recipes

Rinse strawberries; pat dry with paper towels, making sure they are dried well so coating adheres.

In small microwavable bowl, melt candy coating as directed on package.

To assemble tree, use 10 strawberries as base, dipping 1 side of each berry in candy coating, then arranging in circle, tops down and sides touching, on large round plate.

Fill center of circle with 4 strawberries, with 1 side of each berry dipped in coating.

Stack remaining dipped strawberries on top of one another, in decreasing circles, with 1 berry on top.

Drizzle tree with remaining coating; immediately sprinkle with sugar.

Line sides of 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray.

In medium bowl, beat eggs, milk, pepper flakes, salt and pepper with whisk.

In small bowl, stir together Monterey Jack cheese and ¼ cup of the Cheddar cheese.

In slow cooker, layer half of each of the potatoes, sausage and roasted peppers; top with 3 tablespoons of the onions and half of the cheese mixture.

Repeat layers.

Pour egg mixture over top.

Cover; cook on Low heat setting 4 hours to 4 hours 30 minutes or until temperature reaches 160°F in center and egg mixture is set.

Turn slow cooker off.

Sprinkle remaining ¾ cup Cheddar cheese and remaining 2 tablespoons onions over casserole.

Cover; let stand 10 minutes or until cheese is melted.

Remove foil before serving by loosening edges with table knife and pulling out.

Heat oven to 325°F.

Spray 6 (6-oz) custard cups with cooking spray.

Place cups in shallow baking pan.

Break 1 egg into each cup.

Top each with 1 teaspoon half-and-half.

Sprinkle evenly with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.

Bake 20 to 25 minutes or until yolks are firm, not runny.

In 12-inch skillet, heat oil over medium-high heat.

Sprinkle steaks with remaining ¼ teaspoon each salt and pepper.

Cook steaks in oil 4 minutes, turning once, or until of desired doneness.

Remove from heat; let stand 5 minutes.

Meanwhile, make sauce mix as directed on package, using milk and butter.

Place toasted muffin halves on serving plates.

Carefully slide 1 egg onto each muffin half.

Top each with 1 steak and sliced avocado.

Spoon sauce over each serving.

Sprinkle with cracked pepper.

Heat oven to 350°F.

Spray 13×9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.

In large bowl, toss potatoes and 1 tablespoon of the taco seasoning mix until evenly coated.

Pat in baking dish.

Spray 10-inch skillet with cooking spray.

Add the sausage and onion; cook over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink.

Drain.

In same large bowl, beat eggs, cheese, milk, salt, pepper and remaining taco seasoning mix with whisk until well blended.

Stir in sausage mixture and salsa.

Carefully pour over potatoes in baking dish.

Bake uncovered about 40 minutes or until eggs are set in center.

Let stand 10 minutes before serving.

Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, beat eggs, milk, cumin and pepper with whisk.

Stir in croutons, beans, chiles, sausage and cheese.

Pour into baking dish.

Cover; refrigerate 8 hours or overnight.

Heat oven to 350°F.

Uncover baking dish; bake 45 minutes or until set.

Sprinkle onions over top.

Garnish with sour cream, cilantro and tomatoes.

Spray 10-inch glass deep-dish pie plate with cooking spray.

Cut croissants in half lengthwise; cut each half into 5 pieces.

Place pieces in pie plate.

Sprinkle with ham and cheese.

In large bowl, beat eggs, half-and-half, honey, mustard, salt, pepper and nutmeg with whisk.

Pour egg mixture over ingredients in pie plate; press croissant pieces into egg mixture to moisten completely.

Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.

Heat oven to 325°F.

Bake casserole covered 35 minutes.

Uncover; bake 25 to 30 minutes longer or until knife inserted in center comes out clean.

Let stand 10 minutes before serving.

Heat oven to 350°F.

Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In 8-inch nonstick skillet, heat oil over medium heat.

Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring frequently, until slightly softened.

Add spinach; cook about 1 minute or until it begins to wilt.

In baking dish, layer half of the baguette pieces, 1 cup of the feta cheese, ¼ cup of the Parmesan cheese, the bell pepper mixture, artichokes, olives and sun-dried tomatoes.

Top with remaining baguette pieces and remaining ½ cup feta cheese.

In large bowl, beat eggs and milk with whisk; beat in pepper flakes, salt and pepper.

Pour over bread mixture, pressing down slightly.

Sprinkle with remaining ¼ cup Parmesan cheese.

Bake uncovered 40 to 45 minutes or until golden brown and center is just set.

Let stand 15 minutes before serving.

Heat oven to 350°F.

Spray 13×9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.

In baking dish, layer 3 cups of the bagel pieces, ½ cup of the shredded cheese, ½ cup of the onions, the tomatoes, Canadian bacon, ¾ cup of the bacon and the remaining 3 cups bagel pieces.

Top with cream cheese.

In large bowl, beat eggs and milk with whisk; beat in salt and pepper.

Pour over bagel mixture, pressing down slightly.

Sprinkle with remaining ½ cup shredded cheese.

Bake uncovered 45 minutes.

Top with remaining ¼ cup bacon.

Bake about 10 minutes longer or until golden brown and center is just set.

Let stand 15 minutes.

Top with remaining ¼ cup onions before serving.

Heat oven to 350°F.

Line cookie sheet with foil.

Place tortillas on cookie sheet.

In 8-inch nonstick skillet, cook bell pepper, tomato and onion 3 to 5 minutes, stirring occasionally, to soften.

In medium bowl, beat eggs, cream, salt and pepper with whisk.

Spoon 2 teaspoons vegetable mixture into each tortilla; top each with 1 teaspoon cheese and 1½ tablespoons egg mixture.

Bake 15 to 18 minutes or until knife inserted in center comes out clean.

In 3-quart saucepan, heat milk and salt just to boiling over medium-high heat.

Gradually stir in grits.

Reduce heat; cook uncovered 20 minutes, stirring frequently, until thickened.

Add butter and Gouda cheese; stir until melted.

Remove from heat.

Lightly spray 3-quart casserole with cooking spray.

Pour grits mixture into casserole.

Cool 20 minutes.

Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink.

Drain on paper towels.

Heat oven to 350°F.

In large bowl, slightly beat eggs with whisk; stir in whipping cream, 2 tablespoons parsley, 1 cup of the Cheddar cheese and the cooked sausage.

Pour over grits mixture.

Top with remaining ½ cup Cheddar cheese.

Bake uncovered 35 to 40 minutes or until set and edges are lightly browned.

Sprinkle with additional parsley.