Breakfast Cornbread    

2 Cups of Yellow Cornmeal

1 1/2 Cups Flour

2 Tsp. Baking Powder

1 Tsp. Baking Soda

2 Cups of Milk

1/4 Cup of Melted Butter

1 Lb. Breakfast Sausage (I like mild)

1 Large Onion, chopped fine

2 Cups of Grated Cheddar Cheese

1 Doz. Eggs

(Optional) 1-3 Large Japeleno Peppers, chopped extra fine (I prefer with seeds)

Directions:

Using a 12-14″ Dutch Oven, brown the sausage. Drain the fat, leaving approx. 3 Tablespoons. Since we don’t add cooking oil to the cornbread, this will help prevent sticking. Mix cornmeal, flour, baking soda, baking powder, milk, butter & sausage in the dutch oven. While stirring, beat in the eggs, onions and peppers. Finally fold in the cheese. Cook at 350 degrees until done. (Approx 30 min.)

1-1/3 cups extra crunchy peanut butter
1 cup brown sugar
1/2 cup butter, softened
1/2 cup honey
2 eggs
2 tsp. vanilla extract
3 cups quick oats
1 cup flour
2 tsp. baking soda
1/2 tsp. salt

Preheat oven to 325°F. Spray a 13-by-9-inch baking pan with nonstick spray; set aside. In a medium bowl, cream together peanut butter, brown sugar, butter and honey. Beat in eggs and vanilla. Add dry ingredients, mixing until well combined. Spread evenly into prepared pan and bake for 30 minutes. Let cool completely before cutting into 18 bars.

Prep time: 10 minutes Cook time: 30 minutes Makes 18 servings.

Nutrition Per Serving: 280 calories, 8 g protein, 16 g fat, 29 g carbohydrate, 3 g fiber, 40 mg cholesterol, 310 mg sodium, 6 points