B-Fast Casserole Muffins

8 oz. can Croissant Rolls
1 lb. bfast sausage 6 liquid eggs
8 oz. shredded cheddar cheese
Salt and Pepper

1. Preheat oven to 350. 
2. Spray 12-muffin pan with cooking spray. 
3. Line the muffin tins with croissant squares from bottom up along the sides. 
4. Brown the b-fast sausage and drain on paper towel. 
5. Scramble eggs, sausage, cheese and divide into the muffin pan. 
6. Bake 15-20 minutes until edges are golden brown. 
7. Let cool a bit before removing from pan.

Pumpkin Pancakes

1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup low-fat milk
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg

Directions:

1.  Whisk flour, sugar, baking powder, spices and salt in a bowl. 
2.  In a separate bowl whisk together milk, pumpkin, melted butter, and egg. 
3.  Fold mixture into dry ingredients. 
4.  Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake. 
5.  Cook pancakes about 3 minutes per side. 
6.  Serve with butter and syrup. Makes about six 6-inch pancakes.

Lettuce Wraps

Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup carrots
3 tablespoons chopped green onions
1 teaspoon minced garlic
boston lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions:

1 Make the special sauce by dissolving the sugar in water in a small bowl.
2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3 Mix well and refrigerate this sauce until you're ready to serve.
4 Combine the hot water with the hot mustard and set this aside as well.
5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6 Bring oil to high heat in a wok or large frying pan.
7 Add chicken and let cook halfway
8 Add water chestnuts and carrots
9 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
10 When chicken is cool, mince it as the mushrooms and water chestnuts are.
11 With the pan still on high heat, add another Tbsp of vegetable oil.
12 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
13 Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
14 Top with"Special Sauce".

Rio Grande Margarita

Not sure if this one is true, but it's googled off the internet. Straight from the Rio in Boulder!

3 parts Cuervo Gold
2 parts Duffy's lime juice (can be tough to find, but there's no substitute)
1 part triple sec
1 part clear apple juice

Risotto with Asparagus

Ingredients
10 asparagus spears trimmed, cut into 3/4-inch pieces, cooked and rinsed in cold water
32 ounces low-sodium chicken broth, divided
2 teaspoons extra virgin olive oil
1/4 cup finely chopped onions
1 cup uncooked arborio rice
1/2 cup grated Parmesan cheese, divided
Salt and ground black pepper to taste
1 tablespoon finely chopped chives (optional)

Directions
While preparing asparagus, heat broth to a simmer in a small covered pot and hold there. Heat oil in a medium pot over medium heat. Add onions and cook until softened, 2 to 3 minutes. Add rice and cook 2 minutes, stirring often.

Add 1/2 cup simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, about 1 minute. Add 1/2 cup more broth and repeat the process. Continue repeating until rice is just tender and risotto is creamy and loose, about 20 minutes more. (Reserve any remaining broth for another use.)

Remove pot from heat and stir in 1/3 cup cheese, asparagus and salt and pepper to taste. Transfer risotto to bowls and garnish with remaining cheese and chives. Serve immediately.

Sweet Potato Casserole

Ingredients
3 c. sweet potatoes (about 4 potatoes)
1/2 c. sugar
1/2 c. softened margarine
2 eggs beaten
1 tsp. vanilla
1/2 c. milk

Topping
1/3 c. melted margarine
1 c. light brown sugar
1/2 c. flour
1 c. chopped pecans or oats

Directions
Boil and mash potatoes. Mix in sugar, margarine, eggs, vanilla and milk. Pour into 13x9 baking dish. Mix topping in separate dish and sprinkle on top of potato mixture. Bake 25 minutes at 350 degrees.

Oriental Cole Slaw

Ingredients
6 green onions, sliced
1 head cabbage (chopped fine) or 2 lg bags cole slaw mix
2 pkg Ramen noodles (crushed fine) - omit seasoning mix
1/2 c. toasted slivered almonds
1/2 c. toasted sesame seeds

Dressing
4 tablespoons sugar
2 teaspoons salt
3/4 c. Canola oil
1 teaspoon ground pepper
6 tablespoons rice vinegar (green label)

Directions
Mix dressing and add to other ingredients just before serving. You can easily cut this recipe in half and also you can mx the dressing earlier in the day and refrigerate until ready to use.