Away From Home Cooking COOKBOOK

E X T E N D E D STAY A M E R I CA
contents
AwayFromHomeCooking.com
breakfast
salad
10
lunch
12
dinner
16
dessert
26
Food Network Host, Sunny Anderson, in an Extended Stay America hotel kitchen.
welcome to our cookbook!
away from home cooking

Food Network Host, Sunny Anderson, shares
some of her favorite simple meals for wherever
your travels take you. Perfect for families
on-the-go, or travelers seeking delicious
home-cooked meals, consider these recipes a
great way to help you feel at home while youre
away from home.
Created especially for "the hotel with a
kitchen kitchen", Extended Stay America, you
can prepare any of these recipes in the fully
equipped kitchen offered at each of our 630+
hotels across the nation.
Also included in our cookbook are recipes from

the winner and finalists of the 2014 Away From
Home Cooking Recipe Contest.
Visit our website, AwayFromHomeCooking.com
to see more of the contest recipe entries, as
well as more of Sunny's recipes.
Learn about what Sunny has cooking online at
www.SunnyAnderson.com or via social media
at Sunnys Facebook page and on Twitter
@SunnyAnderson.
cooking
travel tips
Check out local groceries, farmers markets
and mini-marts to see what foods are
available and in season.
Take advantage of supermarket salad barsget just what you need to avoid overbuying and waste.
Look for individual-sized salad dressing packets at the salad bar. Pick up a few for salads and
sandwiches, or to use as a marinade.
For a handy measuring cup, Extended Stay America provides measurement calibrations on each
paper coffee cup, available at their Grab-and-Go breakfast bar. Just pick one up each morning, or
ask a hotel associate.
1 teaspoon is approximately the size of a soda bottle cap.
Bring along small packets of salt and pepper (or other favorite seasonings), so you wont have to
purchase a large amount.
Zip-top bags come in handy for storing leftovers, marinating chicken, or fish. Bring some with you, or
remember to add them to your shopping list.
When eating out, think about what you may be able to use in your next meal. A leftover chicken
breast can be cut up on a salad or tossed into a stir-fry.
Save soy sauce, teriyaki sauce and sweet and sour sauces from Chinese take-out ordersgreat for
making an extra-tasty sandwich or stir-fry.
Pick up a mini-veggie tray as a snack and to use as your vegetable supply. It will last several days to
a week.
Take advantage of individual-size containers of items such as hummus, applesauce, fruit cups, and
peanut butter. You can use them in recipes or as a snack in-between meals.
Sunnys
Breakfast
Parfait
by Sunny Anderson
Food Network Host
Make this the night before in a glass

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M A K E S 4 S E RV I N G S
R E A DY I N 20 M I N U T E S
1 pint strawberries, hulled and chopped

1 pint blueberries
2 tablespoons sugar
2 cups plain Greek yogurt
2 tablespoons honey
2 cups loose granola
B R E A K FAST
2
3
Add the strawberries, blueberries and sugar to a

bowl. Stir until syrup forms, and refrigerate about
20 minutes.
In a separate bowl mix the yogurt and honey.
Using a glass or cup, add equal portions of the
yogurt blend and berry blend with syrup in layers.
Add granola to top. Serve chilled.
Sunnys Pancake
Mix Possibilities
Apple
Cinnamon
by Sunny Anderson
Food Network Host
2 cups pancake mix prepared

as directed on packaging
4 tablespoons butter
teaspoon cinnamon or
pumpkin pie spice
zest of 1 lemon
2 red-skinned apples, cored and thinly sliced
2 teaspoons fresh lemon juice
APPLE CINNAMON
apple sauce, optional
1
2
3
Sunnys Pancake
Mix Possibilities
Mix the cinnamon and lemon zest into the

pancake batter. Rub each apple slice with
lemon juice to keep them from turning
brown.
PB & J Pancakes
Cook pancakes as directed using the

butter. Just as bubbles begin to form on
the top, place an apple ring in the center
of each pancake and press down, then flip
and continue to cook until done.
2 cups pancake mix prepared as directed on packaging

Serve with apple sauce.
cup creamy or chunky peanut butter,

slightly melted to soften
1 cup grape jelly
Buy any just add water

pancake mix and enjoy the
possibilities!
6
cup maple syrup
1
2
Mix peanut butter into batter.

