Broccoli Crustless Quiche

           Amount  Measure       Ingredient — Preparation Method 

——–  ————  ——————————– 

  10     large           eggs 

   4      cups            chopped broccoli 

   1      cup               milk 

   1      cup                cream 

¼         cup               red onion 

   1      cup                 Jack cheddar cheese blend (grated) 

   1      teaspoon      Cheryl’s seasoning mix  

                        —–Cheese Sauce for Top——– 

1. Cook Broccoli in a pie plate covered with a wet paper towel in microwave for 4 minutes.  Spread into bottom of a 13×9 pan. Serves 6-8 

2.  Put chopped red onion in a bowl with 1 tsp of oil and microwave for 2 minutes.  Top broccoli with onion 

3.   Mix milk, cream, eggs and spice mix together and pour over veggies 

4.  Sprinkle cheese over top 
5. Bake covered  in a pre-heated 375F CONVECTION oven for 20 minutes.  Remove foil and 

bake until the eggs are firmly set, about 15-20 minutes. 

Cheryl’s seasoning mix-equal parts garlic powder, onion powder, garlic salt, salt and dried parsley. 

New Mexico Fiesta Cheesecake

            

   Amount  Measure       Ingredient — Preparation Method 

——–  ————  ——————————– 

   1 1/2  cup           finely crushed tortilla chips 

     1/4  cup           butter, melted 

  19      ounces        cream cheese, softened 

   2                    eggs 

  10      ounces        Monterey Jack Cheese with Peppers 

   4      ounces        chopped green chilies, drained 

     1/4  teaspoon      cayenne pepper 

   1      cup           sour cream 

     1/2  cup           finely chopped yellow bell pepper 

     1/2  cup           finely chopped red bell peppers 

     1/2  cup           finely chopped green bell peppers 

     1/2  cup           finely chopped green onions 

   1      medium        tomato, chopped 

   2      tablespoons   finely chopped black olives 

   2      bunches       chopped fresh cilantro   

1. Preheat oven to 325°. 

2. Combine the tortilla chips and butter; press onto the bottom of a lightly 

greased 9 inch springform pan.  Bake for 15 minutes.  Cool on a wire rack. 

3. e, green chilies and cayenne.  Pour this mixture on top of the cooled 

crust mixture and bake for 30 minutes.  cool on a wire rack for 10 minutes.  

Gently run a knife around the edge of the springform pan to release the 

sides and allow to cool completely.  Remove the outer part of the pan but 

leave on the pan’s bottom.  Place on a bed of fresh cilantro and decorate 

with sour cream, peppers, onions, tomato, black olives and cilantro, 

alternating colors as desired.  Serve cut in small pie wedges. 

Orange Poached Pears

          Orange Poached Pears 

  Amount  Measure       Ingredient — Preparation Method 

——–  ————  ——————————– 

   1 1/2  cups          sugar 

   1                    cinnamon stick 

                        Peel from 1/2 orange 

                        Juice of 1/2 orange 

   8                    small pears 

1. In a medium saucepan, bring 4 cups water, sugar, cinnamon stick, orange 

peel, and orange juice to a boil. 

2. Peel the pears, leaving the stem intact. Core the pears from the bottom 

using a corer or vegetable peeler. 

3. Add the pears to the simple syrup, and reduce the heat to a simmer. Cook 

until the pears are tender, but not mushy, about 15 minutes. Chill the pears 

in the syrup

Coconut Muffins with Chocolate Chips

                   Coconut Muffins with Chocolate Chips* 

 
  Amount  Measure       Ingredient — Preparation Method 

——–  ————  ——————————– 

   2      cups          flour  

   1      cup           sugar 

   2 1/2  teaspoons     baking powder 

     1/2  teaspoon      salt 

  10      tablespoons   melted butter 

   2                    eggs 

   8      ounces        plain yogurt 

     1/2  teaspoon      coconut extract 

   3      ounces        coconut  

     1/2  cup           chocolate chips 

                        —–Streusel Topping—– 

   1      cup           packed brown sugar 

   1      cup           flour  

   1      cup           coconut  

     1/2  cup           butter 

1. Mix together streusel topping into large crumbs. 

2. Preheat oven to 350°. 

3. Mix the flour, sugar, baking powder, and salt together.  In a separate 

bowl mix together butter, eggs, yogurt, coconut extract and coconut.  Add 

the butter mixture to the flour mixture.  Stir in chocolate chips. 

