- 2 slices of bread (toasted)
- 1-2 eggs
- 1-2 slices of cheese, your choice ( I enjoy cheddar)
- Salt, pepper and parsley
Start by toasting your bread, during that time prepare your eggs sunny side up – season with salt, pepper and parsley, butter your bread and slide your eggs onto it. Add some cheese and you’re done! You can improvise too; try adding bacon, avocado or tomatoes. Serve with a glass of milk and fruit. It’s a great breakfast and also makes a perfect dinner.
- 2 slices challah bread
- 2 slices sharp cheddar
- 2 slices pepper jack or other spicy cheese
- 1 small red onion, thinly sliced
- 3 Tbsp butter
- 2-4 Tsp BBQ sauce, depending on how much you love BBQ
Melt 1 tbsp of butter in a skillet over medium heat. Add the sliced red onion and stir occasionally until color changes to slightly brown and taste is sweet. Remove onions from skillet and set aside.
Spread 1 Tsp of the remaining butter onto one side of each slice of bread. Divide BBQ sauce evenly among 2 of the slices, and spread evenly opposite the butter side. Lay cheddar cheese on top of sauce. Divide caramelized onion among the sandwiches, top with pepper jack. Finish assembly by placing remaining bread slices on top. The butter sides of the bread should both be on the outside of the sandwiches.
Melt the remaining butter in the skillet on medium-low. Flipping when bread is golden brown on one side and cheese begins to melt. If cheese is not melting quickly enough, place a lid over the pan or use a heavy skillet to place on top and press the sandwiches down. Now devour.
1 English Muffin (toasted)
2 tsp Tomato Sauce (prego is my favorite)
Pepperoni/Veggies anything you want
Toast the English muffin spread the tomato sauce, add cheese and other toppings of your choice – either microwave for 1 minute or put in toaster over at 400 for 5 mins. Serve with a side salad.
- 1 bags cheese-filled tortellini (you can use the refrigerated ones – I recommend them for this recipe)
- 2 cups broccoli florets
- 1 cups cherry tomatoes, each cut in half
- 1 tablespoon chopped fresh chives
- 1 cup reduced-fat coleslaw dressing
- 1lb bacon, crisply cooked, crumbled
- 1/4cup sunflower nuts
Cook and drain tortellini as directed on package. Rinse with cold water; drain. In very large (4-quart) bowl, mix tortellini, broccoli, tomatoes, chives and dressing. Just before serving, stir in bacon. Sprinkle with nuts.
- 1 (10 oz.) box yellow cake mix
- ingredients needed to make cake (eggs, oil & water)
- 2 (3.4 oz.) packages instant banana pudding
- 4 cups milk
- 1 (8 oz.) tub frozen whipped topping, thawed
- 20 vanilla wafers, crushed
Prepare cake mix according to package directions for a 9×13 cake.
Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake.
You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake. In a bowl, whisk together instant pudding with 4 cups milk. Stir until all the lumps are gone. Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable. Pour pudding over cake. Taking care to get it into the holes as much as possible. Spread it all out and using the back of the spoon gently push pudding down into the holes. Put the pudding into the fridge to set and cool. Once your cake has completely cooled, spread on whipped topping. If you haven’t done so already, crush your vanilla wafers. I just place mine in a ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It’s nice to have a bit of a crunch when you eat the cake. Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it. Serve with fresh banana slices and a vanilla wafer.