Cheezy Grits Casserole

	6C boiling water
	1 1/2 C (instant) grits
	8 oz. Velveeta Cheese
	2 teaspoons Accent
	several drops of Tabasco (to taste)
	1 stick butter
	1 (6 oz.) roll of Garlic Cheese
	2 teaspoons salt
	2 large or 3 medium eggs beaten

Heat water to boiling; add cheese, butter, Accent, salt, Tabasco. When cheese and butter have melted and water is boiling , add grits, allow to cook as long as directed on the package (3 to 7 minutes.) Stir often! Add eggs while stirring.

 Pour grits into buttered baking dish. (At this point the grits may be frozen or put in refrigerator overnight).
Bake in 350º oven for 30 minutes.

Serves 8-10.

Heritage House Omelette

	2 medium eggs
	2 T Half-and-Half
	2 T Ex Virgin Olive Oil
	1/2 minced garlic clove
	1/4 C diced tomato
	pinch of salt
	3/4 C lightly packed torn baby spinach leaves
	Sprinkle of tarragon
	Dash of nutmeg
	1T minced fresh dill
	2T crumbled feta cheese

In a bowl combine eggs, half and half, taragon and nutmeg. Whisk until eggs are fluffy. Set bowl aside.

Combine 1 T of the oil and the garlic in a medium non-stick skillet with no sloping sides and heat over low heat until garlic begins to sizzle, about 1 minute. Add the tomato and the salt and sauté for an additional minute. Add the spinach and sauté for 30 seconds more. Transfer to a small bowl and set aside.

Wipe out the skillet. Heat the remaining 1T oil in the skillet on medium heat. Add the egg mixture and prepare the omelette to desired firmness. Spoon the spinach mixture onto the third of the omelette closest to the handle. Sprinkle the dill and feta over the spinach mixture. Fold the omelette onto the plate.

Makes 1 serving.

Creamy Hash Brown Casserole

	32 oz frozen hash browns
	10 oz cream of chicken soup
	8 oz sour cream
	1 small chopped onion
	5 oz low-fat evaporated milk
	1/4 C margarine
	1/2 t salt
	1/4 t pepper
	1 t rosemary
	1 t taragon
	1 C shredded cheddar cheese

Mix top ten ingredients an put in an 11" by 7" cooking dish.  Bake at 350º for 45 minutes or until bubbly. Then add cheese and cook for 15 minutes until mixture is golden.

Makes 6-8 servings.

Breakfast Granola

	4 C oats
	1C brown sugar
	1 T cinnamon
	1 C pecans
	1C sliced almonds
	Stir these above ingredients together.
	1/4 C honey
	1/4 C light corn syrup
	3 T butter

Boil these ingredients together and pour over oat mixture. Spread on 1 cookie sheet and bake at 350º for 15 minutes.  (No longer than that!)

Optional additions after baking: Raisins, dates, dried cranberries, dried cherries or blueberries.

Pull-Apart Bread

	4 cans refrigerated biscuits
	1C sugar
	1 T cinnamon
	3/4 C sugar
	1/2 stick butter
	1/2 t cinnamon

Mix 1C sugar, 1 t cinnamon in large bowl. Bring 3/4 C sugar, 1/2 stick butter, and 1/2 t cinnamon to a rolling boil (take it slow or mixture will not melt together properly!) Cut biscuits in quarters. Toss in dry mixture to coat. Place coated biscuits in well-buttered bundt pan. Pour over biscuits. Bake at 350º for 20-25 minutes. or until biscuits are lightly browned.

Note: Can add pecans, if desired.

Cheese Biscuits

These biscuits are one of the signature items at The Lady & Sons Restaurant in Savannah, Georgia.

	2 C self-rising flour
	1 t baking powder
	1 t sugar
	1/3 C Crisco shortening
	3/4 C grating cheddar cheese
	1 C buttermilk

Preheat oven to 350º. Mix flour, baking powder, and sugar together using a fork; cut in shortening until it resembles cornmeal.  Add cheese. Stir in buttermilk all at one time just until blended. Do not overstir. Drop by tablespoonfuls (I use an icecream scoop to give biscuits a nicer shape) onto a well-greased baking sheet. Bake for 12 to 15 minutes.

Makes 8 large biscuits.

