Easy Broccoli Quiche by Amanda Cracroft

INGREDIENTS:

2 tablespoons butter 5 eggs, well beaten 1/2 cups milk 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon butter, melted 1 small onion, minced 1 teaspoon minced garlic 2 cups chopped fresh broccoli 1 (9 inch) unbaked pie crust 1 1/2 cups shredded cheddar cheese

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
3.	Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4.	Bake in preheated oven for 30 minutes, or until center has set. Extra Flaky Pastry: (makes two pie shells, or one pie top and bottom) 2 cups flour 1 tsp salt 1 T sugar 3/4 cup solid shortening (butter flavored) 1/4 cup ice water 1 egg 1 T vinegar 1. Sift together flour, salt and sugar; cut shortening into flour mixture. 2. In a small bowl, beat together ice water, egg and vinegar. One tablespoon at a time, sprinkle liquid mixture over flour mixture and fluff with fork as you go. 3. Cover and chill while preparing pie filling.

Outrageous Orange Pancakes!!! By Chrissy Evans

Ingredients:

1 egg

1 cup light cream or half and half

6 oz of frozen orange juice, thawed

1cup Bisquick

1/2 cup butter

1 cup sugar

Directions:

Beat egg, add 1 cup light cream, 1/4 cup o.j. concentrate (make sure it's not frozen); mix together. Add 1

cup Bisquick and mix until there are no lumps in batter.

(You want somewhat thin batter so the pancakes will be crepe like) Make pancakes.

Orange Sauce: (The best part!!!)

Mix 1/2 cup butter, 1 cup sugar, and 1/2 cup of o.j. in sauce pan. Bring to a boil, stirring constantly. Turn off heat

after it comes to a boil and let cool. Roll pancakes and place in bowl or a plate. Cover with sauce and top with cool

whip /whipped cream and favorite fruit!

Sautéed Apples by Courtney Baird

¼ cup butter

4 large, tart apples- peeled, cored and sliced ¼ inch thick

2 tsp. cornstarch

½ cup cold water

½ cup brown sugar

½ tsp. ground cinnamon

¼ tsp nutmeg, opt.

½ tsp. lemon juice, opt.

In a large skillet or saucepan, melt butter over medium heat. Add apples and lemon juice. Cook, stirring constantly, until apples are almost tender , about 6-7 minutes.

Dissolve cornstarch in water; add to skillet. Stir in brown sugar, cinnamon and nutmeg. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Overnight French Toast Casserole by Heather Goodman

2 tablespoons corn syrup

1/2 cup butter

1 cup packed brown sugar
1 loaf Pepperidge Farm cinnamon swirl bread
6 eggs
1 1/2 cups of milk
1 tsp vanilla extract
1/4 tsp salt
9x13 baking dish
nonstick spray or something to grease the pan with

Grease 9x13 dish. Combine corn syrup, butter, and brown sugar in a small saucepan and simmer until sugar is melted. Pour into baking dish.

Place bread slices over the sugar-butter mixture (I do two columns, with bread slices in each column overlapping to fit them all in the pan). In a bowl, beat together eggs, milk, vanilla, and salt. Pour this mixture over the bread. Cover the dish and refrigerate overnight.

The next morning, preheat oven to 350. Uncover pan and bake for 45 minutes.