fluffy buttermilk pancakes or waffels

We have breakfast for dinner in our house on Sundays.

These light and fluffy buttermilk pancakes are great anytime because they are surprisingly filling.

3 egg

3 c. buttermilk

3 tbsp. oil

3 c. flour

3 tbsp. sugar

3 tsp. baking powder

1 1/2 tsp. baking soda

1 1/2 tsp. salt

Mix dry ingredients together. In separate bowl, beat egg. Combine all ingredients and mix until smooth.

barbecued pulled pork

Makes a lot!

barbecued Pulled Pork

3 to 4 pound boneless pork roast (shoulder or butt)

1 tsp. black pepper

1 tsp. salt

1 tsp. ground cumin

½ tsp. cayenne pepper

1 tsp. paprika

1 medium green bell pepper, quartered

1 medium onion, quartered

1 jar (18 ounces) cheap barbecue sauce

½ c. packed brown sugar

Spray Pam in slow cooker, put in bell pepper and onion. Combine black pepper, salt, cumin, cayenne and paprika in a bowl. Trim excess fat from pork. Rub mixed spices onto roast. Place in slow cooker on top of bell pepper and onion. Combine barbecue sauce and brown sugar. Pour over meat. Cover and cook on LOW 8 to 10 hours. Pull out of slow cooker and shred with two forks. Serve with the sauce from the slow cooker if you like it saucier.

We add our favorite Stubbs Spicey Barbeque Sauce on the tops of each sandwich.

rosie posie cakies

Easy cake mix cookies.

1/2 c. canola oil

2 eggs

your favorite cake mix ( we love the strawberry mix)

Preheat oven to 350 F. Mix cake mix, oil and eggs in large mixing bowl for 2 minutes. Ball up and organize on cookie sheet. Bake for 4-6 minutes. Makes approx. 3 dozen cakies!

bacon pancakes

These are my boys favorite pancakes, I think they could eat them for breakfast, lunch and dinner. You will LOVE them!!

2 eggs
1 1/2 cups buttermilk
5 Tbsp unsalted butter melted and slightly cooled
1 1/3 cups all purpose flour
1/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
6 slices bacon cooked crispy and crumbled

Cook bacon in skillet until crispy and drain. Crumble into small pieces, set aside to cool

Separate the eggs so that the yolks go into a large bowl and the whites go into the bowl of a stand mixer or a bowl large enough to fit a hand held electric mixer.

Add the buttermilk and melted butter to the yolks in the bowl and beat together. In another bowl mix together the flour, sugar, salt, baking powder and baking soda.

With a stand mixer or electric mixer, whip the egg whites to hold soft peaks about 2 minutes.

Now pour the liquid mixture into the dry ingredients and stir lightly until just combined. Some lumps are OK. Fold in the egg whites until just combined. It's OK if some of the whites aren't fully incorporated. Gently fold bacon into batter.

Rub a non-stick frying pan with a bit of butter and heat over medium heat. Add batter to pan to make whatever size pancake you want (I like small ones made with a heaping tablespoon of batter - my pan fits about 5 of these at a time). Pancakes are ready to flip once a few bubbles appear on the surface and and the tops are starting to go dull. Flip and cook another minute or two.

If you wish you can keep the pancakes warm in a very low oven while you cook the remaining batter.

Serve with Maple Butter!!

ham & cheese crepes

Your kids will love them!

For Crepes:

3 eggs

1 c. milk

3/4 c. flour

1/4 c. butter, melted

pinch of salt

canola oil as needed

Whisk eggs, salt , milk and flour. Stir in butter; let batter rest 10 minutes. Spread 1/4 c. batter into a heated, oiled nonstick skillet. Cook for 2 minutes, until golden brown. Flip; cook other side. Repeat with rest of batter, stacking the crepes in between pieces of wax paper.

Makes approx. 8 crepes.

Ham Filling:

1/2 c. ham, diced

1/2 c. tomatoes, diced

1 c. Gruyere cheese

ranch or mustard for dipping (optional)

For a Dessert: we use cinnamon and just sugar, or fruit with whipped cream and a sprinkle of powdered sugar on top.

Preheat oven to 350 F. Fill crepes with ham, tomatoes and cheese and roll up. Bake on lightly oiled pan for less than 5 minutes, until cheese melts. We serve ours with steamed carrots and mustard for dipping.

shrimp ceviche

I got this recipe from my favorite little fish market on the San Diego Bay!

