Sausage Balls

• 1 pound ground pork sausage
• 2 cups biscuit baking mix
• 1 pound sharp Cheddar cheese, shredded

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.

3. Bake in preheated oven for 10 minutes, until golden brown.

Too make ingred. mix better together-- mix sausage with Biscuit THEN add cheese. The ball don't have the powdery white appearance and they mix easier. Also I like to cook these on parchment paper and they slide right off the paper. Enjoy.

Spinach Quiche

• 1/2 cup butter
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (4.5 ounce) can mushrooms, drained
• 1 (6 ounce) package herb and garlic feta, crumbled
• 1 (8 ounce) package shredded Cheddar cheese
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

• Preheat oven to 375 degrees F (190 degrees C).

• In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

• In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

• Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving

Ham Breakfast Braid

• 1/2 cup milk
• 4 ounces cream cheese, softened
• 8 eggs
• salt and pepper to taste
• 2 (8 ounce) packages refrigerated crescent roll dough
• 4 ounces cooked ham, thinly sliced
• 1 cup shredded Cheddar cheese

1. Preheat oven to 375 degrees F (190 degrees C).

2. Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set.

3. Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan.

4. Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape.

5. Bake in preheated oven for 25 to 30 minutes, until cheese is melted and rolls are golden brown.

Works fine with skim milk & fat free cream cheese. I skip the cheddar inside but sprinkle some on top a couple minutes before it comes out of the oven and let it melt. When the kids aren't around we add green onion and sweet peppers. I have also used one crescent sheet rather than rolls. Roll it out on your cookie sheet, put the cooked egg mix down the middle long ways. Then make a cut in the exposed dough from the outside edge until you almost hit the eggs. Repeat every 2 inches. This creats flaps of dough. Fold bottom flap up towards the center then alternate from right and left just crossing center. Ends up looking like a braid.

Artichoke Pie

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 (6 ounce) cans artichoke hearts, drained
• 1/2 cup Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese, divided
• 1 (9 inch) unbaked 9 inch pie crust
• 3 eggs, beaten
• 1 (8 ounce) package mozzarella cheese, shredded
Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.

3. Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.

4. Bake in preheated oven for 45 minutes, or until crust begins to brown.

Nutritional Information

Amount Per Serving Calories: 365
Total Fat: 22.7g
Cholesterol: 117mg

**I suggest a few revisions..substitute 3/6oz. jars of marinated artichoke hearts for the two cans; it really ups the flavor. You can add up to two more eggs to stretch this recipe out - the filling will rise about an inch over the crust, but won't spill before before it firms up. I added 1 tablespoon of sour cream ( heavy cream) for each egg, and this was wonderfully moist. Last, I used a sun-dried-tomato and basil flavored mozarella, and thought it really added something. Thanks!

**Add some leftover spinach to the mix and it was even better.