French Toast Casserole

Sunday was a lovely day - it was a church potluck day. This one was a bit different as it was a breakfast potluck, giving everyone the chance to show off a different set of skills from the normal lunch or dinner on the grounds. I happened to be at my in-laws house when I was making my shopping list and told my mother-in-law that I was planning to make fab friend Lisa's French toast casserole recipe - a delicious custardy bread pudding with praline topping.

Sunday morning is not my forte. Perhaps it is rebellion against my upbringing as a church planter's daughter - being hauled hither and yon across Southern Africa every Sunday of my childhood -  that makes me sluggish and disorganized on the first day of the week. Whatever the cause, I have difficulty being on time for church. Now that I have two children, difficultly has become impossibility. Thus, As a result of being 25 minutes late to the potluck, there was quite a bit of French toast casserole left over. (You would think the promise of food would get me to church faster, but you would think wrong.)

Not wanting to spend all Sunday compromising my diet by stealing bites of pecan encrusted leftovers, I asked my husband to sneak the remains of the casserole into my mil's kitchen while the in-laws were still at church. It was greatly enjoyed, I understand, and my mil asked for the recipe. So, here it is....

French Toast Casserole

1 loaf French bread, cut into 1 inch slices
8 eggs
1 cup milk
2 cups half and half

dash of salt
1/2 tsp cinnamon
1/2 tsp cardamom

Place bread slices, overlapping, in a buttered 9x13" pan. Mix remaining ingredients just until blended and pour over bread. Refrigerate, covered, overnight.

For topping, mix with a hand mixer:

2 sticks softened butter
1 cup packed brown sugar
2 tbsp dark agave nectar
1 cup chopped pecans
1/2 tsp cardamom
1/2 tsp cinnamon

Spread topping over casserole. Bake at 350F for 40 minutes. Let it stand for at least 10 minutes before serving.

My fil advises that it is even better the second day:)

Chocolate Chip Peanut Butter Muffins

Stone is the primary breakfast maker in our house. Through the week, we tend to eat cereal, oatmeal, and toast - easy, fast food. On the weekend, Stone makes us biscuits, pancakes, omelets, and all manner of delicious treats. This morning he was making blueberry muffins. Since he was using real blueberries, we knew that Simon was unlikely to eat them (Simon disdains combining textures). So, I mixed up some chocolate chip and peanut butter muffins to round out the meal. The recipe came from cooks.com and was as delicious as it was easy.

Chocolate Chip Peanut Butter Muffins
2/3 cup smooth peanut butter
2 tbsp melted butter
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla
1 1/2 cups self rising flour
1/2 cup milk
1 cup chocolate chips

1. Mix peanut butter and butter in a large bowl. Add in sugar, eggs and vanilla. Mix thoroughly.
2. Stir in flour. Add milk and chocolate chips, stirring until just combined.
3. Spoon by 1/3 cup measures into 12 cup muffin pan (use liners if using a metal pan - I use stoneware).
4. Bake 23 minutes at 350F.

Chocolate and Pecan Filled Cinnamon Waffles

I gave up baked goods for Lent this year. If you are not familiar with Lent, it is a 40 day fast celebrated by Liturgical Christians (Catholics, Methodists, etc). In addition to restrictions on certain days - like no meat on Friday - you are asked to choose something to give up, or fast from, throughout Lent. This year, I gave up baked goods. Each Sunday is a feast day, so on Sundays I am allowed to break my fast and indulge in some baked good. I had seen the idea of making cinnamon rolls in the waffle maker and thought it would be a lovely Sunday feast. However, since this is my one baked good of the week, I wanted to make it ridiculously good. Thus, I kicked it up a notch by adding chocolate and nuts.

Chocolate and Pecan Filled Cinnamon Waffles
1 can (8 count) cinnamon rolls with icing
1/3 cup chocolate chips
1/3 cup chopped pecans

1. Use the bottom of a cup to flatten out the middle of each cinnamon roll. The result should be a flat disk with a slightly raised edge.
2. Place one cinnamon roll onto your heated waffle maker. Into the center of the roll, sprinkle chocolate chips and nuts to taste. Top this with another cinnamon roll. Close the waffle maker, pressing down the lid to seal the "waffle".
3. Allow the "waffle" to cook according to directions for a normal waffle. Remove the "waffle" to a warm oven (200F) and repeat this process with the remaining cinnamon rolls.
4. Before serving, top waffles with any leftover chips, pecans, and the icing from the cinnamon roll can.

