Onion "Soup" Roasted Potatoes

from knorr.com

I'm cheating here.  This isn't original, it is just seriously delicious.  I'm pretty sure no one actually uses onion soup mix for soup.  It isn't a thing a I usually have around my house.  However, I happened to have a packet left form braising venison shanks.  When the holiday coupon book for Kroger came out, I saw this.  It seemed like the perfect, easy thing for the fingerling potatoes I had just bought.  Honestly, I can't imagine anyone complaining about these for any dinner.  And why not make the holiday feast a little less stressful by whipping these up?  A thin skinned potato is best: new, yukon gold, fingerlings, etc.


Onion "Soup" Roasted Potatoes
1 pkt onion soup mix
~2.5 lbs potatoes
~3 Tbsp oil (olive, canola, etc.)

  Wash potatoes and cut them into large bite-sized chunks, if needed.  Toss with oil and soup mix.
   Roast at 400 deg F for 30-45 minutes (depending on the potato.)  Toss every 15 min or so.  When tender and golden, they are done.
   Serves 6.


OR just follow Knorr's recipe here.  I didn't use Knorr, so their packets may be a little smaller, but I found that you can use more potatoes than the suggested amount.

Spinach, Bacon, & Smoked Gouda Quiche

This was the other half of my husband's birthday breakfast, along with sweet potato grits.  It may not seem like the manliest of dishes, but I have yet to meet a dude who doesn't like quiche (whether he admits it or not.)  Louis will happily tell you how much he loves it.  Egg pie with cheese and bacon?  What is there not to like?

Spinach, Bacon, & Smoked Gouda Quiche
1 9-in pie crust
2 C baby spinach, roughly chopped
4 slices thick bacon, cooked and chopped
8 large eggs
1/2 C milk
1/3 C shredded smoked gouda
salt and pepper

   Prick the bottom of the pie crust with a fork.  Pre-bake it at 350 deg F for 10 minutes.
   Add spinach, then bacon, and finally gouda to the pie shell.
   Mix eggs and milk, season with about 3/4 tsp salt and some freshly cracked black pepper.  Pour eggs over filling in pie crust.
   Bake at 350 deg F for 35-40 minutes, until it is set.  Let it rest for a few minutes before cutting.
   Serves 6.

Sweet Potato & Goat Cheese Grits

I first ran across the idea of sweet potato grits over at one of my all time favorite blogs, The Chubby Vegetarian.  Several weeks ago, for Louis's birthday I made a version of them for breakfast.  I cannot even begin to describe to you how much my husband loves sweet potatoes.  Goat cheese is another of his favorite things, so I threw that in there too. In my opinion, the key to good grits is more water and cooking them longer than the directions on the package say.

Sweet Potato Grits & Goat Cheese Grits
1 1/2 C water
1 Tbsp butter
1/2 tsp salt
1/2 C quick cooking grits
1 C mashed sweet potatoes*
~2 oz garlic and herb goat cheese

   Bring water, butter, and salt to a boil.  Add grits.  Cover, turn heat to med-low, and cook for 5-6 minutes**.
   Uncover and stir.  Continue cooking for another 4-5 minutes, stir frequently.  (If they start to get too stiff, add 1 Tbsp water at a time.)
   Add sweet potatoes and goat cheese.  Keep stirring and cook another 3-4 minutes.  When the goat cheese is fully incorporated, they should be done.
   Serves 4.

*Boil or bake one smallish sweet potato until it is very tender.  Mash it up (no skin) with a little bit of salt and  pepper.
**More often than not, I have issues with my grits boiling over.  To prevent this, use one pot size larger than you think you need.  Ex: For this amount of grits, I use the 2 qt instead of the 1 qt pot.

Creamy Baked Spinach w/ Tomatoes

I love creamed spinach, and this little idea popped into my head a few days ago.  It was pretty awesome idea, if I do say so myself.  It is great side that is simple yet unexpected.  But a brunch spread would also benefit from the veggie dish.  I made it it for our hobbit meal last Thursday.

