Ohhhh I just have to put this up!

Ingredients:
4 eggs
3 c. frozen hashbrowns
1/2 green or red bell pepper, chopped
1/2 lb. crisp fried bacon (broken)
1/4 c. milk
1 c. grated Cheddar cheese and Mozzarella cheese (mixed to proportions of taste to equal 1 c.)
Salt and pepper to taste

Instructions
Lightly brown hash browns and pepper in bacon grease.

Place hash browns on a 2 quart casserole dish and sprinkle with 1/2 of cheese and 1/2 of bacon.

Mix egg and milk together and pour over cheese and bacon. Sprinkle with remaining cheese and bacon.

Cover with waxed paper and microwave high 3 1/2 to 4 minutes or until eggs are nearly set rotating dish 1/2 turn after 2 minutes.

Let stand 2 to 3 minutes or until set. Cut and serve. (About 6 servings.)

Nyummmm!

AFC doesn't have this pic on the site, so just imagine how goooood it is okay.


Ingredients:

7 ounces sugar
7 ounces butter
7 ounces self-raising flour, sifted
1 rounded teaspoon baking powder
3 large eggs, preferably free-range
3 rounded tablespoons cocoa powder
8 tablespoons warm water
Handful flaked almonds
3 3/4 ounces cooking chocolate, broken up

For the chocolate sauce:
3 3/4 ounces cooking chocolate
3 3/4 ounces confectioners' sugar
3 3/4 ounces butter
4 tablespoons milk


Method:

Preheat the oven to 350 degrees F (180 degrees C / gas 4).

Beat the sugar and butter until pale and fluffy. Sieve the flour and baking powder into the butter mixture.

Add the eggs and mix it all together. Then mix the cocoa powder with 8 tablespoons of warm water, until smooth.

Fold the chocolate paste, almonds, and chocolate pieces into the cake mixture. Pour the mixture into a greased baking tin, spreading it out evenly.

Bake for about 18 to 20 minutes.

Ingredients

Makes 3 dozen medium-size cookies

* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 cup packed dark-brown sugar
* 1/4 teaspoon salt
* 1 large egg
* 1 teaspoon pure vanilla extract
* 3/4 cup all-purpose flour
* 2 cups quick-cooking oatmeal (not instant)
* 1 teaspoon ground cinnamon
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon freshly ground nutmeg
* 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.

2. In a large bowl, using a spatula, cream together butter, sugar, and salt. Add egg, vanilla, and 1/4 cup water; mix until well combined.

3. In another large bowl, mix together flour, oatmeal, cinnamon, baking powder, baking soda, and nutmeg. Fold into the butter mixture until well combined. Add raisins and stir until well combined.

4. Using a 1 1/2-inch ice cream scoop, scoop out cookie dough onto prepared baking sheets, about 1 1/2 inches apart. Transfer baking sheets to oven, and bake until edges begin to brown, about 20 minutes. Let cookies cool on baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Ingredients:

* 1/3 cup unsalted butter, cut into pieces
* 6 oz white chocolate, chopped
* 2 egg
* 1 cup sugar
* 2 tsp vanilla
* 1 cup all purpose flour
* 1/2 tsp baking powder
* 1/4 tsp salt
* 1/4 cup dried cranberries
* 1/2 cup walnut pieces, (optional), lightly toasted
* icing sugar, for dusting


Method:

1. Preheat oven to 350 F.

2. Butter and line a 9-inch square baking pan with parchment.

3. Over a pot of simmering water, melt butter halfway. Add white chocolate and stir until melted. Allow to cool to room temperature.

4. In a mixer fitted with the whisk attachment (or with an electric mixer), whip eggs, sugar and vanilla until pale and thick. Reduce speed to medium and add chocolate mixture.

5. In a separate bowl, sift together flour, baking powder and salt and stir into egg mixture, by hand. Stir in dried cranberries and walnuts and spoon into prepared pan.

6. Bake 45 minutes.

To Assemble

1. Allow to cool completely before cutting and dust with icing sugar. Brownies will keep for 4-6 days in an airtight container.

Yumm.. I love what I see on the pic; so am trying this as soon as I replenish some supplies.. I got this from Martha Stewart, love the Cookie of the Day section!

Ingredients

Makes about 3 dozen

* 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
* 1 teaspoon fresh lemon juice
* 1/2 cup plus 1 tablespoon granulated sugar
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon coarse salt
* 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
* 2/3 cup heavy cream
* Sanding sugar, for sprinkling

Directions

1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.

2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.