2 1/4 cups coarsely shredded peeled potatoes 
1/2 cup sliced green onions 

1/3 cup flour 

1 egg

1/2 tsp. salt

Pinch of pepper

Combine all ingredients. Heat 2 Tbsp. oil in a hot skillet. 
Pour batter (1/4 cup at a time) into the oil. Spread to flatten. Fry on one side, then flip to fry on second side. 



1/2 pound Jimmy Dean Premium Pork Sausage Roll
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.
In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese.
Spoon by 1/3 cupfuls into muffin cups coated with cooking spray. Bake 20-25 minutes or until a knife inserted near the center comes out clean. Yield: 1 dozen.

Ham & Cheese Calzone



2 tbsp (30 mL) mayonnaise
2 tsp (10 mL) Dijon mustard
1 cup (250 mL) fresh broccoli florets (about 2 oz/60 g)
1 8-oz (250-g) slice smoked deli ham (about ½ in./1 cm thick)
1/2 small onion
8 oz (250 g) Swiss cheese, grated, divided
1 tbsp (15 mL) vegetable oil, divided
2 pkg (13.8 oz/283 g each) refrigerated pizza crust
1 oz (30 g) Parmesan cheese, grated
1. Preheat oven to 450°F (230°C). Combine mayonnaise and mustard in Classic Batter Bowl; mix well with Small Mix ‘N Scraper. With Utility Knife, cut broccoli into small florets; dice ham. Using Food Chopper, coarsely chop onion. Grate Swiss cheese with Ultimate Mandoline fitted with grating blade. Combine broccoli, ham, onion and half of the Swiss cheese in batter bowl; mix well.
2. Lightly brush Large Bar Pan with 1 tsp (5 mL) of the oil using Chef’s Silicone Basting Brush. Unroll one package of dough onto bottom of bar pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 in. (2.5 cm) of edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim 1/2 in. (1 cm) off sides of dough with Utility Knife. Press edges to seal with Mini-Tart Shaper. Brush remaining oil over dough. Using Utility Knife, make 12 slits, in three rows of four each, into top crust.
3. Bake 14-16 minutes or until golden brown. Meanwhile, grate Parmesan cheese using Microplane Adjustable Fine Grater; sprinkle over calzone. Return calzone to oven; bake 2-3 minutes or until cheese is melted and crust is deep golden brown. Slice with Pizza Cutter; serve with Mini-Serving Spatula.
Yield: 8 servings




1 package (32 ounces) frozen cubed hash browns
1-1/2 cups chopped onion
1/2 cup vegetable oil
4 to 5 cups chopped cooked corned beef
1/2 teaspoon salt
Up to 8 eggs
Salt and pepper to taste
2 tablespoons minced fresh parsley (optional)


Preheat oven to 325 degrees F

Using a large ovenproof skillet, cook the hash browns and the onion in the vegetable oil until the potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.

Make as many wells as eggs you are using in the corned beef mixture. You can use a spoon to make each well. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley if desired.

Serves as many as eggs you are using. 2 eggs per serving so this dish will serve up to 4 people.

Baked Oatmeal To Go



2 eggs
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey
5 cups, Old Fashioned rolled oats {Bob’s Red Mill}
¼ cup flaxseed meal
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2¾ cups milk
Optional toppings: raisins, walnuts, chocolate chips

Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
Finally pour in milk and combine.
Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
Bake 30 minutes until a toothpick in center comes out clean.
Cool and enjoy or freeze them in gallon freezer bags.

Nutrition Info (without toppings)

Servings: 18




1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Red Food Coloring
Syrup or icing of choice
Strawberries for garnish


In a large bowl, sift together the flour, baking powder, salt and sugar.

Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Mix in food coloring until batter is a dark pink.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake (I use a gravy ladel).

Brown on both sides and serve hot with thin basic icing or your favorite syrup or strawberry jam. Garnish with a strawberry if desired.

Makes about 8 pancakes




2 eggs
2 tortillas per quesadilla
Shredded cheese (your choice)
Salsa (your choice)
Avocado or guacamole for serving (optional)
Chopped green pepper, red pepper, mushrooms (optional only)
Sour cream or Greek-style yogurt, for serving (optional)


Melt enough butter to coat the bottom of a medium frying pan well. Use medium heat. In the meantime, crack eggs into a mixing bowl and whisk. When butter is hot, add eggs and scramble as desired.

Remove pan from heat and set aside.
Lay out ½ of the tortillas and top each with a little bit of cheese, about ½ of what you expect to put in each quesadilla. Divide eggs evenly over the cheese topped tortillas. Top the eggs with remaining cheese and then close with remaining tortillas.

Wipe out the pan and melt more butter over medium heat coating the bottom of the pan. Once butter is hot, add 1 or 2 quesadillas—however many fit without crowding—and cook for about 2 minutes, until golden brown on one side. Flip and cook the other side another 2 minutes or so.

Once both sides have browned and cheese is melted, the quesadilla is done. Cut into quarters or eights and serve with your choice of toppings.