APPETIZERS
Cranberry Meatballs
1.25 lb. lean ground beef
1 egg
1/4 cup milk
1/4 cup catsup
1 T. chopped parsley, fresh or dried
1/2 tsp oregano
1/2 tsp thyme
1/4 tsp pepper
1/4 to 1/2 tsp salt, or to taste
1/4 cup minced onion
1 cup bread crumbs
1/2 cup brown sugar
Mix ground beef, egg, milk and catsup. Add spices, onion, and bread crumbs. Mix thoroughly. Shape into bite size balls. Place on cookie sheet lined with aluminum foil. Bake at 375 degrees for 20 – 30 minutes, depending on size.
While meatballs bake, mix cranberry sauce and brown sugar in large saucepan. Heat over low heat until brown sugar melts. When meatballs are done, spoon into sauce, draining off fat.
Serve warm with toothpicks. (Freezes well.) Makes 65 or so meatballs depending on size.
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Fruit and Caramel Brie
1 round (8 ounces) Brie cheese, rind removed
1/3 cup caramel ice cream topping
1/4 cup dried cranberries
1/4 cup chopped dried apples
1/4 cup chopped walnuts
1 loaf (1 pound) French bread baguette, sliced and toasted or Crackers
Place Brie in microwave-safe bowl. In a small bowl, combine the caramel topping, cranberries, apples and walnuts. Spread over Brie. Microwave, uncovered, on high for 60 – 90 seconds or until cheese is heated through and slightly melted. Serve with toasted banquette slices or crackers Yield: 8 servings.
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Raspberry Chipotle Cream Cheese
1 Bottle of Raspberry Chipotle Sauce (Sam’s /Costco)
1 8 oz. Cream Cheese
Crackers
Smother Cream Cheese with Raspberry Sauce and serve with crackers,
Blue Cheese Chips
Cape Cod Chips
Blue Cheese Crumbles
Layer chips and cheese onto a oven safe plate, Bake for 7-9 min on 350 degrees
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SALADS
Oriental Chicken Salad
1 bag of shredded cabbage
1 bundle of green onions, sliced
1/2 bundle cilantro, chopped
1 – 2 packages chicken flavored Ramen noodles
1/2 cup sesame seeds, shelled
1/2 cup slivered almonds
1 package Carving Board Grilled Chicken Strips
Dressing:
7 Tbs. Nakano seasoned rice wine vinegar
3/4 cup olive oil
4 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1 seasonal packet from Ramen noodles
Combine cabbage, onions and cilantro in a large bowl.
Just before serving, crumble Ramen noodles.
Add noodles, sesame seeds, almonds and dressing. Toss and serve.
Corn and Blueberry Salad
Sweet corn and blueberries are an unexpected pair, but their flavors come together effortlessly in this lime-and-cumin-laced salad.
Prep: 25 minute Chill: Overnight
6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 small cucumber, sliced
¼ cup finely chopped red onion
¼ cup chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped
2 Tbsp lime juice
2 Tbsp olive oil
1 Tbsp honey
½ tsp ground cumin
1. In dutch oven, bring salted water to boiling. Add corn. Cook covered, 5 minutes or until tender. When cool enough to handle, cut corn from cobs.
2. In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro and jalapeño. For dressing, in screw top jar combine lime juice, oil, honey, cumin and ½ tsp salt. Cover: shake wall to combine. Add to salad; toss. Cover and refrigerate overnight (upto 24 hours). Makes 6-8 servings.
Chicken Salad
2 large can cooked chicken
1 cup sour cream
½ cup mayonnaise
½ c finely chopped celery
½ c finely chopped onion
½ c dried cranberries
Salt and pepper to taste
Combine all ingredients and chill overnight. Makes 6-8 servings
Grape Salad
2 lbs green seedless grapes
2 lbs red seedless grapes
8 oz sour cream
8 oz cream cheese, softened
½ c brown sugar
½ c chopped pecans
2 tsp vanilla
Wash and stem grapes. Set aside. Mix cream cheese, sour cream and vanilla until very smooth. Mix with grapes. Put ½ the grape mixture in a large bowl. Sprinkle ½ of the brown sugar and pecans over that ½ of the grapes. Place the other ½ of grapes on top and finish sprinkling remaining ½ of brown sugar and pecans over the top. Chill overnight.
