Please do not let the picture fool you; this is one totally fabulous breakfast idea.

This is one of the many recipes I have been trying out while the kiddos are away and I am so happy I did.

This recipe is full of flavor and is really satisfying.

Trust me this recipe will not disappoint anyone, it is quite easy to cut it in half for just two (which is what I did) and have leftovers for a few mornings.

I had some chopped tomatoes left from the previous night so I tossed them in and they just added to the recipe.

* Exported from MasterCook *

Spinach & Sausage Egg Bake

Recipe By:Paula Crockett- West Columbia, SC
Serving Size : 12 Preparation Time :0:20
Categories: Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sausage meat -- ground
10 ounces chopped spinach -- thawed and drained
6 pieces bacon -- cooked and crumbled
1/4 cup onion -- finely chopped
1/4 cup red pepper -- finely chopped
1 cup Monterey Jack -- shredded
10 large eggs
4 ounces sharp cheddar cheese -- shredded
3/4 cup milk, 2% lowfat
1/2 teaspoon dill weed
1 1/2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon pepper
1/4 teaspoon salt

• In a large skillet,cook sausage over medium heat un til no longer pink; drain.
• Spoon into a greased 13 x 9 inch baking dish.
• Layer with spinach bacon, onion, red pepper and cheese.
• IN a large bowl, beat the eggs, milk and seasonings; pour over top.
• Bake at 375 for 30-35 minutes or until a knife inserted near the center comes out clean.
• Let stand for 5 minutes before cutting.

Source:
"Taste of Home Simple & Delicious Magazine"
Copyright:
"March/April 2010"
Yield:
"12 "
Start to Finish Time:
"0:30"
- - - - - - - - - - - - - - - - - - -

Per Serving: 293 Calories; 25g Fat (75.7% calories from fat); 14g Protein; 3g Carbohydrate; 1g Dietary Fiber; 216mg Cholesterol; 494mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

Finally after thirteen years we have a source for real bread.

Living in the South you learn to do without real good breads (I know this will offend many-sorry) that you can find in other regions of the US. DH and I will make a point to get good sub rolls and pumpernickel when we are back in the Northeast and sourdough on the West Coast

Good crusty bread loaded with flavor is just something that is so hard to find but no longer.

*throws confetti*

We would like to thank you Bavarian Pretzel Factory for deciding to open your doors up in our region and treating us to your wonderful foods.

Dh and I are thrilled with the breads we have purchased and the pretzels are simply the best!

We need to go and try a meal, those that I have seen there eating are really enjoying themselves and it looks/smells wonderful.

Check out their menu, see all the wonderful items offered and if you are in the area give them a try.

Bavarian Pretzel Factory

**Pictured above: pretzels with salt, German Rye Sourdough and Rye sunflower bread

Finally, we have the first cherry tomatoes of the year.

Yummy!

This is one moist and absolutely fabulous cake!

I tired it on a whim and so very happy I did.

I simply topped the cake with a dusting of powdered sugar and a strawberry even though the original recipe calls for a chocolate ganache.

DH enjoyed the cake and was totally amazed that there were bananas in the cake.

You can check out the original recipe here and see the ingredients for the ganache.

This is one great cake that will sure to become a fast favorite for you. :D


* Exported from MasterCook *

Chocolate Banana Cake

Recipe By: Joy of Baking
Serving Size : 16
Categories: Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups white sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed banana
1/2 cup canola oil
1 1/2 teaspoons vanilla extract

• Preheat oven to 350 degrees and place rack in the center of the oven.
• Spray with a non stick vegetable spray, a 9 x 13 inch pan. Set aside.
• In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
• In a large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract.
• Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. The batter will be quite thin and it is alright.
• Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Remove from oven and let cool on a wire rack.

Source:
"Joy of Baking.com"
Yield:
"16 "
- - - - - - - - - - - - - - - - - - -

Per Serving: 134 Calories; 8g Fat (51.1% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 240mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES:

• Easy to top with powdered sugar and a strawberry.

The temps are sizzling; it is summer here like you would not believe.

The past two weeks we have been well into the 90's with it feeling like 105+.

Yikes!

Nobody is out doing anything during the day and I do mean nobody.

People move from their AC cars to the AC buildings without so much of a blink of an eye.

