Apple Turnovers

These turnovers are so easy to make.  They are so yummy.  I am not a huge fan of apple but these are very good and I have made these turnovers in cherry.  I picked this recipe to make for my Simple, Easy, Cooking Class at the library.  They were a big hit.  The recipe calls to make them them big but I have cut them down and made the turnovers smaller.

Apple Turnovers
from Taste of Home

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INGREDIENTS

1/3 cup sugar   

1 TB. all-purpose flour  

1/2 teaspoon cinnamon

4 cups chopped peeled apples

1 package (17.3 ounces) frozen puff pastry, thawed

Topping:

3 TB. Butter, melted

2 TB. Sugar

¼ tsp. Cinnamon

vanilla ice cream, optional

DIRECTIONS

1. In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares.  Or eight if you want smaller turnovers.
2. Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal.  If doing eight squares per sheet do about 2 TB of mixture. Place on a parchment paper-lined baking sheet.  Or I like to use my spill mat sheets.
3. In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 8 or 16 servings. 
   If you want cherry use a can of cherry pie filling. 

Blueberry Banana Baked Oatmeal

I love McDonald's Blueberry Banana Oatmeal. It is really yummy and you can get it all day long.  But as you know eating out can get expensive so I figured I could make this at home.  I found a recipe for baked banana oatmeal which I love baked oatmeal so I gave it a whirl.  I thought it was okay.  I like the peach blueberry baked oatmeal I make better so next time I might use that recipe and add banana's.  I was trying to eat healthy so I made up fruit bowls.  Fresh fruit is yummy and having it cut up and ready to grab out of the fridge is handy.

Blueberry Banana Baked Oatmeal
adapted from Kath Eats Real Food

4 jumbo muffins, 9WW points per muffin

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2 cups rolled oats
1 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 mashed banana
1 1/2 cups milk
1 tsp vanilla
1 cup blueberries, fresh or frozen
1/2 cup chopped walnuts
1 banana, sliced

Pre-heat oven to 375 degrees

In a bowl combine the dry ingredients.  In a bigger bowl combine the wet ingredients.  Mix together the dry ingredients with the wet ingredients.  Mix in the blueberries and walnuts.  Evenly distribute in a jumbo muffin tin.  Top with sliced bananas.

Bake for about 30 minutes.

Chocolate Crescents

One night Will wanted ice cream. We didn't have any and neither of us wanted to get out and get any. I knew I had crescent rolls in the fridge and chocolate chips so I made chocolate crescents for him and cherry pies for me. Chocolate crescents are very tasty and satisfied Will's sweet tooth. These a very easy to make.







Chocolate Crescents
a Lacey creation

8 crescents, 4 WW points per crescent

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1 tube reduced fat crescent rolls
8 T milk chocolate chips

Pre-heat oven to 350 degrees

Unroll the tube of crescent rolls. If your rolls unroll okay you should have 8 triangles. When I made these I was having difficulties and mine were not unrolling very well. That is why I didn't end up with crescent shapes. I separated the dough as best as I could and ended up smooshing each piece of dough into a round, filling it with 1 T of chocolate chips, and closed up the round so the chocolate chips were completely enclosed. If you don't have those type of problems and your triangles come out okay you can place 1 T of chocolate chips on each triangle and than roll each triangle up starting at the wide side working towards the point making sure to keep the chocolate chips in. Place the crescent rolls unto a baking sheet sprayed with cooking spray and cook for 10 to 15 minutes or until lightly golden brown. Enjoy all the chocolaty goodness.

Mini Cinnamon Rolls made Light

I love cinnamon, but not cinnamon candy. But cinnamon rolls are right up my alley and these were delicious. What's even better is these are low in points, but that doesn't mean I can eat the whole pan. :)

Mini Cinnamon Rolls
a Lacey creation

24 mini rolls, 3 WW points with cream cheese frosting, 2 WW points without

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2 tubes reduced fat crescent roll
1/2 cup brown sugar, divided
2 T Cinnamon, divided
2 T Light Butter

Pre-heat oven to 350 degrees

On a lightly floured surface unroll one of the tubes of crescent rolls. It would be easier to use the seamless crescent rolls which is low in fat but I can never find it in Walmart so I work with what I have. Piece together the eight rolls and pinch them together so it is one flat rectangle. Spread 1 T of the light butter over the rectangle. In a bowl mix together 1/4 cup of brown sugar and 1 T Cinnamon. Sprinkle over the butter and spread to the edges. Roll the crescent up starting at the long side into a tight tube. Spray a pie plate with cooking spray. Cut the tube into 12 pieces and place them into the pie plate close together. Repeat instructions with the other tube of crescent rolls. You will have 24 cinnamon rolls when finished.

