Eggs with Hats on Top

This is just another way my grandma use to fix eggs for me when I was little. I still eat them this way today.

Ingredients:

• 2 eggs
• 2 slices white bread
• 2 tablespoons butter

Directions:

1. With drinking glass turned upside down cut a hole in the center of your bread slices.
2. Save the circle you cut out of the center of the bread.
3. In frying pan over medium high heat, melt butter.
4. Put bread slices in skillet along with the circles you cut out of the center of the bread.
5. Crack an egg in each of the holes of bread.
6. Cover skillet for a minute or two or just until egg is starting to set up, and when bottom of bread is browned, then turn and fry on other side until browned.
7. Make sure you turn your little circles of bread over also.
8. Serve with your little circles of bread on top of the egg.
9. Season to taste.

No-Bake Rice Krispies Peanut Butter Granola Bars (Lower-Fat)

This is a delicious lower fat bar if using reduced-fat peanut butter, these are perfect for kid's lunch boxes, feel free to add in some chopped nuts or sunflower seeds or coconut in place of the raisins,

Ingredients:

• 1 1/2 cups Rice Krispies (for a firmer bar increase up to 2 cups)
• 1 1/2 cups quick-cooking oats
• 1/2 cup brown sugar, packed
• 1/2 cup dark corn syrup or 1/2 cup light corn syrup or 1/2 cup honey
• 1/2 cup reduced-fat peanut butter (or can use regular peanut butter)
• 1 teaspoon vanilla
• 1/2 cup dark raisin (or can use either 1/2 cup chopped nuts or 1/2 cup seeds or 1/2 cup coconut)
• 1/3 cup mini chocolate chip (to prevent melting refrigerate or freeze the chocolate chips before mixing in)

Directions:

1. lightly grease 11 x 7-inch, can use a 13 x 9-inch baking dish but you will have a thinner bar.
2. In a large bowl combine Rice Krispies cereal, oats and raisins.
3. In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.
4. Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
5. Pour over the dry ingredients in the bowl; mix to combine.
6. Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.
7. Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan.
8. While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
9. Chill until firm.

Interesting Crock Pot Chicken

So simple, and so good! Add a veggie or salad and dinner's done! I like to serve this over rice, but it is equally as tasty over cooked egg noodles.

Ingredients:

• 2 (1 ounce) envelopes dry ranch dressing mix
• 6 boneless skinless chicken breasts
• 12 ounces thinly sliced mushrooms (more if you want)
• 2 tablespoons butter
• 1 (14 1/2 ounce) can chicken broth
• 2 (10 1/2 ounce) cans condensed cream of mushroom soup
• 8 ounces cream cheese
• 2 garlic cloves, minced
• salt
• black pepper

Directions:

1. Mix together dressing mix, chicken, mushrooms, butter, and chicken broth in crock pot.
2. Cook on high 5-6 hours.
3. About 1 hour prior to serving, mix mushroom soup, cream cheese, and garlic; add to crock pot.
4. Cook on high for 1 more hour.
5. Season with salt and pepper to taste, and serve over rice or noodles.

Barefoot Contessa's Oven Roasted Bacon

This is the best way to cook bacon. It cooks more evenly this way and more importantly, it requires little attention. The most wonderful part is you don't have grease spatters on your stove!

Ingredients:

• 8 -10 slices centre cut apple-smoked bacon
• black pepper (optional)

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Place a sheet of parchment paper on a sheet pan.
3. Lay the bacon on top of the parchment paper.
4. Bake for 15 to 20 minutes until the bacon is really crispy.
5. Drain on paper towels and serve.

The Best Apple Pie Muffins Ever

I got this recipe from a friend. I make these often and take them to many potlucks, office parties, the cottage, picnics, children's lunch and the list goes on.

Ingredients:

• 1/2 cup firmly packed brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 1 teaspoon cinnamon

Muffins

• 1 1/2 cups firmly packed brown sugar
• 2/3 cup vegetable oil
• 1 egg
• 1 1/2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 cups diced peeled firm tart apples (such as Spy, Granny Smith)

Directions:

1. cinnamon could be added to the batter ( about 1 teaspoon or less).
2. Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.
3. Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.
4. In a separate bowl, sift together flour, soda and salt.
5. Stir oil mixture into flour mixture alternately with buttermilk.
6. Fold in apples, mixing just until combined.
7. Spoon into greased muffin cups filling 3/4 full.
8. Sprinkle topping over evenly.
9. Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.

