Italian Ricotta Cookies

Italian Ricotta Cookies

Yield: About 4 dozen

"Ingredients

• 3 1/2 cups (495g) all-purpose flour*
• 2 tsp baking soda
• 3/4 tsp salt
• 1 cup (8 oz) unsalted butter, softened
• 1 3/4 cups (370g) granulated sugar
• 1 tsp lemon zest
• 15 oz. ricotta, whole milk or fresh (1 3/4 cups)
• 1 Tbsp vanilla extract
• 2 large eggs

Glaze

• 1 Tbsp butter (salted or unsalted), melted
• 3 3/4 cups (460g) powdered sugar
• 2 Tbsp fresh lemon juice, or 1 1/4 tsp almond extract and more milk as needed
• 1 tsp vanilla extract
• 4 - 6 Tbsp milk

Directions

• For the cookies:
• In a mixing bowl whisk together flour, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process). Mix in ricotta and vanilla extract then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture and mix until combined. Cover bowl with plastic wrap and chill 2 hours or up to 2 days. Preheat oven to 350 degrees during last 20 minutes of dough chilling.
• Scoop chilled dough out 1 Tbsp at a time and shape into balls (if it's too sticky just drop onto sheet using two spoons), drop onto a baking sheet lined with parchment paper or a silicone baking mat. Bake in preheated oven 12 - 14 minutes until underside of cookies are golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. 
• Once cool dip tops of cookies in glaze and return to wire rack, immediately add sprinkles if using. Allow glaze to set at room temperature. Store in an airtight container in a single layer.
• For the glaze:
• In a mixing bowl whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla and 4 Tbsp milk until smooth, adding in more milk 1 tsp at a time to thin as needed (you don't want it to be very thin, it should be quite a bit thicker than a doughnut glaze).
• *Scoop flour directly from container using measuring cup and level top using a butter knife. Don't whisk or sift before measuring and don't spoon into a cup. I thought I better note that because in the recipe I adapted these from it stated 4 cups flour (480g) but it only took me 3 1/2 cups to get to the weight they had listed and then some (495g). The best option is to use a kitchen scale, I highly recommend investing in one if you don't already have one. I always use mine when baking.
• Recipe source: adapted from New York Times"

I found this recipe on Pinterest.  It's linked to:

From <http://www.cookingclassy.com/italian-ricotta-cookies/> 

  







My notes:  I would definitely weigh the ingredients next time I make these.  Mine spread a little too much, but they were delicious!  I used the lemon juice in the glaze.  The cookies were soft and cakey with just a hint of lemon.  Very yummy!!

Spiced Rum Cake

Cake:
1 package Duncan Hines Butter Recipe Yellow Cake mix
1 small package instant French Vanilla pudding mix
1 tsp cinnamon
1/4 tsp allspice
Dash nutmeg
4 large eggs
1/2 cup milk
1/2 cup melted butter, cooled
1/2 cup Captain Morgan's Spiced Rum
1 tsp sugar

Preheat oven to 325^F.

Place all ingredients in large mixer bowl and blend well (about 3 minutes on medium-high speed ought to do it).  Meanwhile, grease and flour a 10-inch Bundt pan.  Once your batter is well mixed, spoon it evenly into the prepared pan.  Sprinkle the sugar over the top of the batter and place the pan in the oven for about 60 minutes, or until a toothpick in the center comes out clean.

About 55 minutes into your baking time, prepare the Rum Syrup:

Rum Syrup:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 tsp cinnamon
1/4 - 1/2 cup Captain Morgan's Spiced Rum

In a saucepan combine the butter, water and sugar.  Bring to a boil over medium heat and continue cooking, stirring constantly, for 5 minutes.  Remove from heat and stir in desired amount of rum.

When the cake is done, remove it from the oven, but leave it in the pan.  Using a wooden skewer, poke holes in the hot cake and brush on the glaze, making sure to let some dribble down the edges of the cake inside the pan.  Use about half the glaze and be patient!  Let it soak in before you add more glaze.  Let sit in pan for about 10 minutes.

Turn the cake out onto a serving plate and brush the rest of the glaze on the top of the cake, letting the syrup absorb into the cake between brushings.  Be patient!

Let the cake cool completely before serving.  This cake is awesome made the day before you serve it. Great with a dollop of whipped cream or ice cream!

