Breakfast Croissants

 

Breakfast Croissants:

8 Croissants, sliced in half

12 eggs

1/2 cup milk

1 tsp salt

1/2 tsp pepper

1/2 cup shredded cheese 

16-24 thin slices ham

8 cheese slices

Brown Sugar Mustard Butter 

8 tbsp butter

4 tbsp brown sugar 

4 tsp mustard 

( any leftover butter can be kept in the refrigerator to use on sandwiches at a later date)

• 
  
• 
  

 Whisk together the eggs, milk, salt, and pepper in a large mixing bowl. Place a non-stick pan over medium heat and scramble the egg mixture until cooked through. Stir in the shredded cheese. Remove from heat and set aside. 

Place the halved croissants on a cookie sheet lined with parchment paper.

 In a small, microwave-safe bowl, combine the brown sugar and butter. Microwave for 30 seconds or until the butter has melted. Mix in the mustard. 

 Brush the bottom and top halves of each croissant with the butter mixture and top with 2-3 slices of ham followed by 1/8 of the scrambled eggs and a slice of cheese. Close the sandwiches with the top half of the croissants. 

 Wrap each sandwich in aluminum foil and bake for 10-15 minutes or until the cheese has melted.

 **MAKE AHEAD FREEZER CROISSANTS**

Follow the same recipe but, instead of baking the croissants, after wrapping in foil , put them into freezer bags and store them in the freezer for up to 3 months.

Thaw in fridge overnight, and bake at 350 for 10-15 minutes. 

Chocolate Caramel Squares

 Chocolate Caramel Squares 

Crust:

3 cups Rolled Oats

2 1/2 cups Flour

2 cups Brown Sugar 

1/2 tsp Baking Soda 

1/2 tsp Baking Powder 

1 cup Butter or Margarine, softened  

2 Eggs 

1 tsp Vanilla 

Filling:

1 cup Butter or Margarine, melted

1 cup Brown Sugar

1 tin Sweetened Condensed Milk

1/4 cup Corn Syrup 

2 cups Milk Chocolate Chips 

Mix all crust ingredients together. Press about 3/4 of it onto a cookie sheet; reserve the rest for later. Bake at 350° for 10 minutes. Meanwhile bring all the filling ingredients ( this does NOT include the chocolate chips) to a slight boil on low-medium heat. You need to stir constantly because it burns easily! Pour caramel over the baked crust. Sprinkle with the chocolate chips and reserved crumbs. Bake  for another 10 minutes.

These are delicious and very hard to resist!

Russian Chicken

Russian Chicken:

1 bottle Russian Dressing 

1 jar apricot jam

1 pkg Onion Soup Mix

4-6 Chicken Breasts cut into pieces

Preheat oven to 350 degrees F. 

Place chicken in a 9x13 pan.

Mix dressing, soup mix and jam together in a bowl. Pour over chicken. Bake, uncovered, in preheated oven for about an hour or until chicken is tender. Serve over rice. Enjoy!

Mllion Dollar Fridge Pickles

 

Million Dollar Fridge Pickles:

15 cups Cucumbers,sliced

1 onion,sliced 

3 cups Sugar

3 cups Vinegar

1 tbsp Mustard Seed

1 tbsp Celery Seed

1 tsp Turmeric 

4 tbsp Pickling Salt 

Put cucumbers and onions in a ice cream pail. Heat the remaining ingredients in a pot on medium heat; stirring often until sugar is dissolved. Pour over cucumbers. Refrigerate. Stir every other day for the first week. 

Freezer Corn

 Freezer Corn

10 cups Corn Kernals

2 cups Water

1/4-1/3 cup Butter

1 tbsp Salt

2 tbsp Sugar

Put all ingredients into a large pot. Bring to boil and let it boil for 5 minutes. Remove from heat. Let cool completely before labeling into small freezer bags or containers. 

