This is one of three of our recipes featured in the 2004 Best Recipes from American Country Inns and Bed & Breakfasts Cookbook.  Call us for details on buying this cookbook!

1 10 oz. Package frozen chopped spinach, thawed and drained
1/2 cup diced red pepper

1/2 cup diced green pepper
9 eggs
2 cups cottage cheese
2 cups grated swiss cheese (or use 1 cup swiss and 1 cup cheddar)
8 ounces feta cheese
4 tablespoons melted butter
1 teaspoon nutmeg

Thaw spinach in microwave on 50% power for 5 minutes. In the meantime, saute peppers in a little butter, adding spinach after microwaved. Saute until most of the moisture is gone from the spinach.

Grease a 9x13 inch pan. In a large bowl, beat the eggs slightly and add the cheeses and butter. Mix well. Stir in the spinach and nutmeg. Pour into the prepared pan. Bake in a 350 degree oven for 1 hour or until a knife inserted in the center comes out clean.  

Delightfully served with sliced ham, fresh fruit slices, a small dish of yogurt, and accompanied by our popular chocolate-cappuccino muffins. Serves 8.

1 cup cooked wild rice or long-grain wild rice (I use Uncle Ben’s mushroom & wild rice)
½ cup diced red pepper
½ cup diced green pepper
¼ cup dried onion
1 can sliced mushrooms
1 cup shredded cheese (I use cheddar or combo of cheddar/swiss, but Monterey Jack is good)
8 eggs
½ cup half & half
½ teaspoon salt
½ teaspoon dried tarragon (or other spice)

Spray a 9-inch deep-dish pie plate with cooking spray. Place the rice and then the peppers & onion in the bottom of the pan. Next layer the mushrooms and then the cheese over the rice mixture. Beat the eggs together in a medium bowl, and add the half & half, salt and tarragon. Pour over the cheese/rice mixture. Bake in a 350 degree oven for 45-50 minutes or until the center is set.  

This quiche presents well with crisp bacon curls or sausage links, a parfait of yogurt and fresh fruit, a raspberry & blackberry muffin, and a steaming mug of hazelnut coffee. Makes 6 servings.

1 loaf dense French bread
Cream cheese
Sour cream
Seedless blackberry preserves
Fresh strawberries, diced

Eggs
Half & half
Sugar
Vanilla

Maple & Blackberry Syrup

Cut bread into thick pieces (about 1 1/2” thick), cutting a pocket in each side; allow 2 bread sandwiches per person. In a medium glass bowl, microwave cream cheese (about 4 ozs per person) for 30 seconds to soften. Stir cream cheese until smooth, and then add a heaping tablespoon of sour cream, a heaping teaspoon of blackberry preserves, and diced strawberries. Stir gently to mix. Fill each bread sandwich with filling mixture.

For each person, combine 2 beaten eggs with 1/3 cup half & half, a tablespoon of sugar and a teaspoon of vanilla. Dip sandwiches in egg mixture, and fry at medium temperature on a lightly buttered grill pan until golden brown. Serve topped with powdered sugar and more diced strawberries.

For syrup, heat a small pitcher of maple syrup flavored with a tablespoon of the blackberry syrup.

Stir-fry usually descibes the cut of vegetables -- but you can use almost anything for your blend!

1 16oz bag frozen stir fry vegetables (I use Walmart’s asparagus stir fry blend)
dried onion
salt & pepper
2 cups grated cheese (I use a colby & montery jack mix, but anything will work)
8 eggs
½ cup half & half

Thaw the vegetables overnight or in the microwave. Spray a 9 inch pie pan with cooking spray. Spread the vegetables in the bottom of the plate, cutting large pieces (usually broccoli) into bite-size pieces. Add dried onion on top of vegetables. Sprinkle with salt & pepper. Spread cheese evenly over vegetables.

In a glass mixing bowl, whip eggs & cream together until light & fluffy. Add more salt & pepper, and pour over vegies & cheese.  

Bake 45-50 minutes at 350 degrees. Enjoy!

Some call these blintzes -- but everybody calls them delicious!

28 Crepes (I cheat by purchasing them from our food distributor)

Filling:
8 ozs cream cheese
4 ozs ricotta or sour cream
1 tablespoon sugar
1 teaspoon vanilla

Soften cream cheese in microwave 30 seconds. Mix in other ingredients; stir well. Place approximately 1 tablespoon of filling into center of crepe, and fold up into square. Layer crepes in sprayed pan, allowing 4-5 per person. Cover pan with foil. Heat in 350 degree oven for 20-30 minutes; longer will make crepes drier and crispy on the bottom.

Sauce:
1 cup powder sugar
2 tablespoons cornstarch
½ cup butter, cut up
1/3 cup Grand Marnier
1 package mixed fruit berries, thawed

Mix sugar and cornstarch in large kettle. Add butter pieces and heat over medium heat until melted. Allow mixture to bubble for about 1 minute while stirring; do not burn or allow to become brown in color. While still over medium heat, add Grand Marnier (but stand back because it will sizzle), and mix for about 1 more minute. Add berries and cook over medium heat until thickened. Reduce to low heat. The sauce can be made in the 20 minutes that the crepes are heating in the oven.

Serve crepes with warm sauce & sprinkling of powdered sugar.