Scottish Eggs

Would anyone dare try this unusual food? I dare ya! I was SO skeptical to try until my husband made me try it. After coaxing and begging me to "just take one bite", I did and I instantly fell in love. We, or he did, came across this recipe from a friend and knowing my talented cook of a husband, he came up with his own recipe for this stuff. It is SO SO good!

Ingredients:
12 hard-boiled eggs
2 tubes mild sausage
1 5 oz bag shredded parmesan cheese
1 box Chicken in a Biskut crackers
2 T Italian seasoning

Grind down 1 bag of shredded parmesan cheese (it will make one cup), then grind down 3/4 of the box of crackers. Then grind the parmesan and the crackers together to make a fine texture. I use the Magic Bullet to do this.

In a large bowl, add sausage. Pour about 3/4 of parmesan/crackers mixture, then add italian seasoning. Mix thoroughly.

Peel shells off eggs. Wrap each eggs with sausage mixture until whole egg is covered completely. Try not to make the sausage layer too thick or they won't cook evenly. The egg with sausage ball should be smaller than a tennis ball. Use the remaining parmesan/cracker mixture to lightly coat each ball.

Place aluminum foil on a cookie sheet and lightly grease. Place the balls on the sheet and bake at 400 for 25 minutes or until well cooked.

You may have leftover sausage and you can just cook those just like a sausage patty. They are good!

sausage frittata.

this was our general conference breakfast on sunday. i didn't have a non-stick skillet, so it took lots of elbow grease to scrub the remains out of my pan, but it was worth it :)

ingredients:

1/2- 1 lb ground pork sausage

2 cups cubed cooked red potatoes (i used frozen hash browns bc i was lazy)

8 eggs

1/4 cup grated parmesan cheese

1/4 tsp salt 1/4 tsp ground black pepper

1/2 cup chopped seeded tomato

2 green onions, thinly sliced

directions:

cook sausage in large non-stick skillet over medium heat 4-5 minutes or until hot. stir in potatoes. beat eggs, cheese, salt & pepper in a large bowl with wire whisk. pour over sausage mixture. cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (do not stir.) reduce heat to medium-low; cover. cook 14-17 minutes or until eggs are set. top with tomato and onions. cut into 8 wedges to serve.

zucchini/squash pancakes.

ok, this is the 3rd post in a row that i have to say "this isn't really much to look at", but it's true. it's also true that these are delicious. i should create a new category called "how to use all of that zucchini and squash that is so plentiful in your garden"... but i won't :)

we had these for breakfast a lot in the summer growing up, but you can really make them any old time. i guess they kind of fall into a quiche-ish/brunchy sort of category? i don't know. anyway, tonight we had them for dinner with some green beans from my mom's garden.

ingredients:
1/2 c Bisquick
1- 1 1/2 cups shredded cheddar cheese
2 cups shredded yellow squash or zucchini {with skins}
1 tbsp butter, melted
2 eggs

directions:
combine all ingredients. spoon batter into frying pan {medium heat}. cook until there are no longer bubbles forming in the pancake, 1-2 minutes; turn over and cook for 1-2 minutes longer. enjoy the cheesy, squashy, zucchini-y deliciousness!

{freezer} breakfast burritos.

{yet another less than spectacular picture, but you get the idea.}

what i love about this is... it's easy. you can freeze it and have it for breakfast. or lunch or dinner. you can top it with your favorite mexican toppings. and it's gooood. i had one for dinner last night and for lunch today... yum!

ingredients:
12 eggs, scrambled
1 package sausage {i used a roll of jimmy dean pork sausage}
1/2 onion, diced
1 30-oz bag frozen hash browns
1-2 cups shredded cheddar cheese
1 4-oz can diced green chiles {optional}
tortillas
salt & pepper

directions:
brown sausage with onions. set aside in a large bowl. in same pan, cook eggs. salt & pepper to taste. put into bowl with sausage. add hash browns, cheese, and green chiles. mix until all combined. soften tortillas in microwave. fill tortillas with desired amount of deliciousness, roll burrito style, and wrap in plastic wrap or eat immediately. heat frozen burritos 2 minutes in the microwave. top with all your favorites!

makes 14+ depending on how fat you make them.

best banana muffins.

