Colorful Chicken Croissants (Mary)

1/4 cup diced celery
1/4 cup golden raisins
1/2 cup dried cranberries
1/4 cup sliced almonds
3/4 cup mayonnaise
2 Tablespoons chopped red onion
1/4 teaspoon pepper
1/4 teaspoon salt
2 cups cubed cooked chicken breast
4 croissants split
In a large bowl, combine the first seven ingredients and salt if desired. Stir in the chicken. Spoon about 1/2 cup into each croissant. Yield 4 servings.

Oreo Truffles ( Joycelyn)

1 8oz package cream cheese-soft
1 package oreos
1 package vanilla almond bark or milk chocolate





Mix cream cheese until soft and fluffy. Crush 2 sections of the Oreos until fine. Combine Oreos and cream cheese until well mixed. Refrigerate 1 hour. Roll into 1" balls and dip in melted almond bark or milk chocolate. Sprinkle with extra crushed Oreos or drizzle with white or milk chocolate.

Cheese Cake Tarts (Laura S)

2 8 oz. pkg. cream cheese
2 eggs
½ cup sugar
1 tsp. vanilla
1 box Nabisco Nilla Wafers




Beat filling ingredients until smooth. Put vanilla wafer in bottom of cupcake placed in a muffin tin. Pour filling into cups (approx1 heaping Tablespoon) Bake at 350 for 15 minutes. Cool. Spoon fruit pie filling on tarts. Refrigerate until ready to serve. May be made in advance and frozen. Makes 18-24 tarts

Angee's Caramels (Laura S)

1 cup butter
1 lb brown sugar
1 cup light karo syrup
1 can sweetened condensed milk
1 tsp vanilla
nuts (optional)




To make flavored caramels add 1/2 gram bottle Lorann cinnamon oil or other flavorings...licorice, raspberry, orange etc.

Melt butter, stir in brown sugar. Add karo syrup and while heating slowly stir in sweetened condensed milk. Bring to boil, stirring all the while. Boil on medium heat for 8-12 min. (test with ice water) Add 1 tsp. vanilla and nuts just before pouring into bread pans coated with nonstick cooking spray. Cool thoroughly.

Strawberry Shake (Donna)

3/4 cup skim milk
1 cup vanilla frozen yogurt or ice cream
1 cup fresh or frozen unsweetened strawberries
1 Tablespoon sugar or other sweetener
1/4 cup ice cubes


Place all ingredients into the Vita- Mix container in the order listed and secure lid.
Select variable 1
Turn machine on and quickly increase speed to variable 10, then to high.
Blend for 1 minute or until desired consistency is reached.
If using frozen strawberries, you may not need to use ice
Yields 2½ cups

Lots of Lovin' Cinnamon Rolls (Peggy)

Nothing says lovin' like warm cinnamon rolls from the oven! How about some luscious easy-as-pie heart-shaped cinnamon rolls for your sweetie this Valentines Day? Yum! You can use any cinnamon roll recipe you want--you can even grab a loaf of frozen Rhodes bread dough if you really want to make it easy.

Dough Ingredients:
(or use a loaf of frozen bread dough, let is rise, follow assembly directions)
Dry ingredients
2 cups unsifted unbleached floured
¼ c sugar
1 Tbs salt
2 packages of active dry yeast
In sauce pan heat up (until just warm, not boiling):
2 ¼ c. milk
¼ c. cooking oil
Dough Directions:
Mix dry ingredients together in a large mixing bowl. Add 1 egg to flour mixture along with warmed
liquid from sauce pan.
Beat it for 30 sec. on low speed, followed by 3 minutes on medium speed.
By hand, gradually stir in 4-5 cups of flour to make a soft dough.
Kneed it on a floured surface until smooth and elastic, about 1 minute.
After kneeding let it rise covered in a warm place until doubled (45-60 minutes).
Assembly Directions:
Punch down dough. Separate dough into two equal portions. Roll out to form two large squares
(about 9x11 inches). Spread 1/4 c melted butter on top of dough. Sprinkle cinnamon and sugar to
heart's desire.
Starting at each long end, roll the dough tightly in a roll toward the center. Pinch the seam shut.
Slice rolls with dental floss about 1 ½ inches thick. Pinch bottom to form heart shape. Place on
greased cookie sheets. Cover and let rise for another 45 to 60 minutes.
Bake for 13-18 minutes at 350 degrees. Frost with your favorite icing tinted with just a drop of
red food coloring.

EASY TOFFEE BARS (Beth)

15 graham crackers (2 1/2" x 2 1/2")
1 cup milk chocolate chips
1/2 cup chopped nuts
1 cup firmly packed brown sugar
1 cup butter

Heat oven to 400 degrees. Line 9x13 pan with foil. Butter foil. Line pan with graham crackers, enough to cover pan. (They don't have to fit perfectly, and it doesn't matter if they are broken.)




