From cooks.com

1 bunch broccoli
3 eggs, beaten by hand
1/3 cup Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. salt
2 Tbsp. flour

Steam or boil broccoli - drain, chop small.  Beat 3 eggs, add cheese, salt, pepper, garlic powder, flour and broccoli.  In a frying pan with oil add by scoops - just like pancakes - fry both sides - pat butter - serve.

I through in the cheese and spices without measuring and I used garlic salt instead of powder... They turned out GREAT and the BEST part was my son gobbled them up!  From now on I'll use this recipe as a base but throw in my own ingredients such as butter nut squash or sweet potatoes!

This something my mother always used to make... I'll have to tweak my recipe once I find out exactly what she did but for now it was quite delicious.

2 eggs scrambled
3 cups of cooked rice (amount varies)
1 cup of cooked peas
3 spring onions chopped
1 cup cooked ham chopped (optional)
Soy Sauce to taste

Heat a bit of oil in the wok and add your cooked rice and toss on medium heat.  Add the rest of the ingredients, except the soy sauce, stirring until well blended.  Then add your soy sauce a little bit at a time giving it color and tasting as you go until you are happy with the flavor.  

*Note... I think this would turn out even better if I used peanut oil and dash of sesame seed oil in the end.  These are true flavors of Asian dishes and I know I love 'em!  But if all you have on hand is vegetable oil... that's fine too!

*Update! I made this again this week and added sesame seed oil to the vegetable oil I was already using plus continued to add the sesame seed oil throughout the process of adding the rest of the ingredients... MMmmmm!  It turned out SUPER delicious!! :D  Oh!  And get the sesame seed oil from the Asian section in your food mart... the one sitting next to the olive oil's is way more expensive!

From Allrecipes.com

1 cup lukewarm water
2 tablespoons olive oil
1/2 teaspoon salt
2 teaspoons chopped garlic
1 tablespoon chopped fresh rosemary
3 cups bread flour
1 1/2 teaspoons active dry yeast 

2 tablespoons olive oil
1 1/2 teaspoons chopped fresh rosemary
  1. Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
  2. Remove dough from bread machine when cycle is complete. Pat dough into either a 9x13 inch baking pan or 12 inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining olive oil and sprinkle with remaining rosemary.
  3. Preheat oven to 400 degrees F (200 degrees C). Cover foccacia with plastic wrap while oven preheats.
  4. Bake in preheated oven for 20 to 25 minutes, or until golden brown. let cool for 5 minutes before serving.

For this part I just tore up some fresh spinach into bite size pieces... I added sliced fresh strawberries, candied walnuts and crumbled goat cheese. Yum!

1/2 cup sugar
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 teaspoon worcestershire
1/4 teaspoon paprika
1 tablespoon of minced red onion

Pour all ingredients into a blender and puree till combined.  Pour generously over salad and enjoy!

So this is a very special recipe that I made to sure to ask my mom before sharing... Nothing has topped this banana bread in my eyes.  And most people that I make it for agree.  A funny little thing about this recipe... my sister has the exact recipe and it never works for her!  She doesn't even try it any more and uses a different recipe.  So as you're making it... put a little love and magic into it and it should work for you! ;) 

Dry Ingredients
2 1/4 cups of sifted all purpose flour
3/4 cups sugar
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda

4 bananas mashed 
1/4 cup milk
1/4 cup vegetable oil
2 eggs

Prepare the dry and wet ingredients in separate bowls.  Add the dry ingredients to the wet a little bit at a time stirring in the flour mixture well each time.  After everything is combined put the batter into your preferred greased pan... You can usually do four small tin loaves, or one large loaf pan, and you can even do muffins!  Whichever you choose don't fill the batter all the way to the top, only fill about 1/3 of the way.  Put into a 350 degree oven.  Bake time will vary... as a general rule of thumb for loaves I set the timer for 25 minutes then eyeball it from there... and for muffins I start with 18-20 minutes and eyeball it from there.  Remember... you can always check to see if baked goods are ready by sticking a toothpick right in the middle and if it comes out clean.... It's done! :) Enjoy!  
From Allrecipes.com
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1 1/2 teaspoons salt
  • 2 tablespoons white sugar
  • 3 cups bread flour
  • 2 1/4 teaspoons active dry yeast
  • 3 quarts boiling water
  • 3 tablespoons white sugar
  • 1 tablespoon cornmeal
  • 1 egg white
  • 3 tablespoons poppy seeds
  1. Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
  2. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
  3. Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes. 
  4. Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
  5. Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.
(I just baked this puppies plain.... I think maybe next time I'll get a bit more creative with some cinnamon & sugar...YUM!!)
Vegetable oil 
1 yellow onion diced
20 (or so) corn tortillas chopped 
1 28 oz. can of Las Palmas Green Chile Sauce
1 package of shredded cheese of your preference (I like to use the fiesta style mix)

