Apple Pancake Recipe

This is the one at the Original Pancake House....so delicious :)

Ingredients:

2 tart cooking apples, peeled, cored, and sliced into 1/4-inch slices
1/4 cup granulated sugar
2 teaspoons ground cinnamon
3 eggs, beaten and room temperature
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup milk, room temperature
1/4 teaspoon pure vanilla extract
7 tablespoons butter

Preparation:

Preheat oven to 425° F. Place oven rack in the middle of your oven.

In a small bowl, combine sugar and cinnamon; set aside.

In a large bowl, combine eggs, salt, flour, milk, and vanilla extract; beat until batter is smooth (the batter will be thin, but very smooth and creamy); set aside.

In a large heavy ovenproof frying pan or a cast-iron skillet (I like to use my 10-inch cast-iron skillet) over medium heat, melt butter, tilting pan to cover sides. Add apples and sprinkle with sugar and cinnamon mixture. Stir and let cook for 5 to 7 minutes to slightly cook the apple slices; remove from heat.

Pour prepared pancake batter over the apples into the baking pan. Place pan in preheated oven and bake approximately 20 minutes or until puffed above sides of the pan and lightly browned (it may puff irregularly in the center); remove from oven.

Remove pancake from the baking pan by flipping upside down onto a serving platter (apples and cinnamon will be on top). Once out of the oven, the pancake will begin to deflate.

To serve, cut into serving-size wedges and transfer to individual serving plates. Serve with an optional dusting of powdered sugar over the top

Makes 1 large pancake of 2 to 4 servings (depending on your appetite).

HICKORY BOURBON SALMON

Serves 2

2 (8 oz) salmon fillets
2 teaspoons chopped chives
1 cup bourbon
1/4 cup pineapple juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/2 cup olive oil

Combine pineapple juice, brown sugar, bourbon, soy sauce, pepper and garlic powder in a bowl. Stir to dissolve sugar. Add the oil. Remove any skin on salmon fillets. Put fillets in baking dish and pour marinade over and let sit in the fridge for one hour or longer. The longer it can sit the more the marinade seeps into the fillets.

Now you can put this on the grill or cook it on the stove top on medium heat. 5-7 minutes per side or until the fillet is cooked to your desire. Brush the marinade over the fillets as they are cooking. Arrange the fillets on a plate and sprinkle with the chopped chives 


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MACARONI and CHEESE

Texas Roadhouse Copycat Recipe

Serves 4


8 oz. elbow macaroni noodles
3/4 cup milk
1 tablespoon butter
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
6 drops hickory smoke flavor, such as Liquid Smoke
1/2 teaspoon Dijon mustard (or 1 tsp if you like more mustard flavor)
1/4 teaspoon salt, or to taste
2 large egg yolks
1/2 cup evaporated milk
4 oz. Medium or Sharp Cheddar cheese, grated
3 oz. Monterrey Jack cheese, grated
freshly cracked black pepper or cayenne, for garnish (optional)


Cook pasta according to directions listed on package until cooked through (just past al dente), and drain.
Meanwhile, in a medium saucepan combine milk, butter, onion powder, garlic powder, liquid smoke, Dijon mustard and salt then scald mixture over medium heat.

In a mixing bowl, whisk together egg yolks with 1/2 cup evaporated milk. Add 1/4 cup scalded milk mixture to egg yolk mixture and whisk, then pour and whisk mixture into saucepan. Cook mixture over medium low heat, stirring constantly, until mixture coats the back of a wooden spoon, about 3 minutes. Add cheese and drained pasta to sauce mixture and gently toss mixture with a rubber spatula until cheese has melted. Serve immediately sprinkled with optional black pepper or cayenne pepper.

