1. Festive Frittata
2. Pecan Pie Muffins
3. Easy Breakfast Casserole
4. Baked Pears
5. Heuvos Quiche
6. Cool Gazpacho
7. Breakfast Corn Cakes
8. Perfectly Peach Cooler
9. Mulled Wine
10. Pumpkin Muffins
11. Melon & Nectarine Soup
12. Traditional Shortbread
13. Bread Pudding

Festive Frittata
6 eggs
1/3 cup parmesan cheese
3 tablespoons olive oil
1/3 cup fine diced broccoli
1/3 cup fine diced carrots
1/3 cup diced smoked salmon
1/4 cup fine diced onion
Fresh dill

Blend eggs, cheese, olive oil. Add broccoli and carrots. Pour into greased 9" x 9" baking dish, topping with salmon, onions, dill and pepper. Bake 350 degrees for 20-25 minutes. Cut into 4 portions, serving with warm baked bread.

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Easy Breakfast Casserole
8 slices of bread
1 pound sausage, cooked
2 cups shredded cheddar cheese
10 eggs beaten
2 cups half & half

Trim crusts off bread, arrange in (2) 9" square greased baking dishes. Crumble sausage, drain and sprinkle over bread. Spread cheese over sausage. Beat together eggs and half & half. Pour over casserole. Bake 45 minutes at 350 degrees. Serves 8.

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Baked Pears
5 large ripe pears
1/2 cup brown sugar
3/4 cup orange juice (making 1/2" of liquid in baking dish)
Cinnamon
Nutmeg
Pinch ground cloves
Vanilla ice cream

Preheat oven to 350. Spray 10" x 15" baking dish with Pam. Spread brown sugar on bottom of dish. Generously sprinkle spices. Slice pears in half, removing cores and stems. Lay pears cut side down atop spices. Pour orange juice over pears. Bake 15-20 minutes until tender. Serve pears with warm juices, placing small scoop of ice cream in pear center. Serves 10.

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Huevos Quiche
6 eggs
2 tablespoons melted butter
8 ounces cottage cheese
2 cups shredded Monterey Jack cheese
(1) 4 ounce can chopped green chiles
1/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon cumin

Combine all ingredients and mix well with whisk. Pour into greased quiche dish. Bake at 350 degrees for 30 minutes. Serves 6-8.

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Cool Gazpacho
4 cups tomato juice
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon salt
1/3 teaspoon sugar
1 garlic clove, pressed
1 medium cucumber, peeled & finely chopped
1 medium onion, peeled & finely chopped
1/2 green pepper, finely chopped
1 rib celery, finely chopped
6 green olives, chopped

Combine first six ingredients in a blender and blend well. Pour into large bowl. Add all chopped vegetables and stir. Chill. Serves 6.

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Breakfast Corn Cakes
1 1/3 cup flour
1/3 cup cornmeal
1 teaspoon baking powder
1/3 teaspoon paprika
1/3 cup sugar
2 cups creamed corn
2 eggs, lightly beaten
1 cup milk
2 Tablespoons vegetable oil
1 1/3 cups kernel corn
1 1/3 teaspoon minced onion

Sift together dry ingredients. Beat together creamed corn, eggs, milk, oil. Stir into dry ingredients, let batter rest in refrigerator for at least one hour. Stir in kernel corn and onion. Cook batter on greased griddle on medium heat. Cook only until golden. Serve with maple syrup and butter. Yum!

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Perfectly Peach Cooler
2 peaches, peeled, pitted
2 (6 ounces) peach yogurt
2 cups milk
Ice cubes

Slices of peaches to decorate. Blend at high speed: peaches, yogurt and milk until smooth. Pour over ice, decorating with peach slices.

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Mulled Wine
12 ounces burgundy wine
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Sugar to taste

Simmer ingredients 10 minutes. Strain and serve with cinnamon sticks. Serve in two mugs.

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Pumpkin Muffins
3 cups flour
1 1/3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 one-pound can pumpkin
2 cups sugar
3 eggs
1/4 cup oil
1/3 cup water
1 cup raisins

In large bowl, combine flour and all dry ingredients. In separate bowl, beat pumpkin and all other ingredients except raisins. Add pumpkin to flour mixture, blending. Stir in raisins. Spoon into small greased muffin tins, baking at 375 degrees for 15-17 minutes.

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Melon & Nectarine Soup
1 large cantaloupe
4 nectarines
Juice of 2 oranges
2 drops Tabasco sauce
Dash of balsamic vinegar
2 tablespoons finely chopped mint
4 sprigs mint for garnish
Sugar to taste

Halve the melon, discard the seeds. Scoop the melon into a blender. Add sliced nectarines and orange juice, blending until pureed. Season to taste with remaining ingredients. Chill for 30 minutes, serve in sherbet glasses with fresh mint garnish. Serves 4.

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Traditional Shortbread
1 pound softened unsalted butter
1 cup sugar
4 1/2 cups all-purpose flour

Preheat oven to 250 degrees. Butter four 9" pie pans. Cream together butter and sugar. Add flour. With hands, crumble mixture (mixers won't do!). Divide and pat into four pie pans. The dough should be 1/2" thick. Pierce in several places with a fork. Score into 16 triangles. Bake for 1 1/2 to 2 hours until slightly golden.

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Bread Pudding
1 loaf bread (or leftover muffins, rolls, danish, etc.)
2 1/2 cups milk
1/3 cup sugar
3 teaspoons cinnamon
2 teaspoons vanilla
1 teaspoon almond flavoring
1 banana, sliced thin
1 cup pecan pieces
2 cups diced apples
8 well beaten eggs

Caramel Sauce
1 pound brown sugar
8 ounces heavy cream
Microwave 3 minutes or until thickened

Cut bread in 2" pieces, soak in milk until all is moist. Mix all ingredients, placing in 2-quart baking dish. Sprinkle with brown sugar and 1/4 cup melted butter. Bake at 350 degrees for 1-1 1/2 hours. Serve with caramel sauce.

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