Country Ham and Asparagus Bake

Ingredients

1 cup chopped Canadian Bacon
 1 medium onion, chopped (1/2 cup)
 1/4 cup chopped bell pepper
 1 package (10 ounces) frozen asparagus, thawed, drained, dried on paper towels
 2 cups Egg Beaters
2 cups fat-free (skim) milk
 1 cup all-purpose flour
 1/4 cup grated Parmesan cheese
 1/4 teaspoon salt
 1/2 teaspoon pepper
1 cup shredded reduced-fat Cheddar cheese (4 ounces)

Heat oven to 425°. Generously spray bottom and sides of rectangular baking dish, 13x9x2 inches, with  cooking spray. Sprinkle candadian bacon, onion, bell pepper and frozen asparagus in baking dish.
Beat eggs, milk, flour, Parmesan cheese, salt, pepper with fork or wire whisk in medium bowl until smooth; pour over ham mixture.
Bake uncovered about 20 minutes or until knife inserted in center comes out clean. Sprinkle with Cheddar cheese. Bake 3 to 5 minutes or until cheese is melted. Let stand 5 minutes before cutting.
Makes 8 servings


Calories-192, Fat-4.4g, Cholesterol-24mg, Sodium-593g, Carbs-18.6g, Fiber-1.1g, Sugars-4.9g, Protein-19.2g, Vitamin A-23%, Vitamin C-12%, Calcium-25%,  Iron-11%

Oat Pancakes

Ingredients 3/4 cup white all-purpose flour
  3/4 cup whole wheat flour
  1/2 cup quick cooking rolled oats, do not use instant
1 Tbsp baking powder
1/2 tsp table salt
  1 heaping tsp ground cinnamon
  1/4 cup unpacked light brown sugar
  1/4 cup egg substitute
  2 large egg whites
  1/2 cup unsweetened applesauce
2 Tbsp unsalted butter, melted
  1  cup low-fat milk
  2 sprays cooking spray
  6 Tbsp maple syrup  or low fat vanilla yogurt or sugar free jam

Instructions
In a large bowl, combine both flours. Add oats, baking powder, salt and cinnamon; stir well. Add sugar; stir again.

In a medium bowl, beat together egg, egg whites, applesauce and butter; stir in milk. Pour egg mixture into flour mixture; stir well but do not beat.

Coat a 12-inch nonstick skillet or griddle pan with cooking spray; set over medium heat. Measure out 1/4 cup of pancake batter and drop onto prepared skillet or pan. Repeat with remaining ingredients to make four pancakes at a time. Cook on first side until pancakes are golden on bottom, about 4 minutes. Flip over and cook on other side until golden on bottom, about 3 minutes.

Remove pancakes to a preheated oven to keep warm or put on a plate and cover to keep warm. Repeat with remaining ingredients to make 12 pancakes total.  Yields 2 pancakes and 1 tablespoon syrup per serving.


Nutritional info  without topping for 2 pancakes

Cal. 242, Fat 5.1 g, Sat Fat 2.6g,  Cholesterol  11 mg, Sodium 67mg , Carbs. 39.8 g, Fiber 3.4g, Sugars 13.1 g, Protein 8.4 g, Vitamin A 5%, Calcium 7%, Iron 11%

Quick- Four Frittata

Serves 2

what you need

        4

Cups baby spinach leaves, chopped

        1

Cup Egg Beaters

        4

Tbsp. KRAFT Mexican Style Finely Shredded Four Cheese

       4

slices Turkey Bacon, cooked, chopped

make it

Cook spinach and 1 Tbsp. water in medium nonstick skillet sprayed with cooking spray 
on medium heat.
 4 to 5 min. or until spinach is tender, stirring occasionally.

Mix remaining ingredients; pour over spinach. (Do not stir.) Cover; cook 5 min. or until
 center is set.


