strawberry Oatmeal Breakfast Smoothie

• 1 cup soy milk (or almond, skim, etc)
• 1/2 cup rolled oats
• 1 banana, broken into chunks

• 14 frozen strawberries
• 1/2 teaspoon vanilla extract (don't need if using vanilla almond milk)
• 1 1/2 teaspoons white sugar (opt)

blueberry Smoothie

Ingredients

• 2 cup, unthawed – Blueberries, frozen
• 1 cup – yogurt, plain
• 1 medium – banana
• 1 tbsp, ground – flaxseed, ground
• 1 cup – coconut milk

Directions

1. Blend all ingredients together in a blender.  Add more coconut milk if necessary to get it to blend.

Could try adding a cup of spinach/kale. 

strawberry pineapple smoothie

gredients: 2 (10 ounce) packages frozen strawberries
1 (46 ounce) Frozen pineapple chopped 
3 cups milk(skim, almond, coconut unsweetened) 

Blueberry Blast Smoothie

• 1/2 C orange juice (I never have this, so I use almond milk) 
• ½ cup spinach leaves 
• 1 cup blueberries 
• 1 banana, sliced 
• ¼ cup pineapple tidbits, drained (fresh pineapple works great too) 
• ½ cup nonfat blueberry yogurt or plain yogurt 
• 4 ice cubes (unless you use frozen fruit, then you don't need ice)
• 1 tablespoon fresh lemon juice 
• ½ tablespoon fresh mint leaves, chopped (opt)

Instructions

1. In a blender mix the orange juice and spinach leaves til well blended. Then add in blueberries, sliced banana, pineapple, yogurt, ice cubes, lemon juice, and chopped mint leaves. Blend until smooth, about 1 minute. 
2. Pour into 2 glasses. Serve immediately.

Peaches and Cream Smoothie

• 1 cup frozen peaches 
• ½ banana 
• ½ cup coconut milk 

Instructions

1. Combine frozen peaches, banana, and coconut milk. 
2. Blend in blender or smoothie maker until smooth and creamy texture.

OR

• 1 cup plain yogurt
• 1 cup milk, coconut milk, almond milk, or soy milk
• 3 peaches
• 1 banana (to really make it creamy)
• 1 tablespoon of flax meal

Blend in a blender until smooth.

Green Piña Colada Green Smoothie

Ingredients 

• 1 cup pineapple, fresh or frozen, cut into chunks 
• 3 tablespoons coconut flakes, unsweetened  OR  1 tablespoon coconut flakes, sweetened 
• 1 cup skim milk (or coconut milk or water) 
• dash of coconut extract 
• 1 cup fresh baby spinach or kale 
• 1 large banana, sliced and frozen 

Instructions

1. Place all the ingredients inside blender. Cover and blend until smooth, stopping frequently to push down anything stuck to the sides.  Makes one serving. 
2. (One thing that I do to make sure that I don't have any spinach chunks is to blend the milk/water with the spinach before adding the other ingredients.)

INGREDIENTS

• ½ - 1 pound ground beef 
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

INSTRUCTIONS

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Oatmeal Bake

2 cups old fashioned rolled oats

1/3 cup light brown sugar
1 teaspoon baking powder
1 tablespoon grated orange zest
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sliced strawberries
1/3 cup semi-sweet chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
2 teaspoons vanilla extract
1 ripe banana, peeled, 1/2-inch slices 

Directions: 

Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet (in case of boil over). 
In a large bowl, mix together the oats, sugar, baking powder, orange zest, cinnamon, salt, half the strawberries and half the chocolate. (Save the other half of strawberries and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter and vanilla extract. 
Add the oat mixture to prepared baking dish. Arrange the remaining strawberries and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shimmy/shake the baking dish to help the milk mixture go throughout the oats. 
Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds. Serve warm. 

You can make this with whatever you have on hand. I've omitted the chocolate chips and at times the banana. I make it with almond milk and my kids don't notice. And I make it with frozen berries instead of fresh strawberries a lot. 