Cook pancakes as directed using the butter.
In a small bowl, microwave the jelly and syrup for a few
seconds until jelly melts. Stir and serve warm over pancakes.
B R E A K FAST
C O R N A N D C H E D DA R
Sunnys Pancake
Mix Possibilities
Sunnys Pancake
Mix Possibilities
Corn and
Cheddar
Chunky
Monkey
cup corn kernels (defrosted, canned or fresh)
cup mini chocolate chips
cup shredded cheddar cheese
cup chopped walnuts
2 scallions, white and green parts, finely chopped
2 bananas cut into discs
cup sour cream
powdered sugar, optional
cup maple syrup

3 tablespoons salted butter
1
2
3
Mix the corn, cheese, and scallions

into the pancake batter.
Cook pancakes as directed
using the butter.
In a pot on low heat, add the sour
cream, maple syrup, and butter. Stir
until melted and serve warm over
the pancakes.
B R E A K FAST
1
2
3
Mix the chocolate chips and

walnuts in a bowl.
Cook pancakes as directed using the butter.
Just as bubbles begin to form on the top, press
a few slices of banana into the top then sprinkle
the chocolate/nut mixture over each and flip.
Finish cooking pancakes. Serve with a dusting
of powdered sugar.
Sunnys Pancake
Mix Possibilities
Chocolate Banana with

Strawberry-Chocolate Whipped Cream
by Sunny Anderson
Food Network Host
1 pint chopped strawberries

1 packet instant hot chocolate
4 ounces (about 34 cup) whipped topping
1
2
3
2 cups dry buttermilk pancake mix (just add

water version)
4 tablespoons butter or cooking spray
1 banana, sliced (optional)
14 cup mini semi-sweet chocolate chips
14 cup chopped walnuts (optional)
Combine strawberries and chocolate powder in small bowl; stir to

coat. Refrigerate until syrup develops, about 30 minutes. Fold in
whipped topping; return to refrigerator.
Prepare pancake batter according to package directions. Let batter
rest 5 minutes.
Heat 2 tablespoons butter, or spray generously with cooking spray,
in large skillet over medium heat. Once butter melts, swirl it around
pan to coat. Pour cup portions of batter for each pancake allowing
room for each to spread without touching. (You may have to do
this in batches.) Continue with remaining 2 tablespoons butter and
pancake batter. Once bubbles appear on the edges of pancakes,
gently top with 3 to 4 banana slices and several chocolate chips, if
desired. Let batter set then flip pancakes to cook until done, about 1
minute more.
Top with reserved whipped topping and sprinkle of walnuts, if desired.
B R E A K FAST
Sunnys
Loaded
Oatmeal
with Quick Candied Pecans

by Sunny Anderson
Food Network Host
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4 packets original instant oatmeal

14 cup dried cranberries
2 teaspoons light brown sugar
14 cup finely chopped apple
1 banana, sliced
4 strips bacon, cooked crisp and chopped
Candied Pecans
1 cup pecan halves
4 teaspoons Grade A maple syrup or
pancake syrup
2 teaspoons light brown sugar
Pinch ground cinnamon
Kosher salt
B R E A K FAST
Combine oatmeal packets and correct amount

of water for 4 packets, dried cranberries and
brown sugar in large saucepan. Prepare oatmeal
as instructed. Remove from heat; stir in the
apple. Set aside.
pecans in large skillet over medium-high

2 Toast
heat, while constantly stirring to prevent burning,
until soft, chewy and warm, about 5 minutes.
heat to low; stir in syrup, brown sugar,
3 Reduce
cinnamon and salt. Cook, stirring constantly until
most of brown sugar dissolves, about 5
minutes. Serve warm or at room temperature.
oatmeal topped with several slices
4 Serve
banana, bacon and sprinkle of pecans.
Savory
Sweet
Potato Salad
by Megan H.
Greer, SC
AWAY F R O M H O M E C O O K I N G
R EC I P E C O N T E ST F I N A L I ST
R E A DY I N 2 H O U R S
2 pounds sweet potatoes