{don't even think about substituting applesauce for fat in these!}

ingredients:
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3 large bananas, mashed
3/4 cups sugar
1 egg
1/2 tsp vanilla
1/3 cup butter, melted

directions:
sift together flour, baking powder, baking soda, cinnamon and salt; set aside. combine bananas, sugar, egg, vanilla, and melted butter in a large bowl. fold in flour mixture and mix until smooth. scoop into greased or lined muffin pan. bake ate 350 degrees for 20-25 minutes. muffins will spring back when lightly tapped.

makes 12 muffins. 187 calories. 5 grams of fat.

{and worth every single calorie!}

Lemon Blueberry Pancakes and Magleby's Buttermilk Syrup

I don't have very good photos for this one. I made them away from home, so only had my phone to take pictures. The pancakes were posted by Pioneer Woman this week.

Lemon Blueberry Pancakes

Ingredients
1&1/2 c flour
1/4 t salt
1 T baking powder
3 T sugar
1&1/2 c evaporated milk (more if needed)
1 whole lemon (juice and zest)
1 egg
1&1/2 t vanilla
2 T melted butter
1 c blueberries (or more)

Instructions
Mix the flour, salt, baking powder and sugar in one bowl
Mix evaporated milk, vanilla, lemon juice (I used 1&1/2 juice lemons because I like lemon) and lemon zest in another bowl - this mixture should sit for at least 5 minutes. After waiting the 5 minutes, add the egg, vanilla and melted butter.
Mix the wet and dry ingredients together. Gently add the blueberries.
Cook pancakes in a skillet or on your grill. Because they are sort of thick (remember how much baking powder you added?) - I put a lid on my pan as I cooked them to help them cook all the way through.


My cousin made buttermilk pancakes and syrup for us a few weeks ago. I about died. SOOOO good. So I tried the syrup with these pancakes as well. Still good.

Magleby's Buttermilk Syrup

Ingredients
1 c sugar
1/2 c buttermilk
3/4 c butter
1 T corn syrup
1/2 t baking soda
1 T vanilla

Instructions
My cousin warned me to use a TALL pan. I am really, really glad I listened. Even with the baking soda, this syrup rises and rises.

Combine the ingredients and boil the for 5 minutes.

This is after boiling and cooling.
But you can see the sides of the pan,
that the syrup rose to the very top.

This makes a lot of pancakes. Bring your appetite. You will want to keep eating more.


Enjoy!

Breakfast Casserole by The Food Nanny

Dinner #4: Breakfast Casserole

Time: medium

Price: $

My thoughts: Had I not messed up? Probably pretty good.  I'm a dummy and when halving the recipe I forgot to half the sodium.  Instead of only using 1/2 can of the condensed cheddar soup . . . oh I used the entire thing.  And I'm pretty sure I over salted as well.  Leaving this dish saltier than the Great Salt Lake itself.  Eghads.  But my cute husband had two or three servings anyway and said I "did a good job, maybe just less salt next time."  Problem is I've now ruined it for me, so I don't know that there'll be a next time.  However, having said that, my husband thinks it would have been one of his fave dishes had I not over salted.  So you decide.

What I didn't love: the texture of the condensed soup. But again, I added too much.  So totally my fault for this one.

ingredients (already halved)

14 oz frozen hashbrowns

1/4 t garlic salt

1/8 t pepper

1/2 can condensed cheddar cheese soup

1/2 lb bacon, cooked and crumbled

6 eggs, lightly beaten

1 T butter

1 cup cheddar cheese, shredded

instructions

In a large skillet, prepare hashbrowns as directed by package. Sprinkle with garlic salt and pepper. Transfer to a greased 2 1/2 quart baking dish.  Top with soup.  Set aside 1/2 cup bacon; sprinkling remaining bacon over soup. In a bowl, whisk eggs. In another skillet, heat butter until hot.  Add eggs; cook and stir over medium heat until nearly set.  Spoon over bacon.  Sprinkle with cheese and reserved bacon.  Bake at 350 for 20-25 min or until cheese is melted.

The Pioneer Woman's Migas

So I have loved the Pioneer Woman's blog for a couple years now. I love all the step by step photos and instructions. I bought her cookbook for one of my sisters in law for Christmas and she loves it and talks about it all the recipes often (she's even bought her autobiographical book now too - you are welcome pioneer woman...) So I figured I would buy the cookbook for myself, and for my other sister-in-law. I have been cooking her stuff for the last two weeks. I love the cookbook and totally recommend it. These recipes are 100% hers, but I will share what things I altered, etc - my little take offs or touches to her recipes.

