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Apple Sandwich Dessert


  • 1/3 Cup Dark Brown Sugar (do not use Light Brown)
  • 2 Tbsp. All Purpose Flour
  • 1/2 tsp. Ground Cinnamon

Combine first 3 ingredients and set aside


  • 2 Lg Granny Smith Apples cored and peeled and cut into 1/4 in. slices
  • 1 Tbsp butter melted
  • 4 oz. Sharp Cheddar Cheese grated
  • 1 can (10 count) Biscuits


  • Roll out biscuits till slightly larger then the apple rings
  • Place on jelly roll pan lined with Parchment Paper
  • Divide the grated cheese evenly on the biscuits
  • Top with Apple Ring
  • Top with Sugar mixture mainly on the apple ring and small amount in hole in middle
  • Using small spoon drizzle drops of butter around apple to help caramelize the sugar topping. Use sparingly and don’t get on bread or center because with the cheese it gets to be too slippery and your ring will fall off to a side during cooking. If this happens just wait till baking is finished and re assemble the ring on top. Don’t try this mid baking.
  • Bake at 350 degrees for approx 13-14 minutes.

Mushroom Broccoli Muffin Fritattas


  • 4 Egg Whites
  • 4 Eggs
  • Juice of 1/2 Lemon
  • 1 Tbsp fresh Thyme
  • 1 Tbsp Dijon or Brown Mustard
  • 1/8th tsp. Red Chili Pepper Flakes
  • S&P to taste
  • 4 oz. Gruyere cheese – grated
  • 3 Cups Shopped Broccoli Florets (from approx two med sized heads)
  • 1/2 Cup Diced Broccoli Stems
  • 2 Cups Diced Mushrooms
  • 1  Shallot Diced
  • 2 Clove Garlic Diced
  • 1 Tbsp Olive Oil


  • Combine first 7 ingredients, whisk and set aside.
  • Cook the shallot, and onion and Diced Broccoli Stems in Olive Oil until tender. Add Mushrooms till and cook till tender. Add Broccoli Florets last and cook for approx 3 more minutes until just beginning to cook. Turn off and remove from heat.
  • Spray 12 muffin tin pan with cooking spray of choice.
  • Layer veggies in the bottom, top with cheese and divide the egg mixture evenly between the 12 muffins.
  • Cook 375 degrees for 16 minutes turning at the half way mark for an even bake.

Muffin Fritattas


  • 12 eggs
  • 1 Cup Almond or Soy milk
  • Salt & Pepper to taste
  • 4oz (1/2 8oz. blk.) Sharp Cheddar Cheese Grated
  • 2oz. Parmesan Cheese Grated
  • 2 Cups chopped Zucchini (I use largest setting-6mm or 1/4in., on a Mandolin Slicer)
  • ½ Cup Chopped-1/4in. Red Bell Pepper
  • 1/3 Cup Onion Chopped 1/4in.


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. ½ cup each or approx. ¾ full) Don’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.

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 & 1/2 Cups Buttermilk Pancake Mix
  • 1 & 1/3 Cup Milk
  • 2 Eggs
  • 1 tsp Vanilla

Mix first 4 ingredients and set aside. *Big Tip* Lightly mix batter, leave it lumpy and let it sit 15-20 minutes.


  • 2 Granny Smith Apples (cored, peeled and cut into 1/4 in. slices)
  • Light Brown Sugar
  • Powdered Sugar
  • Caramel Sauce
  • 8oz. Sour Cream with 2 pkt. artificial sweetener blended in
  • Syrup

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

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