Book Log, Lacey Thomson

I am currently reading Quarantine by Lex Thomsas the setting of the book is inside McKinley High School.

 All the students are trapped in it under a military quarantine because of a virus that kills adults. Gangs start to develop inside the school, they get their food from drops from helicopters. 

David and Will are the main characters they're brothers that stayed together by themselves when everyone else were in gangs because they didnt fit into any of the gangs 

Recipe 

Preheat the oven to 450ºF / 232 ºC. Roll out your pizza dough (homemade or store bought). Cover with whatever toppings you prefer,  Bake the pizza for 10-12 minutes, or until the eggs are cooked to your preference. We cooked it until the egg whites were cooked, but the egg yolks were still runny

Ingredients

 • Olive oil
• Shredded cheddar cheese
• Cooked bacon
• Cooked hashbrowns
• 3 Eggs
• Freshly chopped chives
• Freshly ground black pepper

Ingredients 

For the glaze:
1 1/2 cups confectioners' sugar
3 to 4 tablespoons whole milk
2 teaspoons vanilla extract

For the doughnut holes:
5 cups vegetable oil, for frying
1 cup milk
1 large egg
2 cups all-purpose flour
2 Tablespoons sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, melted

Equipment:Deep-fry thermometer; Small ice cream scoop

Instructions 

the glaze:Sift the confectioners' sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn't thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.

doughnut holes:Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.

In a small bowl, whisk together the milk and the egg.

In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.

Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. (See Kelly's Notes.) Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.

Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately.

INGREDIENTS

• 4 thick slices of slightly stale white bread (1"/2.5cm thick) (Note 1)
• 2 large eggs (or 3 small eggs)
• ¼ cup milk
• Pinch of salt
• ¼ cup white sugar
• ½ tsp cinnamon powder
• 3 tbsp butter, separated
• Maple syrup to serve

INSTRUCTIONS

1. Cut the crust off the bread, then cut each piece into 9 equal cubes.
2. Whisk the eggs, milk and salt in a medium bowl.
3. Combine sugar and cinnamon in a shallow bowl.
4. Melt 1½ tbsp of butter in a fry pan over medium high heat. Don't let the butter brown.
5. Quickly toss half the bread cubes in the egg mixture and use your hands to shake off excess egg mixture. Place the bread cubes in the fry pan and use a wooden spoon to "sauté" them until browned on all sides - about 2 to 3 minutes.
6. Remove the bread cubes from the fry pan straight into the sugar mixture. Toss to coat, then remove onto a plate.
7. Repeat with remaining bread cubes.
8. Serve immediately, with maple syrup for dipping.

Ingredients:

8 (1-inch-thick) slices French bread
3 Tablespoons unsalted butter, divided
4 large eggs
1/4 cup whole milk
1 Tablespoon chopped fresh chives
1/8 teaspoon fresh black pepper
3/4 cup mashed avocado
1 cup diced tomatoes

Directions:

Preheat oven to 400ºF.

Melt 2 tablespoons of the butter and brush it on both cut sides of each slice of French bread. Arrange the bread slices on a baking sheet and bake for 5 minutes, then flip them and bake an additional 3 to 5 minutes until toasted. Remove the bread from the oven and set it aside.

In a medium bowl, whisk together the eggs, milk, chives and pepper.

Heat a medium nonstick sauté pan over medium-low heat. Add the remaining 1 tablespoon of the butter to the pan, and once it has melted, pour in the eggs. Cook the eggs, stirring as needed, until they’re scrambled to your desired consistency.

Spread a portion of the mashed avocado on one side of each slice of toasted bread. Top the avocado with the scrambled eggs and garnish with the diced tomatoes.

INGREDIENTS

• 6 eggs, beaten
  
  
• ¼ cup low fat cottage cheese
• ¼ cup diced green chilies
• ¼ cup shredded sharp cheddar cheese
• ¼ tsp. salt
• ⅛ tsp. peper
• 2 Tbsp. milk

Instructions:

1. Preheat waffle iron.
2. In mixing bowl, combine potatoes, egg, bacon, cheese and salt and pepper.
3. Spray waffle iron with non-stick cooking oil.  Split potato mixture between two waffle wells.  
4. Let waffles cook about 5 minutes or until they're golden brown and cooked through.

