Whats For Brunch PDF

What’s For
Brunch?
50 Delicious Brunch Recipes
By
BookSumo Press
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Table of Contents
Chipotle Bacon and Eggs 9
Breakfast Eggs from India 12
Fried Eggs and Shrimp 13
Maggie's Favorite Eggs 14
Buttery Eggs 15
Easy Spicy Eggs 18
Breakfast In Texas 19
Eggs from Ireland 20
Eggs from Mexico 21
Eggs from Italy 24
Vegetarian Eggs 25
Prosciutto Eggs 26
Sweet Crepes 27
Buttered Vanilla Crepes 28
Spiced Banana Filled Crepes 29
French Styled Crepes 31
Vanilla Crepes 34
Soy Milk Crepes 35
Creamy Chocolate Crepes 36
Crab Filled Crepes 37
Quinoa & Honey Crepes 39
Seafood Filled Crepes 40
Caraway Sees Crepes 44
Yogurt & Jelly Filled Crepes 45
Coffee Syrup For the Crepes 46
Spiced Coconut Crepes 47
Chocolaty Strawberry Filled Crepes 48
Milky Crepes 49
Egg-Free Crepes 50
Cream Cheese Crepes 51
Chocolate Hazelnut Spread & Banana Filled Crepes 54
Berries Filled Crepes 55
Hungarian Crepes 56
Bacon & Banana Filled Crepes 58
Easy Veggie Frittata 60
The Button Frittata 61
Mushrooms and Parmesan Frittata 64
The Canadian Frittata 65
Parmigiano-Reggiano Frittata 66
The Golden State Frittata 67
Cream of Frittata 68
The New Yorker Frittata 69
The No-Fry Frittata 70

The Maine Frittata 71
Easy Bacon Frittata 74
Cranberry Parfait 75
Blackberry Parfait 76
Parfait for Autumn 77
Applesauce Parfait 78
Maggie’s Favorite Parfait 79
Lemon Parfait 80
Cream Cheese Parfait 81
Hawaiian Parfait 84
Brunch Time Vanilla Waffle 85
Yeast Waffle 86
Waffle Sandwich I 87
A Waffle from Belgium 88
Waffle II 89
Easy Buttermilk Waffle 90
Almond Dijon Salad 91
Seattle Salad 94
American Potato Salad 95
Tarragon Wild Rice Salad 96
Quinoa Pepper Salad 98
Asparagus Salad 99
Ranch Pasta Salad 100

Chipotle
Bacon and Eggs Prep Time: 10 mins
Total Time: 30 mins
Servings per Recipe: 4

Fat 29.6 g
Carbohydrates 12.2g
Protein 20.5 g
Cholesterol 310 mg
Sodium 553 mg
Ingredients
4 slices turkey bacon, chopped 1 avocado - peeled, pitted, and chopped
6 eggs 1 (6 oz.) package fresh spinach
2 tbsps sour cream 1/2 cup shredded Cheddar cheese
1 tbsp oil, or as needed salt and ground black pepper to taste
1 tbsp chipotle-flavored hot sauce (such as
Tabasco(R) Chipotle Pepper Sauce)
3 vine-ripened tomatoes, chopped
Directions
1. Get a bowl, evenly mix: sour cream and eggs.
2. Fry your bacon for 11 mins. Then remove oil excess with some paper towels.
3. Now you want to cook your eggs in oil in a frying pan for 7 minutes with your hot sauce.
4. Add in your spinach, avocadoes and tomatoes and cook for 1 more min.
5. Finally top everything with cheddar and a bit more pepper and salt. Let the cheese melt with another
.5 to 1 min of cooking time.
Chipotle Bacon and Eggs 9

BREAKFAST EGGS
from India Prep Time: 5 mins
Total Time: 15 mins

Calories 367 kcal
Fat 32.9 g
Carbohydrates 12.4g
Protein 8.4 g
Cholesterol 186 mg
Sodium 157 mg
Ingredients
1/4 cup vegetable oil 1/2 cup finely chopped onion
1 tsp garam masala 3 green chili peppers, sliced
1 tsp ground turmeric 2 large eggs
1 tsp ground coriander
salt to taste
Directions
1. Get a bowl and add your eggs to it. Then whisk them.
2. In a frying pan, cook the following in hot oil for 6 mins: salt, green chili peppers, garam masala,
onions, coriander, and turmeric.
3. After 6 mins pour in your eggs to the seasoned onions and chilies and scramble for 5 mins.
12 Breakfast Eggs from India

Fried Eggs
and Shrimp Prep Time: 10 mins
Total Time: 25 mins

Calories 236 kcal
Fat 14.9 g
Carbohydrates 8.8g
Protein 16.8 g
Cholesterol 404 mg
Sodium 1237 mg
Ingredients
1 tbsp vegetable oil, or as needed 10 cooked large shrimp
1 onion, chopped 1/4 cup cocktail sauce
6 eggs, beaten
1 tsp salt
Directions
1. Fry onions in hot oil for 11 mins. Then mix in the eggs and salt. Continue frying for 6 mins.
2. Add in your shrimp and cocktail sauce and continue to cook for 5 more mins.
3. Enjoy.
Fried Eggs and Shrimp 13

MAGGIE'S
Favorite Eggs Prep Time: 15 mins
Total Time: 55 mins

Calories 492 kcal
Fat 38.2 g
Carbohydrates 12.8g
Protein 27 g
Cholesterol 343 mg
Sodium 1683 mg
Ingredients
1 (1 lb) bulk beef sausage 1 cup shredded Monterey Jack cheese
12 eggs, beaten 1/2 cup pickled jalapeno pepper slices, or to
1/3 cup sour cream taste
1 (7 oz.) can chopped green chilies 2 avocados, sliced
1 (24 oz.) jar salsa
1 cup shredded Cheddar cheese
Directions
1. Coat a baking dish with oil or nonstick spray and set your oven to 350 degrees before doing
anything else.
2. Get a bowl and whisk all your eggs together in it. Enter the eggs into the greased dish. And bake it in
the oven for 15 mins.
3. For 8 mins fry your sausage in hot oil and then crumble.
4. After eggs have baked for 15 mins remove them from the oven layer your sausage, jalapeno, salsa,
green chilies, Monterey, and cheddar over the eggs.
5. Put everything back in the oven for 23 mins.
6. Enjoy. With a topping of avocado.
14 Maggie's Favorite Eggs

Buttery
Eggs Prep Time: 10 mins
Total Time: 30 mins

Calories 311 kcal
Fat 20.9 g
Carbohydrates 12.4g
Protein 18.6 g
Cholesterol 405 mg
Sodium 261 mg
Ingredients
6 eggs 1/8 tsp ground white pepper, if desired
2 tbsps butter salt and pepper to taste
2 tbsps all-purpose flour
2 cups milk
Directions
1. Get a big saucepan and fill it with water. Add your eggs to the water and bring it to a rolling boil.
Once boiling for about a minute then remove the pan from the heat and place a lid on it. Let it stand
for about 13 mins.
2. After 13 mins take out the eggs, remove the shells, and dice them.
3. Now drain the saucepan of its water and melt some butter in it. Once the butter is melted add some
flour and heat it until a ball-like shape begins to form. Then add in your milk and lightly stir until
the sauce begins to boil.
4. While boiling add in: salt, white pepper, chopped eggs, and black pepper. Heat everything up then
remove it all from the heat.
5. Enjoy with your favorite toasted bread.
Buttery Eggs 15
EASY
Spicy Eggs Prep Time: 10 mins
Total Time: 10 mins

Calories 46 kcal
Fat 3.4 g
Carbohydrates 0.4g
Protein 3.3 g
Cholesterol 108 mg
Sodium 33 mg
Ingredients
2 hard-cooked eggs, cut in half lengthwise
1 tbsp cream-style horseradish sauce
Directions
1. Take your eggs and take out the yolks. Put the yolks aside in a bowl.
2. Add horseradish to the yolks and mix everything evenly.
3. Simply fill each egg white with the yolk mix and chill before serving them.
18 Easy Spicy Eggs

Breakfast
In Texas Prep Time: 30 mins
Total Time: 55 mins

Calories 799 kcal
Fat 58.3 g
Carbohydrates 30.8g
Protein 36.8 g
Cholesterol 392 mg
Sodium 2120 mg
Ingredients
1 lb sausage 3 cups milk
9 slices white bread, cut into cubes 1 1/2 tsps salt
9 eggs, beaten 8 oz. shredded Cheddar cheese
1 (11 oz.) can condensed cream of Cheddar cheese
soup
Directions
1. Before doing anything else grease a baking dish some butter.
2. Get a frying pan and stir fry your sausage and then crumble it. Cook until it is fully done. Remove oil
excess.
3. Get a bowl combine evenly: salt, eggs, milk, and soup.
4. Enter into your baking dish the cubed bread, and sausage.
5. Pour the wet mix over the bread cubes in the baking dish. Then top everything with cheese.
6. Cover the dish with foil and put it in the frig throughout the night.
7. Once 8 hours has elapsed you want to set the oven to 350 degrees. Once the oven is hot bake the
casserole for at least an hour.
8. Enjoy.
Breakfast In Texas 19
EGGS
from Ireland Prep Time: 15 mins
Total Time: 35 mins