Raspberry Lemon Yogurt Bundt Cake (or Strawberry Orange Cake)

Ingredients 

• 2¼ cups all-purpose flour 
• ½ teaspoon baking soda 
• ½ teaspoon salt 
• zest of 1 lemon 
• 1 cup butter, softened 
• 1 cup sugar 
• 3 eggs 
• 2 tablespoons lemon juice 
• 1 (6 oz) container plain Greek Yogurt 
• 2 cups fresh raspberries 
• 3 tablespoons flour 

Raspberry Frosting

• 4 oz cream cheese (half of an 8 oz package), softened 
• ¼ cup seedless raspberry jam or preserves 
• 1 cup powdered sugar 
• 3 tablespoons milk 

Instructions

1. Preheat oven to 325 degrees. Grease and flour a  bundt pan and set aside. 
2. In a large bowl, mix together 2¼ cups flour, baking soda, salt and zest from lemon. 
3. In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice. Add to flour mixture, then mix in yogurt. 
4. In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter. Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes). 
5. Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate. Let cake cool completely, then drizzle with frosting. 

Frosting instructions:

1. In a small bowl, beat cream cheese and raspberry jam together. Add milk and powdered sugar (more or less of each until you reach the consistency you like) and drizzle over the top of the cake.

Have fun and experiment with any combination of berry and citrus fruits. 

Coconut Pineapple Breakfast Smoothie

• 3 cups frozen unsweetened pineapple chunks
• 1/2 cup unsweetened coconut milk (not cream of coconut)
• 1/2 cup pineapple juice
• 2 Tbsp. unsweetened shredded coconut (opt)
• 1/2 cup vanilla yogurt (I use plain Greek)
• 1 Tbsp. honey
• 1 Tbsp. pineapple chunks for garnish (optional)

Chocolate Cream Pie

• 1 pie crust baked and cooled
• 1 1/2 C sugar
• 1/4 C cornstarch 
• 1/4 tsp salt
• 3 C whole milk
• 4 e
• 4 egg yolks
• 6 1/2 oz, weight chocolate (I used semi-sweet, but may try milk chocolate for my kids)
• 2 tsp vanilla extract
• 2 Tbsp butter
• whipped cream, for serving

Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together. 

Pour in milk and egg yolks, and whisk together. 

Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 min (could be less or more, so watch carefully). The second it starts to bubble and thicken (it should look like thick pudding) remove it from the heat. Add the chocolate, vanilla, and butter. Stir until everything is beautifully combined. 

Pour the pudding into the pie crust. (If there is extra, spoon into small dishes) and place in the fridge to chill for 4 hours uncovered. 

Cut into slices and serve with whipped cream!

Banana Cream Pie

• 1 C sugar
• 1/4 C cornstarch 
• 1/2 tsp salt
• 3 C milk
• 2 eggs, lightly beaten
• 3 Tbsp butter
• 1 1/2 tsp vanilla extract
•  1 pie shell baked (I make my own pie crust)
• 2 large firm bananas
• 1 C heavy whipping cream, whipped

In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer. 

Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes. 

Spread half of the custard into pastry shell. Slice bananas; arrange over filling Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours of overnight. 

White Chocolate Cranberry/Cherry Cookies

• 2 1/2 C flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 C unsalted butter
• 3/4 C sugar
• 3/4 C packed brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 3/4 C dried cherries (or craisins)
• 1/4 tsp almond extract
• 6 oz. white chocolate chips 

Beat butter, add sugars and beat until fluffy. Add eggs and then the sifted dry ingredients. Bake on a silpat or nonstick cookie sheets at 350 for 11-13 min. 

Oatmeal Raisin Chocolate Chip Cookies

• 1 C butter
• 1 C brown sugar
• 1/2 C granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 C flour
• 1 tsp baking soda
• 1 tsp cinnamon 
• 1/2 tsp salt 
• 3 C Oats
• 1 C raisins
• 1/2 C semi-sweet chocolate chips

Heat oven to 350'. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well.

Sift together dry ingredients: flour, baking soda, cinnamon, and salt; mix well. Stir in oats and raisins. Mix well. Add chocolate chips and mix together. 

Refrigerate dough. 

Drop rounded tablespoons of dough onto nonstick cookie sheets or sil-pats. Bake 10-12 min until golden brown. Cool 1 min on cookie sheet, then transfer to wire rack to finish cooling. 

