This is delicious. I found a neat pan that has eight loaf shaped sections and it only took twenty minutes. I only use 1/4 cup brown sugar and 1/3 cup Splenda instead of white sugar.

2 cups quick oats -- or 2 1/4 cups old-fashioned oats, uncooked
1/3 cup granulated sugar
1/4 teaspoon salt (optional)
3 1/3 cups nonfat Oatmeal Creme Brulee

Serving Size : 8

3 1/3 cups milk [soymilk works well -- too]
2 eggs -- or 1/3 cup egg substitute, lightly beaten
2 teaspoons vanilla
1/3 cup firmly packed brown sugar

Heat oven to 350 degrees. Spray 8-inch-square glass baking dish with cooking spray.

In large bowl, combine oats, granulated sugar and salt.

In medium bowl, combine milk, eggs and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish. Bake 40 to 45 minutes or until center jiggles slightly. Removed from oven to cooling rack.

Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.

I made these last night - they are pretty good! I used frozen blueberries so I think next time I would add a little more splenda b/c they are a little tart. Fresh blueberries would probably have been a little sweeter. I'd try it again!!

OAT SCONES

Preheat oven to 350 degrees.

Heat 1 cup FF milk til scalded (with bubbles around the edge; I use my microwave).

Add 1 1/2 cups regular oatmeal (I use Snowqualmie oats) to the milk; stir; and let sit for a few minutes at least.

Spray an oven-proof large pie-pan (I use a 10") with non-stick oil (I use Mazola safflower/canola spray).

Add: 1/2 C. FF plain yogurt to the oat mixture, along with one egg, and 1/2 cup unsweetened applesauce (I use the pre-portioned little tubs).

In another container, mix:
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 packets of Splenda (or 1 TBS. pourable Splenda, or fructose which is Core)
1 tsp. cinammon
1 tsp. pumpkin pie spice
1 cup oat bran

When mixed, quickly stir the two together and pour into the pie pan (the dough will start to bubble and rise) and quickly put into the preheated oven.

Bake approximately 30 minutes, or until browned.

I used my eight section pan and did them for 20 minutes.

After removing from oven, let sit a few minutes and turn out onto a cooling rack. Let sit 5 minutes, then cut into 8ths.

These are substantial and delicious. Eat alone, like "scones" with milk or tea, or, toast/warm them and add warmed Cinammon Apples or warmed Pineapple Rings like "shortcake".

i got this forward today and thought i'd share. it looks neat to me and i'm going to give it a try. if any of you decide to try it, please let me know what you think.

"ZIPLOC OMELETS"

>>> >Have you ever heard of this? This works great! Good for when all your
>>> >family is together & no one has to wait for their special omelet). Have
>>> >guests write their name on a quart-size ziploc freezer bag with permanent
>>> >marker. It's also good for when you just don't want t! o clean up an
>>> >omelet skillet after breakfast!
>>> >
>>> >
>>> >Crack 2 eggs (lg or extra-lg) into the bag not more than 2) shake to
>>> >combine them.
>>> >
>>> >Put out a variety of ingredients such as: cheeses, onion, green pepper,
>>> >mushrooms, olives, tomato, salsa, etc.
>>> >
>>> >Each guest adds prepared ingredients of choice to their bag & shakes.

Make

>>> >sure to get the air out of the bag & zip it up.
>>> >
>>> >Place the bags into rolling, boiling water for exactly 13 minutes. You

can

>>> >usually cook 6-8 omelets in a large pot. For more, ! make another pot of
>>> >boiling water.
>>> >
>>> >Open the bags & the omelet will roll out easily. Be prepared for everyone
>>> >to be amazed.
>>> >
>>> >Nice to serve with fresh fruit & coffee cake; everyone gets involved in

the

>>> >process & a it's a great conversation.

Ingredients
1/4 cup uncooked couscous
1 small apple peeled, cored and sliced
1 packet Splenda
1/8 tsp ground cinammon
1/2 cup fat-free evaporated milk

Instructions
Place all ingredients in a microwaveable container and loosely cover. Microwave on high for 2 minutes. Rmove, stir and microwave 30 seconds more.

I haven't tried this yet, but it sure sounds good.

Banana Brown Rice Pudding

Recipe By : Weight Watchers Ultimate Flex & Core Cookbook
Serving Size : 1/3 cup (4 servings) 2 points per serving
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cooked brown rice
1 cup skim milk
1 pinch salt
1 ripe banana -- mashed
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon almond extract

Combine the rice, milk, and salt in a medium saucepan; bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until slightly thickened, about 15 min. Let the mixture cool to room temperature about 30 minutes.

Stir in the banana, vanilla, cinnamon, and almond extract.

This pudding is best served at room temperature. But if you wish to refrigerate it, do so for no longer than one day, and cover the surface directly with plastic wrap to prevent discoloration of the banana.


- - - - - - - - - - - - - - - - - - -

Per Serving: 106 Calories; 1g Fat; 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 69mg Sodium.