INGREDIENTS

• 6 eggs, beaten
  
  
• ¼ cup low fat cottage cheese
• ¼ cup diced green chilies
• ¼ cup shredded sharp cheddar cheese
• ¼ tsp. salt
• ⅛ tsp. peper
• 2 Tbsp. milk

INSTRUCTIONS

1. Preheat oven to 350ºF. Spray mini muffin tin with cooking spray and set aside.
2. In a medium sized mixing bowl (I like to use my Le Creuset mixing bowl with a pouring spout) mix together all the above ingredients. Pour into mini muffin cups and bake in preheated oven for 15-20 minutes or until cooked through.
3. Let cool and then carefully extract from pan. Serve and enjoy!
4. *Can also put in a plastic container and refrigerate or freeze for future breakfasts. Just pop in the microwave for a few seconds to reheat and eat!

 

INGREDIENT

• 10 - 14 tbsp Nutella

• 1½ cups plain flour
• 3 tsp baking powder
• 4 tbsp sugar
• Pinch of salt

• 1 egg
• 1 cup + 2 tbsp milk (I used low fat)
• 1 tsp vanilla essence (optional)

INSTRUCTIONS

Frozen Nutella Disc

1. Line a baking tray with baking paper (parchment paper).
2. Dollop 1½ to 2 tbsp of Nutella onto the baking tray and spread into a disc around 2½" / 6cm in diameter and ⅕" / ½ cm thick. (Note 1) Repeat to make 7 discs.
3. Place the tray in the freezer until firm (around 1 to 1½ hours).
4. Peel off the parchment paper. Keep the Nutella discs in the freezer until required (they soften quickly).

Pancakes

1. Place the Dry Ingredients in a bowl and whisk to combine.
2. Make a well in the centre and place the Wet Ingredients in the well. Whisk until combined and lump free (stop whisking as soon as it is smooth, don't over whisk).
3. Melt ½ tsp butter in a non stick fry pan over medium heat. Once melted, wipe most of the butter off with a paper towel. (Note 2)
4. Take 3 Frozen Nutella Discs out of the freezer just before you start cooking. (Note 3)
5. Dollop ¼ cup of batter into the fry pan. Working quickly, place 1 Frozen Nutella Disc in the middle of the batter, then top with batter to cover the Nutella disc (Note 4).
6. When bubbles start appearing around the edges (around 2 minutes), lift up the edge and make sure the underside is golden. Then flip and cook until the other side is golden.
7. Repeat with remaining batter. Melt more butter in the pan after the 3rd or 4th pancake. You should be able to make 7 in total, but sometimes it makes 6 - depends on how much batter you use on top of the Nutella.
8. Serve warm with sliced strawberries, if using. You could also serve with cream but I find that it's not necessary!

INGREDIENTS

• 2 slightly overripe bananas
• 2 tablespoons sugar (you can substitute granulated Splenda, if you like)
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• Olive oil spray

Instructions

1. Slice the bananas into rounds, approximately ⅓ inch thick.
2. In a small bowl, combine the sugar, cinnamon, and nutmeg. Set aside.
3. Spray a large skillet with olive oil spray. Warm over medium heat.
4. Add the banana rounds and cook for about 2-3 minutes.
5. During the last minute of cooking on the first side, sprinkle about ½ of the cinnamon mixture over the banana rounds.
6. Flip the rounds, sprinkle with the remaining cinnamon mixture, and cook about 2-3 more minutes, until the bananas are soft and warmed through. 
   

Ingredients

• • 4 slices bacon, cut in half crosswise
  • 1/3 cup plus 1 tablespoon milk
  • 4 eggs, slightly beaten
  • Salt and pepper, if desired
  • 1/4 cup chopped red bell pepper
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 1 cup shredded Mexican cheese blend (4 oz)
  • Chopped fresh cilantro, if desired
  • 1 cup Old El Paso™ Thick 'n Chunky salsa, if desired 

  • Step

    1

    • Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.
    • 2In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.
    • 3Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.
    • 4Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.
    • 5Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.
      

