SWISS CANADIAN BACON AND EGGS

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8 eggs

1/4 cup milk

1/2 tsp salt

1/4 tsp black pepper

1/3 cup finely chopped scallions, divided

4 slices Canadian bacon, cut in half

1 cup (4 oz) shredded swiss cheese

preheat broiler.

whisk together eggs, milk, salt and pepper in a medium bowl until well blended. stir in all but 2 tbs of the scallions.

spray a 12″ ovenproof skillet with cooking spray; heat over medium-low heat until hot add egg mixture. cover and cook 14 minutes or until almost set.

arrange bacon in a pinwheel on top of egg mixture. sprinkle with cheese; broil 2 minutes or until cheese is bubbly. top with remaining 2 tbs onion. cut into 4 wedges. serve immediately.

MAKES 4 SERVINGS

 

HOT BUTTERED CIDER

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1/3 cup packed brown sugar

1/4 cup butter OR margarine, softened

1/4 cup honey

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

beat sugar, butter, honey, cinnamon and nutmeg until well blended and fluffy. place mixture in a tightly covered container. refrigerate up to 2 weeks, bring mixture to room temperature before using.

to serve, heat apple cider in a large saucepan over medium heat until hot. fill individual mugs with hot apple cider; stir in 1 tbs butter mixture per 1 cup apple cider.

MAKES 12 SERVINGS

SOUSED CHICKEN

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4 chicken quarters or whole chicken (separated and cut from bone)

1 red bell pepper, cubed

6 cloves of garlic, crushed

10 fresh button mushrooms, sliced

1 onion, cubed

4 medium tomatoes, cubed

1 1/2 cups white wine

1 tsp oregano

1 tsp basil

1/2 tsp olive oil

brown rice

in a large dutch oven or soup pot, heat oil and add onions, garlic, bell pepper, and mushrooms.

saute for 5 minutes or until onions and garlic are translucent.

add tomatoes, wine, chicken, and spices to the dutch oven or soup pot.

fill dutch oven or soup pot with enough water to cover chicken.

cover and cook at low heat for 1-1 1/2 hours.

prepare brown rice according to directions on package.

serve in large bowls with chicken over rice.

MAKES 4 SERVINGS

BARBECUE BONES DOG TREATS

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1 1/3 cups whole wheat flour

1/2 cup wheat germ

1/3 cup old-fashioned oats

1/3 cup barbecue sauce

1/4 cup oil

1 egg

1/4 cup water

1/4 cup yellow cornmeal

 

place first 3 ingredients in a medium mixing bowl. blend with a whisk.

add barbecue sauce, oil, egg and water. mix.

sprinkle half of the cornmeal over a sheet of waxed paper. place dough on waxed paper. sprinkle remaining corn meal on top of dough. roll out to 1/4″ thickness.

cut with 2 1/2″ cookie cutters or cut into rectangles

place on sprayed baking sheet. bake at 350 degree for 30 minutes (40 minutes for a harder treat.)

MAKES 22-26 treats

TOMATO-PARMESAN SOUP

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2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano OR 1 tbs fresh oregano
1 tbs dried basil OR 1/4 cup fresh basil
4 cups chicken broth
1/2 bay leaf
1/2 cup flour
1 cup parmesan cheese
1/2 cup butter
2 cups half and half, warmed (probably closer to 1 1/2 cups)
1 tsp salt
1/4 tsp black pepper

add tomatoes, celery, carrots, chicken broth, onions, oregano, basil and bay leaf to a large slow cooker.

cover and cook on LOW for 5-7 hours, until flavors are blended and veggies are soft.

about 30 minutes before serving, prepare a roux. melt butter over low heat in a skillet and add flour. stir constantly with a whisk for 5-7 minutes. slowly pour in 1 cup of hot soup and stir until smooth. add another 3 cups of hot soup, one cup at a time, stirring well after each addition. add all back into the slow cooker. stir and add the parmesan cheese, warmed half and half, salt and pepper. add additional basil and oregano if needed.

cover and cook on LOW for another 30 minutes or so until ready to serve.

LUMBERJACK COOKIES

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1 cup sugar
1 cup shortening
1 cup dark molasses
2 eggs
4 cups flour, sifted
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ginger

preheat oven to 350 degrees. cream together sugar and shortening. add molasses and eggs. mix well. sift together dry ingredients and stir in. put 1/4 cup sugar in a small bowl. dip fingers into the sugar and then pinch off a piece of dough and roll into a 1 1/2″ ball. place dough balls on greased cookie sheet about 3″ apart. bake for 12-15 minutes. if you choose not to bake the cookies right away, the dough will keep in the refrigerator for about one week.

CORN FLAKES FAST LEGS

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3 eggs
2 cups corn flakes
honey
chicken legs

beat eggs in a bowl. pour corn flakes into a plastic bag and crush with a rolling pin. dip chicken legs in egg, then place in plastic bag with corn flakes and shake. place coated chicken legs on a cookie sheet and bake at 350 degrees for 1 hour. take out of oven and brush honey on crust. broil for 5 minutes.

JAMMIN’ POTATOES

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6 potatoes
1 pkg hidden valley ranch dressing mix, prepared as directed
1 stick of butter, melted
garlic salt
2 cups shredded cheddar cheese

boil potatoes with skin on until tender. cool, then peel skins off. slice into 1/4″ slices. layer potatoes to cover bottom of a casserole dish. pour half of the ranch dressing over the potatoes. pour some butter over dressing. sprinkle with garlic salt to taste. sprinkle cheese over casserole to cover. repeat layers until all ingredients are used. bake at 350 degrees for 30-40 minutes or until cheese is bubbly.

BRAN MUFFINS

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10 oz bran flakes
1 qt buttermilk
5 cups flour
4 eggs
3 cups sugar
1 cup vegetable oil
3 tsp baking soda
2 tsp salt

mix all ingredients and store in the refrigerator. the mix gets better with age, so just use what you need for that day. pour 1/3 batter into muffin tins and bake at 400 degrees for 10-20 minutes. you may add nuts or fruit to the mix before baking.

OOEY GOOEY BUTTER CAKE

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1 box yellow cake mix (no pudding in the mix)
1 stick butter, melted
8 oz cream cheese, softened
1 box 10x sugar
3 eggs
1/2 cup coconut
1/4 cup chopped pecans

CRUST: combine 1 egg, yellow cake mix, and melted butter. mix thoroughly to a dough-like consistency. press into a greased 9″x13″x2″ baking dish.

TOPPING: mix 2 eggs and cream cheese. mixture will be lumpy. slowly blend in the box of 10x sugar. when mixture is fully blended, fold in coconut and pecans. pour mixture over crust and bake at 375 degrees for 45 minutes or until golden brown.