Visit Us On:
74744 Joe Davis Drive Twentynine Palms, California 92277
Ph: 760-367-3238 Contact Us
Some of our Recipes
Asparagus and Egg Rollup (print pdf)
Roughley Manor Cranberry Sausage Strata (print pdf)
Roughley Manor Quiche (print pdf)
Roughley Manor Breakfast Pumpkin Pudding (print pdf)
Raspberry Parfait French Toast (print pdf)
Stuffed Twice Baked Potatoes (print pdf)
Asparagus and Egg Rollup
1 Can Flaky Biscuits
4 Sprigs Asparagus
3 Tbsp Fancy Shredded Mild Cheddar Cheese
3 Slices Bacon
1 Pkg Knorry Hollandaise Sauce
2 Eggs Whites
Cook bacon (crispy). Scramble eggs. Par boil asparagus. Roll out one biscuit on flowered board with rolling pin.
Place bacon, asparagus, cheese and scrambled eggs (in this order) on rolled out biscuit.
Fold long edges over top of ingredients trimming excess ends.
Brush with egg whites and cut three slits on top.
Place on cookie sheet lined with parchment paper.
Bake @ 350 degrees for 25 minutes or until golden brown.
Mix Knorr hollandaise sauce as directed on the package. Drizzle ¼ cup over top.
Serve with fresh fruit (watermelon and cantaloupe) on a bed of curly lettuce.
Roughley Manor Cranberry Sausage Strata
6 English Muffins
3 Green Onions (Use tops only)
½ Bag dried Cranberries
1 Cup Sour Cream
1 Pint Heavy Whipping Cream
½ Roll Jimmy Dean Hot Sausage
8oz Monterey Jack Cheese
Line 9X13 pan with parchment paper
Cut 3 English muffins into about 1” pieces. Place in bottom of pan.
Sprinkle ½ of diced onions, dried cranberries and cooked sausage over top. Repeat for 2nd layer.
Mix eggs, sour cream and heavy whipping cream. Pour over English muffin mixture. Top with grated cheese, cover with foil and place in refrigerator overnight. You cannot prepare it more than one day in advance.
Cook covered @ 350 for 30 minutes. Remove foil and cook another 30 minutes.
Serve with toasted English muffins and either fresh fruit on a bed of lettuce or sliced tomatoes on water crest.
Roughley Manor Quiche
1/2 Pkg - Fresh shredded hash brown potatoes (Simply Potatoes or similar found in deli section) or frozen shredded potatoes.
8 oz - Monterey Jack Cheese
8 oz - Monterey Pepper Jack
1/2 Cup - Mild Cheddar (Fancy shredded)
2 - Eggs
1/2 lb - Jimmy Dean Hot Sausage or similar
1/2 cup - Milk
1/2 - Green, yellow and red bell pepper (can eliminate yellow depending on price of peppers)
9 Inch - Pie plate
Spray pie plate with Pam. Line plate with 1/2 package of potatoes (if you use frozen shredded potatoes, thaw enough to line plate by running warm water over frozen potatoes).
Press firmly, lining sides and bottom evenly. Spray potatoes with butter flavored
Pam. Cook in oven at 350 degrees for 20 minutes or microwave on high for 7 minutes.
While potatoes are cooking shred Monterey Jack and Pepper Jack cheese and combine them. Cook sausage until brown (be sure to cook thoroughly).
Slice bell peppers into very small diced pieces. Place in glass pie plate or bowl.
Put small amount of water in bowl or plate and cover with plastic wrap. Microwave for approximately 7 minutes until diced peppers are soft.
Remove potatoes from oven or microwave. Put one layer, about 1/4 of shredded cheese over potatoes. Next spread bell peppers over the top and then spread sausage over the bell peppers. Then sprinkle 1/2 cup of mild cheddar over the bell peppers. Finally put the remainder of the shredded Monterey Jack and Pepper Jack cheese over the top, mounding it.
Next, mix into a "pouring" measuring cup; 2 eggs, 1/2 cup milk. Beat
until blended. Pour evenly over the top of quiche.
Cook at 350 degrees for 30 minutes. Turn off oven and let set in oven for 15-30
minutes so quiche will set up.
Garnish with greenery and serve. Makes four to six servings.
Roughley Manor Breakfast Pumpkin Pudding
1 - 15oz can solid packed pumpkin
1 - can evaporated milk
1 - cup sugar
4 - shakes of pumpkin pie spice
3 - eggs
Mix all ingredients together. Pour in 9x13 baking dish.
1 - box white cake mix
Sprinkle entire box over pumpkin mix in dish.
1 - cube butter
1 1/2 cups finally chopped walnuts
Sprinkle chopped walnuts over cake mix. Melt and pour butter over nuts.
Cook at 350 degrees for approximately 45 minutes.
Serve warm or cool. Provide heavy whipping cream to pour over top if desired.
Perfect to start your breakfast out or for and evening dessert.
Raspberry Parfait French Toast
1 Lb Blueberries
1 Lb Strawberries
2 8oz Cream Cheese
1 ½ 13oz Jett Puffed Marshmallow Cream (Kraft)
3 Ice Cream Scoops Raspberry Sorbet
1 Dz Eggs
1 Cup Plain Yogurt
1 Loaf Sara Lee Texas Toast
2 Cubes Margarine
In large mixing bowl, mix marshmallow cream and cream cheese together until creamy. Add yogurt and sorbet and continue to mix until creamy. Place on double boiler on stove on low heat. This is to keep cream warm (double boiler prevents it from burning). Slice strawberries up and mix together with blueberries in mixing bowl. Sprinkle small amount of sugar over top and stir up. Mix eggs in mixing bowl. Set electric skillet to 350° and melt margarine on it. Soak bread slices in egg and place on skillet. Cook both sides to golden brown. Place one slice on plate and put small amount of creamy sauce on top. Put approximately ¼ cup fruit on top. Place second slice of bread on top and repeat the sauce and fruit (using ½ cup fruit). Top with slice of fresh mint and small flower (pansy).
Stuffed Twice Baked Potatoes
5 Russet Potatoes
1 Bar (8oz) Philadelphia Cream Cheese
3 Green Onions
½ Cup Fancy Mild Cheddar Cheese
1 Tablespoons Garlic Salt
Pepper as needed
Milk as needed
10 Slices Bacon
Cook baked potatoes in microwave. When done cooking, wrap in foil and let set until soft. While potatoes are softening, slice green onions into small bits. Place most of the sliced tops into a small bowl to use as garnish. Place one bar of cream cheese, ½ cup of cheddar cheese, remainder of the sliced onions in a large mixing bowl. Cut a small slice length wise of the potato. Scoop the potato out of the skin from the small part into the mixing bowl and discard the skin. Scoop out the potato from the large part into the mixing bowl and save the skin. Do all five the same. Put in 1 tbls of garlic salt, pepper to taste and add a little milk if necessary. Mix with masher until completely mixed up but not too creamy. Put back in the potato skins level with the tops. Place them in a 9”x13” pan and keep warm at 200. If his phase is done the day before place in refrigerator over night. Put in oven at least one hour before final prep in the morning to heat up at 200 degrees.
When you are ready to eat, scramble 2 eggs per potato, place on potato and add crumbled bacon (or small diced ham pieces) and mild cheddar cheese. Place in microwave for 2 minutes. Top with diced green onion tops for color. Serve with 2 orange slices and red grapes on a bed of green leaf lettuce. Serves 5 people.
Gateway to Joshua Tree National Park