Carmel Scone Syrup

1 cup butter
1 cup milk
2 cups sugar
2 TBSP corn syrup
1 tsp vanilla
1 tsp soda

In a medium sauce pan over medium to medium high heat, mix the first four ingredients together and bring to a gentle boil. Reduce heat and boil gently for about 5 minutes, stirring constantly. Remove from heat and add vanilla and soda.

Serve with butter with your favorite scone recipe.


We had this after a baby blessing we went to on Sunday. It was so good. They also had some cinnamon and sugar mixed together to sprinkle over it too. It was so good that I had to share the recipe. They used the Honeyville Farm scone mix and it was to die for.

Dad's Buttermilk Pancakes

A group of us spent the weekend in Bryce Canyon while eight amazing people ran the 1/2 marathon. Rick and I were in charge of Breakfast one morning and this is what we made. I grew up on these Pancakes and my Dad made them almost every Saturday morning. They have made me kind of a pancake snob because they are so yummy. I served them with Misty's Nauvoo Syrup she just posted. She gave me the recipe a while ago and it is amazing. Thanks Misty!

1 cup flour
1 1/2 cups Buttermilk
2 eggs
3 Tbsp. oil
1 Tbsp. sugar
1 tsp. Soda
1/2 tsp. Salt

Blend well and pour individually onto a non-stick greased griddle. Turn when bubbles begin to pop. (Golden Brown)
Makes 12-16 Pancakes (If you were there this weekend, I tripled the recipe)

Orange Waffles

Worldwide Ward Cookbook

6 eggs, separated
1/2 tsp. salt
6 oz. orange juice concentrate, thawed (I use a full 12 oz. can)
1/2 c. butter, melted
1/4 c. sugar
3 3/4 c. flour (a little more if you use more OJ)
3 c. milk

In one bowl beat egg whites until stiff peaks form. In a seperate bowl, mix egg yolks, salt, orange juice, butter, and sugar. Beat until smooth. Alternate adding flour and milk. Fold egg whites into batter. Bake in waffle iron.

We top them with strawberries and Nauvoo syrup.

Nauvoo Syrup

1 cup butter
2 cups sugar
1 cup buttermilk
Bring to a boil, remove from heat and add:
1 tsp. baking soda
1 tsp. vanilla

Note: I always use a much larger pot-it foams and makes a huge mess if it boils over.

This recipe makes quite a bit. I usually cut it in half or if I make the whole batch put it in the fridge and reheat it a few times and it is just fine.

Cold Oatmeal

This recipe sounds a little weird, but it is so yummy! I do have to admit, the first time I had it I wasn't very excited. But it has totally grown on me and I love it. My kids LOVE it! They ask for it almost every morning for breakfast, plus for snacks during the day.

1 1/2 C. quick oats
1/2 C. old fashioned oats
1/4 C. brown sugar
1 tsp. cinnamon
1/4 C. raisins (optional)

Mix all ingredients and put in sealed container in the fridge overnight. Serve with bananas, pecans, blueberries, strawberries, raspberries, craisins, applesauce...whatever you have on hand, on top. My favorite is bananas and pecans. Also, I have done equal parts old fashioned and quick oats and it still works just fine. All old fashioned oats works, but it's not quite as good.

Marbled-Chocolate Banana Bread

So, I've been in the mood for banana breads lately. These are my two favorites!