Calories 425 kcal
Fat 13.6 g
Carbohydrates 62.6g
Protein 15.1 g
Cholesterol 294 mg
Sodium 297 mg
Ingredients
2 tbsps butter 1 green bell pepper, chopped
6 potatoes, peeled and sliced 6 eggs, beaten
1 onion, minced
Directions
1. In hot oil and in a frying pan cook your onions, potatoes, and peppers until the potatoes are fully
browned.
2. Simple add your eggs to the potatoes and continue frying until the eggs are firm.
3. Enjoy.
20 Eggs from Ireland

Eggs
from Mexico Prep Time: 30 mins
Total Time: 55 mins

Calories 541 kcal
Fat 42.3 g
Carbohydrates 15.7g
Protein 24.8 g
Cholesterol 98 mg
Sodium 1390 mg
Ingredients
24 jalapeno peppers 1 tbsp garlic salt
1 lb sausage 1 (16 oz.) package Monterey Jack cheese, cubed
2 cups all-purpose baking mix
1 (16 oz.) package Cheddar cheese, shredded
1 tbsp crushed red pepper flakes
Directions
1. Coat a casserole dish with nonstick spray and then set your oven to 325 degrees before doing
anything else.
2. Get a bowl, evenly mix: garlic salt, sausage, red pepper flakes, cheddar, and baking mix. Set aside.
3. Take out the pulp and seeds in all the jalapenos by cutting an incision into each one and using your
fingers to remove the insides.
4. Fill the peppers with the Monterey cubes. Cover each pepper with the sausage mix in your bowl and
try to shape everything into balls.
5. Enter everything into the casserole dish and cook in the oven for 25 to 30 mins.
6. Enjoy.
Eggs from Mexico 21

EGGS
from Italy Prep Time: 5 mins
Total Time: 15 mins

Calories 154 kcal
Fat 11.9 g
Carbohydrates 5.3g
Protein 7.5 g
Cholesterol 186 mg
Sodium 374 mg
Ingredients
2 tbsps extra virgin olive oil salt and pepper to taste
4 ripe tomatoes, chopped
4 eggs
Directions
1. For 6 mins cook your tomatoes in hot oil. Simply break the eggs into the tomatoes and add some
pepper and salt. Fry until you reach the firmness that you enjoy the most.
24 Eggs from Italy

Vegetarian
Total Time: 25 mins

Calories 182 kcal
Fat 15.8 g
Carbohydrates 2.4g
Protein 8.1 g
Cholesterol 192 mg
Sodium 159 mg
Ingredients
1/4 cup olive oil 1/4 cup milk
1/4 cup sliced fresh mushrooms 1/4 cup chopped fresh tomato
1/4 cup chopped onions 1/4 cup shredded Cheddar cheese
1/4 cup chopped green bell peppers
6 eggs
Directions
1. Get a bowl mix: milk, eggs, and veggies with tomatoes.
2. Fry onions, mushrooms, and peppers until the onion are see-through in hot olive oil in a frying pan.
3. Then pour in eggs and veggies continue cooking until the eggs are firm.
4. Right before everything is finished top the eggs with your cheese and cook for another minute.
5. Enjoy.
Vegetarian Eggs 25
PROSCIUTTO
Total Time: 40 mins

Calories 199 kcal
Fat 15.7 g
Carbohydrates 5.1g
Protein 10.8 g
Cholesterol 175 mg
Sodium 446 mg
Ingredients
1 bunch fresh asparagus, trimmed 1 pinch salt
1 tbsp extra-virgin olive oil 4 eggs
1 tbsp olive oil 1/2 lemon, zested and juiced
2 oz. minced prosciutto 1 pinch ground black pepper
ground black pepper
1 tsp distilled white vinegar
Directions
1. Set your oven to 425 degree before doing anything else.
2. Get a casserole dish and enter into it your asparagus and coat the veggies with some olive oil.
3. Stir fry your prosciutto and some black pepper for 5 mins in 1 tbsp of olive oil.
4. Layer the meat over the asparagus. Bake for 10 mins.
5. Then toss the contents and bake for 6 more mins.
6. Boil 3 inches of water and add in some salt and your vinegar.
7. Then break an egg in the water. Continue for all eggs. Let the eggs poach for 6 mins. Then remove
them from the water.
8. Now plate your asparagus and coat them with a bit of lemon juice then topped with an egg. Then
some zest of lemon and finally a bit of pepper.
9. Enjoy.
26 Prosciutto Eggs
Sweet
Crepes Prep Time: 10 mins
Total Time: 20 mins

Calories 164 kcal
Fat 7.7 g
Carbohydrates 17.2g
Protein 6.4 g
Cholesterol 111 mg
Sodium 235 mg
Ingredients
4 eggs, lightly beaten 2 tbsps white sugar
1 1/3 C. milk 1/2 tsp salt
2 tbsps butter, melted
1 C. all-purpose flour
Directions
1. In a large bowl, add all the ingredients and beat till well combined and smooth.
2. Lightly, grease a crepe pan and heat on medium heat.
3. Place about 3 tbsps of mixture and tilt the pan to spread it evenly.
4. Cook for about 1-2 minutes per side.
5. Repeat with the remaining mixture.
6. Serve hot.
Sweet Crepes 27
BUTTERED
Vanilla Crepes Prep Time: 10 mins
Total Time: 30 mins

Calories 142 kcal
Fat 6.7 g
Carbohydrates 15.9g
Protein 3.3 g
Cholesterol 66 mg
Sodium 146 mg
Ingredients
1 1/2 C. milk 2 tbsps sugar
3 egg yolks 1/2 tsp salt
2 tbsps vanilla extract 5 tbsps melted butter
1 1/2 C. all-purpose flour
Directions
1. In a large bowl, add the egg yolks, milk and vanilla and beat till well combined.
2. Add the remaining ingredients and beat till smooth.
3. Lightly, grease a crepe pan and heat on medium heat.
4. Place about 1/4 C. of the mixture and tilt the pan to spread it evenly.
5. Cook everything on both sides till golden brown.
7. Serve hot with a filling of your choice like ice cream, caramel, cheese, cream or fruit.
28 Buttered Vanilla Crepes

Spiced
Banana Filled Prep Time: 5 mins
Total Time: 20 mins
Crepes Servings per Recipe: 6

Calories 518 kcal
Fat 28.7 g
Carbohydrates 60.7g
Protein 8g
Cholesterol 146 mg
Sodium 252 mg
Ingredients
1 C. all-purpose flour 1/4 tsp ground cinnamon
1/4 C. confectioners' sugar 1/4 tsp ground nutmeg
2 eggs 1/4 C. half-and-half cream
1 C. milk 6 bananas, halved lengthwise
3 tbsps butter, melted 1 1/2 C. whipped heavy cream
1 tsp vanilla extract 1 pinch ground cinnamon
1/4 tsp salt
1/4 C. butter
1/4 C. packed brown sugar
Directions
1. In a large bowl, sift together the powdered sugar, flour and salt.
2. Add the milk, 3 tbsps of butter, eggs and vanilla and beat till smooth.
3. Lightly, grease a skillet and heat on medium-high heat.
4. Place about 3 tbsps of the mixture and tilt the pan to spread it evenly.
5. Cook till golden brown and carefully, flip it.
6. Cook till golden brown.
7. In another large skillet, melt the remaining butter and stir in the brown sugar, nutmeg and 1/4 tsp of
cinnamon. Repeat with the remaining mixture.
8. Add the cream and cook, stirring continuously till the mixture becomes slightly thick.
9. Add the banana slices, at one time and gently stir to coat with sauce.
Spiced Banana Filled Crepes 29
10. Cook for about 2-3 minutes and remove from heat.
11. Place a banana slice in the middle of a crepe and roll it.
12. Place the crepes onto serving plates and top with the cream from the pan.
13. Serve immediately with a sprinkling of cinnamon.
30
French Styled
Total Time: 35 mins

Calories 94 kcal
Fat 4.1 g
Carbohydrates 10.3g
Protein 4g
Cholesterol 55 mg
Sodium 96 mg
Ingredients
1 C. all-purpose flour 2 C. milk
1 tsp white sugar 2 tbsps butter, melted
1/4 tsp salt
3 eggs
Directions
1. In a large bowl, sift together the white sugar, flour and salt.
2. Add the milk and eggs and beat till smooth.
3. Add the melted butter and stir to combine.
6. Cook till golden brown and carefully, flip it.
9. Serve hot.
French Styled Crepes 31

