Buttery Herb-Cheese Muffins



Ingredients



2 cups self-rising flour

1 cup butter, melted

1 (6.5-ounce) package garlic-and-herb spreadable cheese, softened

1/2 cup sour cream

Preparation

Stir together all ingredients just until blended.



Spoon muffin batter into lightly greased miniature muffin pans,

filling to the top.



Bake at 350° for 25 minutes or until lightly browned.



Note: For testing purposes only, we used Alouette Garlic et Herbes

Gourmet Spreadable Cheese.

Yield



Makes 2 1/2 dozen

Southern Living, NOVEMBER 2003

Breakfast Burritos with Fruit Salsa



Ingredients:



96 eggs

6 cups milk

16 Tbsp (12-ozs.) pimento, drained, diced

3 cups chilies, canned, chopped

8 Tbsp cumin

8 Tbsp cilantro, fresh, chopped

- salt and pepper, to taste

8 Tbsp butter

20 cups (8 lbs.) precooked sausage, crumbled

96 flour tortillas

4 cups sour cream

- Cheddar or Monterey Jack cheese, shredded

16 (7 lb. 8 oz.) apples, cored, peeled, and diced

16 (4 lbs.) peahes, pitted, peeled and diced

4 cups (2 lbs.) lime juice

24 Tbsp (1 lb. 9 oz.) honey

16 Tbsp (1/2 oz.) cinnamon, ground

1/2 cup cilantro, fresh, chopped



Instructions:

1. In a bowl combine the eggs, milk, pimento, chilies, cumin,

cilantro, salt, and pepper.

2. Melt butter in a large saute pan. Pour egg mixture into pan and

scramble eggs.

3. Add sausage to heat through.

4. Place about 1/2 cup of sausage-egg mixture onto the center of each

flour tortilla.

5. Place about 2 Tbsp of sour cream and 1/4 cup of cheese on each and

fold as would for a burrito. These can be made in advance, wrapped in

paper and when ready to serve, reheat.

6. Combine all ingredients and refrigerate until ready to use. Can be

made a day in advance. Serve on the side with burritos.

- Serve garnished with cilantro, lime slices, and sour cream. Can be

served with Spanish rice or refried beans on the side.



Makes 96 Burritos

Apple Coffee Cake

Tart apples and sour cream flavor this moist coffee

cake covered with brown sugar and crunchy nuts.



1/2 cup butter-flavored shortening (Crisco)

1 cup sugar

2 eggs

1 tsp. vanilla extract

2 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup (8 oz.) sour cream

1-3/4 to 2 cups chopped peeled tart apples



In a mixing bowl, cream shortening and sugar. Add eggs and vanilla; mix well.

Combine flour,

baking powder, baking soda and salt; add to the creamed mixture alternately

with sour cream.

Stir in apples. Transfer to two greased 8" square baking dishes.



~~~Topping~~<WBR>~

3/4 cup packed brown sugar

1 tsp. ground cinnamon

2 TB cold butter or margarine

1/2 cup chopped walnuts



To make the Topping: Combine brown sugar and cinnamon. Cut in butter until

crumbly. Stir in

nuts; sprinkle over batter.



Bake at 350° F., for 30 to 35 minutes or until a toothpick inserted near the

center comes out

clean. Cool completely. Cover and freeze for up to 6 months. Thaw overnight

in the refrigerator. 



Yield: 2 coffee cakes (6-9 servings each).

 

Sausage Breakfast Pizza    



1 pkg. (32 oz.) Regular Flavor Jimmy Dean Pork Sausage

2 cans (8.5 oz. ea.) refrigerated crescent rolls

2 cups frozen hash brown potato cubes, thawed

8 oz. (2 cups) shredded sharp Cheddar cheese

6 eggs, lightly beaten

1/3 cup milk

1 tsp. salt

2 tsp. ground black pepper

1/4 cup grated Parmesan cheese

1/3 cup each diced green, red and yellow bell pepper (optional)

1/2 cup thinly sliced green onions (optional)



Preheat oven to 375º F.



In large skillet, sauté sausage over medium-high heat, stirring frequently

until thoroughly cooked

and no longer pink.



Separate crescent rolls into sixteen triangles. Place in two ungreased 12"

rimmed pizza pans with points

toward the center. In each pan, press rolls together, seal perforations and

form a circle 1" larger in

diameter than bottom of pan. Turn edges under to make a slight rim.



Sprinkle cooked sausage evenly over each crust. Top with potatoes; add

peppers and/or green onions

if desired. Sprinkle with Cheddar cheese.



Combine eggs, milk, salt and pepper in small bowl; stir well. Pour half of

the egg mixture evenly

over each pizza. Sprinkle with Parmesan. Bake for 15-20 minutes or until eggs

are set and crusts

are golden brown.



Makes 2 pizzas.

Dried Cherry Walnut Sweet Rolls



1 pkg. (25 oz.) frozen roll dough, thawed according to package instructions

1/2 cup chopped walnuts

1/4 cup butter, melted

1 pkg. (3 oz.) dried cherries or cranberries, chopped

3 TB sugar

3/4 tsp. pumpkin pie spice



Icing:

2 cups powdered sugar

3 TB hot water



Preheat oven to 200° F.



Place dough balls in 2 greased 9-inch round cake pans. Turn off oven. Cover

dough balls loosely

with foil (just lay foil over the top); let rise in oven 25 to 30 minutes or

until doubled in bulk. Remove

from oven. Remove and discard foil.



Stir together walnuts and next 4 ingredients. Sprinkle mixture evenly over

dough in pans.



Preheat the oven to 350º F. Bake for 12 to 15 minutes or until golden brown.

Cool.



Stir together powdered sugar and 3 tablespoons hot water. Drizzle evenly over

rolls.



Variations:

