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Baked Hashbrowns

from: Paula Kafer

Ingredients
2 lbs frozen hashbrowns
½ cup melted butter
½ tsp. Salt
¼ tsp. Pepper
½ cup chopped onions
1 pint sour cream
1 can cream of chicken soup
2 cups grated cheddar
2 cups crushed cornflakes

Directions
Defrost and separate hashbrowns and mix them together with the salt, pepper, sour cream, soup, and cheddar. In a separate bowl, combine cornflakes and butter. Spread hashbrown mixture in a large casserole dish. Cover it evenly with the cornflakes mixture. Bake at 350 for 45 minutes.

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Breakfast Anytime Sandwiches

from: Paula Kafer

Ingredients
2 lbs frozen hashbrowns
½ cup melted butter
½ tsp. Salt
¼ tsp. Pepper
½ cup chopped onions
1 pint sour cream
1 can cream of chicken soup
2 cups grated cheddar
2 cups crushed cornflakes

Directions
Defrost and separate hashbrowns and mix them together with the salt, pepper, sour cream, soup, and cheddar. In a separate bowl, combine cornflakes and butter. Spread hashbrown mixture in a large casserole dish. Cover it evenly with the cornflakes mixture. Bake at 350 for 45 minutes.

from: Martha Stewart Kids Holidays 2002

Ingredients
2 slices bacon
4 large eggs
½ cup milk
½ cup spinach, touch stems discarded, leaves rinsed and finely shredded
1/3 cup grated cheddar cheese, plus more for topping
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
4 English muffins, split and toasted

Directions
In a large, nonstick skillet over medium high heat, cook bacon until browned about 4 minutes per side. Drain slices on paper towels, then crumble. Heat broiler. In a medium bowl, whisk together eggs and milk, then whisk in the remaining ingredients (except muffins and 4 tablespoons cheese).

Heat an ovenproof 10-inch nonstick skillet over medium low heat. Pour in the egg mixture, and cook until bottom is set, about 7 minutes. transfer to broiler and cook until top is set and puffy, about 1 minute. Remove from heat and immediately slide onto a cutting board; let rest 1 minute.

Using a biscuit cutter or inverted glass, cut out four rounds, or cut into four wedges with a knife. Place one portion on the bottom half of each muffin. Transfer to a baking sheet.

Sprinkle remaining cheese over the sandwiches; broil until cheese is melted and bubbling, about 30 seconds. Place top half of muffins on each sandwich and serve immediately.

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Strawberries 'n' Cream Muffins

from: All Recipes.Com

Ingredients
¼ cup butter, softened
1 (8 ounce) package cream cheese
1 egg yolk
¼ teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix

Directions
Cream everything but the cake mix together. Then add that in slowly. The batter will get really thick.

Chill it in the refrigerator for 30 minutes. While they're chilling, heat the oven to 375. Grease some cookie sheets. When they're chilled, drop some dough in rounded teaspoons onto prepared cookie sheets. Bake 'em for 8 to 10 minutes at 375.

Nutritional Info (1 cookie(
97 calories; fat 5.3 g; cholesterol 16 mg; carbs 11.4 g; fiber .2 g; protein 1.2 g

from: 113

Ingredients
a few zucchini, or yellow squash
butter
salt
seasonings of your choice (lemon juice, seasoning salt, lemon pepper, whatever)

Directions
Grate up your zucchinis/squash using whatever means you deem necessary. We use our mandolin, which makes this go every so fast. A salad shooter, food processor or box grater would probably work well too though. Put your shreds in a colinder and salt them lightly. Leave them in the colinder for at least 10 minutes. They'll leak, so don't just leave them on your counter. After 10 min is up, squeeze the excess moisture out of them. Put a little pat of butter in a frying pan. You don't need much. I use less than a tablespoon for a TON of squash. Saute them until they're tender, but not squishy. Season them as desired … or just leave them alone. They're great either way.

from: 99

Ingredients
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
Cooking spray
1 tablespoon fresh lemon juice
1/2 cup powdered sugar

Directions
Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Nutritional Info (1 muffin(
CALORIES 187 (23% from fat); FAT 4.8g (sat 2.7g, mono 1.4g, poly 0.3g); PROTEIN 3.7g; CARB 32.6g; FIBER 1g; CHOL 30mg; IRON 1.1mg; SODIUM 264mg; CALC 59mg;

from: Jess

Ingredients
2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 chopped fresh strawberries

Directions
Heat oven to 350°. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.

Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.

Nutritional Info (1 muffin(
CALORIES 142 (32% from fat); FAT 4.7g (sat 2.4g, mono 1.3g, poly 0.7g); PROTEIN 2.7g; CARB 22.6g; FIBER 1.1g; CHOL 19mg; IRON 0.7mg; SODIUM 138mg; CALC 31mg;

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Lemon-Blueberry Muffins

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
Cooking spray
1 tablespoon fresh lemon juice
1/2 cup powdered sugar

Directions
Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Nutritional Info (1 muffin(
CALORIES 187 (23% from fat); FAT 4.8g (sat 2.7g, mono 1.4g, poly 0.3g); PROTEIN 3.7g; CARB 32.6g; FIBER 1g; CHOL 30mg; IRON 1.1mg; SODIUM 264mg; CALC 59mg;

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Peaches 'n' Cream Pancakes

from: CookingLight.com

Ingredients
Crust:
1/4 cup vanilla wafer cookie crumbs (about 6 cookies)
1 1/2 teaspoons butter, melted
1 teaspoon sugar
Cooking spray

Filling:
1 cup 2% reduced-fat milk, divided
3 tablespoons sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1 large egg yolk
2 teaspoons amaretto (almond-flavored liqueur)
1/4 teaspoon vanilla extract

Topping:
1/2 cup fresh raspberries
Fresh mint sprigs (optional)

Directions
Preheat oven to 350°.
To prepare crust, combine crumbs, butter, and 1 teaspoon sugar, tossing with a fork until moist. Divide mixture evenly between 2 (4.75-inch) ceramic crème brûlée dishes coated with cooking spray. Press mixture into bottom of dishes. Bake at 350° for 10 minutes or until lightly browned; cool completely on a wire rack.

