Breakfast Pull-Apart
From: "chickie"
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1 c Pecans, chopped
2/3 c Sugar
2 ts To 3 tsp ground cinnamon
1 ea (1-pound) loaf frozen bread dough, thawed
1/4 c Plus 2 tbsp butter or margarine, melted
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Sprinkle pecans evenly in bottom of a lightly greased 9-inch pieplate. Set
aside. Combine sugar and cinnamon, and set aside. Cut bread into quarters,
and cut each quarter into 6 pieces. Dip each dough piece into butter; coat
in sugar mixture. Arrange dough pieces over pecans. Cover, and let rise in a
warm place (85F), free from drafts, for 1 hour.
Bake at 350F for 30 minutes or until done. Immediately invert on a serving
plate.
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Easy Eggs Benedict
From: "chickie"
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1 pkg. Pepperidge Farm frozen Puff Pastry Shells
1 to 1 1/2 c Hollandaise sauce (homemade or prepared packaged mix ) recipe
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6 slices Canadian-style bacon (about 6 oz )
1 T butter
6 eggs, beaten
1 green onion, chopped ( about 2 T )
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Bake pastry shells according to package directions, but DO NOT remove
centers. Prepare Hollandiase sauce and keep warm.
In skillet, over med heaat, cook bacon til browned. Remove; keep warm.
In same skillet over med. heat, heat butter. Add eggs and onion and cook
til eggs are just set, stirring often.
Cut baked pastry shells crosswise into halves. Place bacon on pastry shell
bottoms. Top with egg mixture and remaining pastry shell halves.
Spoon Hollandaise sauce over pastry shells. If desired, garnish with green onion.
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Spreadable Deviled Eggs
From: "chickie"
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4 hard cooked eggs
1/4 c mayonnaise
1 T Dijon-style-mustard (I like to use prepared Colemans English Mustard instead )
1 tsp finely chopped onion
1 tsp chopped fresh parsley, OR 1/4 tsp dried parsley flakes
Pepperidge Farm Distinctive Butter Thins and/or Hearty Wheat Crackers
Cut eggs in half. Remove yolks. Mash yolks and 1 egg white with fork.
Stir in mayonaise, mustard, onion and 1 tsp parsley. Coursely chop
remaining 3 egg whites.
Place chopped egg whites in a 5 inch circle on serving plate. Spread egg
yolk mixture on top. Cover and refrigerate at least 2 hrs.
Serve with crackers. If desired, garnish with radishes and fresh parsley.
Makes about 1 1/4 c.
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Bacon and Cheese Breakfast Pizza
From: DONNAS9Q
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Pastry for a single crust pie (9 inches)
1/2 pound bacon, cooked and crumbled
2 cups shredded Swiss cheese
4 eggs
1 1/2 cups sour cream
fresh parsley, snipped
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Roll the pastry to fit into a 12-inch pizza pan. Bake at 425 degrees
for about 5 minutes. Sprinkle with the bacon and cheese. In a bowl,
beat the eggs, sour cream and parsely together. Smooth this mixture
over pizza. Bake for 20-25 minutes or until pizza is puffy and lightly
browned.
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BACON SPOON BREAD
From: Squirly49
This is a great recipe. It can be served instead of potatoes
or rice, and it acts like a soufflé, puffed and golden when
ready to serve. Delicious!
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3/4 cup yellow cornmeal
1 1/2 cups cold water
2 cups shredded sharp Cheddar cheese
1/4 cup soft butter
2 cloves garlic, crushed
1/2 tsp. salt
1 cup milk
4 eg yolks, well beaten
1/2 lb. bacon, cooked and drained
4 egg whites, beaten stiff
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Preheat oven to 325 degrees. In a saucepan, combine the
cornmeal and cold water, cook, stirring constantly, until
the consistency of mush. Remove from heat and add
cheese, butter, garlic, and salt. Stir until cheese is melted.
Gradually add milk, then stir in egg yolks. Crumble bacon,
reserving some for garnish, and add to cornmeal mixture.
Fold in stiffly beaten egg whites. Pour into greased 2-quart
souffle dish or casserole. Sprinkle reserved bacon on top
and bake for about 1 hour or until firm.
Serve with additional butter.
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OLE' CHEESE GRITS
From: Meeshabear
This breakfast recipe will start you up. I don't advise it for the younger
ones unless they like heat...(K)
3 cups water
1 tsp. salt
1 garlic clove, minced
1 cup quick-cooking grits
1/2 cup butter or margarine
1-1/2 cups (6 oz.) shredded cheddar cheese, divided
chopped green chilies, drained (according to taste)
2 eggs
1/2 cup milk

