Ingredients:

• Serves 6
• One dozen eggs
• Shredded cheese
• Bacon (can eliminate bacon)
• 6 tortillas (substitute: corn or rice tortillas)
• Salt and pepper
• Dried tomatoes
• 2 tsp powdered milk
• Some kind of sauce if wanted
• Water as needed

Procedure:

1. Cook bacon and set aside.
2. In a bowl or pot scramble eggs, milk and water and pour into a frying pan.
3. Add cheese, spices, and tomatoes to the pan and cook until done.
4. While eggs are cooking, toast tortillas in a pan or over the fire, then put eggs and bacon in the tortillas.
5. Add sauce.
6. Feeds six people

Ingredients:

• 1/2 cup plain greek yogurt
• 1/4 cup blueberries
• 1/4 cup raspberries
• 1/2 cup strawberries
• 1/4 cup gluten-free granola

Procedure:

1. Place the yogurt in a bowl.
2. Add the washed fruit.
3. Top with the granola.
4. Serve and enjoy!

Ingredients:

• Bread
• Sliced meat
• condiments
• optional: tomatoes
• optional: lettuce
• optional: pickles

Procedure:

really?

Ingredients:

• 1 pound ground beef
• 1 smoked chorizo sausage,
• sliced 1 onion
• chopped 2 cloves garlic
• minced 2 peppers (bell)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) black beans, drained and rinsed
• 1 beef stock cube
• 1 cup water
• Olive oil for cooking

Procedure:

Ingredients:

16 count box of poptarts

Procedure:

open and eat

Ingredients:

• ½ tablespoon olive oil
• 3 cloves garlic, minced
• 1 yellow onion, chopped
• 1 large carrot, diced
• 1 red bell pepper, diced
• 1 (4 ounce) can mild green chiles
• 1 medium to large sweet potato, peeled and cut into ½ inch cubes
• 2 1/2 tablespoons mild chili powder
• 1 tablespoon cumin
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt
• Freshly ground black pepper
• 1 (28 ounce) can crushed tomatoes (fire-roasted is great)
• 3/4 cup vegetarian broth (or water, plus more if it needs more liquid)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 heaping cup frozen sweet corn

To garnish:

• Tortilla chips
• Lime wedge
• Cheese
• Avocado
• Cilantro
• Sour cream/greek yogurt

Procedure:

1. Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
2. Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
3. Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
4. Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

Nutrition

• Serving: 1serving about 1 1/2 cups, without toppings)
• Calories: 260cal
• Carbohydrates: 53.4g
• Protein: 13g
• Fat: 3.1g
• Saturated Fat: 0.3g
• Fiber: 15.5g
• Sugar: 11.4g

Ingredients:

• English Muffins – Halved ready to be toasted. At a stretch you can use regular small rolls, but English muffins are definitely preferable!
• Eggs – These will be fried, but you can also poach or scramble them (see recipe notes).
• Butter – To fry the eggs. Can sub a drizzle of oil if you prefer.
• Bacon – Streaky bacon (aka regular bacon in the US).
• Cheese – I like American style processed cheese because it nods to the classic McMuffin. You can however use any cheese you fancy.
• Hot Sauce – Cholula, Franks or Sriracha work great. Can sub ketchup.

Procedure:

1. Fry the bacon low ‘n’ slow
   You want to render out as much fat as possible from the bacon. This is for two reasons: first is so the bacon goes nice and crispy. Second is you can use the leftover fat to toast the muffins.
2. Join the eggs
   There’s 2 eggs per sandwich, and you fry 4 at a time. It’s best to split the eggs into pairs (see below) so they fold into the sandwich easier. Fried eggs are notorious for sliding out of sandwiches!
3. From there you can use a spatula/turner to scoop and flip the sandwiches onto a plate. But, I find it easiest to rest a plate over the top of muffins then carefully flip the pan.
4. Do I have to make the eggs sunny-side-up?
   Nope! If you don’t like runny yolks just burst them as they cook.
5. What else can I add to this sandwich?
   • Chives work nicely
   • As does sliced Avocado
   • Go wild and add some Hash Browns!

Ingredients:

Per 4 quarts of Oven:(Standard 12in oven is approx. 8qts)

1. 1 box yellow cake mix
2. 1 12-ounce can lemon lime soda
3. 8 Tablespoons salted butter
4. 2 cups frozen cherries, blueberries, and blackberries
5. 1/4 cup brown sugar
6. 1/4 cup all-purpose flour
7. zest and juice of 1 lemon

Procedure:

Dutch oven in charcoal.

If you’re baking in a fire, I recommend using a 8-quart Dutch oven with the lid so you can place hot coals above and below for even heat distribution (I would do 15-20 coals on the bottom and about the same amount on the lid, you may need to increase the baking time slightly to allow the Dutch oven to come up to temperature.)

1. Add the berries.
   Place the frozen berries, brown sugar, flour, and lemon zest in a cast-iron skillet or Dutch oven. Stir to coat the berries evenly.
2. Layer on the cake.
   Make the cake layer by combining the cake mix, lemon lime soda, and lemon juice in a medium bowl. Stir until it is just barely combined (do not overmix). Fold in the butter and pour the cake mixture over the berry layer.
3. Cook.
   With your grill or smoker preheated to 375 degrees F, bake the cherry berry cobbler for 30-45 minutes. This time may vary depending on where you are cooking the cobbler, so use this time as a guide and remove when a toothpick comes out nice and clean and the cake has started to brown.
4. Serve.
   Remove the cobbler from the smoker or coals. Cool slightly (those berries will be hot!), then serve with a large scoop of ice cream!