Strawberry Coffee Cake

Good for a special occasion breakfast.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg, beaten
• 1/2 cup milk
• 1 teaspoon vanilla (optional)
• 2 tablespoons butter, melted
• 1 1/2-2 cups sliced fresh strawberries

Topping

• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup cold butter
• 1/4 cup chopped pecans

Directions:

1. In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.
2. In a second bowl, add the egg, milk and butter; stir to mix; add to dry ingredients and stir just until moistened.
3. Pour mixture into a greased 8-inch square baking dish.
4. Place strawberries evenly over the top of batter.
5. To make the topping: Combine the flour and sugar in a bowl.
6. With a pastry blender, cut in the butter until consistency of coarse crumbs.
7. Stir in pecans.
8. Sprinkle mixture evenly over the strawberries.
9. Bake at 375° for 30-35 minutes or until wooden pick comes out clean.

Breakfast Shepherd's Pie

Ready, Set, Cook! Special Edition Contest Entry: Breakfast Shepherd's Pie, how can you beat it?

Ingredients:

• 6 cups Simply Potatoes Diced Potatoes with Onion
• 6 slices bacon
• 6 eggs
• 1 cup red bell pepper
• 1/4 cup green onion, diced
• 1/4 cup feta
• 1 cup shredded cheddar cheese
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon paprika
• 1/4 cup canned chopped jalapeno
• 1 tablespoon onion powder
• 2 (12 ounce) cans corn beef hash
• 2 tablespoons olive oil
• 1 garlic clove

Directions:

1. Cook 6 slices of bacon until crisp, drain on paper towel.
2. Drizzle olive oil in pan, heat up and cook small diced green onion and glove of chopped garlic.
3. Mix 6 eggs in a bowl.
4. Salt and pepper to taste.
5. Crumble in feta to taste.
6. Crumble in 6 slices bacon.
7. Add cooked green onion and garlic to egg mixture.
8. Mix up egg mixture and ingredients and pour into 8x8 casserole dish.
9. Pre-heat oven to 350 degrees and put egg mixture in for 20-25 minutes.
10. Chop up Red Pepper.
11. Heat up olive oil in pan.
12. Cook Simply Potatoes Diced Potatoes.
13. Add chopped red pepper.
14. Add jalapenos to taste (optional).
15. Salt and pepper to taste.
16. Add paprika.
17. Add onion powder.
18. Mix all up until potatoes are cooked.
19. Cook up 2 cans of beef hash in another pan.
20. Once egg mixture is done, take out of the oven and spread the cooked hash on top of eggs.
21. Next pour potato mixture on top of hash.
22. Cover the top of potatoes with shredded cheddar cheese.
23. Put back in oven for 5-10 minutes or until cheese is melted.

Mini Pigs-In-A-Blanket

These pigs in a blanket are SO easy and because they're bite-sized, people eat them up quickly!

Ingredients:

Little Smokies sausage
crescent roll
parmesan cheese
garlic salt

Directions:

Preheat oven according to directions on crescent roll package.
Unroll but leave intact 2 triangles of crescent rolls.
Pinch seam together and cut lengthwise into 5 strips and then cross-wise to make 10 strips.
Roll each strip around one sausage and place in baking pan that has been sprayed with non-stick cooking oil.
Sprinkle each pig with parmesan and garlic salt.
Bake according to crescent roll package directions.

TSR Version of Starbucks Pumpkin Scones by Todd Wilbur

These are great for the holidays...or any other time of the year

Ingredients:

• 2 cups all-purpose flour
• 7 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 tablespoons half-and-half
• 1 large egg

Powdered Sugar Glaze

• 1 cup powdered sugar
• 1 tablespoon powdered sugar
• 2 tablespoons whole milk

Spiced Glaze

• 1 cup powdered sugar
• 3 tablespoons powdered sugar
• 2 tablespoons whole milk
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ginger
• 1 pinch ground cloves

Directions:

1. TO MAKE THE SCONES:.
2. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
6. Bake for 14 to 16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7. TO MAKE THE PLAIN GLAZE:.
8. Mix the powdered sugar and 2 tbsp milk together until smooth.
9. When scones are cool, use a brush to paint plain glaze over the top of each scone.
10. AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
11. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Arabian Pita Bread

This doesnt taste exactly like arabian pita, but it is close. So quick and easy, and tastes better with arabian dishes (hummous, falafel, shawerma, etc).


