Caribbean Chicken Wings

Hi everyone!

Can you believe it's the end of 2011? We'll be celebrating with friends so I thought I would give you a recipe for Caribbean Chicken Wings. My 10 year old would probably love these. I would think once they're done, you could throw them in your crockpot for a party.

Caribbean Chicken Wings
Amy (amylz)
Recipe courtesy Sunny Anderson, 2008

1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings

In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours. Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

Amy

Savory Sandwich Ring, Hot Ham and Turkey Sub, Cheesy Chicken Ranch Sandwich, Chicken Caesar Sandwich, Grape-Almond Chicken Salad, PB and J Banana Wrap

Hi everyone!

Here are the sandwiches for the next week:

Savory Sandwich Ring
Cyndy (MyPB&Jelly) Pampered Chef

2 packages (11 ounces each) refrigerated French bread dough
3 garlic cloves, pressed
1/2 teaspoon each: dried oregano and dried basil
1 medium each: onion, green bell pepper, and tomato, all thinly sliced
1/2 cup pitted ripe olives, sliced
8 ounces thinly sliced deli meat, such as hard salami, turkey, ham or
bologna
4 ounces thinly sliced cheese, such as Swiss, American or Munster
6 tablespoons Italian dressing, divided

Preheat oven to 350 F. Place dough, seams side down, on 15" round baking stone. Join ends of dough together to form 1 large ring. Cut 8 diagonal slashes (1/2 inch deep) on top of dough. Lightly spray dough with vegetable oil. Press garlic over dough; spread evenly. Sprinkle with oregano and basil. Bake 26-30 minutes or until deep golden brown. Immediately remove from baking stone to cooling rack; cool completely. Chop lettuce into thin strands. Thinly slice onion, bell pepper and tomato. Slice olives. To assemble sandwich, cut bread in half horizontally . Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons dressing evenly over lettuce. Top with onion, bell pepper, tomato and olive slices. Brush cut side of bread top with remaining dressing; place over bottom half. Cut into 8 wedges and serve.

Hot Ham and Turkey Sub Sandwiches
Amy - amylz
Makes 4 sandwiches

4 - submarine rolls
2 - Tablespoon butter or margarine, soft
4 - ounces deli ham
4 - slices mozzarella cheese
4 - ounces deli turkey
8 - ounces blue cheese, crumbled

Preheat oven to 425F. Slice rolls in half and butter each half. Place the ham on the bottom half. Next, add the cheese slice, then the turkey. Top with blue cheese. Place the top roll half on the bottom half and wrap in aluminum foil. Heat for 15 to 20 minutes.

Cheesy Chicken Ranch Sandwich
Amy (amylz)
Makes 6 servings

6 boneless skinless chicken breast halves (about 1-3/4 pounds)
2/3 cup Ranch Dressing, divided
1/2 pound (8 ounces) pasteurized prepared cheese product, sliced
6 French bread rolls, split
Lettuce

Brush chicken with 1/3 cup of the dressing. Spray rack of broiler pan with no stick cooking spray. Place chicken on rack of broiler pan. Broil 3 to 4 inches from heat for 5 to 6 minutes on each side or until cooked through. Top chicken with prepared cheese product. Continue to broil until prepared cheese product is melted. Spread rolls with remaining dressing; fill with lettuce and chicken.

Chicken Caesar Sandwich
Amy (amylz)
Makes 4 serving

4 French bread rolls, split
4 Tablespoons classic Caesar dressing
4 Tablespoons Parmesan cheese, shredded
4 romaine lettuce leaves, shredded
20 slices deli style oven roasted chicken breast
4 tomato slice

1) Onto bottom half of roll, spread dressing and sprinkle with cheese.
2) Top with lettuce, chicken and tomato.
3) Cover with top of roll.

Grape-Almond Chicken Salad Sandwich
Amy - amylz
Makes 4 servings

1 cup chicken breast, cooked & diced
1/2 cup celery
1/2 cup mayonnaise
2 Tablespoons seedless grapes, cut in half
2 teaspoons almonds, sliced
2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices French bread

In a mixing bowl, add the chicken, celery, mayonnaise, grapes, almonds, lemon juice, salt and pepper. Toss gently until thoroughly mixed. Using a spoon or scoop, spread the chicken salad on the bread. Place the other slice of French bread on top. Using a sharp knife cut the bread in half and place on plate and serve.

PB and J Banana Wrap
Amy - amylz
Makes 4 servings

4 - (8-in.) flour tortilla
8 - Tablespoons creamy or chunky peanut butter
8 - Tablespoons your favorite jelly
4 - small banana

On tortilla, spread peanut butter and then jelly. Top with banana, then roll up.

Amy

Happy Pancakes, French Toast, Pumpkin Pancakes, Apple Snapple Oatmeal, Bean and Egg Tortillas, Erika's Baked Oatmeal

Hi everyone!

Here are the breakfasts for this week:

Happy Pancakes
Amy (amylz)

Turn plain pancakes into a cartoon happy face for a cheerful kid's breakfast. A pancake or two on a plate makes a face. A slice of crispy bacon creates a smiling mouth, two strawberry halves create the eyes and swirls of syrup create the hair. Or, make a pancake with a sliced banana mouth, sliced banana eyes and scrambled egg hair.

French Toast
Amy (amylz)

loaf sliced bread
3 eggs
1/2 cup milk
sprinkle cinnamon

Blend eggs, milk and cinnamon in flat dish. Heat griddle. Soak both sides bread in egg mixture and fry on griddle.

Pumpkin Pancakes
Katie (KatieDid) from Scholastic Parent & Child October 2006

2 c flour
2 T light brown sugar
2 ½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground allspice
½ tsp ground ginger
2 c milk
1 c canned pumpkin
1 large egg
1 tsp vanilla extract
3 T canola oil, plus additional for greasing pan

In a medium bowl, whisk together flour, sugar, baking powder, salt, and spices. Set aside. In a large bowl ask your child to measure and add milk, pumpkin, egg, vanilla, and oil. Combine well. Add dry ingredients to pumpkin mixture and stir just until dry ingredients are moistened. Preheat griddle or skillet on medium heat. When a drop of water sizzles in the pan, brush lightly with oil. Pour about ½ cup batter for each pancake. When the tops bubble and the edges look dry, turn with a spatula and cook until the underside is golden. Remove from pan and serve immediately or keep warm on a platter in an oven on low heat. Serve with maple syrup! Makes about 16 4-inch pancakes.

Apple Snapple Oatmeal
Amy - amylz
(This recipe yields 4 servings)

1 medium apple or pear
3 cups apple juice or cider
1 and 1/3 cups regular rolled oats
1/4 cup raisins or chopped pitted dates
1/4 teaspoon ground cinnamon
milk (if you like)
brown sugar (if you like)

On a cutting board, use a sharp knife to cut the apple or pear into 4 pieces. Cut out the core and throw it away. Chop each piece. In a saucepan, put the chopped apple or pear, apple juice or cider, oats, raisins or dates, and cinnamon. Stir with a wooden spoon to mix. Put the pan on the burner. Turn the burner to medium-high heat. Cook just till bubbly. Turn the burner to low. Simmer, uncovered, for 5 minutes, stirring now and then. Turn off the burner. Remove the saucepan from the burner. With a large spoon, put the oatmeal into 4 cereal bowls. Serve immediately with milk and brown sugar, if you like. This can also be made in the microwave. Just reduce the liquid to 2 and 1/2 cups. Microwave the stirred ingredients on high for 3 minutes in a covered microwaveable 2-quart casserole dish. Stir and microwave 3 minutes more.

Bean and Egg Tortillas
Amy (amylz)

1 can black beans
1 cup salsa
4 eggs
Flour tortillas
Shredded cheddar cheese

Rinse the black beans and empty them in a skillet with salsa. Boil the two together. In a different pan or a bowl, break the eggs and cook them well. Once the eggs are done, mix a scoop of beans with the eggs and garnish it with shredded cheese. Stuff it in a tortilla and eat it hot.

