B.a.N.A.n.A's... Pancake Style!

Once again I find myself posting a banana themed recipe. I honestly believe I am obsessed with this fruit and have come to accept it!

This weekend, while cleaning my apartment and watching endless Food Network shows- Diners, Drive-ins and Dives to be specific- I got a bit hungry.
Into my kitchen I went and decided that since I never opt to get the banana themed pancakes at any of the IHOP, Pancake Houses or diners- I would try it out on my own and be a bit more specific with my recipe.

Using a complete pancake mix [just add water type] some cinnamon, a whole banana and a splash of Aunt Jemima Butter LIGHT syrup, I discovered my new breakfast FAVORITE!

Start with getting all of your ingredients together....What you will need:
1 Large Banana
1/3 cup of Complete Pancake/ Waffle Mix
1 Small- Medium Mixing Bowl
1 Tsp Cinnamon (ground - NOT sticks )
1/4 cup of water (I use luke warm temp.)
Smart Balance (or any type) Cooking Spray
1 Tsp of Aunt Jemima Butter Light Syrup (100 Cals per 1/4 cup)
and your best cooking pan=]

- Combine 1/3 cup of Complete Pancake mix into your mixing bowl with 1 Teaspoon of ground cinnamon.
- Add 1/4 of water to your dry ingredients and mix until lumps are nearly gone. The additional moisture from the bananas will alleviate the need for any extra liquid.
- Cut your banana into 1/2 inch pieces and add to your pancake mixture:

- Once your bananas are mixed into your pancake mix, the mixture will appear relatively thick- this is fine:)
- Heat up your pan on low- low/medium heat.
- Spray pan with cooking spray and dollup three - four pancakes into the pan. For the 1/3 cup of dry mix and water combo, you should be able to make three 4 inch pancakes.
- Cook until golden brown on each side.

- Once golden, remove and place on plates.

Now I LOVE syrup and being on weight watchers, I found this Butter Lite syrup by the Aunt Jemima brand that I whole heartedly love. Not only is it only 100 calories for 1/4 cup (which for me is WAY too much syrup for two pancakes), but it doesn't lack in that gooey - sweet- syrupy flavor!

Because the bananas are so warm and creamy in my - now cooked- pancakes, I chose to only use a teaspoon of the Butter Lite syrup. You can use the 1/4 cup or anywhere up to that measurement and stay under your 100 calorie mark!

My boyfriend loved them and he is one of the pickiest eaters I know.... So long as the person doesn't have anything against banana's and LOVES pancakes.....You should 100% try this recipe at home. Next time I think I will make my own Strawberry compote..... That would be amazing in place of the syrup =]

Good luck folks! Enjoy them as much as I did/do!!=]
#foodiesunite
TMD

You say Po-tay-toe....

During lunch yesterday, some co-workers and I sat in the conference room and watched Giada cook her glorious food on The Cooking channel... I didn't realize she was ok Cooking and Food Network..One in the same I suppose... ::hmpp::
Not only did I take away great ideas from her show, Cheese and Veggie stuffed Chicken Breast Rollups, but got a great idea from a co-worker. She has been making Zucchini Cakes that I am desperate to try!

However.... I have a 5 lbs bag of potatoes at home ( on sale for $2.99- can't go wrong) that I need to cook up... I decided to make home-made potato cakes....From scratch....without a recipe... I'm brave...

So here is the scoop on my self-created Cheesy Potato Cake Recipe:

*Note: This recipe will make about 6 potato cakes (small medium in size)*

Step One:
GRATE two large white potatoes. I opted not to shred the potato because 1- my shredder wouldnt shred and 2- the grater actually gives a finer, creamier texture in the finished product.

Step Two:
Move grated potatoes to a mesh strainer (or a bundle of paper towels) to press out 90% of water from the potato.

Step Three:
Move your nearly dried potatoes to an empty, clean, mixing bowl. Salt, Pepper and Garlic.. I am not a heavy salt- eater, but add it to taste. I use literally a pinch (between pointer finger and thumb). About a pinch and a half of pepper so you're not over-spicing and I LOVE garlic, so I used close to half a teaspoon...

Step Four:
Add a 1/4 cup of shredded cheese & mix together. I used a cheddar/ colby jack mix because I like the sharpness paired with the creamy sweet of the potato.

Step Five:
Use cooking spray to coat your frying pan, warming it on low-medium heat. These potato cakes are really tender because of how fine the potatoes will be grated.

Step 6:
Plop your hand-shapen potato cakes into the pan and let them brown. They should cook on low-medium heat in about 10- 12 minutes and be golden on both sides (Flipping Twice after 3-4 mins on each side).

Finish off with a shake of parmesan cheese as your cakes cool to add a nice bite=]

*Additional Notes*

- If you are working with an older stove or electric, you may need to add or subtract a few minutes depending.Either way- make sure you flip after 3-4 minutes on each side to make sure that you are cooking equally on each side!

