Sauce for Corn Beef and Cabbage by Jannette Basham

4 cups broth from cooked Corned Beef/Cabbage in crock pot

1/2 cup white wine vinegar

1/2 cup sugar

1/4 tsp salt

 

Add thickener 1/4 cup broth to 1/4 flour

Chicken Pizza by Jannette Basham

Make pizza dough , spread on sheet and bake 15 min 350.

 

Salsa Verde

Mozzarella cheese

Shredded chicken

garlic

onion

Cheddar cheese

Cilantro

Tomato diced

 

Mix chicken/garlic, onion together.  Add Salsa Verde then mozzarella to  cooked bread crust, add chicken mixture and spread, top with cheddar cheese.  Bake 350.  Add tomato and cilantro mix to top.

Pinto! by Jannette Basham

PINTO!

Sort, rinse and soak desired amount of pinto beans in a very large pot covered with water 4-5" above beans overnight. 

When you are ready to cook (plan on about 3 hours) Drain water and refill with fresh water 2" above beans.  Cover and bring to boil.  Lover heat to LOW and cook covered 3 hours or until beans are tender.

Add 1 large can green chilies.  (or fresh chilies cut with seeds removed)

Add 1 lb COOKED ground beef seasoned with:
1 tsp garlic salt (3 cloves minced)
1 tsp salt
1/2 tsp. Pepper 
1 tsp parsley

Serve with cubed cheddar cheese on top
Tortillas or rolls go nicely with this as well. 

Chicken Fajitas by Jannette Basham

1 Tbsp coconut oil

1/2 yellow onion

(saute)

chicken

1/2 tsp cumin

2 tsp oregano

1/4 tsp sea salt

1 red pepper sliced

red leaf lettuce/romane

2 tomatoes diced

avacado

tortilla

heat oil, onions till tender.  Add chicken, cumin, salt.  Brown chicken.  Add peppers. 

Chicken topped Bell Peppers by Jannette Basham

Red Bell Peppers 1/4 sliced

6 green onions chopped

1/2 c. cilantro

2 cups mozzarella shredded

cooked chicken, shredded/diced/blended

1/3 c. majo

4 Tbsp lime or 2 Tbsp lime seasoning

1/2 c. sour cream

Mix onion and cilantro together. Use 1/2 onion mix, 1/2 cheese mix with chicken, majo and lime.  Scoop into peppers, top with cheese and bake 5-7 min. 

Mix sour cream, rest of onion mix put on top. 

Chunky Meatball soup by Jannette Basham

Meatball Soup

*Meat

2 lbs beef
1 tsp Parsley
1/2 tsp pepper
1 tsp salt
3 garlic
1 tsp sage
Make into BASEBALL SIZED balls and place on a cookie sheet, bake in oven. 375 for 30 min.

* Soup

 

8 cups beef broth

6 cups water

Big carrots

Big sweet potato chunks

Big cut up cabbage purple and green  

2  yellow onion

Bring to boil then simmer for 30 min.  Add meat balls and simmer for 15 min. 

Eggplant Lasagna by Jannette Basham

3 large eggplants sliced lengthwise 3/4 inch thick (4 slices each eggplant 2 layers for lasagna)
olive oil
2 cups sliced cremini mushrooms
4-6 garlic cloves minced
2 Tbsp fresh thyme
1 (15oz) whole milk ricotta cheese
1 small container cottage cheese
2 cups mozzarella cheese divided
5 large eggs
2 cups fresh parmesan/Asiago divided
3 Tbsp chopped fresh oregano
4 cups Marinara Sauce (see below)

Marinara Sauce
5 garlic cloves
1/4 cup olive oil
2 large onions
6 carrots blended
4 Tbsp tomato paste
3 cups diced/blended tomatoes
1 cup fresh basil leaves
4 Tbsp oregano

Steam eggplant until slightly tender. While steaming, add all the ingredients for the Marinara Sauce and cook in pot covered on low until carrots are tender.

Preheat oven 350.

  In a medium skillet add 2 Tbsp olive oil and mushrooms. Sauté about 5 min. and add garlic and thyme.

