Tortilla Espanola

(This recipe can be adjusted according to the size of your frying pan.  This is for a 12 inch pan.)

3 large potatoes, peeled and thinly sliced1 small onion, diced6 eggsSalt and pepper to taste 

Olive oil for frying (NOT vegetable oil)

Mostly cover the bottom of a frying pan in olive oil.  Heat on medium.  Add potatoes and onions.  Cook thoroughly and stir as needed with a spatula (20 min).  Add salt & pepper to taste.  Remove potatoes/onions from pan and put in a separate bowl.  Don't need to be super careful about draining potatoes well (of the oil).  Drain oil from frying pan, but don't wipe clean.  In another bowl, beat eggs until frothy.  Add eggs to potatoes.  Stir just til potatoes are coated.  Heat about a tbsp. more of oil on medium heat in frying pan.  Pour mix into frying pan.  Cook 3-4 min. on first side until eggs are mostly cooked.  Place plate over frying pan.  Here's the fun part!!!  Flip tortilla over onto plate and slide uncooked side back into pan.  Cook about 3 min or until tortilla is cooked through.  Slice into pie wedges.  Serve immediately.  Chill remaining tortilla and eat leftovers either chilled or reheated. 

Popovers

We love making these... they're great lightly buttered with jam or cinnamon and sugar or a great addition to soups and stews!

Not to mention how easy these are to make!!

2 eggs

1 c. flour

1 c. milk

1/2 tsp. salt

popover pan

Preheat oven to 450 F. Grease six 6 oz. popover cups. (It's the best putting a dab of butter in each cup and putting the pan in the oven just to melt the butter)  In medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to over beat.  Fill cups half full.  Bake at 450 F. for 15 minutes.  Decrease oven temperature to 350 F. and let it bake for an additional 15 minutes.  Carefully puncture the tops with a fork and immediately remove from cups and serve hot.

I have made these using a muffin tin back in law school, they just come out smaller and may not rise as much.  Still yummy!

Sour Cream Coffee Cake

I'm addicted to Mary Lynn's coffee cake recipe!!

3/4 c. butter, softened
1 ½ c. sugar
3 eggs
1 ½ tsp. vanilla

3 c. flour
1 ½ tsp. baking powder
1 ½ tsp. soda
1/4 tsp. salt
 1 ½ c. sour cream (I use either lite or fat free)

Filling:  Mix ½ c. brown sugar, ½ c. finely chopped nuts, 1 Tbsp. Cinnamon.

Heat oven to 350̊.  Grease tube pan or two 9x5 loaf pans.  Combine butter, sugar, eggs and vanilla and beat for two minutes.  Stir flour, baking powder, soda and salt together.  Add half the dry ingredients to the butter mixture and mix, then add the sour cream and mix, then the rest of the dry ingredients and mix.  Spread 1/3 of batter in pan(s) and sprinkle with 1/3 of filling.  Repeat two times.  Bake 60 minutes.  Cool 10 minute in pans before removing.

I usually make this for Gregory with breakfast food and he loves it!

Pumpkin Muffins

This is one of my favorite things grandma Olson makes when we are in town.

These are great year round!

1 1/4 c. oatmeal

1 c. flour

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. soda

1/2 tsp. salt

1/2 tsp. nutmeg

3/4 c. brown sugar

1/2 c. oil

1 c. canned pumpkin

1/4 c. milk

1 egg

1 tsp. vanilla

Combine dry ingredients (first seven). Add wet ingredients (next six), stirring just until moistened. Heat oven to 400 F. Grease 18 muffin cups or use cupcake papers in them. Fill with batter. Top with streusel. Bake 15-20 minutes.

Streusel Topping-mix until crumbly

1/4 c. oatmeal

1/4 c. flour

1/4 c. brown sugar

1 tsp. cinnamon

1/4 c. softened margarine

Eggs Benedict

I promise this is easy, you can do it!!

