1 (80z) container soften light cream cheese

1/2 cup powdered sugar

1 teaspoon orange zest

1 tablespoon orange juice

2 (2.1) oz package frozen mini-phyllo pastry shells

sliced fresh strawberries

Stir together the first 4 ingredients in a small bowl.  Spoon cream cheese into the center of each pastry shell.  Top each with one fresh sliced strawberry and dust with orange zest.  yields 28 tarts

**you can make the cream cheese filling the day before and store in the refridgerator…garnish and fill pastry shells an hour before guests arrive.

1 stick unsalted butter, softened

2 cups sugar

1 teaspoon vanilla extract

2 1/2 cups whole wheat flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup cinnamon applesauce

1 large granny smith apple, diced

Preheat oven to 350 degrees.  Line muffin tins with paper liners.  Cream the butter and sugar with an electric mixer.  Add in the vanilla and eggs and beat until fluffy.  In a separate bowl combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg.  Gradually add the dry ingredients to the wet ingredients.  The batter will be thick.  Add in the applesauce and mix with electric mixer.  Stir in applesauce.  Using an ice-cream scooper scoop the batter into the muffin tins.  Bake for 22-25 minutes.   Cool in the muffin pan for 5 minutes and then on a wire rack completely.

2 cups all purpose flour

3 tablespoons sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 cup chilled butter pieces cut into pieces

3/4 cup fat free butter milk

1/2 cup canned pumpkin

1.  Preheat oven to 450

2.  Lightly spoon flour into dry measuring cups and level with knife.  Combine flour and next 6 ingredients (through nutmeg).  Cut in chilled butter with a pastry blender or two knives until mixture resembles a coarse meal. 

3.  Combine buttermilk and pumpkin in a small bowl and add to flour mixture.  Stir just until moist.  Turn dough out onto a floured surface and knead 5 times. 

4.  I drop the biscuits by the spoon full onto a greased cookie sheet and bake for 11 minutes. 

5.  You can roll them out and cut with a biscuit cutter.

1 loaf honey wheat bread (sliced)

honey walnut cream cheese (I purchased mine at Panera Bread)

fresh sliced strawberries

strawberry preserves (not jelly)

1. Working with 2 slices of bread at a time spread at least one tablespoon of cream cheese on each slice of bread.

2.  spread a tablespoon of strawberry preserves on top of the cream cheese

3.  place strawberry slices on one piece of bread so they touch each other but do not overlap

4.  press the two bread slices together and using a cookie cutter press out heart shapes or any other shape you would prefer.

1/4 cup vegetable oil

1/4 cup honey

1/4 cup brown sugar

1 teaspoon pure vanilla extract

3 cups old-fashioned rolled oats

1 1/4 cups sliced almonds

1 cup dried cherries

1 cup sweetened flaked coconut

1/4 cup flax seeds

Preheat oven to 300.  Line a rimmed baking sheet with parchment paper (no wax it will stick to the granola).  In a small saucepan over low heat stir together oil, honey, brown sugar and vanilla until the sugar has dissolved.  In a large bowl combine the oats and remaining ingredients.  Add in the warm honey mixture and stir until everything is coated.  Spread the granola on the baking sheet and bake for 30 minutes.  Stir half way through baking.  Remove from the oven and cool completely.  Break the granola apart and enjoy!

1 refrigerated can of thin crust pizza dough

3/4 cup canned pumpkin

2 tablespoons sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup dried cranberries

1/4 cup chopped dried apples

Preheat oven to 400. Roll out pizza dough on a cutting board.  Mix together all ingredients in a large bowl.   Spread the pumpkin mixture evenly over the pizza dough.  Roll the dough up starting on the long side.  Cut 1-1 1/2 inch size slices and lay with the pumpkin mixture showing in an 8×8 inch pan coated in cooking spray.  Bake for 15-20 until golden brown.  Enjoy!

1 loaf of Challah bread sliced in one inch slices and dried out over night

1 tablespoon lemon juice

1 pear sliced and cubed

1 apple sliced and cubed

1 tablespoon butter

1 tablespoon brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla

1/2 teaspoon nutmeg

6 eggs

Preheat oven to 375.  Coat a 9×13 inch baking pan with cooking spray and lay bread slices in dish.  You may have to lay some on top of others so they all fit.  Slice apple and pear and saute with butter over medium heat until soft.  Add in brown sugar and lemon juice and cook for about a minute.  Allow time to cool.  In a medium bowl add eggs with vanilla, cinnamon and nutmeg.  Mix well with a whisk.  Pour egg mixture over bread.  Pour apple mixture over bread.  Press down.  (Cover and chill over night) Or cook uncovered for 30 minutes.

Serves 4

6 eggs

1 tablespoon milk

3 fresh sage leaves chopped

5 pieces of turkey bacon chopped

4  “Grands” whole wheat biscuits

1 cup Mexican blend shredded cheddar cheese

dash salt

dash pepper

Preheat oven to 375 and cook biscuits according to package directions.  In large skillet cook turkey bacon over medium high heat until crisp.  Remove from pan, drain and pat dry.  Crumble bacon into pieces.  Using a whisk combine egg, milk, salt and pepper in a bowl.  Pour into a skillet coated with cooking spray and add in sage and bacon.  Using a spatula move the eggs around until set.  (about 3-4 minutes)  Cut biscuits in half and top each with egg mixture.   Sprinkle cheese evenly over eggs mixture.  Serve immediately.

Strawberry Bread  with cream cheese

Breakfast Egg Calzone

Pineapple Casserole

Fresh strawberries & blueberries

Coffee

OJ

Game Plan

Day before-

1.  shop for ingredients

Night before:

1.  Make strawberry Bread

2.  Assemble pineapple casserole, cover and do not bake

Morning Of:

1.  Clean and cut berries

2.  Cook pineapple casserole

3.  Make egg calzone

4.  Brew coffee

1 – 20 oz can crushed pineapple in juice

1 tablespoon sugar

2 tablespoons all purpose flour

1 cup shredded cheddar cheese

1 cup reduced fat of Club or Ritz crackers

2 tablespoons pineapple juice

Drain pineapple juice and reserve 2 tablespoons.  Combine sugar, flour and juice in a large bowl.  Add cheese and pineapple.  Add to 1 quart baking dish coated in cooking spray.   Crush cracker crumbs and sprinkle over top pineapple.  Cook for 20 minutes in a 350 degree oven.