A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. 

Happy Grandparents Day to all lucky enough to be one. I have been blessed with three grandchildren: Ashley, Stephanie and Joseph, who reside with their parents (Joanna and Shawn) about 90 minutes from me. I always felt there was no finer sound than hearing my first child say "Mama". Oh, my goodness... was I wrong. That fact discovered when I heard my first grand call me "Nana". If being a grandparent is not currently in God's plan for you, be a grandparent to all the wonderful children in your life. And, if your grandparents are gone, visit a nursing home and see how a single carnation can brighten the life of a forgotten senior.

In the USA, I ask that you show your support for the victims of 9-11 by flying your American flag proudly on Tuesday, September 11, 2007. Also, many folks, the world over, will join in for a moment of silence at 8:46 A.M. (EDT). If there was ever a good reason to show a global front against terrorism, Patriot Day is it.

If ever you have found a recipe or funny worth savoring in A to Z Recipes Newsletters, please help me keep them going. Some big renewal fees are due in October (and April) and your help is appreciated. I have a little blurb (in blue) that follows this section which explains it. A to Z Recipes will always be free for readers but costs me money to produce. Instead of running cumbersome ads to cover operational expenses, I will mention the upkeep expenses only twice yearly. I thank you in advance.

The current Monthly Theme topic is Easy Does It. we're looking for easy-to-make recipes. Yes, even expert cooks have a stash of great quickies that keep their cooking repertoire complete. I hope cooks, experienced and not, will join in. Please visit the Monthly Theme section to read more about it, as well as the rules and email link to ensure your submissions are acceptable.

The issue today is a buffet, nay - a virtual smorgasbord - of Bountiful Breakfast! I am so very pleased with the response and want to thank each of you who helped make it such a success. There are enough recipes to fill two issues so, if you don't see all of your recipes today, you will next Sunday. Here are the fine folks who made this a banner Monthly Theme issue:

Larry Holmes, Toronto, Canada
Jim, WA State
Mary S., Nashville, TN
Bill Anatooskin, Burnaby, B. C., Canada
Treva, Knoxville, TN
Rita, Niceville, FL
Nancy C., FL
Juan, Acapulco
Rusty, Leesburg, FL
Rosie P., WI
Linda H., Rosharon, TX
Jean, OH
Lisa H., Belmont, NC
Shirley, WA State
Beverley, Montreal, Canada
Luanne, FL
Linda H., Carmel, NY
Leasa, IA
Nancy F., Sacramento, CA
Doug, B. C.
Brenda, AL
Chris M., NM
Jean, Syracuse, NY

We'll see you here again on Wednesday, God willing.

PS: As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April, when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. Your help is greatly appreciated.

Reminder:
We're getting into the serious mode with our planned A to Z Recipes get-together: "Great Northern Escape". We'll meet in Frankenmuth, Michigan, October 12 - 16. What a ball! There's a day trip to Canada as well as the chance to see Niagara Falls. Please contact me if you are interested in taking it all in, or just joining us for our big lunch on Saturday the 13th in Frankenmuth or Sunday the 14th in Toronto. Use this handy link for more information: Great Northern Escape. I hope to see you there!

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It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

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Grandparents Day

Grandparents Day is celebrated on the Sunday following Labor Day. This day has a threefold purpose:

To honor grandparents

To give grandparents an opportunity to show love for their children's children.

To help children become aware of the strength, information and guidance older people can offer.

Patriot Day

In the United States, Patriot Day occurs on September 11 of each year, designated in memory of the nearly three thousand who died in the September 11, 2001 attacks.

U.S. House Joint Resolution requested that the President designate September 11 of each year as "Patriot Day." President George W. Bush signed the resolution into law. It is a discretionary day of remembrance.

On this day, the President directs that the flag of the United States be flown at half-staff and displayed from individual American homes, at the White House, and on all U.S. government buildings and establishments, home and abroad. The President also asks Americans to observe a moment of silence beginning at 8:46 A.M. (Eastern Daylight Time) marking the first plane crash on Sept. 11, 2001.

Ode to Grandparents
by Jill Eisnaugle
Author of "Coastal Whispers" & "Under Amber Skies"
Resident Poet for KODA-FM "SUNNY 99.1" Houston

Grandparents touch a special place
Where fondness remains true 
Filling our precious lives with grace
To last a lifetime through
Their strong hands are soft and tender
Nurturing is their creed
And their hearts are meant to render
More love than one could need.

Grandparents take the time to hear
The dreams their loved ones share
They laugh and sometimes, wipe a tear
To show how much they care
Their empathy is made to last
Under God?s sacred plan
No length could be too small or vast
For their kindness to span.

Grandparents form a special bond
No one can ever break
Their adoration lasts beyond
The earthen steps we take
A breath of hope; a staunch ally
Indeed, our lives are blessed
There is no way one could deny
Grandparents are the best!

Note: Jill lives in the same city as my oldest daughter and grands. I would like to thank her for granting me permission to publish her poem here.

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

BOUNTIFUL BREAKFAST

~Shared by Larry Holmes, Toronto, Canada

BREAKFAST

(A brief essay on the nutritional importance of breakfast by Andrew Weil, M.D., author of Eating Well for Optimum Health. This is published in The Healthy Kitchen, co-authored by Dr. Weil and Rosie Daley.)

I always eat breakfast, and recommend that you do too. We all need food in the morning to resupply ourselves with source of glucose, which cannot be stored in the body and is needed to fuel the brain. Studies show that those who eat breakfast are m ore productive at school and work than those who skip it. But there is disagreement over what should be eaten for the first meal of the day.

I myself like leftovers. I?ve never cared for most of the common American breakfast foods and feel just terrible if I eat some of them (pancakes, sweet rolls, and fried potatoes, for example). I do fine on a traditional Japanese breakfast of steamed rice, broiled fish, miso soup, pickled vegetables, seaweed, and green tea. I also like fruit, nuts, some fresh cheese, and olives. You will have to experiment to find out what you like and what works best for you.

In any case, eating breakfast food makes it easier to meet your daily nutritional requirements. Research show that people who eat breakfast get more vitamin A, C and E, folic acid, calcium, iron, and fiber than those who skip it. They also do better with weight control, because they are less prone to overeat at other meals or load up on high-calorie snacks later in the day.

Perhaps the most common excuse for skipping breakfast is lack of time; but considering the nutritional importance of the first meal of the day, you should try to find ways of eating something in the morning that is quick and easy to prepare. (And I don?t mean a cup of coffee and a doughnut.) Breakfast should provide one-quarter to one-third of your day?s protein, some good (ie., low-glycemic-index) carbohydrate, and some fat. Here are some ideas.

- A bowl of whole-grain cereal with calcium-fortified soymilk and some fruit. The most nutritious fruits are kiwi, cantaloupe, papaya, mango, blueberries, strawberries, and bananas. Add a tablespoons of freshly ground flax seeds as a source of essential fatty acids.
- A soy shake: blend of one-half cake of silken tofu, 1/2 cup apple juice, 1 cup frozen, organic strawberries, and one banana.
- Keep some hard-boiled eggs on hand, or scramble up a few eggs to eat with whole grain toast. Include a glass of calcium-fortified orange juice or a container of plain yogurt to which you can add some berries or other fruit.

Finally, if all you take in the morning is coffee, try switching to green tea for the protection it provides against cancer and heart disease.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Easy Does It

Here's the scoop on the current theme:

What are we looking for in a recipe more often than anything else? For most of us, it is something easy and delicious to serve our family. So, in this Monthly Theme we will focus on recipes that not only please the palate, but are easy to prepare. Many readers are hesitant to send in recipes because, let's face it, we've got some pretty good cooks in our a2z family. Experienced cooks can whip up a gourmet meal in the blink of an eye. For others, we either do not know how to prepare elaborate meals, or don't have the time to do it. We are looking for something easier but still delicious. For all of you who have a recipe that unfailingly works every time but is easy to prepare, now's your time to shine by submitting yours for publication. I know our seasoned cooks will have plenty of recipes to share, as well. I love a simple recipe that makes me say "Duh! Why didn't I think of that?!?!" So, how about it? Easy does it!

Won't you join in the fun by sharing your own recipes for Easy Does It? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Easy Does It recipes with us.

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Easy Does It. We will collect them the remainder of this month and post them on the first Sunday of October. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

Please use this email link to submit a recipe for theme recipes: Easy Does It

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Easy Does It.
Please use this email link for all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues

The theme issue for Easy Does It has a deadline of September 30, 2007, and will be posted on October 7, 2007.

Please use this email link to submit a recipe for theme recipes: Easy Does It

As usual, only recipes are to be sent to: A to Z Recipes Inbox.

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

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Here are our September Birthday Babies:

1st Cindy W. in New Hampshire
1st Barbara B. in Refugio, Texas
1st Janet P. in Jacksonville, Florida
3rd Patricia W. in Anahuac, Texas
3rd Steve in Virginia
6th Lois in Valrico, Florida
7th Sandy in Snohomish, Washington
7th Dawn H. in Knoxville, Iowa
7th Linda P., in Durham, Ontario, Canada
7th Anna L. in Galveston, Texas (mother to Maggie)
8th Theresa C. in Pennsylvania
8th Wilma S. in Golden, Colorado
8th Gina H. in Independence, Missouri
10th Carrol G. in Scandia, Kansas
10th Laurie G. in Prairieville, Louisiana
14th Jackie N. in Columbus, Ohio
15th William (Uncle Bill) A. in Burnaby, B.C. Canada
15th Sandra P. in Phoenix, Arizona
16th Marie in Fleming Island, Florida
17th Judy P. in San Jose, California
18th Rita K. in Niceville, Florida
18th Jessica Tracy in New Zealand (granddaughter to Robyn B. in Auckland)
19th Loretta A. in Virgie, Kentucky
19th Jill R. in Masury, Ohio
20th Patti in Charlevoix, Michigan
21st Gordon M. in Cape Ray, Newfoundland
21st TommyJohn in Virginia Beach, Virginia
22nd Joanna H. (daughter to Maggie) in Texas City, Texas
23rd Dustin in New Johnsonville, Tennessee
24th Nina S. in Chicago, Illinois
25th Marlene D. in Copemish, Michigan
25th Carmi in Lake of the Woods, Virginia
26th Jami L. in Keokuk, Iowa
27th Gail D. in Des Plaines, Illinois
27th Cameron (son to Lisa) in Belmont, North Carolina
27th Millie in Isle of Palms, South Carolina
29th Melissa in Murray, Kentucky
29th Margie in North Carolina
30th Jan in Bakersfield, California

Breakfast

Shared by Jim, WA State

She was in the kitchen preparing to boil eggs for breakfast.