In a medium saucepan, melt 1 cup butter and 1 cup brown sugar. Bring to a boil. Remove from heat and pour over graham crackers. Bake at 400 degrees for 5 minutes.

Remove from oven and immediately sprinkle with chocolate chips. Let sit until melted. Spread evenly and sprinkle with nuts. Chill for 30 minutes to set chocolate. Break or cut into bars. STORE IN REFRIGERATOR.

Approx 24 bars

Cowboy Breakfast (Donna)

10 slices of bread
5 eggs
2 cup milk
2 cup ham chunks
2 cups shredded cheese




Butter bread and cut into cubes. Place in buttered 9x13 pan add ham pieces, beat milk and eggs together and pour over bread and ham, sprinkle cheese over top and bake at 375 for 1 - 1 1/2 hour.
Variations
Substitute sausage for ham.
Substitute hash browns for bread.

Waffles With Whipped Fruit (Carolyn)

Waiting for Recipe

Chili Quiche (Carolyn)

Waiting for Recipe

Sticky Buns (Laura S)

Dip marshmallow in butter, then cinnamon & sugar mixture. Wrap biscuit
Dip one side of biscuit in butter then cinnamon & sugar. Put in pan dipped side up.
Bake according to biscuit directions or until golden brown.

Pumpkin Pancakes and Maple Cream Syrup (Christy & Cori)

Make pancake mix as directed on package.
Add add 1/2 cup pumpkin.

If making from scratch replace oil with pumpkin.
You can replace oil and eggs with pumpkin


Maple Cream Syrup
1 cup real maple syrup
1 cup cream or canned milk
Cook until boiling.

Breakfast Burritos (Joycelyn)

These are a great make ahead breakfast. I make up a batch and package them for the freezer. The night before I place them in the refrigerator to defrost and microwave them in the morning.



12 eggs, beaten
1 lb bulk sausage, cooked (or crumbled links)
2 cups cheddar cheese, shredded
6 potatoes, shredded and fried until cooked through or hash browns
24 flour tortillas (I prefer to use uncooked tortillas from Costco and cook them my self they are very pliable and taste wonderful)

Optional Ingredients

1 green pepper, finely diced (optional)
1/2 cup chunky salsa (your choice of heat)
jalapenos, slices (optional)
1 (4 ounce) can chopped green chilies (optional)
1-2 garlic cloves, finely minced (optional)
1 onion, finely diced (optional)
1 tomato, peeled and chopped (optional)
2 green onions, sliced with tops (optional)

Directions

Scramble eggs in large skillet until done; stir in cooked sausage.
Warm tortillas in microwave 20-30 seconds or until warm and flexible. (Or cook the ones from Costco.) Place 1/2 cup egg mixture into tortilla; roll burrito-style.
Freeze burritos in single layer on lightly greased cookie sheet.
When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze.

To Serve

Unwrap burritos from foil or plastic wrap that you used for freezing.
Wrap in a paper towel.
Cook in microwave until heated through (about 2 minutes).
Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes.

Stuffed French Toast (Joycelyn)

This picture shows the toast cut into bite size pieces for our recipe exchange.

1 loaf Texas Toast Bread (or slice a loaf of French Bread--I prefer this)
1 8 oz. pkg cream cheese (softened at room temperature)
1/4 cup powdered sugar
1 teaspoon vanilla
3 eggs
1/2 cup milk

Cut a pocket in each slice of Texas Toast. In a mixing bowl blend cream cheese,vanilla,and powdered sugar. Spread cream cheese mixture inside each pocket.
Whip together eggs and milk in a shallow dish. Dip both sides of bread in egg mixture. Cook on a greased hot griddle until golden brown on both sides.
Serve with your favorite syrup or jam.
I like to add 1/2 cup finely chopped pecans to the cream cheese and serve with orange syrup. YUMMMMMM

Blackberry Buttermilk Syrup (Joycelyn)

1 cup seedless blackberry jam
1 stick butter
3/4 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon vanilla

Place butter, sugar and buttermilk into a large saucepan over medium heat. Stir and melt until mixture comes to a low boil. Add blackberry jam, blend well and bring to a boil. Remove from heat and add in baking soda and vanilla. Mixture will foam. Pour syrup into a serving dish. Cover to keep warm while preparing pancakes.

Coconut Syrup (Joycelyn)

7-8 Tb. butter
3/4 c. buttermilk
1 c. sugar
1/2 tsp baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in a large pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute.(if you want a thicker syrup cook a little longer) Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

Citrus Almond Syrup (Joycelyn)

1 cup Apricot preserves
1/2 cup orange juice
1/2 tsp almond extract
Combine the syrup ingredients in a sauce pan over medium heat. Bring to a boil and allow to boil for 2 minutes, stirring constantly. Remove from heat. You want it to cool for about 15 minutes before serving.

