Omelet with Mushrooms, Ham and Cheddar

Ingredients: You will need: corn oil, button mushrooms, eggs, sliced ham, and cheddar cheese.
Step 1: Slice button mushrooms. They are also available at the supermarket pre-sliced.
Step 2: Put a little bit of oil in the pan.
Step 3: Put in the mushrooms and mix them till they slightly turn brown.
Step 4: Add the sliced ham.
Step 5: I used 4 beaten eggs. You can also add a little bit of salt to the eggs, but be careful as the ham is a bit salty already.
Step 6: Lower the heat until it makes the eggs firm up. You can also scramble them, which is quicker if you are really in a hurry.
Step 7: Then you can add the cheddar cheese at the top for an omelet, or for the scramble just mix them in at low heat.
Step 8: Meanwhile, I baked bread in the oven ( I like it warm) and served it with fresh orange juice and fresh milk. You can actually use any bread, because the taste of this omelet or scramble eggs is very good. This is my favorite breakfast.

Squash Pancakes with Spicy Thai Peanut Sauce

Ingredients: Squash 2 eggs 1.5 cups of flour vegetable oil or Clarified Butter Sauce: soy sauce red pepper flakes grated ginger peanut butter Topping: Jalapeno slices I was inspired by potato pancakes and the inherent stringy-ness of spaghetti quash made it work like shredded potatos. I didn't use onion though. First, halve and steam the squash in the oven.
Step 1: Steamed and looking good:
Step 2: Tried to press out as much water as possible. Forgot to take a picture, but I put it in a mixing bowl, added 2 eggs and about 1.5 cups of flour.
Step 3: Prepare for frying! Use vegetable oil since it has a high smoke point. CLARIFIED butter is OK too.
Step 4: Fry, flip fry, dry, keep warm.
Step 5: Pancakes need a sauce too. Why not a spicy Thai peanut sauce? The thing in the little baggie is grated ginger.
Step 6: Slop above in to a small sauce pan. Heat it up until it looks really gross. Add water so it looks even worse, then gently heat it until the water incorporates in to the sauce. Continue heating (and stirring) until it's as thick as you want.
Step 7: Cover the squash pancakes with some spicy Thai peanut sauce and a a few thin slices of Jalapeno.

Blueberry Muffins : Originals

"These muffins are absolutely delicious. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say."

INGREDIENTS

• 1 cup milk
• 1 egg
• 1/3 cup vegetable oil
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup white sugar
• 1/2 cup fresh blueberries

DIRECTIONS

1. Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
3. Bake for 20 minutes. Serve hot.

Blueberry Cream Muffins

"Rich and delicious blueberry muffins. The secret is the sour cream."

INGREDIENTS

• 4 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups sour cream
• 2 cups blueberries

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes.

Basil Pesto Bread

"At a recent party our friends went wild over this. A simple pesto is spread on Italian bread and layered with roma tomatoes and cheese. It takes a little time, but it is worth it. I freeze the basil in ice cube trays, then put the cubes in freezer bags. You can easily take out and thaw what you need. Enjoy!"

INGREDIENTS

• 3 cups fresh basil leaves
• 1/2 cup olive oil
• 2 cloves garlic, peeled
• 1/4 cup toasted pine nuts
• 1/4 cup grated Parmesan cheese
• 1 (1 pound) loaf Italian bread
• 3 roma (plum) tomatoes, thinly sliced
• 1 (8 ounce) package mozzarella cheese, sliced

DIRECTIONS

1. In a blender or food processor, puree the basil leaves, olive oil and garlic. Mix in the pine nuts and Parmesan cheese. Continue processing until desired consistency is reached.
2. Preheat the broiler.
3. Slice Italian bread to desired thickness. Spread a layer of pesto on each slice. Top with roma (plum) tomatoes and mozzarella cheese.
4. Place topped bread slices in a single layer on a large baking sheet. Broil 5 minutes, or until cheese is bubbly and lightly browned.

Simple Garlic and Basil Pesto

"This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it's being prepared with."

INGREDIENTS

• 3 cups chopped fresh basil
• 1 cup extra virgin olive oil
• 1/2 cup pine nuts
• 1/8 cup Brazil nuts
• 2/3 cup grated Parmesan cheese
• 2 tablespoons minced garlic
• 1/2 teaspoon chili powder

DIRECTIONS

1. Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

Garlic and Onion Burgers

"This recipe makes very flavorful burgers. The secret is refrigerating the meat after adding the other ingredients. Use ground round or sirloin for the best results."

