Raspberry French Toast!!!

You need:
1 loaf english muffin bread
1 (6 oz.) container raspberry yogurt
3 eggs
1 TBSP cream cheese
butter / oil/ cooking spray

use butter / oil / or cooking spray to grease a frying pan or griddle. Put onto med. heat.
Meanwhile, mix yogurt, eggs, and cream cheese. Once well blended, dip slices of bread so they soak up the mixture.
Place on pan or griddle. Turn frequently to prevent burning. Once golden brown, remove from pan.
Grease pan between batches to prevent sticking.

Serve with butter and raspberry preserves!

Sour and sweet brussel sprouts with white beans and mushrooms

6 oz. brussel sprouts
1/4 C. sliced mushrooms
1 can white beans
2 TBSP olive oil
2 TBSP red whine vinegar
2 TBSP balsamic vinegar
1 tsp sugar
1 tsp brown sugar

Slice brussel sprouts in half. Arrange in single layer on bottom of pot. Add a little water (you don't want more water than veggies). Simmer about 5 minutes. Add oil and mushrooms. Occasionally stir till the mushrooms start to cook. Drain beans and add them, the vinegars and sugars. Turn heat up. Mix well. Once all mixed, remove from heat and serve.

Apple Rosemary Quiche with Ginger Cream

For the crust:
1 1/2 C. Flour
pinch of salt
6 TBSP butter, chopped into cubes
1 TBSP rosemary
water, as needed
Mix flour, salt, and rosemary. Cut butter into flour, mixing and and adding water as needed. Don't get too wet! when all consistent,  place in fridge for at least 15 min.

3 eggs
2-3 slices applewood smoked bacon, chopped
1 1/4 C. heavy cream
1 apple, cored and diced
1 TBSP rosemary
2 TBSP Parmesan cheese
Heat oven to 350. Roll crust out and fit in pie pan. cover with parchment paper or foil, then top with dry beans or pie weights. Bake 20 minutes.
Meanwhile, mix the eggs, cream, cheese, and rosemary.
In small pan, cook bacon. when almost done, add apples. Mix well.
Remove crust from oven. Layer apple bacon mix over crust. Top with egg. Place back in oven and cook 30 min., until set.

About 10 minutes before serving, make ginger cream:
1/4 tsp vanilla
1/4 tsp maple syrup (the real stuff)
1 tsp ginger
1/4 cup heavy cream
1 TBSP plain or vanilla greek yogurt
mix until stiff peaks.

scalloped potatoes with mushrooms

You need
about 4 potatoes, whatever kind you like. (I just made with 2 yukon gold and 2 red), sliced
1 yellow onion, sliced
1 portabella, sliced
1/4 C. green inion, chopped
1/2 C. sliced white / brown mushrooms
1TBSP olive oil
1 TBSP salt
water
1 can cream of mushroom soup
1/2 can heavy cream
1/2 can white whine
1 TBSP minced garlic
1 tsp. chili powder
1 C Parmesan/ Gruyère cheese divided into 4 1/4 C. sections.
1/2 C. french fried onions
Preheat oven to 350.
Clean potatoes, then peel if wanted before slicing. It doesn't matter how they look when done.
Add oil to a large pan (big enough to fit all potatoes). saute portabellas until limp. remove, leaving oil. Place portabellas on paper towel or something to drain. Saute onions. Remove, keeping separate from portabellas. Add potatoes and enough water to cover, and salt. bring to boil. drain.
Meanwhile, place soup, cream, wine, garlic and chili powder in blender. Blend till smooth.
In 9*9 put a layer of potatoes on bottom. Top with onion, then portabellas, continuing layers. Finish with potatoes. pour soup mix over.top with 1/4 the cheese . place in oven.
After 15 min, add 1/4 more cheese, mushrooms and green onions.
after 15 more minutes, add 1/4 more cheese
After 15 more minutes  top with french fried onions and last bit of cheese. turn broiler on. cook another 5 min.