Makes 2 pie plates or 16-20 small fluted ramekins

Preparation Instructions:

1. Spray pie pans or ramekins with non-stick cooking spray.
2. Place half of the tortillas wedge(s) on the bottom of each pan.
3. Pour egg/cheese mixture on top of tortilla wedge(s).
4. Place remaining tortilla wedge(s) on top, moistening both sides.
   (Can be refrigerated over night)
5. Spoon ½ tablespoon salsa on each serving or garnish each serving with fresh tomatoes before baking.
6. Bake for 30-45 minutes @ 350 degrees.  Cut into eight slices if applicable.

Serve with sour cream and salsa. Garnish with cilantro, if desired.

Serves 8-9

Although it takes a little planning ahead, this very simple bread pudding is so decadent! It makes for a great holiday breakfast or to make your house guests think you slaved away all morning for them. (When you were really enjoying your first cup of Beazley Blend and the Sunday Chronicle… <wink!>)

Note: See optional crème caramel base below before proceeding!

Crème Caramel

To make your bread pudding over-the-top, add this Crème Caramel to the baking dish before making the pudding. Chilling the caramel in the pan before adding the pudding will keep it separated. Then, when serving, flip the slices over on the plate, and the crème caramel layer will drip down over the slice and make its own syrup. Uh! Heaven!

• ½ cup butter
• 1 cup brown sugar
• ¼ cup of vanilla yogurt

In a sauce pan, melt butter till foamy. Stir in brown sugar and yogurt. Bring mixture to a boil for about 1 minute, stirring constantly. Pour into bottom of baking pan prepped with non-stick cooking spray. Chill pan till set (about 10-15mins.) Proceed with above instructions.

With winter arriving and fall just leaving I thought it still appropriate to share our popular Ratatouille recipe. This is a side dish we came up with when zucchini was coming out of our ears and we had an abundance of tomatoes! It was met with such enthusiasm we kept it on the roster of menus since the ingredients are easily found at any time of year.

Beazley House Ratatouille

• 5 small zucchinis, sliced
• 2 red bell peppers diced
• 1 onion, diced
• 1-2 med tomato or about 1 cup grape or cherry tomatoes, diced
• 1-2 tsp of Mrs. Dash Garlic Herb Seasoning
• Olive oil to taste (about 1/8 Cup)
• Salt and pepper to taste
• Feta cheese as much as you like

In a medium sauté pan, soften the onions and peppers until the onion is translucent. Add the diced tomatoes and zucchini. Season to taste with Mrs. Dash and salt and pepper. Cook over medium to low heat until vegetables are soft. Just before serving, sprinkle with feta cheese.

Vegetables can be prepared, marinated & refrigerated over night. Eggplant is an optional addition.

I made three chocolate cakes last week… a treat that can be ordered by our guests to enjoy while staying here with us or to take home. So I thought it time to share the recipe!

This recipe is simply decadent. No worries about making it heart healthy. It is just meant to be enjoyed!!

Sweetheart Chocolate Decadence Cake

Carol's Sweetheart Chocolate Decadence Cake

For the cake you’ll need:

• 1 oz Bakers Chocolate, melted
• ½ cup butter, softened (or canola oil if you must!)
• 1 cup unsweetened cocoa powder
• 2 cups sugar
• 1 cup of low fat buttermilk
• 2 eggs
• 2 teaspoons vanilla
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 ¾ cups flour
• 1 cup boiling water

For the Decadent Frosting you’ll need:

• 1 oz semisweet chocolate, melted
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon vanilla
• 2-3 tablespoons strong brewed coffee
• ¼ cup butter (melted)
• 1 ½ -2 cups powdered sugar (more or less for desired consistency)

Cake Batter:

In large mixing bowl combine the melted chocolate and butter (oil) (mix well until smooth) then add sifted cocoa, sugar, buttermilk, eggs and vanilla.  Add baking powder, baking soda & sifted flour, a little at a time mixing thoroughly after each addition. Lastly add boiling water and mix well until smooth.  This recipe makes one large or two small bundt cakes.  Bake at 350º (F) for 15 minutes; reduce to 325º until done (about 35-40 minutes).

Frosting:

Mix all ingredients together, blending until smooth.  If too thick, heat in microwave until pour able. This will frost one large or two small bundt cakes.