Creamy Baked Spinach w/ Tomatoes
16 oz frozen chopped spinach, thawed and water squeezed out
3 oz room temp cream cheese
3 Tbsp cream (or 1/2&1/2 or milk...)
3 cloves roasted garlic, mashed
~1/4 tsp salt
1/4 tsp black pepper
1 med tomato, sliced into 1/4-1/3 inch slices (pulp gently squeezed out if it is really wet)
1/3 C bread crumb mixture*
oil or melted butter

   Combine cheese, cream, salt, pepper, and garlic.  Mix in spinach.
   Spread into a lightly greased 9 inch pie plate (or other cooking vessel).  Arrange tomato slices over the top.  Sprinkle breadcrumbs over the top.  Drizzle a little bit of oil or melted butter over breadcrumbs so they get golden brown.
   Bake at 375 deg F for 12-15 min.  Broil on HI until breadcrumbs are golden.
   Serves 4.

*Breadcrumb mixture:  1/2 seasoned breadcrumbs (I used a roasted garlic variety) and 1/2 grated parmesan (the kind from the can).  I made a huge batch of this stuff a year ago.  I keep it in my freezer to use for all sorts of stuff and it is still delicious!

Wild Flours

A few weeks ago, I was tempted to pause in the middle of human traffic jam by the promise of free bread.  I have passed by the Wild Flours (also check out their FB page) booth at the Saturday market every weekend of the summer so far, but never stopped to browse their goods.  Well, that was a mistake on my part because they offer some incredibly delicious things.  Now, I can't get enough.  It is a physical feat to restrain myself from buying everything they have on Saturday mornings.

This lovely group of ladies, and maybe some behind the scenes men, I have no idea, have been in operation for a little over a year now selling their delectable baked goods at several local Murfreesboro venues.  Soon, they will be getting their very own store front, which means that I will have easy access to muffins and cinnamon rolls... not the best thing for my future, but great for them!  

Oh, and did I mention these crazy bitches grind their own wheat and cornmeal?  Seriously.  I love food, but that is a labor of love.  Pun FULLY intended.  It makes a difference too.  The goods have a softness to them that I don't think I could recreate even sifting the highest quality of store bought flour.  Everything is organic and all their products are sweetened with honey, not sugar.  I absolutely adore that, because I love the unique florally sweetness honey adds to food.  And it is better for your body than processed white sugar blah blah blah whatever.

If you don't live withing driving distance of Murfreesboro, TN.  I suggest you email them and see if you can sweet talk them into a mail order.

Fast Food From Home

A couple weeks ago the hubs and I went white water rafting on the Ocoee with my parents.  It is about a three hour drive and my dad volunteered to do the driving if we handled breakfast and dinner that day.  I generally avoid fast food with my exception being long (6+ hours) car trips.  I decided to make food reminiscent of a drive-thru because it is portable, and let's face it, breakfast sandwiches are delicious.  Yes, it cost more than ordering from the $1 Menu, but I felt so much better about eating it and I could make huge portions that would properly fuel us up for the day.

Sausage and Egg English Muffin
12 oz breakfast sausage (I used Jimmy Dean Light variety)
1/3 tsp crushed red pepper flake (optional)
6 med eggs*
salt and pepper
4 slices cheese (I used havarti)
4 whole wheat English muffins, split and toasted

   Mix sausage and red pepper flake together.  Form into 4 patties that are slightly larger than the English muffins.  Cook over med/med-low heat until cooked through.
   Scramble eggs with a little salt and pepper. Cook in sausage fat over med-low heat.  Try not to break the eggs up too much, attempt to keep the eggs in a large single unit so you can easily cut them and put them on the sandwiches.
   Place cooked patty, egg, and cheese on muffin, wrap in foil, and warm in 300 deg F oven (if necessary).
   Makes 4.
*I used fresh eggs from my mother-in-law's chickens.  They tend to be a bit smaller than what you get in the store.  6 =4 lrg eggs

Tater Tots (because a fast food breakfast requires potatoes)
As many frozen tater tots as you want
~2 tsp low salt blacken seasoning
(salt if your frozen tots do not have salt)
4 sheets computer paper

   Cook tots according to package directions.  A few minutes before being done, toss with blacken seasoning, finish cook time.
   While they are cooking, make these paper holders:
1.  Fold almost in half (top left square)
2.  Fold sides over once, about 1 cm
3.  Flip paper over and fold edges over twice, about 1 cm each and tape.
(3.5  Maybe draw some pictures.)
4.  Fill and enjoy!