VANILLA
Total Time: 30 mins

Calories 111 kcal
Fat 3.7 g
Carbohydrates 15g
Protein 4g
Cholesterol 39 mg
Sodium 160 mg
Ingredients
1 1/2 C. all-purpose flour 2 tbsps butter, melted
1 tbsp white sugar 1/2 tsp vanilla extract
1/2 tsp baking powder 2 eggs
1/2 tsp salt
2 C. milk
Directions
1. In a large bowl, sift together the white sugar, flour, baking powder and salt.
4. Cook for about 2 minutes and carefully, flip it.
7. Serve hot.
34 Vanilla Crepes
Soy Milk
Total Time: 2 hrs 25 mins

Calories 268 kcal
Fat 12.1 g
Carbohydrates 35.6g
Protein 4.3 g
Cholesterol 0 mg
Sodium 295 mg
Ingredients
1/2 C. soy milk 2 tbsps maple syrup
1/2 C. water 1 C. unbleached all-purpose flour
1/4 C. melted soy margarine 1/4 tsp salt
1 tbsp turbinado sugar
Directions
1. In a large bowl, add all the ingredients and beat till smooth.
2. Refrigerate, covered for at least 2 hours before serving.
7. Serve hot.
Soy Milk Crepes 35

CREAMY
Chocolate Prep Time: 1 min
Total Time: 2 mins

Calories 434 kcal
Fat 27.6 g
Carbohydrates 41.2g
Protein 5.1 g
Cholesterol 109 mg
Sodium 205 mg
Ingredients Directions
2 eggs 1. For the crepes,, in a large bowl, add the flour,
1/2 C. milk white sugar, milk, eggs, water, cognac and
1/2 C. water 1/3 tbsps of butter and beat till smooth.
3/4 C. all-purpose flour 2. For filling, in another bowl, add the instant
6 tsps white sugar coffee, heavy cream and pudding mix and
1/3 tbsp butter beat till a thick and smooth mixture forms.
1 fluid ounce cognac 3. Lightly, grease a skillet and heat on
1 (3.9 ounce) package instant chocolate pudding mix medium-high heat.
1 tsp instant coffee granules
4. Place the desired amount of mixture and tilt
3 C. heavy cream
the pan to spread it evenly.
4 (1 ounce) squares bittersweet chocolate
1/2 C. butter 5. Cook everything on both sides till golden
1 1/4 C. nonfat evaporated milk brown.
2 1/2 C. confectioners' sugar 6. Repeat with the remaining mixture.
7. Meanwhile For the sauce, in a small pan, add
the evaporated milk, chocolate, confectioner's
sugar and remaining butter and cook,
stirring continuously till the mixture
becomes slightly thick.
8. Divide the filling into crepes and roll around
the filling.
9. Place the sauce over the crepes and serve.
36 Creamy Chocolate Crepes

Crab Filled

Calories 542 kcal
Fat 33.4 g
Carbohydrates 37.7g
Protein 20.9 g
Cholesterol 234 mg
Sodium 699 mg
Ingredients
Crepes: 3 C. fresh crabmeat, cooked and diced
2 C. flour Sauce:
1 C. cold water 4 tbsps butter
4 eggs 6 tbsps all-purpose flour
2 tbsps melted butter 2 C. hot milk
1/2 tsp salt 1/4 tsp salt
Filling: 1/4 tsp ground black pepper
4 tbsps butter 1/2 C. heavy cream
1/2 C. chopped green onion 2 egg yolks
3/4 C. dry sherry 1 C. grated Swiss cheese
1/4 tsp salt
1/4 tsp ground black pepper
Directions
1. For the crepes, in a large bowl, add all the ingredients and beat till smooth.
2. Refrigerate, covered for at least 2 hours before serving.
4. Place the desired amount of mixture and tilt the pan to spread it evenly.
7. For the filling, in a skillet, melt 1/4 C. of butter on medium-high heat and sauté the green onions for
about 3-5 minutes.
Crab Filled Crepes 37
8. Stir in the sherry and desired amount of salt and black pepper.
9. Add the crab meat and stir to combine and remove from heat.
10. Meanwhile for the sauce in a pan, melt the butter on medium-high heat.
11. Slowly, add the flour, beating continuously till well combined.
12. Add the milk, salt and black pepper and bring to a boil for about 1 minute.
13. Meanwhile in a bowl, add the egg yolks and cream and beat till well combined.
14. Remove the pan from heat and slowly, add the cream mixture, beating continuously till well
combined.
15. Fold in the Swiss cheese and reserve 1 C. of sauce in a bowl.
16. Add the remaining sauce in the crab mixture and stir to combine.
17. Divide the filling into crepes and roll around the filling.
38
Quinoa
& Honey Crepes Prep Time: 15 mins
Total Time: 25 mins

Calories 312 kcal
Fat 15.1 g
Carbohydrates 32.2g
Protein 11.2 g
Cholesterol 144 mg
Sodium 271 mg
Ingredients
1 C. quinoa flour 1 pinch sea salt
1 C. almond milk 2 tbsps melted butter
2 large eggs
1 tsp honey
Directions
1. For the crepes in a large bowl, add all the ingredients and beat till smooth.
3. Place the desired amount of mixture and tilt the pan to spread it evenly.
6. Serve hot.
Quinoa & Honey Crepes 39

SEAFOOD
Filled Crepes Prep Time: 30 mins
Total Time: 1 hr 10 mins

Calories 291 kcal
Fat 9.8 g
Carbohydrates 19.5g
Protein 29.5 g
Cholesterol 229 mg
Sodium 427 mg
Ingredients
Cooking spray Crepes: 2 pounds shrimp, peeled and deveined
1 1/2 C. milk 8 ounces lobster meat
3 eggs 1 tbsp lemon juice
1 1/4 C. all-purpose flour 1 pinch cayenne pepper
1/4 tsp salt 1/4 C. grated Parmesan cheese
Filling: Sauce:
1 1/2 C. water 1 C. milk
1/4 C. all-purpose flour 2 tbsps mayonnaise
1/4 tsp salt 1 tbsp all-purpose flour
2 tbsps butter
4 cloves garlic, minced
Directions
1. Set your oven to 350 degrees F and grease a 12x9-inch baking dish.
2. For the crepes in a large bowl, combine the eggs and milk and beat till frothy.
3. Add the flour and salt and beat till smooth.
4. Lightly, grease a griddle and heat on medium-high heat.
7. Cook for about 2 minutes.
40 Seafood Filled Crepes

9. For the filling, in a bowl, add the flour and salt and beat till well combined and keep aside.
10. In a nonstick skillet, add the butter and garlic on medium-low heat and cook, covered for about 7
minutes.
11. Stir in the lobster and shrimp meat and cook, covered for about 5 minutes.
12. Stir in the cayenne pepper and lemon juice and cook, covered for about 5 minutes more.
13. Stir in the flour mixture and increase the heat to medium.
14. Add the cheese and cook, stirring continuously for about 1 minute and remove from heat.
15. Divide the filling into crepes and roll around the filling.
16. Meanwhile for the sauce in a pan, add all the ingredients on medium heat and cook, stirring
continuously for about 2-3 minutes.
17. Place the crepe rolls into prepared baking dish in a single layer.
18. Place the sauce over rolls evenly and cook in the oven for about 25-30 minutes.
41
CARAWAY
Sees Crepes Prep Time: 10 mins
Total Time: 30 mins

Calories 125 kcal
Fat 5g
Carbohydrates 16.5g
Protein 3.5 g
Cholesterol 41 mg
Sodium 41 mg
Ingredients
1 C. all-purpose flour 1 pinch salt
1 C. water 1 tbsp caraway seeds
1 egg
2 tbsps butter, melted
Directions
1. In a large bowl, mix together the water and flour.
2. Add the eggs and stir to combine.
3. Add the butter, caraway seeds and salt and beat till smooth.
6. Cook for about 2-4 minutes and carefully, flip it.
7. Cook for about 30 seconds.
9. Serve hot.
44 Caraway Sees Crepes

Yogurt & Jelly
Total Time: 20 mins

Calories 430 kcal
Fat 8.1 g
Carbohydrates 62.8g
Protein 29.6 g
Cholesterol 2 mg
Sodium 210 mg
Ingredients
1 C. whole wheat flour olive oil cooking spray
1 C. skim milk 1 C. plain fat-free Greek yogurt
4 egg whites 1 tbsp jelly
1 tbsp olive oil 1 pinch ground cinnamon
1 tsp ground cinnamon
Directions
1. In a large bowl, mix together the flour, 1 tsp of cinnamon, egg whites, milk and oil and beat till
smooth.
5. Cook for about 2 minutes.
7. In a bowl, mix together the jelly and yogurt.
8. Spread a thin layer of the yogurt mixture over each crepe and roll it.
9. Place the remaining yogurt mixture over the crepe rolls and serve.
Yogurt & Jelly Filled Crepes 45

COFFEE SYRUP
For the Crepes Prep Time: 5 mins
Total Time: 10 mins

Calories 34 kcal
Fat 0g
Carbohydrates 8.9g
Protein 0g
Cholesterol 0 mg
Sodium 3 mg
Ingredients
2 tbsps brown sugar
1 1/2 tsps brewed coffee
Directions
1. In a plate add the brown sugar and pour the coffee on top and stir to combine.
2. Serve the crepes with coffee syrup.
46 Coffee Syrup For the Crepes