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Balsamic Chicken, Spinach and Tomato Pasta Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6-8
Ingredients:
1 (20-ounce) package cheese tortellini
1 pound skinned and boned chicken breasts
1 ½ cup Newman’s Own Balsamic Vinaigrette Salad Dressing, divided
1 teaspoons Dijon mustard
Salt and freshly ground pepper to taste
2 cups firmly packed fresh spinach, chopped
1/2 cup fresh basil, chopped
1 ½ cups fresh cherry tomatoes, halved
1/2 cup yellow bell pepper, diced
Instructions:
1. Place chicken in a zip-lock bag and pour 1 cup of balsamic vinaigrette in bag with chicken. Marinate for at least 2 hour, but best if marinated overnight. Take chicken out of zip-lock bag and discard marinade.
2. 2. In a grill pan, grill chicken breasts, about 5 to 6 minutes on each side until cooked through. Place yellow bell pepper slices in grill pan and grill about 2 minutes on each side. Once cooled, dice chicken up in small bites.
3. Whisk together remaining ½ cup balsamic vinaigrette dressing and mustard in a small bowl.
4. Cook pasta according to package directions; drain. Transfer pasta to a large bowl and drizzle with 1/2 tablespoon olive oil. Let cool 10 minutes.
5. Toss together pasta, chicken, balsamic mixture, spinach, and remaining 3 ingredients in a large bowl. Serve immediately, or, if desired, cover and chill 1 hour before serving
SOUPS & Chili
Roasted Chicken with Wild Rice Soup
1 (6 ounce) box long-grain and wild-rice mix
1 Tbs. olive oil
1 1/2cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, chopped
1 (8-ounce) package mushrooms, halved
1/4 cup all-purpose flour
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
2 cups water
2 tbs. dry sherry
2 (15.75 ounce) cans fat-free, less-sodium chicken broth
1 (12 ounce) can fat-free evaporated milk
3 cups shredded roasted skinless chicken
Prepare rice according to package directions; set aside.
Heat oil in large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (through mushrooms) and sauté’s 6 minutes or until onion is tender. Spoon flour lightly into dry measuring cup and level with a knife. Stir flour, tarragon and thyme into onion mixture and cook 1 minute, stirring frequently.
Add 2 cups water, sherry, broth and evaporated milk; bring mixture to boil.. Reduce head and simmer 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated. Serves 8
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Hearty White Chili
A new version of an old favorite
1 pound boneless skinless chicken breasts
1 medium yellow onion, chopped
1 TBS olive oil
1(4-ounce) can green chiles, drained, chopped
3 garlic cloves, minced
1 teaspoon cumin
3/4 teaspoon oregano
1/8 teaspoon cayenne pepper
1 (16 ounce) can cannelloni beans, drained, rinsed
2 (16 ounce) cans reduced-sodium chicken broth
1/2 cup shredded Monterey Jack cheese
Cut the chicken into bite-size pieces. Sauté’s the chicken and onion in the olive oil in a large saucepan until the chicken is white and the onion is tender. Stir in the chiles, garlic, cumin, oregano and cayenne pepper. Sauté’s for 2 minutes. Add the beans and broth and mix well.
Bring to a boil; reduce heat. Simmer 45 to 60 minutes or until of the desired consistency, stirring occasionally. Ladle into chili bowls. Sprinkle with cheese and cilantro if desired.
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2 lbs hamburger (I use ground turkey)
1 onion chopped
3 cans stewed tomatoes (I used 3 Rotel and 1 canned tomatoes)
2 cans corn
2 cans green chilies chopped
1 lg can Ranch Style beans
1 can kidney beans
1 can black beans
1 pkg taco seasoning
1 pkg dry Fiesta Ranch dressing
Fresh cilantro taste
Brown meat and add all other ingredients, cook in crock pot all day. Serve with Fritos and grated cheese on top.
**I make a day ahead for flavors to blend together.
MAIN DISH
Triple Layer Lasagna
1 lb. boneless chicken breasts
2 cups chicken broth
1 stick butter
4 cups milk and several Tbs.