This recipe and photo are from Cooking Light

Yield 1 loaf, 16 slices (serving size: 1 slice)

Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute (or 2 eggs)
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray

PreparationPreheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Nutritional Information
Calories: 183 (23% from fat)
Fat: 4.7g (sat 2.8g,mono 1.4g,poly 0.2g)
Protein: 3.1g
Carbohydrate: 33.4g
Fiber: 1.3g
Cholesterol: 8mg
Iron: 1.1mg
Sodium: 180mg
Calcium: 18mg

Berry Almond Crumble Oatmeal

I've been feeling bad that I have not posted anything lately. To be honest, I haven't really cooked much (that first trimester will get you every time!). But, today the only thing I wanted was some oatmeal. Here is one of my favorite recipes (from quakeroats.com)



Ingredients
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup sliced almonds
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
3 cups fat-free milk or lowfat soy drink
1-1/2 teaspoons ground cinnamon
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup frozen (do not thaw) or canned (drained) blueberries

Preparation
For topping, combine oats and almonds in medium skillet. Cook over medium-low heat 4 to 6 minutes, stirring occasionally, until both are lightly browned. Cool completely. In small bowl, combine brown sugar and cinnamon. Add oat mixture; mix well.


For oatmeal, bring milk and cinnamon to a boil in medium saucepan; stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats, stirring occasionally. Gently stir in blueberries. Continue cooking, until blueberries are heated through and most of liquid is absorbed, about 1 minute.
Spoon oatmeal into five cereal bowls. Sprinkle topping over oatmeal.


*I have also made the topping in smaller quantities for when I am just making a bowl of oatmeal in the microwave. I love the crunchy-sweet topping and it's great because it adds some protein!

Hash Brown Quiche

24 oz. bag of hash browns
½ c. butter
2 c. grated cheese (1 c. Swiss & 1 c. cheddar, 3 cheese mix or any combo)
1 c. diced ham, bacon, or sausage
½ cup half and half (or substitute milk)
3 eggs (extra eggs may be added)
½ tsp. seasoning salt
Thaw hash browns, squeeze out water and press into the bottom of a 9x13x2 inch pan, cover with melted butter and bake on 400° while mixing other ingredients. Mix remaining ingredients and cover hash browns. Bake on 350° for 30-40 minutes.

This recipe is from Misty S. Our family enjoys this for dinner. Thanks for the great new recipe.

good-for-you granola

I just made this the other day and it's almost gone already. I think it's really good and my kids and husband will eat it too! (don't let all the nuts scare you, they don't taste too strong).


Ingredients
Cooking Spray
3 cups old-fashioned oats
1/2 cup chopped raw, unsalted walnuts
1/2 cup chopped unsalted almonds
1/2 cup chopped unsalted pecans
1/2 cup maple syrup (make sure it's 100% natural)
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup raisins, optional (I used golden and it was so yummy)

Directions
Preheat the oven to 300 degrees F. Spray a large baking sheet with cooking spray.
In a medium bowl combine the oats, nuts, maple syrup, salt, cinnamon and the raisins, if using. Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes. Transfer the sheet to a cooling rack and let cool completely. Store in the refrigerator in an airtight container. Makes 9 (1/2 cup) servings.
*It makes a great snack, I even sent a bag of it with Roland to work. It's also great with yogurt or, my favorite is to just eat it like cereal with milk and a few fresh berries (when they're in season and not expensive). My kids will eat it as a snack too. I just put some in a little bowl and they eat it dry.

rich 'n creamy baked oatmeal

I got this from Quaker's website a few years ago and we've had it many times since. It's great for a cold morning and I like that it has eggs which adds protein. My kids like it with a little milk over it to cool it down. Just watch it when it bakes because it can get dry quickly

****Sorry about the lame, half-eaten picture! I forgot to take one before we dished it up!****

ingredients
1-1/2 cups 2% low-fat milk
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 tablespoon vanilla
2-1/2 cups QUAKER® OATS (quick or old fashioned), uncooked
3/4 cup firmly packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt (optional)
Optional toppings: fruit & skim milk or yogurt

preparation
1. Heat oven to 350°F. Lightly spray 1½-quart casserole with no-stick cooking spray.
2. In medium bowl, combine milk, eggs, oil and vanilla; mix well. Set aside.
3. In large bowl, combine oats, sugar, baking powder, cinnamon and salt; mix well.
4. Add liquid ingredients; mix until well blended. Let stand about 15 minutes.
5. Pour into prepared casserole. Bake, uncovered, 35 to 45 minutes or until center is dry and firm to the touch. Cool slightly before serving. Top with fruit and milk or yogurt, if desired.
Servings: 6