The first recipe I will share is Migas. I personally like breakfast for dinner. And for those who don't this might be enough like a dinner, that it will be OK for them too. But this is a breakfast recipe.

Oh and before I start, I am going to list the full recipe - but please note, the recipe says this makes 6 servings. Pioneer woman feeds farm hands. I think it may be the right serving size for men who have been working hard on the farm all day? Not so much for our family. 5 adults ate and there were still 4 good sized servings left over. I recommend half-ing the recipes if you just want dinner. For us, having leftovers means I have lunch to bring to work, so no big deal for our house.

Migas

Ingredients
1 medium onion
1 red bell pepper
1 green bell pepper
1-2 jalapenos
10-12 large eggs
1/4 c half and half
Salt and black pepper to taste
4 corn tortillas
Canola oil for frying
1 T olive oil
1 T butter
2 c grated cotija or Monterrey jack or pepper jack cheese
1/4 to 1/2 c chopped cilantro
1/4 c sour cream

Instructions
1 - Chop the veggies. The peppers and onion can go in one bowl, then the tomatoes in their own bowl and the jalapenos in another (or just put them all in their own stack on your cutting board or counter for fewer dishes). *When chopping jalapenos, remove seeds if you don't like hot foods.
2 - In a bowl, beat eggs with the half and half. Season with salt and pepper.
3 - In small frying pan, fry tortillas just until crispy (I counted to 30 for mine). Pat off the oil with a paper towel. Then cut up the tortillas (stack then, cut into strips, turn and cut into square pieces).
4 - Toss peppers and onions with butter and olive oil in a large skillet just for a few minutes. The colors will get nice and bright (don't overcook and make soggy). Add tomatoes and cook for one minute. Add tortillas chips and jalapenos, lower the heat to low.
5 - Pour the egg mixture into the pan. Do NOT mix the food like you would scramble eggs. Allow the eggs to cook. After cooking for a few minutes, lift the mixture to allow the remaining liquid to fall to the pan to cook. (Just like they do in restaurants when they cook the omelets...?)
6 - When the eggs are cooked through, sprinkle the top with cheese (I used pepper jack) and the cilantro. When serving, serve with a dollop of sour cream atop.

My suggestions:
The serving shown in photo is only half the food. I actually had to use two cast iron pans to fit all the food.
We also put avocado slices on top.
I used 2 jalapenos, definitely could have used more, will move to 3, maybe 4, the next time.
We think we are going to add black beans next time.
Tortilla options: you could add just tortilla chips instead of frying up corn tortillas. My cousin ate hers with tortillas (almost like nacho style.) Or you could not add tortillas to the mixture, and eat it with tortilla chips or use it as stuffing for breakfast burritos.

Enjoy!

ps - my cousin's little boy gets so excited and starts saying "cheeeese, cheeeese" every time I pull out my camera to photograph the food. He may be in a lot of photos coming up. I can't resist.

Pumpkin Cinnamon Rolls

So I found this yummy recipe on my friend Sarah's crafty blog, (she found it on another blog herself) and I am SO glad she shared. I love pumpkin anything (look for another recipe later this week that I am trying out with pumpkin.) Pumpkin cinnamon rolls? Frankly, you just can't go wrong with that combination. Here's the recipe. I did a tiny amount of tweeking, and then the cook time I recommend is the cook time for me here in Utah (Sarah is in DC.)

Pumpkin Cinnamon Rolls

Ingredients:

Dough:

¼ c warm water

2¼ t yeast

1/3 c warm milk

1 large egg, beaten

¾ c pumpkin puree

1 T melted butter

2 c white flour

1¼ c whole wheat flour

½ c brown sugar

1 t salt

½ t cinnamon

¼ t ginger

¼ t cardamom

Filling:

¼ c melted butter

2/3 c white sugar

¼ c brown sugar

2 t cinnamon

½ t allspice

½ t ginger

¼ t nutmeg

1/8 t cloves

½c chopped pecans

Cream Cheese Frosting:

2 ounces cream cheese (¼ stick)

4 T butter, softened

½ t vanilla

½ t lemon juice

1-1½ c powdered sugar

Instructions:

Dough:

Stir yeast into water and let rest for 5 minutes before stirring.

