Bacon-Tomato Grilled Cheese

8 slices sourdough bread
4 slices cheddar cheese
8 strips bacon, cooked
2 lg. tomatoes, thinly sliced
4 T. sour cream
4 T. finely chopped onion
¼ tsp. dried basil
4 slices mozzarella cheese
2-3 T. butter, softened

For each sandwich, top one slice of bread with one slice of cheddar cheese, 2 bacon strips, one-fourth of tomato slices, one tablespoon sour cream, 1 tablespoon chopped onion, pinch basil, one slice of mozzarella cheese and another slice of bread. Spread outside of sandwiches with butter. On a hot griddle or skillet over medium heat, grill sandwiches on each side until lightly toasted (3 to 4 minutes per side). Yields 4 servings.
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Bacon and Tomato Pie

1 (9-inch) deep dish pie crust
4 lg. tomatoes, peeled and sliced 1/4-inch thick
1/2 c. chopped fresh basil
3 green onions, thinly sliced
1/2 lb. bacon, fried, drained and chopped
1/2 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. crushed red pepper
2 c. shredded cheddar cheese
1/4 c. mayonnaise

In alternating layers, fill pastry shell with tomatoes, basil, onions, bacon, garlic powder, oregano and crushed pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover top of pie loosely with aluminum foil. Bake in a preheated 375F (190C) oven for 30 minutes. Remove foil and bake an additional 30 minutes. Serve warm or at room temperature. Yields 6 servings.
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Baked Praline French Toast

French Toast Casserole:
1 lg. loaf stale French bread (approx. 16 oz.)
6 lg. eggs lightly beaten
1 c. whole milk
2 c. light cream (half-and-half)
2 T. granulated sugar
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
Dash salt

Praline Topping:
1/2 c. (1 stick) butter, softened
1 c. firmly packed light brown sugar
1 c. chopped pecans
2 T. real maple syrup
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
Additional maple syrup (optional)

Cut French bread into 20 slices. (Each slice should be 3/4- to 1-inch. thick.) Generously butter a deep 13x9-inch baking dish. Arrange bread slices in baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, milk, half-and-half, sugar, vanilla, nutmeg, cinnamon and salt; beat with a rotary beater or whisk until well blended but not frothy. Pour over bread slices. Make sure that all slices are covered evenly with the milk-egg mixture by spooning some of the mixture in between the slices or turning the slices over so that they will absorb the mixture. Cover with foil and refrigerate overnight. The following day, preheat oven to 350°F and remove the baking dish from the refrigerator. While the oven preheats, prepare the Praline Topping by combining the butter, brown sugar, pecans, maple syrup, nutmeg and cinnamon in a medium bowl; blend well. Spread topping evenly over the bread slices and bake for 40 minutes or until the casserole is puffed and lightly golden. Serve warm with optional maple syrup, if desired. Yields 6 to 8 servings.
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Breakfast Casserole

1 (16-oz.) pkg. hot or mild bulk pork sausage
10 eggs, lightly beaten
3 c. whole milk
1 tsp. salt
1 tsp. dry mustard
½ tsp. ground black pepper
6 c. cubed day old bread
2 c. shredded sharp Cheddar cheese
½ c. sliced mushrooms
½ c. thinly sliced green onions
1 med. tomato, seeded and chopped

In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Remove from heat and drain off fat. In large mixing bowl, combine eggs, milk, salt, mustard, and pepper; stir well. Distribute 3 cups of bread cubes evenly in a buttered 13x9x2-inch baking dish. Sprinkle with 1 cup cheese, ¼ cup mushrooms, ¼ cup green onions, half of the chopped tomato and half of the cooked sausage. Repeat layering using remaining bread, cheese, mushrooms, green onions, tomato and sausage. Pour egg mixture evenly over casserole. Refrigerate overnight (up to 12 hours). Bake at 325^oF, uncovered, for 55 to 60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly. Yields 6 servings.
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Breakfast Pizza

