Vanilla Honey Butter

1/2 Cup / 125 mL butter or margarine
1/4 cup/60 mL powdered sugar
1/4 cup/60 mL honey
1 tsp/5 mL (Watkins) Pure Vanilla Extract

Whip butter and powdered sugar together until smooth; stir in honey and vanilla.

Use on pancakes, waffles, biscuits or muffins.

Makes 3/4 cup/180 mL.

Creamy Strawberry Crepes

CREPE:
4 eggs
1 cup milk
1 cup cold water
2 tablespoons butter, melted
1/4 teaspoon salt
2 cups all-purpose flour
Additional butter
FILLING:
1 package (8 ounces) cream cheese, softened
1-1/4 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
4 cups fresh strawberries, sliced, divided
1 cup heavy whipping cream, whipped

In a large mixing bowl, beat the eggs, milk, water, butter and salt. Add flour; beat until smooth. Cover and refrigerate for 1 hour.

In an 8-in. nonstick skillet, melt 1 teaspoon butter; pour 2 tablespoons of batter into the center of skillet. Lift and tilt pan to evenly coat bottom.

Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

For filling, in a small mixing bowl, beat the cream cheese, confectioners' sugar, lemon juice, peel and vanilla until smooth. Fold in 2 cups of berries and whipped cream. Spoon about 1/3 cup filling down the center of 15 crepes; roll up. Garnish with remaining berries. freeze remaining crepes for another use.

Strawberry Banana Crepes

CREPE:
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1-1/2 cups milk
2 eggs
1 to 2 tablespoons butter

FILLING:
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup confectioners' sugar


TOPPING:
2 cups sliced fresh strawberries
2 medium firm bananas, sliced
1/4 cup sugar, optional
Melted Nutella, also optional (don't use with optional sugar)

In a large bowl, combine the flour, sugar, cinnamon, milk and eggs. Cover and refrigerate for 1 hour.

In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.

Repeat with remaining batter, add butter to a skillet as needed. When cool, stack crepes with waxed paper on paper towels in between.

In a large mixing bowl, beat the filling ingredients until smooth. Spread 2 rounded tablespoonfuls on each crepe; roll up. In a large bowl, combine topping ingredients; spoon with crepes.

Cheddar Ham Cups

2 cups (8 ounces) finely shredded cheddar cheese
2 packages (2-1/2 ounces each) thinly sliced deli ham, chopped
3/4 cup mayonnaise
1/3 cup real bacon bits
2 to 3 teaspoons Dijon mustard
1 tube (10.2 ounces) large refrigerated flaky biscuits

In a large bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture.

Bake at 450° for 9-11 minutes or until golden brown and the cheese is melted. Let stand for 2 minutes before removing from the pans. Serve warm.

Sweet Corn Bread ala Tanya

Sweet Corn Bread
Estimated Times:
Preparation - 10 min | Cooking - 35 min | Yields - 12 servings


Ingredients:

* 1 1/2 cups all-purpose flour
* 2/3 cup sugar
* 1/2 cup Yellow or White Corn Meal
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 1/4 cups milk
* 2 eggs, lightly beaten
* 1/3 cup vegetable oil
* 3 tablespoons butter or margarine, melted

I add 1/3 cup of frozen corn, approx. 1/2 tsp of fresh ground nutmeg (somewhat visible when stirred in), 1 Tbsp honey and occasionally will throw in a handful of craisans or diced jarred jalepenos to give a different taste.

Directions:
PREHEAT oven to 350° F. Grease an 8-inch square baking pan.

COMBINE flour, sugar, cornmeal, baking powder and salt in a medium bow. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.

BAKE for 35 minutes or until wooden pick inserted in center comes out clean.

FOR MUFFINS:
SPOON batter into 18 to 20 greased or paper-lined muffin cups, filling 2/3 full. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.

185 Calorie Marbled-Chocolate Banana Bread

Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray

Preparation
Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife.

Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield 1 loaf, 16 slices (serving size: 1 slice)