He walked in; She turned and said, "You've got to make love to me this very moment."

His eyes lit up and he thought, "This is my lucky day."

Not wanting to lose the moment, he embraced her and then gave it his all; right there on the kitchen table.

Afterwards she said, "Thanks," and returned to the stove.

More than a little puzzled, he asked, "What was that all about?"

She explained, "The egg timer's broken."



Egg Humor

Shared by Mary S., Nashville, TN

Question: If a rooster laid an egg on the top of a barn, which way would it roll? 
Answer: Neither, roosters don't lay eggs. 

Question: Why did the chicken cross the road?
Answer: Because the rooster egged her on. 

Question: Did you hear the one about the egg?
Answer: It's not all it's "cracked" up to be! 

Question: Why can't you tease egg whites?
Answer: They can't take a yolk. 

Knock, Knock!
Who's there?
Omelette.
Omelette who?
Omelette smarter than I look! 

Question: What do you call an egg that goes on safari?
Answer: An eggs-plorer! 

Question: What do you call a city of 20 million eggs?
Answer: New Yolk City! 

Question: What happens when you tell an egg a joke?
Answer: It cracks up! 

Question: What do you get when you put a Tasmanian Devil in a chicken coop?
Answer: Deviled eggs!

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

OATMEAL BUTTERSCOTCH MUFFINS

Yield: 12 Muffins 

These delicious muffins stay moist for a day or two at room temperature or you can freeze them...if there are any left. 

Ingredients:
2 cups old fashioned oatmeal
1 1/3 cups buttermilk
3/4 cup brown sugar
1 stick melted butter (1/4 pound)
2 eggs, slightly beaten
1 cup flour
1 1/2 teaspoon baking powder
1/4 cup teaspoon salt
1/2 teaspoon baking soda
3/4 cup butterscotch chips

In a large bowl, combine oats, buttermilk and brown sugar. Set aside and let stand for 1 hour. 

Preheat oven 400 degrees. Spray a muffin tin with cooking spray or line with paper muffin cups. 

Combine melted, cooled butter and eggs. Add to oat mixture. Sift flour, baking powder, salt and baking soda and add to oat and egg mixture, stirring to combine 

Stir in butterscotch chips. 

Divide the batter into the prepared muffin pan. 

Bake for 15-20 muffins or until top springs back when lightly touched. 

Remove from pan and cool a bit before serving. 

Source: The Parish House Inn, an Ann Arbor area bed and breakfast.


ALABAMA

LOWER ALABAMA BREAKFAST PIE

This recipe is featured at the beautiful Bay Breeze Bed & Breakfast in Fairhope, Alabama.

3 eggs
1/2 cup milk
1/2 teaspoon salt
pepper to taste
3 cups frozen shredded potatoes
5 Tablespoons melted butter
1 cup finely chopped cooked ham
1 packed cup shredded sharp cheese
1/2 cup finely chopped onions
1/2 cup chopped green peppers
1/4 cup diced -- drained pimento 

Preheat oven to 425 degrees F.

Mix together the first 4 ingredients in a medium bowl.

Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up the sides on an ungreased 9 inch pie plate drizzled with butter.

Bake this crust for 25 mins or until lightly browned - cool on wire rack. 

Reduce oven heat to 375.

In crust, layer from bottom up: 1) Ham 2) Onion 3) Peppers 4) Pimento 5) Cheese.

Cover with egg/milk mixture. Bake at for 35-40 mins or until set. Let stand for 10 minutes before serving.

Serves 4.


TEXAS

CAMP DAVID QUICHE

This is a specialty at the Camp David Bed & Breakfast

One pie crust, unbaked
1/2 cup cooked bacon, chopped (I use pre-cooked bacon and chop in the processor the night before)
1/2 cup sauteed vegetables (onion, zucchini spinach, sun-dried tomato, mushrooms prepared and stored the night before)
2 cups shredded Monterey Jack cheese
1 cup half and half
1/2 cup whipping cream
1/2 cup sour cream
5 eggs
1 tsp Cavender's Greek Seasoning
1 scant Tbsp chives

Night before, combine, half and half, cream and sour cream. Add eggs and seasonings. Beat well. Store covered overnight in refrigerator.

Heat oven to 350F. Roll out pie crust, place in pie plate. Crimp edge. Sprinkle half the bacon on bottom of crust. Sprinkle 1 cup of cheese over the bacon. Sprinkle cooked vegetables over cheese. Place remaining cheese over vegetables. Sprinkle remaining bacon over top. Pour egg mixture over all. Bake 1 hour and 15 minutes. Let cool 10 minutes before slicing and serving.

Serves 6.

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BREAKFAST FRITTATA

~Submitted by Bill Anatooskin, Burnaby, B. C., Canada
Author of "From Uncle Bill's Kitchen"

This is a real good breakfast recipe that is tasty and filling.

Makes 4 - 5 servings 

1 1/2 Tbsp. canola oil 
1/2 cup finely chopped onion 
1 1/2 cups diced broccoli 
1 1/2 cups sweet red pepper, seeded and diced 
1 10 oz. can of mushrooms, bits and pieces, drained 
6 each breakfast sausage, cut into pieces 
6 large eggs 
1 cup 2% milk or homogenized milk 
1/2 tsp. salt 
1/4 tsp. black pepper 
1/2 cup freshly grated parmesan cheese 

Preheat oven to 350 F. Lightly spray 2 9-inch deep dish pie plates with a non-stick cooking spray and set aside. In a heavy bottomed saucepan, heat oil, then add onion, broccoli, and red pepper and saute over medium-low heat for about 5 minutes or until onions are translucent and soft. Fold in mushrooms and breakfast sausage. Remove from heat and set aside. In a large mixing bowl, whisk eggs, milk, salt and pepper until well blended. Divide the vegetable mixture into 2 equal amounts and transfer to the 2 prepared deep dish plates. Pour the egg mixture equally over the vegetables. Sprinkle the parmesan cheese equally over the vegetables. Bake in the centre of preheated 350 F oven for 20 minutes or until centre of frittata appears firm when the pan is lightly jiggled. Remove pans from oven to a wire rack and allow to sit for 5 minutes before cutting and serving. Leftovers can be frozen and reheated again.


ROLLED CINNAMON-NUT BISCUITS

~Submitted by Treva, Knoxville, TN

1/2 cup walnuts, chopped 
3 tablespoons cinnamon sugar 
2 & 1/4 cups buttermilk baking mix 
3 tablespoons cinnamon sugar 
2/3 cup milk 
3 Tbsp. melted butter (no substitutions), divided 
1/2 cup confectioners' sugar 
1 tablespoon water 

1. Arrange oven rack to upper third of oven. Heat oven to 425 degree F. Line a large cookie sheet with parchment paper. 

2. Filling: Combine nuts and cinnamon sugar in bowl. Set aside 1 tablespoon for top of biscuits. 

3. Whisk baking mix and cinnamon sugar in bowl; stir in milk just until dough comes together. Turn dough out onto floured board. Flatten into disk and fold in half; repeat 6 times. Flatten dough into 8x10-inch rectangle. Evenly brush dough with 2 tablespoons of the melted butter and sprinkle with filling. Starting from one long side, roll up; pinch seam. Slice roll crosswise into 8 equal pieces; arrange 2 inches apart on sheet. Brush tops with remaining butter and sprinkle with reserved filling. Bake 11 to 13 minutes, until golden. Stir confectioners' sugar and water in bowl until smooth. Drizzle over hot biscuits. Serve warm. 

Makes 8 biscuits. 

Nutrition facts per serving: calories: 335 total fat: 14.5g saturated fat: 5g cholesterol: 14 mg sodium: 468 mg carbohydrate: 46g fiber: 1g protein: 5g 

Source: Ladies' Home Journal



PUFFY FRENCH TOAST CASSEROLE

~Submitted by Treva, Knoxville, TN

Makes: 12 servings 

1 loaf (8 oz.) French bread, cut into 1/2-inch cubes (about 6 cups) 
1-1/2 pkg. (8 oz. each) Cream Cheese, cubed 
8 eggs 
2 cups milk 
1/2 cup maple-flavored or pancake syrup 
1/2 cup Pecan Pieces 

PLACE bread cubes in greased 13 x 9-inch baking dish; top evenly with the cream cheese. BEAT eggs, milk and syrup with wire whisk until well blended. Pour over ingredients in baking dish; cover. Refrigerate overnight.

PREHEAT oven to 375 F. Bake, uncovered, 35 min.; sprinkle with the pecans. Bake an additional 10 min. or until center is set. Serve with additional syrup, if desired. 

Nutrition (per serving) Calories 290 Total fat 12g Saturated fat 8g Cholesterol 175mg Sodium 290mg Carbohydrate 23g Dietary fiber 1g Sugars 11g Protein 10g

Source: Taste of Home



ANYTIME APPLE MUFFINWICHES

~Submitted by Treva, Knoxville, TN

Serve this sweet but tangy sandwich for a quick weekday breakfast.

Preparation time: 15 min 
Yield: 4 sandwiches 

4 English muffins, sliced in half, toasted
8 teaspoons LAND O LAKES Butter, softened
8 teaspoons apricot preserves or orange marmalade
8 (1/2-ounce) slices Canadian bacon or ham
4 slices LAND O LAKES American Cheese Food Singles
1 small apple, cored, cut into 4 (1/4-inch) rings

To assemble, spread each muffin half with 2 teaspoons butter and 2 teaspoons preserves. Top bottom half with 2 slices Canadian bacon, 1 slice cheese and 1 apple ring. Place remaining muffin half on top. 

Nutrition Facts (1 sandwich): Calories: 380, Fat: 16g, Cholesterol: 55mg

Source: Land O Lakes


ROCK 'N' RIVER BREAKFAST QUICHE

~Submitted by Treva, Knoxville, TN 

8 ounces mild Italian sausage
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Pastry for single-crust pie (9 inches)
3 eggs, lightly beaten
1 cup milk
1/8 teaspoon ground mustard
Dash nutmeg

Cook sausage over medium heat until no longer pink. Layer sausage then cheeses in unbaked pie shell. Combine remaining ingredients and pour over sausage and cheese. Bake at 350 F for 30 minutes. Let stand 5 minutes before cutting and serving. 

Yield: 6 servings.


