This makes a great dish to serve at a small brunch, if you are serving more than 6 people I recommend to make two separate pans

If you are using frozen thawed broccoli make sure to hand-squeeze out as much moisture as possible before using for the recipe

Servings 6

INGREDIENTS:

4 Italian sausages, casings removed

1  small onion, chopped

3 garlic cloves, minced

2-1/2 to 3 cups fresh broccoli, finely chopped (no need to pre cook it first if you chop it finely)

2 cups shredded three-cheese Cheddar cheese blend, divided (can use more if you like)

8 large eggs, lightly beaten

1 cup ricotta cheese

1/4 cup half and half cream or milk

1 teaspoon fresh ground black pepper

1/2 teaspoon seasoned  salt, or to taste

1  plum tomato, thinly sliced

1/4 cup freshly grated Parmesan cheese

Posted on www.recipezazz.com

This is a simple dish but one that is huge on flavor, I make this often my family loves it for a weekend brunch or a light weekday meal

Servings 4

INGREDIENTS:

3/4  pound uncooked spaghetti

10 slices bacon (can use more)

crushed chili flakes (optional I like to add it, use as much as you like)

4 to 8 large eggs

1/2 cup plus 2 tablespoons freshly grated Parmesan, divided

salt and fresh ground black pepper, to taste

INSTRUCTIONS:————————————–

Crack the eggs into the skillet (if there is not enough grease in the skillet add in a little butter) cook until the whites are set but the yolks are still runny (3 to 4 minutes).
Toss the pasta with the bacon and 1/2 cup of the Parmesan, chili flakes and the reserved 1/2 cup of pasta water.

Season with salt and pepper to taste.

Divide the pasta among bowls and top with the eggs (one or two eggs  per person).

Sprinkle with the remaining 2 tablespoons of Parmesan.

Posted on www.recipezazz.com

If you don’t have a coarse grater the apples may be very finely chopped but the muffins will not have the same texture

If you are doubling the recipe do not double the recipe in one bowl make two separate recipes in two bowls

Yield 6 jumbo muffins

INGREDIENTS:

2 cups all-purpose flour

1-1/8 teaspoons baking powder (or 1 semi-heaping teaspoon)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

1/4 cup applesauce (sweetened or unsweetened)

1 cups white sugar

2 large eggs

2 teaspoons vanilla

2 medium apples, coarsely grated

These are best served out of the oven

Yield 32 rolls

INGREDIENTS:

3-1/4 teaspoons active dry yeast (do not use quick rise or bread machine yeast)

2 cups warm water (110 degrees to 115 degrees, or do the baby bottle wrist test)

1/2 cup butter, softened

2/3 cup nonfat dry milk powder

1/2 cup sugar

1/2 cup instant mashed potato flakes(do not use mashed potatoes)

2 large eggs

1-1/2 teaspoons salt

6 to 6-1/2 cups all-purpose flour, or as needed

INSTRUCTIONS:—————————————

In a large bowl dissolve yeast in warm water.

Add in soft butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour; using the beater blade beat until smooth.

Stir in enough remaining flour to form a firm dough.

Turn onto a heavily floured surface or attach the kneader blade of your heavy duty stand mixer and knead until smooth or by hand on a heavily-floured board for about 10-12 times.

Divide dough in half.

Roll each portion into a 12-inch circle.

Cut each circle into 16 wedges.

Roll up wedges from the wide ends and place point side down 2 inches apart on waxed paper-lined baking sheets, then curve ends to form crescents.

Cover and freeze.

When firm transfer to a large resealable plastic freezer bag and freeze for up to 6 weeks.

To use frozen rolls: arrange frozen rolls 2 inches apart on baking sheets coated with cooking spray, then cover with a clean dry tea towel and thaw in the refrigerator overnight.

Let rise in a warm place for 1 hour or until doubled.

Bake in a preheated 350 degree F oven for 15-17 minutes or until golden brown.

Posted on www.recipezazz.com

Taken from my “Favorites” folder!

Yield two 9×5 loaves

INGREDIENTS:

3 cups all-purpose flour

6 teaspoons pumpkin pie spice (1 tablespoon plus 2 teaspoons)

2 teaspoons baking soda

1-1/2 teaspoons salt

1-1/2 cups white sugar

1-1/2 cups light brown sugar, packed

1 (15 ounce) can pumpkin puree

4 large eggs

2 teaspoons vanilla

1 cup vegetable oil or melted butter (or can use 1/2 cup each)

1/2 cup orange juice

1 cup fresh or frozen cranberries, coarsely chopped (measure 1 cup before chopping, a little more won’t hurt)

The crepes may be made up to 2 days in advance covered and refrigerated until ready to use

Servings 6-8

INGREDIENTS:

1 recipe for Kitten’s French Crepes

1  pound  ground pork sausage (Jimmy Dean’s will work well)

1  small onion, finely chopped

2 large garlic cloves, minced

2  cups shredded cheddar cheese, divided

1  (3-ounce) package cream cheese, softened

1/2  teaspoon dried marjoram

salt and fresh ground black pepper

1/2  cup sour cream

1/4 cup butter or margarine, softened

The egg amount may be increased, don’t omit the milk that’s the secret to the best poached eggs!

INGREDIENTS:

3 eggs

water

1 tablespoon milk

1 pinch salt

INSTRUCTIONS:————————————

Grease a saucepan with a very small amount of melted butter or margarine (do not use cooking spray it will affect the taste of the eggs).

Add in cold water to a depth of 2-inches in the saucepan.

Add in milk and a pinch of salt to the water; bring to a boil then reduce to a light simmer.

Holding the egg as close as possible to the simmering water break eggs one at a time into the water.

Simmer over very low heat for 5 minutes or until desired doneness.

Carefully remove eggs with a slotted spoon.

You will also find this recipe on Recipezazz.com