• 3/4 pound breakfast sausage
• 1/8 cup minced onion
• 1/8 cup minced green bell pepper
• 1 (12 ounce) can refrigerated biscuit dough
• 3 eggs, beaten
• 3 tablespoons milk
• 1/2 cup shredded Colby-Monterey Jack cheese

Instructions:

Individual breakfast pies that can be made ahead of time, and microwaved as needed. My daughter loves them, and so does everyone else! Also a huge hit when served with hash browns as a side dish.

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
3. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
4. Bake in preheated oven for 18 to 20 minutes, or until filling is set.

• 3 (14 ounce) cans pizza sauce
• 1 (10 ounce) jar apple jelly
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 (16 ounce) package frozen meatballs
• 6 hoagie rolls, split lengthwise
• 1 cup shredded mozzarella cheese

Instructions:

1. In a large saucepan, mix pizza sauce, apple jelly, Italian seasoning, salt and pepper. Bring to a low boil over medium heat.
2. Place frozen meatballs into the sauce mixture. Cover and simmer over medium heat for 20 minutes, or until meatballs are done, stirring occasionally.
3. While the meatballs are cooking, preheat oven to 375 degrees F (190 degrees C). Place the split hoagie rolls on a large baking sheet.
4. Place several meatballs and desired amount of sauce in each roll. Layer with mozzarella cheese. Place in the preheated oven for 2 to 3 minutes, or until cheese is melted.

• 7 ounces macaroni
• 1/4 cup butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 (8 ounce) package cream cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons Dijon mustard
• 2 cups shredded Cheddar cheese
• 1 cup dry bread crumbs
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley

Instructions:

"Cheesy Cheddar and cream cheese sauce with a touch of Dijon over Macaroni pasta and topped with bread crumbs."

1. Preheat oven to 400 degrees F (200 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.
4. Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

• 3/4 cup non-alcoholic beer
• 1 cup flour
• 1 cup tempura flour
• 8 (1-2 ounce) chunks fresh salmon

Cole Slaw:

• 1/3 cup apple cider vine
• 3 tablespoons granulated sugar
• 2 cups green cabbage, finely shredded
• 3 tablespoons mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1/2 teaspoon cracked black pepper

Instructions:

Salmon:

1. Place oil in deep fryer, according to the manufacturers instructions, and bring the temperature to 350 degrees F.
2. Combine the non-alcoholic beer with the flour to make a consistency similar to pancake batter.
3. Dredge the salmon in tempura flour and then dip into the non-alcoholic beer-flour mixture. Drop into the hot oil and cook for 3-4 minutes, or until done.
4. Serve with malt vinegar or cucumber dill sauce.

Cole Slaw:

1. Mix together the vinegar and sugar and let the mixture sit for 30 minutes. Then toss the vinegar-sugar mixture with the cabbage and refrigerate for 2 hours.
2. Just prior to serving, add the remaining ingredients to the cabbage mixture and toss well.

• 1 pound ground beef
• 1/4 pound sliced pepperoni sausage
• 1 (14 ounce) can pizza sauce
• 2 (12 ounce) packages buttermilk biscuit dough
• 1/2 onion, sliced and separated into rings
• 1/2 green pepper, cubed
• 1/2 red pepper, cubed
• 1 (4.5 ounce) can sliced mushrooms
• 1 1/2 cups shredded mozzarella cheese
• 1 cup shredded Cheddar cheese

Instructions:

An easy pizza made with a biscuit crust, ground beef, pepperoni, pizza sauce, and your favorite pizza toppings. A favorite with kids.

1. Preheat oven to 400 degrees F. Grease a 9x13 inch baking dish.
2. Place ground beef in a large, deep skillet.
3. Cook over medium high heat until evenly brown.
4. Stir in pepperoni, and cook until browned. Drain excess fat.
5. Stir in pizza sauce. Remove from heat, and set aside.
6. Cut biscuits into quarters, and place in the bottom of baking dish.
7. Spread meat mixture evenly over the biscuits.
8. Sprinkle top with onion peppers, and mushrooms.
9. Bake uncovered in preheated oven for 20 to 25 minutes.
10. Sprinkle top with mozzarella and Cheddar cheese.
11. Bake an additional 5 to 10 minutes, until cheese is melted.
12. Let stand 10 minutes before serving.

