Sausage Gravy

Ingredient

• 1 pound bulk pork sausage
• 4 tablespoon all-purpose flour
• 1 1/2 cups milk
• Salt and pepper, to taste

Instruction

1. In large skillet over medium-high heat, cook and crumble sausage to lightly brown, removing fat from pan as it accumulates.
2. Sprinkle flour over sausage in skillet, stir to blend, add milk to pan all at once. Cook, stirring constantly, over medium-high heat, until thickened and bubbly. Season to taste with salt and pepper.
3. Serve over hot baked biscuits, toasted English muffins or toast.

Clark's Quiche

Ingredient

• 1/2 pound thick sliced bacon
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 (8 ounce) container sour cream
• salt and pepper to taste
• 2 (9 inch) unbaked pie crusts
• 2 tablespoons olive oil
• 1 onion, finely diced
• 1/2 pound fresh mushrooms, finely diced
• 2 cups finely diced smoked ham
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces Cheddar cheese, shredded
• 4 ounces Parmesan cheese, grated
• 8 eggs
• 1 1/2 cups half-and-half cream
• 1 tablespoon dried parsley
• salt and pepper to taste

Instruction

1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.
2. Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.
3. In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
4. Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

Waffles with Apples

Ingredients

• 8 nanna's waffles lightly toasted
  
• 4 apples peeled cored and thinly sliced
  
• 80g sultanas
  
• 3 tbs sugar
  
• 1 tbs butter

Instruction

1. Have your apples peeled and cored and cut up thinly and heat a pan and add the butter and sugar then add the apples and sultanas and gently cook until the apples are tender.
   
   
2. Arrange 2 of the toasted waffles on a serving plate and top them with the apple mixture. The Waffles with Apples taste good to if you add a little shredded coconut on top if desired.
3. Enjoy your freshly made Waffles with Apples!

Gloomy Day Smoothie

Original recipe yield:4 servings

Ingredient

• 1 mango - peeled, seeded, and cut into chunks
• 1 banana, peeled and chopped
• 1 cup orange juice
• 1 cup vanilla nonfat yogurt

Instruction

1. Place mango, banana, orange juice, and yogurt in a blender. Blend until smooth. Serve in clear glasses, and drink with a bendy straw!

Makes 8 servings.
Ingredient

• 1 pound ground pork sausage, crumbled
• 1/2 cup chopped peeled onion
• 2 cups shredded colby cheese
• 1 cup chopped broccoli, blanched (see note), well-drained
• 1 cup cooked brown wild rice
• 1 tomato, cored and chopped
• 1 ( 2.25-ounce) can sliced black olives
• 1 (10-inch) unbaked pie crust
• 4 large eggs
• 1/2 cup whipping cream
• 1 teaspoon crushed garlic
• 1/4 teaspoon ground black pepper

Instruction

1. Preheat oven to 425°F (220°C).
2. In a large skillet over medium heat, brown sausage, about 5 minutes. Add onion and continue to cook until onion is fragrant and translucent, 3 to 5 minutes; drain thoroughly. Remove from heat and stir in cheese, broccoli, rice, tomato and olives. Transfer into pie crust.
3. Combine together eggs, cream, garlic and pepper; pour over sausage mixture to cover.
4. Bake for 10 minutes; reduce heat to 400°F (205°C) and bake 30 to 35 more minutes or until golden and firm.

Italian Tomato Toasts

Ingredient

• 250g yellow cherry tomatoes halved
• 250g red cherry tomatoes halved
• 1 tbs balsamic vinegar
• salt and pepper to taste
• 1/4 cup torn basil leaves
• 4 slices sourdough bread toasted

Instruction

1. Lightly spray a non stick pan with cooking spray and heat. Add the tomato halves to the pan and cook over high heat, stirring constantly for 2 minutes until the tomatoes start to soften. Stir through the balsamic vinegar and season to taste. Now add the basil leaves and stir to combine.
   
2. Arrange the toast on serving plates and top each one with the tomato mixture. Season the Italian Tomato Toasts with black pepper and serve immediately.
3. Enjoy your freshly made Italian Tomato Toasts!

Papaya Strawberry Banana Smoothie

Ingredient

• 1 cup papaya juice
• 1 cup frozen strawberries
• 1/2 of a banana
• ice

Instruction
In a blender mix papaya juice, strawberries and banana continue adding ice until drink thickens.

