Orange Quinoa with Dried Cherries and Pistachios

Orange Quinoa with Dried Cherries and Pistachios

1 cup quinoa
1 cup orange juice
1/3 cup vanilla honey
1/3 cup dried cherries
1/3 cup pistachios
Fresh mint leaves for garnish

Bring to a soft boil the orange juice and honey. Add the quinoa. Let it boil, reduce heat to simmer and cover it. Quinoa takes almost the same time to cook as white rice, about twenty minutes. Cook it until the orange juice is reduced. Remove from the heat and chill over night or for at least 4 hours.

Variations:

1. As a side dish, serve the quinoa with the dried cherries and pistachios on top. Garnish with mint leaves.
2. As breakfast, mix the dried cherries and pistachios with the quinoa and add cold milk.

Enjoy!

Banana-Buttermilk Muffins

I used banana extract in this recipe to enhace the banana flavor. If using too much banana, the end product will be heavier; however, these are very light and not too rich muffins. They are just perfect! ;-)

Banana-Buttermilk Muffins

1 cup all purpose flour
¾ cup whole-wheat flour
A pinch of salt
¾ cup brown sugar
1 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 cup buttermilk
1 mashed banana
1 tsp banana extract
2 tbs vegetable oil
1 large egg
1 tsp Madagascar vanilla extract
½ cup walnuts

Preheat the oven to 375F. Spray 12 muffin cups with non stick oil.

In a large bowl, stir together the dry ingredients.

In another bowl, whisk together the buttermilk, vanilla extract, mashed banana, banana extract, oil, and egg. Pour the wet ingredients over the dry ingredients and mix just until incorporated. Do not overmix. With an ice cream scoop, pour the batter into the muffin cups and sprinkle the tops with the walnuts.

Bake the muffins for about 20 minutes until they are lightly browned. Test for doneness with a toothpick. Remove from the oven and let them cool for about 10 minutes before serving.

Enjoy!

Patriotic French Toasts

Not exactly coming from France, French Toast have made their way to the U.S. to stay. Enjoy these while celebrating your 4th of July breakfast!

Patriotic French Toasts with Orange Cream

6 slices sandwich bread
2 cups milk
3 whole eggs
1 tbs agave syrup (or sugar)
1/8 tsp Madagascar Vanilla extract
½ stick butter
1 basket fresh strawberries, sliced
1 container blueberries

Orange Sauce

1 pint heavy cream (or 1 container sugar free whipped cream)
1 tsp orange extract (or orange juice to taste)
1 tbs agave syrup

Mix milk, eggs, agave, and vanilla. Cover it and leave it refrigerated overnight.

Leave bread slices drying overnight. This will allow them to absorb more of the liquid the next morning.

Heat a large skillet at medium temperature.

Put two bread slices on the egg mixture and let them soak for about 30 seconds in each side.

Smear butter in the hot pan and cook the toasts until both sides are golden brown.

Mix all of the ingredients in the orange sauce, pour over the French Toasts and garnish with the berries.

Enjoy!

Strawberry Parfaits

Strawberry Parfaits

Ingredients

2 strawberry-banana yogurts
4 tbs granola
2 strawberries ( 1 sliced)

Pour 1 yogurt in a glass, add 2 tbs granola, and 1 sliced strawberry. Repeat with second layer. Fan strawberry to top it off.

Enjoy!

Kale Breakfast Pizza

Kale Breakfast Pizza

This pizza does not have a sauce on purpose to reduce fat. I love the touch that feta cheese contributes to this dish. Note: The eggs should be a little runny to finish cooking in the oven.

Ingredients

1 kale bunch
5 eggs scrambled (still a little runny)
½ red bell pepper, julienned
Feta cheese, as desired
1 package pizza dough
Water, hot and iced
Salt

Preheat the oven according to pizza package instructions.

Bring water to a boil, add a pinch of salt.

Remove veins from kale and add it to the boiling water for about 30 seconds and remove the kale in a colander. Put kale in iced water to stop the cooking process. Pad dry and set it aside.

Stretch the pizza dough over the pizza sheet, add eggs, and kale. Bake as instructed in the pizza package.

Remove from heat and add the bell pepper and feta.

Serve immediately.

Enjoy!

Sausage and Eggs with Mushroom Sauce

Put a twist on a classic!