Spiced
Coconut Crepes Prep Time: 10 mins
Total Time: 25 mins

Calories 126 kcal
Fat 7.2 g
Carbohydrates 10.4g
Protein 5.8 g
Cholesterol 124 mg
Sodium 48 mg
Ingredients
4 eggs, beaten 1 pinch ground nutmeg
1/4 C. coconut flour 1 pinch ground cinnamon
1/4 C. coconut milk 1 tsp olive oil
1 tbsp honey
1/4 tsp vanilla extract
Directions
1. In a large bowl, add all the ingredients except oil and beat till smooth.
2. Grease a crepe pan with olive oil and heat on low heat.
4. Cook for about 30 seconds and carefully, flip it.
7. Serve hot.
Spiced Coconut Crepes 47

CHOCOLATY
Strawberry Filled Prep Time: 5 mins
Total Time: 10 mins

Calories 279 kcal
Fat 13.4 g
Carbohydrates 36.3g
Protein 5.4 g
Cholesterol 47 mg
Sodium 27 mg
Ingredients
CREPES FILLING
1 egg, beaten 1/2 C. semisweet chocolate chips
1/4 C. skim milk 1 C. sliced fresh strawberries
1/3 C. water 3/4 C. frozen whipped topping, thawed
1 tbsp vegetable oil
2/3 C. all-purpose flour
1/4 tsp white sugar
1 pinch salt
Directions
1. For the crepes in a large bowl, add the milk, oil, egg and water and beat till well combined.
5. Cook for about 2-5 minutes, flipping once.
7. For the filling, in a pan, add the chocolate chips on low heat and cook, stirring continuously till melted
completely and remove from heat.
8. Divide the melted chocolate in the center of the crepes, followed by strawberries and roll around the
filling.
9. Place the whipped topping over the crepes and serve.
48 Chocolaty Strawberry Filled Crepes

Milky
Total Time: 30 mins

Calories 323 kcal
Fat 4.4 g
Carbohydrates 61.3g
Protein 9.1 g
Cholesterol 69 mg
Sodium 225 mg
Ingredients
2 C. milk 1 tsp vanilla extract
3/4 C. white sugar 1 tsp vegetable oil
2 eggs
1 tbsp baking powder
Directions
1. In a blender, add all the ingredients except oil and beat till smooth.
2. Lightly, grease a skillet and heat on medium heat.
6. Serve hot.
Milky Crepes 49
EGG-FREE

Calories 287 kcal
Fat 15.3 g
Carbohydrates 29.3g
Protein 4.4 g
Cholesterol 31 mg
Sodium 241 mg
Ingredients
1/2 C. skim milk 1 tbsp white sugar
2/3 C. water 1/4 tsp salt
1/4 C. butter, melted 1 tbsp vegetable oil
2 tbsps vanilla extract
Directions
1. In a large bowl, add the butter, milk, water and vanilla and beat till well combined.
2. In another bowl, mix together the remaining ingredients.
3. Add the flour mixture in the bowl of the milk mixture and beat till smooth.
7. Cook for about 2-3 minutes.
9. Serve hot.
50 Egg-Free Crepes
Cream Cheese
Total Time: 25 bmins

Calories 241 kcal
Fat 21.8 g
Carbohydrates 2.4g
Protein 9.6 g
Cholesterol 238 mg
Sodium 215 mg
Ingredients
3 ounces cream cheese, softened 1 tbsp sugar-free syrup
2 eggs 1 tsp butter
1 tsp ground cinnamon
Directions
1. In a bowl, crack the eggs and beat well.
2. Add the cream cheese, 1 tbsp at one time and beat till well combined.
3. Add the sugar-free syrup and cinnamon and beat till smooth.
4. Grease a skillet with butter and heat on medium heat and then reduce the heat to medium-low.
5. Place the desired amount of the mixture and tilt the pan to spread it evenly.
9. Serve hot.
Cream Cheese Crepes 51

CHOCOLATE HAZELNUT
Spread & Banana Prep Time: 10 mins
Total Time: 20 mins
Filled Crepes Servings per Recipe: 4

Calories 639 kcal
Fat 32.9 g
Carbohydrates 81.6g
Protein 9.7 g
Cholesterol 87 mg
Sodium 227 mg
Ingredients
1 C. chocolate hazelnut spread 1 (7 ounce) can pressurized whipped cream
4 crepes
4 bananas, sliced
Directions
1. Divide about 1/4 C. of the chocolate spread over each crepe.
2. Divide the banana slices in the center of the crepes evenly and roll around the filling.
3. Warm a nonstick skillet on medium heat.
4. Warm each crepe roll for about 90 seconds
5. Place the whipped cream over the crepes and serve.
54 Chocolate Hazelnut Spread & Banana Filled Crepes

Berries Filled
Total Time: 15 bmins

Calories 228 kcal
Fat 7.6 g
Carbohydrates 33g
Protein 10.1 g
Cholesterol 1 mg
Sodium 276 mg
Ingredients
1/2 C. whole wheat flour 1 tbsp vegetable oil
2 egg whites 1/2 C. mixed frozen berries, thawed and drained
1/2 C. skim milk 1 tbsp confectioners' sugar
1 pinch salt
Directions
1. In a large bowl, add all the ingredients except the berries and confectioner's sugar and beat till
smooth.
3. Place about 1/4 C. of mixture and tilt the pan to spread it evenly.
5. Place about 2 tbsps of the berries in the center.
6. Cook for about 2 minutes and roll around the berries.
7. Repeat with the remaining mixture and berries.
8. Serve with a dusting of confectioner's sugar.
Berries Filled Crepes 55

HUNGARIAN

Calories 873 kcal
Fat 47.4 g
Carbohydrates 98.7g
Protein 15.1 g
Cholesterol 71 mg
Sodium 104 mg
Ingredients
Pancakes: 1/4 C. milk
2 C. all-purpose flour 1/4 tsp vanilla extract
2 eggs 1 1/2 tsps rum
1 C. milk Chocolate Topping:
1 C. soda water 1/4 C. water
1/2 C. vegetable oil 1/2 C. white sugar
1 pinch salt 1/2 C. chopped bittersweet chocolate
Almond Filling: 2 tbsps margarine
1 C. chopped almonds
1/2 C. white sugar
Directions
1. For the crepes in a large bowl, add the eggs and flour and beat till smooth.
2. Add remaining ingredients and beat till well combined.
3. Refrigerate, covered for about overnight.
6. Cook for about 1 minute per side.
8. For the filling, in a pan, mix together all the ingredients on low heat.
9. Cook, stirring continuously till the sugar dissolves completely.
56 Hungarian Crepes
10. Remove from heat and let it cool slightly.
11. For topping in another pan, mix together all the ingredients except margarine on low heat.
12. Cook, stirring continuously till the chocolate melts completely.
13. Remove from heat and immediately, stir in the margarine till well combined.
14. Divide the filling in the center of the crepes evenly and roll around the filling.
57
BACON & BANANA

Calories 406 kcal
Fat 22.8 g
Carbohydrates 40.3g
Protein 13.3 g
Cholesterol 84 mg
Sodium 362 mg
Ingredients
1 C. milk 6 firm bananas, sliced in half lengthwise
4 large eggs 12 tbsps chocolate-hazelnut spread, divided
1 tbsp butter, melted 12 tbsps peanut butter, divided
1 tbsp white sugar 1/2 tbsp honey, divided
1 tsp almond extract 1 tsp confectioners' sugar
1 1/4 C. all-purpose flour 1 tbsp chocolate syrup
12 slices turkey bacon
3 tbsps butter, divided
Directions
1. In a blender, add the flour, white sugar, eggs, milk, vanilla and 1 tbsp of butter and pulse till smooth
and keep aside for at least 20 minutes.
2. Heat a large skillet on medium-high heat and cook the bacon for about 10 minutes.
3. Transfer the bacon onto a paper towel lined plate.
4. Lightly, grease a crepe pan with 1 tsp of the butter and heat on medium-high heat.
9. In a skillet, melt 2 tbsps of the butter and cook the banana slices for about 3 minutes per side and
remove from heat.
58 Bacon & Banana Filled Crepes

10. Spread about 1 tbsp of the hazelnut spread over each crepe, followed by 1 tbsp of peanut butter.
11. Arrange a bacon slice in the center of each crepe, followed by 1 banana slice and 1/2 tsp of the
honey.
12. Roll each crepe around the filling.
13. Serve with a sprinkling of a confectioner's sugar and a drizzling of chocolate syrup.
59
EASY VEGGIE
Frittata Prep Time: 10 mins
Total Time: 35 mins

