Sausage Breakfast Pizza...

I found this yummy recipie when i went to Smith's. I always enjoy finding and picking up these fun recipies at the store when i go and shop.


Sausage Breakfast Pizza


1 Pkg. Jimmy Dean Fresh Sausage, Reg or Hot, cooked, crumbled and drained
1 cup frozen hash brown potatoes, thawed
1 small bell pepper, seeded and diced
1 cup shredded Wisconsin Sharp Cheddar Cheese
2 Eggs beaten
1 tbsp milk
1/4 teaspoon each salt & pepper
2 tbsp shredded Wisconsin Parmeasan cheese
Pizza Dough


Pre-cook pizza dough as directed on box/jar forming 1/2" lip around edge. Reset oven to 375 F, Returned cooled pre-baked to 12" pizza pan or baking sheet.
Sprinkle the next 4 ingredients over the crust. In bowl, combine eggs, milk, and seasonings snf our evenly over top. Bake at 375 F for 25-30 minutes or until eggs are set. Sprinkle with Wisconsin Parmesan Cheese; and serve immediately.

Buttermilk Pie

I recieved this from a friend! if any of you try this please write back and let me know what you think.

BUTTERMILK PIE
Top Secret recipe from
“The Cabin” Restaurant
Burnside, LA 70738

2 cups sugar
1 tsp cinnamon
1 tsp vanilla
2 Tbs cornstarch (use 4 Tbs )
¼ lb. melted butter
3 large eggs
1 cup buttermilk

Mix the first six ingredients on slow speed until well blended and uniform. Add the buttermilk and mix well. Pour into an unbaked 9” pie shell and bake at 350 degrees for
1 hour …. keep checking, or until set and brown on top.

If making deep-dish pie increase ingredients to:
2 ½ cups sugar
3 Tbs cornstarch ( 4 tbs) maybe even 5 Tbs
1 cube plus ½ cube more (12 T) butter
2 cups buttermilk

bake 350 for about 1 hr 15 minutes….. keep checking after 1 hour.

NOTE: I’ve had friends tell me it won’t thicken up very well and it’s too runny. So I increased the amount of cornstarch to 4 Tbs.

I got this recipie from a friend of mine. Please know i do not own this recipie or any rights to it. The owner and original publisher does. I am just someone who had it sent to them.



Pumpkin Cranberry Cheesecake




Ingredients

Crust:

2 Cups
Gingersnap Cookie Crumbs

4 Tbsps
Melted Butter

Filling:

3 8-Oz Pkgs
Softened Cream Cheese

¨÷ Cup
Brown Sugar

¨÷ Cup
Powdered Sugar

1 Tbsps
Pumpkin Pie Space

2 Tbsps
Flour

2
Eggs

1 14-Oz Can
Pumpkin Puree

1 14-Oz Can
Whole Berry Cranberry Sauce


Combine gingersnap crumbs and butter or margarine in a medium mix-

ing bowl. Place mixture in a 10-inch spring-form pan. Press crumbs
evenly over bottom and 2-inches up the sides of pan; set aside.



Using an electric mixer, beat cream cheese, sugars, flour and pumpkin

pie spice in a large mixing bowl until smooth. Add eggs and pumpkin;

mix well. Pour into crust.



Place pan on a cookie sheet and bake at 350¨¬ degrees. for 1 hour. Turn

off oven and let cheesecake remain in oven 1 hour longer. Remove

from oven; cool completely on a wire rack. Cover and refrigerate at

least 6 hours.



Carefully remove sides of pan from cheesecake. Top with cranberry sauce.

Makes 12 Servings