12 oz. shrimp in shell (16) (I use precooked most of the time)

3/4 c lime juice

1/2 c. olive oil

1 jalapeno, finely chopped, seeded and rinsed

1 tbsp. ginger, freshly grated

1/4 c. red onion, finely sliced

1/4 c. cilantro
1/4 tomato, chopped (I don't use these in my ceviche unless if it's on top with avocado)

1 avocado, diced

salt and pepper and honey to taste

baked corn tortilla chips

In a pot, boil the shrimp until pink. Remove from heat, strain, and cool down by running them under cold water. In a large bowl, mix lemon juice, olive oil, jalapeno, onion, cilantro, salt and pepper until honey dissolves. Add the shrimp to the marinade and let the flavors blend together in the fridge for about 30 minutes. Distribute shrimp among 4 serving bowls. Top with avocado. Serve with tortilla chips and salsa on the side.

*Always be careful when using hot peppers. Wear gloves.

watermelon punch

a refreshing and tasty drink during the hot hot summer!!

2 2liters of sprite or ginger ale
1/2 watermelon
ice

Pour sprite into punch bowl or pitcher. Cut watermelon into 2 inch squares or uses melon baller and add to sprite. Refrigerate for 1 hour and pour over ice...Enjoy!!

indian fry bread (for navajo tacos)

Navajo tacos are my favorite meal at the Olson's house when we visit Utah!

4 c. flour

1 tbsp. baking powder

2 powdered milk

1 tsp. salt

1 1/2 c. hot water

Stir dry ingredients together, mix in water and knead until soft (5 minutes). Squeeze off a golf ball size piece and roll it out flat. Cook in hot oil, turn once, until golden on both sides. We put chili, shredded cheese, lettuce, tomatoes, onion, sliced olives, salsa and sour cream on our Navajo tacos.

My Mother-in-law gave me this amazing recipe!

chilled peach soup

This quickly became our favorite on both of our Caribbean cruises!!

3 cardamom seeds*
3 whole cloves
2 pounds peaches, peeled and coarsely chopped
2 cups orange juice
3 tablespoons lime juice
1/4 cup honey
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 (8-ounce) container vanilla low-fat yogurt
1 teaspoon diced candied ginger
Garnishes: fresh mint sprigs, fresh peach slices

Put cardamom and cloves on a 6-inch square of cheesecloth; tie with string. Bring spice bag, chopped peaches, orange juice, and next 4 ingredients to a boil in a large saucepan. Reduce heat; simmer, stirring occasionally, 10 minutes or until peach is tender. Remove and discard spice bag; let peach mixture cool. Process peach mixture in batches in a blender or food processor until smooth; stir in yogurt and ginger. Cover and chill; garnish and serve very cold...Yummy!!

*1/8 teaspoon ground cardamom may be substituted; stir in with cinnamon and ginger.

beef stew

...it's what's for din!

It practically makes itself!

Slow Cooker

2 pounds beef stew meat, cut in 1 inch cubes

3 carrots, sliced (or use 2 c. baby carrots)

3 potatoes, cut in 1 inch cubes

3 onions, quartered

1-2 celery ribs, sliced

1 can beef broth

1 tsp. Worcestershire sauce

1/4 c butter ( I use olive oil instead)

2 cloves of garlic, minced

1 bay leaf

1 tsp. paprika

salt and pepper to taste

Combine all ingredients in slow cooker and mix. Cover and cook on Low for 10-12 hours or on High 5-6 hours. Serve with dinner rolls.

Serves 6-8

I got this recipe from one of my BFF's(Brianne) back in law school. This is a great meal for Sunday's and there's a lot of variations you can do.

lollie pops

1 cup sugar
1/2 cup water
1/3 cup light corn syrup
1/8 to 1/4 tsp. candy flavoring oil (extracts won't work)
Liquid food coloring (as desired)
Candy eyes and/or decorations (optional)

Mix sugar, water and syrup in a lightweight pan over medium-high heat. Bring to a boil. Add candy thermometer, cook to hard crack stage (290 degrees); remove from heat. When bubbles simmer down, stir in oil flavoring and liquid food coloring as desired. Pour hot candy mixture into prepared molds. Remove suckers from molds when cool and beginning to hold their shape. Add decorations if you want. Place on another flat surface to continue cooling. Put cooled suckers into plastic bags.

gregory's chile con queso

Amazing cheese fondue party dip!