OATMEAL CRANBERRY BREAKFAST BAKE

~Submitted by Treva, Knoxville, TN

3 cups old-fashioned oats
1 cup dried cranberries
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
4 egg whites, lightly beaten
3 cups fat-free milk
1/4 cup canola oil
1 tablespoon vanilla extract
Additional milk, optional

In a large bowl, combine the first five ingredients. In another bowl, whisk together the egg whites, milk, oil and vanilla. Stir into the oat mixture just until moistened. 

Place in a 13-in.x 9-in.x 2-in. baking dish coated with nonstick cooking spray. Bake at 350 F for 50-55 minutes or until oats are tender and liquid is absorbed. Cut into bars. Serve in bowls with milk if desired. 

Yield: 12 servings.


QUICK AND EASY BREAKFAST POTATO QUICHE

~Submitted by Treva, Knoxville, TN

50 min 10 min prep 
6 servings 

5 eggs, beaten 
3 cups frozen hash brown potatoes, thawed 
1 cup shredded cheddar cheese 
1/2 cup cottage cheese 
3 green onions, chopped 
1/4 teaspoon salt 
1/8 teaspoon fresh ground pepper 
1 dash paprika 
6 slices crumbled bacon (cooked)

Preheat oven to 350 degrees F. 

Grease a 9 inch pie pan. 

In a large bowl, combine all ingredients except paprika and bacon. Mix well. Pour into greased pan, sprinkle with paprika. 

Bake at 350 degrees F for 30-40 minutes or until set. 

Sprinkle with bacon, bake an additional 5 minutes. 

Let stand 5 minutes before serving.



LUSSEKATTER (SAFFRON BUNS)

~Submitted by Treva, Knoxville, TN

These tender buns are perfect for breakfast, toasted with butter.

1 & 3/4 sticks butter, melted 
1 cup heavy cream 
.06 ounces saffron threads 
1 1/3 cups sugar, divided 
6 (.25-ounce) packages yeast 
1 cup 2 percent low-fat milk, warm 
2 eggs, beaten separately 
1 teaspoon salt 
8 1/2 cups all-purpose flour, divided 
1/3 cup water 
1/3 cup raisins

1. Combine melted butter and cream. 

2. Crush saffron with 1 tablespoon sugar in a mortar until very fine. 

3. Combine yeast, milk and 2 tablespoons sugar; let stand 10 minutes or until mixture is foamy. 

4. Add butter mixture, saffron mixture, 1 of the beaten eggs and salt to yeast mixture. Stir well. Add remaining sugar. Add 6 cups flour; stir until a stiff dough forms. Turn mixture out onto a floured surface; knead about 10 minutes, adding additional flour 1/2 cup at a time, until dough is smooth and elastic. Place in a large bowl, cover with a damp cloth, and let rise for about 1 hour or until doubled in size. 

5. Boil water and pour over raisins; let sit until raisins are plump. 

6. Preheat the oven to 475 F. Knead dough and divide into 24 pieces. Shape each into an S shape. Place 2 raisins at ends of buns. Let rise 1 hour. Brush with remaining beaten egg. Bake 8 to 10 minutes or until browned.

Yield: 24 buns. 

Nutritional Information 
Per serving: 280 calories, 11g fat, 6g prot., 42g carbs., 1g fiber, 160mg sodium.

Source: "Relish the Season" by Brett Jocelyn Epstein, December 2006.


MAPLE CREAM CHEESE SAUSAGE PUFFS

~Submitted by Rita, Niceville, FL

I found this recipe on Recipezaar and it said that the recipe was on the back of a tube of Jimmy Dean Maple Pork Sausage.

1 package bulk maple pork sausage (12 Ounce)
1 cup finely chopped cooking apples
Salt and Pepper
1 package soft cream cheese (3 Ounce)
2 cans refrigerated Crescent Dinner Rolls

1. Brown sausage in a dry skillet over a low to medium heat.

2. When sausage starts to brown, add chopped apples.

3. Stir fry until sausage is thoroughly browned. 

4. Season with salt and pepper to taste.

5. Drain excess juice, transfer sausage filling to a bowl.

6. Add cream cheese to the warm filling and mix well.

7. Separate crescent rolls into triangles and place one tablespoon of filling on the wide edge or triangle.

8. Roll wide edge of dough toward the "point" of the triangle, enveloping the filling.

9. Roll edges of dough over so that filling is completely enclosed with the dough.

10. Bake at 375 F for 11-13 minutes or until golden brown. 

This makes 16 puffs.


EGG IN A HOLE

~Submitted by Rita, Niceville, FL

This is a favorite of my kids. Their dad made it for them for breakfast a lot of mornings before school.

1 slice bread
1 large egg
Butter or margarine
Salt and Pepper

1. Cut a hole in the center of the bread using a cookie cutter, biscuit cutter or small glass.

2. Butter bread and cut out piece on both sides.

3. Lay buttered bread slice in frying pan. Lay "hole" to the side.

4. Add a small amount of butter in the hole you created in the bread.

5. Immediately crack one egg and gently place in the buttered hole you created in the bread. 

6. Salt and Pepper to taste

7. Cook over medium heat until bread is golden brown.

8. Turn the egg and bread over to brown the other side. Adjust cooking time on each side to cook the egg to your liking. 

9. Turn the round cut piece over to brown on other side. 

10. Serve when egg is done and bread is toasted. Serve cut out piece with jam or jelly. 


BREAKFAST PIZZA

~Submitted by Rita, Niceville, FL

A Pillsbury Recipe

1 (13 7/8 oz.) can Pillsbury refrigerated pizza crusts
8 Eggs
1/4 cup half and half or milk
1/8 tsp. salt
1/8 tsp. pepper
2 tbsp. butter or margarine
1 (8 oz.) container cream cheese with chives or cream cheese with vegetables or cream cheese
8 slices bacon, crisply cooked
Green onions, if desired

1. Heat over to 425 F.

2. Grease or spray 12-inch pizza pan.

3. Unroll dough; place in greased pan.

4. Starting at center, press out dough with hands to edge of pan.

5. In medium bowl, combine eggs, half and half, salt and pepper; beat well.

6. Melt butter in large skillet over medium heat.

7. Add egg mixture; cook and stir until thoroughly cooked but still moist.

8. Remove from heat.

9. Spoon cooked egg mixture over crust.

10. Drop cream cheese by teaspoonfuls over eggs.

11. Arrange bacon in spoke fashion on top of pizza.

12. Bake 12 to 25 minutes or until toppings are thoroughly heated and crust is deep golden brown.

13. Garnish with green onions. 


BACON GRAVY

~Submitted by Rita, Niceville, FL

I found this recipe while searching for other breakfast recipes. It sounds like a good substitute for those who do not enjoy sausage gravy.

6 slices bacon
2 tablespoons bacon grease
2 tablespoons flour
2 cups milk 
Salt and Pepper

1. Preheat a large skillet to medium high heat. Place 6 slices of bacon in the skillet and cook until just under crispy.

2. Remove bacon from the skillet and drain; set aside. Discard all but 2 tablespoons of the bacon grease.

3. Add flour to the bacon grease, and whisk together. Cook for about a minute without burning the flour.

4. Add milk; whisk together.

5. Heat until bubbling. Simmer for 5-10 minutes until sauce starts to thicken.

6. Meanwhile crumble bacon. Add salt and pepper to taste. Add bacon to gravy and simmer until desired consistency.

7. Serve over biscuits.


HAWAIIAN BANANA NUT BREAD

~Submitted by Nancy C., FL

Recipe from Southern Living 1979 Annual Recipes

3 cups all purpose flour
2 cups sugar
1 teaspoon soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped nuts
3 eggs, beaten
1 1/2 cups vegetable oil
2 cups mashed ripe bananas
1 (8 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract

(I also like to add coconut!)

Combine dry ingredients; stir in nuts and set aside.

Combine remaining ingredients; add to dry ingredients, stirring just until moistened.

Spoon batter into 2 greased and floured 9 x 5 x 3 inch loaf pans. Bake at 350 F for 1 hour and 5 minutes or until done. Cool 10 minutes before removing from pans. Remove to wire racks; cool completely.

Yield: 2 loaves.


SPICED ZUCCHINI BREAD

~Submitted by Nancy C., FL

Recipe from Southern Living 1979 Annual Recipes

3 cups all purpose flour
2 teaspoons soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 cup finely chopped walnuts
3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups coarsely shredded zucchini
1 (8 ounce) can crushed pineapple, well drained

Combine flour, soda, salt, baking powder, cinnamon and nuts; set aside.

Beat eggs lightly in a large mixing bowl; add sugar, oil, and vanilla; beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened. 

Spoon batter into 2 well greased and floured 9 x 5 x 3 inch loaf pans. Bake at 350 F for 1 hour or until done. Cool 10 minutes before removing from pans; turn out on rack, and cool completely. 

Yield: 2 loaves.


CHILAQUILES

~Submitted by Juan, Acapulco

20 corn tortillas
1/2 cup lard or oil
2 large red tomatoes
1/2 cup chopped onions
1/2 cup cilantro leaves
1 can tomatillos (Mexican green tomatoes) -If not available use 4 tomatoes
1/2 cup of water or more
Salt to taste
Green chilies to taste or your favorite hot sauce
Sour cream
Shredded mozzarella cheese

Method:

1. Break up the tortillas by hand, each one in 4 pieces. If you do this the night before and let them sit on your kitchen counter, much better.

2. Fry them in lard or hot oil until golden and crunchy. Drain well, and set aside.

3. Peel the tomatoes, combine with the onions, cilantro, chilies, green tomatoes and some water in a blender and run it for a couple of seconds. It should resemble a coarse soup.

4. Put it in pot, bring it to boil and let simmer for 20 minutes. Add salt and pepper to taste. Once it is cooked there should be enough to cover all your fried tortilla chips. If this is not the case, add more water, salt and chile sauce.

5. Bring it up to boil and put all your fried tortilla chips in the sauce. Cover your pot, take of the heat and let sit for 10 minutes.

6. Serve with sour cream and shredded cheese. If you happen to have some shredded chicken you may also add it on top of the cream and cheese. 


BLUEBERRY BREAKFAST CAKE 

~Submitted by Mary S., Nashville, TN

1-1/2 cups flour 
1/2 cup yellow cornmeal 
1/2 cup sugar 
1-1/2 teaspoons baking powder 
1/2 teaspoon baking soda 
3/4 teaspoon cinnamon 
1/2 teaspoon salt 
1/8 teaspoon allspice 
1 cup buttermilk 
1 large egg 
6 tablespoons butter, melted 
2 packages (6 ounces each) fresh blueberries 

Preheat the oven to 400 F. In a medium bowl, whisk together the flour, cornmeal, 1/4 cup of the sugar, the baking powder, baking soda, cinnamon, salt and allspice. In another bowl, whisk together the buttermilk, egg and 4 tablespoons of the melted butter. Pour the remaining 2 tablespoons butter into a 9-inch cake pan, tilting the pan to evenly coat the bottom. Sprinkle the remaining 1/4 cup sugar over the butter and top with the blueberries in a single layer. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Mix until just combined. Spoon the batter over the blueberries, smoothing the top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before inverting the cake onto a serving platter. Serve warm, cut into wedges. Note: If your berries are not sweet, you can add another tablespoon of sugar to the pan before adding the blueberries.


