Ingredients

• 6 Large Flour Tortillas
• 5 Russet potatoes, peeled and chopped
• 1 medium onion, diced
• 1 medium bell pepper, diced
• 1 tbsp butter
• 1 tbsp olive oil
• Salt/pepper to taste
• 1 tsp cajun seasoning
• 1 tsp garlic powder
• 10 eggs, beaten with 2 tbs milk
• 4 slices cooked bacon, chopped
• 1 cup grated sharp cheddar cheese
• Your favorite salsa

Instructions

1. In a large skillet add butter,olive oil and melt to coat pan.
2. Add in diced potatoes, onions, and bell pepper and cook on medium high heat stirring frequently.
3. Once onions and peppers are translucent reduce heat to medium, add spices and cover.
4. Cook for 20 min covered stirring occasionally.
5. In a separate pan cook scrambled eggs as desired.
6. When eggs are done stir in cooked bacon.
7. When potatoes are tender, scoop potatoes, scrambled eggs into warmed flour tortilla and top with cheese and salsa!

Notes

Ingredients

• 1/2 cup unsalted butter, softened
• 1 1/3 cup granulated organic cane sugar
• 3 large cage free eggs
• 1 1/2 cups all purpose flour
• 1/2 tsp. salt
• 1/8 tsp. baking soda
• 1/2 cup Daisy sour cream
• 1 cup zucchini, shredded
• 1T and 1 tsp. Lemon zest
• 2 tsp. poppy seeds

Instructions

1. Preheat oven to 325’ prep 5 x 9 loaf pan with butter and dust with flour.
2. In a mixer whip butter, once whipped add in sugar until creamy.
3. Add eggs one at a time beating until just blended.
4. In a separate large bowl add flour, salt, and baking soda, toss with a fork.
5. Slowly add flour mixture and sour cream to butter mixture, ending with flour.
6. Add in zucchini, lemon, and poppy seeds and stir gently.
7. Pour into prepared loaf pan and bake 55 min-1 hour checking frequently towards the end of bake time to ensure done but not over cooked.
8. Insert toothpick in center and when it comes out clean bread is done.
9. Let cool on wire rack 10 minutes then remove from pan and cool an additional 30 minutes.

Ingredients

• 1 cup whole wheat flour, sifted
• 1 T. granulated cane sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 egg, beaten
• 1 cup milk
• 2 T. canola oil
• 1 tsp. vanilla
• 1/2 tsp almond extract
• 2 ripe bananas, mashed
• 1 banana, sliced
• 1 cup toasted pecan, coarsely chopped (Toast in a skillet on low until oils released)

Instructions

1. In a large bowl combine dry ingredients.
2. In a small bowl combine egg, milk, oil, vanilla, and almond extract.
3. Combine wet ingredients with dry ingredient. Stir, but do not over stir, batter will be lumpy.
4. Gently fold in mashed bananas and half of the pecans.
5. Cook pancakes on griddle heated to 400. Flip when pancakes are bubbly on top.
6. To serve top with real maple syrup, sliced bananas, and pecans.

Ingredients

• 3 T. melted butter
• 3 T. olive oil
• 1/4 cup honey
• 2 T. dark brown sugar
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/8 tsp salt
• 3 cups uncooked rolled oats
• 1 1/2 cups pecans, chopped
• 1 cup sliced almonds
• 1 cup dried blueberries
• Sprinkle with cinnamon to taste
• 1/2 cup chocolate covered dried cranberries

Instructions

1. Preheat oven to 325'
2. Combine first 7 ingredients in a small bowl.
3. In a large bowl mix next 5 ingredients.
4. Do not add chocolate covered cranberries.
5. Add liquid mixture to oat mixture and stir well to coat.
6. Spred coated mixture on a lightly greased cookie sheet with edge and sprinkle with cinnamon to taste.
7. Bake 18-20 minutes, stirring half way through, Granola will be browned and fragrant.
8. Remove from oven and spread on a clean cool cookie sheet for cooling.
9. Once completely cooled mix in chocolate covered cranberries.

Ingredients

• 1/4 cup organic cane sugar
• 1/4 cup water
• 1/4 teaspoon peppermint extract
• 3 tablespoons powdered cocoa - run it through a sifter or fine wire strainer to remove lumps
• 3 tablespoons warm water
• 1/2 cup coffee
• 1 1/2 cups hot milk
• a dollop of fresh whip cream
• Dash of cinnamon

Instructions

1. In a small saucepan, stir together the water and sugar, bringing to a rolling boill, stirring frequently, until the sugar dissolves.
2. Reduce heat to a low, add the peppermint extract, and simmer for 20 minutes.
3. In a large mug add the cocoa and water and mix together until a creamy paste forms.
4. Add the coffee, 1 1/2 teaspoon of the peppermint simple syrup, and stir to mix.
5. Top the mug off with the hot milk and stir.
6. Top with fresh whip cream and cinnamon.

