• 4 medium red skinned potatoes
• 1 tsp olive oil
• 2 Tbsp onion, chopped
• 1/2 zuchinni, diced

• 2 mushrooms, diced
• 3 eggs
• 2 Tbsp milk
• salt and pepper
• shredded cheddar cheese

1. Preheat oven to 450.
2. Pierce potato with fork and place in microwave. Cook for about 10 minutes or until tender.
3. When cook enough to handle, scoop out the inside of the potatoes. Discard insides or save for mashed potatoes.
4. In a medium fry pan add oil and then vegetables. Cook until tender, about 5 minutes.
5. Stir together eggs, milk, salt and pepper and add to frying pan. Cook until eggs are fluffy.
6. Place potato skins on a greased cookie sheet and spray skins with cooking spray.
7. Spoon egg mixture into potato skins and top with cheese.
8. Bake for 5-10 minutes or until cheese is melted.

• 3 mashed bananas (ripe)
• 1/3 cup apple sauce
• 2 cups uncooked quick-cooking oats
• 1/4 cup skim milk
• 1 tbsp Splenda, sugar or other sweetener.

• 1/2 cup raisins (or any other dried fruit you want to add)
• 1 tsp vanilla
• 1 tsp cinnamon and

1. Preheat oven to 350 degrees.
2. Mix all ingredients in a bowl really well.
3. Let this mixture stand for at least 5 minutes to let the oats become good and hydrated.
4. Heap the dough by teaspoonfuls onto a greased cookie sheet.
5. Bake for 15-20 minutes and let cool.

Variations: If you add some chopped nuts, you have a grab and go breakfast that includes protein as well as fruits and grains. Dried cranberries are also a great addition if you don't care for raisins, which some people don't. Cardamom fans may want to substitute that spice for the cinnamon.

• 3 (12 oz) pkgs refrigerated biscuit dough
• 1 cup white sugar
• 2 tsp ground cinnamon

• 1/2 cup butter
• 1 cup packed brown sugar
• optional: pecans or raisins

1. Preheat oven to 350.
2. Mix together cinnamon and sugar in a bag.
3. Cut biscuits into quarters and rolls into balls. Shake balls in the cinnamon sugar bag.
4. Place coated biscuit pieces into a greased bundt pan. If adding nuts or raisins place them in the pan in between biscuit pieces.
5. In small saucepan bring butter and brown sugar to a boil. Boil for 1 minute.
6. Pour over the biscuits.
7. Bake for 35 minutes.
8. To remove from pan turn bread over onto plate.

• refrigerated biscuit dough
• vegetable oil

• 1/4 tsp cinnamon
• 1/4 cup sugar

1. Cut the center from the biscuits using something round (My mom always used a turkey baster with the bulb removed). This will give you dough for both doughnuts and doughnut holes.
2. Heat oil.
3. Mix together cinnamon and sugar in a shallow bowl.
4. Fry dough rings and holes until golden brown. Turn half way through.
5. Carefully remove from hot oil using a slotted spoon.
6. Allow doughnuts to cool on brown paper or paper towels to remove some of the excess oil.
7. When cooled, roll doughnuts in cinnamon sugar mixture.