• Amanda Vanderbeek

    Amanda Vanderbeek

    Class of 2012
    Ely, MN
    Elementary education

    Amanda's Bio:
    I grew up in the Twin Cities, but now live up in Ely, MN near the BWCA, where my family has been for the last 7 years. I have three brothers, who I adore, and I enjoy fishing, playing basketball, and rough housing with them whenever I can. My mom has been a daycare provider since I was born, which served as inspiration for me to pursue a degree in Elementary education. I also love to paint, draw, and DANCE! I have been dancing for twenty years and am a dance instructor in Superior, WI....I can't imagine a life without it!

  • Halle Nystrom

    Graduate Student
    Fargo, ND
    M.S. Health Information Management

    Jason Chavez

    Minneapolis, MN
    Psychology, Organizational Behavior, and Social Work

    Laura Salazar

    Bogotá, Colombia
    Marketing and Business Management

    Takudzwa Munjanja

    Gweru, Zimbabwe
    Health Information Management, CIS minor

  • Laila Zemar

    Casablanca, Morocco
    Biochemistry, Biology and Pre-med

    Kathryn McCarrick

    Saint Paul, MN
    Elementary Education

    Conrado Eiroa Solans

    Madrid, Spain
    Psychology Major, Biology minor

    Bryan Chavez

    Richfield, MN
    Accounting and Finance

  • Shauney Moen

    Graduate Student
    Oak Grove, MN
    Doctorate of Physical Therapy

    Jin Baek

    Aurora, CO
    Biology and Chemistry (Pre-Med)

    Neena Koslowski

    Apple Valley, MN

    Katelyn Gehling

    East Bethel, MN
    Exercise Physiology for Pre-Physical Therapy

  • Malvern Madondo

    Harare, Zimbabwe
    Mathematics & Computer Science

    Yael Ikoba-Ndjip

    Brussels, Belgium
    Accounting Major; Finance minor

    Brooke Elvehjem

    Mora, MN

    Daniela Moreno Gomez

    San Salvador, El Salvador
    Computer Information Systems and Finance

  • Shivani Singh

    Mumbai, India
    Management & Marketing

Brunchin It Up

Sunday will forever be known as the single day of the week where brunch is always appropriate.  After an inspirational church service or simply a long period of sleeping in from the previous day’s festivities, a big and delicious meal with friends and family hits the spot.  While many restaurants and cafes offer wonderful brunch dishes, it can get expensive to go out to eat often….not only because of the price of the dishes but also the cost of tipping your server!  Hence, here are a few of my personal favorite brunch menu items that you can make for yourself.  They are all delicious and will save you some green:

I love bananas, and this recipe incorporates the flavor of them into one of my favorite breakfast foods: Pancakes!

Banana-Walnut Pancakes!
1-1/2 cups creamy rice hot cereal, uncooked
1-1/2 cups flour
6 Tbsp. sugar
2 Tbsp. baking powder
3 eggs
3 cups fat-free milk
6 Tbsp. butter or margarine, melted
3 ripe medium bananas, mashed
1/2 cup chopped walnuts
COMBINE cereal, flour, sugar and baking powder in large bowl; set aside.

BEAT eggs, milk and butter in medium bowl with wire whisk until well blended. Add bananas; mix well. Add to dry ingredients; stir just until moistened. (Batter will be slightly lumpy.) Let stand 10 min.; stir in walnuts.

HEAT lightly greased electric griddle to 350°F or skillet on medium-high heat. Pour scant 1/4 cup batter onto griddle for each pancake. Cook until bubbles form on tops; turn over to brown other sides.

Savory Stuffed French Toast

4 slices cinnamon-raisin bread

1/4 cup cream cheese spread

8 slices deli honey ham
2 eggs
2 Tbsp. milk
2 tsp. sugar
2 Tbsp. pancake syrup
SPREAD bread with cream cheese spread; fill with ham. Lightly press edges together to seal.
BEAT eggs, milk and sugar with fork in pie plate until well blended.
DIP sandwiches in egg mixture, turning over to evenly moisten both sides.
SPRAY large nonstick skillet with cooking spray; heat on medium heat. Add sandwiches; cook 2 min. on each side or until golden brown on both sides. Serve with syrup.
Easy Egg Bake
1 doz. eggs
1/3 cup sour cream
1 pkg. (16 oz.) breakfast pork sausage
1 cup sliced fresh mushrooms
1 onion, chopped
2 tomatoes, chopped
1 pkg. (8 oz.) finely shredded cheddar cheese

HEAT oven to 400°F.

BEAT eggs and sour cream with whisk until well blended. Pour into 13×9-inch baking dish sprayed with cooking spray. Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally. Drain.

REDUCE oven temperature to 325°F. Spoon tomatoes over egg layer; cover with sausage mixture and cheese.

BAKE 30 min. or until center is set.


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