Best Waffles Ever

• 1 and 3/4 cups flour
• 2 teaspoons baking powder
• 1 Tablespoon sugar
• 1/2 teaspoon salt
• 3 beaten egg yolks
• 1 and 3/4 cups milk
• 1/2 cup vegtable oil
• 3 egg whites - beaten stiffly

Mix all dry ingredients. Combine yolks and milk. Stir into dry ingredients. Stir in oil and mix. GENTLY fold in beaten egg whites, do not over mix.

Pour about 1/2 cup at a time into waffle iron.


So light and so fluffy!

Chocolate Peanut-Butter Sundaes

2 tablespoons peanut butter
2 tablespoons lite chocolate syrup
2 tablespoons finely chopped peanuts
1 tablespoon 1% low-fat milk (I used fat free skim)
2 cups vanilla low-fat ice cream

Combine first four ingredients in a small bowl; stir with a whisk until blended.
Place 1/2 cup ice cream into each of 4 serving bowls; top each with 2 tablespoons peanut butter mixture.

YIELD: 4 servings

Nutrition facts:
Calories 191
Fat 7g
Sat 1.8g
Protein 6.7g
Carb 25.5g
Fiber 2.1g
Chol 5mg
Sodium 123mg

**This is a great topping that could be used on anything! It was ready in about 5 minutes and was delicious!

Bacon-Tomato Linguine

This recipe came from a new book that I found; Cooking Light's SuperFast Suppers. I got the book today and I found numerous things that I would like to try right away! I will use SFS as a label for these recipes.

8 oz uncooked linguine
2 tsp olive oil
1/2 cup chopped onion
1 (2.5 oz) package cooked bacon pieces (or 8 slices bacon), chopped
1 1/3 cups grape tomatoes, halved
4 garlic cloves, minced
1 tsp oregano
1 tsp salt
1/4 tsp pepper
1/4 c. fresh Parmesan cheese

Cook pasta according to directions, omitting salt and fat. Drain, reserving 1/2 c. pasta water.
Heat oil in large nonstick skillet over medium-high heat. Add onion; saute 2 minutes. Add bacon bits; saute 2 minutes. Add tomato, garlic and oregano; saute 30 seconds. Remove from heat.
Add pasta, reserved pasta water, salt and pepper. Stir well and cook 1 minute or until thoroughly heated adn liquid is absorbed. Remove from heat; cover and let stand 3 minutes. Sprinkle with cheese.

YIELD: 4 servings

Nutrition facts:
Calories 301
Fat 11g
Sat Fat 3.6g
Protein 14.4g
Carb 37.1g
Fiber 2.8g
Chol 21mg
Sodium 745mg

**We all loved this, and it really was SUPER FAST! I think it took a total of 20-25 minutes from start to finish.

Cajun Chicken Pasta

1 lb Linguini noodles, cooked
1 lb boneless, skinless chicken, cubed
2 T olive oil
4 tsp. Cajun seasoning
2 green onions, sliced
1 can black olives, sliced
8 oz. fresh mushrooms, sliced
1 red pepper, diced
2 cups half and half (I've used fat free and low fat, both are okay)
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp lemon pepper
1/4 tsp garlic powder
1 cup grated Parmesan cheese

Place chicken and Cajun seasoning in a bowl. Toss. In a large skillet over medium heat, saute' chicken in oil until almost tender (5-7 min.) Add peppers, mushrooms, black olives and onions. Cook and stir for 2-3 min. Reduce heat. Mix half and half, seasonings and Parmesan cheese together and add to skillet. Heat through. Add noodles and toss.

**This is one of my favorite recipes; it's always turned out great!

Blueberry Coffee Cake

This moist, tender cake scored high in our Test Kitchens, where tasters unanimously considered it a delicious way to use the first blueberries of the season. Studded with plump, juicy pockets of berries, the cake also features a sprinkling of turbinado sugar on top that adds another dimension of texture. Ideal for breakfast, brunch, dessert, or as a snack to savor with coffee, it's a recipe you'll make more than once.

Ingredients

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg white
• 1 1/3 cups low-fat buttermilk
• Cooking spray
• 2 cups fresh blueberries
• 1 tablespoon turbinado sugar

Preparation

1. Preheat oven to 350°.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.

3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

4. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Note: If using peak-season fruit, using 1 1/2 cups blueberries instead of 2 cups, and only 1 cup buttermilk instead of 1 1/3 cups. This will make the batter thicker so the berries won't sink to the bottom.

Nutritional Information

Calories:287 (31% from fat)

Fat:9.9g (sat 5.9g,mono 2.6g,poly 0.6g)

Protein:5.4g

Carbohydrate:45.4g

Fiber:1.5g

Cholesterol:51mg

Iron:1.4mg

Sodium:294mg

Calcium:93mg

**This is my favorite coffee cake; be sure to use fresh blueberries!