Breakfast

When I was growing up (more years ago than seems possible), two of my friends - a brother and sister - lived next door. They were the oldest of four kids, and I thoroughly enjoyed hanging around with them. Frequently, when my mother was fixing dinner, I'd wander over to Robbie and Audrey's place to see what they were doing.

At one point, I noticed that on Thursday evenings (the last night before pay-day for most families in our neighborhood), their mother would have the four kids at the table, wolfing down cereal, pancakes, French toast, or other breakfast foods for dinner. If it was a cereal night, all the remaining cereal boxes from the previous shopping trip would be on the table, along with a gallon of milk, happy slurping noises coming from the table.

"Eat up!" their mother would admonish. "We'll get more cereal tomorrow, so you guys can finish those boxes up."

I so envied them. "Why can't we have cereal (or pancakes or French toast) for dinner?" I'd ask my mom. This, of course, was especially true whenever she was making that dreaded of meals, liver and onions.

"Those are breakfast things," Mom would explain, as though to a slow child.

Mom, with my younger brother, circa early 1960s

No matter. Since moving out on my own, and starting my own family (who are now grown), I occasionally made breakfast for dinner. There's nothing wrong with that, opinions to the contrary.

And so, here are six breakfast recipes that you can make for breakfast, lunch, or dinner, including Raspberry Cream Cheese French Toast and Breakfast Burritos. Enjoy!

SALSA VERDE SCRAMBLED EGG TACOS

This comes from Old El Paso, and begins, "Enjoy your scrambled eggs in a mini soft tortilla bowl with these delicious breakfast tacos, perfect for kids and adults! They’re topped with shredded cheese, fresh pico de gallo, avocado and Old El Paso™ Creamy Salsa Verde sauce."

Prep Time: 15 minutes; Total Time: 20 minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/salsa-verde-scrambled-egg-tacos.

Ingredients

6 eggs

1/4 cup milk

1/4 teaspoon salt

2 tablespoons butter

1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls, heated as directed on package

1/2 cup Old El Paso™ shredded Mexican Style 4 Cheese Blend

1/2 cup pico de gallo

1 medium avocado, pitted, peeled, diced

1/3 cup Old El Paso™ Creamy Salsa Verde sauce

Preparation

In large bowl, beat eggs with whisk. Add milk and salt; beat well.

In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist.

Divide eggs evenly among warm tortilla bowls. Top with cheese, pico de gallo and avocado; drizzle with sauce.

Expert Tips

Try chopped tomatoes in place of pico de gallo.

Kids love to help in the kitchen. After filling tortillas with eggs, let the kids top with their favorite cheese and fresh toppings!

Add cooked breakfast sausage to tacos for a flavor twist.

YOGURT PARFAIT BREAKFAST POPSICLES

This one comes from one of my favorite emailing sites, thekitchn. If you haven't already signed up for the great emails from thekitchn or it's brother site, Apartment Therapy, you're missing some really cool stuff.

You can view this recipe online here, along with photos of these incredible breakfast popsicles and everything that Faith Durand has to say about these. Serves 6.

Ingredients

1 1/2 pints strawberries, hulled and roughly chopped (around 3 cups chopped)

1/4 cup sugar (or honey)

1 cup Greek yogurt

1/4 to 1/2 cup milk

2 to 3 tablespoons honey

3/4 cups granola

Directions

Combine the strawberries and sugar (or honey) in a small saucepan and stir gently to combine. Let the berries macerate on the counter for at least 10 minutes, until the sugar is dissolved and syrupy.

Place the pan over medium-high heat and bring to a r. Cook for 8 to 10 minutes, stirring often, until the strawberries are thick and jammy. Remove from heat and let cool to room temperature. You should have about 1 cup of jammy fruit. (At this point, the strawberries can be refrigerated for up to a week.)

When ready to assemble the popsicles, whisk together the yogurt, 1/4 cup of the milk, and 2 tablespoons of honey. The yogurt should be thick, but pourable (roughly the consistency of regular yogurt). If needed, whisk in a little more milk. Taste and add more honey if desired.

Scoop out 1/4 cup of the yogurt mixture and stir it into the granola. This will help the granola freeze into the popsicles.

Arrange 6 popsicle molds (1/2 cup capacity) on your work surface. Pour a generous spoonful of yogurt into the bottom of each mold. Add a scoop of granola and then a spoonful or two of strawberries. Continue layering yogurt, granola, and strawberries until the molds are filled. Tap the molds lightly agains the counter or use a popsicle stick to work out any air bubbles between the layers.

Insert popsicle sticks into each mold and place the popsicles in the freezer. Freeze until solid, at least 6 hours.

To unmold, run the popsicle molds under hot running water for a few seconds and gently easy the popsicles out of the molds. Popsicles will keep in the freezer for several weeks.

Recipe Notes

You can substitute 1 1/4 cups of regular yogurt for the Greek yogurt. As long as it's pourable, there's no need to thin the yogurt any further.

The strawberries can be replaced with an equal amount of any other fruit.

You can also substitute 1 cup any flavor of jam or fruit preserves for the berries. Skip the jam-making step and proceed with assembling the popsicles.

RANCHER'S BREAKFAST PIE

This is from one of the many emailing lists that I've subscribed to over the years. Not sure which one this came from, or who sent it. But it's yummy!

Ingredients

6 eggs, beaten

1/3 C milk

2 C (8 oz) shredded milk cheddar cheese

8 slices bacon, crisply cooked and crumbled

3 T chopped green onion

2 T chopped green bell pepper

1/4 t white pepper

2 C refrigerated shredded hash brown potatoes

1/2 t salt

1/4 t black pepper

1 T butter or margarine, melted

Paprika

Directions

In large bowl, combine eggs and milk. Stir in cheddar cheese, bacon, onion, bell pepper and white pepper. Pour into well buttered 9 inch pie plate. Toss potatoes with salt and black pepper; sprinkle over egg mixture. Drizzle butter over potatoes; sprinkle with paprika. Bake at 325 40 to 50 minutes or until knife inserted in center comes out clean. YIELD: 6 servings.

