Thursday, December 9, 2010

Monkey Bread

By: Angie Frey

- Cut 2 cans of Pillsbury biscuits into 1/4's
- Shake in a ziploc bag with 1/4 cup sugar and 1 T cinnamon
- Grease a bundt pan and add the biscuits
- Melt 1/2 stick of butter, 1/4 cup sugar, 1/4 cup brown sugar in a saucepan
- Pour over the top
- Sprinkle with your favorite kind of nuts if you want to
- Bake at 350 for about 20 minutes

Spinach and Potato Frittata

By: Ivelisse Morales


  • 3 tablespoons and 1 teaspoon olive oil
  • 10 small red potatoes, sliced
  • 1-2/3 cups torn fresh spinach
  • 3 tablespoons and 1 teaspoon sliced green onions
  • 1-3/4 teaspoons crushed garlic
  • salt and pepper to taste
  • 10 eggs
  • 1/2 cup and 1 tablespoon milk
  • 3/4 cup and 1 tablespoon and 1 teaspoon shredded Cheddar cheese


  1. Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
  2. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Coffee Cake

By: Sarah Bernardoni

Champagne and Cranberry Juice

By: Samantha Urban

Cottage Cheese Pancakes

By: Ashley O'Hara

  • 1 cup cottage cheese
  • 1/2 cup all-purpose flour
  • 2 tablespoons butter (melted)
  • 4 eggs, lightly beaten
  • cooking spray or butter
  • Directions

    1. Combine flour, butter, and eggs in a large bowl. Then fold in the cottage cheese.
    2. Heat a large skillet over medium heat, and coat with cooking spray or butter. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

    * You can add blueberries just after pouring the batter in the skillet. They are also good served with maple syrup or jelly on top.

    Chai Waffles with Vanilla Whipped Cream

    By: Laura Larkin
    From Rebecca Crump (
    Makes 5 or 6 Belgian waffles
    • 1 3/4 cups milk
    • 7 chai tea bags
    • 1 3/4 cup all-purpose flour
    • 1/4 cup sugar
    • 1 tablespoon baking powder
    • 3/4 teaspoon cinnamon
    • 1/2 teaspoon cardamom
    • 1/2 teaspoon salt
    • 2 eggs, divided
    • 1/2 cup canola oil
    • 1 teaspoon vanilla

    Vanilla Whipped Cream:
    • 1 cup heavy cream
    • 1/4 cup confectioner’s sugar
    • 1 teaspoon vanilla
    • Confectioner’s sugar

    1. Preheat your waffle iron, and grease it, if necessary.
    2. In a small saucepan, bring the milk to a simmer over medium heat. Add the tea bags, and remove the pan from the heat. Let the tea steep for about 5 minutes. As you remove the tea bags, squeeze the milk out of each one back into the pan. Set aside to cool.
    3. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, cardamom and salt. Set aside.
    4. In a medium bowl, whisk the egg yolks, oil, vanilla and chai-steeped milk. (Make sure the milk has cooled before you add it to the eggs.)
    5. Make a well in the center of the dry ingredients, and add the wet ingredients, stirring just to combine. The batter should be slightly lumpy.
    6. In a separate small bowl, using a whisk or hand mixer, beat the egg white until stiff peaks form. Gently fold the egg whites into the batter, being careful not to overmix. (You should still see some unmixed egg white in the batter.)
    7. Pour the recommended amount of batter onto the preheated iron, according to the manufacturer’s instructions. Close the top, and cook until the waffle is golden brown and easy to remove. Keep waffles warm in a 200 degree F oven until ready to serve.

    For the Vanilla Whipped Cream: Pour the heavy cream into the bowl of a stand mixer, and whip on low speed. Add the confectioner’s sugar, and increase the speed to medium-high. Add the vanilla. Whip until medium-stiff peaks form, about 1 1/2 minutes. Dust the waffles with confectioner’s sugar, and top with Vanilla Whipped Cream. Serve hot off the iron or warm from the oven.