Almond Fruit Tart

Ingredients

PASTRY 1 cup oat flour 1 cup unbleached white flour 1/4 cup skinned ground almonds 1 tablespoon freshly squeezed orange juice 4 tablespoons diced cold butter or Spectrum Spread 4 - 5 tablespoons cold purified water FILLING 1/4 cup pine nuts 3 tablespoons butter 2 tablespoons brown sugar 1/4 cup unbleached flour 1/4cup frozen orange juice concentrate 1 egg yolk 2 egg whites 2 tablespoons Amaretto JAM GLAZE AND FRUIT TOPPING 1/2 cup all-fruit strawberry or apricot jam or jelly 3 tablespoons purified water 2 kiwis, peeled and sliced 1 1/2 pints (3 cups) raspberries (or poached pears)

Instructions

Preheat oven to 350°F. Make the pastry: Put all the ingredients for the pastry, using 3 tablespoons water, in a food processor and pulse briefly about 6 times, just until smooth, about 30 seconds. If the dough seems very dry, add 1 or 2 more tablespoons water and pulse briefly again. Cut a piece of parchment paper that measures 10 x 10 inches, roll the dough into a ball, wrap it in the paper, and chill it in the refrigerator for 10 minutes. The parchment paper may seem large for the dough ball, but you will be using it later in the recipe. After the dough has chilled, unwrap it and roll it out on the parchment paper with a rolling pin, making a circle that stretches about 11/2 inches beyond the edges of a 9-inch pie pan. Flip the parchment paper over onto the pie pan and peel off the paper. Press down on the dough with your fingers, molding it to the bottom and sides of the pie pan. Trim excess dough with a knife so that it is flush with the edge of the pan. Refrigerate, covered, for 15 minutes. Remove the pan from the refrigerator and bake for 15 minutes in the preheated oven until the crust is dry in the center. You can test for dryness by inserting a toothpick in the center; when the toothpick comes out dry, the crust is done. Let it cool for 15 - 20 minutes. Make the filling: Process all the filling ingredients in a food processor until smooth and pour into the crust. Bake for 20 minutes in the preheated oven, until the top puffs up and is golden brown. Let cool. Make the glaze: Heat the jam and water together in a saucepan on low heat until syrupy. Strain the glaze through a wire mesh strainer over a bowl. Brush the syrup over the tart. Arrange the kiwi slices around the perimeter of the tart and the fresh raspberries (or poached pears) in the middle. Brush another layer of jam glaze over the raspberries and kiwi to make the fruit shine and to hold them together. To serve, quarter the pie, then cut each quarter into 3 pieces. Adapted from Dr.Weil

Pink Lemonade Cupcakes

Ingredients:

1 (6 ounce) can frozen lemonade concentrate, thawed
1 (18 1/4 ounce) box white cake mix
1 (8 ounce) carton sour cream
3 ounces cream cheese, softened
3 eggs
1 (12 ounce) can whipped cream cheese frosting
red food coloring (optional)

Directions:

Preheat oven to 350.

Remove 2 tablespoons lemonade concentrate from can and set aside to
add to frosting later.

Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in large bowl. I added a few drops of red color to make it more pink looking.

Beat with mixer until well blended. Batter will be a little thicker than the normal cake mix batter.

Spoon batter into paper-lined muffin tins, filling 3/4 full.

Bake at 350 for 20 minutes or until cooked through.

Cool completely before frosting.

Mix the lemonade in frosting and add a few drops of red food color to make it pink.

JAMBALAYA

Popeye's Copycat Recipe

Serves 8


2 cups enriched white rice
non-stick cooking spray
3 boneless, skinless chicken breast halves
3 andouille (or spicy) sausages, diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
2 bay leaf, fresh or dried
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon black pepper, or to taste
2 tablespoons all-purpose flour (more if needed)
1 can (14-oz.) diced tomatoes in juice
1 can (14-oz.) chicken stock or broth
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
3 chopped scallions
fresh thyme, chopped for garnish


Cook rice to package directions. Cube chicken and dice sausage. Chop onion, celery,and green pepper.