BLACK BEAN BREAKFAST BURRITO WITH PLANTAINS AND MANGO SALSA

This comes from the March 2015 issue of Vegetarian Times, page 36. It begin, "Ripe plantains have a starchy consistency like potatoes, but with more fiber." Serves 4 in 30 minutes or less.

To view this online, click here.

Ingredients

2 cups sliced ripe plantains (2 medium)

1 lime, juiced and zest grated (2 Tbs. juice and 1 tsp. zest)

1 15-oz. can black beans, drained and rinsed

1/2 cup prepared mango salsa, plus more for serving, optional

4 8-inch flour tortillas, warmed

Directions

Combine plantains, lime juice, and 1/2 cup water in small saucepan. Bring to a boil over medium heat, cover pan, and simmer 20 minutes, or until plantains are very soft. Mash with fork or potato masher, and stir in lime zest. Season with salt and pepper, if desired.

Combine beans and salsa in small saucepan; warm over medium heat 3 to 5 minutes, stirring occasionally. Season with salt and pepper, if desired.

Spread heaping 1/4 cup plantains on bottom half of each tortilla, leaving 2-inch border. Top with 1/2 cup bean mixture. Fold sides of tortilla over filling, then roll from bottom up. Serve with additional salsa, if using.

nutritional information Per Burrito: Calories: 349; Protein: 11 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 72 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 9 g; Sugar: 18 g; Vegan

SAUSAGE-PEACH BAKE

This is from the infamous long-since-forgotten emailing list.

Makes about 8 servings.

Ingredients

2 cups Bisquick

1 (16 ounce) can sliced peaches, drained and juice reserved

1 package brown-and-serve sausage links

1/4 cup granulated sugar

1 egg

1 cup milk

1 tablespoon cornstarch

3/4 cup maple syrup

1 tablespoon butter

Directions

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

Mix Bisquick, egg and milk, then spread into prepared pan.

Slice each sausage link into four or six pieces. Lay over batter, and top with peach slices. Bake for 30 minutes or until done.

While mixture is baking, combine 1/2 cup of the peach juice, sugar and cornstarch in a saucepan, then cook until mixture bubbles and thickens. Stir in syrup and butter. Remove baked mixture from oven, and cut into squares.

Serve with warm cooked sauce.

EASY BREAKFAST BURRITOS

This comes from Old El Paso, and begins, "This Southwest breakfast is quick enough for busy weekends. Or, you can try our make-ahead tip to freeze and reheat for a winning grab-and-go breakfast all week long."

Prep Time: 35 minutes; Total Time: 35 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/easy-breakfast-burritos.

Ingredients

6 eggs

2 tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)

1 to 2 tablespoons milk

6 fully cooked breakfast sausage links, cut into small pieces

1 bag (1 lb 4 oz) refrigerated shredded hash brown potatoes

6 Old El Paso™ flour tortillas for burritos (from 11-oz package)

2 cups shredded Mexican cheese blend (8 oz)

Preparation

In large bowl, beat 6 eggs, 2 tablespoons Old El Paso™ chopped green chiles and 1 to 2 tablespoons milk until well blended. In 10-inch skillet over medium heat, cook eggs, stirring occasionally, until scrambled. Stir in 6 fully cooked breakfast sausage links, cut into small pieces; heat until warm. Set aside.

Cook 1 bag (1 lb. 4 oz.) refrigerated shredded hash brown potatoes as directed on bag; set aside.

To assemble burritos, spoon line of hash browns down center of each of 6 Old El Paso™ flour tortillas for burritos. Top with 2 cups shredded Mexican cheese blend and the scrambled eggs.

Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.

To freeze, wrap each burrito in paper towel; wrap in foil. Freeze. To reheat, remove and discard foil. Microwave each frozen paper towel-wrapped burrito on High 2 minutes 30 seconds, turning burrito over halfway through heating.

Expert Tips

Change breakfast sausage out for cooked chorizo pork sausage for a delightful Southwest kick!

Wrapping the breakfast burrito in a paper towel before the foil helps to absorb the moisture from the burrito and prevent a soggy tortilla. It’s also perfect for microwaving on the go or at work when plates are not necessarily available.

Breakfast

When I was growing up (more years ago than seems possible), two of my friends - a brother and sister - lived next door. They were the oldest of four kids, and I thoroughly enjoyed hanging around with them. Frequently, when my mother was fixing dinner, I'd wander over to Robbie and Audrey's place to see what they were doing.

At one point, I noticed that on Thursday evenings (the last night before pay-day for most families in our neighborhood), their mother would have the four kids at the table, wolfing down cereal, pancakes, French toast, or other breakfast foods for dinner. If it was a cereal night, all the remaining cereal boxes from the previous shopping trip would be on the table, along with a gallon of milk, happy slurping noises coming from the table.

"Eat up!" their mother would admonish. "We'll get more cereal tomorrow, so you guys can finish those boxes up."

I so envied them. "Why can't we have cereal (or pancakes or French toast) for dinner?" I'd ask my mom. This, of course, was especially true whenever she was making that dreaded of meals, liver and onions.

"Those are breakfast things," Mom would explain, as though to a slow child.

Mom, with my younger brother, circa early 1960s

No matter. Since moving out on my own, and starting my own family (who are now grown), I occasionally made breakfast for dinner. There's nothing wrong with that, opinions to the contrary.

And so, here are six breakfast recipes that you can make for breakfast, lunch, or dinner, including Raspberry Cream Cheese French Toast and Breakfast Burritos. Enjoy!

SALSA VERDE SCRAMBLED EGG TACOS

This comes from Old El Paso, and begins, "Enjoy your scrambled eggs in a mini soft tortilla bowl with these delicious breakfast tacos, perfect for kids and adults! They’re topped with shredded cheese, fresh pico de gallo, avocado and Old El Paso™ Creamy Salsa Verde sauce."

