Sausage Cheese Balls

By: Tricia Strong
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

• 3 cups Original Bisquick mix
• 1 pound turkey sausage
• 4 cups shredded Cheddar cheese (16 ounces)
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 1/2 teaspoon dried rosemary leaves, crushed
• 1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes

Directions:

1. Heat oven to 350ºF.
2. Lightly grease bottom of baking sheet.
3. Stir together all ingredients, using hands or spoon.
4. Shape mixture into 1-inch balls; place on pan.
5. Bake 20 to 25 minutes or until brown.

Bacon, Egg & Cheese Biscuit Cups

By: Tricia Strong
Prep Time: 15-20 min.
Cook Time: 15-18 min.

Ingredients:

For Biscuit Dough:

• 2 1/2 c. flour
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tbl. sugar
• 1/2 c. butter or margarine, cut into small pieces
• 1/2 c. milk
• 1 egg, slightly beaten

*** (substitute canned biscuits if desired)

For Filling:

• 6 eggs
• 3 oz. cream cheese
• 1/2 c. milk
• 1 lb. bacon, cooked and crumbled
• 1 1/2 c. shredded cheddar cheese

Directions:

1. In a large bowl, whisk or sift together flour, baking powder, salt and sugar.
2. Cut in butter until crumbly.
3. Stir in milk and egg until dough comes together.
4. Knead a few times by hand and set aside.
5. Whisk eggs in a large bowl.
6. Stir in cream cheese and milk until smooth.
7. Add other ingredients and stir to combine.
8. Using about 2 tbl. of biscuit dough at a time, press into the bottom, and 3/4 of the way up the sides, of lightly greased muffin tins.
9. Pre-bake at 400 degrees for 3 minutes.
10. Pour 1/4 c. egg mixture into each pre-baked biscuit cup and bake for 12-15 minutes longer, until eggs are completely set and biscuit cups are slightly browned.

*** To freeze the biscuit cups, remove from muffin tins and place on a cookie sheet. Place the cookie sheet in the freezer for 30 minutes, just long enough to start the freezing process. Then, place the cups into freezer bags. To reheat, warm from frozen in the microwave for about 2 minutes, until heated. Or, warm in a 350 degree oven for 10-15 minutes.

Pumpkin Pecan Bread

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 80 minutes

Ingredients:

• 3 c. Sugar
• 4 Eggs
• 1 c. Vegetable Oil
• 1 can (16 oz) Pumpkin Puree
• 3 1/2 c. Self-Rising Flour
• 1 tsp. Ground Cinnamon
• 1 tsp. Ground Nutmeg
• 1/2 tsp. Ground Allspice
• 1 1/2 c. Chopped Pecans

Directions:

1. Preheat oven to 300 degrees.
2. In large bowl, combine sugar, eggs, & oil; beat at medium speed until well blended.
3. Stir in pumpkin puree.
4. Combine flour and spices; gradually add to pumpkin mixture.
5. Stir in pecans.
6. Pour into two 9"x5"x3" bread pans (halfway).
7. Bake for 70 minutes.
8. Remove from pans and allow to cool on wire racks completely for approximately 10 minutes.
9. Slice and serve.

Breakfast Casserole

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 45-50 minutes

*Harrell Family Favorite!

Ingredients:

• 1 loaf Hawaiian Bread
• 4 tbl. Butter
• 1 1/2 c. Shredded Cheddar Cheese
• 5 Eggs (well-beaten)
• 2 c. Half & Half
• 1 lb. Turkey Sausage (or Hot Sausage)
• 1 tsp. Salt
• Honey

Directions:

1. Brown sausage; drain.
2. Melt butter in 9" x 13" baking dish.
3. Tear bread into pieces and sprinkle over butter.
4. Sprinkle sausage over bread crumbs.
5. Drizzle honey over sausage (to taste).
6. Sprinkle cheese over honey.
7. Beat eggs with half & half and salt; pour over mixture.
8. Cover & chill overnight (or at least 8 hours).
9. Remove from fridge.
10. Preheat oven to 350 degrees.
11. Bake for 45-50 minutes.
12. Cool and serve.

French Toast Bake

By: Melody Harrell
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients:

• 12 Slices Day-Old French Bread
• 5 Eggs
• 2 1/2 c. Milk
• 1 c. Packed Brown Sugar (divided)
  1 tsp. Vanilla Extract
• 1/2. tsp. Ground Nutmeg
• 1 c. Chopped Pecans
• 1/4 c. Butter (melted)
• 2 c. Fresh Blueberries (or fruit of your choice)

Directions:

1. Arrange bread in a greased 13" x 9" baking dish.
2. In large bowl, combine eggs, milk, 3/4 C. brown sugar, vanilla, & nutmeg; pour over bread.
3. Cover and refrigerate overnight (or at least 8 hours).
4. Remove from refrigerator 30 minutes before baking.
5. Preheat over to 400 degrees.
6. Sprinkle pecans over egg mmixture.
7. Combine butter & remaining sugar; drizzle over top.
8. Bake uncovered for 25 minutes.
9. Sprinkle with fruit.
10. Bake 10 minutes longer (or until knife comes out clean).
11. Cool and serve.