1 C. flour
Pinch baking soda
2 tbsp. sugar
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1 egg well-beaten
1 1/4 C. milk
2 tbsp. melted shortening
1/2 C. canned pumpkin or mashed sweet potato, cooked

Combine flour, soda, sugar and spices. Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth.
Bake on hot, lightly greased griddle, turning only once.

Serve hot with butter and syrup or powdered sugar.

Creamy Roquefort Dip Ingredients:
1/2 cup Roquefort cheese, crumbled
3 tsp cream cheese, softened
1/2 cup mayonnaise
1 Tbsp lemon juice
1 Tbsp wine vinegar
1/2 cup sour cream
12 chicken wings, disjointed
Oil, for frying
1/2 cup unsalted butter
1 cup hot red pepper sauce

Preparation:

In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours.

Using a fryer or a large pot, heat oil to 350° F. Deep fry the wings until golden and crispy, approximately 10 minutes.

1 cup self-rising flour
1 cup self-rising cornmeal, or you may use a cornmeal mix such as Aunt Jemima?s
2 eggs
1 Tbsp granulated sugar
1/2 cup buttermilk
1/3 cup plus 1 Tbsp water
1/4 cup vegetable oil or bacon grease
Oil or butter for frying

Preparation:

Mix all ingredients well except for the frying oil. Heat oil in a skillet over medium heat.
Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 Tbsp batter per hoecake. Brown until crisp; turn and brown on the other side.
Drain on paper towels. Leftover batter will keep in refrigerator for up to 2 days.

1/2 cup each diced bell peppers and sliced green onions
2 cups frozen shredded potatoes
1/2 pound breakfast sausage
8 large eggs
8 oz pkg shredded cheddar cheese
5 slices sour dough bread, cubed
2 cups low fat milk

Heat oven to 350°.
In a bowl, whisk eggs and milk. In skillet, cook sausage until browned, breaking up sausage to form crumble, drain.
Spray a baking dish with nonstick spray.

1 cup sugar
1 cup flour
1/4 cup butter
1 tsp. baking soda
1 tsp. almond extract
1 egg
2 apples, peeled, cored and quartered
1 tsp. cinnamon

Combine sugar, flour, butter, baking soda, almond extract and egg. Mix until blended.
Pat dough evenly into the bottom of a greased 9-by-13-inch (or slightly larger) baking pan. Thinly slice apple quarters.
Overlapping the slices, arrange in lengthwise rows on top of cake batter. Sprinkle with cinnamon and a little sugar.

Bake at 350 F for 25 minutes.

Topping:
1/4 cup butter
1/4 cup sugar
1 egg

2 eggs
1 1/4 cups buttermilk
4 Tablespoons butter, melted
3 Tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Preheat a skillet over medium heat. Coat pan with oil cooking spray.

Combine eggs, buttermilk, butter, pumpkin, sugar & salt in a large bowl. Use an electric mixer to blend ingredients.

Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients & blend with mixer until smooth.

24 pecan halves
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup heavy cream
1/2 cup brown sugar, packed
1/2 tsp. cinnamon
2 TBSP. unsalted butter, very soft

Preheat oven to 400F. Grease a 24 cup mini muffin tin with baking spray. Set aside.

Place a pecan half in each cup, top side down.

Combine the flour, baking powder, and salt in a medium bowl. Make a well in the center. Pour the cream into the well. Using a rubber

1 Packet (2 x 9-inch) Refrigerated Pie Crusts, at room temperature

Raspberry Jam

Egg Wash
1 Egg + 1 Tbsp Of Water or Milk, lightly beaten

Lemon Glaze


1/4 Cup Powdered/Confectioners’ Sugar


About 1 Tbsp Fresh Lemon Juice


Sprinkles (any flavor)


Equipment
2 ½ to 3 inches Cookie Cutter (any shape)
Baking Sheet, lined with parchment paper

Method
Preheat the oven to 375 ˚F/190˚C.

Unroll the pie crust on a lightly floured work surface, cut the dough into desire cookie cutter.

1 1/2 cups milk
1/2 cup sugar
1 1/2 teaspoons salt
1/4 cup butter
1/2 cup warm water
2 packages active dry yeast
2 eggs, beaten
6 1/2 cups sifted all-purpose flour (about)
1 teaspoon grated lemon rind
4 cups cold milk
2 packages instant pudding (3.4 ounces each)

Scald milk in saucepan; stir in sugar, salt, and butter. Remove from heat and cool to lukewarm.

