My New Favorite Egg

Okay, so eggs are not awesome. I love a good fried egg (broken and over hard) any old day. But sometimes I just can't stomach an egg. This recipe is my solution to stomaching an egg every time. A little garlic, salt, and butter makes the medicine go down, as I always say. (I bet this would taste great on a sandwich!)

1 large egg or 2 small eggs
Salt
Shredded cheese
Garlic salt
1/2 tbsp Butter (real)

1. Break the yolk in the pan and spread it until it is evenly distributed with the white/clear part. Sprinkle a very small amount of salt over the egg.
2. When the egg is fully white spread cheese over it. It should soon be ready to flip, if not already. Flip the egg.
3. When the egg is just cooked (fully firm and not at all runny, not browned, although slightly browned will suffice, having a fluffy, sturdy texture) take it off the pan and turn off the burner. Sprinkle the egg with garlic salt. While the pan is still hot, melt about 1/2 tbsp real butter in the pan and then put the egg in it and cover it with butter. Eat while still hot. Enjoy.

Suggestions: Try on a sandwich!

Sweet Potato Brownies

Be sweet to your body with these amazingly moist, chewy, and chocolaty brownies. Tastes nothing like sweet potatoes. ^_^ Similar to Tana Begley's famous brownies. Modified from Sweet Potato Brownies.

50 min / 20 min prep - 16 servings

1/2 cup butter, softened (about 1 stick of butter)
1 1/2 cup sugar
5 eggs
1 1/2 teaspoons vanilla extract
3/4 cup flour
1/2 cup oatmeal
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sweet potatoes, mashed*

* Easiest way to make this is to peel and microwave a sweet potato about 6 minutes.

1. Preheat oven to 250°F. Grease a 9" x 13" baking pan.
2. Mix the butter and sugar.
3. Add the eggs one at a time, scraping the bowl and mixing after each addition.
4. Fold in the rest of the ingredients.
5. Spread batter in pan.
6. Bake 25 minutes or until a toothpick inserted into the center of the brownies comes out clean.

Suggestions: Cover finished brownies with Texas Sheet Cake sauce, 1/4 cup pecans, or 1/4 cup chocolate chips. Serve with whipped cream or icecream.

Spiced Apple Muffins

A low-fat, super moist, healthy treat. Modified from Tripple Hitter Muffins.


40 min / 20 min prep - 12 muffins

1/4 cup vegetable oil
1/2 cup brown sugar
1 egg
2 3/4 cup grated apple
1 cup all-purpose whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

1. Preheat oven to 400 oF (200 oC).
2. In a large bowl, whisk together oil and sugar. Beat in egg, then apples.
3. In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
4. Fold dry ingredients into wet, until just mixed.
5. Grease muffin tray. Spoon batter to the very top of muffin cups.
6. Bake 18-20 minutes or until a toothpick or cake tester comes out clean when inserted in a muffin.

Suggestions: Add nuts, raisins, or dates. Top finished muffins with icing, perhaps an apple butter cream icing or a white icing with walnuts.

Cupcake Quiche

A tasty, eggy treat for a snack or breakfast. Modified from Blender Quiche.

1 1/2 cup shredded cheddar cheese
1 cup cooked and cubed chicken, ham, or bacon
1 cup frozen zucchini, spinach, or broccoli
3 eggs
1/2 cup baking mix (use bisquick or make it yourself)
1/2 teaspoon salt
1 dash garlic powder
1 tablespoon dried onion flakes
1 tablespoon chopped fresh parsley
1 1/2 cups milk
1/4 cup olive oil
1/2 teaspoon paprika

1. Generously grease a cupcake pan. Fully cover the bottom of the cups with cheese. Top with chicken/ham/bacon and zucchini/spinach/broccoli.
2. Blend eggs, baking mix, salt, garlic powder, onion flakes, parsley, and milk until smooth. Then blend in olive oil. Pour mixture over cups and sprinkle with paprika.
3. Bake in preheated oven at 350 F for 40-45 minutes. Cool 10 minutes before serving. Use a spoon to carefully pull out each cupcake quiche.

* Tip: May need to turn around pan once during cooking to ensure that the cupcake quiches do not cook unevenly. A cupcake quiche not fully cooked tends to have a bottom that falls out or breaks apart when trying to remove it from the pan.