Pigs in a Blanket

Pizza Dough
Cocktail Franks
1/4 Cu Baking Soda
Egg Wash

Cut slices of pizza dough approx. quarter inch thick and long enough to wrap around the Franks at least once. Roll your Franks with the dough. Boil 5 cups of water with Baking Soda, stir. Boil Wrapped Franks for 20-30 seconds. Remove Franks from water, place on baking sheet and lather egg wash. Sprinkle salt, Bake for 15 minutes @ 425 degrees. Serve with Cheese sauce, mustard or Marinara.

Cauliflower Fried Rice

1/2 head of Cauliflower
1 TBSP Sesame Oil
1 TBSP Garlic
3 TBSP Soy Sauce
2 Eggs
1 Cup of Peas
1 Cup of Carrots
8 oz (1/2 lb) of beef


Season the beef. Chop or blend Cauliflower into rice sized bites. Put Sesame Oil in saucepan on  Medium-High heat. Add Garlic, then add beef and cook until steak is medium rare. Add Carrots then Cauliflower, stir then add your peas. Stir again and make a whole in the middle and add your two beaten eggs in the whole. Stir eggs until scrambled then combined with the rest of the mixture. Add Soy Sauce and pepper and it is ready to serve.


Pizza or puff pastry dough (puff pastry works best)
Shredded cheese
1-2 Tomatoes
2-3 Eggs


Roll out dough circle. Add cheese and bacon. Fold outside dough into crust. Bake at 400 degrees for 10 minutes. Line tomatoes on the outside. Crack eggs on top in the middle of galette. Bake at 400 degrees for 15-20 minutes. Use pizza stone or REMEMBER TO PAM OR OIL YOUR PAN/FOIL! Garnish with Basil and pepper.

Easy Breakfast Galette

Posted by Tasty on Saturday, January 23, 2016

Pizza or puff pastry dough (puff pastry works best)
Tomato sauce
Shredded Mozzarella cheese
Melted Butter


Roll out 2 identical dough circles. Add sauce and cheese and desired toppings, covered with second dough circle. Cut into slices and twist once or twice if possible. Brush melted butter on top. Bake at 400 degrees for 20 minutes. REMEMBER TO PAM OR OIL YOUR PAN/FOIL!

3 Large tomatoes
2 Cucumbers
1 Small sweet vidalia onion
2 Lemons
1/4 Cup olive oil
Salt & pepper

Chop tomatoes, onions and cucumbers to desired size. Squeeze lemons, add olive olive and garnish with salt and pepper. Let sit overnight or at least 1 hour.

1 can of artichoke hearts
1 Packet of spinach
6 Cloves of garlic
1 Stick  of cream cheese
1 Cup of sour cream
Garlic salt & pepper

Thaw spinach. Squeeze water out of thawed spinach and artichokes. Mix Parmesan, Romano, cream cheese, artichokes, garlic, spinach. Add garlic salt & pepper. Bake in over for 30 minutes at 350.

1/2 cup sugar
2/3 cup fresh lemon juice (3 large lemons or 6 small lemons)
2 tablespoons heavy whipping cream (or sour cream)
4 large eggs plus 2 large egg yolks
1 stick softened salted butter
2 cups flour

The crust:
Mash butter, kneaded flour, a splash of water and 1 egg with your hands until dough forms. Add splashes of water as needed until dough forms. Roll dough out with roller and butter the bottom of your pan. Spread dough in pan and poke holes with a fork and wrap outer crust in foil. Bake at 350 degrees for 20 minutes or until slightly hard.

1. In a bowl grate lemon zests and squeeze the juice
2. Break 3 eggs in separate bowl and beat with sugar until well blended
3. In a further bowl whisk the cream lightly until slightly thickened
4. Stir lemon zest/juice into eggs/sugar and then whisk in cream.
5. Bake at 350 for 15-20 mins. Refrigerate.

Refried Bean Dip

1 Tablespoon butter
1/4 cup chopped onion
1 Tablespoon minced garlic
1 (16 ounce) can refried beans
1/4 (1 ounce) package cream cheese
1 cup shredded cheddar cheese
2 green onions, chopped

Preheat oven to 350 degrees F.  Melt butter in a saucepan over medium heat and saute onion and garlic for 2-3 minutes, or until onions are soft.  Add refried beans to the sauce pan and stir until heated through.  Remove from heat and fold in cream cheese.  Spread mixture into a pie dish and top with cheese.  Bake for 15-20 minutes, or until cheese is completely melted.  Garnish with green onion.

10 lemons
2 bottles of everclear
1 large bag of granulated sugar


1. Peel lemons
2. Put peels in a large container with a lid
3. Pour enough everclear to cover peels
4. Let sit in refrigerator for 4-5 weeks
5. Boil equal portions of sugar in water
6. Sift out lemon peels
7. Combine mixtures and store in freezer

* I have also done this with tangelos and limes. Both turned out wonderful. The lime was sweeter then the rest.

1 avocado
1 can of tuna in oil
2 cherry tomatoes
1 small gherkin


1. Cut avocado in half
2. Add tuna
3. Cut cherry tomatoes and gherkin in half
4. Sprinkle black pepper
5. Best eaten with Valente Vinaigrette