Toasty Baked Oatmeal

Combine in Large Bowl

2 cups regular rolled oats, 1 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, 1/3 cup chopped almonds,1/3 cup chopped dried apricots, 1 firm ripe pear chopped into 1/4" pieces

Combine and then add the following to the dry mixture

1 1/2 cups milk, 2 large eggs, 1/2 cup firmly packed brown sugar, 3 Tbsp vegetable oil

Pour mixture into buttered 8" square baking dish , Bake in preheated 325 oven for 45 minutes

Huevos Benedictos

This is Colleen's signature dish

For cornbread:

1 cup whole wheat flour

1 cup yellow corn meal

4 teaspoons baking powder

½ teaspoon sea salt

½ teaspoon chili powder

¼ cup nonfat dry milk powder

¼ cup honey

2 eggs lightly beaten

½ cup oil

½ cup milk

¼ cup finely chopped onion

2 tablespoons chopped pimento

¼ cup diced green pepper

2 tablespoons chopped chilies

1. Preheat oven to 425*

2. In a bowl, combine the flour, corn meal, baking powder, salt, chili powder,

and powdered milk.

3. Add remaining ingredients and mix just enough to moisten.

4. Turn into an oiled 8 x 11 “baking pan and bake about 20 minutes or until done. Yields approximately four - six servings.

For one portion, cut one piece of cornbread in half horizontally and (in the following succession) top with:

1-2 eggs sunny side up

another layer of salsa verde and/or red salsa

½ cup shredded Monterey jack cheese

At this point, put plate into microwave or broiler for 45 seconds or until cheese is melted, then top with:

Chopped salad greens

Avocado slices

Green onion

Chopped bell pepper

Chopped tomato

Cilantro

This may be served with refried or rinsed black beans and rice, and is a hearty, colorful Southwestern breakfast.

Salsa Verde

1 ½ lb tomatillos

½ cup chopped white onion

½ cup cilantro leaves

1 Tbsp fresh lime juice

¼ tsp sugar

2 Jalapeno peppers, stemmed, seeded and chopped

Salt to taste

1. Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a baking sheet covered with foil. Broil 5-7 minutes to lightly blacken skin.

2. Combine tomatillos, lime juice, onions, cilantro, Jalapeno peppers, and sugar in a

blender, and blend until all ingredients are finely chopped and mixed. Add salt to

taste. Cool before serving.

1 qt. chicken broth
3 cups chopped chicken
½ cup chopped onion
¼ cup chopped cilantro
1-2 cans of black beans rinsed and drained well
2 small cans of chopped green chilies
Salt and pepper to taste

Blend all of the above ingredients and heat to a boil. Turn down to a simmer. When well heated and the flavors are mingled, garnish with:

Avocado slices
Shredded Pepper Jack cheese
Blue corn chips, lightly broken
Chopped fresh cilantro leaves
Chopped yellow bell pepper
Chopped green onion
Chopped tomato

This is a festive, colorful soup that feeds 4-5 people well. Serve with hot tortillas on the side.

Chocolate-Grand Marnier Pancakes

1 3/4 cup all-purpose flour

1/4 cup sugar

3 Tbsp cocoa powder

2 tsp baking powder

1/4 tsp salt

2 large eggs

1 1/3 cup milk

1/4 cup Grand Marnier

3 Tbsp melted butter

makes approximately 10 pancakes. Can be accompanied by this simple but delicious sauce

Orange Syrup

2 cups Orange Juice

1/2 cup sugar

Combine in sauce pan and boil until reduced to 1 1/4 cup

Scones

Preheat oven to 375*

1/3 cup butter

3 ounces cream cheese

!/4 cup sugar

1 tsp. vanilla

2 ¼ cups flour

2 teaspoons baking powder

1 egg

½ cup milk

1 cup apricots, and walnuts or pecans

1. Cream together butter, cream cheese, sugar and vanilla.
2. Add flour, baking powder,egg and milk to the butter and mix.
3. Add apricots and nuts. Mix all ingredients until dough begins to pull away from the sides of the bowl.
4. Grease a cookie sheet.
5. Remove dough from mixing bowl and knead the dough on a floured surface about 10-12 times.
6. Pat dough into an 8-10 inch circle and place the dough onto the prepared cookie sheet.
7. With a serrated knife, slice the dough into 8 triangular slices. Do not separate the slices!
8. With a pastry brush or fork, brush the dough with a tablespoon of extra milk or water.
9. Bake the scones for 16-18 minutes or until they begin to turn golden.
10. Remove the cookie sheet from the oven and let the scones cool for 4-5 minutes, then separate the slices. Allow to cool for at least 5 more minutes prior to serving after the pieces are separated.

Variations:

• for apple scones, add 1 cup diced apples and 1 tsp cinnamon to the dough
• for lemon scones, omit the vanilla and add 2 tsp lemon juice and 1 Tbsp lemon curd to the dough
• for peach scones, make sure the peaches are diced into small pieces and add them to the dough.