Breakfast for Dinner Sundae

Breakfast for Dinner Sundae by Emilee Finkelstein ’14 and Dakota Jackson ’14

Ingredients:

Raspberry Chocolate Chunk Ice Cream French Toast Sticks (from Breakfast for Dinner bar) Cap’n Crunch

Directions:

Take between two and four french toast sticks from the breakfast bar and put them in a glass. Fill glass with raspberry chocolate chunk ice cream, and sprinkle […]

Deviled Eggs

Deviled Eggs by Renee Byer ’12 Chef’s comments: “A little involved, but tasty and fun if you have the time.”

Ingredients:

Hard boiled eggs Mayonnaise Yellow mustard Red wine vinegar Salt Paprika Dill Cayenne or tabasco (optional) Sliced green olives with pimentos (optional)

Directions:

1. Seel eggs and slice in half lengthwise. Remove yolks and […]

Sunday Brunch Omelet

Sunday Brunch Omelet by Renee Byer ’12 Chef’s comments: “Best omelet you’ve ever had. Promise.”

Ingredients:

2 fresh eggs Splash of whole milk Salt and pepper 3 pats butter Chopped broccoli Chopped onion Chopped bell pepper Chopped mushrooms Add other vegetables to your tast Shredded mozzarella

(The above ingredients should fill a plate.)

Hot sauce […]