- If you don't have a stove (believe me I have been there)- opt to cook this in your toaster/ convection oven at 300- 325 degress  for ten minutes or until golden brown. Make sure you STILL use a non-stick spray so the bottoms dont burn =]  


Keep an eye out because tomorrow I will have a recipe for my Chicken Breast rollups stuffed with White Aged Cheddar and Broccoli Florets.. SO excited!!!!

Tmd

Yummy Time: Banana-Oatmeal-Bread

This week has been absolutely insane to say the least. I have been swamped at work, donated blood[oh yeah!]and have been doubling up on gym classes in prep for my cousins wedding & our family vay-cay! [August 15th I cannot wait for your arrival!]

To ease my anxiety, I like to look for new & healthy receipes for my friends & I to enjoy.

Recently, I was sitting at home and realized I had some slighty-over-ripe bananas!
I live on a budget and refuse to toss anything that can still be used!

Turns out, those three[over-ripe] bananas are EXACTLY what my Banana-Oat Bread[Weight Watchers] Recipe called for!

Your Ingredients should include:
All Purpose Flour[ 1 and 1/4 Cup]
Brown Sugar[ 1/2 Cup]
Salt[ 1/2 Tsp -Table Salt is fine]
Baking Powder[ 1/4 tsp]
Baking Soda [1/2 tsp]
Canola Oil [ 3 tsp]
3 Lrg Eggs[ 1 whole egg, 2 egg whites]
3 RIPE Bananas
Uncooked Old Fashioned Oats[ 1 Cup]
Servings: 10
Points +: 5

Now I used a small loaf pan & this recipe resulted in two Banana- Oatmeal Bread loaves.
It cut into 18-20 pieces so this [per my opinion] is about 3 points per serving as opposed to 5 points for a larger slice.

**Additional Note: The WW recipe uses a larger pan to make a loaf that cuts into 10 equally sized servings. Their recipe calls for a 40-45 minute cooking time/ or until top of loaf is firm.

I hope you guys enjoy this recipe. I cannot take credit for it since I got it from Weight Watchers, but it definitely a good one to share with your family!

Enjoy<3

TmD

Yummy Time: Sugar & Spice

So while I have been on my Weight Watchers- Points Plus- Recipe kick... I also made Brown Sugar and Spice drop cookies.


Now...Although these are 2 points each and not significantly as tasty as the W.W. Glazed Pear Muffins[ which are 4 points and much more satisfying & the recipe can be found --> here]....I still recommend trying them out... Especially if you are relatively new to baking your own desserts from scratch..

Brown Sugar & Spice Drop Cookies:

Points Plus Value: 2 per serving
Prep Time: 20 minutes
Cook Time- 8-10 Minutes
Serves: 36
Level of Difficulty: Easy

Ingredients:
4 tbsp Unsalted Butter
1, 1/2 Cup All-purpose Flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp Salt
3/4 packed brown sugar
1/4 honey
1 Large Egg-White
2 tsp Vanilla Extract
1/3 cup fat-free Sour cream
36 halves- pecan halves(optional)

Instructions:
Preheat oven at 350* and spray two baking sheets with non-stick cooking spray.
Melt Butter in Saucepan over low heat- browning the butter will add a nice smokey flavor.. Poor butter into small bowl and let sit.

*I opted just to microwave my butter until melted:on low heat:*


Mix together flour, baking soda, ginger, cinnamon and salt in a large bowl & set aside.

Mix together egg white, brown sugar, honey and vanilla in a large bowl until blended. Once blended, add browned butter and sour cream to mixture. Slowly add to your wet ingredients- your dry ingredients. Stir until blended.

Drop the dough in teaspoonfuls onto the baking sheet. If you opt to use pecans, press a pecan into the center of each drop cookie. Bake 8-10 minutes, rotating the baking sheets after 4-5 minutes. Let cookies cool for 3-5 minutes and remove from cookie sheet.

Yields one cookie per serving.

Yummy Time: Glazed Pear Heaven

My mom and I made these amazzzzing muffins a few weekends ago when she came to visit from Ohio..

I highly recommend this Weight Watchers - Points Plus- recipe to everyone....even if your not on w.w. it's so worth it!!!

Glazed Pear Muffins PointsPlus® Value: 4
Servings: 12
Preparation Time: 18 min
Cooking Time: 35 min
Level of Difficulty: Easy

These pear muffins are topped with a fabulous ginger-vanilla glaze. I opted to just make a vanilla glaze rather than using ginger.

