1 2/3 cup flour
1 cup sugar
1 Tablespoon pumkin pie spice
1 t. baking soda
1/4 t. baking powder
1/4 t. salt
2 eggs
2 c. pumpkin
1/2 c. melted butter
1 c. chocolate chips
Heat oven to 350. Mix sugar, spice baking soda, baking powder and salt in large bowl. In another bowl beat eggs, pumpkin and butter together. Stir in chocolate chips. Fold in dry ingredients. Scoop into greased muffin cups. Bake 15-20 mins for mini muffins, 20-25 for standard muffins.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
6/6/08
Pumpkin Pancakes
2 cups Bisquick
2 Tbsp. packed brown sugar
2 tsp. pumpkin pie spice
1 (12oz.) can evaporated milk
1/2 cup cooked, mashed pumpkin (canned is fine)
2 Tbsp. oil
2 eggs
1 tsp. vanilla
1. Combine dry ingredients in large bowl.
2. Add remaining ingredients. Mix with electric mixer.
3. Cook on greased skillet (or non-stick). Makes 12 4" pancakes.
Good with honey or maple syrup, whipped topping and/or nuts.
2 Tbsp. packed brown sugar
2 tsp. pumpkin pie spice
1 (12oz.) can evaporated milk
1/2 cup cooked, mashed pumpkin (canned is fine)
2 Tbsp. oil
2 eggs
1 tsp. vanilla
1. Combine dry ingredients in large bowl.
2. Add remaining ingredients. Mix with electric mixer.
3. Cook on greased skillet (or non-stick). Makes 12 4" pancakes.
Good with honey or maple syrup, whipped topping and/or nuts.
10/18/07
Crockpot Sausage and Egg Casserole
You can also make this recipe without the crockpot. Just follow the direction below substituting a 9x13 baking dish instead. You can assemble it the night before, leave in the fridge overnight and bake in the morning using a 350 degree oven for 25-30 minutes.
1 dozen beaten eggs
14 slices of bread, crusts removed, cut into cubes
2 1/2 cups milk (skim is okay)
2 1/2 cups grated cheese
1 lb. sausage cooked and drained
salt and pepper to taste
2 tsp. dry mustard (optional)
Grease crock pot (or baking dish) with butter. Layer: bread, sausage, cheese, ending with cheese layer. Beat eggs, milk, salt and pepper. Pour over layers, turn on low, cook 8-12 hours (or in oven at 350 for 25-30 min.)
1 dozen beaten eggs
14 slices of bread, crusts removed, cut into cubes
2 1/2 cups milk (skim is okay)
2 1/2 cups grated cheese
1 lb. sausage cooked and drained
salt and pepper to taste
2 tsp. dry mustard (optional)
Grease crock pot (or baking dish) with butter. Layer: bread, sausage, cheese, ending with cheese layer. Beat eggs, milk, salt and pepper. Pour over layers, turn on low, cook 8-12 hours (or in oven at 350 for 25-30 min.)
Weight Watchers Breakfast Taco
I don't think this is an official WW recipe, but it's really low points!
2 corn tortillas
1 Tbsp. salsa
2 Tbsp. cheese
1/2 cup egg beaters
Top tortillas with salsa and cheese. Heat in the microwave until cheese is melted. Meanwhile coat a skillet with cooking spray. Scramble egg. Divide between tacos.
123 cal. 2 g. fat 13 g. carbs 13 g. protein 0 g. fiber (somehow I think corn tortillas have fiber, so doublecheck that!)
2 corn tortillas
1 Tbsp. salsa
2 Tbsp. cheese
1/2 cup egg beaters
Top tortillas with salsa and cheese. Heat in the microwave until cheese is melted. Meanwhile coat a skillet with cooking spray. Scramble egg. Divide between tacos.
123 cal. 2 g. fat 13 g. carbs 13 g. protein 0 g. fiber (somehow I think corn tortillas have fiber, so doublecheck that!)
Blender Wheat Pancakes
1 cup milk
2 eggs
2 tsp. baking powder
1 1/2 tsp. salt
2 Tbsp. honey or sugar
1 cup uncooked whole wheat kernels
2 Tbsp. oil
Put milk and wheat in blender. Blend on highest speed for 4-5 minutes until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey and salt. Bake on hot griddle. 6-8 pancakes.
