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1½ c. all-purpose flour ¾ c. buttermilk
2 tsp. baking powder 5 Tbsp. shortening, melted
½ tsp. salt
¼ tsp. baking soda
Combine all ingredients. Roll on floured surface; cut and bake in a greased pan for 10-12 minutes at 450°. |
Karen's Pumpkin Pancakes
2 cups Bisquick
½ cup pumpkin
2 Tablespoons brown sugar
2 Tablespoons vegetable oil
2 eggs
2 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon vanilla
1 can evaporated milk
Mix all together. Cook on griddle until deep golden brown. If you'd like to make a healthier version - use reduced fat Bisquick, cut the oil in half, use 4 egg whites and fat-free evaporated milk. Enjoy!
Low-Fat Garlic Cheese Biscuits
Makes 10-12 Biscuits
Similar to Red Lobster's recipe
2 cups reduced-fat Bisquick
2/3 cup skim milk
1/2 cup shredded reduced fat cheddar cheese
Spray butter**
Garlic powder
Preheat oven to 450 degrees. Combine baking mix, milk and cheese until the dough is blended and soft. Drop dough onto ungreased cookie sheet. Bake 8-10 minutes until golden brown.
When you remove the biscuits from the oven, spray with spray butter and then dust very, very lightly with garlic powder.
**The standard recipe calls for 1/4 cup melted butter and 1/4 tsp. garlic powder brushed lightly over the hot biscuits.
Mean Green Peanut Butter Sandwich
Makes 2 sandwiches
1/3 ripe banana, cut into chunks
4 Tablespoons low-fat cream cheese, room temperature
4 slices good quality pre-sliced whole wheat bread, toasted lightly
4 Tablespoons creamy peanut butter
1 ripe California kiwifruit, unpeeled and sliced into 8 rounds
Place the banana pieces and cream cheese into the bowl of a food processor fitted with a steel blade. Pulse, scraping down the sides of the bowl, until they are just blended. Do not over-process. Alternately, you can mash the cream cheese and banana together until well blended.
Spread the banana cream on one side of two pieces of bread. Spread the peanut butter on the remaining two slices of bread. Divide the sliced kiwi between the two bread slices with banana cream. Top with the peanut butter covered bread.
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Makes 12 Muffins
2 cups all purpose flour
1 cup shredded fat free mozzarella cheese
¼ cup diced turkey pepperoni
2¾ teaspoon. baking powder
1 teaspoon dried oregano
¾ teaspoon garlic salt
1 cup tomato juice
1 large egg
6 teaspoons grated parmesan cheese
Combine flour and the next 5 ingredients in a large bowl; make a well in the center of the mixture. Add the tomato juice and the egg and stir until the dry ingredients are moistened. Spoon mixture into lightly greased muffin tin, filling 2/3 full. Sprinkle each muffin with ½ tsp grated parmesan cheese. Bake at 400 degrees for 20 minutes or until lightly browned. Let stand 3 minutes before removing from the pans.
1 muffin = 3 points on Weight Watchers® program |