Preheat a skillet to medium-hot and add the slices of bacon. No baking product required Bake until brown and crispy before you remove them from the skillet
Whisk eggs in a bowl and set aside. Pre heat the oven at 400℉/200℃ Heat a cast iron skillet. Sautee the bell peppers, white and red onions until soft and translucent
Chopping the onion, the red pepper and slice the Jalapeno. Dice the tomatoes Preheat a skillet over medium to high heat and add the vegetable oil Add the chopped vegetables to the skillet except for the tomatoes
Wash 2 or 3 leaves of iceberg lettuce and finely slice the lettuce. Put in a bowl and set aside Put the mayonnaise, mustard and ranch seasoning in a small bowl and stir to combine
Mix flour, baking powder, and salt in a bowl. Add oil and water and stir to combine. You will get a thick batter that is a little bit sticky Transfer the churros batter into a piping bag with a star tip nozzle (8mm)
Preheat the oven to 400℉/200℃ Finely chop the pecans and pistachio nuts and set aside Open the can of crescent dough and roll out the dough and cut the croissant squares Sprinkle cinnamon on the dough and divide the pecan and pistachio Roll the squares into a croissant and then cut the croissant length way Fold into a muffin tin
Spread the peanut butter on the tortilla and put the apple pie filling on top Then sprinkle the pecan nuts, raisins and currents on the tortilla as well as the muesli Roll up tight and cut about 8-10 sushi size pieces from the tortilla
Take a smart wrap and spread 2 tbsp of hummus on the wrap Add thinly sliced red onion Cut the bell pepper Julienne and add the bell pepper on top of the hummus Now add the sun dried tomatoes and pickles Lastly put the slices of avocado on the wrap
Sauté the vegetables onion, bell peppers and garlic in olive oil until soft Add the tapenade and stir The add the beans before adding the crushed tomatoes Stir before adding all the spices at once Finally add the vegetable broth Let the soup simmer between 20 to 30 minutes
Preheat the broiler in the oven Put 4 slices of wheat bread on a baking sheet and underneath the grill for 5 minutes on one side until golden brown Prepare the bechamel sauce Take the baking tray out of the oven and let it cool slightly Spread a tablespoon of mustard on the bread
Put 4 slices of bread on a baking tray and grill the slices of bread under the grill for 5 minutes on one side Make the bechamel sauce Take the tray out of the oven and spread mustard on all 4 slices
