Breakfast or Brunch

Apple-Craisin French Toast Casserole

Ingredients:
1 C brown sugar
1 t ground cinnamon plus 2 t. separated
1/2 C butter, melted
3 apples, cored, peeled and sliced
1/2 C Craisins
1 - 1lb. loaf French baguette, cut into 1 inch slices
6 eggs, lightly beaten
1 1/2 C milk
1 T vanilla


Directions:
Grease a 9 X 13 inch baking dish. In a large bowl, mix together brown sugar and 1 t. cinnamon. Mix in melted butter. Stir in apples and Craisins until evenly coated. Pour into prepared pan.Arrange bread slices in an even layer over apples. In a separate bowl, whisk together eggs, milk, vanilla and 2 t. cinnamon. Pour evenly over bread, fully soaking each slice. Cover withaluminum foil and refrigerate overnight.
In morning, preheat oven at 375 degrees. Remove dish from refrigerator while oven is heating.Bake covered for 40 minutes. Remove cover and bake 5 minutes more. Let stand 5 minutes beforeserving with maple syrup.



I signed up with America's Test Kitchen to be a home tester of their recipes. This is the first one I've tested. It turned out really well!

GOAL: Quiche can run the gamut from super eggy and bouncy to wet and soupy. We were looking for a silky smooth just-set texture. For the dairy in the custard we found that a mixture of half and half and sour cream provided the best creamy, nicely set texture with an added tang of flavor. Yet the cheese was a little more problematic. Time and again the quiche was cooked before the cheese was fully melted. Reducing the amount of cheese, finely grating it, and filling the pie crust with the cheese-laced custard mixture while still warmed all promoted a silky, evenly textured custard. However, after settling on the ideal amount of cheese in the custard tasters wanted more cheese flavor, so we decided to turn to a cheesy crust. Gruyère was ok in the crust but Parmesan lent a stronger, nutty flavor tasters loved. We all really loved the crust! I don't think I'll ever use another recipe for quiche crust. It was REALLY good! I served it for dinner with salad and hard rolls.

Quiche Lorraine

I used my microwave bacon cooker to cook the bacon. It does a good job of getting rid of all the grease.

Test for Cook's Kitchen
Serves 8

Once the dough is pressed into the pie plate, it can be refrigerated for 2 days or double-wrapped in plastic and frozen for 1 month. Once baked and cooled, the shell can be wrapped in plastic and held at room temperature for 1 day. If making ahead, heat the pie shell in a 350 degree oven for 5 minutes before adding the custard in step 4. Shred the Gruyère on the fine holes of a box grater.

Crust Ingredients:

1 cup all-purpose flour

½ cup grated Parmesan cheese

¼ teaspoon salt

6 tablespoons unsalted butter, softened

2 ounces cream cheese, softened

Custard and Topping Ingredients:

5 slices bacon, chopped fine

¾ cup half-and-half

¾ cup sour cream

2 large eggs plus 1 egg yolk

¼ teaspoon salt

¼ teaspoon pepper

Pinch nutmeg

½ cup finely shredded Gruyère cheese (see note)

Directions:

1. MAKE DOUGH Adjust oven rack to lower-middle position and heat oven to 375 degrees. Whisk flour, Parmesan, and salt in bowl. With electric mixer on medium-high speed, beat butter and cream cheese until smooth and creamy, about 1 minute. Reduce speed to low, add flour mixture, and mix until dough forms large clumps, about 1 minute. Reserve 3 tablespoons dough. Flatten remaining dough into 6-inch disk and transfer to center of 9-inch pie plate.
2. BLIND BAKE Following steps 1 through 4 below, press dough evenly into bottom and sides of pie plate and form crust using reserved dough. Refrigerate dough 20 minutes, then transfer to freezer until firm, about 10 minutes. Spray two 12-inch square pieces of foil lightly with cooking spray and arrange, greased-side down in chilled pie shell. Top with pie weights and fold excess foil over edges of dough. Bake until surface of dough no longer looks wet, 15 to 20 minutes. Carefully remove foil and weights and continue to bake until crust is just beginning to brown, about 5 minutes. Transfer to wire rack and cool until just warm, about 15 minutes.
3. MIX CUSTARD: Reduce oven temperature to 350 degrees. While crust cools, cook bacon in large skillet over medium heat until crisp, about 8 minutes; transfer to paper towel-lined plate. Whisk half-and-half, sour cream, eggs, yolk, salt, pepper, nutmeg, Gruyere, and ¾ bacon in large bowl.
4. BAKE Pour custard mixture into warm pie shell and bake until crust is golden and custard is set around edges, about 25 minutes. Sprinkle remaining bacon over surface of quiche and continue to bake until custard is just set around edges but center of quiche still jiggles slightly when gently shaken, 5 to 10 minutes. Cool on wire rack 15 minutes. Serve. (Quiche can be refrigerated in airtight container for 3 days.)