Heat a large, deep skillet or place a pot over medium high heat. Liberally spray with nonstick cooking spray. Add chicken (sprinkle with salt, if desired) and brown 3-4 minutes. Add diced sausage, and cook 2-3 minutes more. Add onion, celery, green pepper, bay leaf, and cayenne pepper.  Add and saute vegetables about 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth; season with cayenne pepper, cumin, chili powder, poultry seasoning, and Worcestershire. Bring liquids to a boil.

Remove pot from the heat (or turn off skillet). Gradually mix in rice. Remove bay leaf. Allow to sit a few minutes, mix in chopped scallions. Dish and garnish with thyme.

Margarita Cupcakes

Cupcakes

1 box Pillsbury or Betty Crocker lemon cake mix
1/2 cup water
1/2 cup vegetable oil
1/2 cup tequila or water
1 teaspoon grated orange peel
3 eggs
1 box (4-serving size) lime-flavored gelatin

Frosting

1 containers (12 oz each) Whipped fluffy white frosting
1 teaspoon green & yellow food color

Decoration

coarse white sugar or white decorator sugar crystals I used light green
24 thin lime slices (about 3 limes)
24 cocktail umbrellas (optional) I used straws

Directions

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 Minutes; remove cupcakes from pans to cooling rack. Cool completely.

In medium bowl, mix frosting and food color until blended. Frost cupcakes.
Sprinkle sugar on small plate; roll edges of cupcakes in sugar. Cut small slit in lime slices; twist and place on cupcakes. Poke 1 umbrella or straw into each cupcake. Store loosely covered in refrigerator.
Adapted from Better Crocker

Savory Chicken Sandwiches

Ingredients

• 1 large can (10 ounces) white chicken
• 6 baby carrots, diced
• 1 stalk celery, diced
• 1 clove garlic, minced
• 1/3 cup Italian mild giardiniera, drained and chopped
• 2 tablespoons diced white onion
• 1/4 cup low-fat or fat-free mayonnaise
• salt
• ground black pepper
• 12 slices bread
• 6 lettuce leaves

Directions

1. Drain the chicken and place it in a large bowl. Add the carrots, celery, garlic, Giardiniera, onion, and mayonnaise. Combine well. Salt and pepper to taste.
2. Cover 1 slice of bread with 1/2 cup of the chicken salad. Add one lettuce leaf and another slice of bread.

Nutritional Facts per serving

CALORIES	212.7 CAL
FAT	4.1 G
SATURATED FAT	1.2 G
SODIUM	636 MG
CARBOHYDRATES	28.6 G
TOTAL SUGARS	6 G
DIETARY FIBER	4.8 G
PROTEIN	16.4 G

Chicken Wing Soup

Ingredients:


3 (10 ounce) cans cream of chicken soup
6 cups milk
3 cups shredded cooked chicken
1 cup celery
1 cup carrot
1 cup onion
1 cup diced cooked potato (canned)
1/4 cup blue cheese dressing
1/4-1/2 cup Frank's red hot sauce
1/2 cup bottled chicken wing sauce
8 ounces sour cream
salt
pepper
cayenne

Directions:

  Saute veggies for 5 minutes.
  Add everything except potatoes and cook on low for 45 minutes.
  Add potatoes and season.
  cook 15 minutes longer until potatoes are warmed.
  or.
  add everything except potatoes to a crock pot and cook 4 to 5 hours or veggies are cooked adding the potatoes at the end.

Fresh Vegetable Soup ( 1 WW point)

Ingredients
2 clove(s) (medium) garlic clove(s), minced
2 medium uncooked carrot(s), diced
2 small uncooked zucchini, diced
2 cup(s) (shredded) uncooked savoy cabbage, or other variety, shredded
2 cup(s) uncooked Swiss chard, chopped
2 cup(s) uncooked cauliflower, small florets
2 cup(s) uncooked broccoli, small florets
1 medium uncooked onion(s), diced
1 medium sweet red pepper(s), diced
1 rib(s) (medium) uncooked celery, diced
2 tsp fresh thyme, chopped
6 cup(s) reduced sodium vegetable broth
2 Tbsp fresh parsley, or chives, fresh, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp fresh lemon juice, optional 

Instructions

Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.