Erika's Baked Oatmeal
Erika

2c oats
2 eggs, lightly beaten
1t salt
3/4c brown sugar
3c milk
1/2c blueberries
1/2c diced peaches

Heat all ingredients except for fruits in large saucepan until thick (to boiling?). Add fruit, simmer and stir to distribute evenly. Pour into lightly greased 9x13 pan and bake at 350 for 30-45 minutes. Serve with warmed milk or cream

Erika's Notes:I normally use less sugar (maybe a scant 1/2c). Any milk will work but it will obviously have a richer flavor with a milk with at least a little fat (I like to use 2%). Fresh or frozen fruit may be used. Any combo of fruit will work as well. I've used strawberries, blackberries, dried cranberries, dried currants, etc.

Amy

Taco Soup 2

Hi everyone!

Tomorrow we are having one of my favorites, Taco Soup. This is Paula Deen's recipe so I'm hoping it's really good. I call this Taco Soup 2 because I have many different recipes for this. This one says you can cook it in the crockpot or on the stove. I'll probably throw it in the crockpot so I don't have to think about it. We'll also be having cornbread.

Taco Soup 2
Amy - amylz
Recipe courtesy Paula Deen

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Amy

Cheesy Baked Tortellini

Hi everyone!

Here is a recipe for Cheesy Baked Tortellini. I think this sounds heavenly. It's everything my boys won't eat. I love Giada recipes. They rarely fail me. It's just that a lot of her recipes have cheese so there aren't many things of hers I can make. As for this dish, I would think you could use any flavor of tortellini you like. Cheese tortellini would be fine but there are so many flavors that pick what you like. Also, for sure use the marsarpone cheese. I love that stuff. If you really don't want to, I suppose you could sub cream cheese but it won't be totally the same.

Cheesy Baked Tortellini
Amy (amylz)
Recipe courtesy Giada De Laurentiis

Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan

Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish. Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Amy

Banana-Raspberry Cake with Lemon Frosting, Blueberry Pretzel Dessert

Hi everyone!

Tomorrow is my 15th wedding anniversary so John and I will be out for the evening. I thought I would post some of the desserts I'm making over this Christmas vacation.

Banana-Raspberry Cake with Lemon Frosting
Amy (amylz)
Cooking Light, January 2003

Cake:
Cooking spray
1 tablespoon all-purpose flour
1 1/3 cups granulated sugar
1/4 cup butter, softened
3 large eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup low-fat buttermilk
1 cup mashed ripe banana (about 2 bananas)
1 teaspoon vanilla extract

Frosting:
3/4 cup (6 ounces) 1/3-less-fat cream cheese, chilled
2 tablespoons butter, softened
2 teaspoons grated lemon rind
1/2 teaspoon vanilla extract
Dash of salt
2 1/2 cups powdered sugar, sifted
1 1/2 cups fresh raspberries (optional)

Preheat oven to 350. To prepare the cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour. Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk. Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans. Bake cake at 350 for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack. To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.

Blueberry Pretzel Dessert
OwenmyAngel
Yield: 12-15 servings

1-1/2 cups crushed pretzels
1/2 cup sugar
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen Cool Whip whipped topping, thawed
2 cans (21 ounces each) blueberry pie filling
Additional Cool Whip whipped topping, optional

In a bowl, combine the pretzels and sugar; stir in butter. Press into a 13-in. x 9-in. x 2-in. dish; set aside. In a large mixing bowl, beat the cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over the crust. Top with pie filling. Cover and refrigerate for 30 minutes or until serving. Garnish with whipped topping if desired.

Amy

Sweet Chicken Bacon Wraps

Hi everyone! Merry Christmas!

I'm sure many of you have leftovers from Christmas that you'll be enjoying but we never end up with any leftovers. That's one of the down sides of not hosting Christmas dinner. So, we'll be having Sweet Chicken Bacon Wraps. These could also be considered an appetizer I would think. They sound great! The only thing I would suggest is lining your pan with foil and poking some holes in it. This seems like it would be very messy to clean up. We'll also be having roasted potatoes and tomato slices.

Sweet Chicken Bacon Wraps
Amy - amylz
Recipe courtesy Paula Deen

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Amy

Triple Berry Crisp, Quick Peanut Butter Cookies, SUPER-DUPER APPLE CAKE

Hi everyone!

Merry Christmas! Tomorrow we'll be having Christmas dinner with my husband's family and I'm bringing dessert. I'm going with a few different things. First is a Triple Berry Crisp. My husband's family loves berry desserts so I think this will be great. My husband really wants me to do Marionberries but I'll see what I can find. Next I'm doing Peanut Butter Cookies. I love this recipe because my nephew who is Gluten Free and Dairy Free can have these. The last one is an Apple Cake. I haven't made this one before but everyone who has raves about it. I thought it would round things out nicely.

Triple Berry Crisp
Amy (amylz)
All Recipes Yields: 18 servings

1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Quick Peanut Butter Cookies
Michelle (MMmom)

1 cup sugar
1 cup peanut butter
1 egg
1 tsp baking soda
6 oz chocolate chips, optional (I never use them)

Preheat oven to 350. Mix all ingredients. Roll dough into walnut-sized balls. Press slightly with fork. Bake 8-10 minutes on ungreased cookie sheet. Cool 2 minutes before removing from pan. Makes about 2.5 dozen

SUPER-DUPER APPLE CAKE
jojobee81 via cooks.com

Cake:
4 cups white cake mix
1 1/2 cups applesauce

Icing:
4 tablespoons butter
1/2 cup brown sugar
1/2 cup powdered sugar
1/4 cup of milk

For Cake: Mix white cake mix with applesauce until smooth. May take more or less applesauce. Use at own discretion. Pour mixture into a 9X9 inch baking pan sprayed with cooking spray. Bake at 350F in a conventional oven for 30 to 45 minutes or until cake tests done.

For Icing: Melt butter in a sauce pan. Add the remaining ingredients for the icing, stirring rapidly with a wire whisk until smooth. Pour over cake.

Amy

Marinated Mixed Olives, Jalapeno Pepper Poppers, Sweet and Sour Meatballs, PHILLY Shrimp Cocktail Dip, Pickles in a Blanket

Hi everyone!

Tomorrow is Christmas Eve and I'm hosting my family. I've decided to go with heavy appetizers. I'll fill in with veggies, crackers, and things like that. Here is what I have planned:

Marinated Mixed Olives
Amy - amylz
Recipe courtesy Dave Lieberman

Mixed green and black olives
Olive oil, to taste
Lemon zest, to taste
Crushed red pepper flakes, to taste
2 rosemary sprigs, crushed
Kosher salt, to taste
Slivered garlic, to taste

If olives are in brine, drain and discard liquid. Toss all the olives together in a bowl. Toss with a generous amount of olive oil, lemon zest, red pepper flakes, rosemary sprigs, salt, and slivers of fresh garlic. Let marinate at least overnight and up to a couple weeks in the refrigerator - they'll only get more flavorful.

Jalapeno Pepper Poppers
my4bunnies via *rebecca*

fresh jalapenos (we usually get about 20 medium ones)
1 8 oz block of cream cheese, softened
2 cups shredded Monterrey Jack or Colby cheese
6 bacon strips cooked till crispy, drained and crumbled
1/4 tsp. salt
1/4 tsp. chili powder

Blend the above ingredients together in a bowl. Cut jalapenos in half lengthwise, de-seed and stuff with mixture. Bake at 350 degrees uncovered on a baking sheet sprayed with Pam.The length of baking time determines how hot the peppers will be. (We usually cook ours for 30 minutes.)
Hot = 20 minutes, Medium = 30, Mild = 40

Sweet and Sour Meatballs I
Amy - amylz
All Recipes

2 pounds ground beef
1 egg
1 onion, chopped
1 pinch salt
1 (12 fluid ounce) can or bottle chili sauce
2 teaspoons lemon juice
1 cup grape jelly

1. In a large bowl, combine beef, egg, onion and salt. Mix together, then shape into little balls.
2. In a slow cooker combine chili sauce, lemon juice and grape jelly. Stir in meatballs and cook on high for 4 to 5 hours.

