Combine first 3 ingredients and set aside
Mix together first three ingredients and refrigerate
Shred cheese in separate bowls and refrigerate
In a skillet cook onion till tender then add bell pepper till tender then add zucchini till tender. Pour off extra liquid(if any)
Coat muffin pans with cooking spray (2 pans with 12 large muffin holes)
Divide vegies into 24 muffin cups
Divide Sharp Cheddar Cheese then Parmesan Cheese into the pans
Pour egg mixture evenly into pans(approx. Â˝ cup each or approx. Âľ full) Donâ€™t over fill cups for they will rise and then fall back into cups while cooling.
Bake at 325 degrees for 7 minutes, turn and bake another 7 minutes
Serves 12 people 2 muffins each!
You can freeze and reheat in oven if you want to do this all ahead! I defrost overnight and heat and a 350 degree oven for approx. 12-14 minutes wrapped loosely in tin foil.
(Makes 6 servings)
If you serve more you will need to adjust your pancake batter according to how many you are doing. Also count on one Granny Smith apple per 3 orders that you are cooking.
Preheat oven to 425 degrees
Mix first 4 ingredients and set aside. *Big Tip* Lightly mix batter, leave it lumpy and let it sit 15-20 minutes.
Spray oval individual casserole dishes and place 1 Tablespoon of butter in each. Place in the oven at 425 degrees for 4 minutes
Remove and add one layer of apples. Place back in the oven for 5 minutes
Add Â˝ cup pancake batter and sprinkle liberal brown sugar. Place back in the oven for 20 minutes.
Remove and sprinkle with powdered sugar (light coating). Top with caramel sauce. Finish off with a dollop of sweetened sour cream.
Serve with Syrup on the table but most donâ€™t need it for it is wonderful without it!
Mix all of the above ingredients and let it sit overnight.
The next day add as little or as much as you prefer to your raw scrambled eggs and cook till eggs are done. You could spoon it on the side if you donâ€™t want to cook it in the eggs. I do this with larger crowds because some people like more than others.
Cook sausage and drain.
Separate dough and spread out in greased pizza pan; seal edges.
Spoon sausage over dough; sprinkle with hash browns. Salt & pepper to taste.
Combine eggs and water and pour over sausage and hash browns.
Sprinkle with 4 cheese blend then finish with parmesan cheese.
Bake at 375 degrees for 25 minutes.
Combine eggs, Parmesan cheese, salt, pepper and chives using a wire wisk.
In a 10-12 inch nonstick skillet(oven proof skillet up to 400 degree oven) heat one tablespoon of the oil and half the zucchini and marjoram until tender. Approx 3-5 min. Then repeat with the remaining zucchini and set aside in a bowl.
Add another tad of oil and sautĂ© the tomato, onions and garlic until onions are tender.
Return zucchini to the skillet evenly distributing it. Add the egg mixture and cook on med heat for about 3 minutes or until the bottom of the frittata is just set.
Place it in the oven at 350 and cook for another 12-15 minutes or until it is completely set and a light golden brown. Invert onto a place, slice and serve.
Yields 6-8 servings
Preheat oven to 350 degrees. Cook pie shell according to directions. Blend custard ingredients (eggs, cream, seasonings and spices). Thaw spinach and let drain, squeezing out as much moisture as possible. Place drained spinach on bottom of pie shell baked to a golden brown. Drain mushrooms and spread a layer over the spinach. Pour custard over all, filling shell to top edge. Bake 45-50 minutes or until filling is no longer liquid and is well set. Freeze immediately if not to be served at once. Makes six generous servings.
I serve it with a side of grits, bacon and garnish.
Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes in the bottom and sides of an ungreased 9-inch pie plate. Drizzle with butter and bake at 425 degrees for 23-30 min or until lightly brown; cool on a wire rack for 10 min. This can be done the night before and refrigerate.
Combine eggs, water and green pepper. Add salt & pepper to taste as you would for 8 eggs and beat with a wire wisk. Add ham and cheese and blend. Pour mixture into potato shell. Bake at 350 degrees for 50-55 minutes. Let stand 10 minutes before serving. Yield 8 servings
Shread cheese & coat w/ 2 tbls. Of flour
Beat eggs w/green chilies then add cottage cheese & then chedear cheese and mix.
Pour into 9 in. pie pan & bake at 350 degrees for 55-60 min