Strawberry Porridge

Ingredient

• 1 punnet strawberries chopped
• 1 tblsp strawberry jam
• 2/3 cup water
• 2/3 cup milk
• 2/3 cup porridge

Instruction

1. In a microwave safe dish place the porridge, milk and water. Stir and cover. Microwave on full for 2 1/2 minutes, stir the porridge then microwave for a further 1 1/2 minutes.
2. Stir the strawberries and jam into the pot of hot porridge and serve. Another way of serving the porridge is to put the porridge in the bottom of plate then add strawberries and jam and then another layer of porridge. Either way the taste is fantastic.

Corn Cakes with Roasted Tomatoes

Ingredient

• 4 fresh corn cobs
• 4 large tomatoes halved
• 3/4 cup milk
• 1/2 tsp ground thyme
• 1 cup plain flour
• 2 shallots chopped
• 2 eggs beaten lightly

Instruction

1. Preheat the oven to 180 C. Using cooking spray coat a flat oven tray with it. Place the tomato halves on it and bake in the oven for 15 minutes or until golden. Keep the tomatoes warm.
   
   
2. Remove the kernels from the corn cobs and combine the kernels with the shallots. In a bowl mix together the eggs, flour, thyme, and milk. Fold in the corn mixture.
   
   
3. Spray a frying pan with cooking spray, heat and drop 2 tablespoons of batter to make one corn cake into the pan. Cook for 2 minutes on each side until golden. Repeat with remaining batter to make 12 corn cakes.
   
   
4. To serve place 3 corn cakes on each serving plate and arrange the roasted tomatoes on top. This is a most fantastic breakfast.

5. Enjoy your freshly cooked Corn Cakes with Roasted Tomatoes!

Iced Coffee With Vanilla

Ingredients

• 6 cups cold coffee
• 1/2 teaspoon vanilla
• 1 cup cream
• Sugar to taste

Instruction

1. Blend ingredients together
2. Serve in tall glasses with cracked ice

Sausage and Egg Puff

Makes 6 servings.
Ingredient

• 1 pound ground hot or mild sausage
• 2 slices white bread, diced
• 1 cup grated sharp cheddar cheese
• 6 large eggs
• 1 2/3 cups milk
• 1/2 teaspoon salt
• Dash of Tabasco sauce
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce

Instruction

1. In a skillet, brown sausage, breaking up lumps; drain. In a 2-quart casserole, layer sausage, bread , and cheese.
2. In a medium bowl, beat eggs with remaining ingredients. Pour over sausage mixture in casserole dish.
3. Cover and refrigerate 12 hours or overnight. Remove from refrigerator 1 hour before cooking.
4. Preheat oven to 350*F (175*C); bake, uncovered, 45 minutes or until firm and golden on top.

Makes 6 servings.
Ingredients

• 3 cups water
• 1 1/2 teaspoons salt
• 2 cups old fashioned oatmeal
• 2 large eggs
• 1 cup milk
• 1/4 cup dark molasses
• 3 tablespoons maple syrup
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 tablespoon ground ginger
• 1/4 pound golden raisins
• 1/4 cup chopped walnuts
• Lightly sweetened whipped cream or vanilla yogurt for accompaniment

Instruction

1. Heat water and salt until boiling. Add oatmeal and cook for 5 minutes. Cool.
2. Combine next 10 ingredients and add to oatmeal. Pour into a greased 9-inch square baking pan and bake, uncovered, in preheated 350*F (175*C) oven for 2 hours.
3. Serve hot topped with a dollop of whipped cream or vanilla yogurt

Blueberry Orange Smoothie

Ingredients

• 1 and 1/2 cups blueberries - fresh or frozen
• 1 cup orange juice
• 1/2 cup low-fat frozen vanilla yogurt
• 1/2 cup ice cubes
• 1/4 teaspoon grated orange peel

Instruction
Add all ingredients to your blender. Puree until smooth

Eggs in a Nest

Makes 1 servings.

Ingredients

• 1 slice white bread
• 1 teaspoon butter or margarine, softened
• 1 large egg, separated
• Salt and freshly ground pepper to taste

Instruction

1. Place bread on an ungreased baking sheet. Spread butter on 1 side of bread slice.
2. Beat egg white at high speed of an eletric mixer until stiff peaks form.
3. Spoon beaten egg white onto prepared bread slice. Make a well in center of beaten egg white with back of a spoon. Place egg yolk in the well.
4. Bake at 350*F (175*C) for 15 minutes or until meringue is golden and egg yolk is set. Season to taste with salt and pepper. Serve immediately.

