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Posts Tagged ‘Bed and Breakfast recipes’

Cinco de Mayo

May 1st, 2015 by Betty Ross




1 (14-ounce) can diced tomatoes with chiles, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, deveined, and finely chopped
1/2 cup finely chopped cilantro leaves
1 lime, juiced
Pinch salt
1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
2 cups grated Cheddar
1 cup sour cream
1/2 small red onion, finely chopped
Salt and freshly ground black pepper
6 (8-inch) flour tortillas
To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.

Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.

To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.

Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.

Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.



Strawberry Muffins

April 5th, 2014 by Betty Ross

Our guests LOVE these muffins!strawberrymuffins

For Cream Cheese Filling
4 ounces – Cream cheese
1/3 cup – Sugar
1/2 – Egg (about 2 Tbsp. beaten)
1/4 Tsp – Vanilla extract
For Streusel Topping
1/4 cup – All purpose flour
1/4 cup – Sugar
1/2 Tsp – Ground cinnamon
2 Tbsp – Firm unsalted butter

For Muffins
1 Cup – Whole milk
1/4 Cup – Oil
1 – Egg
2 cup – All purpose flour
1/2 cup – Sugar
2 Tsp – Baking powder
1/2 Tsp – Salt

2 cups – Strawberries, cut into small pieces


Cream cheese filling
Beat the Cream cheese, sugar, egg and Vanilla in a small bowl and mix until smooth, set aside.
Streusel topping
Combine the flour, sugar and Cinnamon in a small bowl and cut in the butter until the mixture looks like coarse crumbs; set aside
Preheat the oven to 400 F
Whisk together the milk, oil, egg and sugar.
Sift together the flour, baking powder and salt and stir into the milk mixture. Be careful not to over mix (the batter will be slightly lumpy)
Spoon a tablespoon of the muffin batter into each cup
Add a sprinkle of the Strawberry pieces
Add a tablespoon of the Cream cheese filling,
Add another tablespoon of the muffin batter followed by another sprinkle of the Strawberry pieces and on top a final sprinkle of the Streusel topping.
Bake for 23-25 minutes (at 400F), let cool in pan for about 10 minutes and serve slightly warm.

Notes and Tips
Serving them slightly warm is the best

If not all used muffin need refrigeration

Yields 12 muffins

Zucchini Quiche

July 11th, 2013 by Betty Ross


Zucchini Quiche

One pie crust (8 or10 inch) size. Make your own crust or buy already made.

2 cups zucchini,grated.
1 large onion, finely chopped
2 cloves garlic,crushed
1/4 teaspoon thyme
1/4 teaspoon oregano
4 large eggs
1/2 cup half & half cream or whole milk
1/2 cup Feta cheese Tomato/basil
1/2 cup grated Italian blend cheese
Salt & pepper to taste


Preheat oven 350
Bake pie crust for 8 – 10 minutes until golden brown.
Remove from oven and set aside

In large pan,sauté onion and garlic in olive oil until soft and translucent. Add zucchini and sauté another 2-3 minutes.
Transfer the mixture into a colander and allow to drain off any liquid.

Spoon zucchini mixture into pie crust.

Beat together the eggs and milk, add grated cheese and seasonings and pour over zucchini. Crumble over the Feta cheese and grind over some black pepper.

Bake 30 minute or until the quiche is set but slightly soft in the middle.
Remove from the oven and allow to cool 5 – 10 minutes before serving.

Fun Food

May 20th, 2013 by Betty Ross

CherisTasty products from the prickly pear cactus.

The fruits of most prickly pears are edible and sold in stores under the name “tuna.” Prickly pear branches (the pads) are also cooked and eaten as a vegetable. They, too, are sold in stores under the name “Nopalito.” Because of the glochids, great care is required when harvesting or preparing prickly pear cactus. Both fruits and pads of the prickly pear cactus are rich in slowly absorbed soluble fibers that may help keep blood sugar stable.

Tasty products from the prickly pear cactus.      Shop here!

We sell Cheri’s Jams and more here at Desert Dove.

funpics Ingredients
3 ounces tequila blanco
1/2-ounce Cointreau
1 1/2 ounces lime juice
2 ounces prickly pear syrup
Kosher salt and turbinado sugar, for garnishing the glass
Kumquats and lime peels, for garnish

Combine the tequila, Cointreau, lime juice and pear syrup in a cocktail shaker. Shake vigorously to incorporate. Wet the rim of a margarita glass and dip into salt and sugar mixture. Pour margarita into glass over ice. Garnish with a kumquat and a curled piece of lime peel.

