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.

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 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.

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.

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.

Garlic-Chive Mashed Potatoes

Ingredients:
1 (24 ounce) package steam-and-mash potatoes
1 Tablespoon butter
4 garlic cloves, minced
4 ounces fat-free cream cheese
2/3 cups fat-free milk
1/3 cups chopped fresh chives
Salt and freshly ground pepper to taste

Directions:
Microwave potatoes according to package directions.  Meanwhile, melt one Tablespoon of butter in small skillet over medium heat; add minced garlic and saute one minute.  Transfer cooked potatoes to large bowl.  Add garlic mixture, cream cheese, milk, chives, salt and pepper.  Mashed to desired consistency.

Makes six servings.