DENVER EGG STRATA 

~Submitted by Mary S., Nashville, TN

12 eggs
3 1/2 cup milk
1 tsp prepared mustard
1/2 tsp salt
1/4 tsp ground black pepper
12 slice white bread, cubed
2 c sharp cheddar cheese, shredded
1 1/2 cup ham, cubed
1 cup onion, chopped
1 cup green bell pepper--chopped

In large bowl, whisk eggs, milk, mustard, salt and black pepper. Stir in bread, cheese, ham, onion and bell pepper. Pour mixture into greased 12x9-inch baking pan. Cover: refrigerate overnight. When ready to cook, preheat oven to 350 F. Bake, uncovered, 1 hour and 15 minutes or until set in center and golden brown. Yield: 10-12 servings.


BREAKFAST CASSEROLE

~Submitted by Rusty, Leesburg, FL

Here's a breakfast treat that's very easy and has been very popular when I've made it. I'm not sure where the recipe came from, but was given to me one year when I was working a precinct for voting.

2 packages of croissants (I get one the flaky kind)
1 lb. Jimmy Dean Sausage (I like the Maple flavor)
3 large eggs
2 cups shredded cheddar cheese

Spray a 7 x 10 pan with Pam and heat the oven 325F.

Brown and drain the sausage. Place one of the tubes of rolls in the bottom of your pan and seal together. Sprinkle the sausage over the rolls, then spread the cheese over it all.

Beat the eggs and just pour around the edges. (I was told if you have it in the center they don't get cooked). Place the flaky tube of rolls over the top of the cheese.

Bake 20 - 25 minutes. This makes eight good-sized servings!

Enjoy!


BAKED APPLE FRENCH TOAST CASSEROLE

~Submitted by Rosie P., WI

Makes 8 servings.

3 large green apples 
1 stick (1/2 cup) butter 
1/2 cup brown sugar 
12 ounces cream cheese 
12 slices firm bread, any flavor 
8 eggs 
1 quart milk 
2 tablespoons vanilla
Cinnamon to taste

Set rack in lower third of oven and preheat to 350 degrees F. Butter a 13 x 9-inch baking pan.

Core and cut the apples into thin wedges, leaving the skin on.

In a skillet, melt the butter with brown sugar and 1 tablespoon water. Add the apples and cook stirring for two to three minutes. Transfer to the baking dish and let cool.

Cut the cream cheese into cubes and arrange evenly over the apples. Cut the slices of bread in half diagonally and layer over the apples to cover the whole dish.

In a large mixing bowl, beat together eggs, milk and vanilla extract. Pour the egg mixture over the bread, taking care to dampen all of the bread. Sprinkle with cinnamon.

Bake for 40 to 50 minutes, until golden and puffed. Let cool 10 minutes before serving.


BREAKFAST LASAGNA

~Submitted by Rosie P., WI

This is my cousins recipe for family gatherings, I think it is from Family Circle. Very good.

1 large bag frozen hash browns
1 can cream of mushroom soup
1/2 container sour cream
1 diced onion
1 pound cooked bacon, diced
2 cups Cheddar and mozzarella cheese

Using a lasagna tray:

1st layer - hash browns
2nd layer - mix sour cream and mushroom soup together and place on top of hash browns
3rd layer - onions
4th layer - bacon
Top with cheese

Bake in oven covered with tin foil for approximately 1 hour at 325 degrees F.

Take foil off and let cook for another 5 minutes.


STRAWBERRY BREAD

~Submitted by Linda H., Rosharon, TX

This is what I make for Christmas morning.

3 C. Flour
1 tsp baking soda
1 tsp salt
1 TBSP cinnamon
2 c. sugar
4 eggs, beaten
1? c. cooking oil
2 c. thawed frozen strawberries
1 ? c. nuts (optional) 

Combine sugar, oil and eggs. Mix well. Sift together dry ingredients and add. Add strawberries and nuts. Grease 2 large or 1 large and 4 small or 1 lg and 8 mini loaf pans. Pour batter into pans. Bake at 350 for 1 hour. (About 20 minutes for the smaller loaves.)


SCRAMBLED EGG CASSEROLE

~Submitted by Linda H., Rosharon, TX

I make this on Christmas Eve and pop it in the oven as we open gifts. Hope you enjoy it. The original recipe came from an 80s Southern Living Cookbook. I think I may have changed a thing or two over the years.

1 lb sausage
1/4 c. chopped green onions (Can use white chopped onion)
3 Tbsp butter, melted
1 dozen eggs, beaten
Cheese Sauce (recipe below) 

Brown and crumble sausage. Add butter and onions and saute over medium heat. Add eggs and stir to form large soft curds. Add cheese sauce and stir. Pour into 9x13 pan. Cover and refrigerate over night. Uncover and bake at 350 for 30 minutes or until heated through.

Serves 12. 

Cheese Sauce

2 Tbsp butter
2 1/2 Tbsp flour
2 c. milk
Salt and pepper to taste
Nutmeg, fresh grated to taste
1 c. shredded sharp cheddar cheese 

Melt butter in saucepan over low heat. Add flour and cook 1 minute. Gradually add milk: cook over medium heat , stirring until thickened. Add salt and pepper. Add cheese and stir until melted and smooth.

Makes about 2 1/2 cups.


CORNED BEEF HASH WITH POACHED EGG

~Submitted by Jean, OH

I am not one for much breakfast, but for those so inclined, this is quite good.

3 potatoes, pare, dice small, and cook in lightly salted water until just tender
1 small onion, minced
I can Libby's corned beef*
Break beef in small bite-size pieces.
Lightly mix together with salt and pepper and onion.

Heat 9 inch skillet and add 2 or 3 tbsp oil, Crisco, butter or Bacon grease, or a combination to suit.

Reduce heat and allow hash to cook to have a light crust on bottom.

While cooking, use back of tablespoon to press nests in the surface of hash.

Break an egg in a small dish and carefully slip into a nest. repeat as necessary. 

Add 2 tbs water into skillet, cover and allow eggs to steam until to your taste. Pepper tops as you spoon out a section of hash with an egg snug in it's nest.

Serve with hot buttered toast of your liking , with ketchup, gravy, or hollandaise sauce, or what you will.

*The little asterisk is to say that chilled corned beef holds shape better that room temp when breaking it up.

This recipe is not written in stone. I have no recipe as such. Feel free to tweak as much as you choose. I won't care !!


BACON PIE

~Submitted by Lisa H., Belmont, NC

This is a simple, yet delicious alternative to a good breakfast. I make this often at my house.

Ingredients:
12 slices bacon
1 cup shredded Swiss cheese
1/3 cup chopped onion (can use green tops for color too, chopped fine)
2 cups milk
4 eggs
1 cup baking mix
1/8 teaspoon ground black pepper 

Preparation:
1. Heat oven to 400 degrees F (205 degrees C). Grease glass pie plate, 10x1-1/2 inches. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2. Sprinkle bacon, cheese, and onion in pie plate.

3. In a medium bowl, stir milk, eggs, baking mix, and pepper with fork until blended. Pour into pie plate.

4. Bake 35 to 40 minutes or until knife inserted in center comes out clean.

Serves: 8 

You can substitute bacon with sausage. You would use 1 lb ground sausage; cook and crumble before adding to ingredients.


TORTILLA ROLLS, MY STYLE

~Submitted by Shirley, WA State

6 - 10 inch tortillas
1 can of apple pie filling or peach is nice.....
6 slices of cheddar cheese
Pudding sauce

Warm the tortilla in skillet. Spread apple filling down center.

Lay cheese on the apple filling. Roll up and place in baking pan. Place in 350 oven covered till heated through.

Place on serving dishes and add pudding sauce. Recipe follows:

In sauce pan - Mix 
1 c. sugar
2 Tbl. cornstarch
1/4 tsp. salt.

Whisking in 2 c. boiling water, Stirring so there is no lumps.

Bring back to a boil and add 4 Tbl. butter and 2 tsp vanilla.


BUCK'S HASH BROWNS

~Submitted by Shirley, WA State

Peel enough potatoes for your family. Grate them into cold water till they are all grated. Pour into a colander . Squeeze all the moisture that you can, out of them by pushing down with paper towels till you can get no more.

Heat oil, or shortening in your pan till you can swish it around. Pat in the raw potatoes. Pat them down like a pancake. Cover with a spatter screen lid and DO NOT stir till you can lift up a side with a spatula and it is a med golden brown all the way across. Then flip it like a pancake adding a little bit more oil for the new side and saute with out stirring till this side too is med golden brown. If you are foolish enough to stir, you will get potato glue. Wait and watch by just lifting and peeking. Cut into quarters and serve. I use med high heat and set and wait for them too. We use Yukon Golds for this when we have them. 

The above recipe are from my recipe files that I have used for almost 53 years. Its what we like for breakfast.


DELORIS' BREAKFAST ROLL-UPS

~Submitted by Shirley, WA State

Well Maggie I am sending one last breakfast recipe which is my sister Deloris's. She gave it to me to send as Buck can't stop eating them. I got it to add to my kids recipe books for Christmas but she told me to send it with the rest, so I am.

1 stack of 10-12 large 10 inch flour tortillas
1 lb. bulk sausage, cooked well and drained. Break up small.
1/2 lb. ham chopped up in small slivers (deli)
1/2 lb bacon cut up and fried crisp and drained
1 large onion, chopped up in small dice.
1 red bell pepper, chopped in small dice
1 green or orange pepper chopped in small dice
1-1/2 c. sliced mushrooms, browned and chopped
1 dozen eggs, beaten
1 c. sour cream, beaten with eggs
Cheddar cheese
1 small can of enchilada sauce
1 c. sour cream
cheddar cheese
salsa, hot as you like it.

PREHEAT OVEN 350F.

Brown meat and mix , breaking up big hunks of sausage with a spatula. Drain well . Pat with a paper towel. Set aside.

