Egg in the Basket
- sliced bread
- eggs
- butter

Garnish
- bacon, cheese, fruit, ketchup

Directions:

1. Cut a hole in the bread with a cookie cutter or cup mouth. Butter both sides of bread.

2. Fry one side of the bread. Flip and crack an egg in the hole. Cook until done. For over easy eggs, flip bread when egg bottom has solidified.



















Notes: Will use a lower heat or more butter next time so the toast isn't so brown.

Adapted from: What's Cooking Dad One-eyed Monster Breakfast
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Ingredients
- 1/2 cup chicken broth
- 1 1/2 tablespoons minced fresh ginger root
- 3 tablespoons soy sauce
- 3 tablespoons peanut butter
- 1 1/2 tablespoons honey
- 3 cloves garlic, minced
- 8 ounces Udon noodles
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts

Directions:

1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.

2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, green onions, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with peanuts.

Notes: I let the mixed noodles cool so the sauce was at a thicker consistency. Then I added chicken strips and cucumbers. Next time, I might try to fry the Udon noodles instead of boiling them.

Adapted from: All Recipes Peanut Butter Noodles
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Crust
- 15 graham crackers, crushed (1/2 cup)
- 1/4 cup butter, melted

Cheesecake
- 2 (8 ounce) packages fat-free cream cheese, softened
- 2 eggs, beaten
- 3/4 cup white sugar
- 3.5 tablespoon green tea powder
- 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

3. In a large bowl, beat together the cream cheese and sugar until smooth. Mix in the green tea powder, eggs, and vanilla extract until lightly and creamy; pour into the prepared crust.

4. Bake in preheated oven for 25 minutes, or until the center jiggles evenly when the cake is shaken lightly. Refrigerate 1 hour before serving.



















Notes: Made this with val at Ren's house. The recipe called for too much green tea powder. Next time, I would use 1.5 or 2 table spoons. We creamed one package of cream cheese and had already put in the eggs when we realized our mistake. We added the second package right away, but it was hard to beat it smooth.

Adapted from: All Recipes Green Tea Cheesecake Read more...

Carrot Cake
- 4 eggs
- 3/4 cups vegetable oil
- 1/2 cup applesauce
- 1 8oz can of crushed pineapples
- 1 cup brown, 1 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 teaspoons ground cinnamon
- 3 cups grated carrots
- 1 cup chopped walnuts
- 1/4 teaspoon nutmeg

Icing
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 2.5 cups confectioners' sugar
- 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, beat together eggs, oil, apple sauce, and pineapples. Add white sugar and 2 teaspoons vanilla; continue beating. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.




































Notes: Made at val's place. Next time, we'll puree the pineapple so it is not visible. The walnuts were also chopped too fine.

Adapted from: All Recipes Carrot Cake III Read more...

Crust
- 14 graham crackers, crushed (1/2 cup)
- 1/4 cup butter, melted
- 1/2 tsp. ground cinnamon
- 1/4 cup sugar

Cheesecake
- 4 (8 ounce) packages cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoon all-purpose flour

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

2. In a medium bowl, mix graham cracker crumbs, sugar and cinnamon with melted butter. Press onto bottom of springform pan.

3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.




































Notes: The crust smelled amazing; will make it thicker and bake it first next time. The texture could be smoother and there were cracks in the cake, we probably over beat the mixture. We greased the side of the pan and placed a pan of water under the cake, but it still cracked.

Adapted from: All Recipes Chantal's New York Cheesecake Read more...