Rural Missouri - April 2012 - (Page 26)

WAKE-UP CALL H E A R T H & H O M E B by Heather Berry page design by Megan Schibi Delicious ways to jump-start your days with a homemade breakfast Mexican Olé Omelet 3 eggs 1/8 teaspoon salt Dash pepper 2 slices American cheese, halved 2 tablespoons chunky salsa or fresh tomato, diced 1 tablespoon onion, chopped 2 tablespoons chopped green chilies, drained 2 tablespoons chopped mushrooms, optional Additional salsa Sour cream Guacamole In a small bowl, beat eggs and add salt and pepper. Coat a 10-inch skillet with non-stick cooking spray and place over medium heat. Add egg mixture. As the eggs set, lift the edges, letting uncooked portion flow underneath. When eggs are nearly set, place cheese, salsa or fresh tomato, onion, chilies and mushrooms over half of egg mixture; fold in half. Cover and let stand for a minute or until cheese is melted. Serve with additional salsa, sour cream or guacamole if desired. reakfast means different things to everyone. Maybe grabbing a cup of coffee is your breakfast. Maybe you’re a cereal muncher or a juice and muffin fan. Perhaps you require a hearty, egg-andbacon-style breakfast, or maybe you’re one of those who skips breakfast altogether. Breakfast is an important start to the day because our bodies need a source of energy after going all night without food. The word breakfast literally means to “break fast,” so eating breakfast breaks the fast our bodies have been on as we slept. You wouldn’t drive a car without gas in it, would you? A body doesn’t run well without energy either. So plan ahead and think about what you’re going to fuel your body with first thing each morning. True, a day sometimes requires a quick start, which might mean a drive-through breakfast selection. Whether you’re at home, school or headed to work, try to include whole grains, protein, dairy and fruit in some shape or form for the first meal of your day. So rise and shine and energize with some delicious breakfast choices for your day — your body will be ready for whatever faces you. Cinnamon Monkey Bread 1/2 cup sugar 1/4 cup brown sugar 1 tablespoon cinnamon 1/2 cup butter, melted 1 pound frozen bread dough, thawed Generously grease a 9-inch-by-5-inch loaf pan with non-stick cooking spray and cover lightly with flour. In small bowl, combine sugar, brown sugar and cinnamon and mix well. Set aside. Cut thawed bread dough into quarters, then cut each quarter into 10 pieces. Dip each piece into the melted butter and roll in cinnamon sugar mixture. Place coated dough into the prepared loaf pan. Cover and let dough rise for 40 minutes or until bread almost doubles in size. Preheat oven to 400 degrees and bake bread for 35 to 40 minutes, until bread is golden brown. Cool for five minutes, then loosen edges of bread and remove from pan. Cool 10 minutes before serving. 26 WWW.RURALMISSOURI.COOP http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - April 2012

Rural Missouri - April 2012
Table of Contents
Mule memories
Squandered opportunity
Something to gobble about
Best of Rural Missouri
Hearth and Home
The hardest fun ever
News Briefs
Around Missouri
Small-town saviors

Rural Missouri - April 2012