mpanada in a pan with light butter, turning when browned. Repeat
owl, and cream them until light and fluffy, about 2 minutes
umin.
HEAT 3 tablespoons light olive oil or canola oil
ampantscotland.com, most pie crust recipes are made with half lard
brown sugar, and butter until light and fluffy, about 2 minutes
Stir together the flour and instant breakfast.
Blend shortening and peanut butter.
Add sugar; beat until light and fluffy.
Beat in eggs.
Add dry ingredients; mix well.
Drop heaping teaspoonfuls onto greased baking sheet; flatten.
Bake in preheated 350\u00b0 oven for 12 to 15 minutes, until lightly browned. Cool on wire racks.
he taste :) This is called breakfast tea or you could use
t in the oven for breakfast the next day).
Bake
Cook sausage, drain, add cheese, mix well.
Sprinkle
mixture in pie shell.
Beat eggs, add onions, peppers, and cream.
Pour in pie shell bake at 350\u00b0 for 40 to 45 minutes.
Cool 10 minutes. Serve. Garnish with red and bell peppers. Can be refrigerated overnight and baked the next morning. This is great for a quick breakfast on Christmas morning.
n each side or until light golden brown.
Beat eggs
he middle.
Serve your breakfast burrito immediately.
Per serving
Cook sausage until done. Drain and crumble.
Mix sausage and cheese. Sprinkle sausage and cheese in pie shell.
Lightly beat eggs. Combine and add remaining ingredients (green pepper, onion and light cream).
Pour in shell. Bake in a 375\u00b0 oven for 40 to 50 minutes. Cool 10 minutes.
Yields 6 to 8 servings.
n electric mixer; beat until light and fluffy, about 1 minute
Butter 9 x 9 x 2-inch baking pan.
In a large saucepan, melt butter and marshmallows over low heat, stirring constantly.
Stir in peanut butter until melted.
Stir in milk and breakfast drink. Remove from heat.
Fold in raisins and cereal stirring until evenly coated.
Turn into pan.
With buttered hands, pat evenly in pan.
Cool thoroughly.
Cut into bars.
Makes 1 dozen bars.
efore adding it to the breakfast bowl. Don't go overboard
PLACE milk, Carnation Instant Breakfast, ginger and cinnamon in large mug; stir well.
Brown sausage and drain.
Butter light bread on both sides and line bottom of casserole dish.
Beat eggs and milk.
Sprinkle sausage over bread.
Pour egg mixture over sausage and bread. Spread cheese over this and refrigerate overnight.
Bake 35 minutes in 350\u00b0 oven.
Can be frozen unbaked for up to 2 months.
Crumble and brown sausage; drain grease.
Butter 13 x 9 x 2-inch casserole dish.
Line with 6 to 8 slices of light bread. Peel crust from bread.
Beat eggs; add salt and pepper to taste. Add milk.
Pour over bread and sausage.
Sprinkle 2 cups of shredded Cheddar cheese on top.
Cover and refrigerate overnight. Take out about 1 hour before cooking.
Bake at 350\u00b0
for 1 hour. Serve hot.
Brown sausage and drain. In a 9 x 13 casserole, layer sausage and bread. Combine eggs, light cream, mustard, mushrooms and salt to taste. Pour
over sausage; top with cheese. Cover and refrigerate overnight. Bake at 350\u00b0 for 45 minutes.
nd use for a nice light sandwich later in the week