Slow Cooker Yogurt

What you need: 1/2 gallon of pasteurized milk (any fat content); 1-1/3 C powdered milk or 2-2/3 C instant powdered milk (not fake milk like Morning Moo – real powdered milk); yogurt (make sure it says “live and active cultures” – you only need to purchase this the first time you buy your yogurt, after that you can use your own homemade yogurt!); a 4-5 Quart slow cooker.
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Advice: Start this process when you first wake up or at about 4-6pm. This process is very, very easy and very, very time consuming.

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Also – NEVER stir your yogurt, only scoop or fold, or it will break down and become thin.
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Process:

1. Combine the powdered milk into the milk, mixing well (I use my stick blender). The powdered milk adds milk solids to your yogurt giving it a thicker consistency than most homemade yogurt. I HIGHLY recommend it. Plus, it’s a great way to use your food storage!
2. Pour the milk into a 4-5 quart crockpot, cover and turn on low heat.
3. Leave it alone for 2.5 hours.
4. Unplug your crockpot.
5. Leave it alone for 3 hours.
6. Uncover the milk and skim off any skin. Scoop 2 C of warm milk into a bowl and whisk with 1/2 C yogurt. For my starter I used Greek Gods traditional plain greek style yogurt.
7. Pour the milk/yogurt back into the other milk and cover your slow cooker.
8. Wrap the entire slow cooker crin a fluffy towel and let it sit on your counter for 8 hours.
9. Unwrap. Scoop yogurt into clean containers and refrigerate.

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That’s it. If you follow the measurements exactly and use the proper size slow cooker this method should work for you. If you change amounts or use a smaller or larger crockpot your heat will vary and it may not work. I cannot believe how easy and INEXPENSIVE this is. I will never buy store bought yogurt again. To flavor it – just stir in some jam or homemade syrup (I combine 1 C sugar, 1 C water, bring it to a boil and then add 1 C of mashed fruit and let it simmer for about 10 minutes). Delicious!!

Biggest Loser Pancakes

Ingredients:

6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla 
*Skim milk as needed for the right consistency

Instructions:

In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.

Number of Servings: 3

Nutritional Info Per Serving:
181 Calories, 2.7g Fat, 10mg Cholesterol, 361mg Sodium, 20g Carbs, 2.8g Fiber

Half of this recipe is 7 WW points (made with low fat cottage cheese)

Blender Oatmeal Pancakes

1 C rolled oats
3/4 C milk
1/2 ripe banana
1/4 t cinnamon
2 t syrup
1/4 t salt
1/2 t vanilla
1 t baking powder

1 egg
Butter or oil for cooking

Directions:

Place all ingredients, except egg and cooking oil in a blender and blend until smooth.

Add egg and blend a few seconds more.
Let stand 10 minutes or longer to thicken batter.

If batter becomes too thick to pour easily, add some milk.

Heat butter/oil in frying pan or skillet.

Pour batter, by 1/4 - 1/2 cup, into pan and cook for 2-3 minutes on each side.

*This recipe is small and only makes 6-8 pancakes. Can be easily doubled.

Cheese Danish

2 - cans Pillsbury crescent rolls - I can sometimes find the sheets of dough instead (easier)

2 - 8oz packages cream cheese, softened

1 1/2 - cups sugar
1 - teaspoon vanilla extract
1 - teaspoon cinnamon
1 - stick (1/2 cup) unsalted butter (do not substitute)

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together.

In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla, spread over top of dough.

Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again.

Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together.

Sprinkle cinnamon sugar mixture generously over the top. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!

Dairy Free: Waffles

2 cups all-purpose flour
1 cup whole wheat flour
2 ½ cups substitute milk (I use coconut or almond)
2 Tbsp. canola oil
¼ cup brown sugar
1 tsp. baking powder
¼ tsp. salt

Pop Tarts

http://heavenlyhomemakers.com/homemade-healthy-poptarts

Instant Oatmeal Mix

I make this instant oatmeal mix all the time - saves a lot of money and it's a great way to use food storage milk and oats. :)

6 C quick oats
1 1/2 C powdered milk
1/2 t salt

Blend 3 C oats until powder in food processor or other grinder (such as a wheat or coffee grinder). Add remaining ingredients and pulse until the consistency you want (some people like bigger oats left in and others prefer it all pretty blended).

Put into large container. To make oatmeal, put 1/3-1/2 C of the mixture into a bowl and add 1/2-3/4 C boiling water. Mix and let sit. Add whatever toppings you desire.

Butermilk Pancakes

1 egg

2 T oil

1 T sugar

1/2 t soda

1 C buttermilk (subst. t of vinegar in C milk)

1 C flour

1 t baking powder

1/2 t salt

Beat egg. Add remaining ingredients. Beat til smooth. Pour batter onto hot griddle. Turn pancakes when they are puffed and full of bubbles.