I don’t follow the 3-meal rule of what to serve for breakfast, lunch or dinner; especially after my daughter Dona came home one day and decided that she wanted to have “Mofongo” for breakfast, she just loves it, LOL!
 
So, eggs-in-a-hole can fit easily as a lunch/brunch meal. Well, yes, of course, you can always make it for an early breakfast, smile.
 
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $4.48 or $1.12 per serving (2 toasts per person)
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 4  
 
Ingredients
8 eggs ($1.28)
8 slices of Texas Toast ($1.25)
3 tbsp. Unsalted butter stick (.45)
Salt and pepper to taste (.15)
4 bunches of Grapes or any fruits of your choice ($1.35)
 
Directions
In a skillet over medium-low, melt some butter.
With a cookie cutter, cut a hole in the middle of the bread and place the slice on the skillet, toasting it for about 2-3 minutes. Toast the holes too.
Crack an egg straight into the hole and cook until the egg begins to set.
Ever so careful, flip the toast to cook on the other side (about a minute or 2 depending on how soft you want the egg. I like mine well done and I only eat one, smile.)
Grab some fruits and serve with a glass of Prosecco, smoothie, Frappuccino or O.J. 

CHECK MY BLOG POST TOMORROW FOR:  BELA'S FRAPPUCINO! YUMMY!

This is such a simple yet elegant entertainment hors d'oeuvre plate to either serve at your party or bring to a party. Not only that, since I removed the yolks and were not used in this dish, my egg whites are lighter, healthier and tastes amazing!
 
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $12.88 or .86 cents per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 15
 
Ingredients
8 eggs ($1.28)
10 slices of smoked salmon (approximately) ($7.90)
1/2 cup sliced roasted red peppers (.70)
2 tsps. Capers (.25)
3 Chopped green onions to garnish (.15)
¾ cup Humus (1/2 my recipe, see my blog link below) ($2.60)
 
Directions
Hard-boil eggs for about 12 minutes in medium heat, remove from burner and allow to rest for about 4 minutes. Drain, shake them in the saucepan to crack the shells and peel. Then slice in half and remove the yolks. (Save the yolks for another meal; like egg salad next day. Just add to the yolks mayo, salt, pepper, dried onions, couple of drops of hot sauce, a bit of Dijon mustard and paprika and its done.)
Make my Humus recipe of fill the egg whites with store bought humus, (not the same,
L, smile)
Slice the smoke salmon and chop the scallions.
To assemble, pipe humus inside the whites, cover with a generous slice of smoke salmon, top with a slice of roasted red pepper and sprinkle with capers and scallions.
 
My Link: Humus:    http://www.angieslifehacks.com/cuisine/archives/07-2015

My twin daughter Suzy and I tested this recipe. Definitely, a snickerdoodle cookie is crunchy like most cookies are; a snickerdoodle cake is soft like all cakes are; however, this snickerdoodle recipe gives us the in-between version, not crunchy but not too soft. The best part, is totally gluten free. Try it, you’ll love it.
 
Approximate Prep and Cooking Time: 35 to 40 minutes
Approximate Cost: $9.07 or .57 cents a piece
Difficulty Level:     X    Easy
Servings: 16 pieces - 2” ea. On an 8 x8 baking mold
 
Ingredients for the snickerdoodle ($8.27)
1 cup melted unsalted butter ($2.21)
2 cups of granulated blonde organic sugar (.80)
2 tbsp. Carnation milk (.15)
2 large eggs (.32)
2 ¾ cups of Bob’s Red Mill Gluten Free All- Purpose Flour ($1.49)
¼ tsp. salt (.10)
½ tsp. cream of tartar (.10)
1 tsp. baking powder (.10)
Fruits to garnish ($3.00)
 
Ingredients for my snickerdoodle topping (.80)
1/2 cup brown sugar (.35)
1/2 tbsp. cinnamon (.15)
 1/2 tsp. ginger (.15)
1/2 tsp. nutmeg (.15)
 
Directions
Preheat oven to 350 degrees. Oil spray an 8 x 8 or 8 x 9 baking pan. Set aside.
In a bowl, combine the dry ingredients: flour, cream of tartar, salt and baking powder. Set aside.
In a cake mixing machine bowl with the wire whip attachment, combine your sugar, melted butter at room temperature and milk. Mix until combined.
Add the eggs, mix until combined.
Add the dry ingredient you combined earlier: flour, cream of tartar, salt and baking powder.
Pour the mix into the prepared baking pan.
 
Now, prepare the snickerdoodle topping by mixing together the ingredients listed above; brown sugar, cinnamon, ginger powder, fresh ground nutmeg until all combined. Sprinkle over the cake batter and bake at 350 degrees for about 25 minutes or until a toothpick inserted in the middle comes out clean. 

Every now and then we must indulge and eat some of our favorite dishes without any guilt. One thing that I never make but purchase at Wegman’s, my favorite grocery store, are crab cakes. Do this makes me feel guilty? No. They make the best crab cakes ever.
 
I love to prepare my meals at home, since that gives me control of the ingredients I want to use or not to use. By now you may know that I only cook with extra virgin olive oil, fresh herbs, good meats, poultry and seafood and some of the seasonings that I use, I developed. Not only everything tastes fresh but delicious and healthier.
 
