Easy French Toast Bake

Easy French Toast Bake
*loaf of french bread (or any other bread)
*10 eggs
*2 cups milk
*1 tsp. vanilla
*2 T. sugar
Slice bread into approx.1/2 inch slices (I didn't measure...lol).  Arrange the slices on the bottom of a 9 x 13 inch pan.  Layer a second layer of slices on top of the first.  Mix eggs, milk, vanilla and sugar in a mixing bowl until well mixed.  Pour the egg mixture over the bread slices so that every piece has been covered.  Cover with plastic wrap and place in the refrigerator overnight (or at least 2 hours).  Preheat oven to 350* and bake for 30-35 minutes until golden brown.  Serve with fruit and diced ham, if desired.  We also had powdered sugar or maple syrup for a little sweetener!  :)

Very Easy Scones

Very Easy Scones
2c. Flour
2 T. sugar
2 tsp. baking powder
1/3 c. canola oil
2/3 c. milk

Stir dry ingredients together. Mix oil and milk and stir into dry ingredients. Form dough into a flat circle and cut into wedges. (The nutrition info is figured on 12 wedges.) Sprinkle with cinnamon sugar, if desired. (Adds more calories, not figured in.) Place on cookie sheet and bake for 12 minutes at 400*F.

This recipe is also posted here at SparkPeople

Oatmeal Peanut Butter Breakfast Cookies--from Eat Better America

Oatmeal Peanut Butter Breakfast Cookies

Prep Time:20 min

Start to Finish:50 min

makes:12 Servings

Nonstick cooking spray
1/2 cup mashed banana (about 1 large)
1/2 cup chunky natural peanut butter (unsalted and unsweetened)
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1 cup dried cranberries or raisins

1  Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.

2  Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.

3  Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

***I made the recipe, just as stated, with one minor adjustment.  I did not have raisins or craisins on hand.  I used semi-sweet chocolate chips instead.  (Okay, so that part isn't "healthified", but nobody complained. ;))  I also made most of the cookies smaller, as I would rather have a couple smaller cookies than one big one.