Stephen's Breakfast Casserole

6 eggs
1 ½ cups sharp cheddar cheese
1 ½ lbs. Tennessee Pride sausage (hot or mild- He made 2 for work and used 2 hot and 1 mild)
1 cup mushrooms
3 cups hash browns (thawed)
½ cup of green peppers (add as you finish browning sausage)
½ cup onion (add as you finish browning sausage)
1 heaping tbl spoon of paprika
Pepper to taste, salt as needed

Bake 375 about 40 minutes or until preferred doneness. 

STEPHEN'S BANANA PUDDING

1 large package instant vanilla pudding (6 ounces)
1 small package french vanilla pudding
2 1/2 cups cold milk
1 can sweetened condenced milk
2 16 oz containers of extra creamy cool whip
5 sliced bananas
1 pkg miniature vanilla wafers

mix pudding and milk; add condenced milk. blend well; fold in half the whipped topping.

alternate layers of pudding bananas and vanilla waters; top with remaining whipped topping and a few slices of banana

refrigerate overnight before serving.

Foolproof Mayo - Whole30 Paleo Compliant

Full instructions found here-
http://thehealthyfoodie.com/fail-proof-home-made-paleo-mayo-whole30-compliant/

Here’s what you’ll need to make a basic homemade mayonnaise:

Equipment:
•1 glass jar, which you will use to both make AND store the mayo. Make sure that you use A TALL AND NARROW JAR with an opening that’s just wide enough to accommodate your stick blender. I like to use a 500ml (one pint) wide mouth Mason jar like the one in the pictures.
•An immersion blender. That’s the magic tool that’ll make your mayonnaise come together so easily. And yes, it must ABSOLUTELY be a stick blender. Nothing else will work.

Ingredients:
•One WHOLE large or extra-large fresh egg (apparently size does matter here. Make sure you use a large or extra large egg, else you might need to add an extra one)
•One cup Extra Light Tasting Olive Oil
•The juice of half a lemon or lime (about 2-3 teaspoons) or an equivalent quantity of vinegar. Any vinegar will do, but my favorite one to use is Apple Cider Vinegar.
•A generous pinch of salt

Paleo Pumpkin Coffee Creamer

2 cups milk (I will use canned coconut milk)
4TBS canned pumpkin
1tsp pumpkin pie spice
4TBS maple syrup (I think I will try agave)
1tsp vanilla or almond extract
2pkts of stevia (I think I will just add a packet when I make my cup)

Dump Ranch

Dump Ranch For full instructions go to- http://www.whole-sisters.com/dump-ranch/

Ingredients
•1 egg
•1 cup "light" olive oil (I plan to try avocado oil)
•1 tablespoon lemon juice
•2 tablespoons red wine vinegar
•1 teaspoon salt
•1 teaspoon pepper
•3/4 teaspoon onion powder
•3/4 teaspoon garlic powder
•1/2 cup full fat canned coconut milk, stirred
•1 handful fresh herb of choice or 3 tablespoons dried parsley

Instructions
Blend with an immersion blender in a wide mouth mason jar for approximately one minute! Don't start incorporating herbs until the last 15 seconds or it will turn your ranch green. Store in the fridge up to one week, if you still have any left!

Notes
•3 tablespoons dried parsley may be used in place of fresh herbs, really any dried herbs you like will work.
•If using fresh, we grab a large handful. Our favorites are cilantro, parsley and dill.
•Start with the immersion blender at the bottom of your jar working your way up to the top, don't start moving your blender upwards until you see it thickening up.
•We get this question all the time, what do I do if my ranch is too thin? Well there may be a couple reasons why. First did you use full fat "canned" coconut milk? This plays a big factor in how much it thickens up. If you want a dip like consistency use only the solid cream, but for those that like a runnier dressing use more liquid. Sometimes just being in the fridge a few hours will thicken it right up.
•Make sure you're using an immersion blender for guaranteed success, a regular blender will make it tricky to emulsify it all correctly.
•Use a small container, we like using a mason jar or salad dressing container.

•HERE IS THE TRICK TO SAVING YOUR DUMP RANCH....if your ranch never thickens it probably didn't emulsifying properly, just add another egg! Yep, that's all it takes to quickly save all those ingredients.

Good Seasons Italian Dressing Mix

Dry Mix
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon sugar (I will use stevia instead)
2 tablespoons oregano
1 teaspoon pepper
1⁄4 teaspoon basil
1 tablespoon parsley
1⁄4 teaspoon celery salt
2 tablespoons salt

For dressing (mix with 2 tablespoons dry mix above)
1⁄4 cup cider vinegar
2⁄3 cup oil
2 tablespoons water

Hidden Valley Ranch Mix Recipe

Ingredients:
•1/2 cup Dry Buttermilk (found in the baking section of the supermarket)
•1 tbsp Dried Parsley Flakes
•1 tsp Dried Minced Onions
•1 tsp Dill Weed
•1 tsp Garlic Salt
•1 tsp Onion Powder
•1 tsp Garlic Powder
•1/2 tsp Salt
•1/2 tsp Sugar (could substitute stevia
•1/4 tsp Pepper

Directions:
1.Combine all ingredients in a blender or food processor and pulse to mix
2.Store in an air-tight container for up to 6 months.

To use:
•When you have a recipe that calls for 1 packet of the dressing mix, simply substitute 2 Tbsp of your mix
•To make dressing, combine 2 Tbsp dressing mix with 1/4 mayonnaise and 1/2 cup milk and stir to combine

found this recipe at:: http://momsneedtoknow.com/hidden-valley-ranch-dressing-mix-copycat-recipe/