For a refreshing, sweet treat any time, try this delectable berry shake. We love it for an after dinner, sitting-on-the-porch beverage, but it’s great as a breakfast smoothie too.
Serves: 4
Preparation Time: 5 min
Ingredients
2 cups strawberries, frozen, unsweetened
1 1/4 cups skim milk
1/3 cup raspberry jam
1/4 cup blueberries, frozen, unsweetened
2 ounces lowfat Neufchatel cheese, cut up
Instructions
1. Place the strawberries, milk, jam, blueberries, and Neufchatel cheese in blender container; cover and blend until smooth.
2. If necessary, add more milk to make mixture the desired consistency.
3. Pour into 4 glasses.
4. Garnish with fresh strawberries, raspberries, and blueberries. Serve immediately.
Everyone loves cinnamon rolls, whether for breakfast, lunch, or just a snack. These are simply divine! Serve them up with a tall glass of milk and enjoy.
Serves: 12
Cooking Time: 25 min
Ingredients
1/2 cup quite warm milk
1 teaspoon salt
1 tablespoon sugar
1 package yeast
1 egg
2 tablespoons shortening
2 1/2 cups flour
3 tablespoons butter, melted
1 tablespoon ground cinnamon
2 tablespoons brown sugar
1 1/2 cups powdered sugar
2 tablespoons milk
Instructions
Preheat oven to 400F degrees.
Combine the 1/2 cup of warm milk, salt, sugar, yeast, egg, shortening and flour and knead.
Roll out into a 12″x7″ rectangle.
Combine butter, cinnamon, brown sugar, powdered sugar, and the 2 tablespoons of milk.
Spread the dough rectangle with half the mixture.
Roll up the long way and cut 12 rolls.
Place in a 9″ round pan.
Let rise 25-30 minutes.
Bake 20-25 minutes at 400F degrees.
While still warm, frost with the other half of the cinnamon mixture.
Breakfast_Club.jpg Breakfast Club was an American pop group. Their biggest hit single was “Right on Track”, which went to No. 7 on the U.S. Billboard Hot 100 chart. The song was remixed for a commercial release in a 12″ version for dance/club play by John “Jellybean” Benitez and went top ten on the Billboard Magazine Hot Dance Club Play chart.
The group was formed in New York in the late 1970s, and went through several line-ups including one in which Madonna was the drummer. In the early 1980s, the band included Madonna, Angie Smit on bass, and the Gilroy brothers, Dan and Ed, both on guitar (Dan sang lead vocals as well). Dan Gilroy was also briefly Madonna’s boyfriend, and he eventually allowed her to sing some lead vocals. Madonna ultimately left to form a new band, Emmy.
In the mid 1980s, the band consisted of the Gilroy’s (with Dan now concentrating exclusively on vocals, while Ed provided all guitars), Gary Burke (bass), Paul Karuk (keyboards), and Stephen Bray (drums). Both Bray and Burke had previously been Madonna’s bandmates in Emmy. Bray had also dated Madonna for a while, and reportedly, Madonna had initially suggested him as her replacement in Breakfast Club.
They signed with ZE Records and released their eponymous album in 1987 on MCA Records, which spawned the U.S. Top Ten hit “Right On Track”. Later, Randy Jackson (bass) and E. Doctor Smith (The Drumstick, percussion) joined the band.
A second album was recorded but never released. Their last single was a cover version of The Beatles’ song “Drive My Car”, from the 1988 film License to Drive. Shortly afterwards the band broke up. Bray later co-wrote several big hits with Madonna. They were nominated in the category of Best New Artist at the Grammy Awards in 1988, losing out to Jody Watley. A majority of their music videos, including “Right on Track,” were filmed by Jeff Stein, director of The Who documentary, The Kids Are Alright.
Dan Gilroy later went on to star in Mother Goose Rock ‘n’ Rhyme as Gordon Goose and in Mrs. Piggle-Wiggle as Pete the Postman. Source….en.wikipedia.org
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1. Line 2-cup microwave-safe cereal bowl with microwave-safe paper towel. Press tortilla into bowl. Break egg into centre of tortilla. Beat egg gently with a fork until blended, being careful not to tear tortilla.
2. Microwave on High 30 seconds; stir. Microwave until egg is almost set, 15 to 30 seconds longer. *Microwave ovens vary. Cooking times may need to be adjusted.
3. Remove tortilla with paper towel liner from bowl to flat surface. Top egg with cheese and salsa. Fold bottom of tortilla over egg, then fold in sides.
KITCHEN COUNTER:
Serves 1. Nutrition information per serving: 197 calories; 10 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 218 mg cholesterol; 407 mg sodium; 17 g carbohydrate; 1 g dietary fibre; 11 g protein; 365.2 IU Vitamin A; 17.5 IU Vitamin D; 55.3 mcg foliate; 119.5 mg calcium; 2.0 mg iron; 129.8 mg choline.
Recipe courtesy of the American Egg Board Culinary Library.