Prep Time: 15 minutes; Total Time: 20 minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/salsa-verde-scrambled-egg-tacos.

Ingredients

6 eggs

1/4 cup milk

1/4 teaspoon salt

2 tablespoons butter

1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls, heated as directed on package

1/2 cup Old El Paso™ shredded Mexican Style 4 Cheese Blend

1/2 cup pico de gallo

1 medium avocado, pitted, peeled, diced

1/3 cup Old El Paso™ Creamy Salsa Verde sauce

Preparation

In large bowl, beat eggs with whisk. Add milk and salt; beat well.

In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist.

Divide eggs evenly among warm tortilla bowls. Top with cheese, pico de gallo and avocado; drizzle with sauce.

Expert Tips

Try chopped tomatoes in place of pico de gallo.

Kids love to help in the kitchen. After filling tortillas with eggs, let the kids top with their favorite cheese and fresh toppings!

Add cooked breakfast sausage to tacos for a flavor twist.

YOGURT PARFAIT BREAKFAST POPSICLES

This one comes from one of my favorite emailing sites, thekitchn. If you haven't already signed up for the great emails from thekitchn or it's brother site, Apartment Therapy, you're missing some really cool stuff.

You can view this recipe online here, along with photos of these incredible breakfast popsicles and everything that Faith Durand has to say about these. Serves 6.

Ingredients

1 1/2 pints strawberries, hulled and roughly chopped (around 3 cups chopped)

1/4 cup sugar (or honey)

1 cup Greek yogurt

1/4 to 1/2 cup milk

2 to 3 tablespoons honey

3/4 cups granola

Directions

Combine the strawberries and sugar (or honey) in a small saucepan and stir gently to combine. Let the berries macerate on the counter for at least 10 minutes, until the sugar is dissolved and syrupy.

Place the pan over medium-high heat and bring to a r. Cook for 8 to 10 minutes, stirring often, until the strawberries are thick and jammy. Remove from heat and let cool to room temperature. You should have about 1 cup of jammy fruit. (At this point, the strawberries can be refrigerated for up to a week.)

When ready to assemble the popsicles, whisk together the yogurt, 1/4 cup of the milk, and 2 tablespoons of honey. The yogurt should be thick, but pourable (roughly the consistency of regular yogurt). If needed, whisk in a little more milk. Taste and add more honey if desired.

Scoop out 1/4 cup of the yogurt mixture and stir it into the granola. This will help the granola freeze into the popsicles.

Arrange 6 popsicle molds (1/2 cup capacity) on your work surface. Pour a generous spoonful of yogurt into the bottom of each mold. Add a scoop of granola and then a spoonful or two of strawberries. Continue layering yogurt, granola, and strawberries until the molds are filled. Tap the molds lightly agains the counter or use a popsicle stick to work out any air bubbles between the layers.

Insert popsicle sticks into each mold and place the popsicles in the freezer. Freeze until solid, at least 6 hours.

To unmold, run the popsicle molds under hot running water for a few seconds and gently easy the popsicles out of the molds. Popsicles will keep in the freezer for several weeks.

Recipe Notes

You can substitute 1 1/4 cups of regular yogurt for the Greek yogurt. As long as it's pourable, there's no need to thin the yogurt any further.

The strawberries can be replaced with an equal amount of any other fruit.

You can also substitute 1 cup any flavor of jam or fruit preserves for the berries. Skip the jam-making step and proceed with assembling the popsicles.

RANCHER'S BREAKFAST PIE

This is from one of the many emailing lists that I've subscribed to over the years. Not sure which one this came from, or who sent it. But it's yummy!

Ingredients

6 eggs, beaten

1/3 C milk

2 C (8 oz) shredded milk cheddar cheese

8 slices bacon, crisply cooked and crumbled

3 T chopped green onion

2 T chopped green bell pepper

1/4 t white pepper

2 C refrigerated shredded hash brown potatoes

1/2 t salt

1/4 t black pepper

1 T butter or margarine, melted

Paprika

Directions

In large bowl, combine eggs and milk. Stir in cheddar cheese, bacon, onion, bell pepper and white pepper. Pour into well buttered 9 inch pie plate. Toss potatoes with salt and black pepper; sprinkle over egg mixture. Drizzle butter over potatoes; sprinkle with paprika. Bake at 325 40 to 50 minutes or until knife inserted in center comes out clean. YIELD: 6 servings.

BLACK BEAN BREAKFAST BURRITO WITH PLANTAINS AND MANGO SALSA

This comes from the March 2015 issue of Vegetarian Times, page 36. It begin, "Ripe plantains have a starchy consistency like potatoes, but with more fiber." Serves 4 in 30 minutes or less.

To view this online, click here.

Ingredients

2 cups sliced ripe plantains (2 medium)

1 lime, juiced and zest grated (2 Tbs. juice and 1 tsp. zest)

1 15-oz. can black beans, drained and rinsed

1/2 cup prepared mango salsa, plus more for serving, optional

4 8-inch flour tortillas, warmed

Directions

Combine plantains, lime juice, and 1/2 cup water in small saucepan. Bring to a boil over medium heat, cover pan, and simmer 20 minutes, or until plantains are very soft. Mash with fork or potato masher, and stir in lime zest. Season with salt and pepper, if desired.

Combine beans and salsa in small saucepan; warm over medium heat 3 to 5 minutes, stirring occasionally. Season with salt and pepper, if desired.

Spread heaping 1/4 cup plantains on bottom half of each tortilla, leaving 2-inch border. Top with 1/2 cup bean mixture. Fold sides of tortilla over filling, then roll from bottom up. Serve with additional salsa, if using.

nutritional information Per Burrito: Calories: 349; Protein: 11 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 72 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 9 g; Sugar: 18 g; Vegan

SAUSAGE-PEACH BAKE

This is from the infamous long-since-forgotten emailing list.