Sausage and Eggs with Mushroom Sauce

½ bag ready-to-eat sausage
2 tbs olive oil
1 package mushrooms, sliced
½ onion julienned
3 tbs butter
2 tbs flour
1 14 oz can chicken broth
½ cup half-half
1 tbs tomato paste
1/3 cup white cooking wine
Fresh spinach. chopped
Salt and pepper to taste

In a sauté pan heat the oil and sauté onions and mushrooms for about 10 minutes in medium-high heat. Remove from heat and set them aside.

Melt butter and add the flour to make a roux. Stir and incorporate the chicken broth little by little until it thickens with no lumps. Add half-half, cooking wine, and dissolve tomato paste.

Season to taste and incorporate mushrooms, onions, and sausage.

In another skillet, scramble the eggs. Serve them with spinach and sausage sauce on top. Bon Appétit!

Oats for Breakfast

Oatmeal Breakfast

I like my oats raw for three reasons: 1) They have a better texture. 2) Way easier and faster to make. 3) They fill me up longer. Whenever I make them for breakfast, this is how I do it.

1 cup oats
1/8 tsp ground cinnamon
1 tbs each:
-Splenda
-sunflower seeds
-flax seeds
-chia seeds
1 handful raisings
7 almonds
1 cup skim milk

Mix all of the ingredients together and enjoy a filling and nutritious breakfast.

Note: The flax and chia seeds will add Omega 3 oils which are good for the body; the chia seeds add protein as well…overall, I LOVE MY OATMEAL!!

Date Multi-grain Scones

Dates Multi-Grain Scones

1 cup all purpose flour
1 cup whole wheat flour
2 tbs whey protein (I used the one from Herbalife)
1 ¼ tbs baking powder
¼ tsp baking soda
1/3 cup butter cut in small pieces
½ tsp Madagascar ground vanilla
½ tsp salt
6 tbs sugar or agave syrup
1 cup milk (more if needed)
½ cup oats
½ cup dried dates
¼ cup flex seeds
¼ cup toasted sun flower seed

Preheat the oven at 450 F.

In a large bowl, mix all dry ingredients (if using agave syrup, mix it with the milk). Cut in the butter and mix with your hands until it breaks into pea size pieces. At this point, you can keep the mixture in the refrigerator for the next day. Incorporate the milk and barely knead till all ingredients are incorporated. You don’t want to over knead and develop gluten.

Lightly flour a flat surface and transfer the dough. Flour a rolling pin and roll the dough until it is ¼” thick. Cut it in squares and transfer to a prepared baking sheet with non-stick oil. Bake for about 12 minutes. Remove from heat and let them rest for about 10 minutes. Enjoy while still warm with a glass of cold milk. HMMMM!!!

Artichokes Calamat with Poached Eggs

Artichokes Calamat with Poached Eggs

This is an excellent choice for breakfast as we substitute English muffins with artichokes. If you want to make this breakfast even more low-fat, omit the butter sauce. I love the simplicity yet the elegance of this dish!

4 artichokes
1 lemon
1 tbs flour
2 cups thawed out peas
6 tbs cold butter
2 tbs cooking white wine
2 basil leaves
4 eggs
Water
Salt and pepper to taste

Fill out a large bowl with water, dissolve the flour in it and add the juice of half a lemon. This mixture is called a blanc. Cut the artichokes stem and leaves. Remove the heart very quickly but carefully and submerge the artichoke in the blanc constantly to prevent browning as much as possible. Rub the artichoke with the other half of the lemon constantly as well. The artichoke should look like a little cup once it is ready.

Transfer the blanc to a large pot, add a little salt and simmer the artichokes for about 20 minutes. They should not be mushy. Remove and set aside.

In a large pan, bring water to a simmer and poach the eggs for about 10 minutes. While eggs are cooking, chop the basil leaves.

In a small, non-reactive pan, add the wine and warm it up. Add cold butter and swirl it around the pan. If the pan is too hot, the butter will break. Keep adding cold butter until the 6 tbs have been used. Add chopped basil and season with salt and pepper.

Add peas and coat them with the butter. Add peas to the artichoke heart and top it with the poached egg. Season egg with salt and pepper. Hmm! Yum!

Bon Apetito!

Oat Pancakes with Peach Sauce and Creme Anglaise

Oatmeal Pancakes with Peach Sauce and Crème Anglaise

A friend of mine gave me this recipe and my family is addicted to it ever since. I’ve made changes from the original recipe to make it lighter and more diabetic friendly. I’ll write down what the original recipe calls for in parenthesis for your reference.

You can make the sauces a day ahead and have them ready for service time.

