Healthy Pancakes

Blend in a blender:

1 cup fat-free cottage cheese

3 eggs

½ cup skim milk

Add:

1 cup whole wheat flour

2 teaspoons stevia

Blend in a blender again. Pour onto hot griddle and serve hot.

Granola Cereal

I made Granola for my kids quite often. I remember the first time I was introduced to it. I was babysiting for some friends in Texas and their kids wanted the granola for breakfast. I cooked it just like you do oatmeal and gave it to them. They told me it didn't taste or look anything like what their mother gave them. When she came home, she laughted and told me it was served just like a cold cereal. Lesson learned and I found a great recipe for my kids.

1 cup honey

½ cup oil

¼ cup butter

½ cup water

2 teaspoon vanilla

Pinch of salt

Mix well and stir over low heat until honey is melted

Add ½ of mixture to 10 cups of oats.

Stir until all of the oats are moistened. Put on 3 cookie sheets and place in 200* oven for 1 ½ hours. Stir every 20 minutes. Remove from oven and add remaining liquid. Mix thoroughly. Return to 225* oven for 1 hour or until dry and slightly toasted. Put in large bowl and add 1 cup wheat germ.

You can add any or all of the following:

1 cup chopped walnuts

1 cup chopped almonds

1 cup coconut

1 cup sesame seeds

1 cup sunflower seeds

1 cup dried and crushed bananas

1 cup dried and crushed apples

1 cup raisins

Gingerbread Waffles

1 package dry yeast

2 tablespoons sugar

1 cup warm water

1 cup flour

1 cup whole-wheat flour

1/3 cup instant nonfat dry milk

2 teaspoons ground ginger

1 teaspoon cinnamon

2 teaspoon light molasses

¼ teaspoon ground cloves

3 tablespoons vegetable oil

1 whole egg 4 egg whites

Vegetable cooking spray

Combine yeast, sugar and water in a large mixing bowl; let stand 5 minutes. Add flours, dry milk, ginger, cinnamon, molasses, cloves, oil, egg and egg whites. Beat at medium speed with an electric mixer until blended. Cover and chill 8 hours.

Coat an 8-inch waffle iron with vegetable cooking spray; allow to preheat as directed. Stir batter; spoon ¼ cup batter per waffle onto hot waffle iron. Bake about 5 minutes or until steaming stops. Repeat using remaining batter.

Fantastic French-Toast

2 eggs

½ cup milk

½ teaspoon vanilla extract

6 slices whole wheat or white bread

Syrup or other toppings

Preheat the griddle over medium heat or set an electric frying pan at 375 degrees

Put eggs, milk and vanilla in a pie pan or shallow bowl and beat with a fork until well mixed

Grease the griddle or pan with a thin layer of oil

Dip both sides of bread, one slice at a time, in the egg mixture and cook on the hot griddle or frying pan.

Cook on one side until golden brown. Turn the bread over to cook the other side. It will take about 4 minutes on each side.

Delicious Pancakes

2 eggs

1 1/3 cup buttermilk

2/3 cup sweet milk

½ cup sugar

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

½ stick butter, melted

Add all ingredients to flour. Mix well. Can be kept covered in the refrigerator until all is used.

Corn Meal Waffles

1¾ cup flour

1½ cup corn meal

1 teaspoon salt

1 teaspoon sugar

1 tablespoon baking powder

2 cup milk

2 eggs

3 tablespoon oil

Combine all ingredients and mix well. Pour onto waffle iron and cook until done.

Great served with chili.

Cinnamon French-Toast Waffles

• 2 slices whole-wheat bread
• 1/4 C liquid egg substitute OR 1 egg
• 1/4 tsp. vanilla
• 3 TB milk
• 1/8 tsp. cinnamon
• Dash of salt -- optional
• Vegetable oil spray

Pre-heat waffle iron while mixing up the following: In a medium-sized shallow bowl; stir together the egg, milk vanilla cinnamon and salt. Dip bread into mixture, making sure to soak up all of mixture between the two slices. Spray the bottom of waffle iron and place one slice of bread in the center of iron. Spray top of waffle iron and close it. Cook accordingly. This recipe can easily be double and tripled.

French toast and waffles together! The best of both worlds!