PHILLY Shrimp Cocktail Dip
Amy - amylz
3 cups or 24 servings, 2 Tbsp. each

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 lb. cooked shrimp, chopped (2 cups)
3/4 cup KRAFT Cocktail Sauce
1/4 cup KRAFT Shredded Parmesan Cheese
2 green onions, sliced

SPREAD cream cheese onto bottom of shallow bowl or 9-inch pie plate. Toss shrimp with cocktail sauce; spoon over cream cheese. SPRINKLE with Parmesan cheese and onions. SERVE with Ritz Crackers.

Pickles in a Blanket
Amy - amylz
Family Fun

12 thin slices Genoa salami
1/3 cup whipped cream cheese
12 jarred mini gherkin pickles (also called cornichons), drained, plus more if needed

Spread each salami slice with a thin layer of cream cheese to within 1/4 inch of the edges. Place a gherkin pickle or two in the center of a salami slice. Roll up each salami slice, jelly-roll style. Cut each roll into thirds, pierce each third with a toothpick, and arrange on a serving platter. Serves 12 (makes 36 rolls).

Amy

Baked Ham & Cheese Omelet Roll-Up, French Toast Kabobs, Breakfast Pot Pie, Green Smoothie, Vanilla Cream French Toast

Hi everyone!

Here are the breakfasts for the next week:

Baked Ham & Cheese Omelet Roll-Up
Amy (amylz)
(4 servings)

6 large eggs
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheese (like Cheddar or Monterey Jack)
1 cup cooked ham - chopped (or try cooked bacon or sausage - crumbled)
1/4 cup sliced green onions

Preheat oven to 450 degrees. Prepare a 9x13 baking pan by spraying the inside generously with cooking spray. In a medium bowl, beat the eggs with the milk until frothy. Add the flour and seasonings and continue to beat until well-combined. Pour mixture into the prepared baking pan. Bake for 15 minutes until egg is nearly set. Sprinkle the shredded cheese, chopped ham and green onion evenly over the top. Bake for 3 or 4 more minutes until the cheese is melted. Remove from oven and let set about 1 minute until the egg is still very warm, but safe to touch. With a spatula, carefully loosen and lift the egg at one of the short sides of the pan. When you've lifted enough of the omelet to work with, start rolling it towards the other short side of the pan - using the spatula, if necessary, to loosen any parts of the omelet stuck to the pan. Transfer the omelet roll-up to a serving platter and cut into 4 equal portions.

French Toast Kabobs
Amy (amylz)
(4 servings)

8 long wooden skewers
about 3/4 loaf unsliced or thickly sliced bread (cinnamon bread or banana bread works just as well as white bread)
8 large eggs
2/3 cup milk
1/4 teaspoon vanilla
1 pinch salt
butter for frying
maple syrup - for dipping
vanilla yogurt - for dipping
choose your fruit (mix and match):
bananas (cut into 1-inch coins)
whole or sliced strawberries
whole blueberries
whole raspberries
pineapple chunks
grapefruit or orange sections
pretty much any fruit you can think of

Cut the bread into 32 1-inch cubes. (You may want to do this the night before as drier bread always makes better French Toast.) In a large mixing bowl, beat the eggs with the milk, vanilla and salt. Add the bread cubes and gently toss until the cubes have absorbed all of the egg mixture. Place a large frying pan over medium-high heat. Melt about 1 Tablespoon of butter in the pan for each batch of French Toast cubes. Add bread cubes to the frying pan in a single layer, leaving enough room between cubes so you can flip them around with a spatula. Flipping occasionally, cook until cubes are golden brown on all sides. (When making multiple batches, keep finished cubes warm by placing them in the oven at 250 degrees.) To construct the kabobs, poke each skewer through a French Toast cube followed by one or two pieces of fresh fruit. Continue until each skewer has 4 cubes of French Toast and a beautiful selection of alternating fruit. Serve with maple syrup and vanilla yogurt as dipping sauces

Breakfast Pot Pie
Amy (amylz)
(6 servings)

1/2 pound bacon
6 cups frozen home style potatoes
6 eggs
1 cup shredded American cheese
1 small onion chopped
salt and pepper - to taste
garlic powder
chili powder
parsley flakes
2 pie crusts
2 Tablespoons flour
1 cup milk
1 cup water

Cook bacon until crispy drain on paper towels. Reserve 3 Tablespoons of bacon grease to make gravy. Add potatoes and onions to bacon grease and season to taste with the salt, pepper, garlic powder, chili powder and parsley flakes, go a little heavy on the parsley flakes (about 2 and 1/2 Tablespoons). Cook until potatoes are almost done. Whisk eggs in a large bowl until mixed well, salt and pepper to taste and add a pinch of garlic powder, set eggs aside. Meanwhile, heat the reserved bacon grease until it is hot and add the flour cook one minute whisking constantly, then add the milk and water and whisk thoroughly to make sure there are no lumps. If the gravy is too thick add a little more milk (it should be fairly thin as it will thicken when the pie bakes). When potatoes are cooked turn off the heat and add the crumbled bacon and cheese then add the eggs, mix well (at this point the eggs should not be completely done but a bit 'watery' still). Spray a pie dish with cooking spray and lay one crust on the bottom and prick with a fork. Add gravy to eggs and potatoes and pour into crust, then top with other crust and seal edges. Cut vent holes in top crust and bake at 350 degrees for about 20 minutes or until crust is golden, remove and let cool slightly then cut and serve. This sounds kinda weird but it is good! You can also prepare this the night before and bake it in the morning.

Green Smoothie
Amy (amylz)

2 bananas
1 cup frozen berries (any kind)
1 big handful green leafy vegetable (spinach, kale, mache, arugala, romaine leaves, your choice!)
1 cup water
Optional
Spirulina
1 Tbsp ground flax seeds
1-3 tspn flax oil
Protein powder (whey or soy) + additional 1/2 cup water

Vanilla Cream French Toast
Amy (amylz)
(4 servings)

8 slices of French Bread (the thicker the better)
1/2 cup heavy cream or whipping cream
2 large eggs
2 Tablespoons sugar
2 teaspoons vanilla extract
butter or margarine for frying

In a medium shallow bowl, mix together the cream, eggs, sugar and vanilla. Dip bread slices into egg mixture, coating both sides generously. On a griddle or skillet at medium heat, melt butter or margaring and cook each slice until both sides are golden-brown. You can place completed French Toast slices on a serving plate in an oven set to 100 degrees -- to keep finished slices warm as you cook the others. Serve with either butter and maple syrup; or seasonal fruit and whipped cream (I love bananas!)

Amy

Sweet Barbecued Pork Chops

Hi everyone!

Tomorrow we are having Sweet Barbecues Pork Chops for dinner. These look really easy and the instructions explain how to freeze it for later. On the side we'll be having mashed potatoes and green beans.

Sweet Barbecued Pork Chops
Cyndy (MyPB&Jelly) Yield: 8 servings.

8 boneless pork loin chops (3/4 inch thick and 8 ounces each)
2 tablespoons vegetable oil
1/2 cup packed brown sugar
1/2 cup chopped sweet onion
1/2 cup each ketchup, barbecue sauce, French salad dressing and honey

In a large skillet, brown pork chops in oil in batches on both sides. Return all to the skillet. Combine the remaining ingredients; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until meat is tender. Serve immediately, or cool before placing in a freezer container. Cover and freeze for up to 3 months.

