Bacon and Egg Pie

Ingredients:

1 can (7.5 oz.) refrigerated buttermilk biscuits

2 T. butter or margarine

6 eggs, slightly beaten

⅓ C. milk

¼ t. salt

¼ t. pepper

3 oz. cream cheese, cubed

6 slices bacon, cooked and crumbled

Directions:

1. Separate biscuits.
2. Arrange on bottom and up side of 9-inch pie plate; press together to form crust.
3. Bake as directed on package.
4. Melt butter in medium skillet on low heat.  Beat eggs, milk, and seasonings with wire risk until well blended; pour into skillet. 
5. Cook until eggs begin to set, stirring occasionally.
6. Add cream cheese; cook until cream cheese is melted and eggs are set, stirring occasionally.
7. Spoon into crust; sprinkle with bacon. 

Eggplant Nicoise

Ingredients:

2 medium eggplants

1 T. olive oil

1 C. chopped onions

1 C. chopped green bell pepper

2 garlic cloves, minced

5 oz. lean ground beef (10% or less fat)

3 C. canned whole Italian tomatoes (no salt added), chopped

6 large or 10 small black olives, pitted and chopped

1½ t. minced fresh oregano leaves or ½ t. dried

Freshly ground black pepper, to taste

1 T. + 1 t. freshly grated Parmesan cheese

Directions:

1. Preheat oven to 400° F. 
2. Cut eggplants lengthwise into halves. 
3. With serrated spoon, scoop out eggplant pulp, leaving ½" shells. 
4. Chop pulp; set aside. 
5. Place eggplant shells, cut-side down, onto nonstick baking sheet. 
6. Bake 10 minutes; turn shells over. Bake 10 minutes longer, until shells are just tender. 
7. Remove from oven; set aside. Leave oven on. 
8. Meanwhile, in large nonstick skillet, heat oil; add onions, bell pepper and garlic. 
9. Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened. 
10. Add beef; cook, stirring to break up meat, 3-4 minutes, until no longer pink. 
11. Add tomatoes, olives, oregano, black pepper and reserved eggplant pulp; bring mixture to a boil. 
12. Reduce heat to low; simmer, covered, stirring frequently, 25-30 minutes, until mixture is thickened and flavors are blended. 
13. Spoon one-fourth of beef mixture into each eggplant shell; sprinkle evenly with cheese. 
14. Bake 15 minutes, until slightly crispy.
15. Serve warm or at room temperature.

Serving Size:  1 stuffed eggplant half

Makes 4 servings

Healthy Scalp Recipe

Ingredients:

10 drops Lavender essential oil

10 drops Rosemary essential oil

10 oz. water.

Directions:

Combine all 3 ingredients.

Spray on hair.

Bisquick Banana Nut Bread

Ingredients:

1⅓ C. mashed very ripe bananas (2 large)
⅔ C. sugar
¼ C. milk
3 T. vegetable oil
½ t. vanilla
3 eggs
2 ⅔ C. Original Bisquick mix
½ C. chopped nuts

Directions:

1. Preheat oven to 350° F.
2. Grease bottom of 9x5x3-inch loaf pan.
3. Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl.
4. Stir in Bisquick mix and nuts.
5. Pour into pan.
6. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; Cool 10 minutes.
7. Loosen sides of loaf pan; remove from pan and place top side up on wire rack.
8. Cool completely, about 2 hours before slicing.
9. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Banana Nut Bread

Ingredients:

1 C. sugar

¼ C. shortening

2 eggs

3 crushed ripe bananas

2 C. baking mix

⅓ C. chopped nuts

Directions:

1. Preheat oven to 350° F.
2. Grease and flour a 9x5x3-inch loaf pan.
3. Cream sugar and shortening.
4. Add eggs and crushed banana.
5. Add baking mix and nuts.
6. Stir until well mixed.
7. Pour batter into a well-greased and floured loaf pan.
8. Bake about 55 minutes
9. Remove from pan.
10. Cool on rack before slicing

Vanilla Pound Cake

Ingredients:

1 c. (2 sticks) unsalted butter, room temperature, plus more for pan

2 c. all-purpose flour (spooned and leveled), plus more for pan

1 c. sugar

4 large eggs

2 t. pure vanilla extract

½ t. salt

Directions:

1. Preheat oven to 350° F.
2. Butter and flour a 6-cup (8 1/2 x 4 1/2-inch) loaf pan; set aside.
3. Using an electric mixer on high speed, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add vanilla and salt.
6. With mixer on low, gradually add flour, beating just until combined (do not over mix).
7. Bake until a toothpaste in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly).
8. Let cool in pan 15 minutes.
9. Invert onto a wire rack, and turn upright to cool completely.

Muddy Buddies (aka Puppy Chow)

A fun treat kids love to eat and easy to make too!

Ingredients:

1 C. peanut butter

1 C. chocolate chips

2 T. butter or margarine

1 t. vanilla

1 box Rice Chex Cereal, 9 cups

2 C. powdered sugar

Directions:

1. Melt together peanut butter, chocolate chops, vanilla, and butter.
2. Pour over cereal
3. Pour mixture into a plastic bag with the sugar.
4. Shake to coat well.
5. Store in an airtight container.

Prep time:  10 minutes

# of Servings:  a lot!