In a large bowl add ricotta, cottage cheese, 1 cup mozzarella, eggs, 1 cup parmesan, oregano, mushroom mix, 2 tsp salt, 1/4 tsp pepper and mix well.

Brush baking dish with oil. Spread 1/3 of the marinara sauce over the bottom of dish. Lay 6 slices of eggplant followed by 1/2 ricotta mixture. Lay another 6 eggplant, rest of ricotta mixture and rest of marinara sauce. Top with rest of parmesan and mozzarella. Bake 30 min. or golden on top.

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Authentic Irish Stew by Jannette Basham

Irish Stew

4+ cups beef broth or chicken broth
2 tsp marjoram
2 tsp parsley
1 1 /2 tsp salt
1 tsp garlic powder (or 2 cloves fresh)
3/4 tsp pepper
1 pkg lamb bits
Leeks
Carrots (big pieces)
Green beans
Potatoes

Stir all together and cook on low 3 hours in crock pot/slow cooker.

Almond flour pancakes by Jannette Basham

Almond Flour Pankcakes

1 1/2 cups Almond Meal
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp + cinnamon
3 eggs room temperature
5 TBSP coconut milk
2 TBSP honey
1 tsp vanilla

Mix all the dry together then add the liquid.  Set aside 5 min.  Heat skillet with coconut oil.  ENJOY!

Serves 4
Calories per serving: 366
Carbs: 16
Fat (these are good fats): 28
Protein: 15

make up a bunch, put in freezer and pop in the toaster when you need a fast snack!

Ratatouille Protein Style (2 versions) by Jannette Basham

Ratatouille Protein Style (2 versions)

I have not made this yet, but here is the recipe I am going to use when I do make it.  There are two ways to make this.  In a large pot or fancy in a dish. 

PRETTY VERSION:

SAUCE:

2 red bell peppers
1 yellow onion
4 tomatoes seeded
4 garlic cloves
1/2 tsp marjoram, thyme, basil
1 bay leaf

Boil until looks like a nice sauce.

FIXINS'

1 lb lean ground beef cooked (optional)
4+ zucchini
4+ yellow squash
Japanese eggplant (1 large eggplant)
4+ roma/plum tomatoes seeded

Slice all veggies 1/4" thick or as desired.  Place cooked ground beef as a layer on bottom of dish.  Pour sauce over top.  Arrange by alternating veggies UPRIGHT. Cover with parchment paper.  Bake 350 until tender. 

BIG POT VERSION:
*** to keep each individual veggies flavor, you can cook them separately then mix together before serving.

1 yellow onion sliced
4 garlic cloves
1 bay leaf
1 large eggplant 1/2" pieces

4 zucchini cut in half and then in 1/2" pieces
4 yellow squash cut the same
1 red, yellow, orange bell peppers cut into chunks
4 plum tomatoes BIG chunks
1/2 tsp marjoram, thyme
1 lb lean beef cooked (optional)

1 tsp salt
1/2 c. fresh basil
1/2 tsp. pepper

In a large pot add 3 TBSP olive oil, onion, garlic, bay leaf and eggplant.  Cook 8 min.  Add zucchini, squash, peppers, tomatoes, marjoram and thyme.  Cook another 7 min or until tender.  Stir in salt, basil and pepper.

***LEFTOVERS CAN BE USED AS A PIZZA TOPPING***

Veggie Heaven by Jannette Basham

Veggie Heaven

Serves 8+

2 TBSP olive oil
2 Yellow onion
4 garlic
4 zucchini
4 yellow squash
3 sweet potato (I use sweet because regular potatoes are way too starchy, up to you)
4 tomato
1 1/2 tsp thyme
1 lb lean beef cooked (optional)
salt and pepper
Italian cheese

Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).

While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

Spray the inside of a baking dish with non-stick spray. Layer beef and softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

Cover the dish with foil and bake for 35 minutes. Remove the foil, top with cheese and bake for another 15 minutes or until the cheese is golden brown.

 

 

Caulliflower Rice by Jannette Basham

Cauliflower Rice!

Yes, substitute this for what ever you would use rice.  Under stir fry, meat, fish, in soups ANYTHING!