Results = ridiculously good

Easy Sausage Muffins: Foods Made for Family and Friends

Another of my pre-surgery written posts. I am looking forward to getting around to your blogs and catching up. In recovery news, I am having my stitches out tomorrow - they have been rather a nuisance. Your good wishes have made this whole ordeal much, much easier.

I love making sausage bread - it is delicious and it is definitely a comfort food. Recently I was introduced to a very lovely woman who greeted me with, "You are the girl who makes the sausage bread!" The lady in question has gone through some troubles of late and as the days went by after meeting her, I kept thinking of her words. When I found out that she would be attending the same event I would be, I decided I had to make some sausage muffins for her. I didn't have time to make my usual recipe, with the bread from scratch, so I came up with this fast - but still fantastic - version. 

Easy Sausage Muffins
2 cans Pillsbury french bread
1 lb sausage

1. In a large skillet over medium heat, fry sausage until cooked through.
2. Empty French bread dough into a large bowl. Add sausage and, using hands, mix until thoroughly combined.
3. Divide dough into 12 muffin cups. Bake at 350F for 25 minutes or until browned.

Berry Muffins: Foods Made for Family and Friends

I made these muffins to take to a dear friend who just gave birth to a beautiful baby boy. Growing up, this was an easy recipe to make since I just had to go out in the yard and pick some mulberries from our tree. Unfortunately, I have never been able to find mulberries in Tennessee.  A frozen mixed berry combo (raspberries, blueberries, and blackberries) substituted nicely and gave the muffins a pretty purple color.

(Mul)berry muffins
Crumb Topping
1/2 cup flour
1/2 cup sugar
1/4 tsp salt
4 tbsp margarine
Batter
1/4 cup margarine
1/2 cup sugar
1 egg
3/4 cup milk
1/4 tsp vanilla
1 3/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup (mul)berries

1. To prepare crumb topping: mix flour, sugar, and salt in a medium bowl. Blend in butter with a pastry blender until the mixture resembles crumbs. Set aside.
2. To prepare muffin base: In a large bowl, cream butter and margarine. Beat in egg. Add milk and vanilla. Beat until nearly smooth.
3. In a small bowl, mix flour, baking powder, and salt. Add to milk mixture and stir just until dry ingredients are moistened. Fold berries into batter.
4. Spoon batter into 18 greased or lined muffin cups. Top each with crumb topping and press down lightly. Bake at 400F for 12-15 minutes.

 Note from Stone (the Uploader): Angela is having a rather rough recovery. She appreciates all of your thoughts and prayers.

Imitation Maple Syrup - 2 points

This is what you serve my nephew to make him a happy breakfast eater:

Since I make my own syrup, I like to experiment with different recipes. This one, because of the Karo syrup, was extra thick. I think I would be even more delicious with Golden Syrup.

Imitation Maple Syrup from The Newcomer's Guide to Cooking in Africa
2 cups sugar
1 cup water
1 cup karo syrup
3/4 tsp maple flavoring

1. Mix sugar and water and bring to a boil. Boil 3 minutes; making sure sugar is completely disolved.
2. Remove from heat; stir in Karo syrup and maple flavoring.
3. 2 points per 2 tbsp

It is time for me to get back in the kitchen. I need to make some banana cookies to take to an ailing friend. Nothing says, "I love you" and "Get well" like baked goods.

Farmer's Market, Cheese Scones, and U2 in Nashville

Yesterday started out with a successful trip to the Farmer's Market on the square...

Had some lovely bread in the middle...

Cheese Scones from In the Kitchen with the AWA
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp dried mustard
1 cup grated cheese, 2% or less fat
1 cup lowfat milk
6 tsp oil

1. Sift together the flour, baking powder, salt, and mustard.
2. Add cheese and milk to the flour mixture.
3. Pour 1/2 tsp of oil into each cup of a 12 count muffin tin or stone. Evenly divide batter between cups.
4. Bake at 500F for 10 minutes, until golden brown.
5. Yields 12, 2 point servings - serve hot

And ended with an amazing concert: U2 performing at Vanderbilt University...

Before U2 emerged, we were treated to some interesting numbers...

The band arrived and began to rock our faces off....

The show was similar enough to the Atlanta show two years ago to feel familiar, but there were some amazing additions - like the cool James Bondish CGI during "Mysterious Ways"...

