BREAKFAST COOKIES

So most of you have probably had those yummy Sausage Balls that people serve as appetizers at party's...right???  Well, I was trying to make them once, but the recipe I had was very "non-specific" about the size of the balls, and the temperature to cook them at.  So I just winged it!!!  What came of it was a WONDERFUL breakfast treat for my family!!!  Soft, warm, breakfast biscuits that DON'T fall apart when you eat them.  You can also freeze the extras and take them out a few at a time and reheat them in the microwave for a quick breakfast on the go!   I hope you enjoy this recipe as much as my family has!!!

BREAKFAST COOKIES yield 36

1 lb breakfast sausage, browned and drained (sometimes I'll add a little Crushed Red Pepper Flakes to the sausage while cooking to spice things up!)

1 lb shredded cheddar cheese

3 cups baking mix (like Bisquick or Jiffy)

½ cup water

Preheat oven to 350° F.  Place ingredients in large bowl and mix well by hand.  Turn out onto floured board and knead 10 to 12 times.  Shape mixture into balls (I use my medium Pampered Chef scoop) and flatten slightly.  Bake for 20 minutes on well greased cookie sheet until lightly browned on bottoms.  Cool and EAT!! 



Breakfast Cookies before baking...



Breakfast Cookies after baking.  They puff up slightly
and the bottoms will be lightly browned
when done.



PUMPKIN FOR BREAKFAST!!!

PUMPKIN....not just for pies anymore!!!! 

Enjoy a nice breakfast with these two yummy pumpkin recipes. 





PUMPKIN CREAM CHEESE SPREAD

4 oz softened cream cheese  (I used 5 oz because that's what I had left and didn't want to waste any)

1/4 cup pumpkin puree

1/2 tsp cinnamon

2 tsp packed brown sugar

Blend all ingredients together.  Store in sealed container in the fridge until ready to serve.  Tasty on a toasted whole wheat bagel.



PUMPKIN-CRANBERRY MUFFINS

2 cups all purpose flour

3/4 cup granulated sugar

3 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp salt

1 cup pumpkin puree

1/2 cup vegetable oil

2 egg

1 cup sweetened dried cranberries

1/2 cup chopped pecans

Preheat oven to 400 degrees.  Grease 12 regular size muffin cups with cooking spray or line with paper baking cups.  In a large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt.  Stir in pumpkin, oil, eggs cranberries and pecans just until dry ingredients are moistened.  Bake 20-25 minutes or until toothpick inserted in center comes out clean.  Remove muffins from pan to cooling.  serve warm. 

BANANA PRALINE MUFFINS

Banana Praline Muffins
Posted by Sandee

3 ripe bananas, mashed
1 egg
...1/2 cup sugar
1/4 cup oil
1 1/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
Praline:
3 Tbs. brown sugar
1 Tbs. sour cream
1/2 cup chopped pecans
Mix brown sugar and sour cream, add pecans.
Preheat oven to 400 degrees. Mash bananas, add egg, sugar and oil. Beat well.
Add flour, baking powder, and salt, and mix until just moistened.
Grease muffin tins, and put equal amount of batter in each.
Top each with equal amount of praline mix in center of muffin.
Bake for 15 minutes or until golden brown. Makes 12 Regular size muffins or 6 large.

LO-CAL WHOLE WHEAT PANCAKES

It's been a while since I took this pic....but I think I might have added blueberries or mini chocolate chips to the recipe

Lo-Cal Whole Wheat Pancakes
Makes: 10

1 1/4 cup whole wheat flour
2 1/4 tsp baking powder
1/4 tsp salt
1 egg
1 1/4 cup skim milk
non stick spray

Mix wet and dry ingredients separately, then combine. Batter should be slightly lumpy.
Cook on hot griddle (lightly sprayed with non stick spray) until edges are firm and you can easily slip a spatula under; turn. Cook on other side until done.

CRUSTLESS QUICHE

Watching Carbs????  this quiche is the perfect way to do that!  It is also wonderful as a leftover reheated!

CRUSTLESS QUICHE

Prep time: 15 mins
Cook time: 45 mins
Serves 12

1 pkg smoked sausage (I actually used Polska Kiebalsa)
8 eggs, lightly beaten
1 ½ cups heavy whipping cream
1 ½ tsp dry mustard
¼ tsp salt
1/8 tsp ground black pepper
1 ½ cups (6 oz) shredded cheddar cheese, divided
½ cup chopped green bell pepper

Preheat oven to 350°F. Cut sausage into ½” cubes; set aside. Place, eggs, cream, dry mustard, salt and black pepper in a large bowl; whisk until smooth. Stir in sausage, 1 cup of cheese and green pepper. Pour egg mixture into a greased 13x9-inch baking dish. Bake 40-45 minutes or until eggs are set. Sprinkle with remaining ½ cup cheese. Let stand 5 minutes before serving.

