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Egg and Cheese Breakfast Sandwiches

Egg and Cheese Breakfast Sandwiches
Admin Note: Since this post, I’ve remade these using a better technique. Be sure to check out my Breakfast Sandwiches Revisited. After I made baked chicken nuggets a few weeks ago and explained my deal with Betsy (if she wants something from McD’s, I try to make it for her), I got a few emails saying that the only meal some people will eat at McDonald’s is breakfast. This struck me as kind of odd because most of the stuff on their breakfast menu is even easier to reproduce at home than the stuff on their other menus. Take their classic Egg McMuffin for example. I was able to make some breakfast sandwiches in no time that I would put up against their version any day of the week. Yum. The Rundown I made 12 breakfast sandwiches for this post because they are really easy to freeze and they reheat nicely. My total bill for these came to $16.00 or about $1.33/sandwich. Here’s some interesting facts though about what a bit of time and that extra $3 gets you: Whole Grains. Directions Cooking the Eggs

(No Sugar!) Cookie Dough Dip *Super-excited face* On Friday night, my previous post went viral. It is absolutely crazy. Thank you so much to everyone who’s been sharing it! With so many more people finding that post, I spent yesterday afternoon doing something I’d meant to do for a long time: creating a sugar-free version of the cookie dough dip. Instead, here is a new sugar-free version that does taste good– sweetened only with fruit! (No sugar!) It’s gluten-free, too. Inspired by my Cookie Dough Dip. 1 1/2 cups chickpeas or white beans (1 can, drained) (250g after draining)heaping 1/8 tsp salttiny bit over 1/8 tsp baking soda1 tbsp plus 1 tsp pure vanilla extract1/4 cup nut butter of choice (You can get away with using only 3 tbsp. In a bowl, cover the dates with 1/2 cup water. If you wish, you can use: Sugar-Free Chocolate Chips. This can be served as a dessert dip, as a spread (maybe in between apple slices or crackers?) Question of the Day: Do you ever watch the amount of sugar you eat?

8 healthy convenience store foods This summer, millions of Americans will take to the roads. If you’re one of them you may think that means hours with nothing to nosh on but convenience store staples like chips and cookies. Not anymore. While convenience stores still have their fair share of less-than-optimal eats, many now stock a surprising selection of fresh and healthy choices. Why start your day with a donut when you can get wholesome whole grain cereal? 1. Energy bars make a savvy snack to have on hand for times when you’re stuck in traffic and your stomach starts to growl. More From Real Simple:12 Healthy Snacks The Best Drive Thru Drinks Our Top 8 Energy Bars 2. Packed with vitamin E, monounsaturated fat and resveratrol (the compound responsible for the benefits of red wine), peanuts are a heart-healthy snack. 3. When you crave something cool and creamy, head to the refrigerator case instead of the ice cream case. 4. Put down the chocolate and reach for a bag of trail mix instead. 5. 6. 7. 8.

Overnight Blueberry French Toast Be sure and join me on Facebook for the latest updates on new recipes! I was looking for something new and fun for breakfast and stumbled upon this recipe and now it has become a breakfast staple in my home. I love that it can be prepared the night before and popped in the oven the next morning! Not to mention the delicious blueberry syrup! It is AMAZING! and topped with the blueberry syrup….MmmMm! OVERNIGHT BLUEBERRY FRENCH TOASTFound recipe on: Real Mom Kitchen French Toast: 12 slices bread, cut into cubes (french or Texas toast work well. Syrup: 1 cup sugar1 cup water2 Tablespoons cornstarch1 cup blueberries (fresh or frozen)1 Tablespoon butter Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.Top with remaining bread cubes.Mix together eggs, milk, and syrup.Pour over bread cubes and cover pan with foil. Serves 8. Sauce: Cook water, sugar, and cornstarch until thickened. Enjoy!