1 (16-oz.) pkg. hot or mild bulk pork sausage
1 (8½-oz.) pkg. refrigerated crescent rolls
1 c. frozen hash brown potatoes, thawed
4 T. diced red bell pepper
4 T. diced yellow bell pepper
¼ c. thinly sliced green onions
1 c. shredded sharp cheddar cheese
3 eggs, lightly beaten
3 T. whole milk
½ tsp. salt
1 tsp. ground black pepper
2-3 T. grated Parmesan cheese

In a large skillet, cook sausage over medium heat until no longer pink. Remove from heat. Drain sausage on paper towels and set aside. Separate crescent rolls into 8 triangles and place in ungreased 12-inch pizza pan with points toward center. Flatten dough to seal seams and perforations. Press dough outward to form a circle 1-inch larger than pan. Turn excess 1-inch of dough under to form a slight rim. Sprinkle cooked sausage over dough, then top with thawed potatoes, red and yellow bell pepper, green onion and cheddar cheese. Whisk together eggs, milk, salt and pepper in a small mixing bowl. Pour egg mixture evenly over sausage and vegetables. Sprinkle Parmesan cheese over top of pizza. Bake at 375°F until eggs are set and crust is golden brown (approximately 20 minutes). Remove from oven and allow pizza to cool for 5 minutes before cutting. Serve warm. Yields four 2-slice servings.
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Cheese Toast

½ c. olive or vegetable oil
1 tsp. dried thyme
¼ - ½ tsp. ground Cayenne pepper
¼ c. garlic powder
1 (16-oz.) loaf French bread
2 c. shredded Mexican cheese blend or shredded cheddar cheese

In a small bowl, whisk together oil, thyme, Cayenne pepper and garlic powder; set aside. Cut French bread into ¼-inch thick slices. Place on ungreased baking sheet. Brush oil mixture over top of bread slices. (Be certain to keep ingredients well blended while brushing on bread.) Sprinkle with cheese. Bake at 300^oF until toast is golden brown and cheese is bubbly (approximately 15 minutes). Serve warm. Yields 4½ dozen.
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Congealed Fruit Salad

1 (8-oz.) can unsweetened pineapple tidbits
1 (15-oz.) can blueberries
2 (3-oz.) pkg. raspberry gelatin
2 c. boiling water
½ c. sour cream
1 (8-oz.) pkg. cream cheese, softened
5 T. plus 2 tsp. granulated sugar
½ tsp. vanilla extract

Drain pineapple and blueberries (reserving liquid); set aside. Combine pineapple juice and blueberry juice; measure and add enough water to bring volume to 1¼ cups; set aside. In a mixing bowl, dissolve gelatin in boiling water. Add reserved fruit juice to gelatin. Refrigerate until partially set. Stir fruit into gelatin and transfer to an 8x8-inch square dish. Return to refrigerator and chill until firm. In a mixing bowl, combine sour cream and softened cream cheese. Beat in sugar and vanilla extract until smooth. Carefully spread mixture over gelatin. Refrigerate overnight. Cut congealed salad into squares to serve. Yields 9 servings.
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Crab and Swiss Omelet

2 T. butter or margarine
1/2 c. sliced fresh mushrooms
3 lg. eggs, separated
2 T. whole milk
1/4 c. lump crabmeat
1/4 c. shredded Swiss cheese

Melt butter in an 8-inch omelet pan or skillet over medium-high heat. Add in mushrooms and saute until tender (approximately 5 minutes). Remove pan from heat. Using a slotted spoon, transfer cooked mushrooms to a plate. In a small bowl, beat egg yolks and milk together. In a separate bowl, beat egg whites until they begin forming soft peaks. Fold egg yolk and milk mixture into egg whites. Return pan to medium-high heat. When butter begins to sizzles, pour egg mixture into pan. Sprinkle sauteed mushrooms and crab meat evenly over the top. Cook until omelet begins to set (3 to 4 minutes). Sprinkle with shredded cheese. Using a large spatula, carefully fold the omelet over, forming a semicircle. Cover pan; cook until omelet puffs and is cooked through (approximately 3 minutes). Slide omelet onto a serving plate and serve warm. Yields 1 serving.
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Eggs a la Creme

