North Woods Bean Soup

 it takes less than 30 minutes

YIELD: 5 servings (serving size: about 1 1/2 cups)

Cooking spray
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
7 ounces  kielbasi halved lengthwise and cut into 1/2-inch pieces
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
2 (15.8-ounce) cans Great Northern beans, drained and rinsed
1 (6-ounce) bag fresh baby spinach leaves

Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.

Cooking Light
JANUARY 2002

Creamy Chicken-and-Rice Casserole

Use on-hand ingredients to assemble this easy, make-ahead creamy chicken casserole that has less than 7 grams of fat per serving.  

Photo: Oxmoor House

YIELD: 6 servings (serving size: 1 1/3 cups)

1 (6.9-ounce) package one-third-less-salt chicken-flavored Rice A Roni with herbs
1 tablespoon margarine
2 1/4 cups hot water
Vegetable cooking spray
1 1/2 pounds skinned, boned chicken breasts, cut into bite-sized pieces
1 cup presliced fresh mushrooms
1/2 teaspoon garlic powder
3/4 cup nonfat sour cream
1/4 teaspoon pepper
1 (10 3/4-ounce) can reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted
1/4 cup crushed multigrain crackers (about 6 crackers)
1 tablespoon margarine, melted

Cook rice mix in a large nonstick skillet according to package directions, using 1 tablespoon margarine and 2 1/4 cups hot water. Remove mixture from skillet; set aside. Wipe skillet with a paper towel.

Coat the skillet with cooking spray, and place over high heat until hot. Add chicken, mushrooms, and garlic powder; sauté 6 minutes or until chicken loses its pink color. Combine rice mixture, chicken mixture, sour cream, pepper, and soup in a bowl; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine cracker crumbs, margarine, and poppy seeds; stir well, and sprinkle over chicken mixture. Bake at 350° for 35 minutes or until thoroughly heated.

Make-Ahead Tips: You can assemble the casserole ahead of time, omitting the cracker-crumb mixture; cover and chill in the refrigerator or freeze (thaw frozen casserole overnight in refrigerator). Let stand at room temperature 30 minutes; top with cracker-crumb mixture, and bake as directed.

Cooking Light
JANUARY 1995

One Pot Ravioli

1 pound lean ground beef
1 small onion, diced
1 (8-ounce) package sliced fresh mushrooms
1 teaspoon vegetable oil
2 garlic cloves, minced
2 (26-ounce) jars tomato-basil pasta sauce
1 cup water
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 (20-ounce) package refrigerated four-cheese ravioli
1 cup (4 ounces) shredded mozzarella cheese


Cook ground beef in a Dutch oven over medium-high heat, stirring until it crumbles and is no longer pink; drain. Wipe Dutch oven clean.

Sauté onion and mushrooms in hot oil over medium-high heat 8 minutes or until tender. Add garlic, and sauté 1 minute. Stir in beef, pasta sauce, 1 cup water, and next 3 ingredients.

Bring sauce to a boil; add ravioli. Reduce heat to medium-low, cover, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is done. Stir in cheese. Serve immediately.

Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce and Buitoni Family Size Four Cheese Ravioli.

Chicken and Onion Kebabs

YIELD: 8 kebabs
COOK TIME:10 MINUTES
PREP TIME:15 MINUTES
MARINATE:15 MINUTES
COST PER SERVING:$.66

Barbecue Dipping Sauce:
1 cup homemade or bottled barbecue sauce
2 tablespoons ketchup
1 onion, grated
2 tablespoons lemon juice
Dash of Tabasco sauce, or to taste


Kebabs:
3 boneless, skinless chicken breasts (about 1 3/4 lb.), cut into 1-inch cubes
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon olive oil, plus more for brushing
1 1/2 onions, quartered, layers separated
Salt and pepper

Preparation

• Make sauce: Combine barbecue sauce, ketchup, onion, lemon juice and Tabasco sauce in a small bowl and whisk until blended. Serve at room temperature or chill.
• Make kebabs: Preheat broiler or prepare a charcoal fire and let burn to a gray ash. Toss chicken with Worcestershire sauce, lemon juice and olive oil in a bowl until well mixed. Set aside to let chicken marinate at room temperature for at least 15 minutes. (The chicken can marinate, covered, in the refrigerator for up to 24 hours.)
• Thread chicken cubes onto 8 long metal skewers, alternating with onion pieces. Brush each skewer with olive oil and season with salt and pepper
• Set broiling pan or grill about 6 inches from heat source. Broil or grill kebabs, turning often, until chicken is lightly browned and cooked through and onions are lightly charred on ends, about 10 minutes. Serve kebabs hot with barbecue dipping sauce.

Pizza Dip

Hot Pizza Dip is the perfect dish to bring to a Super Bowl party—it’s easy to make, a fantastic crowd-pleaser, and can be assembled beforehand and then just popped in the oven for about 10 minutes before serving.