3 C. zucchini, grated
2 eggs
3 tbsp. flour
1/4 C. Parmesan cheese
1/2 teaspoon salt
Pepper
Butter

In a medium-sized bowl, mix together zucchini and salt. Let stand about 45 minutes. Squeeze excess moisture from zucchini. In another bowl, beat eggs well. Add zucchini, flour, cheese, and
pepper; mix well.

In a large skillet, melt some butter. Fry Tablespoonfulls of the zucchini mixture until lightly browned, turning once.

Makes about 12 pancakes.

1 pound bulk pork sausage, cooked and drained
1 1/2 cups sliced fresh mushrooms (4 ounces)
8 medium green onions, sliced (1/2 cup)
2 medium tomatoes, chopped (1 1/2 cups)
2 cups shredded mozzarella cheese (8 ounces)
1 1/4 cups Original Bisquick mix
1 cup milk
1 1/2 teaspoons salt
1 1/2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/2 teaspoon pepper
12 eggs

Heat oven to 350F.
Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.

Coffee Cake:
1-1/2 cups flour
1-1/4 cups quick cooking rolled oats
1 cup firmly packed brown sugar
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
2 cups shredded zucchini
1/2 cup margarine or butter, softened
1/4 milk
1 tsp. vanilla
2 eggs

Topping:
3/4 cup sugar
1/2 cup flour
1/2 cup quick cooking rolled oats
1/2 tsp. cinnamon
1/4 cup marg. or butter, softened

Directions:
Heat oven to 350°.
Grease and flour 13 x 9 pan. Lightly spoon flour into measuring cup; level off.

1 pkt Weight Watchers Vanilla Smoothie
1 cup cold skim milk
1/2 cup fresh or frozen raspberries
5 ice cubes

Crush ice cubes in blender. Add smoothie mix and milk and blend. Add raspberries and frappe.
If needed, add a packet or two of sugar substitute.

Serves 1.

1/4 cup orange juice
1/2 cup plain, low-fat yogurt
1/2 cup washed, stemmed raspberries
honey to taste

Place all the ingredients in a blender.
Blend on high speed until smooth.

1 cup milk
½ cup natural yogurt
1 cup raspberries
sugar or honey to taste.

Blend all ingredients on high until smooth.
Pour into glasses.

2 1/2 cups orange juice
1 1/2 cups frozen raspberries
1 cup raspberry sherbet

Pour all liquid ingredients into the blender. Add all frozen ingredients.
Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth.

While the machine is running, move the stir stick around counter-clockwise to aid mixing.

Serve immediately.

Each recipe serves 3-5.

2 C. Pineapple Juice
2 ripe med. bananas, peeled & sliced
2 (8 oz.) cartons vanilla yogurt
1 C. fresh or frozen strawberries
¼ C. wheat germ (opt.)
1 T. vanilla extract

Combine all ingredients in blender.
Whir until smooth. (For small blender, do ½ at a time.)

Makes 4 drinks.

Strawberry Pineapple Smoothie

3/4 bag frozen unsweetened whole strawberries
4 cups Dole pineapple juice
1 cup orange juice (fresh-squeezed or Tropicana Pure Premium recommended)
1 1/2 cups lowfat vanilla yogurt, frozen

Put all ingredients into blender. Blend well, stopping to stir when necessary, until smoothie consistency is
reached!

1 cup orange sherbet (or substitute frozen yogurt)
1 cup fresh strawberries, trimmed
1 1/3 cups pineapple chunks, fresh or canned in juice and drained
1 1/2 cups sparkling mineral water

Blend first 3 ingredients in a food processor until smooth; add mineral water until blended.

Serves 4

1 strawberry/mango yogurt (any kind will do)
1 cup fresh strawberries, cut up (or you can use any kind of fruit that's in the yogurt you desire)
½ cup of sugar
1 cup chopped ice cubes

Combine the strawberries (or any kind of fruit) and sugar in the blender and mix on second speed into a liquid.
Add the yogurt and blend until mixed thoroughly.
Add the ice a little at a time until it's completely mixed.

Enjoy!

3 cups fresh blackberries
1 cup (8 ounces) sour cream
1/2 cup confectioners' sugar
1 carton (6 ounces) orange creme or vanilla yogurt
1 tablespoon lime juice
1-1/2 teaspoons grated lime peel
1/2 teaspoon vanilla extract
1/8 teaspoon salt
8 prepared crepes (9 inches)

Place blackberries in a large bowl and set aside. In a small bowl, combine sour cream and confectioners' sugar until smooth.
Stir in the yogurt, lime juice, lime peel, vanilla and salt. Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries.

