Ingredients

• 1 package frozen homestyle pancakes (14–16.4 oz)
• Cooking spray
• 1 cup half-and-half
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• ¾ cup egg substitute (or 3 eggs, beaten)
• 2 cups fresh blueberries
• ¾ cup low-fat granola mix
• Maple syrup (optional)

Steps

1. Microwave pancakes for 1 minute on HIGH or until thawed; cut in half. Coat 9-inch square baking dish with spray; arrange pancakes in 2 rows, overlapping pancakes (shingle) with the cut edge down.
2. Place half-and-half and sugar in medium saucepan; heat on medium for 2–3 minutes or until steaming. Remove pan from heat; whisk eggs and vanilla into hot mixture for 30 seconds to blend.
3. Preheat oven to 325°F. Pour egg mixture over pancakes. Let stand 15 minutes (or overnight) until liquid is absorbed. Top with blueberries; bake 20–25 minutes
4. Top pancake with granola; bake 4–5 more minutes or until granola is toasted and center is set. Let stand 5 minutes. Serve with maple syrup, if desired.

Ingredients

• Nonstick aluminum foil
• 6 slices thick-cut bacon
• 6 tablespoons brown sugar
• ½ teaspoon pepper

Steps

1. Preheat oven to 325°F. Line baking sheet with foil; arrange bacon slices in single layer.
2. Combine sugar and pepper, then coat bacon with mixture (wash hands). Bake 20–25 minutes until crispy and caramelized.
3. Bacon will be very hot! Let stand 5 minutes to cool before serving.

Ingredients

• 1 cup fresh pineapple chunks, undrained
• 2 cups fresh strawberries, halved
• ¼ cup vanilla instant pudding mix
• 1 cup white seedless grapes
• 1 cup fresh blueberries

Steps

1. Drain pineapple, reserving ¼ cup juice; place juice in medium bowl (add water, if needed, to make ¼ cup). Halve strawberries and chop pineapple coarsely; add to juice.
2. Stir in remaining ingredients. Let stand 30 minutes, stirring occasionally. Serve.