• Beef Hot Dogs
• Uncooked Bacon

Instructions:

1. First, take your bacon and wrap the hotdog like in the picture below.  Depending on the size of the hotdog, you may need two pieces.  A regular sized hotdog should be fine with one, but the jumbo ones we used require two pieces of bacon.  Place on a microwavable plate with a few pieces of paper towel underneath to absorb the grease.
2. Wrap the top of the hotdog with more paper towel.  Then put it into the microwave on high for ~4 minutes.
3. The bacon will still look a bit undercoooked, but it is more or less just because it is microwaved.  Most bacon takes 3 minutes to fully cook in a microwave, so we use 4 minutes total to account for the heat used to cook the hotdog.
4. The final result is a well done hotdog.  The flavor is great, but the meat ends up a bit tough.  Somewhat similar to a slim jim in toughness.
5. This could be amazing on a grill, but the microwave will do if its all you have.  Dorm room cooking at its finest.

• 1 cup brown sugar, packed
• 1/4 cup white corn syrup
• 1/2 teaspoon baking soda
• 1 Stick (4 oz.) margarine or butter
• 1/2 teaspoon salt
• 3 to 4 quarts of POPPED corn

Instructions:

1. Combine all ingredients except soda and popped corn in a 1½ to 2 quart microwave safe bowl.
2. Put in microwave (HIGH) and bring to a boil.
3. Boil for 2 minutes. Remove from microwave and stir in soda.
4. Put the popped corn in a brown grocery bag and pour the syrup over the corn.
5. Close the bag by rolling it down a couple times and SHAKE HARD.
6. Cook in the bag on HIGH microwave for 1½ minutes.
7. Remove and shake vigorously and cook in the microwave another 1½ minutes.
8. Remove and shake again. microwave another 1½ minutes.
9. Shake when you remove it from the microwave and pour it on a large cookie sheet to cool.
10. Store in an airtight container when cool.

• 6 each Red potatoes (unpeeled)
• ½ cup Olive oil
• ¼ cup Lemon juice
• 1 small Head romaine lettuce
• 1 each Clove garlic, minced
• 2 tablespoon Finely chopped parsley
• 2 teaspoon Worcestershire sauce
• Salt and pepper
• ¾ cup Garlic croutons
• 1 teaspoon Prepared mustard
• ¼ cup Parmesan cheese

Instructions:

This recipe is inspired by the warm potato salad they serve at Earl's.

1. In pot of boiling salted water, cook potatoes just until tender, about 20 minutes.
2. Drain and let cool slightly; peel and cut into 1/2 inch cubes.
3. Set aside.
4. Tear lettuce into bite sized pieces; place in large salad bowl and set aside.
5. In large skillet, heat oil over medium heat;cook garlic for 2 minutes.
6. Stir in lemon juice, parsley, worcestershire, mustard, and salt and pepper to taste.
7. Stir in diced potatoes; cook over meduim high heat for 2 minutes, stirring constantly.
8. Pour over lettuce and toss well.
9. Sprinkle with parmesan and toss again.
10. Arrange on individual salad plates; top with garlic croutons.
11. Serve immediately.

• 1 egg
• 1/2 can tuna
• 1/2 slice bread (crumbled)
• 4 tbsp. peas (fresh or frozen)
• 1/4 c. grated cheese
• Butter

Instructions:

1. Mix egg, tuna, bread, peas.
2. Press into 6 buttered muffin tins.
3. Sprinkle grated cheese on top.
4. Dot with butter.
5. Bake at 350 degrees for 15 minutes.
6. Eat!

