Estes Park Bed and Breakfast Colorado Recipes from the Romantic RiverSong Inn

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Blueberry Stuffed French Toast 6 slices French bread, cubed 1 8-oz. packages cream cheese, cubed 1/2 cup blueberries 6 large eggs 1/4 cup maple syrup 1 cup milk Preheat oven to 350°. Grease 8x8 inch pan. Place half of the bread cubes in pan. Scatter cream cheese on top and sprinkle with blueberries. Arrange remaining bread cubes on top. Combine eggs, syrup and milk. Pour over bread mixture. Cover with foil and chill overnight. Bake covered 30 minutes, then uncover and bake 30 more minutes until puffed and brown. Serve with blueberry syrup. Serves 4 Irish Potato Pancakes 1/2 cup chopped green pepper 1/2 cup chopped red pepper 1/2 cup chopped onion 3 eggs 1/4 teaspoon black pepper 1 teaspoon salt 1/2 cup Half and Half 1/2 cup flour 1/2 teaspoon garlic, minced 2 cups shredded white potatoes, thawed Sauté onions and peppers lightly in olive oil. In a large mixing bowl, combine the eggs, half and half, black pepper, garlic, and salt. Whisk well. Add the flour and mix. Add the onion and peppers, then the potatoes, and mix together thoroughly. Spoon by 1/3 cup onto a hot griddle, cooking both sides to golden brown. Serve with sour cream or applesauce. Serves 4 John Wayne Casserole 2 4oz. cans chopped green chilies 1 cup grated jack cheese 1 tablespoon flour 1 cup grated cheddar cheese 1/2 teaspoon salt 4 eggs, separated 1/8 teaspoon pepper 2/3 cup evaporated milk Preheat oven to 350°. Combine cheeses and chilies. Place in a buttered 12x8x2-inch casserole dish. Beat egg whites until fluffy. Combine egg yolks, milk, flour, salt and pepper. Fold whites into yolk mixture. Pour egg mixture over cheese and mix slightly. Bake for 1 hour, until knife comes out clean. Options: chop onion, green bell pepper, and red bell pepper, sauté lightly in olive oil, and combine with cheeses instead of green chilies. Or top with sliced tomatoes halfway through baking. Serve with sour cream. Serves 6

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Irish Potato Pancakes
John Wayne Casserole

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