Breakfast Burger

Makes 4 servings
Ingredient

• 1 pound bulk pork sausage
• 1 teaspoon vegetable oil
• 4 large eggs
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 4 English muffins, split and toasted
• 1/4 cup shredded cheddar cheese

Instruction

1. Gently form sausage meat into patties.
2. Place cast-iron skillet over high heat. Lightly coat with oil. Brown patties until browned on bottom. Flip and finish cooking until no longer pink. Keep warm in a 200°F (95*C) oven.
3. Wipe off pan, add a bit more oil if needed, and cook the eggs as desired. Season with salt and pepper to taste.
4. To serve, place sausage patties on muffin bottoms. Top each with egg and 1 tablespoon of cheese. Cover with muffin tops.

Power Drink

Ingredients

• 1 cup orange juice
• 3/4 cup pear - peeled and diced
• 1 banana - frozen
• 3/4 cup plain low-fat yogurt
• 1 teaspoon vanilla extract
• 3 Tablespoons smooth peanut butter
• 2 Tablespoons wheat germ

Instruction

1. Place all ingredients into blender and blend until smooth.

Beef, Onion and Horseradish Cheddar Panini

Servings: 4 sandwiches
Ingredients:

• red onion, thinly sliced
• 2 tablespoons olive oil
• 1/2 cup melted butter
• 1/4 cup olive oil
• 8 slices Horseradish Cheddar cheese
• 12 ounces shaved roast beef
• sourdough bread, cut into 3/4-inch thick slices
  

Instruction

1. Saute onion slices in 2 tablespoons olive oil in a medium saucepan until tender. Combine butter with olive. Brush 1 side of 4 slices of bread with the butter mixture and place, butter side down, in Panini grill. Top each bread slice with 1 slice of cheese, beef, onions and a second slice of cheese. Brush 1 side of remaining slices of bread with butter mixture and place over cheese, butter side up.
2. Cook 4 to 5 minutes or until browned and cheese melts.

Veronica's Apple Pancakes

Original recipe yield:4 servings

Ingredients

• 1/4 cup butter, melted
• 1 egg
• 1 cup milk
• 1 cup shredded tart apple
• 1 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon ground cinnamon
• 1 tablespoon white sugar

Instruction

1. In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Yogurt Breakfast Drink

Original recipe yield:6 servings

Ingredients

• 16 ounces fat-free reduced-sugar vanilla yogurt
• 2 (8 ounce) containers reduced-fat peach yogurt
• 1/2 cup frozen orange juice concentrate
• 1/2 cup fat-free milk
• 2 cups ice cubes

Instruction

1. In a blender or food processor, combine the first four ingredients; cover and process until smooth. Add ice cubes; cover and process until smooth. Pour into glasses; serve immediately.

Cheese Pancakes

(This recipe yields 5 servings)
Ingredient

• 4 large eggs
• 2 cups shredded cheese (I've used both Ceddar and Jack - both with good results)
• 1/2 cup yogurt or buttermilk
• 1/4 cup all-purpose flour
• 2 Tablespoons butter (for frying)
• 2 teaspoons yellow mustard
• 1/2 teaspoon salt (optional)

Instruction

1. In a small bowl, wisk the eggs together. Set aside.
2. In a medium bowl, stir together cheese, flour and salt (optional).
3. Into cheese bowl, add eggs, buttermilk and mustard. Stir all until well mixed.
4. Melt butter in a large frying pan or on a skillet on medium heat.
5. Drop about an 1/8 cup batter per pancake onto the hot surface. Fry one side until crispy and brown. Flip and fry the other side.

German French Toast

(This recipe yields 4 servings)
Ingredient

• 2 eggs
• 8 slices white bread
• 8 slices Muenster cheese
• 1/2 cup milk
• 1 teaspoon butter
• 1/4 teaspoon salt

Instruction

1. Preheat oven to 200 degrees F (95 degrees C).
2. In a medium saucepan bring water and salt to a boil over medium heat. Add butter and stir in potato flakes, onion and cream cheese. Stir in milk until potatoes are soft and fluffy. Spoon into a 9x12 inch casserole dish and top with fried onions.
3. Bake in preheated oven for 45 minutes.

Mashed Potato Miracle

Original recipe yield:4 to 6 servings

Ingredient

• 3 cups water
• 1 teaspoon salt
• 5 tablespoons butter
• 2 3/4 cups potato flakes
• 1 onion, minced
• 1 (8 ounce) package cream cheese
• 1 1/2 cups milk
• 1 (6 ounce) can French-fried onions

Instruction

1. Preheat oven to 200 degrees F (95 degrees C).
2. In a medium saucepan bring water and salt to a boil over medium heat. Add butter and stir in potato flakes, onion and cream cheese. Stir in milk until potatoes are soft and fluffy. Spoon into a 9x12 inch casserole dish and top with fried onions.
3. Bake in preheated oven for 45 minutes.

