Cinnamon Apple Pancakes

Ingredients

• ¼ cup butter, melted
• ¼ cup applesauce
• 2 eggs
• 2 cups milk
• ½ teaspoon vanilla extract
• 2 cups finely diced apples (I used Granny Smith apples- You can keep the skins on)
• 2½ cups flour
• 2½ teaspoons baking powder
• 2 teaspoons cinnamon
• 2 tablespoons sugar
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves (optional)

Instructions

1. In a large bowl, mix together melted butter, applesauce, eggs, milk, vanilla and shredded apple. Add in flour, baking powder, cinnamon, sugar, nutmeg, and cloves and stir until just combined.
2. Preheat a griddle or frying pan over medium heat. Scoop about ¼ cup onto the hot surface and let cook for a couple of minutes on each side, flipping half way through. Best if served warm, topped with butter, maple syrup, and a sprinkle of cinnamon.

Potato Bacon Breakfast Casserole

• 4 cups frozen shredded hash brown potatoes
• 1/2 cup finely chopped onion
• 8 ounces bacon or turkey bacon, cooked and crumbled
• 1 cup (4 oz.) shredded cheddar cheese
• 1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
• 1 large egg, lightly beaten or 1/4 cup egg substitute
• 1 1/2 teaspoons seasoned salt

Directions:

PREHEAT oven to 350° F. Grease 8-inch-square baking dish.

LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.

BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

Pumpkin Chocolate Chip Pancakes

1. 
   
   • 1 1/2 cups milk
   • 1 cup pumpkin puree
   • 1 egg
   • 2 tablespoons vegetable oil
   • 2 tablespoons vinegar
   • 2 cups all-purpose flour
   • 3 tablespoons brown sugar
   • 2 teaspoons baking powder
   • 1 teaspoon baking soda
   • 1 teaspoon ground allspice
   • 1 teaspoon ground cinnamon
   • 1/2 teaspoon ground ginger
   • 1/2 teaspoon salt
     1/2 C chocolate chips
   In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. Gently fold in chocolate chips 
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Mini Chocolate Chip Muffins

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

Generously grease a 24 cup mini muffin pan with non-stick spray.  Preheat oven to 350 degrees.  Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.  In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.  Add wet ingredients to dry ingredients and stir with a spoon until combined.  Stir in chocolate chips.  Reserve a few chips to sprinkle on the tops.  Bake for 8-9 minutes.

Gingerbread Pancakes

3 1/2 C flour
3 Tbsp sugar
1 Tbsp baking powder
1 Tbsp ginger
1 1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp ground cloves
6 Tbsp molasses
3 Tbsp vegetable oil
3 C buttermilk (or 3 Tbsp lemon juice added to milk)
3 eggs

Mix wet ingredients. Whisk together dry ingredients. Stir just combined. Place about 1/4 C batter on griddle.

Lemon Meringue Pie

1/3 C cornstarch
1/8 tsp salt
1 1/2 C sugar
Grated peel of 2 or 3 lemons
1 C lemon juice
4 eggs separated
1 Tbsp butter or margarine
1/4 tsp cream of tartar

(6 hours before serving)

1. Pie Crust
2. In saucepan stir cornstarch, salt, and 1 C sugar. Stir in 1 C water, lemon peel, and juice; cook over medium heat, stirring constantly, until lemon mixture is thickened and boils; remove from heat.
3. In small bowl with wire whisk, beat yolks; stir in small amount of hot mixture. Slowly pour yolk mixture back into lemon mixture, stirring rapidly to prevent lumping. Return to heat; cook, stirring constantly, until lemon filling is thickened. Do not boil. Stir in butter; pour into pie crust; cool 10 min.
4. Preheat oven to 400'. In small bowl, w/ mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Gradually sprinkle in 1/2 C sugar. Whites should stand in stiff glossy peaks.
5. With spatula, spread meringue over filling to edge of crust. Swirl meringue with back of spoon. Bake 10 min. or till golden. Cool and refrigerate.
Prep time about 6 hours.

