Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk the flour, sugar, baking powder, and salt together. Stir in the cream until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 1 minute.

Pat the dough into a 3/4-inch thick circle. Cut out biscuits using a 2 1/2-inch round biscuit cutter. Cut out as many as possible. Place them on the prepared baking sheet. Gather scraps of dough a knead together briefly, then pat out again and cut more biscuits. Repeat again.

Wrap the baking sheet tightly with greased plastic and freeze the biscuits for about 6 hours. Transfer frozen biscuits to a large resealable bag and freeze for up to 1 month.

Do not thaw biscuits. Adjust oven rack to upper-middle position and heat oven to 450. Place frozen biscuits on a lined baking sheet, about 2 inches apart. Bake one baking sheet at a time, until puffed and golden brown, about 20-25 minutes.

Adjust oven rack to upper-middle position and heat oven to 450. Bake one sheet at a time, for about 15-20 minutes.

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice, cubed ham, and veggies. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

For Freezer Meal cooking you can add your cooked Fried Rice (cooled) to gallon ziploc bags or in a 9×13 size pan covered with foil. If frozen in pan put in the oven for about 30-40 minutes at 350 degrees to heat through. If frozen in ziploc bag, thaw and heat in skillet or microwave until hot.

Cook chicken and cut into small slices or shred.

If you got a store bought dough let it warm to room temperature.

Roll out your store bought or homemade pizza dough, or hand press onto foil pizza pan.

Spread BBQ sauce over pizza, top with cheese, chicken, onion; and cilantro. Add a little more cheese on top.

Wrap with plastic wrap and then with foil.

Remove plastic and foil. It was super easy to take my pizza off the disposable foil pan and put it on my pizza stone. But you can bake it in the disposable pan as well. Bake @ 400 for 20 min (from frozen).

When we prep the pizzas as as group, we each put our own together, as some don’t want cilantro (this makes it delish though!), or I’ll only put onions on half, and so on.

Brown the onion and ground beef in a skillet. Drain any excess grease. Add salsa, taco seasoning, ranch seasoning, brown sugar, green chiles, garlic, salt, pepper, and red pepper. Stir to mix well. Add the water and simmer on low for about 30-45 minutes until mixture has thickened. If the meat mixture is too thick, you can always add more water and adjust the seasonings. Let cool. Freeze in meal-size portions. I like to use my Food Saver or just put the mixture in a gallon bag and shape it flat so it's easier to store in my freezer.

Remove meat mixture from the freezer and thaw or defrost in the microwave. Heat through and serve in taco shells or warm tortillas. Top with cheese, lettuce, tomatoes, sour cream or any of your favorite toppings.

Lightly season both sides of chicken with salt and pepper. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.

Put the seasoned chicken and sauce into a large resealable bag. Freeze.

Let thaw in fridge for 24 hours. In a slow cooker, cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for 10 more minutes or until slightly thickened. Meanwhile, cut or shred chicken into bite-size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Finely chop onion. (Easy and quick in a food processor. Then you can rinse the processor and use it for cauliflower too.)

Remove leaves, rinse, core, and chop the cauliflower into evenly-sized florets.

Chop the cauliflower florets until the size of couscous or rice grains by pulsing in a food processor or grating. (I used a food processor, but needed to do 2 batches so the "grains" did not get too small.)

Heat butter and/or oil in a large skillet over medium heat. Saute onion until translucent and softened. Then add the cauliflower and stir to combine. Season with salt and pepper. Cover and cook for about 5 minutes, until cauliflower is softened. Then season to taste and serve.

STEP 1: Trim the chicken breasts. Slice each breast in half diagonally to create two diamond-like shaped pieces. Using a small, sharp knife, cut a pocket into the side of each breast piece. This can be slightly tricky on thinner pieces so be careful. Be sure not to cut all the way through the meat but rather just into one side so that the fillings will stay in.

STEP 2: Stuff each piece of chicken with 1/2 oz. of cheese and about 4 slices of pepperoni. Lightly season each piece with salt and pepper. Set the stuffed chicken aside.

STEP 3: Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Begin to heat a large skillet with 6 Tbsp of vegetable oil over medium/high heat. Collect three shallow dishes and put the flour in one, the egg in another and the bread crumbs in the third (Pampered Chef Coating Trays would be great for this). Beat the egg until it is an even consistency (adding a 1/2 tsp of water helps break it up).

