BREAKFAST

Lemon Poppy Seed Bread- Berniece Culp
from the kitchen of Jessica Benjamin
INGREDIENTS
1 pkg. lemon cake mix
1 pkg. lemon instant pudding mix (3 oz. size)
4 eggs
1/2 c. liquid cooking oil
1 c. water
1/4 c. Poppy Seed
METHOD
Mix all ingredients and beat on high for 4 minutes. Pour into greased and floured loaf pans (it makes two loaves). Bake at 350 degrees for about 45 minutes. Freezes well.


Overnight Coffeecake- Marcia Benjamin
from the kitchen of Jessica Benjamin
INGREDIENTS
Place the following ingredients in a large bowl and beat for 3 minutes:
2 c. flour
1 tsp. cinnamon
1 c. sugar
2 eggs
1/2 c. brown sugar
2/3 c. of shortening
1/2 tsp. salt
1 c. buttermilk
1 tsp. baking soda
1 tsp. baking powder
METHOD
Pour into a prepared pan and top with the following mixture:
1/2 c. brown sugar
1 tsp. cinnamon
1/2 c. chopped nuts
1/2 tsp. nutmeg
Cover tightly and place in refrigerator overnight. Bake at 350 degrees for 45 minutes.


Sausage Balls- Marcia Newman
from the kitchen of Jessica Benjamin
INGREDIENTS
3 c. Bisquick
16 oz. of sharp grated cheddar cheese
1 lb. roll of Jimmy Dean Sausage
METHOD
Cook at 375 degrees until done. Can be frozen. Makes about 3 dozen.


Sausage and Cheese Brunch Tarts
from the kitchen of Lindsay Delk
12 servings
INGREDIENTS
1/2 lb. sausage, browned
1 c. biscuit mix
4 Tbsp. butter
1/2 can evaporated milk
2 egg whites
2 Tbsp. green onion, sliced thin
2 oz. shredded cheddar or swiss
METHOD
Mix biscuit mix and butter. Add 2 Tbsp. boiling water. Stir until soft. Press by Tbsp. into greased muffin tins. Sprinkle in sausage. Beat milk and eggs. Stir in onion and salt. Pour over sausage. Sprinkle with cheese. Bake at 375 for 25 minutes or until edges are brown and center is set.


Brunch Sausage Casserole
from the kitchen of Lindsay Delk
10-12 servings
INGREDIENTS
4 cups cubed day-old bread
2 cups (8 oz) shredded sharp cheddar cheese
2 cans (12 oz each) evaporated milk
10 large eggs, lightly beaten
1 tsp. dry mustard
1/4 tsp. onion powder
16 oz sausage, cooked, drained, and crumbled
METHOD
Grease 9”x13” baking dish. Place bread in prepared dish. Sprinkle with cheese. Combine evaporated milk, eggs, mustard, onion powder, and pepper to taste in a medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight. Preheat oven to 325. Bake for 55-60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.


Chocolate Stuffed Sticky Bundt
from the kitchen of Lindsay Delk
20 Rhodes Dinner Rolls, thawed but still cold
1 1/2 cups milk chocolate chips
1/2 cup sugar
1 Tbsp. cocoa
1 tsp. ground cinnamon
1/2 cup chopped pecans or toffee bits
1/2 cup butter, melted
1/2 cup packed brown sugar
METHOD
Cut rolls in half. Wrap each half around 1 tsp. chocolate chips and completely enclose. In a bowl, mix sugar, cocoa, and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large bundt pan sprayed with cooking spray. Sprinkle any remaining sugar mixture and pecans or toffee bits over rolls. Stir together butter and brown sugar in a small, microwave safe bowl. Microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Place pan on a cookie sheet. Bake at 350 for 25 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.


Cream Cheese Danish
from the kitchen of Lindsay Delk
INGREDIENTS
2 packages crescent rolls
16 oz cream cheese
3/4 cup sugar
1 egg yolk
1 tsp. vanilla
1 tsp. lemon juice
1 egg white

Glaze:
1 Tbsp. melted butter
1 tsp. vanilla
1 cup powdered sugar
METHOD
Spray 9x13 pan with cooking spray. Unroll and place one package of crescent rolls in the pan. Mix next 5 ingredients and spread on rolls. Unroll and place second package of rolls on top. Brush with egg white. Bake at 350 for 25-30 minutes. Let cool. Mix glaze ingredients (add enough water or milk to make spreadable) and spread over cooled danish. Keep refrigerated.


Sausage and Egg Breakfast Pizza
from the kitchen of Lindsay Delk
INGREDIENTS
16 oz. pkg. sausage
8.5 oz can crescent rolls
1 c. frozen hash brown cubes, thawed
4 oz (1 c.) shredded sharp cheddar
3 eggs, lightly beaten
3 Tbsp. milk
1/2 tsp. salt
1 tsp. black pepper
2 Tbsp. grated Parmesan
METHOD
Preheat oven to 375. In large skillet, cook sausage. Separate rolls into 8 triangles. Place in ungreased 12” rimmed pizza pan with points toward the center. Press together, seal perforations, and form a circle 1” larger than pan. Turn edges under to make a slight rim. Sprinkle sausage over crust. Top with potatoes and cheddar. Stir eggs, milk, salt, and pepper in small bowl and pour evenly over pizza. Sprinkle with Parmesan. Bake 20 minutes or until eggs are set and crust is golden.