Chocolate Brownie Waffles

• 1/4 cup semi-sweet chocolate chips
• 3 tbsp unsweetened cocoa
• 1/3 cup chopped walnuts
• 1 and 3/4 cups pancake mix
• 2 tbsp sugar
• 3 tbsp vegetable oil
• 1 and 1/3 cups water

Heat waffle iron to its medium setting. In a medium-sized mixing bowl, sift together the pancake mix, walnuts, chocolate chips, cocoa and sugar. Add water and oil; mix with wire whisk just until large lumps disappear. Let batter rest for at least 5 minutes. Pour desired amount of batter into well greased waffle iron. Bake until indicator light goes off or until the steam stops.

What could be better than this! Top with a little whipped cream and a big strawberry for the perfect extra flare.

Meredith’s Cream Cheese Frosting

8 tablespoons margarine or butter, softened

1½ cups powdered sugar

½ cup cream cheese, room temperature

½ teaspoon vanilla

1/8 teaspoon salt

Combine the butter and cream cheese, whip until blended and fluffy. Stir in the vanilla and salt. Slowly add the powdered sugar. Beat until fluffy.

Janet and Meredith’s Cinnamon Rolls

Mix and let stand 15 minutes:

3 tablespoons yeast

½ cup honey or ¾ cup sugar

1¾ cups warm water

½ cup oil

Add:

2 slightly beaten eggs

½ teaspoon salt

5 to 6 cups flour

Mix until thoroughly combined.

Separate dough into two balls. Roll out and top with Cinnamon Filling. Roll up and slice with string into 1-inch circles. Placed on a greased cookie sheet about ¼ inch apart. Let rise 30 to 45 minutes. Bake at 350*F for 12 to 20 minutes or until lightly browned. Frost with Cream Cheese Frosting.

Cinnamon Filling

1 cup brown sugar

1 cup regular white sugar

½ cup melted butter

¼ cup flour

1½ tablespoons cinnamon

Mix sugars and butter together. Add flour and cinnamon. Stir until well blended. Spread evenly over dough.

Meredith’s Raspberry Pretzel Salad

12 ounces Cream cheese, softened

1 (6 ounce) package Raspberry jell-o

1 pound or 2 to 3 cups Raspberry crumbs

2 2/3 cup broken pretzels

9 ounce tub Whipped cream or cool whip

1½ cups butter, melted

1¼ cup sugar

2 cups pineapple juice or water

Place broken pretzels and butter in a 9x13 inch pan. Bake 10 minutes at 400*F. Cool. Cream cheese and sugar together and spread over cooled pretzels (drop by spoonfuls, then spread carefully. Next spread Cook Whip over cream cheese layer and chill. Dissolve jell-o in hot pineapple juice or water. Stir in strawberries and allow to thicken to almost jellied point. Spread over Cool Whip layer and refrigerate. Other flavored jell-o and fruit may be used Strawberries are excellent in Strawberry jell-o

Meredith’s Salmon Rub

2 teaspoons paprika

2 teaspoons chilli powder

½ teaspoon cumin

¼ cup brown sugar

1 teaspoon salt

Combine all ingredients until well blended. Rub on salmon. Broil the salmon until flaky. When done, drizzle with maple syrup. Serve hot.

Amanda’s Potato Salad

Sauce:

1 cup mayonnaise

1 cup miracle whip

1½ tablespoons sugar

2 tablespoons pickle relish

½ tablespoon mustard

celery salt to taste

½ tablespoon salt

¼ teaspoon pepper

Combine all ingredients and pour over:

5 to 6 big potatoes, peeled, cubed and cooked

3 stalks celery, diced

6 hardboiled eggs, cut up

4 green onions cut up

Meredith’s Crepes

1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons butter, melted
1/2 teaspoon vanilla
2 eggs

Mis flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Butter a 6 to 8 inch skillet. Heat over medium heat until bubbly. For each crepe, pour some of the batter into skillet. Immediately rotate pan until a thin film covers the bottom. Cook until light brown. Run spatula around edges to lossen; turn and cook the other side until light brown. Stack crepes placing a papaer towl between layers. Keep covered.

**Top with applesauce, strawberries, jam or jelly thinly spread over cresp. Roll up. Sprinkle with powdered sugar.

Meredith’s Banana Bread

1 3/4 cups flour
1/2 teaspoon salt
1 1/4 teaspoons cream of tartar
3/4 teaspoon baking soda
2 eggs
3/4 cup sugar
1/2 cup oil or applesauce
2 bananas, mashed

Combine bananas, eggs, oil and sugar. In a separate bowl, combine the flour, salt, cream of tartar and baking soda. Slowly add the dry ingredients to the banana mixture. Bake at 350*F for one hour or until toothpick inserted in center comes out clean.