Makes about 8 servings.

Ingredients

2 cups Bisquick

1 (16 ounce) can sliced peaches, drained and juice reserved

1 package brown-and-serve sausage links

1/4 cup granulated sugar

1 egg

1 cup milk

1 tablespoon cornstarch

3/4 cup maple syrup

1 tablespoon butter

Directions

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

Mix Bisquick, egg and milk, then spread into prepared pan.

Slice each sausage link into four or six pieces. Lay over batter, and top with peach slices. Bake for 30 minutes or until done.

While mixture is baking, combine 1/2 cup of the peach juice, sugar and cornstarch in a saucepan, then cook until mixture bubbles and thickens. Stir in syrup and butter. Remove baked mixture from oven, and cut into squares.

Serve with warm cooked sauce.

EASY BREAKFAST BURRITOS

This comes from Old El Paso, and begins, "This Southwest breakfast is quick enough for busy weekends. Or, you can try our make-ahead tip to freeze and reheat for a winning grab-and-go breakfast all week long."

Prep Time: 35 minutes; Total Time: 35 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/easy-breakfast-burritos.

Ingredients

6 eggs

2 tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)

1 to 2 tablespoons milk

6 fully cooked breakfast sausage links, cut into small pieces

1 bag (1 lb 4 oz) refrigerated shredded hash brown potatoes

6 Old El Paso™ flour tortillas for burritos (from 11-oz package)

2 cups shredded Mexican cheese blend (8 oz)

Preparation

In large bowl, beat 6 eggs, 2 tablespoons Old El Paso™ chopped green chiles and 1 to 2 tablespoons milk until well blended. In 10-inch skillet over medium heat, cook eggs, stirring occasionally, until scrambled. Stir in 6 fully cooked breakfast sausage links, cut into small pieces; heat until warm. Set aside.

Cook 1 bag (1 lb. 4 oz.) refrigerated shredded hash brown potatoes as directed on bag; set aside.

To assemble burritos, spoon line of hash browns down center of each of 6 Old El Paso™ flour tortillas for burritos. Top with 2 cups shredded Mexican cheese blend and the scrambled eggs.

Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.

To freeze, wrap each burrito in paper towel; wrap in foil. Freeze. To reheat, remove and discard foil. Microwave each frozen paper towel-wrapped burrito on High 2 minutes 30 seconds, turning burrito over halfway through heating.

Expert Tips

Change breakfast sausage out for cooked chorizo pork sausage for a delightful Southwest kick!

Wrapping the breakfast burrito in a paper towel before the foil helps to absorb the moisture from the burrito and prevent a soggy tortilla. It’s also perfect for microwaving on the go or at work when plates are not necessarily available.

Weekend Recipes

It's been a semi-crazy week, and I have yet to work up today's offerings. So, here's the blog from Friday, January 16, 2015. (I can almost hear that's cheating; just think of it as Throw Back Thursday, a day late.) Next week, back to fresh blog offerings Monday through Friday. In the meantime, enjoy!

Finally, Friday! While it's been a good week (at least for me), it's still been a long one. (Yay, Friday!) I hope your week has been decent, and that your weekend is better. And now, for your weekend recipes. Enjoy!

VEGETABLE NOODLE SOUP

This comes from The Food Network. It starts off, "This soup is just as good for dinner as it is for lunch - it's warming and comforting and perfect for a rainy day." Total Time: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings, about 4 cups; level: easy

To read this online, go to http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-noodle-soup-recipe.print.html?oc=linkback

Ingredients

2 tablespoons extra-virgin olive oil

1 rib celery, sliced (about 1 cup)

1 medium carrot, sliced (about 3/4 cup)

1 clove garlic, smashed

1/4 medium onion, about 1/2 cup

1/4 teaspoon kosher salt

1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti

4 cups low-sodium chicken broth (1 quart box, or 2 cans)

Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)

1/2 lemon, juiced (about 1 tablespoon)

Freshly ground black pepper

Serving suggestion: Whole-wheat crackers and cheese sticks

Directions

Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.

Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

TIP: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.

RANCHER'S BREAKFAST PIE

From a long-since-forgotten emailing list. Yields 6 servings

6 eggs, beaten

1/3 C milk

2 C (8 oz) shredded milk cheddar cheese

8 slices bacon, crisply cooked and crumbled

3 T chopped green onion

2 T chopped green bell pepper

1/4 t white pepper

2 C refrigerated shredded hash brown potatoes

1/2 t salt

1/4 t black pepper

1 T butter or margarine, melted

Paprika

In large bowl, combine eggs and milk. Stir in cheddar cheese, bacon, onion, bell pepper and white pepper. Pour into well buttered 9 inch pie plate. Toss potatoes with salt and black pepper; sprinkle over egg mixture. Drizzle butter over potatoes; sprinkle with paprika. Bake at 325 40 to 50 minutes or until knife inserted in center comes out clean.

NEW ENGLAND MINI CORN CAKES

Yield: 12 servings

Source: "200 Healthy Recipes in 30 minutes or Less!" by Robyn Webb

Info: http://diabeticgourmet.com/book_archive/details/74.shtml

Notes: Make silver dollar pancakes the easy way, with a muffin tin.

Ingredients

Nonstick cooking spray

1-1/3 cups yellow cornmeal

1-1/3 cups unbleached white flour

4 teaspoons baking powder

3 eggs, beaten

1 cup evaporated fat-free milk

2 tablespoons honey

2 tablespoons low-calorie margarine

3 teaspoons maple extract

Directions

Preheat the oven to 400 degrees.

Spray 24 muffin cups with nonstick cooking spray. Combine all ingredients and mix until blended.

Fill each muffin cup one-third full with batter. Bake for 13 minutes until browned. Each pancake should be 1/2 inch high.