Peanut Butter Krispies

1 C sugar
1 C Karo syrup
1 lg. pkg chocolate chips
1 1/2 C peanut butter
6 C rice krispies (or Special K)

Dissolve sugar and karo syrup in a sauce pan on low heat.
Meanwhile, melt chocolate chips in double boiler over very low heat.
Put peanut butter into sugar mixture and stir till well mixed.
Put cereal in 9x13" pan. Pour PB mixture over cereal. Mix well. Flatten out. Spread chocolate chips over. Put in fridge to cool.

Soft Sugar Cookies

• 1 C butter, softened 

• 3/4 C sugar

• 2 eggs

• 1 tsp vanilla extract

• 1/2 tsp almond extract

• 2 C flour

• 1 tsp cream of tartar 

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/4 tsp nutmeg

Frosting: 

• 1/4 C butter

• 3 C confectioner's sugar 

• 1 tsp almond extract 

• 2 Tbsp hot water

• Food coloring 

In mixer, cream butter and sugar until light and fluffy. Beat in the eggs, vanilla and almond extracts. 

Combine flour, cream of tartar, baking soda, salt, and nutmeg. Gradually add to creamed mixture. 

Drop by rounded teaspoonfuls 2 in. apart onto ungreased cookie sheets. Bake at 350 for 8-10 min. Cool on wire racks. 

For frosting, in a large mixing bowl, combine the butter, confectioner's sugar, almond extract, and enough water to achieve desired consistency. Tint with food coloring if desired. Frost cookies. 

Cornmeal Pancakes

1-1/3 cups all-purpose flour

2/3 cup cornmeal

2 tablespoons sugar

4 teaspoons baking powder

1 teaspoon salt

2 eggs

1-1/3 cups milk

1/4 cup canola oil

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened. 

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup. Yield: 4 servings.

Apple Bread/Muffins

• 1. cooking spray
  2. 3 cups all-purpose flour
  3. 1 teaspoon baking soda
  4. 1 teaspoon salt
  5. 1 cup chopped walnuts (optional)
  6. 3 cups apples - peeled, cored, and chopped
     
  7. 
     Preheat oven to 300 degrees F (150 degrees C). Prepare 2 loaf pans (8 1/2x4 1/2-inch loaf pans) with cooking spray.
  8. Mix flour, baking soda, salt, walnuts, and apples in a large bowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. Evenly divide mixture between prepared loaf pans.
  9. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. 
     Muffins- bake for about 20-25 min. 
     
• 
  

Chicken and Broccoli Alfredo Casserole

Chicken and Broccoli Alfredo Casserole
Ingredients:
2 1/2 cups uncooked pasta (not quite the entire box- I used shells, but any kind would work! Whole wheat works great too)
2 cups broccoli (fresh or frozen)
1 1/2 lbs chicken breasts, cooked and chopped into bite-size pieces
1 (16 oz) jar alfredo sauce
1/2 cup shredded Parmesan cheese
1 1/2 cups mozzarella cheese
1/2 teaspoon garlic salt
1/4 teaspoon dried basil
salt and pepper to taste
1/2 cup Panko bread crumbs
2 tablespoons butter, melted
1/4 cup shredded Parmesan cheese

Directions:
Preheat oven to 350 degrees.
Prepare pasta as directed on package. Remove from heat, drain water, and dump pasta in a large bowl.
If using fresh broccoli, cut into bite-size pieces and place in a microwaveable-safe bowl. Add 2-3 tablespoons of water and cover the bowl with plastic wrap. Microwave for 3-4 minutes or until it reaches your desired crunchiness. If using frozen broccoli, prepare according to directions on package. Once finished cooking, place broccoli in the bowl with the pasta.
Dump the chicken, alfredo sauce, 1/2 cup Parmesan cheese and mozzarella cheese into the bowl and mix with the pasta and broccoli. Season with garlic salt, basil, and salt and pepper.
Spray a 9x13" pan with non-stick cooking spray and dump pasta/chicken mixture inside.
In a small bowl, mix the bread crumbs, melted butter, and 1/4 cup Parmesan cheese together. Sprinkle over the top of the casserole.
Bake for 25-30 minutes or until the cheese is melted and the edges are bubbling.