Hot Pizza Dip
Recipe adapted from iVillage.com

6 ounces light cream cheese at room temperature
1/2 cup light sour cream
2 teaspoons oregano
3/4 cup pizza sauce
1/2 cup freshly grated Parmesan
1/4 cup sliced scallions
1/4 cup diced red bell pepper
1/4 cup black olives, sliced
1/4 cup chopped pepperoni stick, optional
1 cup shredded skim mozzarella
Tortilla chips, for serving

1. Preheat oven to 350 degrees F.

2. In a bowl, combine cream cheese, sour cream, and oregano; stir until thoroughly combined. Spread evenly into a 9-inch pie pan or similar baking pan. Spread the pizza sauce on top. Sprinkle with Parmesan, then the rest of your toppings: scallions, red bell pepper, black olives, and pepperoni, if using (I leave this out when I know vegetarians will be around). Top with the shredded mozzarella and bake for about 10 minutes, or until the cheese is melted. Serve immediately with tortilla chips.

Alternatively, you can assemble the dip a day ahead, then cover with foil and refrigerate until ready to heat and eat. Add a few minutes to the baking time for the cheese to melt.

This dip is great because it’s so versatile (well, and also because it's covered in warm, gooey, melted cheese). You can play around with your favorite pizza toppings (sliced mushrooms, crumbled cooked sausage, fresh basil, etc) and adjust the flavors as you wish. This would also be delicious served with Triscuits or toasted baguette slices.

Create Your Own Quesadilla

Quesadillas are basically grilled cheese sandwiches made with tortillas and various types of fillings. As a matter of fact, quesadillas are a great way to create an interesting meal from just about any type of leftover meats or vegetables.

• Lay a flour tortilla flat on a tray.
• Sprinkle a think layer of your favorite flavor shredded cheese on the tortilla.
• Add the toppings of your choice (ideas detailed below) to half the tortilla.
• Fold the tortilla in half

Heat a non-stick pan over a medium heat. Spray with Pam or lightly brush with extra-virgin olive oil. Make sure the pan is hot before you add the quesadilla, because it won't brown properly if the pan isn't warm. Sprinkle a few drops of water in the pan to test the temperature. When the water sizzles, the pan is hot enough.
Place the quesadilla in the pan. Once the first side is browned (just a few minutes), flip the it over. Once both sides are browned to your liking, you have a delicious quesadilla for dining or snacking.

Some of my favorite quesadilla recipes include:

• Shaved deli ham (best with Swiss or Monterey Jack Cheese)
• Veggie quesadilla - cooked spinach with sautéed onions, bell peppers, and mushrooms
• Leftover spinach and artichoke dip with grilled chicken strips
• Shredded chicken (I usually use roasted chicken from my local deli)
• Taco Meat (either by itself or with refried beans.
• Sliced meatballs with Marinara sauce and mozzarella cheese

Even though quesadillas are traditionally considered a Mexican dish, it's easy to vary the flavors based on the filling. For example, The sliced meatball, mozzarella sauce, and mozzarella cheese quesadilla filling is more Italian than Mexican. It actually tastes very much like a calzone.
Use your imagination when it comes to coming up with innovative quesadilla fillings. Tortillas are really just thin bread, so anything that you would eat in a traditional sandwich is likely to make an excellent quesadilla filling.
Serving Suggestion
Serve warm. If desired, top with sour cream and/or salsa.

Wacky Red Velvet Cake

Makes 16 Servings

• Solid vegetable oil shortening, for greasing the pans
• Flour, for dusting the pans
• 1 (18.5-ounce) package plain butter recipe golden cake mix
• 2 ½ tablespoons unsweetened cocoa powder
• 1 1/3 cups buttermilk
• 1 (1-ounce) bottle red food coloring
• 8 tablespoons (1 stick) butter, melted
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1 tablespoon distilled white vinegar

1. Place rack in the center of the oven and preheat oven to 350 F. Lightly grease 3 9-inch round cake pans with shortening, then dust with flour. Shake out excess flour and set the pans aside.
2. Place the cake mix, cocoa powder, buttermilk, food coloring, melted butter, eggs, vanilla, baking soda and vinegar in a large mixing bowl and beat with an electric mixer on low speed until ingredients are incorporated, 1 minute. Stop machine and scrape down side of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping the side of the bowl again if needed. The batter should look well-blended. Divide batter evenly among 3 prepared pans, about 1 ½ cups batter per pan, smoothing the tops with rubber spatula. Place pans in the oven. If your oven is not large enough to hold 3 pans on center rack, place 2 on that rack and one in the center of the rack above.
3. Bake cake layers until they just start to pull away from the sides of the pans and the tops spring back when lightly pressed with a finger, 17 to 21 minutes. The layer on the higher rack may bake faster so test it for doneness first.
4. Transfer cake pans to wire racks and cool for 5 minutes. Run a dinner knife around the edge of each layer and give the pans a good shake to loosen cakes. Invert each layer onto a wire rack, then invert it again onto another rack so the cakes are right side up. Let the layers cool completely. Make frosting.
5. To assemble the cake, transfer one cake layer, right side up, to a serving platter. Spread the top with some of the frosting. Place a second cake layer, right side up, on top of the first and frost the top. Repeat this process with the third layer. Frost the side of the cake with a thin coat just to set the crumbs. Use the remaining frosting to go back over this and liberally frost the side, working with smooth, clean strokes. To make slicing easier, place uncovered cake in the refrigerator until frosting sets, 20 minutes.