Baked Eggs and Mushrooms in Ham Crisps

(12 servings)

Ingredients

• 3/4 crimini pound mushrooms finely chopped
• 1/4 cup finely chopped shallot
• 2 Tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 Tablespoons creme fraiche or sour cream
• 1 Tablespoon finely chopped fresh tarragon leaves
• 12 slices Black Forest or Virginia ham (without holes; 10 ounces)
• 12 large eggs
• Garnish: fresh tarragon leaves
• a muffin tin with 12 (1/2-cup) muffin cups

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Instruction

1. Preheat oven to 400 degrees F.
2. Prepare mushrooms: Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in creme fraiche and tarragon.
3. Assemble: Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

Cappuccino on Ice

Original recipe yield:3 servings

Ingredients

• 1 1/2 cups strong brewed coffee
• 1/2 cup sweetened condensed milk
• 1/2 cup half-and-half cream
• 1/2 teaspoon vanilla extract

Instruction

1. In a medium bowl, combine coffee and milk. Whisk in half-and-half and vanilla until well blended. Pour into glasses filled with ice.

Ham Toast

Ingredients

• Leftovert ham, cooked and chopped
• Butter
• Several slices of toast
• 1 egg
• Seasonings to taste

Instructions

1. Cream the butter and add the chopped ham, seasonings, and egg.
2. Mix well.
3. Spread on toast.
4. Bake in moderate oven for about 3 minutes.

Carrot Smoothie

(2 servings)

Ingredient

• 1 cup frozen vanilla yogurt
• 1/2 cup finely grated carrots
• 1/2 cup cold carrot juice
• 1/2 cup soft silken tofu
• 2 Tablespoons orange juice concentrate
• 1 Tablespoon lemon juice
• 1/4 teaspoon ginger
• 1 pinch salt

Instruction

1. Place carrots, carrot juice and tofu to blender and pulse for a few seconds. Add the frozen yogurt, orange juice, lemon juice, ginger and salt. Blend to the desired consistency.

Oatmeal Waffles

Original recipe yield:6 servings

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup quick-cooking rolled oats
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 eggs, slightly beaten
• 1 1/2 cups milk
• 6 tablespoons butter, melted
• 2 tablespoons brown sugar

Instruction

1. In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt; set aside. In small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Pour batter on to grids of preheated, lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly; do not open during baking. Use fork to remove baked waffle. Top with fresh fruit and yogurt.

Low Fat Ham and Cheese Strata

Serves 8.

Ingredients

• 10 ounces day-old Italian or French bread, cut into cubes
• 2 whole eggs
• 4 egg whites
• 2 cups skim milk
• 1 cup reduced fat sharp cheddar cheese, shredded
• 2 tsp Dijon mustard
• 1 10-ounce package of frozen chopped spinach, thawed and squeezed dry
• 4 slices lean cooked ham. chopped
• Freshly ground pepper, to taste

Instruction

1. Preheat oven to 350 degrees.
2. Coat an 11 X 7-inch baking dish with nonstick cooking spray.
3. In a large bowl, whisk eggs and egg whites together. Add milk, half the cheese, mustard, spinach and ham.
4. Stir well. Add bread cubes and toss well. Pour egg and bread mixture into baking dish. Top with remaining cheese and freshly ground black pepper.
5. Bake uncovered for 40 minutes.

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Per Serving: Calories 203, Calories from Fat 51, Total Fat 5.7g (sat 2.6g), Cholesterol 67mg, Sodium 564mg, Carbohydrate 23.8g, Fiber 2.2g, Protein 14.3g

Monkey Bread I

Original recipe yield:1 10 inch tube pan

Ingredients

• 3 (12 ounce) packages refrigerated biscuit dough
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 cup margarine
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins

Instruction

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Potato & Hard-boiled Egg Casserole

Serves 6

INGREDIENTS

• 6 medium potatoes, peeled
• 1 cup (1/2 pint) sour cream
• 1 (10 1/2 ounce) can cream chicken soup
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon curry powder
• 4 hard boiled eggs, sliced
• 1/2 cup soft bread crumbs, combined with
• 1/2 cup shredded sharp Cheddar cheese

Instruction

1. Cook potatoes whole in boiling, salted water until tender. Drain. Slice about 1/4 inch thick.
2. Preheat oven to 350°F.
3. Combine sour cream, chicken soup, salt, pepper, and curry powder.
4. Layer bottom of a 2 quart casserole with 1/3 of potato slices, then 1/3 egg slices, then 1/3 cream mixture. Repeat layering 2 more times.
5. Sprinkle bread crumb/cheese mixture over top. Bake, uncovered, in preheated 350° F oven about 30 minutes, or until heated through and browned on top.