Ricotta Stuffed Shells

• 1 (12 oz) package jumbo pasta shells
• 2 eggs, beaten
• 1 (15 oz) container low-fat ricotta cheese
• 1 (16 oz) low-fat cottage cheese
• 1 pound shredded mozzarella cheese, divided
• 8 ounces grated Parmesan cheese, divided
• 1 tablespoon Italian Seasoning
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 (28 ounce) jar pasta sauce
• 8 ounces sliced fresh mushrooms

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). 
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 
3. In a large bowl, mix eggs, ricotta, cottage cheese, half the mozzarella, half the Parmesan, Italian Seasoning, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish. 
4. In a medium bowl, stir together pasta sauce, mushrooms and reserved Parmesan. Pour over stuffed shells. Then sprinkle the rest of the mozzarella cheese on top.
5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly.              

Peanut Butter Pie

•1 8oz pkg. of cream cheese

•3/4 cup confectioners sugar 

•3/4 cup peanut butter

•2 Tblsp milk

•8 oz cool whip 

•1 graham cracker or chocolate crust

1. In a small mixing bowl beat together cream cheese and sugar till light and fluffy.

2. Add peanut butter and milk. 

3. Beat till smooth. 

4. Fold in 1/2 of the cool whip. 

5. Put in crust. 

6. Chill 5 to 6 hours. 

7. Top with remaining cool whip. 

Blueberry Lemon Cream Cheese Muffins

2 1/2 cups flour 

3/4 cup sugar 

1 1/2 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon ground ginger 

1/2 teaspoon ground cinnamon 

1/2 cup milk 

2 eggs 

1/4 cup canola oil 

1 teaspoon vanilla extract 

1/2 cup ricotta cheese 

1 lemons ( zest and juice ) 

1 cup blueberries ( fresh or frozen ) 

to taste ginger root ( crystallized or candied - optional (I used a Baker's Cut from Trader Joe's.) ) 

8 ounces cream cheese ( for cream cheese "batter" ) 

1 cup sugar ( for cream cheese "batter" ) 

Directions

Preheat your oven to 375 degrees. Line a 12 cup muffin pan with muffin liners.

In a medium bowl, whisk together the dry ingredients- flour through the cinnamon. Set aside.

In a large bowl, whisk together all the wet ingredients- the milk through the lemon juice and zest. (Tip- Always zest the lemon before juicing it. To get the lemon to juice easier, microwave it for 10 seconds. Roll the warmed lemon with your hands on your counter and then cut in half. Hold the lemon halves cut side up as you squeeze out the juice to prevent the lemon seeds from getting into your bowl.)

Stir the flour mixture into the wet ingredients a little at a time. Mix until incorporated, but try not to over mix.

Fold in the blueberries.

Using an electric mixer, beat the cream cheese and sugar together until nice and creamy. Gently fold half of the cream cheese "batter" into the blueberry muffin batter.

Fill each muffin cup in your pan about 2/3 of the way full with your muffin/cream cheese swirled batter. Grab the remaining cream cheese batter and drop one tablespoon of it on top of each muffin. Using the back of a spoon, press the batter into and swirl it around the top of each muffin.

Sprinkle the tops of the muffins with the chopped crystallized or candied ginger and gently press them into the tops of the muffins with a spoon.

Bake for about 30 minutes at 375 degrees, turning your muffin tin once halfway through baking. The cream cheese tops of the muffins will get golden edges when done, but shouldn't be brown. A toothpick inserted in the middle of the muffins should come out clean when done.

Allow the muffins to cool in the pan for about 5 minutes and then transfer them to a wire rack to cool completely.

Store in an airtight container in the refrigerator.

Read more at http://www.myrecipemagic.com/recipe/recipedetail/blueberry-lemon-cream-cheese-muffins#60E0miQV8yTKyRjv.99

Cheesy Enchilada Casserole

Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Noodle Beed Casserole

Ingredients

• 1 lb lean ground beef
• ¼ teaspoon garlic salt
• salt and pepper to taste
• 1 (15 oz) can tomato sauce
• 1 (8 oz) package wide egg noodles, uncooked
• ¾ cup sour cream
• 1 cup small curd cottage cheese
• ½ cup green onions, finely diced
• 1 cup sharp cheddar cheese, shredded

Instructions

1. Preheat oven to 350 degrees.
2. Cook egg noodles following directions on packaging. Rinse noodles in cold water and drain.
3. While noodles are cooking, brown hamburger and add garlic salt and salt and pepper. Drain meat, then pour in tomato sauce and let simmer over low heat for 5 minutes.
4. In another bowl, mix sour cream, cottage cheese, and green onions together. Add salt and pepper if desired. Add sour cream mixture to meat in skillet and mix well.
5. Place noodle and meat mixture in a 9x13" baking pan sprayed with non-stick cooking spray and top with shredded cheese. Cook for 20-25 minutes.