To use frozen pork chops: Thaw in the refrigerator overnight. Place in a skillet; bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until heated through.

Amy

Susan's Sweet & Sour Meatballs

Hi everyone!

Tomorrow we are having Susan's Sweet & Sour Meatballs for dinner. I'm going to serve these with rice and a salad.

Susan's Sweet & Sour Meatballs
Cyndy(MyPB&Jelly) via mom's friend

1 lb ground beef
1 small onion, minced
1 egg
1 small potato, peeled and grated (used quick oats instead)
1 tsp. salt
pepper to taste

Mix all above and form into meatballs. Put on lined baking sheet. Bake at 450 for 15 minutes.

Meanwhile Mix:
1/3 cup brown sugar
1 8 oz. can tomato sauce
3 Tbsp. lemon juice
1/8 tsp garlic powder or 1-2 cloves fresh garlic
1/2 cup wine, apple juice, stock or water

Bring all of this to a boil and simmer for about 20 minutes. Add the meatballs, including pan juices and heat thoroughly.

I usually serve mine with egg noodles or rice. I'm sure these would freeze great too.

Amy

Stacked Beef Enchiladas

Hi everyone!

Tomorrow we are having Stacked Beef Enchiladas for dinner. My 10 year old loves stuff like this. I do leave out the cheese but include everything else. We'll also have corn.

Stacked Beef Enchiladas
Cherie (dnvrmama)

1 lb. lean ground beef
1 cup (1 small) chopped onion
2 cloves garlic, finely chopped
1 tsp cumin
2 tsp chili powder
1/2 tsp salt
2 10-oz. cans Enchilada Sauce
1/2 cup (2 1/4-oz. can) sliced ripe olives, divided
10 (6-inch) corn tortillas
2 cups (8 oz.) shredded cheddar cheese, divided
Sliced green onions (optional)

Preheat oven to 375º F. Grease bottom of 9-inch-square baking dish. Combine beef, onion, garlic, cumin and chili powder in large skillet. Cook over medium-high heat, stirring occasionally, until beef is no longer pink. Add in enchilada sauce and 1/4 cup olives. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 5 to 8 minutes. Layer half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers. Cover. Bake for 20 minutes. Uncover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with remaining olives and green onions. Serve with diced tomatoes, shredded lettuce, sour cream and salsa

Amy

Snappy Smothered Chicken

Hi everyone!

Tomorrow we are having Snappy Smothered Chicken for dinner. I assume this uses cooked rotisserie chicken since the cooking time is so short. On the side we will have a green salad.

Snappy Smothered Chicken
Amy – amylz Makes 4 servings
Southern Living, OCTOBER 2007

1 (8-oz.) package wide egg noodles
1 teaspoon paprika
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 large onion, chopped
1 (16-oz.) package mushrooms, sliced
2 teaspoons jarred minced garlic
1 (10 3/4-oz.) can cream of mushroom soup
1 cup milk
1/3 cup dry white wine (optional)
1 rotisserie chicken, cut into serving pieces
2 tablespoons chopped fresh parsley

1. Prepare noodles according to package directions. Keep warm.
2. Meanwhile, stir together paprika, dried thyme, salt, and pepper in a small bowl.
3. Melt butter in a large skillet over medium-high heat; add onion and mushrooms, and saute 8 to 10 minutes or until onion is tender. Stir in garlic and paprika mixture; saute 2 minutes. Add soup, milk, and, if desired, wine, and bring to a boil, stirring frequently. Add chicken pieces; spoon sauce over top of chicken. Reduce heat to low, and cook, covered, 10 to 15 minutes or until chicken is thoroughly heated. Stir in 1 Tbsp. parsley. Serve over hot cooked noodles. Sprinkle with remaining parsley.

Amy

Best Ziti Ever

Hi everyone!

Tomorrow I'm going on another date with my husband (I know, twice in one month, crazy) so here is a recipe for the Best Ziti Ever.

Best Ziti Ever
Amy - Amylz
Yields: 4 servings

1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (26 ounce) jars marinara sauce
1 1/2 teaspoons dried basil, divided
12 ounces ricotta cheese
1 1/2 teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
3. Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
4. Bake in preheated oven for 40 to 45 minutes.

Amy

Alan's Chicken Salad Sandwich, Grilled Mozzarella and Roasted Garlic Pita, Cheese & Soft Pretzel Sandwich

Hi everyone!

Here are the sandwiches for this week:

Alan's Chicken Salad Sandwich
Amy (amylz)
Makes 4 servings

1 cup cooked chicken breast
2 stalks celery, quartered
1/2 onion, quartered
1/2 cup salad dressing (or mayonnaise)
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 hard-cooked egg, peeled
1 tomato, 8 slices
6 lettuce leaves
8 slices of bread (your choice of bread)

Into the food processor, add the cooked chicken breast, celery, onion, salad dressing (or mayonnaise), oregano, salt, pepper, hard-cooked egg in a food processor. Pulsate food processor about 4 times. You want ingredients well mixed; however, only coarsely chopped. Using a spoon or scoop, spread chicken salad mixture on a slice of bread; add 2 tomato slices, a leaf of lettuce and top with second bread slice.

Grilled Mozzarella and Roasted Garlic Pita
Amy (amylz)
Makes 4 servings.

2 - cup mozzarella cheese, shredded
1-1/3 - cup grilled Portobello mushrooms, coarsely chopped
1/2 - cup oil-packed sun-dried tomatoes, chopped, drained
4 - large white pita bread
1/4 - cup mashed, fresh roasted garlic or 1 tablespoon garlic spread
4 - teaspoon butter, softened

Preheat a large skillet or griddle over medium heat. In a small bowl, add cheese, mushrooms and tomatoes. Mix and set aside. Cut a 4-inch opening along edge of each pita. Spread inside of pitas with roasted garlic. Fill pitas evenly with mozzarella mixture. Push gently to form an even thickness. Brush outsides of sandwiches with butter. Grill until bread is golden and filling is hot, about 4 minutes on each side.

Cheese & Soft Pretzel Sandwich
Amy (amylz)
Makes 4 sandwiches

8 - (4 to 4 1/2-inch) soft pretzels*
4 - teaspoons prepared mustard
8 - slices American Cheese Food Singles
6 - ounces your favorite sliced luncheon or deli meat

Spread bottom side of each pretzel with 1/2 teaspoon mustard. To make each sandwich, you want to layer 1 pretzel, mustard-side up, with 1 slice cheese, 1/4 meat and 1 slice cheese. Place another pretzel, mustard-side down, over sandwich ingredients and press gently. *If using frozen soft pretzels, bake according to package directions; cool.

Tip: If desired, split 4 soft pretzels horizontally. Use 8 pretzel halves instead of 8 whole pretzels.

Amy

Apricot Honey Oatmeal, Brown Sugar Pancake Roll-ups, Eggnog Muffins, SAUSAGE OVEN PANCAKE, Baked Apple Oatmeal, Cherry Vanilla Oatmeal

Hi everyone!

Tomorrow

Apricot Honey Oatmeal
Amy (amylz)
(This recipe yields 4 servings)

3-1/2 cups water
1/2 cup chopped dried apricots
1/3 cup honey
2 cups Quaker Oats (quick or old fashioned •uncooked)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)

In 3-quart saucepan, bring water, apricots, honey, cinnamon and salt to a boil. Stir in oats; return to a boil. Reduce heat to medium; cook about 1 minute for quick oats (or 5 minutes for old fashioned oats) or until most of liquid is absorbed, stirring occasionally. Let stand until of desired consistency.

Brown Sugar Pancake Roll-ups
Amy (amylz)
(8 servings)

Brown Sugar
Pancake mix

Make pancakes with pancake mix as directed by the package. Once cooked cover one side of pancake completely in brownsugar. Roll up and serve. Yum. Suggestion: You can also to try rubbing the pancake with a stick of butter first so the brown sugar has something to stick to.