4 Tbs. flour
1 Tbs. tarragon
1 tsp. pepper
1 tsp. salt
½ tsp. garlic powder
¾ cup parmesan cheese, grated
1 and ½ pounds mozzarella cheese, shredded
6 oz. Provolone cheese, sliced
2 cups cottage cheese
6 oz pkg. fresh spinach
4 oz. prosciutto ham, sliced (from the deli area-I’ve seen it with prepackaged meat and cheese)
9-12 oven-ready lasagna noodles
In skillet, cook chicken in chicken broth (covered) until tender; approximately 20 minutes. (I often do this in the microwave, which is faster and seems less messy). Reserve liquid; slice chicken into thin strips. Set aside. In a separate microwavable bowl, slightly steam spinach. Set aside.
Sauce: In large sauce pan over medium heat, gradually heat 4 cups of milk and butter until combined; mix flour with remaining milk to create flour paste. Gradually add flour paste to sauce to thicken; bring sauce to a boil, stirring constantly. Reduce heat; add tarragon, garlic, salt, pepper, grated parmesan and reserved chicken broth. Continue stirring until heated through.
In a 9×13 lasagna pan, (needs to be a deep lasagna pan) place just enough sauce to cover bottom of pan. After placing a layer of noodles over the sauce, continue layering as follows (slightly compressing as you go): half of the chicken along with a third of the mozzarella, Provolone, and cottage cheese; a third of the sauce; second layer of noodles; remaining chicken; layer of prosciutto (using all); layer of spinach (using all); third layer of noodles; a third of the mozzarella, Provolone, and cottage cheese; a third of the sauce; fourth layer of noodles; remaining mozzarella, Provolone and cottage cheese; remaining sauce.
Bake at 350º approximately one hour. Let stand 15 minutes before
Serving.
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Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken
2 cups water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup (2 ounces) crumbled feta cheese
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon minced garlic
3/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
2 tablespoons butter
1/2 teaspoon grated lemon rind
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons thinly sliced fresh basil (optional)
Preheat oven to 425°.
Bring 2 cups water to a boil in a small saucepan; add tomatoes. Remove from heat; cover and let stand for 5 minutes. Drain and slice into thin strips. Combine tomatoes, cheese, 2 teaspoons chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl.
Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon pepper.
Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly seal edges. Place packets on a baking sheet. Bake packets at 425° for 20 minutes. Remove from oven, and let stand for 5 minutes. Unfold packets carefully, and thinly slice each chicken breast half. Garnish each serving with 1/2 teaspoon sliced basil, if desired. Serve immediately.
4 servings (serving size: 1 packet)
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Sweet BBQ Chicken Kabobs
1 lb. Boneless skinless chicken breasts cut into 1 inch pieces
2 cups pineapple chunks
1 each red and green pepper, cut into chunks
1/2 cup Original BBQ sauce
3 Tbsp. Frozen Orange Juice Concentrate. Thawed
Preheat grill to medium-high. Using 8 long wooden skewers(2 side by side for each kabob) thread chicken alternately with peppers and pineapple onto skewers to create 4 kabobs.
Mix BBQ sauce and OJ, brush on kabobs.
Grill 8-10 min or until chicken is cooked through, brushing with remaining sauce as you cook
Makes 4 servings, 1 kabob each
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Cranberry Chicken
1 envelope of onion soup mix
½ bottle of French dressing
1 can whole cranberries
6-8 chicken breasts
Put all ingredients into Ziplock bag to mix. You can store it in the refrigerator. Place all into a greased 9×13 pan. Bake for 45 minutes at 350º.
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Slow Cooker Pulled Pork
Prep time 10 minutes – ready in 7 hours 10 minutes
Using root beer to season slo1 w cooked Boston Butt Shoulder roast makes a novel, yet tasty preparation method guaranteed to win applause.
1 (2 pound) Boston Butt Shoulder roast.
1 (12 ounce) can or bottle of root beer
1 (16 ounce) bottle your favorite barbeque sauce.
8 hamburger buns, split and lightly toasted
Place port roast in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the port shreds easily, 6 – 7 hours. Cook time may vary according to your cooker. Drain well. Stir in barbecue sauce and serve over hamburger buns.
