Banana-Peanut Butter Waffles

I took one short cut with this recipe I used Bisquick Mix instead of flour and baking powder

Ingredients:

• 2 cups Bisquick mix
• 1 cup of Milk (I used fat free)
• 2 Eggs (or 1/2 cup egg beaters)
• 1/3 Cup Sour Cream (I used regular, 1/3 fat should work too)
• 1/3 Cup Peanut Butter (I used reduce Fat)
• 2 Tablespoons Oil (I use Smart Balance Omega-3)
• 1 Large Ripe Banana
• Cooking Spray (I use canola)

Steps

1. Plug in the waffle Iron and let it warm up
2. Smash the banana into little pieces  (I used a plate and a fork)
3. Mix the banana, oil, eggs, peanut butter, sour cream, and 1/2 cup of milk together until smooth and consistent (there might be some banana bits, but that is ok)
4. In a large bowl measure 2 cups of Bisquick, pour in the liquid mix and began stiring, use the rest of the milk to get the batter to an easy to pour consistency (I used all the milk for me)
5. Cook the waffles per the instructions with your particular waffle iron (I found this cook slightly longer- by a minute or)
6. Eat and enjoy

Intritional Comments

1. Egg vs

• Eggbeater – 30 calories, 6 grams of protein, 0 mg of Cholesterol, 0 mg of Fat
• Large Egg – 77 calories, 6 grams of protein, 212 mg of Cholesterol, 5 mg of Fat
• If you switched out the eggs, you would save 94 calories, and remove 10 grams of fat and 424 mg of Cholesterol (2 eggs are used – 1/2 cup of Eggbeaters = 2 large eggs

1. Milk  (1 Cup)

• Fat Free – 86 calories, 8 grams of protein,  0 grams of fat, 5 mg of Cholesterol
• Whole Milk – 146 calories, 8 grams of protein, 8 grams of fat, 24 mg of   Cholesterol
• We saved 60 calories, 8 grams of fat and 9 mg of Cholesterol

1. Peanut Butter (1/3 cup was used)

• Reduced Fat – 224 calories,  80 grams of fat, 0 mg of Cholesterol
• Regular – 253 calories, 127  grams of fat, 0 mg of Cholesterol
• We saved 29 calories, 47 grams of fat

Notes

• Our Waffle Iron makes for 4 squares, this recipe made about 10 nice squares.
• Waffles have a mild banana taste with a slight peanut butter after taste, for stronger flavor you can add banana extract (1/2 teaspoon or so).  Plus the waffles only need butter (we use Sheadspread not real butter) and a little maple syrup.

Links

• Omega-3 Cooking Oil - http://www.smartbalance.com/OilsCookingOil.aspx
• Bisquick – http://www.bettycrocker.com/products/bisquick/bisquick-product-landing-page.htm
• Waffle Iron – This is similar to the one we use – http://www.cooking.com/products/shprodde.asp?SKU=393350

To be updated with more info

(WIP) – CREAM CHEESE DANISH

WIP = Work in Progress

This is the recipe I am starting with, I am playing with it, to find out the best combination of ingredients for getting the flavor I like and using it in other recipes.

This is from Cooks.com

CREAM CHEESE DANISH

2 (8 oz.) pkg. cream cheese 2 eggs 1/2 c. sugar 2 tsp. vanilla 2 (8 oz.) pkg. crescent rolls 1 egg yolk 1/2 c. raisins or glazed red cherries, chopped small (optional) Beat cream cheese, eggs and sugar until smooth. Add vanilla and mix at medium speed for 5 minutes. Add fruit and stir. Line a 9 x 13 inch pan with aluminum foil, overlapping sides of pan. Spread 1 package of crescent roll dough in pan, flattening out by hand. Pour cheese mixture over dough. Spread second package of dough over top of cream cheese mix, sealing any perforated pieces. Beat the egg yolk and brush over top of cake.Bake in 350 degree oven for 30 minutes. Cool. Remove cake from pan with aluminum foil. Cut into squares as preferred. Wrap in aluminum foil; refrigerate. Can be frozen. Makes 12.