1/4 c. melted butter or margarine
2 T. minced onion
2 T. minced celery
2 T. minced red bell pepper
2 T minced green bell pepper
2 tsp. all-purpose flour
1 c. heavy whipping cream, divided
Salt and black pepper to taste
Cajun/Creole seasoning to taste
12 lg. eggs
1 tsp. chopped thyme
2 T. chopped fresh basil
2 T. thinly sliced green onion
1 T. minced garlic
2 T. chopped fresh parsley
1/4 c. vegetable oil
1 c. crawfish tails
Additional chopped fresh parsley for garnish
Dash paprika for garnish

To prepare white sauce, melt butter in a heavy skillet over medium-high heat. Add onion, celery and bell pepper. Saute for 3 to 5 minutes or until vegetables are softened. Blend in flour then add 1/2 cup of whipping cream. Stir until a thickened white sauce is achieved. Season with salt, pepper and Cajun/Creole seasoning. Remove from heat and set aside. In a large mixing bowl, combine eggs, thyme, basil, green onion, garlic, parsley, remaining 1/2 cup of whipping cream and prepared white sauce. Using a wire whisk, blend well to create a whipped egg mixture. Season with salt, pepper and Cajun/Creole seasoning. Heat oil in a large heavy skillet over medium-high heat. Add crawfish and saute for 2 to 3 minutes. Add whipped egg mixture. Using a spatula, stir eggs gently until scrambled but not dry and overcooked. Spoon eggs into 6 stemmed goblets and garnish with chopped parsley and paprika. Serve with broiled tomatoes and lost bread or toast. Yields 6 servings.
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Egg White Omelet with Sauteed Vegetables

2 tsp. butter (or olive oil, if preferred)
2 T. diced bell pepper, diced
1/2 c. fresh mushrooms, sliced
5 eggs, separated
1 T. water
Ground black pepper, to taste
Nonstick cooking spray
2 T. chopped green onions

Melt butter in a saute pan or skillet over medium heat. Add peppers and mushrooms. Saute for 4 to 5 minutes. Remove cooked vegetables from the pan with a slotted spoon and set aside. Separate egg whites from the yolks. In a medium bowl, whisk the 5 egg whites with 2 to 3 teaspoons of water. Add black pepper and continue to whisk until well blended. Coat an omelet pan or skillet with nonstick cooking spray and place over medium heat. Pour egg white mixture into the pan and swirl. Using a wooden spoon or spatula, carefully push edges of the egg whites toward the middle of the pan and allow the raw egg white to spread outward. When the egg white begins to firm, add the sauteed vegetables and green onion. Gently press the filling ingredients into the egg whites. Carefully fold omelet in half and gently turn it over. Allow it to cook for another 30 seconds then remove from heat. Slide omelet from pan onto a serving plate. Yields 1 serving.

Recipe Note: By using only egg whites, this omelet will lack the color of a whole egg omelet. If a yellow color is desired, a drop of food coloring may be added to the egg white and watermixture before cooking.
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Fruit Slushies

4 c. water
¾ c. lemonade concentrate
¾ c. orange juice concentrate
1¼ c. granulated sugar
1 (20-oz.) can unsweetened pineapple tidbits (do not drain)
3 med. firm bananas, sliced
1 (11-oz.) can mandarin oranges, drained
½ c. halved red maraschino cherries

Combine water, lemonade concentrate and orange juice concentrate in a medium saucepan. Add sugar and stir over medium heat until sugar dissolves. Remove from heat and stir in pineapple, bananas, oranges and cherries. Transfer mixture to a shallow 3-quart freezer container. Cover and freeze overnight. Remove from freezer 1 hour before serving. To serve, spoon into individual compotes or stemmed glasses. Yields 12 servings.
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Ham and Cheese Quiche