Grinch Cookies

I found this recipe on Pinterest and could not resist making them!  They were so cute....plump little crinkled green cookies glistening with powdered sugar with a red candy heart in the center!  Any Grinch fan would love these!

Grinch Cookies

1 box French Vanilla cake mix
1/2 cup vegetable oil
2 eggs
1 drop green food coloring
Confectioner's sugar for dusting/sprinkling
Heart Shaped decorating candies/sprinkles

Preheat the oven to 350^F.

Cream together the cake mix, oil, eggs and food coloring until it's completely mixed and forms a ball of dough in the bowl of the mixer.  Refrigerate for 15 minutes.

Drop by tablespoons into the confectioner's sugar and roll into balls.  Place on parchment lined baking sheet about 2 inches apart and press a heart into the center of each ball.  Bake for 8 minutes or until just set.  (Mine took closer to 10 minutes!)  Let cool on the cookie sheet for at least 2 minutes before attempting to transfer them to a wire rack.  They are very soft and will fall apart if you try to do this before they are cool enough!  Trust me, I mangled several before I realized what I was doing. They oozed between the wires and fell apart.  :-(

So...mine did not look like the pleasingly plump little morsels on Pinterest....mine spread and were much flatter and all the confectioner's sugar completely dissolved into the cookies.  I was a little disappointed, but they were still tolerably cute.  And they tasted pretty good, though they do not keep well at all.  They dry out really quick, but since they only make a couple dozen cookies, that shouldn't be a problem for anyone who has kids!

If I were to make them again, I would use a scant 1/2 cup of melted butter instead of the oil and use the Non-Melting Confectioner's Sugar from King Arthur Flour.

Fudge Puddles

1/2 cup butter, softened 

1/2 cup creamy peanut butter 

1/2 cup white sugar 

1/2 cup packed brown sugar 

1 egg 

1/2 teaspoon vanilla extract 

1 1/4 cups all-purpose flour 

3/4 teaspoon baking soda 

1/2 teaspoon salt 

1 cup milk chocolate chips 

1 cup semi-sweet chocolate chips 

1 (14 ounce) can sweetened condensed milk 

1 teaspoon vanilla extract 

Preheat oven to 325 degrees F (165 degrees C). 

Sift together flour, baking soda and salt. 

Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin. 

For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.

Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using 2 teaspoons fill each shell with the chocolate mixture. Top with mini red and green chocolate morsels, if desired.

From allrecipes.com

Nutter Butter Truffles

Nutter Butter Truffles

Ingredients:

*makes about 32 truffles, depending on size*

1 package nutter butters cookies
1 package (8 oz) cream cheese, softened
milk chocolate discs for melting (2-3 cups)
peanut butter for drizzling

Directions:

Crush nutter butters in food processor. Cut up softened cream cheese into chunks and add to food processor.  Pulse until combined into a dough.  Roll into small balls (about 1 inch).  Freeze for 10 minutes on a cookie sheet.  Melt chocolate discs in the microwave on low (50%) power setting, to avoid scorching or burning it.  If your microwave does not have this option, heat the chocolate in shorter intervals and stir between each bout of heat.  Stir until smooth and all chocolate is melted.  Using a toothpick or spoon, dip the nutter butter balls into the chocolate, letting the excess chocolate drip off.   Melt more chocolate, as needed.  Set the truffles on waxed paper to cool.

Microwave some peanut butter (you don’t need too much). Use a spoon or fork to drizzle the peanut butter on top of the truffles. Store in the refrigerator 1 hour or until firm. Keep refrigerated.

Note:  another way to easily coat balls with the melted chocolate, add balls in batches to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl.

Foolproof Rib Roast

1 (5 pound) standing beef rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degrees F. Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.

Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F. to reheat the roast. The internal temperature should be at least 145 degrees F.

Remove from the oven and let rest for 10 minutes before carving into servings.

This truly is a foolproof way to cook a rib roast. I've made this several times since finding this Paula Deen recipe on foodnetwork.com and it's always juicy, tender and perfectly cooked!

Frosty The Cheeseball

Frosty The Cheeseball

3 packages (8 ounces each) cream cheese, softened

4  cups shredded Cheddar cheese (16 ounces)

2 tablespoons basil pesto

1 tablespoon grated onion

1/4 teaspoon yellow mustard

2 drops red pepper sauce

1 container (4 ounces) whipped cream cheese, softened

Decorations, if desired

Assorted crackers, if desired

Mix 3 packages cream cheese and the Cheddar cheese; divide into 3 equal parts. Combine 2 parts to equal two-thirds of mixture; mix in pesto. Mix onion, mustard and pepper sauce into remaining one-third mixture.

