Honey Nut Quinoa

1 cup milk

1 cup water

1 cup quinoa, (note: rinse quinoa)

2 cups fresh fruit (recipe suggested blackberries - but I used peaches & it was wonderful!)

1/2 teaspoon ground cinnamon

1/3 cup chopped pecans, toasted* (I used walnuts and toasted them with a little brown sugar)

4 teaspoons honey

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in fruit and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

YUMMY Dutch Oven Quiche

1 can crescent rolls

1 cup shredded sharp cheddar

1 lb. sausage; browned & drained (can add bacon, hamburger or any meat you want to use!)

3 eggs; beaten

1 diced red bell pepper

1 diced yellow bell pepper

3 Tbs. milk

1/2 tsp. salt

1 tsp. ground black pepper

1 cup thawed frozen hash browns (or leftover baked potatoes, diced)

1 onion sliced

3 Tbs. parmesan cheese (optional)

Unroll the crescent rolls. Line the bottom of a 12" Dutch oven with a layer of flattened crescent rolls. In a separate pan, cook sausage (or other meat) with onions, just before cooked - add the diced peppers. Sprinkle evenly with sausage, bell peppers, hash browns, green onion, and cheddar cheese. In a medium bowl whisk together eggs, milk, salt and pepper. Pour egg mixture evenly over top of pizza. Sprinkle with parmesan cheese.

Cover and bake using 8-10 briquettes bottom and 12-14 briquettes top for 20-30 minutes until eggs are set.