In a separate bowl, add milk, eggs, pumpkin, butter, 1¼ c whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom. Add yeast mixture and stir for 2 minutes. Add white flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough back into bowl, cover with a towel and let rise until doubled, about 1 hour.

Filling:

Combine the sugars, nuts, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside.

Frosting:

Mix the cream cheese, butter, vanilla, and lemon juice until smooth. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached.

Assembly:

Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture. Roll the dough into a log the long way. I like bigger cinnamon rolls, so I sliced my log into 12 rolls using string. Place rolls in a greased 9x13 inch baking pan. Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven for 25 minutes.

Frost warm rolls with the cream cheese frosting and serve immediately. I think the rolls are rich enough with the pumpkin flavor, and didn’t want the frosting to be to dominating taste, so my measurements above are half what Sarah used. I thought it more than enough icing to compliment the rolls.

Sorry, pretty pathetic photos, but I had a hungry crowd waiting.
There wasn't much time to take a quick snapshot.

Enjoy!

Featherweight (blueberry) pancakes

This recipe comes from America's Test Kitchen . Have you seen that show?  It's on PBS on Saturday and it's pretty awesome.  It's this giant test kitchen on the east coast that basically takes every recipe known to man and tests and tests and re-tests them trying different methods and ingredients and finally coming up with what they think is the perfect result.  They are always right!

You need to know that I an a lover of all breakfast foods, pancakes in particular and basically these are the best homemade pancakes I've ever tried, perfectly tender and very light.  They don't make your stomach feel like it has a pit in it after eating 2...or 5.  We made them today with blueberries and served with homemade plum syrup and they were just divine! Oh, I also double this recipe and if we have leftovers (not lately) they freeze beautifully.

Featherweight pancakes

1 cup unbleached all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk (plus an extra tablespoon or so if the batter is too thick)
1 large egg, separated
2 tablespoons unsalted butter, melted
vegetable oil - for brushing griddle (I just use my nonstick griddle and omit the oil)

MIx the dry ingredients into a medium bowl.  Pour buttermilk and milk into a 2-cup pyrex measuring cup.  Mix yolk with melted butter, then stir into milk mixture.  Whisk egg white in a large bowl to stiff peaks.  Dump wet ingredients into dry ingredients all at once; whisk until just mixed.  Quickley fold egg whites into batter.

Meanwhile, heat griddle or large skillet over strong medium-high heat.  Brush griddle generously with oil (or use a good non-stick griddle).  When water splashed on surface confidently sizzles, spoon batter, about 1/4 cup at a time, onto griddle, making sure not to overcrowd. If you are going to add fruit (blueberries or sliced bananas) add it now onto the wet batter so they sink in a bit.  When pancakes bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer.  Repeat the process with the rest of the batter.

Sausage Fondue

I am a HUGE breakfast fan and this is one of my favorite recipes. SOOOOO good!

10 slices of bread, cubed (crust cut off)
2 cups grated American cheese
4 eggs
1 1/2 lbs link sausages cut into fifths
2 1/4 cups milk
1/4 tsp. dry mustard
1 can cream of mushroom soup
1/2 cup milk

Place cubed bread in a 9x13 baking dish. Top with grated cheese. Brown pieces of sausage; drain. Place cooked sausage on cheese. Beat eggs with 2 1/4 cups milk and dry mustard, then pour over the mixture and refrigerate overnight. The next morning, add 1/2 cup milk to mushroom soup. Pour over mixture and bake at 300* for 1 to 1 1/2 hours or until done.

Conference Cake

It's good with drizzle

It's good without drizzle

This coffee cake has been a family tradition for as long as I can remember. My family always makes it on General Conference Sunday for brunch alongside quiche and fresh fruit. Always.
When I was little the word "coffee" was a little too taboo so we renamed it Conference Cake. Traditionally we never served it with drizzle but when I married Nick he thought it needed something sweet on top. He does have a bit of a sweet tooth. I think it's good both ways, give it a try!

Conference Cake

1/4 Cup vegetable Oil
1 beaten egg
1/2 cup milk
1 1/2 cups sifted flour (I usually use 1 cup white and 1/2 cup whole wheat)
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt

Combine all the dry ingredients together and set aside. In a separate bowl combine all of the wet ingredients and then add to the dry, stir until combined. Pour the batter into a greased square baking pan, top with the cinnamon topping and bake at 375 degrees for 25 minutes, or until a toothpick comes clean.

