Ham & Grits Crustless Quiche

(6 servings)

1/2 cup water

1/4 tsp salt

1/3 cup quick-cooking grits -- uncooked

1(12 oz) can evaporated milk

1 1/2 cups chopped ham

1 cup 4 (oz) cheddar cheese

4 large eggs lightly beaten

1 Tbsp chopped parsley

1 tsp dry mustard

1 or 2 tsps Hot sauce

Preheat oven to 350 degrees. Bring water & salt to boil in saucepan. Stir in grits. Remove from heat; cover & let stand 5 min. (mixture will be thick). Stir in milk & next 6 ingredients. Pour into sprayed 9 1/2 quiche dish or a 9 1/2 deep-dish pie plate. Bake for 30-35 min. Let stand 10 min. before serving. Cut into wedges.

This dish is a favorite at the Country Oaks Bed & Breakfast in Mountain View, Arkansas, or as you might know it :The Folk Music Capitol of the Wold!

For a tasty variation, try using Italian Sausage in place of ham (saute, drain & crumble well).

Egg Muffin Recipe ( I think this was a Rachel Ray recipe)

2 tbs melted butter

1/4 lb deli sliced swiss

1/4 lb ham steak, chopped

Splash milk

3 tbs chopped chives

Salt & pepper

drop of Hot Sauce

8 large Eggs

Preheat oven to 375*. Brush 12 muffin tins with butter. Scatter cheese & Ham evenly in cups. Add Milk, Chives, S&P & Hot sauce to eggs. Fill cups to just below the rim with egg mixture. Bake 10-12 minutes until golden & puffy.

Cheesy Breakfast Casserole

7-Up Pancakes

(6 servings)

1 egg

2 Tbsp oil

2 cups pancake mix

1 1/2 to 2 cups 7-Up

Beat egg and oil. Add pancake mix.

Add 1 cup 7-Up. Stir until most lumps have disappeared, Gently stir in additional 7-Up.

Bake on medium heat gridle. Turning once.

Utilizing one of America's favorite sodas, this unique recipe is a must-try.

Exotic French Toast

4 Thick Slices French Bread

3 Large Eggs Whisked

1 cup preserves of your choice

Favorite pancake syrup

1 teaspoon vanilla

1 teaspoon pumpkin pie spice

1 cup Whipped Cream, or Cool Whip

Mix Spices and vanilla with whisked eggs. Dip each piece of bread in mixture on both sides and fry in melted butter in a hot pan till  both sides are golden.

Remove from pan and place one piece of toast on a plate. Cover with some of the preserves and then the whipped Cream. or Cook Whip , Place another piece of bread over and pour syrup over all.

Cheesy Ham Hashbrown Casserole

(1 serving)

1 (2 pound) package frozen hash brown potatoes -- thawed

1 (8 ounce) package sliced ham -- chopped

2 (10.75 ounce) cans cream of potato soup

1 (16 ounce)  container sour cream

2 cups shredded sharp Cheddar cheese

1 1/2 cups grated Parmesan cheeese

1. Preheat ovev to 375 degrees F (190 degrees C).

Lightly grease a 9x13 baking  pan.

2. In a large mixing bowl, combine potatoes, ham, potato soup, sour cream and Cheddar cheese Sprinkle with Parmesan cheese.

Bake in a preheated oven until sauce is browned and top is browned, about 60 minutes.Serve immediately.

Crustless Quiche

1/2 pkg.  - Jimmy Dean Lite Sausage

1 chopped onion

1 small can mushrooms - chopped and drained

1 1/3 Cup milk

3 eggs

3/4 Cup  Bisquick

3 Cups shredded cheddar cheese

salt and pepper

In blender,  mix milk, eggs, Bisquick, salt and pepper until smooth.

Brown sausage.  Add onion and mushrooms.  Saute until tender.   Put sausage mixture in large greased pie pan.  Sprinkle with  2 cups cheese.  Pour liquid mixture on top. 

Bake at 400 degrees for about 30 minutes (or until knife inserted in middle comes out clean). 

Remove from oven and top with 1 cup cheese.  Return to oven and bake until cheese is melted.  Allow to cool 5 minutes before cutting. 

Breakfast Pizza 

 1 lb sausage or bacon,  browned, drained 

1 tube biscuits or pizza crust 

1 Cup thawed, loose packed hash browns 

1 Cup shredded Colby-jack 

5 eggs 

1/4 Cup milk 

1/2 tsp salt 1/4 tsp pepper     

Roll biscuits out on bottom of greased pizza pan, forming edge to hold in goodies.  Spoon sausage over crust evenly; sprinkle hash browns on and top with cheese. Beat eggs, milk, salt and pepper together; pour over top of pizza.  Bake @ 375* for 25-30 min    

Fruit Pocket French Toast - From Joanne Fluke's Cherry Cheesecake Murder

Ingredients:

• 1/2 cup butter
• 1 cup brown sugar, firmly packed
• 1/2 cup maple syrup
• 1 cup chopped pecans
• ~
• 1 loaf of sliced bread (at least 12 slices ~ can be white, wheat, raisin, etc.  whatever kind you like)
• 1/2 cup butter, softened
• 2 cups canned or fresh fruit (any kind except melon or grapes) - Mendy's note: I used sliced fresh apples ~ YUMMY!
• ~
• 8 eggs, beaten
• 3/4 cup white sugar
• 2 teaspoons cinnamon
• 2 cups heavy cream
• 2 teaspoons vanilla extract
• ~
• 1/2 cup butter, melted (if making the night ahead, don't melt until just before baking)
• ~
• Powdered sugar to sprinkle

Leave one stick of butter out on the counter to soften it, or unwrap it and microwave it for a few seconds.