1 tablespoon fresh thyme
1 tablespoon fresh dill, chopped
tablespoon kosher salt
teaspoon paprika
(plus teaspoon for garnish)
medium lemon, juiced
1 cup mayonnaise
cup green onions (white part),
thinly sliced (plus 2 tablespoons of
green part for garnish)
medium red onion, diced
4 tablespoons Real Bacon Bits (3 ounce
package), plus tablespoon for garnish
1
2
3
4
5
10
Rinse and scrub sweet potatoes. Peel potatoes using a peeler or

small knife. Cut into cubes, and place in large pot.
Add water to pot to cover the sweet potatoes (about 3/4 full). Bring
water to a boil and cook for 5-10 minutes until tender. Drain and let
cool completely for 30 minutes to 1 hour.
While cooling sweet potatoes, chop and prepare all of the herbs and
additional ingredients. Add mayonnaise to a medium bowl along with
the thyme, dill, salt, 1/2 teaspoon paprika, lemon juice, 1/4 cup green
onion, red onion, and 4 tablespoons bacon bits. Stir all ingredients
together until well mixed.
Add cooled sweet potatoes to a large bowl along with half of the
mayonnaise mixture. Gently stir with a spoon, being careful to not
over-mix and break apart the sweet potatoes. Add more of the
mayonnaise mixture as needed for the ingredients to be well coated
but not drenched.
Let the sweet potato salad chill, covered, in the refrigerator for at least
1 hour, or overnight. Once chilled, gently stir once more and garnish
with the additional green onion, bacon, and paprika.
SA L A D
Sunnys Easy
Panzanella Salad
by Sunny Anderson
Food Network Host
1 Italian baguette, cut into

slices to fit into toaster
3 beefsteak tomatoes cut into large chunks
Toast each slice of bread to a light golden color.

Dice the toasted bread into 1-inch cubes.
In a large bowl, add the bread, tomatoes, red onion,

cucumber, parsley, and dressing. Season with salt
and pepper to taste.
Use your hands to mix and massage the salad until

the bread begins to soak up the tomato juice. Serve
at room temperature.
1 small red onion, thinly sliced

1 cucumber, seeded and chopped
cup Italian flat-leaf parsley, chopped
cup Italian dressing
kosher salt and black pepper
SA L A D
11
Sunnys
Sausage and
Spinach Soup
by Sunny Anderson
Food Network Host
In a pot on medium heat, add the oil, sausage, and

onion. Season with salt and pepper to taste. Stir and
cook the onions and sausage until brown.
Add the tomatoes and continue stirring until the

color turns a deep red. Add the broth, cover and
simmer for 10 minutes.
Just before serving, stir in the spinach

until just wilted.
1 tablespoon olive oil

8 ounces spicy Italian sausage,
remove from casing if needed
cup Vidalia onion, thinly sliced
1 can stewed tomatoes (14.5 ounces)
3 cups beef broth
1 ounce baby spinach, gently chopped
12
LU N C H
ces from Louisiana,

I mixed all of my experien
to a single dish.
California, and Texas in
Baja Fish
Taco Tortas
with Smoky Cilantro Slaw

by Lauren W.
Dripping Springs, TX
R EC I P E C O N T E ST W I N N E R
2 cups shredded cabbage mix

