Meatloaf no eggs/17 recipes

Sauteed mushrooms and green onions is cooked into the omelet, adding extra texture and taste, with a cup of orange juice, a great day starts from a good breakfast...

THese made the rounds in our neighborhood this holiday season. Everyone wanted the recipe.

we didn't use up the whole filling from Greek croustade, then we used the leftover filling and made some phyllo muffins, they came out so cute, delicate and delicious. Being creative!

In our extended family this version of pumpkin pie has earned the title!

These were so tasty. I'd make them again and again. I used bread crumbs instead of crackers and a red bell instead of a green bell. I could see trying this with different fruit juice and cheese combos! Make this, I don't think you'll be disappointed.

Add some class to your eggs with this tasty way to start off the day!

There is nothing better than fresh hot cross buns' smell from the oven in the Easter morning, a few ingredients create these delicious buns, hot and fresh, a happy Easter day starts here...

Use this brillant way to make your tofu taste super delicious with extra crunchy and crispy coating that adds texture and flavor.

Have been making this chocolate fudge pudding cake for years, so chocolaty, and it never disappoints us. Fudge and pudding like texture well satisfies the sweet tooth.

This savory tart definitely impressed me. The puff pastry was so buttery and crispy after baking, which went deliciously well with creamy goat cheese, lemon zest and fresh rosemary leaves. All the flavors were just perfectly balanced, YUM!

Chopped apples and chopped cranberries help these low fat muffins to burst with complimentary flavors.

Came up with this delicious key lime slice recipe while in Key Largo, Florida. Similar to the Aussie Lemon slice but with a twist of the keys.

Sara Lee's Pound Cake recipe

This is always a hit! I tweaked it by using 1/2 c oil and 3/4 c orange juice and it turned out great. We made these into muffins and put them in gift bags for our out-of-town guests at our wedding and they all loved them. For muffins, we baked at 350 for 25 minutes and it made about 22 muffins per batch.

Sauteed mushroom and Swiss chard with layered mashed potatoes, sprinkle grated Parmesan cheese on top, after baking the flavor is wonderful. It is also a good dish for holidays.

These savory muffins are great for breakfast. They can be made in advance, frozen then defrosted in the microwave in a flash if you have a chance before they're gobbled up. The pesto, basil/garlic/pine nuts really create a wow factor. They're hard to resist.