from the kitchen of Glenna Hagler
12-18 large eggs
8 oz Swiss cheese, grated
Half and half or whipping cream
Parmesan or Romano cheese
Olive oil, for the pan
Preheat the oven to 450 degrees. Prepare a 9×13 casserole dish with a small amount of olive oil. Spread an even layer of Swiss cheese on the bottom of the pan. Place eggs on top of cheese without breaking the yolks (if you can!).
Pour enough half and half or whipping cream to fill in the gaps made by the eggs. Be conservative on the liquid here — use just enough. Too much will increase your baking time.
Bake in oven about 10 minutes, just long enough for the eggs to look a bit cooked but not done. Remove from oven and top with Parmesan and paprika and return to oven.
Cook another 10 minutes or until set. Serves 4-6 people as a main course. You may substitute Cheddar, Colby or Monterey Jack cheese for the Swiss.
from the kitchen of Ingrid Rodgers
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 lbs all-purpose potatoes, peeled and cut into large chunks
1/3 cup olive oil
As a time-saver, you may prepare the potatoes the night before and soak them in water to cover. Drain, and proceed.
Preheat oven to 450 degrees.
In a large plastic bag, add all ingredients, close and shake to coat potatoes evenly. Place potatoes into a shallow baking pan and discard bag. Bake, stirring occasionally until potatoes are tender and golden brown. Serves 8 people.
from the kitchen of Adrienne Humfeld
1 package store bought crescent roll dough
1/2 package semi-sweet chocolate chips
Splash of water
Preheat oven to package directions and roll out dough on a prepared cookie sheet (using cooking spray if needed). Cut and separate dough into perforated triangles.
Place 1/2 teaspoon of chocolate chips in center of triangles. Beat egg with water to thin it out a little for an egg wash. Roll up crescents, and brush with a small amount of egg wash. Bake to package directions until deep golden in color. Serve warm.