Ice Fruit Smoothie

(This recipe yields 2 servings)

Ingredient

• frozen fruit of whatever kind you like
• 2 cups of skim milk

Instruction

1. Pour two cups of skim milk into the blender.
2. Put frozen fruit into the blender (as much as you think you want, also keep frozen). Blend on liquify until smooth.
3. Enjoy!

Mushroom Pie

Original recipe yield:12 servings

Ingredients

• 1 tablespoon olive oil
• 1 (10 ounce) package fresh mushrooms, sliced
• 1 large onion, chopped
• 4 slices bacon, chopped
• 3/4 cup heavy cream
• 1 cup shredded Swiss cheese
• salt and pepper to taste
• 1 teaspoon chopped fresh dill
• 1 (17.25 ounce) package frozen puff pastry, thawed
• 1 egg, beaten

Instruction

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion and bacon; cook and stir for about 5 minutes, or until vegetables are tender. Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, and stir in the cheese.
3. Place one sheet of puff pastry on a well oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.
4. Bake for about 40 minutes in the preheated oven, or until golden brown. Cool, then cut into squares to serve.

Ham and Cheese Pie

Yield: One 9-inch pie

Ingredients

• 1 cup diced ham
• 1 cup cheddar cheese, shredded
• 1 cup milk
• 3 eggs
• 3/4 cup Bisquick mix
• 1/3 cup mayonnaise
• 1 tablespoon mustard

Instuction

1. Preheat oven to 350 degrees.
   
2. Coat a 9-inch pie pan with cooking spray.
   
3. Place ham and cheese in pie pan; mix together.
   
4. In blender or food processor, blend together eggs, milk, Bisquick and mustard for 1 minute. Pour over ham and cheese.
   
5. Bake for 30 to 40 minutes, or until puffy and knife inserted in center comes out clean.
   
6. Let stand for 5 minutes.

Banana Bread

Original recipe yield:1 8x4 inch loaf

Ingredients

• 1 1/2 cups white sugar
• 1/2 cup butter, softened
• 3 bananas, mashed
• 2 eggs
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/3 cup sour milk
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

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Instruction

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. Combine sugar, butter, bananas, eggs, flour, baking soda, milk, salt and vanilla extract in a large mixing bowl; beat well. Pour batter into prepared pan.
3. Bake in a preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Cheesecake French Toast

Yield: 4 servings

Ingredients:

• 1 cup part-skim ricotta cheese or 1 cup cream cheese
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla
• 8 slices French bread (cut your own bread, slicing 1/2-inch thick almost through and another cut 1/2-inch all the way through, making a pocket to put your cheese mixture in.
• 2 large eggs
• 1 cup low fat milk or (for a special treat) 1 cup of half and half
• 1 1/2 tablespoons butter or margarine
• 2 cups hulled, sliced strawberries (boysenberries are also good, chopped and sweetened) (or berry syrup)

Instructions:

1. With mixer or blender, mix cheese, powdered sugar and vanilla until smooth.
2. Spread cheese mixture in the pockets of the French bread.
3. In a bowl, beat eggs and milk to blend.
4. Melt 1 tablespoon of oil or margarine on grill.
5. Dip cheese sandwiches in egg mixture. Place slightly apart in pan. Cook, turning until deep golden brown and firm to touch, about 2 minutes per side. Keep warm in oven at low temperature while the rest of the French toast is cooking.

Strawberry Grapefruit Waffles

(This recipe yields 4 servings)

Ingredient

• For Waffles:
• 1 cup all-purpose flour
• 1 cup milk
• 2 large eggs - beaten
• 2 Tablespoons sugar
• 1 Tablespoon canola oil
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon pink grapefruit zest
• cooking spray

• For Topping:
• 3/4 cup sliced strawberries
• 1/3 cup pink grapefruit juice - strained
• 3 Tablespoons honey
• additional grapefruit segments - optional
• pats of butter - optional

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Instruction

1. Preheat oven to 200 degrees.
2. In blender or food processor, pulse flour, sugar, baking powder, cinnamon and zest until well sifted. Add beaten eggs, oil and milk and blend until smooth. Allow batter to set five minutes before cooking.
3. Prepare waffle iron with cooking spray and cook waffles according to manufacturer's instructions. Keep completed waffles warm in oven until ready to serve.
4. While waffles are cooking, prepare the topping. In a small saucepan, heat grapefruit juice with honey until warm and well combined.
5. Serve waffles topped with a little butter and strawberry slices (and additional grapefruit segments if desired). Top waffles and strawberries with honey-grapefruit sauce.

