Baked Omelette Roll

Baked Omelette Roll

-6 eggs

-1 cup milk

-1/4 cup flour

-1/2 tsp salt

-1/4 tsp pepper

-2 tbsp green onions sliced(optional)
-2 tbsp diced red peppers(optional)

-1 cup shredded marble cheese

-1/2 lb Bacon, diced and fried*

Lightly grease a 9x13 cookie sheet and line with parchment paper.

Blend the first 5 ingredients and pour into the prepared cookie sheet.

Sprinkle with green onions and red peppers.

Bake @ 375° for about 20 minutes or until eggs are set. 

Sprinkle with shredded cheese and bacon. Continue to bake for another 5 minutes to melt the cheese. Remove from the oven.

Loosen the omelette from the sides of the pan and parchment paper. Carefully hold onto the edge if the parchment paper on the short side of the pan and use it to roll up the omelette; removing the parchment paper as you go along. 

Cut into about 9 slices.

Serve as is or with a side of salsa.

* Cooked ham can be used instead of the bacon.

Breakfast Quesadillas

Breakfast Quesadillas 

-12 Eggs
-1/2 cup milk
-Salt & Pepper to taste
-2 tbsp butter

-10 Large Soft Tortillas
-1 tbsp Butter

-1/2 cup diced Onion

- 1 Red Pepper, diced*

- 1 package Bacon, diced and fried**

-2 1/2 cups shredded Marble cheese

Whisk together the eggs, milk, salt and pepper.
Place 2 tbsp butter into a  heated skillet and then add the egg mixture. Fry until eggs are cooked. Put cooked eggs into a large bowl.

Add the dried bacon into the eggs.

Put 1 tbsp butter into the skillet and add the diced onions and red peppers. Saute until soft. Add the veggies into the egg mixture.

Stir until combined.

Place tortilla into a large frying pan. Put 1/4 cup shredded cheese onto half of the tortilla. Now put 1/2 cup of the egg mixture on top of the cheese, followed by another 1/4 cup of shredded cheese. Fold the tortilla in half. Fry over medium heat until lightly browned. Flip and brown the second side.

Remove from heat. Cut in half.

Serve with salsa if so desired.

Any extras can be wrapped individually after they have completely cooled.
I like to wrap each half in saran wrap and then place them all in a large ziploc bag. Store in the freezer.

*Additional ingredients such as mushrooms, diced celery or spinach can be added in as well.

**Ham, Breakfast Sausage, Italian Sausage or taco meat can be used instead of the Bacon

Cinnamon Applesauce Muffins

Cinnamon Applesauce Muffins

1/2 cup butter

1/4 cup white sugar
1/4 cup brown sugar

2 eggs

1/2 tsp vanilla

1 cup Applesauce

1 3/4 cup flour

1 tbsp baking powder

1/2 tbsp cinnamon

1/2 tsp salt

Topping:

1/4 tsp sugar

1/2 tsp cinnamon

Cream butter and sugar. Add eggs, vanilla and applesauce. Mix well. 

Combine dry ingredients in a separate bowl and add to wet ingredients. Stir just until mixed together. 

Fill muffin liners 3/4 cup full. Sprinkle with the sugar and cinnamon topping.

Bake @ 350°F for 15 minutes.

Makes about 1 dozen.

Fudgy Chocolate Crinkles

Fudgy Chocolate Crinkles

-1/2 cup Cocoa

- 1 cup Sugar

-1/4 cup Oil

- 2 large Eggs

-2 tsp Vanilla

-1 cup Flour

-1 tsp Baking Powder

-1/2 tsp Salt

- Icing Sugar for coating

Mix together the cocoa, sugar and oil. Beat in eggs and vanilla until fully incorporated.

Combine the dry ingredients in a separate bowl. Gradually add into the wet mixture; just until the dough forms.

Cover and refrigerate for a few hours or overnight.

When you are ready to bake, preheat oven to 350 °F. Line 2 cookie sheets with parchment paper. Roll into 1 inch balls and then roll in icing sugar before placing on prepared cookie sheets. Lightly flatten with the palm of your hand. 

Bake for 10-12 minutes. Remove from oven.* Allow to cool for 5 minutes before removing from pan.

* For an extra special treat, I like to put unwrapped Hershey Kisses in the center of each cookie right after it comes out of the oven. The Kisses will melt so to harden them back up I will set them in the freezer for a couple of minutes.

Dilly Veggie Dip

Dilly Veggie Dip

-1 cup Sour Cream

-1 cup Mayonnaise

-1 tsp Seasoning Salt

- 1 tsp Dried Dill Weed

- 1 tsp dried Parsley

-1 tbsp dried Onion Flakes

- 1/4 tsp Garlic Powder

Mix all the ingredients together. Refrigerate until ready to use.