The Best Chocolate Ice Cream You'll Ever Have Last week, I began a new food series all about how to make killer versions of classic dishes. Well, get psyched, because Cenk from Cafe Fernando reveals how to make the best chocolate ice cream ever (without an ice-cream maker!)... The Best Chocolate Ice Cream You'll Ever Have By Cenk from Cafe Fernando Ice cream is to me what water is to others. My answer to the childhood question, "If you were stranded on an island, name three things..." had always been: Unlimited supply of chocolate ice cream, a giant freezer and a spoon. I want to you to know how serious I am about chocolate ice cream, because "The Best Chocolate Ice Cream You'll Ever Have" is quite a statement. For me, the most important qualities of "the best chocolate ice cream" are creaminess and a deep, intense chocolate flavor. And here comes the best part: You do not need an ice cream maker for this recipe. Recipe: The Best Chocolate Ice Cream You'll Ever HaveInspired by Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer

Cannabis Vault : Cannabis Cookie Recipes Great Pot Cookies From: P. Bartel Date: Wed, 31 May 95 21:30:14 -0700 for 1 cookie: 1 joint worth of pot 1/4 tsp. oil (just enough to moisten the pot) 1 tbsp. oats 2 tsp. mix pot & oil, add rest and form into cookie on a piece of foil. bake at 350 for 10 min, or until bottom starts to turn brown. Originally archived by the Hyperreal Drug Archives. Cannabis Cookies by Axelrod Date: Jan 14, 2008 I have an excellent recipe that is made mostly using the microwave, and is incredibly difficult to screw up. - 3 1/2 cups semisweet chocolate chips - 1 can (14 ounces) sweetened condensed milk (not evaporated) - 1/4 cup amaretto liqueur, or an amaretto-flavored syrup - 1 teaspoon almond flavoring - 3/4 cup sliced almonds - 1 ounce finely ground cannabis - 1/2 cup butter Heat cannabis in the melted butter for 45 minutes or so (or however you prefer to make it). Archived by Erowid with permission of author.

Cake Batter Pancakes I’m fairly convinced that the world would be a better place if more sprinkles were involved. I know. I just made pancakes. It seems I have an unnatural obsession with cake batter. Well I do. When I develop recipes, I try to make all of them for a purpose. Case in point: it isn’t anyone’s birthday. But I don’t need an excuse to eat cake and sprinkles. And because pancakes always need some sort of topping, I went with a sprinkled glaze. Because nothing goes better with cake than more sugar! These are just plain fun. Sure, they would be best for a special occasion like a birthday, but they also work on a random Saturday in January when it’s -2 degrees outside and all you want to see is some sunshine. That wasn’t me. And yes, this means you will have an open box of cake mix, just like you did with the cake batter bark. Cake Batter Pancakes makes about 12 pancakes 1 1/2 cups all purpose flour 2/3 cup yellow cake mix 1 tablespoon sugar 3/4 teaspoon baking powder pinch of salt 2 eggs assorted sprinkles

Parmesan Chicken Salad This is one of my go to recipes. Yes, I know it's chicken salad but trust me - this isn't your grandma's chicken salad! My mom's friend Teresa used to be a caterer and this is her recipe. Parmesan Chicken Salad Source: Jenna's Journey Recipes via Teresa 1 Bag Sam's Club Mesquite Grilled Chicken (pre-cooked) Mayo Olive Oil Lemon Juice Pre minced jarred garlic 1 bunch parsley Lots of grated Parmesan Defrost the chicken and chop it into very small cubes. 1 cup of mayo + 1 T olive oil + 1 t lemon juice. I usually use between 1.5 - 2 cups of may for the entire bag of chicken and adjust the OO and lemon juice as needed. Once mixed to desired consistency chop one whole bunch of parsley and add. Serve on croissants. * NOTE: If you don't have access to Sam's Club brand mesquite chicken, I would marinade 5-6 chicken breasts in mesquite marinade for 5-6 hours, then grill it and use that! Other great chicken recipes!!

8 hair care treatments you can make yourself | MNN - Mother Nature Network - StumbleUpon Eggs, yogurt and honey are, at first glance, all components of a tasty breakfast — but they also happen to be hair treatment ingredients, and affordable, all-natural ones at that. And they're not the only ones. Did you know, for instance, that the oils in avocados more closely resemble our own skin's oils than any product in the beauty aisle does? Or that the mild acidity in lemon is an effective — and gentler — alternative to chemical-laden products? For all hair types "The [raw] egg is really the best of all worlds," says Janice Cox, author of "Natural Beauty at Home". To use: For normal hair, use the entire egg to condition hair; use egg whites only to treat oily hair; use egg yolks only to moisturize dry, brittle hair, Cox says. For dull hair Styling products (as well as air pollution) can leave a film that both saps moisture and dulls shine — but dairy products like sour cream and plain yogurt can help reverse this damage. For itchy scalp For limp or fine hair For oily or greasy hair