Serving 8+ people

2 heads cauliflower
4 TBSP Olive oil/Coconut oil

BLENDER/Food processor

Pulse until size of cooked rice and saute in oil about 10 min. simmer covered another 15 min or until tender.

Tamale Pie by Jannette Basham

Tamale Pie

  

You can pretty much add any left over veggie you have in the fridge to this and it will taste good.

Serves 12+

Filling:
2 onions
4 garlic cloves
3 TBSP olive oil
1 1/2 tsp Cumin
2 cans black beans
1 can kidney beans
1 can pinto beans
(or 4 cups worth of any beans you like)
4+ TBSP tomato paste
2 cans olives cut in half
1 green pepper
5 celery stocks
1 pkg mushrooms
1 lge zucchini
1 bag baby spinach
1-2 lbs ground beef
1 can corn (optional, I do not)

Saute onion and garlic 5 min.  Add cumin.  Mash beans and add to onion and garlic.  Add tomato paste and rest of veggies and beef.

Corn Meal: (this is optional if you are on a low carb diet, I make half with half w/out)
6 cups boiling water
3 cups corn meal
1 tsp salt

Boil water and SLOWLY add cornmeal and salt stirring constantly until thick.   Grease 2 lge deep dishes and spread cornmeal on bottom.  Pour bean mixture over top.  Bake 350.  30 min.  Cover top with cheese (optional).  Bake additional 10 min. 

Cole Slaw by Jannette Basham

Serves 8+

1/2 head green cabbage
1/2 head purple cabbage
3 cups shredded carrots
2 cups pecan halves
2 cups cubed chicken/turkey
1 large apple cut into small pieces
 
Drizzle with olive oil and balsamic vinegar

 

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Coconut Chicken by Jannette Basham

Serves 8

12+ chicken tenderloins (or chicken of your choice, cook accordingly)
2 eggs beaten

Mix:
1 cup Almond flour
1 cup unsweetened coconut flakes
1/4 tsp sea salt

3 TBSP coconut oil

Heat coconut oil in large non-stick skillet.  Dip chicken in egg then flour mixture.  Fry 4-5 min each side. 

 

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Mushroom, Red Pepper and Zucchini mix by Jannette Basham

2 large zucchini
3 Red bell peppers
1-2 bags crimini mushrooms
2 TBSP coconut oil

1/2 cup fresh basil
1 lemon juiced
sea salt

Cut vegetables into large pieces.  Heat coconut oil in deep skillet. Add all vegetables and saute 8 min or until slightly tender.  Remove from heat and add basil, lemon juice and sprinkle lightly with sea salt.

 

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Chicken Saltimbocca and Garlic Lemon Butter Sauce

4 boneless, skinless chicken breast halves, cut into strips, lightly pounded to an even thickness
2 tablespoons butter
2 garlic gloves minced
Kosher Salt
Italian Bread Crumbs
Basil Leaves
Prosciutto
Mozzarella thinly sliced strips

Directions:
Heat up butter and garlic on stove till garlic is soft.  Grill Chicken in pan just to seal in the juice.  Your chicken should be white all over.  Place on a cookie sheet with parchment paper.  Sprinkle Kosher Salt on top of chicken to liking and follow with bread crumbs.  Place a few basil leaves on each piece of chicken, strips of prosciutto and finally your strips of mozzarella.  Oven should be heated to 300 and bake for 15 minutes or until chicken is fully cooked.

SAUCE

1 lb. linguine or fettuccine
2 garlic cloves, minced
4 tbsp. butter
1 c. heavy cream
1 tsp. kosher salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 c. Parmesan cheese, grated
5 drops of doterra's lemon essential oil
Directions:
In a saucepan over medium heat, melt the butter and cook the garlic and until very fragrant and soft.
Add cream, salt, pepper and nutmeg. Cook to heat through. Set aside until pasta is cooked.
Cook pasta in plenty of salt water. If fresh pasta is used, this will take only 2 minutes after water returns to boil.
Reheat sauce, adding 3/4 the Parmesan cheese and the lemon essential oil. Adjust seasonings. Drain pasta and serve. Sprinkle with additional Parmesan cheese.

