Categories
pastry recipe

810 – Delectable Spring Muffins

Delectable Spring Muffins
(Makes 9 Muffins)

1 cup grits, prepared (should be thick consistency)
1 tablespoon butter
1 tablespoon heavy whipping cream
1 cup prosciutto ham, sauteed, cut into bite-size pieces
1 cup cream of havarti cheese, shedded
4 eggs, beaten
1 teaspoon basil

1. Preheat oven to 400°F.
2. Combine grits, butter and whipping cream; mix well
3. Add ham, havarti cheese, eggs, and basil, mix well
4. Spoon mixture into silicone or non-stick muffin tin
5. Bake for 15 minutes or until done
6. Serve with your favorite cream sauce and fresh fruit

Spring Capers and Eggs
(Makes 2 servings)

1 English muffin, halved, toasted
4 eggs, beaten
1 tablespoon French Vanilla coffee creamer
1/4 teaspoon olive oil
1/4 cup capers, rinsed/drained
1/4 cup smoked Gouda cheese, shredded
Fresh chives, chopped
Strawberry preserves, heated
Toast muffin halves, place onto plate; set aside.
Combine eggs and coffee creamer; mix well.

In a non-stick skillet, over medium high heat, add olive oil and egg mixture.
As mixture begins to set, use spatula to agitate and to form large, soft curds.
When mixture is almost done, add capers and cheese; fold until cheese is melted.
Spoon egg mixture over each English muffin half.
Sprinkle with chives and drizzle heated preserves over muffin and serve.

Breads & Rolls – Blueberry Gems
(Makes 6)

Vegetable spray
1 1/2 c. all-purpose flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. ground nutmeg
Dash of salt
1 egg, beaten
1/3 c. milk
1/3 c. butter, melted
1 c. blueberries, fresh or frozen
3 1/2 T. sour cream

1. Preheat oven to 350°F.
2. Lightly grease muffin tin. Set aside.
3. Blend together flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl. Set aside.
4. In a small mixing bowl, combine beaten egg, milk, and butter
5. Add egg mixture, blueberries and sour cream to flour mixture
6. Stir until moist
7. Fill each muffin tin 2/3 full.
8. Sprinkle with topping, bake 25 to 30 minutes.

Topping:

1 c. brown sugar
1/2 c. pecans, chopped
2 T. butter, melted

1. Mix brown sugar and pecans.
2. Drizzle melted butter over brown sugar mixture a little at a time, stirring mixture until crumbly.
3. Sprinkle over top of muffins before baking.

Holly Gillis

Categories
beef breakfast fruit recipe

803 – Tangy Meatballs, Warming Frittata, Chilly Lemon Pie

Tangy Meatballs
(Makes approximately 90 cocktail meatballs)

2 pounds lean ground beef
2 eggs, beaten
1/2 cup onions, finely chopped
1/2 cup fresh shredded hash brown potatoes, finely chopped
1 cup butter-flavored crackers, crumbled
3 teaspoons extra virgin olive oil

1. Combine meat, eggs, onions, potatoes, and cracker crumbs; mix thoroughly.
2. Shape into small cocktail meatballs and set aside.
3. Heat oil in skillet on medium heat.
4. Cook meatballs until browned, while turning occasionally.
5. Drain and set aside.

Sauce

1 cup jelly (green pepper or grape)
1 (18 oz) jar barbecue sauce
1/2 cup dark brown sugar

1. Combine jelly, sauce, and sugar until sugar has dissolved.
2. Pour sauce and meatballs into a large non-stick sauce pan.
3. Cover and simmer over low heat for 30 to 45 minutes or until meatballs are no longer pink in center.
(Note: meatballs can be cooked in a slow cooker. Follow directions for cooking time.)

Warming Frittata

5 eggs
Salt and pepper to taste
1/4 cup green onions, finely chopped
1/4 cup green bell pepper, finely chopped
1 cup mini pepperoni
1 cup mushrooms, sliced
1/4 cup toasted almonds, sliced
1/4 cup Provolone cheese, finely shredded
1/4 tablespoon Parmesan cheese, finely shredded
1 teaspoon extra virgin olive oil
Sour cream
Fresh chives

1. Beat eggs in medium bowl until light and fluffy.
2. Add salt, pepper, onions, bell pepper, pepperoni, mushrooms, almonds, Provolone cheese, and Parmesan cheese.
3. Heat oil in skillet over medium low heat.
4. Pour egg mixture into skillet.
5. While cooking, tilt pan and allow egg mixture to touch hot surface of the pan.
6. Once set, cook 4 to 5 minutes or until bottom of frittata is browned.
7. Place large plate over skillet and invert frittata onto plate.
8. Return frittata, uncooked-side-down in skillet.
9. Cook about 4 minutes more or until center is done.
10. Let set for about 2 minutes.
11. Cut into small wedges and serve.
12. Top with a dollop of sour cream and sprinkle with chives.