Step-by-Step: No Fuss Crust The savory pat-in-the-pan pie dough for our Quiche Lorraine provides an amazingly flaky, flavor-rich crust without the headache of rolling out dough.

Step 1: Working from the inside out, evenly press the dough disk over the bottom and up the sides of the pie plate.

Step 2: Roll each tablespoon of reserved dough into an 8-inch coil and lay around lip of pie plate.

Step 3: Squeeze coils ends together and to the sides of the pie dough to make the pie crust’s cuff.

Step 4: Using the thumb of one hand and the thumb and forefinger of the other hand, crimp the dough.

The finished product... yummy!

Almond Poppyseed Bread

Ingredients:
3 cups flour
2 cups sugar
3 eggs 1
1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 tablespoons poppy seeds
1 1/2 cups milk
3/4 cup vegetable oil
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
1 1/2 teaspoons butter flavoring

Directions: Combine all ingredients in a large bowl; beat 2 minutes at medium speed. Spoon batter into 2 greased and floured (or well sprayed) loaf pans. Bake at 350°F for 1 hour or until test done with toothpick. Cool in pans for 10 minutes, remove from pans and cool completely. Note: if I can't find the butter flavoring I just use 2 teaspoons of each of the other flavorings.

Lemon Poppyseed Muffins

Ingredients:
1/2 cup sweet cream butter, softened
2/3 cup sugar or lemon sugar (see below)
2 large eggs, separated
1-1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds
Grated zest of 2 lemons
1/4 teaspoon salt
1/2 cup buttermilk or yogurt
2 tablespoons lemon juice
1 teaspoon vanilla S
ugar (coarse raw or regular)

Directions: Preheat oven to 350°F. Coat muffin tin with nonstick cooking spray. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each. In a separate bowl, stir together the dry ingredient, poppy seeds, and lemon zest. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla. Beat just until smooth. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended. Spoon the batter into the prepared pan, 3/4-full. Sprinkle each muffin with coarse raw sugar or lemon sugar. Bake at 350°F. for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to cool completely. Lemon Sugar: Remove the zest from 3 large lemons with a vegetable peeler. Try not to get any of the white pith on the zest, as it is bitter. Place zest strips in a food processor and add 1/2 cup sugar. Pulse nil the zest is evenly distributed. Add another 1/2 cup sugar. Pulse until zest is finely ground. Store airtight in the refrigerator for up to 2 months. Makes 1 cup. Makes: 10 Muffins
Quick Orange Muffins
Ingredients:
1 C flour
1 1/2 T baking powder
1/4 C sugar
1/3 t salt
2 1/2 T shortening
1 T grated orange rind (about 1 1/2 oranges)
1/2 egg, well beaten
1/4 C orange juice

Directions:
Sift dry ingredients, cut in shortening. Add orange rind. Combine beaten egg and orange juice and add to first mixture stirring only until flour is moist. Fill greased muffin tins 2/3 full. Bake 15-20 minutes at 425 degrees. Yield: 6 large muffins

Easy Muffins

Ingredients:
1 egg
½ cup milk
¼ cup oil
1 ½ cup self-rising flour
1/3 cup sugar
Directions:
Preheat oven to 400. Spray muffin tin. (12 medium)
Beat egg with milk and oil. Mix in dry ingredients. Fold in 1 cup fresh or frozen berries.
Bake for 20-25 minutes.

