HAM ‘N’ SWISS ROLLS

1 tube (8 oz.) refrigerated crescent rolls
1 cup diced fully cooked ham
¾ cup finely shredded Swiss cheese
1½ tsp. prepared mustard
1 tsp. finely chopped onion

Separate crescent rolls into eight triangles. Combine ham, cheese, mustard and onion; place 2 tablespoons in the center of each triangle. Fold points toward center and pinch edges to seal.

Place the rolls on a lightly greased baking sheet. Bake at 375° for 11-13 minutes or until lightly browned.

FLUFFY SCRAMBLED EGGS

8 eggs
1 can (5 oz.) evaporated milk
2 Tbsp. butter
Salt & pepper to taste

In a bowl whisk the eggs and evaporated milk until combined. In a skillet, heat the butter until hot. Add the egg mixture; cook and stir over medium-low heat until eggs are completely set. Season with salt and pepper.

RESTAURANT-STYLE FRENCH TOAST

1/3 cup all-purpose flour
¼ cup sugar
¼ tsp. salt
¼ tsp. ground cinnamon
1 cup milk
4 large eggs
½ tsp. vanilla
vegetable oil or shortening
8 to 10 slices Texas toast or crusty French bread
Confectioners’ sugar, sliced fruit, butter, and pancake
syrup for serving (optional)

In a medium-size bowl, combine flour, sugar, salt, and cinnamon. Add milk, eggs, and vanilla; whisk briskly to remove any lumps of flour.

Grease skillet or frying pan with a paper towel that has been dipped in oil or shortening. Heat skillet over medium-high heat until a drop of water sizzles when flicked onto skillet.

Dip both sides of bread slice into the batter briefly. Let some of the batter drip off, then place bread in skillet. Cook until golden brown on both sides, about 2 minutes on the first side and 1 minute on the second. If needed, add a little more oil to skillet to cook all of the slices. Repeat procedure with remaining bread slices. Keep French toast warm in a low oven as you cook remaining slices. (Or cook several at a time on a griddle.)

Dust with confectioners’ sugar and serve with butter, syrup, or fruit, if using.

PULL-APART CARAMEL BREAKFAST CAKE

2 tubes refrigerated flaky buttermilk biscuits
1 cup packed brown sugar
½ cup heavy whipping cream
1 tsp. ground cinnamon

Cut each biscuit into four pieces; arrange evenly in a 10 inch fluted tube pan coated with cooking spray.

Combine the brown sugar, cream and cinnamon; pour over the biscuits.

Bake at 350º for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter.

HOMEMADE BISQUICK MIX BISCUITS

2¼ cups Bisquick Mix
2/3 cup milk

Heat oven to 450º. Stir ingredients until soft dough forms. Turn onto surface dusted with Bisquick mix. Knead 10 times.

Roll dough ½” thick. Cut with 2½” cutter. Place on ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown.

Makes 9 biscuits.

Variations:

Cheese Biscuits: Grate ½ cup sharp cheddar cheese or American cheese into mix, then add the milk. Serve with soups or salads.

Bacon Biscuits: Crumble 4-5 strips of very crisp bacon into mix then add milk. Serve with scrambled eggs.

Herb Biscuits: Add ¼ tsp. nutmeg, ½ tsp crumbled sage, and 1 tsp. caraway seed to mix then add milk. Serve with roast.

Orange Biscuits: Grate 1 tsp. of orange rind into mix. Add ¼ cup of orange juice and ½ cup of milk.

CHERRY ALMOND GRANOLA

1 cup packed brown sugar
½ cup nonfat dry milk powder
½ cup honey
⅓ cup unsweetened apple juice concentrate
2 Tbsp. canola oil
1 Tbsp. almond extract
6 cups old-fashioned oats
1½ cups dried cherries or cranberries
1 cup slivered almonds
Vanilla yogurt, optional

In a saucepan, combine the brown sugar, milk powder, honey, apple juice concentrate and oil. Cook and stir over medium heat until the sugar is dissolved; stir in extract.

In a large bowl, combine the oats, cherries and almonds. Drizzle with sugar mixture and mix well.