In a large skillet warm up a good amount of oil over medium high heat.  Once the oil is ready you can begin putting about a handful or so (depending on how large of a skillet you are using) of the chopped corn tortillas in the skillet.  Make sure to keep your distance and be careful of oil popping out at you.  As long as your tortillas and the utensils you are using are dry you shouldn't have a problem.  With tongs continue to check the tortillas and remove them from the oil once they get slightly crispy... remember we're not making tortilla chips... you just want a little bit of a crispy texture to them.  Have a large oven proof casserole dish on hand and transfer the corn tortillas from the oil to the dish.  Continue doing this until all the tortillas are done.  You might need to add more oil and I like to put a little dash of salt on the tortillas after each transfer...when they are OUT of the oil.  

Once the tortillas are done you will want to distribute almost all of the cheese throughout the casserole dish, make sure to leave enough cheese to top it off.  Use your tongs to make sure the cheese gets distributed evenly.  Next open your can of Las Palmas and even pour over your casserole, after the can is empty I like to give a good shake to the dish to make sure the sauce seeps down into all the little spaces and holes.  Top it off with cheese and pop the dish in to a 425 degree oven for about 20 minutes and ENJOY!  (ps... I like to top each serving off with shredded lettuce and a dollop of sour cream!)
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon sugar (I used organic cane sugar)
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cups milk (I eyeballed a bit more in to make it the consistency I was looking for, next time I do it I'll measure it out and add it here)
  • 1 egg
  • 2 tablespoons melted butter

Mix the dry ingredients and wet ingredients in separate bowls... Slowly add the dry ingredient mixture to the wet ingredients.  The key to good pancakes is not to over mix the batter.  Just stir until dry ingredients are combined with the wet ingredients.  Lumps?  No worries... In the meantime be heating your greased skillet on about medium heat... You will have to play with this to get it to the perfect temp so your pancakes don't burn.  I used a 1/4 cup to ladle in my batter onto the skillet.  A good trick to making your pancakes a bit thinner if you have  a thick batter like this one... lift the skillet off the heat with one hand as your pour the batter in with the other... once you've poured the desired amount give the skillet a bit of a shake in each direction and it will stretch out the pancake.  Wait till you see bubbles forming on top and FLIP!  Another 30 seconds more and you've got yourself a pancake!  Enjoy!
For the crust I used a recipe that came from my Black & Decker bread maker manual and it is as it says it is "The best pizza dough ever"!  I LOVE making pizza's because it's inexpensive and you can put anything you want on it!  Absolutely delicious!

Best Ever Pizza Dough
From Black & Decker Recipes for ModelB2250

1 1/2 cups beer or water (80 to 90 degrees F.)
1 tbsp. honey or sugar
2 tbsp. extra virgin olive oil
1 1/2 tsp. salt
4 1/2 cups bread flour
2 tsp. active dry or bread machine yeast

  1. Measure ingredients into bread pan in the order listed.
  2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet.
  3. Select Dough setting.
  4. Press Start button.
  5. The Complete Signal will sound when bread is done.
  6. Using pot holders, remove bread pan from the unit and place dough on lightly floured surface.
  7. Invert large mixing bowl over dough and let rest for 10 minutes.
  8. Divide dough in half.  Set one half aside and keep covered.  Lightly brush 2 large pizza pans with olive oil and sprinkle with cornmeal; set aside.  On lightly floured surface, roll out half of dough to fit prepared pan.  Top with desired topping ingredients such as sauce, cheese and vegetables.  Bake  in preheated 425 degree F. oven for 20 minutes or until edges are golden and cheese is bubbling.  
  9. Repeat with remaining dough.
Makes 2 15-inch thin crusted pizza

My Pizza Sauce... Which is also my Spaghetti Sauce :)

Olive Oil
1 large clove of garlic minced
1 diced onion
1 28 oz. can of crushed tomatoes
1 6 oz. can of tomato paste

Heat the oil over low heat in a medium size pot.  Add the diced onion and stir occasionally until tender.  Add the garlic stirring occasional (adjust heat to avoid browning).  Stir in crushed tomatoes and tomato paste and increase the heat to bring to a boil.  Remove from heat and serve.  Simple and delicious!
From Allrecipes.com

1/2 cup vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
  2. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
  3. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.