Cherry-Almond Muffins

                        
     1/2  cup           (1 stick) butter 

   1      cup           granulated sugar 

   2                    eggs 

   2      cups          King Arthur Unbleached All-Purpose Flour 

     1/2  cup           milk 

   1 3/4  tsp           baking powder (2 tsp at normal altitude) 

     1/2  tsp           salt 

   2      cups          cherries, pitted, coarsely chopped (frozen ok) 

   1      cup           slivered almonds, lightly toasted 

   1      tsp           almond extract 

                        granulated sugar 

1. Cream butter and sugar until fluffy. Beat in eggs, one at a time. 

2. Sift together dry ingredients and add them to butter/sugar mixture 

alternately with milk. Stir in almond extract, then gently fold in almonds 

and cherries. 

3. Spoon muffin batter into 12 greased muffin cups; cups will be quite full. 

Sprinkle each muffin with a little granulated sugar, and bake in a preheated 

375°F oven for 30 minutes, or until muffins test done. 

Banana Scotchie Muffins

         

 
   1                    ripe banana 

   1                    egg 

     1/2  cup           sugar 

     1/4  cup           milk 

   5      Tablespoons   oil (4 at normal altitude) 

   1      tsp           vanilla or banana flavoring 

   1      cup           flour 

   1      cup           oatmeal 

     3/4  tsp           soda (1 tsp at normal altitude 

   1      tsp           baking powder 

     1/2  tsp           salt 

     1/2  cup           butterscotch chips, chopped fine 

1. preheat oven to 400.  Mix the wet ingredients will. add the dry ingredients until just 

mixed. Bake for 12 to 15 minutes or until done when tested with a toothpick. 

Apple-Cranberry-Nut Muffins

 
   2      cups          apples — shredded 

   1 1/3  cups          sugar 

   1      cup           cranberries  

   1      cup           carrots — shredded 

   1      cup           walnuts — chopped 

   2 1/2  cups          all-purpose flour 

   2 1/2  teaspoon      double-acting baking powder (1 Tbs at normal 

                        — altitude) 

   1 3/4  tsp           baking soda (2 teaspoons at normal altitude) 

     1/2  tsp           salt 

   2      tsp           ground cinnamon 

   2      large         eggs — beaten 

     1/2  cup           vegetable oil 

 
1. In a large mixing bowl, combine apples and sugar. Gently fold in 

2. chopped cranberries, carrots, and nuts. Combine dry ingredients; add to 

3. mixing bowl. Mix well to moisten dry ingredients. 

4. Combine eggs and oil; stir into apple mixture. Fill 16 greased muffin 

5. tins 2/3 full. Bake at 375 degrees for 20 minutes. Cool 5 minutes before 

6. removing from pans. 

Breakfast Burrito

                        —–Quesadillas—– 

              1 ½                   eggs  per person 

                             green chiles, diced 

                             chorizo sausage, cooked                             

     1                     burrito size tortillas, per person 

                            shredded Cheddar, Jack  cheese blend 

                          —–Toppings—– 

                           Salsa- heated on stove top 

                           sour cream- in Ziplock bag with corner cut to drizzle on top 

                           chopped black olives 

                           Sliced green onions 

 
**Day Before:  Thaw out salsa, chorizo, and tortillas 

1. Cook sausage over medium heat, until browned. Remove sausage from 

skillet; drain.  
2. Heat oil over medium heat.  Cook eggs for 2-4 people at a time (1 ladle per person) with a small spoon of green chilies and smalls spoon chorizo. 

3. Place tortillas on work surface. Top half of each tortilla with 2 to 3 

tablespoons grated cheese, top with egg mixture. 

4. Heat griddle over high heat. Place 2-4  quesadillas on griddle & 

cook on each side or until crisp and browned. 

Remove from skillet; place on plate. Top each quesadillas with spoon of salsa top that with sprinkle of cheese, sprinkle of olives and green onions. Drizzle with sour cream. 

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