Calories 242.8 kcal
Cholesterol 310.9mg
Sodium 326.9mg
Carbohydrates 4.0g
Protein 13.6g
Ingredients
1/2 lb asparagus, trimmed salt
3 tbsps butter
6 eggs
1/2-3/4 C. shredded cheese, such as cheddar cheese
Directions
1. Set your oven to 350 degrees before doing anything else.
2. Now get a frying pan full of water and salt boiling. Once the water is boiling place your asparagus in
the water and let it cook until it is soft.
3. Once the spears are soft drop them into some cold water.
4. Now slice each one into smaller pieces.
5. Add some butter to a separate frying pan or use the same one after draining it and cleaning it.
6. As the butter melts combine your eggs with salt, cheese, and the pieces of asparagus.
7. Pour everything into the hot butter and set the heat to low.
8. Let mix cook for 6 mins then place everything into the oven until the top is cooked as well.
9. Enjoy.
60 Easy Veggie Frittata

The Button
Total Time: 30 mins

Calories 402.3mg
Cholesterol 284.8mg
Sodium 4.5g
Carbohydrates 20.4g
Protein 402.3mg
Ingredients
1 C. baby spinach leaves 4 eggs
2 green onions, sliced 1/3 C. ricotta cheese
4 button mushrooms, washed and sliced 2 tbsps parmesan cheese, shredded
1 roasted red pepper, chopped salt and pepper
1 tbsp fresh basil
1 tsp butter
Directions
1. Coat a frying pan with nonstick spray, add in your butter, and place the pan over a medium level of
heat.
2. Begin to fry your basil and veggies in the melted butter until the spinach is soft.
3. Now combine your ricotta and eggs in a bowl then pour the mix into the pan once it is smooth.
4. Cook the frittata in the pan by lifting the edges as they cook.
5. Once the bottom of the frittata has set, flip it and cook the opposite side for 4 mins.
6. Place everything onto a serving plate and top it with some shredded parmesan.
7. Slice the frittata in half.
8. Enjoy.
The Button Frittata 61

MUSHROOMS
and Parmesan Prep Time: 5 mins
Total Time: 20 mins
Frittata Servings per Recipe: 2

Calories 478.7 kcal
Cholesterol 610.5mg
Sodium 1309.7mg
Carbohydrates 12.1g
Protein 33.6g
Ingredients
2 tbsps butter 6 eggs
3 cloves garlic, minced 1/2 tsp salt
1/2 C. onion, sliced 1 dash pepper
8 oz. mushrooms, quartered 1/2 C. shredded parmesan cheese
2 C. fresh spinach, chopped
Directions
1. Stir fry your mushrooms, onions, and garlic in butter until the onions are see-through.
2. Combine in the spinach and cook the leaves for 3 mins.
3. Get a bowl, combine: pepper, salt, and eggs. Whisk the mix until it is smooth then enter everything
into the frying pan. Let the mix fry for 5 mins then top everything with the cheese.
4. Now place everything in under the broiler for 5 more mins.
5. Enjoy.
64 Mushrooms and Parmesan Frittata

The Canadian
Total Time: 25 mins

Calories 340.7 kcal
Cholesterol 36.7mg
Sodium 968.8mg
Carbohydrates 25.7g
Protein 28.1g
Ingredients
1 tbsp olive oil 1 C. egg substitute or 4 eggs, beaten with
1 medium red skin white potato, washed 1/4 C. milk
1/2 medium red bell pepper, chopped 1/4 C. shredded mozzarella cheese
3 green onions, washed and sliced salt and pepper
1/2 C. sliced mushrooms
3 slices Canadian turkey bacon, chopped
Directions
1. Grate your potatoes then begin to stir fry them with the bacon, bell peppers, mushrooms, and green
onions, in olive oil.
2. Once the veggies are crispy and the potatoes have browned stir in some pepper, and salt.
3. Now top everything with the eggs and fry the mix for about 6 mins.
4. Lift the edge of the frittata to let the loose eggs run onto the pan.
5. Once the bottom of the frittata is completely set flip it.
6. Invert the pan over a plate and place the frittata back into the pan.
7. Cook the opposite side for about 2 mins then top everything with your cheese.
8. Shut the heat and place a lid on the pot.
9. Let the cheese melt then place the frittata on a serving dish.
10. Slice the frittata into two pieces then serve.
11. Enjoy.
The Canadian Frittata 65

PARMIGIANO-
REGGIANO Prep Time: 15 mins
Total Time: 45 mins
Frittata Servings per Recipe: 4

Calories 294.9 kcal
Cholesterol 239.7mg
Sodium 565.5mg
Carbohydrates 9.7g
Protein 14.1g
Ingredients
4 tbsps olive oil 1/2 tsp salt
1 large onion, coarsely chopped black pepper
1 tsp fresh thyme, chopped or 1/2 tsp dried thyme, 1/2 C. freshly shredded Parmigiano-Reggiano
crushed cheese
1 1/2 lbs zucchini, stems removed, sliced in half
lengthwise, then cut into thin slices
2 tbsps Italian parsley or 2 tbsps fresh basil, chopped
5 large eggs
Directions
1. Get your oven's broiler hot.
2. Now begin to stir fry your thyme and onions in olive oil for 7 mins. Then add in the zucchini, place a
lid on the pan, and cook everything for 10 mins.
3. Stir the mix at least 2 times.
4. Add in the parsley or basil then stir the spices in and shut the heat.
5. Now whisk your eggs in a bowl then add in the cheese, some pepper, and some salt as well.
6. Remove any excess liquids from the zucchini mix then combine the veggies with the eggs.
7. Add two more tbsps of olive oil to the pot then pour in the zucchini mix.
8. Spread out the zucchini and set the heat to low. Let the frittata cook for 13 mins.
9. Now place the mix under the broiler for 3 mins then place everything onto a plate for serving.
10. Enjoy.
66 Parmigiano-Reggiano Frittata
The Golden State
Total Time: 50 mins

Calories 238.9 kcal
Cholesterol 369.3mg
Sodium 12.5g
Carbohydrates 14.6g
Protein 238.9 kcal
Ingredients
3 tsps olive oil, divided 6 egg whites
2 C. sliced onions or 2 C. scallions or 2 C. leeks, or 4 egg yolks, beaten
combination 4 oz. cheese
coarse salt
fresh ground pepper
1 C. tomatoes
Directions
2. Begin to stir fry your scallions after topping them with pepper and salt for 60 secs then place a lid
on the pot and cook the mix for 6 mins.
3. Combine in the tomatoes and place the lid back on the pot for 3 more mins.
4. Now place everything into a bowl.
5. Get a 2nd bowl and whisk some pepper, some salt, and the egg whites until the mix is peaking.
6. Now combine in the yolks slowly.
7. Coat your frying pan with 1 tsp of olive oil then pour in the eggs into the pan evenly, making sure
that the entire surface is covered.
8. Now top the eggs with the tomato mix and leave about 1 inch of space on the edge of the frittata.
9. Top everything with the cheese and fry the mix for about 4 mins then place it in the oven for 22
mins until it is fully done.
10. Enjoy.
The Golden State Frittata 67

CREAM
of Frittata Prep Time: 15 mins
Total Time: 40 mins

Calories 220.4 kcal
Cholesterol 199.5mg
Sodium 693.1mg
Carbohydrates 5.7g
Protein 12.3g
Ingredients
4 tbsps margarine 1/3 C. parmesan cheese
1/2 C. chopped onion 1/2 C. whole milk
4 C. fresh broccoli florets, without the stems 1 tsp white pepper
6 large eggs 1 tsp salt
1 (8 oz.) pack cream of broccoli soup mix
1/3 C. cheddar cheese, shredded
Directions
2. Begin to stir fry your onions in margarine then combine in 1 tbsp of water and the broccoli. Fry
everything for 7 mins with a low level of heat.
3. Get a bowl, combine: pepper, eggs, salt, soup mix, milk, and cheeses. Beat the mix until it is smooth
then add in the broccoli mix and pour everything into a deep pie pan.
4. Cook the frittata in the oven for 22 mins then cut it into wedges once it has cooled.
5. Enjoy.
68 Cream of Frittata
The New Yorker
Total Time: 25 mins

Calories 304.2 kcal
Cholesterol 306.6mg
Sodium 619.5mg
Carbohydrates 17.0g
Protein 19.2g
Ingredients
4 slices turkey bacon, crumbled 1/4 tsp black pepper
1 1/2 C. potatoes, cubed 2 C. frozen broccoli, thawed
1 onion, chopped 3/4 C. cheddar cheese, shredded
6 eggs
1/2 C. water
1/2 tsp salt
Directions
1. Fry your bacon for 7 mins then combine in the onions and potatoes. Place a lid on the pan and let
everything cook for 8 mins. Stir the mix at least twice as it cooks.
2. Now get a bowl and combine: 1/2 C. cheese, eggs, broccoli, 1/2 C. water, 1/4 tsp pepper, 1/2 tsp salt.
3. Whisk the mix until it is smooth then pour it into the pan. Place the lid back on the pan and cook
everything with a medium level of heat for 9 mins.
4. Shut the heat and top the mix with the cheese and place the lid back on the pan.
5. Once the cheese has melted serve.
6. Enjoy.
The New Yorker Frittata 69

