Recipes

1 lb	Bulk pork sausage (Jimmy Dean is the best)
1 can	Refrigerated crescent rolls
1½ cups	Frozen hash brown potatoes, thawed (I prefer the little squares rather than the shredded type)
1 cup	Cheddar cheese, shredded
5	Eggs
¼ cup	Milk
½ tsp	Kosher salt
⅛ tsp	Pepper
2 tbsp	Parmesan cheese

Carefully separate dough into 8 triangles and press into ungreased 12” pizza pan or 13x9 pan. Note that the pan needs to have sides on it or the egg will run out. Make sure all seams are pressed together well or the filling will come out.

Place eggs in a bowl and mix with a fork until they are all yellow. Add in milk, salt and pepper into eggs. Beat with a fork until well blended. Pour over crust.

Sprinkle parmesan cheese over all. Bake for 25-30 minutes. Let cool for a few minutes before cutting.

Banana Chip Muffins
Recipe adapted from Anne Williamson

1¾ cups	All-purpose flour
½ cup	White sugar
1 tbsp	Baking powder
½ tsp	Salt
1	Egg
¼ cup	Vegetable oil
¼ cup	Applesauce
½ cup	Milk
1 tsp	Vanilla extract
½ cup	Chocolate chips
1 cup	Bananas, mashed

You will be mixing this into two bowls…one with wet ingredients such as bananas and milk, and the other with dry ingredients such as flour and sugar. Then you will combine all the ingredients into one bowl to make a batter.

Measure flour, sugar, baking powder, and salt into a large bowl. Mix thoroughly with a spoon to get all dry ingredients mixed together.

Beat the egg in another bowl until well mixed. Add in vegetable oil, applesauce, milk and vanilla and stir well.

Pour liquid mixture into dry ingredients. Add in mashed bananas. Stir only to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full.

3 cups	Strawberries, quartered
3 cups	Rhubarb, cut in 1” pieces
½ tsp	Orange zest
1 cup	Granulated sugar
3 tbsp	Cornstarch
1 cup	Water
¼ tsp	Almond extract

1 cup	All purpose flour
¼ cup	Granulated sugar
¼ cup	Light brown sugar, packed
1/8 tsp	Salt
2 tsp	Vanilla extract
6 tbsp	Unsalted butter, softened
½ cup	Almonds

For the topping, combine flour, sugars and salt in food processor. Drizzle vanilla over top. Pulse to combine mixture, about five 1-second pulses. Add butter and half of nuts. Process until mixture clumps together in large, crumbly balls (30 seconds). Sprinkle remaining nuts over mixture and combine with five quick pulses. Transfer mixture to baking sheet and spread into even layer. Bake on middle rack until chunks are lightly browned and firm (18 to 22 minutes).

Meanwhile, butter an 8x8” baking dish. Mix together strawberries, rhubarb and orange zest. Put in the baking dish.

In a medium saucepan whisk together granulated sugar and cornstarch. Add water. Whisk over medium heat until cornstarch is thick and clear. Stir in almond extract and pour over strawberry/rhubarb mixture.

To assemble, carefully spoon topping over warm filling and spread into even layer with spatula, breaking up any very large pieces. Bake until well browned and fruit is bubbling around edges (25 to 35 minutes more). Cool for at least 15 minutes and serve.

Banana Chip Muffins Recipe adapted from Anne Williamson

Banana Chip Muffins
Recipe adapted from Anne Williamson