SOUTHERN WIND STYLE PIÑA COLADA MUFFINS

1 Package yellow cake mix (pudding in the mix)
1 16 oz can crushed pineapple (do not drain)
1 cup chopped pecans
1 cup shredded coconut
1 tsp coconut extract
1 tsp rum extract

Prepare according to cake mix instructions except decrease water by 1/3 cup. Add remaining ingredients. Bake according to package instructions or until lightly browned if you are doing mini-muffins (about 15 minutes for these).
You can elect not to use the two extracts; it is just as good. Or add more nuts or more coconut. This is a very flexible recipe. Your guests will gobble it up.

Remaining batter will store well in the refrigerator in an airtight container for several days. Mix well before filling mini-muffin cups or cake pan.
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"SOUTHERN WIND INN" 
SOUTHWESTERN ARTICHOKE FRITTATA

Serves 15

1 1/2 cups salsa, mild and chunky
2 jars or equiv. of marinated, chopped artichoke hearts, drained about a cup
1/2 cup grated Parmesan or Romano
2 cups each Monterey jack and cheddar, or your own blend
18 eggs
1cup (8oz.) sour cream
2cups heavy cream

Grease two 9x10" glass pie pans, or use your large white baking dish, with Pam
Spoon the salsa evenly over the bottom then distribute the artichoke hearts.
Top with the Parmesan cheese, then the 4 cups of grated cheese. 
Beat eggs well then beat in the sour cream and pour over the cheese. 
Chill overnight. 
Bake at 350 for 50 - 60 min. until nicely browned.
Serve while warm, topped w/ a dollop of sour cream, salsa, and a bit o' cheese.
Call 1 800 781 3338 for a reservation at The Southern Wind Inn, that way you can have it served to you.
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"SOUTHERN WIND" EGGS

Serves 8 - 10

12 Eggs
1 package frozen hash brown potatoes (8 - 10 ounces)
1 Cup shredded cheese ( I use a mixture of Colby, cheddar, and mozzarella)
1 jar fried peppers in olive oil (not a vinegar based pepper) (in the pickle and olive section of the market)
2 Cups heavy cream
Salt and pepper to taste

Spray an 8x11.5-baking dish with Pam. Heat olive oil in a 10-inch frying pan. Add frozen potatoes and sauté for about 10-15 minutes. Add one jar of fried peppers. Mix with potatoes, sauté for a few more minutes and keep warm. 

Beat eggs with heavy cream, and salt and pepper to taste. Set aside. Arrange sautéed potatoes and peppers in a nice full layer on the bottom of the pan.

Pour egg mixture over the potatoes. Sprinkle with the cheese. Bake at 350 degrees for 60 minutes. 

Call Southern Wind for reservations for next weekend - 1-800-781-3338.
Serve with lots of love.
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SOUTHERN WIND STYLE MACADAMIA FRENCH TOAST

6 Eggs
1/2 C Heavy Cream
1/4 Tsp Nutmeg
1 C Orange Juice
1/3 C Sugar
1 Tsp Vanilla
1 16-inch loaf french bread cut into 1 1/2" slices
1/3 C Butter
1/4 C Chopped Macadamia nuts
Cream of Coconut for drizzling

Beat eggs, milk, nutmeg, orange juice, sugar and vanilla with wire whisk.  Place bread slices in two 13 x 9 inch cake pans.  Pour half of egg mixture in each pan over bread, cover tightly and refrigerate overnight.  All the egg mixture will be absorbed.  Heat oven to 400 degrees.  Melt butter and divide between two jelly roll pans.  Place soaked bread slices without sides touching on buttered pans.  Sprinkle with nuts.  Bake 20-25 minutes  or until golden brown.  Serve with cream of coconut.
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