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Chicken Enchilada Casserole
1 cup cream of chicken soup
½ cup sour cream
1 small can mild green chilies
½ lb Monterey Jack cheese, grated
1 Tbsp onion, minced
1 can green enchilada sauce
12 medium corn tortillas
1-3 lb chicken cooked, deboned and chopped
Mix together soup, sour cream, chilies, green enchilada sauce and onion in saucepan. Heat. In a 9 X 13 pan, start with tortillas and layer the above mixture and chicken ending with the tortillas, top with grated cheese and a little sauce, bake at 350 degrees. Serves 9
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Broccoli Cheese Soup
2 (12oz) cans evaporated milk
2 (11 oz) cream of mushroom soup
1 (15 oz) jar Cheez Whiz
2 Tbsp minced onion
1 (16 oz) bag frozen broccoli cooked and mashed
Whisk evaporated milk, soup and Cheez Whiz in a saucepan. Stir in broccoli and onion, cook until heated through stirring frequently. Serves 6
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Three Cheese Lasagna Rolls
1 (15oz) lasagna noodles
1 (15 ½ oz) spaghetti sauce
1 (15 oz) Ricotta cheese
8 oz pkg Mozzarella cheese
¼ c grated Parmesan cheese
1 egg
½ tsp salt
¼ tsp oregano leaves
Cook lasagna noodles; in bowl mix Ricotta cheese, Mozzarella cheese, Parmesan cheese, egg, salt and oregano leaves. Cut noodles in half crosswise. Spread mixture on each half; roll out jelly roll fashion. Put 1 cup sauce in a 9 X 13 inch baking pan. Place rolls in and top with remaining sauce. Bake at 350 degrees for 45 minutes or until done.
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Harvest Casserole
5 cups finely chopped sweet potatoes
5 cups chopped granny smith apples
1 cup sweetened dried cranberries
½ cup packed brown sugar
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
¼ c butter, chopped
1 cup quick-cooking oats
1 cup brown sugar
¼ c all purpose flour
1 tsp cinnamon
½ c butter melted
Combine the sweet potatoes, apples and cranberries in a large bowl and toss to mix. Combine ½ cup brown sugar, 1 tsp cinnamon, nutmeg and salt in a bowl and mix well. Add to the apple mixture and toss to coat. Spoon the apple mixture into a well greased 9 X 13 baking dish and dot with ¼ cup butter. Combine the oats, 1 cup brown sugar, flour and 1 tsp cinnamon and mix well. Stir in the ½ cup butter and sprinkle evenly over the apple mixture. Bake uncovered at 400 degrees for 1 hour. Reduce the heat to 350 degrees and bake uncovered for 30 minutes. Yield: 10 to 12 servings.
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1 cup cream of chicken soup
1/2 cup sour cream
1 small mild green chilies chopped
1/2 pound Monterey Jack cheese, grated
1 Tbsp onion, minced
1 can green enchilada sauce
12 medium corn tortillas
1-3 lb chicken cooked, deboned and chopped
Mix together soup, sour cream, chilies, green enchilada cauce and onion in saucepan. Heat. In a 9X13 pan, start with tortillas and layer the above mixture and chicken ending with tortillas, top with grated cheese and a little sauce, bake at 350 degrees for 30-40 minutes. Serves 9
BRUNCH
Baked French Bread
Makes 6 servings
1 loaf French bread
6 eggs
1 1/2 cups milk
1/2 cup half-and-half
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter, softened
1/2 cup brown sugar
1/2 cup chopped pecans
1 tablespoon light corn syrup
Preheat oven to 350 degrees. Butter 9 x 13 inch baking dish. Slice bread 1” thick. Place in pan, overlapping layers.
Combine eggs, milk, half-an-half, vanilla, cinnamon and nutmeg.
Pour evenly over bread in pan. Cover and refrigerate several hours or overnight.
Liquid should be fully absorbed in bread.
Mix softened butter, brown sugar, pecans and corn syrup.
Dot butter mixture on top of bread mixture. Bake for 35 – 40 minutes.
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Alpine Baked Oatmeal
3 cups quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1cup skim milk
1/2 cup unsweetened applesauce
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup chopped drained canned peaches
Combine the oats, brown sugar, baking powder, cinnamon and salt in bowl and mix well. Stir in the skim milk, applesauce, egg and vanilla. Fold in the peaches.