Cream Cheese Frosting:
Place 1 (8-ounce) package reduced-fat cream cheese and 1 stick (8 tablespoons) of room-temperature butter in a large mixing bowl and beat with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Stop machine and scrape down side of bowl with rubber spatula. Add 1 teaspoon vanilla extract and 4 cups sifted powdered sugar; beat on medium speed until well combined. Increase the mixer speed to high and beat the frosting for 1 minute longer.

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Banana Cake with Banana Cream Cheese Frosting

From the Cake Doctor

• Solid vegetable shortening
• Flour
• 1 package (18 1/4 ounces) plain yellow cake mix
• 1/2 cup packed light brown sugar
• 1 teaspoon cinnamon
• 2 ripe medium-size bananas, mashed (about 1 cup)
• 1/2 cup vegetable oil
• 3 large eggs
• 2 teaspoons créme de banane liqueur, optional

Banana Cream Cheese Frosting Time: 5 minutes
Yield: 1 1/2 cups.

• 4 ounces cream cheese, at room temperature
• 4 tablespoons ( 1/2 stick) butter, at room temperature
• 1 3/8 cups confectioners' sugar
• 3 to 4 drops LorAnn banana creme flavor, or 1/2 teaspoon imitation banana flavor

Banana Cake

1. Heat oven to 350 degrees. Lightly grease a 13-by-9-inch baking pan with shortening, and dust with flour. Shake out excess flour.
2. Place cake mix, brown sugar and cinnamon in a large mixing bowl. Add mashed bananas, 1 cup water, oil, eggs and, if desired, liqueur. Blend with an electric mixer on low speed 1 minute. Stop mixer and scrape down side of bowl with rubber spatula. Beat 2 minutes at medium speed until well blended, scraping side again if needed. Pour into prepared pan, and place on center rack of oven.
3. Bake until top is lightly browned and a toothpick inserted in center comes out clean, about 40 minutes. Remove from oven, and cool on a wire rack.

Banana Cream Cheese Frosting

1. Place cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined. Add confectioners' sugar a bit at a time, and blend on low speed until well incorporated, 1 minute. Add flavoring, and blend at medium speed until fluffy, 1 minute more.
2. Use at once to frost top of cake.

Double Chocolate Kahlua Cake

From the Cake Doctor 

For more great Kahlua recipes go to Kahlua.com.
I don’t think you’ll find a stronger marriage than Kahlua and chocolate, and this spectacular layer cake proves that point in just one bite. This deep dark cake is for adult palates, and it makes perfect dinner party fare. Should you want to temper its flavor a bit, reduce the Kahlua to 1/2 cup and increase the buttermilk to 1 cup. Serve freshly made with a steaming cup of coffee.

Cake:

• 1 package (18.25 ounces) plain devil's food cake mix
• 2 tablespoons unsweetened cocoa powder
• 3/4 cup Kahlua
• 3/4 cup buttermilk
• 1/2 cup vegetable oil
• 3 large eggs

Fluffy Chocolate Kahlua Frosting:

• 2/3 cup unsweetened cocoa powder
• 6 tablespoons boiling water
• 2 tablespoons Kahlua
• 8 tablespoons (1 stick) butter, softened
• 4 cups confectioners' sugar, sifted
• 1/4 teaspoon ground cinnamon

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Place the cake mix, cocoa, Kahlua, buttermilk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
4. Meanwhile, prepare the Fluffy Chocolate Kahlua Frosting. Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua. Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass. Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes more.
5. Place one of the layers right side up on a cake plate or stand. Generously and evenly frost the top of the layer. Place the second layer on top, and generously frost the top of the cake creating decorative swirls with the spatula. With the remaining frosting, frost around the sides of the cake using smooth, clean strokes.
6. Slice, then serve.

Sausage Pastry

1 can refrigerator crescent rolls
1 lb. hot sausage
8 ounces cream cheese
1/2 tsp dry mustard
1/4 tsp dill

Brown sausage and drain very well.  Mix with cream cheese, mustard, and dill.  Remove crescent rolls from can and place flat on a sheet of wax paper, use your fingers to connect the pieces so that you end up with a rectangle.  Spread sausage mixture on flattened crescent rolls.  Lift the end of the wax paper and roll up and off into a small pre-sprayed loaf pan.  Place in refrigerator overnight.  Remove and slice, place pieces in a pan, bake at 350 degrees for 20 minutes until golden brown.