Breakfast Muffins

Ingredients

• Egg and Cheese Base:
• 6 Large Eggs
• 1 cup Egg Whites
• ½ cup grated Parmesan Cheese
• ¼ cup shredded Cheddar cheese
• Filling:
• Use 1 to 2 Tbsp. of any veggie or lean meat that you want. It can be a mixture of veggies/ meats too. here are some that I used:
• Carrots with lean Roast beef and onions
• Tomatoes and Spinach with a little powdered garlic sprinkled
• Salsa with onions
• Mushrooms with spinach, ham and a sprinkle of powdered garlic
• Lean Cubed Ham with onions and red peppers
• Sun dried tomatoes with spinach, fresh tomatoes, lean cubed ham and a sprinkle of italian herb seasoning
• Spinach and Onions with a little garlic sprinkled

Instruction

Preheat Oven to 350 F. Lightly grease a muffin tin with cooking spray or your choice of oil. Put 1 to 2 Tbsp. of your choice in fillings (see my suggestions above) into each muffin cavity. Beat together eggs, egg whites and parmesan cheese. Pour the Egg Base into the muffin cavities until they are ⅔ of the way full then sprinkle a small amount of the cheddar cheese onto the top of each egg muffin. Bake at 350 for around 20 minutes or until the centers are baked through. Serve immediately or wrap each egg muffin in plastic wrap and store in the freezer until ready to use. Heat up in the microwave on high covered with a paper towel for around 1 minute (microwave ovens vary so yours may need more or less time).

BLUEBERRY PANCAKE BITES

INGREDIENTS

1 cup Flour
1 tsp Baking Powder
2 tsp Sugar
1 beaten Egg
1/2 tsp Vanilla
1/2 cup Milk
2 tbsp melted Butter
40 (1/2 cup) Blueberries

DIRECTIONS
Preheat oven to 375.
Spray donut hole pan with nonstick spray.
Whisk together flour, baking powder and sugar.
Stir together egg, vanilla, milk and butter.
Add wet ingredients to dry ingredients
Fill each hole 2/3 full and press 2 blueberries in each cavity.
Bake 12 minutes then flip each hole and bake for another 3 minutes.
Serve with syrup, glaze or dusted in powdered sugar, if desired.

french toast rolls

Ingredients 

8 slices white sandwich bread

2

eggs

3

tablespoons milk

1/3

cup sugar

1

teaspoon ground cinnamon

Butter, for coating skillet

(Filling Options, as desired

Cream cheese, softened

Canned cherry pie filling

Apples, sliced

Peanut butter

Bananas, sliced)

Directions 

• 1- Cut crusts from slices of white bread, and flatten bread with rolling pin.
• 2- Spread desired filling on 1 side of each slice of bread. You could combine cream cheese with fruit, or peanut butter and banana. Whatever flavor combination you would love! Tightly roll up the slice of bread. Continue for remaining slices.
• 3- In shallow dish, beat eggs and milk with whisk. In another dish, mix sugar and cinnamon.
• 4- In 10-inch skillet, melt butter over medium heat to coat inside of skillet. Dip each roll into egg mixture, and place in skillet. Cook in batches of 3 or 4, turning until roll is browned. Dip into cinnamon sugar, and roll until completely covered. Serve immediately.

breakfast recipes

Ingredients


• 3 eegs
• 1/2 cup milk
• 1/2 cup water
• 3 tablespoons of melted butter
• 3/4 cups of flour
• 1/2 teaspoon
• 1 (8 ounce) package cream cheese softened
•  1 1/4 cups of sifted confectioners' sugar 
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
•  1/2 teaspoon vanilla extract 
• 1 cup heavy cream, whipped
• 4 cups of sliced strawberry 

1.  
2. Directions 

 Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.

 Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream. 

Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside. 

To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.