Roasted Parm Zucchini Spears

Ingredients

4 medium zucchinis
1/2 cup grated Parmesan cheese
olive oil

Directions

Preheat oven to 350
Cut the zucchinis in quarters, length-wise. Set aside.
Line a baking sheet with foil.
Place zucchinis on the baking sheet and drizzle with olive oil.
Sprinkle on grated Parmesan cheese (and any other spices desired).
Bake for 12-15 minutes.
Broil for the last 2 minutes until the cheese is more browned.

Pink Detox Blast(Nutri-bullet)

Help detox your system with this delicious and beautiful Pink Detox Blast! Beet is reknown as a liver-cleanser and avocado not only helps lower blood pressure, but also lubricates the joints and serves as an anti-inflammatory. The fiber in these ingredients, especially the celery, also functions as a diuretic, so get ready to get clean!

Ingredients
¼ medium Avocado
1 stalk(s) Celery
½ cup(s) Strawberries
½ Beet
2 tbsp. Lemon Juice
1 tsp. Coconut Oil
½ Apple
Ice Cubes
Coconut Water to MAX LINE

Instructions

Add ingredients to your Tall Cup and extract for 30 seconds, or until smooth.

Strawberry-Fudge Brownies

Ingredients

1

box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix

1/4

cup water

2/3

cup vegetable oil

2

eggs

1

cup frozen strawberries, thawed, drained

1/2

cup chopped pecans

1/2

cup chopped almonds

1/2

cup flaked coconut

1/2

cup Betty Crocker® Rich & Creamy chocolate frosting (from 1-lb container)

Directions

• 1 Heat oven to 325ºF. Grease bottom only of 13x9-inch pan with cooking spray or shortening.
• 2 In medium bowl, beat brownie mix, water, oil and eggs with electric mixer on low speed 1 minute, scraping bowl occasionally. Add strawberries; beat 2 minutes longer. Stir in pecans, almonds and coconut. Spread batter in pan.
• 3 Bake 40 to 45 minutes or until toothpick inserted in center and 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
• 4 In small microwavable bowl, microwave frosting uncovered on High about 15 seconds or until frosting can be stirred smooth. Spread or drizzle frosting over brownies.

Three-Cheese Chicken Penne Florentine

Ingredients

• 1 teaspoon olive oil
• Cooking spray
• 3 cups thinly sliced mushrooms
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 3 cups chopped fresh spinach
• 1 tablespoon chopped fresh oregano
• 1/4 teaspoon freshly ground black pepper
• 1 (16-ounce) carton 2% low-fat cottage cheese
• 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
• 2 cups shredded roasted skinless, boneless chicken breast
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
• 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
• 1/2 cup 2% reduced-fat milk
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Preparation

Preheat oven to 425°.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.
Note: You can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.

Caramel-Cream Cheese Flan

Ingredients

• 1 1/2 cups sugar, divided
• 7 egg yolks 
• 1 (14-oz.) can sweetened condensed milk
• 1 (12-oz.) can evaporated milk
• 3/4 cup milk 
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 4 egg whites 
• 1 (8-oz.) package cream cheese, softened 

Preparation

1. 1. Cook 1 cup sugar in a 9-inch round cake pan over medium heat, stirring occasionally, 5 minutes or until sugar melts and turns golden brown. Remove pan from heat, and let stand 5 minutes. (Sugar will harden.)
2. 2. Meanwhile, whisk together egg yolks and next 5 ingredients in a large bowl.
3. 3. Process egg whites, cream cheese, and remaining 1/2 cup sugar in a blender until smooth. Add 2 cups egg yolk mixture, and process until smooth. Stir egg white mixture into remaining egg yolk mixture until blended. Pour custard over caramelized sugar in pan.
4. 4. Place cake pan in a large shallow pan. Add hot water to large pan to depth of one-third up sides of cake pan.
5. 5. Bake at 350° for 50 to 60 minutes or until a knife inserted into center of flan comes out clean. Remove pan from water; cool completely on a wire rack (about 2 hours). Cover and chill 4 hours to 2 days.
6. 6. Run a knife around edge of flan to loosen; invert onto a serving plate. (Once inverted, the flan will take about 30 seconds to slip from the pan. Be sure to use a serving plate with a lip to catch the extra caramel sauce.)

