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A bountiful, two-course gourmet breakfast will greet you each morning in the dining room. Enticing entrees are selected daily and freshly prepared. French-pressed coffee, hot tea and juice are also included. An example of a breakfast may include a fresh fruit plate followed by a mouthwatering stuffed french-toast made with homemade bread and fruit sauce. Or you may start with a granola parfait followed by a luscious frittata prepared with fresh veggies and herbs picked from our garden. These delectable choices and others are part of a rotating menu. Nobody is hungry after one of our meals!

Stuffed-French Toast
1 loaf French Bread – We make a 2 pound loaf of homemade French Bread in our bread maker machine
1 package (8 ounces) cream cheese at room temperature
1/2 cup preserves
1 grated lemon peel
7 eggs
1 1/2 cups half-and-half
4 tablespoons granulated sugar
2 teaspoons vanilla
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
½ cup (1stick) melted butter
powdered sugar

1. Spray the rectangular pan with cooking spray
2. Cut the bread crosswise into 1-inch slices. Cut a horizontal slit in the side of each bread slice, cutting to but not through the other side.
3. Beat the cream cheese, preserves and lemon peel in a medium bowl with the electric mixer on medium speed about 1 minute or until well mixed. Spread about 2 teaspoons of the cream cheese mixture inside the slit in each break slice. Place stuffed bread slices in the pan.
4. Beat the eggs, half-and-half, granulated sugar, vanilla, salt and nutmeg in a medium bowl with a wire whisk until well mixed. Pour egg mixture over bread slices in pan, and turn slices carefully to coat. Cover and refrigerate at least 30 minutes but no longer than 24 hours.
5. Heat the oven to 425 degrees. Uncover the French toast. Drizzle with the melted margarine.
Bake 20 to 25 minutes or until golden brown.

¼ preserves
1 ¾ cups powdered sugar
2 tablespoons fresh lemon juice
½ cup half-and-half

Whisk together until well mixed. Pour over baked French Toast and sprinkle with powdered sugar.
This will serve 8-10 people.

Fresh Veggie and Herb Frittata
1 medium tomato, chopped
1 medium onion, chopped
½ cup fresh basil, chopped
¼ cup fresh sage, chopped
½ cup hard cheese, grated
1 cup. Gruyere cheese, grated
1 Tbl. Flour
7 eggs, beaten
½ cup half and half
1 tsp. Worcestershire Sauce

Toss the cheese with the flour. Place the floured cheese in a greased pie dish. Mix together the eggs, ½ and ½, Worcestershire Sauce, mix well and pour over cheese. Sprinkle tomato, onion, fresh herbs over egg mixture. Bake at 375 degrees, convection oven, for 35-40 minutes. Serves 8 people.

You can add any fresh veggie or herb to taste.
Easiest Ever Pumpkin Nut Chocolate Chip Cookies
1 box Spice Cake mix
1 small can Pumpkin Pie mix
½ package Chocolate Chips
½ cup chopped pecans (or walnuts)

Mix cake mix and pumpkin together. Stir in chocolate chips and nuts. Drop a 1” spoonful of mix onto a greased cookie sheet. Bake at 375 degrees for 15-18 minutes.
Fresh Rosemary – Garlic Potatoes
Fresh Rosemary – Garlic Potatoes
2 large Idaho Russell Potatoes
2 tbl. Fresh chopped Rosemary
1tsp. Garlic Powder
Fresh ground Sea Salt and Pepper to taste
Olive Oil

Wash the potatoes. Microwave on high 2 minutes per side. Cool. Slice. Heat olive oil in skillet. Add potatoes and sprinkle with ½ of the seasoning. When the potatoes are lightly browned, flip and add remaining seasoning. Saute until lightly brown on bottom. Serve right away.