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Sausage Balls | Gloria Girard – Hammond, Ind.

1 pound sausage
1 c. chopped cheddar cheese
3 c. biscuit mix

Preheat oven to 300 degrees.
Mix all ingredients, form into balls.
Bake until brown.

Peach Oatmeal Yogurt Parfait | Marlene Maurer – Lakewood, Colo.

1 medium peach, peeled, pitted and chopped.
2 tsp. packed light brown sugar
1/2 tsp. cinnamon
1/4 c. almond milk
1/4 c. old-fashioned rolled oats
3/4 c. plain Greek yogurt
Pinch of salt

In a small bowl, stir together peach, brown sugar and cinnamon.
Combine almond milk and 1/4 c. water in a small saucepan and bring to a boil over medium-high heat.
Stir in oats and salt; reduce heat to medium-low.
Cook, stirring occasionally, until mixture has thickened and oats are tender, about 5 minutes.
Remove from heat.
Spoon oatmeal into a bowl, top with peach mixture and spoon yogurt on top.
Sprinkle with extra cinnamon, if desired.

Apple Donuts | Kay Bedlan – Lewellen, Neb.

2 c. flour
1/2 c. white sugar
2 tsp. baking powder
Sprinkle of salt
1 egg, beaten
1/2 c. applesauce
1/2 c. milk
1 1/2 tbsp. cooking oil
1 tsp. cinnamon

Mix all ingredients together.
Drop by tablespoon in 400-degree grease.
Turn as needed.
Mix white sugar and cinnamon in a bag.
Shake donuts in bag.

Waffles | Sharon Raasch – Imperial, Neb.

2 eggs, beaten
3 tbsp. melted shortening
1 1/3 c. flour
1/2 tsp. salt
2 tsp. baking powder
1 tsp. sugar
1 c. sweet milk
2 egg whites, beaten stiff

Combine eggs and shortening and blend well.
Sift dry ingredients, together, and add alternately with milk.
Fold in egg whites.
Bake in hot waffle iron, which has been sprayed with cooking spray.

Breakfast Casserole | Kay Bedlan – Lewellen, Neb.

1 pound sausage
12 eggs
2 c. milk
1 tsp. salt
1/2 tsp. Black pepper
2 c. mild cheddar cheese, shredded
1 medium onion, chopped
1 green pepper, chopped
4-oz. can mushrooms
1 tsp. dry mustard
1/2 tsp. cayenne pepper
2 stalks celery, chopped

Preheat oven to 350 degrees.
Brown sausage and drain.
Beat eggs and milk together.
Stir in cheese and mushrooms, celery, onion and green pepper.
Add salt, pepper, dry mustard and cayenne pepper.
Break up in bite size pieces six pieces of bread and cover bottom of 9 x 13 glass dish.
Pour mixture over top and refrigerate over night.
Bake for 45 minutes.
Serve with salsa and sour cream.

Eggs in Ham Cups | Marlene Maurer – Lakewod, Colo.

4 slices ham
4 large eggs
Salt
Pepper
Grated Parmesan

Preheat oven to 350 degrees.
Mist a muffin tin with cooking spray.
Fit ham slices into four cups, pressing ham into bottom of cups (Ham edges will stick out).
Crack one egg into each ham cup.
Season with salt and pepper and sprinkle with Parmesan.
Bake until whites are firm and yolks are still a little runny, about 25 minutes.
Top with more Parmesan.

Bacon and Cheese Quiche

Tamra Palmer • Elizabeth, Colo.

  • 4 eggs
  • 3/4 c. Cream
  • 3/4 c. Milk
  • 1/2 c. Cheddar cheese, grated
  • 3/4 c. Bacon, chopped
  • 1/2 Onion, finely chopped
  • 1 t. Fresh parsley, chopped
  • 1 large Pie shell

Preheat oven to 320 degrees. Lightly beat the eggs in a bowl. Add the cream, milk, cheese, bacon, onion and parsley; Mix gently. Pour into the pie shell. Bake at 320 degrees for 35-40 minutes, or until the shell is cooked. Let rest for 5 minutes before cutting.

Blinna (German thin pancake)

Diane Klein • Loveland, Colo.

  • 2 c. Flour
  • 1/2 t. Salt
  • 2 Tbsp. Sugar
  • 2 c. Water, lukewarm
  • 1 cake or pkg. Yeast
  • 1/2 c. Water, warm
  • 1 Egg
  • 1 c. Boiling water
  • 1 t. Baking soda

Dissolve yeast in warm water. Mix flour, salt, sugar, lukewarm water and yeast mixture in a bowl. Cover mixture (sponge) and let set overnight, in a warm place. In the morning add egg. Dissolve baking soda in boiling water then beat into mixture; mix well. Batter will be thin and watery. Bake slightly in a slightly greased pan. Pour about 1/2 cup batter in pan, holding pan at a slight angle, move the pan in a circular motion until batter covers the entire pan. Set on hot burner. When edges begin to curl, turn and brown on the other side. Blinna should be porous and very thin.

Peach French Toast

Marlene Maurer • Lakewood, Colo.

  • 1 c. Brown sugar, packed
  • 1/2 c. Butter
  • 2 Tbsp. Water
  • 1 (29 oz) can Sliced peaches, drained
  • 12 (1/2-inch thick) slices Day old bread
  • 6 Eggs
  • 1 Tbsp. Vanilla
  • Cinnamon

In a saucepan, stir brown sugar, butter and water. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring frequently. Pour brown sugar mixture in a 9-by-13-inch pan, covering bottom. Place peach slices over sugar mixture. Top with bread. Whisk eggs and vanilla then pour over bread to coat evenly. Sprinkle with cinnamon. Cover and refrigerate over night or 8 hours. Remove from refrigerator 30 minutes before baking to bring to room temperature. Bake at 350 degrees for 30 minutes.

Coconut Waffles

Marcey Dyer • Peirce, Colo.

  • 3 c. Flour
  • 4 Tbsp. Baking powder
  • 1 c. Coconut, shredded
  • 1 t. Sugar
  • Salt to taste
  • 2 Eggs, beaten
  • 2 c. Milk
  • 4 t. Shortening, melted

Mix together flour, baking powder, coconut, sugar and salt. Add eggs, milk and shortening; beat well. Cook in hot greased waffle iron to a golden brown.