THE NO-FRY
Total Time: 6 mins

Calories 434.7 kcal
Cholesterol 435.5mg
Sodium 868.6mg
Carbohydrates 13.2g
Protein 38.8g
Ingredients
2 eggs 1/3 C. shredded part-skim mozzarella cheese
1/4 C. fat-free evaporated milk nonstick spray
1/2 C. fresh spinach leaves, stems removed, cleaned, salt and pepper
dried, ribbed into small peices
1 roma tomato
1 slice turkey bacon
Directions
1. Get a bowl and coat it with nonstick spray. Then add in your spinach.
2. Now dice your tomatoes and add them in as well then add the bacon and the cheese over
everything.
3. Whisk two eggs and the milk in a small bowl then add them to the spinach mix.
4. Now add some pepper and salt.
5. Place everything in the microwave for 3 mins on the highest power setting.
6. Enjoy.
70 The No-Fry Frittata

The Maine
Total Time: 25 mins

Calories 603.0 kcal
Cholesterol 531.5mg
Sodium 342.7mg
Carbohydrates 39.0g
Protein 26.1g
Ingredients
5 eggs 1 large potato, diced
1/3 C. cream 1 small onion, chopped
1/2 tsp shredded lemon rind 1 tbsp oil
5 drops hot sauce 1/4 C. chopped bell pepper
salt and pepper, to taste 1 C. crabmeat, fresh frozen, canned
3 tbsps shredded sharp cheddar cheese
Directions
1. Get a bowl, combine: pepper, eggs, salt, tabasco, and lemon rind.
2. Place your potato and onions in a separate bowl and put them in the microwave for 4 mins with the
highest power setting.
3. Now begin to stir fry the onions and potatoes in oil until they are done then add in the capsicum and
continue to cook the mix for 2 more mins.
4. Pour in the egg mix then break the crabmeat over everything.
5. Cook the mix for 6 mins then place it under the broiler for 2 to 3 more mins.
6. Enjoy.
The Maine Frittata 71

EASY BACON
Total Time: 40 mins

Calories 297.4 kcal
Cholesterol 401.7mg
Sodium 317.8mg
Carbohydrates 5.5g
Protein 16.0g
Ingredients
1 red pepper, chopped 1/2 C. half-and-half
6 green onions, chopped 1 tbsp butter
8 slices turkey bacon, sliced into small pieces salt and pepper
8 eggs
Directions
2. Now begin to fry your bacon in butter until it is fully done. Then add in the veggies and let them
cook until they are soft.
3. At the same time get a bowl, whisk: pepper, salt, half and half, and the eggs.
4. Beat the mix until it is smooth then pour it into the pan once the veggies are soft.
5. Let the frittata cook for about 6 mins until the bottom is set then place everything into the oven for
12 mins.
6. Enjoy.
74 Easy Bacon Frittata

Cranberry
Parfait Prep Time: 25 mins

Calories 286 kcal
Fat 10.5 g
Carbohydrates 47.7g
Protein 2g
Cholesterol 31 mg
Sodium 152 mg
Ingredients
1 (14.5 oz.) can whole berry cranberry sauce 2 tsps white sugar
1 (14 oz.) can jellied cranberry sauce 1/2 tsp vanilla extract
1/2 (14.4 oz.) package graham crackers
8 oz. heavy whipping cream
Directions
1. Get a bowl made of metal and place it in the freezer for 30 mins.
2. Get a 2nd bowl, combine: cranberry jelly sauce and the whole cranberry sauce.
3. Get a plastic bag and add your graham crackers to it. Close the bag and crush your crackers.
4. Get your frozen bowl and begin to mix your heavy cream in it, with a mixer, for 3 mins then add in
the vanilla and sugar.
5. Continue mixing everything for 6 more mins.
6. Get 3rd bowl for serving and lay 1/2 of the crushed crackers in it.
7. Then add 1/2 of the cranberry mix and 1/2 of the whipped cream.
8. Continue layering in this manner until all the ingredients have been used up.
9. Place a covering of plastic on the bowl and put everything in the fridge for 5 hrs.
10. Enjoy.
Cranberry Parfait 75
BLACKBERRY
Total Time: 10 mins

Calories 515 kcal
Fat 17.8 g
Carbohydrates 68.2g
Protein 21.4 g
Cholesterol 12 mg
Sodium 177 mg
Ingredients
2 C. vanilla yogurt
1 C. granola
8 blackberries
Directions
1. Get a large C. for serving and layer the following in it: 4 blackberries, 1/2 granola, and 1 C. yogurt.
2. Continue layering in this manner one more time.
3. Enjoy.
76 Blackberry Parfait
Parfait
for Autumn Prep Time: 20 mins

Calories 542 kcal
Fat 26.8 g
Carbohydrates 72.1g
Protein 7g
Cholesterol 62 mg
Sodium 474 mg
Ingredients
1 (7 oz.) jar marshmallow crème 1/2 tsp ground nutmeg
1 (8 oz.) package cream cheese, softened 1 tbsp orange juice concentrate, thawed
1 tbsp orange juice concentrate, thawed 1/4 C. chopped toasted pecans
1 (14 oz.) can pumpkin puree 1/4 C. crushed gingersnaps
1/4 C. maple syrup
1 1/2 tsps ground cinnamon
Directions
1. Get a bowl, mix: 1 tbsp orange juice concentrate, marshmallow crème, and cream cheese.
2. With a mixer combine everything for 2 mins.
3. Get a 2nd bowl, combine: 1 tbsp orange juice, pumpkin, nutmeg, syrup, and cinnamon.
4. Add a quarter of the cream cheese mix to the pumpkin mix and continue to combine everything for
1 more min.
5. In each of your serving glasses add 3 tbsps of each bowl in layers.
6. Then place the parfaits in the fridge for 4 hrs.
7. Add a garnish of gingersnaps and pecans to each.
8. Enjoy.
Parfait for Autumn 77

APPLESAUCE
Total Time: 10 mins

Calories 232 kcal
Fat 1.3 g
Carbohydrates 49.4g
Protein 7g
Cholesterol 2 mg
Sodium < 150 mg
Ingredients
2 C. Applesauce 2 C. diced fresh fruit
2 C. low-fat fruit-flavored yogurt
1/2 C. graham cracker crumbs
Directions
1. Lay out 4 glasses and add 1/4 a C. of yogurt to each one. Then top the yogurt with 1 tbsp of crumbs.
2. Add 1/4 a C. of diced fruit and the same amount of applesauce.
3. Continue layering everything in this manner one more time.
4. Place a covering of plastic on each glass and put everything in the fridge until it is all cold.
5. Enjoy.
78 Applesauce Parfait
Maggie’s
Favorite Parfait Prep Time: 5 mins
Total Time: 5 mins

Calories 354 kcal
Fat 3.7 g
Carbohydrates 69.4g
Protein 13.6 g
Cholesterol 11 mg
Sodium 186 mg
Ingredients
2 (8 oz.) containers vanilla yogurt 1/8 tsp ground nutmeg
1 (10 oz.) package frozen mixed berries
2 tbsps crushed graham crackers
Directions
1. Add a layer of yogurt and berries to each of your serving Cup
2. Continue layering yogurt and berries until everything has been used.
3. Top the parfait with nutmeg and graham crackers.
4. Enjoy.
Maggie’s Favorite Parfait 79

LEMON
Total Time: 10 mins

Calories 227 kcal
Fat 2.9 g
Carbohydrates 45.4g
Protein 6.5 g
Cholesterol 3 mg
Sodium 130 mg
Ingredients
2 C. fresh or thawed frozen blueberries
2 (8 oz.) cartons non-fat lemon yogurt
10 gingersnaps, crumbled
Directions
1. Layer half a C. of berries and the same amount of yogurt into 4 glasses.
2. Continue layering until all the ingredients have been used.
3. Top each parfait with some gingersnaps crumbs.
4. Enjoy.
80 Lemon Parfait
Cream Cheese

Calories 342 kcal
Fat 16.6 g
Carbohydrates 43.6g
Protein 4.5 g
Cholesterol 116 mg
Sodium 423 mg
Ingredients
4 oz. Cream Cheese, softened 1 (16 oz.) frozen lb cake, cut into 3/4-inch
1 1/2 C. cold milk cubes
1 (3.4 oz.) package Butterscotch Instant Pudding 1 1/2 oz. Semi-Sweet Chocolate, grated
1 (8 oz.) Whipped Topping, thawed, divided
1/2 C. Coffee
1/4 C. caramel ice cream topping
Directions
1. Begin to whisk your cream cheese in a bowl for 1 min then slowly add in the milk.
2. Stir the milk into the cream then add the pudding mix and continue to work the mix for 60 more
secs.
3. Now add in 2 C. of whipped topping.
4. Get a 2nd bowl, combine: caramel and coffee.
5. Grab ten glasses for serving and place half of the cake pieces into them.
6. Divide half of the coffee mix and half of the cream cheese mix as well.
7. Now divide 1/3 of the grated chocolate between the glasses.
8. Continue layering in this manner one more time.
9. Add a final layer of whipped topping and chocolate.
10. Place everything in the fridge for 5 hrs, with a covering of plastic, then serve.
11. Enjoy.
Cream Cheese Parfait 81