FRENCH TOAST AND SAUSAGE made in bean pot

FRENCH TOAST & SAUSAGE
prep: 5 mins + overnight
bake: 45 mins

10 slices Bread (stale or fresh cubed)
5 eggs
1/3 cup milk
Cinnamon and Nutmeg
Pancake Syrup
8 sausage Links

The evening before serving place enough bread in Bean Pot to fill halfway. In a bowl whisk eggs, milk, dash of cinnamon and nutmeg together. Pour mixture over bread. Cover and refrigerate overnight. In the morning squeeze pancake syrup over top making an 2 shape in both directions. Cover with foil and twist to make handles on each end of pean pot. Place sausage links on foil and bake at 350 F for 45 minutes. Breakfast is ready!!

SCRAMBLED EGG CIRCLES

I found that this is the easiest way to make scrambled eggs so that they stay on your sandwich.  I have made these for a family meal before, and it makes it easier to serve and actually tell how much you are eating! 

SCRAMBLED

EGG CIRCLE

1 egg
cooking spray
seasonings as desired.... See More

Coat a microwave safe bowl with cooking spray. Crack egg directly into bowl. Season as desired. Scramble with a fork. Cover and microwave on high for 1 min - 1 min 10 secs.

**I like to use a bowl with straight sides, that way it keeps the edges from getting crispy like a sloping bowl would. I also like to add a little diced bell pepper, onion, and cheese sometimes to make a mini omelet circle!!!***

SAUSAGE BRUNCH BRAID

Sausage Brunch Braid
posted by Sandee

12 ounces bulk pork sausage
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
3 ounces cream cheese, softened
2 tablespoons chopped green onion tops
2 tablespoons minced fresh parsley
1 tube refrigerated crescent roll dough
1 egg, lightly beaten

In a skillet, cook sausage, onion, celery, green pepper and garlic until meat is no longer pink and vegetables are tender; drain. Add cream cheese, green onion and parsley. Cook and stir over low heat until cheese is melted; set aside. Unroll crescent dough on a greased baking sheet; press perforations together. Roll into a 12x10-inch rectangle. Spoon sausage mixture to within 3 inches of long sides and 1 inch of ends. On each long side, cut 3/4-inch strips 3 inches into the center. Starting at one end, fold alternating strips at an angle, forming a braid. Brush dough with egg. Bake at 350 degrees for 20-25 minutes or until golden brown.

CHEESY JALAPENO QUICHE

CHEESY JALAPENO QUICHE

Preheat oven to 450°.

1 lb cooked ham, chopped
4 slices cooked bacon, crushed
1 cup shredded Swiss cheese
1 cup shredded cheddar cheese
¼ cup chopped onion
1 medium tomato, peeled and chopped
1 can jalapeno peppers, chopped
1 can mushrooms (I use fresh)
4 eggs
1 tsp. dry mustard
1 TBSP parsley
½ cup sour cream
Pastry shell

Layer first 8 ingredients. Combine eggs, mustard, and sour cream. Mix well. Bake at 450° for 40 minutes until filling is set. Makes one (10 inch) quiche pan.

***I use 2 standard size pie pans instead of the 10" quiche pan. First 8 ingredients will fill both shells. You will need to double the egg mixture though.***

TARTE DE QUEIJO

TARTE DE QUEIJO (Portuguese quiche recipe from my friend Orlanda Rocha)

for crust:
2 cups flour
1 stick butter, softened
1 egg
1 TBSP sugar
1/2 tsp salt
1/2 tsp baking powder
(or you can use 2 pre-made crusts)

Thoroughly mix together all ingredients by hand. Press into 2 oiled pie or quiche pans.

Filling:
8-10 slices of deli ham
8 slices American cheese
4 eggs
2 small boxes of cream (approx 1 pint total)
1/2 tsp salt
Dash of pepper
1 cup Mozzarella cheese

Layer ham to just cover bottom of crust. Place sliced cheese on top of ham. Layer ham to just cover sliced cheese. Mix together eggs, cream, salt, and pepper. Divide and pour onto filled crusts. Divide and sprinkle Mozzarella over top. Bake at 450 degrees until top darkens. Continue baking at 325 until set, approximately 30 minutes. Cover crusts with foil after the first 15 minutes of baking to prevent burning.