Saute the mushroom in a little butter till start to brown, Add in the onion and the peppers. Saute till they are tender and onion is starting to brown. Mix in the meat. Beat eggs and sour cream together. Pour over meat in fry pan. Cook till eggs are almost set. cover with shredded cheddar cheese, Lay out tortilla and put filling down center. Roll up. Pour enchilada sauce in bottom of baking pan and lay rolls in. cover with salsa to your liking, sprinkle on more cheddar cheese. Cover with foil and heat through. About 20-25 min. Remove from oven and dollop with more sour cream .

Note: She says olives can be added but not at her house.

Serve.



BREAKFAST ANYTIME SANDWICHES

~Submitted by Beverley, Montreal, Canada

These are wonderful in croissants too.. :~))

Ingredients

2 slices bacon 
4 large eggs 
1/2 cup milk 
1/2 cup spinach, tough stems discarded, leaves rinsed and finely shredded 
1/3 cup grated cheddar cheese 
1/4 teaspoon salt 
1/8 teaspoon freshly ground pepper 
4 English muffins, split and toasted 

Directions

In a large nonstick skillet over medium-high heat, cook bacon until browned, about 4 minutes per side. Drain slices on paper towels, then crumble. Reserve rendered fat in skillet for hash browns, if desired. 

Heat broiler. In a medium bowl, whisk together eggs and milk, then whisk in the remaining ingredients (except muffins and 4 tablespoons cheese). 

Heat an ovenproof 10-inch nonstick skillet over medium-low heat. Pour in the egg mixture, and cook until bottom is set, about 7 minutes. Transfer to broiler, and cook until top is set and puffy, about 1 minute. Remove from oven, and immediately slide onto a cutting board; let rest 1 minute. 

Using a biscuit cutter or inverted glass, cut out four rounds, or cut into four wedges with a knife. Place one portion on the bottom half of each of the English muffins. Transfer to a baking sheet. 

Sprinkle remaining 4 tablespoons cheese over the sandwiches; broil until cheese is melted and bubbling, about 30 seconds. Place top half of muffins on each sandwich, and serve immediately. 

Serves 4

Source: Martha Stewart


CRISPY FRENCH TOAST STICKS

~Submitted by Beverley, Montreal, Canada

Really wish I could remember where I got this recipe because it's delicious and would like to give the "source" credit. Not only does my grandson love this, the adults do too.. ;~))

6 eggs
1/2 cup milk
1 tsp vanilla
1 tsp ground cinnamon
1 Tbsp sugar
Pinch of nutmeg
6 slices of raisin bread, 1" thick, trimmed of crusts, each cut into 3 equal parts to create sticks
2 1/2 cups bran flake cereal (no raisins), crushed
2 tsp softened butter, divided
Vanilla yogurt and fresh fruit

Preheat the oven to 200F.

Vigorously whisk together the eggs, milk, vanilla, cinnamon, sugar and nutmeg. Pour mixture into a shallow baking dish large enough to hold bread in one layer. Place the cereal in a second baking dish.

Soak bread sticks for about 30 seconds, then flip over and continue soaking until all the egg mixture is absorbed.

Melt 1 tsp butter in a large, non-stick skillet set over medium heat.

Dredge each bread stick in cereal on both sides. Working in two batches, fry the sticks until crispy and golden, about 2 minutes per side. Remove from heat and keep warm in preheated oven. Repeat with remaining butter and bread sticks.

Serve with syrup and fresh fruit.


BLUEBERRY FRENCH TOAST BAKE

~Submitted by Beverley, Montreal, Canada

Yummmmmmmmm!!!! :~)))

INGREDIENTS: 
1/2 cup all-purpose flour 
1 1/2 cups milk 
1 tablespoon sugar 
1/2 teaspoon vanilla 
1/4 teaspoon salt 
6 eggs 
10 slices (1-inch thick) French bread, cut into 1-inch cubes 
1 package (3 ounces) cream cheese, cut into 1/2-inch cubes 
1 cup fresh or frozen blueberries 
1/2 cup chopped nuts 
powdered sugar 
blueberry or maple syrup 

DIRECTIONS: 
Generously grease a 2 1/2 quart casserole or 9/13 baking dish. 

Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl by hand until smooth. Stir in bread cubes until coated. Pour bread mixture into pan. top evenly with cream cheese, blueberries and nuts. Cover and refrigerate up to 24 hours. Heat oven to 400 degrees. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar and sere with syrup. 

Yield: 8 Servings

Source: Marzee's Kitchen


APPLE COFFEE CAKE

~Submitted by Luanne, FL

This can be done the night before and ready for morning. It is good hot or cold. A very versatile recipe.

1 can of Apple Pie Filling 
2 Eggs, well beaten 
2 sticks Margarine 
1 - 3/4 cup Sugar 
1 cup Sour Cream 
1 tsp. Vanilla, generous 
2 cups Flour 
1 tsp. Baking Powder 
1/4 tsp. Salt 
1/2 tsp. Soda 

TOPPING: 
3/4 to 1 cup chopped Nuts 
2 1/2 tsp. Cinnamon 
4 tsp. Brown Sugar 

Cream butter, sugar, sour cream. Add eggs and vanilla and beat well. Add dry ingredients and stir. Pour in a 9 x 13 glass baking dish. Top with apple pie filling. Topping: Combine nuts, sugar, and cinnamon. Put on top of cake. Bake 350 degrees for 45 - 55 minutes. After 50 minutes, check it, as the topping could be to brown.

You may make this with cherry, blueberry or peach pie filling.


CRACKER BARREL HASH BROWN CASSEROLE

~Submitted by Luanne, FL

This is a version of Cracker Barrel's Hash Brown casserole I have added already cooked sausage to it and then once I did it with ham. Serve with toast and scrambled eggs to finish up your breakfast. This can be assembled the night before.

Ingredients:

2 lbs. frozen hash browns (thawed) 
1/2 cup melted butter
1 can cream of chicken soup (celery )
1/2 cup chopped onion
2 cups shredded cheddar cheese
1 tsp. salt 1/4 tsp pepper

Directions:

Preheat Oven to 350 degrees

Defrost hash browns. Combine next 6 ingredients, and mix (gently).

Spray a 3 quart baking dish. Put mixture into baking dish, cover with foil and bake for 35 minutes. Remove foil and bake 10 minutes. You may sprinkle more cheese if you wish at this time. Yummy !!!!


DUTCH BABY WITH SPICED FRUIT

~Submitted by Linda H., Carmel, NY

Feel free to substitute sour cream or yogurt for the whipped cream, if you prefer. For the spiced fruit, experiment with other fruits or combinations of fruits such as bananas, raspberries, apples, or strawberries.

1/2 cup flour
1/2 teaspoon salt
2 large eggs
1/2 cup milk
1/4 cup butter, melted, divided use
2 3/4 cups peeled and sliced peaches
1 teaspoon ground cinnamon
2 tablespoons packed brown sugar
1 tablespoon lemon juice
Powdered sugar, as needed
1/4 cup heavy cream, whipped to soft peaks
1 teaspoon lemon zest

Preheat the oven to 450'F.

Sift the flour and salt together into a small bowl. Make a well in the center of the dry ingredients.

Put the eggs in a blender and blend at low speed. Add the flour mixture and the milk alternately, in thirds. Scrape down the sides of the blender and continue to blend until smooth. Blend in 2 tablespoons of the melted butter.

Pour the batter into a nonstick skillet, well-greased 10-inch cast-iron skillet, or ovenproof saute pan. Bake for 20 minutes without opening the oven door. Reduce the heat to 350'F and bake 10 minutes longer.

While the Dutch baby is baking, prepare the spiced fruit. Heat the remaining 2 tablespoons melted butter in a medium saute pan over high heat. Add the peaches, cinnamon, and brown sugar. Continue to cook until the peaches are browned, 5-6 minutes.

Remove the Dutch baby from the oven. Drizzle wish the lemon juice and sprinkle with the powdered sugar. Fill the center of the Dutch baby with the hot fruit mixture. Top with the whipped cream and lemon zest. Serve at once.

Makes 6-8 servings.

Source: Breakfasts & Brunches, The Culinary Institute of America


TROPICAL FRUIT SALAD

~Submitted by Linda H., Carmel, NY

Try using some of the more unusual tropical fruits in this salad, like passion fruit, guava, or pomegranates.

2 cups medium - diced mangos
2 cups medium - diced pineapple
2 cups medium - diced melon
2 cups medium - diced papaya
1/3 cup fresh orange juice
2 bananas, sliced
3/4 cup unsweetened shredded coconut

In a medium bowl toss together the mango, pineapple, melon, and papaya with the orange juice; cover and refrigerate at lease 2 and up to 12 hours.

Arrange the fruit salad on a chilled platter or individual plates and top with bananas. Sprinkle with coconut and serve.

Makes 8 servings.

Source: Breakfasts & Brunches, The Culinary Institute of America


EASY BREAKFAST NACHO BAKE

~Submitted by Leasa, IA

I am not your typical breakfast person. Yes, I eat cold pizza, tacos and hamburgers for breakfast. Unfortunately, my hubby doesn't feel the same way about my choices. (lol) He does like Mexican food, so this is my compromise. (Eek.. watch the cholesterol though)

1/2 lb (8 oz) bulk breakfast sausage (my fav is Whole Hog brand)
4 large eggs
1/4 C sliced green onions with tops
2 T melted butter
1 pkg tortilla chips (I like Nacho Cheese)
2 C shredded cheddar (I use sharp)
1 jar (16 oz) mild salsa

Combine sausage, eggs and green onion in medium bowl. Pour melted butter into a med sized baking dish, add sausage mixture. Top with chips (you may crush if you like, I do) and sprinkle with cheese.

Bake for 10-12 mins or until eggs are set and cheese is melted. Top with salsa.

4 servings.

Nutrition facts: per serving
Calories: 887
Fat: 66.70 g
Saturated Fat: 28 g
Cholesterol: 333.30 mg
Sodium 1481 mg
Potassium: 556 mg
Carbs: 42 g
Fiber: 5.11 g
Protein 32.24 g

Source: Meals.com


SCRAMBLED EGGS WITH FRESH SALSA

~Submitted by Larry Holmes, Toronto, Canada

Salsa:
1 bunch cilantro (1/2 cup cilantro leaves)
1 cup chopped tomatoes
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 small jalapeno pepper, seeded and minced
2 tablespoons freshly squeezed lime juice

1 tablespoon olive oil
1/2 cup sliced mushrooms
1/2 cup sliced green onions or scallions
1/2 cup chopped red bell pepper
1/2 cup chopped yellow or green bell pepper
6 whole eggs
1 teaspoon salt
1/4 cup skim milk

Garnish:
6 slices whole grain bread
6 slices honeydew melons

Make the salsa: Hold the cilantro under running water to wash off the dirt. Pinch the leaves off the stems, coarsely chop the leaves and put them in a small bowl with the remaining salsa ingredients. Toss thoroughly until everything is blended together. Cover and refrigerate until ready to use.