Spread the peach mixture in a 1.5 quart baking dish or 9 x 9 inch baking pan sprayed with nonstick cooking spray. Bake at 350 degrees for 30 – 35 minutes. Serve with vanilla or strawberry fat-free yogurt or skim milk.
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Hash Brown Ham Quiche
Serves 6
3 cups frozen shredded hash brown potatoes, thawed
1/4 cup butter, melted, divided
1cup (4 ounces) shredded pepper jack cheese
1 cup (4 ounces shredded Swiss cheese
1 cup diced fully cooked ham
2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon seasoned salt
Press hash browns between paper towels to remove excess moisture. Grease 9-in. pie plate with 2 teaspoons butter.
Press hash browns onto the bottom and up the sides of plate. Drizzle with remaining butter.
Bake, uncovered, at 425 degrees for 20 – 25 minutes or until edges are browned.
Combine cheeses and ham; spoon into crust. In a bowl, beat the eggs, cream and seasoned salt; pour over ham.
Reduce the heat to 350 degrees. Bake, uncovered, for 20-25 minutes or until a knife inserted near the center comes out clean.
Let stand 10 minutes before cutting.
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Coffee Cake Muffins
1/3 cup butter softened
1/4 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 pkg (3.4 oz) instant vanilla pudding mix
1 TBLS baking powder
1/4 teas. Salt
1 1/4 cups milk
1/2 cup chopped walnuts
Topping:
1/2 cup chopped walnuts
1/3 cup packed brown sugar
2 TBLS melted butter
1/4 teas cinnamon
In a mixing bowl, cream butter and sugar. Beat in egg. Combine flour, pudding mix, baking powder, and salt; add to the creamed mixture alternately with milk. Beat until blended. Stir in walnuts. Fill paper lined muffin cups 2/3 full. Combine topping ingredients; sprinkle over batter. Bake at 375 for 20-25 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pan to wire rack.
Yield: about 1 dozen
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Cranberry-Oatmeal-Walnut Muffins
1.5 cups quick-cooking or old fashioned rolled oats
2 large eggs
1/2 cup firmly packed light or dark brown sugar
1/2 cup canola oil
1 1/2 cups buttermilk or low-fat plain yogurt
1/4 cup dark molasses
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
2 cups fresh or frozen cranberries
1/2 cup (2 ounces) chopped walnuts, pecans, or toasted and skinned
hazelnuts.
Scarlet berries dot this healthful cake that is loaded with toasted oatmeal and walnuts.
Preheat the oven to 350 degrees. Butter and flour a 9 x 13 inch baking pan.
Spread the oats in a rimmed baking sheet and bake for 8 – 10 minutes, or until lightly toasted. Let cool.
In a large bowl, beat the eggs, brown sugar, and oil together until blended and stir in the buttermilk or yogurt, molasses, and vanilla. In a medium bowl, combine the flours, toasted oats, baking soda, baking powder, salt, and 1 teaspoon of the cinnamon. Stir to blend. Add the dry ingredients to the buttermilk mixture and beat for about 1 minute, or until smooth. Stir in the cranberries. Spread evenly in the prepared pan. Toss the nuts and remaining 1 teaspoon cinnamon together and sprinkle evenly over the top.
Using an ice cream scoop, drop into paper-lined large (2.75 inches in diameter) muffin cups. Bake in a preheated 375 degree oven for 20 minutes, or until a cake tester inserted in the center of a muffin come out clean. Makes 12 large muffins.
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Pumpkin Chocolate Chip Muffins
2.5 cups of all purpose flour
2 cups sugar
2 tsp. pumpkin spice
2 tsp. baking soda
1/2 tsp.. baking powder
1/2 tsp. salt
4 large eggs
1 can pumpkin
1 cup (2 sticks) butter
2 cups of miniature chocolate chips
Heat oven to 350 degrees F. Grease muffin cups or use paper baking cups.
Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl.
Break eggs into another bowl. Add pumpkin and melted butter and wisk until well blended. Stir in chocolate chips . Pour over dry ingredients and fold in with rubber spatula just until dry ingredients are moistened/
Scoop batter evenly into muffin pans. Bake 20 to 25 minutes or until puffed and springy to the touch in the center. Turn onto rack to cool. Keep for a couple days and also freeze nicely. Makes 2 dozen.
