Recipes

Breakfast Quesadilla (serves 6)

Ingredients:

• 12 eggs scrambled
• black beans, drained and rinsed
• whole kernel corn drained
• 6 large flour tortillas
• green chilies
• cheddar cheese shredded
• dried cilantro and lemon pepper to taste

Directions:

Scramble eggs with cilantro and lemon pepper. Meanwhile top large flour tortilla with black beans, corn, chilies and cheese (amount of topping is to personal taste) microwave for 45 seconds just to melt cheese. Put cooked eggs on half of tortilla and then fold over the tortilla to encase the eggs. Toast both sides in skillet or griddle. Cut into two portions then top with Pico de Gallo and sour cream.

Pico de Gallo:

• 6 Roma tomatoes- diced
• salt to taste
• 1 Jalapeno- diced small
• 1 T. fresh lemon juice
• ½ red onion diced small
• ½ bunch fresh cilantro chopped fine(combine and chill 24 hours)

Crème Brulee 3 Berry Casserole

Ingredients:

• 2 French Baguettes
• 6 eggs1 cup sugar
• 3 C ½ & ½, or heavy cream
• 2 C 3 berry mix
• ½ cup butter
• ½ cup brown sugar
• 1 t. cinnamon
• 1 t. vanilla

Directions:

Cut bread in 1” slices then break into small pieces and place in a 9×13 pan. Whip eggs, sugar, vanilla and cinnamon until light in color and thick. Add milk, stir and pour over bread. Mix frozen berries into the bread/egg mixture. Cover and refrigerate overnight. Just before baking, in a pan, melt butter and brown sugar until bubbly. Pour mixture over the top. Bake at 325o for 1 hour or until puffed. Check after 45 minutes. Best results come from a dark baking pan. Garnish with powdered sugar, fresh berries and a sprinkle of cinnamon around the plate, fresh whipped cream, or a raspberry sauce drizzle. Makes 8 servings.

Lemon Ricotta Bread

Ingredients:

• 3 ounces butter, softened
• 2-¼ teaspoon baking powder
• ¾ cup ricotta cheese
• ¼ teaspoon salt1 cup sugar
• ½ cup buttermilk
• 2 large eggs
• 1/3 cup lemon juice
• 4 cups flour
• 1 ½ teaspoon lemon zest

Directions:

Mix butter, ricotta and sugar until light. Add flour, baking powder and salt. Stir in buttermilk and lemon juice. Place into greased and flour bread pan or muffin tins. Bake at 350 for 20-25 minutes or until tester comes out clean.

Lori’s Quiche

Ingredients:

• 5 eggs
• 1 frozen 9” pie shell (we use Marie Callender deep dish shell)
• 2 C heavy cream
• 1 - 1 1/2 C grated blended italian cheese (or cheddar blend depending on ingredient choice).
• 1 cup sauteed leeks & 1 cup sauteed spinach chopped. (may sub any ingredient you want/mushrooms, tomatoes, bacon, ham, etc.)

Directions:

• Wash and rinse leeks, using the white part only. Cut in half and slice thin, saute slowly in butter. Chop spinach, steam in saute pan. Blend all ingredients.
• Remove pie shell from aluminum pan and spray pan lightly with oil
• Return shell to pan. Pour blended ingredients into pie shell.
• Bake at 375 for 45 minutes to an hour.
• Check at regular intervals to make sure the top is not too brown. If so, put a tent of aluminum foil over the quiche. Serves 4

Huevos Rancheros(serves 6)

Ingredients:

• 12 corn tortillas16oz. Tube of Turkey Store Hot Turkey Sausage
• 12 poached eggs
• 2 cups each of Las Palmas green enchilada sauce & 505 green sauce
• 3 cups cheddar cheese shreddedCilantro sour cream (sour cream w/ dried cilantro to taste)
• Pico de Gallo

Directions

Cook turkey sausage to directions. Heat tortillas. Combine sauces and heat well.

Poach eggs. Lay down 2 tortillas. Top w/ turkey sausage, then 2 eggs. Top with sauce to taste, cheddar cheese, sour cream and Pico de Gallo.

Pico de Gallo:

• 6 Roma tomatoes- diced
• salt to taste1 Jalapeno- diced small1 T. fresh lemon juice
• ½ red onion diced small
• ½ bunch fresh cilantro chopped fine
• (combine and chill 24 hours)

Blueberry Hill Scones

Ingredients:

• 4 C flour
• 1/2 C brown sugar, packed
• 2T Baking powder
• ½ t salt2 large eggs
• 1/2C Butter chilled cut up
• 2 C blueberries
• 1 1/3C Heavy Cream1 t grated lemon peel

Directions:

Preheat oven to 375º In a large bowl, with fork, mix flour, brown sugar, baking powder and salt. With a pastry blender, cut in the butter until it resembles coarse crumbs. Add blueberries and toss to mix. In a small bowl, with fork, mix cream, egg and lemon peel until blended. Slowly pour cream mixture into the flour mixture and stir with rubber spatula just until a soft dough forms. With lightly floured hand, knead dough in bowl just until it comes together, about 3 or 4 times. Don’t over knead. Divide dough in half. On a lightly floured surface, shape each half into a 6 inch round. With floured knife, cut each round in 6 wedges. Transfer to ungreased large cookie sheet. Bake 22 to 25 minutes until golden.