Buttermilk Waffles

Ingredients:
1 ¾ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
2 cups buttermilk
1/3 cup canola oil
Optional: Strawberry pancake syrup, whipped cream

Directions:

• In large bowl, combine the flour, baking powder, baking soda, and salt.  In another bowl, beat the eggs; add buttermilk and oil.  Stir into dry ingredients until just combined.
• Bake in preheated waffle iron according to manufacturer's directions until golden brown.  Serve with syrup and whipped cream if desired.

Makes 16 waffles.

Brunch Pizza

Ingredients:
1 tube (8 ounces) refrigerated crescent rolls
½ pound sliced bacon, chopped
½ pound bulk pork
½ pound sliced fresh mushrooms
1 small onion, finely chopped
1 Tablespoon butter
8 eggs, lightly beaten
1 package (3 ounces) cream cheese, softened
1/3 cup sour cream
1 garlic clove, minced
¼ teaspoon Italian seasoning
2 plum tomatoes, chopped
1 ½ cups (6 ounces) shredded part-skim mozzarella
Optional: Picante sauce, extra sour cream

Directions:

• Unroll crescent dough in a greased thirteen by nine baking dish; seal seams and perforations.  Bake at 375° for six to eight minutes or until golden brown.
• Meanwhile, in a small skillet, cook bacon and sausage over medium heat until bacon is crisp,  and sausage is no longer pink  Using a slotted spoon, remove meat to paper towels; drain, reserving two Tablespoons of drippings.  Using the drippings, saute mushrooms, onion, and green pepper.  Remove and set aside.
• Heat butter in a large skillet over medium heat.  Add eggs, cook and stir until almost set.  In a small bowl, beat cream cheese, sour cream, garlic, and Italian seasoning; spread over crust.  Layer with eggs, sausage, bacon, sauteed vegetables, tomatoes, and mozzarella.
• Bake at 375° for fifteen to eighteen minutes or until cheese is melted.  Serve with picante sauce and additional sour cream if desired.

Makes 12 servings.

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.

Broccoli Egg Cups

Ingredients:
1 bunch broccoli, cut into florets
10 eggs
2 cups half-and-half cream
¼ cup shredded Swiss cheese
1 Tablespoon minced fresh parsley
½ teaspoon salt
½ teaspoon minced fresh basil
1/8 teaspoon cayenne pepper

Directions:

• Grease six eight ounce ramekins; set aside. 
• In a large saucepan, bring three cups of water to boil.  Add broccoli; cover and boil for three minutes.  Drain and immediately place broccoli in ice water.  Drain and dry.
• In a large bowl, whisk four eggs, cream, cheese, parsley, salt, basil, cayenne pepper; pour into prepared dished.  Break an egg into each dish; arrange broccoli around each egg.
• Bake at 350° for thirty to thirty-five minutes or until set.

Makes 6 servings.

Boston Cream Cupcakes

Ingredients:
3 Tablespoons shortening
1/3 cup sugar
1 egg
½ teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
3 Tablespoons 2% milk
2/3 cup prepared vanilla pudding
½ cup semisweet chocolate chips
¼ cup heavy whipping cream

Directions:

• In a small bowl, cream shortening and sugar until light and fluffy.  Beat in egg.  Beat in vanilla.  Combine the flour, baking powder, and salt; add to the creamed mixture alternately with milk, beating well after each addition.
• Fill paper-lined muffin cups half full.  Bake at 350° for fifteen to swenty minutes or until toothpick comes out clean.  Cool for ten minutes before removing to wire rack to cool fully  Cut in a small hole in the corner of a pastry or plastic bag; insert a small tip.  Fill with pudding.  Push the tip through the tops of cupcakes to fill with pudding.
• Place chocolate chips in a small bowl.  In a small saucepan, bring cream just to a boil.  Pour over chocolate; whisk until smooth.  Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about ten minutes.  Spoon over cupcakes.  Let stand until set.  Store in airtight container in the refrigerator. 

