Blueberry Stuffed French Toast

6 slices French bread, cubed
1 8-oz. packages cream cheese, cubed
1/2 cup blueberries
6 large eggs
1/4 cup maple syrup
1 cup milk Preheat oven to 350°. Grease 8x8 inch pan. Place half of the bread cubes in pan. Scatter cream cheese on top and sprinkle with blueberries. Arrange remaining bread cubes on top. Combine eggs, syrup and milk. Pour over bread mixture. Cover with foil and chill overnight. Bake covered 30 minutes, then uncover and bake 30 more minutes until puffed and brown. Serve with blueberry syrup.

Giddy-up Grits featured in Sunset Magazine

1 lb. Bulk sausage
1 teaspoon Tabasco sauce
1/4 cup butter, melted
garlic (to taste)
2 large eggs, beaten
1 cup instant grits
8 oz. green chilies, diced
4 cups boiling water
2 cups grated cheddar cheese Brown sausage and drain. Add Tabasco sauce, garlic, salt and pepper to sausage and set aside. Cook grits in boiling water. Add all ingredients together, stirring until mixed well. Pour mixture into a well buttered baking dish. Bake uncovered at 350° for about 1 hour. Garnish with chopped cilantro and red bell peppers, or sour cream.

Estes Park Bed and Breakfast Recipes

Ingredients:

Procedure:

- Preheat oven to 325 degrees.          
- Stir in sugar, carrots, raisins, apples,
pineapple and nuts.
- In a separate bowl, beat eggs, oil and vanilla.
- Add to flour mixture and blend.
- Spoon into well-greased muffin tins, filling each cup about 2/3 full.
- Bake for 20 minutes.

Upper Oven Tem: 325oF
Time; 25 min
Portions: 3

Blanca’s Mexican Flan

Ingredients:

Procedure:

- Preheat oven to 350 degrees.
- Cook 1⁄2 cup of the sugar over medium heat in a heavy medium-sized saucepan, stirring almost constantly with a long-handled spoon, until it is melted and turns first golden and then very dark brown, about 8 minutes. (Use extreme caution!)
- Immediately pour the hot caramel syrup into the baking dish and swirl the pan until it coats the bottom. The caramel will harden at this point and melt again later as the flan bakes.
- Blender the eggs, condensed milk, evaporated milk, half and half and vanilla.
- Pour the  mixture into the prepared dish. Set the dish in a larger baking pan and fill the larger pan with hot water to come halfway up the sides of the baking dish.
- Bake until a knife inserted two-thirds of the way to the center comes out clean, 35 to 45 minutes.
- Remove baking dish from water  and refrigerate for 6 hours.

Servings: 6

Berry-Cornmeal

Thumbprints

Ingredients:

Procedure:

- In a medium bowl combine flour, cornmeal, sage, and baking powder. Set aside.
- In a large mixing bowl beat butter with an electric mixer on medium speed for 20 seconds.  Add brown sugar and beat until combined, scraping sides of bowl occasionally.
- Beat in egg yolks, lemon peel, and vanilla until combined.  Beat in as much of the flour mixture as you can with the mixer.
- Stir in any remaining flour mixture.Shape dough into 3/4 in balls.
- Place 1 inch apart on an cookies sheet.  Lightly press the tip of your thumb into the center of each ball.
- Fill the centers with about 1/4 tsp. of the strawberry preserves. Bake about 5 minutes or until the bottoms are lightly browned.
- Cool on cookie sheet for 1 minute.
- Transfer cookies to a wire rack; cool completely.

Upper Oven Tem: 325oF
Time; 5 min
Portions: 48

Big Soft Ginger Cookies

Ingredients:

Procedure:

- Preheat oven to 350 degrees F.
- Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.  Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.  Beat in the egg, then stir in the water and molasses.
- Gradually stir the sifted ingredients into the molasses mixture.
- Shape dough into walnut sized balls, and roll them in the remaining 2 Tbsp of sugar.
- Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Store in an airtight container.

Upper Oven Tem: 325oF
Time; 5 min
Portions: 24

Blanca’s Huevos Rancheros

Ingredients:

Procedure:

- Roast peppers, onions and add these to the black beans in a pot on low heat.
- To the pot add lime juice, brown sugar, black pepper and  cholula salsa.  Add water to keep moist cook until bubbling.
- Remove from heat add chopped cilantro, stir and cover and set aside.
- On griddle, fry the eggs over medium.
- Dice the tomatoes,  onions, and jalapeno chili (optional) chop the  remaining cilantro and place into a bowl, add lime juice and salt to the mixture.  Set aside.
- Place tortilla on plate, spread a generous portion of the black bean mixture  on the tortilla, followed by two over easy eggs, sprinkle cheddar cheese on the top and place under broiler allowing just enough time  to melt the cheddar cheese.  Remove.
- Add the tomato-cilantro onion mixture to the top of the melted cheddar cheese.
- Serving on the side small dollop of sour cream and top small parsley tree, sweet minipepper flower, two slices avocado and blue corn chip.

Lemon Ricotta Pancakes

Ingredients:     
                         

Procedure:

- In mixing bowl, stir together flour, sugar, baking powder, baking soda and salt.
- In another mixing bowl, whisk together milk, ricotta, melted butter, egg yolks, lemon zest and lemon juice.
- Add the ricotta mix to the flour mix and stir with a whisk just until combines.
- Heat large skillet or griddle over medium heat.
- In another clean bowl, beat the egg whites w/electric mixer until stiff peaks.
- Gentle fold the egg whites into the batter until only streaks of white remain.
- Lightly spray the skillet/griddle w/nonstick spray.
- Spoon batter onto griddle in heaping tablespoons for form circular cakes about 3 inches in diameter.
- Cook until slightly dry around the edges. 

Griddle Tem: 325oF
Servings: 18

Irish Potato Pancakes

Ingredients:

Procedure:

- Sauté onions and peppers lightly in olive oil.
- In a large mixing bowl, combine the eggs, half and half, black pepper, garlic, and salt.
- Whisk well. Add the flour and mix. Add the onion and peppers, then the potatoes, and mix together thoroughly.
- Spoon by 1/3 cup onto a hot griddle, cooking both sides to golden brown.
- Serve with sour cream or applesauce.

Iowa Corn Fritters

Procedure:

- Microwave first five ingredients until corn defrosts and butter melts.
- Cool to room temperature.
- Beat in eggs and add baking powder and flour.
- Preheat griddle to 375.
- Brush griddle with margarine.
- If not serving immediately, slightly undercook them, stack and then refry when ready to serve.
- Serve two to each guest.

Griddle Tem: 375oF
Portions: 8

John Wayne Casserole

Mountain Man Stuffed French Toast

Procedure:

- Prepare sausages.
- Cut bread on diagonal into 1 ½ inch slices.
- With a small serrated knife, cut a deep pocket in each slice.
- Cut cheese and sausage patties into pieces that fit into the brad pockets.
- Fill to the top. Mix eggs, milk, and sugar in a baking dish;  add filled breads slices.
- Turn slices occasionally so both sides absorb egg mixture.
- Brown in skillet or on griddle over medium heat.
- Serve with fruit (kiwis, strawberries, bananas) and maple syrup.

Griddle Tem: 325oF
Servings: 6