Sweet Potato Pancakes w/ Sage Goat Cheese

Breakfast for dinner... who isn't a fan of that?  Obviously you can make these pancakes for regular breakfast or brunch.  We tend to go a little more simple for real breakfast, and I can't remember the last time we got to have a lazy brunch.  So dinner it is!

Sweet Potato Pancakes w/ Sage Goat Cheese
2 small-med sweet potatoes, baked (about 1 1/4-1/2 C flesh)
~1 1/3 C pancake mix (I use Bisquick Heart Smart)
1 med clove garlic, pasted
~1/2 tsp salt
~1/2 tsp onion powder
1 egg
3/4 C buttermilk
butter/oil

   Combine ingredients.  Add buttermilk or pancake mix until it is a thick, goopey paste.  It should be thicker then regular pancake batter because of the potatoes.
   Make them whatever size you want.  I make 4 ~5inch pancakes.  Cook over medium heat in melted butter or oil until bubbles form on the surface and do not pop.  Flip and cook until golden brown on the other side.  Keep warm on a baking rack in a 200 deg F oven if need be.
   Sage Goat Cheese:
2 oz softened goat cheese
1 Tbsp softened butter
~3/4 tsp ground sage (more if you are using fresh)
   Combine.  Wrap in plastic.  Pop into the freezer for 10-15 minutes.  Cut into 4 slices for serving.
   Serves 4.

Roasted Broccoli Quiche (and a dress!)

I've been such a bad blogger lately.  I apologize.  This is my busiest time of year, and this is the easiest thing to let slip to the wayside.  If you don't care about this recipe, skip to the bottom for a little eye-feast and one small reason why I have been absent on the interweb as of late.

This quiche is really easy.  The broccoli adds a deliciously unexpected twist to the brunch staple.  Perfect for a lazy weekend morning, or a light dinner.  I used pepper jack cheese, but Swiss would also be incredible.  Simply changing the cheese and maybe adding a spice here or there, you can fit this quiche into almost any menu.

Roasted Broccoli Quiche
2 C small broccoli florets
2 Tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
4-5 eggs (depending on just how big they are)
1 tsp minced garlic
3/4 C shredded pepper jack cheese
1/4 C milk
1 9inch pie crust (deep dish probably will work best if you are buying a frozen one)

   Toss broccoli with oil, salt, and pepper.  Roast at 400 deg F for 7-9 minutes, until the tips start to turn brown.  The broccoli should still be firm.
   Prick the bottom of the pie crust with a fork.  Wrap the whole thing in foil and pre-bake at 400 deg F for 5-6 minutes.*
   Beat eggs.  Add garlic, a dash of salt and pepper, milk, and 1/2 C of cheese.
   Put broccoli in the bottom on the pie shell.  Pour egg mixture over.  Top with remaining 1/4 C cheese.  Wrap edges of crust in foil.  Bake at 350 deg F for about 20 minutes.  Remove foil and bake another 10-15 minutes, until crust is browned.
   Serves 6.

*If you have two ovens or roasted the broccoli in advance or simply have the time, pre-bake your crust at 375 deg f and just wrap the edges in foil.  I did the 400 deg F thing just to make the process a little more condensed and you can do this step while roasting the broccoli.  To quickly lower my oven temp. I adjust the temp and then open the door for about 45 sec, close it and let it re-calibrate.

Eye-Candy:

(click to enlarge) These photos really don't do justice to it... they were taken at 3:15am after the Hunger Games premier which included a lot of sitting.  There will be an awesome photo shoot of my Capitol-light dress at some point in the future.  Next movie I am going ALL out!

