Categorized | Recipes

Posted on 22 March 2013 by KWBG

Easter Egg Bake by CK
1 lb breakfast sausage
6 eggs
1/2 cup sour cream
4 tablespoons chopped onions
4 tablespoons chopped bell pepper
Brown sausage,onions and bell peppers in heavy skillet. Drain. Line a baking dish with 3/4 of the sausage mixture. Combine eggs and sour cream. Season according to taste.
Pour over sausage mixture. Bake at 350 degrees until eggs are semi-set. Stir egg mixture and top with remaining sausage. Bake until eggs are firm. Serves 4 to 6.

4 pkgs. Pillsbury rolls (not buttermilk)
1/2 c. sugar
1/4 c. cinnamon
1/2 lb. butter
2 tbsp. cinnamon
1/4 c. sugar
Separate rolls and cut each into fourths. Combine 1/2 cup sugar and 1/4 cup cinnamon. Roll pieces in this mix. Melt butter and stir in 2 tablespoons cinnamon and 1/4 cup sugar.
Grease Bundt pan. Place half of biscuits in pan, then half of melted mixture, then remaining biscuits and remaining melted mixture. Bake 30 minutes at 350 degrees. Turn over pan and eat while warm. Pull apart with fingers


Deviled Eggs by BDM
Place 1 dozen eggs in pan, cover with cold water. Over medium high heat bring just to boiling. Turn off the heat, let sit 15 minutes, drain water. Immerse in cold water

Peel eggs. Cut in half lengthwise. Scrape yolks into a mixing bowl. Mash with a fork until fine
Stir in: 1/3 c Miracle Whip
1 heaping T mustard
Fill each white with yolk mixture, sprinkle with paprika
Keep refrigerated until ready to serve

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