Cowboy Corn Cakes for Breakfast - Serves 6

From: Tasting Colorado by Michele Morris taken from Romantic Riversong Inn, Estes Park, CO

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment
Griddle or skillet

Ingredients

• 4 eggs
• 1 c milk
• 2 tbsp. butter, melted
• 1 c flour
• 1/4 c cornmeal
• 1 tbsp. baking powder
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 12 oz (1 small bag) frozen sweet corn kernels
• 1 c green chiles, chopped
• Maple Syrup

Directions

1. Beat the eggs and milk until blended; stir in butter.
2. Combine the flour, cornmeal, baking powder, salt, and cayenne and slowly stir into the wet ingredients.  Fold in corn and green chiles.
3. Using a ladle or ice cream scoop (or other large spoon), spoon the batter onto a greased griddle or skillet over medium heat.
4. Cook on the first side until bubbles appear on top, then flip and finish cooking on the second side.
5. Serve with maple syrup.

Amish Breakfast Casserole - Serves 6 to 8

From: Tasting Colorado by Michele Morris, taken from Eastholme In The Rockies B&B (Cascade, CO)

This is an easy one to prepare the night before. Refrigerate after Step #4 overnight, then the next morning pull it out for 1 hr before popping it into the oven.

Equipment
9"x13"x2" glass baking dish
Skillet
Oven
Large bowl

Ingredients

• 1/2 lb to 1 lb sliced bacon (sliced ham is fine too), diced
• 1 medium sweet onion, diced
• 6 eggs, lightly beaten
• 4 cups frozen shredded hashbrowns
• 2 c shredded mild cheddar
• 1 1/4 c shredded Swiss
• 1 lb small-curd cottage cheese

Directions

1. Preheat oven to 350F.  Spray a 9x13x2" glass baking dish with cooking spray.
2. Heat a large skillet over medium-high.  Cook the bacon and the onion together until bacon is crips; drain fat.
3. Combine the eggs, hashbrowns, cheddar, Swiss, and cottage cheeses in a large bowl
4. Add the bacon mixture to the bowl and stir until well mixed.
5. Transfer to the baking dish and bake, uncovered, until eggs are set and edges are lightly browned, approx. 40 minutes.
6. Let stand 10 minutes before serving.

Easy Breakfast Casserole - Serves 6 - 8

From Food.com

Prep time: 20 minutes
Cook time: 30 minutes

Equipment:
Large casserole dish (ie, 9" x 13" x 2")
Skillet
Oven

Ingredients

• 1 (10 1/8 ounce) can croissants (the flat roll-out type is the best)
• 6 eggs
• 2 tbsp. fat-free half-and-half (optional)
• 1 lb hot or seasoned sausage
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon pepper (optional)
• 1 cup cheese (ie, cheddar), shredded
• Optional: ¼ or less mustard powder, frozen hashbrowns (cook according to directions), mushrooms, onion, bell pepper, paprika

Directions

1. Lightly butter large casserole dish.  Unroll croissants and lay flat in single layer.
2. Brown sausage & drain.  Layer on top of croissants.
3. Saute mushrooms & bell pepper.
4. Layer with cooked hashbrowns.
5. In a separate bowl, scramble eggs with half & half, salt, & pepper.  Layer on top.
6. Cover with  remaining cheese and bake at 350F for 20 minutes.  Finish baking the next morning for another 15-25 minutes.  Sprinkle paprika.

Cinnamon Swirl Bundt Coffee Cake - Serves 6-8

Adapted from Allrecipes.com

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Ready in 1.5 hours

Equipment:
10" Bundt pan
Mixer
Oven

Ingredients

• 3/4 c butter, room temperature
• 1.5 c white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 c sour cream, Greek Yogurt, or Icelandic Skyr
• 2.5 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 c chopped walnuts
• For the Cinnamon Sugar Swirl: Mix 1 tbsp. ground cinnamon & 1/4 c white sugar
• For the OPTIONAL Vegan Maple Glaze from CookieandKate Blog: 1 c powdered sugar, ⅛ tsp sea salt, 1 tbsp melted coconut oil or butter, ½ tsp vanilla extract, ¼ cup good maple syrup, more if needed

Directions

1. Preheat oven to 400 F (205 C). Grease a 10-inch bundt pan.
2. Beat butter and sugar with a mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
3. Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
4. Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
5. Bake in preheated oven for 8 minutes. Lower heat to 350 F (175 C) and bake for an additional 40 minutes, or until a tester comes out clean.