1 1/4 pounds white American cheese, diced or shredded

2/3 c. milk

1/2 c. diced onion

1/4 c. Anaheim chiles, diced

1/4 c. canned jalapenos, diced or sliced

1/4 c. canned tomatoes, diced

2 cloves garlic, minced

3/4 tsp. cumin

freshly ground black pepper to taste

dash of cheyenne

Heat the cheese and milk in a double broiler until melted and smooth. Add the remaining ingredients and continue to cook, stirring occationally, for 20 minutes. Transfer the fondue to a lit and warm fondue pot or small chafing dish(we sometimes use our crockpot). Serve immediately with tortilla chips.

blueberry fridge pie

Very tasty but simple fridge pies!

For crust:

2 c. vanilla wafer crumbs

1/2 c. butter

1/3 c. sugar

Combine 2 c. wafer crumbs, 1/2 c. melted butter and 1/3 c. sugar. Mix well. Press crust over bottom and up sides of 9 inch pie plate. Bake 400 F. for 10 minutes. Cool then fill.

For filling:

1 (8 oz.) pkg. cream cheese, softened

1 c. sugar

1 (8oz) Cool Whip

1 can blueberry pie filling

Fresh blueberries (optional)

Beat the cream cheese, sugar, and cool whip. Spoon cream cheese mixture into the two pie plates. Spoon blueberry pie filling over the top of the pies. Chill and serve.

Makes 2 pies.

chocolate marble cheese cake

1 1/2 c graham crackers, crushed

1 tbsp. sugar

1/2 tsp. cinnamon (optional)

1/2 c. butter, melted

3 8oz. packages of cream cheese, softened

1 c. sugar

2 tbsp. flour

1 tsp. vanilla

1/4 c. milk

3 eggs, slightly beaten

4 oz. semisweet chocolate chips, melted

For garnish: I used a Hershey bar and shaved curls off with a carrot peeler.

For crust, in a bowl combine graham crackers, the 1 tbsp. sugar, and cinnamon (optional). Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of an 8-9 inch springform pan. Set aside.

For filling: in a large mixing bowl beat cream cheese, the 1 c. sugar, flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs. Divide filling. Pour plain half into the crust-lined pan; pour mixed, chocolate filling into the crust-lined pan. Use a narrow metal spatula to gently swirl the fillings together . Bake 375 F. oven 35-45 minutes, or until edge of cake appears set when gently shaken. Cool in pan on wire rack for 20 minutes. Using a small sharp knife, gently loosen the crust from the sides of springform pan. Cool for 30 minutes more then remove sides of pan. Cool completely on rack. Cover and chill at least 4 hour before serving.

*Place water in oven with cheesecake to prevent most cracking.

easy classic hollandiase

4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water 1 cup butter, melted
1/4 teaspoon salt

Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

grandma's chicken noodle soup

This is Ryan's grandma's recipe, I was lucky enough to get a couple of keepers from her before she passed away in 2007

2 1/2 cups wide egg noodles

1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onio
1/3 cup cornstarch
1/4 cup water
3 chicken breasts

Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

apple crisp

I played with this recipe until I came up with this easy and perfect version...Enjoy!!

4 Cups thinly sliced apples
1/2 Cup packed brown sugar
2 Tbsp lemon juice
1 Cup Bisquick
3/4 Cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 egg, slightly beaten
1 stick (1/4 lb.) butter, melted
3/4 tsp cinnamon

Mix apples, brown sugar and lemon juice. Arrange in a shallow baking dish. Mix Bisquick, sugar, baking powder and salt. Add egg and mix.Pour over apples. Drizzle melted butter over topping and sprinkle with cinnamon. Bake the apple crisp in a 350-degree oven for 35 minutes. Serve warm with vanilla ice cream, you'll agree that this is the best apple crisp recipe ever!

brazilian fried bananas

5 minute recipe you'll love!

1/4 c. flour

1 tsp. cinnamon

6 regular bananas or apple bananas, sliced lengthwise

2 tsp. shortening

powder sugar

Mix flour and cinnamon together; thoroughly coat each piece of banana in mixture. Heat shortening in skillet. Brown floured bananas; slowly turn them once. Remove and sprinkle with powdered sugar.

Just add a scoop of vanilla ice cream!

mom and chanelle's mediterranean salad

Our mom Cynthia, and baby sister Chanelle made this one up!

