xiaoxl/recipe_data huggingface dataset:
Half-Time Shredded Beef Sandwiches


Ingredients:
boneless beef chuck shoulder pot roast, onion, garlic cloves, salt, pepper, water, tomato paste, brown sugar, cornstarch

Directions:
In Dutch oven, place beef, onion, garlic, salt and pepper.
Combine water and tomato paste; pour over beef mixture. Bring to a boil; reduce heat to low.
Cover tightly and simmer 1 3/4 to 2 hours or until beef is tender.
Remove beef from cooking liquid; cool slightly.
Meanwhile skim fat from cooking liquid, if necessary.
Trim and discard excess fat from cooked beef.
Shred beef with 2 forks.
In Dutch oven, combine 2 cups cooking liquid, steak sauce, brown sugar and cornstarch mixture. Bring to a boil; cook and stir 1 to 2 minutes or until slightly thickened.
Add shredded beef; mix well.
Continue to cook until thoroughly heated, stirring occasionally.
Place equal amounts of beef mixture on bottom half of each bun.
Sprinkle with green onions and close with top half of bun.
Serve with additional steak sauce, if desired.
Makes 12 servings (serving size: 1 sandwich].
Feta Veggie Quiche
Category: breakfast-and-brunch
By betsdanforth

This is a basic recipe that can be adapted to your tastes, or (more likely, in my case) what's getting old in the fridge.  To make it easier, I use a bought pie crust, but homemade would definitely make it better!

Ingredients:
1 (9 inch) pie crust
3  eggs
1 ½ cups milk
1 tablespoon all-purpose flour
½ cup chopped onion
½ cup sliced fresh mushrooms
½ cup chopped fresh spinach
½ cup broccoli florets, chopped
¼ cup crumbled Greek feta
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Line pie pan with pie crust, and place a double layer of aluminum foil over the crust.  Bake in the preheated oven for 5 minutes, and then remove foil. Continue baking until crust begins to set, about 5 to 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, beat eggs with milk and flour. Stir in onion, mushrooms, spinach, broccoli, and feta cheese. Season with salt and pepper. Pour mixture into hot crust. Bake quiche at 350 degrees F (175 degrees C) for 45 minutes to one hour. Quiche is done when knife inserted in center comes out clean.  Cover edges of crust with foil if crusts begin to brown too quickly.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 (9-inch) quiche

Calories: 154.5
Fat: 9 g
Saturated fat: 2.6 g
Carbohydrates: 12.6 g
Sugars: 3.8 g
Dietary fiber: 0.6 g
Protein: 5.8 g
Cholesterol: 77.6 mg
Sodium: 277.2 mg
Beth Moore's Sopapilla Cheesecake


Ingredients:
cream cheese, sugar, vanilla extract, butter, margarine

Directions:
In a  9x13 pan, unroll one can of crescent rolls and line them in the bottom of the pan.
Flatten.
Mix together the sugar, cream cheese and extract.
Spread over crescent rolls.
Unroll the other can and place crescent rolls on top of cream cheese mixture.
Pour one half cup of melted butter over the top and sprinkle with the cinnamon sugar mixture.
Bake at 350 for 30 minutes.
Mini Fruitcake


Ingredients:
eggs, all-purpose flour, baking soda

Directions:
Preheat oven to 300 degrees., Place cupcake liners in muffin pans., In a large bowl mix all ingredients together, except candied cherries., Mix thoroughly., Using a spoon fill each liner 2/3 full with batter., Top with a cherry half., Bake for 20-25 minutes.
Best Stromboli


Ingredients:
warm water, sugar, olive oil, salt, flour, ham, cheese, romano cheese, parmesan cheese, garlic powder, onion powder, tomatoes, onion, bell peppers, roasted sweet peppers, green olives, roasted garlic, egg, sesame seeds, poppy seeds

Directions:
Combine 1/4 warm water, yeast and sugar in a large bowl and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining warm water olive oil and salt. Gradually add 1 1/2 - 2 cups flour, mixing until smooth. Gradually add enough remaining flour until you have a smooth dough that comes away from the bowl. Turn dough out onto a lightly floured surface and knead 10 minutes, working in more flour as needed. Shape into a ball, place in a greased bowl and cover with a clean kitchen towel. Let dough rise until doubled, about 1 hour.
Preheat oven to 375°F and grease a large baking sheet (if you have a pizza or bread stone in your oven you can forego the baking sheet and bake the stromboli directly on the stone].
Punch dough down and cut in half. On a lightly floured surface, roll each dough half into a rectangle about 10" x 8". Arrange fillings over dough as shown in, finishing with a sprinkling of Parmesan, Italian seasoning, garlic powder and onion powder. Roll the dough much like you would if you were making a jelly roll. Pinch the edges of the seam and tuck the ends under.
Cut long diagonal slashes, about 1/2 inch deep, along the top of the loaf every 3 inches or so. Brush top of loaf with beaten egg, avoiding the area in the slashes. Sprinkle with poppy or sesame seeds if desired. Bake for about 30 minutes or until bread is golden brown. Cool slightly before cutting and serving, or if you prefer to eat your stromboli cold, cool completely on a wire rack before wrapping and refrigerating.  Can be served with pizza sauce or different sauces for dipping!
B55