2 (9-inch) pastry shells
¼ c. grated Parmesan cheese, divided
2 c. fully cooked lean ham, diced
1 sm. onion, chopped
2 c. shredded sharp cheddar cheese
4 eggs
2 c. light cream (half-and-half)
½ tsp. salt
½ tsp. ground black pepper
¼ tsp. ground nutmeg

Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400^oF for 5 minutes; remove foil and bake for an additional 5 minutes. Sprinkle Parmesan cheese over bottom of each pastry shell immediately after removing from oven. Divide ham, onion and cheese evenly between pastry shells. In a mixing bowl, whisk together eggs, cream, salt, pepper and nutmeg. Pour into pastry shells. Cover edges of pastry with foil and bake at 400^oF for 35 to 40 minutes or until knife inserted near the center comes out clean. Remove from oven and cool on wire rack for 15 to 20 minutes before cutting. Yields 2 quiches (6 servings each).
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Layered Congealed Salad

2 (3-oz. each) pkg. lime gelatin
5 c. boiling water, divided
4 c. cold water, divided
1 (3-oz.) pkg. lemon gelatin
½ c. miniature marshmallows
1 c. mayonnaise
1 (8-oz.) pkg. cream cheese, softened
1 (8-oz.) can crushed pineapple (do not drain)
2 (3-oz. each) pkg. cherry gelatin

In a mixing bowl, combine lime gelatin with 2 cups boiling water; stir 2 minutes to dissolve gelatin. Add 2 cups cold water; stir. Pour into a 13x9x2-inch dish and refrigerate until gelatin is set (approximately 1 hour). In a small bowl, dissolve lemon gelatin in 1 cup boiling water; add marshmallows and stir until melted. Let cool at room temperature for 20 minutes. In a separate bowl, combine mayonnaise and softened cream cheese; beat until smooth. Gradually beat in lemon gelatin. Stir in undrained crushed pineapple. Carefully spoon over lime layer. Chill until set. Dissolve cherry gelatin in 2 cups of boiling water; stir in remaining 2 cups of cold water. Carefully spoon over chilled lemon layer. Refrigerate overnight. Cut into squares to serve. Yields 12 to 15 servings.
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Onion Tart

1 (9-inch) unbaked pie shell
2 T. olive or vegetable oil
2 med. sweet onions, thinly sliced
3 eggs
½ c. crumbled feta cheese
½ tsp. salt
¼ tsp. coarsely ground black pepper
Pinch ground nutmeg
2-3 dashes Tabasco pepper sauce
¾ c. light cream (half-and-half)
½ c. whole milk
1 T. Dijon or Creole mustard
6 green onions, thinly sliced
½ c. grated Parmesan cheese

Line pie shell with a double thickness of heavy-duty foil. Bake at 450^oF for 8 minutes. Remove foil and bake for an additional 5 minutes; cool on wire rack. Heat oil in a small skillet and sauté onions over medium heat until tender. Remove from heat and set aside to cool. In a food processor, combine eggs, feta cheese, salt, pepper, nutmeg and pepper sauce; cover and process until smooth. Gradually add cream and milk; process until blended. Brush inside of baked crust with mustard. Sprinkle green onions and then sautéed onions over crust. Carefully pour egg mixture over onions. Top with Parmesan cheese. Bake at 375^oF until knife inserted near center of tart comes out clean (30 to 40 minutes). Yields 6 servings.
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Pain Perdue Bienville

3 lg. eggs
3/4 c. granulated sugar, divided
2 T. pure vanilla extract
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1-1/2 c. whole milk
12 (1-inch thick) slices day-old French bread
3/4 c. butter or margarine
2 c. water
1/2 c. dry white wine
2 T. cornstarch
2 c. raspberries
1 c. blackberries
1 c. blueberries
1/2 c. sliced strawberries
Whipped cream for garnish
Powdered sugar for garnish

