Waffle Bar Waffles

 1 3/4 cups flour (I use 1 cup whole wheat and 3/4 all purpose flour)
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 eggs
1/2 cup canola oil
1 cup buttermilk
3/4 cup water

Pre-heat a waffle iron until very hot. We could make it complicated, but it all goes in the pot and mixed together. What exactly is a SERVING SIZE of a BELGIAN WAFFLE? This recipe make 4-5 belgian waffles with four sections. Do you go by sections or the whole enchilada?

You can sprinkle chopped ham and grated cheese to make a more savory waffle. Play with it a little and try different add ins and toppings.

Topping ideas

Fruit- So many to choose from!
Peanut butter
Nutella
Fruit Preserves
Jelly
Lemon Curd
Bacon Crumbles
Powdered Sugar
Honey Butter
Coconut
Boring old Syrup

What fun toppings are hiding in your kitchen?

-Kristi

STRAWBERRY CREPES

Photo courtesy of Ryan Whitney

WHOLE-WHEAT CREPES
3 eggs
2/3 cup milk
2 Tbsp canola oil
1/4 tsp salt
1/3 cup whole-wheat flour

Blend eggs, milk, oil and salt together in blender. Slowly add flour and blend until smooth, about 30 seconds. Let mixture stand one hour to incorporate flour into liquid (may refrigerate up to 4 hours). Heat a heavy non-stick skillet over medium-high heat. Spray skillet with cooking spray and pour 1/4 cup batter into pan. Immediately tilt pan to coat entire bottom with thin layer of batter. Cook about 1 minute or until the edges are golden brown. Flip crepe and cook other side about 30 seconds. Transfer cooked crepe to a plate. Repeat until all batter is used up.

STRAWBERRY TOPPING
1 cup strawberries, finely chopped
1 tbsp sugar
1/2 tsp lemon zest
1 tbsp lemon juice

Comine and set aside

STRAWBERRY FILLING
6 large strawberries (or equivalent), mashed
1 cup vanilla Greek style yogurt

Mix mashed strawberries and yogurt. Divide evenly among 6 cooked crepes, roll each crepe, and top with Strawberry Topping.

SWEET BLUEBERRY QUESADILLAS

Serves: 4
Cups of Fruits and Vegetables per Serving: 1/2

Ingredients:
10 oz Blueberries, frozen
1 cup Apples, chopped
2 Tbsp Sugar
1/4 cup Blueberries, fresh
4-8 inch Tortillas, whole wheat
1/2 cup Mozzarella cheese, part skim
1/2 Ricotta cheese, fat free
1 Lemon, grated peel

1. In saucepan combine frozen blueberries, apples and sugar. Bring to a boil over medium-high heat.
2. Once you have reached a boil, reduce heat and simmer until fruit is soft (about 10 mins).
3. Puree fresh blueberries.
4. Spread 1 Tbsp blueberry spread over each tortilla, leaving 1/2 inch border around.
5. In bowl, combine cheeses with lemon peel.
6. Spread 1/4 of cheese mixture on one half of each tortilla. Add 2 Tbsp blueberry mixture to each quesadilla. Fold each tortilla over to enclose the filling.
7. Heat large skillet over medium-high heat. Add quesadillas and cook until crisp and lightly browned on bottom. Turn and crisp on second side.
8. To serve, place quesadillas on plates and top with remaining blueberry mixture.

Nutritional Info per Serving
Calories: 320
Carbs: 51g
Total Fat: 7g
Cholesterol: 15mg
Sat Fat: 2.5g
Dietary Fiber: 6g
% of Calories from Fat: 20%
Sodium: 570mg
Protein: 12g

Source: http://www.fruitsandveggiesmorematters.org/

WHOLE WHEAT PANCAKES

3/4 cups all purpose flour
3/4 cup whole wheat flour
3 T, sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 cups low-fat buttermilk
1 T. vegetable oil
1 large egg
1 large egg white

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg and egg white, stirring with a whisk, add to flour mixture, stirring until just moist. Heat a nonstick griddle or nonstick skillet with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges looked cooked. Yield 6 servings

Source: Cooking Light Magazine

MARIE'S GRANOLA

6 cups regular oats or "old-fashioned"

1 (12 oz.) box or Total cereal

3 cups each: Rice Krispies, Puffed Wheat, Puffed Rice

1 cup sliced almonds

In a very large bowl, mix cereals and almonds together.

Syrup:

1/2 cup honey

3/4 cup canola oil

1 1/2 cups brown sugar

1 cup water

1 T. vanilla

2 t. salt

Mix syrup ingredients in medium bowl and heat in microwave 3 minutes until sugar is dissolved. Pour mixture over cereal. Stir to moisten the cereal.

Spray 2 large cookie sheets (with edges) with vegetable spray. Bake 1 1/2 hours at 225. Remove trays from oven; stir mixture and return to oven. Bake another 1 to 1 1/2 hours. Remove from oven and stir. Leave on cookie sheets until cool, stirring occasionally. Make sure granola is dry and cool before storing.

Eat as a snack or pour milk over for cereal. Very good!

*Marie told me that she triples the amount of cereal, mixes it and then bags it and uses her food saver machine to seal multiple bags. When she is ready to use it, she will then make the syrup and then add to it.

Source: Marie Anderson, USU Extension Office - Provo.

