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Pancakes

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Ingredients

  • 2 1/2 cups CNP Master Mix
  • 1 1/2 cups low-fat milk
  • 1 egg, beaten
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water.
  2. Combine all ingredients, stirring just enough to moisten dry ingredients.
  3. Coat skillet, electric skillet, or griddle with nonstick spray.
  4. Drop batter by spoonfuls onto hot surface.
  5. Turn when bubbles appear on the surface of the pancakes. Cook until well browned on both sides.

Variations

  • Fruit Pancakes or Waffles: add small pieces of your favorite fruit to the batter. Try blueberries, shredded apples, or diced bananas. Fruit can also be added on top after cooking.
  • Pumpkin Pancakes or Waffles: add 1 cup of canned pumpkin, 1 tsp cinnamon, and 1/2 tsp ginger to the batter. If batter is too thick, add water or milk a little at a time.
  • Waffles: add 1 Tbsp canola oil to pancake mixture. Cook in preheated waffle iron. Makes 4 waffles.

Note: For a quick breakfast during the week, make or save extra pancakes or waffles, freeze them, then pop them in the microwave or toaster. 

Makes 4 servings

nutrition facts label

Breakfast Bars

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Ingredients

  • 11/2 cups CNP Master Mix (or 3/4 cup all-purpose flour, 3/4 cup whole-wheat flour, 1 teaspoon baking powder, 1 Tablespoon canola oil, dash of salt)
  • 11/2 cups instant oats
  • 1/4 cup canola oil
  • 1/2-3/4 cup brown sugar
  • 1/4 cup applesauce
  • 1 egg
  • 1/2 teaspoon cinnamon
  • 1 cup add-ins: chopped dried fruit, nuts, coconut flakes, and/or baking chips (optional)

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 350°F. 
  3. In a large bowl, combine all the ingredients. 
  4. Stir just until the dough is crumbly and fold in 1 cup of optional add-ins. 
  5. Press the dough into an ungreased 8×8-inch or 9×9-inch baking pan. 
  6. Bake at 350°F for 20 minutes or until the center is set and the bars are golden brown. 
  7. Cool for 10 minutes before cutting. 

Makes 9 servings

Variation

Raisin and Spice Bar

Add 1 cup raisins, and 1/2 teaspoon ginger, 1/2 teaspoon cinnamon, and 1/4 teaspoon cloves as add ins to step 4.

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Frittata

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Ingredients

  • 2 cups cooked vegetables from frozen, canned, or fresh
  • 1/2 cup sliced cooked meat (optional)
  • 6 eggs
  • 1/3 cup low-fat milk or water
  • 1/4 teaspoon salt
  • Dash black pepper
  • 1/2 cup low-fat cheddar cheese, shredded (optional)

Directions

  1. Wash hands with warm, soapy water.
  2. In a large skilled or electric skillet, combine vegetables and meat over medium heat. Heat until warm. 
  3. In a medium bowl, beat eggs, milk, and seasonings until blended. 
  4. Reduce heat to medium-low and pour egg mixture into skillet. 
  5. Cover and cook until eggs are almost set, about 10-15 minutes. 
  6. Turn off heat. Sprinkle with cheese. 
  7. Let stand until eggs are completely set and cheese is melted, about 3-5 minutes. 
  8. Cut into wedges. 

Makes 6 servings

CNP Bread-in-a-Bag

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Ingredients

  • 1 1/2 cups flour (whole-wheat, if possible)
  • 2 1/2 teaspoons yeast (or 1 package rapid rise yeast)
  • 3 Tablespoons sugar
  • 3 tbsp nonfat dry milk powder (optional)
  • 1 teaspoon salt
  • 1 cup hot water (125-130°F)
  • 3 Tablespoons canola oil
  • 1 1/2 cups all-purpose flour (approximate)
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water.
  2. Combine whole-wheat flour, yeast, sugar, dry milk powder, and salt in a 1 gallon heavy-duty freezer bag with a zipper lock (you can use a bowl too, if a bag isn’t available). Squeeze upper part of bag to force out air. Shake and work bag with fingers to blend ingredients.
  3. Add hot water and oil to the bag and reseal it. Mix by working bag with fingers.  
  4. Gradually add enough all-purpose flour to the bag to make a stiff dough that pulls away from the bag.
  5. Place dough on a floured surface. Knead 2-4 minutes until smooth and elastic. 
  6. Cover dough and let it rest for 10 minutes. 
  7. Roll out dough into a rectangle 12×7-inch. Roll up from the short end, pinch to seal and place in a 9x5x3-inch loaf pan coated with nonstick spray. Let rise 20-25 minutes or until double in size. 
  8. Preheat oven to 375°F. 
  9. Bake at 375°F for 30-35 minutes or until brown.

Makes 20 servings 

Peanut Butter Pretzel Bars

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Ingredients

  • 1 cups rolled oats
  • 1/2 cup chopped peanuts
  • 4 mashed bananas
  • 1 cup peanut butter
  • 1/2 cup chopped whole-grain pretzels

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 350°F.
  3. Place oats and peanuts in a 9″x13″ baking dish (or two 8″x8″ dishes) in a single layer. Bake about 10 minutes. Set aside and cool.
  4. Heat peanut butter and bananas in microwave or stovetop. Stir well to combine and let cool.
  5. Line baking dish with parchment paper
  6. Combine oats, peanuts, pretzels, and banana mixture.
  7. Spread mixture into baking dish and bake for 25-30 minutes.
  8. Carefully remove from parchment paper. Serve warm.

Makes 24 servings

nutrition food label

Crustless Pumpkin Pie

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Ingredients:

  • 3/4 cup sugar
  • 1/2 cup CNP Master Mix
  • 2 Tablespoons canola oil
  • 1 12-ounce can fat-free evaporated milk
  • 2 eggs
  • 1 15-ounce can pumpkin
  • 3 1/2 teaspoons pumpkin pie spice
  • 2 1/2 teaspoons vanilla
  • Nonstick spray

Directions:

  1. Wash hands thoroughly with warm water and soap. 
  2. Preheat oven to 350°F
  3. Combine all ingredients in a medium bowl and beat 2 minutes or until smooth.
  4. Coat a 9-inch pie plat with nonstick spray. Pour mixture into pie plate.
  5. Bake at 350°F for 50-55 minutes or until a knife inserted in the center comes out clean.
  6. Refrigerate leftovers.
Makes 8 servings.
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