2 tablespoons ranch dressing
1 teaspoon chipotle hot sauce
cup cilantro leaves, roughly chopped
2 ripe avocados, peeled and pit removed
4 tablespoons salsa verde
1 lime, halved
1 pound cod
1 teaspoon cumin
4 torta or bolillo rolls, split in half
1
2
3
4
5
LU N C H
In a medium mixing bowl combine the shredded cabbage, ranch

dressing, hot sauce, chopped cilantro and teaspoon salt. Stir until
the slaw is well mixed.
In a small bowl, place the peeled avocado, salsa verde and 1/4
teaspoon salt. Using a fork, roughly mash and mix together.
Take half of a lime and cut it into wedges to serve with the
finished tortas.
Heat 2 tablespoons of oil in a large skillet over medium high heat.
Sprinkle the cod with the cumin, teaspoon of salt and teaspoon
of pepper. When the oil is hot, add the fish to the pan and cook for
3-5 minutes. Flip the fish and continue to cook for 3-5 minutes or until
the fish flakes easily and is opaque. Remove the pan from the heat
and squeeze the half of lime over the fish.
To assemble, place the halved torta rolls on each plate. Spread each
bottom with the avocado spread and divide the fish evenly between
each bottom roll. Add some slaw to each piece of cod and top with
remaining torta halves. Serve with lime wedges.
13
Sunnys Instant
Rice Mashups
Pia Colada
Rice
P I N A C O L A DA R I C E
by Sunny Anderson
Food Network Host
Sunnys Instant
Rice Mashups
Rice Succotash
2 packets of instant rice,

according to package directions
2 tablespoons olive oil
by Sunny Anderson
Food Network Host
4 rings pineapple
cup sweetened shredded coconut, toasted
2 scallions, white and green parts, chopped
cup chopped cilantro
cup almond slivers, toasted
2 packets of instant rice, prepared according to package directions
1
2
3

Add the oil to a large pan
and heat to medium.

1 cup cubed ham
1 cup corn
Add the pineapple and saut until

caramelized on one side. Remove and
chop into bite sized pieces.
In a large bowl, toss the pineapple with
the prepared rice, coconut, scallions,
cilantro and almonds. Taste and season
with salt and pepper.
14
1 can canellini or kidney beans (15-ounce), drained and rinsed

1 beefsteak tomato, seeded and chopped
1
2
Toss the rice, olive oil, ham, corn, beans,

and tomato in a bowl.
Season with salt and pepper to taste.
LU N C H
Sunnys Instant
Rice Mashups
Nutty and
Fruit Pilaf
by Sunny Anderson
Food Network Host
2 packets of instant rice,

PIZZA RICE

cup chopped walnuts
cup sliced mushrooms
Sunnys Instant
Rice Mashups
cup dried cranberries

cup chopped fresh Italian flat leaf parsley
Pizza Rice
2 tangerines, peeled and sectioned
1
2
3
by Sunny Anderson
In a pan on medium heat, add the walnuts

and toast until fragrant. Remove to a bowl.
Food Network Host
To the same pan, add the oil and

mushrooms and cook until they wilt and
deepen in color.
Remove the mushrooms to the bowl with

the walnuts and add the rice, cranberries,
parsley, and tangerine pieces. Season with
salt and pepper to taste.
2 packets of instant rice, according to package directions

3 ounces pepperoni slices, chopped
4 ounces mini mozzarella balls, cut in half
cup basil, torn, loosely packed
1 pint cherry tomatoes, halved
1 green bell pepper, seeded and finely chopped
1
2
LU N C H
Microwave the pepperoni to warm.

In a bowl, toss together the rice, pepperoni, mozzarella, basil,
tomatoes, and bell pepper. Season with salt and pepper to taste.
15
Pan seared
Pork Chops
with Spinach Apple Honey