Flan Cake (Flan Impossible)

This Flan Cake (Flan Impossible) recipe is the perfect choice when you are looking for a unique alternative for family and friends entertaining. You'll love the layered look and tasty flavors of this inverted cake. You can make this ahead and serve when ready.
Makes: 8 servings
Prep Time: 20 MINUTES
Total Time: 105 MINUTES
Ingredients:
Nonstick cooking spray
1 cup granulated sugar
8 large egg yolks
1 can (14 ounces) NESTLÉ LA LECHERA
    Sweetened Condensed Milk
1 can (12 fluid ounces) NESTLÉ®
    CARNATION® Evaporated Milk
1 package (18.25 ounces) devil's food
    cake mix
Method:

1. PREHEAT oven to 350°F. Move oven rack to lowest position. Spray a 10-inch Bundt pan with nonstick cooking spray. Place a roasting pan half filled with water in the oven.
2. HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of prepared Bundt pan; swirl around bottom to coat.
3. MIX egg yolks, sweetened condensed milk and evaporated milk in large bowl until well blended.
4. PREPARE cake mix batter according to package directions.
5. POUR egg and milk mixture over caramel. Slowly add cake batter over the flan. Place pan in roasting pan in the oven.
6. BAKE for 50 to 60 minutes or until wooden pick inserted in middle comes out clean. Remove pan from water. Let cool before inverting cake onto a serving dish.

- See more at: http://www.recipegoldmine.com/cakebundt/flan-cake.html#sthash.Gdw6Fscg.dpuf
Read more at http://www.recipegoldmine.com/cakebundt/flan-cake.html#4qMgohuCLTDGBlMT.99

Flan Cake (Flan Impossible)

This Flan Cake (Flan Impossible) recipe is the perfect choice when you are looking for a unique alternative for family and friends entertaining. You'll love the layered look and tasty flavors of this inverted cake. You can make this ahead and serve when ready.
Makes: 8 servings
Prep Time: 20 MINUTES
Total Time: 105 MINUTES
Ingredients:
Nonstick cooking spray
1 cup granulated sugar
8 large egg yolks
1 can (14 ounces) NESTLÉ LA LECHERA
    Sweetened Condensed Milk
1 can (12 fluid ounces) NESTLÉ®
    CARNATION® Evaporated Milk
1 package (18.25 ounces) devil's food
    cake mix
Method:

1. PREHEAT oven to 350°F. Move oven rack to lowest position. Spray a 10-inch Bundt pan with nonstick cooking spray. Place a roasting pan half filled with water in the oven.
2. HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of prepared Bundt pan; swirl around bottom to coat.
3. MIX egg yolks, sweetened condensed milk and evaporated milk in large bowl until well blended.
4. PREPARE cake mix batter according to package directions.
5. POUR egg and milk mixture over caramel. Slowly add cake batter over the flan. Place pan in roasting pan in the oven.
6. BAKE for 50 to 60 minutes or until wooden pick inserted in middle comes out clean. Remove pan from water. Let cool before inverting cake onto a serving dish.

