WHEAT CAKES

Well, I had to share my recipe that I did this morning because according to my 3 year old, it is "oh nummy.....dewishess mommy".......and that was plain....with absolutely nothing on it!  They are filling too.....didn't notice it while I was eating it, but now that I have been done I realized how full I am!  :)

Wheat Cakes (Pancakes or Waffles)

• 1 1/3 C. Whole Wheat Flour
• 3 t. Baking Powder
• 3 T. Sugar
• 3/4 t. Salt
• 3 Eggs
• 1 1/4 C. Milk
• 3 T. Unsalted Butter, Melted

Stir together dry ingredients.  Combine eggs and milk, then stir into dry ingredients along with melted butter, mixing only until blended.

For lighter cakes, eggs may be separated and stiffly beaten egg whites folded into batter just before baking.

Bake on lightly greased griddle until golden brown, then turn. 

Eat plain, as is or put fresh fruit and a touch of powdered sugar or however you want!


Makes 12 - 4 in pancakes at 3 PP a piece
-or-
Makes 5 (use the 3/4 measuring cup) - Waffles (I have a commercial waffle maker) at 7 PP a piece.

BIG BREAKFAST COOKIES

So......it is Saturday night again and we have early morning church and with our 3 little ones, sometimes it is really rushed to get breakfast in.  Well, I found a solution that works for all of us!  They got good reviews from my taste testers, so I wanted to share.  They are SO quick and easy to make, filling, big, and best of all......they taste good!!  We call them.....

Big Breakfast Cookies
Makes 13 Cookies at 7 PP each.

• 1 1/3 C. Brown Sugar, packed
• 1 6oz Yo-plait Original 99% Fat Free Yogurt (I used Blueberry)
•  1 1/2 t. Vanilla
• 1/2 C. Water
• 2 T. Cornstarch
• 3/4 t. Baking Soda
• 1/2 t. Salt
• 1/2 t. Cinnamon, ground
• 1/4 t. Cloves, ground
• 3/4 C. Whole Wheat Flour
• 3 C. Rolled Oats
• 1 C. Raisins
• 1 C. Grape Nuts

Preheat your oven to 350 degrees.

Blend the brown sugar, yogurt, vanilla, and water.

Fold in the remaining ingredients.  Your dough should be thick.

Use your 1/3 cup measuring cup (you will need to use a spoon to put the cookie dough in the measuring cup) and put the dough on the cookie sheet and flatten a little or alot....either way works.

Bake the cookies until they are browned and set when you touch them.....about 15 minutes.

Cool them on the baking sheets for 15 minutes before you take them off.

BANANA BREAD

Banana Bread
PP value depends on how you cut it and how many servings you have.  We sometimes make it a loaf and sometimes make it little cake pieces. 

• 1/2 C. Light Butter
• 1 C. Sugar
• 2 Eggs
• 2-3 Banana's
• 1/4 Milk
• 1 t. Lemon Juice
• 1 1/2 t. Baking Powder
• 1/2 t. Baking Soda
• 1/4 t. Salt

Cream butter and sugar.  Add eggs and beat.  Add bananas, milk and lemon juice.

Sift dry ingredients.  Blend the two mixtures. 

Bake in a well greased loaf pan or square pan for 1 hour at 350 degrees.  
 

Fresh TOMATO PIE

We were SO happy when this came out of the oven and tasted as good as it looked!!  You do want to eat it right away though......it will keep in the fridge, but we thought it tasted better fresh!

Fresh Tomato Pie

We cut it into 8 pie slices.

PP value depends on what ingredients you use.  (I figured it up at "full strength" for 10 PP a piece and "lightened up" at 5 PP a piece.)

• 2 C. Bisquick
• 2/3 C. Milk 
• 4 Tomatoes 
• Salt (to taste) 
• Pepper (to taste) 
• Chives 
• 1 C. Mayonnaise 
• 1 C. Shredded Cheddar Cheese

Combine biscuit mix with milk to form dough; pat into a greased pie plate.

Layer tomato slices; sprinkle on salt, pepper and chives.

Mix mayonnaise and cheese together in a separate mixing bowl; spread over the tomato slices.

Bake at 375 degrees for 40 minutes or until cheese crust is golden.

OLD FASHIONED OATMEAL COOKIES

I think cookies are one of my kiddos favorites because they get to clean up (lick) what's left!  We love making all different kinds of cookies, but today they wanted one they love.

Old Fashioned Oatmeal Cookies
2 PP per cookie; if you have 2 cookies it is 3 PP, 3 cookies it is 5 pp etc.
Makes 6 Dozen Cookies (I used my small Pampered Chef Scoop)

• 1 C. Raisins
• 1 C. Water
• 3/4 C. Light Butter
• 1 1/2 C. Sugar
• 2 Eggs
• 1 t. Vanilla
• 2 1/2 C. Flour
• 1 t. Soda
• 1 t. Salt
• 1 t. Cinnamon
• 1/2 t. Powder
• 1 t. Cloves
• 2 C. Oats

Simmer Raisins and water over medium heat until raisins are plump, about 15 minutes.  Drain raisins, reserving the liquid.  Add enough water to the reserved liquid to measure 1/2 cup.

Mix thoroughly butter, sugar, eggs and vanilla.  Stir in the reserved liquid.  Blend in the remaining ingredients.

Place on cookie sheet about 2 inches apart.  Bake at 400 degrees for 8-10 minutes, until light brown.  They are the most moist cookies I think.

POPOVER PANCAKE

So.....my kiddos are just as much into baking as I am, so we decided to try this recipe.  So quick and easy and we thought it was yummy!

Popover Pancake 

5 PP per Serving (we cut it into 8 pieces) 

1/2 C. White Flour

1/2 C. Whole Wheat Flour

1 C. Skim Milk

2 Eggs

1/2 C. Light Butter

3 T. Lemon Juice

4 t. - 4 T. Powdered Sugar (depends on your taste preference and the PP value remains the same.)

In a mixing bowl, beat together flour, milk and eggs until slightly lumpy. 

Then melt the butter in a 9x13 pan and pour the batter over the top. 

Bake at 350 for about 40 minutes until puffy.

Sprinkle the powdered sugar and the lemon juice over the pancake and return to the oven for 4 minutes.

Enjoy as is or with fresh fruit on top!  You could even put a little syrup if you want or dip in yogurt.

~R~ EGG SANDWICH

~R~ Egg Sandwich:
Makes 1 Sandwich for 6 PP

• 2 Slices of Sara Lee Delightful Bread
• 1 Egg, fried in Spray
• 1 Wedge of French Onion Laughing Cow
• 2 T Low Fat Mayonnaise (or to taste)
• 2 T Homemade Pico De Gallo (or to taste)

Just toast the bread and spread the mayo and LC cheese on it.  Cook your egg and put on your bread.  Top off with Pico and enjoy!