Thursday, April 15, 2010

Baked Tex- Mex Omelet

1 1/2 cups salsa
8 eggs
1/3 cup milk
1/2 cup self-rising flour
1/2 tsp. salt
8 oz. shredded cheddar cheese

Coat 2 quart casserole dish with vegetable spray. Pour salsa into dish. Break eggs into large bowl; beat until yolks are blended. Add milk, flour, salt; beat until fluffy. Add cheese and blend. Pour over salsa. Bake at 350 degrees for 3- to 40 minutes or until golden and firm. Change the recipe by using different salsa's and different types of cheese.

Monday, April 5, 2010

Spinach Frittata

1/4 cup melted butter
6 eggs
1 cup buttermilk baking mix
1 cup milk
1 lb. Monterrey Jack Cheese
2 packages frozen chopped spinach, defrosted

Beat eggs, then add remaining ingredients, blending well. Pour mixture into greased baking dish. Bake in preheated 350 degree oven for 20-30 minutes, until golden brown. Serve with your favorite salsa.

Tuesday, March 30, 2010

Hearts of Palm Dip

1 can hearts of palm
1 cup Mozzarella cheese
1 cup Parmesan cheese
1 small can sliced black olives
Jalapenos to taste
Mayonnaise to hold together

Mix all ingredients and bake at 350 until bubbly and brown on top, around 20 minutes

Monday, September 21, 2009

Baked Brie

8 oz round brie
1 package Crescent Rolls
Raspberry Jam

Preheat oven to 350. Roll the Crescent Rolls on to a flat surface. Place the brie in the middle of the crescent rolls and wrap the brie in the dough. Bake according to the directions on the crescent rolls. Once baked, squish 2-3 tbs of the jam onto the top of the brie. Serve with water crackers. Serves 8.

Gorgonzola Spread

1 8 oz. package Cream Cheese, softened
1/2 cup crumbled Gorgonzola cheese
2 green onions, sliced
2 tbs. chopped fresh mint

Pulse all ingredients in food processor. Process until blended but not smooth. Serve with Triscuit crackers.

Cheddar Raspberry Pie

2 cups grated cheddar cheese
1 cup chopped pecans
1 cup chopped green onions
1 jar raspberry chipotle sauce

Mix together cheese, pecans, onion and mayonnaise. Transfer to pie plate. Top with raspberry chipotle sauce. Serve with crackers. Serves 8