Brunch Lasagna

Ingredients:
6 lasagna noodles
8 eggs, beaten
½ cup milk
Butter-flavored cooking spray
2 jars (16 ounces each) Alfredo sauce
3 cups, diced fully cooked ham
½ cup chopped green pepper
¼ cup chopped green onions
1 cup (4 ounces) shredded cheddar cheese
¼ cup grated Parmesan cheese

Directions:

• Cook noodles according to package directions.  Meanwhile, in a large bowl, beat eggs and milk.  In large nonstick skillet coated with cooking spray, cook eggs over medium-low heat until set but still moist.  Remove from heat.
• Spread ½ cup Alfredo in greased ten inch square baking dish or thirteen by nine baking dish.  Layer with three noodles, ham, green pepper, onions.
• Top with half of the remaining Alfredo and remaining noodles.  Layer with scrambled eggs, cheddar cheese, and remaining Alfredo sauce.  Sprinkle with Parmesan cheese.
• Bake, uncovered, at 375° for forty-five to fifty minutes or until bubbly.  Let stand for ten minutes before cutting.

Makes 9 servings.

Chili Cheese Quesadillas

Ingredients:
2 cans (4 ounces each) chopped green chilies
12 flour tortillas (6 inches)
3 cups (12 ounces) shredded cheddar cheese
3 teaspoon canola oil

Directions:
Spread about one tablespoon of chilies on half of each tortillas.  Sprinkle with ¼ cup of cheese; fold in half.  In large skillet, cook tortillas on one teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed.  Cut each in half.

Twice-Baked Mashed Potatoes

Ingredients:
2 ½ pounds medium potatoes, peeled
1 cup (8 ounces) sour cream
¼ cup milk
2 tablespoon butter, melted
1 ½ cups (6 ounces) shredded cheddar cheese, divided
½ cup chopped onion
5 bacon strips, cooked and crumbled
½ teaspoon salt
1/8 teaspoon pepper

Directions:

• Place potatoes in large saucepan and cover with water.  Bring to boil.  Reduce heat; cover and cook for fifteen to twenty minutes or until tender. Drain.
• In large bowl, mash potatoes.  Add sour cream, milk, butter, and one cup of cheese.  Stir in onion, bacon, salt, and pepper.  Spoon into greased 2-quart baking dish.  Sprinkle with remaining cheese.
• Bake, uncovered, at 350° for thirty to thirty-five minutes or until heated through.

Makes six servings.