Scrambled Egg Muffins
1/2 pound bulk pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded cheddar cheese
In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs.
Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.
Spoon by 1/3 cupfuls into greased muffin cups.
Bake at 350º for 20-25 minutes or until a knife inserted near the center comes out clean.
Yield: 1 dozen.
Honey Wheat Oatmeal Bread
1 1/2 cups water
1/2 cup honey
1 tablespoons canola oil
1 1/2 teaspoon salt
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1 cup quick-cooking oats
1 package active dry yeast
Place all the ingredients in the order suggested by the bread machine manufacturer. Select the basic bread setting. Choose the crust color and the loaf size if available. Bake according to bread machine directions.
Makes 1 loaf (2 pounds 20 slices)
Sour Cream Apple Squares
2 cups all purpose flour
2 cups firmly packed brown sugar
1/2 cup margarine, softened
1 teaspoon vanilla
1 cup chopped nuts
1 egg
1 – 2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 oz.) container sour cream
2 cups finely chopped, peeled apples
Heat oven to 350º. Combine flour, brown sugar, and margarine; beat at low speed until crumbly. Stir in nuts. Press 2-3/4 cups crumb mixture in bottom of ungreased 9 x 13 pan.
To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg; mix well. Stir in apples. Spoon evenly over crumb mixture in pan.
Bake at 350º for 30-40 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Cut into squares. Serve warm or cool; if desired, serve with whipped cream or ice cream. Store in refrigerator. 12 servings.