Raspberry Almond Thumbprint Cookies (or Strawberry Lemon Thumbprint)

Cookies:

• 1 C unsalted butter, softened to room temperature
• 2/3 C granulated sugar
• 1 tsp vanilla extract
• 1/2 almond extract 
• 2 C + 2 Tbsp all-purpose flour
• 1/2 C raspberry jam

Glaze:

• 1 C confectioners' sugar
• 1 Tbsp cream or milk
• 1 tsp vanilla or almond extract

Directions:

Make the cookies: Using a mixer, beat the butter on high speed until creamy, about 1 minute. Add in the sugar, vanilla, and almond extract. Beat at medium speed. Pour the flour into the wet ingredients. Mix on low and beat until a soft dough is formed. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours. 

Preheat oven to 350'. Line two baking sheets with parchment paper or sil-pat. Shape the cookie dough into balls (about 1 Tbsp of dough per ball). Make sure they're smooth. Re-refridgerate if needed. You don't want soft dough. Make an indentation with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Smooth it out with your fingers. Fill each with about 1/2 tsp of jam or as much as each cookie can hold. 

Bake the cookies for 14-15 min or until lightly browned on the edges. The cookies will puff up and spread slightly. Don't overtake. Bake a minute or two less if you like your cookies soft. Cool the cookies on the baking sheet for 5 min before transferring to a wire rack. Allow to cool for at least 30 min before glazing. 

Make the glaze: Stir together glaze ingredients until smooth. Add more liquid to thin out or add more confectioners sugar to thicken to your desired consistency. Drizzle over cooled cookies. Glaze will set within a couple hours. 

Store cookies at room temp for 3 days or refrigerator for 6 days. Shortbread dough may be frozen up to 2 months. Baked cookies (without glaze) may be frozen up to 2-3 months. 

*For Strawberry Lemon cookies : I have used lemon extract in place of almond extract. And substituted my homemade lemon strawberry jam in place of raspberry jam. They are delicious. 

Egg Nog Pancakes

• 1 C all-purpose flour
• 1 Tbsp. white sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 1/4 C eggnog (I make my own)

Heat a little vegetable oil on a griddle or frying pan over medium heat. 

Whisk dry ingredients. Stir eggnog into the dry ingredient mixture until batter is smooth. 

Pour about 1/4 C of batter onto griddle. Flip when the batter bubbles and bottoms brown/golden. 

I make these with my leftover eggnog from New Years. These pancakes come out beautifully and my children love them! 

Slow Cooker 3 Cheese Broccoli Soup

Ingredients:

2 Tablespoons butter or margarine

1/2 onion, chopped very small

1 can (12 oz) evaporated milk

1 carton (32 oz)chicken broth (4 cups)

2 cups of broccoli cut small (you can use fresh or frozen)

1/2 teaspoon of pepper

1/4 teaspoon salt

8 oz of prepared cheese product, cut into cubes (I used Velveeta)

1 1/2 cups shredded extra-sharp Cheddar cheese

1  cup shredded Parmesan cheese

Directions:

In a skillet melt butter over medium-high heat. Cook onion in butter until tender.

Pour in the chicken broth, onions, butter, milk, broccoli, pepper and salt into the slow cooker and mix well.

Cover; cook on low heat  for 4 hours.

Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups Cheddar cheese and the Parmesan cheese; stir until melted. TURN OFF THE SLOW COOKER- don't even put it on warm. I warn you, your cheese will curdle. 

Sprinkle individual servings with additional Cheddar cheese.

Slow Cooker 8-Can Taco Soup

Slow Cooker 8-Can Taco Soup

Ingredients:

1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, drained
1 (15 oz) can sweet corn, drained
1 (12.5 oz) can chicken breast, drained
1 (10.75 oz) can cream of chicken soup
1 (10 oz) can green enchilada sauce
1 (14 oz) can chicken broth
1 (1 oz) packet taco seasoning

Directions:

Spray slow cooker with non-stick cooking spray. Dump all the ingredients into slow cooker and stir together. Cook on low heat for 2-3 hours. Serve with shredded cheese and tortilla chips.

