Maple Breakfast Pizza
Apple-Sausage Breakfast Pie
1 package mapleflavored sausage (recommended: Jimmy Dean) 1 can crescent rolls 4 ounces cream cheese, softened
1 egg, lightly beaten 1 cup apple, peeled and chopped 2 tablespoons sugar 1 teaspoon cinnamon 1½ cups shredded cheddar cheese
Preheat oven to 375 degrees. Cook sausage. Separate crescent rolls into 8 triangles. Place on ungreased 12-inch rimmed pizza pan with points toward middle. Press together to seal. Combine beaten egg and softened cream cheese. Whisk until smooth. Pour evenly over pizza. Sprinkle sausage over cream cheese mixture. Toss apples with cinnamon and sugar. Top with apples. Sprinkle with cheddar cheese. Cook 15 minutes, cool then cut into 8 slices. Jennifer Guilford, Pea River EC
1 bag shredded potatoes 1 can cream of chicken soup 2 cups shredded cheddar cheese
1 16-ounce carton sour cream Salt and pepper, to taste
Cindy Wade, Franklin EC
Berry Friands
1 cup (2 sticks) butter, melted 4 egg whites, beaten until stiff 5 strawberries, thinly sliced ½ cup fresh blueberries
Preheat oven to 400 degrees. Lightly grease muffin pans. In a medium bowl, combine confectioners’ sugar, flour, ground almonds and baking powder. Stir in melted butter. Gently fold in egg whites. Spoon batter into prepared muffin pans. Top batter with fruit. Bake 18 minutes or until lightly browned. Remove from pans immediately. Jennifer Robinson-Tijsma, Sand Mountain EC
28
| AUGUST 2011 | www.alabamaliving.coop
1 cup shredded cheddar cheese ½ cup brown sugar
Brown sausage in a skillet until no longer pink, breaking into small bits. Drain on paper towel. Meanwhile, preheat oven to 350 degrees. Use ½ package piecrust (prepare according to package directions) for a single 9-inch pie pan. Line pan with pastry, flute edge and prick bottom and sides with a fork. Bake 10 minutes. Pour pie filling into partially baked shell. Layer cooked sausage over pie filling, sprinkle with cheese. For topping, combine brown sugar with remaining pie crust mix. Sprinkle over pie. Return to oven and bake 2535 minutes or until golden brown. Serve warm. Cook’s note: Pie may be assembled and frozen before final baking. Thaw and bake as directed before serving.
Spinach and Cheese Frittata
Thaw hashbrowns and with mix cream of chicken soup, 1 ½ cups cheese, sour cream, salt and pepper in a large mixing bowl. Pour into a greased 9x13-inch baking dish. Sprinkle remaining ½ cup of cheese on top and bake for about 30 minutes at 350 degrees.
1½ cups confectioners’ sugar 1 cup all-purpose flour ¾ cup ground almonds ½ teaspoon baking powder
Mary Burk, Cherokee EC
Hashbrown Casserole (Crackle Barrel style)
1 pound ground sausage 1 11-ounce box pie crust mix 1 20-ounce can apple pie filling
4 eggs ¼ cup milk 1 small onion, diced ¼ cup chopped mushrooms (optional) ½ cup chopped tomatoes ¼ teaspoon basil ¼ teaspoon oregano
Salt and pepper, to taste 2 tablespoons olive oil ½ cup fresh spinach ½ cup cheese (cheddar, goat or mozzarella) Optional: one pound sausage, browned
Preheat oven to broil.Whisk eggs in bowl with milk.Add spices. On stovetop, heat cast-iron skillet with olive oil. Simmer onion and mushrooms, if desired, for 1-2 minutes. Layer spinach on top of onions. Pour egg mixture into skillet, add tomatoes. When egg is set, top with cheese. Transfer to oven and cook for about 1-2 minutes. Optional: brown sausage and sprinkle on top of egg mixture in skillet before adding cheese. Sue Robbins, Coosa Valley EC
Salmon Patty Breakfast
1 can Double Q salmon 1 teaspoon regular mustard ¼ cup oil
1 0-12 frozen biscuits 1 cup self-rising flour Salt and pepper, to taste 2 eggs
Empty salmon in medium-size bowl. Crush bones and tear salmon apart, discarding bones. Add mustard, oil, eggs and mix well. Add flour, mix well. Add salt and pepper, mix well. Drop by tablespoon into hot cooking oil. Cook until brown on both sides. Bake biscuits and serve with salmon patties as a sandwich. Sara Sallas, Central Alabama EC
Editor’s Note: Alabama Living’s recipes are submitted by our readers. They are not kitchen tested by a professional cook or registered dietician. If you have special dietary needs, please check with your doctor or nutritionist before preparing any recipe.