Mustard Sauce and
Rosemary New Potatoes
by Beth V.
Cary, IL
4 small new potatoes

2 tablespoons butter, divided
2 boneless pork chops (6 ounces)
1/4 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon honey
1/4 cup heavy cream
1 tablespoon chopped rosemary, divided
1 Fuji apple, cored and chopped
2 cups baby spinach, roughly chopped
salt and pepper to taste
1
2
3
4
5
6
7
16
Place the potatoes in a small pot and add enough to cover potatoes
by an inch. Add a generous pinch of salt. Bring to a boil, then reduce
heat to medium and cook for 15 minutes, or until fork tender. Using a
spoon, remove the potatoes to the side.
Sprinkle your pork chops with salt and pepper. In a skillet on medium
heat, melt 1 tablespoon of butter to a bubble, but not brown. Add
pork chops. Brown both sides of the chops, about 2 minutes per side.
Remove to a plate.
In the same skillet, combine chicken broth, Dijon mustard, honey,
heavy cream and half the chopped rosemary, stirring to dissolve any
browned bits. Bring to a boil, and reduce heat to medium.
Return the pork chops to the pan and add the apples.
Cook another 5 minutes until apples are just tender.
Add in the chopped spinach. Remove from heat, cover and let
spinach wilt. Stir spinach into sauce to combine.
Meanwhile, heat a second skillet with the remaining tablespoon
of butter. Slice the new potatoes in half. When the butter starts to
bubble, place the potatoes cut side down and cook for five minutes
over medium high heat to form a crispy crust. Sprinkle in the
remaining chopped rosemary.
Spoon half of the sauce onto each pork chop and serve with the
rosemary potatoes on the side.
DINNER
Sunnys Rotisserie Chicken Fixins
Chicken Quesadilla
by Sunny Anderson
Food Network Host
1 rotisserie chicken, all meat removed,

skin and bones discarded
1 cup salsa
4 tablespoons vegetable or olive oil
8 flour tortillas
1
2
3
2 cups shredded cheddar

and Monterey jack cheese
1 bunch cilantro
DINNER
Shred the chicken and add

to a bowl with the salsa.
In a pan on medium heat, add 1 tablespoon of the oil,
distributing it evenly over the pan.
Add one tortilla, cup of the cheese, as much chicken as
you like, and another cup of the cheese. Top with another
tortilla and cook until the cheese begins to melt and the
bottom develops a golden crust.
Gently flip and cook on the other side until golden. Repeat
for the rest. Serve warm cut into wedges.
17
Sunnys Rotisserie
Chicken Fixins
Buffalo Chicken
Nuggets
by Sunny Anderson
Food Network Host

1 cup shredded cheddar cheese
cup hot sauce
2 stalks celery, finely chopped
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
2 cups peanut or vegetable oil
blue cheese dressing
1
2
3
4
5
C H I C K E N , P E STO A N D R I C E
Sunnys Rotisserie
Chicken Fixins
Chicken, Pesto
and Rice
Finely chop the chicken and add to a

large bowl with cheese, hot sauce, 1 egg
and celery. Mix until combined and roll
into balls approximately 1.5 inches.
by Sunny Anderson
Set up a dredging station. Add the flour

to one bowl, the remaining eggs and a
splash of water to another bowl, and the
panko crumbs to a final bowl. Season
each bowl with salt and pepper.
Food Network Host
Fill a pot with the oil and heat until it

browns a pinch of flour quickly.

2 bags microwaveable rice
Roll the balls first in the flour, then the

egg, and then the panko. Gently drop
each into the oil, being careful not to
overcrowd the pot.
Fry until golden brown. Remove to a
paper towel-lined plate. Serve with blue
cheese dressing.
18
1 red bell pepper, seeded and finely chopped

1 pint cherry tomatoes, halved
cup basil pesto
1
2
3
Make rice according to

package directions.
Chop the chicken and add to a bowl with the rice, bell
pepper, tomatoes, and pesto. Drizzle olive oil on top.
Serve warm or cold.
DINNER
Sunnys Rotisserie
Chicken Fixins
Quick Chicken Slaw

by Sunny Anderson
Food Network Host

cup raisins
2 stalks celery, chopped
1 bag slaw mix
cup mayonnaise
cup sour cream
Shred the chicken and add to a bowl

with the raisins, celery, slaw mix,
mayonnaise, sour cream and hot sauce.
Season with salt and pepper to taste.

Serve alone or in lettuce cups.
1 tablespoon hot sauce

boston lettuce, sectioned into cups, optional
DINNER
19
Sunnys Rotisserie
Chicken Fixins
Chicken Tostada
by Sunny Anderson
Food Network Host

8 corn tortillas
cup vegetable oil
1 can refried beans (15-ounce)
4 radishes, sliced
1 small red cabbage, thinly sliced
cup cilantro, chopped
cup sour cream
4 limes, cut into wedges
20
1
2
Heat oil in pan to a medium heat.

