Fibre 1 Almond & Cluster Delight Cereal!

 I was very delighted to have the opportunity to try out Fibre 1 Almond & Cluster Delight Cereal from General Mills. It is one of 8 new products from General Mills this summer!

I have been a fan of Fibre 1 cereal for a few years now.  My husband first discovered it in as a tasty way to increase our fibre intake but not lose out on flavor.  This new cereal is in my opinion their best yet.  It has the yummy sweetness of granola, but without the high fat.  Knowing that I am getting 40% of my daily recommended intake of fibre at breakfast is a great bonus.  I would love to make this my new daily cereal.

I wasn't the only one to try out this new cereal.  My 3 year old daughter wanted some too and she loved it.  We ate it for a week solid in the mornings and I got a disappointed "Awww" from her the first morning that the box was empty and there wasn't any more to be had.

Fortunately, this box is not the end of it and you can try it out for free too.  The folks at General Mills are offering a  free one-day coupon, redeemable in stores on July 16th. You can get your own copy at the Life Made Delicious site on Facebook.

And that's not all...

You can get more coupons for more new General Mills products that will be redeemable on certain dates in July.  

The July 16th Coupon will be redeemable for either one box of Fibre 1 Almond & Cluster Cereal (which I highly recommend trying, I'm so looking forward to having more of this) OR one box of Honey Nut Cheerios Hearty Oat Crunch.

The July 23^rd coupon is redeemable for Nature Valley, Fibre 1 bars, Golden Grahams OR Cinnamon Toast Crunch treats! 

I've already got both dates marked on my calendar so I'm sure not to miss out.  

Like I mentioned earlier, I tried Fibre 1 Almond & Cluster Cereal out for one week.  I really feel as though it helped me kickstart off my summer goal of health and fitness.  This is a cereal that is good to eat and tasty at the same time.  I've tried many, many good for you cereals in the past that remind me of, well, eating cardboard.  Not this one, this one was truly tasty.  It was filling too.  I know that almonds are treat that helps to keep you full through to your next meal.  The week that I was eating this cereal, I didn't really want anything to eat at work at break.  I was still satisfied from breakfast.  
I can also imagine me packing a container of this to eat dry as a snack to munch on.  I think my kids will love it too.  I have to admit that I did keep it away from my boys and just let my little girl have a taste with me, so I could enjoy it a little longer.  But this is the kind of cereal and snack that they would love.  Nice to know that healthy doesn't mean tasteless :

“Disclosure – I am participating in the Fibre 1 Almond & Cluster Delight Cereal blogger campaign by Mom Central Canada on behalf of General Mills. I received compensation as a thank you for participating and for sharing my honest opinion. The opinions on this blog are my own.”

Pumpkin Pull Apart Bread

I cannot take credit for this delicious recipe, only the fact that I baked it and it was insanely good!  Yes, this is that recipe, the one that has been floating around Pinterest this fall.  It is time consuming, but it is completely and utterly worth it.  I made it during one of my Saturday baking days (one of those fabulous rainy days where the kids happened to be content to play Lego all day and allow me to bake).  These directions come from Sunny Side Up's blog, who got it from Willow Bird Baking.  (I love a good web of recipe trail). 


Ingredients
Bread
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter


Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar

*Sunny Side Up added 1 tbsp of rum to her Glaze which I did not



Directions
In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.  (I ended up with 2 loaves from this recipe, there was too much dough for just one, so I split the strips evenly in the two pans)

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the  powdered sugar.

My kids went crazy for this bread.  It is a lot like a cinnamon bun, but with that pumpkin yumminess to it that is perfect for fall!

Filled Crescent Rolls

Here's another idea i picked up on Pinterest.  I made 3 variations of filled crescent rolls.  All were tasty and given a "thumbs up" by my kids for lunch.  All use Pillsbury Crescent Rolls to make, adding a filling before rolling it up to bake as directed

Variation 1 - cheese filled
Variation 2 - cheese & hot dog
Variation 3 -peanut butter and chocolate chip

I think the possibilities here are endless.

