Yields approximately 10 (2-inch) biscuits
2 cups self-rising flour (White Lily preferred), plus more for dusting
5 tablespoons butter: 4 tablespoons cut in small cubes, at room temperature, and 1 tablespoon melted
1⁄4 cup cream cheese, at room temperature
3⁄4 cup whole buttermilk (may substitute low-fat buttermilk)
Preheat the oven to 500°F. Make sure the oven rack is in the middle position.
Measure the flour into a large bowl. Incorporate the cubed butter, then the cream cheese into the flour, using your fingers to “cut in” the butter and cheese until the mixture resembles cottage cheese. It will be chunky with some loose flour.
Make a well in the center. Pour in the buttermilk and, using your hands or a small rubber spatula, mix the flour into the buttermilk. The dough will be wet and messy.
Sprinkle flour on top of the dough. Run a rubber spatula around the inside of the bowl, creating a separation between the dough and the bowl. Sprinkle a bit more flour in this crease.
Flour a work surface or flexible baking mat very well. With force, dump the dough from the bowl onto the surface. Flour the topof the dough and the rolling pin. Roll out the dough to 1⁄2-inch thickness into an oval shape. (No kneading is necessary—the less you mess with the dough, the better.)
Flour a 2-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from this first roll out. Roll out the excess dough after the biscuits are cut and cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. Place the biscuits on a baking sheet with the sides lined with parchment paper, or in a cast-iron skillet, or a baking pan with the biscuit sides touching. (It does not matter what size pan or skillet you use as long as the pan has a lip or sides and the biscuits are touching. If you are using a cast-iron skillet, no parchment paper is necessary.) Brush the tops with the melted butter.
Place the pan in the oven and immediately reduce the temperature to 450°F. Bake 16 to 18 minutes, until light brown on top (or as dark as you prefer), rotating the pan once while baking.

1can Flaky Grands
1 bag 8oz shredded cheddar
1/2 cup milk
1 cup cubed ham or ground cooked sausage
5 eggs
Add all ingredients and mix saving biscuits for last. Cut biscuits into 4's and carefully mix in. Transfer to roomy casserole dish that has been oiled. Cook at 325 for 25 minutes.

1 cup of Bisquick
1 lb cooked sausage
4 eggs beaten
1 cup of shredded Cheddar cheese.
In a 9 cup muffin tin spread the mix. Put in oven, 350 degrees 20 minutes.

10 eggs
1/2 cup milk
1 16 oz refrigerated breakfast biscuits 10 count (I used the Pillsbury flaky kind .. I've also used 2, 8 count croissant rolls and 2, 8 count grands country biscuits ***DO NOT COOK FIRST***
4 scallions (green onions, spring onions, whatever you prefer to call them)
2 cups shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage, ham, turkey sausage/bacon (5-6 slices bacon, cooked n chopped ... 6 breakfast sausages, cooked n chopped ... 1 cup diced cooked ham)
Large baking casserole dish, sprayed with cooking spray (Note: I think a 9×13 works best, but it might need to bake a little longer)
1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs. *when I use croissants I just roll as per regular instructions and don't cut them.
2. Cut up your green onions/scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. Add only half the cheese, use rest for the top.
3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny
and cheese. Cover pan with Tater Tot layer.

Breakfast casserole in the crock pot! Cooks while you sleep!
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1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese
1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.
Some fun variations of this recipe. Before cooking (during prep) you can add:
chunks of sourdough bread
diced chiles
diced green onions

1 Can Flaky Grands
Bag shredded cheddar 8 oz.
Half cup milk
Cubed ham or ground cooked sausage 1 cup cooked
5 eggs
Salt and pepper
Add all ingredients and mix saving biscuits for last.
Cut biscuits into fours and carefully mix in.
Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can't mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner w small salad.

We made this, it was a keeper! Almost as good as Casey's Breakfast Pizza!
1lb breakfast sausage-browned, drained
2 cups shredded cheddar cheese
4 eggs beaten, add pepper if you like
2 cups milk, mix with eggs
2 lbs Tater Tots
Preheat oven to 350. In a 9x13 pan layer the sausage first, then cheese. Pour egg mixture over meat and cheese. Cover pan with Tater Tot layer.
Bake 45-50 minutes. Let it rest 5-10 minutes before serving. 8 servings
In my pound of sausage I added 3 strips of bacon, crumbled. I may make it 6 strips next time, adds good flavor! Ham is also a possibility, probably would need to cook it to get rid of excess water!

