The first time around I cooked the egg a little too much making it more of a over-medium style, which I think was fine, but I prefer it to be a little more gooey in texture. The best part of this recipe is you can add anything you want for toppings – bacon (or in our case, fake bac’n), chives, green onions, shredded cheese, sour cream, salsa and more.

Ingredients:

•          Avocado
•          2 Eggs
•          Salt/pepper
•          Topping Options: Shredded Cheddar Cheese, Sour Cream, Salsa, Bac’n Bits

Instructions:

Preheat oven to 400 degrees F. Slice avocado in half, take out pit. Place the avocado slices on a baking pan. Crack one egg into each avocado slice (*don’t worry if egg drips out a bit). Sprinkle whatever you want on top – cheese, bac’n bits, etc. Place in oven and cook till your eggs [are done how you] desire. Around 10-15 minutes for soft-medium, 15-20 for medium. Top with sour cream, salsa or green onions.

•          Large flour tortillas
•          Grated cheddar cheese
•          Olive oil
•          Chopped onions
•          Chopped green peppers
•          Avocado – smashed into guacamole

Instructions:

Heat a large cast iron frying pan to medium high heat. Add a small amount of oil and spread it around the bottom of the pan. Cook your onions and peppers for five-seven minutes, and then remove and place in separate bowl. Next, take one large flour tortilla and place it in the same pan.

Spread your avocado mixture on the bottom of the tortilla. Next, take a handful of grated cheese and sprinkle over the top of the tortilla. Then, add cooked onions and peppers (and anything else you may like, just don’t overload it).

Reduce the heat to medium-low and add second tortilla on top and press down to secure. Let cook for five or so minutes until you can tell cheese is melting. Check that bottom tortilla is crispy by using a spatula to lift up. The tortilla is slightly browned and crispy, flip over carefully. Once other side is crispy, remove from pan and cut into four wedges.

Serve with salsa and sour cream.

•          Russet potatoes
•          Olive oil
•          Kosher salt
•          Freshly ground pepper
•          Veggie bac’n bits
•          Shredded cheddar cheese
•          Sour cream
•          2 green onions, thinly sliced, including the greens of the onions

Instructions:

Scrub the potatoes clean, then rub with olive oil and bake in the oven on 400 degrees F. for an hour. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin. Increase the heat of the oven to 450°F. Brush or rub oil or canola oil all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan and cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.

Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and bac’n bits. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.

•          ½ Package of  Trader Joe’s Green Beans (8 ounces)
•          1 cup of flour
•          1 egg
•          1/2 cup of skim or almond milk
•          3 cups of Panko bread crumbs
•          2 teaspoons of garlic powder
•          2 teaspoons of paprika
•          2 teaspoons of salt
•          2 teaspoons of pepper

For Aioli Dipping Sauce:

•          2 tablespoons of olive oil
•          ¼ cup of basil leaves or 3-4 frozen basil tablets
•          ½ teaspoons of lemon juice
•          1 medium garlic clove, pressed
•          1/2 cup of mayonnaise

Instructions:

Preheat oven to 350 degrees F. Fill a large pan with water and bring to a boil. Blanch the beans for 5 minutes and immediately remove them and drain in a colander. Rinse with cold water to stop cooking.

Gather three medium-sized bowls. In the first bowl, combine the flour, garlic powder, paprika, salt and pepper. In the second bowl, combine the egg and milk, whisking to combine. In the third bowl, place the Panko.

Pat the beans dry and dredge in the flour mixture, then into the milk/egg mixture, and finally into the Panko to coat. Arrange the beans in a single layer on a baking sheet lined with aluminum foil which has been sprayed with non-stick spray.

Bake beans for 18-25 minutes, or until golden brown.

While baking, put all your aioli ingredients into a blender and mix together.  Refrigerate until served.

 
I just rolled out the crust and used the mini pie press to cut out the right size. Then, filled with the pie filling recipe below, a few thin banana slices and baked for around 20-25 mins at 400 degrees on a baking sheet.

They came out great. And for an added bonus I made some whipped cream to dip them in. So, good. My next pie? A savory one for sure.

