Monkey Bread by Geisel Nye

Serve 10-12

Ingredients:

1 bag of 12 frozen Rhodes rolls

1 Cup unsalted butter, or smart balance, melted

1 Cup sugar

2 Tbls cinnamon

1 large Tube pan

Non stick baking spray

Directions:

1. At least 12 hours before baking, place frozen rolls on a wax paper coated jelly-roll pan (10x15). Cover the rolls loosely with saran wrap and refrigerate overnight.

2. 1-2 hours before baking, remove rolls from fridge. Using kitchen shears, snip rolls in half. Turn light on in your oven.

3. In microwave safe bowl, melt butter. Combine sugar and cinnamon in another bowl. Spray the inside of tube pan with non stick baking spray.

4. One at a time, dip cut rolls into melted butter then into cinnamon sugar and place all around tube pan evenly.

5. Once all rolls are complete sprinkle remaining butter and cinnamons sugar over rolls in tube pan.

6. Cover tube pan with a kitchen towel and allow to rise until doubled in size in oven turned off with light on. This may take up to an hour.

7. Once rolls have doubled in size. Remove from oven and preheat oven to 350 degrees. Tube pans can sometimes leak, so wrap outside neatly with aluminum foil before baking.

8. Bake for 20-30 minutes or until rolls are brown and bubbly around the sides. Remove from oven and allow to cool for 10 minutes before flipping onto a platter to serve.

German Baked Oatmeal by Geisel Nye

Serves 12

Ingredients:

4 large eggs

2 Cups milk

1 Cup applesauce

1 ½ Cup brown sugar, packed

4 tsp baking powder

1 tsp salt

6 Cups old fashioned rolled oats (not instant)

3 tsp cinnamon

1 Cup pecans, toasted and chopped

1 Cup sweetened flaked coconut

½ Cup semi-sweet chocolate chips (optional)

Directions:

1. In a large mixing bowl; combine eggs, milk, applesauce, brown sugar, baking powder and salt.

2. Add the oatmeal, cinnamon, pecans and coconut to the egg mixture. Stir to thoroughly combine all ingredients.

3. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non stick baking spray. Pour oatmeal mixture into prepared pan and bake uncovered for 30-35 minutes. Remove from oven and sprinkle with chocolate chips if so desired.

Note:

This recipe can be assembled the night before and refrigerated overnight. Increase cooking time to 45 minutes. You may substitute peeled chopped apples for the coconut and raisins and craisins may be added in place of chocolate chips.

Omelet Roll by Geisel Nye

Serves 8

Ingredients:

4 oz of cream cheese, softened

¾ Cup milk, room temp

2 Tbls all-purpose flour

¼ tsp salt

12 large eggs

Filling:

2 Tbls Dijon mustard

1 ½ Cups meat or vegetable of your choice {chopped ham, cooked crumble sausage or bacon, cooked hash browns, cooked onion, cooked and drained spinach, green onions, tomatoes}

1 ½ Cups cheese of your choice {cheddar, swiss, havarti, monterey, colby, pepperjack}

Directions:

1. Preheat oven to 375 degrees. In a small bowl, combine cream cheese and milk; whisk until smooth. Add flour and salt and continue whisking until smooth.

2. In a larger bowl, crack eggs and whisk until thoroughly combined. Add cream cheese mixture to egg mixture and mix well.

3. Cut an 18” piece of parchment paper. Press into the bottom and up the sides of a jelly-roll pan(10x15). To prevent egg mixture from running under parchment paper pinch corners. Spray paper with a little vegetable spray then pour egg mixture on top of parchment paper prepared pan. Bake for 30-35 minutes or until omelet is puffy and golden.

4. Meanwhile, prepare your choice of meat and vegetables to go inside omelet.

5. Remove omelet from the oven; immediately spread with Dijon mustard. Sprinkle ½ the cheese, meat and or vegetable, and a little more cheese. Starting at short side, roll up, removing parchment paper as you roll. Garnish top with additional cheese and sprinkle a little of the meat and or vegetable too.