1lb sausage
2 cups shredded cheddar cheese
8 (8 in) flour tortillas
6 eggs
1 Tbsp all-purpose flour
2 cups of half and half
3 oz of real bacon bits
Simply cook the sausage in a frying pan. Once cooked stir together the sausage, 1 cup of the cheese, and half of the bacon bits. Place an 1/8th of the mixture in the center of a tortilla and roll them up. Place them seam side down in a greased baking dish. Repeat until all tortillas are used.
In another bowl beat the eggs and flour. Mix in the half-and-half and pour over the tortillas in the pan. You can either cook immediately or cover and put in the refrigerator until morning. Pre-heat oven to 350 degrees. Sprinkle remaining cheese and bacon bits over the tortillas. Cover with foil and bake for 35 min. Uncover dish and bake 10 min longer.

1 Can Flaky Grands
Bag shredded cheddar 8 oz.
Half cup milk
Cubed ham or ground cooked sausage 1 cup cooked
5 eggs
Salt and pepper
Add all ingredients and mix saving biscuits for last.
Cut biscuits into fours and carefully mix in.  Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can't mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner w small salad...

32 oz. frozen shredded hash browns
1/2 cup melted butter
1 (10 1/4 ounce) can of cream of chicken soup
1 pint of sour cream
1/2 cup onion finely chopped
2 cups grated Colby cheese
1/4 teaspoon pepper
Preheat oven to 350.
Mix all ingredients together.
Place in a greased 9x13 casserole dish.
Bake for 45 Minutes.

Brown 1 pound breakfast sausage in skillet (you can substitute crispy bacon, or diced deli ham)
In a mixing bowl whisk together:
9 eggs
½ cup cheese [shredded] *Cheddar/Pepperjack/Colby/your choice
Sausage or ham or bacon
Cubed bread or croutons or frozen hash browns
¼ bell pepper, diced
2 green onions sliced
If using frozen hash browns, put small amount in the Pampered Chef Brownie Pan, then pour the egg mixture over it. Bake at 375 for about 17-20 minutes. Let cool, freeze individually & then put all in a Ziploc Freezer bag to store. In the morning, pop 1-2 in the microwave until warm. YUM!!!!

25 minutes to perfection.
1 package of pre-shredded potatoes
3 eggs, beaten
1/2 cup shredded cheddar cheese
1/4 finely chopped onion (optional)
1/4 teaspoon garlic powder
salt and pepper to taste.
Preheat oven to 350 degrees and grease a mini muffin pan. Pour potatoes into a bowl, add the salt, garlic powder and onion, stir to combine. Pour in the egg and give it another stir, then add the cheese and mix it all up. Spoon into mini muffin tins and bake for 20 – 25 minutes or until golden brown and tops and edges begin to get crispy. Eat warm, or cool and freeze into individual packs and heat for about 20 seconds in the microwave. Breakfast is made for the whole week!

1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese
Spray crock pot and evenly spread hash browns at the bottom. Crack 12 eggs in a large bowl.
Mix well (and slowly) using a whisk. Add the milk. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes. Add plenty of salt and lots of fresh pepper. Mix well and set aside. Cook the sausage on high heat, drain and set aside. Add sausage on top of hash browns. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there. Mix it up well. Or good, depending on where you're from. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly. Turn the crock pot on low for 6-8 hours. Some fun variations of this recipe. Before cooking (during prep) you can add: chunks of sourdough bread diced chiles salsa diced green onions Serve hot with a glass of orange juice and a side of toast.

