Cherry Dessert

 18 1/4 oz  package white cake mix

1 teaspoon lemon juice

1/2 cup butter, melted

21 oz can cherry pie filling

opitional-1/2 cup chopped nuts of your choice

In large bowl combine: dry cake mix, melted butter, lemon juice and nuts if you choose to use. Mix until crumbly with fork, then spread half in an 8x8 pan sprayed with cooking spray. Put the pie filling over the crumb mixture and then the rest of the mixture over the cherries.  Bake at 350 for 30 to 35 minutes, until golden brown--the top.  Can top with whipped cream or ice cream.

8 servings

Sausage Bake

 This is a nice breakfast to have on hand for guest or just your family.  We like it.

8 slices bread cubed

1 1/2 lb. sausage

2 1/4 cups milk

1 can mushroom soup

1/2 can milk

2 cups grated cheese, cheddar (I have used pepper jack before)

4 eggs

1/4 tsp .dry mustard

can of mushrooms drained optional

Grease 9x13 pan. Put in cubed bread and top with cheese.  Beat eggs with milk and mustard and pour over the top.  Brown and drain sausage, spread over mixture.  Refrigerate overnight. In the morning, pour mushroom soup mixed with 1/2 can of milk on top and bake at 300 degrees for 1 1/2 hours.

If using mushrooms I chop them and cook with sausage.  At times I add diced onions and green peppers along with sausage.  I am also known to add a few dashes of cajun  seasoning when cooking sausage.

Ham Potato Puffs

This is such a easy, good recipe that I have made several times.  Taken it to work and church for breakfast. Could be left over Christmas Eve potatoes for Christmas breakfast.

1 tube (12 ounces) refrigerated buttermilk biscuits
1 cup cubed fully cooked ham ( lunch meat)
1 cup leftover mashed potatoes
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 tsp. dried parsley flakes  ( I leave this off)
1/4 tsp. garlic powder (adjust to your taste)

Press each biscuit onto the bottom and up the sides of a greased muffin cup.  In a large bowl, combine the ham, potatoes, 1/2 cup cheese, parsley and garlic powder.
Spoon 1/4 cup into each prepared cup.  Sprinkle with remaining cheese.  Bake at 350 for 20-25 minutes or until lightly browned.  Serve warm. Refrigerate leftovers.
Yield: 10 puffs

Breakfast Casserole

This is a casserole that I make often to take to work.

1 can crescent rolls
ground sausage
onions
green peppers
mushrooms
3 to 4 eggs
grated cheddar cheese
milk

Using a 9x13 dish spray the bottom.  Unroll the crescent rolls and put into bottom of dish pressing the seams together.

Cook your sausage with the onions, green peppers and mushrooms.  I season it with salt, pepper and some Cajun seasoning.  Drain when done. Put the mixture onto the rolls.

Break the eggs into a bowl and beat.  Stir in some milk and stir together.  Pour over the sausage mixture.  I put about 1/2 the bag of cheese on now.  Bake at 350 degrees for 25-35 minutes.  When the crust is brown. Put the rest of the cheese on top when it comes out of the oven.

Sorry not more specific but haven't seen the original recipe in years and I just do it this way.
You can change the toppings and amount of eggs you put on.  Also adjust the seasonings.  Have used red pepper flakes too.

Broccoli Ham and Cheese Strata

14 slices white or wheat bread, crust trimmed
1 1/2 cup cheddar cheese, shredded
10 oz pkg. chopped broccoli, thawed and drained
1/4 cup onion, chopped
1 cup cooked ham, chopped
1 medium tomato, peeled, seeded & chopped
5 eggs
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon prepared mustard
1/2 teaspoon cayenne pepper
1 1/2 cup milk

Butter a 13X9 baking dish.  Layer 7 slices of bread on bottom of dish.  Sprinkle half of cheddar cheese over bread slices.  Next, layer thawed chopped broccoli, onion, ham and tomato over cheese and bread layers.  Top with remaining cheese and bread slices.  In mixing bowl, combine remaining ingredients, beat well.  Pour egg mixture over layered ingredients in baking dish.  Cover and refrigerate at least 3 hours or overnight.  Bake in 350 degree oven for 40-50 minutes or until knife inserted in center comes out clean.

Serves 8-10