Prickly Pear Recipes

3 prickly pears
2/3 cup sugar
1/3 cup butter
1/2 teaspoon cinnamon
2 tablespoons lemon juice

Gather large ripe fruit.

Wash and slit to remove seeds.

Preheat oven to 325- 350 degrees.

Spread fruits in a single layer in a buttered 8 inch pan.

Combine sugar, cinnamon, and butter and mix well with fingers.

Add lemon juice and stir well with a spoon.

Sprinkle mixture evenly over fruits.

Bake 30- 35 minutes and serve warm with cream.

Fresh from the oven

April 13th, 2013 by Betty Ross



Lavender Cookies!  Yum  ~~~~~  Our guests are enjoying these delicious lavender cookies. You can give then a try or better yet why not book a stay at Desert Dove Bed & Breakfast and enjoy the ambiance and great food the bed and breakfast has to offer.


Spring flowers ~~~~~ The  Penstemon is blooming in our desert garden.





Recipe for the Lavender cookies

1/2 cup (1 stick) butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1teaspoon dried lavender flowers, finely shopped (use organic cooking lavender)
1 1/2 cups of flour
2 teaspoons baking powder

Preheat oven to 375

In a medium bowl, cream butter and sugar until light and fluffy. Beat in the eggs, vanilla, and lavender, and mix well. Combine the flour and baking powder and add to lavender mixture, stirring until well blended. Drop by teaspoonfuls onto a un-greased baking sheet.
( I used a baking stone) Bake 8-10 minutes, or until lightly browned on edges. Cool on baking sheet for a minute or two, then transfer to a rack to finish cooling.

Makes about 4 dozen cookies



Edible Flowers

March 21st, 2012 by Betty Ross



Flowers may not be the first ingredient you think of when garnishing a dish, but they’re perfect for adding bright color — not to mention flavor — to a host of sweet and savory recipes.

The flowers I use to garnish a dish are from my own garden. The Nasturtiums I use for some of my egg dishes give a nice peppery flavor. The Pansy or Violet go well with fruit.

You can often buy edible flowers in the produce section of a grocery store and gourmet market. Do not eat flowers from a florist, they may have pesticides on them.



I have had a guest requests salad for breakfast, which I was happy to accommodate. Some folks just love their veggies!






We serve Cactus Jams, Jelly’s & Syrup for breakfast at Desert Dove. We have a small gift center where we sell these items along with our cookbook “Betty’s Favorite Recipes”






The fruits of most prickly pears are edible and sold in stores under the name “tuna.” Prickly pear branches (the pads) are also cooked and eaten as a vegetable. They, too, are sold in stores under the name “Nopalito.” Because of the glochids, great care is required when harvesting or preparing prickly pear cactus. Both fruits and pads of the prickly pear cactus are rich in slowly absorbed soluble fibers that may help keep blood sugar stable.


Prickly Pear Products

Afternoon Tea Time

January 13th, 2012 by Betty Ross

Afternoon Tea is traditionally served between four and five in the afternoon — hence the name. Many people believe that this tradition was first started in 1841 by Anna Maria Stanhope, the seventh Duchess of Bedford. At that time, and in fact right up until the early decades of the 20th century, luncheon was served at twelve noon but dinner was not served until 8:00 or even 9:00 in the evening. The Duchess, so the story goes, complained of a ‘sinking’ feeling in the middle of the afternoon and asked for some tea and a few slices of bread and butter to be served to her in her private drawing room; the Blue Room at Woburn Abbey.

Whether this is true or not, at some point this trend for eating in the afternoon became more widespread and popular and soon ladies across the land who were ‘at home’ would dress elaborately in their finest dresses and visit each others houses to partake of afternoon tea.

The guests at Desert Dove Bed & Breakfast may wish to enjoy an afternoon tea time as well. Most guests are busy out and about seeing the sights and sounds of the desert. But for those who wish a little refreshment in the late afternoon, tea in your room or out at the desert gazebo (Watto) is a welcome choice. Select a pretty tea cup, your choice of tea and enjoy home baked treats that may vary from day to day.

An easy recipe for something light and sweet.

No Bake Fudge Cookies

1 cup white sugar .1 cup brown sugar. 1/2 cup butter. 1/2 cup milk. 3 cups oatmeal. 1/2 cup coconut. 1/2 cut chopped walnuts. 1 cup milk chocolate chips

Into a saucepan measure:  sugars, butter & milk. Cook 2 minutes and remove from heat.

Add chocolate chips and stir until melted. Add oatmeal, coconut & nuts.