Ingredients:

1 tablespoon instant yeast
1 1/2 cups water
1 -2 teaspoon sugar
3 cups flour
1 tablespoon nonfat dry milk powder
1/2 teaspoon salt
6 tablespoons oil

Directions:

Mix yeast, water and sugar.
Set aside.
In a large bowl, combine flour, dried milk and salt.
Pour in the oil and yeast/water mixture and stir well.
You might need to add more flour or water, depending on the absorbency of the flour.
Knead dough briefly, divide into 18 egg sized balls.
Place on a floured surface, cover and let rest for 15-30 minutes.
Roll one ball out and cook in a skillet until large "bubbles" form.
Flip pita over and cook the other side for a few more minutes.
I flatten it out with a spatula.
Keep bread warm (wrap in a towel or place in a ziploc bag) while cooking the rest of the bread.
These freeze well.

Vanilla-Scented Granola

Great snack for everyone, or the for kids lunches or even as an after school treat! Serve for breakfast with yogurt and fruit or over ice cream for dessert.

Ingredients:

• vegetable oil cooking spray
• 4 cups old fashioned oats
• 1 cup sliced almonds
• 1/2 cup golden brown sugar, packed
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/3 cup vegetable oil
• 1/4 cup honey
• 2 tablespoons sugar
• 4 teaspoons vanilla extract

Directions:

1. Position rack to middle of oven and preheat to 300*.
2. Lightly spray large baking sheet with nonstick spray.
3. Mix next 5 ingredients in large bowl.
4. combine oil, honey and sugar in small saucepan; bring to simmer over medium heat.
5. Remove from heat; stir in vanilla.
6. Pour hot liquid over oat mixture; stir well.
7. Using hands, toss mixture until thoroughly mixed.
8. Spread granola on prepared baking sheet.
9. Bake until golden brown, stirring occasionaly, about 30 minutes (but check after 20).
10. Transfer sheet to rack; cool granola completely.
11. (Can be made two weeks ahead. Store in airtight container at room temperature.) Makes about 8 cups.

Glazed Cinnamon Rolls - Bread Machine

The bread machine makes these rolls easy! I usually make them at night and refrigerate them to bake for the next day's breakfast.

Ingredients:

• 3/4 cup water, plus
• 2 tablespoons water
• 2 tablespoons unsalted butter, softened
• 2 1/2 cups bread flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon bread machine yeast

FILLING

• 1/3 cup granulated sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, softened

GLAZE

• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 -2 tablespoon milk

Directions:

1. Place water, 2 Tablespoons butter, bread flour, 1/4 cup white granulated sugar, salt and yeast in the bread machine and start on dough cycle.
2. Once dough is complete, roll out into a 9" square on a lightly floured surface.
3. Mix 1/3 cup sugar and 2 teaspoons ground cinnamon together (I mix it in a measuring cup).
4. Spread 2 Tablespoons softened margarine over the dough and sprinkle with the cinnamon mixture.
5. Roll up tightly into a log and pinch the edges to seal.
6. Cut into 1" slices and place in a greased 9"x9"x2" square pan (brownie pan).
7. Cover loosely with plastic wrap and let rise 1 hour or so until double, OR in refrigerator overnight if making for breakfast.
8. Preheat oven to 375°F and bake 20 minutes or until golden brown.
9. Mix powdered sugar, vanilla and milk to make glaze, drizzle over rolls and serve warm.

Allrighty then Scrambled Eggs

I saw this on Paula's Home Cooking and had to share! Allrighty then!

Ingredients:

• 8 eggs
• 2 tablespoons sour cream
• 1 tablespoon water
• salt & freshly ground black pepper
• 2 tablespoons butter
• 1/2-3/4 cup grated cheddar cheese (I use sharp)

Directions:

1. In a medium size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy.
2. Using a nonstick frying pan, melt butter and cook eggs over low heat, stirring occasionally.
3. Stir in the cheese.
4. Cook until you reach desired consistency.
5. Serve hot with biscuits!
6. Enjoy!

Light and Fluffy Pumpkin Pancakes

These little beauties are a beautiful color and will keep you full for hours after eating just one serving.

