Servings 6

INGREDIENTS:

3 hamburger (or can use hot dog buns)

1 small onion, chopped

3/4 pound Italian sausage links, casings removed(mild or spicy)

6 large eggs

1 cup light cream or milk

1/2 teaspoon each salt and fresh ground black pepper, or to taste

1/4 cup fresh flat-leaf parsley, chopped

2-1/2 cups shredded Swiss cheese, divided

INSTRUCTIONS:——————————————————

Preheat oven to 350 degrees F.

Butter an 13 x 9-inch baking dish.

Tear the buns into large pieces and place in the dish; set aside.

Heat the oil in a large skillet over medium-high heat (use as much oil as desired) add the onion and cook for 2 minutes.

Add the sausage meat to the skillet; cook breaking up the sausage with a wooden spoon until no pink remains (about 10-12 minutes).

In a large bowl whisk together the eggs, light cream, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Stir in the cooked sausage and onion along with the parsley and 1-1/2 cups of the shredded Swiss cheese.

Pour the mixture over the buns,pressing with a spatula or spoon to submerge them in the cream.

Sprinkle with the remaining 1 cup of shredded heese.

Bake until the eggs are just set ( about 30-35 minutes).

Let cool for 5 minutes before serving.

Yield 8 rolls

INGREDIENTS:

8 lasagna noodles, cooked

4 cups prepared marinara sauce

2 cups shredded mozzarella cheese

Filling:

olive oil, as needed

1 small onion, finely chopped

3 garlic cloves, minced

1 (8-ounce) package sliced mushrooms, coarsely chopped

4 cups packed fresh baby spinach

1 cup shredded mozzarella cheese

1 cup ricotta cheese

1/3 cup freshly grated Parmesan cheese

1/2 teaspoon cayenne pepper, or to taste

2 tablespoons minced fresh basil

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————–

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking  dish.

Spread 2 cups of marinara sauce into bottom of the baking dish; set aside.

Heat oil in a a medium skillet over medium-high heat (use enough oil to lightly coat the bottom of the skillet)..

Add onion, chopped mushrooms, spinach, and 3 garlic cloves; cook 5 minutes or until onion and mushrooms are tender; transfer to a bowl

Mix in mozzarella, ricotta and Parmesan cheese, 2 tablespoons basil and cayenne, then season with seasoned salt and pepper to taste.

Place cooked noodles on flat surface; divide the cheese mixture over noodles, then roll up jelly-roll fashion, starting with short side.

Place the rolls, seam sides down in baking dish.

Pour remaining 2 cups of sauce over the top.

Bake covered with foil for 30 minutes.

Remove from oven then sprinkle with 2 cups of mozzarella cheese; return to oven for another 10-12 minutes.

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Prepare the dressing from a dry mix, do not use the bottled, do not prepare the dressing mix using salad dressing use only mayonnaise or you will run the risk of a watery salad

Plan ahead there is a 6 hour chilling time for the salad

INGREDIENTS:

3 pounds medium russet potatoes, peeled (leave whole do not slice)

1 celery stalk, finely diced

6 sliced green onions

1 tablespoon Dijon mustard

1-1/2 cups prepared ranch dressing (made from Hidden Valley package mix, can use more)

3 tablespoons fresh chopped parsley

salt and fresh ground black pepper, to taste

hard-cooked eggs, peeled and quartered (use one egg for each plate)

lettuce leaves, as needed

INSTRUCTIONS:—————————————

In a large pot cook the potatoes for 10 to 15 minutes or until just tender when pierced with a fork; drain and set aside to cool slightly.

Chop the potatoes into small cubes.

In large bowl combine chopped potatoes with celery, green onions and parsley.

In a  bowl combined the Dijon mustard with the prepared ranch dressing until well blended; pour over potato mixture (start with 1 cup of dressing and add in more until you have the desired amount) gently toss until coated.

Season with salt and pepper to taste.

Cover and refrigerate for at least 6 hours (overnight is best).

To serve; line plates with lettuce leaves, place desired amount of potato salad on lettuce then place egg wedges on the plate around the salad.

Lightly sprinkle with paprika.

