APRIL 2004 RECIPES
FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

COLORADO OMELET
3 eggs per person
Habanero-Green Chile Sausage
Milk
Colby-Jack Cheese, grated
Hash Browns
Cooking Oil
Salt & Pepper to taste
  1. Fry Hash Browns in oil until cooked thoroughly; set aside, but keep warm.
  2. Cook sausage; set aside, but keep warm.
  3. Whisk together eggs and milk and cook in skillet. When cooked through, cover with cheese, sausage and hash browns.
Serve with Salsa, Guacamole, Sour Cream, Tomatoes, Olives, Green Onions, and anything else that might go well with it.

OVERNIGHT STICKY BUNS

1 stick butter or margarine (1/2 cup)
1 cup packed brown sugar
1 tsp. ground cinnamon
1 small pkg. vanilla pudding mix (NOT instant)
1 cup chopped pecans or walnuts
18 frozen dinner rolls
  1. Grease a 9x13" pan. Sprinkle nuts over bottom of pan, and place rolls over the nuts.
  2. Melt butter and add brown sugar, cinnamon, and pudding mix. Pour over rolls. Cover and set in a cold oven overnight.
  3. Remove from oven in the morning, and preheat the oven to 350º. Bake for 30-40 minutes, or until rolls are cooked through. Serve warm.
Makes 9 servings

TAFFY APPLE PIZZA

1 (20 oz) pkg. sugar cookie dough
2 Tbsp. creamy peanut butter
1 (8 oz) pkg. cream cheese, softened
½ cup brown sugar
1 tsp. vanilla
3 medium granny smith apples
½ cup water mixed with 2-3 tsp. lemon juice
1/8 cup caramel ice cream topping
  1. Preheat oven to 375 .
  2. Roll cookie dough out to within 1" of edge of large pizza pan. Bake for 10-15 minutes, until lightly golden brown on edges. Let cool.
  3. Peel, core and slice apples; toss with water and lemon juice, set aside.
  4. Beat together until smooth the peanut butter, cream cheese, brown sugar, and vanilla. Spread over cooled cookie dough.
  5. Arrange apple slices over creamy mixture.
  6. Drizzle with caramel ice cream topping.
  7. Cut into squares or wedges.
Serves 12