Breakfast Pizza

Two cans of biscuits

1 can of tomato paste

Italian spice (pinch)

Garlic powder (pinch)

Sausage cooked and cut up into little pieces.

Hashbrowns (optional)

Mozzarella, jack or cheddar cheese. (You can use all if you want)

4 eggs

1 tablespoon milk

Salt-and-pepper to taste

 

Smash 2 cans biscuits into cookie sheet.

 

Mix 1 can tomato paste and 1/2 can water and italian spices/garlic; spread the mix over biscuits.  

Sprinkle cooked sausage evenly over all.

You can also put hash browns over if you want (I don't use them)...  Then sprinkle cheese (mozarrela, jack, cheddar or all) evenly over the top.  

Whip up 4 eggs, 1 TBLSP milk and garlic, pepper and salt....pour evenly over all. 

Bake uncovered at 350 degrees for 30-40 minutes (depending on how fast your oven cooks the eggs!) and the biscuits golden brown....yum. Enjoy!

I just made this for the worship team last Sunday and they loved it! xx

2 T. macadamia nut oil (or butter)

1 sm. onion, chopped

2 lbs. asparagus (2 bunches)

6 c. chicken stock

12-oz. can white beans, drained

1/3 c. plain Greek yogurt

1-3 pinches cayenne

1 lemon

3-4 slices bacon, chopped

In a large pot warm the oil or butter over medium heat.  Add the chopped onion and sauté for 2 to 3 minutes.  Cut the tops off and reserve for garnish.  Cut the rough ends off the bottom.  Chop the rest of the asparagus into short segments and add to the pot.  Sauté for another 3 to 5 minutes until the asparagus is bright in color and tender.  Add the beans, stock and cayenne to taste.  Simmer for 20 minutes, uncovered.  Using an immersion blender, puree the soup until smooth.  Add the yogurt and puree again.  Salt and pepper to taste and add a squeeze of lemon.  Place in a small skillet over medium heat.  Brown the bacon, then add the asparagus tops to the bacon.  Sauté for 1 to 2 minutes.  Drain and garnish the soup with the bacon and asparagus.  Prep time: 15 minutes; cooking time: 25 minutes.  Yield: 4 to 6 servings.

3 c. water

2 family-size tea bags

1 (1-oz.) pkg. fresh mint leaves

(about 1 c. loosely packed)

½ c. sugar

4 c. cold water

1 (6-oz.) can of frozen lemonade concentrate, thawed

Fresh citrus slices to garnish

Bring 3 cups water to a boil in a 2-quart saucepan.  Remove from heat, add tea bags and stir in fresh mint.  Cover and steep 10 minutes.  Remove and discard tea bags and mint.  Stir in sugar until dissolved.  Pour tea into a 3-quart container and stir in 4 cups cold water and lemonade concentrate.  Serve over ice.  Garnish, if desired.

BASIL PITA CHIPS

1 pkg. pita pockets

¼ c. extra-virgin olive oil

1 tsp. dried basil

½ tsp. oregano

1 tsp. salt

1 tsp. freshly ground black pepper

Preheat oven to 375 degrees.  Cut pita pockets in half and then cut each half into wedges.  Combine all remaining ingredients and brush onto pita wedges.  Place wedges onto baking sheet and bake for 8 minutes or until golden brown and crispy.  Can serve with Chipotle Chicken Salad or Hummus Dip.

1 c. whole wheat flour

1 c. reg. flour

1 tsp. salt

1 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. allspice

1 tsp. nutmeg

1 tsp. cocoa

¼ tsp. mace

4 oz. applesauce

½ c. buttermilk

1 c. corn oil

2 c. sugar

4 lg. eggs

1 c. pecans, minced

4 c. shredded carrots

Preheat oven to 350 degrees.  In a medium bowl mix the first 10 ingredients until thoroughly combined.  Ina large bowl mix the next 4 ingredients together.  Mix half the dry ingredients into that mixture.  Then add egg, dry ingredients, egg, dry ingredients, etc. until all is in the batter.  Then add pecans; mix until well blended.  Do not over mix.  Toss in carrots mix until well blended.  Oil and flour two (9-inch) round baking pans.  Pour half of the mixture into each pan and bake for 45 minutes or until toothpick comes out clean.  Cool on rack for 20 to 30 minutes.  Remove from pans and frost.

Frosting:

1 (8-oz.) pkg. cream cheese

2 sticks unsalted butter

1 box powdered sugar

1 tsp. vanilla

Pinch of salt

In a medium bowl bring cream cheese and butter to room temperature.  Beat the mixture until creamy, then add powdered sugar and beat excessively until fluffy; add vanilla and salt and mix well.  Spread on cool cake and serve.

Pastor Sherry Pollinzi