Add the tortillas, one by one,
and fry until crisp.
Microwave beans until soft. Spread beans

on each crisped tortilla.
4
5
Top with radish slices, cabbage, cilantro,

sour cream and a shake of hot sauce.
Serve with lime wedges for spritzing.
DINNER
Sunnys
French Onion
& Mushroom
Sandwich Dipper
by Sunny Anderson
Food Network Host
In a large pan on low heat add the butter, oil, onions, and
season with salt and pepper to taste. Cook on low while
stirring, until the onions become tender and begin to turn a
light brown color.
Add the mushrooms and thyme to the onions. Continue

to cook until the mushrooms soften and the onions turn a
deeper brown color.
3
4
5
Fold the cheese slices to fit the rolls,

and place cheese on the bottom bun.
8-10 sprigs thyme, finely chopped
2 Vidalia onions, thinly sliced
8 ounces sliced mushrooms
8 Swiss cheese slices
8 ciabatta rolls, split
1 can French onion soup (19-ounce),
heated as instructed on packaging
DINNER
Spoon onion and mushroom filling onto rolls and top

with the cheese. Replace the top of the ciabatta roll.
Rest sandwiches on a plate and cover gently with aluminum
foil to allow cheese to melt. Serve warm with a small bowl of
soup for dipping.
21
Spiced
Apricot Glazed
Pork Chops
by Shauna H.
Roy, UT
4 thick bone-in pork chops

1/2 cup apricot preserves
3/4 cup bottled barbeque sauce
1/2 tablespoon dried minced onion
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
6 green onions, sliced
3 cups white instant rice
3 cups chicken broth
22
1
2
3
4
5
6
Prepare instant rice according to package directions,

substituting chicken broth for the water. When the rice is
cooked, add the butter. Set aside and keep warm.
Mix the preserves, barbeque sauce, minced onion, pepper,
and paprika in a bowl.
Coat each chop with about 2 tablespoons of the sauce.
Reserve the remaining sauce for serving.
Heat a skillet on medium high heat. Cook the chops for four
minutes on each side.
Brush the chops with the remaining sauce.
Serve with the rice and top with the green onions.
DINNER
Sunnys Creamy
Sage Gnocchi and Peas

by Sunny Anderson
Food Network Host
1 pound gnocchi or fresh pasta

1 tablespoon unsalted butter
cup chopped Vidalia onion
Fill a large pot with water and boil the gnocchi

according to package directions.
In a different pot on medium heat, add the butter,

onions, sage and a pinch of salt. Stir and cook the
onions until tender.
Add the heavy cream, peas and cook until it is

fragrant with the sage and the liquid is slightly
reduced in volume.
Remove the sage and discard. Add the cheese and

gnocchi. Stir to combine and melt the cheese.
5-6 sage leaves

kosher salt
1 pint heavy cream
8 ounces canned or frozen peas,
(drained or thawed)
4 ounces parmesan cheese, shredded
DINNER
23
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Carolina roots wil l alwor oven, my
to make my signature ays find a way
tangy bar becue! sweet and
Sunnys Rotisserie
North Carolina
Braised Ribs
with BBQ Sauce
by Sunny Anderson
Food Network Host
8 to 10 baby back ribs, skin removed, sliced

into single portions
Kosher salt and black pepper
Generously season ribs with salt and pepper. Combine 1 cup

onions, 2 cups water and ribs, bone-side down, in large saucepan.
Cover; simmer on low until fork-tender, about 1 hour.
Heat remaining 12 cup onions, ketchup, brown sugar, honey,

mustard, vinegar, 2 tablespoons water and pinch of salt and pepper
in saucepan over medium heat. Reduce heat; simmer until onions
are tender, about 10 minutes.
1-12 cup chopped Vidalia or sweet onions,

divided
1 cup ketchup
14 cup packed light brown sugar
14 cup honey
2 tablespoons grained Dijon mustard