Makes 6 cupcakes.

Blueberry Pecan Scones

Ingredients:
2 cup all-purpose flour
¼ cup plus 1 Tablespoon sugar, divided
3 teaspoons baking powder
¾ teaspoon salt
¼ cup cold butter
1 egg
½ cup milk
1 ½ teaspoons vanilla extract
1 cup fresh or frozen blueberries
1/3 cup chopped pecans, toasted
2 teaspoons grated lemon peel
1 egg white, lightly beaten

Directions:

• In a large bowl, combine the flour, ¼ cup of sugar, baking powder, and salt.  Cut in butter until mix resembles coarse crumbs.
• In a small bowl, whisk the egg, milk, and vanilla; add to crumb mix.  Stir in blueberries, pecans, and lemon peel just until moistened.
• Turn onto a floured surface and knead six to eight times.  Pat into an eight inch circle; cut into eight wedges.  Separate wedges and place two inches apart on greased baking sheet.
• Brush with egg white and sprinkle with remaining sugar.  Bake at 375° for eighteen to twenty-two minutes or until lightly browned.  Serve warm.

Makes 8 scones.

Blueberry and Cheese Coffee Cake

Ingredients:
½ cup butter, softened
1 ¼ cup sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¾ cup milk
¼ cup water
2 cups fresh blueberries
1 (8 ounce) package cream cheese, cut into ¼ inch cubes
½ cup all-purpose flour
½ cup sugar
2 Tablespoons grated lemon rind
2 Tablespoons butter, softened

Directions:

• Preheat oven to 375°.  Beat ½ cup butter at medium speed with electric mixer until creamy; gradually add 1 ¼ cup sugar, beating well.  Add eggs, one at a time, beating until blended after each addition.
• Combine two cups of flour, baking powder, and salt; stir well.  Combine milk and water; stir well.  Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture.  Mix at low speed after each addition until blended.  Gently stir in berries and cream cheese. Pour into greased nine inch square pan.
• Combine ½ cup flour and remaining three ingredients; stir well with fork.  Sprinkle over batter.  Bake at 375° for fifty-five minutes or until golden.  Serve warm, or let cool completely on wire rack.

Blueberry Citrus Cake

Ingredients:
1 package (18 ¼ ounce) yellow cake mix
3 eggs
1 cup orange juice
1/3 cup canola oil
1 ½ cup fresh blueberries
1 Tablespoons grated lemon peel
1 Tablespoon orange peel
Citrus frosting:
1 package (3 ounces) cream cheese, softened
¼ cup butter, softened
3 cups confectioners sugar
2 Tablespoons orange juice
2 Tablespoons grated orange peel
2 Tablespoons grated lemon peel
2 cups whipped topping

Directions:

• In large bowl, combine cake mix, eggs, orange juice, and oil; beat on low speed for thirty seconds.  Beat on medium for two minutes.  Fold in blueberries and peels.  Pour into two greased and floured nine inch round baking pans.
• Bake at 350° for twenty to twenty-five minutes or until toothpick comes out clean.  Cool for ten minutes before removing from pans to wire rack to cool completely.
• For frosting, in small bowl, combine cream cheese and butter until fluffy.  Add confectioners sugar, orange juice, and peels; beat until blended.  Fold in whipped topping.
• Spread frosting between layers and over the top and sides of cake.  Refrigerate until serving.

Makes 12 servings.

Best Deviled Eggs

Ingredients:
12 hard boiled eggs
½ cup mayo
1 teaspoon dried parsley flakes
½ teaspoon minced chives
½ teaspoon ground mustard
½ teaspoon dill weed
¼ teaspoon salt
¼ teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon garlic powder
2 Tablespoons milk

Directions:
Slice eggs in half lengthwise; remove yolks and set aside whites.  In small bowl, mash yolks.  Add the next ten ingredients; mix well.  Evenly fill the whites.  Garnish with parsley and paprika.

