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Bed And Breakfast Whitehall
Bed Breakfast between Glacier and Yellowstone
Our Whitehall Montana Bed and Breakfast is located between Yellowstone and Glacier National Park and we our a prime Bed and Breakfast stopover for you to stay while visiting the parks.
Bed And Breakfast Whitehall - ideally located stopover between Glacier National Park and Yellowstone National Park
Looking for a great Bed and Breakfast in Whitehall then look at the Fish Creek Houset. Located just 30 minutes from historic mining town of Butte, we offer all kinds of amenities and have view of the Tobacco Root Mountains.
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Montana Bed And Breakfast
Our Montana Bed and Breakfast in Bozeman is one of a kind, we offer guests the true Bozeman Montana experience with the National Forest right out your door. Experience what it is like to breath the fresh Montana air and to experience Hiking Fishing Skiing Horseback Riding Hunting
Whitehall Montana Bed Breakfast
The Fish Creek House B&B of Whitehall Montana Bed and Breakfast is one of the finest bed and breakfast Accommodations you are going to find in the area. and Butte. We are just close Montana State University - Dillon and are very close to Discovery Ski Center and Beaverhead Deerlodge National Forest.
Montana Hunting
.Come and stay at our B&B Whitehall the next time your are needing Lodging during Montana's hunting season.
Whitehall Montana Hotel
Our B&B in Whitehall Montana is just like a fine hotel that you would find anywhere else in the world with down home hospitality.
Bed And Breakfast Whitehall
Looking for a great Bed and Breakfast in Gold West Country, then look at the Fish Creek House . Located along the Lewis and Clark Trail we offer all kinds of amenities and have view of the Tobacco Root Mountains.
SouthWest Montana Bed and Breakfast
Refreshing mountain scenery, horseback riding, fishing, hiking, hunting,, and historic sites at your doorstep. Perfect stopover between Yellowstone National Park and Glacier National Park
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SAMPLE RECIPES
One-Pan Breakfast
At the Fish Creek House Bed and Breakfast, we often have impromptu overnight guests, My husband,Dan, made this easy all-in-one breakfast. A hearty breakfast guaranteed to fuel whatever Montana adventures you choose. Enjoy!
INGREDIENTS
1 pound bulk pork sausage
4 large potatoes, peeled, cooked and cubed
1 large onion, chopped
6 eggs, beaten
6 slices process American cheese
Salt and pepper to taste
Directions
In a large skillet, brown and crumble sausage; add potatoes and onion. Cook over medium-high heat for 18-20 minutes or until potatoes are browned. Gradually stir in eggs; cook and stir until set. Remove from the heat; top with cheese. Season with salt and pepper. Yield: 4-6 servings.
French Toast Waffles
Tired of plain old waffles? Do you love French toast, but don't like the
hassle?
Then try this recipe that combines the ease of waffles with the taste of
French toast!
Original recipe yield: 6 waffles.
INGREDIENTS:
1 cup pancake/waffle mix
2 teaspoons white sugar
1 teaspoon ground cinnamon
1/2 cup cold milk
2 eggs
1 teaspoon vanilla extract
Prep 5 minutes Cook 20 minute Ready in 25 minutes
DIRECTIONS:
Preheat waffle iron. In a large mixing bowl, combine waffle mix, sugar and
cinnamon. Stir in milk, eggs and vanilla extract.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot
waffle iron. Cook until golden brown. Serve hot.
Montana Omelet
6 large eggs
1/2 cup sour cream or half-and-half
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped meat (jerky, dry
ΚΚΚ salami, ham or cooked bacon)
1/4 cup finely chopped onion
1 cup chopped cooked potatoes
2 tablespoons each butter and cooking oil
1 cup shredded Cheddar cheese
Directions
Beat eggs, sour cream, salt and pepper well or mix in a blender.
Cook meat, onions and potatoes in butter and oil until onion is tender
and potatoes are lightly browned.
Pour eggs mixture over all, lifting potatoes to let eggs run under. Cook slowly in a covered fry pan until eggs are set, 8 to 10 minutes. Sprinkle with
cheese and serve.
Makes 3 or 4 servings.
Open Faced Omelet
INGREDIENTS:
1 1/4 cups fresh corn kernels
4 green onions, chopped
4 eggs
1/3 cup milk
1 1/2 finely chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 small tomatoes, cut into 12 wedges
1 cup shredded Cheddar cheese
DIRECTIONS:
SAUTE corn and green onions in a lightly greased 9-inch nonstick skillet 5
minutes, or until tender. WHISK together eggs and next 4 ingredients; pour
over vegetables in skillet. Cover and cook, without stirring, over medium-low
heat 10 to 15 minutes, or until almost set. top with tomato wedges and cheese.
Cover and cook 5 more minutes, or until cheese melts. Garnish if desired.
Blueberry Multigrain Waffles
Makes 8 waffles
1 1/2 cups whole grain pastry flour
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups fat-free milk
2 egg whites
3 tablespoons packed brown sugar
1 tablespoon vegetable oil
2 cups blueberries
1 1/2 cups sliced strawberries
1/2 cup maple syrup
DIRECTIONS
Preheat oven to 200 degrees F. Coat a baking sheet with cooking spray.
In a large bowl, combine the flour, oats, baking powder, baking soda, and
salt. In a medium bowl, combine the milk, egg whites, brown sugar, and oil.
Add to the flour mixture and stir just until blended. Fold in 1 cup of the
blueberries.
Coat a nonstick waffle iron with cooking spray. Preheat the iron.
Pour 1/2 cup of the batter onto the center of the iron. Cook for 5 minutes,
or until steam no longer escapes from under the waffle-iron lid and the waffle
is golden. Place the waffles on the prepared baking sheet and place in the
oven to keep warm. Repeat with the remaining batter to make a total of 8
waffles.
Meanwhile, in a small saucepan over medium heat, combine the remaining 1 cup
blueberries, the strawberries, and maple syrup. Cook for 5 minutes, or until
the berries are softened and the mixture is hot. Serve with the waffles.
Baked Cheddar Toast
Serving Size: 6
Ingredients:
1 cup heavy cream
1 cup cheddar cheese -- shredded
1/2 teaspoon nutmeg
1/4 teaspoon white pepper
4 large eggs -- well beaten
12 slices bread
Directions:
In the top of a double boiler, combine the cream, cheddar, white pepper,
and nutmeg. Stir over hot water until the cheese melts and the mixture is
well blended. Remove from the heat and cool to lukewarm. Generously
butter a large baking sheet and set aside. Cut the bread slices diagonally
and dip each triangle into the cheddar mixture. Place 1/2-inch apart on
the baking sheet and bake until browned and bubbly, about 15 minutes.
Serve hot.
Scrambled Egg Breakfast Pizza
(4 servings)
3 eggs
1 pkg ground sausage
1/4 cup onions
cheese of choice
2 cans of biscuits
DIRECTIONS
Brown sausage and onions. Set aside
Scramble eggs.
Roll out biscuits on stone cooking dish or greased pan.
Cover unbaked biscuits with eggs, meat/onions, and cheese.
Bake according to biscuits directions.
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