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Chilled Fruit Cups
This refreshing frozen salad is easy to assemble ahead and serve to a group at breakfast – or any time of day. It’s convenient and colorful addition to a holiday buffet.
1 can (12 ounces) frozen pineapple juice concentrate, thawed
1 can (6 ounces) frozen orange juice
1 cup water
1 cup sugar
2 lemon juice
3 medium firm bananas, sliced
1 package (16 ounces) frozen unsweetened strawberries
1 can (15 ounces) crushed pineapple
18 clear plastic cups (9 ounces)
In large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit. Spoon ¾ cupful into each plastic cup. Place cups in a pan and freeze. Remove from freezer 40 – 50 minutes before serving. Yield: 18 servings.
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Asparagus & Mushroom Quiche
5 slices bacon 1 egg white, lightly beaten(optional)
2 tablespoons olive oil 1 cup shredded sharp cheddar cheese
1 small onion, cut into .5” pieces ¼ cup crumbled feta cheese
1 cup Portobello mushrooms, stem 2 eggs
and ribs removed, cut into 1” pieces ¾ cup half-and-half cream
1 cup chopped fresh asparagus ½ teaspoon salt
1 (8 inch) unbaked pie shell Fresh ground pepper
1. Preheat oven to 400 degrees F
2. Cook bacon in large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.
3. Heat oil in large skillet over med-high heat. Add onions, cook and stir until translucent. Reduce the heat to medium and add the Portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.
4. Bring saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 -2 minutes. Immediately drain and run under cold water to cool.
5. Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell. Sprinkle the cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour mixture over the vegetable and cheese filling.
6. Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.
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CREAM CHEESE SCRAMBLED EGGS
The rich taste makes it special, but it won’t take up a lot of time.
1 package (3 ounces) cream cheese, softened.
2 tablespoons half-and-half cream
8 eggs.
1/3 cup grated Parmesan cheese
.5 teaspoon lemon-pepper seasoning.
1/8 teaspoon salt
.5 cup real bacon bits.
2 tablespoons butter.
1. In a small bowl, beat cream cheese and cream until smooth. Beat in the eggs, Parmesan cheese, lemon pepper and salt. Stir in bacon.
2. In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until eggs are completely set.
Yield: 4 servings.
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Breakfast Casserole
6 slices bread torn apart
2 Cups milk
8 eggs slightly beat
1 tsp salt
1 Tbsp dry mustard
8 oz shredded cheese
1 small can green chilies
1 can mushrooms
2 cups chopped ham
Combine eggs, milk, salt and mustard, mix well. Add cheese, chilies, ham and mushrooms and mix again. Place bread in bottom of well greased 9 X 13 pan and pour egg mixture over top, cover and refrigerate overnight. Bake at 350 degrees for 40-45 minutes or until lightly browned and set in middle.
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Potato Ham Skillet
4 ½ tsp butter
3 medium potatoes, peeled and thinly sliced
½ tsp salt
¼ tsp pepper,
7 green onions, chopped
2 c diced fully cooked ham
3 eggs lightly beaten
½ c shredded cheddar cheese
In a 10-in skillet, melt butter over medium heat. In the skilled, layer half of the potatoes, salt, pepper, onions, green pepper and ham; repeat layers. Cover and cook over medium heat for 10-15 minutes or until potateos are tender.
Pour eggs over the top. Cover and cook for 3-5 minutes or until eggs are nearly set. Sprinkle with cheese. Cover and cook 3-5 minutes longer or until cheese is melted and eggs are completely set. Cut into wedges. Makes 6 servings.
8 slices oatnut bread (I use Italian bread)
Wipped cream cheese
1/2 cup raspberry or apricot preserves
5 eggs beaten
1/4 cup milk
1 1/2 tsp almond extract
1 tbsp butter
1 stick real butter softened
1 cup packed brown sugar
Spread 4 slices bread on one side with cream cheese and preserves, top with remaining bread slices. In a medium shallow bowl, beat together eggs milk and almond extract. Place each “sandwich” in a 9 X 13 glass pan and pour mixutre over sandwiches, cover tightly and refrigerate overnight. Mix together softened butter and brown sugar and spread on top of each sandwich, bake at 350 degrees for 35 minutes, broil on high for last 5 minutes. (back to top)
Potatoe Ham Skillet 4 1/2 tsp butter
3 medium potaes, peeled and thinly sliced
1/2 tsp salt
1/4 tsp pepper
7 green onions, chopped
1/2 cup green pepper chopped
2 cups diced fully cooked ham
3 eggs, slightly beaten
1/2 cup shredded cheddar cheese
in a 10″ skillet, melt butter over medium heat. In the skillet, layer half of the potatoes, salt, pepper, onions, green pepper and ham; repeat layers. Cover and cook over medium heat for 10-15 minutes or until potatoes are tender. Pour eggs over the top. Cover and cook for 3-5 minutes or until eggs are nearly set. Sprinkle with cheese. Cover and cook 3-5 mionutes longer or until cheese is melted and eggs are completely set. Cut into wedges. Sprinkle with parsley. Yield 6 servings.