SIZZLING POTATO SKILLET

Ingredients:
4 slices bacon, cooked and crumbled or 3/4 cup ham, diced
2 teaspoons canola oil
2 medium potatoes, cubed
1 medium onion, chopped
4 eggs
1/2 tsp salt
1/8 tsp pepper
1/2 cup cheese, grated
Put canola oil in a large skillet; add potatoes and onion. Fry until golden brown and tender, about 15 minutes. Beat eggs and add salt and pepper. Add eggs and meat to potato mixture. Stir gently over low heat until eggs are set; sprinkle with cheese. Yield: 6 servings.

CHEESE CREPES WITH BERRIES

CREPES

1 ½ cups flour

1 tablespoon sugar

½ teaspoon baking powder

½ teaspoon salt

2 cups low fat milk

½ teaspoon vanilla

2 eggs

Combine all ingredients in blender. Pour small amount of blended

mixture into a small nonstick frying pan. Tilt pan so the crepe

dough covers bottom of pan in thin layer. Cook until small

bubbles form on top of crepe, then flip and cook briefly. Layer

crepes on a plate and keep warm.

CHEESE MIXTURE

8 oz light cream cheese

16 oz reduced fat or fat free cottage cheese

1 cup sugar

Pinch of salt

½ teaspoon vanilla

Combine ingredients in blender and blend until smooth.

BERRY SAUCE

2 cups berries (huckleberry, blackberry, raspberry or combination

of berries)

½ cup water

1 cup sugar

Pinch of salt

Combine ingredients, bring to boil, and boil until thickened.

Roll 2 or 3 tablespoons of cheese mixture up in a crepe. Put on

plate, drizzle with sauce, dust with powdered sugar and garnish

with sprig of mint, if desired.

BREAKFAST SUNDAE

Ingredients:

Breakfast cereal or granola

Flavored yogurt

Fruit (bananas, strawberries, peaches, fruit cocktail, etc.)

Maraschino cherry

Place one tablespoon of cereal in a tall clear glass. Top with one tablespoon of yogurt. Put two spoonfuls of fruit on top of yogurt. Repeat layers. End with a layer of yogurt and a maraschino cherry. Yield: 1 serving.

We like to opt out of using the maraschino cherry, and just use a berry on top. Also, we like to use our own homemade granola. Yum!

AWESOME GRANOLA

3 cups oatmeal, uncooked
1/2 cup shredded or flaked coconut
1 cup chopped pecans, walnuts or peanuts
1/4 cup honey
1/4 cup liquid margarine
1 1/2 teaspoon cinnamon
2/3 cup raisins or dried cranberries


OVEN INSTRUCTIONS
1. Heat oven to 350º F. Combine all ingredients in a large bowl, except raisins, mix well.
2. Bake in 13x9 inch baking pan at 350ºF for 25- 30 minutes or until golden brown. Stir every 5 minutes.
3. Stir in raisins. Cool thoroughly. Store in tightly covered container.

ELECTRIC SKILLET INSTRUCTIONS
1. Combine all ingredients except raisins in a large microwave safe bowl; mix well.
2. Set electric skillet at 300º F and stir mixture constantly until lightly browned.
3. Place in a bowl and stir in raisins. Cool thoroughly.
4. Store in tightly covered container.

MICROWAVE INSTRUCTIONS
1. Combine all ingredients, except raisins in a large microwave safe bowl; mix well.
2. Place in 11x7 in glass baking dish.
3. Cook at HIGH about 8 minutes or until golden brown, stirring after every 2 minutes of cooking; stir in raisins.
4. Place onto un-greased cookie sheet or aluminum foil to cool. Cool thoroughly. Store in a tightly covered container.


Adapted from:
Expanded Nutrition Program - Hidalgo County
Texas AgriLife Extension

POPEYE SMOOTHIE

6-8 ounces yogurt, any flavor

1/2 cup skim milk

1/2 fresh or frozen banana

1/2 cup fresh or frozen fruit

1 packed cup fresh spinach

Blend well in a blender. Delicious as a morning smoothie. For a fun treat, freeze and enjoy as popsicles.

GRANOLA BARS

1 CUP HONEY

1 CUP PEANUT BUTTER

3 1/2 CUPS ROLLED OATS

1/2 CUP RAISINS

1/2 CUP GRATED CARROTS

1/2 CUP COCONUT

Preheat oven to 350 degrees. Peel and grate the carrots. Put the honey and peanut butter in a large saucepan. Cook on low heat until they melt. Remove the pan from the heat. Turn off the burner. Add oatmeal, raisins, carrots, and coconut to the saucepan. Stir well, and let it cool until you can safely touch it with your hands. Put the mix in the baking pan. Press the mix firmly into the bottom of the pan. Bake for 25 minutes. Cut into 24 bars.

Adapted from: Pennsylvania Nutrition Education Network Website Recipes, The Pennsylvania Nutrition Education Program.

GERMAN PANCAKES

GERMAN PANCAKES

Ingredients
6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted

Directions:
1.Place the eggs, milk, flour and salt in a large mixing bowl. Beat until mixed well. Batter will be very liquidy. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for approx 20 minutes or so, or until edges are golden brown and pancake is fluffed up looking in some parts in the middle.

Serve immediately, with desired topping. A traditional topping combo is lemon juice with powdered sugar.