Sausage Breakfast Braid

12 oz Breakfast Sausage
1 small Onion, chopped
1/2 of a Green Pepper, chopped
1 Garlic Clove, minced
4 oz Cream Cheese, cubed
4 Eggs
1/2 cup Cheddar Cheese, shredded
1 tube(8oz)refrigerated Crescent Rolls
1 Egg, lightly beaten

In a large skillet, cook the sausage, onion, green pepper and garlic until meat is no longer pink and vegetables are tender. Add cream cheese. Cook and stir over low heat until cheese is melted. Add eggs. Stir and cook for 1-2 minutes.

Unroll crescent dough on a greased baking sheet; seal perforations. Roll into a 12x10 rectangle. Spoon sausage mixture to within 3 in. of the long sides and 1 in. of ends.

Sprinkle cheddar cheese on the sausage mixture.

On each long side,cut 3/4 in. wide strips 3 in. into center. Starting at one end, fold alternately strips at an angle, forming a braid.

Brush dough with egg. Bake at 350* for 20-25 minutes or until golden brown.

Oatmeal Blueberry Muffins

1 Egg
1 cup Buttermilk*
1/2 cup Brown Sugar, firmly packed
1/3 cup Butter, softened
1 cup quick-cooking Oats
1 cup Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Blueberries**

Beat egg in a medium mixing bowl.
Stir in buttermilk, brown sugar and butter and beat well. Mix in oats, flour, baking powder, baking soda and salt until batter becomes lumpy.
Fold in blueberries.
Fill muffin cups 2/3 full.
Bake in a 400* oven 20-25 minutes or until light brown. Immediately remove from pan.

* Here is a substitute for buttermilk:
Take a 1 cup measuring cup and put 1 tbsp lemon juice in it.
Add regular milk to the lemon juice until it measures 1 cup.
Stir together and let stand for 3 minutes.

** You can use any kind of fresh or frozen berry.


I used mixed berries for these.

Peanut Butter Muffins

1 3/4 cup Flour
1 tbsp. Baking Soda
3/4 cup Milk
1/2 cup Peanut Butter
1/2 cup Honey
1/3 cup Oil
1 Egg
1/4 cup chopped Peanuts
1/2 cup Chocolate Chips

In a bowl combine flour and baking soda.
In a separate bowl, beat together the milk, peanut butter, honey, oil and egg until smooth.
Slowly add the flour mixture until all mixed together.
Fold in the peanuts and chocolate chips.
Fill muffin cups 2/3 full.
Bake in a 400* oven for 15 minutes

Blueberry Pound Cake

1 cup Butter (no substitutes), softened
3 cups Sugar
1 1/2 tsp. Vanilla
1/2 tsp. Lemon Extract
6 Eggs
3 cups Flour
1/4 tsp. Baking Soda
1 cup Sour Cream
3 cups Fresh Blueberries

In a large mixing bowl, cream butter and sugar.
Beat in the vanilla and lemon extracts.
Add eggs one at a time, beating well after each addition.
Combine flour and baking soda; add to creamed mixture alternately with sour cream.
Fold in blueberries.

Spray 2 9x5x3 loaf pans.
Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10-15 before removing from pans to wire racks.

Peanut Butter Bars

6 cups Rice Chex Cereal
1/2 cup Honey Roasted Peanuts
1/2 cup Honey
1/4 cup Sugar in the Raw
1/2 cup creamy Peanut Butter
1/4 cup Semi Sweet Chocolate Chips

Grease 9 or 8 inch square pan or a 12 cup muffin tin.

In large bowl, mix cereal and peanuts; set aside.

In 3 quart saucepan, heat honey and sugar just to boiling over medium heat, stirring constantly.
Remove from heat; stir in peanut butter until smooth. Pour over cereal mixture in bowl; stir gently until evenly coated.

Press firmly in pan. Cool 15 minutes.

In small microwavable bowl, microwave chocolate chips uncovered on high 30-60 seconds, stirring every 10 seconds, until melted and smooth. Drizzle over top of bars. Let stand at room temperature at least 30 minutes until chocolate is set.

Easy Danish Kringle

This is a great recipe for breakfast, brunch, or dessert. I like to bring this one to church gatherings.

1 refrigerated pie crust, softened at directed on package
2/3 cup pecans, chopped
1/3 cup firmly packed brown sugar
3 tbsp. butter, softened
water
1/2 cup powdered sugar
1/2 tsp. vanilla
2-3 tsp. milk
3 tbsp. chopped pecans

Heat oven to 375. Remove crust from pouch; place on large ungreased cookie sheet. Press out fold lines.

In medium bowl, combine 2/3 cup pecans, brown sugar, and butter; mix well. Sprinkle over half of pie crust to within 3/4 inch of edge. Brush edge with water; fold pie crust over filling. Move Kringle to center of cookie sheet. Press edges with fork to seal. Prick top with fork.

Bake for 17-22 minutes or until golden brown. Cool 5 minutes.

In small bowl, combine powdered sugar vanilla and enough milk for desired drizzling consistency; blend until smooth. Drizzle icing over Kringle. Sprinkle with 3 tbsp. pecans. Cool 30 minutes or until completely cooled. Cut into wedges.