Chilly Lemon Pie
(Serves 8)

3 egg yolks
1 (10-oz) can sweetened condensed milk
1/2 c. fresh lemon juice
1/2 tsp. lemon extract
6 drops yellow food coloring
1 (9-inch) graham cracker pie shell
1 (8-oz.) container whipped topping

1. Preheat oven to 350°F.
2. Combine egg yolks, condensed milk, lemon juice and lemon extract; blend until smooth.
3. Add food coloring and stir until well mixed.
4. Pour into pie shell and bake for 10 minutes.
5. Place in refrigerator and cool for 20 minutes.
6. Spread with whipped topping.
7. Sprinkle with coconut topping.
8. Cover; freeze.
9. Serve frozen.

Coconut Topping:

1 c. fresh grated coconut
1 T. fresh grated lemon zest
2 T. sugar
2 T. fresh lemon juice

1. Preheat oven to 350°F.
2. Combine above ingredients.
3. Spread on baking sheet and bake until toasted brown, stirring occasionally; set aside and cool.

Recipe Note: Refreshing chilly dessert that can be prepared in advance.

Holly Gillis

Categories
breakfast recipe vegetable

742 – Vegetable Frittata

Vegetable Frittata

1 tablespoon olive oil
1 Vidalia onion, thinly sliced
1 (7 1/2 oz.) jar roasted red peppers, drained, sliced, and patted dry
1 (10 oz.) frozen chopped broccoli, thawed, and drained
4 green onions, chopped
1/2 cup crumbled feta cheese
12 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

In oven-proof, nonstick skillet, heat oil over high heat. Saute vegetables for 2 to 3 minutes. Sprinkle with feta.
In large bowl, whisk eggs with salt, pepper, and garlic powder; pour into skillet over vegetables. Cook 2 to 3 minutes over medium-high heat, stirring, and lifting cooked eggs to let uncooked mixture flow underneath.
Broil 4 inches from heat source for 3 minutes or until eggs are cooked. Invert onto large plate; cut into wedges.

Lemon Pecan Bread

1/4 cup butter or margarine, softened
1 cup sugar
1 egg
2 egg whites
1/2 cup milk
1/2 cup lemon juice
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1 1/2 cups chopped pecans, divided
1 teaspoon grated lemon rind

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and egg whites, beating well.

Combine milk and lemon juice. In a separate bowl, combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in 1 1/4 cups pecans and lemon rind. Spoon batter into a well-greased 9X5X3 inch loafpan. Sprinkle with remaining pecans. Bake at 350 degrees F. for approximately 1 hour and 10 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.

Holly Gillis

Categories
fruit pastry recipe

686 – Blackberry Muffins

Blackberry Muffins

1 cup all-purpose flour
1/3 cup sugar
1 1/2 tsp. baking powder
1/8 tsp. salt
1 egg yolk
6 T milk
3 T butter, melted
1 1/2 cups fresh blackberries

1. Preheat oven to 450°F.
2. In a medium bowl, stir together flour, sugar, baking powder and salt. Set aside.
3. In another medium bowl, lightly whisk egg yolk. Whisk in milk and then butter.
4. Quickly stir in dry ingredients, mixing only until moistened. (Batter will be lumpy).
5. Gently fold in blackberries.
6. Spoon batter into well greased muffin cups filling cups almost full.
7. Bake for 9-11 minutes or until a toothpick inserted into the center comes out clean.
8. Cool in pan 1 minute. Gently loosen edges of muffins with a knife. Remove from pan.