Crème Anglaise (Vanilla Cream)

½ cup milk
3 egg yolks
2 tbs agave syrup
1/8 tsp Madagascar vanilla extract

Ice water

Combine milk and vanilla in a small sauce pan and bring to a boil. Mix the egg yolks with the agave syrup in a stainless steal bowl or in a measuring cup. Add boiling milk to the egg yolks little by little (this is called tempering) while whisking to incorporate air so the eggs won’t curdle.

Return the mixture to medium heat and cook until it reaches 170 F or until it starts to thicken. Do not boil. Transfer the mixture to ice water and stir constantly for the first 5 minutes to let it cool faster. When it is cool, strain it and keep it in an air-tight container in the refrigerator. Do not leave without refrigeration for more than 2 hours.

Peach Puree

2 peaches peeled, seed removed, and diced
1 cup water
1/4 cup sugar or agave syrup
1/8 tsp lemon juice

Cook peaches in a small sauce pan until very tender (about 15 minutes) at medium heat.
Blend them until pureed and strain them.
Let the puree cool and keep it in the refrigerator.

Oatmeal Pancakes

½ cup whole wheat flour
½ cup all purpose flour (original recipe calls for 2 cups)
1 cup oat flour
1 ½ tsp baking powder
1/8 tsp Madagascar Ground Vanilla
½ cup nonfat dry milk
2 tbs butter (original recipe calls for 1 cup)
1 cup oats regular or quick (original recipe calls for 3 cups)
1/8 tsp salt (original recipe calls for 1 ½ tsp)

2 eggs whites beaten to hard peaks (original recipe calls for 1 whole egg)
¾ cup water
5 tbs agave syrup

Note:
The original recipe called for ½ cup sugar and 1 cup brown sugar that I have omitted.

Mix the first 9 ingredients. Mix the agave syrup with the water and add it to the dry ingredients. Fold in the egg whites and cook 2 minutes one side and 1 minute the other side in a 250 F griddle. Both sides need to be golden brown.

Serve warm with chilled sauces.

Enjoy!

Cowboy Breakfast

This breakfast is sure to fill your morning with energy, YEEE-HAAA!

Cowboy Breakfast

Ingredients

2 cups stew meat diced
2 tbs vanilla herbed oil (recipe below)
¼ tsp onion powder
1/8 tsp garlic powder
½ cup frozen carrots
½ cup frozen peas
10 corn tortillas
1 ½ cups refried beans
1 cup shredded Cheddar/Jack Cheese
6 eggs
Dollop of sour cream
Diced tomatoes for garnish
Salt and pepper to taste

Preparation

Cut the tortillas in triangles and set aside.

Season the meat with salt, pepper, onion, and garlic powder.

Heat a medium-size pan at high heat. Add oil and meat. (The trick to this dish is to cook the meat very fast so it would not become hard to chew). Cook the meat quickly until it is barely done and add frozen vegetables. Cook for about 3 minutes and remove from heat.

Spray a baking dish with non-stick oil and lay the tortilla triangles. Add the juice meat, layer, refried beans and cheese.

Put the baking dish over oven broiler for about two minutes (just enough to melt the cheese) and remove from heat. In a medium-size pan, scramble the eggs (season them with salt and pepper) and add them on top of the melted cheese. Garnish with a dollop of sour cream and diced tomatoes.

Vanilla Herbed Oil
Steps:
1. 1-2 cups of your favorite cooking oil (Patty used basic vegatable oil)
2. 1/2 tsp Ground Vanilla or 1 Vanilla Bean
3. Your favorite fresh or dry herbs (we used about of half a cup of each of the following Basil, Sage, Thyme, Rosemary and Parsley). If using dry herbs, use only 1/3.
4. Medium frying pan
5. Funnel
6. Bottle
Directions:
1. Set stove at medium temperature.
2. pour oil into pan and let oil heat
3. add 1/2 tsp of ground vanilla or the caviar of 1 vanilla bean
4. When the oil starts bubbling add herbs, be very careful that oil is not too hot, test it by putting one leaf in the oil and if it starts popping oil out of the pan, it's too hot so lower the heat a bit, then add the herbs.
5. Let the herbs fry in the pan for about 5-7 or until they are stiff
6. Let cool for 10 minutes
7. Remove herbs and discard
8. Pour oil into bottle using funnel

Bon Apetit!

4-Cheese Souffle

This is not a vanilla nor a flavoring dish but it is an amazing one to impress your loved one for Valentine's breakfast. The countdown has started people... 8 more days, sharpen your knives and get ready for a blast!

