It’s the season for family reunions, weddings and other gatherings, and if there’s a house full of visitors in your future, you may be wondering what to feed everyone.

This week, Eileen Persike shares some tried-and-true recipes that she relies on for feeding a crowd. Recipes like those below for a unique fruity salad and satisfying breakfast foods help her feed a number of guests.

“The Frog Eye Salad makes a ton,” Eileen says, “which is good because it’s really addicting. The melted marshmallows add a depth of yumminess not commonly found in typical fruit salads. It is a mainstay at my family reunions.

“The pancake recipe is one my mom used when I was growing up. I didn’t realize how good it was until I was on my own, and tried to recreate the light and fluffy favorites…using a boxed mix. Ugh. Not at all the same! This one is super easy, and the pancakes turn out light and fluffy-a great start to a weekend with company.”

Last but not least, Eileen’s Hazelnut Chip Scones are a delicious way to start the day, especially if you make them using a food processor. “The scones turn out moist on the inside and crunchy on the outside,” she says. “I like this one because it makes 16 scones at once. Your guests will think you’ve spent all night in the kitchen when you serve this first thing in the morning with a cup of coffee.”

If you have some favorite recipes of your own that you’d like to share with our readers on starjournalnow.com, simply email them to starjournal@jcpgroup.com, attention: Timi Eckes.

Frog Eye Salad
16 oz. box Acina de Pepe pasta (looks like small BBs)
1 large can pineapple tidbits
1 large can crushed pineapple
2 large cans mandarin oranges
16 oz. whipped topping
Juice from drained fruit
1 c. sugar
3 egg yolks
1/2 tsp. salt
2 tsp. flour
1 bag mini marshmallows
Drain the cans of pineapple and oranges and reserve the juice. Cook pasta according to package directions. Rinse under cold water, drain and set aside.
In a saucepan, combine juice, sugar, egg yolks, salt, and flour. Cook and stir until thickened (like thin pudding). Melt marshmallows in hot liquid.
In a LARGE bowl, pour sauce over pasta, stir, and refrigerate overnight. The next day, stir in whipped topping and fruit. Enjoy!

Mom’s Favorite Griddle Cakes
(Makes about 18 4″ pancakes, but this recipe can be easily multiplied)
21/2 c. flour
4 tsp. baking powder
1 tsp. baking soda
2 T. sugar
1 tsp. salt
2 beaten eggs
2 c. buttermilk
1/4 c. vegetable oil
Pre-heat griddle. Combine dry ingredients in bowl. In a separate bowl, whisk together the eggs, buttermilk, oil. Pour the egg mixture into the dry ingredients, stirring JUST UNTIL MOISTENED. Batter will be slightly lumpy and very thick! Ladle by 1/3 cup onto hot griddle and turn when bubbles form on top.

Hazelnut Chip Scones
4 c. all-purpose flour
3 T. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
3/4 c. cold butter
1 egg, separated
11/2 c. refrigerated hazelnut nondairy creamer OR half-and-half cream
11/2 c. semi sweet chocolate chips
Additional sugar (turbinado if you have it)
In a bowl, combine the first five ingredients; cut in butter until crumbly, but don’t overwork it. In another bowl, whisk egg yolk and creamer; add to dry ingredients just until moistened. Stir in the chocolate chips. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 7″ circle; cut into 8 wedges, separating slightly. Place on greased baking sheet (or use parchment paper if you have it). Beat egg white; brush over dough. Sprinkle with additional sugar. Bake at 425^o for 15-18 minutes or until golden brown; be careful not to overbake-you want the center very moist. Makes 16 scones.