TOASTED COCONUT BANANA MUFFINS (GF, DF, Paleo) (Cotter Crunch)

• 1/2c shredded coconut
• 2 1/4c almond flour
• 3T flaxseed or chia seed, ground
• 1/2t cinnamon
• pinch ginger
• 1/2t baking soda
• 1t baking powder
• 3 ripe bananas
• salt
• 3 eggs
• 4T coconut oil, melted
• 4T maple syrup
• 1t vanilla
• 1T apple cider vinegar

Preheat oven to 350* Toast coconut on a baking sheet for 5-10min. Check beginning at 5min and stir halfway. Mix eggs, vanilla, maple syrup, and coconut oil. Add bananas. Mix until smooth. Add baking soda to apple cider vinegar and let bubble before stirring into batter.  Add almond flour, flaxseed, cinnamon, ginger, and 1/3c coconut and stir. Scoop into muffin cups and bake 25-30min.

BUTTERMILK BISCUITS (Cracker Barrel)

2 2/3 cups Bisquick 

1 cup buttermilk
1 t sugar
1 1/2 T butter, melted
melted butter, for brushing
(makes about 10 biscuits)
 

Preheat oven to 450. Mix the Bisquick, buttermilk and sugar together in a bowl. Add the melted butter into the batter. Stir until a soft dough forms. Turn out onto a well floured work surface. Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough. Roll 1/2 thick, or thicker if you prefer towering biscuits. Place close together on an ungreased baking sheet. Brush tops with melted butter. Bake 8-10 min.

CARAMELIZED ONION QUICHE (Southern Living)

We LOVE caramelized onions in just about anything- eggs, pizza, tacos, chicken, burgers, etc.- so when I saw this recipe I knew it was a must try. It did not disappoint and has quickly moved to the top of the favorites list.

1 refrigerated pie crust
3 sweet onions, sliced in strips
2T olive oil
1/2c fresh parsley, chopped
5 bacon slices, cooked and crumbled (or ham)
2c shredded cheese (gruyere, swiss, or colby-jack)
1c milk
1/2c half-and-half
4 eggs
1/2t salt
1/4t pepper
1/4t nutmeg

Preheat oven to 425* Put pie crust in a pie plate and prick bottom with fork. Top with foil and beans (or some other item to weight). Bake 8 min. Remove foil pouch and bake 5min. Cool 15 min and reduce oven to 350* Cook onions in olive oil over med high heat for 15-20min, stirring often. Remove from heat and stir in parsley and bacon. Put half of mixture into pie shell, top with half of cheese and repeat. Whisk together remaining ingredients and pour over top. Bake 40-45min until set. Cool 15min before serving.

VEGETABLE CHEESE STRATA (Betty Crocker)

Perfect for brunch or even a one-pot dinner.  It reheats well, too.

8 slices bread
diced veggies of your choice (peppers, onions, tomatoes, spinach, etc)
6oz deli ham, diced
2c shredded cheddar cheese
8 eggs
4c milk
1t salt
1t ground mustard
1/4t pepper

Cut bread into strips and arrange in the bottom of a 9X13 pan.  Top with veggies and ham.  Sprinkle with cheese. Whisk together remaining ingredients and pour into pan.  Cover and refrigerate overnight (4-24hrs).
Bake in a 325* oven for 1hr 15min.  Cover for first half of cooking time.

**For an 8X8 pan reduce bread to 4-5 slices, eggs to 5, and milk to 2 1/2 cups.

ITALIAN CHICKEN RING (Pampered Chef)

2 c. cooked chicken, diced
1/2 c. roasted red peppers, diced
3T fresh parsley
1T lemon juice
3t garlic, minced
1 c. mozzarella, shredded
1/2 c. mayo
1t Italian seasoning
1/2 c. parmesan cheese
2 pkgs crescent rolls

Preheat oven to 375*  Arrange crescent rolls in a sunburst pattern- overlapping triangles with the points outward.  (can also be done in a rectangle if you don't have a round baking stone)

Stir together all ingredients until well mixed and spoon onto the center of the crescent roll ring.  Pull the points over the chicken mixture and press to seal in the center. 

Bake for 28-30 min.

HAM & SWISS PIE (Betty Crocker)

1 1/2 c cooked ham, diced
1 c swiss cheese, shredded (4oz)
1/4 c onion, chopped (green or other)
1/2 c Bisquick
1 c milk
salt & pepper
2 eggs
garnish with diced tomato if desired

Preheat oven to 400* Grease a pie plate. Sprinkle, ham, cheese, and onions. Beat Bisquick, milk, s&p, and eggs with a fork. Pour into pie plate. Bake 35-40 min. Let stand 5 min.

CARAMEL-SOAKED FRENCH TOAST (Ginny S)

This is a brunch favorite in our family. It's great for potlucks, company, brunches, Valentine's Day, or Christmas morning. The great thing is you make it the day before and just pop it in the oven.
1 ½ c. brown sugar
¾ c. butter
¼ c. + 2T light corn syrup
French bread loaf cut into 2” slices
4 eggs
2 ½ c. milk
2T vanilla extract
¼ t. salt
Cinnamon-sugar
1/4c. butter, melted

Grease 9X13 glass pan. Combine brown sugar, butter, and corn syrup in med saucepan, over med heat- stirring until bubbly and thick. Pour into pan. Arrange bread slices (or cubes) on top of syrup. Stir together eggs, milk, vanilla, and salt. Pour over bread. Cover and refrigerate overnight.

Set oven to 350* Before baking sprinkle with cinnamon sugar and drizzle melted butter over top. Bake uncovered for 45-50 min until bubbly and golden. Serve immediately.