Homemade Marinara (adapted from Lidia Bastianich) - 3.5 cups

Adapted from: NY Times
Makes 3.5 cups (or for 1 lb pasta)

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Total Time: 30 minutes

 Ingredients

• 1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
• 1/4 cup extra-virgin olive oil
• 4 to 7 garlic cloves, peeled and slivered
• Small dried whole chile, or pinch crushed red pepper flakes
• 1 teaspoon kosher salt
• 1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Directions

1. Pour tomatoes into a large bowl and crush with your hands. Pour 1/2 cup water into can and slosh it around to get tomato juices. Reserve.
2. In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
3. As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
4. Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 to 20 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.)
5. Discard basil and chile (if using).

Sauteed Cauliflower and Apples with Pecans - Serves 4

From RealSimple October 2013

Grade Level - 2, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Hands-on Time: 30 minutes

Ingredients

• 1/4 cup chopped pecans, toasted
• 2 tbsp. olive oil
• 1/2 cup water
• 1 small shallot, chopped (onion is ok)
• 1 small head cauliflower (~1.5 lbs), cut into florets (~ 5 c)
• 1 red apple (ie, Fuji, Braeburn, etc), thinly sliced
• 1 tsp fresh thyme leaves, or 1/2 tsp dried
• 2 tbsp. unsalted butter
• Kosher salt & pepper

Directions:

1. Heat oil in a large skillet over medium-high heat.  Add the shallot and cook, stirring frequently, until softened, 3-4 minutes
2. Add cauliflower and 1/4 tsp each salt and pepper and cook, tossing occasionally, until golden, 4-6 minutes.
3. Add the apple, thyme, and water.
4. Cover and cook until the cauliflower is tender, 8-10 minutes more.
5. Stir in the butter and sprinkle with the pecans.

Optional:
Step #3: Do not add the 1/2 cup of water.  Rather, after adding the apple and thyme to the dish, transfer it all to an oven-safe baking tray/dish and bake at 400F for 15 minutes.

Honey Mustard Green Beans with Pecans - Serves 4 to 6

From RealSimple June 2013

Grade Level - 2, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Hands-on: 15 min
Total time: 25 min

Ingredients
1.5 lb green beans, trimmed
1/4 c olive oil
1/2 c pecans or pecan pieces, toasted
2 tsp honey
1 tsp Dijon mustard
2 tbsp. red wine vinegar (optional)
Salt & pepper, to taste

Directions

1. Steam the green beans until tender (6-8 min, or 2-3 min if boiled).  Let cool.
2. Whisk together olive oil, honey, and mustard in large bowl.  Season with salt & pepper.
3. Toss beans with honey-mustard dressing and the toasted pecans.
4. Refrigerate up to 8 hours; just before serving, toss with red wine vinegar.

Spiced Pork Tenderloin with Green Beans - Serves 4

From: Real Simple

Hands-on Time: 25 minutes
Total Time: 35 minutes
Serves 4

Ingredients

• 2 tbsp olive oil
• 2 pork tenderloins (~ 1.5 lbs)
• 1 tsp fennel seed, crushed
• 1 tsp paprika
• 1 small red onion
• 1 lb green beans, trimmed
• 1/3 cup pitted green olives, halved (sliced black olives are ok)
• 1 tbsp red wine vinegar
• kosher salt & black pepper

Directions

1. Slowly whisk in beef broth, going slow to prevent lumps.
2. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with the fennel, paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook, turning occasionally, until browned, 6 to 8 minutes.
3. Place the pork on a rimmed baking sheet; reserve the skillet. Transfer the pork to oven and cook until an instant-read thermometer inserted in the center of each tenderloin reaches 145° F, 12 to 15 minutes. Let rest for 5 minutes before slicing.
4. Meanwhile, add the remaining tablespoon of oil to the drippings in the skillet and heat over medium-high heat. Add the onion and cook, tossing, until beginning to soften, 3 to 5 minutes.
5. Add the green beans, ½ cup water, and ¼ teaspoon each salt and pepper and cook, partially covered, until the green beans are tender, 4 to 6 minutes. Add the olives and vinegar and toss to combine.
6. Serve the pork with the green beans