PB&J Muffins

* CRISCO® Original No-Stick Cooking Spray
* 2 cups PILLSBURY BEST® All Purpose Flour
* 1 1/2 teaspoons salt
* 1 tablespoon baking powder
* 1 cup milk
* 2 large eggs
* 2/3 cup sugar
* 1 cup JIF® Creamy Peanut Butter
* 1/3 cup CRISCO® Vegetable Oil
* 1/2 cup SMUCKER'S® Jam or preserves of your choice
* 1/4 cup sugar

Directions

1. Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.

2. Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar. Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.

Bacon, Egg and Cheese Puffs

Ingredients

• 1 pound bacon
• 10 eggs, beaten
• 1 (16 ounce) container cottage cheese
• 1 pound Monterey Jack cheese, shredded
• 1 (7 ounce) can diced green chile peppers, drained
• 1/2 cup all-purpose flour
• 1/2 cup butter, melted
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2. In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and bacon.

4. Stir in flour, butter, baking powder and salt. Spoon batter into 24 lightly greased muffin cups.

5. Bake in oven at 350 for 25 to 30 minutes, until puffs are slightly golden on top.

French Toast Casserole

2T corn syrup

1/2 c. butter

1 c. brown sugar

10-16 slices bread

5 eggs

1 tsp vanilla

1 1/2 c. milk

1/4 tsp salt

cinnamon

Simmer corn syrup, butter and brown sugar until syrupy. Pour in 13x9 pan. Lay bread slices on top of each other (2 deep) until pan is full. I usually do 12 pieces total, you can squish them in. Beat well next four ingredients and pour over bread. Sprinkle all with cinnamon (or cinn/sugar mix). Cover and put in fridge overnight.

Preheat oven to 350. Uncover, bake 40-50 min or until golden brown and edges are no longer soggy. Serve with add'l syrup if desired.

Oatmeal Pancakes from Cooking Light

1/4 c flour (I used whole wheat)
1 c quick oats (the recipe says it needs to be quick kind)
1 tbl sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp salt

1 c buttermilk
2 tbl melted butter
1 large egg


Mix dry ingredients. Whisk together wet ingredients, and then add to dry
stirring until just moist. Cook in a griddle with canola oil or spray.

Cheesy Bacon Quiche

1 1/4 cups Bisquick
1/4 cup margarine or butter, softened
2 Tbsp boiling water
1 cup shredded swiss cheese
6 oz sliced Canadian-style bacon, chopped
4 medium green onions, sliced
1 1/2 cups half-and-half
3 eggs
1/2 tsp salt
1/4 tsp cayenne pepper

1. Heat oven to 400. Grease pie plate. Stir Bisquick and margarine until blended. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, forming edge on rim of pie plate.
2. Sprinkle cheese, bacon and onions over crust. Beat half-and-half and eggs; stir in salt and cayenne pepper. Pour into crust.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Puffed Pancake with Sausage

1 (8 oz) package of brown&serve sausage links
2 eggs, beaten
1 cup milk
1 Tbsp. cooking oil
1 c. flour
1/4 tsp. salt


1. Grease bottom and sides of a 9x9 baking dish.
2. Slice sausage into small pieces and brown in a large skiller.
3. In a medium bowl, combine eggs, milk, and oil.
4. Stir in flour and salt.
5. Beat until smooth and then pour batter into greased baking dish.
6. Sprinkle sausage pieces into batter.
7. Bake 35 minutes at 350 degrees or until puffed and golden brown.

**Serve with syrup and homefires**

Sunshine Orange Sweet Rolls

Ingredients:
2 tablespoons butter, melted, plus more for pan
1 (16.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands Flaky Layers)
1/4 cup minced walnuts
1/3 cup granulated sugar 2 teaspoons orange zest
Glaze:1/2 cup confectioners’ sugar
2 ounces cream cheese, softened
2 tablespoons orange juice, or more as necessary
Directions
Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.
Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.
In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.
Meanwhile, in a small bowl combine confectioners’ sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.

Herbed Egg-Cheese Casserole

1/4 c. Butter
1/4 c. Flour
3/4 tsp. Dried Italian Seasoning
12 oz. Can Evaporated Milk
2/3 c. Milk
2 c. Shredded Cheddar Cheese
18 Hard Boiled Eggs, sliced thin
8 oz. Bacon, cooked and crumbled
Parsley
1 c. Bread Crumbs
1/4 c. Melted Butter

1. Grease a 9x13 pan. Preheat oven to 350 degrees.
2. In a medium saucepan, melt 1/4 c. butter over medium heat. Stir in flour and Italian seasoning.
3. Stir in evaporated milk & milk all at once. Cook and stir until thickened and bubbly. Then cook and stir for 1 more minute.
4. Remove from heat and and slowly add shredded cheese, stirring after each addition until melted. Set aside.
5. Layer half of the hard boiled eggs and bacon on bottom of pan. Sprinkle with parsley to taste.
6. Pour half of the cheese mixture evenly over the egg mixture.
7. Repeat layers.
8. In a small bowl, combine bread crumbs and melted butter. Sprinkle crumb mixture over layers in pan.
9. Bake uncovered for 25 to 30 minutes, or until heated through.

*I only use the dozen eggs that we colored for Easter, & it turned out fine.*

*I had to thin the cheese sauce down with some extra milk.*

Sticky Buns

- 24 frozen rolls (such as Rhodes)
- 1 stick of butter
-3/4 c. brown sugar
-1 c. nuts
-3/4 tsp. cinnamon
-1 package butterscotch pudding (not instant)


1. Spray bundt pan with cooking spray.
2. Arrange rolls in pan.
3. Sprinkle pudding on rolls.
4. In sauce pan, melt butter, sugar, nuts, and cinnamon.
5. Pour over rolls and let sit over night, tented with foil.
6. Bake at 350 (uncovered) for 25 minutes. Line oven with foil to catch drips.
7. Invert rolls onto a platter before serving.

Apple- Raisin French Toast Casserole

1 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
3 apples - peeled, cored and sliced
1/2 cup raisins
1 (1 pound) loaf French baguette, cut into 1 inch slices
6 eggs, lightly beaten
1 1/2 cups milk
1 tablespoon vanilla extract
2 teaspoons ground cinnamon


DIRECTIONS
Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.

Crisp Light Waffles

2 cups bisquick
1 egg
10 fl oz club soda
1/3 cup oil

Mix and put into a waffle iron.

Cook up light and crisp!!