STEP 4: One by one, coat each piece of chicken in the flour, then the egg then the bread crumbs. Use your hands so that you can keep the open side of the pocket pinched closed and keep the fillings in. The flour helps the egg adhere and the egg keeps the bread crumbs in place. This is a basic bread coating.

STEP 5: Test the oil in the skillet to see if it is hot enough by dropping a small pinch of bread crumbs in. The bread crumbs should sizzle and dance A LOT. It is very important that the oil is hot enough or else the breading will soak up a lot of oil and you’ll end up with some really greasy chicken!. Place all four pieces of chicken in the skillet and cook until it is golden brown and crispy on each side. This should take no more than 2-3 minutes.

STEP 6: When you remove the chicken pieces from the skillet, transfer them to the baking sheet and place it in the oven. Finish baking the chicken (to cook the inside) for about 25 minutes (longer if you have larger pieces). Remove from the oven (check to make sure the chicken is cooked through) and serve immediately with marinara or pizza sauce!

1. Squeeze 1 med lime into the blender. I like to use my lemon press to do this. I found that I love this tool! There is no need to get a lime press and a lemon press because you can squeeze both fruits with the one tool.

2. Remove stems from strawberries. I LOVE these tools for strawberries. Strawberry Huller and Strawberry Stem Remover. Add fresh strawberries to the blender.

3. Add 1 cup of vanilla yogurt. I used greek this day. It does not have to be greek yogurt.

4. Add 2 Tablespoons of Sugar or Splenda, Nectresse, Truvia, or my personal favorite becasue it has cavity fighting properties, Xylitol.

5. Add frozen strawberries. I love to use frozen berries instead of ice. This way you have more fruit and flavor rather than ice. If you do not have frozen berries you can add 2 more cups of fresh berries and 2 cups of ice. You might have to blend down some of the berries before adding the ice.

Line a 8 x 9 inch tray with baking paper.

In a medium saucepan, combine the butter, both sugars, cocoa and milk. Place the saucepan over a high heat and bring the mixture to boiling point, continuously stirring. Boil for 90 seconds, still stirring, then remove from heat.

Mix in the Nutella and peanut butter well, then stir in the oats and rice bubbles to coat.

Pour into the lined tray and spread the mixture out evenly with a spatula. Sprinkle the chocolate chips evenly over the top.

Place in the freezer for about an hour, until set, then slice up and enjoy. Makes 16 bars.

Preheat oven to 350.

In a medium or large bowl, lightly whisk the egg. Whisk the sugars and vanilla in with the egg until combined. Set aside to let sugars dissolve a bit.

Line baking sheets with parchment paper or silicone baking mat.

Measure out the remaining ingredients. (I like to spray my measuring cup before adding peanut butter.) Stir the peanut butter into the sugar mixture until smooth. Then stir in the salt and baking soda.

Working with about 1 Tbsp of dough for each cookie, place them on the prepared baking sheet about 2 inches apart. Lightly flatten the balls with the palm of your hand. If using toppings, gently press the toppings onto the top of each cookie.

Bake for 10-12 minutes, rotating half way through. Edges should be set and starting to brown slightly. Let cookies cool on the baking sheet for about 2 minutes. Transfer to wire rack. Serve warm or at room temperature.

Preheat oven to 450. Line a baking sheet with parchment paper or a silicone baking mat.

In a food processor, pulse the flour, sugar, baking powder and salt until combined. Scatter cold butter pieces over top and pulse until mixture has coarse crumbs and some slightly larger butter lumps remaining, about 12 pulses. Transfer mixture to a large bowl and stir in currants, if desired. Stir in cream until dough begins to form, about 30 seconds.

Empty the bowl onto a lightly floured surface. Knead by hand for about 5-10 seconds, until dough forms a rough ball. Press dough into a 9-inch round pan. Flip dough out onto surface and cut into 8 wedges.

Arrange wedges on prepared baking sheet. Bake until tops are a light golden brown, 12- 15 minutes, rotating baking sheet halfway though. Move scones to a wire rack to cool slightly. Serve warm or at room temperature.

