hosted by Laverne Diede & Rhonda Fitterer
Ham and Cheese Omelet Bake
- 10 oz. box frozen broccoli & cheese flavored sauce
- 10.2 oz. can Pillsbury Grands! Flaky Layers refrigerated Original biscuits
- 10 eggs
- 1 1/2 cups milk
- 1 tsp. dry ground mustard
- Salt & pepper, if desired
- 2 cups diced cooked ham
- 1/3 cup chopped onion
- 4 oz. shredded Cheddar cheese
- 4 oz. shredded Swiss cheese
- 4.5 oz. jar sliced mushrooms, drained
Preheat oven to 350 degrees. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly. Meanwhile, spray bottom only of 13 x 9 inch glass baking dish with cooking spray. Separate dough into 5 biscuits; cut each biscuit into 8 pieces; arrange evenly in sprayed dish. In a large bowl, beat eggs, milk, mustard, salt, and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms, and cooked broccoli & cheese sauce. Pour mixture over biscuit pieces. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture. Bake for 40-50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving.
Winter Fruit Salad
- 2 cups cubed unpeeled red apples
- 2 cups cubed unpeeled pears
- 3/4 cup chopped dates
- 1 Tbsp. fresh lemon juice
- 2 medium bananas, sliced
- 1/3 cup mayonnaise or salad dressing
- 2 Tbsps. honey
- 1/2 tsp. grated lemon peel
- 1/8 tsp. all spice
In a large bowl, combine apples, pears, dates and lemon juice; mix well. Add bananas; stir gently to mix. In a small bowl, combine all remaining ingredients; blend well. Add to salad; stir gently to coat.