Cover each cheese mixture and refrigerate about 4 hours or until firm enough to shape. Shape each cheese mixture into ball. Wrap each ball, label and freeze.

About 12 hours before serving, remove balls from freezer. Thaw in wrappers in refrigerator.

Arrange balls on serving plate with smaller ball on top for head of snowman. Frost snowman with whipped cream cheese before serving. Decorate as desired. Serve with crackers. Store covered in refrigerator.

You can make this cute little guy up to 1 month ahead!

Christmas Cheese Tree

Christmas Cheese Tree

3 packages (8 ounces each) cream cheese, softened

4 cups shredded Cheddar cheese (16 ounces)

2  tablespoons basil pesto

1  tablespoon grated onion

1/4 teaspoon yellow mustard

Red pepper sauce

1/4 cup finely chopped parsley or cilantro

1/4 cup pine nuts or sliced almonds

2 tablespoons chopped red bell pepper

Piece of lemon peel, if desired

Assorted crackers, if desired

Stir together cream cheese and Cheddar cheese; divide in half. Stir pesto into 1 half; stir onion, mustard and 2 or 3 drops pepper sauce into other half. Cover each half; refrigerate about 4 hours or until firm enough to shape.

Place cheese mixtures on cookie sheet. Shape each half into cone shape to look like a pine tree.

If desired, wrap each tree, label and freeze up to 1 month. Twelve hours before serving, remove trees from freezer. Thaw in wrapper in refrigerator.

Just before serving, roll trees in parsley, pressing it evenly onto trees. Press pine nuts onto trees in string form for garland. Press bell pepper pieces onto trees for ornaments. Top each tree with star shape cut from lemon peel. Serve with crackers.

Season's Best Sugar Cookies

Season's Best Sugar Cookies

INGREDIENTS

Cookies

1 1/2 cups powdered sugar

1 cup butter or margarine, softened

1 teaspoon vanilla

1/2 teaspoon almond extract

1 egg

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

White Glaze

2 cups powdered sugar

2 tablespoons milk

1/4 teaspoon almond extract

Sprinkles

Red edible glitter or red sugar

DIRECTIONS

1 In large bowl, beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed, or mix with spoon. Stir in vanilla, 1/2 teaspoon almond extract and the egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm. 2 Heat oven to 375°F. On lightly floured cloth-covered surface, roll half of dough at a time 1/8 inch thick. Cut into desired shapes. On ungreased cookie sheets, place 2 inches apart. 3 Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely. 4 Mix glaze ingredients until smooth and desired spreading consistency, adding a few extra drops milk if needed. Spread glaze over cookies. Sprinkle with sugars. When you're making cutout cookies, always work with well-chilled dough. Cold dough rolls out smoothly, with less sticking. The cookies are easy to cut, remove, and transfer to baking sheets, and they hold their shape in the oven.

Santa Grahams

 

Santa Grahams

INGREDIENTS

Red food color

1 1/4 cups vanilla frosting (from 16-oz. can)

12 (2 1/2-inch-square) graham crackers

1 cup (about 75) miniature marshmallows, halved crosswise

6 small red gumdrops, halved crosswise

24 red cinnamon candies

DIRECTIONS

1 Line cookie sheet with waxed paper. In small bowl, stir 1/4 teaspoon red food color into 1/4 cup of the frosting; blend well. In separate bowl, stir 1 drop red food color into remaining 1 cup frosting; blend well. 2 For each cookie, frost 1 inch of one corner of cracker with dark red frosting for Santa's hat. Place 1 marshmallow piece in corner for pom-pom. 3 Frost remainder of cracker with pink frosting. Place marshmallow pieces on pink frosting around 2 sides for beard. Add gumdrop for nose and cinnamon candies for eyes. Place on waxed paper-lined cookie sheet.

Use your favorite flavored graham cracker for these Santas. Break the graham cracker squares in half at the center perforation.

Use kitchen scissors lightly sprayed with nonstick cooking spray to cut gumdrops and marshmallows.

