Servings 9

INGREDIENTS:

1 3/4 cups sugar, divided

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

2 large eggs

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 teaspoons ground cinnamon

2 large apples, peeled and chopped

INSTRUCTIONS:——————————————–

Preheat oven to 350 degrees F (set oven rack to second-lowest position).

Grease a 9-inch baking pan.

In a medium bowl beat 1-1/2 cups sugar with  cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes).

Add eggs one at a time beating well after each addition; set aside.

In a small bowl combine the flour with baking powder, and salt; add to the creamed mixture beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon.

Toss 2 tablespoons of the cinnamon mixture with the chopped apples in a bowl; stir apple mixture into batter.

Pour batter into the pan then sprinkle with remaining cinnamon mixture.

Bake for 1 hour and 5-10 minutes or until cake pulls away from the sides of pan.

Cool cake completely.

You will also find this recipe on Recipezazz.com

Servings 9

INGREDIENTS:

Streusel Topping:

1/3 cup firmly packed dark brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons butter, melted

2 cups chopped pecans

Cake:

2 cups all-purpose flour

3/4-1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

3/4 cup firmly packed dark brown sugar (have a sweet tooth? use 1 cup)

2/3 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup buttermilk

INSTRUCTIONS:—————————————–

For the streusel; combine the brown sugar, flour and cinnamon, then mix in melted butter, then the nuts; set aside.

For cake; preheat oven to 350 degrees F (set oven rack to second-lowest position).

Grease a 9-inch square baking pan.

In a mixing bowl using an electric mixer on medium speed beat butter with  dark brown sugar, and white sugar until combined.

Add eggs one at a time beating until blended after each addition.

Add vanilla beating until blended.

Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture; beat at low speed until blended after each addition.

Pour batter into pan; sprinkle evenly with the prepared streusel topping.

Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.

Serve warm or at room temperature.

You will also find this recipe on www.recipezazz.com

Taken from my “Favorites” folder!

These are a cross between a baking powder biscuit and a dinner roll, very easy to make and very delicious!

Yield 2 dozen

INGREDIENTS:

1 package dry yeast (about 2 1/4 teaspoons)

1/2 cup warm water (100 degrees F to 110 degrees F, or do the baby bottle wrist test)

5 cups all-purpose flour

1/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup Crisco butter flavor vegetable shortening(or can use plain shortening)

2 cups  buttermilk(can use low-fat)

melted butter

INSTRUCTIONS:———————————————-

Dissolve the yeast in 1/2 cup warm water in a small bowl, and let stand for 5 minutes or until foamy.

In a bowl combine the flour with next 4 ingredients .

Cut in shortening with a pastry blender until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture; stir just until moist.

Cover and chill 1 hour.

Preheat oven to 425 degrees F.

Grease a large baking sheet.

Set oven rack to second-lowest position.

Turn the dough out onto a heavily floured surface; knead lightly 5 times.

Roll dough to about 3/4-inch thickness; cut with a 2-1/2-inch biscuit cutter.

Place the biscuits on a baking sheet.

Brush the melted butter over the biscuit tops.

Bake for 12 minutes or until golden.

You will also find this recipe on Recipezazz.com

Servings 6

INGREDIENTS:

3 hamburger (or can use hot dog buns)

1 small onion, chopped

3/4 pound Italian sausage links, casings removed(mild or spicy)

6 large eggs

1 cup light cream or milk

1/2 teaspoon each salt and fresh ground black pepper, or to taste

1/4 cup fresh flat-leaf parsley, chopped

2-1/2 cups shredded Swiss cheese, divided

INSTRUCTIONS:——————————————————

Preheat oven to 350 degrees F.

Butter an 13 x 9-inch baking dish.

Tear the buns into large pieces and place in the dish; set aside.

Heat the oil in a large skillet over medium-high heat (use as much oil as desired) add the onion and cook for 2 minutes.