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Servings 4

INGREDIENTS:

4 (1/2-cup) scoops vanilla ice cream

1 cup frosted cornflakes, crushed

1/4 cup sugar

1/2 teaspoon ground cinnamon

honey (use as much as you like)

Prepare the blueberry sauce well in advance as it needs to be chilled before using

Yield 2 quarts

INGREDIENTS:

vanilla wafer cookies (or use cookies of choice)

Blueberry  Drizzle Sauce;

1/2 cup sugar

1 tablespoon cornstarch

1/2 cup water

1 tablespoon lemon juice

1-1/3 cups fresh OR frozen blueberries

Ice Cream;

1-1/2 cups sugar

1 (3.4-ounce) package instant cheesecake pudding mix (if you can’t find cheesecake flavor you can use instant vanilla pudding mix)

4 cups (1 quart) heavy 35% whipping cream

2 cups milk

2 teaspoons pure vanilla extract

INSTRUCTIONS:———————————————

For the blueberry drizzle sauce; in a small saucepan combine sugar and cornstarch; whisk in the water and lemon juice until smooth.

Stir in blueberries; bring to a boil, reduce heat and simmer stirring for 5 minutes or until slightly thickened.

Cover and refrigerate until cold.

For ice cream; in a large bowl whisk all the the ice cream ingredients until smooth and no granules remain.

Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer’s directions.

** For the remaining ice cream mixture cover tightly and refrigerate until ready to freeze.

When ready to use the ice cream mixture whisk before adding to ice cream freezer container (mixture may have a few lumps).

To serve; in a chilled ice cream bowl layer ice cream then blueberry sauce alternately ending up with drizzle on top.

Place 2 vanilla wafer cookies in the bowl on each side.

There is enough filling for about 30 large ravioli but it will depend on how much filling you are using for each ravioli

It is important to squeeze out as much excess moisture from the  cooked  spinach before using or you will run the risk of a watery filling

Plan a day in advance, the ricotta cheese needs to be drained in the refrigerator overnight, creamed cottage cheese or dry cottage cheese is not recommended

INGREDIENTS:

1 (15-ounce) container full-fat ricotta cheese, drained (place the ricotta cheese in a fine strainer and allow to drain in the fridge overnight)

1 cup finely shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese

1/8 teaspoon ground nutmeg (can use more)

1 small garlic clove minced (you can increase to another small clove, I recommend keeping the garlic no more than 2 cloves or it will overpower the other ingredients)

1/4 teaspoon cayenne pepper, or to taste

1 pound fresh baby spinach leaves (cooked, hand-squeezed very dry, then finely chopped

1 large egg, lightly beaten

salt and freshly ground black pepper, to taste

INSTRUCTIONS:———————————————

In a bowl mix the first 8 ingredients together until well combined.

Season with salt and pepper to taste.

Place about 1 tablespoon (or amount desired) of the filling into ravioli dough pockets.

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Servings 8

INGREDIENTS:

2 cups sliced fresh mushrooms

1 small green bell pepper, seeded and finely chopped

1 small jalapeno peppers, seeded and finely chopped (optional)

2 green onions, finely chopped

1/4 cup butter

10 large eggs

1/2 all-purpose cup flour

1 teaspoon baking powder

1 teaspoon seasoning salt

1/2 teaspoon fresh ground black pepper

2 cups creamed cottage cheese

2 cups shredded cheddar cheese

2 cups monterey jack cheese, shredded

1/2 to 1 pound cooked bulk pork sausage,

8 slices bacon, cooked and crumbled

1/2 cup sliced olives ( optional or to taste)

grated parmesan cheese (optional)

INSTRUCTIONS:——————————————

Preheat oven to 375 degrees F.

Butter a 13 x 9-inch casserole dish.

Saute mushrooms, green pepper, green onions and jalapeno (if using) in butter until tender.

In a bowl combine whisk eggs with flour, baking powder; add mushroom mixture, then season with seasoned salt and black pepper.

Stir in remaining ingredients; mix well.

Pour into prepared baking dish.

Sprinkle with grated Parmesan cheese if desired.

Bake uncovered for 15 minutes.

Reduce heat to 325 degrees F bake 35 minutes longer or until a knife inserted in the middle comes out clean.

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