Definitely an impressive way to whip up something easy for breakfast, or as a side to a main dish or salad. The first time I served this to Sweet Pea, around 14 months old, she took one bite and proceeded to stuff the rest of it into her mouth. As a kid, I still remember sitting on the kitchen floor watching these gems inflate in the oven. Needless to say, this recipe is fun for kids, and infants apparently.

Ingredients:
This recipe is for a 6 cup muffin tin, double if using a 12 cup one
2 eggs
1/2 cup milk
1/2 cup water
1 cup all-purpose flour
1 tea salt
1/4 cup melted butter
Optional: 1/2 cup favorite shredded cheese

Directions:
Preheat the oven to 450F (230 C)

Whisk eggs and milk together, then add salt and flour. I mix until slightly frothy on top. If you want cheesy pudding, add the cheese now too, it's quite delicious (pictured above)!

Pour melted butter into the bottom of the muffin cups, just enough to cover the bottom

Fill muffin tins about 1/2 to 3/4 full with batter

Bake for about 30 minutes, or until towering and golden.

Serve immediately because puddings deflate a bit. I usually use a knife to punch a hole in the top of each to let the steam escape.

Just like crepes, these can be eaten salty or sweet. Top with jam or powdered sugar for sweet, or butter for savory. Enjoy the doughy, eggy goodness!

This is most definitely a family fave. In our family, you just can't go wrong with an Asian-style burrito stuffed to the gills with stir-fry. Mu Shu is my favorite Chinese take-out dish, but we haven't found it here in Britannia (not that we'd be eating out anyway- student budget and everything). This recipe tastes like you bought it from a restaurant but it's much cheaper. Yea!

Suggestion- sometimes I throw the pork roast in my slow-cooker with a few Tbs of soy sauce for 6 hours. The pork just falls apart so you don't have to bother with slicing it.

Ingredients:
1/2 lb pork roast cut into thin strips (can use chicken, if you wish)
3 Beaten eggs
1 bunch green onion
2 cup shredded cabbage
1 cup matchstick carrots (or use coleslaw package where carrots and cabbage are combined)
1 cup bean sprouts (sometimes I omit sprouts if too $$)
Handfull of white mushrooms, sliced
2 tb Soy sauce
1/2 tea Salt
1/2 tea Sugar
1/4 tea ground ginger
Oil for pan

Burrito-sized tortillas or if you want authentic, Mandarin pancakes from an Oriental market
Plum sauce, sweet & sour sauce, duck sauce, or hoisin sauce for serving (whatever you have on hand)

Directions:
Add about 1Tbs of oil to hot frying pan and add pork.

When pork is about half-way done, I add a little more oil and put in the the veggies.

When cabbage is starting to wilt add the beaten eggs and scramble them.

After eggs are cooked, add soy sauce, ginger, salt, sugar. (If the dish is looking dry add a couple Tbs of water)

Fill the warmed (micro-waved) tortillas with chosen sauce and Mu Shu stir-fry. Eat immediately!

Cheap and I usually have leftovers so we gladly feast on this fare for two nights. No complaints here.

For some reason, whenever I'm living in England (this is my 4th move over here) I find myself craving the American good eats of Fall, even the ones that I don't typically desire while living State-side. For our Halloween party this year, I whipped up some American spiced apple cider in the land where "apple cider" is on draft at the local pub. With the discrepancy in terminology, I decided to cut to the chase and do what my mom always does, spice up some apple juice. Nobody knew the difference, it stayed cheap and it was a hit!

Ingredients
1/2 gallon of apple juice (or 2 one-liter boxes here in the UK)
1 tea ground cinnamon
1/2 tea ground allspice (or pumpkin pie/apple pie spice)
1/4 tea ground cloves

Directions
Dump the juice and spices into a pot.

Bring to a simmer and ladle into cups when ready.

Enjoy!