Cheesy Spinach Snacks

This recipe was in the October 12, 2010 issue of Family Circle magazine.

1 Cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 eggs
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) Monterey Jack shredded cheese

Heat oven to 350
Coat an 8x8x2 inch baking pan with nonstick cooking spray, set aside.
In a medium bowl, whisk together flour, baking powder and salt. Stir in milk, eggs, spinach and cheese until just combined. Pour batter into prepared baking pan and bake for 45 minutes or until lightly browned. Remove from oven and let cool on rack for 15 minutes. Cut into squares, then cut squares into triangles and serve immediately.
Very tasty way to get the family to eat spinach!

Blackberry Snack Cake

3 tablespoons margarine
1 egg
1 Cup sugar
1-1/2 Cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 Tablespoon cinnamon
1/8 teaspoon nutmeg
2 Tablespoons white vinegar
1/3 cup grape juice diluted (fill measure 1/2 full with juice and top off with water)
1-1/4 cup fresh blackberries

Preheat oven to 325 and lightly grease 8" round cake pan.
In large bowl beat margarine and sugar until fluffy. Add egg mixing well. In medium bowl mix dry ingredients. Add to margarine mixture stirring till combined. Mix in the juice and vinegar. Stir in the berries. Pour into pan and bake for 40 to 50 minutes or until center pops back when pressed with finger. Cool and cut into small wedges. Stores best in covered refrigerator.

Baked Oatmeal

3 Cups Quick Oatmeal
1 Cup packed brown sugar
2 teaspoons Baking powder
1 Tablespoon Cinnamon
1/2 teaspoon Salt
1 Cup milk
1/2 Cup melted butter or margarine
2 Eggs, beaten
2 Cups of fruit (apples, blueberries etc.)

Preheat oven to 350.
In mixing bowl, combine all ingredients. Spoon into greased 9x9 or 8x9 pan. Bake for 30 minutes.
To serve, warm a large scoop in the microwave and eat as is or top with ice cream or milk.

Dad's Boy Scout Breakfast

From Guideposts magazine June 2009

5 lbs red potatoes, diced once cooled
1 lb. thick-sliced bacon, diced
3/4 cup green bell pepper, diced
1 medium onion, chopped
6-8 oz sharp Cheddar cheese, shredded
5-6 large eggs

Boil unpeeled potatoes in a large pot of water until they start to feel soft, but not mushy. Before they cool completely, peel the skins. Dice the potatoes and set aside. Fry the bacon in a large skillet over medium-low heat till fat is rendered. Drain off some of the grease from the skillet. While continuing to brown bacon, add the green pepper and onion and cook thoroughly. Add the potatoes to the pan, and heat until the mixture is hot throughout. Sprinkle the cheese over the top, letting it melt down into the mixture. Then stir in the eggs, cooking them all the way through. Serves 4-6.

Frozen Strawberry Cream Cheese Dessert

1 8oz pkg Cream Cheese
1 cup cold milk
2 small pkgs. Cheesecake flavor pudding mix
1 container Cool Whip
20 vanilla wafer cookies
1 cup sliced fresh strawberries
1/3 cup chocolate syrup
Vanilla wafers to cover bottom of 2 qt. casserole dish

Beat cream cheese in large bowl until creamy. Gradually beat in milk. Add dry pudding mix, beat 2 minutes. Stir in Cool Whip, wafers and strawberries. Swirl in chocolate syrup.
Cover bottom of 2 qt casserole dish with vanilla wafers. Spoon cream cheese mixture on top, smoothing. Cover and freeze until firm. To serve let sit 15 minutes and cut into serving size squares.

Snickerdoodles

3-3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tarter
1 cup butter softened
2 cups sugar
2 eggs
1/4 cup lowfat milk
1 teaspoon vanilla
3 Tablespoons sugar
1 teaspoon cinnamon

Preheat oven to 375
In medium bowl mix flour, soda cream of tarter and salt. In large bowl, whip butter then add sugar and beat until fluffy. Add eggs, milk and vanilla mix well. Add dry ingredients 1/2 at a time mixing until well blended. In small bowl stir together the 3 Tablespoons of sugar and the cinnamon. Roll dough into 1" balls and then roll each ball in the cinnamon and sugar mixture. Place on greased cookie sheet 2" apart. Flatten each ball slightly, with bottom of drinking glass. Bake 8 minutes or until lightly browned. Makes approximately 5 dozen.

Cream Cheese Banana Bread

1 8oz pkg. low fat cream cheese, softened
1 cup sugar
1/4 cup butter, softened
1 cup mashed, ripe bananas
2 eggs
2 cups flour
1/2 Tablespoon baking powder
1/2 teaspoon baking soda

Preheat oven to 350. Grease and flour loaf pan.
In large bowl mix cream cheese, sugar and butter. Add banana and eggs mixing until well blended. Add dry ingredients mixing well. Spoon into pan and bake for 60 minutes. Cool on rack for 10 minutes, then remove from pan by placing plate on top of pan and flipping. Will stay fresh 5-7 days in airtight container on counter, or up to 2 weeks in airtight container in refrigerator.