These may be prepared in advance and frozen for use later.

San Antonio Texas Breakfast

Layer in sprayed 9x13 pan:
1 box seasoned croutons
2 c. frozen hash brown potatoes

Mix and sprinkle over croutons:
1 c. cheddar cheese
1 c. mozzarella cheese
1 c. pepper cheese

Mix:
8 large eggs, well beaten
3 1/2 c. milk
1 T. minced onion
1 T. mustard
pepper to taste

Pour egg mixture over the cheeses.

Sprinkle over top:
1 pound of fryed crumbled bacon, or sausage, or ham.

Cover and refrigerate over night. Bake uncovered at 350' for about 45 minutes or until done. Cut into squares and serve with biscuits.

Old West Orange Croissants

10 Small croissants
9 Oz. orange marmalde
Strawberries
Mandarin orange sections
1 1/2 Cup cream
3 Oz. Orange juice
8 Eggs

Cut croissants in half lenghtwise and place in bottom of 12x10 inch baking dish. Thin marmalade with orange juice and spoon over each bottom half, saving a little to be used as glaze. Replace croissant tops. Beat eggs, cream and almond extract. Pour over top of the croissants. Spoon thinned marmalade over top. Soak overnight. Remove from refrigerator 45 mionutes before baking. Bake 25 minutes at 350 degrees. Serve hot. Garnish with mandarin oranges and strawberries.

John’s Famous "River Mist" Pancakes

From the Rivermist Bed and Breakfast

For Pancakes:
2 Cups Bisquick
1 Cup Milk (or more for thinner pancakes)
2 Eggs
1 or 2 Bananas, Mashed
1/4 Cup walnuts, chopped finely
1/4 Cup sweetened coconut.

For Topping:
Powdered Sugar
Chopped Nuts
Whipped Cream
1 banana, cut into 1/4" slices

 

Mix together pancake ingredients. Pour by scant 1/4 cupfuls on to a hot griddle.
Cook, flip and turn onto plates, overlapping 2 or 4 pancakes on each plate, (just touching each other, not as a “stack"). Sprinkle with powdered sugar. Add 3 pieces of banana to each pancake. Top these with a dollop of whipped cream.

Sprinkle chopped nuts on top, and serve! (Serve with maple syrup or butter on the side). This is an easy recipe which has a wonderful appearance when served,  and it’s delicious! Our guests love it!

Herlong Hash Brown Quiche

This recipe disproves the theory that "real men don't like quiche". In fact,
everyone loves the unusual blend of cream and crunch in the Hash Brown
Quiche. It's a perfect main dish at the breakfast table.

1-20 oz. package refrigerated or frozen shredded hash browns
1/3 cup melted butter
4 cups shredded mild cheddar cheese
6 cups milk
12 eggs
Cayenne pepper and garlic salt
Preheat oven to 425 degrees. Use 6 per "Texas-size" muffin pan; grease
well. Press hash browns into muffin cups to form crusts. Brush or drizzle
with melted butter. Bake 25 - 30 minutes. Reduce oven temperature to
350 degrees. Fill crust with cheese.
Whisk together milk, eggs, pepper and salt. Pour into muffin cups and
bake 30 - 40 minutes or until toothpick inserted into center comes out
clean. Makes 12 servings.
Allow to cool before removing from pan.

Ham 'n Cheese Pie

1 cup diced ham
1 cup cheddar cheese, shredded
1 cup milk
3 eggs
3/4 cup Bisquick mix
1/3 cup mayonnaise
1 tablespoon mustard

Preheat oven to 350 degrees. Coat a 9-inch pie pan with cooking spray. Place ham and cheese in pie pan; mix together. In blender or food processor, blend together eggs, milk, Bisquick and mustard for 1 minute. Pour over ham and cheese. Bake for 30 to 40 minutes, or until puffy and knife inserted in center comes out clean. Let stand for 5 minutes.

Green Eggs, No Ham

5 Eggs
1 Cup chopped frozen spinach, thawed
1 Teaspoon Grey Poupon mustard
1/4 Cup Milk Salt & Pepper to taste
1/4 cup grated swiss cheese

Preheat oven to 375 degrees. Use nonstick spray on 8" casserole dish. 
Mix eggs with fork. Add all other ingredients except cheese. 
Pour into casserole dish, top with grated swiss cheese.
Cook for 30 minutes or until set. 
Serve with chopped tomatoes as garnish.

Grandma Ett's Chimney Hill Farm Quiche

1 Lb. Jimmy Dean spicy sausage
1 Dozen eggs
2 Cups grated cheese (cheddar and monterey jack)
Salt (to taste)
Pepper (to taste)
Garlic powder (to taste)
2 Packs Pillbury Crescent Rolls
2 Tbs. milk

 

Fry sausage. Crumble into small pieces. Drain and pat out all oil. Line bottom of 9x13 inch oblong pan with crescent rolls, pressing ends together to make a crust. Beat eggs with salt, pepper, and garlic powder. Mix in cheese and spread egg/cheese mixture over crust in pan. Top with crumbled sausage. Bake at 350 degrees in oven for 35-45 minutes. Top should be slightly golden and firm to touch.