Corn Chowder

 Corn Chowder

 1 pkg Bacon, diced

1 Onion, diced

1 red Pepper, diced

3 stalks Celery, diced

2 large Carrots, sliced

3 cups Chicken Broth

3 cups cubed Potatoes 

2 can kernel corn, drained

1 can cream of mushroom soup

2 cups milk

1/4 cup Cornstarch mixed with 1/2 cup Water

1 Tbsp Parsley Flakes 

Salt & Pepper to taste

Fry the bacon in a large pot over medium heat until bacon is crispy. Drain off most of the fat. Remove bacon from pot and set aside. Add onion, red pepper, celery and carrots to remaining fat in pot. Fry over medium heat until veggies are soft. Add potatoes and chicken broth. Bring to a boil. Turn down heat and simmer until potatoes are done. Add remaining ingredients,including bacon. Return to a light boil and remove from heat. 

Serve with shredded cheese and chives if so desired. 

Baked Omelette Roll

 Baked Omelette Roll

6 Eggs

1/2 cup Flour

1 cup Milk

1/2 tsp Salt

1/4 tsp Pepper

1 cup Shredded Marble Cheese

Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 13x9-in. baking pan. Feel free to sprinkle with your choice of additional toppings if so desired. 

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

Sprinkle with cheese. Roll up omelette in pan. Place seam side down on a serving platter. Cut into slices and serve with Salsa and Sour Cream if so desired.

Spinach, Feta & Mushroom Breakfast Quesadillas

 Spinach, Feta & Mushroom Breakfast Quesadillas:

12 Eggs

Salt & Pepper to taste

Sunset Gourmet Cheesy Bacon & Chive (optional)

1 tbsp olive oil

1 lb fresh Mushrooms 

4 cups fresh Spinach 

1 Bell Pepper, diced (optional)

1/2 cup crumbled Feta Cheese

1 cup shredded Cheese of your choice 

10- 12 Tortillas of your choice

Make scrambled eggs in a greased frying pan using all 12 eggs,  salt & pepper and cheesy bacon & chive seasoning. Put olive oil in a separate pan on medium low heat; add the mushrooms,  spinach and diced bell peppers if desired. Saute until softened. Remove from heat and mix it together with the egg mixture. Allow to cool slightly before adding the feta and shredded cheese. 

Take about 1/2 a cup of the mixture and spread it on half of each tortilla. Fold in half and fry in a frying pan until golden brown on both sides.

Enjoy fresh or allow to cool and freeze individually wrapped in saran wrap and placed in a freezer bag.

Pistachio Salad

Pistachio Salad 

1 tin (398 ml) crushed Pineapple 

2 small boxes (99 g) Instant Pistachio Pudding Mix

1 or 2 tins (198 ml) mandarin oranges, drained

1 container (500 ml) Cottage Cheese

1 tub (1litre) Cool Whip

1 cup sliced Strawberries (optional)

1 cup sliced Grapes (optional)

In a large bowl, combine pudding mix with crushed pineapple. Mix until pudding mix is blended with pineapple liquids.

Add in the remaining ingredients. Cover and refrigerate. 

Denver Sandwiches

 

Denver Sandwiches:

4 large Eggs

2 tbsp Milk

3 tbsp Butter or Margarine, divided

4 slices Rye Bread

1/2 cup chopped Ham

2 tbsp finely chopped Chives

Salt & Pepper to taste 

1/2 cup Shredded Cheddar Cheese 

Whisk together the eggs and the milk in a medium bowl. Set aside. 

Spread butter or margarine on both sides of each slice of bread. Heat frying pan to medium. Put bread slices into the pan and toast until brown; flip and do the same for the other side. Remove to a plate.

Put about a tablespoon of butter or margarine into the frying pan. Add the egg mixture into the pan. Season with salt & pepper and sprinkle the ham and chives on top. Use a rubber spatula to occasionally stir the egg mixture until cooked all the way through. Remove from heat.

To assemble the sandwiches put 2 pieces of the bread on a plate and sprinkle about 2 tbsp of cheese on each one. Divide the egg mixture between the two slices of bread. Sprinkle about 2 tbsp of shredded cheese on top of the egg mixture on both. Top with another piece of bread. Return each sandwich into the frying pan briefly, just long enough to melt the cheese. Flip and do the same with the other side. 

Slice each sandwich in half and enjoy! Can be served with ketchup or hot sauce if so desired.