Breakfast Bites- Izzy Ingndahl's Muffins

Ingredients:

-1 cup sugar
-1 egg, beaten
-2 cups flour
-2 teaspoons baking powder
-1 cup milk
-1/4 cup melted butter
-2 1/2 teaspoons vanilla
-a sprinkling of cinnamon
-toll house butterscotch chips

For top:
-1 1/2 teaspoons white sugar
-1/8 teaspoon cinnamon (or more. I like cinnamon)
-Brown sugar optional

Directions:
1. Combine sugar and egg, beat well. Combine flour and baking powder. Add to sugar mixture, alternately with the milk, beginning and ending with the flour mixture, beating well after each addition. Stir in butter and vanilla. Spoon into greased muffin pans, filling 2/3 full.
2. Combine sugar and cinnamon and sprinkle evenly over muffins.
3. 3Bake at 375°F for 15-20 minutes.

Breakfast Bites- Brett Stevenson's Zucchini Muffins

Ingredients


3 cups grated fresh zucchini
2/3 cup melted unsalted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg

Directions


You don't need a mixer for this recipe.
1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture.
2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake 25 to 30 minutes.

Breakfast Bites- Amanda Smith's Blueberry Scones

Ingredients


1 3/4 cups all-purpose organic flour 
3/4 cup quick oats 
1/2 teaspoon baking soda 
2 teaspoons baking powder 
1 dash sea salt 
3/4 cup raw turbinado sugar 
1/2 cup margarine 
2 tablespoons lemon juice 
1/2 cup milk or soy milk 
1 cup frozen blueberries or frozen raspberries


Directions

1. Preheat oven to 400 degrees. Grease cookie sheet lightly with baking spray or oil. 
2. In large bowl, combine flour, oats, baking soda, baking powder and dash of salt. Add in sugar, margarine mix with fingers until you get a crumb consistency ,then make a well in the middle and add milk (or soymilk) mixed with lemon juice and mix until just combined. 
3. Stir in blueberries last and Mix Very Gently. Do not over mix! 
4. (Over mixing dough with berries can cause your scone to have a dullish purple/gray hue rather than a warm buttery color.) 
5. Drop dough into 6-8 balls on cookie sheet and bake for 10-15 minutes, or until lightly browned on top.

Breakfast Bites- Eric Glickman-Tondreau's French Toast

Ingredients


Bread (white or wheat, your preference)
2 eggs for every slice of bread
Butter
Syrup


Directions

Whisk the eggs together in a bowl, and cut each slice in half. Dip each side of each half in the eggs and fry it it a pan until the egg starts to brown. Then add butter and syrup and anything else y'like and you're golden!

Scrumptious Breads- Sophie Burnham's Challah

Ingredients


2 cups warm water or milk
2 packages dry active yeast
6-7 cups bread flour
1/2 cup sugar
1 teaspoon salt
1/4 cup oil
1 egg


Directions

1. In large bowl, dissolve yeast in warm water (75-120º.) Stir in sugar and salt. Add 3 c flour and mix well. Add oil and egg, mix well. Add remaining flour.
2. Cover the bowl of dough with a damp towel. Put the bowl in the refrigerator and let stand overnight.
3. When dough is doubled in size, braid as follows:
Divide dough into 3 pieces. Cut 1 piece into thirds; roll each piece into a 16 inch rope. Place ropes side by side and braid.
Pinch ends to seal. Place bottom loaf on cookie sheet. Repeat with another piece for another loaf. Cut remaining dough into 6 pieces; roll each into 17 inch ropes. Braid each set of three ropes, pinch ends to seal.
Place each smaller braid on top of a large braid; tuck ends of top braid under bottom braid stretching top braid if necessary.
4. Arrange loaves 5 inches apart on greased cookie sheet; cover and let rise in warm place until doubles in size.
5. Preheat oven to 375º. Cook bread for 35 minutes or until golden brown. Remove from oven and brush top and sides of loaves with butter. Let cool on wire rack.

Scrumptious Breads- Greg Levine's Banana Banana Bread

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas
• 
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Nutritional Information Amount Per Serving  Calories: 229 | Total Fat: 8.8g | Cholesterol: 56mg

http://allrecipes.com/Recipe/banana-banana-bread/Detail.aspx

Scrumptious Breads- Arianna Riva's Popovers

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• 1 cup milk
• 1/2 teaspoon salt
• 
  

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
2. In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
3. Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.

