RECIPES 

Roasted Red Potatoes and Onions 

10-12 red potatoes, washed and cut into one-inch pieces
1 medium onion, chopped OR 4 stalks of chopped green onion
2 large cloves garlic, coarsely chopped
1 teaspoon dried thyme leaves
Salt and pepper to taste
2 tablespoons olive oil
Optional: 1 medium red or green bell pepper, cut into about one-inch pieces 

Preheat oven to 400 degrees. Place all of vegetables on a large baking sheet or shallow roasting pan. Sprinkle with thyme, salt and pepper. Drizzle with olive oil then toss well to combine. Spread into one layer. Roast until potatoes are tender (about 45 minutes), turning occasionally. Serve hot or room temperature. Serves 8.  

Omelet

2 large eggs
1 tablespoon milk
Dash of salt and pepper
Butter or non-stick cooking spray 

Filling suggestions:
Grated cheese (Swiss, American or Monterey Jack)
Ham, diced
Bacon, pre-cooked and crumbled
Green onions, chopped
Onions, sliced thin and sautéed in a little butter
Mushrooms, slice and sautéed in a little butter
Tomatoes, chopped
Bell peppers, chopped small
Fresh herbs (parsley, chives and basil), chopped 

Break the eggs into a bowl; add the milk, salt and pepper. Place six inch pan on the stove and warm the pan over a moderate heat before adding the butter or cooking spray.  Be sure to coat sides of pan. Carefully add the eggs to the center of the pan, tilting the pan so that the eggs spread out evenly over the bottom. Cook over medium to low heat. 

As the eggs begin to set, carefully lift the edges of the omelet upwards with a spatula, ensuring that the omelet does not stick and also allowing the uncooked eggs to run underneath. Rotate the pan as you do so, making sure that all sides have been moved.  

Cook until the eggs have set on the bottom but the top is still a little moist. The underside should be a golden brown in color. Add your filling ingredients to one half of the omelet lift up the edge of the opposite side of the omelet and fold this half so that is covers the other half and sits neatly on top. Do not break the omelet in half. Loosen the omelet away from the pan and tip out onto a warmed plate. Optional: Add additional cheese, sour cream and salsa on top. Serve immediately.  

Crepes with Chocolate Sauce 

1½ cups all purpose flour
¾ teaspoon salt
1 teaspoon sugar
1 teaspoon vanilla
3 eggs
1½ cups whole milk
½ cup water, lukewarm
5 tablespoons unsalted butter 

In a bowl combine flour, salt, sugar, vanilla, eggs and half of the milk. Whisk lightly until the batter is smooth. Add the remaining milk and the water a little at the time, whisking to avoid lumps.

Heat a non-stick skillet on medium-high and lightly grease with the butter. Pour ¼ cup of the batter in the pan. Tilt the pan in all direction to coat the whole bottom. Cook for less then a minute, shaking the pan in order to keep the crêpe loose. Flip the crêpe, cook for another 30 seconds and remove from pan. 

Chocolate Sauce

8 ounces unsweetened chocolate
1 cup sugar
1 cup evaporated milk
½ cup butter
1 teaspoon vanilla 

Melt chocolate, sugar, milk, and butter over low heat or a double boiler until smooth. Add vanilla, stirring constantly. Remove from heat, still stirring, to retain smoothness. Drizzle on rolled crepe and serve immediately Optional: Fill the center portion of the crepe with a 1/4 cup of fresh cream, whipped with a bit of almond extract. You may also add sliced strawberries macerated in a bit of orange juice and sugar. Roll the crepes, drizzle with chocolate sauce and add a dusting of confectioners’ sugar.  


Cinnamon Rolls 

4 cups all-purpose flour
1 cup all-purpose flour to make dough
1 (18.25-ounce) package yellow cake mix
2 (.25-ounce) packages quick-rise yeast
2½ cups warm water
¼ cup butter, melted
½ cup sugar
2 tsp ground cinnamon
½ tsp nutmeg

In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.  

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-by-10-inch rectangle. Brush with butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-by-9-inch baking pans. Cover and let rise until almost doubled, about 20 minutes.  Bake at 400 degrees for 10-15 minutes or until golden brown. Cool for 20 minutes.  

Frosting

6 tablespoons butter, softened
3 cups confectioners' sugar
1½ teaspoons vanilla extract
2 tablespoons milk 

In a mixing bowl, cream butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost rolls while warm.


Brunch Casserole 

4 cups cubed bread
2 cups (8 oz.) shredded sharp cheese
10 eggs, lightly beaten
4 cups milk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard
¼ teaspoon onion powder
1-1½ pounds of pork sausage, pre-cooked OR substitute with 8-10 slices of bacon or ham cut into pieces
½ cup sliced mushrooms
½ cup chopped tomato 

Generously grease 9-by-13-inch baking dish. Arrange bread cubes and sprinkle with cheese. Beat next six ingredients and pour evenly over cheese and bread. Layer meat evenly on top. Add mushrooms and tomato on top. Chill overnight.  Bake at 325 degrees for 1 to 1½ hours. Cover during baking if top starts to become too dark. 


Spinach Salad with Strawberries and Pecans

8 ounces fresh baby spinach
1½ cups sliced fresh strawberries
½ cup pecan halves, lightly toasted
Optional: 2-3 ounces goat cheese or blue cheese, crumbled 

Dressing
¼ cup Canola oil
2 tablespoons balsamic vinegar
1 tablespoon plus 1 teaspoon granulated sugar
¼ teaspoon dried tarragon
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
Dash dry mustard 

Combine dressing ingredients in a jar and shake until well blended. When ready to serve, drizzle dressing over the salad and toss lightly.