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.