Breakfast Kabobs
Ingredients:
1 1/2 c. cubed fresh pineapple
1 papaya, pared and cubed
1 c. strawberries
1 banana, peeled and sliced
1 c. strawberry or pineapple yogurt
1/4 c. flaked coconut
2 tbsp. honey
1 tbsp. lime juice 10 skewers (6 inch)

Directions: Alternately thread pineapple, papaya, strawberries and bananas on skewers. Combine yogurt, coconut, honey and lime juice and pass with kabobs to dip. Makes 5 servings.
Can vary by adding breakfast sausage pieces


Breakfast Kabobs 2
Ingredients:
2 cups plain yogurt
4 tbsp. of honey
1 pkg. (12 oz.) Bob Evans Original (You can also use Bob Evans Maple or Express Sausage Links)
1 medium cantaloupe melon, peeled, seeded and cut into 1" cubes
1 medium honeydew melon, peeled, seeded and cut into 1" cubes
1 small bunch green seedless grapes
1 small bunch red seedless grapes
2 medium red apples, cored and cut into 1" cubes
1 pint strawberries, hulled and cut into halves
7 skewers

Directions:
Combine yogurt and honey in small bowl; refrigerate until ready to serve. Cook sausage in medium skillet over medium heat until no longer pink in the center. Drain on paper towels; cut each link in half. Alternately place sausage and fruit on wooden skewers. Serve kabobs with yogurt sauce for dipping.
Makes about 7 kabobs
Note: The fruit can be prepared ahead and refrigerated until ready to assemble kabobs with warm sausage. Brush apples with lemon or orange juice to prevent discoloration.
Crescent Caramel Swirl

Ingredients:
1/2 cup butter (do not use margarine)
1/2 cup chopped nuts
3/4 cup firmly packed brown sugar
1 tablespoon water
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls

Directions:
1. Heat oven to 350°F. Melt butter in small saucepan. Coat bottom and sides of 12-cup fluted tube cake pan with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly.
2. Remove dough from cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.
3. Bake at 350°F. for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter or waxed paper. Serve warm.
Breakfast Pizza


Ingredients:

1/2 pound sausage, hot or mild
1 8 ounce tube cresent rolls
1 1/2 cups hash browns, thawed and crumbled
1 cup shredded sharp cheddar cheese
7 eggs beaten
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoon grated Parmesan cheese
Directions:

Cook sausage and drain. Spread dough out in 12 inch greased
pizza pan sealing edges. Spoon on sausage. Sprinkle with hash
browns. Combine eggs, milk, salt and pepper and pour over
sausage and hashbrowns. Sprinkle with cheeses. Cook at 350F
for 22 to 25 minutes. Makes for 6.
Breakfast Sausage Casserole
"This delicious egg, cheese and sausage casserole is prepared the night before. Placed in the oven early on a weekend morning; the whole family can wake up to this special treat!"
Original recipe yield: 8 to 10 servings.
Prep Time: 15 Minutes
Cook Time: 1 Hour

Ingredients:

1 (12 ounce) package fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups shredded sharp Cheddar cheese
2 (12 fluid ounce) cans evaporated Milk
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
ground black pepper to taste

Directions:
GREASE 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
PREHEAT oven to 325 degrees F.
BAKE for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.


French Toast Casserole

Ingredients:
1 1/2 stick butter
1 1/2 c. brown sugar
1 1/2 tsp. cinnamon
1 loaf Pepperidge Farm bread white (1 lb.)
6 eggs
2 c. milk
Maple syrup

Directions:
Use a 9x12 inch dish. Melt 1 1/2 stick of butter and add 1 1/2 cups brown sugar, 1 1/2 teaspoons of cinnamon; make a paste and spread over bottom of dish.
Use only white Pepperidge Farm bread (this recipe will take a 1 lb. loaf). Remove crusts. Layer two slices of bread and fill in sides and ends with smaller pieces.
Beat 6 eggs and add 2 cups milk. Pour over top. Cover and refrigerate. Bake 25-30 minutes at 350 degrees. Drizzle maple syrup on top and run under broiler until brown and bubbly.

Ham and Swiss Quiche

Ingredients:
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 (12-ounce) can evaporated milk
3 large eggs
1/4 cup all-purpose flour
1 cup (4-ounces) shredded Swiss cheese, divided
1/2 cup cubed cooked ham
1/4 cup (about 2) green onions
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions:
Preheat oven to 350°F (175°C). Whisk together evaporated milk, eggs and flour in large bowl. Stir in 1/2 cup cheese, ham, sliced green onions, thyme, salt and pepper. Pour mixture into pie shell; sprinkle with remaining cheese. Bake for 45 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 5 to 7 minutes before serving.
Makes 6 servings.
Melissa's Cheesy Ham Quiche
Serves 6
Ingredients:
1/2 C onions, chopped
1/3 C green pepper, chopped
1 T margarine
2 C sharp cheddar cheese, grated
1 T flour
2 C cooked ham, cubed small
2 eggs, beaten
1 C whole milk
1 T parsley flakes
3/4 t seasoned salt (Lowry's)
1/4 t garlic salt
1/4 t pepper
1 Pillsbury Pie Crust

Directions:
Sauté onions and green pepper in margarine. Mix cheese and flour together and add ham and onion mix to cheese. Spread in bottom of pie shell.Combine remaining ingredients and pour into pie. Bake on cookie sheet at 375 degrees for 35-40 minutes until golden brown and set. (I baked mine for at least 45 minutes.)




