Paper Thin Blueberry Pancakes

2 cups packed Bisquick
2 1/3 cups milk
1/2 cup unsalted butter, chilled
2 cups blueberries, fresh or frozen
1 1/2 cups salted butter, melted
1 1/2 cups grade A maple syrup, heated

Put the Bisquick in a medium-size mixing bowl and make a well in the center.  Pour in all the milk and stir with a whisk until just blended.  Do not overwork the batter; lumps are okay.  Let the batter rest for about 30 minutes at room temperature.

Preheat an electric griddle to 400 or a regular stovetop griddle until very hot.

Pour the batter through a fine sieve to strain out any lumps.  The batter should have the consistency of heavy cream.

With the end of the chilled stick of unsalted butter, quickly grease the hot griddle for each batch of pancakes.  Using a 2-ounce (1/4 cup) ladle, pour the batter onto the griddle to form paper-thin, 5 to 6 inch round pancakes; if the first one is too thick to spread evenly, stir a little more milk into the batter.  Scatter a few blueberries on top of each pancake, patting them into the batter with a large spatula. 

When the edges of the pancakes are brown, after about 1 minute, very carefully flip the pancakes with a spatula; tuck any stray berries back under the pancakes.  Cook for about 30 seconds more, then carefully transfer to a large heated serving plate, overlapping them.  Repeat with the remaining batter and berries.

Pour about 1/4 cup each of melted butter and maple syrup over each serving of pancakes. 

Taken from Comforting Foods - Feel Good Recipes from America's Top Chefs

Ice-Cream Tartlets

• 2 (6-count) packages graham cracker tartlet shells
• 6 cups various flavors of ice cream
• Ice cream toppings
• Chopped nuts, fruit, sprinkles

Preparation:

Spoon about 2 teaspoons ice cream topping in the bottom of each tartlet shell. Top with ice cream, pressing slightly so the topping is visible around the edges of the ice cream. Freeze until firm, then serve with remaining toppings. Serves 12 Some of my favorite combinations include:

• Marshmallow sauce (not marshmallow creme) topped with strawberry ice cream and drizzled with chocolate sauce.
• Hot fudge sauce topped with mint ice cream, drizzled with more hot fudge sauce.
• Hot fudge sauce and peanut butter, topped with chocolate chunk ice cream.
• Caramel sauce topped with caramel fudge ice cream, topped with chocolate sauce. 

taken from About.com

Frozen Grapes

Freeze grapes.  Voila!

Onion-Roasted Potatoes

1 envelope onion soup mix
2 pounds potatoes, cut into large chunks
1/3 cup olive oil

Preheat oven to 450.  Combine all ingredients and toss until evenly coated.  Empty into shallow baking pan.  Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.  Garnish with chopped fresh parsley if desired.

Taken from Favorite Brand Name Light Cooking