And being outside made the lights that much more impressive...

It was completely amazing - including the humanitarian aspect Bono always brings to the show. (Click here for more.)

They saved my favorite song for the encore, with made me a happy girl. Since it was the end of the concert, it will also be the end of my post. 

Banana Nut Muffins - 7 points

Notice my completely unevenly sized muffins? That is because I was making them hastily. I spotted my father-in-law, who was trying to be sneaky, mowing my lawn. I thought he needed a thank you, so I whipped up a batch of muffins for him to enjoy when he was finished with the yard. Even - no. Delicious - yes.


Banana Nut Muffins adapted from The All New Good Housekeeping Cook Book
2 1/2 cups all purpose flour
3/4 cup sugar
1 tbsp baking powder
3/4 tsp salt
6 tbsp cold butter, cut into pieces
1 cup walnuts, chopped
3 overripe bananas, chopped
1/3 cup milk
1/2 cup apple sauce
1/2 tsp vanilla extract

1. In a large bowl, combine flour, sugar, baking powder, and salt. Use a hand held mixer on low speed to combine the ingredients until the mixture resembles large crumbs.  Stir in walnuts.
2. In a medium bowl, combine bananas, milk, apple sauce, and vanilla. Use hand held mixer to blend until smooth.
3. Add banana mixture to flour mixture, stirring just until combined.
4. Spoon batter into prepared muffin cups; bake 25-30 minutes at 400F. Immediately remove from tins after baking; place on a wire rack to cool.
5. Yields 12, 7 point servings

I enjoyed this muffin guilt free, since I went for an hour long bike ride this morning. My father brought me a bike a year ago, and I finally got it in riding condition. I hadn't ridden one in years; I remembered how much fun it was but I had forgotten how much exercise it is. I am not ashamed to admit that there were a couple of hills that almost defeated me. The fun still outweighs the pain, and burning enough calories to earn a muffin is a big plus.

Mushroom and Swiss Frittata - 2 points

I love frittata because it is delicious. I also love it because it reminds me of my favorite bed and breakfast, the Monteagle Inn.  I have stayed at the Inn twice, and both times were bliss. In addition to luxuriating in the opportunity to lie around and read all day, I loved the food. There are always fresh baked cookies in the snack room and the breakfasts are a gourmet treat. When I eat this frittata, I remember sitting in the sunlit dining room, sipping a fresh cup of coffee, reading the local paper, and eating an amazing, indulgent breakfast of frittata, fried potatoes, and fresh fruit.

If you can't make it to Monteagle this weekend, you can at least fix yourself a tasty, low point breakfast and dream about your perfect bed and breakfast getaway.

Frittata

12 egg whites

1/2 tsp salt

1/2 tsp pepper

1/2 cup 2% shredded mozzarella

1/2 cup sliced mushrooms

2 tbsp chopped onions

2 tbsp chopped green pepper

1 tbsp chipotle mole

1 tsp olive oil

1. Beat egg whites with salt, pepper, and chipotle mole for 1 minute.  Fold in remaining ingredients, except oil.  

2. Heat oil in a 10" oven proof skillet over medium heat. Pour egg mixture into skillet; reduce heat to medium low. Cook for 10 minutes until bottom is nicely brown when edge is lifted.

3. Heat broiler. Place skillet under the broiler for 30 seconds or until top is nicely browned. Cut into wedges to serve.

4. Yields 4, 2 point servings

Egg, Broccoli, and Ham Ring - 9 points

This lovely little ring was my offering for Easter dinner. I first started seeing these a few years ago at  Pampered Chef parties. They are fabulous dishes for showing off the wonders of stonewear. I first tried this particular recipe for Simon's baptism a couple of years ago; it was a big hit at the brunch following the service. The filling is reminiscent of a classic ham quiche, with those salty ham, cheese, and egg flavors that I associate with a good breakfast casserole. The crescent wrap adds a buttery lightness to the dish that makes it easy to justify a second piece. 

Egg, Broccoli, and Ham Ring - From Pillsbury Annual Recipes 2008

1 1/2 cups frozen broccoli, chopped

1/2 cup chopped onion

3 oz Neufchatel cheese

3 eggs

6 egg whites

1/4 cup fat free milk

1/4 tsp salt

1/8 tsp pepper

3/4 cup cubed ham

1/2 cup shredded Monterey Jack cheese

2 cans reduced fat, refridgerated crescent rolls
1/8 cup fat free cheddar, shredded

1. Spray a large skillet with non-stick cooking spray. Heat over medium heat. Cook broccoli and onion 2-3 minutes, until tender.

