VEGGIE MACARONI

This came from The Friend.  It was yummy and easy to make.  I doubled the broccoli.

UPDATE: 11/2016 My family loves this recipe.  I doubled all the veggies and cooked them by themselves (expect onion) and poured them plus water in the 9x13.

Veggie Macaroni

1 1/2 cups macaroni

1/3 cup chopped broccoli florets

1/4 cup chopped carrots

2 teaspoons margarine

1/4 cup chopped onion

3 tablespoons flour

1 1/2 cups milk

1/2 teaspoon salt

dash of pepper

3 1/2 cups shredded cheddar cheese

1/4 teaspoon paprika

1. 1. 
   Boil the macaroni, broccoli, and carrots until done. Drain. Spread the macaroni, broccoli, and carrots evenly in a 9 x 13-inch (23 x 33-cm) baking dish coated with nonstick cooking spray.
2. 2. 
   Melt the margarine in a large saucepan and add the chopped onion. Cook until the onions are soft. Mix in the flour, and then add the milk, stirring over medium heat until smooth. Add the salt, pepper, and cheese. Stir until the cheese is melted.
3. 3. 
   Pour the cheese mixture over the pasta and vegetables in the baking dish, (I mixed together) and sprinkle the top with paprika. Bake at 350°F (177°C) for 30 minutes. Makes 8–10 servings.

BREAKFAST PIZZA

TROY'S BREAKFAST PIZZA
This came from the Cowboy Cookbook pg 181.  We all really liked it.  The Crescent rolls didn't work right so I quickly made pie crust.  Turned out good.  Pizza dough would work too.

UPDATE: Tried making in 9x13 stoneware.  Dough was too thick.  Stick with cookie sheet or maybe try really big pyrex so eggs don't go off edge.

This is for one cookie sheet:
2 cans of Crescent dinner rolls or pie crust or pizza crust
1 # pork sausage, cooked 
slice of ham, cooked 
2-3 pieces bacon, cooked
2 cups frozen hash browns, thawed
2 cups grated cheddar cheese (any cheese will do)
7 eggs
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
1/2 cup Parmesan cheese

Preheat oven to 375.  Put down crust on cookie sheet.  Put on meats.  Sprinkle on hash browns, then cheddar cheese.  Beat eggs with  milk and add salt & pepper.  Pour over top of pizza.  Top with Parmesan cheese.  Bake for 30 minutes.

BREAKFAST PIZZA
We all really, really liked this.  Was very filling.  A meal by itself of with a veggie or fruit.  We broke off our crust and put honey on it.

Made a biscuit crust (used recipe Cowboy cookbook pg. 202) Was thick could 1/2 recipe for a thinner crust.  Could also use prepackaged biscuit dough.

4 cups sifted all-purpose flour
8 tsp baking powder
2 T sugar
1 1/2 tsp salt (only did 1 tsp)
6 T butter, softened
6 T Crisco
1 1/2 cups milk (had 1/2 1/2 that needed to be used)

Preheat oven to 450.  Sift flour, baking powder, sugar and salt into a bowl.  Cut in butter and Crisco until mixture resembles coarse meal.  Stir in milk with a fork to form a soft dough.  Turn onto a floured board and knead for 30 seconds.  Rolled out onto round stoneware.  Bake for 10 minutes.

Topped crust with the following in this order:
*Italian seasoning, sprinkled
*cooked - Scrambled eggs (did 8 with chopped spinach - could easily do more eggs)
*Shredded parmesan cheese
*cooked italian sausage (could omit this - just had some on hand)
*fresh or canned diced tomatoes (I didn't realize I grabbed a stewed tomatoes.  So I drained on a paper towel and diced.  Worked well!
*precooked bacon (did 8 slices) tear and sprinkle
*sharp cheddar cheese (any cheese would do)

Broil until cheese melts. 

BREAKFAST PIZZA
This came from The Friend.  We really liked it.  I liked you made it in a 9x13.  Was easy!

6 slices bread
8 eggs
2 T water
1/2 tsp Italian seasoning
3/4 cup chopped olives
24 slices pepperoni
3 cups shredded mozzarella or cheddar cheese

Preheat oven to 400.

Cover the bottom of a greased 9x13 pan with the bread slices.  If necessary, trim the bread to fit.

In a medium bowl, beat the eggs,  water and seasoning together.  Pour evenly over the bread.

Arrange the pepperoni on the casserole.  Then cover with the chopped olives and shredded cheese.

Bake the casserole for 20-25 minutes or until the eggs are fully cooked.

STRAWBERRY SMOOTHIE

STRAWBERRY SMOOTHIE
This came from The Friend - we really liked.

1 cup frozen strawberries, blueberries or raspberries
2 cups orange juice
1 banana, cut into pieces
1/2 cup powdered milk
2 T sugar

Put in blender and blend.  Can add water if too thick.

SPINACH SALADS

MATT & MANDY'S FAMOUS SALAD
This is from The Friend magazine.  We really liked it.

4 slices bacon, cooked & crumbled
1 package (6 oz) baby spinach leaves
1 can (11 oz) mandarin oranges
1/4 cup sliced almonds

Dressing:
1/4 cup sugar
1/3 cup vinegar
1/4 tsp salt
2 T canola oil

SPINACH SALAD
This came from Candace (Pacific Yurts).  We all really liked it.


10 oz fresh salad (baby works best)
1 quart sliced strawberries
1/4 c sliced almonds

Dressing - mix in a jar and shake - refrigerate 1 hour
(this makes enough for a really big salad or two salads)

1 1/2 T Sesame Seeds
1 T Poppy Seeds
1/2 c white sugar
1/4 c cider vinegar
1/4 tsp Worcestershire
1/2 c olive oil
1 T Paprika
1 1/2 T Minced Onions (I never add this much)

CLAFOUTIS

CLAFOUTIS
This was in The Friend magazine.  We really liked it.  Can be for dessert or breakfast.

4 eggs
2 cups milk or rice milk
1/3 cup flour
1/3 cup sugar
1/4 tsp salt
1 tsp almond or vanilla extract
1/2 cup fresh or frozen fruit

Place eggs, milk, flour, sugar, salt and extract in a blender.  Blend on low speed for 30 seconds.  Pour into a quiche dish or ovenproof glass dish (used 8x8).  Put fruit on top.  Cook at 350 for 45 minutes or not jiggly.