Rece

* Breakfast sandwich 2 slices bacon
* 4 large eggs
* 1/2 cup milk
* 1/2 cup spinach, tough stems discarded, leaves rinsed and finely shredded
* 1/3 cup grated cheddar cheese
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground pepper
* 4 English muffins, split and toasted
Directions
* In a large nonstick skillet over medium-highheat, cook bacon until browned, about 4 minutes per side. Drain slices on paper towels, then crumble. Reserve rendered fat in skillet for hash browns, if desired.
* Heat broiler. In a medium bowl, whisk together eggs and milk, then whisk in the remaining ingredients (except muffins and 4 tablespoons cheese).
* Heat an ovenproof 10-inch nonstick skillet over medium-low heat. Pour in theegg mixture, and cook until bottom is set, about 7 minutes. Transfer to broiler, and cook until top is set and puffy, about 1 minute. Remove from oven, and immediately slide onto a cutting board; let rest 1 minute.
* Using a biscuit cutter or inverted glass, cut out four rounds, or cut into four wedges with a knife. Place one portion on the bottom half of each of the English muffins. Transferto a baking sheet.
* Sprinkle remaining 4 tablespoons cheese over the sandwiches; broil until cheese is melted and bubbling, about 30 seconds. Place top half of muffins on each sandwich, and serve immediately.
Graham cookies
ngredients
* 1 1/2 cups graham cracker crumbs
* 1 can (14 ounces) sweetened condensed milk
* 1/4 teaspoon salt
* 2 cups slicedalmonds
Directions
* Preheat oven to 350 degrees. Line the bottom and sides of an 8-inch square baking pan with foil; coat with nonstick cooking spray.
* In a medium bowl, combine graham cracker crumbs, sweetened condensed milk, and salt; stir until moistened. Stir in 1 1/2 cups sliced almonds.
* Spread mixture evenly in prepared pan (if mixture is very sticky, pat in withmoistened fingers). Sprinkle with remaining 1/2 cup sliced almonds, patting in gently.
* Bake until golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely in pan.
* Remove from pan; peel off foil, and cut into 16 squares with a serrated knife.
*
* Barras coco pecan

* 1 package (7 ounces) sweetened shredded coconut
* 11/2 cups pecan halves
* Nonstick cooking spray
* 1 package (10 ounces) marshmallows
* 4 tablespoons unsalted butter
* 4 cups cornflakes
Directions
* Preheat oven to 350. Spread coconut on one side of a large rimmed baking sheet, and pecans on other side, keeping them separate. Toast until fragrant, 15 to 20 minutes, tossing occasionally.
* Meanwhile,coat an 8-inch square baking pan with cooking spray; line with a strip of waxed paper (leaving an overhang on two sides). Spray paper.
* In a large nonstick pot over medium-low, heat marshmallows and butter until melted, 5 to 10 minutes, stirring frequently.
* Stir in cornflakes, coconut, and pecans. Transfer to prepared pan; press in firmly with a metal spatula (coated with spray toprevent sticking). Cool until firm, about 2 hours. Remove from pan; peel off paper. Using a serrated knife, cut into squares.
Muffins english
ngredients
* 1/2 cup warm water (115 degrees)
* 1 tablespoon honey
* 2 teaspoons active dry yeast (from one 1/4-ounce envelope)
* 1 teaspoon unsalted butter, plus more for serving (optional)
* 2 cups all-purposeflour, plus more for surface
* 3/4 cup whole-wheat flour
* 1/4 cup rolled oats
* 1/4 cup wheat germ
* 1 tablespoon coarse salt
* 2 teaspoons whole flaxseed
* 1 1/2 teaspoons caraway seeds (optional)
* 1/2 cup low-fat buttermilk
* Vegetable oil cooking spray
* 1/4 cup coarse cornmeal
* Preserves, for serving (optional)...