4. Spoon into baking cups and top with streusel.  Bake 15-18 minutes. 

Strawberry Stuffed French Toast with Praline Bacon


  Amount  Measure       Ingredient — Preparation Method 

——–  ————  ——————————– 

                        —–French Toast—– 

   8      ounces        cream cheese 

   2      tablespoons   strawberry Jam 

   1      15 inch       loaf French bread, cut in half lengthwise 

   8      large         eggs, beaten 

   1 1/2  teaspoons     vanilla extract 

   1 1/3  cups          milk 

     1/4  cup           sugar 

   4      pints         strawberries 

                        Powdered Sugar for garnish 

                        —–Praline Bacon—– 

   2      pounds        bacon 

   6      tablespoons   sugar 

   3      tablespoons   chili powder 

     1/2  cup           pecans, finely chopped 

1. In a food processor, mix together the cream cheese and the jam.  Spread 

the mixture on both sides of the bread.  Put the bread halves together, 

forming a loaf again.  In a large bowl, beat the eggs, vanilla, milk and 

sugar.  pour into a flat dish.  Sprinkle the sugar over the strawberries and 

set aside.  When ready to prepare for serving, cut the bread into 3/4 inch 

thick slices and soak the slices in the egg mixture.  Brown on both sides on 

a lightly greased griddle.  Top with the strawberries and dust with the 

powdered sugar.  Serve immediately 

—– Praline Bacon —– 

1. On the rack of a large broiling pan arrange the bacon slices in a single 

layer and cook in the middle of the oven for 10 minutes, or until the bacon 

just begins to turn golden.  In a small bowl stir together the sugar, chili 

and pecans.  Remove the pan from the oven and sprinkle the bacon with the 

sugar mixture.  Return the pan to the oven and cook until the bacon is crisp 

and browned, about 5 minutes.  transfer the bacon, praline side up to paper 

towels to drain.  Serve Warm.

Lemon-Filled French Toast with Blueberry Syrup + Variations


        Lemon-Filled French Toast with Blueberry Syrup + Variations 

 
  Amount  Measure       Ingredient — Preparation Method 

——–  ————  ——————————– 

                        —–For the filling:—– 

     1/4  cup           mascarpone, at room temperature 

   1      tsp           lemon extract 

   1      tsp           finely chopped lemon zest 

   2      Tbs           granulated sugar 

   1      cup           part-skim ricotta 

                        —–For the French toast:—– 

   6                    slices (1-1/2 inches thick) challah, 

                        — or other medium-textured loaf 

   6                    large eggs 

     1/2  cup           heavy cream 

     1/2  Tbs           unsalted butter 

     1/2  Tbs           corn oil 

                        —–For the blueberry syrup:—– 

   2      cups          fresh or frozen blueberries 

     1/2  cup           granulated sugar 

   2      tsp           fresh lemon juice 

                        —–Apple-Stuffed French Toast with Cider Syrup—– 

                        For the filling: 

   8      oz            cream cheese, at room temperature 

   2      Tbs           granulated sugar 

     1/2  tsp           ground cinnamon 

     1/4  cup           sour cream 

   1      cup           coarsely chopped apple 

                        —–For the syrup:—– 

   1      cup           apple cider 

     3/4  cup           light brown sugar 

     1/4  tsp           ground cloves 

     1/2  tsp           ground cinnamon 

   2      Tbs           unsalted butter 

                        —–Apricot Stuffed French Toast with Apricot Glaze—– 

                        For the filling: 

   4      oz            cream cheese, at room temperature 

     1/4  cup           apricot preserves 

     1/4  cup           grated Monterey Jack cheese 

     3/4  cup           part-skim ricotta 

                        —–For the glaze:—– 

   1      cup           apricot preserves 

     1/4  cup           brandy 

1. In a medium bowl, combine the mascarpone, lemon extract, zest, and sugar 

and beat with a hand mixer on high speed until smooth, scraping the sides of 

the bowl as necessary, about 1 minute. Gently stir in the ricotta until just 

combined. 

—– Make the French toast: —– 

1. Create a pocket in each slice of bread by inserting a sharp knife into 

the center of the top crust and then working the knife in both directions, 

cutting to within 3/4 inch of the sides and bottom (be careful not to 

puncture the sides). 

2. Squeeze the bread gently to part the opening. Spoon in 2 or 3 Tbs. of the 

prepared filling until the pocket is full but not bursting; the amount will 

depend on the size of the bread. Tap the bread on the counter to settle the 

filling. Wipe any extra filling from the opening with a clean paper towel. 

3. In a medium bowl, whisk the eggs and cream. Dip each slice of stuffed 

bread into the egg mixture, soaking each side for about 1 minute to coat 

well and evenly. Stand the pieces upright in a baking dish and drizzle with 

any remaining egg mixture. Cover and refrigerate. 

4. When ready to serve, heat the oven to 375°F. Lightly grease a baking 

sheet. In a large skillet, heat the butter and oil over medium-high heat 

until the butter is melted and foamy. Sauté as many pieces of French toast 

as will fit comfortably in the pan at one time, turning once, until golden 

brown on both sides, about 2 minutes per side; the bread will puff up a bit. 

Continue with all pieces. Put the sautéed French toast on a greased baking 

sheet and bake until the filling is heated through, 6 to 8 minutes 

—– Make the syrup: —– 

1. In a medium saucepan, combine the blueberries, sugar, and lemon juice. 

Heat over low heat, stirring constantly, until the sugar dissolves, 2 to 3 

minutes. Increase the heat and bring the mixture just to a boil. Lower the 

heat to a simmer and cook for another 2 minutes, stirring constantly. Remove 

from the heat. Serve the French toast drizzled with the blueberry syrup. 

Pass additional syrup at the table. 

—– Apricot Stuffed French Toast with Apricot Glaze —– 

1. In a medium bowl, beat the cream cheese with a hand mixer on high speed 

until smooth, scraping the sides of the bowl as necessary, about 1 min. Beat 

in the apricot preserves. Gently stir in the Monterey Jack and ricotta until 

just combined. 

—– Apple-Stuffed French Toast with Cider Syrup —– 

1. In a medium bowl, combine the cream cheese, sugar, and cinnamon and beat 

with a hand mixer on high speed until smooth, scraping the sides of the bowl 

as necessary, about 1 minute. Gently stir in the sour cream and apple until 

just combined.