Make It A Meal!

Easter is almost here! Everyone looks forward to the Easter Ham, but don’t forget about the rest of the week. Here’s a few ideas that are great for holiday company.  Continue reading “Make It A Meal!”

Mother’s Day Drink Recipes - Family, Friends & Food with Jayne

Mother’s Day is a few weeks away and I don’t know about you but my favorite way of celebrating Mother’s Day is at the lake especially if it is a beautiful Minnesota spring day! By the time Mother’s Day is here I have the spring-cleaning done at the cabin, the patio furniture is out at the lake and the outside fireplace is working. The dock is in along with the boat and I’m ready anytime for summer weather. Continue reading “Mother’s Day Drink Recipes”

Entertaining over Breakfast

Egg Bake Recipe - - Plan the perfect party!

There are many occasions in which guests may be at your house for breakfast or brunch including: Easter, Baptism, First Communion, Baby or Bridal Shower, or even a Wedding Gift Opening. Whatever the celebration, there are many breakfast options.

My favorite breakfast menu includes an egg bake (see recipe below). This one has meat, but you can also do a vegetarian style if you desire.  I would also be sure to include a side of fresh fruit like pineapple, grapes, melons and strawberries if in season.  That is when they taste the best! Along with that I would include a mini muffin or Danish with juice; it doesn’t have to be orange juice, and coffee.

It is very important to keep your hot foods hot and your cold foods cold, not just for food safety, but also to keep the integrity and quality of the food at its best.  If you like to prepare your egg bake the night before, keep it in the fridge and put it in the oven to cook right before it is served.  With the fruit, be sure to keep it cool and crisp in the refrigerator until it is time to eat. While the dishes are out on your table you can keep the egg bake covered and a bowl of ice under the fruit.  Keep coffee hot in a carafe.

I would be happy to assist you with any of your questions regarding hosting a meal.  You know how to reach me. Or if you prefer, Coborn’s is always more than happy to cater for your special events.

Egg Bake
Serves: 18
  • 18 Eggs, whipped
  • 6 Cups Milk
  • 1 tsp. Mustard (prepared)
  • 1½ Lbs. Meat, cooked - Sausage, Bacon or Virginia Baked Ham, diced
  • 4 Cups Shredded Cheddar Cheese
  • 9 Slices White Bread
  • ¼ tsp. Salt
  • ¼ tsp. Pepper
  1. Preheat oven to 350°F.
  2. In a large bowl mix whipped eggs, milk, mustard, cooked meat, 2 cups cheese and vegetables of your choice.
  3. Spray the bottom of a 13"x9" pan with cooking spray.
  4. Layer bread on bottom of pan, covering bottom.
  5. Pour egg mixture over the bread.
  6. Top with Salt and Pepper and add remaining cheese.
  7. Bake uncovered for approximately 35 minutes (can cover if it gets too brown)
Add to your liking: Mushrooms, Green Onions and/or Green Peppers (do NOT use any frozen vegetables)

Egg portion can be prepared the day before and refrigerated.

Bon Appetite!
Coborn’s Catering Manager, Sauk Rapids, MN

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Great Gatherings with Mary -

Weekly Ad Recipe – Peach Berry Salad

Peach Berry Salad Recipe -

This is a great salad to serve with a nice brunch or a dinner party. I have even added kiwi and fresh pineapple with it also. My favorite is when I have added Italian sparkling wine. Stand back and watch out, it will soon become one of your favorite salads.  Enjoy….I did!
– Jayne
Coborn’s Meat and Seafood Merchandiser

Peach Berry Salad
Serves: 4
  • ¼ Cup Orange juice
  • 3 T. Sugar
  • 4 Medium Peaches, peeled, pitted and cut into chunks
  • 1 Cup Fresh Raspberries or Blackberries
  • 2 Cups Sparkling wine or lemon-lime carbonated beverage
  1. In large bowl, stir together orange juice and sugar.
  2. Stir in peaches and raspberries.
  3. Divide fruit mixture evenly among four 6 oz. Custard cups.
  4. Cover; freeze at least 1 hour.
  5. About 30 minutes before serving, remove custard cups from freezer.
  6. Let stand until slightly thawed.
  7. Transfer fruit mixture to four 8 oz. champagne saucers or margarita glasses.
  8. Pour sparkling wine or lemon-lime carbonated beverage over fruit.
  9. Serve immediately.
Suggested Wine Pairing: Freixenet Cordon Negro Extra Dry


Cheese Of The Month Recipes – November


Jarlsberg Cheese Dip is a great addition to any gathering. You can cook this in the oven or in a small crock pot. Jarlsberg blends well with onion and mayonnaise. Serve this dip with baguette bread, pita chips or bagel chips.

