INGREDIENTS

• 2 eggs
• 1 cup milk
• 1 tablespoon vegetable oil
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 3 bacon strips, cooked and crumbled

DIRECTIONS

1. In a mixing bowl, beat the eggs, milk and oil. Beat in flour and salt just until smooth (do not overbeat). Using two 12-cup muffin tins, grease and flour six alternating cups in each pan. Fill ungreased muffins cups two-thirds full with water. Fill greased muffin cups two-thirds full with batter. Sprinkle bacon over batter. Bake at 400 degrees F for 25-30 minutes or until puffed and golden. Serve warm. Refrigerate any leftovers.

INGREDIENTS

• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup milk

DIRECTIONS

1. In a bowl, combine flour and salt. Whisk together eggs and milk; stir into dry ingredients just until blended. Pour into four greased and floured 8-oz. custard cups. Place on a baking sheet. Bake, uncovered, at 425 degrees F for 20 minutes or until puffed and edges are golden brown (do not open the oven door during baking).

INGREDIENTS

• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 3 eggs
• 1 cup milk

DIRECTIONS

1. In a bowl, combine flour and salt. Combine eggs and milk; whisk into dry ingredients just until blended. Using two 12-cup muffin tins, grease and flour five alternating cups of one tin and four cups of the second tin; fill two-thirds full with batter. Fill the empty cups two-thirds full with water. Bake at 450 degrees F for 15 minutes. Reduce heat to 350 degrees F (do not open oven door). Bake 15 minutes longer or until deep golden brown (do not underbake).

INGREDIENTS

• 1/2 cup milk
• 1 egg
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon poultry seasoning

DIRECTIONS

1. Let milk and egg stand at room temperature for 30 minutes. Combine all ingredients in a mixing bowl; beat just until smooth. Pour into four greased 6-oz. custard cups; place on a baking sheet. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F (do not open door). Bake 15-20 minutes longer or until popovers are deep golden brown (do not underbake). Serve warm.

INGREDIENTS

• 1 1/4 cups milk
• 1 tablespoon butter, melted and cooled
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 2 eggs

DIRECTIONS

1. In a small mixing bowl, beat the milk, butter, flour and salt until blended. Add eggs, one at a time, beating well after each addition. Fill buttered popover pans or large custard cups three-fourths full.
2. Bake at 450 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 20 minutes longer or until very firm. Remove from the oven and prick each popover with a sharp knife to allow steam to escape. Serve immediately.

Test Kitchen Tip Let the eggs and milk come to room temperature for about 30 minutes before preparing the recipe. Allowing them to warm up results in greater height.

INGREDIENTS

• 3 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt

DIRECTIONS

1. Grease 12 muffin cups or line with paper muffin liners. Chill muffin cups in refrigerator while mixing batter.
2. Break eggs into bowl and beat well. Add milk, flour and salt. Beat with a wire whisk or spoon, disregarding lumps. Pour batter into prepared muffin cups, filling each cup three quarters full.
3. Place popovers in cold oven. Set oven to 450 degrees F (230 degrees C). Turn oven on and bake for 30 minutes, until golden and puffed. Serve immediately. If you must hold them, pierce, and keep warm in a 170 degree F (75 degrees C) oven.

INGREDIENTS

• 2 eggs
• 1 cup all-purpose flour
• 1 cup milk
• 1/2 teaspoon salt

DIRECTIONS

1. Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
2. In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
3. Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.

INGREDIENTS

• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 cup water

DIRECTIONS

1. Stir together the white sugar, brown sugar, flour, and cinnamon in a small saucepan. Stir in vanilla extract and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat; cool 10 minutes before serving.

INGREDIENTS

• 1 1/2 cups fresh tomatoes, seeded and finely chopped
• 1/4 cup sliced green onions
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 fresh jalapeno pepper, seeded and finely chopped
• 1 clove garlic, minced
• salt, to taste
• 2 teaspoons canola oil
• 2 cloves garlic, minced
• 1 (19 ounce) can black beans, drained and rinsed
• 1/2 cup chicken broth
• 1 teaspoon chopped chipotle chiles in adobo sauce
• 8 (7 inch) corn tortillas
• 1/2 cup shredded Monterey Jack cheese
• 4 eggs

DIRECTIONS

1. To make the salsa, stir the tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt to taste, together in a bowl until well blended. Cover, and refrigerate until needed.
2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
3. Place 1 teaspoon canola oil in a skillet, and heat over medium heat. Stir in the garlic, and cook 1 minute until light brown. Mix in the black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off heat, and keep warm.
4. Place four tortillas on the prepared baking sheet. Sprinkle the cheese evenly over the tortillas. Top with the remaining four tortillas. Cover the baking sheet with aluminum foil.
5. Bake tortillas in preheated oven until cheese melts, about 5 minutes.
6. Place the remaining 1 teaspoon canola oil in a skillet, and heat over medium heat. Crack eggs into skillet, and cook to desired firmness.
7. To assemble huevos rancheros, place filled tortillas on four serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve immediately.

INGREDIENTS

• 1/4 cup butter
• 4 large tart apples - peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch
• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

DIRECTIONS

1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.