Ingredients:
absinthe, Baileys Irish Cream, Kahlua

Directions:
"Take a shot glass and carefully layer the following in this order, one third each Kahlua, Baileys & Absinthe."
White Chocolate, Coconut and Banana Muffins


Ingredients:
bananas, egg, flour, caster sugar, baking powder

Directions:
1. Preheat the oven to 180C.
2. Line a muffin tray with 12 paper muffin cases.
3. Mash the bananas well.
4. Beat together the eggs and oil.
5. Put the flour, baking powder and sugar together in a large bowl, and stir through. Mix in the mashed bananas and beaten egg and oil mixture.
6. Fold in the white chocolate chunks and coconut. Spoon evenly into baking cases in muffin tin.
7. Bake in the oven for 20 minutes or until the muffins come away from the side of the pan when touched.
8. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving.
Slow Cooker Jambalaya


Ingredients:
boneless chicken breasts, sausage, tomatoes, onion, green pepper, chicken broth, white wine, oregano, parsley, salt, shrimp, quick-cooking rice

Directions:
Combine all ingredients in the cooking vessel except shrimp and rice. Stir well. Cover and cook: Low- 8 hrs (or] High -5 hours.
Stir in shrimp and rice. Cover and cook for an additional 15 minutes.
Merseyside  Meat Pie


Ingredients:
ground beef, onion, potatoes, carrots, Worcestershire sauce, beef bouillon cubes, flour, cold water, water

Directions:
Brown beef with onion.
Add diced potatoes, carrots, beef bouillon cubes, worcestershire sauce.
COVER with enough water to barely cover potatoes.
Cover and simmer 20-25 minutes until potatoes are tender.
Add flour/water mixture and stir until mixture boils and thickens (depending upon how much water you put in at beginning, you may want to add more flour/water mixture; filling should be nice and thick (like a pot pie filling].
Add lots of freshly ground pepper and salt if desired (I omit the salt].
Let filling cool until lukewarm or refrigerate.
Roll out pastry and put into a 9 inch pie plate.
Put COOLED filling into shell, filling it nice and full.
Top with second pastry and crimp edges.
Bake at 400 degrees for 30 minutes.
Brush egg wash on top of crust.
Continue baking for about 15 minutes or until crust is golden.
Herbed Cream Cheese Bruschetta on Baguette Toasts


Ingredients:
cream cheese, garlic powder, dried marjoram, coarse black pepper, red bell pepper, red ripe tomato, pitted black olives, garlic cloves, feta cheese, basil olive oil, baguette, best olive oil

Directions:
Combine cream cheese, garlic powder, marjoram, thyme, and pepper in a food processor until smooth.  May be made up to one week in advance.  (Bring to room temperature before serving.].
Preheat broiler or toaster oven broiler.  Cover broiler pan or cookie sheet with aluminum foil, folded up at the sides.  Broil pepper quarters, peel side up, close to the heat source, until the skin begins to bubble and char.  Remove pepper to a closed container until cool enough to handle.  The blackened skin will slough off easily; discard it.  Pour any juices from the foil and container into a large bowl.
Into the same bowl, chop or small dice vegetables in proportions that please your eye and palate.  Mix well before adding cheese.  Swirl in olive oil and vinegar and stir gently so the feta keeps its shape.  Season to taste.  Allow to rest at room temperature.
Brush one side of each slice of bread with olive oil.  Broil briefly, just until golden.  Spread each with herbed cream cheese and a heaping spoonful of relish.  Serve immediately.
Nutty Chocolate Chunk Cookies


Ingredients:
brown sugar, sugar, butter, margarine, egg, vanilla, all-purpose flour, baking soda, salt, walnuts

Directions:
heat oven to 375*F.
in large mixer bowl combine brown sugar, sugar, egg and vanilla.  beat at med speed scraping bowl often, until mixed.
add flour, baking soda and salt, continue beating until well mixed.
by hand, stir in walnuts and chocolate.
drop dough by rounded tablespoonfuls 2" apart onto cookie sheet.
bake for 9 to 11 minutes or until lightly browned.
cool before removing from cookie sheet.
Quick and Easy Raspberry Coulis With Molten Lava Truffle Cakes