HAWAIIAN
Total Time: 5 mins

Calories 146 kcal
Fat 0.5 g
Carbohydrates < 29.2g
Protein 7.8 g
Cholesterol 2 mg
Sodium < 95 mg
Ingredients
2 (8 oz.) containers non-fat peach yogurt
1/2 pint fresh raspberries
1 1/2 C. fresh, frozen or canned pineapple chunks
Directions
1. Lay out four parfait C. then evenly layer and divide the following ingredients amongst them:
pineapple, yogurt, and raspberries.
2. Enjoy.
84 Hawaiian Parfait
Brunch Time
Vanilla Waffle Prep Time: 10 mins
Total Time: 25 mins

Calories 379 kcal
Carbohydrates 47.6 g
Cholesterol 113 mg
Fat 16.2 g
Protein 10.2 g
Sodium 899 mg
Ingredients
2 C. all-purpose flour 1 1/2 C. warm milk
1 tsp salt 1/3 C. butter, melted
4 tsps baking powder 1 tsp vanilla extract
2 tbsps white sugar
2 eggs
Directions
1. Get a bowl, mix: sugar, flour, baking powder, and some salt.
2. Get your waffle iron heated.
3. Get a 2nd bowl, mix: whisked eggs, vanilla, butter, and milk.
4. Combine both bowls. Evenly mix them. Pour mixture over the waffle iron. Heat until golden.
5. Plate and eat warm.
6. Enjoy..
Brunch Time Vanilla Waffle 85

YEAST
Waffle Prep Time: 30 mins
Total Time: 14 hrs

Calories 434 kcal
Cholesterol 109 mg
Fat 19.3 g
Protein 11.8 g
Sodium 660 mg
Ingredients
2 C. milk 1 tsp white sugar
1 package yeast 3 C. flour
1/2 C. warm water 2 eggs, whisked
1/2 C. butter, melted 1/2 tsp baking soda
1 tsp salt
Directions
1. Get a saucepan and heat the milk until simmering. Then set it aside.
2. Get a bowl add some yeast, warm water, and mix them evenly. Let it sit for 12 mins.
3. Get a 2nd bowl, mix: flour, milk, sugar, yeast mix, salt, and butter. Make a batter with a mixer. Put a
lid on the bowl and let it rest overnight.
4. When ready combine in some baking soda and whisked eggs, mix evenly.
5. Use nonstick spray on your waffle iron. Then ladle your batter into it. Heat until cooked fully.
6. Enjoy warm.
86 Yeast Waffle
Waffle
Sandwich I Prep Time: 15 mins
(Fried Chicken Servings per Recipe: 4
Tenders) Calories
Carbohydrates
1793 kcal
127.1 g
Cholesterol 397 mg
Fat 109.9 g
Protein 72.9 g
Sodium 5234 mg
4 eggs 1. Get a bowl, mix: black pepper, beaten eggs,
1/4 C. heavy cream 1 tbsp of salt, cayenne, and cream. Get a 2nd
2 tbsps cayenne pepper bowl, sift in evenly: 1 tbsp salt, cornstarch,
1 tbsp salt and flour.
1 tbsp ground black pepper 2. Coat your chicken, first dip it into the eggs,
2 C. all-purpose flour then into the flour mix. Set chicken to the
1 C. cornstarch side for 25 mins.Get a deep fryer. Heat your
1 tbsp salt oil.
1 quart peanut oil for frying 3. With a batch process: fry chicken pieces for
8 chicken tenders 9 mins each or until crisp and fully done.
1 C. mayonnaise Remove excess oils. Set aside.
1/4 C. maple syrup
4. Get a 3rd bowl, mix: mustard powder, mayo,
2 tsps prepared horseradish
horse-radish, and maple syrup.
1 tsp dry mustard powder
12 slices turkey bacon 5. Get a frying pan and fry your bacon until
8 thin slices Cheddar cheese crisp or for 12 mins.
8 plain frozen waffles 6. Preheat your broiler, to low if possible.
7. Lay out 4 waffles on a broiler safe dish. On
each waffle put: 2 chicken tenders, 2 pieces
of cheddar, and 3 bacon strips.
8. Melt the cheese with your broiler. Top each
waffle with other waffles. But first add mayo
to each. Enjoy.
Waffle Sandwich I 87
A WAFFLE
from Belgium Prep Time: 15 mins

Calories 506 kcal
Cholesterol 130 mg
Fat 21.4 g
Protein 12.3 g
Sodium 622 mg
Ingredients
1 package active dry yeast 1 1/2 tsps salt
1/4 C. warm milk 2 tsps vanilla extract
3 egg yolks 4 C. all-purpose flour
2 3/4 C. warm milk 3 egg whites
3/4 C. butter, melted and cooled
1/2 C. white sugar
Directions
1. Get a bowl, mix: one fourth C. of room temp. milk, and yeast. Set aside for 12 mins until it becomes
creamy.
2. Get a 2nd bowl, mix: one fourth C. room temp milk, beaten eggs, and melted butter.
3. Combine both bowls. Then add: vanilla, salt, and sugar. Add the rest of the flour and milk (2.5 C.).
4. Whisk egg whites vigorously. Combine with batter. Place a lid on everything. Let it stand for 1.5
hours.
5. Get your waffle iron hot. Coat with nonstick spray. Cook .5 C. of batter until golden.
6. Enjoy warm.
88 A Waffle from Belgium

Waffle
II Prep Time: 5 mins
Total Time: 20 mins
(Vanilla) Servings per Recipe: 6

Calories 382 kcal
Carbohydrates 38 g
Cholesterol 68 mg
Fat 21.6 g
Protein 8.7 g
Sodium 390 mg
Ingredients
2 eggs 4 tsps baking powder
2 C. all-purpose flour 1/4 tsp salt
1 3/4 C. milk 1/2 tsp vanilla extract
1/2 C. vegetable oil
1 tbsp white sugar
Directions
1. Get your waffle iron hot.
2. Get a bowl, mix evenly: whisk eggs, veggie oil, vanilla, flour, salt, milk, baking powder, and sugar.
3. Coat your iron with nonstick spray. Ladle batter onto the iron. Cook until golden enjoy.
Waffle II 89
EASY
Buttermilk Waffle Prep Time: 15 mins
Total Time: 45 mins

Calories 329 kcal
Cholesterol 126 mg
Fat 11.1 g
Protein 10.8 g
Sodium 638 mg
Ingredients
2 1/4 C. flour 3 egg yolks
1 tsp baking soda 2 C. buttermilk
1 tsp baking powder 3 egg whites
1/2 tsp salt
1/4 C. butter
1/4 C. brown sugar
Directions
1. Get your waffle iron hot.
2. Get a bowl, mix evenly: salt, flour, baking powder and soda.
3. Get a 2nd bowl, mix: brown sugar, whisked eggs, cream butter, buttermilk.
4. Combine bowl 1 and 2 to form a batter.
5. Get a 3rd bowl: Beat egg whites until stiff (an upward motion from the whisk produces a peak).
6. Mix in 1/3 of your eggs into the batter until smooth. Then add the rest. Continue mixing until
completely smooth.
7. Coat your iron with nonstick spray. Ladle batter onto the iron. Cook until crispy.
8. Enjoy warm.
90 Easy Buttermilk Waffle

Almond
Dijon Salad Prep Time: 15 mins
Total Time: 20 mins

Calories 218 kcal
Fat 19.2 g
Carbohydrates 6.2g
Protein 6.5 g
Cholesterol 11 mg
Sodium 405 mg
Ingredients
1 C. sliced almonds 1/2 tsp ground black pepper
3 tbsps red wine vinegar 2 tbsps water
1/3 C. olive oil 1/2 red onion, thinly sliced
1/4 C. fresh cranberries 4 oz. crumbled blue cheese
1 tbsp Dijon mustard 1 lb mixed salad greens
1/2 tsp minced garlic
1/2 tsp salt
Directions
2. Place all your almonds on a cookie sheet and bake them for 7 mins in the oven
3. Now puree the following with a food processor: water, vinegar, pepper, oil, salt, garlic, and mustard.
4. Get a bowl, combine: the vinegar mix, baked almonds, greens, blue cheese, and onions.
5. Enjoy.
Almond Dijon Salad 91

