Crunchy Organic Apple Toppers FRESH INNOVATIONS

1 slice whole-grain or multi-grain bread
1-2 tablespoons organic peanut butter (crunchy or smooth)
4-5 Organic Prize Slice* Red (Sweet) Apple Slices
ADDITIONAL TOPPING OPTIONS
Sliced fresh bananas
Banana chips
Chopped peanuts or other chopped nuts
Raisins
1. Toast bread.
2. While still warm, spread toast with peanut butter.
3. Top with apple slices. If desired, add any other topping options.
Makes 1 serving.
Tips: These crunchy Toppers are a delicious, nutritious alternative for breakfast or a snack. For lunch boxes, simply prepare with untoasted bread and serve close-faced

Bagels with Smoked Salmon KIRKLAND SIGNATURE

Bagels with Smoked Salmon KIRKLAND SIGNATURE
4 bagels
2 ounces cream cheese (natural or with chives)
12 slices Kirkland Signature Smoked Salmon
1 jar capers
1 red onion, thinly sliced
Chopped fresh dill
1. Slice bagels in half horizontally and spread with cream cheese.
2. Place 3 slices of smoked salmon on the bottom half of each bagel.
3. Top with capers and red onion rings.
4. Garnish with dill and cover with top halves of the bagels. Makes 4 servings

Asparagus, Roasted Red Pepper and Basil Tart MICHAEL FOODS

1 cup all-purpose flour
1/3 cup cold butter (do not use margarine), cut in small pieces
1-2 tablespoons cold water
1 cup (8 ounces) Kirkland Signature Egg Starts
3/4 cup half-and-half
1 cup finely shredded sharp Cheddar cheese
1/4 pound fresh asparagus, cut in 2-inch pieces
1/4 cup chopped roasted red bell pepper
2 tablespoons coarsely chopped fresh basil
2 ounces fresh goat cheese
2 tablespoons pine nuts
1. Heat oven to 450°F.
2. Place flour and butter in a large bowl. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Add cold water a teaspoonful at a time until the dough is moistened. Shape into a ball
3. On a lightly floured surface, roll the dough into a 12-inch circle. Press into an ungreased 10-inch tart pan with a removable bottom. Line the crust with aluminum foil and pastry weights or dried beans.
4. Bake for 6-8 minutes, or until the edges are light golden brown.
5. Meanwhile, stir together Egg Starts and half-and-half in a small bowl.
Set aside.
6. Reduce oven temperature to 400°F. Remove pie weights and foil from crust.
7. Sprinkle bottom of crust with grated Cheddar. Arrange asparagus, roasted pepper and basil over the cheese.
8. Carefully pour egg mixture over vegetables. Drop teaspoonfuls of goat cheese randomly over the egg mixture. Sprinkle with pine nuts.
9. Bake for 30-35 minutes, or until eggs are set in the center. Makes 8 servings.
Shortcut: Use 1 refrigerated piecrust (from 15-ounce box) in place of homemade crust. Unroll dough, press into tart pan and bake as directed above

Fried Potatoes with Bacon, Peppers and Onion BASIN GOLD

4-6 bacon slices
1 tablespoon butter
4-6 medium Basin Gold* russet potatoes,either thinly sliced or small diced
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 yellow onion, finely chopped
2 garlic cloves,minced
Salt and pepper
1/4 cup grated Parmesan cheese
Chopped fresh parsley, for garnish
1. Cut bacon in 1-inch pieces and sauté in a frying pan until crisp.Remove from the pan and set aside.
2. Add butter to the bacon grease and melt over medium to medium-high heat.
3. Stir in potatoes, peppers, onion and garlic. Cook, stirring occasionally,until potatoes are tender and lightly browned. Season to taste with salt and pepper.
4. When ready to serve, crumble bacon over the dish, then sprinkle with Parmesan and parsley. Makes 4-6 servings.
Tip: For a heartier dish, place a fried egg on top of each serving.