Sorry I don't have a picture of the final product.  We gobbled down every single last piece of it before it occurred to me that I should have taken a final picture.  :)

Rosemary and Thyme Rolls

Ingredients

• 1 (.25 ounce) packages active dry yeast
• 1 and 1/4 cups warm water (110 degrees F/45 degrees C)
• 3 drops of doTERRA Thyme Essential Oil and 1 drop of Rosemary
• 1 teaspoons salt
• 1 tablespoons vegetable oil
• 3 cups all-purpose flour
• 1 tablespoon cornmeal
• 1 tbsp of butter with 1 drop of rosemary mixed in

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.  Add Essential Oils
2. Add salt, oil and 2 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, and divide into rolls. Place rolls on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5. Preheat oven to 400 degrees F (200 degrees C). Brush butter and rosemary mixture over the rolls
6. Bake in preheated oven for 10 minutes. Add a second coat and bake another 5 minutes or until golden. Cool on wire racks. 

Pumpkin Spice Chocolate Chip Cookies with Cinnamon Frosting

Sift together:
2 Cups flour
1/2 tsp. cinnamon
1/4 tsp cloves
1/2 tsp salt
1/2 tsp soda
1 tsp baking powder
Cream together:
1/2 cup shortening
3/4 Cup sugar
1 egg
Other Ingredients
1 cup pumpkin pie filling
half a bag of milk chocolate chips

Add sifted ingredients with creamed mixture and 1 cup of Pumpkin Pie Filling. Stir in chocolate chips.  (I did half the sifted ingredients with 1/2 of pumpkin, mixed it together and then finished with the rest of the sifted ingredients and pie filling.)
Bake 375 for 10-15 min  (11 minutes seemed perfect)

Cinnamon Frosting
1 stick of butter, softened
4 cups of confectioners’ sugar
1/4 cup of milk
1 tsp. vanilla extract (optional)
1 to 2 tsp. ground cinnamon

1. Put the butter in the bowl of a stand mixer (or use a regular bowl and a hand mixer) and beat until smooth.
2. Add the confectioners’ sugar, milk, vanilla and cinnamon*.
3. Mix until blended and creamy; make sure to scrape the bowl with a spatula occasionally to get any renegade cinnamon hiding at the bottom.
4. Frost the cookies once they’ve cooled.

Crock Pot ROAST - AMAZING! Jannette Basham

3-4 lb rump/arm roast (I got Trader Joe's roast of course YUM!)
2 cups Carrots diced small
4-6 White Potatoes diced small
2 Yellow Onions diced small
3 Garlic Cloves chopped
1 green/red bell pepper or 1 Anaheim chile diced small
2 tsp salt
1/2 tsp pepper
1 Pkg Mushrooms (optional)

1 1/2 tsp Brown gravy mix
3 TBSP flour
1/4 c. cold water

 Place roast in crock pot, mix the flour, water and brown gravy mix into a thick sauce like paste.  Pour over the meat.  Sprinkle the salt, pepper and garlic over the top of meat and sauce.  Place carrots, potatoes, bell pepper and onion around and on top of meat.

Cook in crock pot over LOW heat for 10 hours.  Once meat is tender about 8 hours, you can shred the meat and stir.  Continue to cook remaining time.

There is NO water or broth in this.  That is OKAY.  The fat from the meat and fluid from the veggies will make this PERFECT!

I served this with a side of cooked squash/zucchini and a blue corn tortilla. To mix it up another day you can add black beans and/or corn.

Paste/sauce on top with salt and pepper and garlic:

Onion, potato and carrots around it:

Foil baked Salmon by Jannette Basham

ORIGINAL REICIPE FOUND HERE

What I did:

8 Alaskan wild caught salmon 
Olive oil
Salt and pepper
Large can of Muir Glen diced tomatoes
2 yellow onions
2 lemons for juice
Spinach
Organic butter
2 teaspoon dried oregano
2 teaspoon dried thyme