Bake for 15-20 or until lightly browned.

To make the frosting:

4 oz Fat Free cream cheese, softened
2 1/2 T powdered sugar
1 tsp milk

Mix all together. Add more milk if the consistency is too thick.

Sausage Egg Breakfast Cups

I saw this recipe for Crescent Sausage Egg and Cheese Bake on Cassie Craves and I knew I wanted to try it. It is super simple so that was just an added bonus. It has eggs, sausage, cream cheese, and crescents, whats not to love about it. The original recipes calls for making into a casserole which I intended on doing but I didn't have enough crescent rolls so I improvised and made muffins. These turned out awesome and were really good. I will be making these again and trying different variations like ham or bacon.


Sausage Egg Breakfast Cups
adapted from Cassie Craves

8 servings, 4 WW points per serving

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1 roll reduced fat crescent rolls
1 cup Egg Beaters
1 cup Jimmy Dean Turkey Sausage Crumbles
4 0z fat free cream cheese
2/3 cup Weight Watchers Mexican shredded cheese

Pre-heat oven to 350

Unroll the crescent roll tube. In a muffin pan place a crescent in each well. You will have eight. With your fingers stretch the dough up the sides of the well and so that you have some dough hanging out. Set the pan aside. Heat a skillet and spray with cooking spray. Cook the Egg Beaters until scrambled. Once done add the cream cheese and melt. Add the sausage crumbles and stir well with the eggs and cream cheese. Add the shredded cheese and melt. Take off heat. Place heaping tablespoon full of the sausage mixture into each crescent. Once all of the sausage mixture is divided between the eight crescent rolls then close each muffin up. Take the dough that was over lapping on top and seal up over the sausage mixture. Place pan in oven and bake for 10-15 minutes or until crescents are cooked through. Enjoy.

Cinnamon Roll Pancakes

When I saw these on Life as a Lofthouse's blog I knew I wanted to try them. I love pancakes, and I love cinnamon rolls. The idea of combining them sounded great and I knew I wanted to try and make them WW friendly. Let me tell you these ended up being a labor of love. But after taking that first bite oh so worth it. They tasted so yummy. Now I know not what to do so next time everything will go smoother.

To make these less fattening I decided to use light stick butter for the cinnamon filling. I have cinnamon sugar already made up for when I make cinnamon toast so I didn't use the brown sugar that the recipe called for. What ended up happening was that when I melted the butter it never set up like it was supposed to and you can't make the swirl with runny butter. It just goes all over the pan and makes a mess. But I'm not a quitter and I was determined to make these pancakes so I added more cold butter to the liquid mixture and smooshed it together and then drained off what didn't incorporate. That made the cinnamon mixture thick enough to keep the swirl on the pancake. Next time I will only melt the butter slightly, just enough to mix in the cinnamon sugar. I didn't make the cream cheese glaze because by the time I got these pancakes made I was starving but next time I think I might because I'm sure the glaze would put these over the top.

Cinnamon Roll Pancakes
adapted from Life as a Lofthouse

14 pancakes, 4 WW points per serving

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For the Cinnamon Filling (You want to make this first so it sets up while you make the pancake batter):

1 stick light butter, melted for no more than 20 seconds
6 tsp. cinnamon sugar
or
6 tsp. sugar
1 or 2 T cinnamon depending on how cinnamony you want it

Mix the butter and the cinnamon and sugar together. Place in a zip lock bag. Snip a small hole in one of the corners. Set aside.

For the Pancakes:

I used Heart Smart Bisquick mix, you can make your favorite pancake batter it will just change the point value.

2 cups Bisquick mix
1 1/4 cups fat free milk
1 egg

Mix all of the above ingredients together.

Heat a skillet and spray with cooking spray. Pour a 1/4 cup of batter onto the skillet. I can fit two pancakes on my skillet. Take the butter mix and make a swirl on each pancake. Let the pancake cook until bubbles appear on the surface. Flip carefully and cook on the other side. Repeat with remaining batter. You should be able to make 14 pancakes total.