Storms we have had a few but when they leave they add that wonderful humidity to the air.

Ah, wonderful humidity.

The forecast calls for at least another week of this wonderful hot mess then we are to dip into the 70's.

Wha?!

Perhaps the sizzling isn't so bad after all.

I could not wait to test out this recipe when we arrived back home after dropping off the boys.
There is no way they would even try it due to the chickpeas and tomatoes, then again neither would DH.

I however love chickpeas, was looking forward to eating this for lunch and was not disappointed.

I can warn you that this recipe will create a large amount, more than I was expecting.

The pasta salad is tasty and quite filling.

I added in more red pepper flakes (wanted a bit more zip) but that was the only change I made in the recipe.




* Exported from MasterCook *
Pasta Shells with Broccoli, Chickpeas, and Tomatoes

Recipe By: Rodale - Prevention
Serving Size : 4 Preparation Time: 10:00
Categories: Pasta Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon extra virgin olive oil
15 1/2 ounces chickpeas -- drained
1 clove garlic -- crushed or grated
1 teaspoon oregano -- dried
1/4 teaspoon red pepper flakes
14 1/2 ounces tomatoes -- diced
2 cups pasta shells
14 ounces broccoli florets -- cut
1/4 cup Parmesan cheese

• Heat oil in a 10" skillet over medium high heat.
• Add chickpeas, garlic, oregano, and red pepper flakes and heat, stirring gently, until chickpeas turn golden in spots - about 3 minutes.
• Stir in tomatoes (with juice), cover and cook 5 minutes over low heat.
• Meanwhile, heat large pot of water to boiling.
• Add pasta, and salt to taste. Cook pasta 8 - 10 minutes.
• Stir in broccoli and cook until tender, about 2 minutes.
• Ladle out and reserve 2/3 cup cooking liquid.
• Drain pasta and broccoli and return to pot.
• Add chickpea mixture and reserved cooking water.
• Stir to blend.
• Spoon into bowls and top with cheese.

Source:
"http://recipes.prevention.com/Recipe/pasta-shells-with-broccoli-chickpeas-and-tomatoes.aspx"
Copyright:
"2007"
Yield:
"4 "
- - - - - - - - - - - - - - - - - - -


NOTES:

I used elbows because that is what was on hand. :)

Added extra red peppers did not think 1/8 a teaspoon was enough as was called for in the recipe.

I tried this recipe out of wanting something a bit on the spicy side and this did the trick.

The dinner was quite spicy but very tasty. :D

Easy to create and does not take long at all before it is on the table.


* Exported from MasterCook *

Chicken with Green Chili Sauce

Recipe By :Ladonna Reed
Serving Size: 4
Categories: Main Meal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast halves without skin
1/2 teaspoon Cajun seasoning
2/3 cup Cream of Chicken 98% Fat Free Condensed Soup
1/4 cup water
1/4 cup green chili peppers -- chopped
1/2 teaspoon lemon juice
2 tablespoons sour cream, light
2 cups rice

• Sprinkle chicken with Cajun seasoning.
• In a large nonstick skillet coated with cooking spray, brown chicken on both sides.
• In a small bowl, combine the soup, water, chilies and lemon juice. Stir into skillet.
• Bring to a boil.
• Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear.
• Remove from the heat; stir in sour cream.
• Serve with rice.

Source:
"Taste of Home Simple & Delicious"
Copyright:
"May 2010"
Yield:
"4 "
- - - - - - - - - - - - - - - - - - -

Check out the original recipe here.

* Exported from MasterCook *

Belgian Yeast Waffles

Recipe By: King Arthur Flour
Serving Size: 5
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups buttermilk
6 tablespoons butter -- melted
3 tablespoons maple syrup
3/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour -- King Arthur
1 1/2 teaspoons instant yeast

• Heat the milk until it is very hot.
• Place it in a large mixing bowl (you'll need lots of room for expansion) and add the butter, maple syrup, salt and vanillla, stirring to combine; it's ok if the mixture isn't perfectly smooth.
• Cover with plastic wrap and let rest at room temperature for 1 hour; the mixture will begin to bubble.
• You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day. (Make sure it is in a bowl large enough for it to at least double in size.)
• Preheat the waffle iron.
• Spray with non-stick vegetable oil and pour 2/3 to 3/4 cup batter ( or the amount recommended by the manufacturer) on the center of the iron.
• Close the lid and bake for the recommended among of time, till the waffle is golden brown.
• It took about 6 minutes for the waffles to be don..
• Serve immediately or keep warm in a 200 degree oven.