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 pinch clove
• 1 cup 1% low-fat milk (can be any kind)
• 6 tablespoons canned pumpkin puree
• 2 tablespoons melted butter
• 1 egg

Directions:

1. Whisk flour, sugar, baking powder, spices and salt in a bowl.
2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
3. Fold mixture into dry ingredients.
4. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
5. Cook pancakes about 3 minutes per side. Serve with butter and syrup.
6. Makes about six 6-inch pancakes.

Individual Cream Cheese Danish

Small danishes that make a great addition to a brunch buffet.

Ingredients:

• 2 (10 ounce) cans crescent roll dough
• 1 (8 ounce) package cream cheese, diced
• 1/2 cup white sugar
• 1 teaspoon lemon juice
• 3/4 teaspoon vanilla extract
• 1 teaspoon sour cream
• 1 cup confectioners' sugar
• 1 tablespoon milk
• 1 tablespoon butter, softened

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Slice (unrolled) crescent roll dough into 1/4 inch slices (as if making slice-and-bake cookie dough).
3. Place slices of dough on cookie sheet and make slight indention in the middle.
4. In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream.
5. Add a tablespoon of filling to each roll.
6. Bake in preheated oven for 15 to 20 minutes.
7. In a small bowl, stir together confectioners' sugar, milk and butter.
8. After Danish has cooled, drizzle with icing.

Ramen Noodle Egg Foo Yung

I was surprised. This is a variation of a rather bland scrambled egg mix that I found on the net but turning it onto an egg foo yung is really special.

Ingredients:

1 (3 ounce) package ramen noodles (I think chicken is the best but I like oriental flavored, occasionally)
3 tablespoons butter, divided
2 large eggs
2 green onions, finely chopped
1/2 teaspoon sesame oil
1/2 teaspoon soy sauce
1/2 teaspoon baking powder

Directions:

Cook ramen noodles according to package instructions and drain well in a colander.
Whisk eggs, onions, 1/2 of the seasoning packet, sesame oil, soy sauce, and baking powder with a fork in a small bowl and set aside.
Heat butter on med high heat in an 8 inch nonstick skillet.
Add drained noodles to butter and brown lightly about two or three minutes. Do not stir.
Pour whisked egg mixture over noodles and gently incorporate, don't really stir, just sort of mix it gently and let the egg set enough to flip the egg patty over.
Flip the patty over and cook the other side until the egg is set, about two minutes.
Flip over again and cook about 1 minute more.
Serve with soy sauce if you wish or an egg foo yung sauce.
** if you are egg foo yung/patty flipping challenged I have two possible solutions for you.
1.Use duonyte's suggestion and flip a small patty into a larger pan. I have done that and it works very well.
2. I have also used tuna cans as a foo yung mold. Cut out the top and bottom of a large can of tuna with a can opener -- three tuna can molds will fit into a large nonstick skillet and they are the perfect size to flip. (spray the insides of the cans with cooking spray!) Then you have three smaller patties instead of one huge bulky one. The cooking time will be affected -- but when the egg is set it is done. It isn't rocket science.

World's Best Cinnamon Raisin Bread (Not Bread Machine)

This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking.

Ingredients:

• 1 1/2 cups milk
• 1 cup warm water (must be between 110-115 degrees)
• 2 (1/4 ounce) packages active dry yeast
• 3 eggs
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup raisins
• 8 cups all-purpose flour
• 2 tablespoons milk
• 1 cup white sugar
• 3 tablespoons ground cinnamon
• 2 tablespoons butter, melted (approx.)

Directions:

1. Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
2. Remove from heat.
3. Let cool until lukewarm, about 120-125 degrees.
4. Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
5. Knead the dough on a lightly floured surface for a few minutes until smooth.
6. Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
7. Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
8. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
9. Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
10. Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
11. Roll up tightly (the long way).
12. The roll should be about 3 inches in diameter.
13. Cut into thirds, and tuck under ends and pinch bottom together.
14. Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
15. Let rise in warm place, uncovered, again for about an hour.
16. Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
17. Remove from oven and let cool on rack.
18. Take melted butter and spread over tops of loaves.
19. After about 20 minutes, lay loaves on their sides and remove from pans.
20. Allow to cool before slicing.

Grandma's Soft Sugar Cookies

Not sweet. Great with coffee or tea.