Add 1 tsp orange zest to flour mixture with butter and sub 3/4 c dried cranberries for currants.

Omit sugar. Sub 1/2 c coarsely chopped, toasted pecans for currants. Whisk 3 Tbsp maple syrup into cream before adding to flour mixture. For glaze, whisk 6 Tbsp confectioners' sugar and 2 Tbsp maple syrup together. Then drizzle glaze over cooled scones.

1) Lightly grease a 9" x 13" pan or shallow 2-quart casserole.

2) To make the glaze: Melt the butter in a saucepan, and stir in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts. Pour the glaze into the prepared pan, spreading it to the corners.

3) Lay the slices of bread in the pan, atop the glaze. Use baguettes for smaller servings, a fat loaf of Italian bread for larger servings. Leftover/stale bread works well here; kids may prefer softer, sandwich-type bread, which will make softer, smoother French toast. Adults seem to prefer bread with more body.

4) To make the custard, whisk together the cream, half and half, or milk, eggs or egg substitute, the flavor, and the salt. Pour it over the bread in the pan, pressing the bread down into the custard.

5) Cover the pan, and refrigerate overnight, or for up to 24 hours.

6) When you're ready to bake, preheat the oven to 350°F.

7) Make the topping by stirring together the brown sugar, nutmeg, and cinnamon. Sprinkle it evenly over the bread.

8) Bake the French toast for 40 to 45 minutes, until it's bubbly and the top is very lightly browned.

9) Remove it from the oven, and allow it to cool for 10 to 15 minutes before serving. Serve individual slices of bread, turning it over on the plate so the syrupy bottom is on top.

1. HEAT oven to 350°. Line 24 muffin cups with paper baking cups.

2. PREPARE cake mix according to package directions using the oil, water and egg whites. Divide evenly among the muffin cups. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Remove from baking pan. Cool completely on wire rack.

3. FILL resealable plastic bag with about half a can of frosting at a time. Make a 1/2-inch cut off one corner of bag. Squeeze frosting in a circular pattern on top of each cupcake. Repeat with remaining frosting until all cupcakes are frosted.

4. SPRINKLE frosting with sparkling sugar. Cut straws 2-inches above flex and 1-inch below flex to make a 3-inch straw. Bend straw; insert into frosting. Cut lemon slices in half. Place at edge of cupcakes.

TIP: Instead of a plastic bag, a decorator bag with a 1/2-inch coupler with no tip added may be used to frost the cupcakes.

For the Dough: In a large mixing bowl or bowl of a stand mixer, combine all dough ingredients, mixing until the dough begins to come away from the sides of the bowl. Knead (about 10 minutes by hand, 5-7 mins by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours, until doubled.

For the Filling: Pulse the filling ingredients except egg wash in a food processor.

To Assemble: Transfer the dough to a lightly oiled work surface and shape it into a long, narrow rectangle, about 16 x 8 inches. Brush the dough with some of the egg wash (set remainder aside) and pat the filling gently onto the dough. Beginning with a short edge, tightly roll the dough into a log. Pinch the side seam and ends closed and place the loaf in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Cover the pan with lightly greased plastic wrap and let the bread rise for about 1 hour at room temperature, until it's crowned about 1 inch over the rim of the pan.

For the Topping: In a small bowl or food processor, combine the butter, sugar, cinnamon and flour until the mixture is crumbly.

Brush the top of the loaf with some (or all) of the reserved egg wash and gently press on the topping.

Preheat oven to 350. Bake the bread for about 45 mins, tenting it lightly with foil for the final 15 mins if it appears to be browning too quickly. Remove the loaf from the oven. After about 5 mins, loosen all around the edges of the loaf with a knife, then turn the pan on its side and gently pull it away from the loaf. Some of the topping will fall off, but that is ok. Enjoy!

Use a dull table knife or butter knife to cut the plantains skin.

Cut off each end of the plantain, just below the stem and just above the bottom of the plantain.

Find the a ridge running length wise on the plantain.

Insert the knife under the ridge and cut length wise along the plantain.

Find another ridge and cut length wise along that ridge too.

Peel the skin from the plantain. Repeat until the skin is removed

Heat oil about 1 inch deep in a skillet on the stove over medium heat.