 They're great for breakfast, brunch or as a gift for your favorite hostess
[ask me how you can schedule a mark. party]

Muffin Ingredients:
2 spray(s) cooking spray
2 large pear(s), ripe, Bosc, with skin
1/2 tsp ground cinnamon
1/3 cup(s) sugar, granulated
1 tsp fresh lemon juice
1/2 cup(s) sour cream
1 large egg(s), beaten
1 1/4 tsp vanilla extract
1/3 cup(s) fat-free skim milk
2 cup(s) all-purpose flour, unbleached
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt

Glaze Ingredients:
1/2 cup(s) powdered sugar
1/4 tsp ground ginger
1 Tbsp water, warm, or more if necessary

Instructions
1. Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray (or muffin liners). 2. Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; gently stir and set aside.
3. In a small bowl, whisk together sour cream, egg, 1 teaspoon vanilla and milk; set aside.
4. In a large bowl, sift together flour, baking powder, baking soda and salt.
5. Make a well with a spoon in center of flour mixture and pour in sour cream mixture and fruit mixture, alternating in small batches; mix until barely blended. Do not over beat.
(NOTE: Batter will be very thick.)

6. Drop batter into prepared muffin holes until about 2/3 to 3/4 full; bake until tops are golden, about 30 to 35 minutes. Remove from oven and cool for 5 minutes in muffin pan; remove from pan to a wire rack to cool completely. (Or leave slightly warm to dip into glaze for easier preparation.)
7. While muffins are cooling, make glaze: Mix together powdered sugar, ginger, remaining 1/4 teaspoon vanilla and warm water in a small bowl (add another teaspoon of water if glaze is too thick). Spread a thin layer of glaze over each muffin.

( I drizzled it with a spoon.. MUCH Easier)

Yields 1 muffin per serving. SO GOOD!! I had to pass them out at work so that I wouldn't eat all of them!!

More of my FAVORITE recipes to come:)

<3TmD

Yummy Time: Southern Gravy Style

So... those of you who know me, know that I have been doing Weight Watchers in an attempt to lose 45 lbs before my cousins wedding this coming Summer.

This recipe defies all Weight Watchers logic.... Hah! I apologize, but I could not keep from sharing this recipe with everyone. It is just THAT good!

Another thing that I did over the New Years weekend was learn how to make Southern Style Sausage gravy.. This is what you will typically see when you go to a restaurant that serves country fried steak or chicken and bisquits with gravy.

I know not every state has Bob Evans and understands its glory, but I am sure we have all been to an IHOP or something of that nature... and if you haven't [seriously??]- definitely try this recipe!

To Serve 6:

Courtesy of Paula!

In in large saute pan or cast iron skillet, cook sausage over medium-high heat until browned and crumbly. Reduce heat to medium and add flour to sausage; mix thoroughly. Cook until flour browns, about 4 minutes stirring constantly. Add milk slowly and increase heat to medium-high. Continue to stir. Add [Paula add's Hot Sauce-owOw!] pepper and salt. As the gravy comes to a boil, it will thicken.

If too thick, add additional milk.

If you visited Paula Deen's recipe- you know that these beautiful buttermilk bisquits (above) were also included in the instructions! I will be trying a bisquits recipe out this weekend with a honey and butter topping!

Weight Watchers friendly version......coming soon!:)

1 pound Breakfast Sausage (not heat and serve links or patties...Get the real stuff =-P)

3/4 cup flour

4 1/2 cups milk

1/2 tablespoon freshly cracked black pepper

Salt to taste

Yummy Time: Cookie Crumble: Oatmeal Scotchies!

Every Christmas I always look forward to the different variation of cookies and desserts that everyone is going to make. From Chocolate Mint cookies and Gingerbread Men to my ULTIMATE favorite: Oatmeal Scotchies!  

Thinking about these cookies alone makes me drool! This cookie is the epitome of delish! Creamy butterscotch with the texture of the oatmeal grains! ::YUM!!!!!!!::

I definitely think I am going to attempt making these bad boys on my own this year.. I won't be home in Ohio for the holidays. Rather- I will be a bit outside of NYC with the bf and his family. Hopefully these will be impressive. I hate when someone invests time into a dish and noone eats it!


Here is my favorite ::soon to be attempted: Nestle TollHouse Recipe for Oatmeal Scotchies cookies! I will absolutely be positing pictures when I make these. It should be interesting to see if they turn out!
                                    :: If you are looking for a "healthy" cookie.....Walk away now....Haha!::

Credits to VeryBestBaking.Com for the Recipe :)

Prep Time:

10 mins

Cooking Time:

7 mins ( to max of 10 minutes)

Cooling Time:

15 mins

Ingredients:

1 1/4 cups all-purpose flour
1 teaspoon baking soda

1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Directions:

*PREHEAT oven to 375° F.

*COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
      *BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely(about ten minutes).

               

                         WISH ME LUCK:)

                                             

                                                                               **Pictures to come 12/28/2011**