Recipes

=Our Recipes=

Breakfast Recipes
 * Sausage and Mushroom Egg Casserole with Artichokes and Sun-dried Tomatoes** //(adapted recipe from the link below.)//

1 T Olive Oil 1 Package breakfast turkey sausage (or 1 lb. of any other meat.) Chives to taste Salt and pepper to taste Nonstick spray

18 Eggs, well mixed but not frothy 2 tsp. Spike Seasoning Salt and pepper to taste 8 oz. rinsed cottage cheese, so that only curds remain (I used 1% fat cottage cheese) (A mesh strainer works well to rinse) 1 1/2 Cups low fat shredded cheese 3 T milk

1 package mushrooms, sliced 1 can quartered artichokes, drained and broken up into small pieces 1 jar of sun-dried tomatoes, drained but NOT rinsed (the oil adds flavor) //(Or you could leave the veggies out or you could replace them with other veggies.)//

1. Preheat oven to 375 and spray your 10X14 or other large casserole dish with nonstick spray 2. Heat olive oil in a large skillet and add the meat. When almost cooked and pretty well broken up, add the chives, salt, and pepper. 3. While the meat is cooking mix all the eggs ( I use a whisk) in a large mixing bowl. Once well mixed add in the Spike, salt, pepper, all the cheeses, and the milk. Leave it in the bowl for now. 4. Once completely cooked go ahead and pour all the meat out into the bottom of the casserole dish. If you're using lean turkey I wouldn't bother draining it. 5. Either leave a little of the turkey grease and oil in the pan or add a little more oil if it's all gone. Saute your veggies in the pan until just cooked. Evenly pour these over the meat in the casserole dish. (You could've cooked the meat and veggies at the same time but I prefer to use just one pan.) 6. Now pour the egg mixture into your casserole dish. Take a fork and carefully poke around to make sure things mix up a bit, ensuring the egg gets underneath the meat and veggies. 7. Bake for 35-45 minutes, until the top is firm and starting to brown
 * Directions:**

Link to original recipe: Basic Breakfast Casserole

Dairy Hollow Oatmeal Bread Supreme Place in a large bowl: 3 cups oatmeal, 1 tablespoon salt, 1/3 cup mild honey Heat together until the butter melts: 1 3/4 cups heavy cream, 1/4 cup water, 1/4 buttter Pour the hot mixture over the oatmeal and let stand till lukewarm. Meanwhile, combine in a small bowl: 1/3 cup lukewarm water, 2 tablespoons yeast, 2 tablespoons honey By the time the oatmeal-milk mixture has reached lukewarm, the yeast honey-mixture should be bubbling exuberantly. Combine the two and stir in, a cup at a time 2 cups unbleached white flour Continue adding unbleached white flour till dough is stiff enough to knead and do so, for 5 or 6 minutes, on a floured surface,until dough is smooth and elastic. Place in a clean greased bowl and let rise until doubled in bulk–about an hour. Punch down dough, shape into two loaves and place the loaves into greased bread pans to rise a second time. Let rise again, this time about 45 minutes and bake for about 50 minutes at 375. This last bit is what the recipe calls for, but I find I have to be sure to put the loaves on the bottom rack and start checking them at 40 minutes to make sure they don’t burn. Ovens must run hotter than they did 25 years ago, when the cookbook was published. The smell while it’s baking is absolutely heavenly and the bread itself divine.

Pumpkin Spice Muffins

1 14.5 oz can of pumpkin 1 box cake mix- Betty Crocker Spice cake if you want pumpkin spice, but carrot cake will also work as well as chocolate, with different results.

Mix pumpkin and cake mix. Spoon into greased cake pan. Preheat oven to 350. Cook for approx 25 mins, but depending on your oven, you should probably start checking on it at 20 mins.

Do not add anything else. Do not follow the instructions on the box. If you want to make quick bread instead of muffins, just use a bread pan and bake for a least 30 minutes. Start checking for doneness at 25 minutes.

Delicious and easy!!

Potluck Lunch Recipes
 * Chickpea Salad with Lemon and Cumin Dressing**

3 Cans Chickpeas, rinsed and drained 1/2 bundle chives, green ends chopped up in small pieces 1/2 bundle Italian parsley, chopped 1 whole orange (or yellow) bell pepper, diced About 1 cup of sunflower seeds About 1 cup of crumbled feta cheese

Dressing: 3 T lemon juice, 6 T olive oil, 1 tsp. ground cumin, pinch sea salt and fresh ground black pepper (Whisk together and pour desired amount over salad.)

Recipe adapted from: Chickpea Salad (original recipe)

Recipe: Easy Banana Pudding 1 large or two small packages instant pudding Mix according to directions. Add 1 half cup sour cream Add 1 regular size cool whip Mix well. Add sliced bananas and vanilla wafers.