Eggs are one of the most versatile breakfast foods around, but few of us can spare the time to cook them in the morning. These eggs muffins are designed to be cooked ahead of time, then grabbed on the go. Egg muffins will keep one week in the refrigerator. Microwave 30 seconds to reheat.
Just add a variety of different goodies to your tin. Maybe 6 with bacon, onion & cheese and 6 with spinach, mushrooms and ham. You can't mess this up! In the morning, just grab a couple from your ziploc and nuke them and away you go
Lots of variations Enjoy!
Yield - 12 muffins
1/2 pound ground Italian pork or turkey sausage
4 ounces frozen chopped broccoli florets
1/2 cup shredded cheddar cheese
12 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
12 parchment paper muffin wrappers or 12 silicone muffin cups
Preheat oven to 350 degrees F. Heat skillet over medium heat. Add sausage and cook until no longer pink. In a microwave-safe bowl, microwave frozen broccoli florets until thawed (approximately 4 minutes) and drain. If using a muffin tin, line tin with parchment paper wrappers. If using silicone muffin cups, place cups on a baking sheet lined with foil (to catch any egg overflow and making clean-up much easier!). In a large bowl, combine sausage, broccoli and cheese. Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture. In another bowl with a pour spout, beat together 12 eggs. Add salt and pepper. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top. Bake 25 minutes, or until muffins have risen and are firm. Variation: Instead of Italian sausage, try diced bacon, Canadian bacon, ham, chorizo or crumbled breakfast sausage. Try other veggies such as diced red pepper, spinach, zucchini, mushrooms, etc. Mix and match at will!

1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

1 (16.3 oz) Pillsbury Grands Flaky Layers Biscuits (I used the buttery flavor).
1 egg
2 tablespoons milk
3/4 cup diced ham
1/4 cup thinly sliced green onion
1/2 cup shredded cheddar
1/2 cup Monterey Jack cheese
1/2 teaspoon granulated garlic
Heat oven to 350 degrees. Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray. In a large bowl, beat egg and milk with a wire whisk until smooth.  Separate dough into individual biscuits and cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese, onions and granulated garlic. Spoon mixture into prepared dish, arrange biscuit pieces in a single layer. Baked at 350 for 23 - 25 minutes or until golden brown. You can either cut into squares or just pull apart and serve.

1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
2 cup (8 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended. Pour evenly over potato-sausage mixture. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

1 can of buttermilk biscuits
1 lb sausage roll (browned, drained, and cooled)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
5 eggs, beaten
2 egg whites
3/4 cup milk
1/4 tsp salt
1/8 tsp black pepper
Preheat oven to 425°. Crumble and cook sausage over medium heat. Drain. Line bottom of greased 8x8 baking dish with biscuit dough, leaving no gaps. Form layer of sausage and cheese. In a bowl, whisk together eggs, milk, salt and pepper, then pour over sausage and cheese layer. Bake 30 minutes. Cut into squares and serve

1 and 1/4 cups flour
2 tsp sugar
2 tsp baking powder
3/4 tsp salt
2/3 cup milk
1/2 stick margarine
Pre heat oven to 400. Melt butter in rimmed baking pan.
Mix flour, sugar, salt and baking powder in a bowl. Add milk and mix together. Dough will be sticky and kind a loose. Dump onto well floured surface and kneed until dough just comes together.
Roll out dough about 1/2 thick and into a rectangle Shape. Cut dough into 6 pieces. Take out pan with melted butter and dip both top and bottom in butter. Bake until golden brown.
Brown up 1 pound sausage. You need some grease from the meat to soak up flour. If there is not enough grease in the pan, add a tablespoon of butter. Coat meat in flour (about 1/2 cup) and let cook for a few minutes. Start adding milk a little at a time, stir in and let thicken. Then repeat until you get desired consistency. Add salt and pepper to taste.

