What Megan's Making » Apple Cranberry Parfait

What Megan's Making » Apple Cranberry Parfait Saw this on my blogger feed and have to say this looks pretty good! Will have to make it myself and take some pictures.

Oven-Baked Sausage Casserole

Recipe by Patricia Crawley - Sunrise, Florida

Serves: 6

1 pound bulk hot sausage
1 diced red pepper
1 diced green pepper
1 medium onion, chopped
6 eggs
1/4 cup milk
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1 1/2 cups grated sharp cheddar cheese

Crumble sausage, brown and drain. Saute the vegetables, drain. Set aside. Beat the eggs, milk, garlic salt and pepper until frothy. Layer sausage, vegetables and cheese in greased 1 1/2 quart casserole. Top with egg mixture. Bake at 350 degrees until set, about 35 minutes.

Breakfast Pizza

Recipe by Wilma Richey - Lead Hill, Arkansas

Serves: 6-8

1 pound bulk pork sausage, crumbled
1 package (8 ounces) refrigerated crescent rolls
1 cup frozen, loose pack hash brown potatoes, thawed
1 cup (4 ounces) shredded sharp cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

In skillet, cook sausage until browned. Drain, set aside. Separate dough into eight triangles. Arrange on ungreased 12 inch pizza pan with points toward center. Press over bottom and up sides to form crust, sealing perforations completely. Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese. Set aside. Beat together eggs, milk, salt and pepper in mixing bowl, pour over filling. Sprinkle Parmesan cheese over all. Bake at 375 degrees for 25-30 minutes.

Coffee Cake Wheels

Recipe by Sue Pipkin - Baxter Springs, Kansas

Serves: 16

1 cup butter
1/2 cup sugar
1/2 teaspoon salt
2 tablespoons grated lemon rind
2 eggs, well beaten
1 package active dry yeast
1/4 cup warm water, 110-115 degrees
1 cup dairy sour cream
4 1/2 cups sifted all-purpose flour
1/4 cup melted butter, divided
1/4 cup brown sugar
6 tablespoons sugar
1 1/2 teaspoons cinnamon
3/4 cup chopped nuts
3/4 cup raisins

Cream together butter and sugar until fluffy. Add salt, lemon rind, eggs and yeast which has been dissolved in warm water. Blend in sour cream. Add flour, mix thoroughly. Chill, covered, in refrigerator for 3 hours. Remove from refrigerator, let rise for 1 1/2 hours. Cover bottom of 13 x 9 inch baking pan with 3 tablespoons melted butter. Sprinkle on brown sugar. Roll dough on lightly floured board into 22 x 16 x 1/4 inch thick rectangle. Brush dough with remaining butter. Combine sugar and cinnamon, sprinkle evenly over dough. Sprinkle nuts and raisins evenly over dough. Roll up long edge like jelly roll, seal edges. Cut crosswise into 3/4 inch thick slices. Arrange slices on top of brown sugar/butter mixture in pan. Cover, let rise in warm place until double (can refrigerate and bake next day - allow up to 1 1/2 hours rising time before baking). Bake at 375 degrees for 35 minutes.

Oven French Toast with Nut Topping

Recipe by Donna Johnston - Sparta, Washington

Serves: 8-10

1 loaf (12 ounces) French bread, cut into 1 inch slices
8 eggs
1 cup milk
1 cup half and half
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon mace

Topping:
3/4 cup butter, softened
1 1/3 cups brown sugar
3 tablespoons dark corn syrup
1 1/3 cups coarsely chopped pecans or walnuts or hickory nuts

Heavily butter 13 x 9 x 2 inch baking pan. Fill pan with bread slices within 1/2 inch of top. Set aside. In blender, mix eggs, milk, half and half, vanilla, nutmeg, cinnamon and mace. Pour over bread slices. Refrigerate, covered, overnight. Make topping by combining all ingredients, set aside until time to bake toast. Spread topping over toast. Bake at 350 degrees for 50 minutes until puffed and golden. Shield top with foil if top browns too quickly.

Good Morning Coffee Cake (from Crisco)

2 1/3 cups all-purpose flour
1 1/3 cups granulated sugar
3/4 teaspoon salt
3/4 cup shortening
2 teaspoons baking powder
3/4 cup milk
2 eggs
1 teaspoon vanilla
1 (3 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
2 teaspoons ground cinnamon, divided
1 (29 ounce) can sliced peaches, well drained and chopped OR 1 (21 ounce) can apple pie filling
1 cup chopped nuts, divided
1/3 cup firmly packed brown sugar

Preheat oven to 350 degrees. In large bowl, combine flour, granulated sugar and salt. Cut in shortening until crumbly. Reserve 1 cup crumb mixture. To remaining crumb mixture, add baking powder then milk, eggs and vanilla. Beat on medium speed 2 minutes. Spread into greased 13"x9" baking pan. Bake 25 minutes or until set. Meanwhile, in small bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk. Stir in lemon juice, then fruit, 1/2 cup nuts and 1 teaspoon cinnamon. In medium bowl, combine reserved crumb mixture, remaining 1/2 cup nuts, 1 teaspoon cinnamon and brown sugar. Spoon fruit mixture evenly on top of cake. Sprinkle with crumb mixture. Bake 35 minutes longer or until set. Cool. Serve warm.