2. In a medium bowl, beat Neufchatel cheese with an electric mixer until smooth. Beat in eggs, egg whites, milk, salt, and pepper until well combined. Add egg mixture to vegetables in skillet; cook over medium heat, stirring occasionally from outside edge to center until eggs are set but still moist. Stir in ham and cheese.

3. Unroll both cans of dough; separate into 16 triangles. Arrange triangles on a baking stone with short sides of triangles toward the center, overlapping wreath shape. Lightly press short sides to flatten dough.

4. Spoon egg mixture onto widest part of dough. Pull end points of triangle over filling, pressing tips together in the center to hold the shape.

5. Bake 25-30 minutes at 375F or until deep, golden brown. (Sprinkle with 1/8 cup fat free cheddar when five minutes remain).

6. Yields 8, 9 point servings

I realize this would have photographed better on a pretty serving plate. Forgive me for wanting to show off my baking stone. As you know, I am seeking treatment for my mild stonewear obsession;)

Chocolate Chip-Cinnamon Easter Bread - 7 points

I finally did it! After bemoaning my lack of planning and time, I did sit down on Saturday morning to make my weekly menu and managed to find some easy recipes for today. But...when to shop? Well, I have the best husband in the world. Between the Happy First Birthday party and the quinceneara yesterday, Stone ran to store for me while I took a quick bath and got all dolled up. What a great guy!

As our day yesterday was rather a blur, it is appropriate that my first picture for you is a rather blurry shot of myself attempting to keep my nephew from getting a head start on the Easter egg hunt that was our first event of the day. 

I decided that I may as well make something ridiculously indulgent for Easter. Easters is supposed to be a joyous celebration, so it is a good day to share to special occasion food. Thus, I decided to go back to a pre-Weight Watchers treat that I haven't in a very long time. It is full of prepackaged food (which I do not shun on special occasions or busy days - growing up with absolutely no convenience foods makes you quite thankful for the woman who first put spaghetti sauce in a jar and the man who decided to box up some cake mix).

Second photo break...look at this little cake covered hand at the Happy First Birthday Party!

You will have to excuse me for using a little bit of slang in my description of this breakfast treat. My students  - and thus I, by exposure to them - often describe something that is extreme as being "on crack". So, for example, fried green tomatoes from Miller's Grocery are like tomatoes on crack.  Chocolate Chip-Cinnamon Easter Bread is like the middle of a cinnamon roll on crack. You know...the part of the cinnamon roll that you eat the whole rest of the roll just to get to? The gooey, sweet, cinnamon center. That is what this is, except it is even better.

Chocolate Chip-Cinnamon Easter Bread - from Pillsbury Annual Recipes 2008
1/2 cup butter, softened
2 cans refrigerated cinnamon rolls with icing
1 box vanilla pudding and pie filling mix (not instant according to the recipe - I used instant and it was fine)
1/2 cup packed brown sugar
1/4 cup miniature semisweet chocolate chips

1. Use 1 tbsp butter to grease a bundt pan. Melt remaining butter in microwave (or over the stove if you are trying not to wake your sleeping spouse).
2. Separate roll dough into 16 rolls. Cut each roll in half crosswise. Place half of the roll pieces in the pan. (If you are like me, this will not look like enough to constitute a bottom layer. Trust me, it is.)
3. Over the rolls in the pan pour half of the pudding mix, half of the brown sugar, and half of the melted butter. Repeat layers; top with chocolate chips.
4. Bake 25 minutes at 375F. Cool for 2 minutes before inverting the pan to remove the ring to a plate. Top immediately with icing. (The recipe says to wait 15 minutes. The recipe is wrong). Serve immediately.
5. Yields 16, 7 point servings

With that much sugar and that much fat, how could it not taste delicious?

I would love to end with a picture from the event that ended our blur of a Saturday - the quinceneara. Alas, I have no pictures that do not show multiple faces of other peoples' children. As I did not ask their permission to post those pictures, I will leave it up to you to imagine a girl in a beautiful pink dress celebrating young womanhood...tier upon tier of chocolate cake...smiling faces...and me, in a pale blue dress, dancing with my handsome husband.