INGREDIENTS (Nutrition)

• 2 pounds ground beef
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, minced
• 1/2 cup minced onion
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon Italian-style seasoning

DIRECTIONS

1. In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
2. Preheat grill for high heat.
3. Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.

Teriyaki Onion Burgers

"This is a fast, simple recipe for hamburgers that have a special flavor."

INGREDIENTS (Nutrition)

• 1 pound ground beef
• 1/4 cup teriyaki marinade sauce
• 1 (3 ounce) can French-fried onions
• 4 slices Cheddar cheese
• 4 hamburger buns, split

DIRECTIONS

1. Preheat a grill for high heat.
2. In a medium bowl, mix together the ground beef, teriyaki marinade and French-fried onions. Form the mixture into 4 patties.
3. Lightly oil the grilling surface, and place patties on the preheated grill. Grill for 4 to 5 minutes per side, or until well done. Top with cheese, and serve on hamburger buns.

Pasta Carbonara I

"Lots of crispy bacon is tossed with hot, buttered noodles, whipped egg and cream, and a generous measure of cheese to make this delicious classic. Stir until the heat of the pasta cooks the eggs, then serve with parsley and ground pepper."

NGREDIENTS (Nutrition)

• 1/2 pound bacon, cut into small pieces
• 4 eggs, room temperature
• 1/4 cup heavy cream at room temperature
• 1 cup grated Parmesan cheese
• 16 ounces dry fettuccine pasta
• 1/4 cup butter, softened
• 1/4 cup chopped parsley
• ground black pepper to taste

DIRECTIONS

1. Cook bacon until crisp. Drain on paper towels.
2. In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
3. Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.

Fettucine Carbonara

"Easy restaurant quality carbonara. I am asked to make this again and again from both friends and family!"

INGREDIENTS (Nutrition)

• 1 pound dry fettuccini noodles
• 8 slices bacon
• 4 eggs
• 1/2 cup grated Parmesan cheese
• 1 1/4 cups heavy cream
• ground black pepper to taste

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
2. Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
3. Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
4. Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.

Chicken Tarragon Pasta

"This dish is quick and easy with a light Alfredo sauce. You can use any kind of pasta, but I like it with wheat noodles."

INGREDIENTS (Nutrition)

• 1 pound dry whole-wheat noodles
• 5 tablespoons butter
• 3 shallots, thinly sliced
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 clove garlic, minced
• 1 pound skinless, boneless chicken breast halves - cut into strips
• 1 1/2 teaspoons dried tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 cup half-and-half cream
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Place noodles in the pot, cook 8 to 10 minutes, until al dente, and drain.
2. Melt the butter in a large skillet over medium heat. Stir in the shallots, red bell pepper, yellow bell pepper, and garlic. Cook 5 minutes, until tender but crisp. Remove vegetables from skillet, and set aside.
3. Place the chicken in the skillet. Season with tarragon, salt, and pepper. Cook 10 minutes, or until juices run clear.
4. Return the vegetables to the skillet with the chicken. Mix in the half and half, Monterey Jack cheese, and Parmesan cheese. Continue cooking 5 minutes, until cheese is melted. Serve over the cooked noodles.

MEXICAN SHRIMP COCKTAIL

1 large can V-8 juice or Clamato (spicy if desired)
2 avocados, chopped
2 cucumbers, seeded and chopped
1 medium red onion, chopped
1/2 bunch cilantro, chopped
1 jalapeño, seeded and chopped
1 pound large shrimp, peeled, de-veined and steamed *
limes, quartered
Tabasco sauce

Mix all ingredients in a large non-reactive container. Let sit for a few hours in refrigerator, or overnight. Serve with limes and Tabasco sauce.

* Do not over-cook the shrimp, as they will become tough! Serves 4 - 6

MACARONI AND CHICKEN SALAD

2 cups macaroni
2 small or 1 large can Swanson white chicken breast
celery
tomato
green pepper
onion
mayonnaise
apple cider vinegar
salt
pepper
sugar

Cook macaroni according to box, do not over cook (7 min). Drain; cool water. Cut up about 4 or 5 stalks celery, one green pepper diced, one onion finely chopped. Remove seeds from 2 tomatoes and dice.

Add chicken, salad, and flake it up a little bit at a time. Combine with 1 cup Hellman's mayonnaise, 2 tablespoons apple cider vinegar, teaspoon salt, teaspoon sugar, a pinch of pepper.

Mix; add to salad mixture.