Add the sausage meat to the skillet; cook breaking up the sausage with a wooden spoon until no pink remains (about 10-12 minutes).

In a large bowl whisk together the eggs, light cream, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Stir in the cooked sausage and onion along with the parsley and 1-1/2 cups of the shredded Swiss cheese.

Pour the mixture over the buns,pressing with a spatula or spoon to submerge them in the cream.

Sprinkle with the remaining 1 cup of shredded heese.

Bake until the eggs are just set ( about 30-35 minutes).

Let cool for 5 minutes before serving.

Plan ahead the potato mixture has a 2 hour refrigeration time

Yield 12 pancakes

INGREDIENTS:

1-1/4 pounds russet potatoes, peeled (leave whole or they will absorb too much water while cooking)

1 (15 ounce) ) can corn kernels, drained

2/3 cup shredded cheddar cheese

1/2 cup creamed cottage cheese

2 large eggs, lightly beaten

1 large green onion, chopped

1 jalapeno pepper, seeded and finely chopped (chopped and well drained pickled canned japapenos will work fine also)

2 tablespoons yellow cornmeal

1 tablespoon ground cumin

1-1/2 teaspoons garlic powder

1 teaspoon seasoned salt

1/2 teaspoon, fresh ground black pepper, or to taste

oil for frying (can use cooking oil or olive oil)

INSTRUCTIONS:——————————————-

Cook the whole potatoes in boiling water until just tender when pierced with a fork (about 20-22 minutes, do not cook until soft or they will fall apart when shredding,  or you can microwave the potatoes).

Drain and rinse in cold water until cool enough to handle; peel and grate (or you can use a ricer).

In a large bowl mix cooled grated potatoes, corn, cheddar cheese, cottage cheese, eggs, onions, jalapeños, cornmeal, cumin, garlic powder, seasoned salt, and pepper until well blended.

Refrigerate for 2 hours or up to 24 hours.

Heat oil in a heavy skillet over medium heat.

Drop batter into pan in about 1/3-cup portions, and use a spoon to spread slightly into 3- to 4-inch cakes.

Cook turning once with a spatula until cakes are browned on both sides and firm to the touch in the center, about 6 minutes total, adding more oil to pan as necessary.

Transfer to a plate.

You will also find this recipe on www.recipezazz.com

Soaking the grated potatoes in water with create a crispier potato pancake, you could omit this step if you like but it is better to soak them in water first

Servings 3

INGREDIENTS:

2 pounds red potatoes, coarsely grated (soaked in cold water for 2 hours or refrigerated in water for 24 to 48 hours)

2 -3 green onions, finely chopped

4 large eggs, lightly beaten

2 tablespoons chopped fresh parsley (can use more)

3 garlic cloves, minced (or use 1 teaspoon garlic powder)

1-1/2 teaspoons salt (I use seasoned salt)

1 teaspoon fresh ground black pepper

1/4 teaspoons cayenne pepper (can use more)

4 tablespoons butter, divided

2 tablespoons olive oil, divided

Taken from my “Favorites” folder!

You may use regular size tart shells but the yield will be less

Yield 45-50 tarts

INGREDIENTS:

45 -50 mini tart shells,  baked and cooled completely

2 cups white sugar  (you may add in more sugar to taste if desired while filling is cooking)

7 tablespoons cornstarch

3 tablespoons lemon zest

1 cup fresh lemon juice (can use half fresh and bottled)

6 egg yolks, slightly beaten (yolks from large eggs)

1-1/2 cups half-and-half cream

1/2 cup heavy (35%) whipping cream ( unwhipped)

1/2 cup butter, cut into pieces

3/4 cup sour cream

sweetened whipped cream  or Cool Whip frozen whipped topping, thawed

INSTRUCTIONS:————————————————-

In the microwave (I use my 8-cup Pyrex measuring cup for this) or on top of the stove (using a heavy-bottomed sauce pan) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half and whipping cream (can use 2 cups half and half cream if desired and omit the whipping cream); whisk to combine.