Cinnamon Topping

1/4 cup brown sugar
1 tbsp melted butter
1 tbsp flour
1 tsp cinnamon

Combine all the ingredients with a fork, it will be crumbly. Sprinkle on top of the cake batter before baking.

If you are feeling your sweet tooth, here is the recipe for drizzle:

1 tbsp melted butter
1/4 cup milk
1 tsp vanilla
3/4 cup powdered sugar

Beat ingredients together until there are no more lumps. The frosting should be thin enough to pour, but not too thin. Add more powdered sugar or milk as necessary.

overnight oatmeal

so i LOVE oatmeal but it takes too long to cook it in the morning before i run out the door for work. so if you want a warm delicious meal for the whole family, right when you wake up...this is for you!

1C STEEL CUT OATS- it cant be any other kind or it gets TOOO mushy!

4 C. water, milk or 1/2 and 1/2 (i used water)

1/4 C.. brown sugar

1/2 tsp. vanilla

1 TBLS. butter

2-3 TBL. cinn/sugar mix

add in any fresh or dried fruit you want.

cook in rice cooker or crock pot on low for 8-9 hours. (I've done it in both and it worked both times) wake up and ENJOY!

Low Calorie Banana Muffins

1 cup flour
1 tablespoon baking powder
1\2 teaspoon baking soda
1\8 teaspoon salt
1 cup mashed banana
1\4 cup sugar
1\4 cup applesauce
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon


Combine all the dry ingredients together

In a separate bowl add the remaining ingredients

Slowly pour the dry mixture in with the wet ingredients and mix well

Pour into a greased muffin tin and bake at 350 for 15 mintues

{each muffin has approximately 75 calories and .5 grams of fat}

{I doubled this recipe and it made about 18 large muffins}

{I didn't have regular applesauce, only raspberry flavored, I used that and it still worked out okay, and added a sweeter flavor. After my first dozen muffins, I threw in a handful of chocolate chips to the batter, and I loved how the chocolate chip versions turned out!}

Weekend Waffles

Every Saturday at our house means waffles for breakfast! This is my favorite recipe because they are perfectly crispy on the outside and tender on the inside. That's how we like 'em!

Waffles - From Better Homes and Gardens New Cook Book

1 3/4 cups all-purpose flour (I've used half white, half whole-wheat and they turned out fine)
1 tablespoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups milk
1/2 cup cooking oil (also works with melted butter in a pinch)
2 egg whites

In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center of dry mixture and set aside.

In another bowl beat the egg yolks slightly. Stir in milk and oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).

In a small mixing bowl beat egg whites till stiff peaks form (tips stand straight). Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix.

Pour 1 to 1 1/4 cups batter (depends on the waffle iron) onto the grids of a preheated, lightly greased waffle baker (I don't grease, but my waffle iron is pretty seasoned). Serve while warm with anything from fresh fruit and whipped cream to just plain old maple syrup.

* I usually make a double batch and freeze the leftovers. Then just pop them in the toaster when you want to serve during the week.

Orange Rolls

Now don't knock this until you try it. There is no yeast in these rolls. The first ingredient may turn you off, but really! I'm giving you the same advice the website I got this recipe from gave me and I am so glad I took their advice. These rolls are SO good. These rolls are SO easy - no waiting around for the dough to rise a couple times. These rolls were the perfect start to our Thanksgiving morning.

Orange Rolls

Dough:
3/4 c cottage cheese (don't use fat free and again, don't mock, just try it)
1/3 c buttermilk
1/4 c sugar
4 T butter, melted
1 t vanilla extract
2 c flour; more for rolling
1 T baking powder
1/2 t salt
1/4 t baking soda

Orange Filling:
4 T butter, softened (I melted it)
1/2 C sugar
zest from one orange

Orange Glaze:
2/3 C powdered sugar
1 T melted butter
2 T Orange juice (I used all the juice from the orange I zested)

Instructions:
*Preheat oven to 400 degrees. Spray cooking dish - a 9" pie dish or 9"x9" casserole work well.
*Combine cottage cheese, buttermilk, sugar, butter, and vanilla in FOOD PROCESSOR (a must have for this recipe - a blender may work.) Mix until smooth.
*Mix dry ingredients (flour, baking powder, baking soda, salt). Add to the food processor. Just give it a couple quick pulses to create a clump-y dough.
*Roll out the dough on a floured surface into a rectangle. Spread the combined filling ingredients on the dough. Roll up like cinnamon rolls, slice the dough, and place into baking dish.


