Make Ahead Scrambled Eggs

Ingredients:

• 12 eggs
• 1/2 cup heavy cream
• 2 Tbsp. butter
• 1 cup sour cream
• 1 cup shredded Cheddar cheese
• 1/8 tsp. white pepper
• 1/2 tsp. salt

Preparation:

Beat eggs with cream in a large bowl. Melt butter in large skillet over medium heat. Pour eggs into skillet and cook, stirring frequently, until eggs are scrambled and just set, but still moist. Remove pan from heat and stir in sour cream. Spread eggs into a greased 12x7" glass baking dish. Sprinkle with cheese. Cover tightly and refrigerate overnight.
When ready to eat, preheat oven to 350 degrees. Uncover the baking dish and sprinkle eggs with pepper and salt. Stir gently, then bake for 20 to 30 minutes or until cheese is melted and eggs are hot, at least 140 degrees F on an instant-read thermometer. 8 servings

Bisquick Muffins

2 c. Bisquick
1/4 c. sugar
1/3 c. milk (add more as needed)
2 tbsp. vegetable oil

Mix ingredients together, adding more milk as needed to get a good muffin consistency. Pour batter by spoonfuls into muffin pans; bake in a 350-degree oven until golden brown.

Note: This is a basic recipe that you can adapt. For example, you could add blueberries or mashed bananas. You could add a little cinnamon for flavor. You could add a streusel mix to the top: 2 tbsp. packed brown sugar and 1 tbsp. Bisquick.

Holiday Brie en Croute

Thaw: 40 minutes
Prep: 15 minutes
Bake: 20 minutes
Stand: 45 minutes

Serves: 12
This pastry-wrapped soft cheese, topped with cranberries, apricots and almonds, is great for the holidays but it can also be served year-round.

ingredients

1 egg
1 tbsp. water
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 cup apricot preserves or seedless raspberry jam
1/3 cup dried cranberry
1/4 cup toasted sliced almond
1 (13- to 16-ounce) Brie cheese round
1 pkg. (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers

directions

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

Company Potatoes

Jill Tierney recommeded this recipe!

9 large white potatoes
1 (250 g) packages cream cheese
1 cup sour cream
2 teaspoons onion powder
2 tablespoons butter
1 eggs ( beaten)
1/2 tablespoon garlic powder
paprika

Directions

1. Peel and chop potatoes and boil in water until fork tender.
2. Drain and mash potatoes in large bowl.
3. Add cream cheese, sour cream, onion powder butter, egg, and garlic powder.
4. Beat with hand mixer until fluffy.
5. Scrape mixture into large casserole dish, and for nice appearance use back of spoon to "peak" potatoes like meringue.
6. Dot with butter and sprinkle with paprika.
7. *Mixture may be refrigerated at this point until needed, let stand at room temperature 1 hr before baking*.
8. Bake in preheated 350°F oven for 30 minutes or until peaks slightly brown.
9. Enjoy *this dish really holds its heat so be careful*.