1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed

6 eggs

1 cup POLLY-O Ricotta Cheese

Dash hot pepper sauce

2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained

4 slices cooked OSCAR MAYER Bacon, chopped

1-1/2 cups KRAFT Shredded Cheddar Cheese

1 cup chopped red peppers

PREHEAT oven to 400°F. Unfold pastry sheet and roll out one sheet to about 11-inch square and one to 12-inch square. Line bottom and side of greased 9-inch springform pan with 12-inch pastry sheet. BEAT eggs in medium bowl with wire whisk. Reserve 1 Tbsp. of the eggs; set aside. Add ricotta cheese, pepper sauce and spinach to remaining eggs; mix until well blended. Layer half each of the bacon, cheese, spinach mixture and red peppers in pastry-lined pan. Repeat layers. PLACE remaining pastry sheet over mixture; fold and tuck pastry edges in pan. Pinch edges to seal. Brush top with reserved 1 Tbsp. egg. Cut 5 or 6 slits in top crust with tip of sharp knife to allow steam to escape. BAKE 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan before removing rim.

Ham and Potato Frittata

1 large russet potato, peeled, shredded and drained 
2 TB olive oil  
1 small onion, thinly sliced    
1 tsp. Italian seasoning    
6 eggs  
1-1/2 cups (6 oz.) cubed boiled ham 
1/2 tsp. salt   
1/2 tsp. ground black pepper    
2 TB grated Parmesan cheese 
2 TB shredded mozzarella cheese

1. Preheat broiler.
   
2. In a large nonstick, ovenproof skillet, heat oil over medium heat. Add
onion; sauté until translucent,
about 5 minutes. Add potato and Italian seasoning; cook, stirring, until
potato is cooked through,
about 10 minutes.
   
3. In a medium bowl, beat eggs. Add ham, salt and pepper to eggs; mix well.
   
4. Using a spatula, press potato mixture gently into bottom of skillet.
Reduce heat to low; pour egg
mixture evenly over potato mixture. Cover skillet; cook until eggs are almost
set, about 5 minutes.
   
5. Remove skillet from heat; sprinkle frittata evenly with Parmesan and
mozzarella. Broil frittata about
4 inches from heat until cheeses are melted, about 2 minutes. Cut frittata
into wedges. Serve immediately.
   
Serves: 6.

Monkey Bread   3 cans biscuits 1 cup sugar add 1 tsp cinnoman to sugar 1/2 cup brown sugar 1 stick magarine melted   slice biscuits in half long ways. cutito 4's and roll into balls   Dip each ball in butter amd then roll in the sugar mixture   Brease a Bunt pan and stack the coated balls in the pan   Pour melted butter and remaining sugar and cinnamon mix over top of balls   Bake at 350 degrees for 25-30 mins.   Optional: lay apples in the pan first then stack the biscuit balls.   These are so good and hard to stop eating.

Gingerbread Pancakes
Spice up your morning with pancakes flavored with rich apple butter, ginger,
cinnamon and nutmeg.

2 1/2 cups Original Bisquick® mix
1 cup milk
3/4 cup apple butter
2 tablespoons vegetable oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs

1.
Heat griddle or skillet over medium-high heat or electric griddle to 375ºF;
grease with cooking spray, vegetable oil or shortening. (Surface is ready
when
a few drops of water sprinkled on it dance and disappear.)
2.
Stir all ingredients until blended. Spoon batter by 1/4 cupfuls onto hot
griddle.
3.
Cook until edges are dry. Turn; cook until brown.

High Altitude (3500-6500 ft)
No changes.

Tips from the Kitchen

Serve With
Crispy strips of turkey bacon or sausage links would make a nice
accompaniment to these delicious hotcakes.

Maple-Sour Cream Pancakes
Enjoy the comforting flavors of maple syrup and sour cream in this simple
favorite.