Smear a nonstick medium saute pan with 1/4 teaspoon of the oil and set it over medium heat. Saute the mushrooms, onions and peppers in the pan, tossing them occasionally , until limp, about 2 minutes. Remove from heat.

Whisk the eggs, salt and milk together in a small bowl. Coat the bottom of a separate pan with the remaining olive oil, set it over low heat, pour in the eggs and partially cook them for 3 minutes, stirring with a wooden spoon until they are no longer runny. Transfer the partially cooked eggs to the an with the vegetables and cook everything together for 1 minutes, stirring with a wooden spoon or spatula. Remove from heat and cover to keep warm.

Cut each bread slice diagonally, put them on a cookie sheet, and toast them under the broiler on the lower rack for less than 30 seconds on each side. Serve the eggs with toast, a slice of honeydew melon and small ramekin of salsa.

Serves 6.

Per serving: 204.9 calories; 8.2 g fat (2 g Sat. fat) 10.2 protein; 26.5 g carbohydrates; 216 mg cholesterol; 4.6 g fiber.

Source: The Healthy Kitchen, Andrew Weil, MD, and Rosie Daley.

VEGETABLE "QUICHE"

~Submitted by Larry Holmes, Toronto, Canada

1/2 cups water
1/4 cup sun-dried tomatoes
1/2 pound asparagus (about 2 cups chopped) 
OR broccoli florets
1/2 medium onion, chopped
2 cloves garlic, sliced
2 tablespoons olive oil
1 carrot, cut in small cubes (about 1 cup
5 mushrooms, sliced
1 tablespoon chopped fresh basil, or 1 teaspoon dried
1 tablespoons chopped fresh parsley
1/8 teaspoon chili flakes
1/8 \teaspoons freshly grated nutmeg
? teaspoon salt
1 teaspoon freshly ground black pepper
3 small red potatoes, washed and thinly sliced
1/2 cup grated cheese, Pepper Jack or Swiss
1/4 cup milk
1/2 cup low-fat sour cream
6 eggs
1 medium tomato, sliced (seeds squeezed out)
3 tablespoons freshly grated Parmesan cheese

Preheat oven to 375 degrees F.

Boil the water, pour over the sun-dried tomatoes, and allow to soak for about 15 minutes until they become soft and plump. Strain off any remaining liquid and coarsely chop.

Cut off about 1 inch of the coarse ends of the asparagus stalks and discard or save then for soup. Cut the remaining stalks into about 6 pieces or chop coarsely. If you are using broccoli, cut into florets. Blanch the asparagus by boiling it in a medium pot of water for 2 minutes or less. Asparagus should be bright green and firm o the bite. Drain, rinse the asparagus in cold water, and drain again in a colander.

Saute the onions and the garlic in the olive oil over low heat until the onions are transparent, approximately 10 minutes. Add the carrots, mushrooms, basil, parsley, chili flakes, nutmeg, slat and pepper and continue to cook for 5 more minutes. Remove from the heat.

Lightly grease the bottom and sides of a 9-inch pie pan. Line the bottom with the potato slices, overlapping them slightly. Whisk together the cheese, milk, sun-dried tomatoes, sour cream and the eggs in a large bowl. Mix in the sauteed vegetables and the blanched asparagus, coating everything with the cheese, milk and egg liquid, then pour into the potato lined pie pan. Arrange the tomato slices on top and sprinkle with Parmesan cheese. Bake for 1 hour, covering after 45 minutes it top browns. Completely baked quiche should be very firm. Let cool 15 minutes before slicing and serving. Leftovers can be wrapped and kept in the refrigerator for up to 3 days.

Serves 8.

Per serving: 205 calories; 12.6 g fat (4.9 g sat.fat); 10 g protein; 14.3 g carbohydrates; 175 mg cholesterol; 2.3 g fiber.

Source: The Healthy Kitchen, Andrew Weil, MD, and Rosie Daley.


BREAKFAST UPSIDE-DOWN CAKE

~Submitted by Nancy F., Sacramento, CA

Ingredients:

2 tablespoons butter
3 large baking potatoes, peeled and diced 
1/2 cup chopped red bell pepper, optional 
2 cloves garlic, chopped 
1/2 cup chopped onion 
Salt and pepper to taste 
10 slices bacon 
4 eggs 
1 teaspoon milk 
1 cup shredded Cheddar cheese 

Instructions:

Heat olive oil in a large skillet over medium heat. Add potatoes, red bell pepper, garlic and onion, and cook, stirring occasionally until potatoes are tender. Cover the pan with a lid for faster cooking. 

Preheat the oven to 350 degrees F. Line the bottom of an 8 or 9 inch cake pan with parchment paper. Set aside.

Fry bacon in a skillet over medium heat, or cook in the microwave, until crisp. Drain, crumble and set aside. Sprinkle the cheese in the bottom of the prepared pan. Sprinkle bacon crumbles evenly over the cheese. Scoop the potato mixture into the pan so it is evenly distributed. Whisk together eggs and milk with a fork, and season with a little salt and pepper. Pour evenly over the food in the pan. 

Bake for 20 minutes in the preheated oven, just until the egg is set. Remove from the oven and run a knife around the outer edge. Flip onto a serving plate, and remove the parchment paper. 

Serves 4.


COWBOY BREAKFAST PIE

~Submitted by Nancy F., Sacramento, CA

Ingredients:

1 pound regular bulk sausage 
1 pound hot bulk sausage
1 medium onion, finely chopped
4 or 5 ribs celery, finely chopped
1 (4.5 ounce) can mild diced green chile peppers 
8 slices bread, toasted, or 3 cups flavored croutons 
1 can cream of mushroom soup 
4 eggs 
2-1/2 cups milk 
10 ounces Cheddar, mozzarella or jack cheese

Instructions:

In a large skillet, cook both sausages together until done; drain. Add onions and celery to the sausage. Fry with the sausage until they are about half cooked.

Pour sausage, onions, and celery into a large pan or bowl. Add croutons, eggs, peppers, mushroom soup, and milk. Add 1 cup cheese and mix well.

Spoon 1/2 mixture into a buttered 9 by 13 inch dish. Spread 1/2 remaining cheese lightly over layer. Spread remaining mixture and cover with remaining cheese. Cover tightly with foil and bake at 350 degrees F for 35 minutes.

Uncover and bake at 300 degrees F for another 30 to 35 minutes.

Remove from oven when cheese starts to darken around edges. Best to let cool before serving so it can set up some.

Serve with picante sauce.


BREAKFAST, DOUG STYLE

~Submitted by Doug, B. C.

What I did for breakfast today. Every weekend, when I was working, I did a late breakfast, or brunch, and now that we are retired, the practice continues! Today, when foraging in the fridge, I found a baked potato, 5 slices of bacon, one cooked cob of corn, so decided to do something with all of that. Here was the result: Cut the corn from the cob. Took half an onion, chopped it up, Also found one jalapeno, seeded and chopped it up. There were 3 eggs left in carton so broke them into measuring cup. Added the chopped pepper, simmered the onion and added it as well. Cut the corn from cob and added it to egg mixture. Then crisp fried the bacon, and kept it warm while I sliced and fried the potato, in olive oil spray. When the taters were fried, removed them and the bacon and kept warm in our convection oven. Then I dumped the egg mixture into the 12" skillet, covered it and let it set on the bottom. Found two slices of aged cheddar, and when I turned the egg mixture over, laid them on top and turned the range off. The usual salt & freshly ground pepper, of course, and then plated the result. It fed the two of us sumptuously and one half slice of whole wheat toast each was more than sufficient.


WAKE UP CASSEROLE

~Submitted by Brenda, AL

I haven't tried this but have eaten one like it. You will find every thing you want for breakfast in this casserole. Can be made the night before and kept in fridge.

8 frozen hash brown patties
4 cups shredded cheddar cheese (16 oz)
1 pound fully cooked ham (2 cups)
7 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground mustard

Place hash brown patties in single layer in a greased 9x13 inch baking dish. Sprinkle cheese on top and then ham.

Beat eggs, milk salt and mustard until well blended. Pour over ham, Cover and bake 1 hour at 350 F. Uncover and bake 15 minutes longer or until edges are golden brown and knife comes out clean near the center.

Yield: 8 servings


BANANA BREAD IN A BUNDT PAN

~Submitted by Brenda, AL

I like to eat banana bread for breakfast with cream cheese on it. Someone gave me this recipe and it is the best.

1 cup mashed bananas
1 cup sour cream (I used low fat)
1/4 cup margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Opt: 1/2 cup chopped nuts (I used pecans)

Preheat oven to 350 F. Grease and flour bundt pan.

Combine bananas and sour cream and set aside. In large bowl cream margarine and sugar. Add eggs one at a time. Beat until creamy. Stir in vanilla and banana mixture.

Combine dry ingredients and add to banana mixture.

Spread evenly into pan and bake 50 minutes or until tooth pick comes out clean.

Can use 2 loaf pans or 9x13 pan.


APPLE-PEAR PUFF PANCAKE

~Submitted by Chris M., NM

I made this pancake for Sunday brunch and fried some bacon for the side. The pancake is awesome and very light. I put fresh frozen strawberries on mine.

Whenever I serve this fruity puff pancake to family and friends, they think I slaved for hours in the kitchen. They're surprised to learn that such an attractive, delicious dish could be so easy to prepare. Featured on the Taste of Home web site.

3 tablespoons butter or margarine
4 eggs
1 cup milk
1 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon ground nutmeg

TOPPING:
3 tablespoons butter or margarine
3 apples, sliced
3 pears, sliced
3 tablespoons sugar
Maple syrup, optional

Place butter in a 10-in. ovenproof skillet; place in a 425 F oven for 2-3 minutes or until melted. In a blender, process eggs, milk, flour, sugar and nutmeg until smooth. Pour into hot skillet. Bake for 20 minutes or until puffy. Meanwhile, for topping, melt butter in a large skillet. Cook apples, pears and sugar for 12-15 minutes or until fruit is tender, stirring occasionally. Pour over pancake and cut into wedges. Serve with syrup if desired. Yield: 4-6 servings. ** I did not do the topping. I did add fresh strawberries to mine and my hubby put maple syrup on his. Fresh fruit is good! Yummy!!