Four-Cheese Souffle

Ingredients

Roux
- 1 tbs butter
- 1 tbs flour
6 oz milk
Cayenne pepper to taste (about 1/16 tsp)
Nutmeg to taste (about 1/16 tsp)
2 + 1 egg yolks (separated)
3 egg whites
Salt and pepper to taste
Non stick oil

Cheese Filling
½ cup romano cheese
½ cup feta cheese
½ cup ricotta cheese
½ cup cream cheese
½ sprig rosemary
1 sprig thyme
1 egg yolk (from above)

Preparation

Spray ramekins and preheat the oven at 375 F.

In a small bowl mix cheese filling ingredients and set aside.

In a small saucepan, melt butter and add flour. Stir together and add milk little by little until it forms a thick sauce. Add cayenne, nutmeg, salt, and pepper. Add 2 egg yolks and incorporate them in the sauce. Remove from heat. These steps need to be done quickly or the sauce will become sticky. Add about 1 oz milk if this happens.

In a medium bowl, whip egg whites until they form hard peaks. Do not over whip.

Fold in the whipped egg whites into your soufflé mixture until light and fluffy. Make the layers in your ramekin in this order:
2 tablespoons soufflé batter
2 tablespoon cheese filling
1 ½ tablespoons soufflé batter

Immediately (Whipped egg whites weaken very quickly) put them in the oven to bake until golden brown. Do not open the oven until they are done.
Remove from oven and serve right away. Enjoy your Valentine’s breakfast!

Pair it with your favorite natural tea sweetened with one of All Natural Sugar-Free Syrups...

Santa is Coming to Town Pancake

The most exciting and busiest time of the year has arrived. This eggnog Santa pancake recipe is a fantastic way to cook with kids as they learn to enjoy family time in the kitchen. Danny helped me to put Santa's face and I'm sure your children, nieces, nephews, and friends will have a fun time as well.



Ingredients:

3.2 ounces all purpose flour
A pinch of salt
1/8 tsp Madagascar Ground Vanilla
1/2 tbs baking powder
1/3 tps baking soda
1 egg lightly beaten
2/3 cup eggnog (or 6.5 oz)
2 tbs melted butter or oil
Non stick spray
2 raisings
1 marachino cherry
1 peppermint hard candy
1 container light-whipped cream
1 tube decorating gel in white

Preparation

Preheat the oven at 400 degrees.

Sift together dry ingredients in a medium size mixing bowl.

Add wet ingredients to flour mix and whisk until thoroughly incorporated.

Spray non stick oil on to a pizza baking sheet and pour your pancake batter in it. Bake for about 10-12 minutes or until center is cooked.

Remove pan from heat and place it on top of iced water to cool off quickly.

Once cooled, draw a hat with the whipping cream.

Use your decorating gel to make the eye balls and insert the raisins.

Cut cherry in half and use it as a nose.

Draw the beard with the whipping cream leaving some space for the mouth. To do the mouth, just cut two slices of the other half of the cherry and place them facing each other. Finish beard with whipped cream. Place hard candy at the tip of Santa's hat and watch your kids say, "WOW!!!"

Visit us soon for more exciting ideas for non-expensive Christmas treats to share with friends and neighbors.

German Apple Pancakes - Apfelpfannkuchen

Yesterday I woke up and it was chilly in my apartment and all I wanted was something warm and delicious for breakfast. I had all the ingredients to make German Pancakes and I saw a recipe from Better Homes and Gardens and they used apples in the pancakes and I just happened to have apples so I had to make it. I added Madagascar Pure Vanilla Extract to the recipe, it added a smooth and creamy flavor. The pancakes were just what I needed to warm up on that chilly morning, they had the perfect degree of sweetness and Chris (my husband) loved them. So this recipe is definitely a new favorite of ours :) Give it a try. For more of our Gourmet all natural products visit www.arizonavanilla.com

Ingredients

3 eggs

1/2 cup all-purpose flour

1/2 cup milk
1 teaspoon Madagascar Pure Vanilla Extract

2 tablespoons margarine or butter, melted

1/4 teaspoon salt

2 tablespoons margarine or butter

1/3 cup packed brown sugar

2 medium cooking apples, peeled, cored, and thinly sliced (2 cups)

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Sifted powdered sugar

Directions

1. In a medium mixing bowl beat eggs with a wire whisk until frothy. Add flour, milk, 1 tablespoon of the melted margarine or butter, vanilla extract and salt; beat until smooth.