Farmer's Casserole

3 cups frozen shredded hash browns, thawed
3/4 cup shredded Monterrey Jack cheese with Jalapeno peppers (3 ounces)
1 cup diced fully cooked ham or Canadian bacon
1/4 cup sliced green onion
4 beaten eggs or 1 cup frozen egg product
1 - 12 ounce can evaporated milk or evaporated skim milk
1/4 teaspoon pepper
1/8 teaspoon salt

 

Grease a 2-quart square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham and green onion. In a medium mixing bowl combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. This dish may be covered and refrigerated at this point for several hours or overnight. Bake uncovered at 350 degrees for 40-45 minutes (55-60 minutes if made ahead and chilled) or until center appears set. Let stand for 5 minutes before serving. Serves 6.

Elegant Eggs

4 large fresh eggs
3/4 cup cream cheese
splash of half and half
sprinkle of oregano
sprinkle of parsley
sprinkle of thyme
sprinkle of basil
salt and pepper

Beat well and cook over high heat stirring constantly until light and fluffy. 
Top with grated cheese of your choice or serve as is.
Great with crispy bacon, warm breakfast bread right from the oven and fresh fruit.

ENJOY!

Cream Caramel French Toast

A scrumptious make-ahead breakfast or brunch main dish that goes together in 15 minutes. Guests almost always ask for the recipe!

In 9" X 13" casserole dish, melt in microwave:
2 Tablespoons corn syrup
1 Cup brown sugar
1 Stick (1/2 cup) butter
 
Turning the pan width-wise, layer one and one-half loaves cinnamon raisin bread slices in 3 columns like dominoes, usually 7 slices per row. 

In large bowl beat 6 eggs and add 2 cups of milk, 2 cups light cream, 1/3 cup sugar, 1 tablespoon vanilla and 1/2 teaspoon salt. Stir. 

Pour slowly over bread, cover with aluminum foil and refrigerate overnight. Bake COVERED at 350 degrees for 45 minutes and UNCOVERED for 15 minutes. Cut into 9 or 12 squares.

INVERT ONTO Plates so the caramel is on the top. Top with dollop of sour cream and chopped walnuts, almonds or pecans.

Breakfast Cinnamon Logs from Redbird Retreat Bed and Breakfast

1 loaf thinly sliced white bread
1 8oz. Pkg. cream cheese, softened
1 egg white
1/2 cup powdered sugar
1 cup sugar
1 T. ground cinnamon
1/2 cup butter or margarine, melted

TRIM crusts from bread slices. Roll slices to 1/4-inch thickness.
BEAT cream cheese, egg white, and powdered sugar at medium speed with an electric mixer until smooth. Spread evenly on 1 side of each bread slice. Roll up, forming logs.
STIR together granulated sugar and cinnamon in a shallow dish. Dip logs in melted butter, and roll in sugar mixture. Place on lightly greased baking sheets.
BAKE logs at 350 degrees for 15 minutes. Remove to wire racks to cool.
YIELD: 1 1/2 dozen.

Breakfast Pizza

 

• 1/2 Pound sausage cooked and drained on paper towel
• 1 package crescent rolls
• 5 Eggs
• 1/4 Cup milk
• 1/4 Teaspoon dry mustard
• 1/4 Teaspoon pepper
• 1 1/2 Cups hash browns
• 1 1/2 Cups grated cheddar cheese

Preheat oven to 375 degrees. Grease an 8x8 or 9x9 pan. Unfold crescent rolls into strips and press together on bottom and sides. Whisk eggs, milk, mustard and pepper together. Sprinkle the sausage and potatoes, then the cheese on top of crescent rolls. Pour egg mixture over all. Sprinkle with parmesan cheese. Bake 40-45 minutes until no liquid in center.
Serves 9

Blair House Granola

1 1/2 Cups vegetable oil

1/2 Cup honey

2 Cups packed brown sugar

2 Teaspoons vanilla

1 Teaspoon salt

16 Cups regular rolled oats

2 Cups whole almonds

1 Cup sunflower seeds

1 Cup pumpkin seeds

1 Cup dried coconut

1 Cup white raisins

 

Heat oil, honey, sugar; add vanilla and salt. Mix remaining ingredients and pour oil mixture over and mix with your hand until evenly mixed. Spread on large baking sheets and bake at 325 degrees for about 15 minutes (stir often). When golden brown, remove and cool completely before storing. Makes about 20 cups. It freezes well in full airtight containers for up to 6 weeks.