Baked Eggs - easy, tasty breakfast!

I've been seeing variations of this idea on Pinterest recently and decided to try it out for myself.  It was worth it!  Yum!  I made these eggs 2 ways, one that appealed to me and one that appealed to my kids.  My kids liked it too.  This was very easy, you really just need the time for baking.

Spray a muffin tin with non-stick spray.  Line the cups with turkey bacon.  I cut the turkey bacon slices in half and used 3 halves to make the cup. Crack an egg into the cup.  Bake at 350* for 20-25 minutes.  For my kids, I whisked their eggs first before adding to the cup so they resembled scrambled eggs.  I can also see doing this with eggs whites, or, adding egg fillings such as cheese, peppers, onions...

There you go, easy breakfast.

Tim Horton's Breakfast Sandwich - Copycat recipe

I've posted before how much I love the Tim Horton's Breakfast sandwich.  I order the egg and cheese on a tea biscuit.  It is such a yummy way to start the day (especially with French Vanilla coffee to accompany it).  I've never quite figured out how to do the egg part.  It completely eluded me.  At home, I've been making a cross between an Egg McMuffin and a Tim Horton's breakfast sandwich for a few years now.  Today, I figured it out.  Now that I know what I'm doing, it's so easy!  I'll let you in on the secret.

Biscuit Recipe

2 Cups Flour
1 tbsp sugar
3 tsp baking powder
1 tsp salt
1/2 cup butter or margarine
1/2 tsp onion powder
3/4 cup milk

Pre-heat oven to 450*
Mix all the dry ingredients together. Use a pastry cutter to add in the margarine until it's really nice a crumbly looking. Stir in the milk (dough will be quite sticky).
Flour a flat surface and kneed the dough until soft and workable (flour your hands really well too for this). Roll out about 1/2 inch thick. Use a circle cutter (I use one of my kids plastic cups, about 2'' in diameter) to cut out the biscuits. Place on non-stick sprayed sheet and bake for 10-12 minutes. I err on the side of less time to avoid burning and keep the baking sheet on a higher up rack. This recipe makes a dozen biscuits.

The Egg part

Spray a coffee cup with non-stick spray.  Crack an egg into it.  Mix well.  Add a little salt, pepper and parsley flakes to season.  Mix.  Cook in a microwave for 1 minute on high heat.

Putting the Sandwich together

Cut one biscuit in half.  Lay a slice of cheese* on the bottom.  Put the egg on top of the cheese.  Top with the top half of the biscuit.  Enjoy!

*Processed cheese slices are what they use at Tim's.  Now that you know what to do at home you can mix it up a bit with different cheeses.  Add a slice of ham or bacon if you like. 

Egg White Omelet

My husband is very much into his own diet plan these days.  He is determined that his lunches be 300 calories (or thereabouts).  He has a few staples in place and I have to admit that I've picked up this one as one of my new favorite things - the egg white omelet.  We've made it a few different ways, but each way starts pretty much the same.  It is so tasty and so filling that you really don't need anything else until supper.

The Base - heat a little bit of Olive Oil or margarine in a frying pan over medium heat.  Then cook your veggies in it until they are starting to soften.  We like to use onion, bell peppers (usually red or yellow), sliced mushrooms (cooking the mushroom through is key) as our regulars.  We've also used grated zuchini and sliced tomato. Once your veggies are cooked add the egg white.  I add 1/2 cup of egg white (if you don't like just egg whites, mix 1/2 cup egg whites with 1 egg instead) .  Let it cook through on one side.  Add a little bit of cheese in and flip.  The omelet in the picture has cheddar, but the best we've made has feta instead.  Let it cook before flipping onto your plate.  I have to say I'm no expert at this and it can look pretty messy, but the taste is amazing.  Grate a little more cheese on.  Add a little salt and pepper or parsley and you're set. 

Easy Cinnamon Buns

I got this recipe from Keeper Worthy Recipes, who got it from Ezrapoundcake.  See a good recipe really travels around well.  What makes these great (besides being delicious) is that there is no yeast involved.   They are start to finish less than an hour to do.