Eggnog Muffins
Toby (madisonsmomx3)
Makes 12 muffins

2 1/4 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp ground nutmeg
2 eggs
1 cup dairy eggnog
1/2 cup butter, melted and cooled
1 tsp vanilla
1/2 tsp rum extract

Nutmeg-Streusel Topping (recipe follows)
Grease twelve muffin cups or line with paper baking cups; set aside. In a medium bowl, combine flour, sugar, baking powder and nutmeg. Make a well in center of flour mixture; set aside. In another bowl, combine eggs, eggnog, melted and cooled butter, vanilla and rum extract. Add egg mixture all at once to flour mixture. Stir just until moistened ( batter should be lumpy). Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle streusel topping over batter in cups. Bake in a 375oven for 18 to 20 minutes, or until golden, and a wooden toothpick inserted in centers come out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups, serve warm.

Nutmeg-Streusel Topping: In a small bowl, mix 1/3 cup all-purpose flour, 1/3 cup sugar, and 1/2 tsp nutmeg. Using pastry blender, cut in 2 TBSP butter until the mixture resembles coarse crumbs.

SAUSAGE OVEN PANCAKE
(4kowboys ~ Rachel ~ realmomkitchen.blogspot.com)

1 (12 oz) pkg pork sausage
1 cup cheddar cheese , shredded
1 egg
1/4 cup milk
2 Tbsp. maple-flavored syrup
1 Tbsp. vegetable oil (I always use canola)
1/2 cup flour
1 tsp. baking powder
1/8 tsp. salt
3/4 cup maple-flavored syrup

Cook sausage in skillet, stirring frequently, until no longer pink. Drain sausage on paper towels. Spread sausage into a 8 inch of 9 inch square baking dish. Sprinkle cheese over sausage. In large bowl, beat egg, milk, 2 tbsp syrup, and the oil with a wire whisk until well blended. Beat in flour, baking powder, and salt. Pour batter evenly over sausage and cheese. Bake 25 to 30 min at 350 degrees until golden brown. Serve topped with remaining maple syrup.

*Rachel's Notes: I left out the cheese and it was not missed.

Baked Apple Oatmeal
Amy (amylz)
(This recipe yields 6 servings)

3 cups rolled oats (quick or old-fashioned)
2 cups chopped apples
2 cups milk
1/2 cup brown sugar
1/4 cup melted butter
1/3 cup applesauce
1 large egg - beaten
1 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt

Prepare a 2-quart baking dish with a light coating of cooking spray. Preheat oven to 400 degrees. In a large bowl, combine the oats, baking powder, salt and cinnamon. In a seperate bowl, mix together milk, egg, applesauce, butter, and brown sugar. Stir the liquid ingredients into the dry and pour into prepared dish. Bake for 20 minutes. Stir the oatmeal, fold in the chopped apple and bake 20 more minutes until top is lightly browned. Spoon into serving bowls and serve with milk and a little extra brown sugar.

Cherry Vanilla Oatmeal
Amy (amylz)
(This recipe yields 2 servings)

1 and 3/4 cups water
1 cup quick cooking oats
1/4 cups dried cherries
1/8 teaspoon salt
1/2 teaspoon vanilla extract
2 Tablespoons cherry jam

Combine the water, oats, cherries and salt together in a medium sauce pan. Stir and bring to a boil. Reduce the heat to a simmer and cook for 1 more minute (5 minutes if using old fashioned oats). Remove the oatmeal from the heat. Stir in vanilla extract and cherry jam. Divide among two serving dishes. If desired, splash a little milk over each serving.

Amy

Smoky Beef-and-Bacon Chili

Hi everyone!

Tomorrow we are having Smoky Beef and Bacon Chili for dinner. I'm going to cook in this on the stove but I would think you could easily convert this to a crocpot recipe. Just cook the bacon and ground beef and then add all the other ingredients. We'll also be having cornbread.

Smoky Beef-and-Bacon Chili
Amy - amylz
Sunset, JANUARY 2007

2 slices thick-cut bacon, finely chopped
1 large onion, finely chopped
1 large garlic clove, minced
1 1/2 pounds lean ground beef
1 tablespoon plus 1 1/2 tsp. chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked Spanish paprika
1/2 teaspoon to 1 1/2 tsp. cayenne pepper
About 1 tsp. salt
1 can (14.5 oz.) crushed fire-roasted tomatoes or regular crushed tomatoes
1 can (8 oz.) tomato sauce
1 cup beer (India Pale Ale or pilsner)
1 teaspoon Worcestershire
1 can (14.5 oz.) pinto beans, drained
Sour cream, sliced scallions, and/or grated cheddar for topping

1. In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
2. Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
3. Add beans and cook 10 minutes, uncovered. Season to taste with additional salt. Serve warm, with toppings on the side.

Amy

Sloppy Joe Pockets

Hi everyone!

Tomorrow we are having Sloppy Joe Pockets for dinner. I have made similar recipes to this in the past and my family always seems to enjoy them. I do leave out the cheese but otherwise follow as written. We'll also be having Caesar Salad.

Sloppy Joe Pockets
Amy - amylz
Makes 4 servings. McCormick

1 pound lean ground beef
1 package Sloppy Joes Seasoning Mix
1 can (10 ounces) tomato puree
1 can (10 ounces) refrigerated pizza dough
1 cup shredded mozzarella cheese, divided
1 cup pizza toppings, such as mushrooms, bell peppers, onion or olives

1. Brown ground beef in large skillet. Drain fat. Add Seasoning Mix and tomato puree. Set aside to cool.
2. Preheat oven to 375F . Unroll pizza dough onto greased baking sheet. Cut dough into 4 squares. Sprinkle 1/4 cup cheese onto one-third of square lengthwise. Spoon beef mixture over cheese. (Do not spread to the edge).
3. Top with pizza toppings. Fold side of dough over filling; press around edges of pocket with a fork to seal. Bake 20 to 25 minutes or until crust is golden brown.

Tip: Cooked pockets can be wrapped tightly in foil and frozen. Reheat in preheated 350F oven 20 minutes or until heated through.

Amy

Basic Blondies, Mrs. Fields' Eggnog Cookies

Hi everyone!

Tomorrow my husband and I are going on a date so I thought I would share some of the goodies we plan to bake this week. One of our Advent activities includes delivering goodies to the neighbors and these are what we're planning to bring.

Basic Blondies
Katie (Katiedid) from Baking Blonde

6-7 TBS butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp salt
1 cup flour
1/4 tsp baking powder (optional, creates lighter blondie texture)
"Add in" (see below)

Preheat oven to 350. Line an 8x8 pan with foil and lightly spray with PAM. In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues. Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour and baking powder (if using). Mix in any additions (some ideas below). Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Bake for 20-25 minutes or until set in the middle. (I baked for 22 minutes)Cool on rack before cutting.

Add in ideas:
1/2 to 1 cup chocolate chips, peanut butter chips, white chocolate or butterscotch chips
1/2 cup chopped pecans, walnuts, almonds
1/2 cup M&M candies 1/2 chopped Reese's PB cups
1/4 cup toffee pieces
1/2 tsp mint extract in addition to, or in the place of vanilla extract

Katie's Notes: I used 6 1/2 T butter, did use the 1/4 tsp baking powder and added a heaping 3/4 cup of white chocolate chips, and a few tablespoons of chopped walnuts to half the batter.

Mrs. Fields' Eggnog Cookies
(ChrisBL via cookiemadness.net)

2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup SALTED butter, room temp
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg (optional)

Preheat oven to 300F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside. In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. Drop by rounded teaspoons onto ungreased baking sheets, 1? apart. Sprinkle lightly with nutmeg or skip this step and sprinkle on the nutmeg after you ice the cookies. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula.