Makes 2 dozen.

Baked Spinach Supreme

Ingredients:
1 cup reduced-fat biscuit/baking mix
2 egg whites
1 egg
¼ cup fat-free milk
¼ cup finely chopped onion
For Filling:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 ½ cup fat free cottage cheese
¾ cup shredded Monterey Jack cheese
½ cup grated Parmesan cheese
2 egg whites
1 egg
1 teaspoon dried minced onion

Directions:

• In a small bowl, combine biscuit mix, egg whites, egg, milk, and onion.  Spread into a greased eleven by seven baking dish.
• In another bowl, combine filling ingredients.  Gently spoon over biscuit mixture.
• Bake, uncovered, at 350° for twenty-eight to thirty-two minutes or until golden brown and a knife inserted near the center comes out clean.

Makes 6 servings.

Baked French Toast Casserole

Ingredients:
Butter
1 (16 ounces) French bread loaf
8 large eggs, lightly beaten
3 cups milk
2 Tablespoons granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup firmly packed brown sugar
1 cup chopped pecans
½ cup butter, softened
2 Tablespoons light corn syrup
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

Directions:

• Butter a thirteen by nine backing dish  Cut bread into twenty equal slices.  Arrange in two rows down length of dish, overlapping slices.
• Combine eggs and next six ingredients; pour over bread.  Cover and chill overnight.
• Meanwhile, combine brown sugar and remaining five ingredients; cover and chill overnight.
• Preheat oven to 350°.  Crumble brown sugar mixture evenly over bread.  Bake for forty minutes until browned.

Makes 10 servings.

Bacon Potato Waffles

Ingredients:
1 cup all-purpose flour
2 Tablespoon sugar
2 teaspoon baking powder
½ teaspoon salt
2 eggs
1 ½ cups mashed potatoes (with added milk and butter)
1 cup 2% milk
5 Tablespoons canola oil
¼ cup finely chopped onion
3 bacon strips, cooked and crumbled
Maple syrup or chunky applesauce
Optional: additional crumbled bacon

Directions:

• In large bowl, combine the flour, sugar, baking powder, and salt.  In another bowl, whisk eggs, mashed potatoes, milk, and oil.  Stir into dry ingredients just until moistened.  Fold in onion and bacon.
• Bake in preheated waffle iron according to the manufacturer's directions until golden brown.  Serve with syrup or applesauce  Sprinkle with additional bacon if desired.

Makes twelve waffles.

Apple Oven Pancake

Ingredients:
3 large tart apples, peeled and sliced
1 cup raisins
¼ packed brown sugar
1 Tablespoon honey
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 Tablespoons butter
4 eggs
1 cup milk
1 cup all-purpose flour
1 Tablespoon sugar
¼ teaspoon salt
2 teaspoons lemon juice
Optional: 3 Tablespoons confectioners sugar

Directions:

• In large bowl, combine apples, raisins, brown sugar, honey, cinnamon, and nutmeg.  Melt butter in twelve inch ovenproof skillet.  Add apple mixture to skillet; saute for fifteen minutes or until tender.
• In blender, combine eggs, milk, flour, sugar and salt; cover and process ten seconds or until smooth.  Pour over apple mixture; gently lift apple mixture, letting egg mixture flow underneath.
• Bake, uncovered, at 425° for fifteen to twenty minutes until pancake is puffy and golden brown.  Sprinkle with lemon and sugar if desired.  Cut in wedges, serve warm.

Makes 6 servings.