Mast Farm Sauteed Chicken Breastsw

6 boneless, skinless chicken breasts
Salt
Flour
Butter and/or margarine
Lemon pepper

Rinse chicken in warm water and pat dry with paper towels. Place chicken between a large piece of plastic wrap and gently pound with a cooking mallet. The chicken cooks more evenly if it isn't quite so thick in spots. Be careful not to pound too roughly or you'll tear the chicken meat.

In a shallow bowl or pan, mix a little salt with flour. Lightly dust the chicken breasts in this mixture.

Melt butter and margarine (start with about 1 tablespoon butter and 2 tablespoons of margarine), in a large frying pan over low to moderate heat. Arrange chicken in pan and sauté lightly, about 5 to 6 minutes per side. Sprinkle with lemon pepper and remove to warm serving platter.

May deglaze pan with lemon juice and a little dry white wine and drizzle over chicken if desired.

My notes:

We had this simple, yet delicious chicken the first time we stayed at The Mast Farm Inn in Valle Crucis, North Carolina. It's a very easy, last-minute dinner idea and I usually serve it over angel hair pasta.

Adapted from Mast Farm Inn Family Style Cookbook

BRANDY CHEESE PIE

Prepare 9 inch (22,5 cm.) crust, bake and chill
3 eggs	1: 8 ounce (230 g.) soft cream cheese
3/4 cup sugar	1/4 cup brandy
1-1/4 cup table cream	1/4 teaspoon salt

Heat oven to 325°F (165°C). Blend first four ingredients.
Add salt and brandy, mixing slightly. Pour into
crust and bake one hour.

SCOTCH WOODCOCK (EGGS SCOTTISH STYLE)
1/2 cup bread crumbs	1/4 teaspoon pepper
1/2 cup milk	1 beaten egg
1/2 teaspoon mustard	6 hard boiled eggs
1 cup chopped cooked ham

Mix crumbs and milk in sauce pan- heat slowly and
stir into smooth paste. Add ham, mustard, pepper,
and beaten egg, mixing well.

Coat shelled, hard boiled eggs thoroughly with this
mixture. Fry in deep hot fat (375 F, 190 C) for 2
minutes. Drain on paper towel. Serve hot with tomato
sauce or serve cold.

CHEESE BITES
1 cup coarsely shredded	1 cup all-purpose flour
sharp Cheddar cheese	1/8 teaspoon hot pepper sauce
at room temperature
1/2 cup butter (room temperature)
1 cup Rice Krispies

Put all ingredients on board or in bowl and mix
well. Pinch marble-sized pieces and place on
lightly greased baking sheet. Bake in moderate
oven- 350°F (185°C) 10-15 minutes or until lightly
browned. Store air tight.

Hot Buttered Rum

HOT BUTTERED RUM
1 stick butter	whole cloves
1 box brown sugar	stick cinnamon
2 eggs	dark rum

Melt butter...add brown sugar. Stir. Separate eggs.

Beat yolks lightly. Add yolks to butter-sugar mix. Remove from heat.

Beat egg whites until thick. Fold butter-sugar mix to egg whites slowly- stir
gently- refrigerate.


Serve: in each cup,
1 whole clove and cinnamon stick- 1 heaping Tablespoon mixture
in cup. Add one jigger rum. Fill to top with
boiling water...float butter on top.

Makes 15 cups. Butter keeps in refrigetator for several weeks.

VIRGINIA WHISKEY CAKE

1 cup granulated sugar	1/2 teaspoon baking powder
1 cup firmly packed brown sugar	1/2 teaspoon mace
1 cup butter	1 cup 100 proof Bourbon whiskey
3 cups sifted cake flour	2 cups chopped pecan meats
3 well-beaten eggs

Combine sugars and cream with butter. Add 3 well-beaten eggs.
Sift flour and mace. Add alternately with whiskey. Add
nuts. Bake in well-greased or paper-lined tube pan. Bake at
250°F (120°C) for 2-1/2 tp 3 hours. This cake should have moist, crumbly
texture similar to a macaroon. Wrap in aluminum foil and
store in a cool place. Do Not Freeze. The cake cuts easier when
cold, but should be served at room temperature. It will keep for
two weeks or longer. Slice 1/2 inch thick (save those crumbs for
sundae topping.)
Serve with whiskey sauce of 1/2 cup light corn syrup, 1 tablespoon
rum, 2 tablespoons whiskey (poured over cake a half hour before
serving). Whipped cream topping is optional.

EVANS BARBECUED SPARE RIBS

1/4 pound (115 g.) butter or margarine	1 teaspoon prepared mustard
1/2 bottle Heinz ketchup	1 teaspoon horseradish
1 teaspoon black pepper	1 dash "Accent"
4 teaspoons brown sugar	1/2 cup vinegar
3 teaspoons paprika	1 garlic button- minced
2 teaspoons celery salt	2 lemons squeezed
4 teaspoons Worcestershire sauce	1/4-1/2 teaspoon Tabasco (to taste)
1 pint beef or chicken stock

This sauce may be used for chicken, beef, pork, or veal.


