Peanut butter and Banana S'more Sandwich

Adapted from: http://allrecipes.com/recipe/smore-sandwiches

Serves: 4

8 slices bread
1/2 cup peanut butter
2 tablespoons and 2 teaspoons butter
1/2 cup milk chocolate chips
1 cup miniature marshmallows
Banana, slice

Directions:

1. Spread butter onto one side of both slices of bread. Placing bread butter sides down in a cast iron fry pan. Spread half of the peanut butter, and layer the banana slices onto the exposed side of each piece of bread. Stick the marshmallows to one side and the chocolate chips to the other. Pressing down with a metal spatula for about 3 minutes on each side, until the bread is toasted. It should be nice and golden brown on both sides.

* Note: you can even make this recipe during camping, same technique using a camp fire. (just don't forget to tag along your cast iron pan) Enjoy!

Buttermilk scrambled egg burrito

Serves:1

1/2 c. Buttermilk
2 eggs,beaten
1 Tbsp. Grated Parmesan cheese
1 tsp. Cayenne pepper
1 pinch of Himalayan salt
2 Tortillas wrapper

Directions:

1. In a small glass bowl combine all ingredients except tortilla wrappers, and whisk together until egg is completely broken down.

2. Using a dutch oven frying pan allow it to get good, and hot before applying butter to the pan.

3. Add egg to the frying pan, and begin to scramble the eggs.

4. Divide the eggs up between the tortilla wrappers, and roll them up to form a burrito.

Tropical coconut breakfast bread

Adapted from: http://www.food.com/recipe/tropical-coconut-bread-29185

Serves: 8 slices per loaf

3 c. all purpose flour
2 tsp. Coconut extract
1 c. Shredded coconut
1 c. Vegetable oil
1 c. Buttermilk
4 Eggs, slightly beaten
1 c. Raisins
1 c. Crushed pineapple, drained
1 c. Dried golden delicious apples
1 tsp. Himalayan salt
2 c. Granulated sugar
1/2 tsp. Baking soda
2 tsp. Baking powder
1- 2 Tbsp. Chia seeds
Directions:
1. Preheat oven to 325. Greasing and flouring both (2) 9 1/2" x 5 1/2" loaf pan.
2. Using a wooden spoon and stir by hand.
In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; blend well.
3. In a large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; blend well. Alternating add flour mixture and buttermilk to sugar mixture and stir only until moist.
4. Stir in shredded coconut, crushed pineapples, Raisins, Chia seeds. Pour the batter into two prepared loaf pans, placing on the middle rack and bake for about 1 hour.
~Health Benefit
Chia seeds are very high in Omega-3 fatty acids.
Which contain more Omega-3s than salmon along.
These tiny black and white edible seeds are great energy booster. As chia seeds are a concentrated food containing healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and as well calcium. What do they taste like? They have a mild, nutty flavor. You can often sprinkle them on cereal, sauces, vegetables, rice dishes, or yogurt or mixed into drinks and baked goods. These little seeds have a very beneficial need to our health, as their counterpart Flaxseeds.

Jalapeno mozzarella mango muffins

(Adapted from: http://www.pillsbury.com/…/aad3dac0-c941-4118-8487-5e6b6e3f… )
Serves: 12
1 1/4 c. buttermilk
1 Egg
1/2 c. Vegetable Oil
2 c. Self-Rising Flour
1/2 (2oz) c.shredded mozzarella cheese
5 tsp. (12 oz jar) Chopped jalapeños, drained
1/4 c. Mango preserves

Directions:
1. Heat oven to 400°F. Place muffin wapper paper inside muffin pan. Spraying muffin cups lightly with No-Stick Cooking Spray.

2. In large bowl, beat low fat buttermilk and egg with whisk. Beat in oil until well blended. Add flour; stir until moistened. Folding in the cheese and 3 teaspoons of the jalapeños until incorporated well.

3. I n small bowl, mix preserves and remaining of 2 tsp. jalapeños.
4. Adding about 2 Tbsp. Batter into cup. Place 1 tsp. preserves mixture in center of each. Evenly top with more remaining batter.
5. Allow to bake for 23 to 26 minutes or until golden brown. Leaving in pan to cool for 5 minutes; before removing to cooling rack. Cool 10 minutes. Serve with more preserve.

Fruit Salad Nacho

Serves: 4

1 (10 oz.) Pkg. Romaine lettuce
1 1/2 c. Sliced fresh strawberries
1/2 c. Cottage cheese
1/3 c. Dried cranberries
1/3 c. Raisins
1 (3 oz.) pkg. Dried Golden Delicious apples
1/4 c. Pine nuts
1 (14.5 oz.) pkg. nacho chips

Directions:

1. In a large bowl blended together fruit.

2. Place nacho onto a plate with Romaine lettuce.

3. Spoon on fruit, topping with cottage cheese and maraschino cherry.

South of the boarder farina

Serves: 4

3 C. Quinoa Milk * (Rice, Almond,Soy)
1 C. Farina * (Gluten free brown rice farina)
1/2 stick butter
2 Tbsp. Cheese sauce
1-2 Jalapeño pepper, sliced, chopped * (spice content depends on the seeds)

Directions:

1. Bring water to a boil.

2. Add in Farina.

3. Reduce heat to a lower setting and stir well. Cover and cook, stirring occasionally, for 8 minutes.

Garlic Tortilla Chips

*Tasty Bonus

Serves:1

4 Tortilla wraps
2-4 slices of butter, melted
2 Garlic clove, crushed
1- 2 tsp. Italian seasoning

Directions:

1. Preheat oven to 350, 

2. Blend together the melted butter, crushed garlic, and Italian seasoning.

3. Placing the tortilla wrappers onto a baking dish, and with a pastry brush apply garlic mixture.

4. Bake until lightly golden brown, once completely cooled slice into miniature pizza slices.

* Tasty Bonus
Add grated Parmesan to the garlic mixture