Whole Wheat Pancakes

Beat together:
1 egg
1 cup buttermilk
2 T. oil
Combine:
¾ cup whole wheat flour
1T. brown sugar
1 tsp. baking powder
½ tsp. soda
½ tsp. salt
Add dry ingredients to the liquid and cook.

Banana Bread

Cream:
½ cup oil or butter
1 cup sugar
Add:
2 eggs
3 mashed bananas
1 tsp. salt
1 tsp. soda
2 cup flour

Bake 45 minutes at 350*

Microwave Apple Crisp

Microwave Apple/ Peach Crisp

1 T. butter

2 T. brown sugar

1 T. oats

1 T. flour

1/8 tsp. cinnamon

1 medium apple or peach

Macaroni and Cheese Lasagne

1- 8 oz. package of macaroni (or any small pasta)-- cook according to directions
3 zucchini - slice and steam until tender

Combine:
3 eggs
16 oz. cottage cheese
1 cup fat free sour cream
1 tsp. salt
dash pepper
2 cups mozzarella cheese
Add macaroni and mix well

Layer in 9x13" pan:
noodle mixture/zucchini/half jar of Prego
noodle mixture/ zucchini/ the rest of the Prego and top with extra mozzarella cheese

Cover with foil and bake at 350* for 45 minutes, if cold a little longer.

Cinnamon Coffe Cake Loaf

2 cups flour
1 cup sugar
3 tsp. baking powder
1 1/2 tsp. cinnamon
1 1/4 tsp. salt
2 eggs
1 cup buttermilk
1/3 cup oil
2 tsp. vanilla

topping:
1/4 cup sugar
2 tsp. cinnamon
3 T. butter, melted


Combine flour, 1 cup sugar, baking powder, cinnamon, and salt. In another large bowl, combine the eggs, buttermilk, oil, and vanilla; stir into dry ingredients just until moistened.

Pour half the batter into a 9x5x3 loaf pan.Combine topping ingredients; sprinkle half over batter. Repeat. Cut through batter with a knife to swirl.

Bake at 350* for 55-60 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Chocolate Chip Muffins

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup (8 oz.) plain yogurt
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup semisweet chocolate chips

Topping:
1/4 cup semisweet chocolate chips
2 T. brown sugar
2 T. chopped walnuts
1 tsp. cinnamon

Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add yogurt and vanilla; mix well. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture just until moistened. Fold in chocolate chips. Fill muffin cups two-thirds full.

Combine the topping ingredients; sprinkle over batter. Bake at 350* for 25-30 minutes. Cool for 5 minutes before removing from pans to wire racks.

Betty's Whole Wheat Muffins

1 cup brown sugar
1 cup milk
1 tsp. soda
1/2 cup oil
1 egg
1/2 tsp. salt
1 tsp.vanilla
2 cups whole wheat flour

Mix everything but flour very well with a mixer. Add flour. Makes 12 muffins.
Bake at 375* for 20 minutes using cupcake liners.

Banana Nut Muffins

Mix dry ingredients:
1 cup sugar
1 1/2 cups whole wheat flour
1/2 tsp. soda
1 tsp. salt
1/4 tsp. nutmeg
3/4 tsp. cinnamon
1/2 cup chopped walnuts

Combine following wet ingredients, then mix with dry:
3/4 cup oil
1 egg
2 mashed bananas
1/2 tsp. vanilla

Place in muffin cups. Makes 12 muffins. Bake at 350* for 25 minutes.

French Toast Souffle

8 oz cream cheese softened
1 cube butter
1 cup maple syrup (I just used pancake syrup)

Microwave above for 30 seconds and beat until smooth

1 1oaf of cinnamon bread (from your local bakery)

Break into 1 ½ inch pieces and put in a 9 by 11 inch baking pan.
Pour cream cheese mixture over the top of the bread.

12 eggs
2 cups half/half (I used 1 cup cream and 1 cup skim milk)
1 tsp vanilla (more if you like)

Beat until frothy, pour over cinnamon bread in pan.

Bake at 350 for 60 minutes.
Dust with powder sugar, fruit, or syrup. (I did all three) Serve hot.

Can be made the night before and put into hot oven 1 hour before you serve.

Barbecue Pork

1 (3 lb to 4 lb) pork roast
2 (12 oz. cans) root beer
1 (16oz-18 oz) bottle of barbecue sauce (I used Cattlemen's Smokehouse)
a little extra root beer

Place you roast in the crock pot. Pour in the root beer. Cook on low for 6-8 hours. Remove roast from crock pot and shred. Dump out liquid from the crock pot. Return shredded meat to crock pot. Add bottle of barbecue sauce. Then add enough root beer to make desired wetness. (This will all depend on how thick your sauce is, I probably add at least 1/4 cup). Serve on buns or rolls.

Easy Peach Cobbler

Easy Peach Cobbler

2 (15 oz) cans of peaches or 1 large can

1 box yellow cake mix

1 stick butter, melted

3 T sugar

1 tsp cinnamon

½ tsp nutmeg

Preheat oven to 375. Grease 13x9 baking dish with butter. Pour peaches and juice into dish. Pour cake mix evenly across fruit layer. Gently press down cake mix so that it soaks into the peach juice, but do not stir. It is very important to make sure all the cake mix is pressed into the juice, or it will not get “cakey”, but stay “powdery”. Drizzle melted butter across cake mix. Dust everything with sugar, cinnamon and nutmeg (I mix these together and then put it on top). Drag knife through mixture to gently combine. Bake for about 40-50 minutes or until a golden brown crust appears. Serve warm with whipped or ice cream (I prefer ice cream).