Tater Tot Breakfast Pizza

What You'll Need

• 30 oz bag tater tot crowns
• One half tbsp vegetable oil
• Six eggs
• Salt
• Pepper
• Two cups shredded cheddar cheese
• Three quarters cup cooked, crumbled bacon
• Three quarters cup cooked, crumbled sausage

How to Make It

1. Preheat oven to 425 degrees.
2. Line the bottom of a greased cast iron skillet with tater tot crowns and then line the sides of the pan.
3. Bake for 15 minutes.
4. While baking, heat the oil in a pan over medium heat.
5. Whisk together the eggs and a sprinkle of salt and pepper.
6. Cook the eggs until just set (they will cook more in the oven).
7. Remove the tater tots from the oven and top with one cup of shredded cheddar cheese.
8. Add the scrambled eggs, sausage crumbles and another cup of shredded cheese, making sure the cheese reaches the tater tots on the sides of the pans.
9. Use a spatula to press down on top and sides of the pizza to smash the tater tots a bit.
10. Sprinkle with the crumbled bacon and bake for an additional 10 minutes.

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Mexican Meatball Soup

What You'll Need

For the meatballs:

• 1 lb. lean ground beef
• 2 garlic cloves, minced
• ¼ cup raw white rice
• 1 teaspoon ground cumin
• 1 teaspoons dried oregano
• ¼ cup chopped fresh parsley
• 1 egg, beaten
• ½ teaspoon salt
• ¼ teaspoon pepper

For the soup:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 carrot, peeled and cut into ½-inch pieces
• 2 stalks celery, cut in chunks
• 2 potatoes, peeled and chopped small cubes
• 3 cups chicken broth (I usually use fat-free and low sodium)
• 3 cups water
• 1 can (14.5 oz) diced tomatoes with juice
• ½ teaspoon died oregano
• ¼ teaspoon ground cumin
• 1 cup chopped zucchini
• 1 tablespoon lemon juice
• salt and pepper, to taste
• fresh parsley, for garnish

How to Make It

1. Mix all the meatball ingredients together in a large bowl. Using wet hands, shape the meat mixture into 1-inch meatballs by rolling it between your hands until it forms a ball. This should make about 35 meatballs, depending on how big you make them. Keep them in the refrigerator until ready to add to the soup.
2. In a large, heavy pot, heat the olive oil over medium heat. Add onions and cook until softened, about 2-3 minutes. Add the garlic, chopped carrots, celery, and potatoes and cook, stirring frequently, for about 5 minutes, or until they start to soften. Pour in the chicken broth, water and can of tomatoes. Stir in oregano and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and let simmer for about 5 minutes.
3. Add the meatballs to the simmering soup, one at a time. Stir very gently, to avoid breaking apart the meatballs. Cover and simmer over medium-low heat for another 10 minutes. Stir in zucchini and cook, until soft, about 10 minutes. Stir in the lemon juice, and season with salt and pepper, to taste. Serve.
4. Garnish with chopped fresh parsley.

The Best Lemon Blueberry Bread Recipe !

What You'll Need

• 2 cups all purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 stick unsalted butter, room temperature
• 1 cup sugar
• 2 eggs
• 2 cups blueberries (12 oz)
• 2 tsp lemon zest
• ½ cup plain yogurt, regular or lowfat

How to Make It

1. Preheat your oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
2. In a medium sized bowl, whisk together your flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.
3. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt and then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.
4. Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.

Banana Lemon Loaf - Yummy

What You'll Need

• 1 Tablespoon unsalted butter, at room temperature
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1/2 teaspoon salt
• 2 cups all purpose flour
• 2 cups confectioners sugar
• 2 large eggs
• 2 teaspoons baking powder
• 2-3 very ripe bananas, mashed
• 2/3 cup granulated sugar
• Frosting
• juice of 1 lemon
• Juice of 1 lemon (2 tablespoons juice)
• loaf

How to Make It

1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan.
2. In a bowl, whisk together the flour, baking powder, and salt; set aside.
3. In the bowl of your electric mixer, beat together the banana, sugar and eggs until smooth. Add the vegetable oil, milk, and lemon juice and beat until smooth.
4. Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes then remove to a wire rack to cool completely.
5. To make the glaze, Whisk powdered sugar, lemon juice and butter until very thick and white. Spread this lemon juice frosting over the top of the cooled loaf.

The Best Homemade Egg Rolls

What You'll Need

• one pound ground pork.
• two cloves garlic, minced.
• one tbsp vegetable oil.
• two tbsp soy sauce.
• one tbsp sesame oil.
• one tsp ground ginger.
• two cups shredded cabbage.
• one small carrot, shredded.
• one package (25 7-inch square) egg roll wrappers.
• two tbsps flour.
• two tbsps water.
• one quart peanut or vegetable oil, for frying.
• your favorite Asian dipping sauce.

How to Make It

1. Cook the garlic and pork in the vegetable oil until the pork is no longer pink.
2. Stir in the soy sauce, sesame oil, and ground ginger.
3. Set aside to slightly cool.
4. combine the pork mixture with the shredded carrots and cabbage In a large mixing bowl.
5. make a paste out of the flour and water In a small bowl.
6. Lay out an egg roll wrapper with a corner pointed towards you.
7. Place 1/4 cup of the pork and vegetable mixture into the center of the wrapper.
8. Brush the corner farthest from you with the flour paste.
9. Fold the corner closest to you up over the mixture.
10. Fold the left and right corners in towards the center, then tightly roll.
11. The flour paste will help seal the egg roll.
12. Repeat until all of the filling is used.
13. Fry the egg rolls in the peanut oil "just a few at a time" until they are golden brown.
14. Remove to a paper towel-lined plate.
15. Serve with your favorite Asian dipping sauce.

Six Minute Caramels

What You'll Need

• 1/4 cup butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup light Karo syrup
• 1/2 cup sweetened condensed milk

How to Make It

1. Combine all ingredients.
2. Cook 6 minutes, stirring every two minutes.
3. Stir and pour into lightly greased dish.
4. Let cool.
5. Cut, wrap in wax paper & store in an air tight container

Chocolate Lasagna

What You'll Need

• 1 package Oreo cookies, 36 cookies
• 6 Tbs butter, melted
• 1 (8 oz) package cream cheese, softened
• ¼ cup granulated sugar
• 2 Tbs milk
• 1 (16 oz) tub Cool Whip, divided
• 1 large (5.9 oz) package chocolate instant pudding
• 3 cups milk
• 1½ cups mini chocolate chips

How to Make It

1. Crush Oreo cookies. Place in a ziplock bag and use rolling pin to crush.
2. In a mixing bowl, combine crushed oreos and melted butter.
3. Put into a 9 x 13 baking dish. Press down the crust to cover the bottom of the dish. Place into refrigerator while preparing the other layers.
4. In a mixing bowl, mix cream cheese until creamy. Add sugar and 2 Tbs milk, mix well. Stir in ½ of the cool whip.Spread on top of Oreo crust.
5. In a mixing bowl, combine 3 cups milk and instant pudding. Whisk for several minutes. Spread on top of cream cheese layer. Let set for 5 minutes, until pudding is firm.
6. Spread remaining Cool Whip on top.
7. Sprinkle chocolate chips on top.
8. Place in refrigerator for 4 hours (or freezer for 1 hour) before serving.

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