Eier-Kuchen - 5 points

Eier Kuchen (from the Loaves and Fishes book Dom at Belleau Kitchen inspired me to pull off the shelf) are a lovely, thin German pancake. They have the pliability and light texture of a crepe. They are versatile - equally good topped with cottage cheese and chives or smothered in cinnamon cream syrup (as below).  They have the added bonus of being kind to one's diet - three pancakes for only five points.

Eier-Kuchen

4 eggs

1 cup milk

1 cup flour

pinch of salt

1. In a medium bowl, beat the eggs. Add flour, milk, and salt; beat until smooth.

2. Heat a non-stick skillet over medium heat. Pour out pancakes by 1/4 cup. Flip when bubbles form and the edges are dry.

3. Yields 4, 5 point servings (approximately 3 pancakes per serving)

 

If you would like the recipe for the taste bud tempting cinnamon cream syrup, it is posted directly below this recipe. Yes, two posts in one day - I know, I know. Too much. I am just trying to catch up a bit, and I am anxious to post on the cookie I made tonight for the Random Recipe challenge!

 

For more about points, click here.

Here is my plan a la Menu Plan Monday.

Sunday

loaded potato soup

creamy cabbage soup

banana brownie pie

Monday

old fashioned stewed chicken

gingerbread modeling dough for Random Recipe Challenge

Tuesday

spicy split peas

Wednesday

spicy teriyaki mushrooms

bunny cake for Simon to take to school

Thursday

dinner out before Maundy Thursday services

Friday

onion, pepper, and feta quiche

prepare bean casserole to take to party on Saturday 

Saturday

eat at former students' quinceanera

Wendy's Welsh Scones - 2 Points

Dom over at Belleau Kitchen has a new challenge involving your first cookbook. Mine is a hippie-inspired volume called Loaves and Fishes (which I will tell you more about when my life slows down enough for me to actually take on the challenge). I took it down in order to begin the challenge; while flipping through it's pages I found an old favorite that would be perfect to make with a little helper. 

Here are all of the ingredients set out on the table for Simon to dump into the mixing bowl. 

He was a fabulous chef and greatly enjoyed the pouring, mixing, and spooning out. He also greatly enjoyed the fruits of his labor. In fact, after he ate an aunt sanctioned cookie, he pulled a chair up to the cabinet and had a second, unapproved cookie in his mouth faster than I could grab him. I couldn't really blame him. They are slightly sweet, dense, packed with nature's candy - delicious, plump raisins. 

Wendy's Welsh Scones

1 cup white flour

1 cup whole wheat flour
1/2 cup brown sugar Splenda

1 tbsp baking powder

1/2 tsp salt

2 tbsp butter

3/4 cup raisins

1 egg

1/2 cup light soy milk

1. In a large bowl, mix all ingredients save raisins.

2. Add raisins and mix.  

3. Drop dough by tablespoons full on a stone or greased cookie sheet.

4. Bake at 350 for 20 minutes. 
5. Yields 24, 2 point servings

Here are the lovely scones themselves...

And here is the cutie assistant on a trip to the park. 

Eggless Pancakes - 2 points

1. I have to work overtime every day this week.
2. A disk slipped in my back (teaching children to read is dangerous business).
3. My computer has completely crashed, so I have to share the laptop with Stone - the grad student husband.

These are the reasons why, even though it is a few days, I have not get had time to get to my resolution round up. It will come, I promise. After all, these things shall pass.

Here is another pancake recipe. Simon wanted pancakes and I was all out of eggs. Luckily, I found a recipe from cooks.com and was able to adapt it for my needs. I was quite pleased with how they turned out. I served them with homemade berry syrup.

Eggless Pancakes
1 cup flour
1 tsp Splenda or other non-calorie sweetener
1 tsp cinnamon
2 tsp baking powder
1 cup soy milk, light regular
1 vegetable oil
1 tsp vanilla extract
1 tbsp water

1. Sift dry ingredients int a medium bowl. Add wet ingredients; whisk until combined.
2. Let the mixture rest while you heat a medium skillet over medium-high heat. Spray with non-stick cooking spray. 
3. Cook pancakes, 1/4 cup batter each, flipping when bubbles form and edges are dry.
4. Yields 8, 2 point servings

Enjoy!  I read many books over the break and have so many to share with you. I loved Atonement by Ian McEwan. This was my second attempt at reading it. The first part is painfully dull, and I could not overcome it during my first reading. I am glad that I plowed through it this time, because the second half of the book is truly stunning. The descriptions of the French and English experience during the early years of World War II were riveting. I was also intrigued by the brave work of wartime nurses. Well worth reading, in my humble opinion.