Slice plantains in equally even slices.

Place in hot oil and cook on one side for about a minute watching carefully for a slight change in color.

Flip the plantain slices with a fork or heat resistant turner.

Fry on the back side. Remove from the hot oil.

Use a Plantain Press or Tostonera to smash the plantains. I used a mug because I did not have one of these cool tools yet.

Put back into the oil and fry for another minute.

Remove from oil and salt.

Serve as a side dish.

Dip in guacamole or salsa.

Add all chopped ingredients to a bowl and toss well. Serve.

Prepare up to 12 hours ahead of time. Cover and refrigerate.

Preheat oven to 360 degrees. Grease a 9 x 13 inch pan and line the bottom with a piece of parchment paper, cut to fit.

Pour the egg whites into the bowl of your mixer and beat on medium-high speed for 4 to 5 minutes, or until they hold soft peaks. Slowly stir in the sugar and continue beating until they hold hard or stiff peaks. Turn off the mixer and with a spatula, move the egg white mixture onto a large mixing bowl.

Rinse the bowl of the mixer and its whisk. Now pour the egg yolks into the bowl of the mixer and beat on medium-high speed for about 5 to 6 minutes, or until the egg yolks become creamy, puffy and their color has toned down to an almost cream color rather than a loud yellow. Stir in the vanilla and continue beating for another minute.

Pour the egg yolk mixture onto the egg white mixture and with a spatula, in evolving motions, combine them into a homogeneous single batter. Do so gently trying not to lose much volume from the mixture. When combined, fold in the flour, scraping the bowl with the spatula so that all the flour is well mixed.

Pour the batter into the prepared cake pan and bake for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be tanned and feel fluffy if you touch it. Remove from oven and let cool.

Once cool, turn the cake onto a platter. Remove the parchment paper, cover the top with an upside down platter and invert again. The platter should be large enough to hold the cake and the vanilla sauce you are about to prepare. Using a fork, poke holes all over the cake, especially around the edges.

In a mixing bowl, combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract. Slowly pour all of the vanilla sauce over the cake, especially on the edges. The cake will absorb it all.

In the bowl of your mixer, whip up the heavy cream with the confectioners’ sugar on medium-high speed until the mixture holds stiff peaks, about 1 to 2 minutes. Spread the whipped cream all over the cake. For best results, cover and refrigerate for about an hour before serving.

In a large bowl, combine flour and salt.

Stir in water and oil.

Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough.

Let rest for 10 minutes.

Divide dough into eight portions.

On a lightly floured surface, roll each portion into a 7-in. circle. (or just put on tortilla maker and smash)

In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned.

Keep warm. Yield: 8 tortillas.

Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)

Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate the salsa for at least an hour before serving.

Adjust oven rack to lower-middle position and heat oven to 450. Grease a 12-cup muffin tin (baking spray with flour is recommended).

Microwave sausage in uncovered bowl until fat begins to render, about 1 minute. Drain the fat. In a separate bowl, whisk crackers, eggs, half and half together until combined. Stir in cheese, scallions, and drained sausage.

Slowly pour egg mixture into prepared muffin tin. Bake until the tops are set and lightly golden, 8-10 minutes, rotating halfway through. Let cool slightly, then loosen and remove the muffins from tin. Serve plain, with ketchup, or salsa.

...with Sun-dried Tomatoes, Boursin, and Basil

Sub 3 Tbsp chopped oil-packed sun-dried tomatoes, patted dry, for sausage; do not microwave tomatos. Substitute Boursin Garlic and Fine Herbs cheese (5.2 oz), crumbled, for cheddar, and 1/2 cup chopped fresh basil for scallions.

...with Kielbasa, Pepper Jack, and Scallions

Sub 4 oz kielbasa sausage, cut into 1/3-inch pieces, for breakfast sausage; microwave as directed. Sub 1 cup shredded pepper Jack cheese for cheddar.

Let the muffins cool. Put them in a resealable freezer bag, remove as much air as possible, and freeze!

Place 1 - 4 on a plate and microwave on medium-high (70%) power for 1 1/2 - 4 minutes (depending on how many) or until hot. For larger amounts, preheat oven to 325. Place muffins on baking sheet and reheat in the oven for about 15 - 20 minutes, until heated through. Keep an eye on them so they don't overcook.