~~~Pecan-Golden Raisin Sweet Rolls~~~

Omit walnuts, cherries, sugar, and pumpkin pie spice. Replace with 1-1/2 cups

chopped pecans,

1/2 cup golden raisins, 1/2 cup firmly packed dark brown sugar, and 3/4

teaspoon apple pie spice,

stirring together with melted butter. Proceed as directed.



~~~Apricot-Orange Sweet Rolls~~~

Omit walnuts, cherries, 1 tablespoon sugar, and pumpkin pie spice. Replace

with 1 (6-ounce) package

dried apricots, chopped, and 1 tablespoon grated orange rind, stirring

together with melted butter. Proceed

as directed. Omit hot water, and replace with 3 tablespoons fresh orange

juice, stirring together with powdered sugar. Proceed as directed.



Yield: about 2 dozen.

Peach Caramel Coffeecake

1 12 ounce jar peach preserves
1/4 cup chopped pecans
2/3 cup firmly packed brown sugar
1/3 cup butter, melted
2 12 ounce cans Pillsbury Big Country® Refrigerated Buttermilk Biscuits

Heat oven to 350F. Grease 12 cup bundt pan. Spoon 1/2 cup of the preserves evenly in bottom of pan; sprinkle with pecans. In small bowl, combine sugar, butter and the remaining preserves; set aside. Separate dough into 20 biscuits. Cut each biscuit into quarters. Layer half of the biscuit pieces in pan. Spread 1/2 of the brown sugar mixture over the biscuits. Repeat with remaining biscuits and brown sugar mixture. Bake at 350F for 35 to 45 minutes or until deep golden brown. Cool upright in pan 2 minutes; invert onto serving plate. Spread any fruit or caramel on bottom of pan over coffeecake. 10 servings.

Peach French Toast

1/2 cup butter or margarine
1 cup dark brown sugar
2 tablespoons water
1 29 ounce can peaches or fresh peaches, sliced
1 loaf French bread; 12 to 14 slices
5 eggs
1 1/2 cups milk
1 tablespoon vanilla

In a saucepan, heat butter and sugar on medium low heat; add water and continue until sauce comes to a full boil. Cook 10 minutes, then pour into a 9 x 13 inch baking dish and cool 10 minutes. Place drained peaches on top of cooled sauce and cover with slices of bread placed close together. Blend together eggs, milk and vanilla and pour over bread. Cover pan and refrigerate overnight. To bake, place in a 350F oven for 40 minutes. Loosely cover with foil the last 10 to 15 minutes if mixture is browning too quickly. Serve with bread on the bottom and peaches on top. Serve a little extra syrup on the side if desired. Serves 12 to 14.

Cinnamon Rolls

1 pound loaf of frozen bread dough thawed
2 tablespoons melted low/nonfat margarine
2/3 cup brown sugar
1 teaspoon cinnamon
1/2 cup evaporated skim milk
2/3 cup powdered sugar
1 tablespoon skim milk

Roll out dough on lightly flowered surface, brush with low/nonfat margarine, and sprinkle with brown sugar and cinnamon. Roll and cut into 20 slices. Place rolls in two 8" round cake pans, cover, and let rise for approximately 2 hours. Pour evaporated milk over rolls. Bake at 350 degrees for 25 minutes. Combine powdered sugar and milk and drizzle over warm rolls. Makes 20 servings.

Western Omelet Bake

18 eggs
1/3 cup Sue Bee Honey
1/2 cup chopped green onions
2 cups ham cubed
1 cup milk
1 pound sausage, browned
large green pepper, chopped
1 teaspoon salt, pepper and oregano

Beat eggs, Sue Bee Honey and milk until well blended. Blend in seasonings and remaining ingredients. Pour mixture into a 9 x 13 inch casserole dish and bake at 325F for 45 to 60 minutes or until center is done.

waltons coffee cake

2 pkgs frozen rolls
1 pkg instant butterscotch pudding
1C brown sugar
1/2C oleo
1/8t cinn

cut rolls into 4. toss w/dry pudding. put in tube pan. heat all else
on stove & when hot pour over. bake at 350 for 20-25 minutes.

this is very good, but as with all yeast things it tends to be hard the
next day. i would suggest making when there are enough people to eat
it when it is made