Simple Quiche


Ingredients:
2 Pet Ritz Pie Shells
1 medium onion
8 oz. Gruyère cheese
1/2 C fresh parmesan cheese, or more
2 C Half & Half
1/4 t nutmeg
1/2 t salt
1/4 t pepper
4 eggs
Directions:
Preheat overn to 350. Sauté onion until soft; spread over bottom of pie shell. Place parmesan cheese on top of onion, then Gruyère . Mix eggs, cream and spices with a whisk. Pour over cheese and add mushrooms, spinach, or other desired fillings. Bake 45 minutes in 350 oven until golden brown and not runny in middle.


Mexican Sausage Strata
Prep: 25 min. Bake: 35 min. Ingredients:
Nonstick cooking spray
5 slices white or whole wheat bread, cubed (3-3/4 cups)
6 ounces ground turkey sausage
3 eggs
1 cup skim milk
1/2 cup light dairy sour cream
1/2 cup shredded Monterey Jack cheese with jalape¿o peppers (2 ounces)
1/3 cup shredded reduced-fat sharp cheddar cheese
1/3 cup salsa

Directions:
1. Coat a 9- or 10-inch quiche dish with nonstick cooking spray. Spread bread cubes evenly in the quiche dish. Set aside.
2. Crumble turkey sausage into a medium skillet; cook until brown. Drain off fat. Pat with paper toweling to remove excess fat. Sprinkle cooked sausage over bread cubes in quiche dish.
3. In a medium mixing bowl beat together eggs, milk, and sour cream. Stir in Monterey Jack and cheddar cheeses. Pour egg mixture over sausage in quiche dish. Cover and refrigerate for at least 2 hours.
4. Uncover and bake in a 325 degree F. oven for 35 to 40 minutes or until center is set and top is golden brown. Remove from oven. Let stand for 5 to 10 minutes before cutting. To serve, cut strata into wedges. Spoon some salsa on top of each serving and serve with Tositos if you like. Makes 6 servings.
Make-Ahead Tip: Assemble strata. Cover and refrigerate up to 24 hours before baking as directed above.
Miss Dot's Six Week Bran Muffins


Ingredients:
4 eggs, beaten
1 quart buttermilk
12 oz box of raisin bran cereal
1 C All Bran cereal
5 cups all-purpose flour
3 cups sugar
1 cup vegetable oil
5 teaspoons baking soda
2 teaspoon salt
Directions:
In a large bowl, beat eggs and sugar until well combined. Stir in buttermilk, cereal, flour, oil, baking soda, and salt; mix well. Refrigerate at least 6 hours before using.


Preheat oven to 400. Fill paper-lined muffin cups 2/3 full. Bake at 400 degrees for 12-15 minutes, or until toothpick inserted near the center comes out clean. Batter may be covered and stored in the refrigerator for up to 6 weeks. Yields: 5 to 6 dozen
Paula Deen's Gorilla Bread
Ingredients:
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts

Directions:
Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Mini Frittatas Recipe
Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup cottage cheese, drained
1/2 cup grated parmesan cheese
1/2 cup shredded cheddar cheese
4 eggs
1/4 cup milk
1 teaspoon cumin
1/4 teaspoon pepper
2 tablespoons dried cilantro
sour cream (to garnish)
salsa (to garnish)
12 paper baking cups

Directions:
Preheat oven to 375 degrees. Beat eggs, milk, cumin and pepper.
Add spinach, cottage cheese, parmesan cheese, and cheddar cheese.
Blend well. Add in cilantro and stir well.
Spoon mixture into muffin cups and bake for 20-25 minutes until eggs are set.
Remove when done and let cool for 5 minutes before serving with a garnish of sour cream and salsa.