Sausage Bread
from the kitchen of Lynette Whitlock
INGREDIENTS
1 (1 lb.) package ground pork sausage (hot or mild)
1 (11 oz.) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend
METHOD
Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels. Unroll dough into a rectangular shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with 1 long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch ends to secure filling inside. Cut 3 slits across top of dough with a sharp knife. Bake at 350° for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.

Cream Cheese Danish
from the kitchen of Lynette Whitlock
INGREDIENTS
2 pkgs. crescent rolls
1 cup granulated sugar
2 (8 oz.) pkgs. cream cheese, softened
1 cup powdered sugar
2 TBS milk
1 tsp vanilla
METHOD
Press one package of crescent rolls into 9 x 13 casserole dish. Mix together cream cheese and granulated sugar and spread on crescent rolls. Top with second package of crescent rolls. Bake at 350° for 20-30 minutes, just until lightly browned. For icing, mix powdered sugar, milk and vanilla and pour over the danish. Serve warm.


Hash Brown Casserole (For Breakfast or Dinner)
from the kitchen of Lynette Whitlock
INGREDIENTS
1 (8 oz.) sour cream
2 lb. frozen hash browns (shredded)
1 can cream of mushroom soup
1/4 tsp black pepper
1 tsp salt (omit if adding sausage)
2 cups grated cheddar cheese
1/2 cup chopped onions
1/2 cup chopped green pepper
1/2 cup melted margarine (reduce to ¼ cup if adding sausage)
1 lb. sausage, browned and drained (optional)
METHOD
Mix all ingredients together and place in sprayed casserole dish. Bake 45 minutes at 350°.



Smoky Bacon Wraps
from the kitchen of Lynette Whitlock
INGREDIENTS
1 lb. sliced bacon
1 package (16 oz.) miniature smoked sausage
1 cup packed brown sugar
METHOD
Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage. Place in a foil lined baking pan. Sprinkle with brown sugar. Bake, uncovered, at 400° for 30-40 minutes or until bacon is crisp and sausage is heated through. This is great for breakfast or as an appetizer.



Bacon & Egg Casserole
from the kitchen of Lynette Whitlock
INGREDIENTS
1 (16 oz.) Hawaiian bread loaf, cut into ¾ inch cubes 2 cups finely shredded Mexican cheese blend
1/2 pound bacon, cooked and crumbled
8 large eggs
2 1/2 cups milk
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried mustard
1/2 tsp. Worcestershire sauce
METHOD
Arrange bread cubes in a lightly greased 13 x 9 baking dish. Sprinkle with cheese and crumbled bacon. Whisk together eggs, milk, salt, pepper, mustard, and Worcestershire sauce. Pour over prepared dish; press down bread cubes with a spoon to allow bread to soak up liquid. Cover and chill 8 hours (or overnight). Let stand at room temperature for 30 minutes before baking. Bake at 350 for 35 minutes or until set and golden.


French Toast
from the kitchen of Emily Waller
INGREDIENTS
3 eggs
1/2 cup milk
2 Tbsp. sugar
1/8 tsp. baking powder
1/4 tsp. cinnamon
1 tsp. vanilla
6 slices bread
4 tbsp. butter
METHOD
Whisk together eggs, milk, and all others to vanilla until blended. Place bread on baking sheet and pour batter over. Turn the bread to make sure it's coated. Refrigerate overnight. Melt butter in skillet and fry until golden on both sides.


Garlic Shrimp
from the kitchen of Emily Waller
INGREDIENTS
2 dozen large fresh shrimp
1/4 cup olive oil
1/4 cup chopped fresh parsley
3 cloves garlic, minced
1/4 tsp pepper
1/4 cup butter
1/2 cup French breadcrumbs (homemade), toasted
1/2 cup freshly grated Parmesan cheese
METHOD
Arrange peiled deveined shrimp in 11x7 baking dish. Pour oil over shrimp. Combine parsley and next 3 ingredients. Sprinkle over shrimp. Cover and bake at 300 degrees for 15 minutes. Turn shrimp over, drizzle with butter and sprinkle with breadcrumbs and cheese. Bake uncovered 5 to 10 more minutes. Serve with garlic grits.


Breakfast casserole
from the kitchen of Emily Waller
INGREDIENTS
1 lb. sausage or bacon
6 slices bread, toasted
8 eggs
1 cup medium or sharp shredded cheddar cheese
2 cups milk
1 tsp. dry mustard
1/2 tsp. salt
METHOD
Brown crumbled sausage meat. Drain well. Tear toasted bread into small pieces. Beat eggs and add browned sausage, bread, cheese, milk and seasonings. Place in a casserole dish that has been sprayed with Pam. Refrigerate overnight or about 12 hours. Bake at 350 for 45 to 60 minutes.



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