Cheese Of The Month Recipe - Jarlsberg Cheese Dip
Cuisine: Dip
Prep time: 
Cook time: 
Total time: 
Serves: 20
  • 2 Cups Shredded Jarlsberg Cheese
  • 2 Cups Grated Onion
  • 2 Cups Mayonnaise
  1. Mix all ingredients together.
  2. Spread evenly in baking dish.
  3. Bake at 375 degrees uncovered for 20 minutes or until bubbly or light brown.
  4. Serve with baguette bread.
Suggested Beer Pairing Widmer Hefeweizen

JrlsbrgQchNext time you are planning a brunch, serve this impressive quiche. The Jarlsberg cheese pulls all the flavors together well. The crust is very simple but tastes divine. This dish is certain to be a new favorite.
Cheese Of The Month Recipe - Jarlsberg Quiche - Pie Dough
Cuisine: Breakfast
Prep time: 
Cook time: 
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  • ¾ Cup Butter
  • 1 Cup White Flour
  • 2 Tbsp. Water
  1. Mix the butter and flour in a food processor or by hand until the mixture has a granular consistency.
  2. Add the water and knead into the dough.
  3. Let it chill for 30 minutes.
  4. Roll dough and fit into 10 inch pie pan.
  5. Make a few holes with a fork in the dough and blind bake in the oven at (400º F) for 15 minutes.

Cheese Of The Month Recipe - Jarlsberg Quiche - Filling
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 Cup Fresh Spinach
  • 1 Red Onion, cut into rings
  • 1 Cup Milk
  • 4 Eggs
  • Salt & Pepper, to taste
  • ½ Cup Sundried Tomatoes
  • ¼ Cup Olives
  • 1 Cup Shredded Jarlsberg
  1. In a frying pan, fry onion and spinach with butter.
  2. Scoop the mixture into the baked pie crust.
  3. Whisk together the eggs, milk, salt and pepper and pour over spinach and onion.
  4. Top with olives, sliced sundried tomatoes and the Jarlsberg cheese.
  5. Bake 350º F for 35-40 minutes.
  6. Serve with salad.
Suggested Wine Pairing Cupcake Prosecco

TcklrRmbldthmpsTickler Rumbledethumps combines potatoes, green cabbage, onions and Tickler Extra-Mature Cheddar cheese in an extraordinary way. Many regions have recipes that are similar to the Tickler Rumbledethumps. This dish was surprisingly delicious. The cabbage blends in so well you hardly know it is in the dish. A great side dish. Serve this as a side dish for your evening meal and you will be pleasantly surprised.

Cheese Of The Month Recipe - Tickler Rumbledethumps
Cuisine: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • ½ Head Green Cabbage, thinly sliced
  • 2½ Lbs. Russet Potatoes, peeled and cut into 1-inch cubes
  • ½ cup Butter, cut into pieces
  • ¼ cup Chopped Green Onions
  • 1½ cups Tickler Extra-Mature Cheddar, grated
  • To Taste Salt And Pepper
  1. Preheat oven to 350 degrees.
  2. Lightly coat a 8-cup baking dish with non-stick spray.
  3. Cook cabbage in a large pot of boiling salted water until wilted, about 2 minutes.
  4. Using a slotted spoon, transfer the cabbage to a colander to drain.
  5. Return the water to a boil and add the potatoes.
  6. Cook until potatoes are tender, 10-15 minutes.
  7. Drain potatoes thoroughly and return to the pot.
  8. Add the butter to the hot potatoes and mash until smooth.
  9. Mix in the cabbage, green onions and half the grated Tickler.
  10. Season to taste with salt and pepper.
  11. Spoon mixture into prepared dish and top with remaining grated Tickler.
  12. Bake at 350 degrees until potatoes are heated through and cheese is bubbly, about 35 minutes.

TcklrCksWthApplAndCrrntsTickler Cookies with Apple & Currants is not your typical cookie recipe. It is more like a desert bread or a snack. This would be great served with pepper jelly and cream cheese. (click link for pepper jelly and cream cheese recipe)

Cheese Of The Month Recipe - Tickler Cookies With Apple And Currants
Cuisine: Cookies
Prep time: 
Cook time: 
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  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried sage
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon English mustard powder
  • 8 oz. cold unsalted butter, grated
  • 4 small shallots, coarsely grated
  • 2 small red apples, coarsely grated
  • 2 cups (about 8 ounces) coarsely grated Tickler Extra Aged Cheddar
  • ½ cup currants, chopped
  • ½ cup walnuts, chopped small
  • ¼ cup balsamic vinegar
  1. In a large bowl, whisk together flour, salt, herbs and peppers, and mustard powder.
  2. With your hands, rub in the butter until mixture resembles fine breadcrumbs.
  3. Place shallots and apples in a clean tea towel and wring to remove as much liquid as possible.
  4. Add to flour mixture.
  5. Mix in Tickler, currants and nuts, then add vinegar.
  6. Using your hands, mix until a dough forms.
  7. Divide dough in half and roll each half into a log about 2 inches in diameter.
  8. Wrap tightly in plastic wrap and chill for at least 30 minutes (see note).
  9. Preheat oven to 350 degrees.
  10. Using a very sharp knife, slice logs into rounds about ¼-inch thick.
  11. Place on lightly oiled baking sheets, spacing about ½ inch apart. (You may need to bake the cookies in two or more batches.)
  12. Bake until firm and golden brown, about 35 minutes.
  13. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
This can be prepared up to 3 days ahead. Keep refrigerated, tightly wrapped in plastic wrap. Makes approximately 3 dozen 2-inch cookies