Kissed Peppermint Brownie Bites

Kissed Peppermint Brownie Bites

Ingredients:

1 tablespoon CRISCO Vegetable Oil

1 small bag powdered sugar

1 package BETTY CROCKER Original Supreme Brownie Mix with HERSHEY'S Syrup Packet

48 HERSHEY'S KISSES Brand Milk Chocolates

1/4 cup crushed hard peppermint candies (About 12 candies)

1 egg

3 tablespoons water

1/4 cup  Cocoa

Directions:

Stir together brownie mix, cocoa and crushed peppermint candies in large bowl. Add contents of syrup, pouch, water, egg and oil, beating until well blended. Refrigerate about 1 hour or until firm enough to roll.

Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Remove wrappers.

Shape dough into 1-inch balls. Roll balls in powdered sugar and place on prepared cookie sheet.

Bake 9 to 11 minutes or until set. (Some peppermint may melt out along edges of cookies. After removing from oven, immediately use edge of knife or spatula to push melted peppermint back to edges of cookie.) Cool 2 minutes. Press candy piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from cookie sheet to wire rack. Cool completely. 

I use the peppermint kisses rather than the chocolate kisses. These cookies are delicious and very festive looking!

Christmas Wreath Sugar Cookies

 

Christmas Wreath Sugar Cookies

INGREDIENTS

1 roll (16.5 oz) refrigerated sugar cookies

1 container (1 lb) vanilla creamy ready-to-spread frosting

4 or 5 drops green food color

2 tubes (0.68 oz each) red decorating gel

About 2 tablespoons holiday red and green candy decors

DIRECTIONS

1 Heat oven to 350°F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Cut dough into 12 slices, 1/4 inch thick. On floured work surface, roll each into 6-inch long rope. On ungreased cookie sheet, form into wreath shapes 2 inches apart; pinch ends of each wreath together. 2 Bake 9 to 12 minutes or until edges are light golden brown. Cool 1 minute. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Repeat with remaining half of cookie dough. 3 In medium bowl, mix frosting and food color until well blended. Frost tops of cookies. With decorating gel, form bow at top of each wreath. Sprinkle with candy decors.

Once the frosting has set, place cookies in a flat container; cover tightly. Cookies can be frozen, if desired.

Cherry Almond Cookie Cups

Cherry Almond Cookie Cups

INGREDIENTS

24 whole maraschino cherries, well drained

1 package (16 oz) Pillsbury® Ready to Bake!® refrigerated sugar cookies (24 cookies)

2 cups powdered sugar

2 tablespoons butter or margarine, melted

1/2 teaspoon almond extract

2 to 3 tablespoons milk

Red sugar

DIRECTIONS

1 Heat oven to 350°F. Line 24 mini muffins cups with paper or foil candy cups (about 1 1/4 inch). Pat maraschino cherries dry with paper towel. Flatten each cookie slightly. Place 1 cherry in middle of each flattened cookie. Shape dough around cherry to completely cover; shape dough-wrapped cherry into ball. Place dough balls into candy cups. 2 Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; remove candy cups from pans. Cool completely, about 20 minutes. 3 In small bowl, mix powdered sugar, melted butter, almond extract and enough milk for spreading consistency. Spread over cookies; sprinkle with red sugar.

Pfeffernuesse

Ingredients

2/3 cup butter, softened

2/3 cup firmly packed brown sugar

1/3 cup molasses

1/3 cup water

2 1/2 cups all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon anise seed

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/8 teaspoon cardamom

1/8 teaspoon pepper

1 cup chopped nuts

1 cup powdered sugar

Directions

1 In large bowl, combine butter and brown sugar; beat until light and fluffy. Stir in molasses and water. Lightly spoon flour into measuring cup; level off. Add flour, cinnamon, baking soda, salt, anise seed, nutmeg, cloves, cardamom and pepper; blend well. Stir in nuts. Cover with plastic wrap; refrigerate 2 hours for easier handling. 2 Heat oven to 350°F. Shape dough into 1-inch balls; place 1 inch apart on ungreased cookie sheets. 3 Bake at 350°F. for 9 to 12 minutes or until bottoms are golden brown. Immediately remove from cookie sheets. Roll in powdered sugar

Raspberry Poinsettias Blossoms

Raspberry Poinsettias Blossoms

INGREDIENTS

3/4 cup butter or margarine, softened

1/2 cup sugar

1 teaspoon vanilla

1 box (4-serving size) raspberry-flavored gelatin

1 egg

2 cups all-purpose flour

2 tablespoons yellow candy sprinkles

DIRECTIONS

1 In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in flour. 2 Shape dough into 1 1/4-inch balls. Cover and refrigerate 1 hour. 3 Heat oven to 375°F. On ungreased cookie sheets, place balls about 2 inches apart. With sharp knife, make 6 cuts in top of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake). Sprinkle about 1/8 teaspoon yellow candy sprinkles into center of each cookie. 4 Bake 9 to 11 minutes or until set and edges begin to brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

During the holidays, time can be the greatest gift. Why not get together with a few friends and host a cookie exchange? This is a great recipe to share.