I found this recipe and made it Core
Only thing is, I find the pancakes hard to flip...

1 egg
1 cup YoChee
2 T sf maple syrup
1/4 tsp salt
1/2 tsp vanilla extract (I used 1 tsp vanilla)
1/2 oat bran
1 tsp baking powder
1/4 tsp baking soda
1/2 cup blueberries

Beat the egg into the YoChee using a fork or wire whisk. Beat in the syrup, salt and vanilla until blended.
Sprinkle the oat bran, baking powder and baking soda evenly over the YoChee mixture and stir gently, just until the dry ingredients are completely moistened. Stir int the berries.

Drop the batter by heaping soupspoonfuls onto a hot oiled (used butter flavored Mazola) spray skillet or grill. Cook until nicely browned on the bottom. Turn and brown the other side.

I thought I found this recipe on Barbos, but when I went to copy it I could not locate it. It was pretty easy and very good

Breakfast Casserole Bake

1 pd lean ham or canadian bacon cubed
1 med onion
8 oz mushrooms
1 pepper
thawed frozen spinach or broccoli ( I used a combination of both)
(or use any combination of veggies you like)
12 eggs or substitute equivelant
1/2 c. evaporated skim milk
8 oz ff cheddar cheese

Spray a 13x9 pan with PAM, set oven to 350.
In a large saute pan coated with spray, cook chopped onion, peppers and mushrooms until soften. Add in broccoli or spinach to heat through. Set aside.

Layer ham in the bottom of the pan, top with veggie mixture and then top with cheese. Mix eggs and milk, pour over top of layers in the pan. Bake for 30 minutes or until done.

Enjoy!

i got this from dwlz. i'm posting it as it was typed there by a core member.

Fiber One Muffin

This recipe I got off the box of Fiber One... I will post it the way it is written then I will post in black what I did to make them

Yogurt Bran Muffins
1c Fiber One cereal
1 egg slightly beaten
1/2c vegetable oil (Canola Oil and only 1/4c)
2 6-8 oz containers of any flavor low fat yogurt (I used plain ff) I suppose you could flavor these more with SF syrups
1 1/2c flour
1/3c brown sugar (I used Brown sugar twin)
1 1/4tsp baking soda
1/2 tsp salt
1/2c blueberries or raspberries****

Heat oven to 400
Line muffin tins with paper
crush cereal
In a bowl mix egg, oil and yogurt. Stir in cereal and all other ingredients except the fruit. Stir til moistened. Gently stir in fruit. Divide into muffin tins 3/4full
Bake 18 minutes

Makes 12 muffins
The whole batter was 12 points with the flour. 1 point a muffin.

****Now, I made these twice and I did the following with the fruit: 1/4 cup frozen thawed blueberries, 1/4c strawberries and 1 mashed banana YUMMY

bcb

Fall Muffins

1/4 c. oatmeal
1 c. dry cream of wheat
2 or 3 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. shredded pear or granny smith apple
1 egg
1/2 c. Splenda
1 T. vanilla
1 c. skim milk
4 tsp. canola oil

Combine first ingredients up to the shredded pear/apple. Combine second part of ingredients. Stir together. Bake in 6 sprayed muffin tins for 40-45 minutes at 375. Before putting in the oven, sprinkle about 1/2 tsp. dry oats over each muffin.

bcb

GRANOLA

4 cups old-fashioned oats
1 cup NF dry milk powder
1/2 c. cream of wheat.

Mix together and add

2 Tablespoon canola oil
1 cup SF syrup, any flavor

Mix well, bake 250-300 degrees for 45-65 minutes, stirring every 15 minutes of so. Done when granola is cruchy and dry, but NOT BURNED!

Cool well. Divide into six one-cup serving portions. Each serving size is CORE, with one healthy oil for the day and half a dairy serving. Flexers: one serving size is 7 points.

I tried this today, served it with homemade applesauce. It's super - tastes like real pancakes - enough so that my husband and daughter wanted some too.

These are from BCB and they are outstanding. I confess to adding the walnuts. My rationale is that they are good for me! I would tweak the recipe a bit the next time I make them. I froze a dozen. They were still great after being frozen.

Banana Walnut (or nor Walnut) Muffins

Ingredients

3 1/2 cups uncooked oatmeal
1 1/2 cups uncooked Cream Of Wheat (I used Farina)
1/2 cup unsweetened applesauce
2 cups fat-free skim milk
3 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon table salt
2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 cup SPLENDA No Calorie Sweetener
2 1/4 cups of mashed ripe bananas (about 4 really big ones)
1/4 cup walnuts makes these muffins core plus and 1 point a piece


Instructions

Mix all ingredients and spoon into sprayed muffin pans. You can mound them up over the top of the pan because they do not rise. Cook at 350 degrees for 20 minutes. Yield 24 muffins.

Vickie, thank you for posting. These look awesome!!!