bowl to ensure most of the lumps are gone.
  2. Whisk in the wet ingredients, making sure to not OVER mix the batter.
  3. Preheat griddle or frying pan and lightly grease. (Add more oil as needed to prevent sticking.)
  4. When griddle is nice and hot, use a measuring cup to poor batter onto griddle to make preferred size of pancakes.
  5. Flip pancake over with a spatula when the edges are starting to brown and the bubbles that are appearing have started popping and staying open.
  6. To make banana pancakes – simply thinly slice a banana into coins and lay on the pancake AFTER the batter is poured but BEFORE it is flipped.

    Eat with plenty of butter and strawberry jelly… Or honey… Or powdered sugar… but ALWAYS plenty of butter!