Yummy Host Recipes

                                        BLUEBERRY STREUSEL MUFFINS

These definitely beat plain blueberry muffins any day…with very little extra effort required.

½ cup sugar

 ¼ cup butter, softened

 1 egg, beated

 2 1/3 cups flour

 4 tsp. baking powder

 ½ tsp. salt

 1 cup milk

 1 tsp. vanilla extract

 1 ½ cups fresh or frozen blueberries

STREUSEL

½ cup sugar

 1/3 cup flour

 ½ tsp. ground cinnamon

 ¼ cup butter

1. In a mixing bowl, cream sugar and butter.  Add egg; mix well.

2. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk.  Stir in vanilla.  Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full.

3. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly.  Sprinkle over muffins.

4. Bake at 375 for 25 to 30 minutes or until browned..

Dee Hamer

                                            SAUSAGE AND EGG SOUFFLE

6 eggs                                                  2 cups milk

6 slices bread, shredded                      1 cup grated cheddar cheese

1 tsp. dry mustard                                    1 tsp. salt

1 lb. sausage

Cook sausage and drain well.  Beat eggs, add milk, salt and mustard.  Add cubed bread, cheese and sausage.  Put in greased 9X13 baking dish and place in refrigerator over night.

Bake 45 min. at 350.

                                             OVERNIGHT EGG CASSEROLE

4 cups shredded hash brown potatoes                        ½ cup shredded cheddar cheese

1 cup cubed fully cooked ham                  6 eggs

1 can (4 oz.) chopped green chilies               1 can (12 oz) evaporated milk

½ cup shredded Monterey Jack cheese  ¼ tsp. pepper

In a greased 9X13 baking dish, layer the hash browns, ham, chilies, and cheeses.

In a large bowl, whisk the eggs, milk and pepper. Pour over the cheese.  Cover and refrigerate overnight.  Bake at 350 degrees for 1 hour.

                          BREAKFAST CASSEROLE

2 ½  cups seasoned croutons                                   1 (4.5 oz) can mushrooms, drained

1 lb. spicy pork sausage                                    1 cup shredded sharp cheddar cheese

6 eggs                                                              1 cup shredded Monterey Jack cheese

2 ¼ cups milk                                                   ¼ tsp. dry mustard

1 (10.75 oz) can cream of mushroom soup           

1 (10 oz) package frozen chopped spinach thawed, drained, and squeezed dry

Spread croutons on bottom of greased 9X13 baking dish. Cook and drain sausage. Spread sausage over croutons.  Wisk together eggs and milk.  Stir in soup, spinach, mushrooms, cheeses and mustard.  Pour over sausage and croutons.  Refrigerate overnight.  Bake in preheated 350 degree oven for 50 to 55 minutes.

                                                                        Dee Hamer