4 c. red cabbage, thinly shredded

1 c. basil, chopped

1/2 red onion, thinly sliced

1 large red pepper cut into 1/2 inch strips

1 c. red grapes, rinsed

1/2 c. feta cheese crumbles

Add your favorite ceaser dressing (they use Newman's Own Ceaser Dressing)

Enjoy!

easy mexican quiche

You'll be doing the Mexican hat dance over this one!

5 eggs

1/4 c. flour

1/2 tsp. baking powder

1/4 c. butter, melted

1 (7oz.) can of diced green chilies

1 c. cottage cheese

1/4 c. onion, chopped

1 tbsp. butter

1 c. shredded Monterey Jack cheese

salsa

Beat eggs lightly in large bowl. Stir in flour and baking powder. Add the 1/4 c. of melted butter, chilies, and cottage cheese. Saute onion in the 1 tbsp. of butter; add mixture, along with cheese. Combine just until blended. Pour mixture into a greased 9x9 inch baking dish or pie plate and bake at 400 F. for 15 minutes. Reduce heat to 350 F. and continue baking about 30 minutes. Cut into small squares or wedges and serve hot. Makes 6 servings.

This is a fun recipe I learned from a partner at Gregory's law firm in San Diego.

classic crème brulee

I have made creme brulee nearly a hundred times. This is a fantastic reipe!

6 egg yolks

1/4 c. sugar

1 1/2 c. heavy cream

3/4 tsp. pure vanilla extract

6 tsp. sugar (for caramelizing tops)

Garnish: berries and mint leaves (usually put on top)

Preheat oven to 300 degrees. In a medium bowl, whisk egg yolks and sugar together until the sugar is dissolved and egg yolk mixture is thick and light in color. Add cream and vanilla extract and whisk until blended. Strain the mixture into a large bowl skimming off any foam or bubbles. Place wire rack in pan and fill pan just under halfway with water. Place the ramekin cups into the wire rack and pour mixture evenly into the cups (water should cover half of cups). Bake creme brulee until the edges are set, but still slightly loose in center, around 50-55 minutes. Remove the pan from oven and let sit on wire rack and chill at least 2 hours.

Before serving, place the ramekins back into the wire rack and pan; sprinkle 1 1/2 tsp. of sugar on top of each. Place the pan no more than 5 inches under the oven *broiler* until the sugar melts (in as little as 2 minutes). Remove pan promptly from the oven and cool. Re-chill the creme brulee for a few minutes, if desired.

*Or use a small hand-held kitchen torch to melt the sugar topping.

tomato and feta salad

Easy Summer Salad!

2 pints of cherry tomatoes ( I like to use mixed color tomatoes)

3/4 c. small-diced red onion

2 tbsp. good white wine vinegar or champagne vinegar

3 tbsp. olive oil

1 1/2 tsp. salt

1/2 tsp freshly ground black pepper

2 tbsp. fresh basil, chopped

2 tbsp. flat-leaf parsley, chopped

3/4 lb. feta cheese

Cut tomatoes in half and place in a large bowl. Add onion, vinegar, oil, salt, pepper, basil and parsley and toss well. Dice feta into 1/2" to 3/4" cubes. Gently fold in and serve at room temperature. Sprinkle on basil before serving.

Serves 6

mussels in creamy garlic sauce

Mussels are a family favorite in our house and once you prepared them once, it was really easy. There is some prep work to clean them but the end result is worth it. You can get a fresh 5 lb bag at Costco on Friday mornings for about $12.00 but go early because they are gone quick...

How Much To Buy: Figure one pound per person of unshucked mussels as a main course, half a pound or more per person as a starter..

Selecting and Storing Mussels: As with clams and oysters, mussels must be cooked while they are still alive. A good fishmonger sells them loose or in mesh bags bathed in water. Smell them. They should smell like the sea. Never buy mussels that are cracked, chipped or broken. If any in the package are open, test them to make sure they’re alive (see below).

Are They Alive? Fortunately, you can determine if the mussels are alive. The shells of live mussels will be tightly closed. If gaping slightly, they should close if you tap on the shell. If any don’t close, discard them.

Cleaning & De-Bearding Mussels.... You want to get rid of as much sand as possible.