Combine all ingredients. Simmer half-hour. Strain.
Refrigerate for future use. Makes two quarts (a little more than two litres).
For spare ribs: cook ribs in slow oven at 325°F (170°C)- basting
often. Bake uncovered, adding sauce after 1-1/2 hours.
Turn oven up to 400°F (205°C): cover ribs with sauce...bake 45
miniutes until glazed, brown, and tender.

Raisin Cream Cheese French Toast

12 oz. day-old French bread or fresh English muffin bread, cut into ¾ inch cubes.
2/3 cup raisins
6 oz. cream cheese, cut into ¼ inch cubes
6 eggs
3 cups milk
1 cup maple pancake syrup
2 teaspoons vanilla
Additional syrup, optional


Spray 9×13 inch baking dish with nonstick cooking spray. Place bread cubes in even layer in dish. Sprinkle raisins and cream cheese evenly over bread.
Beat eggs in medium bowl. Add milk, 1 cup syrup and vanilla. Mix well. Pour egg mixture evenly over bread mixture.
Cover; refrigerate at least 4 hours or overnight.
Bake uncovered 40-45 minutes or until puffed, golden brown and knife inserted in center comes out clean.
Cut into squares and serve with additional syrup, if desired. Makes 12 servings.

Blueberry Morning Glory

Serves 12


1 challah or egg bread, with crust removed, ripped apart
1 8-oz. pkg cream cheese
2 cups blueberries
8 eggs
1/3 cup maple syrup
½ cup sugar
2 cups half & half


In a greased 13 x 9 corning or glass casserole dish, arrange half of the bread. Scatter the cream cheese over the bread. Scatter the blueberries over the cheese. Arrange the remaining bread on top.
In a separate bowl, mix together the eggs, sugar, syrup and half-& half. Pour carefully and evenly over the bread mixture.
Bake at 350 degrees about 1 hour. Serve with blueberry sauce.
CAN BE MADE THE DAY BEFORE, REFRIGERATED OVERNIGHT, AND BAKED THE DAY YOU WISH TO SERVE IT.

Blueberry Sauce

• 1 cup sugar
• 1 cup water
• 2 Tbsp cornstarch
• 1 cup blueberries
• 1 Tbsp butter

In a saucepan, mix together sugar, cornstarch and water. Cook over moderate heat for about 5 minutes, stirring constantly, until thickened.
Add blueberries and simmer about 10 minutes, stirring occasionally, until berries have burst. Add butter and stir until blended.

Brook Farm Zucchini Bread

3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini
3 tsp vanilla
3 cups flour
½ tsp salt
1 tsp baking soda
¼ tsp baking powder
1 tsp cinnamon
½ cup chopped nuts, if desired Beat eggs and sugar. Add oil, zucchini, and vanilla. Mix dry ingredients together and add gradually to zucchini mixture.
Bake for one hour in a greased loaf pan, at 325 degrees.

Wake-Up Casserole from Brook Farm

2 to 3 cups season croutons
1 cup shredded Cheddar cheese
Chopped mushrooms, onions, & sun-dried tomatoes, enough to fill the bottom of a 12-inch fry pan when combined
2 Tbsp oil
6 eggs
2 cups milk
½ tsp salt
½ tsp pepper
½ tsp dry mustard
1 10-3/4 oz. can cream of mushroom soup

½ cup milk

Place croutons in greased 13x9x2 inch pan. Saute vegetables lightly in oil (with a bit of garlic if desired). Top croutons with cheese and sautéed vegetables.
Beat eggs with 2 cups milk and seasonings; pour over vegetables. Cover and refrigerate overnight.
Mix soup and ½ cup milk and spread on top before you bake. Bake at 325 degrees for one hour.

CRUSTLESS POTATO QUICHE WITH WHITE SAUCE

5 eggs beaten

1 (12 oz ) package frozen (COUNTRY STYLE) hash brown potatoes

1 cup shredded cheese (swiss, cheddar, Monterey jack and Colby)

3 large green onions, chopped

1 cup cottage cheese

2 teaspoons (Franks) hot sauce

Paprika

Combine first six ingredients; stir well.  Pour mixture into lightly greased quiche dish.  Sprinkle with paprika.  Bake at 350 degrees for 25 minutes or until set.  Very good served with white sauce.  Serves 6.

.

WHITE SAUCE

3 tablespoons plain flour

3 tablespoons butter

1 ½ cup milk

Salt to taste

Melt butter in saucepan over medium heat. Whisk in flour and salt.  Add milk. Continue cooking and stirring with whisk until thick .  Ladle white sauce over each slice of quiche.  Sprinkle with paprika.

FROZEN FRUIT CUPS

3 cans chunk light mixed fruit

2 cans pineapple tidbits

6 bananas, peeled and sliced

1 small can frozen orange juice concentrate

Maraschino cherries

In large bowl mix first four ingredients.  Ladle into ramekins. 