Tomato Macaroni Soup

Ingredients:
1 lb ground beef (can be left out if you want)
1 onion, diced
3 (15 oz) cans beef broth (about 6 cups)
1 (14 oz) can diced tomatoes
1 cup ketchup
1 (6 oz) can tomato paste
1 cup shredded carrots (optional)
3 tablespoons A1 sauce
2 tablespoons brown sugar
3 teaspoons Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
salt and pepper to taste
1 1/2 cups elbow macaroni, cooked

Directions:
In a skillet over medium high heat, brown hamburger and diced onions. Drain and set aside.
In a large stock pot, mix add beef broth, diced tomatoes, ketchup, tomato paste, carrots, A1, Worcestershire, basil, garlic powder, and salt and pepper and cook over medium high heat. Bring to a boil then reduce heat to low. Add beef and onion and simmer for 10 minutes. Add cooked macaroni and serve.

Slow Cooker Chicken Noodle Soup

Ingredients:
5 cups chicken broth
1 (10.75 oz) can 98% fat free cream of chicken soup
1/2 of an onion, finely chopped
2-3 celery stalks, finely chopped
4 large carrots, finely chopped
1/2 cup green onions, sliced
1 (15 oz) can corn, drained
1/2 tsp garlic powder
Salt and Pepper to taste
1 1/2 cups egg noodles, uncooked
2 cups cooked chicken, chopped or shredded (or 2 cans canned cooked chicken)

Directions:
Add everything but the noodles and cooked chicken to the crock pot. Cook on low heat for 6 hours. Add the uncooked noodles and cooked chicken, turn heat to high, and cook for one more hour. Serve and enjoy!

Black Bean Burgers with Cilantro Lime Mayo

Burgers:

4 pieces day-old or toasted whole wheat sandwich bread

2 tbsp olive or canola oil, divided

1 medium onion, chopped

2 cloves garlic, minced

2 tbsp minced jalapeno pepper, membranes and seeds removed 

1 tsp ground cumin

1 (15 oz.) can black beans, drained and rinsed

1 1/4 cups cooked brown rice

2 tsp fresh lime juice

1/2 tsp salt

1/2 tsp ground black pepper

1/4 cup chopped cilantro

Cilantro-Lime Mayo:

1/2 cup mayonnaise

2 tsp fresh lime juice

2 tbsp finely chopped cilantro

1/2 tsp ground cumin

1/4 tsp ground black pepper

4 whole-wheat buns

cheese slices (pepper jack is great)

4 large slices tomato

12 slices avocado

Burgers:

In the bowl of a food processor, pulse sandwich bread to form breadcrumbs.  Pour into a bowl and set aside.

Heat 1 tablespoon olive or canola oil in a large skillet set over medium heat.  Add onion and sauté until soft.  Add garlic, jalapeno, and cumin.  Saute for additional 2 minutes.  

Scrape the mixture into the food processor.  Add black beans, brown rice, lime juice, salt, and pepper.  Pulse until the beans are chopped, but not pureed.  Scrape the black bean mixture into a large bowl.  Add half of the breadcrumbs and the chopped cilantro.  Using a wooden spoon, stir the mixture until combined.

Divide the mixture into 4 equal portions and form into patties. If the mixture is too moist to form patties, add more breadcrumbs.  Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap.  Refrigerate for at least 1/2 hour.

Heat 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat.  Add the burgers and cook for 4 minutes per side.

Cilantro-Lime Mayo:

In a small bowl, combine mayonnaise, lime juice, cumin, cilantro, and pepper.  Stir well.

 Lightly toast the whole wheat buns.  Spread 2 tablespoons cilantro-lime mayo on each bun,  and top each with a black bean patty, 2 tablespoons crumbled cotija cheese, 1 slice tomato, and 3 slices avocado.  Serve.  

Quick Skillet Lasagna

Ingredients:

• 1 pound lean ground beef 
• 1 (12 oz) package bow tie noodles (or any other kind of noodle, I've used elbow), uncooked
• 1 (26 oz) jar of your favorite spaghetti sauce (or pizza sauce)
• 1 Tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 1 teaspoon Italian Seasoning (or more, make it to your taste)
• ½ cups Mozzarella cheese
• ½ cups sour cream or cottage cheese

Directions: 
Brown ground beef in small pan. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce.
Add your browned beef, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

Serve with a simple green salad and loaf of French bread and you have a quick and delicious meal!