• Eine Dose Poulet

Instructions:

Auf und essen - fein

• 1 4-ounce package sweet baking chocolate broken up
• 4 ounces semisweet chocolate chopped
• 2/3 cup light cream or milk
• 1/2 cup sifted powdered sugar
• 1 teaspoon instant coffee crystals
• 2 tablespoons coffee liqueur
• Assorted fruits (such as star fruit slices
• pineapple chunks
• kiwi
• fruit wedges
• strawberries
• pear slices
• banana slices)
• Meringue cookies

Instructions:

1. In a heavy saucepan combine chocolates, cream, sugar, and coffee
   crystals.
2. Heat and stir over low heat until melted and smooth.
3. Remove from heat; stir in liqueur.
4. Pour into a fondue pot; keep warm over low heat.
5. Serve with fruit and cookies.

• Yogurt (any flavour)
• Cream Cheese
• Honey
• Raisin Bran Cereal
• Banana
• Berries

Instructions:

1. Mix cream cheese, yogurt and honey together, set aside
2. Fill the bottom of a bowl with cereal
3. Pour the yogurt mixture on top of the cereal
4. Chop up your banana and berries and add to the top of the yogurt
5. Enjoy

• 2 large Zucchini
• 2 large Yellow Squash
• 2 big packs of Button mushrooms
• 2 bulbs of Fennel
• 7 Roma Tomatoes
• 7 stems of Fresh Thyme
• 1/2 c. EVOO
• 3 Tbsp Minced Garlic
• 1 Tbsp Kosher Salt
• 1 Tbsp Fresh Ground pepper
• 1 large Lemon, juiced

Instructions:

1. Turn your oven on to 450 degrees
2. Slice all of your veggies into a large bowl, making sure to add the sprigs of Thyme
3. Whisk together your EVOO, garlic, salt, pepper and lemon juice
4. Pour the ingrediants over the veggies and toss to coat well. (You can make more if you need/want more, this amount worked for the 3 of us)
5. Line a cookie sheet or baking dish with aluminum foil and dump the veggies onto the sheet/dish
6. Place in oven. Roast for 20 minutes, making sure to stir the veggies around so they don't burn.
7. After 20 minutes, turn your broiler on for the last 10 minutes. Continue to stir occasionally so the veggies don't burn.
8. Enjoy with ride pilaf or couscous or pasta

• 6 tsp. Chili Powder
• 5 tsp. Paprika
• 4 1/2 tsp. Cumin
• 2 1/2 tsp. Garlic Powder
• 3 tsp. Onion Powder
• 1/4 tsp. Cayenne Pepper

Instructions:

1. Combine all ingredients together, and mix well.
2. This should be stored in an airtight container for up to six months.
3. Use 3 tablespoons of mix and add one cup of water, to one pound of ground beef.

• 1 pound cod fillets, cubed
• ¼ cup butter
• ¼ cup flour
• 1 ¼ cups milk
• 1 tsp salt
• pepper to taste
• 1 small onion, finely chopped
• ½ cup breadcrumbs
• ½ cup cheddar cheese, grated

Instructions:

I added a Cod au Gratin recipe a while back that was more of a modern take on a favourite dish.

Now, I've decided to add a more traditional version of the dish.

1. Preheat oven to 375 º. Place cod in greased baking dish or individual baking dishes.
2. In heavy saucepan, melt butter; stir in flour until smooth and remove from heat.
3. Gradually stir in half the milk. Return to heat and beat until smooth and shiny. Gradually add remaining milk, salt, pepper and onion. Cook, stirring, until smooth and thickened.
4. Pour sauce over fish and sprinkle with breadcrumbs and cheese.
5. Bake in 375 º oven for 15 - 30 minutes until sauce bubbles and fish is cooked.