In a large mixing bowl, combine eggs, 1/4 cup of sugar, vanilla, cinnamon and nutmeg. Whisk until well blended. Slowly blend in milk; set aside. Soak bread slices in egg mixture for 1 to 2 minutes. Melt butter, 1/4 cup at a time, in a heavy skillet, over medium-high heat (adding more butter as needed). Saute a few slices of bread at a time in the melted butter for 1 to 2 minutes on each side or until golden brown. Remove from skillet and keep warm. In a separate saute pan, combine water, wine, remaining 1/2 cup of sugar and cornstarch; whisk to thoroughly blend. Bring mixture to a rolling boil, stirring constantly until reduced to half volume (cornstarch will thicken the syrup.) Remove pan from heat. Add raspberries, blackberries, blueberries and strawberries; toss until well coated. Allow fruit to sit in syrup until warmed and sauce is colored from natural fruit juices. Place 2 pieces of warm lost bread in the center of a serving plate and top with a tablespoon of fruit and syrup mixture. Garnish with whipped cream and powdered sugar if desired. Yields 6 servings.
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Pumpkin Bread

1 c. granulated sugar
1 c. brown sugar, firmly packed
3/4 c. canola oil
1/3 c. applesauce
3 lg. eggs, lightly beaten
1 (16-oz.) can solid pack pumpkin puree
3 c. all-purpose flour
1/2 teaspoon salt
1 tsp. baking soda
1/2 teaspoon baking powder
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 c. coarsely chopped pecans or walnuts
1 c. golden raisins (optional)

Beat granulated sugar, brown sugar and oil together in a large mixing bowl to blend. Mix in applesauce, eggs and pumpkin. Sift together flour, salt, baking soda, baking powder, cloves, cinnamon and nutmeg into a second large mixing bowl. Stir in one-half of flour mixture into pumpkin mixture, mix well and add second half of flour mixture. Mix in nuts and optional raisins, if desired. Coat two 9x5x3-inch loaf pans with cooking spray. Divide batter equally between prepared pans. Bake in a preheated 350F (175C) oven until wooden toothpick inserted into center comes out clean (approximately 1 hour 10 minutes). Remove from oven and transfer pans to racks and cool for 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely. Batter may be divided between a loaf pan and regular or mini muffin tins. Best if served following day. May freeze loaves for up to one month. Yields 2 loaves.
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Slow Cooked Ham & Potato Hash

1 (32-oz.) pkg. frozen hash brown potatoes, partially thawed
3/4 c. chopped red bell pepper
3/4 c. chopped green bell pepper
3 c. chopped lean cooked ham
1 (8-oz.) pkg. cream cheese, softened
12 oz. whole milk
3 T. Dijon mustard
1-1/2 c. chopped green onions (divided)
1 tsp. ground black pepper
1/2 tsp. garlic powder

Combine hash brown potatoes with chopped red peppers, green peppers and ham in slow cooker; stir to mix. In a microwave-safe bowl, blend cream cheese and milk. Heat for 1 minute in microwave oven or until mixture is smooth when stirred. Add mustard, 1 cup of the chopped green onions, black pepper and garlic powder to cream cheese mixture; mix until well blended. Pour mixture evenly over potatoes, peppers and ham; do not mix. Cover and cook on ‘Low’ for 5 to 6 hours or until potatoes are tender. Stir gently. Sprinkle remaining 1/2 cup of green onions over top and serve. Yields 8 servings.
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Spinach & Crab Quiche

1/4 c. butter
1/2 c. minced onion
1/4 c. minced red bell pepper
1/4 c. minced yellow bell pepper
1 T. minced garlic
1 (10-oz.) pkg. frozen spinach, thawed
1 c. grated Swiss cheese
1 c. grated Colby cheese
3 T. all-purpose flour
6 eggs, lightly beaten
1 c. half-and-half
Salt and ground black pepper to taste
1/8 tsp. nutmeg
8 oz. jumbo lump crabmeat
2 (9-inch) unbaked pastry pie shells