Nutritional Information Per Serving (2 cakes): Calories: 163, Fat: 3 g, Cholesterol: 54 mg, Sodium: 177 mg, Carbohydrate: 29 g, Dietary Fiber: 1 g, Sugars: 5 g, Protein: 6 g Diabetic Exchanges: 2 Starch

MAGIC CATERPILLAR PEANUT BUTTER BREAD

Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/.This recipe and the next (Raisin Walnut Bread) are from Breaking Bread... This recipe yields 1 loaf.

Ingredients:

1 package FLEISCHMANN'S Active Dry Yeast

1/4 cup warm water

1 cup milk

3/4 cup chunky peanut butter

1/4 cup granulated sugar

1 teaspoon salt

3 1/4 to 3 1/2 cups all-purpose flour, divided

For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.

Directions:

Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.

Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.

Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.

Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)

About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.

Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.

Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.

RAISIN WALNUT BREAD

Also from Breaking Bread with Father Dominic. Yield:2 loaves.

Ingredients:

1 cup lukewarm milk

1 cup lukewarm water

2 packages FLEISCHMANN's Active Dry Yeast

2 tablespoons light molasses

2 cups rye flour, divided

2 tablespoons vegetable oil (I prefer canola)

1 1/2 teaspoons salt

3 to 3 1/2 cups bread flour, divided

2 cups raisins

1 cup coarsely chopped walnuts

Directions:

Combine milk, water, yeast, molasses and 1 cup of the rye flour in a large mixing bowl; stir to mix well. Let stand 5 to 10 minutes. Add oil and salt; mix well. Stir in the remaining 1 cup rye flour. Let dough rest 10 minutes; the rye flour will absorb moisture.

Add 3 cups of the bread flour, one cup at a time, mixing thoroughly after each addition. Turn out dough onto a lightly floured surface. Knead vigorously 8 to 10 minutes, adding enough of the remaining 1/2 cup bread flour to make a firm (but not stiff) dough that is slightly sticky. Lightly oil surface of dough, and put in the rinsed mixing bowl. Cover with a towel and let rise in a warm, draft-free place 60 to 75 minutes, or until doubled in bulk.

Punch down dough. Knead briefly to work out the larger air bubbles. Roll out dough to a thickness of about 1/2 inch. Sprinkle raisins and walnuts on top of dough. Fold the edges of the dough toward the center. Knead dough a few minutes to evenly distribute the raisins and walnuts. (At first the dough will be messy and seem to be falling apart, but be patient; it will all come together.)

Divide dough in half and shape each half into a loaf. Place loaves in lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover with a towel and let rise 40 minutes, or until nearly doubled in bulk.

About 15 minutes before end of rising time, preheat oven to 350 degrees. Bake 35 to 45 minutes, or until loaves are golden brown and sound hollow when tapped. Remove from pans and let cool on wire racks.

Note: If you would prefer smaller loaves, divide the dough into four pieces and use mini-loaf pans. Bake at 350 degrees for 25 to 30 minutes. I like the smaller size for gift breads or for a light buffet.

EASY VEGETARIAN COUSCOUS SALAD

Jolinda Hackett, About.com's Vegetarian Food guide, writes, “Like couscous salads? This one is just about perfect. It's an easy vegetarian and vegan couscous salad recipe with chickpeas and cucumbers in a light lemon Dijon dressing with chopped fresh parsley. Couscous salad is always a good choice to bring to a vegetarian potluck or picnic.”

Ingredients:

2 cups cooked couscous

6 green onions, chopped

2 medium tomatoes, chopped

1 cup cucumber, chopped

1/2 cup chickpeas (garbanzo beans) pre-cooked or canned

1 cup chopped fresh parsley

3/4 cup olive oil

1/2 cup lemon juice

2 cloves garlic, minced

1 tsp Dijon mustard

1 tsp ground coriander

1 tsp salt

dash pepper to taste

Preparation:

Combine the couscous, onions, tomatoes, cucumber chickpeas and parsley in a large bowl. In a separate small bowl, whisk or blend together the remaining ingredients and pour over the couscous, tossing gently to coat.

Wednesday Meals

It's Wednesday - half-way to the weekend. Here are a few recipes to get you through to the end of the week. Enjoy!

EASY CHOCOLATE RASPBERRY TIRAMISU

This comes from The Seasoned Mom, by way of Recipe Lion. It starts off, "With only about 15 minutes of prep, this Easy Chocolate Raspberry Tiramisu will be ready and waiting for you in your refrigerator — no baking necessary! Full of delicious flavors from cake, coffee, chocolate, and fresh raspberries, these individually-sized desserts are the perfect way to spoil your loved ones on Valentine’s Day." Author: The Seasoned Mom; Prep time: 15 mins; Total time: 15 mins; Serves: 6

To view this online, go to http://www.theseasonedmom.com/easy-chocolate-raspberry-tiramisu/, or to http://www.recipelion.com/Dessert/Easy-Chocolate-Raspberry-Tiramisu.

Ingredients

1 (10.75 ounce) frozen pound cake, thawed

3/4 cup strong brewed coffee, at room temperature

1/2 cup chocolate syrup

15 ounce container ricotta cheese, at room temperature

2 tablespoons sugar

1 teaspoon vanilla

1 cup raspberry jam

3 containers (6 ounces each) fresh raspberries

1 container frozen whipped topping (such as Cool Whip), thawed

Cocoa powder, for dusting

Instructions

Slice pound cake in half length-wise (horizontally). Cut each piece in half again lengthwise, so that you have 4 long, thin pieces of pound cake.

Cut pound cake to fit each of 6 serving dishes. I used jelly-size mason jars for serving, so my 2 1/2-inch round biscuit cutter was the perfect size to cut the round pound cake shapes.

Layer half of the ladyfingers at the bottom of 6 individual mason jars or ramekins.

Drizzle approximately 1 tablespoon of coffee over the pound cake. Next, drizzle with chocolate syrup. Gently spread raspberry jam over pound cake and top with a layer of raspberries.