Soak the mussels in cool fresh water for 20-30 minutes before cooking. The mussels will expel most of the sand inside the shell as the “breathe.”Then with your hands or a firm brush, clean the mussels under running water. If you harvested the mussels yourself off the rocks at the shore (lucky you!), the barnacles on the shells will take quite a bit more cleaning to get the sand and grit out.Some mussels may have a “beard,” a small web of vegetative matter with which the mussel clings to the rocks. Wait to de-beard the mussels until just before cooking. When you’re ready, the beard is easily removed by gripping it and giving it good tug towards the hinge edge of the shell. If it’s stubborn, you may need to use a knife or kitchen scissors. After steaming mussels (recipes below) remove them to your serving dishes and let the broth rest a few minutes to allow any remaining sand to settle to the bottom. Then carefully ladle or pour out the broth, but not all the way to the bottom.

3 lbs fresh mussels, well scrubbed
1/4 cup butter
1/2 cup good chicken stock
1/2 cup chopped celery
2 carrots, diced
1 medium white onion, chopped
2 cloves minced garlic
1/2 tsp dried thyme
1 bay leaf
1/2 cup white wine
2 tbsp chopped parsley
1 cup heavy cream
salt & pepper to taste
squeeze of fresh lemon juice

In a large stock pot combine butter, celery, carrots, onion, garlic, thyme, bay leaf, cream and white wine. Simmer on low for 5 minutes until veggies are soft. Add mussels and cover tightly and simmer for 7 to 8 minutes, or until mussels open. Taste broth, then add the parsley, salt and pepper. Throw away any mussels that don't open and let sit for 2 minutes to allow any remaining sand to settle to the bottom. Transfer the mussels to a deep serving dish and carefully ladle or pour out the broth, but not all the way to the bottom. Squeeze fresh lemon juice on the top just before serving. Serve with some crusty bread like a good french baguette to soak up the yummy juice.....my boys think this is the best part!! ENJOY, I know you will ;)

blueberry pancakes

Is there anything better than these??

2 eggs
1 cup buttermilk
5 Tbsp unsalted butter melted and slightly cooled
1 1/3 cups all purpose flour
1/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 cup blueberries

Separate the eggs so that the yolks go into a large bowl and the whites go into the bowl of a stand mixer or a bowl large enough to fit a hand held electric mixer.

Add the buttermilk and melted butter to the yolks in the bowl and beat together. In another bowl mix together the flour, sugar, salt, baking powder and baking soda.

With a stand mixer or electric mixer, whip the egg whites to hold soft peaks.

Now pour the liquid mixture into the dry ingredients and stir lightly until just combined. Some lumps are OK. Fold in the egg whites until just combined. It's OK if some of the whites aren't fully incorporated.

Rub a non-stick frying pan with a bit of butter and heat over medium-high heat. Add batter to pan to make whatever size pancake you want (I like small ones made with a heaping tablespoon of batter - my pan fits about 5 of these at a time). Pancakes are ready to flip once a few bubbles appear on the surface and and the tops are starting to go dull. Just before they are ready to flip, sprinkle a few blueberries on top of each pancake. Flip and cook another minute or two.

If you wish you can keep the pancakes warm in a very low oven while you cook the remaining batter.

Blueberry Compote

1 cup blueberries (preferably wild blueberries, if available)
1 Tbsp sugar
1 Tbsp lemon juice
1 strip lemon peel
1/4 cup water

Combine all ingredients in a small saucepan and bring to the boil. Turn down heat and simmer very gently until mixture is thickened, about 10-12 minutes. Stir occasionally during cooking time. Spoon compote over pancakes while still warm.

Maple Butter

You can adjust the amount of maple syrup to make it more or less pronounced, depending on your tastes.

1/2 cup unsalted butter
1/3 cup pure maple syrup

In a small saucepan, melt together butter and maple syrup over low heat until melted. Serve immediately over pancakes.

cucumber lime punch

This is a hit every time I serve it and it's so refreshing!!

4 cups water
3/4 cup sugar
1/4 cup lime juice
1 quart 7-Up soda or other lemon-lime soda
1 lemon, sliced
1/2 medium cucumber, thinly sliced

In a punch bowl, stir together the water, ice, lime juice and 7-up. Float slices of lemon and cucumber on top.

cocout shrimp with sweet and sour sauce

One of our family favorites :)

1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon paprika
1/2 teaspoon seasoned or garlic salt
2/3 cup water
1/2 cup bread crumbs
2 cups shredded coconut
1 lb large shrimp, de-veined and peeled

Heat 1 inch of peanut or other vegetable oil in a heavy frying pan to 365°F (or when a one inch cube of bread will brown in 1 minute in the oil it is hot enough). Using a wire whisk, stir together flour, salt, baking powder and paprika in a medium size bowl. Add water and whisk until batter is smooth; set aside.In a separate bowl, mix together bread crumbs and coconut to make the coating. Drop the shrimp, one by one, into the batter, then roll in the coconut mixture, turning the shrimp to coat well. When the oil is hot enough, fry the shrimp in batches of 5-6 at a time until they are golden brown, turning over once. Remove from hot oil using a slotted spoon to drain on paper towels. Sprinkle hot shrimp with a pinch of paprika to add color before serving.