2 tablespoons apple cider vinegar
4
24
Prepare rice according to the package directions; pour in large

bowl. Place broccoli and 1 tablespoon water in microwave-safe
bowl; cover tightly with plastic wrap, microwave until tender, about
1 minute. Drain water, gently chop broccoli and add to rice. Stir in
scallions. Season rice with salt, as desired. Keep warm.
Remove ribs from saucepan, discarding braising liquid. Return ribs
to saucepan; pour sauce over top. Cook over medium-high heat
while tossing ribs until all are coated and sauce has caramelized
and thickened, about 8 minutes. Serve warm over prepared rice.
DINNER
Sunnys
Black Bean
Burgers
by Sunny Anderson
Food Network Host
1 can (15 ounces) black beans, rinsed and

drained
1 packet (1.25 ounces) taco seasoning mix
Kosher salt and black pepper
12 cup frozen corn, do not thaw
Mash beans in large bowl or plastic bag, leaving

a few chunks. Stir in taco seasoning, salt and
pepper as desired. Stir in corn, oats and egg.
Refrigerate mixture 10 minutes to hydrate the
oats.
Heat oil in large skillet over medium heat. When

oil begins to swirl, scoop one-fourth of the bean
mixture and drop onto pan, slightly smoothing it
into a circle. Cook on one side until golden and
a bit crisp, about 8 minutes; flip and cook on the
other side 8 minutes more.
Spread bottom of each bun with thin layer of

mayonnaise. Top with lettuce, patties, salsa and
bun top.
1 packet instant original oatmeal

1 egg*, beaten
4 multi-grain wheat buns, toasted
4 teaspoons mayonnaise
Shredded lettuce
Prepared salsa
*Egg substitute equivalent can be used
DINNER
25
Sunnys Easy
Lime
Pudding Cup
by Sunny Anderson
Food Network Host
zest of 2 limes
2 cups whipped cream
8 ounces whipped cream cheese
1 packet vanilla instant pudding, prepared
3 tablespoons lime juice
1 pre-made graham cracker crust,
broken into big chunks
26
In a bowl, stir together the lime zest,

whipped cream and whipped cream cheese.
In a separate bowl, mix the pudding

and the lime juice.
Divide ingredients among 4 cups, layering the

graham crust, the pudding mixture, and the
whipped topping. Top with a few more pieces of
graham cracker crust.
D E S S E RT
Sunnys Easy Toasted
Strawberry Shortcake
by Sunny Anderson
Food Network Host
1 loaf poundcake
2 cups whipped cream
1 pint strawberries, hulled and sliced
D E S S E RT
Cut the poundcake into 8 slices (-inch thick)

and toast until golden brown in the toaster.
Layer half of the toasted cake with strawberry

slices in a single layer. Spread whipped cream
to cover.
Layer with another slice of toasted cake,

and repeat the layering again, topping with
strawberries at the end. Repeat for the
remaining 6 slices.
27
Sunnys Easy
Strawberry
Banana
Hot Chocolate
by Sunny Anderson
Food Network Host
6 strawberries, hulled and chopped

1 banana, sliced
Water
4 packets instant hot chocolate
28
Combine strawberries, banana and correct

amount of water for 4 packets of hot chocolate
in large saucepan. Cover; cook over low
heat until fruit is very soft, about 15 minutes.
Remove fruit with slotted spoon or strain
through colander and return liquid to saucepan,
discarding fruit.
Add chocolate packets; stir until dissolved.

Serve hot.
D E S S E RT
Sunnys Memphis Blues 'n'
Blackberry Compote
with Ice Cream
by Sunny Anderson
Food Network Host
1 apple, peeled, cored and chopped

1 pint blueberries
1 pint blackberries
34 cup sugar
2 teaspoons fresh lemon juice
Vanilla ice cream
Granola
D E S S E RT
Use this compote on

oatmeal, or chil led in ypancakes, in
o
syrup is great for f la gurt. The
voring tea.
Combine apple, blueberries, blackberries,
sugar, lemon juice and cup of water in large
saucepan. Cook, uncovered, over medium
heat, while gently mashing until fruit is tender
and liquid reduces slightly to a syrup, about 20
minutes.
fruit mixture over ice cream, sprinkled

