Thursday, November 22, 2007

Oven Omelet Brunch

1/4 cup butter
1 1/2 dozen eggs
1c sour cream
1 c milk
1/4 c green onion
2 c cheese grated
2c cubed ham

Preheat oven to 325. IN oven, melt butter in 9x13 pan. Coat pan. Mix in bowl. eggs, sour cream, and milk. Stir in onions, cheese and ham. Bake until set about 35 -45 minutes. Cut into squares and serve hot.
Serves 12-16 and the recipe can be cut in half.


Monday, July 30, 2007

Blueberry-Coconut-Macadamia Muffins

Noelie sent me the link for these. I thought I would put them up because I have no idea how long MSN keeps their recipes up.

  • 1/4 cup unsweetened coconut
  • 2 tablespoons plus 3/4 cup all-purpose flour
  • 2 tablespoons plus 1/2 cup brown sugar
  • 5 tablespoons chopped macadamia nuts
  • 2 tablespoons canola oil
  • 1 cup whole-wheat pastry flour (see Source) or whole-wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 large egg
  • 1 large egg white
  • 3/4 cup nonfat buttermilk
  • 2 tablespoons butter
  • 1/2 teaspoon coconut or vanilla extract
  • 1 1/2 cups fresh or frozen (not thawed) blueberries

  • Preheat oven to 400and#176; F. Coat a 12-cup muffin pan with cooking spray.
  • Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.
  • Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.
  • Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.

Monday, July 2, 2007

Peanut Butter Butterscotch Squares

peanut butter butterscotch squares.
1/4 cup butter
3/4 peanut butter
12 oz butterscotch chips
dash of salt
Melt together until smooth (I do this over a double boiler, but it works well in a microwave)
1/2 cup icing sugar(powdered sugar for Americans!)
When stirred together, add 2 cups miniature colored marshmallows. You don't want these to melt so if you can slightly cool the mixture first they will not melt.
spread in a 8x8 buttered pan and chill. Cut into small squares. Kids are guaranteed to gobble these up!

Chelsea's Cream Cheese Rollups

1 box cream cheese softened
4 green onions cut
1/2 can green chilis chopped
1/2 can chopped olives
handful of colby jack cheese
a little taco seasoning

Mix together, spread on any kind burrito size tortilla (spinach are good)
rollup and put in fridge for a least 1/2 hour before serving, cut up and serve with salsa

Wednesday, June 27, 2007

Mom's Cheese Ball

1 Lb Cream Cheese
1 Bunch of green onion chopped
1 Pkg of Budding meat (beef) shredded
some accent

Mix cheese, onion, accent, and about 1/2 of 3/4 of the meat. Roll the ball in the rest of the beef. Refrigerate!


Tuesday, June 26, 2007


Welcome to the Bourne Bistro. A place to find family fun recipes, and fun tips in cooking.