Microwave on HIGH until thick (removing about every minute to whisk/stir).

Cook until thickened.

Stir in butter; whisk until butter has melted and the mixture is smooth.

Cool to almost room temperature, stirring every so often.

Stir in sour cream until well blended.

Divide evenly between baked tart shells.

Top with a dollup of whipped cream or Cool Whip.

You can also find this recips on Recipezazz.com

Yield 12 muffins

INGREDIENTS:

6 slices bacon, fried crisp, then finely crumbled

1-1/2 cups all-purpose flour

2 slightly heaping teaspoons baking powder

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

2 teaspoons sugar

1 cup shredded Swiss cheese

1 green onion finely chopped (or 1/4 cup chopped chives)

1 large egg

3/4 cup milk

1 tablespoon Dijon mustard

1/4 cup canola oil (or vegetable oil)

INSTRUCTIONS:—————————————–

Preheat oven to 400 degrees F.

Spray 12 regular size muffin containers with cooking spray.

In a bowl, sift together, flour, baking powder, cayenne and salt.

Stir in sugar, cheese and chives and crumbled bacon.

In a bowl combine the egg with milk, mustard and Dijon;stir just until blended, then mix into the dry ingredients just until combined.

Spoon mixture into prepared muffin cups.

Bake for 15-20 minutes, or until golden brown.

Remove from oven cool 2 minutes then remove from pans.

Serve warm.

Servings 8

INGREDIENTS:

2 cups sliced fresh mushrooms

1 small green bell pepper, seeded and finely chopped

1 small jalapeno peppers, seeded and finely chopped (optional)

2 green onions, finely chopped

1/4 cup butter

10 large eggs

1/2 all-purpose cup flour

1 teaspoon baking powder

1 teaspoon seasoning salt

1/2 teaspoon fresh ground black pepper

2 cups creamed cottage cheese

2 cups shredded cheddar cheese

2 cups monterey jack cheese, shredded

1/2 to 1 pound cooked bulk pork sausage,

8 slices bacon, cooked and crumbled

1/2 cup sliced olives ( optional or to taste)

grated parmesan cheese (optional)

INSTRUCTIONS:——————————————

Preheat oven to 375 degrees F.

Butter a 13 x 9-inch casserole dish.

Saute mushrooms, green pepper, green onions and jalapeno (if using) in butter until tender.

In a bowl combine whisk eggs with flour, baking powder; add mushroom mixture, then season with seasoned salt and black pepper.

Stir in remaining ingredients; mix well.

Pour into prepared baking dish.

Sprinkle with grated Parmesan cheese if desired.

Bake uncovered for 15 minutes.

Reduce heat to 325 degrees F bake 35 minutes longer or until a knife inserted in the middle comes out clean.

You will also find this recipe on Recipezazz.com

Servings 9-12

INGREDIENTS:

1 pound bulk pork sausage(such as Jimmy Dean’s Pork Sausage)

1 medium onion, finely chopped

4 large garlic cloves, minced

1 jalapeno pepper, seeded and finely chopped

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 (4 ounce) can chopped green chile peppers

10 large eggs, lightly beaten

2 teaspoons Frank’s Red Hot Sauce (can use more)

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder (yes more garlic!!!)

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

INSTRUCTIONS:———————————————

Preheat oven to 375 degrees F.

Lightly grease a 9 x 13-inch baking dish.

Cook the sausage with onion in a skillet over medium-high heat until browned; drain fat.

Add in garlic and jalapeno; continue to cook for another 3 minutes.

Spread sausage mixture into bottom of baking dish, then sprinkle with both cheeses and  green chiles.

In a medium bowl whisk eggs with hot sauce,  chili powder, cumin, garlic powder, salt and pepper until well combined; pour over the sausage mixture.

Bake for 18 to 22 minutes or until eggs are just set and a knife inserted into the center comes out clean.

Cool for 10 minutes, then cut into squares.