Ingredient

Dry ingredients:

• 1 1/4 cup flour (whole spelt if available, if not whole wheat works fine)
• 1 tablespoon baking powder
• 3/4 teaspoon salt (salt really brings out the chocolate flavor)
• 1 tablespoon cocoa powder
• 1/2 teaspoon ground cinnamon

Wet Ingredients:

• 1 cup milk
• 1/3 cup vegetable oil (I use grapeseed or canola)
• 1 tablespoon sugar
• 2 egg yolks
• 2 egg whites

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Instruction:

1. Sift together dry ingredients
2. Beat 2 egg whites until soft peaks, reserve
3. Whisk together remaining wet ingredients (milk, oil, egg yolks, sugar)
4. Combine wet and dry ingredients in large bowl, mix gently until just combined, lumps are ok
5. Gently fold in egg whites
6. Heat up griddle, you want it to be hot enough so that when a drop of water hits it, the water dances, but not so hot that it instantly vaporizes or so cool that the water just sits there and slowly evaporates.
7. Lightly oil the griddle, canola or grapeseed oil works the best.
8. Ladle 1/2 cup sized portions of batter onto the hot griddle, flip when bubbles appear and edges are dry

Serve hot with a pad of butter and real maple syrup. Photos coming when I make these next, which probably will be very soon because they are seriously addicting if you love pancakes and chocolate. Oh and did I mention they are super healthy? Whole grain flour + cocoa = fiber + protien + vitamins + antioxidants. Enjoy!

Lemonade Wake-up Call

This always makes me feel more awake. Something about the taste and smell of lemon stimulates the senses.

(2 servings)
Ingredient

• 1 cup lemonade
• 1/2 cup plain or lemon yogurt
• 3/4 cup fresh or frozen pineapple chunks
• 1/2 cup pineapple sherbet
• 3 or 4 large icecubes

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Instruction

1. Place all ingredients in the blender and blend until smooth.
2. You can also make a great orange-pineapple smoothie by replaceing the lemonade with orange juice and using plain yogurt.

Coleslaw with Creamy Celery Seed Dressing

Serves 6

Ingredient

• 1 medium head cabbage, cored and shredded (about 8 cups)
• 1 carrot, grated
• 6 green onions, including some tender green tops, sliced
• 1/4 cup sliced radishes (optional)
• 1/2 cup chopped green bell pepper (optional)
• Creamy Celery Seed Dressing (recipe follows)

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Instruction

In a large bowl, combine cabbage, carrot, green onions, and radishes and bell pepper, if desired. Add dressing and stir to blend well. Cover and refrigerate 4 hours before serving.

Baked French Toast with Nutella

Makes 4 to 8 servings

Ingredient

• Toast:
  4 ounces cream cheese or Neufchatel cheese, at room temperature
  6 tablespoons Nutella chocolate hazelnut spread, at room temperature
  8 slices white bread
• Custard:
  4 eggs
  1 cup milk
  2 tablespoons granulated sugar
  1 teaspoon vanilla
  1/4 teaspoon ground nutmeg
• Powdered sugar
  Maple syrup (optional)

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Instruction

1. To make sandwich: Mix cream cheese and Nutella until combined. Spoon mixture on 4 bread slices and spread all the way to outside edges, then top with remaining slices to make sandwiches. Place in resealable plastic bag and refrigerate until ready to bake.
2. To make custard: In flat container with an airtight lid large enough to hold a bread slice, beat together eggs, milk, sugar, vanilla and nutmeg. Cover and refrigerate until ready to use.
3. To assemble: Preheat oven to 350 degrees. Mist a 9-by-13-inch baking pan with sides with nonstick cooking spray. Dip sandwiches into custard, turning once, for 2 minutes on the first side and 1 on the second to soak up as much of the custard as possible. Lay drained slices on pan and bake for 15 minutes, then turn them over and bake for 20 minutes more, or until toast is golden brown on both sides. Sprinkle slightly with sifted powdered sugar and serve with syrup, if desired. Recipe can easily be doubled.