Cream Cheese Scrambled Eggs

6 large eggs
1/4 cup skim milk
3 oz reduced fat cream cheese, cubed
1/4 to 1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. to 1/2 tsp. salt
1/4 tsp. pepper
3T chives, chopped
1/3 cup tomatoes, chopped

1. In a medium bowl, whisk together the first 7 ingredients. (Cream cheese will be lumpy).
2. Heat a medium sized non-stick skillet over medium heat.
3. Spray skillet with cooking spray. Add egg mixture. Use a spatula to gently stir egg mixture once it begins to set to create scrambled eggs. Cook until the eggs are just cooked and firm. Be careful not to overcook.
4. Transfer eggs to serving dish and sprinkle with chopped chives and tomatoes.
Yield: 3 servings

Sunrise Spritzer

1/2 cup orange juice, chilled
1/4 cup apple juice, chilled
1/4 cup cranberry juice, chilled
1/4 cup ginger ale, club soda or other clear carbonated beverage, chilled
1 lime wedge

1. Pour each juice into glass, do not stir.
2. Gently pour in soda.
3. Garnish with a lime wedge.
4. Serve immediately.

Kimberly Baker

Categories
chicken recipe

671 – Winter Wonderland Pie, Chicken and Cheese Tortellini Casserole

Winter Wonderland Pie
(Serves 6-8)

Salt
1 9-inch deep dish pie crust
1 11/2 cup bag pecan halves
1 (2 oz. container) light caramel dipping sauce
1 (16 oz.) can sweet potatoes, drained and mashed
1 (8 oz.) container cream cheese
1 cup brown sugar
1 (2 oz.) light caramel dipping sauce
2 eggs, beaten
2 tablespoons heavy whipping cream
2 tablespoons buttermilk
1 teaspoon vanilla butternut flavoring

Preheat oven to 350° F. Lightly salt pie crust and layer bottom with pecan halves. Stir caramel sauce until smooth consistency. Drizzle over pecans and set aside. Using a mixer set on high beat potatoes, cream cheese, brown sugar, and caramel. Mix well until smooth and creamy. Add eggs, whipping cream, buttermilk, and flavoring. Pour into pie shell and
bake for 50-60 minutes or until pie is set and firm.

Chicken and Cheese Tortellini Casserole
(Serves 4-6)

Vegetable spray
1 rotisserie chicken (from deli), deboned and chopped
4 cups broccoli florets, steamed
11/2 cups fresh mushrooms, sliced
2 cups frozen cheese tortellini, cooked per directions
2/3 cup onion, chopped
1 cup sour cream
1/2 cup mayonnaise
1/2 cup chicken broth
1 can cream of chicken soup
1 cup cream of celery soup
1 egg, beaten
1/2 cup Parmesan cheese, shredded
Salt
Pepper

Topping (optional)

1 (5 oz.) package cheese and garlic
croutons, crumbled
2 tablespoons butter, melted
1/2 cup Parmesan cheese

Preheat oven to 350° F. Spray a 2.8-quart baking dish with vegetable spray and set aside. In a large bowl, combine chicken, broccoli, mushrooms, tortellini, and onion. Set aside. Combine sour cream, mayonnaise, chicken broth, chicken soup, egg, and cheese. Mix well and fold into chicken mixture. Salt and pepper to taste. Bake for 30-40 minutes until bubbly. If adding topping, bake casserole for 20 minutes. While baking, mix croutons, butter, and Parmesan cheese together and set aside. Remove casserole from oven and top with crouton mixture. Place back into the oven and bake for an additional 10-15 minutes.

Categories
breakfast chicken recipe snack

670 – Roasted Red Pepper Yogurt Dip

Roasted Red Pepper Yogurt Dip 
Makes 5 servings
Prep Time: 10 min
Cook Time: 5 min

1 (12 oz.) jar roasted red peppers, drained
2 (8 oz.) containers lowfat plain yogurt
1 (4 oz.) can chopped green chilies, drained
1 garlic clove, minced

Puree red peppers in food processor or blender; drain again. Add remaining ingredients; mix until blended and refrigerate. Serve with assorted cut vegetables or pita wedges.

Serving suggestion: Let kids add whole grain goldfish crackers and fish out with celery sticks or red pepper strips.

Cheesy Egg Scramblers
Makes 1 servings
Prep Time: 3 min
Cook Time: 3 min

1/2 whole-wheat pita bread
2 large egg whites
1/4 cup shredded reduced-fat mild Cheddar cheese

Toast pita; set aside. Spray small skillet with non-stick cooking spray. Heat over medium heat 20 to 30 seconds. Scramble egg whites and cheese in preheated skillet until egg whites are set and cheese is melted. Fill pita pocket with eggs and cheese; serve.

