Recipe #2

Today will be a full meal including dessert, plus breakfast.

CHEESY BREAKFAST BAKE
- 12 large eggs
- 1/3 cup sour cream
- 1 lb. pork sausage
- 1 medium onion, chopped
- 1/4 lb. (4oz.) sliced fresh mushrooms
- 2 cups shredded cheddar cheese
- 2 cups shredded monterey jack cheese

Heat oven to 400 F.
Beat eggs with sour cream with wire whisk until well blended. Pour into greased 13x9-inch baking dish. Bake 10 minutes or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet until sausage is cooked through, stirring occasionally; drain. Reduce oven temperature to 325 F. Spoon sausage mixture over baked egg layer; sprinkle with cheese. Bake an additional 30 minutes or until egg mixture is set in center.


HOME-STYLE CHICKEN & GRAVY
- 6 boneless, skinless chicken breast halves
- 1/2 tsp. seasoned salt
- 3/4 tsp. paprika
- 3/4 tsp. garlic-pepper blend
- 1 (12oz.) jar home-style chicken gravy
- 1 tsp. worcestershire sauce
- 2 Tbsp. milk

Spray large non-stick skillet with non-stick cooking spray. Heat over medium-high heat until hot. Sprinkle chicken with seasoned salt, paprika and pepper blend; add to skillet. Cook 4-6 minutes or until browned on both sides. In medium bowl, combine gravy, milk and worcestershire sauce; mix well. Pour gravy mixture over chicken. Cover; simmer over medium-low heat for 10-15 minutes or until chicken is fork-tender and juices run clear.


ROASTED VEGETABLE COMBO
- 1 1/2 cups fresh baby carrots
- 1 lb. small red potatoes, unpeeled, quartered (3 cups)
- 1 medium onion, cut into thin wedges
- 1 Tbsp. olive oil
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 1 (14oz.) pkg. frozen whole green beans

Heat oven to 425 F.
Spray 13x9-inch baking pan with non-stick cooking spray. In large bowl, combine carrots, potatoes & onion. Add oil, basil, thyme, garlic powder & pepper; mix well. Spread evenly in sprayed pan. Bake for 20 minutes. Remove from oven. Add green beans; toss to mix. Return to oven; bake 20-25 minutes longer or until vegetables are tender, stirring once.


PEANUT BUTTER & FUDGE SWIRL PIE
- 1 pkg. (8oz.) cream cheese, softened
- 1/2 cup sugar
- 1/4 cup creamy peanut butter
- 2 cups cool whip whipped topping, thawed
- 1 oreo pie crust (6oz.)
- 1/4 cup hot fudge ice cream topping

Beat cream cheese, sugar and peanut butter in large bowl with mixer until well blended. Gently stir in cool whip until blended. Spoon into crust; drizzle with fudge topping. Swirl with knife. Refrigerate 4 hours or until firm. Refrigerate leftovers.

Special Extra: Sprinkle with chopped cocktail peanuts.


Enjoy!