Vegetarian Chorizo with Eggs - 4 Points

I was thrilled to find vegetarian chorizo on sale at Kroger! It meant that I could make a lower point version of one of my favorite recipes: eggs with keilbasa.  I couldn't wait for breakfast, so I made this for dinner (hence the steamed broccoli that is sharing the plate). Any time of day, it is a delicious, protein packed dish.

Vegetarian Chorizo with Eggs
1 package vegetarian chorizo, casing removed
1 large onion, sliced
1 bell pepper, sliced (I used yellow)
9 egg whites
1/2 cup light, original soy milk
salt and pepper to taste

1. Heat a large skillet over medium heat. Spray with non-stick cooking spray or kitchen spritzer. Add chorizo, onions, and pepper to skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender.
2. Beat egg whites, milk, salt, and pepper until combined.
3. Pour egg mixture into skillet. As mixture beings to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to the bottom.
4. Cook 3 to 4 minutes, until eggs are cooked through.
5. Yields 4, 4 point servings

I was very honored to receive a Stylish Blogger award from the author of Yummy Chunklet.

I am supposed to tell you seven things about myself. I have decided to tell you, instead, seven things I want to do on vacation next week.

1. Sleep - early to bed and late to rise
2. Read - lots of good books:)
3. Eat - delicious German food and pastries
4. Swim - in the pool and lounge in the hot tub
5. Hike - to work off all of the pastries

6. Drink lots of coffee and hot chocolate 

7. Take pictures

I am also supposed to pass on the award. I tried to compile a list, but I have so many amazing followers and visitors that I was unable to narrow it down. I definitely want to return the favor of recognition, however. So, I am going to suggest that you look at my Ash Wednesday post where I listed some great meatless recipes or my Valentine's Day post where I listed some sweet treats.

I took up a challenge to link to a different "Party" each day this week. I am not sure I will make it, but I am too competitive to turn down a challenge. Today I am linking to Sunday Mornings.

As I anxiously anticipate my upcoming vacation, here is a snapshot from another vacation to Lakeview in East Tennessee.

Apple Cinnamon Pancakes - 2 points

You may think, if you look back through the breakfast section of my blog, that I am obsessed with pancakes. I am not. It is Simon. Simon is obsessed with pancakes. Every time that kid is over here at mealtime, he wants pancakes. The problem is that I do not always have the same ingredients on hand, so I have to figure out new pancake recipes depending on what is in the cabinet.

Even though I blog Weight Watchers friendly fare, I almost never, ever give you recipes that come from Weight Watchers. Here is an exception. These delicious pancakes come straight from the Weight Watchers website! Well, sort of. I messed with them a little. I can't help myself.

Apple Cinnamon Pancakes
1 cup all purpose flour
1 cup whole wheat flour
1 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
2 pkt Splenda
1/2 cup unsweetened applesauce
1 tbsp oil
1 tsp vanilla
1/2 cup peeled, chopped apples
1 cup regular, light soy milk
1 tbsp vinegar
2 egg whites

1. In a medium bowl, mix dry ingredients. In a separate bowl, mix remaining ingredients save apples.
2. Create a well in the center of the dry ingredients, pour in wet mixture. Stir to combine. Stir in apples.
3. Cook 1/4 cup at time in skillet over medium heat.
4. Yields 10, 2 point servings

As you can see, I am also a creature of habit. Apricot All Fruit and powdered sugar - my pancake topping of choice.

Piperade - 3 points, Pink Saturday, Music Friday

I have certainly had a crazy week! My computer crashed last night, just to make things interesting. I have managed to repair it for the moment but anticipate further problems since I am not a techie and don't know what I am doing.

First, here is a terribly delicious, very easy recipe for you! I have eaten a ridiculous number of egg whites since healthifying my diet. They are my new favorite protein.