2 cups self rising flour
1 cup buttermilk
a lump of solid shortening the size of a walnut. This can be real butter, margarine, lard or solid vegetable shortening. This has to be at room temperature to blend smoothly into the dough. Do not, and I repeat, do not use a soft dairy spread - they contain so much water that they won't work for any baking purposes.
In a large mixing bowl, put the flour. Most flours today do not need to be sifted. Push the flour to the sides of the bowl to form a depression in the center. Place the shortening and a little of the milk in the center and start stirring with a big spoon. When the shortening is blended, add the rest of the milk, mixing just until blended and the dough forms a ball. The dough will be a little on the moist side. Place wax paper on a flat surface like your kitchen table and sprinkle flour on it. Roll the dough out on the wax paper. Do not handle the dough any more than you have to - it makes the biscuits tough. The less you handle it and the more moist the dough, the better your biscuits will be. Just pat the dough gently until it's about an inch and a half thick. Then cut out the biscuits. Do you know what I use for a biscuit cutter? I use a tin can that I cut both the bottom and top out of and removed the label. A one pound vegetable can is a good size. Cut out your biscuits and place in a greased pan. The pan can be either glass or metal, but be sure it is small enough so that the biscuits are all close together, touching - Remember, you want the biscuits to rise up, not out to the side. Another reason for this is that when the biscuits bake with their sides touching, you can pull them apart easily, but those sides will be very soft and tender, not hard and brown. This is a very important part of making good biscuits. Bake in a hot oven 400 degrees just until the biscuits are light brown, but you are sure the dough is done through and through. No one likes a biscuit that is still doughy, but neither does anyone like a hard crust either! You can brush melted butter on the tops of the biscuits when they are done, or before you place them in the oven. This is also a hint to keep the biscuits soft and moist. This recipe will make around 8 to 10 biscuits, depending on the size of your tin can. A variation of this recipe is to use tomato juice instead of milk. the biscuits will be red and you will love the flavor if you eat them with a slice of country ham in them! They do not rise as much as buttermilk biscuits.

Brown 1lb of ground sausage in a pan
Once browned add 1/4 Cup flour and stir in until mixed
Add 2 cups of milk and stir until it thickens up.
Add salt/pepper to taste.
Depending how long you let the milk cook in it can get thick, which is the way I like it. So you can add more milk depending on the consistency you want. I tweak the recipe with other things, like hot sauce, herbs, leftover bbq :). So it works as a great base to build off of.

2 cups all purpose flour
1 tablespoon double acting baking powder
3 tablespoons sugar, if desired
1/2 teaspoon salt
1 1/4 cups heavy cream
Milk for brushing tops of biscuits
Into a bowl sift together the flour, baking powder, sugar, and salt, add the cream, and stir the mixture until it just forms a dough. Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2-inch thick. Cut out as many rounds as possible with a 2 1/2-inch round cutter dipped in flour and transfer them to an ungreased baking sheet. Gather the scraps, reroll the dough, and cut out more rounds in the same manner until they are 10 in all. Brush the tops of the rounds with the milk and bake the biscuits in a preheated 425 preheated oven for 15 minutes, or until they are pale golden. Transfer the biscuits to a rack and let them cool for 5 minutes.

Chop Crisco into flour then add buttermilk, stir together until the dough is only slightly sticky. Take a piece of wax paper and put some flour on it, then roll the dough in the flour and knead until slightly firm. Press out and cut out biscuits. Cook at 450 until golden brown on top.
Fry sausage in pan
remove sausage, leave grease in pan.
Stir in 1 or 2 tablespoons of flour into hot grease with salt and pepper. Important to get the right amount of seasoning here, because later is too late. one the flour is incorporated into the grease, add milk and stir till smooth. If you have a hand blender, it will help break up any lumps until you get the hang of it. Gravy takes practice.

1 cup of milk
1/4 cup sugar
1/4 cup butter
1/2 tablespoon salt
3 cups flour
1 egg
One cake of yeast (you cannot buy cake yeast anymore. So use one small package.)
Mix butter and 1/2 cup milk - add sugar, salt, then heat this mixture slightly (95-105 degree). Then stir in the yeast. You then need to let this mixture set for a few minutes until the yeast starts to activate. You can tell this when the yeast starts to bubble up, it takes about 10 minutes. Then put the rest of the milk in a separate container and beat the egg into this milk. Then you pour the milk and yeast mixture into a large bowl. You can then start sifting in the flour. After about half of the flour has been worked in you need to add the milk and egg mixture. The remainder of the flour is then worked in. Once this is all completed you need to cover it loosely with plastic wrap , and let it rise to about double the size. Next make round balls of the dough and put it on a cookie sheet. In order to roll the round balls you will need to put some flour on your hands or the dough will stick to your hands. Place the balls on a cookie sheet and let them about double again and then bake in a 350 degree oven for about 13 min. Or until golden brown.