Filling:
1/4 cup brown sugar
2 tsp cinnamon
1 tsp nutmeg
Mix together in small bowl and set aside.


Biscuit Dough:
2 1/2 cups flour
2tbsp packed, brown sugar
2 tsp baking powfer
1/2 tsp salt
1 1/2 cups plus 1 tbsp heavy cream (I only used half and half and it worked just fine)

Mix all the dry ingredients with a wooden spoon.  Add 1 1/2 cups of the cream and stir until dough is smooth and forms a ball.  Use your hands (floured) to kneed a few times.
On a floured surface, roll dough out until it forms a 9x13 rectangle.  Brush remaining cream over it.  Sprinkle cinnamon mixture over the dough evenly.  From the long side, roll dough into a cylinder.  Slice into 9 equal rounds.  place the rounds cut side down into a n 8 inch square baking dish or pie plate.  Bake 30 minutes at 400*


Icing:
6 tbsp powdered sugar
6 tsp heavy cream

While biscuits are baking, mix the icing together.  Drizzle over top the buns when they come out of the oven.   

IHOP Country Griddle Cakes

non-stick spray
1 1/4 c flour
1 1/2 c buttermilk
1/3 c instant cream of wheat (dry)
1 egg
1/3 c sugar
1 tsp baking powder
1 tsp baking soda
1/4 c veg. oil
1/2 tsp salt

Mix all ingredients together in a large bowl.  Cook as you would any other pancake.

The Great Pumpkin

This yummy bread comes from Jean Pare's Company's Coming series. It's in the Muffins and More book. Company's Coming is a Canadian Cookbook series. I have 4 or 5 of the books and each recipe I try always turns out well.

4 oz softened cream cheese
1/4 cup softened butter or margarine
1 1/4 cups suagar
2 eggs
1 cup canned pumpkin
1 3/4 cups flour
1 tsp. baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 cup chopped walnuts (I didn't add these)

Heat oven to 350*. Combine cream cheese, butter & sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
In another bowl combine the remaining ingredients. Stir until thoroughly mixed. Pour all at once over batter. Stir until just moistened. Spoon into a 9x5x3 inch loaf pan. Bake for 60-70 minutes (until an inserted toothpick comes out clean). Cool 10 minutes in pan. Remove to rack to finish cooling.

Pancakes

A friend of mine was searching for tips to make good pancakes on Facebook last week. I sent her my tips and links for my pancake recipes when I realised that I have never posted my basic pancake recipe on here. How could that be? I'm always making pancakes. So here's my recipe, it comes from Betty Crocker's Red Cookbook (adapted a little).

1 large egg
1 cup all purpose or whole wheat flour (I almost always use whole wheat)
3/4 cup milk (I usually up this to a full cup of milk, it depends how thin or thick you like your pancakes)
1 tbsp sugar
2 tbsp veg. oil
3 tsp baking powder
1/4 tsp salt
(not called for but I usually add a tsp of vanilla extract too)

Beat egg until fluffy. Add rest of remaining ingredients and mix with a whisk (don't over mix). Heat griddle or pan over low-medium heat (or 375* on griddle). Grease with non-stick spray or margarine/butter. For each pancake pour about 1/4 cup of batter onto the heated pan. Cook until they are bubbly on top, then flip to cook the other side. Serve with margarine/butter and syrup.

Oatmeal and Yogurt Pancakes

If you've been reading my blog for a while, you'll know that Saturdays are usually pancake day in my house. All sorts of pancakes. You'll also know that I've promised you a few recipes to use up yogurt. This recipe does not disappoint. They are honestly some of the best pancakes I've had in a long time. I found the original on Recipezaar.com and tweaked it for myself. (Yes, Recipezaar is my new internet discovery).

1 1/2 cups oatmeal
1/2 cup milk
1 cup milk (approximately)
1 cup flour
2 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
2 cups vanilla yogurt
1 teaspoon vanilla
3 egg whites

In one bowl, pour 1/2 cup of milk over the oatmeal to soak. While the oatmeal is soaking, combine the rest of the ingredients together and mix well. Add the soaked outmeal and mix in. Make pancakes on a pre-heated frying pan or griddle, cooking on one side until the pancake looks half cooked through and then flip over to cook the other side.

