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Tuesday - August 14, 2018 10:50 am

Loaded Baked Potato Quiche

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1 pie crust for 9 inch pie dish

½ to ¾ cup crumbled cooked bacon (about 6 to 8 slices)

1½ cups fresh broccoli florets, lightly steamed but still firm

10 ounces Cabot Seriously Sharp Cheddar, shredded

1½ cups shredded hash brown potatoes

3 green onions (tops only) choppedSave a few aside for topping the quiche after baking

5 eggs

¾ cup half and half

1 tsp ground black pepper

Cabot Sour Cream for topping if desired


Into the pie crust, layer the shredded potatoes, the bacon, broccoli, cheddar cheese and green onions In a large bowl, beat the eggs with the half and half and pepper Pour the egg mixture over the filling in the crust Bake for 1 hour at 350 degrees or until a knife inserted in center comes out clean Let cool 15 minutes Cut and serve with a dollop of sour cream and additional green onions if desired

Friday - January 5, 2018 10:15 am

Cranberry Orange Muffin

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6 cups flour

1 1/2 tablespoon baking powder

1 1/2 tsp salt

3 cups of sugar

the zest of 3 oranges

6 whole eggs

1 tablespoon vanilla

1 cup buttermilk

1/2 cup orange juice

1 1/2 cup canola oil

3 cups cranberries

In a food processor, process the sugar with orange zest for one minute. Poor out the sugar into a bowl. In the same food processor (no need to wash) pulse the cranberries until they are broken down. Poor the cranberries into another bowl. Juice the oranges that you just zested until you get 1/2 cup of juice. Set aside. In a large bowl, combine the wet ingredients: canola oil, orange juice, buttermilk, vanilla, and eggs. In another large bowl, whisk together the dry ingredients: flour, baking powder, salt, and orange zest sugar, and pulsed cranberries Whisk the dry into the wet until it just comes together. Do not over mix. Batter can be portioned immediately into muffin liners or can be refrigerated up to 5 days. Bake at 350^F for 20 or so minutes, until the center springs back when touched. Optional: top with a basic strussel topping or sugar just before baking.

Wednesday - January 3, 2018 5:50 am

Eggnog Quick Bread

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2 eggs, beaten

1 cup eggnog

2 teaspoons rum flavored extract

1 cup white sugar

1 teaspoon vanilla extract

½ cup butter, softened

2¼ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon ground nutmeg

Heat oven to 350 degrees. Grease bottom only of a 9-x5-inch loaf pan, or three 3-x5-inch loaf pans. Blend together eggs, eggnog, rum extract, sugar, vanilla and butter. Sift together flour, baking powder, salt and nutmeg. Add to eggnog mixture; stir just enough to moisten; pour into prepared pan(s). Bake large loaf 40 to 60 minutes, or until a tester inserted in center comes out clean; small loaves 30 to 35 minutes – test with toothpick. Cool 10 minutes; remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator. To serve: warm up bread; sprinkle with confectioners’ sugar. (bev; I made both sizes, and found that the small loaves needed a bit more time, but test them with a toothpick at the recommended time. The small ones came out of the pans easily, but the large ones were difficult to remove and part of the bottom remained on the pan bottom, tearing a chunk out of the loaf. But they were very good anyway. If they tear apart, you could cube them and use as the base for a trifle.

Wednesday - January 3, 2018 5:46 am

Breakfast Casserole II

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1 pound ground pork sausage

12 eggs

1 can condensed cream of mushroom soup

1¼ cups milk

½ pound sliced fresh mushrooms, sautéed

2 pounds frozen potato rounds (crispy crowns, like taco John’s uses for their potatoes olé)

½ cup shredded Cheddar cheese

Heat oven to 350 degrees. Lightly grease a 9-x13-inch baking dish. Cook sausage in a skillet over medium-high heat until evenly brown. Drain; set aside. In a large bowl, beat together eggs, cream of mushroom soup and milk. Stir in sausage and mushrooms; pour into baking dish. Stir in frozen potato rounds. Bake 45 to 50 minutes. Sprinkle with cheese; bake an additional 10 minutes, or until cheese is melted. (schules; I added about a cup of pepper Jack cheese to the casserole before baking; and sprinkled the top with another ½ cup (probably a little more), during the last few minutes of baking time.

Monday - November 27, 2017 4:09 pm

Egg Casserole

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1 32oz bag frozen hash browns

1 lb. cooked ham, chopped

1/2 C Onion, chopped

1 green or red bell pepper, chpped

1 1/2 C shredded cheddar cheese

12 eggs

1 C milk

2 tsp. All-Purpose or Original Pleasoning

Spray inside of slow cooker with nonstick spray. Place 1/3 frozen hash browns in the slow cooker. Add 1/3 of the ham, onion, pepper and cheese. Repeat layers, end with cheese. In a large bowl, beat the eggs, milk and Pleasoning until well mixed. Pour over the ingredients in the slow cooker, cover and turn on LOW. Cook 10-12 hours until eggs are set and sasserole is throughly cooked.

