Nourish your body, delight your soul

Inspired by connection, crafted with love

The best recipe ideas come from the wonderful friends and family in my life! I love finding new inspiration and sharing these discoveries with you. These recipes are not just about eating; they’re about the joy of cooking, sharing, and nurturing yourself and your loved ones. We're dedicated to helping you enjoy every step of your journey to a healthier life.

Breakfast recipes from friends and family 

Egg with onions & cheese quesadillas

2 eggs scramble
Cooked onions
Shredded cheese
Anything else you may like.
Sausage. Bacon. Peppers etc.
Tortilla Bread

Spray pan and lay the tortilla bread and sprinkles your desired amount of cheese. Starts to melt. Add your scrambled eggs on half. Add your onions( whatever else you like) add a little more cheese.
Fold in half. Golden brown on each side.
Delicious.

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 Sausage gravy

1 lb breakfast sausage
1/3c flour
3 1/2c milk
1/2tsp cajun or salt
1/2tsp pepper
Taste once cooked add salt as needed

Cook the sausage in a skillet over medium/high heat, crumbling with a spoon/spatula

Sprinkle flour over the sausage and stir until the flour is absorbed, then cook a few seconds longer

While stirring, slowly add the milk in a little at a time and cook until it’s absorbed. Add seasoning. Taste and add more salt if needed

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BAKED APPLE PANCAKE

1 (6 oz.) pkg. popover mix

1 1/4 cups milk

2 eggs

3 tablespoons butter

1 large apple, peeled and sliced thin

Sauce:

6 tablespoons butter

2 teaspoons cinnamon

1/4 cup water

6 tablespoons sugar

Preheat oven to 400°. Mix popover mix with milk and eggs. Beat until smooth (3 minutes), scraping bowl occasionally.

Heat butter until melted in a 9x13 inch pan. Add popover batter to pan and top with apple slices. Bake for 35 minutes.

Meanwhile, make sauce.

Sauce:

Melt butter. Add cinnamon, water and sugar. Cook over medium heat just until sauce starts to boil. Pour over hot pancake and serve immediately.

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BLUEBERRY FRENCH TOAST

12 slices day old white bread, crusts removed

2 (8 oz.) pkg. cream cheese

1 cup blueberries

12 eggs

1 3/4 cups milk

1/3 cup maple syrup

Sauce:

1 cup sugar

2 Tbsp. cornstarch

1 cup water

1 cup blueberries

1 Tbsp. butter

Cut bread into 1 inch cubes; place 1/2 in greased 13x9 inch baking dish. Cut cream cheese into 1 inch cubes. Place over bread. Top with blueberries and remaining bread.

In bowl, beat eggs. Add milk and syrup. Mix well. Pour over bread. Cover and chill for 8 hours or overnight. Remove for 30 minutes before baking.

Cover and bake at 350° for 30 minutes. Uncover; bake 25 to 30 minutes more or until brown.

Sauce:

In saucepan, combine sugar and cornstarch; add water. Bring to a boil and boil for 3 minutes, stirring. Stir in blueberries; reduce heat. Simmer 8 to 10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast.

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Sausage Quiche

• Plain Pastry for a single-crust pie (see recipe, below)
• ½ pound bulk pork sausage
• ¾ cup sliced fresh mushrooms
• ¼ cup chopped onion
• ¼ cup chopped green pepper
• 1 clove garlic, minced
• 3 beaten eggs
• 1½ cups light cream or milk
• 1 tablespoon all-purpose flour
• ¼ teaspoon salt
• Dash pepper
• ¾ cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• 1 tablespoon snipped parsley

Prepare and roll out pastry. Line a 9-inch quiche dish or pie plate; trim pastry to ½ inch beyond edge. Flute edge high. Do not prick crust. Line with double thickness heavy-duty foil. Bake in 450° oven for 5 minutes. Remove foil; bake for 5 to 7 minutes more. Remove from oven; reduce oven temperature to 325°. (Pie shell should be hot when filling is added; do not partially bake ahead of time.)

Meanwhile, in skillet cook sausage till browned. Drain well, reserving 1 tablespoon drippings. Set sausage aside. Cook mushrooms, onion, green pepper, and garlic in reserved drippings till tender. Remove from heat; set aside.

Combine eggs, cream or milk, flour, salt, and pepper.

Sprinkle sausage over warm pastry; top with mushroom mixture. Place on rack in oven; gently pour egg mixture over mushroom mixture. Sprinkle with mozzarella cheese; top with parmesan cheese and parsley.

Bake in 325° oven for 45 to 50 minutes or till almost set in center. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes before serving.

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Overnight Strawberry Shortcake French Toast

• 1 package (8 oz) cream cheese, softened

• 3/4 cup plus 2 tablespoons sugar

• 1 loaf (1 lb.) French bread, cut into 24 (3/4 inch thick) slices

• 5 eggs

• 1 1/2 cups half-and-half

• 1 package (1 lb.) fresh strawberries, sliced

• 2 tablespoons butter, melted

• 1 1/2 cups heavy whipping cream

Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray.

In small bowl, mix cream cheese and 1/4 cup of the sugar. Spread generous 1 tablespoon cream cheese mixture on each of 12 bread slices. Top with remaining bread slices to make 12 sandwiches. Place sandwiches in baking dish to cover bottom of pan; press in lightly to fit.

In large bowl, beat eggs with whisk. Add half-and-half and 1/4 cup of the sugar; beat well. Pour over sandwiches in baking dish. Cover; refrigerate at least 4 hours but no longer than 12 hours.

In medium bowl, mix strawberries and 1/4 cup of the sugar. Cover; refrigerate.

Heat oven to 375°F. Uncover baking dish; drizzle sandwiches with melted butter. Bake uncovered 35 to 40 minutes or until golden brown.

In medium bowl, beat whipping cream and remaining 2 tablespoons sugar until soft peaks form. Serve French toast with berry topping and whipped cream.