Fake Shakes

I love Dashing Dish food website. The author Katie just knows what us foodies that are trying to lose weight and stay healthy are craving. She had me with these I Can't Believe It's Not Milkshakes. I have a terrible sweet tooth. I always have. Ice cream is one of my top favorite sweet treats. I think that these fake shakes are really good and the secret ingredient is cottage cheese. No, your eyes are not deceiving you. You read that right, cottage cheese. It makes these shakes nice and thick and you can't taste the cottage cheese, I promise. If you really don't like cottage cheese you can use yogurt. Katie has some awesome shake recipes but you can really put anything you want in them. One of the ingredients is protein powder but I have omitted the protein powder and still enjoyed the shakes.

The top picture is Frozen Hot Chocolate and the picture below has blueberries, strawberries, and chocolate syrup.

Both were very yummy. I have made just regular chocolate shakes, coffee mocha shakes, Oreo cookie shakes and I have many other combinations running in my head. You get that whole big glass for around 7 points or less depending on what you put in it. I'm in love.

Fake Shakes
adapted from Dashing Dish

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Point values depend on what you put in it

1/2 cup fat free cottage cheese
1 scoop (120 or less calories) protein powder any flavor
1 tray ice
1/2 cup water or coffee
add ins of choice (fruit, diet hot chocolate, sugar free syrups, crushed cookies)

Add cottage cheese, protein powder, ice, water/coffee, and add ins into the blender and blend until smooth. Pour into a glass and enjoy.

Hearty Wheat Pancakes

I'm having an obsession with pancakes lately. Especially with hearty wheat ones like from Denny's and the ones I had at the Rise and Dine diner a few weeks ago. I think I hit the jack pot with these. These pancakes are hearty, with a lovely cinnamon flavor, and are slightly chewy. If you want light and fluffy then these are not for you. If you want something you can sink your teeth into and filling then try these out. I loved them. Unfortunately Will did not. I can't always please him.

I will warn you that the batter is really thick. Once you get the batter on the skillet you have to spread it out with a spoon. If you want the batter runnier add more buttermilk. But I'm not sure what it would do to the texture.

Hearty Wheat Pancakes
adapted from Food.com

10 pancakes, 5 WW points per pancake
15 pancakes, 3 WW points per pancake

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2 cups whole wheat flour
1 1/2 cups oatmeal or oat flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 1/2 cups (pint) low fat Buttermilk
2 T light butter, melted
1 egg
2 egg whites
1 1/2 T honey

Whisk together the dry ingredients (flour, oats, baking soda, baking powder, spices) in a large bowl. Beat the eggs together until thoroughly blended and partially stiff in a smaller bowl. Add all other wet ingredients (buttermilk, butter, honey) to eggs, mix well. Slowly add wet mixture to dry, folding in until thoroughly blended. Let sit for 10-20 minutes. Scoop up batter in 1/2 cup fulls for bigger pancakes and 1/4 cup fulls for smaller pancakes. Cook on lightly oiled or nonstick skillet until both sides are golden brown. These are thick pancakes, so be sure to check and sometimes flip back and do the same side twice.

Baked Blueberry and Peach Oatmeal

I think I was fated to make this oatmeal. I first saw it on Emily Bites and thought it looked fantastic. Then I saw it a few days later in Taste of Homes December 2011/January 2012 Healthy Cooking Magazine. Fated. I'm not a huge fan of oatmeal but I really like it baked. This recipe was really good. The peaches and blueberries gave it a great flavor and the pecans gave it a nice crunch. I enjoyed the warm oatmeal with milk on top but it was moist without. I bet these would be good baked into muffin cups. Breakfast to go.

Emily lightened up the recipe a little more by swapping the oil for unsweetened apple sauce. The recipe calls to use a 7X11 pan. I don't own one so I used a 9X13. I bet it would be thicker in a 7X11 pan but I made due with what I had. Instead of doing 9 servings I did 6.


Baked Blueberry and Peach Oatmeal
from Emily Bites

9 servings, 6 WW points per serving
6 servings, 9 WW points per serving

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3 cups old fashioned oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1 egg
1 1/4 cups skim milk
1/4 cup unsweetened applesauce
1 teaspoon vanilla
1 can (15 oz) sliced peaches in water, drained and chopped
1 cup fresh or frozen blueberries
1/3 cup pecans or walnuts

Pre heat oven to 350 degrees

Combine oats, brown sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together the egg whites, egg, applesauce, milk and vanilla. Add egg mixture to dry ingredients and stir until blended together. Let mixture stand for 5 minutes and then add the blueberries and peaches.