Eggnog Icing
3 C. confectioners' sugar
1/4 C. softened butter or margarine
1/3 C. commercial eggnog (use as much as you need)

In small mixer bowl, beat confectioners' sugar and butter or margarine until well blended. Gradually beat in eggnog until icing is smooth. Makes about 1 1/2 cups.

Amy

SHRIMP SCAMPI TORTELLINI

Hi everyone!

Tomorrow we are having Shrimp Scampi Tortellini for dinner. I'm having to change it up a little to work for my family but I think the recipe is pretty versatile. On the side we'll also be having radishes, jicama and celery sticks.

SHRIMP SCAMPI TORTELLINI
(Sandy~Bettyinthekitchen)

1/2 cup butter
1 T prepared Dijon-style mustard
1/2 T fresh lemon juice
1/2 T chopped garlic
1/2 T chopped fresh parsley
12 oz medium raw shrimp, shelled and deveined
8 oz pkg dry ricotta and spinach tortellini, cook and set aside
fresh grated Parmesan

Preheat oven to 450 degrees F (230 degrees C). In a small glass bowl or measuring cup, combine and soften the butter in the microwave. Stir in the mustard, lemon juice, garlic, and parsley. Continue to heat the butter mixture, until just barely melted.Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.When shrimp is done, pour over the warm tortellini and toss to coat the tortellini with butter and to distribute the shrimp. Sprinkle with Parmesan to serve.
6 servings

Amy

Rachel's Meatballs, Teriyaki Penne, Gingerbread Cake with Creamy Gingerbread Frosting

Hi everyone! Happy birthday to my sweet 10 year old Jackson! We love that boy! I can't believe you are 10 years old.

This is the last of the meals my son planned and he decided to end with Rachel's Meatballs. He loves meatballs. He wanted some type of pasta to go with it and decided on Teriyaki Penne. I thought that was a perfect match. I'll also be making a Gingerbread Cake with Gingerbread Frosting this week and thought I would share it with all of you! It's perfect for this time of year.

Rachel's Meatballs
Rachel~ Rachel Smachel

1 pound ground beef
1 egg
1 small red onion, diced (as small as I can get)
1/2-3/4 cup breadcrumbs
1/4-1/2 tsp. liquid smoke (I like apple)
1/4-1/2 tsp. Worcestershire sauce
2-3 cloves garlic, minced

Combine all ingredients. Form into as big or as small as you like. Bake at 400 for 20 minutes, or skillet fry.

Teriyaki Penne
brookiebunny via Sonoma Online

8 ounces dried whole-grain penne
1/2 teaspoon grated fresh ginger
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
3 cups packaged shredded broccoli (broccoli slaw mix)
1/4 cup teriyaki sauce
1/4 cup thinly sliced green onions
1/8 cup sesame oil
1/8 cup slivered almonds

Cook pasta according to package directions; drain. Return pasta to saucepan. Meanwhile, in a large skillet cook ginger and garlic in hot oil for 15 seconds. Stir in the shredded broccoli, frozen chicken, sesame oil, almonds, and teriyaki sauce. Cook and stir about 5 minutes or until broccoli is crisp-tender. To serve, toss broccoli mixture with hot pasta; add green onions.

Gingerbread Cake with Creamy Gingerbread Frosting
Amy (amylz)
Makes 16 servings.

2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons Ground Ginger
1 teaspoon baking soda
1 teaspoon Ground Cinnamon
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1 cup molasses
2 eggs
1 cup boiling water
Creamy Gingerbread Frosting:

Creamy Gingerbread Frosting: Pour 1 cup milk into medium bowl. Add 1 package (4-serving size) vanilla instant pudding mix, 1/2 teaspoon Ground Ginger and 1/8 teaspoon Ground Cinnamon. Beat with wire whisk 2 minutes. Gently stir in 1 tub (8 ounces) frozen whipped topping, thawed.

1. Preheat oven to 350F. Grease and flour 2 (9-inch) round cake pans. Mix flour, baking powder, ginger, baking soda and cinnamon in medium bowl; set aside.
2. Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well mixed. Add eggs; beat well. Add flour mixture alternately with boiling water, beating on low speed after each addition until smooth. Pour into prepared pans.
3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
4. Fill and frost with Creamy Gingerbread Frosting. Refrigerate cake until ready to serve.

Amy

Tuscan Southwest Turkey Sandwich, Turkey & Cheese Chive Hoagie, Strawberry & Cream Cheese Sandwich

Hi everyone!

Here are the sandwiches for this week:

Tuscan Southwest Turkey Sandwich
Amy (amylz)
Makes 4 servings

1 - Tablespoon olive oil
1 - medium Red bell pepper, cut into julienne strips
4 - slice provolone cheese
8 - ounces Mesquite-smoked Honey Turkey Breast, sliced
2 - Hoagie rolls, sliced in half
4 - Tablespoons basil pesto

In saute pan over medium heat, heat olive oil. Add pepper strips to the pan and saute until slightly softened. Season with salt and pepper to taste. Separate peppers into 2 long rows in the pan and cover each with 2 cheese slices. While cheese melts, arrange Turkey breast on hoagie rolls and spread with basil pesto. When cheese is melted, top sandwiches with peppers and serve hot. Cut in half and serve.

Turkey & Cheese Chive Hoagie
Amy (amylz)
Makes 4 sandwiches

1/4 - cup chive & onion light cream cheese spread
4 - soft hoagie buns, split
4 - leaf lettuce leaves
8 - (1-ounce) slices deli fat free turkey breast
8 - tomato slices
8 - green bell pepper rings
4 - (1-ounce) slices Deli Reduced Fat Reduced Sodium American Cheese, cut in half

Spread each bun half with 1 tablespoon cream cheese. To assemble each sandwich, layer bottom bun half with 1 lettuce leaf, 2 slices turkey, 2 tomato slices, 2 green pepper rings, 2 cheese halves and top bun half.

Strawberry & Cream Cheese Sandwich
Amy (amylz)
By EatingWell.com Yield: 1 serving

1 tablespoon reduced-fat cream cheese (Neufchâtel)
1/4 teaspoon honey
1/8 teaspoon freshly grated orange zest
2 slices very thin whole-wheat sandwich bread
2 medium strawberries , sliced

Combine cream cheese, honey and orange zest in a bowl. Spread bread with the cheese mixture. Place sliced strawberries on 1 piece of bread, top with the other.

Amy

Banana Orange Oatmeal, Chai Oatmeal, Denver Omelet, Butterscotch Waffles, Cheerios Cookies, Maple Sausage and Waffle Casserole,

Hi everyone!

Here are the breakfasts for the next week:

Banana Orange Date Oatmeal
Amy (amylz)
(This recipe yields 4 servings)

2 cups orange juice
1 cup water
1/4 ts salt (optional)
1/8 ts ground nutmeg
1 and 1/2 cup oatmeal; uncooked (do not use instant)
3/4 cup chopped dates or raisins
1 medium ripe banana; mashed

In medium saucepan, bring juice, water, salt and nutmeg to a boil. Sir in oatmeal and dates or raisins. Return to boil, reduce heat. Cook 1 minute for quick oatmeal or 5 minutes for old-fashioned oatmeal, stirring occasionally. Stir in banana. Let stand until of desired consistency.

Chai Rasin Oatmeal
Amy (amylz)
(This recipe yields 1 serving)

3/4 cup of 1 minute oatmeal
1/4 cup of chai instant mix
1/4 cup rasins
2 teaspoons of sugar or splenda
1 1/2 cups of skim milk

Combine all ingredients and mix well. Cook in microwave for 2 minutes or bring milk to a boil on stove top and add dry ingredients and cook for one minute while mixing.