Ingredients A:

• 2 cups flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• pinch salt
• 2 tbsp.full cocoa powder
• 1 cup  brown sugar

Ingredients B:

• 30gm butter. melted
• 1 egg
• 1 cup milk
• 2 bananas
• 1 tsp vanilla

For glazing:

• 1/2 cup icing sugar, sifted
• 2 tbsp water
• 1/2 tsp vanilla

Instructions:

1. Make a well in mixture A and pour B and mix well.
2. Spoon into cup cake tin line with paper cup. Place slices of banana on top.
3. Bake in preheated oven at 200 C for 30 to 35 mins. Or test with a
4. toothpick to see if it turn out clean.
5. Cool .
6. Mix the glaze ingredients to a thick paste , add more icing if its too watery. Put in piping bag and pipe over muffins.

• 3 half chicken breasts
• salt and pepper to taste

Mushroom Filling: For 2

• 2-3 oz softened cream cheese
• 5-6 sliced mushrooms
• salt and pepper to taste
• 1 shallot, minced
• 2 tsp oil

Instructions:

1. In a skillet, saute mushrooms in oil until nicely browned on med heat mixing often to not burn. You want a nice carmel color on them. Add shallots and cook for an additional minute or so. season.
2. Mix with cream cheese
3. Cut each chicken breast in half horizontally. You should have 6 thinly sliced pieces. Place each chicken breast between two sheets of plastic wrap.Pound with a mallet to about a 1/4 in thick. Basically, you want it a bit thinner. Be careful not to pound to hard or you will tear the chicken.
4. Divide the filling so that you have enough for 2 breasts. Spread filling on most of the surface of the chicken breast and roll tucking in the side ends so that you will not have the filling spill out later.
5. Do the same with the rest of the chicken pieces.
6. At this point you can wrap with prosciutto ham to encase the roll.I usually roll them in aluminum foil ; just twist the ends of the aluminum foil to make the roll compact. 
7. Place in fridge for an hour or so to let them settle.
8. Take the foil off before baking. Bake at 375-400 for 15-20 minutes. I used my toaster oven at 425.
9. Let sit for 5 minutes and slice at a bias.
10. Serve as an appetizer or main course.

• 4 unskinned chicken breasts, sliced
• rind from half an orange without the white part, sliced
• 3 green onions, chopped (white for cooking, green for garnish)
• 3 cloves garlic, minced
• red pepper flakes
• olive oil
• black pepper to taste
• sprinkling of sesame seeds

For Sauce:

• 2 tbsp soy sauce
• 2 tbsp sugar
• 1.5 tbsp cornstarch
• 3/4 cup of water or chicken broth (low-sodium)
• 1 tbsp vinegar
• pinch of salt if using water instead of chicken broth

Instructions:

This is a low-fat alternative to the typically deep fried, flour-dredged orange chicken recipe. All that aside, this dish is fast, easy and delicious over hot steamed rice.

1. In a large skillet, heat oil and fry garlic, white part of green onion, orange rinds and chili pepper flakes until fragrant.
2. Add chicken and brown. If your skillet is too small, you'll want to do this in batches to make sure the chicken pieces brown and not steam.
3. When chicken is tender with a nice brown coat, add sauce mixture and allow to bubble and thicken (happens almost immediately). Allow to darken in color as sugar caramelizes, then remove from heat. Sprinkle with remaining green onion and sesame seeds and serve over steamed rice.
4. Serves 4-5.

• 2 cups whole wheat flour
• 1 cup Splenda
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 oz semi-sweet chocolate
• 2 eggs
• 1 cup mashed ripe bananas
• 1/3 cup oil or melted/softened butter
• 1/4 cup milk
• 1/2 cup chopped walnuts/pecans

Instructions:

1. Preheat oven to 350 degrees F. Spray 9x5-inch loaf pan w/ cooking spray. Set aside.
2. Combine flour, Splenda, baking powder, baking soda, and salt in a large bowl. Set aside.
3. Coarsely chop baking chocolate bars and nuts together in separate bowl.
4. Mix eggs, bananas, oil, and milk in a large bowl until well blended.
5. Add dry ingredients; stir until just moistened.
6. Stir in chopped chocolate/nut mixture.
7. Pour into greased loaf pan.
8. Bake for 45 minutes or until toothpick inserted in center comes out clean.
9. Cool 10 minutes. Remove from pan; cool completely on wire rack.