Spray a 7X11 or a 9X13 pan with cooking spray and pour in the oatmeal mixture. Spread evenly and sprinkle with pecans. Bake for 35-40 minutes.

Basic Pancakes

I was very proud of myself yesterday for not going straight to the fridge and pounding down leftover pumpkin pie tarts because it was very tempting. I had decided to stop waiting for tomorrow so I said no to the tarts and I opened up my new WW cookbook and made the Basic Pancake recipe out of it. Gold star for me. I stayed within my points all day. I made Will and his brother finish up our Christmas leftovers and I made myself pita pizzas for dinner. I give myself a pat on the back.

Today I packed up those pumpkin pie tarts and mini cheesecakes and took them to work. Yes, I still had access to them but I didn't eat any of them and I left all the other goodies staring at me alone as well. I made healthy choices for day two I ate more than my daily points but I just used some of my weekly points so all is good. My first goal is to have weight off by March 25. I don't really care how much weight off I would just like to steadily lose each week. Will and I are going to Arizona and I would like to be lighter when we fly. If we fly. We may drive if we can't get decent plane tickets. Though I'm not sure if our car would make it or not so flying may be our only option. Or I may have to go alone and I don't really want to have to fly alone because I feel like I'm in someones space sitting on the plane. At least when Will is with me I'm in his space. It isn't fun flying when your heavy. But come hell or high water I'm going because I need my Jessica time and I need to see my Noah boy. I miss living only 10 minutes from each other.

Anyway on to the pancakes. They weren't as fluffy as normal pancakes and that could have been due to me using skim milk. The recipe called for 1% but I only had skim on hand. I'm really not sure how old my baking powder is so that could be part of the problem as well. But other than that they were very tasty. I added vanilla extract which I thought gave the pancakes a very nice flavor.

Basic Pancakes
from WW New Complete Cookbook

6 servings (4 pancakes per serving), 7 WW per serving w/o syrup

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2 cups all purpose flour
1/3 cup sugar
2 T baking powder
1/4 teaspoon salt
2 1/2 cups low fat (1%) milk
1/2 cup fat free egg substitute
1 T vegetable oil
1 T vanilla extract (optional)

In a bowl combine flour, sugar, baking powder, and salt. In another bowl combine milk, egg substitute, oil, and vanilla if using. Add milk mixture to flour mixture, stirring just until flour mixture is moistened (batter will be lumpy).

Spray a skillet with cooking spray and set over medium heat. Pour scant 1/4 cupfuls of batter onto skillet. Cook until bubbles appear and edges of pancakes look dry, about 3 minutes. Turn pancakes over and cook until golden brown on second side, about 3 minutes longer. Transfer to platter and keep warm. Repeat with remaining batter, making a total of 24 pancakes.

These reheated well.

Pumpkin and Apple Donuts

I got myself a Wilton donut pan and I just had to use it. I knew I wanted to make pumpkin donuts and apple donuts. I thought that the pumpkin donuts needed something but the apple donuts were fantastic. Will loved them. I think he begged me to make more and I was a bad wife and didn't. What's nice about both of these recipes is that you don't need a donut pan. You can make them into muffins. I made these for my book discussion group. Once again these were a big hit, probably more so than the book. Though we did have a very good discussion on the book this month.









Pumpkin Donuts
from Culinary Cory

2 cups flour
1 ½ tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
1 tsp. nutmeg
2 tsp. cinnamon
½ cup brown sugar
1 cup canned pumpkin
2 eggs
2 Tbl. milk
¼ cup unsalted butter, room temperature
1 tsp. vanilla extract

Preheat the oven to 375 degrees. Sift the flour, baking powder, salt, baking soda, nutmeg and cinnamon in a small bowl. Set aside. Cream together the brown sugar, canned pumpkin, eggs, milk, butter and vanilla extract until the butter is well incorporated. With your mixer on medium low speed, slowly add the dry sifted ingredients to the wet mixture. Mix until just barely combined. Be careful of over mixing.

Spray the donut pan with cooking spray and fill each donut mold halfway with the pumpkin batter. Bake at 375 degrees for 6 – 8 minutes or until the exterior springs back when touched. Allow to cool completely and top each donut with cinnamon glaze.