Ingredients:
red raspberries, icing sugar, fresh lemon juice, baking mix, unsalted butter

Directions:
In blender, purée raspberries and their juices, sugar and lemon juice until smooth. Pour through a fine-mesh sieve set over a bowl. Using rubber spatula, press purée through sieve. Discard solids. Refrigerate coulis.
Preheat oven to 425°F (220°C]. Generously butter six ¾-cup (175 mL] ramekins.
In bowl, combine cake mix, eggs and melted butter. Using wooden spoon, stir for 30 seconds to moisten. Scrape side of bowl. Stir for 1 minute. Batter will be very thick. Spoon evenly into prepared ramekins. Place ramekins on baking sheet. Bake in centre of oven for 8 to 9 minutes or until edges are set but centre is still soft. Remove from oven and let stand for 5 minutes.
Spoon 2 tbsp (25 mL] coulis onto each of six dessert plates. Carefully invert one cake onto each of the plates. Dust with icing sugar and garnish with a mint sprig, if desired. Save remaining coulis to drizzle over ice cream or yogurt.
Kabob Koobideh (Persian Ground Meat Kabobs)
Category: world-cuisine
By Nick Perry

Kabob koobideh is made with ground lamb or beef or a combination of the two. This is one of the most delicious kabob recipes I have ever found. The kabobs are usually grilled over hot coals or any BBQ.

Ingredients:
2  onions, peeled
cheesecloth
1 pound ground lamb
1 pound ground beef
1  green onion, diced
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon sumac powder
½ teaspoon ground turmeric
2  eggs
8 (10 inch) metal skewers

Directions:
Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out. Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate. Mold meat mixture onto the skewers. Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 25 mins
Yields: 8 kabobs

Calories: 260.2
Fat: 17.7 g
Saturated fat: 7 g
Carbohydrates: 3.5 g
Sugars: 1.3 g
Dietary fiber: 0.7 g
Protein: 20.8 g
Cholesterol: 113.7 mg
Sodium: 494.2 mg
Sweet and Spicy Almonds
Category: appetizers-and-snacks
By katiebecck

An addictive snack that's great for parties or just having around the house--you'll be amazed how quickly they disappear!

Ingredients:
¼ cup white sugar
1 ½ teaspoons kosher salt
1 teaspoon cayenne pepper
2 ½ cups whole almonds
1 tablespoon water
1 tablespoon honey
1 teaspoon olive oil

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly. Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside. Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 25 mins
Yields: 2 1/2 cups almonds

Calories: 235.7
Fat: 18.5 g
Saturated fat: 1.4 g
Carbohydrates: 13.8 g
Sugars: 8.4 g
Dietary fiber: 4.2 g
Protein: 7.6 g
Sodium: 288.5 mg
Coconut Oatmeal Cake


Ingredients:
boiling water, rolled oats, flour, baking soda, cinnamon, nutmeg, salt, butter, sugar, brown sugar, eggs, vanilla, butter, butter, brown sugar, walnuts, pecans, flaked coconut

Directions:
For the cake, pour the boiling water over the oats in a bowl and let stand for 20 minutes.  Mix the flour, soda, cinnamon, nutmeg and salt together.
Cream the butter, sugar and brown sugar in a mixing bowl until light and fluffy.  Beat in the eggs and vanilla.  Add the oats mixture and mix well.  Mix in the dry ingredients.
Spoon into a greased and floured 9 or 10 inch springform pan.  Bake at 350°F for 40 minutes.  Cool on a wire rack.
Cream the butter for the topping in a mixing bowl until light.  Add the brown sugar and beat until fluffy.  Add the cream, walnuts and coconut and mix well.
Spread the topping over the cake and broil until just golden brown.  Cool on a wire rack.  Place on a serving plate and remove the side of the pan.
Lemon Walnut Pesto


Ingredients:
scallion, parsley, garlic clove, sea salt, lemon juice, olive oil, walnuts

Directions:
Place scallions, parsley, garlic and salt in food processor and pulse until well combined.
Turn on food processor and drizzle in lemon juice and olive oil.
Add walnuts and pulse until incorporated.
Serve with sesame crackers.
Mahi Mahi y Mango Salsa
Category: seafood
By bheher

A sweet and tangy topping for blackened mahi mahi.

