We were a sight to behold in our pj's, robes, and curlers.
1 uncooked pie shell
7 oz. shredded cheddar and mozzarella blend cheese
6 slices of cooked bacon
1 cup cooked broccoli
5 eggs scrambled with 1/4 cup cream
Mix the above together and put in the uncooked pie shell and bake at 350 degrees for 45 minutes or until done in center.
Quiche Lorraine made by Lori:
1 uncooked pie shell
7 oz. cut Swiss cheese cubed
6 slices of cooked bacon
1 small onion, sauteed in margarine
5 eggs scrambled with 1/4 cup cream
Mix the above together and put in the uncooked pie shell and bake at 350 degrees for 45 minutes or until
done in center.
1 (1 pound) loaf French bread, sliced into 1 1/2 inch slices
6 eggs
1 1/2 cups skim milk
1/3 cup sugar
1 Tbsp. vanilla
3 apples, peeled, cored and sliced
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 Tbsp. sugar
Syrup:
1/2 cup white sugar
1/4 cup flour
1/2 cup margarine or butter, melted
1/2 cup brown sugar
1/2 cup skim milk
2 tsp. vanilla
Place the sliced french bread in a lightly greased 9 x 13 baking pan. In a large bowl beat the eggs with the skim milk, sugar, and vanilla. Pour the egg mixture over the bread slices. Arrange the apple slices on top of the bread. Combine the cinnamon, nutmeg, and sugar and sprinkle over the apples. Cover and refrigerate overnight. In the morning preheat the over to 350 degrees and bake the toast until golden brown, about 1 hour. Meanwhile, combine the white sugar, flour, and margarine. Stir in the brown sugar, skim milk, and vanilla in a small saucepan. Cook until thick. Serve french toast hot with warm sauce.
1 1/2 pounds hamburger
taco seasoning
onions (optional)
3 cups milk
9 eggs
10 slices bread, cubed
2 cups shredded Colby/jack cheese
Brown the hamburger and onions and add the seasoning as per the directions on the package. Set aside. Mix the eggs and milk. Add the bread, then the heat and cheese. Put in a 9 x 13 pan and refrigerate overnight. Bake at 350 degrees for 45-50 minutes or until middle is done.
Biscuit Wrapped Sausage made by Susie
Cook and cool link sausages. Wrap in pre-made refrigerated biscuit dough. Bake at 350 degrees until golden brown. Serve whole or slice into bite-size pieces.
3 cup Ore-Ida tater tots
1 package (16 oz) frozen cut broccoli and cauliflower
1 cup chopped ham
8 eggs
1 12 cup milk
1 Tbsp. prepared mustard
1 1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees. Grease a 9 x 13 baking dish. Arrange frozen broccoli and cauliflower evenly over the bottom of the dish. Sprinkle with the ham. Scatter the tater tots over the top. In a medium bowl, beat the eggs, milk, and mustard until smooth. Pour egg mixture evenly over the potato mixture. Sprinkle with cheddar cheese. Cover and refrigerate for several hours or overnight. Uncover and bake for 40-50 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes before serving.
Scones made by Kathy
Kathy took a short-cut and used a mix from Heinen's called Sticky Fingers Scones. They were very good.
Strawberry Cranberry Jello Salad made by Andrea
2 3 oz. packages strawberry jello
1 1/2 cups boiling water
1 package frozen strawberries
1 can crushed pineapple
1 can cranberries or can use frozen ones
1/2 cup chopped pecans
Cream layer:
1 package cream cheese
1 cup confectioners sugar
1/2 container Cool Whip
1 Tbsp. vanilla
Dissolve the jello in boiling water and add the strawberries and stir gently. Add the pineapple, cranberries and nuts and stir gently again. Pour half of the mixture into a glass dish, bowl, or mold. Chill until set. You may need to keep stirring the reserved half so it will not gel. Combine the cream layer ingredients and gently spread over the set layer. Top with the reserved mixture and chill until firmly set. Cook's note: This is the standard cranberry dish for our family Thanksgiving feast every year.
Joanne shows us how she serves fresh pineapple to her family. Now how pretty is that?
Blueberry Strata made by Connie - Sorry my picture is floating somewhere in cyberspace along with the coffee cake picture.
12 slices of French bread, cut into 1" cubes
2 8 oz. cream cheese, cubed
1 cup fresh blueberries
12 large eggs
1/3 cup maple syrup
2 cups milk
Grease a 9 x 13 baking dish. Add 1/2 cubed bread. Scatter cream cheese cubes and blueberries over the bread. Top with remaining bread. Combine eggs, milk, and syrup and pour over the bread. Press bread down so that all bread cubes become saturated with the egg mixture. Cover and refrigerate overnight. Bake at 350 degrees covered for 30 minutes, remove the cover and bake for another 30 minutes.
Nancy's Cinnamon Swirl Coffee Cake
Cake:
1 package plain butter recipe golden cake mix
1 cup sour cream
3/4 cup vegetable oil
1/4 cup sugar
4 large eggs
1 Tbsp. vanilla
Topping:
1/2 cup packed light brown sugar
1/4 cup finely chopped pecans (optional)
1 Tbsp. ground cinnamon
Preheat the oven to 325 degrees. Lightly spray 2 9" round pans or 1 9 x 13 pan with vegetable oil spray and then dust with flour. Put the cake mix, sour cream, oil, sugar, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, about 30 seconds. Scrape down the side of the bowl with a rubber spatula and increase the mixer speed to medium and beat until the mixture lightens and is smooth, about 2 minutes longer. Pour half of the cake batter into the prepared pans. Make the topping by comgining the brown sugar, pecans, and cinnamon in a small bowl. Spoon half of the topping over the batter. Pour the remaining cake batter over the topping and and then spoon the rest of the topping on the top. Bake for 40-45 minutes or until the cakes are golden brown and when lightly pressed with a finger they will spring back. Let the cakes sit until nearly cool, about 20 minutes. Serve the cakes while still a bit warm.
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