Beef Stroganoff

Beef Stroganoff

-3 cups Water

-1/4 cup Beef Bouillon

-1/4 cup dry Onion flakes

- 1 tsp Salt

- 1/4 tsp Pepper

-1/4 tsp Paprika

-2 tsp Parsley flakes

-1 tin Mushroom soup

-1 tin Mushrooms
-2 tbsp Cornstarch
-1/2 cup Water

- 4 cups cooked Roast Beef or Steak, cut up

- 2 cups Sour Cream

Place the first 9 ingredients in a saucepan. Stir and simmer for 15-20 minutes.
 Mix together 2 tbsp of cornstarch with 1/2 cup water. Pour into the sauce and stir until thickened.
Add the beef and the sour cream. Stir and simmer until heated through.
Serve with bread egg noodles or mashed potatoes.

Reese's Granola Bars

Reese's Granola Bars

-1/3 cup brown sugar

-1/4 cup smooth peanut butter

-1/4 cup honey

-4 tbsp butter or margarine

- 2 cups quick oats

-2/3 cups rice krispies

-1/3 cup Reese's Peanut Butter Chips

-1/3 cup cup milk chocolate chips

-1/4 cup mini Reese's pieces

Put the first 4 ingredients in a small saucepan. Bring to a boil. Reduce heat. Simmer for about 2 minutes stirring frequently. Remove from heat. 

Mix it together with the oats and rice krispies in a mixing bowl.

Cool for 5-10 minutes.

Stir in the Chocolate and Peanut Butter Chips.

Line an 8×8 pan with parchment paper. Press granola mixture into the prepared dish. Sprinkle with Reese's pieces; pressing firmly into the bars.

Chill for a few hours before cutting into bars.

Canned Peaches

Canned Peaches:

5 cups sugar

12 cups water

1/2 cup lemon juice

1 tsp almond extract(optional)

20 lbs peaches( about 40 large peaches)

Bring the water and sugar to a boil. Simmer until sugar is dissolved. Remove from heat and stir in lemon juice and almond extract if so desired.
Cut your peaches in halves, quarters, slices or diced as you prefer. Fill jars. Pour syrup over peaches leaving about 1/2 inch headspace and then place snap lid on clean jar rim and apply screw band.
Place jars in canner. Leave in for 20 minutes after the water has come to a boil.
Remove from canner using tongs and place on a towel. Sit back and relax and wait for the sweet, sweet sound of the lids popping as they seal!

Makes about 12 quart jars.

Best Chocolate Chip Cookies

Best Chocolate Chip Cookies:

2 cups margarine

2 cups brown sugar

1 cup white sugar

4 eggs

2 tsp vanilla

2 tsp baking soda

Pinch salt

5 cups flour

2 cups chocolate chips

Cream margarine and sugars. Add next 4 ingredients. Mix well and then gradually add flour; 1 cup at a time until well mixed. Add chocolate chips. Mix together and drop by spoonfuls onto a cookie sheet. Bake at 350 for 8-10 minutes. Remove pan from oven. Allow cookies to cool slightly before removing from cookie sheet.

Beef Barley Soup

Beef Barley Soup:

-8 cups water

-2 tbsp beef soup base

-14 oz canned diced tomatoes

-1 cup carrots, sliced

-2 cups potatoes, diced

-1 small onion, diced

-1/2 cup celery, diced

-1/2 cup barley

-1/2 tbsp dried parsley flakes

-1/2 tsp salt

-1/4 tsp pepper

-1 tin tomato soup

-2 cups cooked roast beef cut into bite size pieces

Put all the ingredients except the tomato soup and roast beef into a large pot. Bring to a boil. Reduce heat. Simmer until veggies are soft. Add remaining ingredients. Simmer another 30 minutes.

Avocado Alfredo Sauce

Avocado Alfredo Sauce:

-1 Avocado

-1/2 cup milk, cream OR Almond milk

-1/4 cup parmesan cheese OR Nutritional Yeast to make it Dairy Free

-2 tsp Clubhouse Italiano Seasoning

-1/2 tsp garlic powder

- 1 tsp chicken bouillon (optional but adds a nice flavor)

-Salt & Pepper to taste

Blend the above ingredients until smooth and pour over noodles of your choice. 

I like to use zoodles with sauteed shredded carrots and diced peppers.

Simmer for a few minutes or until heated through. 

Can also be topped with strips of chicken or steak

Honey BBQ Boneless Bites

Honey BBQ Boneless Bites:

8 chicken fingers

1/2 cup BBQ Sauce

2 Tbsp honey

Cook the chicken fingers according to directions on package. I personally like to deep fry them but baking works too! 

Melt the honey and mix it into the BBQ sauce. Cut the cooked chicken into smaller pieces and toss it into the honey BBQ mixture stirring  to coat it evenly. Place into a casserole dish and bake @350 for 10-15 minutes.

Recipe can easily be doubled to make a bigger batch. 

Chicken Meatballs

Chicken Meatballs:

2 lbs ground chicken

1 egg

1/4 cup parmesan cheese

1/2 cup breadcrumbs OR instant oats

1 tsp onion powder

1/4 tsp garlic powder

2 tsp Clubhouse Italiano Seasoning

1/2 tsp salt

1/2 tsp pepper

Mix well. Shape into 1 1/2 inch meatballs. Makes at least 2 dozen. Bake @ 350 for 20 minutes. Add your favorite sauce or put them onto the freezer for a later date.

*This can be used for chicken burgers as well. Just shape into patties and fry each side until browned and center is no longer pink.