Red Pepper Egg-In-A-Hole | Ginas Skinny Recipes As I was thumbing through Everyday Food Magazine, I came across this recipe that I think is brilliant! It's like an egg-in-a-hole, but lighter and for those of you not eating carbs or gluten-free, a great alternative! I served mine on a half point piece of WW whole wheat toast, but the bread is completely optional. Next time I think I'll try these in large onion rings? Maybe even topping with a little grated cheddar? Red Pepper Egg-In-A-Hole Adapted from Everyday Food MagazineGina's Weight Watcher RecipesServings: 4 • Serving Size: 1 egg • Old Points: 2 pts • Points+: 2 ptsCalories: 79.8 • Fat: 5.0 g • Protein: 6.4 g • Carb: 1.4 g • Fiber: 0.1 g olive oil spray1 bell pepper cut into 4 1/2" thick rings4 large eggssalt and fresh pepperIn a large nonstick skillet, heat on medium heat.

How To Pick A Superstar Watermelon Picking out a watermelon at the grocery store is such an anxiety plagued experience, isn’t it? If you pick a bad one, you’re stuck with 15-20 whopping pounds of watermelon terribleness. And then your options are to either force yourself to eat this yucky watermelon or throw it away…and both are less than desirable options. So my goal today is to help you pick sweet, ripe watermelons because I know how disappointing it is to get home, take your first bite of some sort of produce you buy, only to find out it sucks. All the tips here are tidbits I have gathered from personal experience and lots of conversations with produce people and farmers. Here’s what to look for when selecting a watermelon: Pick a dull looking watermelon. The darker the color of the creamy spot, the longer it was on the vine sweetening up. Copyright Notice: Fifteen Spatulas images and original content are copyright protected. Run a sharp knife down the sides, taking the rind off. Happy summer!

Bottle Drip Irrigation | I prefer to have the bottle standing right-way-up as I think it looks nicer and it keeps debris out of the bottle thus keeping the holes from blocking. The materials: * 2 litre plastic soft-drink bottle or water bottle * Sharp small screwdriver, pointed hole-maker or drill This can be used in container gardening, raised bed gardens and open vegetable gardens. Using your pocket knife, make 2 small slits in the bottom of your bottle. Dig a hole next to your tomato plant. This will slowly deep-water your tomato plants and most other vegetable plants. You can learn more about this on another website. Only two very small holes are needed at the lowest place on the bottle. I prefer to leave the lids off. Place bamboo stakes next to each bottle. Here I am making another hole slightly higher up the bottle. However, if I remove the lid, water will come out this hole as well as the holes in the base. You can make larger holes, and partly fill the bottle with coarse-sand or soil to slow the flow.

Blythe's Blueberry Muffins I try to stay in shape and eat healthy. As you can probably tell from my blog, I do have a weakness for sugar, butter, chocolate and fat in general. So, I read magazines like Shape and Fitness to keep me inspired and balanced. In last month's issue of Self Gwyneth Paltrow was on the cover and inside there was a recipe for her mom's Blueberry Muffins. All I can say was - YUM! I made no changes from the original recipe and after my family and I ate a bunch I froze the rest for a quick breakfast and for snacks. Blythe's Blueberry Muffinsadapted from Gwyneth Paltrow's Cookbook, "My Father's Daughter"makes 12 muffins Ingredients1/2 cup unsalted butter, melted and cooled slightly2 eggs1/2 cup whole milk2 cups unbleached all-purpose flour3/4 cup plus 1 tsp sugar, divided2 teaspoons baking powder1/2 teaspoon salt2 1/2 cups fresh blueberries DirectionsHeat oven to 375°. Nutritional Information:232 calories per muffin, 10 g fat (6 g saturated), 33 g carbs, 1 g fiber, 4 g protein

Top 100 Greatest Weight Loss Tips Ever! - Features - Ahlan! Live This article is one that any serious dieter shouldn't be without. It's packed with handy tips designed to make weight loss easier. Write your favourite tips on post-it notes and stick them to your fridge, your PC or your dressing table mirror to ensure you're constantly inspired and share this article with your fellow dieters on Facebook and email so they can tell you which tips work best for them and support you in achieving your diet targets. Hours of research and testing went into creating this hot list of diet tips, and we hope this feature revolutionises your weight-loss plan and helps you achieve your fitness goals. We would love to hear about all of your weight-loss success stories too, and see your before and after pictures, so please contact us on if you would like to inspire other dieters and share your weight loss story. After reading following these tips, success is inevitable... Food for thought... 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16.