3 egg yolks
1  lemon, juice
1/2 c. heavy cream
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1/3  cup butter, melted
1/2 teaspoon salt

4 strips Canadian-style bacon
2 English muffins, split

To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and cream . Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated.  Remove from heat. Place a lid on pan to keep sauce warm.

To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate covered with paper towels.

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Bacon, Eggs and Potato Hash

Great for camping!

potatoes, peeled and diced OR as many frozen hash browns as you want OR peeled and diced leftover baked potatoes

a small amount of canola oil, maybe a tablespoon (it and olive oil are the healthiest kinds of oils)

cooked bacon, cut or broken into small pieces

raw eggs mixed with a small amount of milk, like you were making scrambled eggs

If there are only two people, I would use two potatoes, 4 pieces of bacon, and three eggs. Increase the amount of each as you add people to serve. Pour a small amount of oil into a large frying pan. Heat it up and add the potatoes. If they are raw or frozen, cook them 15 to 20 minutes or until they are getting soft in the middle and crisp on the outside. If they are leftover baked potatoes, just warm them up and brown them a little. Add the bacon and the egg/milk mixture, sprinkle with salt and pepper, and stir until it all sets up into a cooked mixture of bacon, eggs and potatoes. There really isn't a wrong way to make these, and they turn out different each time.


I love to throw in onions, cheese, spinach or avocado to switch it up.  You really can't mess this up!

Easy Mexican Quiche

You'll be doing the Mexican hat dance over this one!

5 eggs

1/4 c. flour

1/2 tsp. baking powder

1/4 c. butter, melted

1 (7oz.) can of diced green chilies

1 c. cottage cheese

1/4 c. onion, chopped

1 tbsp. butter

1 c. shredded Monterey Jack cheese

salsa

Beat eggs lightly in large bowl. Stir in flour and baking powder. Add the 1/4 c. of melted butter, chilies, and cottage cheese. Saute onion in the 1 tbsp. of butter; add mixture, along with cheese. Combine just until blended. Pour mixture into a greased 9x9 inch baking dish or pie plate and bake at 400 F. for 15 minutes. Reduce heat to 350 F. and continue baking about 30 minutes. Cut into small squares or wedges and serve hot. Makes 6 servings.

Grandma's Buttermilk Pancakes

We have breakfast for dinner in our house on Sundays.

These light and fluffy buttermilk pancakes are great anytime because they are surprisingly filling.

1 egg

1 c. buttermilk 

2 tbsp. oil

1 c. flour

1 tbsp. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Mix dry ingredients together. In separate bowl, beat egg. Combine all ingredients and mix until smooth.

We double the recipe for the three of us.

Bacon Souffle

Gregory bought me roses so I made him souffle!

4 egg yolks

4 egg whites

1/4 c. butter

1/4 c. flour

1/4 tsp. dry mustard

dash of ground red pepper

1 c. milk

2 c. Cheddar cheese, Colby, Havarti, Swiss or Pepper Jack, shredded

*(I like to crumble bacon in ours when add the cheese mixture with the egg yolks. Spinach is also very good!)

Allow egg whites and egg yolks to stand at room temperature for 30 minutes.

For cheese sauce, in medium sauce pan melt butter; stir in flour, dry mustard, and red pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheese, a little at a time, stirring until melted. In medium bowl beat egg yolks with a fork until combined. Slowly add cheese sauce to egg yolks, stirring constantly*. Cool slightly. In a large mixing bowl beat egg whites with electric mixer on medium to high speed until stiff peaks form. Gently fold about 1 c. of the stiffly beaten egg whites into cheese sauce. Gradually pour cheese sauce over remaining stiffly beaten egg whites, folding to combine. Pour into an ungreased 1 1/2 quart souffle dish or into ramekins. Bake 350 F. for about 30-40 minutes or until a knife inserted comes out clean. Let sit 5 minutes and serve.