To prepare filling, combine 1/4 cup milk, 3 tablespoons sugar, cornstarch, salt, and egg yolk in a medium bowl, stirring with a whisk. Heat 3/4 cup milk over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place mixture in pan; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.

Remove pan from heat; stir in liqueur and vanilla. Spoon custard into a small bowl; place bowl inside a medium ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice; spoon custard into prepared crusts. Cover and chill 2 to 6 hours.

Uncover tarts. Arrange 1/4 cup raspberries on top of each tart. Garnish with mint sprigs, if desired.

Nutritional Info (1 Tart(
CALORIES 307 (29% from fat); FAT 9.8g (sat 4.4g, mono 3.1g, poly 0.7g); PROTEIN 6.2g; CARB 47.6g; FIBER 2.3g; CHOL 124mg; IRON 1mg; SODIUM 279mg; CALC 175mg;

from: 105

Ingredients
2 C all-purpose flour
1 T plus 1 t baking powder
½ t salt
2 T sugar
2 C skim milk
1 T vegetable oil
1 egg yolk
½ t almond extract
1 C sliced canned peaches in light syrup, drained and chopped
2 egg whites
vegetable cooking spray
1 T sifted powdered sugar
1½ C low-fat sour cream

Directions
Combine first 4 ingredietns ina large bowl; make a well in the center of the mixture. Combine milk and next 3 ingredients; stir in peaches. Add peach mixture to dry ingredients, stirring just until dry ingredients are moistened.

Beat egg whites at high speed on an electric mixer until stiff peaks form. Fold egg whites into peach mixture. Let stand 5 minutes.

Coat a nonstick griddle with cooking spray and heat to 350 (a bit less than medium if you're using a pan and stove). For each pancake, pour ¼ cup batter onto hot griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn evenly with powered sugar, and top each with 1 T sour cream.

Nutritional Info (1 pancake(
86 cals; 2.7 g protein; 2.9 g fat; 1.3 g saturated fat; 12.4 g carbs; .3 g fiber; 15 mg cholesterol; 0.6 mg iron; 71 mg sodium; 89 mg calcium

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Corn Pancake

from: 99

Ingredients
2 tablespoons butter
3/4 cup corn kernels
3/4 cup skim milk
2 tablespoons sugar
1/2 cup flour
1 large egg
cinnamon
powdered sugar
applesauce and sour cream for serving

Directions
Heat oven to 450. Place a 10″ skillet in the oven for 10 minutes. Place butter in the skillet and tilt in all directions to cover the pan. Place the flour, corn kernels, sugar, and milk in a blender or food processor. Process until smooth. Add the egg and blend until combined. Pour the mixture into the prepared pan and bake for 15 minutes. The pancake should be set and lightly brown. Top with a sprinkling of cinnamon and powdered sugar.

Cut the pancake into four wedges and serve with applesauce and sour cream.

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Tennesee Pumpkin Bread

from: meals.com

Ingredients
1 2/3 cups flour
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1/3 cup oil
1 1/3 cups sugar
1/2 teaspoon vanilla
2 eggs
1 cup Libby’s100% Pure Pumpkin
1/3 cup water
1/3 cup walnuts, chopped
2 cups powdered sugar
3 tablespoons lemon juice

Directions
Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg, in a medium bowl; set aside.
In a large bowl cream sugar, oil and vanilla. Beat in eggs until creamy. Stir in pumpkin until mixed. Fold in flour; alternating with water beating just until smooth. Do not over beat. Fold in chopped walnuts then pour the batter into prepared loaf pan. Bake in 350 degree oven for 45 to 50 minutes. Cool, then remove from pan.

Glaze; in a small bowl blend together powdered sugar and lemon juice. Drizzle over warmed pumpkin bread and slice.

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Poppy Seed Bread

from: Paula Kafer

Ingredients
Bread
3 cups sifted flour
1 ½ tsp salt
1 ½ tsp baking powder
2 – 2.5 tsp poppy seeds
2 ¼ cups sugar
3 eggs
1 1/8 vegetable oil
1 ½ cups milk
1 tbsp vanilla
1 tbsp butter flavoring
Icing
¼ cup orange juice
1 cup powdered sugar
1 tbsp vanilla
butter flavoring to taste

Directions
Line two loaf pans with wax paper and grease sides. Preheat oven to 350. Sift dry ingredients together. Add the rest of the ingredients and beat together for 2 minutes.

Pour mixture evenly into prepared loaf pans. Bake at 350 for 45 minutes to 1 hour. While the bread is baking, mix together to the icing ingredients until they are a smooth consistency. Let the bread cool slightly and then ice it.