Piperade from 1000 Vegetarian Recipes
1 tsp olive oil
1 cup onions, chopped
1 clove garlic, minced
1 cup green bell pepper, sliced
2 1/2 cups tomatoes, chopped
1 1/2 tsp basil
salt and pepper to taste
2 eggs
8 egg whites

1. Heat oil in a medium skillet over medium heat. Add onions and garlic; saute until onions are transparent.
2. Stir in the peppers and continue to saute until peppers are soft.
3. Stir in tomato, basil, and pepper. Cook, uncovered, 15 minutes.
4. Beat eggs and egg whites with salt.
5.  Add eggs to skillet. Cook, stirring gently, until eggs are set.
6. Yields 4, 3 point servings

Here they are, accompanied by some roasted Brussels sprouts:

Second, Happy Pink Saturday! This week my pink picture is of the lamp on my bedside table. My mom bought this piece at a garage sale when I was in high school. I was completely enamored of roses at the time and wanted my whole room to be covered with them. I no longer have the rose comforter, curtains, or rug, but I still love this little lamp. The delicate crocheted doily you can see beneath it was purchased from a lovely lady in an art market in Zimbabwe.

I am so excited to do my resolution round up tomorrow! I have a lot to tell you. But, I have a husband who is about to finish his homework, so for now I will leave you with my Friday song. Up until now, I have let my Zen DJ pick the song. But, this week I felt like it had to be Amy Grant and it had to be romantic. So, here are Amy Grant and Keb' Mo' with, "Come Be with Me".



Sourdough Sausage Muffins - 7 points

While my parents and grandmother were here this week, we received a call saying that my grandmother's oldest sister had passed away. My great aunt had been in a nursing home for several years, slowly fading away as Alzheimer's took her memory. This morning, my father had the honor of conducting her memorial service.

I did not get to spend a lot of time with my great aunt. During college, I spent a few nights in her home as a resting over place when traveling to visit my grandparents. She always served a wonderful breakfast and, like any good college student, I was perpetually hungry and grateful for free food! One morning she served some delicious rolls that I was sure were an old family recipe because they were just that good. I asked her if I could have the recipe and expected her to reply that it was a secret.

Nope. It was Mr. Food. Apparently, my aunt loved watching the Mr. Food section on the news in the morning. The week before, he had made a bread using dough from a bread maker, broccoli, and nuts (I think - I can't find it on the Internet). We had a good laugh over me thinking Mr. Food's quick cooking idea was my family's culinary heritage. Then, we had this long conversation about other things you could put into yeast dough to make delicious muffins.

When I got to my grandmother's house, I used her bread maker to make all kinds of versions of the Mr. Food/ Great Aunt bread. The one that we finally decided we liked best contained a mix of sausage and nuts. It has been part of my repertoire ever since, and I think of my great aunt whenever I make it.

Stone announced that he is going to a Super Bowl party at the home of one of his supervisors. Although I will not be joining him (as I enjoy neither American football nor listening to people yell at the TV), I thought it would be fun to make something to send along with him. Since my great aunt has been on my mind, I decided to make the bread that reminds me of her. This time I added a little sourdough twist - just a little something to mess with the family tradition.

Sourdough Sausage Muffins
1 cup Amish sourdough starter
1 1/2 cups lukewarm water
2 pkts yeast
1 tbsp brown sugar
1 1/2 tsp salt
5 cups all purpose flour
1 lb maple flavored sausage
1/3 cup pecans, finely chopped

1. Combine all ingredients save sausage and pecans. Knead until dough is soft and smooth.
2. Form the dough into a ball and leave it in a glass bowl, covered with a cloth, for 45 minutes.
3. While the dough is rising, brown the sausage in a medium skillet over medium low heat. Drain.
4. Add pecans and sausage to the dough by kneading gently. Once they are fully incorporated, recover the dough and leave it for another 20 minutes.
5. Gently form the dough into 18 balls, and place each ball into a greased muffin cup or muffin stone. Allow 15 more minutes, for dough to rerise.
6. Place the muffins in a 400F oven for 10-15 minutes, until golden brown on top. (This temperature will make the muffins quite crusty - if you would prefer them to be softer, lower the temperature and extend the cooking time.)
7. Yields 18, 7 point servings

If you try this recipe, I hope it may become one of your family traditions as well:)

I have enjoyed all of the Super Bowl snack lists people have been posting, particularly....

The Girl Who Ate Everything
My Kind of Cooking
For the Love of Cooking
Recipe Girl
Chicho's Kitchen (so, these were not actually intended for the Super Bowl, but they are perfect for it!)

Diet Soda Muffins - 5 Points, A Challenge, Pink Saturday

What a terrible lot of titles I have tonight. To start, I have had a lovely week with my parents and grandmother visiting. I was so sad to say goodbye to them this morning, as I always hope that they will decide to move in with me. But they promised to come back soon. I have a lot of blogs to catch up on now that they have returned to their home far away.