Spread in a thin layer in two 15 x 10 x 1 inch baking pans coated with nonstick cooking spray. Bake at 375° for 15-20 minutes or until golden brown, stirring occasionally. Cool completely. Serve with yogurt if desired. Store in an airtight container.

*Add a little baking cocoa to the brown sugar for a flavor twist.

SAUSAGE BRUNCH CASSEROLE

1 pound bulk pork sausage, cooked and drained
½ cup chopped green onions
1 can (4 oz.) mushroom stem and pieces, drained
2 medium tomatoes, chopped
2 cups (8 oz.) shredded mozzarella cheese
1 cup pancake mix
12 eggs
1 cup milk
½ tsp. dried oregano
½ tsp. salt
¼ tsp. pepper

In a greased 9 x 13 inch baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese. In a large mixing bowl, whisk the pancake mix, eggs, milk, oregano, salt, and pepper; pour over cheese.

Bake, uncovered, at 350° for 45-50 minutes or until top is set and lightly browned. Let stand for 10 minutes before serving.

(Can be assembled the night before and kept in the fridge.)

BANANA-SOUR CREAM COFFEE CAKE

1¼ cups sugar, divided
½ cup chopped pecans
1 tsp. ground cinnamon
½ cup butter, softened
2 eggs
1 cup mashed ripe bananas
½ cup sour cream
½ tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt

Preheat oven to 350°. In a small bowl, stir together ¼ cup sugar, pecans, and cinnamon; sprinkle half of mixture in a well-greased 12-cup Bundt pan. Set remaining mixture aside.

In a large bowl, beat butter at medium speed of an electric mixer until fluffy; gradually add remaining 1 cup sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Add banana, sour cream, and vanilla, beating at low speed just until blended.

Combine flour, baking powder, soda, and salt; fold into creamed mixture. Pour half of batter into prepared pan; sprinkle with remaining pecan mixture. Top with remaining batter.

Bake 45 minutes or until a long toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes remove from pan, and cool on wire rack.

Can sprinkle with a dusting of powdered sugar before serving, if desired.

BUTTERMILK COFFEE CAKE

2 ½ cups all-purpose flour
1 ½ cups packed brown sugar
½ tsp. salt
⅔ cup butter, margarine, or shortening
2 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground nutmeg
2 beaten eggs
1⅓ cups buttermilk or sour milk
½ cup chopped nuts

Grease bottom and ½ inch up sides of a 9x13 baking pan; set aside. Combine flour, brown sugar, and salt. Cut in butter till mixture resembles coarse crumbs; set aside ½ cup. Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture.

Combine eggs and buttermilk. Add egg mixture all at once to dry mixture; mix well. Spoon batter into prepared pan. Stir together reserved crumb mixture and nuts. Sprinkle atop batter.

Bake at 350º for 35 to 40 minutes or till a wooden toothpick comes out clean.

STRAWBERRY YOGURT SHAKE

2 cups low fat, plain yogurt
1 cup milk
½ cup honey
1½ cups frozen strawberries
¼ cup toasted wheat germ
¼ tsp. almond extract
dash salt

Blend all ingredients together in blender.

HAM & EGG ENCHILADAS

2 Tbsp. butter or margarine
1 small red bell pepper, chopped
3 green onions with tops, sliced
½ cup diced ham
8 eggs
8 (7- to 8-inch) flour tortillas
2 cups (8 oz.) shredded Colby-Jack or Pepper-Jack cheese, divided
1 can (10 oz.) enchilada sauce
½ cup prepared salsa
sliced avocado, fresh cilantro and red pepper slices for garnish

Melt butter in large nonstick skillet over medium heat. Add bell pepper and onions; cook and stir 2 minutes. Add ham; cook and stir 1 minute.

Lightly beat eggs with wire whisk in medium bowl. Add eggs to skillet; cook until eggs are set, but still soft, stirring occasionally.

Spoon about ⅓ cup egg mixture evenly down center of each tortilla; top with 1 tablespoon cheese. Roll tortillas up and place seam side down in shallow 11x7-inch baking dish.

Combine enchilada sauce and salsa in small bowl; pour evenly over enchiladas.

Cover enchiladas with foil; bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Continue baking 10 minutes or until enchiladas are hot and cheese is melted. Garnish, if desired. Serve immediately.

