Ingredients 2 cups gluten free quick oats (you can use rolled oats and just blast them a few times in the food processor) 1¼ cup peanut butter (use sunflower butter for a nut free option) ½ cup pepitas or sunflower seeds ⅓ cup maple syrup or honey ⅓ cup mini chocolate chips (Enjoy Life chips
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2 1/4 cups all-purpose flour, divided 1/2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. table salt 1 large egg 1 cup sugar, divided 3/4 cup reduced-fat sour cream 1 tsp. vanilla extract 1/4 cups fat free skim milk, divided 2 cups fresh blueberries, washed and picked over 2 Tbsp. salted butter, melted Preheat
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4 servings 1 package (8 ounce) Pillsbury Crescent rolls 4 ounce Philadelphia Cream Cheese 2 Tbsp. sugar ½ cup blueberries Preheat oven to 375°. Unroll dough into 4 rectangles; firmly press perforations together to seal. Combine cream cheese and sugar; spread onto dough rectangles to within ½ an” of the edges. Top evenly with blueberries.
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15 muffins ¾ cup butter, softened 1 cup sugar ¾ cup milk 1 egg 1 ¾ cup flour 2 ½ tsp. baking soda ½ tsp. salt 1 cup blueberries 1 Tbsp. flour Cream butter and sugar. Add milk and egg and beat until smooth. Sift together flour, baking powder and salt. Add to creamed mixture.
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3-4 servings 1/3 cup firmly packed brown sugar 3 Tbsp. butter 1 Tbsp. water 1/3 cup chopped walnuts 1 can refrigerated biscuits In a microwave safe Bundt pan combine brown sugar, butter and water. Microwave 1 minute until butter melts. Stir in nuts. Separate biscuit dough into 10 pieces. Cut each into quarter and place
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INGREDIENTS For the crust: 1 ½ cups whole wheat flour ½ teaspoon salt ½ cup melted butter, preferably unsalted 2 tablespoons milk For the filling: 3 eggs ½ cup brown sugar ¼ cup 100% pure maple syrup 1 tablespoon melted butter 2 teaspoons pure vanilla extract ¼ teaspoon salt 2 cups pecans, chopped or whole
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Ingredients: 3 cups (15 ounces) white whole wheat flour 1/4 cup wheat bran 2 tablespoons old-fashioned or quick-cook oats 2 tablespoons honey 2 teaspoons instant yeast 1 1/2 teaspoons salt 1 1/2 cups water Step 1. Combine all the dry ingredients into a mixing bowl. Measure the water and then add and mix the honey.
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One packet (2 ¼ tsp.) Red Star Instant Yeast (+ 1/4 cup warm water, sugar, per directions on packet) 3 -4 cups all purpose flour 1/2 tsp salt 1/2 black pepper 2 tsp Italian seasoning 1/2 tsp garlic powder 2 tsp crushed red pepper 1 Tbsp olive oil About 1 cup water Provolone and Monterey
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Cooking Spray 3 cups old-fashioned oats ½ cup chopped raw, unsalted walnuts ½ cup chopped unsalted almonds ½ cup chopped unsalted pecans ½ cup maple syrup ¼ tsp. salt ¼ tsp. ground cinnamon ½ cup raisins, optional Preheat the oven to 300°. Spray a large baking sheet with cooking spray. In a medium bowl combine
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1 stick butter (1/2 cup) melted 12 slices Texas toast or any leftover bread, cut into pieces 1 cup brown sugar 1 tsp. cinnamon ¼ tsp. nutmeg ½ cup chopped pecans, optional 1 tsp. vanilla extract 5 eggs 1 ½ cups milk Melt butter and pour in a 9x 13 . Mix the brown sugar,
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