Artichoke Three Cheese Pie

½ teaspoon baking powder

½ teaspoon seasoned salt

1/8 teaspoon pepper

½ teaspoon basil

1 cup cottage cheese

1 cup Jack cheese, shredded

1 cup Cheddar cheese, shredded

1/6 stick butter

¼ cup onion, chopped

7 ounces artichokes,

drained and chopped

Paprika to garnish

Preheat oven to 325º. Combine first 6 ingredients and blend well. Stir in cottage cheese; add other cheeses. Set aside. Melt butter in skillet and lightly sauté onions. Add artichokes and toss with onions and butter. Add artichoke mixture to egg mixture, stirring to blend well. Pour mixture into a greased 9 x 13 inch baking dish and sprinkle with paprika. Bake uncovered, for about an hour, until set and golden brown. Let stand 5 minutes before cutting to serve.

Yield: 4-5 servings 

Note: From The Heartstone Inn's
Bigger, Better, Breakfast & Brunch Cookbook(www.heartstoneinn.com/cookbook)
 

Heartstone Inn & Cottages
Eureka Springs, AR
www.heartstoneinn.com

Poppy Seed Almond Muffins

2½ cups white flour
2½ teaspoons baking powder
2 eggs
½ teaspoon salt
1 cup white sugar
1 cup milk
¼ cup butter
2 teaspoons almond extract
3 tablespoons poppy seeds
Slivered almonds

Mix first 8 ingredients together until smooth. Stir poppy seeds into dough and mix well. Spoon mixture into lightly greased muffin tin (or line with paper baking cups). Sprinkle each muffin top with almonds and bake at 400º for 16 to 18 minutes or until tops are brown.

Yield: 12 muffins

Note: From Cooking for The Captain

(www.captainsinn.com/cookbook.html)
 

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