Author: Cornet Bay

In a medium sized bowl, whisk cream cheese and cream until smooth. Beat in the eggs, Parmesan cheese and Cornet Bay Garlic Pepper.

In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until eggs are completely set. Top with shredded cheddar cheese.

Preheat oven to 350°. Press the crescent dinner rolls into a 9” x 13” ungreased pan. Brown sausage in a skillet; drain on paper towels. Sprinkle sausage over crescent dinner rolls.

Mix 8 eggs in a bowl & stir in 1 cup milk and ¼ teaspoon Cornet Bay – All Around Seasoning (Hot or Mild). Pour egg mixture over the sausage and sprinkle with 2 cups of mozzarella cheese. Sprinkle an additional ¼ teaspoon of seasoning on top to add flavor and color. Bake at 350° for 30-40 minutes; until firm in the middle.

Cook the potatoes in jacket, cool, peel, and cube. Cube peppers, onion, and cheese; add seasoning. Toss all and put in a greased baking dish.

Bake in 350° oven for 30 minutes. Brown 4-5 slices of bacon; crumble and sprinkle over top.

Preheat oven to 400 degrees. Place the potatoes, sausage, and green pepper into a high-sided roasting pan. Drizzle with olive oil, and toss to coat. Sprinkle with the seasonings and toss again to coat. Roast in preheated oven until the potatoes are tender and beginning to turn golden brown; 45 minutes to 1 hour. Stir occasionally during roasting.

Mix and match any combination for a different sandwich wrap or fun appetizer. Spread whole tortilla with mayo, cream cheese or yogurt, add three slices of meat, and add the cheese. In a bowl, toss lettuce and other vegetables in Cornet Bay Sauce of choice. Place vegetables on the upper half of the tortilla and roll down towards yourself. Keep the seam down and slice for serving. Insert toothpicks for appetizers.

Preheat oven to 350°. Cut the onions in half from root to tip (remove outer skin). In a bowl, coat onions with the Cherry Balsamic Sauce. Lay cut-side down in a lightly oiled baking pan.

Bake for about 20 minutes and remove pan from the oven; turn onions cut-side up. Pour more Cherry Balsamic Sauce over onions and return to the oven. Cook for another 25-30 minutes until onions are glazed and caramelized.

Remove to serving platter and drizzle with Cherry Balsamic Sauce and top with lightly toasted pine nuts. (Do not reuse the sauce from the baking pan as it “may” have a slightly burnt taste). Serve warm as a side dish with your favorite steak, pork chop, or grilled chicken. The onions can also be served cold on a leaf lettuce salad.

Preheat oven to 400°. Lightly grease a 1 quart casserole dish. Alternate the slices of squash and tomatoes in the prepared casserole dish. Sprinkle with the green onions. Cover the vegetables with Cornet Bay Honey Dijon Sauce and bake 15 minutes or until the squash is tender. Cool slightly before serving. Great as a side dish or served over pasta.