Rather than just oats, this porridge uses bulgur and barley, which adds a chewy texture and more nutty flavor. It’s slightly chewier/bulkier than steel cut oats, for comparison. I added extra blueberries to the mix, for more flavor, and I’d have to say, the recipe would be a little bland without them.

Blueberry Breakfast Porridge
Adapted from the Weight Watchers 150 Comfort Foods cookbook

• 1 1/2 cups 1% milk
• pinch of salt
• 1/2 cup quick cooking barley
• 1/2 cup bulgur
• 1/2 cup old-fashioned rolled oats
• 1 cup blueberries
• 2 tablespoons packed brown sugar
• pinch of ground cinnamon

1. Put the mlk and salt in a small pan and bring just to a boil. Stir in the barley, bulgur, and oats. Reduce the heat to simmer, stirring frequently until the milk is completely absorbed and the grains are tender, but chewy. This takes about 10 minutes.

2. Remove from heat, and stir in the blueberries. Spoon the porridge evenly into 2 bowls, sprinkle with the remaining brown sugar and cinnamon, and serve.

Note: The recipe was very tasty when it was fresh. Unfortunately, I like to eat oatmeal at my desk at work–I was hoping this would reheat well, but it doesn’t really. The reheated version is much chewier than it was originally. Even though it didn’t take too long, I’m not one for cooking in the mornings. Unless I was going to be eating breakfast at home, I don’t know if I’d make this one again. For two servings, it works out to 6 points, but I broke it into 4 servings for 3 points each.

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That’s about all I have to say. This pound cake was delicious. Moist, and tender, and sweet, but not too sweet. The recipe below makes two loaves, but I loaded one up with fresh blueberries and raspberries from the farmer’s market (about half a pint of each).

Cream Cheese Pound Cake
Adapted from Bakerella.com

• 3.5 cups all purpose flour, sifted
• 1 tsp baking powder
• 1 cup butter, room temperature
• 8 oz. cream cheese, room temperature
• 3 cups sugar
• 1 tsp vanilla
• 6 eggs, room temperature
• 1 cup milk, room temperature

1. Preheat the oven to 325 degrees.

2. Sift the flour and baking powder into a medium mixing bowl and set aside. (It’s best if you have a sister or a cousin around to sift the flour for you. It’s much easier that way. Thanks guys!)

3. In a stand mixer with paddle attachment, cream the butter, cream cheese, and sugar for several minutes, until light and smooth. Add in the eggs one at a time, mixing completely after each additional egg. (It’s best if you have a mom around to help you count all 6 eggs. Otherwise you might lose track. Thanks mom!) Add vanilla and milk until combined.

4. Add flour mixture in small batches until completely combined.

5. Pour into two greased and floured loaf pans. (Here’s where I added the berries). Bake for 60 minutes, or until a toothpick inserted into the center of each cake comes out clean. (Mine actually took about 75 minutes–the cake with the berries took longer than the plain cake).

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