Source:
"http://www.kingarthurflour.com/recipes/belgian-yeast-waffles-recipe"
Copyright:
"2010"
Yield:
"5 "
- - - - - - - - - - - - - - - - - - -

NOTES :

• The recipe calls for milk but I like to use buttermilk.
• I also place this batter in the refrigerator overnight when I

So, the boys have been away now for a week with about 3.5 more to go.

They are spending time with my parents in Pa helping out and around the house/yard.

We talked to them the other day and I had to have a good laugh.

Nate packed up some supplies before he left of some of his favorite times - Pocky, Ramune soda and some Litichi candy.

It would appear that he has made off of his staples disappear sooner than expected.

He mentioned that a nice care package would really make his day.

I told him that I would see what we could do for him while giggling on the inside.

He lasted one week. lol..

This is one tasty recipe that I have been wanting to share with you for some time now.

Tasty, fresh and easy to make which make this perfect for the summer.

Your family will simply enjoy this recipe and will soon become a fast favorite of yours.

* Exported from MasterCook *

Bruschetta Chicken

Recipe By: Carolin Cattoi-Demkiw
Serving Size : 4 Preparation Time: 10:00
Categories: Main Meal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup flour
1/2 cup egg substitute
4 chicken breast without skin
1/4 cup Parmesan cheese -- grated
1/4 cup Panko flakes
1 tbl butter -- melted
2 large tomatoes -- chopped
2 large garlic cloves -- minced
2 tablespoons chives -- chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoons pepper

• Place flour and egg substitute in separate shallow bowls.
• Dip chicken in flour, then in eggs; place in greased 13x9 inch baking pan.
• Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.
• Loosely cover baking dish with foil. Bake at 375 for 20 minutes. Uncover; bake 5-10 minutes longer or until meat thermostat reads 170.
• Meanwhile in a small bowl; combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated.

Source:
"Taste of Home Most Requested Recipes"
Copyright:
"2010"
Yield:
"4 "
- - - - - - - - - - - - - - - - - - -


Serving Ideas : Great with a tossed salad. :)

NOTES:

• I used fresh chives and some dried oregano in place of the basil.
• Subbed in Panko flakes for breadcrumbs.

Two weeks ago we took a trip back to Pa to visit my in-laws and drop the kiddos off at my parent for a few weeks.

Anywho... we were treated to this beautiful male tom turkey at my in-laws.

We were able to sit outside and watch him strut around trying to mate with the hens who wanted nothing to do with him.

I am not really one who likes to go out shopping for clothes.

Sit me in front of a computer, let me surf all sorts of clothing sites and I am all over that.

This past weekend however it was a step outside the box moment for me.
We were out and had some time before we took in a movie so off we went into Old Navy.
I always find items for the kiddos but have never looked for myself.
Whoa!
These following items came home with me and I am thrilled that I decided to purchase them. :D

I absolutely love these cute Palmetto lounge pants they can be worn rolled up or left down. Two v-neck tops one exactly in this color (love it) and one in grey.
Last but not least these wonderful black yoga pants. They are oh.so.very.comfy.


Hmmm... perhaps clothes shopping is not all that bad.

Mmmm... doughnuts.

I know they are not good for you but they sure hit the spot some days. :D

Do you have a favorite?

Mine happens to be a peanut doughnut (chopped peanuts on top of a plain cake doughnut). *drool*

If there are no peanut doughnuts then a simple powdered will do the trick. ;-)

We have a winner of the $50 CSN Giveaway....

Kristen!!

Congratulations and I will be in touch. :)

Thanks to everyone who entered.

This is so not like me to go so long without posting anything here and I am so very sorry.

Things have been keeping me so busy that I have had to put some things but the side.

I will be back on track by tomorrow.

Yes, the winner will be posted for the $50 giveaway tomorrow 6/2 not until sometime after 5 pm so be nice to me.

I will be notifying the winner and getting back on the wagon in blogging. :)