The crepes may be made up to 2 days in advance covered and refrigerated until ready to use

Servings 6-8

INGREDIENTS:

1 recipe for Kitten’s French Crepes

1  pound  ground pork sausage (Jimmy Dean’s will work well)

1  small onion, finely chopped

2 large garlic cloves, minced

2  cups shredded cheddar cheese, divided

1  (3-ounce) package cream cheese, softened

1/2  teaspoon dried marjoram

salt and fresh ground black pepper

1/2  cup sour cream

1/4 cup butter or margarine, softened

The egg amount may be increased, don’t omit the milk that’s the secret to the best poached eggs!

INGREDIENTS:

3 eggs

water

1 tablespoon milk

1 pinch salt

INSTRUCTIONS:————————————

Grease a saucepan with a very small amount of melted butter or margarine (do not use cooking spray it will affect the taste of the eggs).

Add in cold water to a depth of 2-inches in the saucepan.

Add in milk and a pinch of salt to the water; bring to a boil then reduce to a light simmer.

Holding the egg as close as possible to the simmering water break eggs one at a time into the water.

Simmer over very low heat for 5 minutes or until desired doneness.

Carefully remove eggs with a slotted spoon.

Photo courtesy of CoffeeB

About 160 calories with 4 grams of fat in one muffin

Yield 12 muffins

INGREDIENTS:

1-1/2 cups whole wheat flour (or use half white and whole wheat)

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ginger powder

1/2-3/4 cup brown sugar, packed (or to taste, or can use brown sugar Splenda)

1 large egg, slightly beaten

3 tablespoons vegetable oil

2 teaspoons vanilla

1/2 cup fat-free (or use low-fat milk)

1 (8 ounce) cans crushed pinapple, well drained

1-1/2 cups grated carrots (squeeze out some of the moisture with hands)

1/2 cup raisins

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.

In a small bowl whisk together egg, oil, milk and vanilla.

In a medium bowl mix the shredded carrots with the crushed pineapple.

Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.

Mix in the raisins and chopped nuts.

Bake for about 20-25 minutes,or until the muffins test done

Yield 12-14 muffins

INGREDIENTS:

1 1/2 cups all-purpose flour

1-1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2-1 teaspoon cinnamon

3 large bananas, mashed

2 teaspoons vanilla

1 cup sugar

1 large egg, slightly beaten

1/2 cup butter, melted

1-1/2 cups fresh blueberries (or use frozen, semi thawed)

TOPPING:

1/4 cup all-purpose flour

3/4 cup brown sugar, packed

1 teaspoon cinnamon

2 tablespoons soft butter

INSTRUCTIONS:————————————-

Set oven to 350 degrees F.

Line 14 regular size muffin tins with paper liners.

For the topping; in a bowl mix together the flour, brown sugar and cinnamon; blend in the soft butter using your fingertips; set aside.

In a medium or large bowl sift together flour with baking powder, baking soda, salt and cinnamon.

In another bowl beat the melted butter with sugar, egg and vanilla extract until well blended (about 2 minutes) using a wooden spoon mix in the mashed bananas until just blended.

Using a wooden spoon mix in the flour mixture until just blended (the batter will be lumpy, do not over mix)

Mix in the blueberries.

Divide the batter evenly between muffin tins, then sprinkle the topping mixture on top of each muffin.

Bake for about 20 minutes, or until muffins test done (if using partially thawed blueberries baking time will be slightly longer).

Servings 12

INGREDIENTS:

3/4 cup butter, softened

3/4 cup sugar

2 large eggs

2 teaspoons vanilla

1 cup sour cream

3/4 cup cooked mashed sweet potatoes (cooked without any added ingredients)

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

TOPPING:

1 cup chopped pecans

1/2 cup light brown sugar, packed

1/2 cup all-purpose flour

3 tablespoons soft butter

2 teaspoons vanilla

INSTRUCTIONS:—————————–

Preheat oven to 325 degrees F.

Set oven rack to second-lowest position.

Grease a 9-inch springform pan.

In a mixing bow beat 3/4 cup butter with the sugar, eggs and vanilla; mix in sour cream and mashed sweet potatoes puree until well combined.

In a large mixing bowl combine flour, baking powder, baking soda and salt.

With a wooden spoon stir in sour cream/butter mixture into flour mixture just until blended.

Spread in prepared pan; sprinkle with topping.

Bake 65-75 minutes or until cake tests done.

Cool to room temperature.

Loosen edges; remove sides of pan.

To make topping; In a small bowl, combine all topping ingredients; mix with a fork until mixture resembles coarse crumbs.