Tip: Kick up the flavor with zesty Jalapeño or Monterey Jack cheese or add chopped mushrooms, onions or green peppers to egg whites before scrambling.

Recipe created by Kraft Kitchens on behalf of the American Dairy Association/National Dairy Council

BBQ Cheddar Chicken Foil Packet Dinner
Makes 4 servings
Prep Time: 15 min
Cook Time: 37 min

3 tablespoons barbeque sauce
4 small boneless, skinless chicken breast halves (1 pound)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded and sliced
1 green onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups shredded reduced-fat Cheddar cheese
Preheat oven to 375 degrees Fahrenheit.

Place a foil sheet, approximately 12×12 inches, on a work surface. Spoon about 1 teaspoon of the barbecue sauce in the center of the foil sheet. Place one chicken breast half over barbecue sauce and spread another teaspoon of sauce over chicken. Top with a quarter of the potato, bell pepper and onion. Sprinkle with a little of the salt and pepper.

Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble three more packets. Place packets on a baking sheet and bake for 35 minutes.

Open foil packets with scissors and carefully pull back edges (contents may be very hot). Sprinkle a quarter of the cheese over the top of each chicken breast half and return to oven, unsealed, for 2 minutes or until cheese is melted. With a spatula, transfer the contents of each packet onto individual serving plates, if desired.

Cocoa-Berry Yogurt Tarts
Makes 6 servings
Prep Time: 10 min
Cook Time: 10 min

1 1/2 cups low-fat vanilla yogurt
1 1/2 cups reduced-fat Ricotta cheese
2 tablespoon sugar
2 tablespoon unsweetened cocoa powder
6 graham cracker tart shells
3/4 cup strawberries, sliced (raspberries or blueberries also can be used)

Mix yogurt, Ricotta, sugar and cocoa powder thoroughly with whisk until creamy. Spoon 1/6 mixture into each tart shell and top with sliced strawberries.

Categories
breakfast fall recipe

668 – Pecan and Pumpkin Oatmeal

Pecan and Pumpkin Oatmeal

3 cups water
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 cups quick cooking oats
1 cup 100% pumpkin
1/3 cup packed brown sugar
1 (8 ounce) container vanilla low fat yogurt
3 tablespoons toasted pecans

Bring water, pie spice, and salt to a boil. Stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute. Stir in pumpkin and brown sugar. Cook 1 minute. Let stand until desired consistency is reached. Spoon oatmeal into 4 bowls. Top with yogurt and pecans.

Don’t like pecans? Try toasted walnuts, almonds or hazelnuts instead. All are heart healthy and taste great!

Power Eggs

3 large eggs, beaten
1/4 cup cottage cheese
1/4 cup low fat shredded cheddar cheese
1/4 cup sliced fresh mushrooms
1 teaspoon canola oil

Heat oil in pan. Sauté mushrooms over medium heat until softened.

Add eggs, cottage cheese and cheddar cheese. Stir until egg is set and cheeses have melted. Add salt and pepper to taste. Serve hot.

Optional: chopped onion, bell pepper, tomato, or diced baked potato can be added to the pan when sautéing the mushrooms.

Applesauce Pancakes

2 cups biscuit mix
1 cup low fat milk
1 cup sugar free applesauce
2 eggs

Spiced Apple Syrup

Combine biscuit mix, milk, eggs and applesauce. Mix until smooth. Portion onto a hot, greased griddle or pan. Serve hot with Spiced Apple Syrup.

Spiced Apple Syrup

10 ounces apple jelly
1/2 teaspoon ground cinnamon
1 cup sugar free applesauce (optional)

Combine ingredients in a saucepan over medium heat. Stir frequently until jelly melts completely. Serve hot over applesauce pancakes.

Sweet-Hot Canadian Bacon

6 slices Canadian Bacon
1 tablespoon margarine
1 tablespoon sugar free syrup
Dash of cayenne pepper

Add margarine, syrup and pepper to skillet over medium heat. Warm Canadian Bacon in mixture until lightly browned. Serve hot.