BREAKFAST IN A PAN

3 cups frozen hash browns
1½ cups sharp Cheddar cheese
1 small onion, chopped
Bacon or sausage, cooked, drained, and crumpled
1 small can mushrooms
10 eggs
3 Tbsp. milk
½ tsp. salt
½ tsp. pepper

Grease baking dish. Lay potatoes on bottom. Top with grated cheese and onions. Arrange cooked meat and mushrooms on top. Beat eggs with milk, salt and pepper. Pour on top. Bake at 350º for 40 minutes or until set.

MARSHMALLOW GRANOLA BARS

1 cube butter
8 cups miniature marshmallows
4 cups rice crispy
5 cups prepared granola cereal

Melt butter in a 2-qt. saucepan. Add marshmallows and stir until melted. Place granola and rice crispy cereal in large bowl. Pour marshmallow mix on top and stir well.

Press into buttered cookie sheet. Chill until firm. Cut with pizza cutter. Makes over 2 dozen bars. Store in airtight container.

GRANOLA

2 cubes butter
1-2 cups brown sugar
7 cups rolled oats
2 tsp. cinnamon, optional
1 cup of any dried fruit, nuts, and/or coconut
1-2 Tbsp. almond extract (optional)

In a large skillet, melt butter. Sprinkle in brown sugar and stir to combine. Add almond extract if desired. Add rolled oats, stirring until combined.

Heat over medium heat, stirring often, for about 15 minutes. Stir in cinnamon, if desired. Add fruit and nuts of choice.

Cool and serve with milk or yogurt.

GERMAN PANCAKES

1 cup milk
1 cup flour
½-1 tsp. salt
6 eggs
6 Tbsp. butter
½ tsp. sugar

Melt butter in 9 x 13 baking dish in a 425º oven. Blend together milk, flour, salt, and eggs. Pour egg batter into pan and bake for 20-25 minutes. Serve with warmed applesauce, powdered sugar, or syrup.

MORNING GLORY BRUNCH CASSEROLE

18 hard boiled eggs, sliced thin
¼ cup flour
1 lb. bacon, cooked & drained
¼ cup butter
1 cup cream
1 cup milk
1 lb. jar Cheese Whiz
¼ tsp. thyme
¼ tsp. marjoram
⅛ tsp. garlic powder
¼ cup chopped parsley, fresh if possible

Hard boil eggs, cool and slice. Make a cream sauce, adding flour to melted butter. Gradually and milk and cream, stirring constantly until thick. Add Cheese Whiz and stir until melted. Add seasonings, including half the parsley.

In a buttered 9 x 13 baking dish, layer egg slices, sauce, crumbled bacon, etc., ending with sauce. Bake covered at 350º for about 40 minutes. Garnish with fresh parsley. Serve hot and bubbly. Serve with toast.

LEMON FRENCH TOAST

2 eggs
1 Tbsp. milk
2 egg whites
1 tsp. vanilla
Zest & juice of 1 lemon

Mix ingredients together. Dip bread slices in mixture. Cook until golden brown. Top with Caramel Bananas (Sauces section) if desired.

BRUNCH CASSEROLE

1 lb. sausage
1 (8 oz.) refrigerated crescent rolls
2 cups Mozzarella cheese
4 eggs, beaten
¾ cup milk
¼ tsp. salt
⅛ tsp. pepper

Cook sausage until brown and crumbly; drain well. Line bottom of buttered 9 x 13 dish with crescent rolls, sealing perforations. Sprinkle with sausage and cheese. Beat eggs, milk, and seasonings in bowl. Pour over sausage and cheese.

Bake at 425º for 15 minutes or longer. Let stand before cutting into squares.

CHILI EGGS

10 eggs
1 pt. (2 cups) small curd cottage cheese
4 cups grated cheese Cheddar/Monterey
½ cup flour
2-4 oz. diced green chilies
½ cup butter, melted then cooled
1 tsp. baking powder
½ tsp. salt

Beat the 10 eggs until lemony. Add the remaining ingredients to eggs and thoroughly combine. Pour into a greased 9 x 13 casserole dish.

Bake at 350º for 35 minutes, or until center is firm. Serve hot with salsa.