Nutritional Information Amount Per Serving  Calories: 120 | Total Fat: 2.7g | Cholesterol: 74mg


http://allrecipes.com/Recipe/popovers/Detail.aspx

Sides and Snacks- Dominique Avila's Guatemalan Style Guacamole

Ingredients

4 Avocados
2 Limes (for every avocado, add half a lime)
1/4 of a cup of chopped onion
salt & pepper (as much as you prefer)
less than half of a teaspoon of oregano

Directions

Take the meat of the avocado, put it in a bowl and mash it up. Squeeze the limes over the avocado, add the salt, pepper and oregano and mix it well until all the ingredients are completely mixed in. 

Sides and Snacks- Rachel Eides' Gazpacho

Serves 8


Ingredients 


6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice


Directions


Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.


http://simplyrecipes.com/recipes/gazpacho/

Sides and Snacks- C.j. Handley's Cheese Fries

8-10 servings

Ingredients

• 1 package (28 ounces) frozen steak fries
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1/4 cup 2% milk
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Paprika
• 
  
• Directions
• 1. Arrange the steak fries in a single layer in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 450° for 15-18 minutes or until tender and golden brown
• 2. Meanwhile, in a small saucepan, combine the soup, milk, garlic powder and onion powder; heat through. Drizzle over fries; sprinkle with paprika.

http://www.tasteofhome.com/Recipes/Cheese-Fries

Seasoned Sauces- Molly Feldman's Cran-Raspberry Sauce

Ingredients

1 cup sugar
1 cup water
12oz (1 package) of cranberries
1/2 cup raspberries

Directions

in sauce pan mix sugar and water stir to dissolve sugar. Bring to a boil; add cranberries and raspberries return to boil boil gently 10 minutes stirring occasionally. Remove from heat, cool completely at room temp. then chill.

Seasoned Sauces- Hope Spector's Pesto

makes 2-3 cups of sauce


Ingredients

1 cup good-quality olive oil
3 c. basil, washed and packed
4 or 5 cloves of garlic (more is better)
1 c. parmesan cheese, grated
3/4 c. pine nuts
1 tsp. salt
(1 c. parsley optional)

Directions

1. toast the pine nuts in a small pan over low heat until brown
2. blend basil, garlic, cheese, nuts, salt, and parsley (if using) in a food processor until they make a paste
3. keeping the food processor running, slowly drizzle in the oil until it is combined

David Igliozzi's Chipotle Cheeseburger

Ingredients

• 1/4 cup Goya Mayonnaise
• 1 pepper from a can of Goya Chipotle Peppers in Adobo Sauce, finely chopped
• 1/4 cup sauce from a can of Goya Chipotle Chiles in Adobo Sauce
• 3 tablespoons Goya Minced Garlic, divided
• 1 tablespoon finely chopped fresh cilantro
• Goya Adobo All-Purpose Seasoning, to taste
• 2 pounds ground beef (80% lean)
• 1 teaspoon Goya Vegetable Oil
• 6 slices Cheddar cheese
• 6 hamburger buns
• 6 (1/4 inch thick) slices red onion
• 6 (1/2 inch thick) slices tomato
• 6 lettuce leaves
• 
  

Directions

1. In medium bowl, stir together mayonnaise, 1 tbsp. chipotle sauce, 1 tsp. garlic, cilantro and Adobo; cover and refrigerate until ready to use.
2. In large bowl, gently mix together beef, chopped chipotle, 3 tbsp. chipotle sauce, remaining garlic and adobo until combined. Divide meat into 6 portions; form into 1 inch-thick patties. (Take care not to over-handle meat or else it will toughen).
3. Prepare grill to medium-high heat, grease with oil (or heat oil in medium skillet over medium-high heat). Cook burgers, flipping once, until charred and cooked to desired doneness (about 12 minutes total for medium rare). Add cheese to patties about 5 minutes before taking them off grill.
4. To assemble, divide patties evenly among bottom buns; top with onion slice, tomato slice, lettuce and top bun spread with reserved chipotle mayonnaise.

http://allrecipes.com/Recipe/Chipotle-Cheeseburger/Detail.aspx