Rhonda Matthews

Categories
breakfast dessert holiday recipe snack

666 – Holiday Brunch Salad Omelet

Holiday Brunch Salad Omelet

1 teaspoon margarine
4 tablespoons onion, chopped
1 cup fresh mushrooms, sliced
2 cups fresh baby spinach, stems cut off
8 eggs
8 tablespoons water
4 teaspoons margarine
1 cup cherry tomatoes, sliced
1 avocado, sliced
1 cup baby Swiss cheese, finely grated
1 (3 oz.) package real bacon bits
1 (12 oz.) jar spinach salad with real bacon dressing, heat desired amount

In a skillet on high heat, melt margarine. Add onion and mushrooms, saute´ until slightly tender. Add spinach and cook until spinach starts to wilt slightly; remove from stove, and if mixture has any liquid, drain and set aside. In a small bowl, beat together two eggs and two tablespoons water until blended. In 7 to 10-inch non-stick skillet, over medium-high, heat pan until hot enough to sizzle a drop of water. Add margarine and pour in egg mixture. (Mixture should set immediately at edges.) With an inverted spatula, carefully push cooked portions at edges toward center of omelet, so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, turn heat down, and fill one side of omelet with ¼ spinach mixture. Layer ¼ of tomatoes, avocado slices, Swiss cheese, and bacon bits over spinach mixture. Using spatula, fold omelet in half or roll. Slide omelet onto plate; spoon desired amount of dressing over omelet and serve. (Note: omelet should take no longer than 40 to 60 seconds to prepare.)

Holiday Strawberry Caramel Fluffs
Makes approximately 60

1 (8 oz.) package cream cheese
1 (2 oz.) container caramel apple dip
1 cup strawberry cool whip
1 egg, beaten
¼ cup sugar
4 (2.1 oz.) packages mini fillo shells
2 (2 oz.) container caramel apple dip
Almonds, sliced

Preheat oven to 350 degrees F. Combine cream cheese, caramel apple dip, cool whip, egg, and sugar. Using a mixer, beat on high until creamy and set aside. Place each mini fillo shell into a mini muffin tin and spoon small amount of caramel apple dip into bottom of shell. Spoon mixture over caramel; fill shell completely. Stand one almond slice into the center of mixture of each shell. Bake on top rack for 15 minutes; remove from oven and chill.

Holiday Deviled Eggs
Makes 12

6 hard-cooked eggs, separated in halves
1½ tablespoons mayonnaise
1½ tablespoons mustard
1/2 teaspoon spicy brown mustard
1 tablespoon French onion dip
1 tablespoon sweet pickle relish
1 tablespoon olives, chopped
¼ teaspoon curry powder
Salt
Pepper
1 (3 oz.) package real bacon bits

Place egg halves into deviled egg tray; set aside. Place yolks into a zip-lock bag, mash yolks until crumbly. Add mayonnaise, mustard, spicy brown mustard, onion dip, sweet pickle relish, olives and curry powder; mix well. Salt and pepper to taste. Make sure air is out of zip-lock bag, zip and mash ingredients together. Snip the corner of one end of bag and pipe the mixture into each egg half. Sprinkle bacon bits over eggs and serve.

Quick Holiday Muffins
Makes 24

24 mini baking cups
1 (15.6 oz) box cranberry quick bread mix
1 cup chopped pecans
2 eggs, beaten
½ cup country apple butter
1/3 cup butter, melted
½ tablespoon Moscato wine
½ tablespoon buttermilk
¼ cup butter or margarine
Cinnamon sugar

Preheat oven to 400 degrees F. Combine bread mix, pecans, eggs, apple butter, butter, wine, and buttermilk. Stir until mixture is moistened; do not over mix. Spoon mixture into paper-lined (baking cups) mini muffin pans, completely fill to the top of muffin pan. Bake for 15 minutes or until muffins are lightly browned. Remove from oven and brush with melted butter or margarine and sprinkle with cinnamon sugar.

Holly Gillis Hidell, MS,RD,LD

Categories
pasta recipe

657 – Incredible Pasta Salad

Incredible Pasta Salad
Serves 8 -12

1 (16 oz.) box tri color Rotini pasta, cooked/drain/chilled
2/3 cup cucumbers, bite size pieces
2/3 cup carrots, bite size pieces
1 small onion, bite size pieces
1 (2.25 oz.) can black olives, sliced/drained
1 (8 oz.) package Edamane, cooked/shelled (soybeans)
1 (15 oz.) can Garbanzo beans, rinsed/drained
4 hard-cooked egg whites, chopped
2 avocados, bite size pieces
1 container cherry grape tomatoes, whole/rinsed/drained
1 cup balsamic dressing
1/2 champagne vinaigrette
Garlic salt, to taste
Pepper, to taste
Alfalfa sprouts
Grated Parmesan cheese

In a large bowl, combine pasta, cucumbers, carrots, onion, olives, Edamane, Garbanzo beans, egg whites, avocados, and tomatoes. Toss well. Combine balsamic and champagne vinaigrette, mix well. Pour dressing over pasta mixture and toss. Sprinkle with garlic salt and pepper, mix well. Garnish with Alfalfa sprouts and Grated Parmesan Cheese, serve chilled.

