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).