In a medium bowl, use an electric mixer to beat ricotta, sugar, and vanilla until smooth. Gently whisk in the whipped topping.

Spoon half of the ricotta mixture over the raspberries.

Repeat layers, ending with another layer of ricotta mixture on top.

Cover and chill for at least 2-3 hours. Dust with cocoa powder just before serving.

CRACK POTATOES

From Julie's Eats & Treats, also by way of Recipe Lion. This one starts off "These Crack Potatoes pretty much speak for themselves...Made with just five simple ingredients, the flavors of this potato dish are pure deliciousness. Serve these spuds alongside pretty much any dinner."

To view this online, go to http://www.julieseatsandtreats.com/2012/08/crack-potatoes/#b8gFUr79tLCAx5pX.99 or http://www.recipelion.com/Side-Dishes/Crack-Potatoes.

Ingredients

3 lb potatoes, washed and cubed

4 Tbsp, butter, cubed

1/4 c. Real Bacon Bits

1/4 c. ranch dressing

1/2 c. cheese

Instructions

Put potatoes in an 8x8 in glass dish. Put butter on top of potatoes. Sprinkle bacon bit on top. Cover with aluminum foil and bake at 400 degrees for 1 hour.

Take potatoes out of oven and top with ranch dressing and cheese. Stir. Put back in oven until cheese is melted.

PENNE WITH GREENS AND CANNELLINI BEANS

From Diabetic Gourmet. The recipe starts off, “Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.”

Yield: 6 main dish servings

Source: Dreamfields Healthy Carb Pasta

Info: http://diabeticgourmet.com/recipes/Trusted_Brands/Dreamfields

Print & Photo: http://diabeticgourmet.com/recipes/html/713.shtml

Ingredients

1 box uncooked Dreamfields Penne Rigate

2 tablespoons olive oil

1/2 cup diced red bell pepper

1 tablespoon minced garlic

1/4 to 1/2 teaspoon crushed red pepper flakes

1 cup reduced-sodium, fat free chicken broth

1 pound fresh collard or mustard greens, washed, trimmed and cut into large bite-sized pieces

1 can (15 ounces) cannellini beans, rinsed and drained (or other white beans)

Kosher salt and freshly ground black pepper to taste

Grated Parmesan cheese (optional)

Directions

Cook pasta according to package directions. Drain and return to pan.

Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.

Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.

Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.

Nutritional Information (Per Serving): Calories: 336; Protein: 16g; Sodium: 128 mg; Cholesterol: 0 mg; Fat: 6 g; Saturated Fat: 1g; Dietary Fiber: 11 g; Digestible Carbohydrates: 22g

RANCHER'S BREAKFAST PIE

This is from one of the many emailing lists that I've subscribed to over the years. Not sure which one this came from, or who sent it. But it's yummy!

6 eggs, beaten

1/3 C milk

2 C (8 oz) shredded milk cheddar cheese

8 slices bacon, crisply cooked and crumbled

3 T chopped green onion

2 T chopped green bell pepper

1/4 t white pepper

2 C refrigerated shredded hash brown potatoes

1/2 t salt

1/4 t black pepper

1 T butter or margarine, melted

Paprika

In large bowl, combine eggs and milk. Stir in cheddar cheese, bacon, onion, bell pepper and white pepper. Pour into well buttered 9 inch pie plate. Toss potatoes with salt and black pepper; sprinkle over egg mixture. Drizzle butter over potatoes; sprinkle with paprika. Bake at 325 40 to 50 minutes or until knife inserted in center comes out clean. YIELD: 6 servings.

CRANBERRY STUFFED ACORN SQUASH

Peggy Trowbridge Filippone, About.com's Homecooking guide, writes, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”

Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings

Ingredients:

2 (1-pound) acorn squash

1-1/2 cups fresh or frozen cranberries

1/4 cup finely-minced sweet onion

3 Tablespoons orange marmalade or orange juice

2 Tablespoons brown sugar

2 Tablespoons butter, melted but cool

1 teaspoon lemon juice

1/4 teaspoon fresh-grated nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

Preparation:

Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.

While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.

Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.

PUMPKIN CHEESE-SWIRLED PIE

Got this from one of the many emailing lists that I was on years ago. Not sure which list, or who sent it. It makes 8 servings.

1 pkg (3 oz) cream cheese, softened

1/2 cup light corn syrup, divided

1/2 tsp vanilla

1 cup canned solid pack pumpkin

2 eggs

1/2 cup evaporated milk

1/4 sugar

2 tsp pumpkin pie spice

1/4 tsp salt

1 (9-inch) unbaked pastry pie shell

Preheat oven to 325 F.

In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in 1/4 cup corn syrup and vanilla until smooth; set aside.

In medium bowl combine pumpkin, eggs, evaporated milk, remaining 1/4 cup corn syrup, sugar, pumpkin pie spice and salt. Beat until smooth. Pour into pie crust.

Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. With knife or small spatula, swirl mixture to give marbled effect.

Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack.

Friday Recipes

Finally, Friday! While it's been a good week (at least for me), it's still been a long one. (Yay, Friday!) I hope your week has been decent, and that your weekend is better. And now, for your weekend recipes. Enjoy!

VEGETABLE NOODLE SOUP

This comes from The Food Network. It starts off, "This soup is just as good for dinner as it is for lunch - it's warming and comforting and perfect for a rainy day." Total Time: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings, about 4 cups; level: easy

To read this online, go to http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-noodle-soup-recipe.print.html?oc=linkback

Ingredients

2 tablespoons extra-virgin olive oil

1 rib celery, sliced (about 1 cup)

1 medium carrot, sliced (about 3/4 cup)

1 clove garlic, smashed

1/4 medium onion, about 1/2 cup

1/4 teaspoon kosher salt

1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti

4 cups low-sodium chicken broth (1 quart box, or 2 cans)

Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)

1/2 lemon, juiced (about 1 tablespoon)

Freshly ground black pepper

Serving suggestion: Whole-wheat crackers and cheese sticks

Directions

Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.

Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

TIP: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.

RANCHER'S BREAKFAST PIE

From a long-since-forgotten emailing list. Yields 6 servings

6 eggs, beaten

1/3 C milk

2 C (8 oz) shredded milk cheddar cheese

8 slices bacon, crisply cooked and crumbled

3 T chopped green onion

2 T chopped green bell pepper

1/4 t white pepper

2 C refrigerated shredded hash brown potatoes

1/2 t salt

1/4 t black pepper

1 T butter or margarine, melted

Paprika

In large bowl, combine eggs and milk. Stir in cheddar cheese, bacon, onion, bell pepper and white pepper. Pour into well buttered 9 inch pie plate. Toss potatoes with salt and black pepper; sprinkle over egg mixture. Drizzle butter over potatoes; sprinkle with paprika. Bake at 325 40 to 50 minutes or until knife inserted in center comes out clean.

NEW ENGLAND MINI CORN CAKES

Yield: 12 servings

Source: "200 Healthy Recipes in 30 minutes or Less!" by Robyn Webb

Info: http://diabeticgourmet.com/book_archive/details/74.shtml

Notes: Make silver dollar pancakes the easy way, with a muffin tin.

Ingredients

Nonstick cooking spray

1-1/3 cups yellow cornmeal

1-1/3 cups unbleached white flour

4 teaspoons baking powder

3 eggs, beaten

1 cup evaporated fat-free milk

2 tablespoons honey

2 tablespoons low-calorie margarine

3 teaspoons maple extract

Directions

Preheat the oven to 400 degrees.

Spray 24 muffin cups with nonstick cooking spray. Combine all ingredients and mix until blended.

Fill each muffin cup one-third full with batter. Bake for 13 minutes until browned. Each pancake should be 1/2 inch high.

Nutritional Information Per Serving (2 cakes): Calories: 163, Fat: 3 g, Cholesterol: 54 mg, Sodium: 177 mg, Carbohydrate: 29 g, Dietary Fiber: 1 g, Sugars: 5 g, Protein: 6 g Diabetic Exchanges: 2 Starch

MAGIC CATERPILLAR PEANUT BUTTER BREAD

Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/.This recipe and the next (Raisin Walnut Bread) are from Breaking Bread... This recipe yields 1 loaf.

Ingredients:

1 package FLEISCHMANN'S Active Dry Yeast

1/4 cup warm water

1 cup milk

3/4 cup chunky peanut butter

1/4 cup granulated sugar

1 teaspoon salt

3 1/4 to 3 1/2 cups all-purpose flour, divided

For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.

Directions:

Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.

Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.

Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.

Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)

About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.

Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.

Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.

RAISIN WALNUT BREAD

Also from Breaking Bread with Father Dominic. Yield:2 loaves.

Ingredients:

1 cup lukewarm milk

1 cup lukewarm water

2 packages FLEISCHMANN's Active Dry Yeast

2 tablespoons light molasses

2 cups rye flour, divided

2 tablespoons vegetable oil (I prefer canola)

1 1/2 teaspoons salt

3 to 3 1/2 cups bread flour, divided

2 cups raisins

1 cup coarsely chopped walnuts

Directions:

Combine milk, water, yeast, molasses and 1 cup of the rye flour in a large mixing bowl; stir to mix well. Let stand 5 to 10 minutes. Add oil and salt; mix well. Stir in the remaining 1 cup rye flour. Let dough rest 10 minutes; the rye flour will absorb moisture.

Add 3 cups of the bread flour, one cup at a time, mixing thoroughly after each addition. Turn out dough onto a lightly floured surface. Knead vigorously 8 to 10 minutes, adding enough of the remaining 1/2 cup bread flour to make a firm (but not stiff) dough that is slightly sticky. Lightly oil surface of dough, and put in the rinsed mixing bowl. Cover with a towel and let rise in a warm, draft-free place 60 to 75 minutes, or until doubled in bulk.

Punch down dough. Knead briefly to work out the larger air bubbles. Roll out dough to a thickness of about 1/2 inch. Sprinkle raisins and walnuts on top of dough. Fold the edges of the dough toward the center. Knead dough a few minutes to evenly distribute the raisins and walnuts. (At first the dough will be messy and seem to be falling apart, but be patient; it will all come together.)

Divide dough in half and shape each half into a loaf. Place loaves in lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover with a towel and let rise 40 minutes, or until nearly doubled in bulk.

About 15 minutes before end of rising time, preheat oven to 350 degrees. Bake 35 to 45 minutes, or until loaves are golden brown and sound hollow when tapped. Remove from pans and let cool on wire racks.

Note: If you would prefer smaller loaves, divide the dough into four pieces and use mini-loaf pans. Bake at 350 degrees for 25 to 30 minutes. I like the smaller size for gift breads or for a light buffet.

EASY VEGETARIAN COUSCOUS SALAD

Jolinda Hackett, About.com's Vegetarian Food guide, writes, “Like couscous salads? This one is just about perfect. It's an easy vegetarian and vegan couscous salad recipe with chickpeas and cucumbers in a light lemon Dijon dressing with chopped fresh parsley. Couscous salad is always a good choice to bring to a vegetarian potluck or picnic.”

Ingredients:

2 cups cooked couscous

6 green onions, chopped

2 medium tomatoes, chopped

1 cup cucumber, chopped

1/2 cup chickpeas (garbanzo beans) pre-cooked or canned

1 cup chopped fresh parsley

3/4 cup olive oil

1/2 cup lemon juice

2 cloves garlic, minced

1 tsp Dijon mustard

1 tsp ground coriander

1 tsp salt

dash pepper to taste

Preparation:

Combine the couscous, onions, tomatoes, cucumber chickpeas and parsley in a large bowl. In a separate small bowl, whisk or blend together the remaining ingredients and pour over the couscous, tossing gently to coat.