Ingredients:
2 tablespoons olive oil
¼ cup diced onion
3 tablespoons brown sugar
1  mango, diced
½ (15 ounce) can pineapple chunks, drained
¼ cup red wine
2 tablespoons olive oil
4 (4 ounce) mahi mahi steaks
salt and ground black pepper to taste
¼ cup blackening seasoning

Directions:
Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until softened slightly, about 3 minutes. Stir brown sugar with the onion; cook until sugar dissolves, about 1 minute. Add mango, pineapple, and red wine; simmer until hot, 3 to 5 minutes. Transfer mixture to a bowl. Return skillet to stove. Heat 2 tablespoons olive oil in the skillet. Season mahi mahi steaks with salt and black pepper. Coat steaks entirely with blackening seasoning. Cook steaks in hot oil until until the fish flakes easily with a fork, 3 to 4 minutes per side. Plate the steaks and top with the mango salsa to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 344.8
Fat: 14.8 g
Saturated fat: 2.1 g
Carbohydrates: 29.3 g
Sugars: 23.5 g
Dietary fiber: 2 g
Protein: 21.8 g
Cholesterol: 82 mg
Sodium: 1514.1 mg
Vanilla Rich Chocolate Chip Cookies
Category: trusted-brands-recipes-and-tips
By McCormick Spice

Flavors of premium vanilla and chocolate blend together to make a wonderful combination in these favorite chocolate chip cookies.

Ingredients:
3 ¼ cups flour
1 teaspoon baking soda
¾ teaspoon salt
1 ⅓ cups butter, softened
1 ¼ cups granulated sugar
1 cup firmly packed light brown sugar
2  eggs
4 teaspoons McCormick® Pure Vanilla Extract
1 (12 ounce) package semi-sweet chocolate chips
1 cup chopped walnuts

Directions:
Preheat oven to 375 degrees F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Yields: 60 cookies

Calories: 274.2
Fat: 14.2 g
Saturated fat: 7.4 g
Carbohydrates: 34.1 g
Sugars: 15.7 g
Dietary fiber: 0.6 g
Protein: 3.3 g
Cholesterol: 34.1 mg
Sodium: 165.3 mg
Kosha Mangsho


Ingredients:
onions, potato, ginger, jaggery, cumin powder, coriander powder, turmeric powder, chili powder, bay leaves, cinnamon sticks, cloves, cardamom pods, whole black peppercorns, black cardamom pod, star anise

Directions:
Marinate the meat in the curd and some salt in a refrigerator for 1 hours.
Heat the mustard oil in a flat bottom pot or degchi.
Add the Garam Masala and wait for the spices to crackle. Then add the onions, lower the heat to the barest simmer and let the onions brown, about 1 hour. This can be one while the mutton is being marinated.
Make a thick paste of the Masala Mix and the grated ginger with a little water. Once the onions are browned put the flame up, add the ginger and masala paste and stir till the oil separates, usually a few minutes.
Add the mutton, potatoes and jaggery, stir to mid every thing well and coat the meat with the spices. Turn the flame down and let it simmer covered for 1 hr or till the potatoes are soft. If the meat is still not done, take the potatoes out and continue simmering till the meat is done, after which the potatoes are added back.
Vegetarian Chili
Category: soups-stews-and-chili
By julieliz

They'll never know it's vegetarian!

Ingredients:
1 (12 ounce) package frozen burger-style crumbles
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans dark red kidney beans
1 (15 ounce) can light red kidney beans
1 (29 ounce) can diced tomatoes
1 (12 fluid ounce) can tomato juice
5  onions, chopped
3 tablespoons chili powder
1 ½ tablespoons ground cumin
1 tablespoon garlic powder
2  bay leaves
salt and pepper to taste

Directions:
In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 to 8 servings

Calories: 582.1
Fat: 4.9 g
Saturated fat: 0.5 g
Carbohydrates: 74.2 g
Sugars: 11.3 g
Dietary fiber: 27.6 g
Protein: 67.5 g
Sodium: 2000.1 mg
Sweet Onion Pie
Category: side-dish
By Andi

This delicious pie has a buttery cracker crumb crust and is stuffed with sweet onions. It is superb along side any barbequed meat -- especially pork.