2 cups Original Bisquick® mix
1/3 cup sour cream
2/3 cup milk
1 tablespoon packed brown sugar
2 tablespoons maple-flavored syrup
2 eggs
Additional maple-flavored syrup, if desired

1.
Heat griddle or skillet over medium-high heat or electric griddle to 375°F;
grease if necessary. (Surface is ready when a few drops of water sprinkled
on
it dance and disappear.)
2.
Stir all ingredients except additional syrup in large bowl until blended.
Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
3.
Cook until edges are dry. Turn; cook until golden. Serve with additional
syrup.

High Altitude (3500-6500 ft)
No changes.

Tips from the Kitchen

Special Touch
Serve pancakes with warm syrup. Heat syrup in a microwavable cup uncovered
on High 15 to 20 seconds.

Pumpkin Muffins

3 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons pumpkin-pie spice*
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
1 can (16 ounces) solid pack pumpkin (not pumpkin pie mix)
3/4 cup butter or margarine (1 1/2 sticks), melted
2/3 cup plus 2 tablespoons packed brown sugar
2/3 cup honey
2/3 cup milk
1 teaspoon ground cinnamon
1 Preheat oven to 400º F. Grease twenty-four 2 1/2" by 1 1/4"
muffin-pan cups or line with paper baking liners. In large bowl
stir together flour, baking powder, pumpkin-pie spice, baking
soda, and salt. 2 In medium bowl, with wire whisk or fork, mix
eggs, pumpkin melted butter, 2/3 cup brown sugar, honey, and
milk. Stir egg mixture into flour mixture just until flour is
moistened (batter will be lumpy). 3 Spoon batter into prepared
muffin-pan cups. In small cup, combine remaining 2 tablespoons
brown sugar and cinnamon; sprinkle over muffins. Bake 25 to 30
minutes, rotating pans between upper and lower racks halfway
through baking, or until tops of muffins are browned and toothpick
inserted in center of muffin comes out clean. Immediately remove
muffins from pan; serve warm. Or cool on wire rack to serve later.
Makes 2 dozen muffins.
*Or use 1 teaspoon ground cinnamon, 3/4 teaspoon ground ginger,
1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.

Caramel Rolls
Everyone loves the sweet, cinnamon, twisty twirls of caramel rolls. These
are easy to make and bake in just 10 minutes.

1/2 cup packed brown sugar
1/2 cup butter or margarine
36 pecan halves
2 cups Original Bisquick® mix
1/2 cup cold water
2 tablespoons butter or margarine, softened
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon

1.
Heat oven to 450ºF. Place 2 teaspoons brown sugar, 2 teaspoons butter and 3
pecan halves in each of 12 regular-size muffin cups; place in oven until
melted.
2.
Stir Bisquick and cold water until soft dough forms; beat vigorously 20
strokes. Gently smooth dough into ball on surface sprinkled with Bisquick.
Knead
5 times. Roll dough into rectangle, 15x9 inches. Spread rectangle with 2
tablespoons butter; sprinkle with 1/4 cup brown sugar and the cinnamon. Roll
up
tightly, beginning at 15-inch side; pinch edge of dough into roll to seal.
Cut into twelve 1 1/4-inch slices. Place slices in muffin cups.
3.
Bake about 10 minutes or until golden brown. Immediately turn pan upside
down onto heatproof serving plate. Leave pan over rolls a minute.

High Altitude (3500-6500 ft)
Heat oven to 475ºF. Heat 1/2 cup butter in 9" square pan until melted;
sprinkle with 1/2 cup brown sugar and the pecan halves. Continue as
directed, placing
slices cut sides down in pan. Bake about 15 minutes.

Tips from the Kitchen

Variation
Make Caramel-Apple Rolls by sprinkling 1 cup finely chopped apple over the
dough rectangle before rolling it up.

Eggnog Pancakes with Cranberry Sauce



Serves 6



Ingredients



2 cups pancake mix

1 egg

1 1/2 cups eggnog

1 1/2 teaspoons vanilla extract

Pinch ground nutmeg

1 (16 ounce) can whole-berry or jellied cranberry sauce



Cooking Directions



Place pancake mix in a bowl. In another bowl, whisk egg, eggnog, vanilla

and nutmeg; stir into pancake mix just until moistened.

Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when

bubbles form on top of pancakes. Cook until second side is golden brown.

Serve with cranberry sauce.



Yield: 6 servings