Buttermilk Waffles

	2 C all-purpose flour
	1 T baking powder
	1 tsp baking soda
	1/2 tsp salt
	1 T sugar
	3 large eggs
	1 3/4 C buttermilk
	1/2 C melted butter

Preheat waffle iron. In a large bowl, combine flour, baking powder, baking soda, salt, and sugar.  In a medium bowl, whisk together eggs, buttermilk and melted butter.  Add to dry ingredients and stir until well-blended.  Pour batter onto hot waffle iron. Close lid and follow waffle iron instructions.

Makes 6 waffles.

Mary Lou's Pancakes

	2 cups all-purpose unbleached flour
	2 teaspoons baking powder
	1 teaspoon baking soda
	1/4 teaspoon salt
	2 eggs beaten
	1 1/2 cups low fat buttermilk
	1/2 cup 2% milk
	3/4 cup light sour cream
	1 Tablespoon butter, melted

 

In a medium bowl, whisk together flour, baking powder, baking soda and salt.  In a separate bowl, combine beaten eggs, buttermilk, milk, sour cream and butter.  Add liquid to dry ingredients and stir gently until just combined.

Drop by spoonfuls onto preheated medium hot griddle; turn when lightly browned on underside.

Makes 12 to 14 pancakes about 4 inches in diameter.

 

	4 canned peach halves, drained
	1/2 cup sugar
	1/2 cup apple juice
	1/3 cup apple cider vinegar
	1 Tablespoon chopped onion
	1 teaspoon dry mustard
	1/2 teaspoon salt
	2 Tablespoons vegetable, not olive, oil
	2 Tablespoons poppy seeds

Easiest Coffee Cake

(from Southern Living)

Glaze:

	1 cup powdered sugar
	1/2 teaspoon vanilla extract
	1 to 2 Tablespoons milk

Stir together powdered sugar, vanilla, and 1 tablespoon milk until smooth.  Add additional milk if desired.

Cake mix:

	4 ounces of cream cheese, softened
	1/2 cup apricot preserves (or preserves of your choice)
	1 (16 ounce) package of pound cake mix, divided
	1 (8 ounce) container of sour cream
	1/2 cup 2% milk
	2 large eggs
	1/2 teaspoon almond extract
	1/2 cup sliced almonds

 

Beat cream cheese, apricot preserves, 1 tablespoon cake mix, just until blended; set mixture aside.

Beat sour cream, milk, eggs, almond extract, and remaining cake mix at low speed with an electric mixer 30 seconds or until blended.  Increase speed to medium, and beat 3 more minutes.

Pour into lightly greased 13 x 9 inch pan.  Drop cream cheese mixture by rounded spoonfuls evenly over batter.  Swirl batter gently with a knife.  Sprinkle almonds evenly over top.

Bake at 350 degrees for 25 to 28 minutes or until golden.

Cool on a wire rack 20 minutes.  Drizzle glaze over slightly warm cake or individual pieces.

Makes about 12 three inch squares.

Apple Brunch Bake

(from Bisquick)

	1 pound of bacon (cooked until crisp)
	1 medium unpeeled cooking apple (Rome Beauty, Golden Delicious or Greening), peeled and chopped.  1 cup
	1/2 Tablespoon sugar
	1 1/2 cups original Bisquick
	1 1/2 cups milk
	4 eggs
	2 cups shredded cheddar cheese ( 8 ounces)

 

Heat oven to 375 degrees.  Grease rectangular baking dish, 11 x 7 x 1 1/2 inches.  Crumble bacon into small pieces. Mix apple and sugar; spread into baking dish.  Stir Bisquick, milk and eggs until blended; pour over apple.  Sprinkle with bacon and cheese.  Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean.

Makes about 6 three and a half inch square pieces.

Sweet 'n Spicy French Toast

	3 large eggs
	1/2 cup milk
	1/2 cup maple syrup
	1/2 tsp vanilla extract
	1/4 tsp ground cinnamon
	Dash of nutmeg
	Dash of ground cloves
	6 slices of day-old bread of your choice

Preheat a large non-stick skillet or griddle over medium heat.  Add 1 T butter and swirl to coat the skillet (do not use non-stick spray alone as it does not brown as nicely).

In a large shallow bowl, whisk together eggs, milk, syrup, vanilla, cinnamon, nutmeg and cloves.  Dip each slice of bread in egg mixture, turning to coat, and place on hot skillet. Cook until lightly brown, about 3 minutes on each side.  Add additional butter and repeat with remaining bread.  Serve with toppings of your choice.

Makes 6 slices.