Ingredients
4 eggs, well beaten
salt and pepper to taste
1 small tomato, cleaned, stemmed and finely diced
1/4 cup finely diced mushrooms
1 green onion, diced or grated
cheddar cheese, grated

Beat eggs in bowl adding about 1 tsp. cream.
Gently fold in all ingredients. Pour into well-buttered omelet pan.
Place over low heat and cook slowly.

Serve hot.

4 oz Gruyere or Swiss cheese, grated
1/2 cup low fat milk
4 large eggs
Salt and Pepper
2 tsp olive or vegetable oil
1/4 tsp grated nutmeg, optional
3/4 cup reduced fat sour cream
3/4 cup flat leaf parsley, chopped
1 onion, finely chopped
1 rolled pie crust

Heat oven to 425°.
Fit pie crust into and up sides of a pie plate, fold edge of dough underneath itself, crimp as desired. Place on a rimmed baking sheet, bake until lightly golden, 15 min.
Remove and reduce oven heat to 375°.

1-1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons unsweetened cocoa powder
1-1/2 teaspoon baking soda
3/4 cup fat-free milk
3/4 cup unsweetened applesauce
1 tablespoon cooking oil
1 tablespoon molasses
2 teaspoons balsamic vinegar
1 teaspoon vanilla
1/3 cup miniature semisweet chocolate pieces

Preheat oven to 350 degree F. Coat about forty-eight*

1-3/4-inch or eighteen 2-1/2-inch muffin cups with nonstick cooking spray; set aside.

1 1/2 pounds potatoes, peeled, cut into 1" cubes
1 tsp dried thyme
1/4 cup vegetable oil
Salt and Pepper to taste

Boil potatoes in salted water for 5 min. drain well.

Heat oil in a skillet. Add parboiled potatoes and saute 5 min. without stirring.

Stir and cook another 7 min. until golden.

Season with thyme, salt, and pepper.

Makes about 4 cups.

1 1/2 pounds potatoes, peeled, cut into 1" cubes
1 tsp dried thyme
1/4 cup vegetable oil
Salt and Pepper to taste

Boil potatoes in salted water for 5 min. drain well.

Heat oil in a skillet. Add parboiled potatoes and saute 5 min. without stirring.

Stir and cook another 7 min. until golden.

Season with thyme, salt, and pepper.

Makes about 4 cups.

2 cans crescent rolls (16 rolls)
2 (8 oz.) pkg. cream cheese
1 egg, separated
3/4 C. sugar
1 tsp. vanilla
1/2 C. sugar
Cinnamon to suit your taste

Spray a 9"x13" pan with Pam. Spread 1 can of crescent rolls in bottom of pan.

Mix cream cheese, egg yolk, 3/4 cup sugar and vanilla. Beat until smooth and spread over rolls.

Layer second can of rolls on top. Spread egg white on top of rolls.

Mix 1/2 cup sugar and cinnamon. Sprinkle on top.

Bake at 350 degrees for 30 minutes.

10 servings.

6 frozen biscuits
1 (12-ounce) package ground sausage
2 cups shredded cheddar cheese, divided use
6 large eggs, lightly beaten
2 cups milk
1 package country gravy mix
3 tablespoons butter, melted

Bake frozen biscuits according to instructions on package. Cool slightly.

Cut across center to create top and bottom. Set aside.

Brown crumbled sausage in skillet over medium heat. Drain.

Layer biscuit bottom halves in 11-by-8-inch baking dish that has been lightly coated with nonstick cooking spray.

2 eggs
2 Tbsp. milk
2 Tbsp. shredded cheese
Salt and pepper

Coat a 12 oz. microwave safe coffee mug with cooking spray. Add milk and eggs; beat until blended.
Microwave on high 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer.

Top with cheese; season with salt and pepper.
No mess, no fuss, no pan or dishes to clean, only a coffee cup to wash!

2 C. Old-fashioned oats
3/4 C. Whole almonds; halved
1/2 C. Sweetened flaked coconut
1/2 C. Raw cashews
1/3 C. Firmly packed brown sugar
1 1/2 tsp. Ground allspice
1 tsp. Ground cinnamon
1/4 C. Unsalted butter
2 tblsp. Honey
1 C. Packed pitted dates each cut crosswise into thirds

Preheat oven to 300 F.

Mix first 7 ingredients in large bowl. Melt butter with honey in heavy small saucepan over low heat.

Pour over granola mixture and toss well. Spread out mixture on cookie sheet.
Bake 20 minutes, stirring occasionally. Add dates; mix to separate any clumps.