Melt butter over medium-high heat in a heavy-bottomed saute pan; add onion, bell pepper and garlic. Saute for 4 to 5 minutes or until vegetables are softened. Squeeze moisture from thawed spinach and add to sauteed vegetables; cook for 2 additional minutes. Remove pan from heat. Add Swiss and Colby cheese and flour; stir until well blended. In a mixing bowl, combine eggs, half-and-half, salt, pepper and nutmeg. Add spinach mixture to eggs and blend well. Distribute crabmeat evenly over bottom of pie shells. Top with spinach and egg mixture. Bake pies in a preheated 350F (175C) oven for 45 minutes or until quiche is set and lightly browned. Yields 2 pies, 8 servings.
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Stuffed French Toast

1 (8-oz.) pkg. cream cheese, softened
1½ tsp. vanilla extract, divided
½ c. finely chopped pecans
1 loaf French bread
1 c. heavy cream
4 eggs, lightly beaten
½ tsp. ground nutmeg
½ c. orange juice
1 (12-oz.) jar apricot preserves

In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in pecans; set aside. Cut eight 1½-inch slices of French bread; with a serrated knife, cut each slice horizontally to form a pocket. Fill each pocket with approximately 2 tablespoons of cream cheese mixture. In a separate bowl, beat cream, eggs, nutmeg and remaining ½ teaspoon vanilla extract. Dip both sides stuffed bread slices into egg mixture, being careful not to squeeze out any filling. Cook slices on a lightly greased griddle or skillet until golden brown on both sides. Place browned slices on an ungreased baking sheet; bake at 300^oF for 20 minutes. While bread is baking, prepare syrup by combining preserves and orange juice in small saucepan; warm gently over low heat. Remove toast from oven and drizzle with syrup. Serve warm. Yields 8 servings.
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Tropical Fruit Platter

3 fresh pineapple slices (unpeeled), each cut into 8 wedges
2 kiwi fruit, peeled and sliced
1 papaya, peeled, seeded and cut into wedges
2 med. oranges (unpeeled), halved and sliced into wedges
½ lb. red grapes, broken into small clusters
1 banana, peeled and sliced into rounds
2 T. fresh lime juice
½ c. frozen pineapple juice concentrate, thawed
¼ c. shredded coconut

On a large serving platter, arrange pineapple, kiwi fruit, papaya, oranges and grapes. Just prior to serving, slice banana and toss banana slices with lime juice; drain and reserve juice. Arrange banana slices over fruit on platter. In a small bowl, combine reserved lime juice and pineapple juice concentrate; whisk to blend well. Drizzle mixture over fruit and sprinkle with coconut. Yields 10 servings.
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Western Omelet

1 T. olive or canola oil
1/4 c. finely chopped onion
1/4 c. finely chopped green bell pepper
1/4 c. finely chopped red bell pepper
2 T. canned, chopped green Chile peppers
2 T. chopped ripe (black) olives
5 lg. eggs
1 T. whole milk
1/4 tsp. ground cumin
Freshly ground black pepper, to taste
1 T. butter or margarine
1/2 c. grated Monterey Jack cheese
Chopped fresh cilantro and sour cream for garnish

Add oil to a small non-stick skillet and warm over medium heat. Saute chopped onion and red and green peppers in the oil until softened. Remove from heat and stir in chopped green Chiles and olives; set aside. In a medium bowl, whisk together eggs, milk, cumin and black pepper until blended. Melt butter in a 10-inch omelet pan or skillet over medium heat. Swirl it around and up the sides of the skillet to coat. When the butter begins to foam, pour in the egg mixture. Allow the eggs to cook for about 30 seconds, then begin running the spatula around the sides of the pan, lifting the edges of the omelet. Uncooked egg from the top will flow underneath. Tilt the pan a little to encourage the flow. Continue until the top surface is almost dry (about 3 to 4 minutes). Spoon the sauteed vegetables evenly over the omelet surface and follow with the grated cheese. Turn off heat. Carefully slide a spatula halfway under the omelet. Gently lift that side and fold the omelet in half. Slide the folded omelet back into the center of the pan, and let stand for a few seconds to allow cheese to melt. Transfer to a serving plate and cut in half to serve. Pass sour cream and cilantro for garnish, if desired. Yields 2 servings.

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