2. Heat an 8-inch round baking pan or ovenproof skillet in a 450 degree F oven for 2 minutes. Add remaining 1 tablespoon melted margarine; swirl to coat pan. Pour batter into hot pan. Bake pancake in the 450 degree F oven for 18 to 20 minutes or until puffed and golden.

3. Meanwhile, for filling, in a medium skillet melt the 2 tablespoons margarine or butter over medium heat. Stir in brown sugar until combined. Stir in apple slices, cinnamon, and nutmeg. Cook, uncovered, for 3 to 5 minutes or until apples are crisp-tender, stirring occasionally.

4. To serve, remove pancake from oven. Spoon some of the filling into center of pancake. Sprinkle with powdered sugar. Cut into wedges. Pass the remaining filling. Pancake will collapse as it cools. Makes 6 servings.

Nutrition Facts

Calories 217, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 108 mg, Sodium 223 mg, Carbohydrate 26 g, Fiber 1 g, Protein 5 g. Daily Values: Vitamin C 3%, Calcium 4%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet

Hungry? Learn to Make Mouthwatering Zucchini Pineapple Bread!

With summer approaching zucchini is readily available, I don't know about you but I am always trying to find new ways to enjoy this delicious vegetable. Well I found this delicious recipe for zucchini bread done right! I am constantly trying to find recipes that are healthy and full in flavor and this recipe delivers! It's a healthy, hearty version of a heavier standard, this bread mixes up easily and is a great recipe for using up leftover zucchini, pineapple, or overripe avocado. Plus if you're in a hurry you can bake muffins in the microwave...see below! Suffering from a sweet tooth? Well check out the dessert idea below, it's defiantly worth trying.

INGREDIENTS:
5 ounces (150 g.) finely grated zucchini (fresh or previously frozen)

1/4 cup (60 ml.) avocado purée (fresh or previously frozen)

1/2 cup (100-120 g.) very well-drained crushed pineapple (drain first and then measure)

1/2 cup (90 g.) Sucanat (unrefined brown sugar)

1/4 cup (60 ml.) pure maple syrup

2 Tbsp. (30 ml.) finely ground flax seed

2 Tbsp. (30 ml.) sunflower or other light-tasting oil

1/2 tsp. (2.5 ml.) apple cider vinegar

1 tsp. (5 ml.) Pure Tahitian Vanilla Extract
(Why Tahitian Vanilla? Because it's ideal for recipes with dried fruits and brown sugar. It brings a delicious aroma and enhances the flavor of the bread.)

generous 1/4 cup (35-40 g.) chopped dried dates

3/4 cup plus 2 Tbsp. (125-130 g.) light spelt flour

3/4 cup (90 g.) whole barley flour

1 tsp. (5 ml.) baking powder

1 tsp. (5 ml.) baking soda

2 tsp. (10 ml.) cinnamon

1/4 tsp. (1.5 ml.) sea salt

DIRECTIONS:
Preheat oven to 350 F (180 C). Lightly grease 8 mini-loaf pans or muffin cups, or line with paper liners.

In a medium bowl, combine the zucchini, avocado, pineapple, Sucanat, maple syrup, flax, apple cider vinegar, vanilla and chopped dates. Stir to mix well and set aside while you prepare the dry ingredients, or at least 2 minutes.

In a large bowl, sift together the flours, baking powder, baking soda, cinnamon, and salt. Stir or whisk to distribute the leaveners and cinnamon throughout.

Pour the wet ingredients over the dry and stir just to blend (don’t worry if a few dry spots remain here and there). Using a 1/3 cup measuring cup or large ice cream scoop, fill each tin about 3/4 full.

Bake for 15 minutes, then rotate pan and bake another 10-15 minutes, until a tester inserted in the center comes out clean. Allow to cool in pan for about 5 minutes before removing to a cooling rack. Makes 8 loaves or muffins. Store in airtight container in the refrigerator for up to 5 days. May be frozen.

In a hurry? Well here is a speedy way to bake them, in the microwave!

MUFFIN MICROWAVE INSTRUCTIONS:

Pour muffin batter into paper liner and place liners in microwave (not the muffin tin.) This has two settings, the first setting is 100% power for 2 Minutes. The second setting is 50% power for 8 minutes. You will have to test your microwave to find out the appropriate time for the second setting. The muffins wont rise as much and they will not brown. However they save time and taste fantastic!

