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.