6. Allow roll to rest for 5 minutes to melt cheese. Slice diagonally and serve.

Flank Steak with Texas Dry Rub by Geisel Nye

4-6 Servings

Ingredients:

1 Whole Flank Steak

Olive oil

Dry Rub:

2 Tbls chili powder
2 Tbls salt

1 Tbls garlic powder

1 Tbls onion powder

1 Tbls ground black pepper

1 Tbls sugar

2 tsp ground mustard

Directions:

1. Combine dry rub ingredients in small container and mix thoroughly.

2. Pat flank steak dry with paper towels and rub with a little olive oil. Pour dry rub all over both sides and rub into meat.

3. Allow meat to marinate overnight in the fridge or allow meat to rest on counter for 1 hour before grilling. Preheat grill to high heat 15 minutes before grilling.

4. Place on grill for 10 minutes per side. Allow meat to rest 10 minutes uncovered on cutting board before slicing thin against the grain.

Purple Potatoes Au Gratin by Geisel Nye

Serves 4-6

Ingredients:

3 pounds of purple potatoes

4 cloves of garlic, smashed

2 cups of heavy cream

1 Tbls salt

½ tsp black pepper

1 8 oz block cream cheese, cubed

4-6 green onions, sliced

Directions:

1. Rinse and drain potatoes and slice ¼” thick.

2. Bring potatoes, heavy cream, salt and garlic to a simmer in a large pot over medium high heat for approximately 8 minutes.

3. Butter a 3 qt baking dish and preheat your oven to 400 degrees.

4. Once potatoes have simmered, add cream cheese and stir to combine. Pour potato mixture into butter dish and bake covered for 30 minutes.

5. Immediately sprinkle with green onions and return cover.

Peas & Mushrooms by Geisel Nye

Serves 4-6

Ingredients:

1 16 oz bag of frozen sweet peas

1 8 oz container baby Portobello mushrooms, cleaned and sliced

2 Tbls unsalted butter

½ tsp salt

¼ tsp black pepper

¼ tsp dried thyme

¼ tsp dried sage

Directions:

1. In a large skillet or sauté pan, melt butter and add mushrooms over medium heat. Cook until mushrooms are tender.

2. Add frozen peas, salt, pepper, thyme and sage and stir to coat peas. Continue to stir until peas are cooked through. Taste and adjust seasoning to your liking.

Red Velvet Cake Remix by Geisel Nye

Yield: 1- 8”- 3 layer cake tier or 24-30 cupcakes

Ingredients:

1 box Duncan Hines Red Velvet Cake mix (Do not substitute with another cake mix)

1 Cup all-purpose flour

1 Cup Sugar

1 Tbls Cocoa powder

2 Cups buttermilk

4 large eggs

1 Tbls vanilla

Directions:

1. Combine cake mix, flour, sugar and cocoa powder in a large bowl. Whisk dry ingredients until thoroughly combined.

2. In the bowl of a stand mixer fitted with paddle attachment add: buttermilk, eggs and vanilla. On low to medium speed, whisk ingredients until smooth.

3. Add dry ingredients by 1/3 and mix just to combine. Repeat until all dry ingredients are incorporated and batter is smooth. Do not over mix.

4. Preheat oven to 350 degrees. Prepare cake pans with parchment paper rounds and small amount of Bakers Joy spray. Fill 3 – 8” cake pans evenly with batter and bake for 25-30 minutes or until cake springs back when touched lightly. Allow to cool for 15 minutes and invert onto card board cake circles. Peel off parchment and flip again until the top side is up. Allow to cool and assemble with Cream Cheese Buttercream.

Cream Cheese Buttercream:

2 Cups unsalted butter = 1 lbs

1 8 oz block of cream cheese, cubed

8 Cups of powdered sugar = 2 lbs

2 Tbls milk or heavy cream

1 Tbls vanilla

½ tsp salt (optional)

1. In the bowl of a stand mixer combine butter and vanilla. Mix until fluffy.

2. Add powdered sugar a few cups at time and mix until smooth each time. When mixture becomes too thick, add milk and beat on high speed for a minute.

3. While mixer is running on medium speed add cream cheese a few cubes at a time and beat until light and fluffy.

4. Taste and adjust to your liking. Add salt if desired or more powdered sugar or more milk.