1/4 pound Jimmy Dean regular, uncooked breakfast sausage
1 1/2 Tablespoons re-hydrated dried chopped onion
1 - 4 ounce can of Old El Paso diced green chilies
1 Tablespoon canned diced tomatoes (drain liquid)
4 eggs, scrambled using McDonald's method
4 8-inch flour tortillas
4 slices Kraft deli-Deluxe real American cheese
On the side: Pace Picante Sauce
Preheat an electric griddle to 275 . Break apart the sausage, and stir-fry it with the onions until the sausage is browned. Add about 1/4 can of diced green chilies plus an equal amount of diced
tomatoes. Continue to stir-fry for about 1 minute. Pour the scrambled eggs onto the griddle and mix the eggs with the sausage, onions, peppers and tomatoes. Stir-fry until the eggs are done.
Microwave your tortillas for 20 to 30 seconds, just to slightly warm and soften them.
Put 1/4 of the cooked egg-sausage mixture down the middle of each tortilla. Add two cheese halves evenly spaced lengthwise, and fold the tortilla 1/3 of the way up. Then fold again crosswise 1/3 of the way in, and again to complete. Wrap each burrito in a 12x12 sheet of waxed paper, let sit for 5 minutes, then microwave 15 seconds on high. Serve with picante sauce if desired.

3/4 cup shortening
3/4 cup sugar
3 eggs
3 3/4 cups flour
3 teas. baking powder
1/2 cup fruit preserves
1/2 cup powdered sugar
1/2 teas. vanilla
2 Tbls. milk
Preheat oven to 350F. In mixer or food processor, cream shortening and sugar together
and then beat in the eggs, one at a time. Sift together flour and baking powder and and stir into shortening mixture to make a soft dough. Chill for 1 hr. Turn dough out onto a floured surface and roll out 12 rectangles, each 8 x 12 inches. Spread one tablespoon of preserves over half
of each rectangle, staying well within the edge of the pastry. Fold pastry dough over the preserves and trim the edges with a pastry wheel or crimp with a fork to close. Place tarts on a greased cookie sheet and bake for 20 min. Let cool. Mix vanilla, milk, and powdered sugar until you have a thin frosting. Dribble frosting on cooled tarts.

2 or 4 slices sourdough bread cut 1 inch thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla extract
Oil for frying
Whipped butter if desired
Maple syrup if desired
Depending on the size of the bread slices, cut a 1 inch pocket in one side of the bread slice. Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff two pieces in each pocket, again depending on size. Set aside. Mix sugar and cinnamon. Set aside. Mix egg, milk, and vanilla until well blended. Heat about 4 inches of oil in a pan to 350 degrees F. Dip stuffed bread into egg mixture, allowing it to soak in for a few minutes. Fry in hot oil until lightly brown,turning to brown both sides. Drain on paper towels on cake rack. Sprinkle with cinnamon-sugar and serve at once.

For the eggs, you will need to create a ring to make them perfectly round (same as with an Egg McMuffin). Just cut both ends off tuna cans, clean thoroughly, and you will have a mold to use. Be sure to use non-stick spray around the sides that touch the egg. When they're time to flip over, left the can
up and loosen the egg from the can with a knife.
For The Biscuit Sandwich:
Use Pillsbury "Grands" Buttermilk Biscuits (Five biscuits per can)
1 Egg per biscuit
2 oz. ground breakfast sausage per biscuit, or two slices bacon
1 slice American cheese per biscuit
Prepare biscuits according to package instructions. Meanwhile, cook bacon and/or sausage. Flatten the sausage out to be about the same diameter as your tuna cans, and cook. Beat each egg individually and fry using the molds. Salt and pepper to your taste. To assemble, slice biscuit in half; on the bottom, place the egg, then sausage/bacon, topped with a cheese slice, and then top half of biscuit. Microwave for about 30 seconds to melt the cheese. For the Croissanwich:
To prepare the large croissants, use 1 - 8 ounce can of Pillsbury Original Crescent Rolls (normally, 8 rolls). Open the can and separate the dough into four squares (two rolls per square). Take one square, separate the pieces and turn one 180 degrees around to form a large triangle. Pinch the dough in the middle to seal, and roll up starting with the wide end. Then, take both ends and bring together to form a tight circle. Repeat with others and cook according to instructions. Top in the same manner as biscuits.

