Lauren hosted December and chose "Christmas Breakfast" as our theme. We all wore our pjs and enjoyed all the decadent dishes to the fullest!
Ashley's Hot Curried Fruit
1 large can sliced peaches, drained
1 can pineapple chunks, drained
1 large can sliced pears, drained
3/4 c. sugar
1/3 c. butter
2 t. curry powder
6 cherries
Melt butter and add sugar and curry. Pour over fruit and bake at 325 degrees for 1 hour.
Amy's Sausage Gravy
2, 16oz packs of sausage (I use jimmy dean- 1 reg, 1 hot)
1 tsp flour
1 can of evaporated milk buy 2 cans in case sag is too thick
Brown sausage and drain grease. Sprinkle tsp of flour over cooked sausage and add 1 can of evaporated milk. Stir and simmer. If sausage is getting too thick add more evaporated milk. Too runny add flour.
Lauren's Angel Biscuits
1 envelope of fast-rising yeast
2 TBS lukewarm water (110 degrees)
5 cups all-purpose flour
4 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1 cup shortening
2 cups buttermilk
Preheat the oven to 400 degrees. Dissolve the yeast in the lukewarm water in a bowl and let stand for 5 minutes or until bubbly. Sift the flour, baking powder, sugar, salt and baking soda into a bowl and mix well. Cut in the shortening until crumbly. Add the yeast mixture and buttermilk and stir just until combined.
Remove the dough to a lightly floured surface and gently fold the dough over several times. Roll 1/4 to 1/2 inch thick and cut into rounds with an 1 1/2 inch cutter. Arrange the rounds on a lightly greased baking sheet and bake for 12 minutes.
Whitney's Sausage Casserole
8 oz cream cheese, softened
1 lb Dean's mild sausage
1 large can crescent rolls
Preheat oven to 375. Spray an 11x13 casserole, and put half of the crescent rolls along the bottom, as a crust. Brown sausage, and drain the grease. Mix the sausage and cream cheese well, and pour over crescent roll crust. Layer the remaining crescent rolls on top of the sausage mixture. Bake for 16-18 minutes.
Caron's Sausage and Grits Quiche
1 (16-oz.) package ground pork sausage
2 cups reduced-sodium chicken broth
1 cup whipping cream
1/2 teaspoon table salt
1 cup uncooked regular grits
1 cup grated Asiago cheese
1/4 teaspoon ground black pepper
1 cup (4 oz.) freshly shredded white Cheddar cheese, divided
3 large eggs, lightly beaten
1 1/2 tablespoons plain white cornmeal
1/4 teaspoon ground black pepper
1 cup (4 oz.) freshly shredded white Cheddar cheese, divided
3 large eggs, lightly beaten
1 1/2 tablespoons plain white cornmeal
Thaw spinach; drain well, pressing between paper towels. Cook sausage in a large skillet over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink; remove from skillet, and drain. Preheat oven to 350°. Bring broth, cream, and salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Cover, reduce heat to medium-low, and simmer, whisking occasionally, 12 to 15 minutes or until thickened. Remove from heat; stir in Asiago, pepper, and 3/4 cup Cheddar until melted. (Mixture will be very thick.) Gradually stir about one-fourth of hot grits into eggs; stir egg mixture into remaining hot grits. Stir in spinach and sausage until blended. Sprinkle bottom and sides of a lightly greased 10-inch deep-dish pie plate with cornmeal. Spoon grits mixture into pie plate; sprinkle with remaining Cheddar cheese. Bake at 350° for 55 minutes or until set. Remove from oven to a wire rack, and cool 30 minutes.
To Freeze: Prepare recipe as directed through Step 5. Cover tightly with plastic wrap and heavy-duty aluminum foil. Place quiche in a 2-gal. zip-top plastic freezer bag. Freeze up to 1 month. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes, and bake as directed.
Note: Recipe may be doubled and baked in a 13- x 9-inch baking dish for 1 hour.
Anna Kate's Blueberry Breakfast Casserole
2 cups blueberries (rinsed and drained)
8 eggs (beaten)
¼ cup maple syrup
1 loaf of bread (any kind, I used ½ loaf)
1 ½ low fat milk
4 oz low fat cream cheese (cold so it can be cubed)
¼ cup butter, melted
Pre-heat oven to 350 degrees. Cut bread into 1 inch cubes. Cut cream cheese into small cubes. Lightly spray a 9x9x2 inch baking dish. Place ½ of bread cubes in dish. Evenly place cream cheese cubes and 1 cup of blueberries over the bread. Add remaining bread cubes and blueberries to top of casserole.
In a medium sized bowl, combine eggs, milk, syrup and butter. Slowly pour egg mixture over bread. Cover casserole with foil and bake for approx 45 minutes or until a toothpick inserted in the middle comes out clean. Then remove foil and let casserole brown on top. Let cool slightly and serve with warm maple syrup on the side.
Virginia's Mini-Cinnis
2 (8 ounce) cans refrigerated crescent rolls
6 tablespoons margarine, softened
1/3 cup firmly packed brown sugar
1/4 cup chopped pecans
1 tablespoon sugar
1 teaspoon ground cinnamon
Drizzle
2/3 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1/8 teaspoon salt
Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.
Stir together margarine and next four ingredients; spread evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 (1 inch thick) slices, using a serrated knife. Place roll, 1/4 inch apart, into 2 greased cake pans.
Bake at 375 for 15 to 18 mins or until golden. Cool 5 to 10 mins.
Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.
