Butterball Coffee Cake

Waeva Hudson

2 cans Betty Crocker Bisquick Refrigerated Biscuits ¾ cup sugar ¼ cup chopped nuts

¼ cup butter, melted 1 tablespoon cinnamon

Heat oven to 375 degrees. Grease a 9-inch round layer pan. Separate biscuits and dip in melted butter, then coat with a mixture of the sugar and cinnamon. Place 15 biscuits around outer part of pan to make a circle. Overlap 5 remaining biscuits to fill center. Pour remaining butter over, and sprinkle with chopped nuts. Bake 25-30 minutes. Let stand 5 minutes before serving, and biscuits will break apart easily.

Leek Quiche

Bernie Kelly

2 cups heavy cream 1 package leek soup mix 6 strips of crisp bacon 10 inch pie shell, unbaked

3 eggs 8 ounces Swiss cheese, grated Dash of nutmeg and pepper

Beat eggs and cream. Add soup mix and spices. Sprinkle grated cheese and crumbled bacon on bottom of pie shell. Pour mixture over. Bake in 375 degree oven for 40 minutes.

Brunch Egg Casserole

Alison Kelly

2 cups plain croutons 4 beaten eggs ½ teaspoon salt fraction teaspoon onion powder 4 slices of bacon, crisp

4 ounces shredded cheddar cheese 2 cups milk ½ teaspoon prepared mustard Dash of black pepper

In a greased 9x13 glass dish, combine croutons and cheese. Combine the rest of the ingredients, except the bacon, and pour over crouton mixture. Sprinkle crumbled bacon over top. Bake in a 325 degree oven for 55-60 minutes or until eggs are set. You can use your imagination with other ingredients, such as sauteed onions and green peppers, green or black olives, or whatever else you like.

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