Mix well and drop small mounds on a wax paper lined cookie sheet.

Cool 30 minutes before serving.

Tucson has several Tea Room  I only high lighted two. The Copper Country Antique Mall is a favorite spot for  antique lovers as well.




Happy Halloween

October 26th, 2011 by Betty Ross

horiz_line.GIF (129 bytes) Saguaro National Park

Fall is here with cooler temperatures. Come and stay at Desert Dove Bed and Breakfast and enjoy a delightful gourmet breakfast. A few of our favorite dishes served at our Tucson, AZ  Inn include Fresh Spinach Egg Nest, Southwest Eggs Fiesta, Baked Blueberry French Toast, Baked Oatmeal, Fresh Baked Scones, Pumpkin Mousse, Yummy Muffins, Waffle Toast, Homemade Salsa, Organic Jams. Fresh Fruit, Fresh Ground Coffee, Tea and Juice. Breakfast is served at 8 o’clock or 8:30. We are flexible to your needs. We can take care of your special dietary needs.

Things to do in the area:

Colossal Cave Mountain Park. They are located a short drive up Old Spanish Trail from Desert Dove Bed and Breakfast.

Halloween Howl ! We are going to have a colossal good time! October 28-30

Halloween Carnival (5:00-9:00 p.m.) jumping castles, thrilling maze, kiddie horse rides, petting zoo, food, fun, & more!

Candlelight Tours of Colossal Cave October 28 – 30 / 6:00 – 9:00 p.m.

Haunted Hayrides 6:30 – 9:00 p.m. For Reservations Colossal Cave Candlelight Tours call: 520-637-7275

Colossal Cave Mountain Park has Riding Stables. To schedule reservation call: 520-647-3450

Pantano Riding Stables offers:  Spooks and Thrills Haunted Hay Rides located on Houghton Road in Tucson, AZ  Just a few miles from Desert Dove Bed and Breakfast.

For reservations at Pantano Stables call: 520-298-8980

Join us for a spooky good time!
















Southwestern Frittata

September 6th, 2011 by Betty Ross

The fritata should to be prepared the day before and allowed to “cure” in the refrigerator overnight.

  • 1 (or more) cans of chopped mild green chiles
  • 1 lb. bulk sausage, cooked (ground turkey or chicken can be used in place of pork)
  • 7 large eggs
  • 1 large clove garlic (pressed)
  • 1 tsp. ground cumin
  • 2 large ripe tomatoes (for slicing on top)
  • 6 corn tortillas, sliced into small stripes
  • 1 1/2 cups jack, cheddar or your favorite cheese, shredded
  • 1 cup milk
  • 1 tsp. salt
  • 1/2 tsp. onion powder
  • 1/4 tsp. black pepper
  • chili powder to your taste
  • light sour cream
  • For vegetarian leave out meat

Brown sausage meat and drain any excess fat off, add pressed garlic to meat and cook for a few more minutes.

Grease a 9” x 13” baking dish and evenly line the bottom of the dish with half of the chopped chiles, half of the tortilla strips, half of the sausage and half of the cheese. Repeat the layering with the other half of the chiles, tortilla chips, sausage and cheese.

In a medium bowl, whisk the eggs, milk, salt, pepper, onion salt and cumin until they are well mixed. Pour the mixture over the top of the dish. Sprinkle with chili powder to taste.

Place thin slices of tomato over the top. Cover with plastic wrap. Place in the refrigerator overnight to cure.

The next day, preheat the oven to 375° F, remove the plastic wrap from the dish and bake the fritata for 45- 50 minutes, or until the top is golden and the sides are a rich brown color.

Cut into equal pieces and serve with a dollop of sour cream and salsa. Serve with warm flour tortillas or your favorite toast!

Serves 6-8

Download the PDF for easy printing

Baked Oatmeal Delight

September 6th, 2011 by Betty Ross

  • 1/2 cup butter melted
  • 2 eggs
  • 1 cup milk
  • 1 tsp. Vanilla
  • 1/2 cup brown sugar
  • 3 cups oatmeal
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup coconut
  • (You can substitute apples & walnuts & 1/2 tsp. cinnamon)

In a bowl mix butter, eggs, vanilla and milk. Add the remaining ingredients and blend well. Pour into greased 9 x 13 pan. Bake at 350 for 20-25 minutes. (Don’t over bake!) Serve hot with fresh fruit and milk on the side. I serve it with scoop of vanilla yogurt. Serves 8. Can be cut in half for 4 servings.

Download the PDF for easy printing