2 eggs
2 tsp. baking powder
1 1/2 tsp. salt
2 Tbsp. honey or sugar
1 cup uncooked whole wheat kernels
2 Tbsp. oil
Put milk and wheat in blender. Blend on highest speed for 4-5 minutes until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey and salt. Bake on hot griddle. 6-8 pancakes.
10/12/07
Whole Wheat Cereal
2 cups boiling water
1/2 tsp. salt
1 cup whole wheat
Thermos Method: Place wheat in 1 or 2 quart bottle. Add salt and boiling water. Screw on lid. Let sit overnight (10-12 hours) Reheat in microwave just before serving. Cover unused portion and store in fridge.
Conventional Method: Bring water and salt to a boil in small saucepan. Stir in wheat. Reduce heat to simmer. Cover and cook 45-60 minutes until kernals are tender and chewy.
I usually eat a big bowlful with a little milk and honey. I'm weird, I love it.
1/2 tsp. salt
1 cup whole wheat
Thermos Method: Place wheat in 1 or 2 quart bottle. Add salt and boiling water. Screw on lid. Let sit overnight (10-12 hours) Reheat in microwave just before serving. Cover unused portion and store in fridge.
Conventional Method: Bring water and salt to a boil in small saucepan. Stir in wheat. Reduce heat to simmer. Cover and cook 45-60 minutes until kernals are tender and chewy.
I usually eat a big bowlful with a little milk and honey. I'm weird, I love it.
10/11/07
Spanish Potato Omelet
6 or 7 slices of bacon, cut into 1-inch pieces
1 medium potato, cut into 1/2-inch cubes
1 medium onion, chopped
6 eggs
3/4 tsp. salt
1/8 tsp. pepper
Parsley
Fry bacon in skillet over med heat until crisp. Remove bacon and drain, reserving 4 Tbsp. bacon fat in skillet. Cook and stir potato and onion in skillet until potato is golden brown and tender, about 10 minutes.
Beat eggs with salt and pepper. Stir bacon into potato mixture; add eggs. Cover and cook over low heat until eggs are set and light brown on bottom, about 10 minutes. Cut into wedges to serve; garnish with parsley.
4 servings; 200 calories per serving
1 medium potato, cut into 1/2-inch cubes
1 medium onion, chopped
6 eggs
3/4 tsp. salt
1/8 tsp. pepper
Parsley
Fry bacon in skillet over med heat until crisp. Remove bacon and drain, reserving 4 Tbsp. bacon fat in skillet. Cook and stir potato and onion in skillet until potato is golden brown and tender, about 10 minutes.
Beat eggs with salt and pepper. Stir bacon into potato mixture; add eggs. Cover and cook over low heat until eggs are set and light brown on bottom, about 10 minutes. Cut into wedges to serve; garnish with parsley.
4 servings; 200 calories per serving
Buttermilk Buckwheat Pancakes
1 cup buckwheat flour
2 Tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. each ground cinnamon, nutmeg, and cloves
1 egg
1 cup 1% buttermilk
1 Tbsp. butter, melted
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk the egg, buttermilk, and butter; stir into dry ingredients just until mostened.
Pour batter by 1/4 cupfuls onto a hot nonstick griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancakes; cook until second side is golden brown.
Yield: 4 servings (1 serving = 2 pancakes, 195 calories, 6 g. fat. 31 g. carb, 3 g. fiber)
2 Tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. each ground cinnamon, nutmeg, and cloves
1 egg
1 cup 1% buttermilk
1 Tbsp. butter, melted
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk the egg, buttermilk, and butter; stir into dry ingredients just until mostened.
Pour batter by 1/4 cupfuls onto a hot nonstick griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancakes; cook until second side is golden brown.
Yield: 4 servings (1 serving = 2 pancakes, 195 calories, 6 g. fat. 31 g. carb, 3 g. fiber)
10/9/07
Perfect Pancakes
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. sugar
2 cups milk
2 eggs
In large bowl, combine dry ingredients. In separate bowl, combine milk and eggs. Gently stir egg mixture into first bowl until JUST combined. Ladle out those flapjacks!