For a flavor twist, use strawberry-, cranberry- or cherry-flavored gelatin instead of the raspberry.

Berry Christmas Shortbread Bars

21 Tbsp butter, melted and cooled to room temperature (yep...21 TBSP! you read it right)
3/4 cup sugar
2 large egg yolks
3 cups + 3 Tbsp all purpose flour (note: I had to use closer to 4 cups)
1/2 recipe Blue Cranberry Sauce (see recipe)
1/4 cup sugar

Preheat the oven to 325^F. With a wooden spoon, mix the 3/4 cup sugar into the melted butter and whisk in the egg yolks. Stir in the flour to make a very stiff dough. (I had to use 1 whole cup more than the original recipe called for to make a stiff dough!)

Remove two cups of this dough and pat evenly into a foil lined 9 x 13 pan. (The foil should hang over the ends of the pan to make it easy to remove after it's baked) Prick the dough all over with a fork and refrigerate for 30 minutes (or put in freezer for 7 minutes). Set the rest of the dough aside.

Bake the 9 x 13" chilled pan of dough, on the middle rack of your oven, for 20 minutes at 325. After 20 minutes, the dough will still be very pale in color and will not have any golden color on the edges.

Remove it from the oven and spread the cooled Blue Cranberry Sauce evenly over it. Increase oven to 350^F.

Add the 1/4 cup of flour to the remaining dough and stir gently until the mixture is crumbly but don't overdo it. You want some "lumps" but no bigger than about 1 inch. Sprinkle evenly over the cranberry sauce and return the pan to the oven for 20-35 minutes. (Mine needed closer to 35-40 minutes to attain the light golden brown color you want.

Remove from the oven and cool completely on a wire rack. Lift the cookies out of the pan using the foil ends and cut into bars.

These things are REALLY tasty! I think if the butter is reduced to 16 Tbsp (or less) I wouldn't have had to add the extra flour - I'll try that next time.)  Adapted from coleensrecipes.blogspot.com

Pecan Pie Muffins

1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, softened
2 eggs, beaten

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.

In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.

Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done. I had enough batter to make 24 mini muffins and 3 regular-sized ones with this recipe. And they are good!!!

From allrecipes.com

Lauraine's Swedish Meatballs

2 lbs ground beef

2 eggs

2 onions, grated fine

2 raw potatoes, grated fine

8 saltine crackers, crushed

1/4 tsp salt

1/8 tsp pepper

Oil for frying

2 cans cream of mushroom soup

1 soup can water

1 (4oz) can mushroom caps

Combine hamburger, eggs, onions, potatoes, cracker crumbs, salt & pepper.  Mix well.  Shape into small (about 1-inch) balls and brown in a small amount of oil in a skillet a few at a time.  Pour off oil.  Add mushroom soup, water and mushrooms.  Simmer at least 20 minutes.

Lauraine Kwoka used to bring this to all the college pot lucks before she retired.  These were always a hit with everyone!

Hot Buttered Rum

 

Hot Buttered Rum

Ingredients

• 1 pound butter
• 1 pound brown sugar
• 1 pound confectioners' sugar
• 1 quart vanilla ice cream, softened
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg

Directions

1. Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze to use as needed.
2. In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.

Holiday Breakfast Bake

 

Holiday Breakfast Bake

INGREDIENTS

1 package (12 oz) bulk pork sausage

1/3 cup chopped onion

1/3 cup chopped green bell pepper

1/3 cup chopped red bell pepper

10 eggs

1 cup shredded Cheddar cheese (4 oz)

1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated original biscuits

DIRECTIONS

1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, brown sausage, onion and bell peppers; drain well. 2 In large bowl, beat eggs. Stir in cheese and sausage mixture. Separate dough into 8 biscuits. Press biscuits into bottom of baking dish. Pour sausage mixture over biscuit crust. 3 Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving. Perfect Christmas morning breakfast!