Peach Topping for Pancakes

Those who have been following my blog for a while will know that my family never gets tired of pancakes. I usually make pancakes on Saturday morning for PJ and cartoon time with my boys. This week I had some fresh peaches in the fridge that needed to be eaten up and I remembered playing with a banana/pineapple topping a few years back that I thought would go well with the peaches. It did and it's super-easy!

2 fresh peaches, sliced into 8 pieces
a few spoonfuls of brown sugar
a few spoonfuls of margarine

Melt the margarine in a saucepan over low-medium heat. Add the brown sugar and peaches and mix well. Cover to let everything simmer together while your pancakes are cooking.

The Best Breakfast in New Brunswick

If you ever have the good fortune to visit my neck of the woods here in New Brunswick, Canada you need to go for breakfast at the market. The market is known by locals simply as that 'the market'. It refers to the Kingston Market on the Kingston Peninsula. There are 2 farmer's markets there, the old and new. The best breakfast is at the old.
The eggs are fresh, the bread is homemade (as is the jam on the table). It's just wonderful, worth the drive and ferry ride in the morning.

Oven French Toast

I haven't made French Toast in a long time. And I've never made it baked in the oven before. I'd always pan fried it. I really didn't want the hassle of making pancakes this week and we hadn't been eating up the bread like we usually do, so I thought French Toast. My husband says he didn't notice a difference between this and the pan fried, but I think that's because he got the first batch which I didn't bake as long. Mine came out of the second batch, which baked a little longer and I found crunchier and better than pan frying.

8 slices bread (I know some people who wouldn't use whole wheat for this, but I love whole wheat, so that's what I did)
3 eggs
3/4 cup milk
1 tsp vanilla (I actually messed this up and put in a tbsp and it was so yummy vanilla-y that I may just always put that much in in the future)
1 tbsp sugar
1/8 tsp salt
1/4 cup butter or margarine

Pre-heat oven to 500*. Whisk eggs, milk, vanilla, sugar and salt together, set aside. Using a 9x 12 or 13 baking dish (like a cake or lasagna pan) add half of the butter (just the butter) and put in oven to heat and melt. Take pan out of the oven and give the melted butter a good swoosh around. Dip each piece of bread completely in the egg mixture (allow excess to go back into the bowl) and place on baking pan (I was able to do 4 pieces of bread at a time). Bake for 3-4 minutes, flip over and bake for another 3-4 minutes. Melt remaining butter in pan in between re-loading up the pan. Serve with butter and syrup. It tastes good and your house will smell great with that vanilla - yummy!

Puffed Pancake

Of all the regular dishes I make, this one is one of my husband's favorites. I think of it as a 'special' breakfast food, so I don't make it a lot. Usually it comes out for Christmas morning, or for when company comes to visit. This morning we shared it with good friends of ours who are visiting from Ontario.
This was one of my favorite breakfasts when I was a kid. My mom had found it in the Vancouver Canuck's Cookbook (circa 1982 or '83). She topped hers with strawberries and whipped cream, and we knew it simply as Strawberry Puffed Pancake. I've made a few variations over the years, so I simply title it as Puffed Pancake. This recipe can be halved if you are serving to a smaller number.

2 tbsp butter/margarine
4 eggs
1 cup flour
1 cup milk
1/4 tsp salt (keep salt at 1/4 tsp if you halve it)

Heat oven to 400*. Put the butter in a large rectanglar cake pan (or lasagna pan) and let it melt. In a medium mixing bowl beat the eggs. Add the flour, milk and salt and whisk until combined together (don't overmix it - lumpy is better in this case!)
Take the baking pan out and pour batter in. Bake for 20-25 minutes. Have everyone in the kitchen ready for when you take it out of the oven for the 'ooh ahh' moment. Serve with your favorite pancake toppings. We used mixed berry topping and whipped cream this morning. Everyone else enjoyed sausages (which I finally made properly) as a side.



