Posts Tagged ‘breakfast’

  • 1- 8 ounce container Sharp Cheddar Cheese Nuggets
  • 1 jar Better Than Good Bacon Jam
  • 2 1/3 cups Whole Wheat All Purpose Baking Mix
  • 1 cup Milk

Mix all ingredients together to incorporate well.

Either place the dough on a surface floured with the Baking Mix and pat out to about 3/4 to one inch thick and then cut out biscuits using Bacon Jam jar

or

Drop tablespoons of dough onto to a baking sheet that has been lined with non-stick foil

 

 

 

 

 

 

 

Bake in 400 degree oven for 20 minutes or until done

This Dip is so quick and easy.  Perfect if friends drop over unexpectedly or if you want to perk up your party.

Also wonderful on toasted English muffins on a cold morning!

  • 1 – 12 ounce container Whipped Cream Cheese
  • 1/2 jar Robert’s Reserve Roasted Pineapple and Habanero
  • Walnut Pieces

Mix Cream Cheese and Roasted Pineapple and Habanero together until well incorporated.

Place on Serving Dish and garnish with Walnut Pieces……..done!

  • 8 ounce package Mascarpone Cheese
  • 1/2 bottle Robert’s Reserve Raspberry Chipotle Sauce
  • 2 tubes Crescent Rolls

 

 

 

 

 

 

Preheat oven to 375 degrees.  Combine Mascarpone and Raspberry Chipotle in mixing bowl until well incorporated.

 

 

 

 

 

 

Line cookie sheet with foil.  Place heaping teaspoon of Cheese Mixture on Crescent piece and roll up.

 

 

 

 

 

 

 

 

Bake until golden brown.

 

 

 

 

 

 

Remove from oven and let cool prior to placing on Serving Dish, great with Red Wine!

  • 2 Jiffy Corn Muffin Mix
  • 1 jar Robert’s Reserve Roasted Red Pepper & Onion
  • 1 jar Relish That Corn
  • 1 cup Shredded Mexican Blend Cheese
  • 2 tablespoons Adams Reserve House Rub
  • 2 Eggs

Mix all ingredients together until well incorporated, about 3 minutes by hand

Place in 13 X 9 inch baking dish and bake for 25 to 30 minutes in 350 degree oven or until lightly browned

Makes a marvelous side dish for any meal!

  • 1/2 cup Ottavio Olive Oil
  • 8 Eggs
  • 3/4 to 1 loaf Asiago Cheese Bread
  • 3/4 teaspoon Adams Reserve Truffle Salt
  • 1 wedge Frescolina Ricotta Salata, crumbled
  • 2 cups Colby Jack Cheese, grated
  • 1 jar Cookwell & Company Green Chile Stew
  • Crema Mexicana and Green Onion for Garnish

Preheat oven to 350 degrees.  Coat a 13 X 9 inch baking pan with Olive Oil. 

Tear Bread into chunks and place on bottom of baking dish.

Beat eggs in a large bowl with remaining Olive Oil and Truffle Salt

Add Green Chile Stew to egg mixture and whisk to incorporate.

Crumble Ricotta over bread

Top with 1 cup Colby Jack Cheese.  Pour egg mixture over bread and use spoon to move egg well into bread.

Top with remaining Colby Jack Cheese and bake for 30 – 45 minutes, or until knife inserted into middle comes out clean and top is lightly browned.

Garnish with chopped Green Onion and Crema Mexicana.

Makes a great breakfast dish!

Ingredients:

  • 1 Box Carrot Cake Mix – we suggest Duncan Hines Classic Carrot
  • 1 jar Robert’s Reserve Pineapple Coconut Mango Tequila Sauce
  • 1 large box instant vanilla pudding
  • 4 eggs
  1. Preheat Oven to 350 degrees.  Lightly oil Bundt cake pan.
  2. Mix all ingredients together in mixing bowl with whisk or use electric mixer on low speed..
  3. Place batter in pan and bake for 35 to 40 minutes or until toothpick inserted into middle comes out clean. Let cake cool for 5 to 10 minutes and invert onto serving platter and lighly dust with powdered sugar.

This recipe also makes GREAT breakfast muffins!!