Delicious Summer Breakfast

Bacon & Cheese Biscuits

Yields 8 servings

Ingredients:

1 can (16 ounce) biscuit dough

16 pieces of bacon

8 slices of american cheese

Enough butter to spread on each slice of biscuit

Directions:

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

2. Put biscuits on a baking pan and bake them until golden brown, about 13 to 17 minutes

3. Cook the bacon until crispy in a skillet or buy the already cooked bacon and put them in the microwave until they look crispy

4. Spread butter on both sides of the sliced biscuit

5. Put bacon and cheese on bottom slice of biscuit and top it with the top slice of biscuit

Just The Beginning!

This is what our recipe wall looks like as of Tuesday, June 29, 2010!

Turn that Frown Upside Down and your Pizza too, with Upside Down Pizza (ground beef is not photogenic)

I got this recipe from http://allrecipes.com.

Upside Down Pizza

Yields 6 servings

Ingredients:

1 pound lean ground beef

1 onion, chopped

1 teaspoon minced garlic

1 can stewed tomatoes (We added this because we didn't have enough spaghetti sauce)

1 cup of spaghetti sauce (We used less spaghetti sauce)

1 cup shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 (8 ounce) can refrigerated crescent rolls

Directions:

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

2. Brown beef, onion and garlic in a large saucepan over medium high heat. Once browned, drain fat and stir in spaghetti sauce.

3. In a 9x13 inch baking dish, spread a layer of sauce. Top with 1/2 of the mozzarella and Parmesan cheeses, another layer of sauce and the rest of the cheese. Top with crescent rolls, pinching seams together.

4. Bake in the preheated oven for 20 to 30 minutes, or until rolls are golden brown.

Scrumptious Pumpkin Breakfast Bread

I got this recipe from http://allrecipes.com.

Pumpkin Breakfast Casserole

Yields 4 servings:

Ingredients:

5 slices white bread, cubed

1/2 (15 ounce) can pumpkin puree

1/3 cup white sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg (We used 1 teaspoon pumpkin spice to replace cinnamon, ginger & nutmeg)

1/2 teaspoon vanilla extract

1/8 teaspoon salt

3 eggs, beaten

1/2 cup milk

1/2 (5 ounce) can evaporated milk

Directions:

1. Spray a 9x13-inch baking dish with cooking spray, and place the bread cubes into the dish. In a bowl, mix together the pumpkin puree, sugar, pumpkin spice, vanilla extract, salt, eggs, milk and evaporated milk.

2. Pour the pumpkin mixture over the bread cubes. Cover the dish with plastic wrap, and refrigerate overnight, about 8 hours.

3. The next day, preheat oven to 350 degrees F (175 degrees C).

4. Uncover and bake the casserole until the pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

Yummy Summer Smoothie

Strawberry Banana Smoothie

Yields 4 servings

Ingredients:

2 - 6 oz single serving vanilla yogurt containers

6 - fresh whole strawberries

2 bananas

1/2 cup of milk

Ice (optional)

Directions:

1. Cut the top of the strawberries off and slice the bananas into pieces so they will blend well in the blender.

2. Put the yogurt, strawberries, bananas, and milk in a blender and blend them until smooth.

3. If you want to add some ice to your smoothie, it will make it even more refreshing.

Pour the smoothie in chilled cups and it is ready to serve.