Easy Egg and Avocado Breakfast Burrito

Original recipe yield:
4 servings
PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min

INGREDIENTS

• 6 eggs
• 1/3 cup milk
• 1/4 cup shredded Cheddar cheese
• salt to taste
• 2 avocados - peeled, pitted, and mashed
• 4 (10 inch) flour tortillas, warmed
• 2/3 cup dry curd cottage cheese
• 1/4 cup ketchup

DIRECTIONS

1. In a bowl, beat together the eggs, milk, and cheese. Season with salt. Pour into a skillet over medium heat. Cook and stir until scrambled.
2. Season mashed avocados with salt. Place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. Spread equal amounts of the avocado mixture on one side of each warmed tortilla. Layer with equal amounts cottage cheese and scrambled eggs. Roll into burritos and serve with ketchup.

Toffee Chocolate Chip Cookies

INGREDIENTS
1 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 cup white sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups mini semi-sweet chocolate chips
1 (6 ounce) package almond brickle chips
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix sugars, margarine and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.
Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.

German Chocolate Cake III

Original recipe yield:
1 - 3 layer 9 inch cake
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr

INGREDIENTS

• 1/2 cup water
• 4 (1 ounce) squares German sweet chocolate
• 1 cup butter, softened
• 2 cups white sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 egg whites
• 
  
• 1 cup white sugar
• 1 cup evaporated milk
• 1/2 cup butter
• 3 egg yolks, beaten
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• 
  
• 1/2 teaspoon shortening
• 1 (1 ounce) square semisweet chocolate

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
2. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
5. To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
6. Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

Easy Ice Cream Sandwiches

Original recipe yield:
12 ice cream sandwiches
PREP TIME 20 Min
COOK TIME 10 Min
READY IN 1 Hr

INGREDIENTS

• 1 (18.25 ounce) package chocolate cake mix
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup semisweet chocolate chips
• 1/2 cup butterscotch chips
• 1/2 gallon vanilla ice cream, softened

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. In a large bowl, mix together the cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips. Roll dough into 2-inch balls and place them onto the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
3. Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.