Cinnamon Glaze

½ cup powdered sugar
1 Tbl. milk
½ tsp. cinnamon
¼ tsp. nutmeg

Mix until smooth and creamy. The glaze should pour easily from a spoon. You may need to add additional milk or powder sugar to get the right consistency.

Apple Donuts

from the Savvy Kitchen

• 1 1/2 cups all purpose flour
• 1/2 cup sugar
• 1 1/2 tbsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground nutmeg
• 1/4 cup butter, softened
• 1 large egg, beaten
• 1/2 cup low-fat milk
• 1 cup cored and finely diced apples

Topping:

• 1/4 cup butter, melted
• 1/2 cup sugar
• 1 tsp. ground cinnamon

Preheat the oven to 350 degrees F.

Mix the first 5 ingredients with a fork. Add the shortening and mix until the shortening is broken up. Set aside. In another bowl combine the eggs, milk and diced apples. Add this to the dry ingredients and mix until just blended.

Spoon into a greased muffin pan, or use paper liners. Bake 20 – 25 minutes or until muffins are light to medium brown (15-18 minutes for mini-muffins).

While donuts are baking, melt the butter and set aside. Combine 1/2 cup of sugar and 1/2 teaspoon of cinnamon in a separate bowl. When the donuts are done and before they have had a chance to cool, dip the tops in butter and then roll them in the cinnamon/sugar mixture.

Store in an airtight container.

Rio Rancho Egg Bowl

When I asked Will if he wanted waffles, pancakes, or eggs for breakfast this morning he said eggs. I made cheesy eggs and added extra stuff to mine. I left his just cheesy. He's not as adventurous as me. I had left over Rio Rancho meat and knew it would taste fantastic with eggs, cheese, tomatoes, and sour cream. I was right. It was fantastic. You could make this with any left over taco meat.






Rio Rancho Egg Bowl

1 serving, 9 WW points

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2 whole eggs
3 egg whites
1/3 cup reduced fat shredded Mexican cheese
1/2 cup Rio Rancho taco meat or any taco meat
tomato, diced (optional)
reduced fat sour cream (optional)

In a bowl whisk together the 2 whole eggs and the 3 egg whites. In a skillet scramble the eggs over medium heat until soft but set. Add cheese and taco meat and heat through. Serve with tomato and sour cream if desired. You can cut down on points by using just egg whites or Egg Beaters.

Baked Oatmeal

My mom used to say that as soon as my feet hit the floor I wanted to eat. I'm still the same way. When I get up in the morning or afternoon on my day off I need to eat. Mornings for me are rough so I try to find easy breakfast ideas. Ones that I can grab and run to work with. I found this on My Kitchen Cafe. I'm not a huge fan of oatmeal but this sounded and looked really good. I tweaked it to be more WW friendly. To get the original recipe just click on the link above. Next time I will halve this because I'm the only one eating it and a 9X13 pan is a lot of oatmeal. But this was really good even with the tweaking. Since it was baked it had a chewy, crunchy texture but I really liked that. I added milk and bananas. I think this would be good with any fruit. It reheated well.

Baked Oatmeal
adapted from My Kitchen Cafe

12 servings, 6 WW points per serving

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6 cups oatmeal, either quick or old fashioned
1 cup Splenda brown sugar blend
1 cup no sugar added applesauce
2 cups skim milk
1 cup Egg Beaters
1 teaspoon vanilla
1 tablespoon baking powder
2 teaspoons salt

Pre-heat oven to 350 degrees

Mix all ingredients together and pour into a greased 9X13 baking pan. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cut into 12 squares. Serve with milk and fresh fruit. This recipe can easily be halved and baked in a 8X8 pan.

Bacon and Scrambled Egg Pancakes

Who doesn't love pancakes, eggs, and bacon? McDonald's even has a McGriddle sandwich. Which is quite tasty. I decided to put bacon and scrambled eggs in the pancake batter. I think it turned out really good. They are very hearty. I scrambled up the eggs and cooked the bacon in the oven before putting them in the batter. You can see the bacon peaking out of the pancake. Serve with syrup and more bacon if you are a bacon lover like my husband.




This is what the pancakes looked like while cooking.

