Great British Fry Up
This is a typical British breakfast. I usually make this on the weekends, especially if there are visitors or if I overindulged in alcohol the previous evening. You can substitute other ingredients, such as black pudding, baked beans (the Heinz UK variety), or even scrambled eggs, for anything you don’t have. Simply multiply the ingredients if you want more than one serving.

In a skillet over medium heat, warm the oil.

Add the hash browns and sausage.

About 5 minutes of frying is needed to brown one side.

Add the tomato, bacon, and mushrooms after flipping them over to finish frying on the other side.

Starting with the ingredients that take the longest is the idea.

Crack the egg into the centre of the tomato, bacon, and mushrooms when they are almost done cooking.

To make the edges crisp, you might want to add a little bit more oil.

While the egg cooks, toast the piece of bread and butter it.

Place everything on a plate and serve the toast separately.

Sugar Snap Pea and Blueberry Salad
Try this delicious sugar snap pea salad paired with fresh blueberries, arugula salad, almonds, and a fruity dressing.

Snap pea ends should be cut, and the strings climbing the sides should be removed.

Fill a saucepan with water until it is just below the bottom of the steamer insert.

Water is brought to a boil.

Include the snap peas, cover, and steam for one minute, or until the desired tenderness is achieved.

Because you still want a little crunch, don’t overcook.

To stop the cooking process and maintain the vibrant green colour, place the peas in a bowl of ice water for a few minutes.

Drain well.

Add 2/3 cup blueberries, the arugula-spinach mixture, and peas to a big bowl.

In a food processor or blender, combine the oil, blueberries, vinegar, and honey for the dressing; process until smooth.

Pistachio Fluff Fruit Salad
This easy fruit salad recipe with cool whip features pistachio fluff made with pudding and whipped topping mixed with bananas, oranges, and pineapple.

Pour instant pudding into a sizable bowl for mixing.

Add the pineapple juice and combine well.

Add the whipped topping and mix well.

Brown Sugar Pound Cake I
A wonderful blend of brown sugar and pecans in this old-fashioned pound cake.

Preheat oven to 325 degrees F (165 degrees C).

Grease and flour a 10 inch tube pan.

Mix together the flour and baking powder; set aside.

In a large bowl cream together the butter brown sugar and white sugar until light and fluffy.

Beat in the eggs one at a time then stir in the vanilla.

Beat in the flour mixture alternately with the milk mixing just until incorporated.

Sir in the chopped pecans.

Pour batter into prepared pan.

Bake in the preheated oven for 60 to 75 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.

Pizza-Stuffed Mushrooms
Your favorite pizza ingredients-sausage, cheese, and pepperoni-team up in delicious harmony in these pizza-stuffed mushrooms that are a perfect appetizer for your next party.

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

Line a baking sheet with foil.

Cook sausage 1/2 cup pepperoni onion and garlic in a large skillet over medium heat until sausage is no longer pink 5 to 6 minutes.

Add cream cheese pizza sauce and oregano; cook and stir until cream cheese has melted.

Stir in Parmesan cheese and remove from the heat.

Wipe mushrooms clean and remove and discard stems.

Spoon a heaping tablespoon of the stuffing mixture into each mushroom cap and place on the prepared baking sheet.

Bake in the preheated oven until mushrooms are tender about 15 minutes.

Banana Zucchini Bread Muffins
Banana zucchini bread, which can be made into muffins or loaves, combines two traditional quick bread recipes.

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

Line 36 muffin cups with paper liners.

Mix together bananas white sugar zucchini applesauce eggs brown sugar and vanilla in a large bowl.

Combine all-purpose flour whole wheat flour cinnamon salt baking soda and baking powder in a sifter and sift over banana mixture; add oats and mix until just combined.

Pour batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean about 20 minutes.

Cool muffins completely in the tins before removing.

Mexican Stuffed Shells
Jumbo shells stuffed with ground beef and refried beans and topped with picante sauce is a Mexican- and Italian-inspired weeknight meal.

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

Bring a large pot of lightly salted water to a boil.

Cook elbow macaroni in the boiling water stirring occasionally until tender yet firm to the bite 8 to 10 minutes.

Drain well.

Heat a large skillet over medium-high heat.

Cook and stir beef in the hot skillet until browned and crumbly 5 to 7 minutes; drain and discard grease.

Add water and taco seasoning mix and simmer until thickened about 5 minutes.

Stir refried beans Cheddar cheese and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth about 5 minutes.

Fill shells with beef mixture.

Brown Butter Cookies
Butter is essential for the success of these deliciously rich brown butter cookies that are topped with a sweet browned butter icing. Yum!

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Butter should be heated for about five minutes at medium heat, or until it turns nut brown in color.

Although the foaming and bubbling are a necessary part of the browning process, take caution to prevent burning.

Remove from heat and let cool a little.

For the icing, set aside 1/2 cup of the browned butter.

In a sizable mixing bowl, pour the remaining browned butter.

Brown sugar and browned butter should be combined until the butter is cool.

Add the eggs.

Salt, baking soda, baking powder, and 2 teaspoons of vanilla; beat well.

Add the flour and pecans, chopped.

Drop tablespoons of dough onto baking sheets without grease.

No-Bake Peanut Butter Cookies
Without the use of eggs, peanut butter and oats are combined in these no-bake peanut butter cookies to create a flavorful cookie that can be easily prepared in 10 minutes on the stovetop.

Combine sugar butter and milk in a saucepan over medium heat.

Bring to a rapid boil and boil for 1 minute.

Remove from heat and stir in peanut butter and vanilla.

Mix in oats stirring until mixture begins to cool.

(Transfer mixture to a large bowl if ingredients overflow.)

Orange Dreamsicle Ice Cream
Not quite frozen yogurt and not quite ice cream, this creamy, smooth treat is an orange-flavored winner.

Line a mesh sieve with a coffee filter.

Pour yogurt into sieve and allow yogurt to drain over a measuring cup in the refrigerator until about 1/2 cup whey is collected about 8 hours.

Whisk half-and-half and drink mix in a large bowl.

Add yogurt and sweetened condensed milk stirring until smooth.

Pour into the container of an ice cream maker and freeze according to the manufacturer’s instructions.