3 eggs
6 ounces shredded Monterey Jack cheese
6 ounces shredded Colby cheese
1 (16 oz.) box frozen chopped broccoli, thawed, drained well
2 1/2 ounces bacon bits
1/2 ounce diced yellow onion
1 ounce all-purpose flour
Italian bread crumbs,  as needed
Oil, for frying

Directions:  Drain thawed broccoli thoroughly. Beat eggs in a mixing bowl with a whisk. Place all the ingredients into a plastic container, except for the bread crumbs. Stir together until thoroughly combined. Refrigerate mixture for about 1 hour. This will help bind the mix. Heat about 4 cups oil in a fryer or deep pan for frying at 350F. Set up a shallow dish with bread crumbs. Scoop about 1/2 ounce portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well with the crumbs. Place broccoli bites into the oil. Make sure they do not stick together. Fry for about one minute, then remove and place onto a dish lined with paper towels to absorb the oil. Serve with Honey Mustard Dressing.  (Serves 4) 

Honey Mustard Dressing

3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 tablespoon lemon juice (I use slightly more)

In a mixing bowl, combine sour cream, mayonnaise and mustard.  Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.

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Copycat Union Pacific Grilled White Pekin Duck Breast

4 skinless White Pekin duckling breasts
4 navel oranges
1 tablespoon sesame oil
1 tablespoon soy sauce
2 tablespoons fresh mint, minced
1 tablespoon sugar
1 red onion, peeled and sliced into thin rings
1 small bunch green seedless grapes, stemmed
1 head escarole, cored and chopped into 1-inch pieces
6 ounces baby red romaine leaves
1 tablespoon grape seed oil
Salt and freshly ground pepper, to taste

    Directions:  Juice three of the oranges. Combine orange juice with the sesame oil, soy sauce, minced mint, sugar and red onion. Mix well together, and season with salt and pepper to taste. Marinade the duck breasts in this mixture for about 30 minutes. Remove duck and save the marinade. In a small saucepan, boil leftover marinade for 1 minute. Add more seasoning if necessary. Let cool; this will be the dressing for the finished dish.

    Segment the remaining orange by slicing off the top and bottom.  Set orange on flat side, and carefully cut away skin and all of pith. Then, slide the knife between each membrane to remove just the fruit. Add grapes to oranges, and set aside.

    Preheat your grill.  You know the grill is ready when it is too hot to hold your hand 6 inches above grill for more than 2 or 3 seconds. Pat duck breasts dry, and season on both sides with salt and pepper. Place duck breasts on the grill and cook for about 8 minutes for medium or cook slightly longer if you prefer well-done meat. Remove from grill, and keep warm while you finish the salad.

In a large bowl, lightly toss escarole and romaine with half of the reserved marinade-dressing. Divide greens equally among 4 plates. Slice duck breasts on an angle, and place on top of salad. Scatter citrus segments and grapes over each plateful. In a bowl, mix grapeseed oil into remaining dressing. Drizzle remaining dressing over the top of each serving. Yum!

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Copycat Dairy Queen Onion Rings

2 Vidalia onions
2 cups flour
2 cups fine cracker crumbs
2 cups white corn meal
2 cups Buttermilk
1 cup Water
4 cups Crisco oil (enough for your deep fryer)

Directions: Slice onions 1/2 inch thick, only use the larger rings. In a large bowl combine buttermilk and water. In another bowl combine the corn meal and cracker crumbs. One at a time, take the rings and coat them with flour then with buttermilk, and then coat with corn meal mixture. Drop into hot oil and fry until golden. Drain on paper towels. Serves 2.  

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Directions:  Prepare Jiffy Mix as directed on the box; set aside to cool.  Preheat oven to 350°.  Place zucchini and yellow squash in a large saucepan and add water to cover.  Cook on medium low heat until tender, remove from heat.  Drain squash, reserve one cup of water for casserole.  In large sauce pan on medium low, place the butter and sauté the onions until the onions turn clear.  Add salt, pepper, thyme, and parsley.  Add chicken bouillon cubes and garlic to onions; stir and sauté another minute.  Add drained squash and diced cheese; stir.  Crumble prepared corn bread in squash and pour the reserved cup of water and mix well.      Place squash mixture in a 13x11” baking pan that has been sprayed with a non-stick spray.  Cover casserole.  Bake for 50-60 minutes.  Remove cover the last 20 minutes of baking time.  Serves 8.