1 large egg

1 tablespoon white sugar

⅛ teaspoon ground cinnamon, or to taste

1 pinch ground ginger

1 pinch nutmeg

¼ teaspoon kosher salt

⅛ teaspoon pure vanilla extract

1 cup shredded apple

1 teaspoon lemon juice

½ cup all-purpose flour, or as needed

¼ teaspoon baking powder

⅛ teaspoon baking soda

2 tablespoons melted butter

Tools:  Bowl, non-stick pan or other pan, butter knife, spoon, fork, flat spatula and a plate. 

Directions: 

1) Place your 1 slice of whole grain bread into the toaster and set the toaster to toast. Let bread toast for about 2 minutes or to your desire. 

2)  Turn the stove onto medium heat. Place your pan on the stove on the side that's heating. Using a non-stick pan or placing 2 tsp. of olive oil or butter into the pan to help the egg to not stick, Crack your egg directly into the pan from the shell, so it's sunny side up. Allow to cook for 1 min. on the 1st side.

3) In a small bowl, smash the avocado with a fork to your desired texture (chunky or creamy) then set aside.

4) Flip your egg with a flat spatula, but back into the pan. Let the egg keep cooking for another minute. 

5) Take your toast out of the toaster and place it on a plate. 

6) Spread your smashed avocado onto your toast with a spoon or butter knife. 

7) Making sure to turn the stove off before removing the sunny side up egg, scoop your egg up from the pan with the flat spatula, and place the egg on the toast onto of the avocado.

8) Season the Avocado Toast by sprinkling a pinch of pink Himalayan salt  and a pinch of pepper, moving tour hand in a circular motion above the toast for each seasoning. 

Ingredients

Directions

1. I like mine with a little bit of salsa, feel free to add in more veggies and mix it up.

2. Pour mix into the muffin tin, should make anywhere from 6-8. Put in the oven for 25 minutes and then you’re done!

3. Combine all ingredients in a large bowl and mix to...

• 2 large onions, sliced

• 3 Tbsp olive oil

• ¼ cup butter

• 2 lbs elk (any venison) steak, cut into ¼-inch strips against the grain

• 3 Tbsp flour

• Salt and pepper to taste

• 1 tsp dried mustard

• ½ cup dry sherry (can substitute red wine for different flavor)

• 1½ cups consommé or beef broth

• 1 cup sour cream

• Broad egg noodles, cooked and buttered

• 1 Tbsp fresh chives or parsley, chopped fine

Directions:

1. Sauté mushrooms and onion in the olive oil, then remove from the pan.

2. Melt the butter on medium heat, brown meat, and quickly remove.

3. Add flour, salt and pepper, and stir to form a roux.

4. Add mustard, sherry, and consommé. Stir until at a light boil.

5. Turn the heat to simmer, and add the mushrooms, onions and meat. Bring back to a simmer for 20 minutes.

6. Add sour cream and stir until smooth, but do not boil.

7. Serve over buttered egg noodles.

8. Garnish with chives or fresh parsley.

Beat eggs until light. 

Measure milk into 2 cup measure. Add salt, and flour, mix with eggs. Add ham; pour into buttered baking dish.

Bake at 425 F 25 minutes or until center is firm.

Tools; Baking dish, measuring cups and spoons, Small mixing bowl.

In a large pot on low, cook the onion and garlic until tender.

Add the tomatoes, roasted red peppers, and vegetable stock and season with salt and pepper to taste. Simmer until flavors have melded, about 25 minutes, then puree until smooth.

The Directions

Instructions

 

 

PIN RECIPE

This breakfast skillet recipe is a hearty way to start the day! Cook up cheesy eggs and potatoes in a cast iron skillet or any large pan.

Ingredients

1x
2x
3x

Instructions

Notes

*To use russet potatoes, use our Homemade Hash Browns method: Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes. Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again. Stir the potatoes to release starches soak them for 2 minutes. Drain the grated potatoes and squeeze out any excess water. Transfer them to a clean, dry towel. Wring the potatoes in the towel to remove as much liquid as possible. Then cook starting at Step 1 of this recipe. 

10 mins

Cook Time:

1 hrs 5 mins

Additional Time:

20 mins

Total Time:

1 hrs 35 mins

Servings:

8

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Ingredients

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Directions

SAVE

 

 

 

 

 

 

 

★★★★★ 4.8 from 163 reviews

These Vietnamese spring rolls are fresh, not fried! They’re the perfect party appetizer or light meal. The peanut sauce sends them over the top. Recipe yields 8 spring rolls.

SCALE
1X
2X
3X
INGREDIENTS
Spring Rolls

Peanut Sauce

INSTRUCTIONS

https://cookieandkate.com/fresh-spring-rolls-recipe/#tasty-recipes-34271-jump-target

Bailey E

Directions

1. Brown the ground beef in a skillet.

2. Once browned, drain.

3. Add in brown sugar, mustard, and ketchup. Stir to combine.

4. Allow it to simmer on low for about 5 minutes to combine the flavors.

5. Serve on buns and with your favorite sides

Read full directions
Bailey E

Bailey E

Bailey E

Directions

1. Fill a frying pan with 1⁄2 inch oil and heat over medium-high heat to 350–375 degrees F.

2. While oil is heating, drain pickles and place on paper towels. Pat dry to remove any excess juice.

3. Whisk flour, garlic salt, Italian seasoning and pepper together ...

Read full directions
Bailey E

Directions

1. Preheat the oven to 150C (302 degrees Fahrenheit)

2. Place egg whites and caster sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out. Continue to whip for 1-2 more minutes. How long this take...

Read full directions
Bailey E

Instructions

 Cook Time1 hour

 Total Time1 hour 20 minutes

 Servings12 servings
Ingredients

For the Cake:

1 ⅔ cups white sugar (335g)

1 cup brown sugar (335g)

2 ½ cups all purpose flour (300g)

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

2 tsp baking powder (8g)

2 tsp baking soda

1 ½ tsp salt 8g, kosher

1 cup vegetable oil (180ml)

4 eggs

2 tsp vanilla (10mL)

1 cup pecans (125g) toasted. Or Walnuts

1 lb carrots (450g) shredded

3/4 cup apple sauce (120 mL)

For the Frosting:

16 oz cream cheese (452g) room temp

12 oz butter (340g) room temp

1 tsp vanilla 5mL

1 3/4 lb confectioners sugar (800g)

For the Buttercream (optional)

1/2 cup salted butter (113g) room temperature

3 cups powdered sugar (350g) sifted

food coloring orange and green

Instructions

For the Cake: