Bed & Breakfast Recipes for Nita
04-03-2008, 06:53 AM
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Location: Natural Bridge, VA
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Absolutely the World's Best Egg Casserole...Ever!
Preheat oven to 350°.
Spray or grease a two-quart casserole dish with cooking oil.
Ingredients:
12 eggs
1 cup plain yogurt
1 teaspoon Lawry's seasoned salt (or, to taste)
3/4 stick butter or margarine
2 cups shredded hash brown potatoes (thawed)
1/4 cup (or less) chopped onion
1 cup grated sharp cheddar cheese
Beat eggs, yogurt, and salt together.
Melt butter and lightly sauté onion. Add thawed potatoes. Stir to mix.
Pour in egg mixture and lightly stir to blend ingredients.
Pour into casserole dish. Sprinkle grated cheese over casserole.
Bake at 350° for approximately 25 minutes or until knife comes out clean when inserted.
Cut into 8 squares.
Apple Coffee Cake
1-1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) butter, melted
1 egg
3/4 cup milk
3 medium apples, peeled, cored, and coarsely chopped
1/4 cup packed light brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon
Preheat the oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
In a medium bowl, beat the flour, granulated sugar, baking powder and salt. In a large bowl, cream the butter and egg until light, then stir in the milk. Add the flour mixture to the butter mixture and mix with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Stir in the apples. Spread the batter into the cake pan.
In a small bowl, combine the remaining ingredients; mix well and sprinkle evenly over the batter. If you don't like it very sweet, use half of the topping and save the rest for the next batch. Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean.
Serve warm, or allow to cool, and cover until ready to serve.
Yield: Makes 16 squares
Awesome Quick & Easy Sticky Buns
Pecans chopped
1 pkg. frozen Rich's Parker House Rolls
1 stick margarine (melted and cooled)
1 small box Vanilla pudding (NOT INSTANT)
1 cup brown sugar
1 teaspoon sugar
3 tablespoons milk
Grease a 9x13 pan and cover bottom of pan with chopped pecans. Place frozen rolls on top of pecans. Mix together the remaining ingredients and pour over the frozen rolls. Let rolls rise overnight at room temperature. (I set the rolls in the oven overnight). Bake in the morning at 350 degrees for 20-25 minutes. Invert onto a platter or cooking sheet.
Serves 24.
Best Ever Muffins
In first bowl combine:
2 cups of all purpose flour
1 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
In a second bowl combine:
1 egg
1 cup fat-free milk
1/3 cup oil
Stir second bowl of moist ingredients into first bowl of dry ingredients. Stir only until the dry ingredients are moistened.
Add to this mixture and only fold in:
1 cup chopped rhubarb
OR
1 cup fresh or frozen blueberries
OR
1 cup seeded sour cherries
OR
1 cup fresh or frozen chopped peaches
OR
1 cup fresh or frozen mixed berries (raspberries, blackberries, blueberries)
Spray muffins tins with baking spray and fill 3/4 full. Sprinkle a little sugar on top of each muffin. Bake at 350 degrees for about 25 minutes. Cool 5 minutes then remove from muffin pan and enjoy. Yield 1 dozen or 6 large.
Breakfast Burritos
Ingredients:
1 pound country sausage
1 pkg. homestyle flour tortillas
1 dozen eggs
1/2 cup milk
3/4 tsp Nature's seasoning
3/4 tsp salt
1 cup grated cheddar cheese
Brown sausage in frying pan. Drain. Scramble the eggs, milk and seasonings. Add sausage and stir. In flour tortilla, place 2 Tablespoons of sausage, egg mixture, sprinkle with some cheese, fold and wrap in tin foil.
Place all 12 filled tortillas in the oven on cookie sheet wrapped in foil and bake at 375° for 10 minutes. Serve with salsa and sour cream if desired.
Country Breakfast Pie
Pre-heat oven to 350 degrees
6 slices of bacon - fried until crisp, dry and crumble - set aside
2 1/2 cups frozen shredded hash brown potatoes - slightly defrosted
1/2 cup onion - chopped fine
1/4 cup green pepper - chopped fine
8 large eggs - lightly beaten
1/4 tsp pepper
1/2-3/4 tsp. Salt
1/4 tsp. Leaf thyme
1/4 cup milk
1 cup shredded cheddar cheese
After cooking bacon, set aside to use later. In a bowl, mix together hash browns, Onion and pepper, then put into lightly greased 9 ˝" pie plate. Next, mix together lightly beaten eggs, pepper, salt, thyme and milk. Pour over hash brown mixture. Bake Country Breakfast Pie at 350 degrees for 40 minutes - remove from oven and sprinkle with cheese. Return to oven for 5 minutes, remove and top w/crumbled bacon. Serve immediately or keep warm in oven until ready to serve.
6 servings
Sausage Muffins
Ingredients:
1 lb. hot sausage
1 lb. mild sausage
2 jars Old English Cheddar Cheese
10-12 English muffins
Brown and drain sausage. Mix with cheese and spread on muffin halves. Freeze. Take out 10 minutes before baking. Bake at 350° for 10-15 minutes. Serve hot!
Home Fries
1 package Lipton Onion Soup Mix
2 lbs. red potatoes (skins on) cubed
1 large yellow onion, cubed
1/3 cup olive oil
1 green pepper, cubed
1 tsp dry basil (or 2 tsp fresh basil)
salt and pepper to taste
Shake all ingredients in a baggie and place in a shallow 9 x 13 inch baking dish. Bake in preheated 450-gegree oven for 40 minutes, stirring occasionally.
Mountain Dew Cake
1 box lemon cake mix
1 4 1/2 oz. lemon instant pudding mix
1/4 cup vegetable oil
4 eggs
1 12 oz. can Mt Dew
Combine the first 4 ingredients; slowly add half of the Mt Dew. Mix; then slowly add the rest of the Mt Dew and mix. Pour into a well greased bunt pan and bake at 350 (according to pkg. directions).
Frozen Fruit Cup
Gently combine:
1 can crushed pineapple (drained)
1 can apricots (drained & chopped)
1 carton frozen, sweetened strawberries (thaw and mix in juice)
4 quartered and sliced bananas
Heat Syrup until dissolved:
2 c. sugar
1 c. water
Pour on syrup while hot, fold gently (seals bananas so they don't discolor).
Line regular sized mufffin tins with foil cupcake liners and spoon fruit and small amount syrup into muffins, leaving a little room for expansion when freezing. Cover and freeze overnight.
Very delicious and attractive on the side of a breakfast plate, pyramided on a beautiful plate for holidays or right out of Grandma's freezer for a special treat. Take out approx. 10 minutes before serving. Best eaten with a fork.
Orange Rolls
1 pkg Red Star active dry yeast or Quick-Rise yeast
2 1/4 c. bread flour
2 T. sugar
1 t. salt
2/3 c. water (80 degrees)
1 egg (room temp)
2 T. oil
To prepare Filling and Frosting, combine and blend until smooth:
1 c. sifted powdered sugar
1 t. orange zest
1 T. butter or margarine,softened
4 t. orange juice
After the machine has completed the cycle, remove the dough. Roll or pat to a 14 x 7 inch rectangle. Spread half of filling and frosting over dough. Starting with longer side, roll up tightly. Pinch edge to seal.
Cut into 14 slices. Arrange slices in greased 9 inch layer cake pan with 10 around outer edge and 4 in center. Cover; let rise in warm place until double, about 30 minutes (15 min for Quick-Rise yeast). Bake at 400 degrees for 20 to 25 minutes until golden brown.
Cover pan with wax paper;invert onto rack. Cool 1 minute;remove pan. Let rolls stand about 3 minutes for filling to "set." Cover rolls with wax paper; turn right side up. Place on rack. Spread remaining filling and frosting on rolls. Serve warm.
Breakfast Fruit Cobbler
2 Cups of fresh, canned or frozen fruit
Place fruit in a baking dish sprayed with cooking oil. (I like to use a Pyrex pie dish)
2 Tablespoon sugar
1 Teaspoon cornstarch
2 Teaspoon water or (juice from the canned fruits)
1/2 Teaspoon lemon juice
Mix together and pour over fruit in dish.
1/2 Cup quick cooking oats
1/4 Cup all-purpose flour
1/4 Cup brown sugar
1/2 Teaspoon cinnamon or (1/4 Teaspoon of cinnamon and 1/4 Teaspoon of nutmeg)
1/4 Cup cold butter
Mix together cutting in the butter until crumbly. Sprinkle over fruit in dish. Bake 375 degrees for 20-25 minutes or until filling is bubbly. Serve steaming hot with milk or cream.
Yields 4 servings
Breakfast Dessert Sundae
1 large Cantaloupe
8 teaspoons maple syrup
8 tablespoons sour cream
8 1/2 teaspoons toasted wheat germ
8 medium sized Strawberries, stems removed
32 blueberries
Cut cantaloupe in half and then into quarters, giving you 8 sections. Remove rind and then cut each wedge into 8 to 10 pieces. Using dessert bowls, place the cut pieces into each. Drizzle a teaspoon of syrup into each bowl and stir cantaloupe pieces to coat. Atop of the cantaloupe, place a dollup of sour cream, sprinkle 1/2 teaspoon of toasted wheat germ on top of the sour cream. Strawberries should be cut into sections and placed standing up on top of sour cream. Arrange blueberries as a garnish. A wonderful spring/summer breakfast dessert!
Delicious Banana Bread
1 box yellow cake mix
1 stick butter-melted
1/3 cup oil
1/2 cup sugar
3 eggs, beaten
3 large banana, mashed
1 tsp. vanilla
1 cup chopped pecans, optional
1 cup raisins, optional
Mix butter, oil, sugar and eggs together. Add cake mix; beat. Add pecans and raisins; add mashed bananas. Pour into greased and floured loaf pans (2). Bake at 325 degrees until browned on top, about 45 minutes to 1 hour.
Preheat oven to 350°.
Spray or grease a two-quart casserole dish with cooking oil.
Ingredients:
12 eggs
1 cup plain yogurt
1 teaspoon Lawry's seasoned salt (or, to taste)
3/4 stick butter or margarine
2 cups shredded hash brown potatoes (thawed)
1/4 cup (or less) chopped onion
1 cup grated sharp cheddar cheese
Beat eggs, yogurt, and salt together.
Melt butter and lightly sauté onion. Add thawed potatoes. Stir to mix.
Pour in egg mixture and lightly stir to blend ingredients.
Pour into casserole dish. Sprinkle grated cheese over casserole.
Bake at 350° for approximately 25 minutes or until knife comes out clean when inserted.
Cut into 8 squares.
Apple Coffee Cake
1-1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) butter, melted
1 egg
3/4 cup milk
3 medium apples, peeled, cored, and coarsely chopped
1/4 cup packed light brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon
Preheat the oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
In a medium bowl, beat the flour, granulated sugar, baking powder and salt. In a large bowl, cream the butter and egg until light, then stir in the milk. Add the flour mixture to the butter mixture and mix with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Stir in the apples. Spread the batter into the cake pan.
In a small bowl, combine the remaining ingredients; mix well and sprinkle evenly over the batter. If you don't like it very sweet, use half of the topping and save the rest for the next batch. Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean.
Serve warm, or allow to cool, and cover until ready to serve.
Yield: Makes 16 squares
Awesome Quick & Easy Sticky Buns
Pecans chopped
1 pkg. frozen Rich's Parker House Rolls
1 stick margarine (melted and cooled)
1 small box Vanilla pudding (NOT INSTANT)
1 cup brown sugar
1 teaspoon sugar
3 tablespoons milk
Grease a 9x13 pan and cover bottom of pan with chopped pecans. Place frozen rolls on top of pecans. Mix together the remaining ingredients and pour over the frozen rolls. Let rolls rise overnight at room temperature. (I set the rolls in the oven overnight). Bake in the morning at 350 degrees for 20-25 minutes. Invert onto a platter or cooking sheet.
Serves 24.
Best Ever Muffins
In first bowl combine:
2 cups of all purpose flour
1 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
In a second bowl combine:
1 egg
1 cup fat-free milk
1/3 cup oil
Stir second bowl of moist ingredients into first bowl of dry ingredients. Stir only until the dry ingredients are moistened.
Add to this mixture and only fold in:
1 cup chopped rhubarb
OR
1 cup fresh or frozen blueberries
OR
1 cup seeded sour cherries
OR
1 cup fresh or frozen chopped peaches
OR
1 cup fresh or frozen mixed berries (raspberries, blackberries, blueberries)
Spray muffins tins with baking spray and fill 3/4 full. Sprinkle a little sugar on top of each muffin. Bake at 350 degrees for about 25 minutes. Cool 5 minutes then remove from muffin pan and enjoy. Yield 1 dozen or 6 large.
Breakfast Burritos
Ingredients:
1 pound country sausage
1 pkg. homestyle flour tortillas
1 dozen eggs
1/2 cup milk
3/4 tsp Nature's seasoning
3/4 tsp salt
1 cup grated cheddar cheese
Brown sausage in frying pan. Drain. Scramble the eggs, milk and seasonings. Add sausage and stir. In flour tortilla, place 2 Tablespoons of sausage, egg mixture, sprinkle with some cheese, fold and wrap in tin foil.
Place all 12 filled tortillas in the oven on cookie sheet wrapped in foil and bake at 375° for 10 minutes. Serve with salsa and sour cream if desired.
Country Breakfast Pie
Pre-heat oven to 350 degrees
6 slices of bacon - fried until crisp, dry and crumble - set aside
2 1/2 cups frozen shredded hash brown potatoes - slightly defrosted
1/2 cup onion - chopped fine
1/4 cup green pepper - chopped fine
8 large eggs - lightly beaten
1/4 tsp pepper
1/2-3/4 tsp. Salt
1/4 tsp. Leaf thyme
1/4 cup milk
1 cup shredded cheddar cheese
After cooking bacon, set aside to use later. In a bowl, mix together hash browns, Onion and pepper, then put into lightly greased 9 ˝" pie plate. Next, mix together lightly beaten eggs, pepper, salt, thyme and milk. Pour over hash brown mixture. Bake Country Breakfast Pie at 350 degrees for 40 minutes - remove from oven and sprinkle with cheese. Return to oven for 5 minutes, remove and top w/crumbled bacon. Serve immediately or keep warm in oven until ready to serve.
6 servings
Sausage Muffins
Ingredients:
1 lb. hot sausage
1 lb. mild sausage
2 jars Old English Cheddar Cheese
10-12 English muffins
Brown and drain sausage. Mix with cheese and spread on muffin halves. Freeze. Take out 10 minutes before baking. Bake at 350° for 10-15 minutes. Serve hot!
Home Fries
1 package Lipton Onion Soup Mix
2 lbs. red potatoes (skins on) cubed
1 large yellow onion, cubed
1/3 cup olive oil
1 green pepper, cubed
1 tsp dry basil (or 2 tsp fresh basil)
salt and pepper to taste
Shake all ingredients in a baggie and place in a shallow 9 x 13 inch baking dish. Bake in preheated 450-gegree oven for 40 minutes, stirring occasionally.
Mountain Dew Cake
1 box lemon cake mix
1 4 1/2 oz. lemon instant pudding mix
1/4 cup vegetable oil
4 eggs
1 12 oz. can Mt Dew
Combine the first 4 ingredients; slowly add half of the Mt Dew. Mix; then slowly add the rest of the Mt Dew and mix. Pour into a well greased bunt pan and bake at 350 (according to pkg. directions).
Frozen Fruit Cup
Gently combine:
1 can crushed pineapple (drained)
1 can apricots (drained & chopped)
1 carton frozen, sweetened strawberries (thaw and mix in juice)
4 quartered and sliced bananas
Heat Syrup until dissolved:
2 c. sugar
1 c. water
Pour on syrup while hot, fold gently (seals bananas so they don't discolor).
Line regular sized mufffin tins with foil cupcake liners and spoon fruit and small amount syrup into muffins, leaving a little room for expansion when freezing. Cover and freeze overnight.
Very delicious and attractive on the side of a breakfast plate, pyramided on a beautiful plate for holidays or right out of Grandma's freezer for a special treat. Take out approx. 10 minutes before serving. Best eaten with a fork.
Orange Rolls
1 pkg Red Star active dry yeast or Quick-Rise yeast
2 1/4 c. bread flour
2 T. sugar
1 t. salt
2/3 c. water (80 degrees)
1 egg (room temp)
2 T. oil
To prepare Filling and Frosting, combine and blend until smooth:
1 c. sifted powdered sugar
1 t. orange zest
1 T. butter or margarine,softened
4 t. orange juice
After the machine has completed the cycle, remove the dough. Roll or pat to a 14 x 7 inch rectangle. Spread half of filling and frosting over dough. Starting with longer side, roll up tightly. Pinch edge to seal.
Cut into 14 slices. Arrange slices in greased 9 inch layer cake pan with 10 around outer edge and 4 in center. Cover; let rise in warm place until double, about 30 minutes (15 min for Quick-Rise yeast). Bake at 400 degrees for 20 to 25 minutes until golden brown.
Cover pan with wax paper;invert onto rack. Cool 1 minute;remove pan. Let rolls stand about 3 minutes for filling to "set." Cover rolls with wax paper; turn right side up. Place on rack. Spread remaining filling and frosting on rolls. Serve warm.
Breakfast Fruit Cobbler
2 Cups of fresh, canned or frozen fruit
Place fruit in a baking dish sprayed with cooking oil. (I like to use a Pyrex pie dish)
2 Tablespoon sugar
1 Teaspoon cornstarch
2 Teaspoon water or (juice from the canned fruits)
1/2 Teaspoon lemon juice
Mix together and pour over fruit in dish.
1/2 Cup quick cooking oats
1/4 Cup all-purpose flour
1/4 Cup brown sugar
1/2 Teaspoon cinnamon or (1/4 Teaspoon of cinnamon and 1/4 Teaspoon of nutmeg)
1/4 Cup cold butter
Mix together cutting in the butter until crumbly. Sprinkle over fruit in dish. Bake 375 degrees for 20-25 minutes or until filling is bubbly. Serve steaming hot with milk or cream.
Yields 4 servings
Breakfast Dessert Sundae
1 large Cantaloupe
8 teaspoons maple syrup
8 tablespoons sour cream
8 1/2 teaspoons toasted wheat germ
8 medium sized Strawberries, stems removed
32 blueberries
Cut cantaloupe in half and then into quarters, giving you 8 sections. Remove rind and then cut each wedge into 8 to 10 pieces. Using dessert bowls, place the cut pieces into each. Drizzle a teaspoon of syrup into each bowl and stir cantaloupe pieces to coat. Atop of the cantaloupe, place a dollup of sour cream, sprinkle 1/2 teaspoon of toasted wheat germ on top of the sour cream. Strawberries should be cut into sections and placed standing up on top of sour cream. Arrange blueberries as a garnish. A wonderful spring/summer breakfast dessert!
Delicious Banana Bread
1 box yellow cake mix
1 stick butter-melted
1/3 cup oil
1/2 cup sugar
3 eggs, beaten
3 large banana, mashed
1 tsp. vanilla
1 cup chopped pecans, optional
1 cup raisins, optional
Mix butter, oil, sugar and eggs together. Add cake mix; beat. Add pecans and raisins; add mashed bananas. Pour into greased and floured loaf pans (2). Bake at 325 degrees until browned on top, about 45 minutes to 1 hour.
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