Ingredients
1 cup mashed sweet potatoes or 1 (15-ounce) can sweet potatoes, drained
1 1/2 cups skim milk
1 egg
2 tablespoons canola oil
2 tablespoons lemon juice
2 cups all-purpose flour
2 tablespoons light brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon

Preparation
In small bowl, mix sweet potatoes, milk, egg, oil and lemon juice.
In another bowl, combine flour, brown sugar, baking powder, baking soda and cinnamon.
Stir flour mixture into sweet potato mixture, stirring only until combined.
Heat a nonstick skillet coated with nonstick cooking spray over medium heat. Pour about one-fourth cup batter onto skillet and cook about 1 to 2 minutes or until bubbly. Turn to cook on other side until light brown.

Serves
Makes 16 pancakes

Description
Recipe courtesy of Jesse Ziff Cool, author of “Toast: 60 Ways to Butter Your Bread & Then Some”

Ingredients
2/3 cup (about 3 ounces) coarsely chopped walnuts
8 ounces cream cheese at room temperature
3 tablespoons real maple syrup, plus more for garnishing
1/4 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1/2 teaspoon vanilla extract
8 bread slices

Preparation
Preheat toaster oven to 350°F. Put walnuts on baking tray and toast 5 minutes.
Let cool to room temperature. In medium bowl, combine cream cheese, 3 tablespoons maple syrup, cinnamon, nutmeg and vanilla; stir to blend.
Toast bread. Spread one-fourth of cream cheese mixture on each of 4 slices and sprinkle with walnuts. Drizzle with a little maple syrup.
Top with a slice of plain toast. For bite-sized tea sandwiches, cut into 2, 4 or 6 pieces.

Serves
Serves 4 to 6

Ingredients
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup toasted wheat germ
1 Tbsp. fresh orange zest
2 tsp. sugar
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups non-fat or low-fat buttermilk
1/2 cup orange juice
2 large egg whites
1 tsp. vanilla extract
Canola oil spray

Preparation
Pur?ed fruit or jam, preferably sweetened with juice, as an accompaniment (optional)
In a large bowl, lightly mix together dry ingredients until well combined. In a blender, place buttermilk, orange juice, egg whites and vanilla. Blend on low speed until well combined. Gradually add dry mixture to blender in 2 to 3 batches, blending on low speed until just mixed.
Spray griddle or pan with oil spray and heat over medium heat until hot. Slowly pour batter from blender, a little at a time, to make individual pancakes. Turn pancakes when tops are covered with tiny bubbles and undersides look cooked. Cook 1 to 2 minutes more or until golden. As each pancake is cooked, transfer to warm platter until all are cooked.
Serve with pur?ed fruit or jam if desired.
To freeze pancakes, first cool completely on wire rack. Stack between wax paper, then place in heavy-duty zip-top plastic bag. Reheat in microwave on high 45 seconds, or in toaster or toaster oven at medium-high heat until hot.

Per serving:
Calories: 282 Total Fat: 3g
Cholesterol: Protein: 15g
Carbohydrates: 51g Sodium: 587mg

Description
Perfect for any choc-o-holic mom, these strawberry-topped pancakes are a hit with both young and young at heart. And they’re easy enough for kids to make and serve.

Ingredients
2 1/2 cups all-purpose flour
1 cup (6 ounces) Nestl? Toll House Semi-Sweet Chocolate Mini Morsels
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups milk
2 large eggs
1/3 cup vegetable oil
1/3 cup packed brown sugar
Powdered sugar
Strawberries

Preparation
COMBINE flour, chocolate morsels, baking powder and salt in large bowl. Combine milk, eggs, vegetable oil and brown sugar in medium bowl; add to flour mixture. Stir just until moistened (batter may be lumpy).
HEAT griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn; continue to cook about 1 minute longer or until golden. Repeat with remaining batter.
SPRINKLE pancakes with powdered sugar; top with strawberries.

Nutrition Information per serving:
Calories: 200 Total Fat: 8g
Cholesterol: 25mg Protein: 4g
Carbohydrates: 28g Sodium: 170mg

Serves
Makes about 18 pancakes

Ingredients
1 1/3 cups 1% milk
3 eggs
2/3 cup low-fat sour cream
1/2 cup sugar
1/4 cup lemon juice
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons vanilla
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 slices white bread, crust removed, torn into small pieces, divided
3/4 cup sweetened dried cranberries
1 pear, peeled, cored, cut into 1/4-inch-thin slices
3/4 cup hazelnuts, toasted, skin removed, chopped
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Preparation
Preheat oven to 350°F. Whisk first 9 ingredients in medium bowl until smooth; set aside.
Place 3/4 of bread pieces in greased 8-inch square pan. Layer cranberries, remaining bread pieces and pears in pan. Pour milk- mixture over pears.
Mix hazelnuts, sugar and cinnamon in small bowl. Sprinkle over mixture in pan.
Bake 45 to 55 minutes until golden and knife inserted into center comes out clean. Let stand 5 minutes before cutting.