Sauce:
1 20oz can pineapple chunks in juice
3 cloves garlic, peeled
2 tablespoons soy sauce
2 tablespoons corn starch
1/2 jalapeno pepper
1 red bell pepper
2 tablespoons cider vinegar

Remove seeds and cores from peppers. Prepare the sauce by combining pineapple chunks (including juice from can) in a blender with garlic, soy sauce, cornstarch; belnd until smooth, then add peppers (use half or less of the jalapeno if you don't want the sauce to be hot). Blend until peppers are in small, but visible chunks. Simmer over low heat for 15 minutes or until sauce has thickened to desired consistency. Stir in vinegar. The sauce may be prepared up to 24 hours in advance and refrigerated until ready to serve (serve warm or cold). Any leftover sauce can be served over rice the following day (or as a side dish for the shrimp).

eggs 101

Judging Freshness: To test a raw egg's freshness, place the egg in a bowl of water. If it sinks, it's fresh; if it floats, it is filled with too much air and has gone bad. Also, discard any eggs with any blood spots; these indicate that the hen that produced them was sick.

Storing Eggs: It is best to store the eggs in the carton they come in, rather than transferring them to the plastic egg holders often found on refrigerator doors, where they will be subject to frequent temperature fluctuations as the door opens and closes.

Boiled Eggs

Despite the name, boiled eggs should not be boiled throughout the cooking process -- a method that yields a rubbery result -- but instead should be brought to a boil and then removed from the heat.

Instructions:
Place eggs in a single layer in a saucepan, and cover with 1 inch of cold water. Bring to a boil, cover, and immediately remove from heat. Let stand approximately 1 1/2 to 2 minutes for soft-boiled, 2 to 2 1/2 minutes for medium-boiled, and 12 to 13 minutes for hard-boiled. Remove eggs from water.Soft- and medium-boiled eggs should be served immediately in egg cups -- perfect for cracking and scooping the egg right from the shell.

Hard-boiled eggs should be removed from the pot and plunged into a bowl of ice water. This prevents the yolk from discoloring due to overcooking and facilitates peeling. Let stand for 2 minutes, then crack by gently pressing the egg against a hard surface. Peel under cold running water. Serve.

Scrambled Eggs

The key to fluffy scrambled eggs is to beat the eggs briskly for at least 15 seconds before cooking, incorporating air to produce large, puffy curds.

Instructions:
In a medium bowl, beat eggs (2 per serving) vigorously for at least 15 seconds. In a medium nonstick skillet over medium-high heat, melt 2 teaspoons butter. When the butter is melted and foamy, add eggs. Reduce heat to medium, and using a spatula or flat wooden spoon, push the cooked eggs toward the center while tilting the pan to distribute the runny parts. When the eggs are almost set, scramble them gently, turning them over a few times. Serve immediately.

Fried Eggs

Break the eggs into a bowl before sliding into the skillet to prevent the yolks from breaking. When a fresh egg is added to a hot skillet, the thick white of the albumen clings to the yolks. To ensure that the egg white is set throughout, gently break the sac with the tip of a spatula to distribute the white evenly.

Instructions:
Heat a medium nonstick skillet over high heat. Break eggs (2 per serving) into a small bowl. When butter is melted, carefully slide eggs into pan, holding the bowl as close to the pan as possible to prevent breaking yolks. Reduce heat to medium, and gently poke egg-white sac to release whites, tilting the pan to distribute them. Cook until whites are set, about 1 minute. (For eggs over easy: After whites are set, carefully turn eggs over with a spatula. Cook 30 seconds on other side). Serve immediately.

Poached Eggs

Always use the freshest eggs you can find for poaching: The thick albumen will hold its shape better around the yolk than older eggs. Add vinegar to the poaching water to help the eggs coagulate faster by preventing the whites from spreading out.