My Method:
Bring water, salt and garlic to a boil; slowly stir in grits. Reduce heat;
cook and stir for 3-5 minutes or until thickened. Remove from heat. Add
butter, 1 cup cheese and chilies; stir until butter melts. Beat eggs and
milk; add to the grits and mix well.
Pour into a greased 2 qt. baking dish. Bake, uncovered, at 350 degrees for 45
minutes. Sprinkle with remaining cheese.
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SAUSAGE GRAVY OVER BISCUITS
From: Natalie
1 pound pork sausage
4 tbsp. flour
3 cups milk
1/4 tsp. pepper
1/8 tsp. salt
6 buttermilk biscuits

1. Slice pork into 1/2-inch thick slices and cook in hot skillet until
done. Drain off all but 2 tbsp. fat. Crumble half of
the sausage into tiny pieces.
2. Whisk flour into fat in skillet until well blended, cooking 1 minute.
Gradually add the milk; bring to a boil over
medium heat. Boil for 2 minutes, stirring constantly; reduce heat to
low. Add pepper, salt and crumbled sausage;
simmer, uncovered, for 5 to 6 minutes, stirring occasionally. Serve on
split biscuits with remaining sausage on the
side. Yield: 4 to 6 servings.

THIN EGG PANCAKES
From: Natalie
5 eggs
1 C. milk
1/2 C. all-purpose flour
1/2 C. confectioners' sugar
1/4 C. butter or margarine, melted
Salt and pepper to taste

In a bowl, beat eggs until foamy.  Add milk. Stir in flour and sugar just until blended.  Add butter, salt and pepper.  Pour 1/4 C.
or batter into a hot greased 8-in. skillet.  Cook for 2-3 minutes on each side or until lightly browned.  Remove and keep warm.
Repeat; stack pancakes with waxed paper or paper towel in between.  Yield: 1 dozen  (Quick Cooking, July/August 1999)

STRAWBERRY SYRUP
From: Natalie
1 pint fresh strawberries, halved
3/4 C. sugar
2 T. corn syrup
1-1/2 t. lemon juice
1/2 t. butter or margaine
waffles or pancakes

Place strawberries in a blender or food processor; cover and process until smooth.  Transfer to a saucepan; add sugar, corn
syrup, lemon juice and butter.  Bring to a boil; boil and stir for 1 minute.  Skim off foam.  Strain seeds if desired.  Serve warm
over waffles or pancakes.  Refrigerate leftovers; reheat before serving.  Yield: 1-1/2 cups.  (Quick Cooking, July/August 1999)
 

BREAKFAST PIZZA SKILLET
From: Natalie
1 lb. bulk Italian sausage
5 C. frozen hash brown potatoes
1/2 C. chopped onion
1/2 C. chopped green pepper
1/4 to 1/2 t. salt
Pepper to taste
1/2 C. sliced mushrooms
4 eggs
1 medium tomato, thinly sliced
1 C. (4 ounces) shredded cheddar cheese
Sour  cream and salsa, optional

In a large skillet, cook sausage until no longer pink.  Add potatoes, onion, green pepper, salt and pepper.  Cook over
medium-high heat for 18 - 20 minutes or until eggs are completely set (do not stir).  Serve with sour cream and salsa if desired.
Yield: 6 servings.  ( Quick Cooking, July/August 1999)