Mix the cream cheese, cottage cheese and confectioners' sugar in a medium bowl. Spread 2 waffles with the jam, then top with the cream cheese mixture; cover with the remaining 2 waffles.

Melt the butter in a large skillet over medium-high heat. Add the sandwiches and cook until golden and crisp, about 3 minutes per side, adding more butter to the pan if needed. (Adjust the heat if the waffles are browning too quickly.)

Let the sandwiches rest 1 minute before serving. Sprinkle with confectioners' sugar and cinnamon.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/breakfast-grilled-cheese-recipe/index.html?oc=linkback

1. Bake the biscuits from the homemade biscuits recipe or from the can.

2. Brown sausage in a pan. In this photo I used sausage links because that is what I had on hand. It turned out great, but traditionally I have used ground sausage.

3. When sausage is fully cooked add flour. Stir until well mixed.

4. Slowly add milk. Stir on medium heat until sauces is thick.

5. Add salt and pepper to taste.

6. Serve over warm biscuits.

Preparing For the Freezer:

If you do this as a freezer recipe you can freeze your biscuits. If they are in the tube do not freeze them in the tube. Remove them from the tube unbaked and freeze them in a freezer bag. Homemade biscuits can be frozen in a freezer bag after you bake them.

Gravy can be frozen after prepared, but it tastes a little better to make it the day you are serving it. To speed things up you can freeze the ground cooked sausage and make the gravy on the day you are serving this meal.

Prepare after Freezing:

Let your biscuits thaw. Bake tube biscuits according to tube instructions. Warm homemade biscuits in the oven for 5-10 minutes at 350 degrees.

If you froze gravy. let it thaw and then warm it on the stove. If you only froze sausage put it in a pan over medium heat, warm it up and then make gravy. Or cook sausage and make gravy the day of serving.

In a large skillet, brown the sausage. Remove from heat and drain excess fat. Set aside. Brown potatoes in oven by placing them on a baking sheet and broiling according to package instructions until crisp. Meanwhile, mix eggs, milk, salt and pepper together in a medium mixing bowl. Over medium heat, melt the butter in separate large skillet. Add egg mixture to skillet and scramble the eggs, removing from heat once the eggs are cooked but still moist. Warm green chili sauce over medium heat in saucepan until warmed through.

Warm the flour tortillas on skillet or in the microwave until soft and flexible. Fill tortillas with 1/3 cup scrambled eggs, 2-3 T. sausage, and 1/3 cup potatoes. Top with cheddar cheese and green chili sauce according to taste. Fold tortillas snuggly into burritos. Wrap each burrito in plastic wrap, then place in freezer bags. Freeze.

Remove burrito from freezer and remove plastic wrap. Wrap in a paper towl and place in microwave on defrost for 3 minutes, then on high for 1 minute. Let cool and enjoy with sour cream or salsa!

Combine all ingredients in a blender. Start at a low setting, then increase speed until blended smooth. Drink up and enjoy!

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly.

Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough flour until the dough pulls away from the sides of the bowl and is soft, smooth, just barely tacky. Knead for another 5 minutes in the mixer (a little longer if by hand).

Cover and let rise until double (about 1-1 1/2 hrs).

Punch down dough. Shape into rolls, buns, or loaves. Cover and allow to rise another 1-1 1/2 hours or until doubled. Keep an eye on it.

Preheat oven to 375. You can slash the top of the loaf if using a razor sharp knife. Mix egg white with water and gently brush over dough. Bake for 10 minutes and repeat brushing the dough with the egg wash. Rotate pan, if needed for even browning. Bake an additional 8-12 minutes or until bread is golden brown. Cooking time may vary with the size of your rolls or loaves.

If you want to try to freeze the dough, put it in a greased resealable bag after the first rise. Then, take it out of the freezer about 6-8 hours beforehand. Then shape, let it rise, and bake.

You can freeze the baked product as well.

Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.

Add vanilla and sour cream and mix well.

Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.

Add cinnamon chips and stir into batter. Set aside.

Spoon batter into 4 mini loaf pans until about 2/3 full.

Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.

Bake at 350 for 35-38 minutes. Let cool before removing from pan.