Mushroom Salmon Quiche GIORGIO FOODS

8 large eggs or 1 16-ounce carton Kirkland Signature Egg Starts
2 tablespoons flour—all-purpose white or whole wheat
2 cups regular or 2% cottage cheese
1 cup shredded cheese, any flavor you like
1 4-ounce can diced green chiles, undrained (optional)
2 4-ounce cans Giorgio, Penn Dutch or Brandywine* mushrooms,either stems and pieces or sliced, drained
1 7-ounce can boneless, skinless flaked salmon, drained Cooking spray

1. Preheat oven to 375°F.
2. Place eggs in a large bowl and beat; whisk in flour.
3. Mix in cottage cheese, shredded cheese, chiles,mushrooms and salmon.
4. Lightly coat a 10-inch pie pan with cooking spray. Pour egg mixture into the pan.
5. Bake for 45-50 minutes, or until set.
6. Let stand for 10 minutes before serving. Makes 6-8 servings.
Tip: This dish is delicious cold if you have leftovers

Blue Cheese and Vegetable Quiche LITTLE FARM FROZEN FOODS

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup butter, chilled and cut into small pieces
1/2 cup water
1/4 cup milk
3 large eggs
2 large egg yolks
3/4 cup heavy cream
Coarse salt and freshly ground pepper
1 cup crumbled blue cheese
1 1/2 cups Kirkland Signature by
NutriVerde Normandy Blend frozen vegetable mix
1/2 cup chopped walnuts
3 tablespoons grated
Parmesan cheese

1. In the bowl of a food processor, combine flour, salt and sugar. Add butter and process for 8-10 seconds. With machine running, add water. Pulse just until dough holds together without being sticky, no more than 30 seconds. If the dough is crumbly, add more water, 1 tablespoon at a time.
2. On a floured surface, roll out dough to about
1/8-inch thickness. Fit into a 10- or 12-inch nonstick tart pan, trimming the edges. Refrigerate for 30 minutes.
3. Preheat oven to 375°F.
4. In a medium bowl,whisk together milk, eggs, yolks and cream. Season to taste with salt and pepper.
5. In another bowl, combine blue cheese, vegetable mix,walnuts and Parmesan.
6. Pour the cheese and vegetable mixture into the tart and cover with the egg mixture.
7. Bake until just set in the center, 30-35 minutes. Let cool for 5 minutes before serving. Makes 6-8 servings

Handheld Quiche KELLOGG’S

6 Kellogg’s Eggo Homestyle Waffles, toasted Cooking spray
1 cup shredded low-fat Swiss cheese
1/2 cup crumbled cooked turkey bacon
1/2 cup egg substitute
1/2 cup low-fat plain yogurt
2 tablespoons sliced green onions
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black peppe
1. Preheat oven to 350°F.
2. Place waffles on a foil-lined tray coated with cooking spray.
3. Sprinkle each waffle with cheese and bacon.
4. Combine remaining ingredients in a bowl and spread evenly over the waffles.
5. Bake for 25 minutes, or until set and lightly browned. Serve hot.
Makes 6 servings

Breakfast Casserole JIMMY DEAN

6 large eggs
1/4 cup heavy cream
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound Jimmy Dean* Roll Sausage, cooked,crumbled and drained
1/4 cup jalapeño pepper cut in
1/4-inch dice
1/2 cup shredded Cheddar cheese
2 tablespoons minced garlic
1 teaspoon ground cumin
3 thick slices of bread
1. Preheat oven to 350°F.
2. Place eggs, cream, salt and pepper in a bowl and beat until well blended.
3. In a separate bowl, combine cooked sausage, jalapeño, cheese, garlic and cumin.
4. To assemble, place 1/3 of the egg mixture in the bottom of a buttered 2-quart baking dish. Place 1 slice of bread on top. Spread 1/3 of the sausage mixture over the bread. Repeat layering, ending with sausage on top.
5. Bake for 15 minutes, or until eggs are set.
Makes 4 servings

Monte Cristo Sandwich

2 eggs
2 tablespoons water
Cooking spray
8 slices thick egg bread or Texas toast
4 slices Cheddar cheese
4 slices Swiss cheese
8 slices Canadian bacon
8 slices cooked bacon
6 eggs, scrambled
1. Mix 2 eggs and water in a shallow dish.
2. Coat an electric skillet or frying pan with cooking spray. Preheat electric skillet to 350°F or heat frying pan over medium heat.
3. For each sandwich, dip 2 bread slices in egg wash and place in the skillet.
4. Place 1 slice of Cheddar on 1 bread slice and 1 slice of Swiss on the other bread slice.
5. Briefly warm 2 slices of both Canadian bacon and cooked bacon on a grill or in a pan, then place on top of Cheddar cheese.
6. Place 1/4 of the scrambled eggs on the bacon. Top with second slice of bread, cheese side down.
7. Repeat for remaining 3 sandwiches.
8. Continue to grill until golden brown, turning occasionally, until cheese melts.
Makes 4 servings.