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This charming 245 page cookbook has old fashioned "sing-along" Christmas carols printed at the end of each chapter. Do you need to know how much 1/2 of 3/4 cup is when trying to reduce a recipe? Or one of Grandma's old recipes that calls for a #303 or #2 can of something? You'll find that information and much more in our extensive "Arithmetic" section, handy in the front of the book.
For just
$15.95, it's a cookbook you'll reach for time and time again! Please visit my website, www.missdeeskitchen.com to order, or if here
in Lake Arrowhead, just give me a call and you can come by and pick them up .....828-393-8203.
Christmas Breakfast Pie
Brown the sausage, drain and assemble the rest of the ingredients having them ready to pour into the
pie crust. Then when it’s time to open presents, preheat the oven, place pie in oven and set the timer Assemble the fruit
bowl the night before and refrigerate.
1, 16-oz. roll Jimmy Dean regular
pork sausage
4 large eggs,
lightly beaten
1 cup half-and-half
1½ cups shredded sharp Cheddar cheese
¼ cup diced green bell pepper (see “tips”)
¼ cup diced red bell
pepper
2 tsp. diced onions
1, 9-inch pie crust, unbaked
Preheat oven to 375 degrees. Break up sausage in a frying pan; stirring constantly until brown. Drain well on paper towels. Set aside while you put the rest of the ingredients together in a bowl and lightly beat until completely combined. Place browned sausage evenly in the pie crust. Pour the egg mixture evenly over the sausage. Bake for about 45 minutes until set and toothpick inserted in center comes out clean. The red and green bell pepper mixture will look pretty in the finished pie.
Note: You may have to cover the edges of the pie crust with aluminum foil strips or a pie shield if it starts
getting too brown before the center is set.
Let it “rest” for about 15 minutes to “coagulate”. To serve, cut into serving size wedges. Makes about 6 to 8 servings. Round out this meal with a fresh fruit bowl and our little Breakfast Tea Muffins, August 2011.