S'mores Cookie Cups

Ingredients

• 1 cup graham cracker crumbs
• 1¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, at room temperature
• ½ cup light brown sugar
• ⅓ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 12 large marshmallows, cut in half
• 2 Herhsey's chocolate bars (24 chocolate pieces)

Instructions

1. Preheat the oven to 350 degrees F. In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt. Set aside. In another bowl, beat the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract and mix until combined. Slowly add the dry ingredients and mix until just combined. Drop rounded tablespoons of dough into a greased mini muffin tin. Press dough down into the muffin tin using a spoon or something round so there is a small indent in the dough. Bake for 6-8 minutes or until edges are just getting golden brown. Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie. Let cool completely. Once all cookies are cooled down, preheat broiler. Place cookies back on baking sheets and broil for 1-2 minutes, keeping a close eye on them so they don't burn. Once marshmallows are golden brown, remove from the broiler and place a piece of chocolate on top of each cookie.

Honey Glazed Chicken

Honey-Glazed Grilled Chicken
Ingredients:
4-5 chicken breasts, thawed
8 oz Italian dressing (I used Wishbone Robusto Italian- my favorite!)
1/4 cup lime juice (fresh is best)
1/2 cup honey (you could use agave, but I am a honey lover)

Directions:
Mix the dressing, juice, and honey together in a bowl or Ziploc bag. Place chicken breasts in marinade and let sit in the fridge for 5-8 hours (the longer, the better!). Grill over medium high heat about 6-7 minutes on each side (or until no longer pink in the middle). Or bake in the oven. Serve over rice. 

Baked Pancakes

Baked Pancakes

Ingredients:

1 1/2 cups milk

1/4 cup (1/2 stick) butter, melted

2 eggs

2 tablespoons sugar

2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray.

In a large bowl, mix together the milk, butter, and eggs. Mix in the remaining ingredients. Pour batter into the baking pan.

Cook for 25-30 minutes, remove from oven. Let cool for 5 minutes, then cut into squares and serve.

(If freezing, follow directions above recipe.)

Chicken Stuffing Bake

Savory Chicken Stuffing Bake

Ingredients:

6 ounce  package Chicken Stove Top Stuffing mix

2 cans Cream of Chicken soup (10.75 ounces each can)

2 tsp dried parsley

6 chicken breasts

2/3 cup milk

paprika to taste

Directions:

Prepare stuffing as directed, set aside.

Place chicken in a 13x9" greased pan (I just use Pam to grease it). Mix together soup, parsley, and milk. Pour on top of chicken. Spread stuffing on top of soup mix and chicken. Cover with foil. Bake at 400 degrees for 20 minutes. Uncover and bake for 20-25 MORE minutes (until chicken is not pink). Sprinkle with paprika.
We love to serve it with baked potatoes and use the extra soup mix as a gravy to go on top.

Another thing I like to do is top each chicken breast with a slice of cheese (cheddar, swiss, provolone- they are all delicious!). Some people also said that they like to add sour cream to their soup mixture for an additional twist. 

Crockpot Sausage and Cheese Tortellini

• 1 lb. Italian Sausage (We use HOT for the spice, but sub in the meat you’d like best!)
• 20 oz. Frozen Three-Cheese Tortellini (The Buitoni kind is in the specialty refrigerated case in the deli area of the grocery store. I pop them right in the freezer when I get home.)
• 10oz frozen spinach (I like fresh) 
• 32 oz. Low Sodium Chicken Broth
• 2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic & oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings.
• 8 oz. Cream Cheese or Neufchâtel Cheese – We use the low fat kind when using cream cheese.
• Grated Parmesan Cheese (not pictured) for topping!

1. Take your cream cheese or Neufchâtel out of the fridge, and let it sit while you quickly brown your meat.

2. Add the sausage, tortellini and spinach to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks.

3. Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.