Nutritional Analysis per Serving:
Calories: 120 Total Fat: 6g
Cholesterol: 40mg Protein: 3g
Carbohydrates: 14g Sodium: 115mg

Serves
Makes 16 (2-inch) squares

Ingredients
4 tablespoons butter
2/3 cup plus 3 tablespoons light brown sugar, divided
2 tablespoons light corn syrup
1/2 cup chopped pecans
2 1/2 cups biscuit baking mix
1 (15-ounce) can sweet potatoes (yams), drained and mashed or 1 cup mashed sweet potatoes
1/3 cup skim milk
1/4 cup dried cranberries

Preparation
Preheat oven to 400°F.
In a 9 x 9 x 2-square non-stick baking pan, melt the butter in the oven. Stir in 2/3 cup brown sugar and corn syrup and spread the mixture evenly in the pan. Sprinkle with pecans.
In a large mixing bowl, beat together the biscuit baking mix, sweet potatoes, and milk until the dough forms a ball. Turn dough onto a surface dusted with baking mix, knead several times and roll or pat into a 12-inch rectangle. Sprinkle with the remaining 3 tablespoons brown sugar and cranberries. Roll up the dough jellyroll style from the longer side. Cut crosswise into one-inch pieces and arrange sitting on top of the pecan mixture in pan. The dough will spread when baking. Bake for 25 to 30 minutes or until golden brown. Immediately turn upside down onto serving plate.

Nutritional information per serving:

Diabetic Exchanges: 3 starch, 2 fat

Calories: 276 Total Fat: 43g
Cholesterol: 1mg Protein:
Carbohydrates: 2g Sodium: 10mg

Serves
Makes 12 servings

Notes, Tips & Suggestions
To Prepare and Eat Now: Eat when ready.

To Freeze: Cool to room temperature, wrap, label, and freeze.

To Prepare After Freezing: Thaw to room temperature and serve. The coffee cake may be reheated in the oven at 350°F. or in the microwave.

Ingredients
1 medium Northwest pear, cored and cut into 1-inch chunks
1 medium orange, peeled and quartered
1/4 cup orange juice

Preparation
Combine fruits and orange juice; mix well. Refrigerate 1 hour.

Nutritional Analysis per Serving:
Calories: 94 Total Fat: 1g
Cholesterol: 0mg Protein: 1g
Carbohydrates: 24g Sodium: 0mg

Serves
Makes 2 servings

Ingredients
2 cans (12 fluid ounces each) Nestl? Carnation Evaporated Milk
8 large eggs, beaten
1 pound precooked sausage links, cut into 1/4-inch slices
2 cups (8-ounce package) shredded cheddar cheese
1 cup chopped red and/or green bell pepper
2 green onions (green parts only), sliced
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
8 cups 1/2-inch cubed Italian or French bread (about 9 slices)

Preparation
PREHEAT oven to 350? F. Grease 13 x 9-inch baking dish.
COMBINE milk, eggs, sausage, cheese, red pepper, green onions, onion powder and garlic powder in large bowl. Add bread cubes, stirring gently to moisten bread. Pour mixture into baking dish.
BAKE for 45 minutes or until set. Serve warm.

Serves
Makes 12 servings

Notes, Tips & Suggestions
Tips:
This bake can be assembled ahead of time and refrigerated. Let stand at room temperature for 30 minutes before baking.
Substitute multi-grain bread for Italian or French bread.

Ingredients
2 packages (12 ounces each) Johnsonville Original Breakfast Sausage Links
9 eggs
3 cups milk
1-1/2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 ounces each) refrigerated hash browns
2 cups (8 ounces) shredded cheddar cheese
1/2 cup diced sweet red pepper
1/3 cup thinly sliced green onions
2 cups salsa or picante sauce, optional

Preparation
Place sausage on 15 x 10 x 1-inch baking pan. Bake at 375°F 15 to 20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-inch coins.
In large bowl, combine eggs, milk, mustard, salt and pepper. Add hash browns, sausage, cheese, sweet red pepper and green onions; mix well. Pour into greased 13 x 9 x 2-inch baking dish. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350°F 65 to 70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa or picante sauce if desired.

Preparation Time
30 minutes

Baking Time
65 minutes

Serves
12 to 15 servings

Ingredients
4 Mission Life Balance Whole Wheat Tortillas warmed
12 eggs, whole
Salt to taste (optional)
Pepper to taste (optional)
Vegetable cooking spray
12 slices fully cooked bacon chopped into bite size pieces
4 tablespoons grated cheddar cheese

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