Cinnamon Cream Cheese Roll-ups

http://fashionablyfoodie.com/2012/02/01/keshias-kakes-on-super-bowl-desserts/

Basically as good as cinnamon rolls with only a fraction of the work! That's our kinda dessert/breakfast, right?

We used two loaves of 99 cent white bread, and we could have only used 6 T of butter rather than the 12 T they call for. Also, shake some more cinnamon in with that sugar. Be generous.

Assembly works best with three people.

Hashbrown Nests

http://www.thecookingjar.com/hash-brown-egg-nests-with-avocado/

We followed this recipe kinda except we added a few things and they turned out grrrrrreat! It took forever, which means this will never be a casual weekday breakfast, but rather a General Conference on the East Coast (that means a 12 pm start time) kinda breakfast.

We used 30 oz. of hashbrowns and about 2 cups of cheese, then 13 eggs and probably 7 pieces of bacon.

We added sauteed onion (1/4), bell peppers (1), spinach (1 cup) and the crumbled bacon into the eggs and whisked them all together, then poured them into the cooked hashbrown nests.

It was a delight. 24 nests. A whole lot of congratulating ourselves.

Butternut Squash Lasagna

http://skinnyms.com/the-spinach-butternut-squash-lasagna/

This is the recipe we followed, except we cooked it in the oven instead of a crockpot because we can't imagine leaving something to cook for three hours and coming back to eat it.

It was bad. Butternut squash yielded too little and was too thick. Overwhelming spinach taste. Not enough salt (like, none).

Megan's dreams of butternut squash lasagna were not fulfilled, which means we'll be tweaking it in the near future and revisiting. Check back!

Asian Chicken Salad

Ingredients:
1 head red cabbage (chop this thing up SMALL)
1.5 cups frozen edamame, thawed under hot water
2 carrots, peeled and grated
A handful of cilantro, leaves removed from stems
A large handful of sliced almonds
1 baby rotisserie chicken, shredded

Dressing:
1/4 cup oil (I used olive, but vegetable would be good too)
3 T agave
2 T rice vinegar
1 t ground ginger
2 T soy sauce
1 clove garlic, minced
2 t sriracha (we didn't have it but we wished we did)
1 t toasted sesame oil
Pinch of salt and pepper

Put all the chopped up ingredients in a huge bowl. Put all the dressing ingredients in a jar, shake to combine, then drizzle over the salad. Toss everything well.

Makes about 5 hearty servings.

Icy Skittles make a good dessert.

Caramelized Corn and Black Bean Tacos

http://www.closetcooking.com/2012/09/caramelized-corn-and-black-bean-tacos.html

Added bell pepper to the filling because yum. Made that roasted zucchini salsa. It was everything. We didn't use roasted poblano crema or queso fresco cause too hard. Just regular shredded cheddar. Very delightful flavor. It's safe to say that we've got the tacos down.

Cheddar Broccoli Soup

Ingredients:

½ medium onion

5 T butter

¼ c flour

2 cups milk, half-and-half, or whatever you’ve got

2 cups chicken or veggie broth

1 cup chopped broccoli

1 cup chopped carrots

1 cup fresh corn (game-changer)

6 oz grated sharp cheddar cheese

Salt and pepper

Directions:

1.       Chop the onion, then sauté 1 T butter in a pot over medium heat for 5 minutes. Remove onion from the pot.

2.       Melt the remaining 4 T butter, and whisk in flour quickly. Add milk and chicken broth, simmer 15 minutes, stirring frequently, until thickened.

3.       Add vegetables and simmer over medium heat for 15 minutes, or until soft.

4.       Add salt, pepper, and grated cheese, mixing until cheese is melted.

Serves 3-4

Brussels Sprouts

Ingredients:

1 embarrassingly huge stalk of Brussels sprouts, purchased at Haymarket

6 slices of bacon

1 T olive oil (if there is not enough bacon grease)

Finely grated Parmesan cheese

Salt and pepper

Directions:

1. Preheat oven to 400 degrees F.

2. Break off the sprouts, throw away the gross-looking leaves but keep the single leaves that still look yummy. Wash and dry, cut in half, put them in a bowl.

3. Cook bacon on the stove, not until entirely crispy, but to get off the bacon fat. Cut slices of bacon into small pieces. Toss sprouts with bacon pieces, bacon grease, extra oil if necessary, and salt and pepper.

4.       Spread sprouts and bacon pieces on a baking sheet in one layer, cut-side down. Cook for 10 minutes, then toss. Cook for 10-20 more minutes, depending on how crispy you want them.

Serves 3 people as a side, with a main dish of cookies.