Recipes

Chile Relleno Casserole
Cleve Sproule

Kim's French Toast Souffle
Kim Davydovits

Potato Dish
Joanne McCormick

Pumpkin Pie Crunch
Cleve Sproule

The Real, the Original, the Authentic Nestle Toll House Chocolate Chip Cookie Recipe
Jeanne Woods


Chile Relleno Casserole
by Cleve Sproule
served at 2006 Event Hosts Brunch
1 large can Ortega green chiles, halved
8-12 eggs
1 pound monterey jack, grated
1 pound cheddar cheese, grated
2 cans evaporated milk, or 2 cups regular milk
1 tablespoon baking powder
6 tablespoons flour
1 onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Grease or spray cooking spray on a 9 x 13 x 2 pan.
Place a layer of chiles, top with cheese and onions.
Continue building layers 2 or 3 more times.
Combine milk, eggs, baking powder, flour, salt and pepper.
Pour over chile/cheese layers.
Bake at 350 degrees for 45-55 minutes, or until done.
Casserole is done when knife inserted in center comes out cleanly.
Serve with salsa, hot sauce or guacamole.


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Kim's French Toast Souffle
by Kim Davydovits
served at the 2003 Event Hosts Brunch
1/2 c. butter or margarine
8 oz. cream cheese
1/2 c. maple syrup
bread cubes (torn 1/2" square about)
12 eggs (large)
2 c. half and half
1 1/2 tsp. vanilla
cinnamon

Instructions:
Butter 13" x 9" pan well or use Pam spray. Fill dish no more then 2/3 full with the bread cube pieces. In a small bowl (after softening a little in microwave) mix butter, cream cheese, and syrup together, it's OK to leave it a little lumpy. Spoon this mixture evenly over the bread cubes, making sure to go to all the ends and distribute evenly as possible. In a large bowl, beat eggs, half and half with vanilla. Pour mixture over bread. Be careful not to fill more then 2/3 full so it does not overflow when cooking. Your bread cubes should be floating at this point. Dust with cinnamon, cover with foil and store overnight in the fridge.

Bake at 350 degrees oven for 45-55 minutes or until done and center is raised and lightly browned and firm. To serve:  cut in serving pieces, top with powdered sugar and or syrup. Also good with various cut up fruits on top. Serve immediately, this crashes quickly.

Serves approximately 12

Enjoy!


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Potato Dish
by Joanne McCormick
served at the 2003 Event Hosts Brunch
2 lbs frozen raw shredded hash browns
16 oz sour cream
2 c. (8 oz) cheese grated
1 c. cream of chicken soup
1 stick butter or margarine melted
Optional:  crushed corn flakes on top

Mix sour cream, cheese, soup and butter.
Combine with potatoes and bake at 350 degree oven for 1 hour
(use 9" x 13" pan)

Really GOOD and EASY!!!!


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Pumpkin Pie Crunch
by Cleve Sproule
served at the 2006 Super Bowl Party
1 package Duncan Hines Moist Deluxe Butter Golden Cake Mix
1 can solid pack pumpkin mix
1 - 12 ounce can of evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1/2 tsp salt
1 cup chopped pecans (optional)
1 cup melted butter

Preheat oven at 350 degrees and grease a 13" x 9" pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl and mix well. Pour into pan sprinkle or sift dry cake mix over pumpkin mixture and top with pecans (optional). Drizzle melted butter/margarine over the dry cake mixture. Bake at 350 degrees for 50-55 minutes until golden brown. Cool and serve with whipped cream or ice cream. Refrigerate leftovers.


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The Real, the Original, the Authentic Nestle Toll House Chocolate Chip Cookie Recipe
by Jeanne Woods
served at the 2003 Super Bowl Party



2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt


1 c. (2 sticks, 1/2 pound) butter, softened
3/4 c. granulated [white] sugar
3/4 c. packed brown sugar
1 tsp. vanilla extract
2 eggs
2 c. (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 c. chopped nuts



COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.


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