Sticky Buns

Sticky Buns
Heat the following ingredients on low temperature stove burner in a small sauce pan while stirring, until butter is melted and mixture is smooth (texture should be thick grainy liquid), then remove from heat:
1 ¼ cups brown sugar
6 tablespoons butter or margarine
3 tablespoons corn syrup
Generously spray cooking spray in a bunt cake pan and a medium size loaf pan.
Pour about 2/3 of the caramel sauce in the bottom of the bunt pan and the rest in the loaf pan; (optional: sprinkle about 1 - 2 cups pecans or walnuts over caramel).
Melt 1 cube of butter in medium size microwave bowl.
Stir together in separate medium size bowl: ½ cup sugar & 2 teaspoons cinnamon.
Roll 32 frozen rolls (dinner roll variety, not sourdough) in butter, then in sugar. Arrange about 12 rolls in the loaf pan with 6 staggered on a bottom layer, and the rest staggered on a second layer, leaving open spaces underneath for dough to rise.
Arrange remaining 20-24 rolls in bunt pan, leaving space for dough to rise. Spray plastic wrap with cooking spray and cover pans (cooking sprayed side down). Allow to rise at room temperature 5-8 hours* or keep in fridge overnight and in the morning preheat oven to 200º; boil a pan of water and place in the warm oven, then remove plastic wrap and set rolls in the warm oven and shut door. TURN OFF THE OVEN and allow dough to rise for about 1 hour, check periodically and repeat process if necessary.

Remove all pans from oven and preheat to 360º. Bake for 30-40 minutes. Pans may drip while baking. To prevent a possible mess, place a aluminum foil lined baking sheet underneath.

*If dough has not risen sufficiently, use the boiling water/oven method above for 15-20 minutes, then check.

Ingredient list: 32 frozen dinner rolls, brown sugar, 2 cubes butter, corn syrup, cinnamon, sugar, pecans or walnuts (optional)

Pumpkin Waffles

4 eggs seperated, whip whites till stiff, save yolks

Mix:
4 egg yolks
1 1/2 cups Milk
1 cup pumpkin
3/4 C soft butter
1 TBSP Vanilla

Mix together and add to above mixture:
2 TBSP Baking Powder
1 TBSP Cinnamon
1 TBSP Sugar
1/2 tsp nutmeg
1/2 tsp corinder
1/4 tsp salt
2 cups flour

Fold in egg whites to batter

Syrup
In a big pan (when you add the soda it foams up quite a bit) cook the following to a boil
1/2 cube butter
1 cup sugar
1/2 cup evaporated milk
1 tsp Karo Syrup

Remove from heat and stir in
1 tsp Baking Soda
1 tsp vanilla


Hope you like these, they are a favorite of our family. **They are even better with fresh peaches cut up and put on top.
**I usually cook the extra batter and save the waffles and syrup in the fridge then just pop them into the toaster the next day and the are ready to eat.

Favorite "low fat" breakfast eggs

1 cup egg beaters (or 4-5 eggs beaten)
a large handful of fresh spinach
reduced fat feta cheese (I use about 1/4 cup)
shredded Parmesan cheese (I use about 1/4 cup)
1 tbsp olive oil or Pam
diced tomatoes ( sun-dried tomatoes are even better but not low fat)
thin sliced onion (1/4 of a reg sized onion)
garlic salt (to taste)

Heat olive oil in large skillet over medium heat. Add onion and cook until tender. Add spinach and wilt down (it shrinks a lot so add a LARGE handful) once wilted, add eggs. When eggs are just about done, add tomatoes and both cheeses (to taste) and salt (careful w/salt because the cheeses are salty). Serve warm with toast or tortilla

*This serves about 2-3 people depending on how hungry you are.