3 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. sugar
2 cups milk
2 eggs
In large bowl, combine dry ingredients. In separate bowl, combine milk and eggs. Gently stir egg mixture into first bowl until JUST combined. Ladle out those flapjacks!
Bursting Blueberry Pancakes
Makes: Approx. 24 pancakes
1 cup milk
4 Tbsp. (1/2 stick) unsalted butter
2 large eggs
1 1/4 cup all purpose flour
1 Tbsp. plus 2 tsp. sugar
4 tsp. baking powder
pinch of salt
2 1/2 cups fresh or frozen blueberries
1. In small saucepan, heat the milk and butter over low heat until the butter melts. Stir to combine, then set aside to cool to room temp.
2. In a large bowl, lightly beat the eggs with a fork. Add the cooled milk mixture and beat well.
3. In another mixing bowl, combine flour, sugar, baking powder and salt; whisk to mix well. Gradually add to the milk and eggs and stir with a spoon until batter is JUST combined. Do NOT overmix. Stir in blueberries.
4. Ladle 1/4 cup amounts onto a medium-high heat griddle. Cook about 1 minute or until bubbles on each pancake break and remain open. Turn and cook for 15-30 seconds longer.
Per pancake: 65 calories, 3 g. fat, 9 g. carb, o g. fiber
1 cup milk
4 Tbsp. (1/2 stick) unsalted butter
2 large eggs
1 1/4 cup all purpose flour
1 Tbsp. plus 2 tsp. sugar
4 tsp. baking powder
pinch of salt
2 1/2 cups fresh or frozen blueberries
1. In small saucepan, heat the milk and butter over low heat until the butter melts. Stir to combine, then set aside to cool to room temp.
2. In a large bowl, lightly beat the eggs with a fork. Add the cooled milk mixture and beat well.
3. In another mixing bowl, combine flour, sugar, baking powder and salt; whisk to mix well. Gradually add to the milk and eggs and stir with a spoon until batter is JUST combined. Do NOT overmix. Stir in blueberries.
4. Ladle 1/4 cup amounts onto a medium-high heat griddle. Cook about 1 minute or until bubbles on each pancake break and remain open. Turn and cook for 15-30 seconds longer.
Per pancake: 65 calories, 3 g. fat, 9 g. carb, o g. fiber
7/27/07
Make Your Own Instant Oatmeal
(Okay, personally, this is not worth it to me, I'll just buy the ready-made packets, but if you are feeling particularly industrious, you go girl!)
3 cups Quick oats
salt
sugar
powdered milk
ziploc storage bags
Blend 1 cup of oats in a blender (1/2 cup at a time) until powdery.
Into each ziploc bag put:
2 Tbsp. of above powdered oats
1/4 cup of regular quick oats
1 tsp. powdered milk
1/8 tsp. salt
a pinch of sugar if you wish
This will make 8-10 packets.
To cook the oatmeal:
Dump the packet into a bowl and add 3/4 cup boiling water. Let stand for 2 minutes.
For Different Flavors:
Brown Sugar/Cinnamon
To each packet add 1 Tbsp. brown sugar and 1/4 tsp. cinnamon.
Apple/Cinnamon
To each packet add 2 Tbsp. dried apples and 1/4 tsp. cinnamon
Raisin and Brown Sugar
1 Tbsp. packed brown sugar and 1 Tbsp. raisisns
3 cups Quick oats
salt
sugar
powdered milk
ziploc storage bags
Blend 1 cup of oats in a blender (1/2 cup at a time) until powdery.
Into each ziploc bag put:
2 Tbsp. of above powdered oats
1/4 cup of regular quick oats
1 tsp. powdered milk
1/8 tsp. salt
a pinch of sugar if you wish
This will make 8-10 packets.
To cook the oatmeal:
Dump the packet into a bowl and add 3/4 cup boiling water. Let stand for 2 minutes.
For Different Flavors:
Brown Sugar/Cinnamon
To each packet add 1 Tbsp. brown sugar and 1/4 tsp. cinnamon.
Apple/Cinnamon
To each packet add 2 Tbsp. dried apples and 1/4 tsp. cinnamon
Raisin and Brown Sugar
1 Tbsp. packed brown sugar and 1 Tbsp. raisisns
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