    Banana Bread

    By: Jennie Jussaume

    1 1/4 cup sugar
    1/2 cup butter softened
    2 eggs
    1 1/3 cup mashed bananas (3 medium)
    1/2 cup buttermilk
    1 teaspoon vanilla
    2 1/2 cup all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt

    1. Preheat oven to 350. Brease bottoms only of two 8 x 4 inch loaf pans or one 9x 5 inch pan with shortening or spray with cooking spray.
    2. In large bowl, stir sugar and butter until well mixed. Stir in eggs until well mixed. Stir in bananas, buttermilk and vanilla; beat with spoon until smooth. Stir in flour, baking soda and salt just until moistened. Divide batter evenly between 8 inch pans or pour into 9 inch pan.
    3. Bake 8 inch loaves for 1 hour, 9 inch loaf about 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
    4. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
    * Delicious with 1 cup fresh blueberries in batter*

    Sausage, Green Chili and Egg Casserole

    By: Melissa Collins

    2 4oz cans of green chilie
    1lb pork sausage
    9 eggs
    1 c milk
    2 c cheddar cheese

    Brown pork and drain fat. Grease a 9x13 pan and pour green chilies into pan. Pour cheadder cheese on top of chilies then top with sausage. Mix eggs and milk together and whisk. Pour into pan. Bake at 350 for 45 minutes.

    Pumpkin Spice Bread

    By: Rosalind

    Sausage Cheese Balls

    By: Karina Hollingsworth

    3/4 lb. of grated cheese
    3 cups Bisquick
    1 lb. Jimmy Dean sausage (mild, or any other variety you like)

    Mix the sausage and cheese, then add Bisquick and mix with hands, forming 1 inch balls

    Bake like "cookies" on a (greased?) baking sheet at 425 degrees for about 10-15 min., depending on your oven

    Makes about 56 sausage balls -- eat them warm or cooled!

    Egg & Chorizo Breakfast Burritos

    By: Anjelica Wolf

    Stuffed French Toast

    By: Barb Dahl


    1 loaf Very thin white bread

    8oz cream cheese softened

    1 6oz container white chocolate strawberry yogurt (by Yoplait)

    6oz frozen sliced strawberries defrosted or ¼ cup strawberry preserves

    3 Tbsp brown sugar

    2 Tbsp melted butter

    8 eggs

    ¼ cup milk


    ½ cup Sugar free syrup (you can use regular syrup if you want it sweet)

    9x13 inch pan (keep next to the stove because you will add the cooked French toast to it)

    Preheat oven to 350

    Cut the bread in thin strips about ¼ inch wide, set aside in a bowl

    Filling: cream yogurt & cream cheese & preserves (if using frozen strawberries fold them into the creamed mix with a spoon) Set aside.

    In a separate bowl beat eggs, milk & desired about of cinnamon (make sure the bowl is big enough to add handfuls of the bread to coat.) You might need more egg mix; if you do I would do a half batch at a time.

    Heat a large skillet on medium head & spray with non-stick spray (make sure you spray in-between eat batch of French toast strips. And a couple handfuls of the bread to the egg mix & coat well. Remove from mix with large slotted spoon & add to skillet & spread it out to cook (you want to make sure it is flat & not piled on top of each other, this helps it to get crispy instead of soggy.) Cook it just like regular French toast. As it cooks cover the bottom of your 9x13 inch pan with the toast. Once the bottom is covered drizzle half the syrup on top syrup on top, then add the filling. Continue cooking the remaining French toast & cover the filling with it. Drizzle again with remaining syrup sprinkle brown sugar on top & drizzle with butter. Bake at 350 for 20 min or until brown sugar is melted & it looks browned. Serve warm.

    Cranberry Muffins

    By: Jodie Ryan

    Bacon Wrapped Potatoes

    By: Eileen

    (based off of a recipe in Everyday Food)
    1 lb bacon, cut in half
    small red potatoes "baby potatoes"
    maple syrup (maybe 3 tablespoons)
    a little brown sugar (maybe 2 tablespoons) mixed with a dash of nutmeg, cayenne, cinnamon & black pepper
    Wrap each potato in a half-slice of bacon. Place in a baking dish or baking sheet lined with foil for easy clean up. Bake uncovered approximately 50 mins in a 400 degree oven, or until potatoes are tender and bacon is crispy. Brush each one with maple syrup and sprinkle on brown sugar mixture. Bake 5 mins longer. Serve.

    Baked Garlic Cheese Grits

    By: Heather Jessup

    This makes a TON so I usually cut the recipe in half.


    • 6 cups chicken broth
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon garlic powder
    • 2 cups regular grits
    • 16 ounces Cheddar, cubed
    • 1/2 cup milk
    • 4 large eggs, beaten
    • 1/2 cup (1 stick) unsalted butter
    • 8 ounces grated sharp white Cheddar


    Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.

    Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.