Banana Cream Pie Filling:

• 1 ½ bananas
• 1 cup milk
• 1 cup heavy cream
• ¼ cup corn starch
• ½ cup sugar
• 1 tablespoon vanilla

Photo reposted by Nummy Yummys

Apple Cookies Ingredients:

• 2 cups sifted All Purpose Flour
• 1 teaspoon of Baking Soda
• ½ cup of Soft Shortening
• 1 1/3 cups of Brown Sugar
• ½ teaspoon of Salt
• 1 teaspoon of Cinnamon
• ½ teaspoon of Ground Cloves
• ½ teaspoon of Nutmeg
• 1 Unbeaten Egg
• 1 cup of Chopped Nuts
• 1 cup of finely chopped, unpared apple
• 1 cup of Dark or Light Raisins - chopped
• ¼ cup of Apple Juice or Milk

• 1 ½ cups of sifted Confectioners Sugar
• 1 tablespoon of Soft Butter or Margarine
• ½ teaspoon of Vanilla Extract
• 1/8 teaspoon of of Salt
• 2 ½ tablespoon of Light Cream or Milk

Photo Reposted by: Sugar & BeanIngredients:

• 1 - 26 ounce can of Libby’s Pumpkin (or other brand)
• 1 - 10oz box of Duncan Hines Yellow Cake Mix (or other brand)
• ½ cup of Chopped Walnuts
• 1 Stick of unsalted Butter
• Eggs
• Granulated Sugar
• Dark Brown Sugar
• Salt
• Ground Cinnamon
• Ground Ginger
• Ground Cloves
• Whole Milk
• Evaporated Milk

Instructions:
1. Preheat Oven to 350°
2. Libby’s Pumpkin Can - Follow directions on the can as if to make the filling for
two pies. Add 1 extra egg and 25% more of the liquid ingredient (Liquid
ingredient should be evaporated milk or cream). Pour mixture into a 9x14
ungreased cake pan.
2. Duncan Hines Yellow Cake Mix- Sprinkle mix (dry, from the box) evenly over
the pumpkin mixture
3. Chopped Walnuts - Sprinkle evenly over the top
4. Unsalted Butter - Melt butter and drizzle over dry cake mix (Do not stir, top will
not be completely covered)
5. Place in oven until ready (Approx 80min)

Loews Santa Monica Beach Hotel
1700 Ocean Avenue Santa Monica, CA 90401
T: (310) 458-6700
Website: http://www.loewshotels.com/

•          1 cup butter, softened
•          1 cup of baker’s sugar
•          1 egg
•          2 tablespoons of orange juice
•          1 tablespoon of vanilla extract
•          2-1/2 cups of flour
•          1 teaspoon of baking powder
•          Melted chocolate (light cocoa, mint or dark chocolate)

Instructions:
In large bowl, beat the butter with sugar until creamy. Add the egg, orange juice, and vanilla and beat well to combine. Sift flour and baking powder and add to butter mixture. Mix until a dough forms.

Preheat oven to 400 degrees. Use a small spoon and dish out small balls of the dough, bake on ungreased cookie sheet for 7 minutes until very lightly brown.

When cookies have cooled, melt your favorite chocolate and dip half of the cookie in the chocolate and let cool on wax paper. Can also add sprinkles to chocolate before it hardens.

 Ingredients:

•         4 oranges (can also use lemons or grapefruits)
•         4 ¼ cups of water
•         2 1/2 cups of sugar, plus more for coating the peels

Instructions:

1. Use a knife and carefully peel the skin off your citrus fruits. Try to get the peels long and pretty thin, you don’t want a lot of orange or white rind in your slices.
2. Slice the peels into long, thin strips approximately ½-inch thick.
3. Combine the water and sugar in a medium saucepan over medium heat. Stir to dissolve the sugar.
4. Let the sugar stay on the heat until it boils (around 5-7 minutes).
5. Add the strips of peel and turn the heat down to low, until the mixture is just at a simmer. Cook, uncovered and simmering, until the syrup reduces to a quarter of its original volume (the syrup will barely cover the tops of the peels). **Do not stir during this process, as that might cause the formation of large sugar crystals. The simmering will take around 2 hours.
6. Remove the saucepan from the heat and allow it to cool. Once cool, drain the peels in a colander.
7. Turn your oven on to 200 degrees.
8. Place about one cup of sugar in a small bowl. Dredge the peels in the sugar until they are coated, and place them on a baking sheet lined with parchment paper.
9. Place the sugar-coated peels in the warm oven and allow them to dry out. This should take approximately one hour, but check them every 20 minutes to ensure that they are not burning or cooking in any way. **You can also let the peels sit overnight on a drying rack instead of placed in the oven.
10. Once peels are completely dry, scrape off any excess sugar clumps. Store them in a dry location and they should keep for weeks. **Candied peels can be dipped in melted chocolate as well.