Basic Breakfast Casserole

If you still have out of town guests lingering around the house, this is the perfect easy breakfast for a lot of people.  Or great for a lazy weekend with leftovers for the week.  Seriously, a breakfast that makes tasty leftovers.  There are a lot of breakfast casseroles out there, but this one is super simple, easy, and basic.  No need for a lot of fussy ingredients.  Prep the night before, and throw it in the oven the next morning.

Basic Breakfast Casserole
10-12 oz good quality, "day old" bread (I used a sourdough)
1 lb breakfast sausage (I used a combo of Jimmy Dean hot and reduced fat)
10 large eggs
1 C milk (any kind you like)
1 1/2 C shredded sharp cheddar
1 tsp sage
3/4 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
cooking spray

   Cook sausage over medium heat until cooked through.  Crumble as you cook it.  Drain excess water and fat.
   Tear bread into roughly 1 inch pieces.  Toss with sausage and 1-1 1/4 C of the cheese in a large bowl.
   Combine eggs, milk, sage, garlic, salt and pepper.  Pour over bread and sausage.  Cover and allow to soak together in the refrigerator overnight.
   Pour soaked mixture into a lightly sprayed 13x9 baking dish top with the reserved cheese.
   Bake at 350 deg F for 35-45 minutes.  Cover with foil for the first 20-25 minutes of baking.
   Serves 8.

Ingredient count:  7
freebies:  salt, pepper, cooking spray

Sweet Potato and Smoked Sausage Hash

Every once in a while we do breakfast for dinner.  Honestly, I don't know why we don't do it more often. The food is easy and delicious and generally faster to make than regular, normal dinner food.  This hash is hearty and yummy, perfect for a big, comforting dinner or a great kickstart to the morning.  For breakfast, I suggest this one recipe serve 4 people.  Dinner is generally a bigger meal, so it is good for 2 people.  And did I mention it is pretty healthy?

Sweet Potato and Smoked Sausage Hash
1 small onion, chopped
1 lrg sweet potato (~1 lb), chopped
2 tsp garlic
1 7oz link smoked turkey sausage, chopped*
4 eggs
a scant 1/3 C water
extra virgin olive oil
salt and pepper

   Heat about 2 tsp of oil over medium heat in a large skillet with a lid.  Saute onions until translucent, ~5 min.  Add potatoes, a little salt and some pepper, heat for 2-3 minutes.  Add water and immediately cover.  Allow potatoes to steam until tender and water evaporated.  It will take about 10-12 minutes.  Remove lid, let any excess water evaporate.  Add sausage and heat through.  When edges of sausage and potatoes are browned it is done.  Salt and pepper to taste.
   While potatoes and sausage are crisping, cook eggs.  Heat ~1 Tbsp oil over med heat.  Crack eggs directly into pan.  When whites have set up, flip and cook for ~1.5 minutes.  Eggs should be between over-easy and over-medium.  Salt and pepper eggs to taste.  Top hash with eggs.
   Serves 2-4

 *You can use beef or pork if you like, but it will not be as healthy.

Quick Cheddar Dill Drop Biscuits

I love biscuits.  I went through a phase where I made them from scratch every weekend.  Cutting butter into flour is definitely not one of my favorite things to do.  Somewhere along the line, I began wondering why I wasn't using a mix.  There are good mixes out there.  Enter, my favorite short cut:  Bisquick Heart Smart.  (I prefer it to regular, I don't know why.)  Now my weekend mornings (when I don't have to work) are much more relaxed and just as delicious!  (Also... healthier.)

Cheddar Dill Drop Biscuits
2 C Bisquick Heart Smart
1 C shredded cheddar
1 tsp dill
1 tsp sweet paprika
1/2 tsp garlic powder
3/4 C + 2 Tbsp low fat buttermilk
cooking spray

   Combine Bisquick with spices and cheddar.  Add buttermilk.  Mix well.
   Drop onto a lightly sprayed baking sheet.
   Bake at 400 deg F for 10-12 minutes, until tops are golden brown.
   Makes 8 biscuits.