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $24.90 or $12.45 per serving
Difficulty Level:         Easy __X__ Intermediate ____ Advanced
Servings: 2
 
Ingredients for the Cauliflower Rice ($3.60)
½ pack of ground Cauliflower for the Rice ($2.55)
3 large Baby Bella mushrooms, sliced (.60)
1 tbsp. Angie’s Basting oil (See my Link below - .40)
Lemon Pepper (.35)
 
Ingredients for the Mango Salsa ($3.10)
1 mango (.75)
1 stalk of chopped celery, top included (.10)
¼ chopped red onion (.25)
½ cup of chopped Italian parsley (.15)
4 diced baby cucumbers ($1.00)
1 tbsp. fresh lemon juice (.35)
½ tsp. lemon pepper (.10)
1 ½ tbsp. olive oil (.40)
 
Ingredients for the crab cakes ($18.20)
2 crab cakes ($18.00)
½ tbsp. Angie’s Basting oil (See my Link below – (.20)
 
Directions for the Cauliflower Rice
Clean and slice the mushroom. Heat 1 tbsp. basting oil in a skillet on medium-high and sauté the mushrooms until golden brown.
Add the cauliflower rice, bring the heat down to medium and keep stirring until it turns golden and the grain is soft but not mushy. (about 6-7 minutes.) (Add more basting oil if needed.) Add lemon Pepper to taste. Remove from stove and set aside.
 
Directions for the Mango Salsa
Rinse and rub the mango, pat dry, peel and dice in ½ to 1-inch size.
Chop the onion, cucumber, celery, parsley and add to a non-reactive bowl.
Add the lemon juice, olive oil, lemon pepper and stir. Refrigerate until serving.
 
Directions for the Crab Cakes
Just add to a skillet on medium-high 1 tsp. of basting oil. When hot, add the crab cakes and cook on each side until golden brown.
 
Garnish with basil leaves and chopped green onions.
 
My Link:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

This deliciousness will be used mostly for pulled pork sandwiches.
Like any family, mine likes to eat pulled pork in different ways. Some likes the pork seasoned just as it comes out of the oven; others like to add BBQ sauce, or hot sauce. Either way, this pulled pork is off the hook!
 
Approximate Preparation Time:  Is important to season the pork the day before.
Approximate Cooking time: 7-8 hours (remember, it cooks at a low temperature for a long time)
Approximate Total Cost: $25.00 (or $1.67/serving)
Difficulty Level:     X    Easy
Servings: 15 - Plus

Ingredients
The following are all the ingredients you will need to make this meal.

1- 7lb. Bone-in Pork Shoulder Butt Roast (at $1.78 lb. I pay $12.57)
1/2 to 3/4 cups of Angie's Basting Oil (see the recipe below) ($2.00)
1/4 to 1/2 cup of Angie's Dry Seasoning (see the link below) ($1.75)
1 tsp. garlic powder (.18)
3 loafs of French bread ($5.00)
1 bag Romaine lettuce ($3.00)
½ tsp. Adobo to season the sandwiches, if needed (.15)
 Mayonnaise to spread on the French bread (.35)

Directions
Remove as much fat as you can from the pork.
Place the clean pork in a foil pan or the pan of your choice.
Add the basting oil and the dried seasoning and rub well throughout. Let it rest overnight.
Roast at 285 to 300 degrees, covered. The hours will depend on the weight of the cut, about 1 hour/pound. Since after removing the fat I ended up with approx. 6 lb. I cooked my pork for 6 hours. The lower temperature is what does the magic. 
Once is done, remove from the oven and let it rest at room temperature while you prepare the sandwiches.
Use Adobo, lettuce, mayo and Paprika as needed to build your sandwiches.


My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

Yes, we can go ahead and step up a notch the good old cake box to bring it to another flavor level. In the process, we can kill two birds with a stone by pleasing everyone.  If kids don’t like cinnamon, I bet you they love chocolate chips. Reese’s piece’s peanut butter chips, OMG who doesn’t like that?
 
We can have all these flavors in one cake. Also, you can leave a portion of the dessert without these “enhancements”. The result? You will end up with three different flavors in a one-time baking. Sweet!
 
Approximate Prep and Cooking Time: about 35 minutes
Approximate Cost: $7.73 or .48 cents a piece
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 16
 
Ingredients for the Swirl ($1.95)
½ cup Walnuts, almonds and pecans, chopped ($1.50)
1 tbsp. Cinnamon (.15)
½ cup granulated brown sugar (.15)
2 tbsps. cornstarch (.15)
 
Directions to make the Swirl Mix
Chopped the almonds, walnuts and pecans.
Add the granulated brown sugar, cornstarch and cinnamon, mix well. Set aside.
 
Ingredients for the cake ($5.78)
1 box of classic yellow cake ($2.00)
3 eggs (.48)
1 cup Buttermilk (.35)
½ cup vegetable oil (.45)
½ cup chocolate chips (.50)
½ cup Reese’s pieces (.50)
Assorted berries ($1.50))
 
Directions for the cake
Follow the directions given in the cake box, however, substitute with my ingredients.
Prepare a rectangular mold, 13” x 9” with cooking oil spray. Sprinkle some of the swirl.
Pour half of the cake batter in and sprinkle with half the cinnamon swirl mix.
To create the swirl in the cake, use a wooded spoon inserted in the cake batter, move the spoon in zig-zag motion from one side of the mold to the opposite side only one time.
Pour the rest of the batter over and sprinkle more of the cinnamon mix on top.
Add the Reese’s peanut butter chips in one side of the cake and the chocolate chips in the opposite side, leaving a clear space for those who would prefer the cake without the chips.
Bake at 350 degrees for 25 to 30 minutes, or until is done, depending on your oven.
 
For serving ideas, see my slide show.