Source: Cookin' Up Country Breakfasts Cookbook by (editor) Julie Schnittka


GERMAN PANCAKE

~Submitted by Chris M., NM

Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with my homemade buttermilk syrup, it's an eye-opening treat. That easy syrup tastes great on waffles and French toast, too. -Renae Moncur, Burley, Idaho 

6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted

BUTTERMILK SYRUP:
1-1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
Confectioners' sugar

Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 F for 20 minutes. Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup. Yield: 8 servings (about 2 cups syrup).

Source: Taste of Home


WHEAT GERM PANCAKES

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

1 cup white flour 
1/2 cup wheat germ 
1/2 cup low-fat cottage cheese
2 1/2 teaspoons baking powder 
1 tablespoon sugar 
1 1/4 cups skim milk 
2 tablespoons oil

Sift together flour, baking powder and sugar. Add wheat germ. Combine the milk and oil and stir into the dry ingredients until just moistened. Stir in cottage cheese until mixture is slightly lumpy. (If a smooth batter is desired, whip the cottage cheese with the liquid ingredients in a blender.) 

Drop batter by spoonfuls onto a greased pan. Cook until bubbles appear on upper surface, then turn and brown on the other side. Turn only once. 

Continue until all batter is used. Serve with maple syrup. 

Makes 10 4-inch pancakes.


SIMPLE EGG CASSEROLE

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

1 small green bell pepper, finely chopped
1 small red bell pepper, finely chopped
2 tablespoons oil
6 eggs, beaten
1 tablespoon flour
2/3 cup milk
1/2 cup cheddar cheese, shredded
salt and pepper to taste
1/2 cup bread crumbs 

Cook bell peppers in 1 tablespoon oil in a large skillet until tender. Beat eggs and add to skillet. Cook on medium heat until edges start to cook, then lift mixture in the center with a spatula to let the uncooked egg mixture cook. Lift and fold until egg mixture is cooked (just like making scrambled eggs). Pour into a 9X13 casserole dish.

In a small saucepan, add the rest of the oil, milk, and cheese and some salt and pepper to taste. Once thick and bubbly, pour into the casserole dish on top of the eggs. Sprinkle bread crumbs on top. Bake in a 350F degree oven for 10 to 15 minutes.


EASY BANANA MUFFINS

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

If time is limited this is a speedy and delicious treat. I make them on a weekly basis.

1 cup mashed bananas (2 or 3 medium) 
1 cup miracle whip dressing (low fat or ultra low fat for those watching their waistlines too) 
3/4 cup Splenda Granular 
2 cups all-purpose flour (sub. 2/3 cup whole wheat, 1 1/3 all purpose) 
2 tsp. baking soda 
1/2 tsp. salt

1. In medium large bowl beat bananas.

2. Beat in sugar and salad dressing.

3. Stir in flour, soda and salt just until moistened.

4. Fill muffin cups and bake at 350 F for 20-25 minutes.

Makes 12 regular size or 6 large size muffins.

You may substitute peeled, grated zucchini or canned pumpkin in place of the banana using equal amounts.

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BACON, CHEDDAR AND CHIVE SCONES

~Submitted by Treva, Knoxville, TN

Prep Time: 15 min
Total Time: 31 min
Makes: 16 servings, 1 scone each

2 cups flour 
2 tsp. Baking Powder 
1/4 cup (1/2 stick) cold butter 
3 eggs, divided 
1/2 cup half-and-half 
1 & 1/2 cups Shredded Sharp Cheddar Cheese 
8 slices Center Cut Bacon, crisply cooked, crumbled 
1 Tbsp. chopped fresh chives 
1 Tbsp. water 

PREHEAT oven to 425 F. Mix flour and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 2 of the eggs and the cream; beat with wire whisk until well blended. Add to flour mixture; stir just until moistened. Stir in cheese, bacon and chives. Shape into ball. 

KNEAD dough on lightly floured surface 10 times. Roll out to 12x6-inch rectangle. Cut into 8 (3-inch) squares; cut each square diagonally in half. Place on lightly greased baking sheet. Beat remaining egg and the water with wire whisk until well blended; brush over dough triangles. 

BAKE 14 to 16 min. or until lightly browned. Serve warm. 

Nutrition (per serving)
Calories 160 Total fat 9g Saturated fat 5g Cholesterol 65mg Sodium 230mg Carbohydrate 13g Dietary fiber 0g Sugars 1g Protein 6g 


BISCUITS FOR YOUR HEART'S DELIGHT

~Submitted by Maggie, TX

A light fluffy biscuit without the saturated fat.

2 cups flour
3 teaspoons baking powder
1/3 cup oil
1/4 teaspoon salt
2/3 cup nonfat milk

Preheat oven to 475 degrees F. 

Sift flour, baking powder and salt; set aside. 

Measure oil and milk into cup but don't stir. Add all at once to flour mixture. Stir with fork until mixture leaves side of bowl and forms ball. Knead 10 times. Roll out (1/4-inch thick) and cut with floured glass or biscuit cutter. 

Bake 10-12 minutes.

Source: National Heart, Lung and Blood Institute


HEALTHY PANCAKES

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

1 cup whole wheat flour
1 cup buckwheat flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons brown sugar
2 cups soy milk
2 eggs, beaten
1/4 cup oil 

Mix together dry ingredients in a large bowl. In a separate bowl beat the eggs and add oil and soy milk. Then add the egg mixture to the flour mixture and stir just enough to get rid of most of the lumps. 

Pour a large spoonful per pancake onto a greased griddle or skillet. Cook until pancakes get bubbles on top and edges are slightly browned, approximately 2 to 3 minutes. Then flip and cook another 2 to 3 minutes until golden brown. 

Serve with creamed honey and a bowl of fresh fruit.

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BREAKFAST BREAD WITH CAROB AND CARROTS

~Submitted by Beverley, Montreal, Canada

This recipe serves: 10 (2 loaves bread)

1 1/3 cups whole-grain wheat flour
3 tablespoons oat bran
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/8 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3 tablespoons non-fat yogurt
1/2 cup apple juice
1 1/8 teaspoons vanilla extract
1/2 teaspoon canola oil
1 1/2 tablespoons honey
2 egg whites
3 tablespoons grated carrots
1 1/2 tablespoons carob chips
nonstick cooking spray

1. Preheat oven to 350 F. 

2. Sift together the wheat flour, oat bran, baking soda, baking powder, cinnamon and ginger. Set aside. (This can be done the night before and kept covered at room temperature.) 

3. Mix the yogurt, apple juice, vanilla extract, oil, honey, egg whites and carrots in a separate bowl and blend together. 

4. Mix the dry ingredients into the wet ingredients. 

5. Add the carob chips and fold together until blended. Do not over-mix, this will toughen the bread. 

6. Spray 2 small loaf pans with non-stick spray and fill each pan 3/4 full with batter. Place on the center rack of the preheated oven and bake 45 minutes. The breads are done when a toothpick inserted into the center of a loaf comes out dry. Cool on a rack for 15 minutes. Slice each loaf into 10 slices.

Serving Size: 2 slices of bread 
Number of Servings: 10
Per Serving 
Calories 94 Carbohydrate 19 g 
Fat 1 g Fiber 3 g 
Protein 4 g Saturated Fat 1 g 
Sodium 100 mg 

Source: FoodFit.com



OATMEAL BISCUITS

~Submitted by Treva, Knoxville, TN

Jazz up a classic biscuit recipe by adding oats. The result? A tender, tasty accompaniment to soups and stews. 

Prep Time:10 min 
Start to Finish:20 min 
Makes:12 biscuits 

2 cups Original Bisquick mix 
2/3 cup milk 
1/2 cup quick-cooking oats

1. Heat oven to 450 F. 

2. Stir all ingredients until soft dough forms; beat vigorously 30 seconds. Turn onto surface dusted with Bisquick mix. Roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. 

3. Bake about 8 minutes or until golden brown. High Altitude (3500-6500 ft) No changes. 

Nutrition Information: 
1 Serving: Calories 90 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 290 mg; Total Carbohydrate 15 g (Dietary Fiber 1 g); Protein 2 g

Source: Betty Crocker


BREAKFAST QUESADILLAS

~Submitted by Maggie, TX

Number of Servings: 2
Serving Size: 1/2 quesadilla

Ingredients:
2 8-inch flour tortillas
1/2 cup egg substitute
1 dash black pepper
1 dash cayenne pepper
2 slices fresh tomato
1 slice fat-free cheese
1 slice onion, optional

Preparation Instructions:
1 Heat oven to 375 degrees F. Scramble egg substitute in small skillet.

2 Lay 1 tortilla on a nonstick baking sheet. Spoon cooked egg substitute on top and sprinkle with peppers. Top with tomato, cheese, and onion, if desired.

3 Add second tortilla on top. Press lightly. Bake 5 minutes, flip, and bake 5 more minutes or until cheese is melted. Cut into fourths to serve. 

Exchanges Per Serving
2 Starch
1 Lean Meat

Nutrition Information
Amount per serving
Calories 216
Calories From Fat 33
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 2 mg
Sodium 451 mg
Total Carbohydrate 30 g
Dietary Fiber 2 g
Sugars 3 g
Protein 15 g 

Source: Diabetic Cooking for Seniors, published by the American Diabetes Association

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FRESH TOMATO OMELETS WITH MOZZARELLA CHEESE

~Submitted by Linda H., Rosharon, TX

Ingredients

1 cup refrigerated or frozen egg product, thawed, or 4 eggs, beaten
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Nonstick cooking spray
1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
4 medium tomato slices
1/4 cup shredded mozzarella cheese (1 ounce)

Directions 

1. In a small bowl, stir together eggs, salt, and pepper. Coat an unheated 8-inch nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour 1/2 cup of the egg mixture into the hot skillet. 

2. Immediately begin stirring egg mixture gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set but shiny. 

3. Sprinkle 1/2 teaspoon of the fresh oregano or 1/8 teaspoon of the dried oregano onto eggs. Place 2 slices of tomato on top of one half of the egg mixture in skillet. Top with half the shredded mozzarella. 

4. With a spatula, lift and fold opposite edge of the omelet over tomato slices. Transfer to a warm plate. Repeat with remaining egg mixture, oregano, tomato, and cheese to make another omelet. 

Makes 2 servings. 

