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Archive for December, 2010

The other day I was craving something filling for a late breakfast so I looked to see what I had in my fridge and put together this brunch dish, combining several of my favorite ingredients. This meal is packed with important and healthy nutrients, including lots of protein in the eggs and ham, whole grains in the english muffin, calcium in the cheese, and omega-3’s in the avocado. Add some fruit on the side and you have a perfectly balanced breakfast!

Ingredients:

  • 2 eggs, scrambled
  • Butter
  • Salt & pepper
  • 2 slices sharp cheddar cheese
  • 2 slices ham (I like Black Forest)
  • 1/2 avocado, sliced into strips
  • 1 whole-grain english muffin

Directions:

  1. Scramble 2 eggs in a small saucepan. Add salt and pepper and cheese toward the end, mixing in well to make sure it is fully melted.
  2. Heat ham in the microwave or in the saucepan.
  3. Toast english muffin, butter it, top with avocado, then ham, then the eggs.
  4. Eat and enjoy!

Note: Want to make this breakfast a bit healthier? Try any or all of these tips… Use only egg whites, use just 1 piece or cheese, or use turkey instead of ham.

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The added cinnamon to the classic peanut butter chocolate chip cookie makes it perfect for winter and the holidays. I got this recipe through the daily emails from MyRecipes.com and couldn’t wait to make them. They were delicious and a HUGE hit at work. The huge chocolate chunks and peanuts make them a crowd pleaser and everyone loved the taste that the cinnamon added. I can’t wait to make these again soon!

Here is the recipe, straight from MyRecipes.com:

Yield: Makes 28 cookies

Ingredients:

  • 1/2  cup  butter, softened
  • 1/2  cup  shortening
  • 1  cup  chunky peanut butter
  • 1  cup  granulated sugar
  • 1  cup  firmly packed brown sugar
  • 2  large eggs
  • 2 1/2  cups  all-purpose flour
  • 1 1/2  teaspoons  baking soda
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  salt
  • 1  teaspoon  ground cinnamon
  • 1  cup  unsalted dry-roasted peanuts
  • 1  (11.5-ounce) bag chocolate chunks

Preparation:

  1. Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well. Add eggs, beating until blended.
  2. Combine flour and next 4 ingredients. Add to butter mixture, beating well.
  3. Stir in peanuts and chocolate chunks.
  4. Shape dough into 2-inch balls (about 2 tablespoons for each cookie). Flatten slightly, and place on ungreased baking sheets.
  5. Bake at 375° for 12 to 15 minutes or until lightly browned. Cool on pan 1 to 2 minutes; remove to wire rack to cool completely.

Double Chocolate Chunk-Peanut Cookies: Reduce flour to 2 cups; add 1/3 cup unsweetened cocoa, sifted. Proceed as directed.

 

Recipe Source: MyRecipes.com

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