Recipes

Ham 'n' Cheese Omelet Roll

Ingredients:
4 oz cream cheese, softened
3/4 cup milk
2 Tbsp all-purpose flour
1/4 tsp salt
12 eggs
2 Tbsp Dijon honey mustard
2-1/4 cups shredded cheddar or Swiss cheese, divided
2 cups finely chopped fully cooked ham
1/2 cup thinly sliced green onions

Directions:
Line the bottom and sides of a greased 15x10x1 inch baking pan with parchment paper. Grease the paper and set aside. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt, mix until combined. In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.

Bake at 375 degrees for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese.

Sprinkle with ham, onions and 1 cup cheese. Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese. Bake 3-4 minutes longer or until cheese is melted.

Yields 12 servings.

Paradise Fruit Pizza

Ingredients:
1 package (18 ounces) refrigerated sugar cookie dough
1 container (8 ounces) vanilla, strawberry or banana low-fat yogurt
1 can (8 ounces) crushed pineapple in juice, well drained
1/4 cup flaked coconut (optional)
2 kiwis, peeled and sliced
1/2 cup red grapes, cut in half
1 can (11 ounces) mandarin orange segments, well drained
2 tablespoons whole, unblanched almonds, chopped

Directions:
Preheat oven to 350°F. Form dough into a ball and place in center of Classic Round Stone. Roll dough into a 12-inch circle, about 1/4-inch thick. Bake 16-18 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie from Baking Stone; cool completely.

Combine yogurt, pineapple and coconut; spread mixture evenly over top of cookie. Slice kiwis and cut grapes in half using Paring Knife. Arrange mandarin oranges, kiwi slices and grapes in a circle over yogurt mixture.

Chop almonds with Food Chopper; sprinkle over fruit. Slice and serve.

Yield: 16 servings

Pina Colada Muffins
(On left of photo above)

Ingredients:
1 lb. Box of yellow or butter cake mix
3/4 cup of water
1 Tsp. Coconut extract
1 Tsp. Rum extract
1 cup flaked coconut
1/2 to 1 cup nuts (chopped)
1 8oz. can of undrained crushed pineapple

Directions:

Prepare cake mix following package instructions. Add other ingredients. Mix 1 minute - Do not over mix. Grease tins and full 3/4 full. Bake at 350 degrees for 15-20 minutes or until the smell has filled your kitchen.

Hash Brown Quiche
(On right of photo above)

Ingredients:
3 cups shredded hash brown potatoes
1/3 cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
salt and pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C).

Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.

In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.

Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

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The Banyan House Bed & Breakfast
519 South Harbor Drive
Venice, Florida 34285
Business: (941) 484-1385

E-Mail: relax@banyanhouse.com

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