Ingredients

• 2 eggs
• 1 cup white sugar
• 1 cup milk
• 3 tablespoons vegetable oil
• 3 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1 cup fresh blueberries
• 1/2 cup chopped walnuts

Directions

1. 
   Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
   
2. 
   Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.
   
3. 
   Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.
   

Ingredients

• 4 ice cubes
• 1 (1.5 fluid ounce) jigger vodka
• 3 pimento-stuffed green olives
• 1 tablespoon brine from olive jar
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground black pepper
• 3 dashes Dash Worcestershire sauce
• 3 dashes hot pepper sauce (e.g. Texas Pete’s™)
• 1 cup tomato and clam juice cocktail
• 1 stalk celery, with leaves

Directions

1. 
   Fill a large tumbler with ice cubes. Pour in the vodka, then drop in the olives and the olive brine. Season with celery salt, pepper, Worcestershire sauce and hot pepper sauce. Fill the remainder of the glass with tomato and clam juice cocktail. Stir with the celery stalk and leave it in as a garnish. Sprinkle with a little bit of celery salt before serving.
   

Ingredients

• 4 pounds new potatoes, skinned, cut into 1-inch cubes
• 1 pound processed cheese food, cubed
• 2 cups mayonnaise
• 1 onion, finely chopped
• 1 pound bacon, cooked crisp and chopped

Directions

1. 
   Preheat oven to 350 degrees F (175 degrees C).
   
2. 
   Place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes. Continue to stir, every minute or so, until cheese is melted.
   
3. 
   In a separate bowl, stir together mayonnaise, onion, and bacon. Gently stir into potatoes and cheese. Spread into a 13×9-inch baking dish.
   
4. 
   Bake in a preheated oven for 50 minutes.
   

Ingredients

• 4 1/2 cups rolled oats
• 1/2 cup toasted wheat germ
• 1/2 cup wheat bran
• 1/2 cup oat bran
• 1 cup raisins
• 1/2 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/4 cup raw sunflower seeds

Directions

1. 
   In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.
   

Ingredients

• 3 cups grape juice
• 5 1/4 cups white sugar
• 1 (2 ounce) package powdered fruit pectin

Directions

1. 
   Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.
   
2. 
   Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
   
3. 
   Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.
   

Ingredients

• 3 eggs
• 1/2 cup milk
• 1/2 cup water
• 3 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
•  
• 1 (8 ounce) package cream cheese, softened
• 1 1/4 cups sifted confectioners’ sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 1 cup heavy cream, whipped
• 4 cups sliced strawberries

Directions

1. 
   Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
   
2. 
   Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
   
3. 
   Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
   
4. 
   To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
   

Ingredients

• 1/4 cup butter
• 1 small onion, chopped
• 1 1/2 cups shredded Cheddar cheese
• 1 (12 ounce) can sliced mushrooms
• 1 (6 ounce) can sliced black olives
• chopped cooked ham (optional)
• sliced jalapeno peppers (optional)
• 12 eggs, scrambled
• 1/2 cup milk
• 1/2 teaspoon salt and pepper, to taste

Directions

1. 
   Preheat oven to 400 degrees F (205 degrees C). Grease a 9×13 inch baking dish.
   
2. 
   Melt the butter in a skillet over medium heat, and cook the onion until tender.
   
3. 
   Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
   
4. 
   Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
   

Ingredients

• 1 cup packed brown sugar
• 1/3 cup butter, melted
• 2 tablespoons light corn syrup
• 1/3 cup chopped pecans
• 12 (3/4 inch thick) slices French bread
• 1 teaspoon grated orange zest
• 1 cup fresh orange juice
• 1/2 cup 2% milk
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 egg whites
• 2 eggs
• 1 tablespoon confectioners’ sugar for dusting

Directions

1. 
   In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9×13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
   
2. 
   In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
   
3. 
   Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
   
4. 
   Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners’ sugar before serving.
   

Ingredients

• 1 tablespoon butter
• 1/2 onion, chopped
• 1 (12 ounce) package spicy ground pork sausage
• 4 eggs
• 1/2 cup Ranch-style salad dressing
• 1/2 cup milk
• 1 (8 ounce) package Cheddar cheese, shredded
• 1 dash hot pepper sauce (optional)
• salt and pepper to taste
• 1 pinch white sugar
• 1 (9 inch) unbaked deep dish pie crust

Directions

1. 
   Preheat oven to 425 degrees F (220 degrees C).
   
2. 
   Heat butter in a large skillet over medium heat. Saute onion until soft. Add sausage, and cook until evenly brown. Drain, crumble, and set aside.
   
3. 
   In a medium bowl, whisk together eggs, Ranch dressing and milk. Stir in shredded cheese. Season with hot sauce, salt, pepper and sugar.
   
4. 
   Spread sausage mixture in the bottom of crust. Cover with egg mixture, and shake lightly to remove air, and to level contents.
   
5. 
   Bake in preheated oven for 15 to 20 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 45 to 50 minutes, or until filling is puffed and golden brown. Remove from oven, prick top with a knife, and let cool 10 minutes before serving.
   

Ingredients

• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons baking powder
• 3/4 teaspoon salt
• 1 1/2 cups quick cooking oats
• 2 cups soy milk
• 3 eggs, beaten
• 1/4 cup olive oil
• 1/2 cup frozen blueberries

Directions

1. 
   Preheat a lightly oiled griddle over medium heat.
   
2. 
   In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
   
3. 
   In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
   
4. 
   Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.