Alternate:

Apple Puffed Pancake
Slice 2 baking apples thinly. After the butter is melted, sprinkle pan with brown sugar and cinnimon. Layer the apples on the bottom before pouring the batter over.

Peach Puffed Pancake
As above with the apples, only use peach slices instead.

Berry Topping
Fill a medium bowl with mixed frozen berries (2 cups). Heat in the microwave for 5 minutes. Add 1/4 cup sugar. Mix well.

Bisquick Popovers - an experiment

I was quite inspired by Coleen's Mini-Popover recipe and decided that I would make those instead of my usual Saturday morning pancakes. Unfortunately, I forgot that I used up my flour making muffins earlier this week. To tell you the truth I really did not want to get out of my jammies and run to the store to get flour (that kinda defeats the purpose of a lazy Saturday morning). So I hunted around my cupboards to see what I could find. What I found was a box of Bisquick. I don't normally have Bisquick in the house, I had bought it especially for a dumplings recipe. So really, I don't know a lot about how Bisquick works, but I thought I'd try a little experiment and see what happened. I wasn't sure if this would work, and they didn't turn into popovers exactly, more of a thicker Yorkshire Pudding, with no fancy rising. They were still fluffy and tasty. I think they would have been even better if I'd had some whipped cream to sweeten up the berries. While I was waiting for them to bake, I looked on Betty Crocker's site to see if anyone else had made something like this. While I didn't see any recipes like it, I did see some other recipes that looked tasty. I may just have to buy another box of this stuff and experiment some more.

2 eggs
1 cup Bisquick
1 cup milk
1/2 tsp salt

Heat oven to 450*. Beat eggs until fluffy. Add the rest of the ingredients and mix together until blended. Spray a muffin tin with non-stick cooking spray. Fill each muffin cup half full. Bake for 15 minutes.

*Cooking Tip - When baking with a muffin tin and you don't use all of the muffin cups, fill the remaining cups half full with water, this prevents the cooking spray from cooking onto your tin.

Pumpkin Pancakes

By now you've probably figured out that we eat pancakes a lot. In fact last weekend when I made eggs instead of pancakes my oldest was so thrown off that I made some Bisquick ones mid-week for him. (normally, I'd just serve him up some frozen waffles instead, but we were out). Anyways, I have fond memories of friends of my parents visiting from the States when I was a kid for the Abbotsford Airshow. Abbotsford, BC is the town I grew up in. Every summer they have a big international airshow and we'd often get visitors at that time of year. These friends of theirs were retired and had a converted motorhome. It was via them that I first had pumpkin pancakes and I loved them. I'm sure if I asked my mom, she'd have that recipe around somewhere, but this one is one I adapted from serveral I found online. I like them because they are tasty and my son will eat them without knowing that he has consumed some fruit and veggies.
3 eggs
1 & 2/3 C milk
3/4 cup canned solid pack pumpkin
1/4 cup applesauce
1 C all-purpose flour
1 C wheat flour
1/4 cup packed brown sugar
1 & 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp nutmeg

Preheat your pan or griddle to low medium heat. In a large bowl whisk eggs well. Add the rest of the ingredients and mix batter together. Spray the pan with non-stick cooking spray. Pour batter by 1/4 portions. Cook until tops bubble and turn and cook other side. Serve with butter and syrup. Makes at least 15 pancakes.

my son that knows the pancakes have pumpkin in them and loves them
my son that doesn't know these pancakes are giving him extra veggies and fruit and loves them

Biscuits & A Breakfast Sandwich

hI have been in love with the breakfast sandwiches at Tim Hortons. It's so tasty. I've been trying to pinpoint what they have put into their biscuits (or eggs) that make them so delicious. This morning's attempt was kinda a Tim's sandwich crossed with an Egg McMuffin. But before I get to the recipe, I want to talk kitchen tools.
Before Jonathan and I were married we had the pleasure of registering. Or rather I did. My mom and I had a great time picking out stuff. The only thing Jonathan requested was a good set of knives and a blender, he trusted me with the rest. There were 2 cooking items that he made fun of me for wanting: the garlic press and the egg poacher. You see Jonathan used to be a restaurant cook. For him, if you want to press garlic, you crush it with a knife an chop finely. To poach an egg you do it the traditional way and slip the egg into boiling water. I do neither of those things. I like my garlic press and I like my poached eggs to be easy to make. I will say that in subsequent years he has come to appreciate both tools. For those of you who have never used an egg poacher, basically it's a little pan that has an attachment to hold egg cups over boiling water. It takes very little time to make poached eggs using it.


