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David’s Baked Apple Pancakes

(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


  • 2 cups buttermilk pancake mix (not Bisquick)
  • 1 and ½ cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • Butter
  • 2 Granny Smith apples (peeled, cored and cut into ¼ inch slices)
  • Brown Sugar (I prefer light but dark can be used as well)
  • Powdered Sugar
  • Caramel Sauce
  • 8oz sour cream with 2 artificial packets. of sweetener added to it
  • Syrup

Mix first 4 ingredients and set aside.

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 ½ 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 don’t need it for it is wonderful without it!

Salsa Scramble

  • 1 can Mexicorn Drained
  • 2 cans Black Beans Drained
  • 2 Bunches of Green Onions Chopped
  • 2 Cans Rotel Tomatoes
  • 2 Tomatoes Chopped
  • 1 bunch Fresh Cilantro Chopped
  • Salt and Pepper to taste

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 don’t want to cook it in the eggs. I do this with larger crowds because some people like more than others.


  • Makes a great dip to use with tortilla chips
  • Excellent over grilled chicken and fish.

Breakfast Pizza

  • ½ Lb. Sausage
  • 6 eggs beaten
  • ¼ c. water
  • 1 8oz. Crescent rolls
  • 2 c. Hash browns
  • 1 ½ cups 4 cheese Mexican blend
  • 3 Tbsp. Grated Parmesan cheese
  • salt & pepper

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.

Zucchini and Tomato Frittata


  • 8 eggs beaten w1/4 cup water
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 Tablespoons minced chives or green onion
  • 2 Tablespoons extra-virgin olive oil
  • 2 Zucchini, thinly sliced
  • 1 teaspoon Marjoram-split in half
  • ¼ cup onion chopped small
  • 1 tomato chopped and drained
  • 1 garlic clove, minced

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 sauté 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

Spinach & Mushroom Quiche


  • 6 large eggs
  • 1 cup heavy whipping cream
  • Pinch of salt
  • Pinch of rainbow pepper
  • 1/8 teaspoon nutmeg
    ¼ teaspoon paprika


  • Half of a 10oz. frozen spinach, thawed and drained
    1 sm. can of sliced or chopped mushrooms
  • 1 – 9” pie shell, baked

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.

Hash Brown Bake

  • 4 cups of hash browns (shredded kind)
  • 1/3rd stick of butter
  • 6 oz. of finely chopped cooked ham (I prefer honey baked)
  • 3/4 cup (3 ounces) of 4 cheese Mexican blend
  • 5 slices (5 ounces) of swiss cheese
  • ¼ cup finely 5 slices (5 ounces) of swiss cheese
  • ¼ cup finely chopped green bell pepper
  • 8 eggs
  • ¼ cup water
  • salt & pepper

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

David’s Eggs


  • 8 eggs
  • 1 can of green chilies
  • 1 16oz. tub of cottage cheese-lg curd/4%milkfat
  • 8 oz. of sharp cheddar cheese

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

David’s Crustless Spinach Pie


  • 1 package (10oz) frozen spinach, thawed and well drained (or use fresh spinach cooked, well drained and chopped)
  • 4 oz. feta cheese, grated or crumble
  • 2 cups low-fat cottage cheese
  • 8 eggs with 1/4 cup of water
  • 2 Tbls. Flour
  • salt & pepper as you would for 8 eggs and the spinach

Mix the eggs with the water, flour, salt & pepper
Add in this order, feta cheese, cottage cheese and then the spinach

Place the mixture in a lightly oiled or nonstick-sprayed pie pan, and bake at 350 degrees for approx 55-60 minutes

This recipe is very high in protein, iron, calcium, vitamin A and betacarotene. It is also relatively low in fat since there is no pie crust. If you don’t like spinach, you can substitute broccoli (fresh or frozen).

David’s Apple Dumplings

  • 1 Red Delicious Apple-peeled, cored and cut into 4 quarters or thirds (can also use a pear, peach, blackberries or a ball of cranberries, anything that makes a good cobbler will make a good dumpling)
  • 1 Can Crescent Rolls
  • Cinnamon
  • Sauce: Warm the following three ingredients till dissolved
    1& 1/2 cup Orange Juice
    ¾ cup Sugar
    ½ stick butter
  • Wrap 1/4 of Apple with one piece of crescent roll and seal all edges. I usually have a big piece of fruit so when I cut it in half to serve I still have a nice piece of fruit in there. Otherwise they get nothing but a bunch of dough. Since I have a bigger piece of fruit, I roll out the triangle pieces of crescent roll with a rolling pin and a little bit of flour.
  • Place seam side down in Pyrex pan (9*13in.)
  • Pour sauce over them then sprinkle with cinnamon
  • Cook at 350 degrees for 20-25 min. till done.
  • Baste dumplings with sauce in the pan before moving to plate
  • I drizzle a small amount of sweetened vanilla yogurt on top as icing.
  • Makes 8 dumplings cut in half to make 16 servings.

Breakfast Casserole

  • 8 eggs
  • 2 Cups Shredded Romaine Lettuce
  • 2 cups Sharp Cheddar Cheese
  • ½ cup chopped onion (sauté with a little butter)
  • 1 teaspoon Worcestershire sauce
  • ½ cup evaporated milk diluted (¼ cup milk and ¼ cup water)
  • 6 slices bacon (cooked & crumbled)*optional – can also be omitted and placed on the side
  • salt to taste for 8 eggs

  • In a bowl, beat eggs, onion, Worcestershire, evaporated milk, *bacon and salt with a wire wisk. Stir in lettuce and cheese. Pour in a 9-inch pie plate and bake at 375 degrees for 50-55 minutes. Pie will form a dome when finished. Cool for 10 minutes, allowing it to fall back down before slicing. Yield 8 servings.
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