Zucchini Pancakes

   I love a lazy weekend brunch.  However, that must include that I am lazy too.  I never want to work too hard in the mornings if it is just for me and the hubs.  That doesn't mean I don't like to make special things, I just like to take shortcuts.  Pancake mix is one of my favorite shortcuts.  Not all mixes are created equal though.  The only kind I buy for general use is Bisquick Heart Smart because it is the closest to what you would mix up in your own kitchen.

   Doctoring up pancake mix is so easy.  You can add whatever you want and create something fantastic.  These zucchini pancakes are wonderful for a savory summer brunch.  Easy and a great alternative to regular pancakes or biscuits.  Pair with eggs and bacon, coffee and juice and you are ready to eat!

Zucchini Pancakes
1 C Bisquick Heart Smart mix
1 C shredded zucchini (2 small), quickly pat dry
1/2 tsp garlic powder
1/2 tsp thyme
1/4 tsp salt
1/4 tsp black pepper
1 egg white
1/2 C buttermilk (maybe a little more, ~2 Tbsp)*
extra virgin olive oil
butter

   Combine pancake mix and herbs and spices.  Toss zucchini in flour mixture.  Make a well.  Add egg white and buttermilk.  Combine. 
   *If your zucchini is very wet, add a couple more tablespoons of pancake mix.  Mine were actually on the dry side and made the mix a bit gummy so I added a little more buttermilk.  Adjust yours as needed.
   Let mixture sit for 8-10 minutes.  (It will proof and appear slightly frothy; this ensures your pancakes come out fluffy.)
   Over medium, heat a little evoo and butter in a not stick skillet or griddle. ( Preheat oven to 250 deg F if you will need to cook pancakes in batches.)
   Scoop 1/4 of the mixture onto heated surface per pancake.  When edges are set and the surface is dotted with little bubbles, flip.  Cook another 2-3 minutes until bottom is golden.  (Transfer to a baking sheet in the oven if cooking in batches.)
   Top with a pat of butter for service.
   Makes 4 5-inch(ish) pancakes.  Serves 2-4.

And PLEASE remember to visit

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Chocolate Cinnamon Scones for Mother's Day

   Oh no!  You forgot it was Mother's Day?!  Well, there is still time to get into the kitchen and bake something scrumptious for brunch.  I unfortunately am 700 miles away from my mom, and even if I were in Tennessee I would be at the Renaissance Festival.  Now, my mom is not a huge fan of breakfast or breakfast pastries, but I bet she (and my mother-in-law) would enjoy these scones.  They aren't too sweet and have the wonderful combination of dark chocolate and roasted cinnamon with a surprise nuttiness.  So good.  These scones, a quiche or fritatta, a light salad, a pot of good coffee and some fresh juice would make the perfect simple brunch.

Chocolate Cinnamon Scones
1 1/4 C flour
1/4 C ground walnuts
1 1/2 Tbsp brown sugar
1 1/2 tsp baking powder
1/2 tsp roasted cinnamon
pinch of salt
4 Tbsp cold butter, chopped
1 egg
5 Tbsp buttermilk
1/2 tsp vanilla
1/4 C dark chocolate chips
1 Tbsp half & half or heavy cream
1 Tbsp raw sugar
chocolate and caramel sauce (optional)

   Combine flour, walnuts, sugar, baking powder, cinnamon, and salt.  Using a pastry cutter or fork, cut butter into flour mixture until it resembles wet sand.
   Make a well in the center of the flour.  Add egg, buttermilk, and vanilla to well.  Beat and slowly being to work in flour.  When about half mixed fold in chips.
   Turn onto a lightly floured surface.  Knead a few times then shape into an 8x5 rectangle.  Cut into 6 squares.
   Place on a lightly greased baking sheet.  Brush the tops with half and half.  Sprinkle with raw sugar.
   Bake at 400 deg F for 10-12 minutes.
   Drizzle with caramel and chocolate for an extra little indulgence.
   Serves 6.

Banana Cashew [Dinosaur] Muffins

   What do you do with a dying banana?  You know, the ones that are a little too black and kind of soft....  I pop mine in the freezer, saving them for one of my banana bread whims.