I mentioned that I wanted to try a cake using orange soda, since I apparently have an obsession with using fizzy drinks in my cooking (Diet Cola Brownies, Lemon Pecan Butter Cake). Last night I looked through the kitchen to see what breakfast food I could bake. I sponsor a health and fitness club at school, and we were having a meeting this morning to discuss how to deal with stress during the cold months. That sounded, to me, like a discussion that would require chocolate.

Here is the recipe:

Diet Soda Muffins
1 box double chocolate muffin mix
1 can diet orange soda

1. In a medium bowl, stir muffin mix and diet orange soda until blended.
2. Pour batter into muffin stone or greased muffin cups.
3. Bake according to package directions.
4. Yields 12, 5 point servings

They were very good and had a hint of  orange that really complimented the chocolate. The kids ate them all up!

Now for the challenge bit. I have noticed a lot of great challenges out there in the blogosphere. Here is my intention with this challenge - to offer an opportunity for those who love to cook to share their skills with others.

I pointed out that my posts for Cream Cheese Corn  and Turkey Stuffing Casserole were a little high in points and presented in aluminium pans. Here was the rest of that meal:

Obviously this, along with a double batch of corn and four times the recipe for stuffing casserole,  is meant to feed a large crowd.  Many homeless shelters serve large groups of people and have their own kitchens, staffed by volunteers. There are, however, some smaller shelters that depend on individuals and religious groups to provide food for their lodgers. We have a small shelter like that in town. After being inspired by a fabulous book, I called and offered to bring a meal.

It was so much fun cooking large amounts of food - I almost never get to do that - and providing a meal for people who were truly thankful. So, my challenge to you is to share your cooking skills with someone in need. It may be a shelter, a sick friend who could use a nice pot of soup, your neighbor who enjoys baked goods, or a co-worker who has had a hard time lately. Whomever you chose, I would love to hear your story!

Finally, it is, of course, almost time to wish you a Happy Pink Saturday I thought that I would share one of my favorite pink items with you.  This is a shirt bearing the initials of my alma mater, Middle Tennessee State University. Stone bought it for me a year ago. He bought me a large...a junior's size large! It was SO tight. I could only wear it in the privacy of my own home, and I felt like I was stuffed in a sausage casing. Fifty pounds later, it is too big. I have to wear another shirt under it to keep from being indecent. I love this shirt!

Last Friday I left you with the song that was playing on my Creative Zen. Here is this Friday's musical contribution - what the Zen ""DJ" has me listening to at the moment. "See The Sun Again", by Dido.



Sourdough Cornbread - 4 points

In an attempt to use my Amish sourdough starter in a non-traditional way, I decided to make cornbread pancakes with it. Because cereal was expensive where I was raised, I grew up eating a hot breakfast every morning and most mornings that meant cornbread pancakes. My dad would break them up in a glass of cold milk and eat them with a spoon. My mom preferred them with butter and syrup. I ate them buttered, and Alanna liked to top hers with cheese. However you eat them, they are a wonderful breakfast.

This time, I served them as a side dish for some fantastic fish that I will post later. I was really pleased with their consistency and flavor. They were sweet like a good Southern cornbread but also had a distinct sourdough tang. Well worth the effort of tending to a starter!

Sourdough Cornbread
1 cup Amish sourdough starter
3 egg whites
1/3 cup butter, melted
1/2 cup whole wheat flour
3/4 tsp baking soda
1 tsp table salt
1 cup whole grain cornmeal
1 can corn (not vacuum packed)

1. In a medium bowl, gently stir starter, egg whites, canned corn, and butter until just combined.
2. In a separate bowl, sift together dry ingredients. If you are left with pieces of whole grain in your sifter when sifting the flours, just dump it into the bowl. The sifting is meant to separate the pieces, not keep out fiber!
3. Make a well in the middle of the dry ingredients and pour in the starter mixture. Slowly mix the dry and wet ingredients together until just combined.
4. Heat a large nonstick skillet over medium heat. Fry cakes two at a time, using 1/4 cup batter each. Follow normal pancake frying protocol.
5. Yields 15, 4 point servings

I really, really want to tell you about that fish, but is already late, and I have to get some exercise if I am going to meet my goal for the year! Have a good night.