SEATTLE
Salad Prep Time: 15 mins
Total Time: 1 hr

Calories 211 kcal
Fat 6g
Carbohydrates 35.2g
Protein 7.6 g
Cholesterol < 1 mg
Sodium < 103 mg
Ingredients
1/2 C. freshly squeezed lemon juice 2 large red bell peppers - seeded, cored, and
1/4 C. extra-virgin olive oil diced
2 tsps Dijon mustard 2 bulbs fennel, trimmed and diced
salt and ground black pepper to taste 2 bunches kale, leaves stripped from stems and
5 C. water torn into pieces
2 C. uncooked wild rice 1/4 lemon, juiced, or to taste
1 tsp butter
4 C. finely sliced red cabbage
Directions
1. Get a bowl, combine: pepper, half C. lemon juice, Dijon, olive oil, and salt.
2. Now get your wild rice boiling in water. Once it is boiling add the butter, place a lid on the pot, set
the heat to low, and let the rice gently cook for 40 mins.
3. Now remove any liquids and cook everything for 7 more mins until no liquid remains.
4. Let the rice lose its heat then stir it.
5. Get a 2nd bowl, combine: dressing, cabbage, fennel, and bell peppers.
6. Lay your kale on top then add the wild rice over the kale.
7. Let the salad sit for 7 mins before stirring.
8. Now add some extra lemon juice then serve.
9. Enjoy.
94 Seattle Salad
American
Potato Salad Prep Time: 45 mins
Total Time: 1 hr

Calories 206 kcal
Fat 7.6 g
Carbohydrates 30.5g
Protein 5.5 g
Cholesterol 72 mg
Sodium 335 mg
Ingredients
5 potatoes 1 tbsp prepared mustard
3 eggs ground black pepper to taste
1 C. diced celery 1/4 C. mayonnaise
1/2 C. diced onion
1/2 C. sweet pickle relish
1/4 tsp garlic salt
1/4 tsp celery salt
Directions
1. Boil your potatoes in water and salt for 20 mins. Then remove the skins and chunk them.
2. Now get your eggs boiling in water.
3. Once the water is boiling, place a lid on the pot, and shut the heat.
4. Let the eggs sit for 15 mins. Then once they have cooled remove the shells, and dice them.
5. Get a bowl, combine: mayo, potatoes, pepper, eggs, mustard, celery, celery salt, onions, garlic, and
relish.
6. Place a covering of plastic on the mix and put everything in the fridge until it is cold.
7. Enjoy..
American Potato Salad 95

TARRAGON
Wild Rice Salad Prep Time: 25 mins

Calories 326 kcal
Fat 20.7 g
Carbohydrates 19.2g
Protein 15.9 g
Cholesterol 32 mg
Sodium 390 mg
Ingredients
1 1/2 C. uncooked wild rice 2/3 C. safflower oil
6 C. water 3 C. cubed cooked chicken
1/3 C. tarragon vinegar 1 C. sliced celery
3 tbsps Dijon mustard 1/2 C. diced fresh parsley
1 tbsp white sugar 1/2 C. sliced green onion
1 tsp salt 1/2 lb sugar snap peas, strings removed
1 clove garlic, minced 1/2 C. toasted slivered almonds
1 tsp dried tarragon, crumbled
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
Directions
1. Get your rice boiling in water, place a lid on the pot, set the heat to low, and let the rice cook for 35
mins.
2. Remove any extra liquids, and stir the rice.
3. Let the rice continue to cook for 7 more mins to remove all the liquids. Then add the rice to a bowl.
4. Get a 2nd bowl, combine: pepper flakes, vinegar, black pepper, mustard, tarragon, sugar, garlic, and
salt.
5. Add the safflower oil and whisk the contents until everything is smooth.
6. Now add the following to your rice: green onions, chicken, parsley, and celery.
7. Add in the wet oil mix then stir everything.
96 Tarragon Wild Rice Salad

8. Place a covering of plastic over the mix and put everything in the fridge for 5 hrs.
9. Now begin to boil your peas in water and salt for 1 min.
10. Remove the liquids and run them under cold water. Once the peas are chilled slice them diagonally.
11. Combine the almonds and the peas with the rice mix and stir the contents evenly then serve the
salad.
12. Enjoy.
97
QUINOA
Pepper Salad Prep Time: 20 mins

Calories 148 kcal
Fat 4.5 g
Carbohydrates 22.9g
Protein 4.6 g
Cholesterol 0 mg
Sodium 592 mg
1 tsp canola oil 1. Stir fry 1/4 C. of onions and garlic in canola
1 tbsp minced garlic for 7 mins. Then add in: 1/4 tsp black
1/4 C. diced (yellow or purple) onion pepper, water, 2 tsps salt.
2 1/2 C. water 2. Get everything boiling then add in the
2 tsps salt, or to taste quinoa.
1/4 tsp ground black pepper 3. Place a lid on the pot, set the heat to low,
2 C. quinoa and let the quinoa cook for 22 mins.
3/4 C. diced fresh tomato
4. Remove any excess liquids, place the mix
3/4 C. diced carrots
in a bowl, and put everything in the fridge
1/2 C. diced yellow bell pepper
until it is cold, with a covering of plastic.
1/2 C. diced cucumber
1/2 C. frozen corn kernels, thawed 5. Once the quinoa is cooled combine it with
1/4 C. diced red onion the following: 1/4 tsp black pepper, 1/4
1 1/2 tbsps diced fresh cilantro C. red onions, 1 tsp salt, tomato, mint, corn,
1 tbsp diced fresh mint cilantro, carrots, cucumber, and bell peppers.
1 tsp salt 6. Top the mix with balsamic and olive oil then
1/4 tsp ground black pepper stir the contents evenly.
2 tbsps olive oil 7. Enjoy.
3 tbsps balsamic vinegar
98 Quinoa Pepper Salad

Asparagus
Salad Prep Time: 15 mins
Total Time: 35 mins

Calories 71 kcal
Fat 3.7 g
Carbohydrates 8.8g
Protein 2.7 g
Cholesterol 0 mg
Sodium 59 mg
Ingredients
1 lb fresh green beans, trimmed and cut into bite-size 2 C. cherry tomatoes, halved
pieces 1/4 C. diced fresh parsley
1 tbsp extra-virgin olive oil kosher salt to taste
1 lb fresh asparagus, trimmed and cut into bite-size ground black pepper to taste
pieces
1 tbsp extra-virgin olive oil
1/2 red onion, diced
Directions
2. Get a bowl, combine: olive oil (1 tbsp) and green beans.
3. Layer the beans onto a cookie sheet and bake everything in the oven for 12 mins.
4. Now combine your asparagus with 1 tbsp of olive oil, in the same bowl, then layer them on the same
cookie sheet with the green beans.
5. Cook the asparagus and beans for 12 more mins.
6. Now in the same bowl, combine: parsley, black pepper, green beans, cherry tomatoes, kosher salt,
asparagus, and red onions.
7. Enjoy.
Asparagus Salad 99
RANCH
Pasta Salad Prep Time: 10 mins

Calories 336 kcal
Fat 26.8 g
Carbohydrates 14.9g
Protein 9.3 g
Cholesterol 31 mg
Sodium 691 mg
Ingredients
1 (12 oz.) package uncooked tri-color rotini pasta 1 large tomato, diced
10 slices turkey bacon 1 (4.25 oz.) can sliced black olives
1 C. mayonnaise 1 C. shredded sharp Cheddar cheese
3 tbsps dry ranch salad dressing mix
1/4 tsp garlic powder
1/2 tsp garlic pepper
1/2 C. milk, or as needed
Directions
1. Boil your pasta in water and salt for 9 mins, then remove the liquids.
2. Stir fry your bacon then break it into pieces once it becomes crispy.
3. Get a bowl, combine: garlic pepper, mayo, garlic powder, ranch dressing mix, and milk.
4. Stir the contents then add in: cheese, rotini, black olives, bacon, and tomatoes.
5. Stir the contents again until everything is smooth then place a covering of plastic around the bowl
and put everything in the fridge for 65 mins.
6. If the salad is too dry add a bit more milk, if needed.
7. Enjoy.
100 Ranch Pasta Salad

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Maggie's Favorite Eggs 14

Easy Spicy Eggs 18

Eggs from Ireland 20

Eggs from Mexico 21

Eggs from Italy 24

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French Styled Crepes 31

Soy Milk Crepes 35

Creamy Chocolate Crepes 36

Crab Filled Crepes 37

Quinoa & Honey Crepes 39

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Easy Veggie Frittata 60

The Button Frittata 61

Mushrooms and Parmesan Frittata 64

The Canadian Frittata 65

The Golden State Frittata 67

The New Yorker Frittata 69

The No-Fry Frittata 70

Easy Bacon Frittata 74

Parfait for Autumn 77

Maggie’s Favorite Parfait 79

Cream Cheese Parfait 81

Brunch Time Vanilla Waffle 85

A Waffle from Belgium 88

Almond Dijon Salad 91

American Potato Salad 95

Tarragon Wild Rice Salad 96

Quinoa Pepper Salad 98

Ranch Pasta Salad 100

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Servings per Recipe: 2

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Fried Eggs and Shrimp 13

Servings per Recipe: 8

14 Maggie's Favorite Eggs

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18 Easy Spicy Eggs

Servings per Recipe: 6

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20 Eggs from Ireland

Servings per Recipe: 12

Eggs from Mexico 21

Servings per Recipe: 4

24 Eggs from Italy

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