Easy Breakfast Burrito

3 oz chorizo sausage, finely chopped

2 eggs, whisked

2 Tbs sour cream

2 oz of your favorite Mexican cheese, shredded or crumbled

1 large burrito-sized tortilla

Preheat oven to 400*F.

In a small pan, cook the chorizo over medium heat until cooked through. Drain excess fat.

Place the tortilla on a cookie sheet covered with a very damp, clean dish towel. Let the tortilla cook in the oven for about 3 minutes.

Whisk together the eggs and sour cream. It's okay if it's slightly lumpy. Pour the eggs into the pan over the chorizo and cook over medium heat and stir while cooking to scramble the eggs.

Take the tortilla out of the oven and place eggs down the center and then top with shredded cheese. Fold up the burrito and let it sit for about one minute to let the burrito mold itself closed.

Megan's notes: or use any sausage, eggs, cheese with some onion and garlic

Submitted by Megan H.

Theme: Eggs

Peanut Butter Eggs

1 pkg graham crackers (crumbled)

2 cups powdered sugar

1 1/2 cups peanut butter (crunchy)

1/2 cup butter, softened

1 pkg chocolate chips, melted

Blend crackers, powdered sugar, peanut butter and butter with a mixer until crumbs. Form into egg shapes and dip into melted chocolate.

Submitted by Allyn B.

Theme: Eggs

BLT Deviled Eggs

Photo courtesy of Food Network

6 large eggs, hard-boiled and peeled
1/4 cup mayonnaise
3 slices bacon, cooked and crumbled plus more for garnish, if desired
2 cherry tomatoes, seeded and finely chopped
1 tablespoon dried parsley flakes

Salt and freshly ground black pepper

Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl. Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes, and parsley. Add salt and pepper, to taste, and blend well.

Fill the egg whites evenly with the yolk mixture and garnish with bacon, if desired. Arrange them in a container and store, covered, in the refrigerator until ready to serve.

Submitted by Tara S. from Paula Deen and www.foodnetwork.com

Theme: Eggs

Cream Puffs

PUFFS

1/2 cup butter

1 cup water

1 cup flour

4 eggs

Preheat oven to 400*F. Bring butter and water to a rapid boil. Add flour; cook and stir until the mixture forms a ball that sticks together. Remove from heat and let cool about 10 minutes. Stir in the eggs, one at a time, beating until smooth before adding the next egg. Drop the batter by tablespoons about 3 inches apart onto greased baking sheet. Bake for 30 to 35 minutes, or until golden. Remove from oven and cool on cooling racks. To serve, cut the tops open horizontally and remove any soft dough inside. Fill with pudding or whipped cream. Sprinkle powdered sugar on top.

CHOCOLATE PUDDING

¾ cup sugar

1/3 cup unsweetned cocoa powder

2 Tbs. cornstarch, or ¼ cup all-purpose flour

2 2/3 cups milk

4 beaten egg yolks

1 Tbs. butter or margarine

1 ½ tsp vanilla extract

In a heavy medium saucepan combine sugar, cocoa powder and cornstarch or flour. Stir in milk. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks.

Return all of the egg mixture to the saucepan. Bring to a gentle boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in Margarine and vanilla. Pour pudding into a bowl. Cover the surface with clear plastic wrap. Chill. Do not stir.

Submitted by LeAnn O. (Chocolate Pudding recipe from Better Homes and Gardens New Cook Book 10th Edition)

Theme: Eggs

Baker's Classic Chocolate Fudge

1 pkgs (8 squares each) Baker's Semi-Sweet Chocolate*

1 can (14 oz.) Eagle Brand sweetened condensed milk

1 cup chopped Planters Walnuts

2 tsp. vanilla

Line 8-inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on HIGH 2to 3 minutes or until chocolate is almost melted, stirring after 2 minutes. Stir until completely melted. Stir in nuts and vanilla. Spread into pan. Refrigerate 2 hours or until firm. Use foil to lift fudge from pan; cut into pieces. Store in refrigerator up to 1 week. For creamier fudge, let stand at room temperature 1 hour before serving.

*Tara used one package of semi-sweet chocolate chips and one package of butterscotch chips with very delicious results!