Ingredients:
1 ½ cups buttery round crackers, crumbled
6 tablespoons butter, softened
2 cups thinly sliced sweet onions
2 cloves garlic, minced
1 tablespoon minced fresh chives
¾ cup whole milk
2  eggs
½ teaspoon salt
¾ cup shredded Cheddar cheese
1 pinch paprika
1 tablespoon chopped fresh parsley

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine crackers and 4 tablespoons of butter in a bowl until well blended. Press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell.  Refrigerate until needed. Melt remaining 2 tablespoons butter in heavy skillet over medium heat.  Saute onions and garlic slowly until tender, about 12 minutes.  Arrange onions in the cracker crust. Beat eggs, whole milk, chives, and salt in a bowl until blended.  Pour the mixture over the onions. Sprinkle with cheese and paprika. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes, or until a knife comes out clean.  Garnish with the parsley.  Serve hot or at room temperature.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 291.1
Fat: 22 g
Saturated fat: 12.5 g
Carbohydrates: 16.2 g
Sugars: 4.4 g
Dietary fiber: 0.8 g
Protein: 8.3 g
Cholesterol: 122 mg
Sodium: 502.3 mg
T.v. French Dressing


Ingredients:
white vinegar, ketchup, white sugar, salt, garlic, onion

Directions:
"Combine all ingredients and shake well before using!"
Lobster Dip
Category: appetizers-and-snacks
By CHEF-GIRL-L-DEE

Always a big hit.  Make in a day in advance and take out when needed.  Will go quickly!

Ingredients:
1 (7 ounce) can lobster meat, drained and flaked
1 tablespoon minced onion
1 tablespoon lemon juice
1 (8 ounce) package cream cheese, softened
4 tablespoons butter, softened
1 tablespoon prepared horseradish

Directions:
In a medium bowl, mix together lobster meat, onion, lemon juice, cream cheese, butter and prepared horseradish. Continue mixing until smooth. Cover and chill in the refrigerator until serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 86.3
Fat: 7.9 g
Saturated fat: 4.9 g
Carbohydrates: 0.7 g
Sugars: 0.2 g
Protein: 3.4 g
Cholesterol: 34.7 mg
Sodium: 101.1 mg
Texas Beans in Twenty Minutes


Ingredients:
bacon, bacon, onion, green bell pepper, garlic clove, pinto beans, barbecue sauce, brown sugar

Directions:
Spray a skillet really well with cooking spray (or add a little veg oil] and saute chopped turkey bacon* or soy bacon*, onion, bell pepper and garlic. Keep stirring so that it doesn't stick and everything gets cooked on all sides. About 3 to 5 minutes or until onion is tender.
Stir in remaining ingredients, cover and cook 5 minutes or until heated through, stirring occasionally.
Serve!
*Note: If you choose to use regular bacon cook it first and then drain and crumble. Pour off any grease from the pan leaving a tiny bit to saute the veggies.
HOT Pickled Onions


Ingredients:
onions, salt, white vinegar, white sugar

Directions:
Cover onions with boiling water.
Let stand for 5 minutes.
Drain& cover with cold water.
Peel& place into a large (NON METAL] bowl or container.
Add salt, cover with cold water& let stand OVERNIGHT.
Drain onions, rinse well with cold water& drain again.
Set aside.
Combine vinegar& sugar in a large, heavy pot; tie spices into a cheesecloth bag& add to pot.
Bring to a boil& boil for 5 minutes.
Remove spice bag, add onions to the boiling liquid& boil for another 3- 5 minutes.
Place onions in hot, sterilized jars.
Add a small, dried chili pepper (or 5- 6 pepper corns] to each jar.
Fill with hot liquid to 1/4 inch of top of jar& seal immediately.
Store in cool, dark spot for at least a month before serving.
Italian Spinach and Sausage Soup


Ingredients:
chicken broth, onion, frozen chopped spinach, hot Italian sausage, fennel seed, parmesan cheese

Directions:
In saucepan, combine all ingredients except for cheese.  Bring to boil., Reduce heat.  Simmer, covered, 15 minutes., Serve with grated Parmesan sprinkled on top.
Blueberry Strata


Ingredients:
blueberries, cream cheese, eggs, milk, cinnamon, maple syrup, brown sugar

Directions:
Spray a 9x13 baking dish with cooking spray.
Spread half of the bread crumbs into prepared 9x13 dish.
Cover with 1 cup of blueberries, cream cheese cubes.
Top with the rest of the bread cubes.
Whisk together eggs, milk, and cinnamon in a med bowl until well blended.
Add 1/3 cup maple syrup and brown sugar and mix well.
Pour over bread.
Cover and refrigerate overnight.
Bake, covered, at 350 for 45 minute.
Uncover and bake 30 minutes longer or until center is set and top is browned.
Meanwhile, bring remaining syrup and blueberries to a boil in a med saucepot, stirring constantly.
Simmer on low 1 minute, stirring constantly.
Serve strata topping with blueberry sauce.
Emergency Brownie


Ingredients:
flour, vanilla yogurt, chocolate chips, baking soda

Directions:
"Mix all ingredients in a mug till will blended.  Microwave on high for 1 minute. Enjoy."