Bacon and Scrambled Egg Pancakes
a Lacey original

6 servings, 6 WW points per serving

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2 cups Heart Healthy Bisquick
1 egg whites
1 cup water
4 eggs, scrambled
4 slices turkey bacon, cooked and cut up

In a bowl combine the Bisquick, egg whites, and water. Then add in the scrambled eggs and cut up turkey bacon. Heat a skillet and spray liberally with cooking spray. Pour batter in the skillet by the 1/2 cup fulls or 1/4 cup fulls if you want smaller pancakes. Cook until edges are dry and flip and cook on the other side until golden brown.

Cheater Biscuits and Gravy

When I say cheater I don't mean fattening because these are WW friendly. I say cheater because they are insanely easy to make. I'm not sure it can get any easier unless you used canned biscuits. I bought the Heart Smart Bisquick because it is low fat and better for you. The gravy is from a mix. I wasn't all that crazy about the McCormick mix because it was really peppery but if you like that then this mix is for you. I really like the country gravy mix from Wonder Bread Bakery. It's really good it's about the same amount of points. I love biscuits and gravy. It is my favorite thing to eat out for breakfast but as I'm sure you know country gravy is fattening and so are really good biscuits. This allows me to have my favorite without all the points.






Biscuits and Gravy

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2 WW points per biscuit, yielded 17 biscuits
1 WW point 1/4 cup gravy

3 cups Bisquick
1 cup water
1 package country gravy mix

Pre-heat oven to 450 degrees

In a bowl mix together the Bisquick and water. Lightly dust your work surface with Bisquick and knead the dough 10 times. Roll out to 1/2 inch thick and cut with a round cookie cutter. Place on ungreased baking pan and bake for 11-14 minutes.

For the gravy follow the instructions on the package. Serve over the biscuits. Enjoy!

Breakfast Sandwiches

I love breakfast sandwiches. They are so easy to make at home and cheaper than buying them out. I discovered cooking the eggs in a ramekin in the microwave saves a lot of time.

Ham, Egg, and Cheese Bagels
7 WW points per sandwich

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1 Thomas's Plain Bagel Thins 110 calorie
1-2 tablespoons shredded Mexican cheese
3 slices thin sliced deli ham, I like Prima Della's Black Forest Ham
3 egg whites

Toast the bagel. Using a ramekin spray with cooking spray and add the 3 egg whites and cheese. Microwave in 1 minute intervals until egg has set. Egg should slide right out of ramekin. Put the bagel on a plate and place egg and ham on one half. Place other half on top. I like to put some strawberry jelly on it. You can also heat up the ham but I choose not to.















I made this sandwich for my hubby. So I used whole eggs and a slice of cheese and that makes the points higher.


Ham, Egg, and Cheese Muffin
10 WW points per sandwich

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1 Thomas's Triple Health English Muffins
1 slice cheese
3 thin slices of deli ham, I like Prima Della's Black Forest Ham
2 whole eggs, scrambled

Toast the English Muffin. Using a ramekin spray with cooking spray and pour in eggs. Microwave in 1 minute intervals until set. On a plate place the muffin. On one half place the eggs, cheese, and ham. Place the other half on top. I also like to put strawberry jelly on it.

Pumpkin Waffles

I got a waffle maker for Christmas. I already had a waffle maker but I like the round ones better than the square. I know I'm weird. This maker rotates too which I think is awesome. But I learned the hard way that the outside gets as hot as the inside when I brushed my arm against it and got burned. It hurt, lesson learned.

I decided to get creative today and make pumpkin waffles. I really liked the end product. My hubby thought they had to much pumpkin. Sometimes I'm sure he would like me to be less creative.


Pumpkin Waffles
7 WW points per waffle

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2 cups baking mix or Bisquick
1 1/3 cups milk
2 tablespoons oil
1 egg
1/2 cup pumpkin
sprinkle of pumpkin pie spice, 1/2 to 1 teaspoon
dash of cinnamon, 1 teaspoon

In a bowl mix together the baking mix, milk, oil, egg, pumpkin, and spices. Pre-heat the waffle maker. Mine lights up when it is ready. Lightly grease the griddles with butter or cooking spray. Pour in 1/2 to 3/4 cup of the batter. I used more towards a 3/4 cup. Cook according to your waffle maker directions. I was able to make 5 waffles.

Using low fat Bisquick would probably lower the points.

This is what the batter looks like.













Yummy waffles.