• 2 tablespoons olive oil, divided
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 cup uncooked white rice
• 1 (14.5 ounce) can whole peeled tomatoes, with liquid
• 1 3/4 cups chicken broth
• 1 bay leaf
• 2 teaspoons paprika
• 1/4 teaspoon ground black pepper

Instructions:

1. Heat 1 tablespoon oil in a large skillet over medium high heat until hot, not smoking. Add chicken pieces and saute until browned, about 5 minutes each side. Remove chicken from skillet and set aside.
2. Heat remaining 1 tablespoon oil in skillet, then add onion and bell pepper and saute, stirring frequently, until onion is translucent (about 5 minutes).
3. Add rice and saute about 2 minutes, stirring, to coat the rice with the oil. Then add the reserved chicken, tomatoes with liquid, chicken broth, bay leaf, paprika and ground black pepper. Bring to a boil.
4. Reduce heat to medium low and simmer for 20 minutes, stirring occasionally. Remove bay leaf and serve.

• Honey Nut Cheerios (2 oz)
• Froot loops (1 oz)
• Special K (2 oz)
• Cocoa Crispies (5 oz)
• Milk (half gallon)

Instructions:

Throw it all in!

• 1/2 loaf white bread
• 3 eggs
• 1/4 cup evaporated milk
• dash black pepper
• dash of dried parsley
• pinch salt
• few slices of cold cut turkey and ham
• few slices of cheddar cheese
• butter

Instructions:

1. Beat the eggs, black pepper, salt and milk to mix
2. Heat the pan with a dot of butter. Dip a slice of bread in the beaten egg on both side and pan fry the bread on both sides
3. Drain on serving plate
4. Lightly brown the turkey ham and lay on the bread and also a piece of cheddar cheese
5. Cover with another piece of bread
6. Serve hot

For dough:

• 1 tbsp instant yeast
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp soft butter
• 1 cup warm water
• 3 cups flour

For bath ingredient:-mixed together to dissolve

• 2 1/2 tbsp bicarbonate of soda
• 4 cups warm water

To dust and flavour:

• Parmesan cheese
• cinnamon mixed with sugar
• salt
• melted chocolate
• sour cream
• garlic and herb

Instructions:

1. Mixed together the dough ingredient and knead to a soft dough but not sticky. Leave it to rise for 1 hour.
2. Divide dough into 8 or 10 pieces. Grease a board or table top with a little oil. Roll out each piece of dough into long ribbon about 2 1/2 ft. Then hang the rope dough and make a twist and end up the end onto the center of ring.
3. Dip each pretzel into carbonated water just to wet it and then arrange on a greased tray.
4. For individual flavour , you can sprinkle parmesan cheese or course salt or cinnamon mixed with sugar on top.
5. Leave for 1/2 hour . Preheat oven to 250 degree celsius and then bake the pretzels for 7 to 10 mins till golden .
6. Brush with butter to make it shinning. Serve hot.

• 1 lb macaroni
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• 1 cup heavy cream
• 1 cup sour cream
• 1 stick butter
• 1/2 cup panko
• 2 eggs
• 1 TBS olive oil
• 2 cloves garlic (finely minced)
• S&P to taste.

Instructions:

1. Cook pasta until al dente
2. In a bowl, mix heavy cream, sour cream, 1 clove garlic, S&P and eggs.
3. After straining pasta, return to hot pan and toss with shredded cheeses and butter
4. Pour cream and egg mixture over pasta and stir until pasta is coated
5. Transfer to greased baking dish (9"x12")
6. Mix panko, remaining garlic and olive oil,  then sprinkle over pasta
7. Bake at 350F until browned and gooey

• 2 cups tomato paste
• 2 cups red wine
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1/4 cup Worcestershire sauce
• 1 teaspoon hot pepper sauce

Instructions:

1. In a medium bowl, thoroughly mix the tomato paste, wine, onion powder, garlic powder, Worcestershire sauce and hot pepper sauce.