Apple Syrup (Joycelyn)

3/4 cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups apple juice
1/2 tsp vanilla
1/4 cup butter
Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

Orange Pancake Syrup (Joycelyn)

1 cup sugar
1/2 cup water
1/2 cup karo syrup
Heat in a pan until boiling. Remove from heat and mix in 2/3 cup frozen orange juice consentrate until well blended. (do not mix consentrate with any water)

Whole Wheat Blender Pancakes (Joycelyn)

This is a fast and yummy way to make nutritious pancakes. Make these any size you like.


1 cup wheat kernels
1 cup milk
2 eggs
2 Tbsp. sugar
1/2 tsp. salt
1 tsp. baking soda
2 tsp. baking powder

In a Vita Mix blender or another type blender blend milk and whole wheat kernels on high for 3-4 minutes until mixture is smooth. Add the rest of the ingredients and blend 1-2 minutes. Cook on 350 degree griddle.

Caramel Baked French Toast (Julie)

This is a great make ahead breakfast.


2 Tbl light corn syrup
1/2 cup butter
1 cup brown sugar

Combine in saucepan. Simmer until syrup-like. Pour into bottom of 9 x 13 pan.
Layer two layers of bread over sauce. You can use french bread and slice it thick, or whatever...
Beat together:
1 and 1/2 cups milk
5 eggs
1 Tbl vanilla
1/4 salt

Pour over bread. Cover with plastic wrap. Refrigerate overnight. Let sit out of fridge for 30 minutes before baking.
Bake at 350 for 45 minutes. Cut into squares, Invert and serve.

Breakfast Pizza Pie (Mary)

This is sure to satisfy your taste for pizza for breakfast!








1 pound bulk sausage
1 medium onion, peeled and chopped
1/2 cup chopped green bell pepper
1 cup shredded mozzarella cheese
1 cup milk
1/2 cup baking mix
2 large eggs
Preheat oven to 400°F (205°C). Grease a 9-inch pie plate.
In a large skillet cook sausage, onion and green pepper until sausage is brown and onions are tender. Drain well. Spread in prepared pie plate and sprinkle with cheese. Whisk milk, baking mix and eggs in a small bowl. Pour over sausage mixture and bake for 25 minutes or until knife inserted in center comes out clean.
Makes 6 servings.

Here is another recipe for Breakfast Pizza that Mary thought would be yummy.

Breakfast Pizza

1 pound bulk-style sausage or bacon, diced
1 (8-ounce) can refrigerated crescent rolls
1 (12-ounce) package frozen hash browns
2 cups shredded cheddar cheese
5 large eggs
1/4 cup milk
Salt and freshly ground pepper to taste
Preheat oven to 375*F (190*C).
Fry sausage or bacon in a large skillet until well done; remove from skillet using slotted spoon and drain on paper towels; set aside.
Unroll dough and press onto an ungreased pizza pan. Layer hash browns, sausage or bacon, and cheese on top.
Mix together eggs, milk, and season to taste with salt and pepper; pour evenly over pizza.

Apple Cinnamon Strata (Gail)

This is a yummy breakfast food that everyone will love.












1 1# loaf cinnamon-raisin bread, cut into 1 inch pieces
8 eggs, lightly beaten
2 cups milk
1/4 tsp salt
1/4 tsp vanilla
1 21 oz. can apple pie filling (I used homemade)
ground cinnamon or powdered sugar

Spread bread in greased 3 quart baking dish. Whisk eggs, milk salt and vanilla together. Stir in apple pie filling. Pour over bread, make sure bread is pressed into egg mix. cover and chill 2-24 hours.

325 oven, Bake uncovered about 50 minutes. Let stand 15 min. before serving. Lightly sprinkle cinnamon or sugar over top before serving.

Makes 8 servings.

Crepes (Peggy)

These are a very elegant food for breakfast,a lighter version of pancakes.

3 eggs
1 3/4 c flour
1/4 t salt
1 1/2 c milk
2 T melted butter





Mix together and let refrigerate at least 1 hour or overnight.
Heat pan and pour about 1/4 c. Move pan with in swirl motion to
spread batter very thin across the bottom. Flip crepe over as soon
as set. Fill crepes with scrambled eggs and ham or for great dessert fill
with strawberries and cream and drizzle chocolate over top.

Mountain Eggs--German Pancakes (Beth)

The fun is in watching these bake!

6 tbsp butter
6 eggs
1 cup flour
1 cup milk
1/2 tsp salt
brown sugar

Preheat oven to 425 degrees. Melt butter in a 9x13 pan. Beat the eggs, adding the flour, milk, and salt. Pour egg mixture into the pan. Sprinkle brown sugar as desired lightly over the eggs. Bake at 425 degrees for 20-25 minutes, until desired browness. Serve with syrup, jam, or powdered sugar.