Jalapeño deseed, diced

1/3 C yellow onion, diced

1 tbsp garlic, minced

2 tbsp tomato paste

1tbsp vegetable oil

1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp cayenne pepper

1/4 tsp pepper

3 tbsp cilantro, minced

2 tbsp lime juice 

Can rotel

4 large eggs

1. Saute onion, jalopeno, and garlic in a skillet with vegetable oil. Add rotel and seasonings. Cook down till very little liquid is left.

2. Turn burner down to low-medium. Carefully, break each egg on top of the rotel mixture. Let cook till over easy.

* Serve on top of fried potatoes and refried beans.

1 teaspoon salt                                      

 4 tsp baking powder

2 tbsp white sugar 

2 eggs                                                      

2 C of all purpose flour

1 1/2 C warm milk                                 

1/3 C butter, melted                                

1 tsp vanilla extract

3 shakes of cinnamon 

For the churro topping-

1/4 C of white sugar

1/4 C cinnamon 

1/4 C melted butter

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside.  Also at this time you can combine your churro topping and set it aside. Preheat waffle iron

2.In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture;  Next fold in three shakes of cinnamon beat until blended

3. At this time you can also melt your 1/2 C of butter used to pour over waffles. Next generously spray your waffle iron with no stick cooking spray. Than ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Once fully cooked immediately pour melted butter on each side of the waffle and than dip each buttered side into your cinnamon/sugar churro mixture. 

3. Serve with a little bit of syrup.

1 tube Crescent rolls (8 rolls)

1 tbsp lemon zest (about 1 lemon)

2 tbsp granulated sugar

Butter

1/4 C powdered sugar

1 tbsp lemon juice

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

2. Carefully unroll the crescent rolls, being sure to keep them in a rectangle. Do not separate them; press together the seams of all 8 rolls to form a large rectangle.

3. Spread with a small amount of butter (light butter spread is fine too). Mix granulated sugar and lemon zest in a small bowl. Sprinkle evenly over the rectangle of dough, being sure to go right up to the edges.

4. Starting at the short end, tightly roll the crescent rolls back into a roll, pressing together seams as needed.

5. Slice into 8 equal sized pieces and place on prepared cookie sheet.

6. Bake for about 12 minutes, until browned. Prepare glaze while they are baking.

7. Whisk powdered sugar and lemon juice in a small bowl. Drizzle onto hot rolls when the come out of the oven. Rolls are best warm.

* You can use substitute an orange for the lemon too. Both ways are yummy.

1/2 lb bulk pork sausage

1/2 onion, chopped

1/2 C flour

4 C milk

4 tsp Worcestershire sauce

2 tsp crushed red pepper

2 tsp onion powder

2 tsp salt

1 1/2 tsp pepper

• 1. Cook the sausage meat with onion in a large skillet over medium heat until sausage meat no longer pink; drain fat.

• 2. Add in crushed red pepper flakes and cook stirring until the meat is lightly browned (about 12-15 minutes, the meat must be browned).

• 3. Stir flour into the skillet and mix until dissolved with the meat (about 2 minutes).

• 4. Add in the milk and Worcestershire sauce; cook over medium-low heat until thickened and bubbly (about 5 minutes).

• 5. Add in salt, onion powder, and pepper. Serve over biscuits.

4 slices bread

Suagr and cinnamon to taste

1 tsp vanilla

1. Mix butter, sugar, cinnamon, and vanilla together until blended. Spread heavily on the bread.

2. Place on a greased cookie sheet. Bake for about 10 minutes on 400 degrees.

2 eggs

⅓ C Caramel VanillaCoffee Creamer (fat free or regular)

2 tbsp room temperature coffee

¼ tsp ground cinnamon

¼ tsp vanilla extract

4 slices of bread

butter

Butter Flavored Syrup, for serving

whipped cream, for serving

1. In a wide, shallow dish whisk the eggs, creamer, coffee, cinnamon and vanilla together.

2. Heat a large frying pan over medium heat and add a pat of butter.

Add a slice of bread at a time to the egg mixture and turn to coat/soak it well.

3. Coat the pan with the butter and (working in batches) cook the bread until golden brown then flip and repeat on the other side.

4. Serve with more butter, maple syrup and whipped cream.

* You can do this with any flavored creamer.

* Fruit or granola can be added. Mix with water and microwave.

Brown Sugar Instant Oatmeal Packets, single serving

• 1/4 cup quick-cooking oats

• 1 1/2 teaspoons brown sugar

• 1 teaspoon powdered nonfat milk

• 1/8 teaspoon salt

Cinnamon Raisin  Instant Oatmeal Packets, single serving

• • 1/4 cup quick-cooking oats

  • 2 teaspoons brown sugar

  • 1/4 teaspoon cinnamon

  • 1-2 tablespoons raisins

Cinnamon Spice Instant Oatmeal Packets, single serving

• 1/4 cup quick-cooking oats

• 1 teaspoon sugar

• 1/4 teaspoon cinnamon

• 1/8 teaspoon nutmeg

Cocoa Instant Oatmeal Packets, single serving

• 1/4 cup quick-cooking oats

• 1 teaspoon sugar

• 1 teaspoon baking cocoa.