   My dad loves to give me and my brother food.  My move to NC was no different.  He packed up 2 jars of peanut butter, crackers, some variety of mini oranges, bagel chips, apples, cashews, some other stuff, and bananas.  A day in the car and a couple more sitting on the counter while I unpacked did not favor the bananas very well.  That meant I was forced to made a banana based baked good.  Muffins sounded like just the thing for Tuesday morning when I had to get up early for the cable guys and to make my house smell good in case it smelled like I had gone through a head of garlic in five days.... which I had. (I know; I have a problem.)

   Also, dinosaurs are fun.  And my dinosaur muffin pan is the coolest piece of bake ware I own.  They are bigger than normal muffins so that's a plus.  Not to mention that my husband starts chanting "D-I-N-O-S-A-U-R a dinosaur!!!" every time I use it.  (Oh, yeah... the hubs knows his Ke$ha.)

Banana Cashew Muffins
2 C all-purpose flour
3/4 C sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 egg, beaten
1/4 C half and half
1/4 C melted butter
2 Tbsp veg oil
1 Tbsp orange juice
1/2 tsp orange zest
1 tsp vanilla
1/4 tsp freshly grated nutmeg (optional)
2 bananas, coarsely mashed
1 C roughly chopped cashews
cooking spray

   Combine flour, sugar, baking powder, baking soda, and salt
   Combine egg, 1/2 and 1/2, butter, oil, orange juice, zest, vanilla and nutmeg.  Mix bananas into egg and milk mixture.
   Form a well in dry ingredients.  Add wet mixture.  Slowly work together.  Fold in cashews.  Be careful not to over-mix.
   Lightly spray muffin pan.  Fill 3/4 full.
   Bake 350 deg F for 18-22 minutes for regular muffin pan.  22-25 minutes for dino-pan.  At minimum bake time, test muffins.  Insert tooth pick into center of a muffin; if it comes out clean, they are done.
   Makes 12 [regular] muffins.

Honey-Wheat Blueberry Muffins

   Make your muffins and eat them too!... Two that is.  Yes, you can eat two of these muffins and not feel guilty.  In the age of unnecessarily giant muffins that are pure fat and carbs (but delicious, I will admit), it is nice to have a couple normal sized muffins for breakfast.  A little fiber, some vitamins and minerals, and a burst of fruity sweetness.  I love muffins on the weekend, because if you make a big batch, you have some left overs that you can toast up for a quick, run out the door, weekday breakfast.

Honey Wheat Blueberry Muffins
1 C all-purpose flour
1/2 C whole wheat flour
2 tsp baking powder
1/4 tsp salt
2 tsp quick dissolving clear fiber (optional)
1 tsp lemon zest (optional)
1/2 C buttermilk
1/3 C honey
1/4 C unsweetened applesauce
1 egg
2 tsp vegetable oil
1 C fresh or frozen/thawed blueberries

   Stir together flours, baking powder, salt, fiber and lemon zest.  Make a well in the center of the dry ingredients.  Add buttermilk, honey, applesauce, egg and oil.  Combine.  Slowly work dry ingredients into the center of the well.  Be careful not to over mix.  Fold in berries.
   Divide evenly among 12 lightly sprayed (or paper lined) muffin tin cups.
   Bake at 375 deg F for 18-20 min.
   Serves 6

Total Ingredient Cost:  $3.70
Per Serving (2 muffins):  Calories 220, Fat 2.5g, Total Carb 44g, Fiber 4g, Protein 6g
Daily Values:  Vit C 4%, Vit A 2%, Calcium 3%, Iron 10%, Thiamine 7%, Riboflavin 4%, Niacin 5%, Folate 7%

Huevos... Texarkana?

   I love huevos rancheros because my husband loves them.  It wasn't something I had growing up... we just didn't do it.  However, Louis adores them so I would make them for breakfast on the weekend every few months or for a quick dinner.  Ok, that's a lie.  They way I normally make them isn't fast.  I render down some sort of meat and then slow cook an amazing salsa.  But I digress.

