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.

Servings 6

INGREDIENTS:

1 quart vanilla ice cream

6 ounces unsweetened frozen berries (such as strawberries, blackberries, and blueberries)

2 cups whole milk

1/4 cup heavy (33-35%) whipping cream

sugar, optional

INSTRUCTIONS:—————————————-

Servings 2

INGREDIENTS:

10 medium red  strawberries, hulled

1/2 cup low-fat milk

1/2 cup low fat vanilla yogurt

2 tablespoons sugar, or to taste

1 teaspoon vanilla extract

6 cubes ice, crushed (or can use juice frozen in ice cube trays)

INSTRUCTIONS:—————————————

In a blender combine strawberries, milk, yogurt, sugar and vanilla; add in the ice then blend until smooth (add in more sugar if needed) .

Pour into glasses.

More raisins may be added in if desired

Servings 10-12

INGREDIENTS:

8 cups cubed day-old raisin bread (one 1-pound loaf)

9 large eggs

2-1/4 cups full-fat milk

1-3/4 cups heavy (33-35%) whipping cream

1 cup sugar

3/4 cup butter, melted

1 tablespoon vanilla extract

1-1/2 teaspoons ground cinnamon

Caramel Sauce:

1 cup sugar

1/4 cup water

3 teaspoons lemon juice (can use a little more)

2 tablespoons butter

1 cup heavy whipping cream

INSTRUCTIONS:—————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, cream, sugar, butter, vanilla and cinnamon. Pour evenly over bread.

Bake uncovered for 40-45 minutes or until a knife inserted near the center comes out clean.

Let stand for 5 minutes before cutting.

Meanwhile for caramel sauce; in a small saucepan bring the sugar, water and lemon juice to a boil.

Reduce heat to medium and cook stirring until sugar is dissolved and mixture turns a golden amber color.

Stir in butter until melted, then stir in heavy cream.

Remove from the heat and serve with bread pudding.

Yield 2-1/2 dozen

INGREDIENTS:

1 (12 ounce) tube refrigerated buttermilk biscuits

1/3 cup melted butter

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1/4 cup freshly grated Parmesan cheese

INSTRUCTIONS:——————————————-

Preheat oven to 400 degrees F.

Grease a large baking sheet.

Cut each biscuit into thirds.

Roll each piece into a 3-inch rope, then tie each rope into a knot, tuck ends under.

Place 2-inches apart on baking sheet

Bake for 8-10 minutes or until golden brown.

Meanwhile in a bowl combine the melted butter with next garlic powder, oregano, parsley and Parmesan cheese.

Generously brush the warm baked knots with melted butter mixture.

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