Brunch Recipes!

So Sarah was so awesome to take pictures of all of our dishes, but the computer did not want to cooperate. Since I'm so late in posting these recipes, I figured y'all would rather me go ahead and type up the recipes rather than waiting for the pictures, so here goes. Happy cooking!

Crustless Cheese & Spinach Quiche (Crowd Pleaser)
(Lauren)

1 (10-oz) pkg frozen chopped spinach, thawed and drained
1.5 cups (6 oz) mozzarella cheese, shredded
1/2 cup heavy cream or whipping cream
1/2 cup pesto
5 eggs, lighyly beaten
1/2 cup (2 oz) mozzarella cheese, shredded (for topping)

Preheat oven to 375. Press the excess moisture from the spinach. Combine the spinach, 1.5 cups cheese, cream, pesto, and eggs in a bowl and mix well. Pour the mixture into a 9-inch pie plate sprayed with non-stick cooking spray. Bake for 25-30 minutes or until set. Sprinkle with 1/2 cup of cheese and bake for 2-3 additional minutes or until cheese melts.

Sausage Treats
(Mary Colleen)

1 lb sausage
1 (8-oz) pkg cream cheese
1 can jumbo crescent rolls

Brown sausage and drain the grease (pat dry with a paper towel to soak up any additional grease). Mix cream cheese in with sausage. Open the crescent rolls - they will be in triangles. Take each triangle and stretch it out to a more rectangular shape. Spoon about 1 tbsp of the sausage/cream cheese mixture on each crescent roll. Fold/roll/pinch up crescent roll to any shape you like, but be sure the seams are sealed well so the mixture will not leak out during baking. Place on sprayed baking sheet and bake according to crescent roll directions. Serve warm with mustard and/or jelly.

Crispy Potato Quiche
(Leigh)

1 (24-oz) pkg frozen shredded hashbrowns, thawed and pressed between paper towels to remove excess moisture
1/3 cup butter, melted
2 cups shredded cheese (cheddar, swiss, hot pepper cheese, or a mixture of the three)
1 cup cooked diced ham or sausage
1/2 pkg bacon, cooked and diced
green onions
mushrooms
peppers
1/2 cup half and half
2-3 eggs
salt and pepper to taste

Press hashbrowns into a deep pie plate or a 9x9 dish to form a solid crust. Brush with melted butter, including the edges up the side of the dish. Bake in a 425 oven for 25 minutes and remove. Combine cheese, meat, and/or veggies and press evenly on top of hashbrown crust. Beat half and half, eggs, salt, and pepper together and pour over cheese/meat/veggie layer. Bake uncovered in a 350 oven for 30-40 minutes.

Blueberry & Mascarpone Turnovers
(Liz)

1 pkg Pillsbury pie crusts (2 pieces)
1/2 cup blueberry preserves
1/2 cup mascarpone cheese, set at room temperature
1 cup fresh blueberries
1 egg, beaten
sugar

Mix cheese and preserves together. Fold in fresh blueberries. With 3-inch biscuit cutter, cut dough discs - 12 pieces per pie crust. Spoon small dollop (approx. 4 blueberries) in center of disc. Lightly brush around edges of disc with egg wash. Fold disc over and press firmly with fork for decorative edge. Brush tops with egg wash and sprinkle with sugar. Bake at 350 for 20 minutes on a parchment covered pan. Yields 24 servings.

*You must use parchment paper on your baking pan, as it will make a mess.

Happy Jacks!
(Liz)

2 cans Hungry Jack biscuit dough (10 biscuits each)
12 oz sausage, browned and drained
1 (8-oz) pkg cream cheese

Combine sausage and cream cheese in a bowl. Split biscuits in half and spoon one dollup (about the size of a large grape) of sausage mixture on each biscuit half. Fold over and press edges together to seal in sausage mixture. Bake per biscuit dough directions. Yields 40 Happy Jacks/20 servings.

Sausage Coffee Cake
(Sarah)

1 lb ground pork sausage (Sarah used organic hot Italian chicken sausage)
1/2 cup onion, finely chopped
1/4 cup Parmesan cheese, grated
1/2 cup swiss cheese, grated
1 egg, beaten
1/2 tsp Tabasco Sauce
1/2 tsp salt
2 tbsp fresh parsley, chopped
1 cup biscuit mix (or 1 cup all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda)
3/4 cup milk
1/4 cup mayonnaise

Cook sausage and onion until sausage is browned. Drain well. Add cheeses, egg, hot sauce, salt, and parsley. Set aside. Combine biscuit mix, milk, and mayonnaise to make a batter. Spread half of batter mix into a greased 9-inch baking dish. Spread sausage mix over batter. Pour remaining batter mix over sausage mix. Bake at 400 for 25-30 minutes. Serve warm.

Gourmet Cheese Grits
(Caron)

1 quart milk
1/2 cup butter
1 cup grits, uncooked
1 tsp salt
1/2 tsp ground white pepper
1 egg
1/3 cup butter
4 oz Gruyere cheese, grated
1/2 cup fresh Parmesan cheese, grated

Bring milk to a boil over medium heat, stirring often. Add 1/2 cup butter and grits. Cook, stirring constantly, until mixture is the consistency of oatmeal (approx. 5 minutes). Remove grits from heat. Add salt, pepper, and egg, beating until well combined. Add 1/3 cup butter and Gruyere cheese. Pour into a greased 2-quart casserole dish. Sprinkle with Parmesan cheese. Bake at 350 for one hour.

Cheese Blintz Souffle (Courtesy of Eileen)
(Melanie)

4 tbsp orange juice
1 (1 lb) container lowfat sour cream
4 eggs
2 tsp vanilla extract
4 tbsp brown sugar
1 stick margarine or butter, melted
2 pkgs Golden cheese blintzes (plain or blueberry)
cinnamon and sugar mixture

Preheat oven to 350. Pour half of the melted butter into a baking dish. Place 12 cheese blintzes evenly in the baking dish and top with remaining melted butter. In a large bowl combine eggs, sour cream, brown sugar, orange juice, and vanilla extract until mixed thoroughly. Pour the egg mixture over the top of the blintzes and sprinkle with cinnamon and sugar. Bake 45 minutes to an hour until the souffle is soft and beginning to lightly brown. Slightly undercooking the recipe results in a smoother and richer texture. Remove from the oven and top with additional cinnamon and sugar if desired.

*Blueberry Blintzes were not available so I mixed fresh blueberries with the egg mixture.