Egg Bake, part 2

Recipe From: my mom, recipe was posted here before, here it is

Ingredients: same as before, minus bacon

With a side of fruit.

Rating: still delicious

Notes:

• Today I used regular eggs, fat free cottage cheese, reduced fat cheddar, reduced fat margarine - the rest was the same (swiss cheese, green onions...).
• Used 1 1/4c of each of the cheeses.
• Still made them in muffin tins, 18.

WW PointsPlus*: 4 per "muffin"


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Baked Oatmeal

Recipe From: this webpage (inspired by some I found on Pinterest, but this one uses quick oats)

Ingredients & Directions: see linked webpage above for ingredients and directions

Rating: tasty
Warming Up: warms up well
Notes:

• First off, I made half of a batch and got 3 good sized servings.
• I used bananas for the bottom layer of fruit and a frozen berry mix for the top. I also used whatever nuts I had on hand (half almonds, half pecans).
• I omitted the butter put on top, after baking, I didn't find it necessary.
• Next time I don't think I'll use bananas, probably chopped apple or peaches for bottom - or just berries for the entire thing.

WW PointsPlus*: 7 (figured using 6 servings for the whole recipe (as is - minus the butter on top) without the fruit. PointsPlus may change depending on fruit you use.)

Amish Friendship Bread

A few weeks ago I thought, "A loaf of Amish Friendship Bread sounds really good right now." For those of you familiar with that type of bread, you may be saying to yourself, "Yeah, it's good, but passing on the starter bags you make is hard." To that I say, "I know, but I typically make more than one batch of bread, making for less new starter bags." :) The other problem was finding a starter bag... BOOM! This week there was a bag in the lounge at work. I swiped it up and took it home, ready to feed and burp it until I was able to turn it in to a great loaf of bread.

Then, my excitement got the better of me because I figured out I wasn't going to be able to bake it on day 10 - I had class that night. So, I Google-searched about baking it on day 9 and found some great stuff about this delicious treat, like two blogs that have put a great spin and some laughter to the whole thing. I also knew that the recipe that comes with it isn't the only kind that has to be made. Since many websites say "the recipe is forgiving," I searched for different variations. I found some great websites with excellent ideas, (seriously, search and you'll find all kinds of ideas) but picked two from this one and decided to go for the lemon and orange cranberry in addition to the regular recipe that came with my bag of bread goo

Tonight was the night to bake it (even though it's technically day 9). The only problem was that I should have double checked my pantry before I went grocery shopping. I knew I needed pudding and egg substitute, and assumed I had everything else. I ended up being short on egg substitute and oil. But, holding to the thought that "this recipe is forgiving," I proceeded. I followed the directions for making the new starter bags, made 2 bags and then put what was meant to be the other two starter bags in bowls (1 cup each). This left me with three batches of starter goo.

I made one batch of regular cinnamon, one of lemon poppyseed, and one orange cranberry. This is where it got interesting... I decided to use what egg substitute I had and divide it 3 ways. For the oil, I was planning on using 1/2 oil and 1/2 applesauce anyway, but with the shortness of oil it just ended up being 1/4 c oil and 3/4 c applesauce. (Also, the lemon variation recipe called for an additional cup of milk. I did not do this because the batter seemed fine without it.)

As I type this blog all 6 loaves are in the oven and my house smells DELICIOUS! (a positive outcome to the length of time they are taking to bake tonight) I plan on keeping the mini-loaves out for snacks and breakfasts, and will freeze the larger loaves for another day.

Also, here are a couple other things I've learned this week:

• The starter bag CAN be frozen, but you'll have to do your own search to find out what to do.
• You can make a smaller batch, resulting in NO bags to pass on. I remember seeing one site that said at each "feeding" just add 1/2 cup of the ingredients and then complete the recipe. (of course, now I can't find it when I want to)
• Lots of people make this bread, and opinions vary widely. I, for one, love it!

Egg Bake

Recipe From: my mom

Ingredients:
8 eggs
2 cups small curd cottage cheese
1/2 cup melted oleo
3/4 cup flour
1 tsp baking powder
1 1/2 cups shredded cheddar
1 1/2 cups shredded swiss
4 oz mushrooms
1/2 cup diced onion
1 lb browned sausage

Directions:

1. In a bowl, beat eggs until foamy.
2. Add cottage cheese, oleo, flour, and baking powder. Mix well.
3. Stir in cheeses, mushrooms, onions and sausage.
4. Pour into a greased 9 x 13 pan. Bake, covered, at 350 for 50 minutes. Uncover and bake another 10 minutes.

Rating: Delizioso!
Warming Up: warms up well.
Notes:

• My latest variation of this recipe is to use one container of egg substitute (equivalent of 7 eggs), one small container of low fat, small curd cottage cheese, reduced fat cheddar, no mushrooms, green onions, and turkey bacon.
• I typically make this and bake it in muffin tins. Then I freeze these mini-bakes for warming up later.

WW PointsPlus*: 4 (based on latest variation, making 18 muffin-sized bakes)

Banana Blueberry Bread

Recipe From: Better Homes and Gardens New Cook Book (1999 version)
                        (I modified their banana bread recipe)

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1 egg
1 cup mashed bananas
3/4 cup sugar
1/4 cup cooking oil
1 cup fresh blueberries

Directions:

1. Grease pan(s), set aside.
2. In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, and 1/8 tsp salt. Make a well in the center of the mix and set aside.
3. In another bowl combine the egg, bananas, sugar, and oil. Add egg mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy).
4. Fold in blueberries.
5. Spoon batter into the prepared pan(s). Bake at 350 until a wooden toothpick inserted near the center comes out clean. (approx. 50-55 minutes)
6. Cool in pan on a wire rack for 10 minutes.
7. Remove loaf from pan, cool on rack.

Rating: Delizioso!
Notes:

• Freezes well!
• I made two 8 x 3 7/8 x 2 15/32 loaves.

Cheesy Potatoes

Recipe From: Weight Watchers Magazine

Ingredients:
1 container fat-free sour cream (16 oz)
1 can low-fat cream of chicken soup (10 3/4 oz)
1 package low-fat shredded sharp Cheddar cheese (8 oz)
1 package frozen hash browns (32 oz)
1/4 c light stick butter
1 tsp thyme
1/4 tsp black pepper

Directions:

1.  Preheat oven to 400 F. Spray a 9 x 13 baking dish with nonstick spray.
2. Mix sour cream, soup, cheese, butter, and spices in a saucepan. Cook over medium heat, stirring, until the cheese melts, about 5 minutes. Transfer to a bowl and add the hash browns, stirring until well blended.
3. Spread the mixture in the prepared baking dish. Bake until hot and bubbling, 55 minutes - 1 hour.

Rating: good - but aren't all cheesy potatoes? The thyme adds a little something different than cheesy potatoes I'm used to.
Warming Up: warms up pretty decently
Notes: I made half a batch in an 8 x 8 baking dish and it was just fine.
WW Points: 4 (for scant 3/4 c, according to recipe)