4. Cook on LOW for a total of 3 1/2 – 4 hours. Stir at 1 1/2 hours, and again at 3 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up. You can leave the lid off longer if you need more thickening time, but stir every so often.

Pear and Blueberry Salad

Pear and Blueberry Salad
From: Susan Gilchrist

Salad:
1 head Boston Lettuce -- chopped
2 Winter Pears -- cored, peeled & thinly sliced
½ cup Sunflower Seeds -- salted & shelled
½ Red Onion -- thinly sliced
8 oz freshly grated Parmesan Cheese
½ lb mixed Baby Greens
4 oz crumbled Blue Cheese
2 cans Mandarin Oranges -- drained
3 Tbl roasted Pumpkin Seeds
3 oz fresh or frozen Blueberries

On a Large platter toss: Greens, Sunflower Seeds, Blue Cheese, Oranges, Pumpkin Seeds, and Red Onion.
Garnish with Blueberries, Parmesan Cheese, and Pear slices. Pour dressing on just before serving or just place to the side.

Dressing:
½ cup Red Wine Vinegar
¼ cup Blueberries
1 Tbl Sugar

Simmer in a non-aluminum pan for 20 min. Let sit covered overnight. Strain through cheese cloth to clarify.
(FYI: Sometimes I don’t strain it through a cheese cloth)

Dressing Continued: 
½ cup Blueberry Vinegar mix
½ tsp Dry Mustard
½ cup Sugar
½ cup Blueberries
1 tsp Poppy Seeds
½ cup Vegetable Oil

• Mix ALL ingredients in a blender. Cover and refrigerate. This will keep for a week! 

Sausage and cheese stuffed shells

Sausage and Cheese Stuffed Shells
Ingredients:
1 pound Italian sausage
1 onion, diced
1 (8 oz) package cream cheese
1 egg, lightly beaten
2 cups shredded mozzarella cheese, divided
2 cups shredded cheddar cheese
1 cup low-fat cottage cheese
1 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
24 jumbo pasta shells, cooked and cooled
1 (26 oz) jar pasta sauce

Directions:

Spray a 9x13" baking pan with non-stick cooking spray.
Brown sausage and onion over medium heat in a large saucepan; when meat is no longer pink, drain. Transfer meat to a large bowl. Add in the spinach, cream cheese and egg; stir well. Add 1 cup mozzarella cheese, all the cheddar cheese, cottage cheese, Parmesan cheese, salt, and pepper and mix once again.
Stuff pasta shells with sausage mixture and place stuffed shell in prepared pan. Once all the shells are stuffed, spoon the sauce over the shells.
Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving. 

Raspberry Fluff

1 12. oz. container fat free whipped topping

1 small pkg. sugar free vanilla pudding

1 12 oz. pkg. frozen raspberries

48 oz. fat free raspberry yogurt

Mix yogurt and pudding until lumps are gone. Fold in cool whip and frozen raspberries. Let set. Enjoy!

Ranch Chicken

Ranch Chicken Recipe:

Ingredients:
1 cup corn flakes, finely crushed
3/4 cup grated Parmesan cheese
1 packet ranch dressing mix
8 boneless chicken breasts, cut in half or thirds
1/2 cup (1 stick) butter, melted

Directions:
Preheat oven to 350 degrees.  Mix corn flakes, cheese, and dressing mix together in a bowl until blended.  Dip thawed chicken in butter, then roll in corn flake mixture. Place coated chicken in 9"x13" greased baking pan. Bake for about 45 minutes or until chicken is thoroughly cooked.