(For testing purposes only we used Wishbone Balsamic Breeze Vinaigrette Spritzer dressing.)

Incredible Omelet Rolls

2 eggs
2 tablespoons water
Vegetable spray
2 crab flavored seafood sticks, (or) fresh crab meat
4 slices bacon, cooked/drained
1 small avocado/sliced in strips
1 cup Sushi (American Koshihikari) rice, prepared per instructions
2 tablespoons seasoned rice wine vinegar, if needed
2 sheets Sushi seaweed (noir)

Combine eggs and water, beat well. In a skillet, spray with vegetable spray. (Using vegetable spray will make the omelet less moist.) Using a spatula, move the egg around the sides of the skillet to allow the eggs to cook. Once omelet is done on one side, flip and cook the other side. Slide omelet onto a plate and cut into 4 slices, set aside. Cut crab sticks in half, bacon slices in half, prepare avocado, and set aside. Prepare rice per instructions and proceed to make rolls. Cut one sheet of seaweed in half, (horizontal) place half sheet in palm of your hand, (shinny side down) spread ¼ cup rice over seaweed half, leaving about ½ inch at the end (this will help to seal the roll.) Place slice of omelet, crab, bacon (will be using 2 halves, which equals 1 piece,) and avocado on the end with the rice. Start at that end and roll tightly until completely rolled. Using a sharp paring knife, cut roll into 6 pieces and serve as a single serving or onto a platter. Serve with Sushi Wasabi and soy sauce.

Holly Gillis

Categories
breakfast recipe

641 – Breakfast Pies

Breakfast Pies
Makes 8

4 eggs, beaten
2 teaspoons sour cream

Vegetable spray

1/2 cup hot sausage, cooked/drained/crumbled
1 cup sharp cheddar cheese, grated
1 can buttermilk biscuits
1 egg, beaten

Preheat oven to 400ºF. Combine eggs and sour cream, mix well and set aside. Spray hot skillet with vegetable spray and cook egg mixture until soft. Add sausage and cheese until eggs are set or until cheese melts. On a piece of floured wax paper, roll each biscuit until 1/4 inch thick. Spoon heaping tablespoon of egg mixture into center of dough. Fold dough over and seal edges using a fork. Using a knife, cut small hole into the top of crust to allow steam from pie to be released while cooking. Repeat steps with additional biscuits. Place on an ungreased baking sheet and bake for 10 minutes. Lightly brush top of each pie with egg wash and return to oven and bake for 5 minutes or until golden brown.

Cream Cheese & Lemon Breakfast Roll
Makes 16 rolls

1 (8 oz.) package cream cheese
1 egg
1/3 cup brown sugar
1 teaspoon vanilla butter & nut flavoring
1/3 cup instant lemon pudding & pie filling
2 (8oz) cans croissants
Sugar & Cinnamon
1 cup pecans, chopped

Preheat oven to 350°F. Combine cream cheese, egg, sugar, and flavoring. Beat with mixer until creamy. Add pudding and beat until mixture thickens, set aside. Sprinkle flour on a piece of wax paper and gently roll out croissants. Generously sprinkle crust with sugar & cinnamon and spoon filling into center of croissant. Spread filling over croissant, leaving 1/4 inch from sides of crust. Sprinkle pecans over filling. Starting at one edge of crust, roll croissant until completely rolled. Using a serrated knife, slice croissant into ½ inch thick slices and place in a round baking pan. Sprinkle with sugar & Cinnamon. Bake for 20 minutes or until golden brown.

Drizzle glaze over rolls while hot.

Glaze

1 cup confectioner’s sugar
1 teaspoon melted butter
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla butter & nut flavoring

In a small bowl, mix all ingredients together and stir until smooth.

Holly Gillis Hidell, MS,RD,LD
Media and Nutrition Director
Georgia Egg Commission