Fall-ish Friday Recipes

It's Friday, the weekend is right around the corner, and (hopefully) fall is in the air. (Unless you're in the Southern Hemisphere; then you have spring to look forward to.) Either way, here's to hopefully a good weekend...with good food to look forward to. Enjoy!

RANCHER'S BREAKFAST PIE

This is from one of the many emailing lists that I've subscribed to over the years. Not sure which one this came from, or who sent it. But it's yummy!

6 eggs, beaten

1/3 C milk

2 C (8 oz) shredded milk cheddar cheese

8 slices bacon, crisply cooked and crumbled

3 T chopped green onion

2 T chopped green bell pepper

1/4 t white pepper

2 C refrigerated shredded hash brown potatoes

1/2 t salt

1/4 t black pepper

1 T butter or margarine, melted

Paprika

In large bowl, combine eggs and milk. Stir in cheddar cheese, bacon, onion, bell pepper and white pepper. Pour into well buttered 9 inch pie plate. Toss potatoes with salt and black pepper; sprinkle over egg mixture. Drizzle butter over potatoes; sprinkle with paprika. Bake at 325 40 to 50 minutes or until knife inserted in center comes out clean. YIELD: 6 servings.

CHOCOLATE CHEESECAKE

From another person on one of the emailing lists. The person who sent it stated, “Everyone just loves this recipe.” Prep Time: 30 minutes; Cook Time: 55 minutes

Ingredients:

1-1/2 cups crushed (apprx. 18 cookies) chocolate sandwich cookies

2 tablespoons butter, melted

24 ounces cream cheese, softened

1 cup sugar

1 teaspoon vanilla

8 ounces semi-sweet chocolate, melted, slightly cooled

3 eggs

Preparation:

Preheat oven to 325 degrees F. While processing cookies, drizzle butter to combine. Press firmly into bottom of pan. Bake 10 minutes. Beat cream cheese, sugar and vanilla until fluffy. Add eggs, one at a time. Blend in chocolate. Pour over crust. Bake for 45 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate for at least 4 hours or overnight.

Note: The person who sent this added, “I garnished my cheesecake pieces with a dollop of whipped cream. Then I lightly shook cocoa powder and powdered sugar over cheesecake and plate.”

BAKED MACARONI AND CHEESE

Recipe courtesy the Food Network's Alton Brown. Prep Time: 20 min; Cook Time: 45 min; Level: Easy; Serves: 6 to 8 servings

Ingredients

1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1 bay leaf

1/2 teaspoon paprika

1 large egg

12 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

Topping:

3 tablespoons butter

1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese

PENNE WITH GREENS AND CANNELLINI BEANS

From Diabetic Gourmet. The recipe starts off, “Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.”

Yield: 6 main dish servings

Source: Dreamfields Healthy Carb Pasta

Info: http://diabeticgourmet.com/recipes/Trusted_Brands/Dreamfields

Print & Photo: http://diabeticgourmet.com/recipes/html/713.shtml

Ingredients

1 box uncooked Dreamfields Penne Rigate

2 tablespoons olive oil

1/2 cup diced red bell pepper

1 tablespoon minced garlic

1/4 to 1/2 teaspoon crushed red pepper flakes

1 cup reduced-sodium, fat free chicken broth

1 pound fresh collard or mustard greens, washed, trimmed and cut into large bite-sized pieces

1 can (15 ounces) cannellini beans, rinsed and drained (or other white beans)

Kosher salt and freshly ground black pepper to taste

Grated Parmesan cheese (optional)

Directions

Cook pasta according to package directions. Drain and return to pan.

Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.

Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.

Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.

Nutritional Information (Per Serving): Calories: 336; Protein: 16g; Sodium: 128 mg; Cholesterol: 0 mg; Fat: 6 g; Saturated Fat: 1g; Dietary Fiber: 11 g; Digestible Carbohydrates: 22g

STRAWBERRY-PEACH COOLER

Yield: 2 servings (1 cup per serving)

Source: "The Diabetes Snack, Munch, Nibble, Nosh Book"

Info: http://diabeticgourmet.com/book_archive/details/1.shtml

Print version: http://diabeticgourmet.com/recipes/html/737.shtml

Ingredients

1 cup dry-pack unsweetened frozen strawberries

2/3 cup dry-pack unsweetened frozen peaches

3/4 cup orange juice

Directions

In a 2-cup measure or similar microwave-safe bowl, combine the strawberries and peaches. Cover with wax paper, and microwave on high power 45 seconds to 1 minute to thaw the fruit slightly. The fruit should be icy but not hard. Working with a small knife in the measuring cup, cut each peach slice in half.

Transfer the peaches and strawberries to a blender container. Add the orange juice. Blend on low power to combine. Then increase power to high and continue to blend until the peaches are completely pureed, at least 1-1/2 minutes.

Nutritional Information Per Serving (1 cup): Calories: 105, Fat: 0 g, Cholesterol: 0 mg, Sodium: 2 mg, Carbohydrate: 26 g, Dietary Fiber: 3 g, Sugars: 23 g, Protein: 2 g, Diabetic Exchanges: 2 Fruit

LEMON SOUR CREAM MUFFINS

From one of the many emailing lists that I subscribed to years ago. Not sure which list, or who shared this with the list. But it is yummy.

1 1/2 c flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 cup margarine

1 egg

3/4 cup sour cream

1/4 cup milk

2 Tbsp lemon juice

2 Tbsp sugar

2 tsp. grated lemon peel

Heat oven to 400.

Mix flour, soda and baking powder in large bowl. Cut in margarine till mixture resembles coarse crumbs. Make a well in center of mixture. Beat egg in small bowl, add sour cream, milk, lemon juice, sugar and lemon peel. Add to flour mixture, mixing just until moistened. Spoon into muffin pan 2/3 full. Bake 15 minutes or until lightly browned.