1. Preheat oven to 400 degrees.
2. Sprinkle salmon with olive oil, salt and pepper. (I put all the salmon in a big bowl and mixed it)
3. In small bowl stir the tomatoes, lemon juice, oregano, thyme, and a bit more salt and pepper.
4. Place a big handful of spinach on a square of foil large enough to hold your salmon fillet. Place about 2 tablespoons of chopped onion on top of spinach. Next place salmon fillet on top of spinach and onion.
5. Add a small bit of butter to top of fish and then spoon the tomato mixture over the salmon.
6. Fold the sides of the foil over the fish and tomato mixture, covering completely and seal the packets closed.
7. Place the foil packet on a large baking sheet.
8. Bake until salmon is just cooked through. About 25-30 minutes.
9. A large metal spatula works well to transfer salmon to plate. Keep the yummy juices left in the foil and pour over the top of the fish and pasta.
10. While Salmon is cooking make your own pasta (what I did), or cook desired style of pasta. (now this is a healthy meal, so be sure you get a healthy pasta! whole wheat or veggy pasta) Fettuccine style noodles is great with this.  

 

NOODLES: 

2 cups semolina
1/2 tsp salt (opt) 
2 eggs 
2 TBSP water
2 TBSP olive oil 

Kneed dough WELL until stretchy.  Use your pasta maker to roll out dough and cut into desired noodles. 

They cook in boiling water for 5 min.

Whole Grain Waffles by Jannette Basham

Feeds 8 people.  Go ahead... make it all.  You can always put them in a freezer bag and pop them in the toaster! 

3 1/2 cups Whole Wheat flour
2 1/2 cup Oats
3 tsp baking powder
1/4 cup brown sugar (opt)
1 1/2 tsp salt
1/2 cup flax seed or flax flour
1/2 cup wheat germ 
2 tsp cinnamon
4 eggs
1 1/2 cups milk
2 cups unsweetened applesauce
2 1/2 tsp. vanilla

Beat eggs, milk, applesauce, vanilla.  Add remaining ingredients.  Mix until smooth.  Add more flour/milk if needed. Should be easily spreadable.

Stromboli Bread from Matthew Calabresi and Jannette Basham's version

Stromboli Bread

Ingredients:
3/4 cup warm water
1 package active dry yeast
1 tsp salt
1-1/2 tbsp sugar
1 tbsp vegetable shortening
1/2 cup milk
3 cups all-purpose flour, approximately
10″ stick pepperoni, thinly sliced
1 c shredded mozzarella cheese
1 can sliced mushrooms, drained
1 egg
1 t oregano
1 t basil

Preheat your oven to 375F.

Steps:
1. Dissolve yeast in water and let sit for about 5 minutes until the yeast gets frothy.
2. Stir in salt, sugar, shortening, and milk.
3. Mix in the first two cups of flour
4. Gradually add the remaining flour until the dough becomes soft and smooth (not sticky) to the touch. You may need more or less flour than specified.
5. Turn the dough out onto a floured surface and knead.
Please note: you do not have to let the dough rise!
6. Roll the dough into a flat rectangle on a lightly greased baking sheet.
7. Beat the egg and whisk in the oregano and basil.
8. Brush half of the egg wash on the edges of the bread.
9. Place a layer of pepperoni down the center of the bread (3-4 slices of pepperoni wide).
10. Place shredded cheese on top of pepperoni.
11. Evenly distribute the mushrooms on top of the cheese.
12. Pinch the sides and ends of the bread together to seal the pepperoni, cheese, and mushrooms inside.
13. Flip the bread over and brush it with the remaining egg wash.
14. Bake the bread in the oven for 20-25 minutes.

 

Jannette Basham's ideas: 

I changed the shortening to butter, 2 cups white flour and 1 cup whole wheat flour.  I had fresh mushrooms so I steamed them instead of canned mushrooms.  At school the kids eat something similar to this but they have olives.  So adding olives next time.  I used 1 package of pepperoni because I couldn't find a stick of it in my ghetto grocery store and I was in a hurry.   Haven't tried changing the sugar to honey yet but I will do that when I add the olives.  Here are a few pictures of what mine turned out like! 

This fed my family of 8

I rolled out the dough pretty thin and filled it up good with an entire package of pepperoni and 2 pkgs mushrooms.  It barely fit on my baking sheet.  But it was PERFECT! 