Nutritional Info for half the frittata
Calories 180, Fat 7g, Sat. Fat 3.5g, Cholesterol 33mg, Sodium 650, Carbs. 5.5g,  Fiber 2g, Protein 21 g, Vitaamin A 142%, Vitamin C 40%, Calcium 22%, Iron 27%



Good points
High in calcium
High in iron
Very high in riboflavin
High in thiamin
Very high in vitamin A
Very high in vitamin B12
Very high in vitamin C
Bad points
High in sodium

Cinnamon Monkey Bread

4 tubes (7 1/2 ounces each) refrigerated Buttermilk Biscuits
1/2 C. Sugar
2 Tsp ground Cinnamon
1/2 C. Butter or Margarine, melted
1/2 C. packed Brown Sugar

Cut each biscuit into four pieces.  In a small bowl, combine sugar and cinnamon.  Roll dough pieces in cinnamon-sugar.  Arrange evenly in a greased 10-inch tube pan.  Sprinkle with remaining cinnamon-sugar. Combine  melted butter and brown sugar (a wire whisk works well).  Pour over the top.  You can gently stir to coat the pieces.  Bake at 350 for 35-40 minutes or until golden brown.  Cool for 5 minutes before inverting bread onto a serving platter.

Potato & Ham Bake

1 pkg Betty Crocker Hash Brown mix (6 ounces)
4 C. hot water
1 tsp Salt
1 can corn, drained
chopped green pepper
chopped onion
1 C. cooked ham, diced or shredded in food processor
1 1/2 C. shredded Cheddar cheese
1 Cup warm milk
1/4 C. melted margarine
1 egg
1/3 C. Bisquick
1 Tbls. Sugar
1/4 tsp Pepper
1/4 tsp Curry Powder

Heat oven to 350.  Cover potatoes with water.  Stir in salt.  Let stand uncovered 15 minutes.  Drain.  Combine potatoes, corn, peppers, onion, ham and cheese in baking dish.  Mix milk, margarine and egg.  Beat in baking mix, sugar, pepper and curry powder with  whisk until smooth.  Pour over mixture in pan.  Bake 50-60 minutes or until top is golden brown and center is set.

Mom's Belgium Waffles

1 1/2 C. Flour
1 1/2 tsp. Baking Powder
1/3 C. Melted Butter
1/2 tsp Salt
1 Tbls. Sugar
2 Eggs
1 C. Milk

Grease waffle iron before heating.  Stir, using a whisk, Flour, Baking Powder, Salt and Sugar.  Add Eggs.  Add Milk and melted Butter.  Pour into waffle iron.  Makes 4-5 Belgium Waffles or you can use a regular waffle iron.

Overnight Caramel Pecan Rolls

Ingredients:

1 cup milk 1 (.25 ounce) package active dry yeast 1/4 cup warm water 2 tablespoons and 2 teaspoons white sugar 2 tablespoons and 2 teaspoons vegetable oil 1-1/2 teaspoons baking powder 1 teaspoon salt 1/2 egg

3-1/2 cups all-purpose flour Caramel Topping 1 cup packed brown sugar 1/2 cup butter 2 tablespoon light corn syrup 1 cup pecan halves  Filling 2 tablespoons butter, softened 1/4 cup white sugar 2-1/4 teaspoons ground cinnamon (these amounts do not have to be exact)

Directions:

1.	Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.	In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 2 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 4 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3.	Heat brown sugar and  butter until melted. ( Use whisk) Remove from heat; stir in corn syrup. Spread in  9x13 inch baking pan. Sprinkle pecans on top.
4.	When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls.( ( use fishing line or dental floss)  Place the rolls slightly apart in pan. Wrap pan with aluminum foil and refrigerate at least 12 hours but no longer than 48.
5.	Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees.  Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.   Helpful hints:  When inverting, I laid a piece of parchment paper on a jellyroll pan.  No mess.  Place 9x13 dish in soapy water to make clean-up a breeze.  To use fishing line/floss to cut the dough, lay perpendicular under log of dough. Holding both ends of string, cross over and pull..  Enjoy.  These are fantabulous!	I