Grandma's Scones

Ingredients:
1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
1 cup raisins (optional)

Directions:
In a small bowl, blend the sour cream and baking soda, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.


Almond Poppyseed Bread
Ingredients:
3 cups flour
2 cups sugar
3 eggs
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 tablespoons poppy seeds
1 1/2 cups milk
3/4 cup vegetable oil
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
1 1/2 teaspoons butter flavoring

Directions:
Combine all ingredients in a large bowl; beat 2 minutes at medium speed.
Spoon batter into 2 greased and floured (or well sprayed) loaf pans.
Bake at 350°F for 1 hour or until test done with toothpick.
Cool in pans for 10 minutes, remove from pans and cool completely.
Note: if I can't find the butter flavoring I just use 2 teaspoons of each of the other flavorings.
Sunday Morning Breakfast Bake

Ingredients:
White loaf bread
1 pound sausage, fried and drained
3 C cheddar cheese ( I like extra sharp)
1 dozen eggs
2 C milk
1 t dry mustard
Salt and pepper to taste

Directions:
Spray cookie sheet with Pam. Line pan with bread. Sprinkle cooked sausage over bread. Whisk eggs, milk, mustard and seasonings. Pour egg mixture over bread. Leave in refrigerator over night. Preheat oven to 325°. Sprinkle shredded cheese over egg mixture and bake for 25 minutes.


Bacon Cheddar Deviled Eggs
Ingredients:
12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard
Directions:
Hard-boiled eggs peel best if refrigerated at least a week before boiling. Fresh eggs do not peel well. Use an extra egg for every 12 to be served, to allow for torn whites and to make more filling with the extra yolk. Careful stirring during boiling helps center the yolks.Bring eggs to a gentle boil in large uncovered pan with water 3 inches above eggs. Gently roll eggs around with spoon 4 to 5 times during first 4 minutes of simmering. Simmer a total of 14 minutes. Remove from water and cool. To cool more quickly, rinse eggs under cold running water. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside. Peel eggs, rinse, and dry with paper towel. Cut in half lengthwise. Gently scoop yolks into bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.


Monkey Bread
Ingredients:
4 cans biscuits (about 10 in each)
1/2 C butter
1 1/2 T cinnamon
1 C sugar
1 C brown sugar
1/2 C pecans
1/2 C raisins
Directions:
Preheat oven to 350. Cut each biscuit into 4 pieces with kitchen scissors. Place sugar and cinnamon in a plastic bag. Shake biscuit pieces in plastic bag, a few at a time, until coated. Place in greased tube pan until all biscuit pieces are used up. Sprinkle raisin and pecans between layers. Bring brown sugar and butter to a boil and then pour over biscuits. Bake at 350 for 35 to 45 minutes. Allow to cool 15 minutes before removing from pan.
Enchilada Quiche

Ingredients:
1 Pillsbury(R) refrigerated pie crust, softened as directed on box
4 eggs
1 cup half-and-half or milk
1 1/2 cups ground beef, cooked and drained (You could also substitute the beef with broasted chicken or turkey sausage!)
1 1/2 cups broken tortilla chips
2 cups shredded Monterey Jack cheese
1 cup shredded Cheddar cheese (You can vary the cheeses, like the Mexican cheese blend, according to your taste.)
1 cup Old El Paso(R) Thick 'n Chunky Salsa
1 (4.5 ounce) can Old El Paso(R) Chopped Green Chiles
1/2 teaspoon salt
Pepper, to taste (optional)
Sour cream (optional)
Old El Paso(R) Thick 'n Chunky Salsa (optional)
3 green onions, chopped


Directions:

Heat oven to 350 degrees F. Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled Pie.In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in beef, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.
Yield: 8 servings

Stuffed French Toast
from Cooking Light
Yield12 servings (serving size: 1 piece)
Ingredients:
24 (1-ounce) slices cinnamon-raisin bread
Cooking spray
3 cups 1% low-fat milk
2 cups egg substitute, divided
1 cup half-and-half
1 cup sugar, divided
1 tablespoon vanilla extract
1/8 teaspoon ground nutmeg
1 (8-ounce) block fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
Bottled cinnamon-sugar (optional)
Directions:
Trim crusts from bread. Arrange half of the bread in a 13 x 9-inch baking dish coated with cooking spray.
Combine milk, 1 1/2 cups egg substitute, half-and-half, and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish. Combine 1/2 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350°.
Uncover and bake at 350° for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.