DESSERT IDEA

If you would like a delicious dessert using some of this batter, pour batter into a 5 x 9 inch loaf pan, fill the pan about 1/4 of the way and bake. Meanwhile mix instant sugar free vanilla pudding with milk and 1 tsp Pineapple flavoring and refrigerate. When the loaf has baked and cooled, pour pudding on top then top with the remaining crushed pineapples slice and enjoy. Store in the refrigerator.

Patty's Delectable Frittata

Patty’s Frittata Recipe

1 Tbsp. Vanilla Herb Oil

4 Fresh Basil Leaves
1 Cup Shredded Potatoes
½ Cup Chopped Fennel
4 Eggs

½ Cup Homemade Ricotta Cheese
Pinch of Salt
1 tsp. Pepper
½ cup Shredded Zucchini
2 Strips of Bacon (a healthier option - turkey bacon)


Relish

2 Tbsp. White Balsamic Vinegar
¼ Cup Fennel Leaves
½ Cup Shredded Zucchini
2 tsp. Sugar
Pinch of Salt
½ tsp. Pepper
1 Tsp. Vanilla Oil

Directions:

Fry two strips of Bacon, when they are cooked chop them and set them aside for later. Warm vanilla herb oil in a medium sized frying pan on medium-high setting. When the pan oil has warmed for a few minutes, place the four basil leaves in the oil. When the leaves become crispy and transparent it's time to pull them out of the pan and set them aside. Add potatoes and fennel to the frying pan and saute until the potatoes begin to brown. While the potatoes and fennel are cooking whisk four eggs, then add ricotta cheese, zucchini, pepper and salt. Mixed together, then add the mixture on top of the potatoes and fennel and reduce heat to medium to medium/low and cover. While that cooks it's the perfect time to make the relish, so add 2 tsp of white balsamic vinegar to the fennel leaves and zucchini in a small bowl, add sugar, salt, pepper and vanilla mix together cover and refrigerate until the frittata is fully cooked.

Check out our gourmet all natural products at http://www.arizonavanilla.com/

All Natural Oatmeal Cookies

Watch as Patty teaches how to make oatmeal cookies with all natural ingredients, the best part is these delicious treats are low in fat and high in fiber, not only will they cure any craving for cookies, they wont add to your waist line!

INGREDIENTS:

• 1 cup whole oats


• 1/2 cup white whole wheat flour


• 1/2 cup chopped dates (you can substitute with raisins or dried cranberries if you'd like.)


• 1 tsp. dried stevia - If you don't have stevia you can use 3/4 cup of brown sugar, or an artificial sweetener.


• 1/2 tsp baking powder


• 1/2 tsp baking soda


• 1/2 cup applesauce - The applesauce is to replace butter, or oil.


• 1/2 tsp. Tahitian Ground Vanilla


• 1 tsp. Cinnamon


• 1/2 cup walnuts

DIRECTIONS

Pre-heat oven to 375 degrees F (190 degrees C.) Mix together flour, oats, baking powder, baking soda, Tahitian ground, cinnamon, and dried stevia, add applesauce, dates and walnuts. When all ingredients are thoroughly mixed, roll into 1 inch balls, you may use the bottom of a cup to flatten cookies so that are in the traditional cookie shape or keep them in a fun ball shape as we did. Place cookies on a greased cookie sheet, bake for 10-12 minutes, let cool for 10-15 minutes then enjoy!

For more wonderful recipes like this checkout Patty's Cookbook "Simply Vanilla"

Check out our All Natural Gourmet products check out our online store http://www.arizonavanilla.com/

Vanilla Rocks! Delicious Omelet made with Vanilla Herbed Oil with Patty Elsberry

You need:

1. 2 large eggs, whisked (for a lower calorie omelet use 3 egg whites instead of 2 whole eggs)
2. 2 table spoon Vanilla Herb Oil
3. 1/4 c. chopped mushrooms
4. 1/4 c. chopped tomatoes
5. 1/4 c. chopped onion
6. 1/3 c. Grated Mozzarella Cheese
7. Medium frying pan

Directions:

1. Set heat on stove to medium-high
2. Add oil to pan and make sure the pan has a thin coat of oil so that your omelet wont stick.
3. When the pan is hot add egg to the pan.
4. When the egg begins to bubble you can either add vegetables and then flip the omelet or flip the omelet then add the vegetables. If you like your mushrooms and onions cooked, put them in a small pan with a tablespoon of oil, let them cook and then add them to your omelet.
5. When the omelet is golden brown add cheese and tomatoes on the plate.
6. Enjoy!

Visit our website for our gourmet products http://www.arizonavanilla.com/

For more recipes like this check out Patty's cookbook "Simply Vanilla"