I serve with sour cream and salsa. (back to top)
Tex Mex Cheese Strata
4 cups coarsely crushed nacho cheese chips
2 cups shredded Monterey jack cheese
1 small onion finely chopped
1 tbsp butter
6 eggs
2 ½ cups milk
1 can chopped chilies
3 tbsp ketchup
¼ tsp hot pepper sauce
Arrange tortilla chips on greased 9X13 dish, sprinkle with cheese and set aside. In as skillet, sauté` onion in butter until tender. In a bowl whisk the eggs, milk, onion, chilies, ketchup & hot pepper sauce; pour over cheese. Cover & refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake uncovered @ 350 degrees for 40-45 minutes. Let stand 5 minutes before cutting. 6-8 servings
DESSERTS
Coffee Cake
1 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
2 cup flour
1 tsp baking powder
1 tsp soda
.5 salt
1 cup sour cream
1/3 cup brown sugar(packed) mix together with sugar and cinnamon
¼ cup sugar
1 tsp cinnamon
1 cup chopped walnuts
Cream butter and 1 cup sugar until fluffy. Add eggs and vanilla – beat thoroughly.
Add flour, baking powder, soda and salt alternately with sour cream.
Combine brown sugar, additional sugar, cinnamon and nuts.
Spread .5 of cake batter in greased pan – 9 x 13.
Sprinkle .5 sugar-nut mixture – ending with toppings.
Bake 350 degrees for 35 minutes.
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Wapiti Toffee bars
13 graham crackers
½ cup sugar
1 cup butter
8 oz bag toffee bits
¾ cup chocolate chips
1 ½ cup almonds
¾ tsp coarse salt
Line a cookie sheet with foil and line up graham crackers and sprinkle toffee bits on top. In a small sauce pan melt butter and sugar and cook over medium heat until syrupy, pour over graham crackers and bake at 275 degrees for 12 minutes or until bubbly; immediately sprinkle chocolate chips and salt on top. After cooled, break apart and serve. This freeze nicely.
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Rocky Mountain Raspberry Dream
2 (10 oz) pkgs frozen raspberries (in syrup)
1 cup water
½ cup sugar
2 tsp lemon juice
4 Tbsp cornstarch
¼ cup cold water
50 large marshmallows
1 cup milk
2 cup heavy cream, whipped
1 ¼ cup graham cracker crumbs
¼ cup chopped nuts
¼ cup melted butter
Heat raspberries with water, sugar and lemon juice. Dissolve cornstarch in cold water; stir into raspberries and cook until thickened and clear. Cool, but do not let it get too thick. Whip cream and fold into marshmallow mixture. Combine graham crumbs, nuts and melted butter. Place ½ of crumbs in 9 X 13 pan. Add raspberries, marshmallow cream mixture; top with remaining ½ crumb mixture. Refrigerate. Serves 15-18.
Apple Dumplings
2 Granny Smith apples
2 cans crescent rolls
2 sticks real butter
1 1/2 cups sugar
1 tsp vanilla
cinnammon
1 (12oz) can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 X 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, sitr and pur over apples. Pour Mountain Dew around the edges of the pan. Sprinnkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with vanilla ice cream and spoon some of sweet sauces from the pan over the top. (back to top)
Reeses Peanut Butter Cookie Brownies
Preheat oven to 350o; smoosh 1.5 squares of break-apart refrigerated cookie dough into the bottom of each well. Place Reeses cup upside down on top of cookie dough (or an Oreo!). Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes! HEAVEN.