2 Serve
with granola.
29
Comforts of Home
Sauteed Apples Supreme

Extended Stay America Favorite
1
2 small apples or 1 large apple

1 teaspoon butter
14 cup unsweetened apple juice or cider
2 teaspoons brown sugar
12 teaspoon ground cinnamon
23 cup vanilla ice cream or frozen yogurt
1 tablespoon chopped walnuts, toasted
30
Cut apples into quarters; remove cores and cut

into 12-inch-thick slicesServe fruit mixture over
ice cream, sprinkled with granola.
butter in large skillet over medium

2 Melt
heat. Add apples; cook 4 minutes, stirring
occasionally.
apple juice, brown sugar and
3 Combine
cinnamon; pour over apples. Simmer 5 minutes
or until apples are tender and sauce thickens.
Transfer to serving bowls; serve with ice cream,
if desired. Sprinkle with walnuts.
D E S S E RT
Quick & Easy
Candy Bar Pie

Extended Stay America Favorite
R E A DY I N 2 H O U R S
1 bar (8 ounces) chocolate candy, broken

into pieces
1 container (8 ounces) frozen whipped
topping, thawed
1 prepared chocolate pie crust
D E S S E RT
This pie is perfect se

rved frozen or
slightly thawed. Ser
ve a little or a lot;
store remaining pie
in freezer for up to
2 weeks.
Melt chocolate and butter in saucepan over

low heat. Remove from heat; let stand 2
minutes
whipped topping to saucepan; fold

2 Add
together until completely blended.
chocolate mixture into pie crust. Cover
3 Pour
with plastic lid; freeze at least 2 hours.
31

Away From Home Cooking COOKBOOK

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Away From Home Cooking COOKBOOK

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E X T E N D E D STAY A M E R I CA

welcome to our cookbook!

away from home cooking

Also included in our cookbook are recipes from

Make this the night before in a glass

1 pint strawberries, hulled and chopped

Add the strawberries, blueberries and sugar to a

2 cups pancake mix prepared

apple sauce, optional

Mix the cinnamon and lemon zest into the

Cook pancakes as directed using the

2 cups pancake mix prepared as directed on packaging

Serve with apple sauce.

cup creamy or chunky peanut butter,

Buy any just add water

cup maple syrup

Mix peanut butter into batter.

2 cups pancake mix prepared as directed on packaging

2 cups pancake mix prepared as directed on packaging

cup corn kernels (defrosted, canned or fresh)

cup mini chocolate chips

cup shredded cheddar cheese

cup chopped walnuts

2 scallions, white and green parts, finely chopped

2 bananas cut into discs

cup sour cream

powdered sugar, optional

cup maple syrup

Mix the corn, cheese, and scallions

Mix the chocolate chips and

Chocolate Banana with

1 pint chopped strawberries

2 cups dry buttermilk pancake mix (just add

Combine strawberries and chocolate powder in small bowl; stir to

with Quick Candied Pecans

4 packets original instant oatmeal

Combine oatmeal packets and correct amount

pecans in large skillet over medium-high

2 pounds sweet potatoes

Rinse and scrub sweet potatoes. Peel potatoes using a peeler or

1 Italian baguette, cut into

Toast each slice of bread to a light golden color.

In a large bowl, add the bread, tomatoes, red onion,

Use your hands to mix and massage the salad until

1 small red onion, thinly sliced

In a pot on medium heat, add the oil, sausage, and

Add the tomatoes and continue stirring until the

Just before serving, stir in the spinach

1 tablespoon olive oil

ces from Louisiana,

with Smoky Cilantro Slaw

2 cups shredded cabbage mix

In a medium mixing bowl combine the shredded cabbage, ranch

2 packets of instant rice,

kosher salt and black pepper

Food Network Host

cup almond slivers, toasted

2 packets of instant rice, prepared according to package directions

2 tablespoons olive oil

kosher salt and black pepper

Add the pineapple and saut until

1 can canellini or kidney beans (15-ounce), drained and rinsed

Toss the rice, olive oil, ham, corn, beans,

2 packets of instant rice,