Denver Omelet 2
Amy (amylz)
(2 servings)

4 large eggs
1 cup onion - chopped
1/2 cup red bell peppers - chopped
1/2 cup green bell peppers - chopped
1/2 cup cooked ham - diced
8 slices cooked bacon - drained and crumbled
2 Tablepoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
a couple drops drops of your favorite hot sauce (optional)

Melt butter in a large skillet or on a griddle. Saute onion, bell pepper, ham and bacon in the butter until the onion starts to become opaque. In a small bowl, whip the eggs lightly. Add salt and pepper and hot sauce if desired. Slowly, stir the eggs into mixture in skillet. Lightly brown on one side. Turn over and lightly brown other side

Butterscotch Waffles
Amy (amylz)
(4 servings)

3/4 cup all-purpose flour
1/4 cup cornstarch
1 Tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup buttermilk (regular milk also works)
6 Tablespoons vegetable or canola oil
1 large egg - separated
1/2 teaspoon vanilla extract
1/2 cup butterscotch chips

Preheat waffle maker to medium-high. In a large bowl, mix together the flour, cornstarch, sugar salt, baking powder and baking soda. In a separate medium bowl, stir together the milk, oil, egg yolk and vanilla until well combined. In a third bowl - preferably glass or metal - beat the egg white until peaks form. Add the wet ingredients and butterscotch chips to the dry ingredients and stir until just combined and moistened. Gently fold in in the beaten egg white. The batter should be a little bit lumpy. Dollop the batter onto the waffle maker in amount indicated by your waffle maker's instructions. Cook until golden brown. Serve warm with your favorite topping. I like a pat of butter and maple syrup for breakfast. For a great desert, try a drizzle of chocolate sauce and plenty of whipped cream. To prepare so all waffle can be served at once, store completed waffles in your over set at 250 degrees. Place tin foil or parchment paper between waffles if stacking them.

Cheerios Breakfast Cookies
Amy (amylz)
(12 servings)

1 and 1/4 cups white sugar
1/2 cup butter or margarine - softened
1/2 cup peanut butter
1/4 cup water
1 Tablespoon vanilla
1 large egg - lightly beaten
1 cup all-purpose flour
1/2 cup whole wheat flour
1 cup old-fashioned or quick-cooking oats
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios breakfast cereal

Preheat oven to 375 degrees. In a large bowl, stir together the first 6 ingredients (sugar, butter, peanut butter, water, vanilla and egg). Stir in all remaining ingredients. I find it easiest to stir everything together with my hands. On a large cookie sheet (sprayed lightly with cooking spray), dollop the cookie dough in about 1/2 cup amounts per cookie - making sure there's a couple inches separating each cookie as the dough will spread. Flatten the cookies slightly with a spatula to form rounds. Bake for 12 to 15 minutes or until the cookies are golden brown. Try replacing the raisins with other dried fruit. You can also experiment replacing the Cheerios with another cereal. Make sure you let these cookies cool 5 minutes or so before removing from the cookie sheet or they bust up.

MAPLE SAUSAGE AND WAFFLE BREAKFAST CASSEROLE
(luckymommyto2boys ~ Amy ~ from Cassie Craves website)

8 frozen waffles
1 small onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 pound maple sausage
1-1/2 cups grated cheddar cheese
6 eggs
1/4 cup maple syrup
1-1/4 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper

1. Toast waffles in a toaster until browned. Meanwhile, brown sausage in a skillet until no longer pink and drain on paper towels. Transfer to bowl and set aside.
2. In the same skillet, saute onions and peppers until softened. Transfer to bowl with sausage.
3. Coat an 8 x 8 inch square baking dish with non-stick spray or butter. Arrange 4 waffles in the bottom and sprinkle with half the sausage/vegetable mixture and half the cheese. Repeat layer, with remaining waffles, sausage/vegetable mixture and cheese.
4. Whisk eggs and milk in a bowl with the syrup, salt, and pepper. Pour egg mixture over the waffles layers. Cover with plastic wrap and set a weight on top (like a baking dish holding a couple cans of food). Refrigerate overnight or for at least 1 hour.
5. Preheat oven to 325 degrees, uncover casserole and bake 45 to 50 minutes until edges are puffy. Cool 5 minutes and serve.

Amy

Sloppy Joes, Bobby's Caramel Cake

Hi everyone!

Tomorrow we are celebrating my oldest son's birthday with my family. Since he planned all the meals this week, he chose Sloppy Joes. If you wanted to make this earlier in the day you could easily cook it up and throw it in your crockpot. We'll also be having garlic bread and a green salad. For the cake, I'm making Bobby's Caramel Cake which is a Paula Deen recipe. I will omit the pecans.

Sloppy Joes
Amy - amylz
Cooking Light, JANUARY 2004

3/4 cup chopped onion
1/2 cup chopped green bell pepper
3/4 pound ground round
2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon prepared mustard
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
12 (1 1/2-ounce) rolls, split

Heat a large nonstick skillet over medium heat. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally. Spoon 1/4 cup beef mixture over bottom half of each bun. Cover with top halves.

Yield: 12 servings (serving size: 1 sandwich)

CALORIES 202 (27% from fat); FAT 6.2g (sat 2g,mono 2.9g,poly 0.7g); PROTEIN 10.2g; CHOLESTEROL 19mg; CALCIUM 68mg; SODIUM 392mg; FIBER 2.5g; IRON 2.6mg; CARBOHYDRATE 27g

Bobby's Caramel Cake
Amy – amylz
Recipe courtesy Paula Deen, 2007

For the cake:
1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
For the filling:
1 cup (2 sticks) butter
2 cups packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract

For the frosting:
1/2 cup (1 stick) butter
1 cup packed dark brown sugar
1/3 cup heavy cream, or more if needed
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts, optional

For the cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.

For the filling:
While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.

Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

*Cook's Note: As I stack layers together, I stick them with toothpicks to prevent cake from shifting.

For the frosting:
Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream is small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

Amy

Tater Tot Casserole 3

Hi everyone!

Tomorrow we are having Tator Tot Casserole. Since Jackson is planning the meals, he thought this looked interesting. I don't think I've ever made tator tot casserole for them and I was glad he picked one with veggies in it. He decided this could be a complete meal! Oh, and the best part was this has no cheese which almost never happens in a tator tot casserole so I won't need to change a thing.

Tater Tot Casserole 3
OP????

1/2 pound ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
10 3/4 fluid ounces skim milk
1 teaspoon garlic salt
1 (14.5 ounce) can French style green beans
1/2 (32 ounce) package tater tots

Preheat oven to 375 degrees F (190 degrees C). In a large skillet over high heat, brown the ground beef and drain fat. Stir in condensed cream of mushroom soup, skim milk, garlic salt and green beans. Pour the mixture into a medium-sized casserole dish and layer with the tater tots. Bake in preheated oven for about 30 minutes, or until tater tots are browned and crispy.

Amy

Tasty Pork Roast

Hi everyone!

Tomorrow we are having Tasty Pork Roast for dinner. On the side we'll be having applesauce and rice. This is the 2nd meal that Jackson planned this week.

Tasty Pork Roast
Amy - amylz
Recipe from Partners in the Kitchen

1 2 1/2 lb. pork roast
1/3 cup water
1/4 cup Heinz 57 sauce
2 tablespoons soy sauce
2 1/4 teaspoons salt
1/4 teaspoon pepper -- coarsely ground

Brown roast in skillet on all sides; remove to roasting pan, reserving pan drippings. Add water, Heinz 57 sauce, soy sauce, salt and pepper to reserved pan drippings; mix well. Pour over roast. Roast at 375F for 1 hour; baste with pan drippings. Reduce oven temperature to 300F. Roast for 1 hour longer, basting occasionally with pan drippings.

Amy

Tender 'n' Tangy Ribs, Texas Country Potato Salad

Hi everyone! My oldest son, Jackson, planned all our meals this week for a Cub Scout project.