Scrambled

Ingredients:

• 1 tub of firm tofu

• 1 tablespoon vegetable oil

• 1/4 cup onion, minced

• 1 tablespoon soy sauce

• 1 teaspoon turmeric

• 1 tablespoon cream cheese

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Instruction

1. Drain and rinse the tofu and set aside.
2. Heat the oil in a frying pan and saute the onion for a few minutes until it starts to clear.
3. Add the soy sauce and tumeric and mix with the onion.
4. Crumble the tofu into the onion mixture and stir to coat it with the seasonings.
5. Cook few a few minutes until the tofu looses some of its moisture. Scrape the bottom of the pan occasionally so that it does not stick.
6. Reduce the heat and add the cream cheese. Stir until the cream cheese has melted and coated the tofu.
7. Serve while hot.

Egg Salad

Serves 4

Ingredient

• 8 Eggs, hard-boiled
• 1/4 cup mayonnaise
• 1 tablespoon mustard
• salt and pepper

Instruction

In a medium bowl combine mayonnaise, mustard and salt and pepper. Peel and dice the hard-boiled eggs. Add chopped eggs to the mix and stir to combine.

Fruit Protein Shake

(1 serving)
Ingredient

• 1 cup almond milk (vanilla flavor is the best)
• 1 Tbsp. flax seeds
• 1 serving vegetable protein powder (follow package measurements)
• 1/2 to 3/4 cup frozen berries (whatever you like)
• 10 drops Stevia sweetener

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Instruction

1. Grind flax seeds in a coffee grinder. Then add all ingredients to blender and blend until smooth.

Have a great breakfast!!!

Cong You Bing (Chinese Pancakes)

Cong You Bing translates to Green Onion Pancakes.
(This recipe yields 4 servings)
Ingredient

• 2 cups all-purpose flour
• 1 and 1/4 cups chopped green onions - cleaned and patted dry
• 1 cup boiling water
• 3 Tablespoons Chinese toasted sesame oil
• salt
• vegetable oil

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Instruction

1. Put flour in a large bowl, make a well and pour boiling water. Stir immediately to create a stiff moist dough.
2. Transfer dough to a lightly floured surface and knead until it forms a ball. Brush dough with some sesame oil, cover dough with a large bowl and let rest for 10 minutes. Knead dough until smooth and elastic, rub with more sesame oil and let rest for 1 hour.
3. On a flour surface, roll dough out to form a log about 10 inches long. Cut into six equal pieces. Cover dough as you work with one piece at a time. Take one ball and roll into a thin round (about 6-7 inches in diameter). Brush with sesame oil, sprinkle salt and cover with a handful of green onions. Roll the round up like a cigar (think of rolling a carpet) and twist roll into a coil (think cinnamon roll). Brush surface of coil with more sesame oil, and using a rolling pin, gently flatten coil to about 5 inches in diameter.
4. When all the pieces have been prepared, pour vegetable oil into a large, shallow frying pan (about 1/2-inch of oil). Pan-fry two pancakes at a time, cooking about 3 minutes on each side, or until golden brown. Transfer to plate lined with paper towels, sprinkle with more salt.
5. To serve, cut into quarters.

Spinach Souffle

(This recipe yields 4 servings)
Ingredient

• 2 10-ounce packages frozen leaf spinach -- thawed
• 1 large egg
• 1/3 cup lowfat milk
• 1/3 cup grated parmesan cheese
• 1 teaspoon crushed garlic
• salt and pepper to taste

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Instruction

1. Preheat oven to 350 degrees F.
2. In a medium bowl whisk together the egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
3. Bake for 20 minutes, or until lightly set.

Potato Quiche

Ingredient

• 4 medium Idaho® potatoes, unpeeled, scrubbed
• Olive oil, as needed
• Salt, to taste
• Black pepper, to taste
• 4 cups kosher salt
• 1 egg
• 1 egg yolk
• 1 pinch cayenne pepper
• 1 pinch nutmeg
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 4 ounces Swiss cheese, grated
• 4 ounces ham, chopped
• Frisée salad, as needed

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Instruction

1. Preheat oven to 400ºF. Rub potatoes with olive oil and sprinkle with salt and black pepper. Prick potatoes with fork. Fill small sheet pan with 4 cups kosher salt; place potatoes on salt. Bake until a knife easily pierces potatoes, 40 to 55 minutes. Remove from oven and cool; reduce oven to 350ºF.
2. In a small bowl, whisk egg and egg yolk with a pinch of salt, cayenne pepper and nutmeg; whisk in milk and cream.
3. With a sharp knife, slice off top 1/4 inch of cooled potatoes; scoop out insides, leaving 1/4 inch of potato all around to form a shell. (Reserve inside of potato for mashed potatoes or another use.)
4. Return potato shells to salt on sheet pan. Divide cheese and ham among potatoes and then add egg mixture.
5. Carefully return potatoes to oven; bake at 350ºF until eggs are softly set, 15 to 20 minutes. Serve as an entrée with frisée salad dressed with balsamic vinaigrette.