Whole Wheat Zucchini Muffins

• 1 large zucchini
• 1 cup packed light-brown sugar
• 2 tablespoons granulated sugar
• 2/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 1/2 cups whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon salt

1. Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
2. Into a small bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
3. Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes (20 min for muffins). Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

Carrot Cake Pancakes

Pancakes:

1 cup all-purpose flour (you can use half whole wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg (I used a smidge less)
1/8 teaspoon ground ginger
1 large egg
2 tablespoons packed brown sugar
1 cup buttermilk (I use regular milk)
1 teaspoon pure vanilla extract
2 cups finely grated carrots (from about a 3/4 pound bundle whole carrots)
3 tablespoons butter, for griddle

Cream cheese topping:

4 ounces cream cheese, at room temperature
1/4 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon pure vanilla extract
Dash of ground cinnamon

To make the pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and, if using, nuts and raisins. In a small bowl, whisk together the egg, brown sugar, buttermilk and vanilla. Stir in carrots. Stir carrot mixture into dry ingredients, stirring until just Incorporated. Let rest for five minutes while you make the cream cheese topping.
To make the cream cheese topping: In a small bowl, beat the cream cheese until fluffy and lump-free. Whisk in powdered sugar, two tablespoons milk, vanilla and cinnamon. If you’d like the mixture thinner, add the remaining tablespoon of milk (I did not).
Over medium heat, melt 1 tablespoon butter in a cast-iron skillet or griddle pan. Spoon 2 tablespoons batter into the hot pan per pancake (to me, this seemed like too little but after experimenting with larger pancakes, I advise you to listen to Joy; It’s a wiggly batter and much easier to and cook in small puddles), flipping once, until pancakes are golden on both sides, about 2 minutes per side. Transfer finished pancakes to a serving dish or tray in the oven, to keep warm while you repeat the process with the remaining batter, adding more butter as needed.
Serve warm with cream cheese topping.

My little boys love vegetables, but I think it's great to squeeze even more in wherever I can. They will eat anything that I puree and put into something they like dark leafy veggies mixed with scrambled eggs make fun "green eggs and ham", or pumpkin, squash, zucchini, carrots, etc mixed into pancakes or muffins. They love it and I feel good giving them lots of extra veggies!

Zucchini Bread Pancakes

Makes 10 to 12 pancakes

• 2 large eggs
• 3 tablespoons olive oil
• 2 tablespoons light brown, dark brown or granulated sugar
• 1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth
• 1/2 teaspoon vanilla extract
• 2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine
• 1 cup all-purpose flour (half can seamlessly be swapped with a whole wheat flour)
• 1/4 teaspoon table salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground or freshly grated nutmeg
• Butter or oil, for coating skillet

In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini shreds. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined.

Preheat oven to 200°F and place a tray — foil-lined if you’re into doing fewer dishes later — on a middle rack.

Heat a large, heavy skillet (my favorite for pancakes is a cast-iron) over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles. Scoop scant 1/4-cup dollops of batter (mine were about 3 tablespoons each) in pan so the puddles do not touch. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath.

Zuppa Toscana

• 1 lb Italian sausage (I like mild sausage) 
• 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices 
• 1 large onion, chopped 
• 1/4 cup bacon bits (optional) 
• 2 garlic cloves, minced 
• 2 cups kale or swiss chard, chopped 
• 2 (8 ounce) cans chicken broth 
• 1 quart water 
• 1 cup heavy whipping cream 

Chop or slice uncooked sausage into small pieces.
Brown sausage in your soup pot.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in a separate pot.
Cook on medium heat until potatoes are done.
Add sausage and bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.

Whole Wheat Zucchini Muffins

• 1 large zucchini
• 1 cup packed light-brown sugar
• 2 tablespoons granulated sugar
• 2/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 1/2 cups whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon salt

Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.

Into a small bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.

Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

Irish Soda Bread

IRISH SODA BREAD

•  4 c. Flour
• 1 c. Raisins 
• 1 t. Baking soda 
• 1 T. Caraway seeds 
• 1 t. Salt
• 1 1/3 c. Buttermilk, more or less 
• 1 c. Sugar 
• 3/4 c. Butter 

 Sift flour, soda, salt & sugar together. With pastry blender cut in butter till coarse like cornmeal. Stir in raisins & caraway seeds. (I usually put the raisins in about a cup or so of water and pop them in the microwave for a minute to plump up the raisins from their little dry state so they won't be all hard and burnt when they are baked in the bread). Add milk gradually (may need a little more depending on the humidity that day). Mix till blended. Knead on floured board for around 2 minutes. Divide dough into 2 pieces. Round each 1/2 of dough & flatten a little. Place kitty corner on cookie sheet. Cut diagonal lines in top of each rounded loaf. Bake about 1 hr. at 350 degrees. Enjoy!!!