Brushing the edges with the egg and herbs:

 Pinching it up:

 Flipped over onto a sheet and brushed the top with egg and herbs:

 All baked and golden!

 The insides!!!! Ooooh yes, it was that good!

Another version of this could be:

Ham and Swiss with Mushrooms and Rosemary.  2 cups ww flour, 1 cup flour.  3 TBSP honey 2 TBSP butter.  1 tsp Rosemary.  All else the same.  

Potato Soup (Outback Recipe)

Ingredients

• Potatoes (6-8 depending on the size)
• 1 Onion, diced
• 4 14oz cans of chicken broth
• 2 cups water
• Celery salt to taste
• Pepper to taste
• 1 dash of basil
• 1 dash of sugar
• 2 sticks of butter
• 3/4 cup of flour
• 1 1/2 cups heavy cream

Garnish

• 4-6 pieces of cooked bacon, chopped
• Chopped chives (amount depends on your preference – I like a lot)
• 2 cups shredded Monterrey Jack / Cheddar cheese blend.

Directions

1. Boil the potatoes, peel and set aside (someone suggested you rub with kosher sale and bake the potatoes, leaving the skin on)
2. In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it.
3. Add the onion and cook until softened.
4. Add the flour and stir while it cooks for about 3 minutes.
5. Slowly add the chicken broth, water, salt, pepper, basil and sugar.
6. Bring to a boil, stirring often with a wire whisk.
7. Gradually add the heavy cream until you’ve reached the proper consistency.
8. Chop the potatoes into bite sized cubes and add to the soup.
9. Simmer for approximately 5 minutes to bring the potatoes to temperature.
10. Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.
11. Enjoy!

Found on Pinterest

Outback's Potato Soup! I have to say this turned out so yummy! Wasn't very fast to make but totally worth it!

The best potato soup I have ever had!

Aunt Sandy's Chocolate Cake

Pour 1/2 c milk in a glass and add 1T vinegar (this will sour the milk)
I actually didn't sour my milk and I LOVED it.  Totally up to you

In a bowl combine:
    2 c sugar
    2 c flour
    1/2 t salt

In a pan boil:
    2 cubes butter (margarine)
     4 T cocoa
     1 c water

Pour into bowl and add:
   2 beaten eggs
   1/2 cup of soured milk (listed above)
   1 t vanilla
   1 t soda

Bake at 350 for 35 minutes

Frosting
Boil:
  1 cube butter (margarine)
   1/3 c milk
   4 T cocoa

Add to 3 1/2 cups powered sugar
add 1 t vanilla
1 c nuts optional

pour over cake.

Aunt Sandy's Chocolate Cake! You boil the frosting and then pour it on top. It seeps into the cake and down the sides then hardens a bit to seem like frosting again. Best Cake Ever!!!

Croissant Melts

One morning I made these croissant melts.  I had something very similar to these at a restaurant called La Baguette in Oklahoma City.  It was HUGE but it was so good, and I wanted to create a version that was more practical for breakfast at home.  Essentially this is a very simple meal.  It's an egg scramble that you lay over a lightly toasted croissant, cover with cheese, and melt the cheese over it in the oven for a few minutes.  You can make these with any combination of ingredients that you like or have on hand.  My favorites are a tomato and basil egg scramble with mozzarella cheese on top and a ham, onion, mushroom egg scramble with Swiss on top.  To create something for my guests preferences, the pictures and recipe below are an egg scramble with ham, onion, tomato and parsley with Swiss cheese.  The recipe is merely a flexible guideline for whatever you'd like to create.

Need: 4 medium sized croissants, 6 eggs, a few slices of ham chopped up, 8 slices of Swiss cheese, 1/4 yellow onion chopped, 2 diced tomatoes, 1-2 tbsp. of fresh chopped parsley (I love parsley so I use about 2 but this depends on your preference) 2 tbsp. of butter, salt and pepper.