- See more at: http://www.recipegoldmine.com/cakebundt/flan-cake.html#sthash.Gdw6Fscg.dpuf
Read more at http://www.recipegoldmine.com/cakebundt/flan-cake.html#4qMgohuCLTDGBlMT.99

Flan Cake (Flan Impossible)

This Flan Cake (Flan Impossible) recipe is the perfect choice when you are looking for a unique alternative for family and friends entertaining. You'll love the layered look and tasty flavors of this inverted cake. You can make this ahead and serve when ready.
Makes: 8 servings
Prep Time: 20 MINUTES
Total Time: 105 MINUTES
Ingredients:
Nonstick cooking spray
1 cup granulated sugar
8 large egg yolks
1 can (14 ounces) NESTLÉ LA LECHERA
    Sweetened Condensed Milk
1 can (12 fluid ounces) NESTLÉ®
    CARNATION® Evaporated Milk
1 package (18.25 ounces) devil's food
    cake mix
Method:

1. PREHEAT oven to 350°F. Move oven rack to lowest position. Spray a 10-inch Bundt pan with nonstick cooking spray. Place a roasting pan half filled with water in the oven.
2. HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of prepared Bundt pan; swirl around bottom to coat.
3. MIX egg yolks, sweetened condensed milk and evaporated milk in large bowl until well blended.
4. PREPARE cake mix batter according to package directions.
5. POUR egg and milk mixture over caramel. Slowly add cake batter over the flan. Place pan in roasting pan in the oven.
6. BAKE for 50 to 60 minutes or until wooden pick inserted in middle comes out clean. Remove pan from water. Let cool before inverting cake onto a serving dish.

- See more at: http://www.recipegoldmine.com/cakebundt/flan-cake.html#sthash.Gdw6Fscg.dpuf
Read more at http://www.recipegoldmine.com/cakebundt/flan-cake.html#4qMgohuCLTDGBlMT.99

Easy Slow Cooker "Pulled" Pork

Ingredients
18 oz center cut, extra lean, boneless pork chops
3 tsp salt
3 tsp pepper
3 tsp chili powder
3 tsp garlic powder
2 tsp dried basil
1/8 tsp cayenne pepper
1 cup low sugar, no fat, BBQ sauce
1/2 cup water
2 tbsp. apple cider vinegar
3 tbsp. brown sugar
1 onion, chopped

Instructions
1.In a small bowl combine salt, pepper, chili powder, garlic powder, basil & cayenne pepper
2.Sprinkle on both sides of the pork chops
3.Place pork chops into the bottom of a medium to large crock pot
4.In a medium bowl combine BBQ sauce, water, vinegar, brown sugar & chopped onions
5.Pour over pork chops
6.Cook on low for 7 hours
7.Remove chops and shred
8.Place back into crock pot with sauce and let cook for an additional 30 minutes to a hour
9.Place slow cooker on warm (or turn off) and let pork sit for about 20 minutes before serving to allow sauce to thicken a little
10.Place on a bun, baked potato or in a lettuce wrap
11.ENJOY!!

Notes
Each serving (without bun or toppings) is 7 WW+ points

Nutritional Info
Calories- 295 Calories from Fat- 53 Total Fat- 5.9g Saturated Fat- 1.9g Trans Fat- 0.0g Cholesterol- 78mg Sodium- 1613mg Potassium- 413mg Total Carbohydrates- 31.3g Dietary Fiber- 1.3g Sugars- 26.9g Protein- 27.1g Vitamin A 9% Vitamin C 15% Calcium 3% Iron 9% Nutrition Grade B+
* Based on a 2000 calorie diet

Awesome idea and they are FREE!! Use color samples from a hardware store to cut out little egg shapes and decorate the house for Easter.

Savory Breakfast Muffins

Ingredients
2 cups  whole-wheat flour
1 cup  all-purpose flour
1 tablespoon  baking powder
1/2 teaspoon  baking soda
1/2 teaspoon  freshly ground pepper
1/4 teaspoon  salt
2   eggs
1 1/3 cups  buttermilk
3 tablespoons  extra-virgin olive oil
2 tablespoons  butter, melted
1 cup  thinly sliced scallions, (about 1 bunch)
3/4 cup  diced Canadian bacon, (3 ounces)
1/2 cup  grated Cheddar cheese
1/2 cup  finely diced red bell pepper
Directions
1. Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.
2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
3. Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
4. Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.