If you are using canned fruit, open it and dump it into a strainer now.

Heat a second stick of butter, the brown sugar and the maple sugar in a microwave safe bowl on high for 2 1/2 minutes or in a pan on the stove, stirring constantly, until the butter is melted.

Spray a 9" x 13" cake pan with cooking spray and pour the syrup mixture into the bottom.  Sprinkle with the chopped pecans.

Lay out 12 slices of bread - you're going to make fruit sandwiches. Spread softened butter on one slice of bread.  Top it with well-drained fruit cut into very thin slices (berries or pineapple can be crushed).  Spread butter on a second slice of bread and use it to cover the bread with the fruit.  Cut the sandwich in half and place it in the pan on top of the syrup mixture.  Make 5 more sandwiches, cut them in half, and put them in the pan.  You can crowd them a bit, but do not overlap the bread or the recipe will not work correctly. Press the sandwiches down with a flat metal spatula.  Squish that bread!

Beat the eggs with the sugar and the cinnamon.  Add the cream and the vanilla, mixing well.  Pour this mixture over the bread in the pan.  Cover the pan with plastic wrap or foil and let it stand out on the counter for a minimum of 20 minutes.  (If you are having a fancy breakfast, you can also make this the night before and keep it overnight in the refrigerator until it's time to bake it).

Preheat your oven to 350 and place the rack in the center position.

Take off the plastic wrap.  Melt the 3rd stick of butter.  Drizzle it over the top of the sandwiches.  Bake the French toast, uncovered, for approximately 45 minutes, or until the top is browned.  Let the pan cool on a wire rack for at least 5 minutes.

To serve: Sprinkle the top of the sandwiches with powdered sugar before you carry it to the table.

Breakfast Casserole

This was pretty easy and surprisingly good.   Odd combo though:)  This is from Merlot at recipezaar.com

2 c Stove Top Chicken Stuffing mix-dry

2 c milk 1 1/2 c cubed ham, cooked sausage or cooked bacon

6 eggs beaten

1 c shredded cheedar cheese

1/4-1/2 tsp pepper, to taste

salt to tast-salt in stuffing mix, cheese and meats so go by your tastes

Preheat oven to 350F and lightly grease a 9x12 baking dish.

Mix all the ingredients together.

Pour into the prepared dish.

Bake for about 45-50 min. or until set.

Blueberry Cherry Pancakes

(4 sernings)

1 cup of milk

4 eggs

1 cup of flour

1 teaspoon of salt

1 cup of finely chopped blueberries

1 cup of finely chopped cherries

Beat this mixture well, then add the 2 cups of finely chopped fruit.

Fry in a small amount of Crisco or other shortening. Pancakes can be either large or small.

Sherry;

Picked up to here.

Carolyn

Ginger Ale Waffles

(5 servings)

2 cups Bisquick baking mix (or similar)

1 and 1/4 cup ginger ale

2 Tablespoons vegetable oil

Preheat the waffle iron.

In a large mixing bowl, whisk together all ingredients until well-blended. Let the batter rest at 5 minutes before using.

Prepare the waffles according to your waffle maker's instruction booklet.

Sherry

picked up to here

carolyn

Applesauce Pancakes

(4 servings)

1 and 1/4 cups applesauce

1 cup all-purpose flour

1/2 cup milk

1 large egg -- lightly beaten

1 Tablespoon butter -- melted

1 and 1/2  teaspoons baking powder

1/2 teaspoon vanilla

1/4 teaspoon salt

In a large mixing bowl, sift together the flour, baking soda and salt.

In a sepatare bowl, stir together milk, egg and butter.

Add milk mixture to dry ingredients and stir.

Add applesauce and vanilla and stir.

Heat a gridle or large frying pan to medium-high heat with a light coating of butter or vegetable oil.

Dollop batter in 1/4 cup amounts to make pancakes.

When batter begins to bubble and the edges start to brown, flip and cook until the other side is golden brown.

Serve with butter or maple syrup, or go apple crazy and serve with applesauce on top.

Sherry got it to here. c

Cream Corn Pancakes

(6 servings)

1 regular sized can of cream corn

6 eggs

12 Saltine-type crackers crunched up (about a pencil eraser diameter)

Whisk together and fry like pancakes.

Eat with butter, salt and pepper.

A simple and very unique pancake.