Directions:  Set the oven to broil. Slice the croissants in half.  In a toaster, toast them very lightly and lay them out on a baking sheet with the sliced side up.  In a frying pan, over a medium low heat melt the butter and add the onions.  Cook the onions very slowly until they are soft, translucent, and cooked through (best cooking smell in the world!). In a bowl add your eggs and beat with a wire whisk until they are combined well.  Add to the the pan along with the ham, tomato, and parsley.  Scramble the egg mixture until it is cooked through.  Top each croissant evenly with the eggs. some salt and pepper, and then place a slice of Swiss cheese over each one.  Place on the middle rack in the oven and only leave them in there for a few minutes.  Watch carefully so the cheese doesn't burn.  Once the cheese is melted these are ready to serve!  Serves about 4 people.

Croissant Melts (le savoir-faire)

Soup Bread Bowl

Ingredients

• 2 (.25 ounce) packages active dry yeast
• 2 1/2 cups warm water (110 degrees F/45 degrees C)
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 7 cups all-purpose flour
• 1 tablespoon cornmeal
• 1 egg white
• 1 tablespoon water

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

My first bread bowl!

Laurie Jenkins' German Pancake Recipe

Melt 6 T butter in microwave and pour into 9"x13" pan

Mix 6 eggs
1 C flour
1 C milk
1/2 tsp salt
and splash of Almond extract *I prefer almond but you could use another flavor

Pour mixture into pan and swirl with butter.  Bake at 425 for 25 min.  IT WILL SWELL and look like it might overflow but it usually doesn't.  If you are concerned, put a pan under it.  **SEE BAKED PICTURE--that's what it will look like.  The tips should be lightly browned and if there is any liquid, it is probably melted butter.

This is a great camping recipe because it works very well in a foil-lined Dutch Oven.

TOPPINGS!
Our favorite topping is a pint of fresh blueberries with melted cream cheese mixed with powdered sugar.
Most of the time we eat it plain with powdered sugar.
You could make a fruit topping, jam or syrup.  Today we ate ours with sliced pineapple and peaches sauted in some agave.  :)  YUMM

Before baking

After baking :)

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Mini Egg Plant Parmesan

I got this idea from Katie Bell and they turned out super yummy!!  I kinda improvised this recipe but you could use whatever you like in Eggplant Parm.  I adapted from this recipe only mini style.  This made 5 little ramaken sized mini parms... there would have been more if I hadn't snacked on the fried eggplant :D



Slice 1 medium eggplant in 1/4" thick slices
Coat in breading according to the recipe and fry
Mix remaining egg with a few tablespoons of ricotta

Spray ramaken with cooking spray
Layer with Emily's Healthy Marinara, eggplant, ricotta mixture, 1 thin slice of fresh mozzarella and a handful of grated parm.  Repeat with eggplant, marinara and grated parm for top layer.  Each ramaken will only hold 2 slices of eggplant with the other ingredients.  They might overflow a bit but smooch it down as much as possible before baking.

Bake at 350 for about 40 min (I didn't use a timer so i don't really know how long it took.)  Sauce should be bubbling and cheese melted.



http://www.foodnetwork.com/recipes/tyler-florence/eggplant-parmesan-recipe/index.html

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Mushroom and Asparagus Risotto

Feeds 8+

2 big bushels of asparagus, cut 2"
4 cups chicken broth
1 pkg of crimini mushrooms (optional)
4 TBSP olive oil
1 red onion chopped
4 garlic cloves finely chopped
1 box Aborio rice
1 cup white wine
1 tsp sea salt
1 tsp pepper
1 cup freshly grated Parmesan cheese

Warm the chicken broth very hot in a saucepan over medium low heat.  In a large saute pan, heat 2 TBSP olive oil over medium-high heat.  Saute onion and garlic.  Add the rice and cook stirring constantly 3-4 minutes.  Add wine and stir until the liquid is absorbed.  Add the broth 1/2 cup at a time.  Stirring occasionally and waiting until it is absorbed before adding more.  Once you add the last 1/2 cup, cover and remove from heat, start heating your asparagus. 

In another pan heat the 2 TBSP olive oil and add cut asparagus.  Saute just until bright green.  4-5 min.

Once broth is completely absorbed in the risotto, add the asparagus and season with salt and pepper.  Stir in Parmesan.  

Before Liquid:

  After Liquid is all absorbed:

This is the rice I used