Ingredients:

• 2 large eggs
• 2/3 cup vegetable oil
• 2 teaspoons vanilla
• 3/4 cup white sugar
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Directions:

1. Beat together eggs, oil, vanilla and sugar; add flour, baking powder and salt and mix well.
2. Drop by heaping teaspoon approx 3" apart on an ungreased cookie sheet.
3. Flatten with bottom of glass moistened with water and dipped in sugar.
4. Bake at 400°F for 6-10 minutes or just until lightly golden.

Breakfast Casserole Supreme

This is a wonderful almost do ahead breakfast. Great for company or Christmas morning.

Ingredients:

• 1/4 cup margarine
• 1 small sweet onion, chopped
• 1 small green pepper, chopped
• 2 -3 medium tomatoes, chopped
• 1 (24 ounce) bag frozen hash brown potatoes
• 12 eggs, beaten
• 1/2 lb cubed ham or 1/2 lb thin sliced ham or 1/2 lb cooked crumbled bacon or 1/2-1 lb sausage
• 3 cups cheddar cheese, shredded

Directions:

1. Melt margarine and place in the bottom of 9" by 13" baking pan.
2. Spread potatoes (still frozen is okay) in bottom of the pan.
3. Sprinkle chopped vegetables over potatoes.
4. Add salt and pepper to taste.
5. Sprinkle meat over potatoes and vegetables.
6. Note: At this point you may continue or casserole may be refrigerated overnight.
7. Pour beaten eggs over potatoes.
8. Bake at 350 degrees for 45 minutes.
9. Remove from oven and sprinkle cheese evenly over top.
10. Bake another 5-10 minutes or until cheese is hot and bubbly.
11. Remove from oven and let set for approximately 5 minutes.
12. Cut into 2.5"-3" squares and serve with a spatula. Enjoy.

Secretly Delicious Spinach Pie

The tortilla adds a delicious crunchy shell and it smells so good while it is cooking. I actually made up this recipe from items in my kitchen and couldn't believe how wonderful it tasted!

Ingredients:

• 5 jumbo eggs (or 7 large eggs)
• 2 tablespoons milk
• 3 roasted garlic cloves, crushed
• 1/4 teaspoon lemon pepper
• 1 dash salt
• 3 slices cooked bacon, chopped (optional)
• 1 large flour tortilla
• 1 1/2 cups any blend shredded cheese
• 3 cups fresh spinach

Directions:

1. Mix the first six ingredients (eggs, bacon, milk, garlic, lemon pepper and salt) in a bowl. Set aside.
2. Lay the flour tortilla in a glass pie dish, press gently - does not need to lay perfectly flat against dish. I don't spray it prior and have never had any issues with it sticking. Especially when made using a glass pie pan.
3. Sprinkle only 1/2 cup cheese on tortilla.
4. Sprinkle remaining cheese and the spinach onto tortilla in layers, and press gently. I don't chop or tear the spinach but you might opt to do this.
5. Pour egg mixture evenly over spinach, be careful not to pour any outside of tortilla as this causes it to stick to pan.
6. Bake in oven at 365 degrees for 35 to 45 minutes. Insert fork in center and it should come out clean.
7. Use sharp knife to cut into pie slices and serve hot.
8. Other options: Instead of garlic, you can use 1/4 cup onions. For added flavor, serve with homemade salsa.

Baked Ham and Cheese Omelet Roll

This is an easy way to serve omelets. In our house, it takes me forever to make breakfast on the stove top! Baking this is soooo much easier.

Ingredients:

• 6 eggs
• 1 cup milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked ham, chopped or 9 slices of any deli ham
• 1 cup shredded sharp cheddar cheese

Directions:

1. Preheat oven to 450 degrees.
2. Beat eggs and milk until fluffy.
3. Add flour, salt and pepper and beat or whisk until smooth.
4. Pour into a buttered or greased 9 x 13 baking dish or pan.
5. Bake for 10 - 15 minutes or until eggs are just about set (Keep an eye on them at the 6 minute mark -- depending on your oven, they could set that fast!).
6. Sprinkle with chopped ham or lay slices of ham evenly on top.
7. Sprinkle with cheese.
8. Bake for about 5 minutes more or until cheese is melted.
9. Starting at short side, roll up omelet while still in pan.
10. Place seam side down on serving dish.
11. Cut into slices.