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After our first retreat, I realized that there was a need for publishing some of our recipes.  After many of the meals, I (or my husband who did much of the cooking) would be asked if a recipe could be shared.  Not wanting to miss the opportunity, I started this section to provide the recipes of the items most requested. Please enjoy!


 2 cubs small curd cottage cheese 

 4 cups shredded Colby jack cheese 

 4 eggs lightly beaten 

 2 Tlbs butter melted 

 1 can (4 oz) chopped green chilies 

 1 can (4 Oz) chopped ripe olives  

 1/2 cup all purpose flour 

 1 tsp baking powder 

 1/2 tsp salt 

 Toppings of Chopped tomatoes, avocados, sour cream, sprouts, salsa 

In a bowl combine the first 7 ingredients. Combine flour baking powder and salt. Add to the  cheese mixture and is well. Transfer to a well greased quiche pan or pie pan. Bake at 400 degrees  for 15 minutes then reduce heat to 350 and bake 30 minutes longer or until a knife inserted near  the center comes out clean. Let set on counter for about 5-10 minutes. Yields 6-8  


 1 Tlb olive oil 

 1 clove garlic 

 1 Serrano or Anaheim chili (deseeded and deveined) chili is optional 

 1 small bunch of green onions 

 1 tsp sea salt 

 1/4 cup of fresh cilantro, well packed 

 1 Mexican limon (key lime) 

 3-4 ripe avocados 

 Freshly ground pepper. 

Measure out the olive oil in to a “molcajete” (or medium bowl), add the garlic, and grind with the  molcajete pestle. Add the chili and the green onions and grind some more. Add the salt and  cilantro and grind some more. Squeeze in the juice of the lime and gently crush the avocado with  the pestle, mixing it in with the other ingredients. (We like our guacamole slightly chunky) Taste  and adjust if needed. Cut one firm Roma tomato into small chunks and mix into the guacamole.  Add a little bit of freshly ground pepper.  

Although you can try and grind the ingredients in a food processor or blender using a molcajete  and it’s pestle (found at a Mexican grocery store, or maybe Amazon) releases the the flavors and  aromas best. 


 6 eggs slightly beaten 

 1 cup all-purpose flour 

 1 cup milk 

 3 Tlb butter, melted 

 Pinch of salt 

 Syrup, confectioners sugar, or cut up fruit for topping 

1. Preheat oven to hot 450 degrees. Grease well 6 ramekins (oven proof) 

2. Mix together eggs and flour in medium size bowl. Add milk, butter and salt, mix well. Pour into  prepared ramekins 

3. Bake in preheated hot oven for 15-20 minutes or until puffed. Serve with syrup, confectioners 

sugar and/or cut up fresh fruit (I used blueberries)  


 1 cup plus 2 Tlb warm water 

 1/3 cup oil 

 2 Tlb active dry yeast 

 1/4 cup sugar 

 1/2 tsp salt 

 1 egg 

 3 1/2 cups of flour (either bread flour or all purpose flour will work)  1. Preheat oven to 400 degrees 

 2. In the bowl of your stand mixer combine the warm water, oil, yeast and sugar. Allow the  mixture to rest for 15 minutes. 

 3. Mix 2 cups of the flour, the salt, and the egg into the yeast mixture. Using a dough hook, add  the remaining 1 1/2 cups of flour 1/2 cup at a time. 

 4. Shape dough into balls about 1.5 inches and place in a greased 10-12” cast iron skillet. Let  dough rest for 10 minutes (out of a draft)  

5. Bake for about 15 minutes or when tops are just golden brown. 

6. After taken out of oven, brush with melted butter  

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