 
SOUTHWEST BREAKFAST PIZZA
From: Natalie
2 cloves garlic
1 medium onion
1 red bell pepper
1 green bell pepper
1 dozen eggs (or Egg Beater equivalent)
1/4 lb. of your favorite sausage, cooked (optional)
2 Tbsp. sour cream
1/2 cup salsa
grated cheddar cheese
cilantro and guacamole
Saute garlic & onion 3 minutes.
Add diced bell peppers.
Beat eggs & pour into mixture along with sour cream.
Cook until a little firm, but still "soupy."
Mix in diced sausage, if desired.
Transfer to a baking dish.
Top with salsa & cheese.
Bake at 350 for 20 to 30 minutes.
Garnish with guacamole, salsa and/or cilantro.
Grandpa's Breakfast
1 pound Italian sausage
1 onion, diced
4 potatoes, diced
10 eggs
Cook Italian sausage until crumbly, add onions and continue cooking. Cook diced potatoes in microwave for 5 minutes. Add
to sausage and continue cooking until tender. Scramble eggs and add to sausage mixture. Continue cooking like an omelet. Put
on platter and cut into serving pieces.
Serves 8

Hash Brown Casserole
From: Natalie
3 tablespoons oil
2 pounds frozen hash brown potatoes
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 cups cubed ham
10 eggs, beaten
Salt & pepper, to taste
1 1/2 cups Cheddar cheese, shredded
Heat oil in large skillet. Add hash browns, onion, and bell peppers. Cook until potatoes begin to brown. Apray 9" x 13" baking
dish with Pam. Spread potato mixture in pan. Top with ham. Pour beaten eggs over all and season to taste with salt and
pepper. Gently stir to coat all ingredients with eggs. Sprinkle with cheese. Refrigerate overnight. Bake uncovered at 375o for
35 minutes. Makes 8 servings.

Country Breakfast
From: Natalie
6-8 slices bacon, diced
1 medium onion, chopped*
6 eggs
1/2 cup cream
3 cups potatoes, raw and diced
1 teaspoon salt
*Optional: diced green pepper
Partially cook bacon in heavy skillet. Combine potatoes, onion (or green pepper), salt and pepper. Spread over bacon, cover
skillet tightly and cook over low heat for about 20 minutes or until potatoes are done.
Beat eggs with cream, pour over potatoes. Lift gently underneath with spatula as it cooks to let uncooked eggs run under. Put
back on heat and let cook until eggs set. Serves 6
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Apple Butter
This version created by: Rachael Luv2Cook67
Ingredients & Preparation:
Peel, core and slice as many apples as you want. Put apples into dutch oven or large stockpot.
For each cup of apples add 2 cups water; cook at med-high heat until tender. Stir
occasionally until mushy and slightly lumpy. Remove from heat.
For each cup of apples add:
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Return to heat and cook until thick. Put in sterilzed pint jars; seal and store in cool dry place.
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And here is another apple butter recipe that I like. It's for the crockpot.
Rachael All Day Apple Butter
5-1/2 pounds apples, peeled and diced
4 cups sugar
1 Tbsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt
Directions: Place apples in crock pot. Combine rest of items and stir to mix well. Cover and
cook on low for 12-13 hours (overnight is good). Puree in blender. Ladle into
hot sterilized canning jars. Process in boiling water bath for 10 minutes.
(a water bath can be done in a stockpot or a pressure cooker. Since I don't
have a pressure cooker. I just do it in a large stockpot in batches).
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Funnel Cakes
From: Meeshabear
This recipe is inexpensive and the kids love them. (I do too) (K)
2 eggs, beaten well
2 cups milk
2 1/2 cups flour
1 tsp. vanilla or almond extract
l tsp. baking power
dash of salt

My Method:
Mix all ingredients together and blend well.
Place at least 1 inch of oil into a large frying pan. Pour batter from a
narrow spout by teaspoonfuls into the hot oil. Fry until golden brown. Drain
on paper.
Sprinkle with confectioners' sugar or drizzle pure maple syrup over top and
serve.