Ingredients

• 1/2 cup unsalted butter, melted
• 1/4 cup honey
• 2 T. dark brown sugar
• 1 tsp vanilla
• 1/8 tsp salt
• 3 cups uncooked rolled oats
• 1 1/2 cups pecans, chopped
• 1 cup sliced almonds
• 1/4 cup shredded coconut
• 1/2 cup dried cherries
• Sprinkle with cinnamon to taste

Instructions

1. Preheat oven to 325'
2. Combine first 5 ingredients to a small sauce pan on low, bring to a simmer.
3. Remove from heat, and stir well.
4. In a large bowl mix next 5 ingredients.
5. Add butter/honey mixture to oat mixture and stir well to coat.
6. Spred coated mixture on a lightly greased cookie sheet with edge and sprinkle with cinnamon to taste.
7. Bake 18-20 minutes, stirring half way through, Granola will be browned and fragrant.
8. Remove from oven and spread on a clean cool cookie sheet for cooling.

Ingredients

• 2 cups pecan halves and pieces
• 1/2 cup unsalted organic butter, melted
• 1/2 cup firmly packed dark brown sugar
• 2 T. Real Maple Syrup
• 2 cups whole wheat flour
• 1 1/2 cups all- purpose flour
• 3 cups granulated organic cane sugar
• 1 T. pumpkin pie spice
• 1 tsp baking soda
• 1 tsp salt
• 1 (15oz) can pumpkin
• 1 cup canola oil
• 4 large organic free range eggs
• 2/3 cup water

Instructions

1. Preheat oven to 350’.
2. Bake pecans in a single layer on a baking dish 8-10 minutes until toasted.
3. Lightly grease 2-12 cup muffin pans and set aside. (Do not use paper baking cups)
4. Stir together melted butter, brown sugar, and maple syrup.
5. Spoon 1 teaspoon full of butter mixture into the bottom of each muffin cup.
6. Sprinkle with toasted pecans, Set aside.
7. In a large bowl stir together flours, sugar, pumpkin pie spice, baking soda, and salt.
8. Once combined form a well in the center of the flour mixture.
9. In a large glass bowl whip together pumpkin, canola oil, eggs, and water.
10. Add to dry ingredients and stir until moistened, do not over mix.
11. Spoon batter into muffin cups prepped with candied pecans, Fill 3/4 full.
12. Bake at 350’ for 20-30 minutes or until toothpick inserted comes out clean.
13. When muffins are done, Invert pan IMMEDIATELY to remove muffins (they will be stuck if not done immediately).
14. Arrange on wire rack prepped with a little cooking spray to prevent sticking.

Ingredients

• 1 1/4c whole wheat flour
• 2 tsp baking powder
• 1 egg
• 1 cup milk
• 1/4 tsp salt
• 1 tbsp organic cane sugar
• 1 tsp vanilla
• 3/4 cup blueberries

Instructions

1. Sift together flour and baking powder and set aside.
2. Beat together egg, milk, vanilla, salt, and sugar.
3. Stir in flour until just moistened.
4. Do not over mix.
5. Gently fold in blueberries.
6. Make as you would any other pancake.

Ingredients

• Whole wheat pie crust:
• 4 cups whole wheat flour
• 1 tbsp vinegar
• 1/4c water
• 1 1/2c butter
• 1 egg
• Filling:
• 1 1/2 cups cubed cooked ham
• 1 1/2 cups shredded Swiss cheese(you can use any cheese)
• 1/2 cup crumbled feta
• 1 cup frozen broccoli florets, thawed, well drained on paper towel
• 1/4 onion, diced
• 4 eggs, free range,organic
• 1 cup milk
• 1/2 teaspoon salt
• 1 tsp garlic powder
• 1/2 teaspoon dry ground mustard
• 1/2 teaspoon ground black pepper

Instructions

1. This recipe makes 4 pie crusts.
2. Mix first 5 ingredients.
3. Form into 4 separate dough balls, Chill.
4. Roll one ball out between wax paper to fit pie plate.
5. Rolled dough balls can be frozen.
6. Layer ham, cheese and broccoli, onion in crust-lined pan.
7. In medium bowl, beat eggs and milk with fork.
8. Stir in remaining ingredients.
9. Pour over broccoli ham mixture.
10. Bake 35 to 45 minutes or until knife inserted in center comes out clean.
11. Let stand 5 to 10 minutes before serving.