2 Cup Water
1 Cup Sugar
2 Cup Dark corn syrup
1/4 Teaspoon Salt
1 Teaspoon Maple flavoring
Combine the first four ingredients in a saucepan over med. heat. Stir
occasionally, until the mixture comes to a full boil. Let it boil for 7 min.
Turn the heat off and let the syrup cool for 15 min. Add the maple flavoring
and stir. When completely cool, transfer the syrup to a covered plastic or
glass container. VARIATION: For syrup with a butter flavor, just add 3 tbsp. of butter to the
mixture before heating. For a lighter syrup, use a sugar substitute instead
of the regular sugar.

16 ozs. cream cheese, softened
1-1/2 teaspoons vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry or apricot jam
2 packages of refrigerated crescent roll dough
4 ozs. sliced almonds
Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl. Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30
minutes. Allow to cool slightly before cutting.

1 oz. Bran Flakes cereal
1 tbsp. cinnamon
2 tbsp. brown sugar, packed
2 tbsp. butter, melted
2 1/2 cups Bisquick
2 tbsp. sugar
1/2 cup raisins
1/3 cup buttermilk
1/2 cup tonic water
1/2 tsp. vanilla
Place cereal into blender. Add cinnamon and brown sugar and blend for about 3 seconds or until crumbled, but not powdered. Empty into small bowl. Stir in melted butter with fork until mixture is completely softened. Set aside. For biscuit dough, use a 2 quart mixing bowl. Stir Bisquick together with sugar and raisins. Put buttermilk, tonic, and vanilla into measuring cup without stirring and pour into Bisquick mixture. Use a fork to mix until all of the liquid is absorbed. Knead in the bowl with hands, dipping into additional Bisquick, to make dough smooth and no longer stick. Break dough up into 4 or 5 portions in the bowl. Sprinkle the flake mixture over the dough and then work it into it with your hands until most of it is evenly distributed throughout. Marbleize the dough more than just mix the flake mixture in. Divide into 12 equal parts and shape each into 1/2-inch thick patty, arranging together in 2 Pam-sprayed 8-inch round cake pans. Bake at 400F for 20-25 minutes or until evenly golden. Remove and top with icing.
With an electric mixer beat on high speed, 2 Tbls. melted butter, 1 teas. vanilla, 2 Tbls. sour cream, and 1 1/2 cups powdered sugar until smooth. Place one tablespoon icing on each hot biscuit. Allow to melt slightly and then swirl to cover top surface.

1/2 pound pork sausage
1 teaspoon salt
2 1/4 cups water
3/4 cup quick grits
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon black pepper
1 cup milk
1/2 cup Cheddar cheese, grated
4 eggs
Preheat oven to 325F. Brown and crumble sausage. Drain off excess fat and set aside. Bring salted water to a boil and stir in grits. Cover and reduce heat to low. Continue cooking for 5 minutes, stirring occasionally. Melt butter or margarine and stir in flour, black pepper and milk. Cook, stirring to thicken. Add cheese, stirring until blended. Add sausage and 1/2 cheese sauce to cooked grits. Pour into lightly greased casserole. Make 4 indentions into grits mixture with the back of a large spoon. Break one egg into each indention. Bake at 325F for 13 to 18 minutes depending on desired doneness of eggs. Serve with remaining heated sauce.

1 (1 pound) loaf Italian bread, cut into 1 inch cubes
1 (8 ounce) package cream cheese, diced
1 cup blueberries
12 eggs
2 cups milk
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter
Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight. The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350F. Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set. To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.

4 eggs
2 tablespoons milk
1/2 teaspoon dried tarragon
2 tablespoons butter
4 ounces imitation crab meat (shredded)
3 ounces cream cheese (cut in pieces)
salt and pepper to taste
Mix eggs with milk, tarragon, salt and pepper. In a skillet, melt butter over medium high heat. Add crab and warm while stirring. Add egg mixture and scramble until about 80% done. Stir in cream cheese and continue cooking until eggs are set and cream cheese is melted.


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