Tomorrow we are having Tender N Tangy Ribs for dinner. This is for 2 servings so make sure you adjust that if you need to. If you go directly to All Recipes you can put in how make servings you want for any recipe and they will adjust it for you. It's really cool. On the side we'll be having Caesar Salad and

Tender 'n' Tangy Ribs
Amy - amylz
All Recipes Yields: 2 servings

3/4 cup vinegar
1/2 cup ketchup
2 tablespoons sugar
2 tablespoons Worcestershire sauce
1 garlic clove, minced
1 teaspoon ground mustard
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper
2 pounds pork spareribs
1 tablespoon vegetable oil

1. Combine the first nine ingredients in a slow cooker.
2. Cut ribs into serving-size pieces; brown in a skillet in oil. Transfer to slow cooker.
3. Cover and cook on low for 4-6 hours or until tender

Texas Country Potato Salad
Kate ( kater32) Paula Deen

4 strips bacon
1 pound small red potatoes, unpeeled
1 green onion, sliced
1 boiled egg, chopped
1/4 cup mayonnaise
1 teaspoon Dijon mustard
Salt and pepper

Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside. Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces. In a separate bowl, mix mayonnaise, Dijon mustard, salt, and pepper for dressing. Toss potatoes, onion, and egg in dressing. Add bacon. Serve chilled.

Amy

Slow-Cooker BBQ Chicken

Hi everyone!

Tomorrow we are having company for dinner and I'm going to make BBQ Chicken Sandwiches. You just throw it all in the crockpot and shred it when done and serve on buns. I'll do more then 4 breasts since I have 9 people but it's easy to adjust the recipe. On the side I'm serving tator tots and salad.

Slow-Cooker BBQ Chicken
Jackie (theboysandagirl's)

3-4 chicken breasts (can be frozen)
2 C ketchup
4 tbs brown sugar
1 tbs Worcestershire sauce
1 tbs soy sauce
1 tbs vinegar
1/2 tsp garlic powder

Mix all ingredients (except chicken) in crock-pot. Add the chicken, coating each piece in sauce. Cook on high 4 hours. Remove chicken and shred/pull with forks. Return to pot and stir in sauce to coat. Serve on buns.

**leftovers can be frozen and re-heated for sandwiches, or used to make BBQ chicken pizza (put on a pizza crust, top with favorite cheeses, onions, etc.) or used to make BBQ chicken burritos (put on tortillas, add refried beans, cheeses, etc.)

Amy

Toasted turkey and pesto with cheese, Apple Smokey Ham Sandwich, Amy's Endless Summer Sandwich

Hi everyone!

Here are the sandwiches for this week:

Toasted turkey and pesto with cheese
Amy (amylz)

Actually, you can pull this one off with a basic whole grain sandwich loaf bread. Use the pesto as your spread and toss in the other two ingredients. I like to either grill them or toss them in the toaster oven for a bit.

Apple Smokey Ham Sandwich
Amy (amylz)
Makes 4 sandwiches

4 - hoagie rolls
8 - tablespoons honey-nut cream cheese
8 - slices (14 ounces) Honey Cured Ham
2 - Granny Smith apples, cored and thinly sliced
3 - teaspoons lemon juice
8 - slices (8 ounces) Havarti Cheese

Cut hoagie almost in half lengthwise, leaving hinged on one side. Spread inside top and bottom of bun with cream cheese. Layer ham on bottom half of bread. Sprinkle slices with lemon juice. Overlap apple slices on top of ham. Top with Havarti cheese. Fold over top half of bun.

Amy's Endless Summer Sandwich
Amy (amylz)
Makes 4 servings (one wedge each)

1/4 cup Mayonnaise
2 Tablespoon pesto
1 loaf (12 ounces) focaccia bread, split
2 small boneless skinless chicken breast halves (1/2 lb.), grilled, sliced
4 Provolone Cheese Slices
3/4 cup roasted red peppers
1 jar (6 ounces) artichoke hearts, drained, thinly sliced
1 cup mesclun salad greens*

Mix mayo and pesto until well blended; spread evenly onto cut sides of bread. Cover bottom half of bread with remaining ingredients and top half of bread. Cut into four wedges to serve.

* Mesclun greens are a unique combination of salad greens consisting of mild leaf lettuce, bitter radicchio, escarole and curly endive, with hints of peppery arugula or watercress.

Amy

Strawberry Shake, Whole Wheat Waffles, Honey Baked French Toast, Blueberry Almond Oatmeal, Carrot Cake Waffles II, Yellow Smoothie, Egg Sandwich

Hi everyone!

Here are the breakfasts for this week:

Strawberry Shake
In a cocktail shaker, combine a packet of vanilla or strawberry instant-breakfast powder (look for the no-sugar-added kind, such as Carnation) and 1 cup of low-fat strawberry cow's milk or soy milk. (You can also mix this the night before.) If you have time, use a blender to add strawberries or a frozen banana, for extra fiber, and a scoop of protein powder, such as GeniSoy Natural.

Whole Wheat Waffles
Amy (amylz)

2 eggs
2 cups whole wheat flour
1 3/4 cups milk
1/2 cup oil or applesauce
4 teaspoons baking powder
pinch of salt

Heat waffle iron. Add all ingredients in mixing bowl. When waffle iron is heated add a scoop of batter into waffle iron and cook until brown. Serve with peanut butter, maple syrup or fresh fruit.

Honey Baked French Toast
Wondertime
Serves 3 to 6

4 tablespoons (1/2 stick) unsalted butter
3 tablespoons honey
2/3 cup orange juice
4 large eggs
1/4 teaspoon cinnamon
1/4 teaspoon salt
Pinch of nutmeg
6 (1/2- to 3/4-inch) thick slices of French bread, Italian bread, or Challah

Heat oven to 375. Put butter and honey into a 9-by-13-inch nonreactive baking dish. Heat in oven until butter melts and honey is bubbling, about 8 minutes. Remove from oven and stir well. In another baking dish, whisk together juice, eggs, spices, and salt. Dip bread in, turning it once to coat it well, let it soak about 2 minutes per side, then carefully set each piece of bread into the honey-buttered pan. Bake for 20 to 25 minutes, or until well-browned. Before serving, flip over each piece so the honey-butter side is up.

Blueberry Almond Oatmeal
Amy (amylz)
(This recipe yields 1 serving)

1/4 cup steel-cut oats
1/3 cup fresh of frozen blueberries
1/4 cup milk
1 Tablespoon slivered almonds
1 teaspoon ground flaxseed

Bring 1 cup of water to a boil in a medium sauce pan. Add the steel-cut oats. Allow oats to boil for about 5 minutes. Reduce heat to a simmer. Cook for 20 to 25 more minutes - stirring occasionally - until the oats are softened to desired consistency. Turn off heat and stir in all remaining ingredients. Serve warm. Garnish with additional blueberries and almond slivers.

Carrot Cake Waffles II
Amy (amylz)
(2 servings)

1/2 cup self-rising flour
1/2 cup sugar
1/4 cup old fashioned oats - regular or quick
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup grated carrot
1/4 cup canola or vegetable oil
1 large egg - beaten
2 Tablespoon crushed walnuts (small pieces)

In a large mixing bowl, mix together the flour, sugar, oats, cinnamon and baking soda. In separate bowl, combine the carrot, oil and egg. Mix well. Add the carrot mixture to the dry ingredients and stir until just combined and moistened. Fold in the walnut pieces. Cook in waffle maker according to manufacturers instructions. A nice addition to this recipe is a Tablespoon of grated apple or a tiny handful of raisins.

Tropical Yellow Smoothie
Amy (amylz)
(2 servings)

1 cup mangoes - diced
1 frozen banana - sliced
3/4 cup plain yogurt
1/2 cup orange juice
honey to taste

Blend all the ingredients until smooth.

Traditional Egg Sandwich
Amy (amylz)

1-2 eggs
1-2 Tbspn milk
Slice ham
Slice cheese
Bagel
pinch salt
pepper to taste
Optional
Other meat: sausage, bacon
Whole grain bread
Tabasco sauce

Amy