Okay, on to the biscuits. I took my basic biscuit recipe and changed it up a bit. Here' the basic:
2 Cups Flour (white or whole wheat)
1 tbsp sugar
3 tsp baking powder
1 tsp salt
1/2 cup margarine
3/4 cup milk
Pre-heat oven to 450*
Mix all the dry ingredients together. Use a pastry cutter to add in the margarine until it's really nice a crumbly looking. Stir in the milk (dough will be quite sticky).
Flour a flat surface and kneed the dough until soft and workable (flour your hands really well too for this). Roll out about 1/2 inch thick. Use a circle cutter (I use one of my kids plastic cups, about 2'' in diameter) to cut out the biscuits. Place on non-stick sprayed sheet and bake for 8-10 minutes. I err on the side of less time to avoid burning and keep the baking sheet on a higher up rack. This recipe makes a dozen biscuits.

Here are my additions: I added a tsp each of parsley flakes and onion powder. It worked. The biscuits were nice and fluffy and tasty!



To make the breakfast sandwich, I added a poached egg and a cheese slice. You need to poach the egg well to pick it up and eat it as a sandwich. Overall, a nice, filling breakfast, but I still haven't hit on the Tim Horton's secret. I think I need to go back and have another one there, take a look at the egg this time.
 

*I've updated this recipe - find the Tim Horton's Breakfast Sandwich Copycat Recipe Here!

Savory Crepes

My plan for Sunday morning crepes was slightly altered this morning after discovering that my 4 year old had eaten up the peaches for sweet crepes during my sleep in. I quickly changed the plan to savory and the boys enjoyed the adapted version.

Crepe:
1 1/2 cups flour
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp each basil, oregano, thyme
2 cups milk
2 tbsp melted margarine
2 eggs

Mix dry ingredients in a large bowl. Add wet ingredient and whisk well together.
Heat an 8-10 inch pan with a little margarine in it over low-medium heat. The pan is ready when the margarine bubbles. Pour 1/4 cup batter into it. Rotate pan so that a thin layer of batter covers the pan bottom. Cook until bottom is light brown (crepe looks cooked through from top). Flip crepe over to brown the other side. Stack the crepes on a large plate with a sheet of wax paper in between each crepe. This makes it easy to fill and roll the crepes to transfer to the serving plates.

Filling:
-Saute 1/2 cup chopped red onion in a tsp of butter, just long enough to take the edge off the onion.
-1 cup grated cheese

Fill flat crepe with a little onion and cheese, and roll up. Sprinkle cheese on top of crepe.

Fruit Smoothie

All smoothies have the same basic ingredients: yogurt, fruit, milk. I don't know why I don't make them more often, they are so easy. I made them today as I was looking for something yummy for breakfast that my husband (who just had his wisdom teeth out) could eat. The bonus discovery with this was realising that my youngest loves smoothies. I have such a difficult time getting him to eat fresh fruit that I was in shock watching him down this and ask for more. I'll have to start making them regularily. I have a friend who makes hers with spinach and other veggies hidden in so I'll have to start experimenting. This was the fruit version I made today.

5 yogurt cups, 4 vanilla and 1 peach (I used the Activia individual servings)
2 frozen bananas (I cut them into chunks)
1 cup of peach slices
1/4 can of orange juice concentrate
1/4 cup milk

Add all ingredients together into a blender. Blend until smooth. Pour into glasses to enjoy. This made 2 large glasses plus 2 kid sized glasses.