Make ahead and freeze. Thaw before eating....excellent Hot or Cold!!!

GAUDREY'S LOADED HASH BROWN POTATOES

POSTED by Sandee

Gaudrey's Loaded Hash Brown Potatoes

3 Tbsp olive oil
4 baking potatoes, peeled and grated
Salt and pepper
8 strips of bacon
1 cup grated cheddar cheese
1/2 cup sour cream
3 green onions with tops, thinly sliced

Heat olive oil in a large frying pan [at least 9 or 10 inches] on medium
heat. Squeeze out as much moisture as you can from the grated potatoes
while the pan heats, using paper towels. When the oil is hot but not
smoking, add the dried potatoes and arrange them evenly in the bottom of
the pan. They should not be more than half an inch thick in any one place.
Sprinkle with salt and pepper to taste. Let cook for a few minutes, then
lift one side to see how brown the potatoes are. If they are a nice golden
brown, flip them over all at once, or cut into halves or quarters first.
Cook the second side until also golden brown on the bottom. While the
potatoes brown, chop the bacon strips and cook in a skillet over medium
low heat until browned and crisp. Drain on paper towels. Sprinkle the
browned hash browns with the cheddar cheese and bacon. Broil in the oven
until the cheese is bubbly, about 2 to 3 minutes. Remove from oven and cut
into 4 sections. Place on serving plates. Add some sour cream to each
serving and sprinkle with green onions. Makes 4 servings.

ZUCCHINI PANCAKES

When you think of pancakes what comes to your mind???  Hot steaming stacks with lots of butter and maple syrup....maybe slathered with some peanut butter.  Or maybe you just like to add some fruit and whipped cream!!  Well......this is NOT that kind of pancake.  More of a "pan" cake, flat bread, biscuit, or omelet. These savory little pancakes are perfect along side some ham for breakfast or as a quick on the go snack you can eat with your hands.  ENJOY!!

ZUCCHINI PANCAKES
1/2 cup bisquick
2 eggs
1/2 cup grated cheese
2 cup grated zucchini (pat dry or squeeze excess liquid out)
salt and pepper to taste
1 minced jalapeno for added zip

Mix all together, drop by spoon fulls onto heated, buttered pan. Cook like regular pancakes until done.

CHILE RELLENO CASSEROLE

CHILE RELLENO CASSEROLE

2 (7oz) cans whole green chiles, rinsed and seeded
3/4 lb Monterey Jack cheese, grated
4 eggs, slightly beaten
1/2 cup milk
1 tsp salt
1/2 tsp dry mustard
1/2 tsp pepper

Line bottom of lightly greased 11x7 dish with half the chiles. Sprinkle half the cheese over the chiles. Repeat with chiles, then cheese. Combine eggs with milk and seasonings. pour over chiles and cheese. Bake at 350 degrees for 30-35 minutes or until lightly browned and set. Let cool 5 minutes before cutting into squares.

RASPBERRY CHEESE DANISHES

RASPBERRY CHEESE DANISHES

1 ounces cream cheese, softened
¼ cup marzipan or almond paste
½ cup confectioners’ sugar, sifted
1 large egg, separated
1 tsp pure vanilla extract
1/8 tsp salt
1 sheet frozen puff pastry, thawed and refrigerated
4 tsp raspberry jam
¼ cup sliced almonds
1 to 2 TBSP heavy cream

Position a rack in the lower third of the oven and preheat to 400°. Line a baking sheet with parchment paper. Using an electric mixer, beat together the cream cheese and marzipan at high speed for 1 minute. Beat in ¼ cup confectioners’ sugar. Beat in the egg yolk, vanilla and salt.
Place the puff pastry on a lightly floured surface and roll out to form a 10-inch square; cut into 4 equal squares and place on the prepared baking sheet. Dollop the cream cheese mixture evenly in the center of each square; top with 1 tsp jam. In a small bowl, beat the egg white with a fork, then lightly brush some of it onto the pastry. Lift 2 opposite corners of each pastry and cross over the center, overlapping slightly; pinch to seal. Brush the tops with more egg white and sprinkle with the almonds. Bake until golden, about 20 minutes. Let cool completely.
In a small bowl, stir the remaining ¼ cup confectioner’ sugar and the heavy cream with a fork until smooth; drizzle over the cool pastries.