   These aren't really huevos rancheros.  I woke up about an hour and a half ago, wandered around the house, and the decided I wanted an egg.  Then I started rummaging through the refrigerator and found a pot of black beans.  I call these eggs Huevos Texarkana because they are a little bit of Texas tex-mex and a little bit of good ol' southern Arkansas.  Also, I've been to Texarkana more times than I care to tell you and I have a feeling these would go over very well there.  The great thing about this is you can make 1 or 10 in about the same amount of time (~15 min)!

Huevos Texarkana
4 eggs
4 slices whole wheat bread, toasted (I used this bread)
1/2 C fresh salsa (any heat level)
1/4 C cooked black eyed peas (or frozen and thawed)
1 tsp chipotle puree
1/4 C grated cheese
1/4 C sliced black olives
1 Tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
4 lime wedges

   In a small sauce pan combine salsa, peas, and chipotle.  Heat over medium-high and let all the liquid cook out.  Turn down to med-low and let the tomatoes start to break down and everything get thick.
   Heat oil in a large (nonstick) skillet over medium heat.  Gently crack eggs into hot oil.  Fry until the yolk is at your preferred consistency.  (I like over medium.  About 2 minutes on each side.)  When eggs are flipped, sprinkle with salt and pepper.
   Place egg on toast, top with salsa, cheese and olives.  Serve with a lime wedge.
   4 servings.

Total Ingredient Cost:  Around $2.
Per Serving:  Calories 175, Fat 9g, Total Carb 11 g, Fiber 3g, Protein 11g
Daily Values:  Vit A 8%, Vit C 3%, Calcium 2%, Iron 4%
Serve with fruit to boost vitamins and start (or end) your day on a high note!

Breakfast Banana Bread

   One slice of this and you'll be ready to go until lunch!  Enough carbs to jump start your day but enough fiber and protein to make that energy last.  This bread is loaded with good-for-you stuff in a familiar banana bread package.  The inspiration for this was Publix's Bakery Breakfast Bread.  I don't know if you've had it but it is delicious: dense, nutty, and fruity.  My suspicions are that it is just empty, carby calories though.  While it is loaded with dried fruit, that doesn't mean it is nutritious.  Also, you can make this loaf, which is bigger, for a dollar less.  I used a lot of different stuff in my bread, because we just had the stuff in the house, but feel free to use whatever stuff you like!  Even sweet roasted nuts; I used vanilla cinnamon almonds (because... that is what we had)!

   You may not know this but most dried fruits have been completely stripped of their nutrients and vitamins in the drying process.  Some retain their good-stuff better though and some companies are more conscious of their products.  Read the labels of dried fruit to find out which ones have vitamins.  Mango and apricots reserve their nutrients best.  Cherries, blueberries, cranberries and raisins vary greatly by brand.  You may also want to check out the bulk isle for specialty dried fruits like Turkish apricots which are sweet and tangy and loaded with vitamin C.

Breakfast Banana Bread 
3 bananas, over-ripe
2/3 C unsweetened applesauce
1/2 C brown sugar
2 eggs (or equivalent of egg substitute)
1/4 tsp cinnamon
1/8 tsp nutmeg

1/8 tsp salt
1/3 C dried (Turkish) apricots, chopped
1/4 C dried cranberries
1/4 C golden raisins
1/4 C almonds, chopped
1/4 C walnuts, chopped
1 C all purpose flour
1 C whole wheat flour
1 1/2 tsp baking powder
light cooking spray

   In a bowl mash bananas but not until completely smooth.

   Add applesauce, sugar, cinnamon, nutmeg and salt.  Work in eggs ones at a time.  Fold in all nuts and fruit.  Add all purpose flour and baking powder.  Mix until it is about half incorporated.  Add whole wheat flour.  Gently but thoroughly mix.
   Lightly spray a 9x5x3.  Pour in batter.  Level out.
   Bake at 350 deg F for 50-55 minutes.  Until a toothpick inserted into the center comes out clean.
   Serve with a light smear of light cream cheese or light butter spread.
   12 slices (servings)

Total Ingredient Cost:  just under $3.00
Per Serving:  Calories 194, Fat 4g, Carb 36g, Fiber 4g, Protein 4.5g
Daily Values:  Vit A 2.5%, Vit C 7%, Potassium 4%, Calcium 1%, B6 5.5%, Iron 5.5%, Thiamine 6%, Niacin 7%, Riboflavin 5%, Folate 7%

Pumpkin Quiche

   Are you sick of pumpkin yet?  I'm not.  I don't think it is possible for me to get sick of pumpkin... EVER.  It is my fall-time crack.  One of my many food addictions.  Even if I had break down, roast, and mash pumpkin myself, the plethora of pumpkin recipes would still be present.  Besides, what else do I have to do with my time?  I currently live a life of leisure (but let me tell you, it is not all it is cracked up to be... I would much rather be holed away in a lab somewhere.)

