PEACH / APPLE COFFEE CAKE

~ Robbie Gladmon ~ Leave a comment

From: Patti Sweeney

TOPPING

  • 6 large apples/peaches
  • cinnamon
  • 1/2 c. sugar

BATTER

  • 1/4 c. oil
  • 1 c. sugar
  • 2 extra-large eggs
  • 2 c. flour
  • 3 teaspoon baking powder
  • 1 teaspoon vanilla
  • 2/3 c. milk
  • shake of salt
  • 2 teaspoons/tablespoons butter
  1. Preheat Oven 350
  2. Grease & flour 9 x 13
  3. Large Bowel:
  4. Peel and slice fruit – toss apples with cinnamon & sugar
  5. toss peaches with sugar
  6. Med.Bowel – Beat: eggs, oil, sugar
  7. Mix: batter with flour, milk, vanilla, baking powder, salt
  8. POUR INTO PAN
  9. TOP:
  10. Arrange apples/peaches on top of dough in rows dot with butter
  11. Bake: 30 minutes until done in center

Spinach & Bacon Quiche Breakfast

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  • 9 inch pie shell
  • 3 beaten eggs
  • 1 c. 1/2 & 1/2
  • 1 tablespoon flour
  • 10 oz. pkg frozen chopped spinach thawed & drained
  • 8 slices crisp bacon
  • 1/2 c. chopped green onions
  • 1 c. shredded sharp cheddar cheese
  • 1 c. shredded mozzarella cheese
  1. Preheat oven 400
  2. Fit pie crust to pie plate
  3. Whisk: eggs,1/2 & 1/2, flour, salt
  4. Stir in: spinach, onions, bacon & cheeses
  5. Pour into crust
  6. Bake @ 400 for 15 minutes
  7. Reduce heat to 325 bake additional 30 minutes
  8. Cool 5 minutes before serving

N. Carolina Barbecue

~ Robbie Gladmon ~ Leave a comment
  • 4 – 5 pound pork roast
  • 1 onion, chopped
  • 1 c. vinegar
  • 1/2 c. catsup
  • 1/2 c. Worcestershire sauce
  • 3 table brown sugar
  • 2 table dry mustard
  • 1 tea. salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon pepper
  1. Pre heat oven 325
  2. Mix: all ingredients
  3. Pour over roast
  4. Bake 5 -6 hours
  5. Remove meat from bone & shred
  6. Refrigerate sauce remove fat
  7. reheat meat with sauce bake 15 minutes until through

Make Ahead Breakfast Eggs

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  • 12 beaten eggs
  • 1/2 c. milk
  • 1/2 tea. salt
  • 1/4 tea. pepper
  • 1 table. butter
  • 1 c. sour cream
  • 12 slices crisp bacon      crumbled
  • 1 c. shredded sharp cheddar cheese
  1. Preheat Oven 350
  2. Butter 2 quart baking dish
  3. Stir together:
  4. eggs,milk,salt, pepper
  5. Melt butter in pan – cook eggs until set, but moist: remove from heat and cool
  6. Stir in sour cream Spread egg mixture in buttered pan
  7. Top: bacon & cheese
  8. Cover – refrigerate over night
  9. Bake uncovered 15-20 minutes

Ham & Cheddar Breakfast Eggs

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From: over night

  • 6 slices bread
  • 2 c. cooked ham
  • 2 c. shredded cheddar cheese
  • 4 1/2 oz. can chopped green chilies
  • 1 tea. dry mustard
  • 3 c. milk
  • 8 beaten eggs
  • 1 tea. salt
  1. Pre heat Oven 350
  2. Spray 9 x 13 pan
  3. Line bottom of pan with bread slices
  4. Layer: ham, cheese, chilies
  5. Sprinkle mustard on top
  6. Combine: beaten eggs, salt & milk Pour on top
  7. Cover & refrigerate overnight
  8. Bake uncovered 1 hour – until center test done
  9. Can be garnished with sour cream and salsa

Morning Pecan Breakfast Surprise

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  • 8 oz sausage patties
  • 16 oz. cubed raisin-cinnamon bread
  • 6 eggs
  • 1 1/2 cup milk
  • 1 1/2 cup 1/2 & 1/2
  • 1 teaspoon vanilla
  • 1/4 teas nutmeg
  • 1/2 teaspoon cinnamon
  • 1 cup brown sugar
  • 1 cup chopped pecans
  • 1/2 cup soft butter
  • 2 tablespoons maple syrup
  1. Preheat Oven 350           Bake 35-40 minutes
  2. Spray 9 x 13 pan
  3. Place cubed bread in pan
  4. Brown and cut up paddies in cubes place on top of bread
  5. Large Bowl:
  6. Beat – eggs, milk, half and half, vanilla, nutmeg and cinnamon
  7. Pour over bread pressing bread and sausage into egg mixture
  8. Cover refrigerate – 8 hours or overnight
  9. Before Baking Add

TOPPING (for morning)

  1. Med bowl:
  2. Combine: butter, brown sugar, pecans & syrup
  3. Drop by spoonful over top of casserole
  4. Bake until center test done

Barbecue Sauce

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From: Giants

  • 3/4 cup brown sugar
  • 1/2 cup ketchup
  • 1/2 cup molasses
  • 1/4 cup cider vinegar
  • 1/4 cup olive oil
  • 3 tbsp prepared mustard
  • 3 cloves garlic
  • 2 tbsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black ground pepper
  1. Combine sugar, ketchup, molasses, vinegar, olive oil, mustard, garlic, Worcestershire
    sauce, salt, cayenne pepper, and black pepper in blender; cover. Blend until smooth.
    Refrigerate until ready to use.
  2. Marinate over one pound of beef, chicken or pork, marinate for at least 2 hrs overnight
    before cooking.

Heavenly Potatoes Breakfast

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From: Night B 4

  • 6 cook & grated peeled potatoes
  • 2 pints whipping cream
  • onion salt & pepper to taste
  1. Preheat oven 350
  2. Grease 9 x 13 glass baking dish
  3. Layer 1/2 the potatoes in dish
  4. Pour 1 pint cream over top
  5. Sprinkle with onion salt & pepper
  6. Repeat Layers Cover refrigerate overnight
  7. Cook 1 hour

You can subsitute real chopped onions for onion powder & fresh grated potatoes in diary isle

Hashbrown Breakfast Bake

~ Robbie Gladmon ~ Leave a comment
  • 2 pound package frozen shredded hashbrowns
  • Salt & pepper to taste
  • 1/2 cup chopped onion
  • 1 cup sour cream
  • 10 3/4 oz. cream of chicken soup
  • 3 cups cheddar cheese
  • 1/2 cup butter
  1. Pre heat oven 350
  2. Grease 9 x 13 pan
  3. Place hashbrown in pan and season with salt & pepper
  4. Combine: onion, sour cream, soup POUR over potatoes
  5. Sprinkle cheese Dot with butter
  6. Bake 1 hour until top is golden