|1 dozen eggs
1 lb. sausage
1 lb. grated cheddar
|Brown sausage, making sure to crumble. Scramble eggs. Layout tortillias with eggs, sausage, salsa and cheese. Fold and lay on baking pan with seam down. Bake at 350 for 20 min. or until crisp. Serve immediately. These save very well and are also great for snacks (reheated in the microwave)|
|3 egg yolks, beaten
1 2/3 cups milk
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries
|*In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.
*Preheat a lightly greased waffle iron.
*Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.
Homemade Blueberry Syrup
1 1/2 cups blueberries
In a medium saucepan over medium heat, mix blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles.
|1-2 T. olive oil
2 c. chopped onion
2 garlic cloves, minced
6 cups peeled diced sweet potatoes (1/2 pieces)
1 jalapeno, minced
1 T. ground coriander
1 T ground cumin
1 t. salt
1 c. frozen corn (or 1 can)
1 ½ c. cooked black beans (15 oz. can)
splash of water or orange juice
cayenne or hot pepper sauce (opt.)
|Heat oil in large, deep, skillet or pot. Add the onions and saute on medium heat, stirring occasionally, until they begin to soften. Stir in the garlic, cook for a few seconds, then add the sweet potatoes. Add the jalapeno, coriander, cumin, and salt. Add the corn and black beans and a splash of orange juice (opt). Mix. Cover and bake in a 350 oven 45-60 minutes until sweet potatoes are softened. (Or simmer on the top of the stove until done). Add cayenne or hot pepper sauce if desired. (Optional: you may serve this with chopped cilantro or minced scallions and a dollop of sour cream or yogurt.)|
|3 cups fat-free milk
3 tablespoons firmly packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1/4 teaspoon ground nutmeg
2 cups oats (quick or old fashioned, uncooked)
2 medium-size ripe bananas, mashed (about 1 cup)
2 to 3 tablespoons coarsely chopped toasted pecans
Vanilla nonfat yogurt (optional)
Banana slices (optional)
Pecan halves (optional)
|-In medium saucepan, bring milk, brown sugar, spices and salt to a gentle boil (watch carefully); stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally.
-Remove oatmeal from heat. Stir in mashed bananas and pecans. Spoon oatmeal into six cereal bowls. Top with yogurt, sliced bananas and pecan halves, if desired.
|1 1/2 c. apple cider
2 cups berries (blueberries, raspberries, strawberries)
|Place the cider and berries in a deep saucepan set over med. Heat. Simmer uncovered until thickened, 55-60 min. stirring occasionally and skimming off any froth. Strain the syrup into a sieve, pressing on the solids to push through some of the pulp. Discard the seeds and pulp that doesn’t pass through easily. Use right away or refrigerate up to 3 weeks, or freeze up to 2 months.|