   Anyway, pumpkin quiche.  This is one of those I'm-drunk-but-this-sounds-like-a-GREAT-idea kind of recipes.  After an afternoon of wine, I get creative and my mom gets encouraging.  Saturday night we planned while my dad scoffed.  And Sunday morning we cooked and everyone enjoyed.  Don't be fooled, this is not a sweet application of pumpkin.  With bacon, thyme, and cumin it is very much a savory dish perfect for any meal of the day.

 My mom did the crust, that's why it looks so pretty.

Pumpkin Quiche
1 recipe pie crust (sugar in dough is optional)*
3 eggs
3/4 C whole milk (or evaporated milk)
1/2 C pumpkin
1 tsp cumin
1/2 thyme
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes
3-4 slices of bacon, chopped (optional)
1/2 med onion, chopped
1 tsp garlic
1/2 C shredded monterey jack
*or one regular 9" purchased pie crust

   Combine eggs, milk, pumpkin and spices.
   Render bacon until crisp.  Remove from pan.  Discard fat, but reserve 1 Tbsp.  (Use a little bit of olive oil if making a vegetarian version.)  Saute onions over medium heat in bacon fat until golden brown.  Quickly stir in garlic with onions.  Remove from pan and cool slightly.  Mix into eggs and pumpkin.  Fold in cheese.
   Roll out dough.  Fit into a shallow 9" pie plate or a deep 8" pie plate.  Trim off excess.  Pour in filling.
   Bake at 375 deg F for 40-45 min, until center is set.  Cool for about 10 minutes.  Cut and serve.
   Serves 6.

Pumpkin Muffins

   It's that time of year.  Pumpkin time.  I adore pumpkin and would eat it year round if if store carried it all the time and not just as a seasonal item.  Last year, I got my fix with some pumpkin bread and a few pumpkin pies, but I wasn't completely satisfied.... Does anyone even remember the pumpkin shortage last fall???  (No, you probably just remember the gas shortage.)  This year though, I am stocking up!  I am buying about 2 cans of pumpkin a week.  It's crazy, I know, but I do what I have to do.  Expect quite a few pumpkin recipes coming up.  After today, the next couple recipes will be using left over pumpkin muffins in some truly awesome ways.  (That is assuming you have left over pumpkin muffins.)

TIP:   Maybe some of you noticed that a lot of my baking contains applesauce.  This is because, in my head, I can not justify using 1/2 C or however much oil in my baked goods.  A little bit of oil is great, it holds the moisture for longer and keeps them fresh.... but all oil?  Can't do it.  Whenever a recipe calls for a lot of oil, I substitute with the same amount of unsweetened applesauce plus a little bit of vegetable oil (usually 1 Tbsp.)  However, if you are mailing baked items to someone or are making a gift basket.... use all oil, it will keep things fresher for much longer!

Pumpkin Muffins
1 3/4 C flour
1/3 C lightly packed brown sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 tsp clove
1/4 tsp nutmeg
1 egg, beaten
3/4 C milk
1/2 C pumpkin puree
1/3 C unsweetened apple sauce
1 Tbsp vegetable oil
3/4 C chopped walnuts (optional)

   Combine flour, sugar, baking powder, and spices.  Make sure baking powder is evenly distributed and there are no lumps.
   Combine the wet ingredients thoroughly.  Add dry ingredients to wet.  Add walnuts.  Do not over mix.  Pour into greased muffin tins.
   Bake 350 deg F for 20-25 min.
   Makes 12 muffins.