BISCUIT PIZZA BAKE

Okay. I have NOT tried this recipe out yet, but I am going to....SOON. It just sounds so yummolicious! -- Cathy

BISCUIT PIZZA BAKE
1 pound hamburger
2 tubes (12 oz each) refrigerated buttermilk biscuits
1 can (15 oz) pizza sauce
1 cup chopped green pepper
1/2 cup chopped onion
1 can (4 oz) mushroom stems and pieces, drained
1 pkg (3-1/2 oz) sliced pepperoni
1 cup (4 oz) shredded mozzarella cheese
1 cup (4 oz) shredded cheddar cheese

In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, quarter the biscuits; place in a greased shallow 3-qt baking dish. Top with pizza sauce. Drain beef; sprinkle over biscuits and sauce.

Layer with green pepper, onion, mushrooms, pepperoni and cheeses. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until cheese is melted. Let stand for 5 to 10 minutes before serving. YIELD: 6 to 8 servings.

OVEN EASY CRESCENT FRENCH TOAST

OVEN EASY CRESCENT FRENCH TOAST

2 - 8 oz cans Pillsbury Crescent Rolls
Little Smokies
1/4 tsp salt
3/4 milk
2 Tbsp maple syrup
3 eggs

Heat oven to 350 degrees. Lightly grease 9 x 13 pan. Remove crescent dough from cans in rolled sections. DO NOT UNROLL. Cut each section into 6 slices. In greased pan, arrange slices in 4 rows of 6 slices each. Make deep, wide imprint in center of each slice; press meat into each imprint. Bake at 375 degrees for 15 minutes. Remove from oven. Beat remaining ingredients in large bowl until well blended. Pour over partially baked crescents. Bake an additional 8 to 12 minutes or until golden brown and egg mixture is set. Cut into squares. Serve immediately with butter and syrup.

Makes 6 to 8 servings.

BLUEBERRY MUFFINS

BLUEBERRY MUFFINS

1 egg
1/4 cup milk
1/4 cup orange juice
1/4 cup oil
1-1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup drained blueberries

Beat egg; stir in milk and oil. Mix in remaining ingredients (except blueberries) just until flour is moistened. Fold in blueberries. Pour into muffin cups. Base 20 to 25 minutes at 400 degrees.

Makes 12.

HASH BROWN QUICHE

Cathy's in a breakfast for dinner sort of mood! -- mlc

HASH BROWN QUICHE
3 cups frozen loose-pack shredded hash browns, thawed
1/3 cup butter or margarine, melted
1 cup diced fully cooked ham
1 cup (4 oz) shredded cheddar cheese
1/4 cup diced green pepper
2 eggs
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper

Press hash browns between paper towel to remove excess moisture. Press into the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle with butter. Bake at 425 degrees for 25 minutes. Combine the ham, cheese, and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350 degrees; bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting.

Yield: 6 servings.

Cream Waffles

Hmmm, Cathy has taken one of my favorite words "waffles" and put "cream" in front of it. Hooray! -- ml

CREAM WAFFLES

2 eggs (separated)
1/2 cup melted butter
1/2 tsp salt
2 cups flour
4 tsp baking powder
2 tsp sugar
1-3/4 cups milk

Mix milk and beaten egg yolks. Mix and add dry ingredients to milk -- add butter. Beat until smooth and creamy. Fold in beaten egg whites. Bake in hot waffle iron.

German Pancakes

Cathy is mom to two strapping teenagers. On the night she was making this, she reported she was making her son Pete very happy. I often enjoy making dinner for breakfast and think this would make an awesome Christmas Eve eve dinner.

This is a yummy dish. I serve with lemon wedges and powdered sugar. Serving this with bacon, sausage or ham is a wonderful addition to this meal.

German Pancakes
6 eggs
1 cup milk
1 cup all-purpose flour
1/2 tsp salt
2 Tbsp butter or margarine, melted
Buttermilk

Syrup:
1-1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 Tbsp corn syrup
1 tsp baking soda
2 tsp vanilla extract

Confectioners' sugar

Place eggs, milk, flour, and salt in a blender; cover and process until smooth.

Pour the butter into an ungreased 9 x 13 baking dish; add the batter.

Bake, uncovered, at 400 degrees for 20 minutes. Meanwhile, in a saucepan, combine the first 5 syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. BE CAREFUL. If you don't watch your syrup, it will boil over causing a mess on your stove. (I speak from experience)

Dust pancake with confectioners' sugar; serve immediately with the syrup.

Yield: 8 servings.

NOTE: A little syrup goes a long way on your German pancake. :-)

*For OUR family (with 2 teenagers), however, I make 1-1/2 times the German pancake portion of the recipe.