Awesome Banana Pancakes

• 2 cups buttermilk
• 2 eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup mashed bananas

Whisk together the buttermilk and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder, and salt in a separate large bowl. Make a well in the center of the dry ingredients and stir in the buttermilk mixture and mashed bananas, being careful not to over mix the batter (the batter will be lumpy). Let the batter sit for at least 1 minute before using.
Heat a large skillet over medium-high heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

100% Fruit "Cake"

• 1 seedless watermelon
• 2 cups strawberries, hulled and sliced
• 1 cantaloupe - seeded, peeled, and sliced (optional)
• 1 fresh pineapple - peeled, cored, and sliced (optional)

To create the base tier of the cake, cut 3 slices of watermelon, 1 to 2 inches thick, crossways through the center of the melon. Trim the rind from the watermelon slices, and place the largest slice onto a cake plate. Alternate layering sliced strawberries, slices of cantaloupe, and slices of fresh pineapple; follow with the second-largest watermelon slice. Repeat once more to make a layered fruit stack that looks like a cake.
Thinly slice a few pieces of remaining melon and pineapple. With cookie cutters or a sharp knife, cut remaining fruit slices into decorative shapes. Decorate the cake tiers with the cut fruit shapes and remaining berries.
Refrigerate until serving time. To serve, slice the cake with a sharp knife, one wedge at a time, and set the wedge onto a plate.

5 Minute Banana Berry Smoothie

• 4 cups ice
• 1 cup strawberries
• 1/2 banana
• 1 cup orange juice
• 2 tablespoons honey

Blend the ice, strawberries, banana, orange juice, and honey in a blender until smooth.

Strawberries filled with Cream

16-18 large strawberries

1/3 cup mascarpone cheese

1/3 cup (80 ml) heavy whipping cream

2-3 (24-36 grams) tablespoons granulated white sugar

1/2 teaspoon pure vanilla extract

You want the strawberries to sit flat.  So if they are a little wobbly with the stems left on, cut the green stems off the strawberries so they  will stand upright when placed on your serving tray.  With a small sharp knife, cut an "X" in each strawberry, cutting almost to the bottom of each strawberry.  (The cut should be such that the strawberry will open up but not fall apart.) Gently, with your fingertips, spread each strawberry apart to make "petals".  Set aside while you make the cream filling.

In a medium sized bowl, whip the mascarpone cheese and whipping cream until soft peaks form.  Add the sugar and vanilla and continue to whip until stiff peaks form.

Spoon the cream into a pastry bag fitted with a large open star tip (I used a Wilton 1M tip).  Pipe the cream into the strawberries.  If not serving immediately, cover, and place in the refrigerator until serving time.