Whole Grain Buttermilk Waffles

Recipe: Eat Better America.com

Very good and filling! I like waffles, can you tell?

1 cup Fiber One® original bran cereal
1 1/4 cups buttermilk
1 egg, slightly beaten
2 tablespoons vegetable oil
1 teaspoon vanilla
3/4 cup whole wheat flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Maple syrup, if desired
Fresh raspberries, if desired

Heat waffle maker. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

In large bowl, mix cereal and buttermilk; let stand 5 minutes. Stir in egg, oil and vanilla. Stir in remaining ingredients just until smooth. (Batter will be thick.)

For each waffle, brush hot waffle maker with vegetable oil. Spread batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker.

Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve immediately. Repeat with remaining batter. Serve with maple syrup and raspberries.

Raggedy Robins

2 cups sugar
1/2 cup white chocolate chips
1 stick butter
1/2 cup milk
1 tsp. Vanilla
1/2 cup peanut butter
3 cups regular rolled oats
In a large Dutch Oven mix sugar, white chocolate chips, butter, and milk. Stir over medium heat and bring to a rolling boil. Boil one minute (after rolling boil starts.) Remove from heat. Quickly stir in vanilla, peanut butter, and oatmeal. Working quickly, drop by tablespoons onto waxed paper. Cool for 20 minutes. Makes 36.

I made these for FHE tonight. They were so yummy! We melted some chocolate and white chocolate in addition and drizzled it on them. Delicious!!!

Yummy blueberry pancakes (or without blueberries)

These are my new favorite pancakes. Enjoy! (The kids even love them)
¾ cups whole wheat flour
¼ cup flax seed meal
1 teaspoon sugar
⅛ teaspoon cinnamon
⅛ teaspoon nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg
1 cup buttermilk-I just use some milk with lemon juice.
2T B oil
¾ cups frozen blueberries
+ 1 c for garnish
Stir flax, flour, sugar, cinnamon, nutmeg, baking powder, baking soda,and salt together. Stir in egg, buttermilk and oil until just combined. Stir in berries. Pour onto skillet and cook 2 min per side until browned and cooked through.

Cornbread

Recipe: JBlack

Cream:
3/4 cup margarine
1 cup sugar

Add:
3 eggs
1 1/2 cups flour
2 tsp baking powder
1 cup cornmeal
1/2 tsp salt
1 1/2 cups milk

Mix lightly. Bake in a 9 X 13 pan at 375 degrees for 30 minutes.

A family favorite. I made this for New Year's to go with soup. It was a hit! Very moist and flavorful and not too crumbly.

Cocoa and Toast

What? You've never had Cocoa and Toast? You're missing out. This is a favorite childhood meal. You toast bread. I like french bread or thick wheat bread. Then, whip up your favorite hot chocolate. Then, the fun part; dip the toast into the chocolate. It's yummy. Try it today!

Creamy Bow-Tie Pasta with Chicken & Broccoli

Recipe: Kraft

We both liked it, but it's hard not to like pasta. I think I was meant to be born Italian. I used leftover turkey breast instead of chicken and it worked great. Fast and easy!

3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
4 cups broccoli florets
3 TBSP Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves (1-1/2 lb.)
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz. cream cheese, cubed
1/4 cup grated parmesan cheese

COOK pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170ºF).

DRAIN pasta mixture in colander; return to pan and set aside. Add spaghetti sauce and cream cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet; keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to six serving bowls.

CUT chicken crosswise into thick slices; fan out chicken over pasta mixture. Sprinkle evenly with Parmesan cheese.

Sour Cream Biscuits

Recipe from Prepared Pantry

3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup cold sour cream
1 1/3 cup milk

Preheat the oven to 425 degrees.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Using a pastry blender or 2 knives, cut in the sour cream until the mixture forms coarse pieces.
Add the milk and stir the mixture with a fork until most of the dry ingredients have been moistened. Turn the ingredients onto the counter and knead and fold until the dough is formed. Do not knead longer than necessary.
Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter. Place the biscuits on a greased baking sheet with the edges touching.
Bake for about 16 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped. Serve warm.
Yield: 15 large biscuits

These were good and so easy to make. No yeast to deal with. The dough was a little sticky, so I ended up adding extra flour to the dough. Turned out perfect. I like the rustic look of the biscuits. They have a heavier, heartier flavor than regular rolls.