Blueberry Cherry Pancakes

(This recipe yields 4 servings)

Ingredient

• 1 cup of milk
• 4 eggs
• 1 cup of flour
• 1 teaspoon of salt
• 1 cup of finely chopped blueberries
• 1 cup of of finely chopped cherries

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Instruction

1. Beat this mixture well, then add the 2 cups of finely chopped fruit.
2. Fry in a small amount of crisco or other shortening. Pancakes can either be large or small.

Baked Donuts

(This recipe yields 14 servings)

Ingredient

• 2 packages yeast
• 1/4 cup warm water
• 1 1/2 cups milk - scalded then cooled to room temperature
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 2 eggs
• 1/3 cup vegetable shortening
• 4 and 1/2 cups flour
• 1/4 cup melted butter
• 40/60 mix of cinnamon and sugar for topping

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Instruction

1. In large bowl, dissolve yeast in warm water. Add milk, next six ingredients and 2 cups of the flour. Blend for 30 seconds, scraping the bowl constantly. Beat 2 minutes at medium speed. Stir in remaining flour until smooth. Cover and let rise until double in size, about 1 hour.
2. Turn dough onto a well-floured board. Roll dough around to coat with flour. (Dough will be soft.) Cut with floured doughnut cutter or cans. Lift carefully with spatula and place 2 inches apart on greased baking sheet. Brush with melted margarine. Cover and let rise until doubled (about 20 minutes).
3. Bake 8 to 10 minutes at 425 degrees F or until golden.

This was kind of a pain to make, but it was worth it. I used margarine instead of butter and that worked okay.

Cranberry Coffee Cake

Fresh cranberries come in plastic bags in the refrigerated section of your grocery store. Don't try this with canned or dried cranberries. It doesn't work. Trust me.

(This recipe yields 8 servings)
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Ingredient

• 3 cups fresh cranberries (frozen and thawed cranberries work - but fresh is much better)
• 2 cups sugar
• 1 and 1/2 cups all-purpose flour
• 1 cup finely chopped walnuts
• 1 cup light cream
• 3/4 cup butter - softened
• 3 large eggs - lightly beaten
• 1 additional Tablespoon sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 teasoon baking powder
• 1/2 teaspoon salt

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Instrustion

1. Preheat oven to 350 degrees.
2. Prepare a 9-inch baking pan with a generous coating of crisco or cooking spray.
3. In a medium bowl, combine cranberries, 1 cup of the sugar and all the nuts. Add to prepared pan.
4. In a small bowl, combine the remaining sugar, cream, eggs, butter and vanilla. Mix well.
5. In a large bowl, sift flour, baking pwder and salt. Add contents of small bowl to the large bowl and mix well.
6. Drop batter over ingredeints in prepared pan and smooth with a spoon or spatula.
7. Sprinkle the additional Tablespoon of sugar and the cinamon on top of the batter.
8. Bake for 45 to 50 minutes until a toothpick inserted into the center comes out batter-free.

Mexican Coffee

In Mexico, this is called "Cafe de Olla". For a special treat, try adding an two ounces of Kahlua coffee liqueur to the completed coffee and top with a little whipped cream.


This recipe yields 2 servings

Ingredient

• 2 cups water
• 1/4 cup coarsely ground coffee
• 1 Tablespoon brown sugar or piloncillo (Mexican brown sugar)
• 1 cinnamon stick (4 or 5 inches long)

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Instruction

1. Put water in a medium sauce pan and bring to a boil.
2. Add all ingredients and continue to boil for at least 5 minutes.
3. Remove from heat and cover. Let stand for 5 to 10 more minutes.
4. Strain and serve.

Mexican Scramble

This recipe yields 1 serving

Ingredients

• 2 eggs
• 1 Tablespoon salsa
• finely diced jalepenos to taste

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Instruction

1. Mix all ingredients together in a bowl.
2. Pour into a pan heated at meduim setting.
3. Cook until done to your liking.

You could sprinkle a bit of grated jalepeno jack cheese on this for a bit more kick.