Wednesday - May 3, 2017 12:27 pm

Egg and Sausage Breakfast Cups

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6 eggs

2 cups milk

2 cups seasoned stuffing mix, such as Stovetop’s herb variety

1 cup freshly shredded cheddar cheese, divided

8-ounces breakfast sausage, cooked and finely chopped

½ teaspoon salt

1 tablespoon chopped parsley

Heat oven to 350 degrees. Spray muffin pans with cooking spray and set aside. In a large bowl, beat eggs and milk until well combined. Stir in salt, stuffing mix, sausage and half the cheese. Divide egg mixture into muffin cups; top with remaining cheese. Bake 25 minutes, test with toothpick. Allow muffins to cool slightly before removing from pan. Garnish with parsley, if desired, and serve hot. 18 muffins

Wednesday - May 3, 2017 12:18 pm

SPAM Breakfast Muffins

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1½ cups flour

2 ¼ ounces instant yeast

¼ cup + 2 tablespoons sugar

½ teaspoon salt

2/3 cup + 2 tablespoons milk

4 tablespoons butter, melted

4 large eggs, divided

12 ounces SPAM with bacon, minced and sautéed, divided

¼ cup sugar

½ teaspoon cinnamon

½ cup sugar free maple syrup

Do not heat oven – muffins start baking in cold oven. Place paper liners in muffin cups (I recommend spraying pan rather than using the liners – muffins were impossible to get out of them). In a large bowl combine flour, yeast, 2 tablespoons sugar, salt, 2/3 cup milk, butter and 1 egg, mixing well until all ingredients are thoroughly mixed. Add 8 ounces minced spam to batter, mixing well. Place a scant 2 tablespoons batter into each muffin cup. In a small bowl combine sugar and cinnamon, mixing fully; sprinkle about ½ teaspoon over each muffin. In a new bowl, whisk together remaining eggs and milk; add remaining spam. Add a scant 2 tablespoons egg mixture over each muffin. Drizzle with syrup before placing in cold oven; set oven to 350 degrees. Once oven heats to 350, continue to bake 15 minutes or until egg mixture sets (test with toothpick). Let cool in pan 5 minutes; serve warm. 24 muffins

Wednesday - April 26, 2017 10:46 am

Waffle Batter

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3 C flour

1 Tbsp baking powder

3 Tbsp sugar

1/4 tsp baking soda

1/2 tsp salt

1 C buttermilk

2 C whole milk

2 eggs

1 Tbsp melted unsalted butter

1 C egg whites whipped to stiff peaks


Sift dry ingredients together in a large mixing bowl. Mix the eggs and wet ingredients, reserve the butter. Fold together wet and dry ingredients. Fold in the egg whites and melted butter.

Monday - February 6, 2017 10:11 am

Hearty Breakfast Bake

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Nonstick cooking spray OR Vegetable oil

12 Rhodes yeast dinner rolls, baked

1 pound mild Italian sausage

2 cloves garlic, minced

1 onion, chopped

2 red bell peppers, chopped

8 ounces grated Pepper Jack cheese

8 ounces grated sharp cheddar cheese

1½ teaspoons Italian seasoning

12 large eggs

2 cups half and half

½ cup milk

Heat oven to 350 degrees. Cut dinner rolls into 1-inch cubes and place in bottom of a greased or sprayed 9-x13-inch baking dish. Spray a large skillet or add about 1 tablespoon oil and heat to medium high heat. Add sausage, garlic, onion and bell pepper; saute about 5 minutes, until vegetables are softened and sausage is crumbled and no longer pink. Spread mixture over bread. Sprinkle with cheeses and Italian seasoning. In a bowl, beat eggs, half and half and milk; pour evenly over mixture. Cover and refrigerate at least 8 hours (overnight). Let stand at room temperature 30 minutes before baking. Bake 70 to 80 minutes. Cover with foil after 50 minutes to prevent over browning. Let stand 10 minutes before serving.

Monday - July 18, 2016 11:04 am

Breakfast Bundt

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18 Rhodes Dinner Rolls, thawed to room temperature

3 eggs beaten

12 strips cooked bacon, chopped(can use ham, Canadian bacon, etc.)

3 tablespoons half & half

1 cup shredded, Cheddar-Monterey Jack cheese blend or cheese of choice

4 green onions, finely sliced or ¼ cup minced onion

Heat oven to 350 degrees. Spray bundt pan generously with non-stick spray. Cut rolls in quarters; set aside. Combine remaining ingredients in bowl; mix well. Add cut up rolls; toss to coat thoroughly. Arrange roll mixture evenly in bundt pan. Cover with plastic wrap; let rise until double in size. Remove wrap; bake 25 to 30 minutes.

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