Top each with a maraschino cherry.  Place on cookie sheet and freeze completely.  

Cover with plastic wrap.  Store in freezer.

  Thaw for about one hour or until cups are only slightly icy. 

Garnish with fresh mint sprigs.  Very refreshing with breakfast.

PEACH PANCAKE SOUFFLÉ

3 4 1 1 2 1/8 1 Tablespoons unsalted butter Eggs C up milk Cup all-purpose flour Tablespoons sugar T easpoon ground nutmeg Can peach pie filling (or your favorite flavor) Whipped cream Nutmeg Maple syrup Place ¾ tablespoon butter in each of four, 4-inch ovenproof ramekins; place in a 425 degree oven for 2-3 minutes or until melted.Remove from oven. In a blender, process eggs, milk, flour, sugar and nutmeg until smooth (scrape down sides). Pour equal amounts in each ramekin. Bake for 15 minutes, shield loosely with aluminum foil, continue baking 5 minutes longer or until puffy. Meanwhile warm pie filling in microwave proof dish until bubbling. Remove pancakes from ramekins. Spoon warm filling into center of each pancake. Garnish with whipped cream. Sprinkle with nutmeg. Serve with small pitchers of warm maple syrup. Yield 4 servings NOTE: This recipe can be made in a 10-inch ovenproof skillet. Cut into wedges and spoon pie filling on each wedge . Yield 6 servings

Hill Farm Inn Granola

1 cup raw rolled oats 1/3 cup chopped nuts 1/3 cup wheat germ 1/3 cup sesame seeds 1/3 cup sunflower seeds 1/3 cup shredded coconut 1/3 cup banana chips 1/3 cup dried cranberries 1/4 cup brown sugar Place oats and nuts in large, heavy skillet; place over medium-low heat and roast for 5 minutes, stirring often. Add wheat germ, sesame seeds, sunflower seeds, coconut, banana chips, and cranberries. Continue to stir and dry roast for 10 minutes. Add brown sugar; stir and roast for 2 more minutes. Cool; store in airtight container.

Turtleback Farm Granola

Turtleback Farm Inn Granola is always available. We serve it everyday along with the fruit and juice. Many types of granola that are mass produced are too full of sugars and tropical oils. That's unfortunate, because it can be a very healthful food if prepared right. The taste of this granola stands alone, but we serve it with raisins and yogurt on the side. This dresses it up as well as adds further nutritional value.

4 cups rolled oats
3 cups whole wheat flour
1 cup white flour (unbleached)
1 cup shredded coconut
1 cup chopped nuts
1 cup wheat germ
½ cup cornmeal
1 cup oil
1 Tablespoon honey
1 cup warm water
1 Tablespoon salt (may be omitted)

Mix all ingredients well and spread into two 9 inch X 12 inch pans.

Bake at 300º, stirring often to prevent scorching, approximately 60-90 minutes or until nicely browned.

10 minute cooking school Sin city breakfast tacos

Barbecued Chicken Pizzas Recipe

8 Servings

5

• 2 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup barbecue sauce, divided
• 1 tube (13.8 ounces) refrigerated pizza crust
• 2 teaspoons olive oil
• 1 medium red onion, thinly sliced
• 2 cups (8 ounces) shredded Gouda cheese
• 1/4 cup minced fresh cilantro

Directions

• Sprinkle chicken with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with 1/2 cup barbecue sauce. Set aside and keep warm.
• Divide dough in half. On a lightly floured surface, roll each portion into a 12-in. x 10-in. rectangle. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned.
• Remove from grill. Cut the chicken into 1/2-in. cubes. Spread the grilled side of each pizza with 1/4 cup barbecue sauce; layer with chicken, onion, cheese and cilantro. Return to grill. Cover and cook each pizza for 4-5 minutes or until the bottom is lightly browned and cheese is melted. Yield: 2 pizzas (4 pieces each).

• Prep: 25 min. Grill: 10 min.

 1 piece equals 312 calories, 12 g fat (6 g saturated fat), 56 mg cholesterol, 938 mg sodium, 28 g carbohydrate, 1 g fiber, 21 g protein.

CHICKEN TACO QUICHE

A Taste of Home 5 Star Recipe

12 Servings

Prep: 20 min. Bake: 35 min. + standing

2 unbaked pastry shells (9 inches)

2 cups cubed cooked chicken

2 envelopes taco seasoning, divided

2/3 cup salsa

2 cups (8 ounces) shredded cheddar cheese

8 eggs

2 cups half-and-half cream

2 tablespoons butter, melted

1 can (4 ounces) chopped green chilies

1/2 cup sliced ripe olives

Directions

Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer.

In a small bowl, combine chicken and one envelope taco seasoning; spoon into pastry shells. Top with salsa and cheese. In a large bowl, whisk the eggs, cream, butter and remaining taco seasoning. Stir in chilies and olives. Pour over cheese.

Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 33-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 70-75 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 2 quiches (6 servings each).