*Bake for 20-25 minutes - until tops are golden.


*Take out of oven, allow to sit for 5 minutes before covering with the combined glaze ingredients.


*Enjoy! You will regret the mocking.

Tuesday at Shawnee's

Breakfast: Toast and Eggs/Granola

Tuesday at our house is usually a little crazy. I work 9 am-7:30 pm so I don't get home until 8 on a good day. Dinner on Tuesdays is usually something VERY quick and easy, especially if I haven't planned well or used a crock pot. It's not uncommon for our "quick and easy" dinner to be breakfast related. We eat breakfast quickly in the mornings, so breakfast for dinner is usually "nicer." This week, Brady wanted eggs. I hate eggs, but I made them for him. I ate a bowl of pumpkin flax plus granola that I get from Costco. Here's a recipe for you anyways. It's one of my favorite breakfasts:

Whole Wheat Waffles
1 cup whole wheat flour
3 tsp. baking powder
1/2 tsp. salt
2 tsp. sugar
2 eggs (separate yolks and whites...put yolks in the batter...beat the whites to stiff peaks then fold into batter)
1 1/4 cup milk
1/4 cup oil

Place batter in waffle iron until done. Smother with fresh berries, jam or syrup. Your choice. My favorite? Strawberries with a dollop of whip cream in the springtime.

Swedish Tea Ring

This is a General Conference tradition that started for me in college. My roommate baked this treat for us, a lifelong tradition in her family. Now I keep it going in my life, sharing it with other roommates and friends over the years. Now I share it with you.

Swedish Tea Ring (in order of preparation)

Ingredients and Instructions #1
1 package (or 2 1/4 t) Dry Yeast
1/4 warm water

*Combine and set aside to rise

Ingredients and Instructions #2
1 c scalded (boiled) milk
1/4 c sugar
1/4 c butter
1 t salt

*Combine in pot and bring to a boil. Set aside to cool.

Ingredients and Instructions #3
3 1/2 c flour
1 egg

*Add 1 1/2 c flour to the warm milk mixture and mix well (I just use a wooden spoon). Add the yeast mixture and the egg (still using the spoon). Then gradually add the rest of the flour (now I use my hands to knead it).

*Allow dough to rise for an hour, it should double in size. Punch down and divide into two or you can just make one huge ring with all the dough.

Ingredients and Instructions #4
1/4 c melted butter
brown sugar
cinnamon

*Roll the dough out into a rectangle (think cinnamon rolls here). Spread the butter over the dough and sprinkle with cinnamon and brown sugar. (optional: you can also add raisins or nuts, etc). Roll the dough up like cinnamon rolls or a jelly roll.
*OK, now stop thinking cinnamon rolls. Set the roll in ring shape into a 9" pie dish, if you are making two rings, or onto a cookie sheet, if making just one. Pinch the ends together creating a full ring/circle with the dough.
*Take a pair of kitchen scissors and cut 3/4 of the way into the center of the ring all around the ring (I space out my cuts 2-3 inches - as pictured below)


*Allow the dough to rise as you heat the oven to 350 degrees. Bake for 20 minutes for one ring and 22-25 minutes for two.

Ingredients and Instructions #5
1 c powdered sugar
Enough milk to create a glaze

*Pour the glaze atop the hot bread and serve.

Yummy!

strawberry banana smoothie.

ingredients:
1 frozen banana, cut into 4-5 pieces
5 strawberries, fresh or frozen
5 ice cubes
1/4 cup yogurt {i use lemon flavored}
1 tablespoon sugar

directions:
put all ingredients in a blender. blend until smooth. enjoy!

serves 1.

Brown Sugar Muffins

1\2 cup butter
1 cup brown sugar
2 eggs
1\2 cup walnuts (optional)
1 tsp. baking soda
1\2 tsp. salt
1 cup milk
1 tsp. vanilla
2 cups flour

Cream butter, brown sugar and eggs together. If desired, chop walnuts and stir into creamed mixture.
Add soda and salt and mix well
Stir in milk and vanilla
Add flour and stir just until moist
Pour into greased or paper-lined muffin cups. Bake at 375 for 20 minutes

Makes about 16 regular sized muffins