30 Minute Rolls

Ingredients: 
1 c. plus 2 Tbl. warm water
1/3 c. vegetable oil
2 Tbl. active dry yeast (yes, you read that right! 2 tablespoons!)
1/4 c. sugar
1/2 tsp. salt
1 egg
3 1/2 c. all-purpose flour

Directions:
Preheat oven to 400 degrees. In the bowl of a stand mixer, combine warm water, oil, yeast and sugar; let rest for 5-10 minutes or until frothy and bubbly. With a dough hook, mix in salt, egg and 2 cups of flour until combined. Add remaining 1/2 cup flour at a time (dough will be sticky). Spray your hands with cooking spray and shape the dough into 12 balls. After shaped, place on lightly greased cookie sheet and let rest for 10 minutes. Bake for about 10 minutes or until tops are lightly golden. Yield: 12 good-sized rolls. You can also use this same dough for cinnamon rolls!

Slow Cooker Chicken Parmesan Soup

Ingredients:
1 lb skinless, boneless chicken breasts (chicken thighs also work)
2 cans (14.5 oz each) diced tomatoes, undrained
3 garlic cloves, minced
4 cups chicken broth
1/2 onion, diced
1 medium zucchini, diced
3/4 cup Parmesan cheese, shredded
1/2 teaspoon dried basil
1 teaspoon Italian seasoning
salt and pepper to taste
8 oz pasta (Mini farfalle), cooked and drained

Directions:
Spray slow cooker with non-stick cooking spray and place chicken breasts in the bottom. Add the tomatoes, garlic, chicken broth, onion, zucchini, cheese, basil, Italian seasoning, salt and pepper. Cook on low for 6-7 hours. Remove chicken from slow cooker and shred with 2 forks, then place shredded chicken back into slow cooker. Add cooked pasta to slow cooker and mix together. Serve with additional shredded parmesan cheese. 

I served this with 30 minute rolls. 

Three Cheese Penne Pasta Bake

Ingredients:
1-1/2 cups penne pasta, uncooked (whole wheat works great), could use more pasta
1 package (9 oz) baby spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces, or hamburger or sausage
1 teaspoon dried basil leaves
1 (26 oz) jar spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, drained
2 oz (1/4 of 8 oz package) cream cheese, cubed (low fat or fat free works great)
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese

Directions:
Heat oven to 375 degrees. Cook pasta as directed on package, add spinach to the boiling water the last minute.  Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-heat 3 min.  Stir in spaghetti sauce and tomatoes; bring to boil.  Simmer on low heat for 3 minutes or until chicken is done.  Stir in cream cheese until melted.  Drain pasta mixture and return to pan.  Stir in chicken mixture and 1/2 c. mozzarella.  Spoon into 9x13" casserole baking dish sprayed with non-stick cooking spray.  Bake 20 minutes; top with remaining cheeses.  Bake for three minutes more or until mozzarella is melted.

Caramel Apple Cheesecake

1 can apple pie filling

1 graham cracker pie shell (I crush graham crackers, mix with melted butter and pat it down in the bottom of a springform on). 

2 8oz cream cheese (softened) 

1/2 C sugar 

1/4 tsp vanilla 

2 eggs 

1/4 C caramel ice-cream topping

Spread 3/4 can Apple pie filling in crust (reserve the rest). 

Mix cream cheese and sugar till smooth. Add eggs, 1 at a time till well blended. Mix in vanilla. Pour over apples in crust. 

Bake at 325 for 35 min or until firm. Cool. 

In saucepn warm reserved pie filling and caramel. Pour over top of cheesecake. Arrange apples how you like them and drizzle with more caramel sauce if desired. 

Tomato Tortellini Soup

Ingredients:
1 (9 oz) package frozen or refrigerated cheese tortellini
2 cans (10.75 oz each) condensed tomato soup
2 cups chicken broth
2 cups milk (I used skim)
2 cups half and half
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese

Directions:
Cook tortellini according to package directions.
Meanwhile, in a large stock pot, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini and carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

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.