Submitted by Tara S. from Baker's Chocolate

Theme: Comfort Food

Peanutty Chocolate Banana Bread

2 cups flour

1 cup sugar

1 Tbsp baking powder

1/2 tsp salt

1 cup ripe bananas

1/3 cup milk

1/3 cup peanut butter

3 Tbsp vegetable oil

1 egg

1 cup milk chocolate morsels, divided

1/3 cup peanuts, chopped

Preheat oven to 350*F. Spray bottom of loaf pan. Combine flour, sugar, baking powder and salt. Add bananas, milk, peanut butter, oil and egg. Stir until dry ingredients are moistened. Stir in 3/4 cup of the chocolate chips. Sprinkle the chopped peanuts and the remaining chocolate chips over the top of the batter in the loaf pan. Bake 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Loosen sides of the loaf from pan; remove to cooling rack. Cool completely.

Submitted by Janice C. from The Pampered Chef

Theme: Comfort Food

Hamburger Pie

1 lb. ground beef

1/2 cup chopped onion

1/2 tsp. salt

dash pepper

1 can green beans, drained

1 can condensed tomato soup

Mashed potatoes

Shredded cheddar cheese

Preheat oven to 350* F. Brown ground beef and onion in a medium saucepan. Add salt and pepper. Stir in tomato soup and gently fold in the green beans. Pour meat mixture into a 2 quart casserole dish. Drop potato mounds over the meat mixture. Sprinkle with cheese. Bake for 25 to 30 minutes, or until cheese is nice and bubbly. Serves 4-6

Submitted by LeAnn O.

Theme: Comfort Food

Jack Skellington Brown Sugar Cupcakes

Cupcakes:

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/2 cup unsalted butter, softened

1 cup, plus 2 Tbs. light brown sugar

2 large eggs, room temperature

1/2 cup buttermilk

Preheat oven to 325*F.

Cream the butter and brown sugar together in a large bowl, until light and fluffy. Add the eggs, one at a time, mixing 30 seconds between each addition.

In a separate bowl, sift together the flour, baking powder and salt. Add half of the flour mixture and half of the buttermilk to the butter mixture; mix until well blended.

Fill the cupcake liners 3/4 full and bake for 20 to 25 minutes. Cool completely on a wire rack.

White Frosting:

1 cup confectioners' sugar

3 Tbs. white shortening (not butter flavored)

4 Tbs. light corn syrup

1 tsp clear vanilla

Pinch of salt

2 Tbs. milk

Sift the confectioners' sugar into a medium bowl. Add shortening, milk and salt; mix until combined. Then, add the light corn syrup and vanilla, and mix until well blended. Decorate with black gel icing to look like Jack Skellington from "The Nightmare Before Christmas."

Submitted by Heidi R.

Theme: Halloween

Globlins

6 cups Kix cereal

3 Tbs. butter or margarine

4 cups miniature marshmallows

12 drops green food color

24 orange circus peanut candies (from two 4-oz bags)

24 candy coated chocolate candies (M&Ms)

Red string licorice, cut into 24 (1-inch) pieces

Line 2 cookie sheets with waxed paper. In large bowl, place cereal.

In 4-quart saucepan, melt butter over low heat. Add marshmallows; stir until completely melted. Remove from heat. Stir in food color. Pour marshmallow mixture over cereal in bowl, stirring until well coated.

For feet, place 2 peanut candies on cookie sheet. Spray inside of 1/2 cup measuring cup with cooking spray. For body, fill sprayed measuring cup with warm cereal mixture; place over feet, releasing cereal mixture and covering back half of feet. Repeat with remaining peanut candies and cereal mixture to make 12 globlins. Immediately attach chocolate candies for eyes. Insert licorice for antenna.

Submitted by Tara S.

Theme: Halloween

Pumpkin Chocolate Chip Cookies

1 box spice cake mix

1 small can of pumpkin pie filling

1 pkg. chocolate chips

Preheat oven to 350*F. Mix all ingredients together in a bowl. Place on cookie sheet. Depending on how big you make the cookies, bake for 15-25 minutes.

Submitted by Danielle S.

Theme: Halloween