Nutrition facts per serving: 

Calories 103 Total Fat (g) 2 Saturated Fat (g) 1 Cholesterol (mg) 9 Sodium (mg) 463 Carbohydrate (g) 4 Fiber (g) 1Protein (g) 16 

Source: Better Homes And Gardens


DOUBLE BOILER RAISIN BREAD PUDDING FOR TWO

~Submitted by Treva, Knoxville, TN

1/4 cup brown sugar
2 tbsp. raisins
1 tbsp. butter or margarine
2 slices frozen or firm bread - easier to spread
1/4 tsp. cinnamon
3/4 cup milk
1 egg
2 tbsp. granulated sugar
1/4 tsp. vanilla extract

Grease the bottom and half way up the sides of the top half of a double boiler. Firmly pat the brown sugar into the pan, completely covering the bottom. Sprinkle the raisins over the brown sugar; set aside.

Spread the butter on the bread. Sprinkle on the cinnamon; rub into the butter. Cut the bread into 1/2-in. cubes; set aside.

In a small bowl, whisk together the milk, egg, sugar, vanilla extract and salt. Add the bread cubes, stirring gently to coat. 

Carefully, taking care not to disturb the layer of brown sugar, pour the milk and egg mixture against the back of a large spoon into the prepared pan.

Place the double boiler over cold water; cover. Cook over low heat until set in the center, about 1 hour. (Shake pan gently to test firmness). 

Spoon the warm pudding into dessert dishes; spoon the brown sugar-raisin sauce from the bottom of the pan over the pudding.

Yield: 2 servings


BREAKFAST, HAWAIIAN STYLE

~Submitted by Shirley, WA State

Saute a package of Portegues Linguisa Sausage cut on angle. Drain. Set aside.

Saute a large onion till almost caramelized

Drain and saute some Kim Chee with the onions

Mix the above together and return to the skillet

Beat 6 eggs and pour over top and lift the eggs up to let run under filling. Fry till eggs are set. Sprinkle on cheddar cheese to your liking and cover with lid for a few min till cheese has melted.

Makes 2 large servings.

Note: The sausage usually come in 2 pieces like large hot dogs but oh is it good and garlicky. This is served for breakfast with fried rice. 

We ate the above every third morning while we were in Kapaa, It was wonderful. Hot but so good. I buy my Kim Chee already made now even if the nice people over showed me how to make it. Boughten is good. Buck is a ham and egg eater and I am bacon and scrambled eggs but we both agree on the above omelet is the best.


HAVARTI-STUFFED FRENCH TOAST

~Submitted by Maggie, TX

2 eggs
1/2 cup milk or half-and half
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
4 oz. Havarti cheese, sliced
4 slices home-style white bread
2 Tablespoons unsalted butter
Currant jelly (optional)

Beat eggs, milk, mustard and salt together in large shallow bowl. Set aside. 

Divide Havarti between 2 slices bread. Top with remaining bread. 

Melt butter in large skillet. Gently dip assembled sandwiches into egg mixture, one side at a time. Ease into skillet.

Cook over medium heat 3 to 5 minutes per side or until golden brown. 

Cut into quarters and serve with currant jelly, if desired.

Add a slice of ham or tomato with the Havarti for a filling brunch entr? and skip the jelly accompaniment.

Serves 2

Source: unknown


BANANA-WALNUT OATMEAL

~Submitted by Maggie, TX

1 cup fat free skim or 1% low-fat milk 
1 Pinch of salt 
1 cup quick oats 
1 very ripe banana, mashed 
1/4 tsp salt 
1 tbsp chopped walnuts 
1 tbsp maple syrup 

In a small saucepan, combine milk, salt and 3/4 cup water; heat over medium heat until steaming hot, but not boiling. Add oats and cook, stirring until creamy, 1 to 2 minutes. Remove the pan from the heat and stir in mashed banana and 1 tablespoon maple syrup. Divide between 2 bowls, garnish with walnuts and a little more maple syrup and serve. 

Makes 2 servings

Source: Milk Processor Education Program

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ABSOLUTELY THE WORLD'S BEST EGG CASSEROLE... EVER!

Preheat oven to 350 F.

Spray or grease a two-quart casserole dish with cooking oil.

Ingredients:
12 eggs
1 cup plain yogurt
1 teaspoon Lawry's seasoned salt (or, to taste)
3/4 stick butter or margarine
2 cups shredded hash brown potatoes (thawed)
1/4 cup (or less) chopped onion
1 cup grated sharp cheddar cheese

Beat eggs, yogurt, and salt together.

Melt butter and lightly saute onion. Add thawed potatoes. Stir to mix.

Pour in egg mixture and lightly stir to blend ingredients.

Pour into casserole dish. Sprinkle grated cheese over casserole.

Bake at 350 F for approximately 25 minutes or until knife comes out clean when inserted.

Cut into 8 squares.

Source: Christopher's Bed & Breakfast, Bellevue, KY



IMPOSSIBLY EASY BREAKFAST BAKE
(Crowd Size) 

This is a Bisquick recipe which I have prepared and taken to work. I use 1 package of spicy sausage and one regular. Take it out of the oven, transport it (covered) to the office and breakfast is ready and the perfect temperature when you get there! This is a keeper!

Prep Time:20 min 
Start to Finish:1 hr 10 min 
Makes:12 servings.

2 packages (12 oz each) bulk pork sausage 
1 medium bell pepper, chopped (1 cup) 
1 medium onion, chopped (1/2 cup) 
3 cups frozen hash brown potatoes 
2 cups shredded Cheddar cheese (8 oz) 
1 cup Original Bisquick mix 
2 cups milk 
1/4 teaspoon pepper 
4 eggs

1. Heat oven to 400 F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish. 

2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish. 

3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes. 

High Altitude (3500-6500 ft) No changes.

Nutrition Information:
1 Serving: Calories 300 (Calories from Fat 160); Total Fat 18g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 115mg; Sodium 490mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 4g); Protein 15g Percent Daily Value*: Vitamin A 8%; Vitamin C 10%; Calcium 20%; Iron 6% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 High-Fat Meat; 1 Fat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.

Variation 
If you'd rather make a smaller recipe using a 9-inch pie plate, cut all ingredient amounts in half and bake 30 to 35 minutes. 


SOUTHWEST CROCKPOT BREAKFAST

1 Tbsp. butter
1 lb. bulk breakfast sausage, cooked and drained
1 onion, chopped
1 green bell pepper, chopped
4-oz. can chopped green chilies, drained
2-1/2 cups grated Monterey Jack cheese
18 eggs 

Grease inside of crockpot with butter. Starting with sausage, layer meat, onions, peppers, chilies, and cheese, repeating the layering process until all ingredients are used. In large mixer bowl, beat eggs with wire whisk or eggbeater until combined, then pour over mixture in the crockpot. Cover and cook on low 7-8 hours. Serve with sour cream or fresh salsa. 12 servings. 

Source: Cook'n Fix and Forget


HAM & EGG BRUNCH CASSEROLE

INGREDIENTS:
1 1/2 cups chopped asparagus, divided
6 cups cubed French bread or sourdough bread, divided
1 1/2 cups diced ham
4 eggs, beaten
2 1/2 cups milk
salt and pepper to taste

PREPARATION:
Blanch asparagus briefly in boiling water; drain well. Spoon 1 1/2 cups of the bread cubes into a buttered 2-quart casserole. Scatter half of the asparagus over the bread. Top with another 1 1/2 cups of bread cubes. Cover with the 1 1/2 cups diced ham. Top with another 1 1/2 cups bread cubes then layer remaining asparagus over that. Cover asparagus layer with remaining 1 1/2 cups bread cubes. Whisk together the eggs and milk; season with salt and pepper. Pour egg mixture evenly over the strata. Cover and chill for at least 3 hours, or overnight to cook and serve the next morning. Bake, uncovered, at 350 F for 1 hour to 1 hour and 15 minutes. Let stand 10 minutes before serving. 

Serve with a Mornay Sauce or Spicy Cheese Sauce.

Serves 4 to 6.


BASIC BECHAMEL SAUCE (AND VARIATIONS)

INGREDIENTS:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup heated milk
salt
white pepper
freshly ground nutmeg (optional) 

PREPARATION:
Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste and add a little nutmeg, if desire. Makes about 1 cup of medium thick sauce. 

Mornay Sauce
Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.

Veloute Sauce
Substitute chicken, beef, fish, or vegetable broth for the milk. 

Herb Sauce
Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs. 

Cream Sauce
Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.

Mustard Sauce
Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.

Source: Southern U.S. Cuisine


SPICY CHEESE SAUCE

This spicy cheese sauce would be wonderful on cauliflower or other vegetables, or try serving it with a brunch strata or quiche.

INGREDIENTS:
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon dry mustard
2 cups milk
1 cup shredded Cheddar cheese
salt and pepper
hot pepper sauce, to taste

PREPARATION:
Melt butter in a heavy saucepan over low heat; stir in flour and mustard until mixture is smooth and bubbly. Do not let mixture brown. Gradually add milk; continue cooking, stirring constantly, until thickened and boiling. Boil 1 minute. Add cheese and continue stirring until cheese is melted. Season to taste with salt, pepper, and hot pepper sauce. 

Source: Southern U.S. Cuisine


ROSEMARY BISCUITS WITH PEACH BUTTER

Biscuits Ingredients: 
2 cups all-purpose flour 
2 tablespoons sugar 
4 teaspoons baking powder 
1/2 teaspoon cream of tartar 
1/4 teaspoon salt 
1/3 cup Land O Lakes Butter, cut into pieces 
2/3 cup milk 
1 teaspoon chopped fresh rosemary* 

Peach Butter Ingredients: 
1/2 cup Land O Lakes Butter, softened 
3 tablespoons peach preserves 

Instructions: 
Heat oven to 400 degrees F. In large bowl combine flour, sugar, baking powder, cream of tartar and salt; cut in 1/3 cup butter until crumbly. With fork, stir in milk and rosemary just until moistened. Turn dough onto lightly floured surface; knead until smooth (15 seconds). Roll out dough to 1/2-inch thickness. Cut into 8 (2 1/2-inch) biscuits.

Place biscuits 1 inch apart on baking sheet. Bake for 10 to 15 minutes or until lightly browned.

Meanwhile, in small bowl stir together 1/2 cup butter and peach preserves. Serve warm biscuits with peach butter. 

*Substitute 1/4 teaspoon dried rosemary. 

TIP: Substituting unsalted butter in the peach butter enhances the sweet peach flavor.

Source: Land O Lakes


HAM AND TOT CROCKPOT BREAKFAST

1 lb. frozen tater tots
1/2 lb. diced ham
1 onion, chopped
1 green bell pepper, chopped
1-1/2 cups shredded Cheddar cheese
6 eggs
1/2 cup milk
salt and pepper to taste 

In 4-5 quart crockpot, layer ingredients in order: one third of the tater tots, ham, on