• 1 3-oz. package softened cream cheese
• 1 cup milk
• 1 lb. Monterey Jack Cheese
• 1 tbsp. of sugar
• 1 tsp. of baking powder
• ½ cup of flour
• ¼ cup of butter
• 2 cups of cream-style cottage cheese
• 6 Large Eggs
• Pre-Made Pie Crust
• 1 tbsp. of sugar

You can make this tasty breakfast fare either with or without a crust. If you use a crust, be sure to buy the “deep dish” size, or cut this recipe down a little. This makes 2 of the deep dish (freeze one
for later), so cut it in half if you only want one.

Lets Get Started

1. On your stove, melt 1⁄4 cup of butter and stir in 1⁄2 cup of flour. Mixture will be thick. Cook this roux until it reaches a golden yellow color.

2. Beat 6 eggs well and stir them in. Add 1 cup of milk, 2 cups of cream-style cottage cheese, 1 3-oz. package of softened cream cheese, 1 tablespoon of sugar, and 1 teaspoon of baking powder. Mix thoroughly.

3. If you use pre-made pie crusts, pour this mixture into them. If not, pour it into a greased disposable aluminum 9X13 pan.

4. Cut 1 lb. of Monterey Jack cheese into 3/4” cubes and drop it evenly into the quiche(s).

5. Bake this at 350°F (177°C) for 60-75 minutes until a knife inserted in the center comes out clean.
Tip: You can add fried bacon, ham, green onions, or spinach (before you cook) to enhance the flavor.

A recipe for great pizza dough is beyond the scope of this missive. But if you have time and love a great thin crispy crust, try Peter Reinhart’s Napoleon Pizza Dough recipe (a Google search will find it for you.) You can actually freeze the dough balls to use in the future, which makes the time investment worthwhile.

For those of you with less time on your hands, buy a “take-and-bake” pizza and follow the directions, using your GMG grill the same way you would use your oven. But for even better results, buy a pizza stone. Bring it up to temperature for at least 15 minutes before you use it. Be sure to sprinkle it with corn meal so the pizza doesn’t stick. You will be astounded at the impact a pellet grill makes on a pizza.

Stir the oats and buttermilk and let stand for 20 minutes. Beat the eggs with the vanilla, sugar, and oil, then stir in the soaked oats. Combine the dry ingredients and add them to the oat mixture as well. For each pancake, drop ¼ c batter onto a heated skillet and cook over medium-low heat until the tops are covered with holes.

Because of the moisture in this batter, the cakes need to cook slowly, but turn them only once. Turn the cakes over and cook on the second side.

In med bowl stir together flour, sugar, baking powder and salt. Make well in center of dry mixture; set aside. In another bowl combine egg, milk and cooking oil. Add egg mixture all at once to dry mixture. Stir just till moistened (batter should be lumpy). For standard-size pancakes, pour about ¼ c batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 T batter. Cook over med heat about 2 min on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
Buttermilk pancakes: Prepare Pancakes, except reduce baking powder to 1 t and add ¼ t baking soda to dry mixture; substitute buttermilk or sour milk for milk. Add additional buttermilk to thin batter, if necessary.

Mix flour, herbs and ½ t salt. Make well in center of flour mixture. Pour in eggs, water, and oil; mix
thoroughly (add water if dough is too sticky). Gather dough into ball. Knead on lightly floured surface for 5 min or until smooth and elastic. Divide into 4 equal parts and cover. Roll one part at a time into paper-thin rectangle on generously floured surface. Loosely fold rectangle into thirds lengthwise. Cut pasta into ¼” strips. Unfold strips and place on towels or hanger at least 30 min or until dry. Repeat for remaining dough. Bring water to boil. Stir in remaining salt and pasta. Cook 3 to 5 min or until almost tender; drain and serve.


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