Bacon Swiss Meat Loaf

Ingredients:
1 egg
¼ cup evaporated milk
1½ cups (6 ounces) shredded Swiss cheese, divided
1 cup crumbled cooked bacon (about 12 bacon strips), divided
½ cup soft bread crumbs
½ teaspoon garlic powder
½ onion powder
1½ pounds ground beef

Directions:

• In a large bowl, combine egg, milk, one cup of Swiss cheese, ¾ cups bacon, bread crumbs, garlic powder, and onion powder.  Crumble beef over mixture and mix well.  Shape into a loaf in greased eleven by seven baking dish.
• Bake, uncovered, at 350° for one hour until no longer pink and temperature reaches 160°.  Drain.  Sprinkle with remaining cheese and bacon.  Bake three to five minutes longer until cheese is melted.  Let stand for ten minutes before slicing.

Makes 6 servings.

Taco Meat Loaf

Ingredients:
1 cup crushed saltines (about 30 crackers)
1 envelope taco seasoning
½ cup ketchup
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2¼ ounces) sliced ripe olives, drained
1 small onion, chopped
2 eggs, lightly beaten
2 Tablespoons Worcestershire sauce
2 pounds lean ground beef
Optional: salsa, sour cream, shredded cheddar cheese, additional olives

Directions:

• In large bowl, combine first eight ingredients.  Crumble beef over mixture; mix well.  Press into greased nine by five inch loaf pan.
• Bake uncovered, at 350° for one hour and thirty minutes until temperature reads 160°.  Serve with salsa, sour cream, cheese, and/or olives, if desired.

Makes 8 servings.

Zesty Horseradish Meat Loaf

Ingredients:
4 slices whole wheat bread, crumbled
¼ cup fat-free milk
½ cup finely chopped celery
¼ cup finely chopped onion
¼ cup prepared horseradish
2 Tablespoon Dijon mustard
2 Tablespoon chili sauce
1 egg, lightly beaten
1 ½ teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon pepper
1 ½ pounds lean ground beef
½ ketchup

Directions:

• In large bowl, soak bread in milk for five minutes.  Drain and discard milk.  Stir in celery, onion, horseradish, mustard, chili sauce, egg, Worcestershire sauce, salt, and pepper.  Crumble beef over mixture and mix well.
• Shape into a loaf in eleven by seven inch baking dish coated with cooking spray.  Spread top with ketchup. Bake at 350° forty to fifty-five minutes until no more pink remains and temperature reads 160°.  Let stand for ten minutes before slicing.

Makes 8 servings.

South Dakota Meat Loaf

Ingredients:
1 egg, lightly beaten
1/3 cup evaporated milk
2 Tablespoons Worcestershire sauce
¾ cup quick-cooking oats
¼ cup chopped onion
1 teaspoon rubbed sage
1/8 teaspoon pepper
1 ½ pounds ground beef
¼ cups ketchup

Directions:

• In large bowl, combine egg, milk, Worcestershire sauce, oats, onion, salt, sage, and pepper.  Crumble  beef over mixture and mix well.
• Press into an ungreased eight by four loaf pan.  Bake, uncovered, at 350° for one hour and fifteen minutes; drain.
• Spread ketchup over meat loaf.  Bake ten minutes until no longer pink and temperature reaches 160°. Let stand ten minutes before slicing.

Makes 6 servings.

Mom's Meat Loaf

Ingredients:
2 eggs
¾ cup milk
2/3 cup finely crushed saltines
½ cup chopped onion
1 teaspoon salt
½ teaspoon rubbed sage
Dash pepper
1 ½ pounds lean ground beef
1 cup ketchup
½ cup packed brown sugar
1 teaspoon Worcestershire sauce

Directions:

• In a large bowl, beat eggs.  Add milk, saltines, onion, salt, sage, and pepper.  Crumble beef over mixture and mix well.  Shape into an eight by four inch oval in ungreased shallow baking pan.
• Combine the remaining ingredients and spread ¾ cups over meat loaf.  Bake at 350° for sixty to sixty-five minutes until no longer pink and reaches 160°; drain.  Let stand for ten minutes before slicing.  Serve with remaining sauce.

Makes 6-8 servings.