Instructions:
Bring a large, wide saucepan of water and 1 tablespoon of vinegar (any flavor) to a boil. Break one egg at a time into a small heatproof bowl, about the size of one egg. Reduce heat so that the water is just simmering. Slightly immerse the bowl in the water, and gently slide in the egg. After all eggs are added, cover pot, turn off heat, and let stand 2 to 3 minutes. Using a slotted spoon, remove eggs in the order they were added and set spoon briefly on a kitchen towel to drain. Trim ragged edges with a knife or scissors, if desired, and serve immediately.

chicken tortilla soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced 2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn or flour tortillas
vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. We also like to top it with sour cream, cheddar cheese, avocado and a squeeze of lime...YUMMY!!

bacon, eggs and potato hash

Great for camping!

potatoes, peeled and diced OR as many frozen hash browns as you want OR peeled and diced leftover baked potatoes

a small amount of canola oil, maybe a tablespoon (it and olive oil are the healthiest kinds of oils)

cooked bacon, cut or broken into small pieces

raw eggs mixed with a small amount of milk, like you were making scrambled eggs

If there are only two people, I would use two potatoes, 4 pieces of bacon, and three eggs. Increase the amount of each as you add people to serve. Pour a small amount of oil into a large frying pan. Heat it up and add the potatoes. If they are raw or frozen, cook them 15 to 20 minutes or until they are getting soft in the middle and crisp on the outside. If they are leftover baked potatoes, just warm them up and brown them a little. Add the bacon and the egg/milk mixture, sprinkle with salt and pepper, and stir until it all sets up into a cooked mixture of bacon, eggs and potatoes. There really isn't a wrong way to make these, and they turn out different each time.

adrienne's chicken crecent squares

My boys go crazy over these and you will too!

1 (3 ounce) package cream cheese, softened
3 tablespoons butter, melted
2 cups cooked shredded boneless chicken
1/4 teaspoon salt and pepper, to taste
2 tablespoons milk
1/4 cup chopped onion
1/4 cup chopped olive (optional)
1 (8 ounce) can refrigerated crescent dinner rolls
3/4 cup crushed crouton

Blend cream cheese with 2 Tbsp butter until smooth. Add te next six ingredients and mix well. Spoon 1/2 C meat mixture onto 2 "triangles" of dough don't separate, so you actually have a "square". Pull 4 corners to the top, center of mixture and twist slightly and seal edges by pinching. Brush tops with remaining butter and sprinkle with croutons Bake on ungreased cookie sheet for 20-25 minutes in a 350* oven until golden brown.

Sauce:
1 10 ounces can of Cream of Chicken Soup
1/2 cup sour cream
1 tsp lemon juice Blend together heat and serve over chicken squares…Enjoy!!

manicotti with cheese

This crepes recipe is from the "Sopranos Family Cookbook".

For the crepes:

(These crepes can be made up to 2 days ahead)

1 c. flour

1c. water

3 large eggs

1/2 tsp. salt

1 tbsp. oil

To make the crepes:

In a large bowl, whisk together the ingredients until smooth. Cover and refrigerate for at least 30 minutes. Heat a 6 inch skillet over medium heat. Brush the pan lightly with oil. Holding the pan in one hand, spoon in about 1/3 cup of the crepe batter and immediately rotate and tilt the pan to completely cover the bottom. Pour any excess batter back into the bowl. Cook the crepe for one minute, or until the edges turn brown and lift away from the pan. With your fingers, flip the crepe over, and cook for 30 about seconds more. Slide the cooked crepe onto a plate. Cover with a piece of wax paper. Repeat with remaining batter, stacking the crepes and separating each one with wax paper. Cover with plastic wrap and store in the fridge until ready to use.

Here is my cheater's recipe

1 package of shells (I use Barilla), cooked al dente

1 bottle of spaghetti sauce (I use Prego tomato and basil)

Filling:

31/2 c part skim ricotta cheese

2 c. shredded mozzarella

1/4 c. parmesan

1 egg, slightly beaten

2 tbsp. parsley

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Preheat oven to 350 degrees. Stir all filling together, then stuff inside cooled shells. Spread a thin layer of sauce in a 13x9 inch pan. Arrange stuffed shells in pan and pour sauce on top. Add cheeses on top for smothering or a light sprinkle. Cook 30-45 minutes.

classic eggs benedict

I promise this is easy, you can do it!!

4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water 1 cup butter, melted
1/4 teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened

To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate covered with paper towels.

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.