TABLE OF CONTENTS (updated 12/10/03)


Over the years, I’ve tried lots of different recipes. These are my favorites – I’ve tried EVERY one of them prior to posting here on website! Any questions, just email @  ENJOY! 

NOTE: Don’t just click on your print button…this thing is over a 100 pages and grows weekly. Highlight the recipe you’d like to print, then under “File” select the “Print” function and click on “selection”


Banana Nut Bread. 1

Cinnamon Sticky Buns. 2

Crunchy Coffee Cake. 2

Do-Ahead Breakfast Bake. 2

Overnight French Toast 3

Rochester Quiche. 3

Savannah Casserole. 3

Something Yummy for Breakfast 4

T&A Buns. 4



Banana Nut Bread

1 ¾ cups all-purpose flour

2 tsp. Baking powder

¼ tsp baking soda

½ tsp. Salt

1 cup white sugar

                    OPTIONAL: I also added ¼ tsp nutmeg and ½ tsp. cinnamon

½ cup chopped pecans

2 eggs

1 cup mashing bananas (I used 4 medium bananas)

½ cup vegetable oil

1 tsp vanilla extract


Preheat oven to 350°.  Grease and flour 9x5 loaf pan

Sift together flour, baking powder, baking soda, salt, sugar, nutmeg & cinnamon.  Stir in nuts, eggs, bananas, oil and vanilla extract.

Pour into pans bake 45 to 60 minutes.  NOTE: this time didn’t seem long enough.  After about 45 minutes top& sides were brown but knife in center wasn’t clean.  I covered with aluminum foil and added 10-15 minutes until knife came out clean.

Cool on wire rack for 10 minutes before removing from pan.


 Cinnamon Sticky Buns

Super easy and received mega raves!

Grease 13x9 pan.

Sprinkle 1 cup chopped nuts into pan.

Place frozen Rich’s Dinner Rolls (whole bag) on top of nuts

Drizzle ½ cup melted butter over the rolls

Sprinkle with cinnamon and one box of Butterscotch Pudding (DO NOT USE THE INSTANT BRAND)

Sprinkle one cup of brown sugar over rolls

Cover with plastic and let rise overnight (Do Not Put In Refrigerator)

Bake 350 degrees for 30-35 minutes.

Turn pan over after IMMEDIATELY baking on to a platter.  If you don’t it will harden and won’t come out of pan!


Crunchy Coffee Cake

1 1/3 cup Bisquick

¾ cup sugar

3 tblsp. Oil

1 egg

¾ cup milk

1 tsp. Vanilla

Combine bisquick, sugar & add egg, oil, and ¼ cup milk.  Beat 1 minute.  Add rest of milk, vanilla and beat 1 minute.  Bake 350 degrees 35-40 minutes in an 8x8 pan until center is set – check with toothpick.


1 cup bran

¼ cup butter, melted

½ cup brown sugar

2 tblsp. Milk

½ cup chopped walnut

Top cake and place in broiler 2 or 3 minutes.


Do-Ahead Breakfast Bake

1 to 2 cups diced fully cooked ham

Large Package frozen hash brown potatoes OR 2 packages Betty Crocker hash brown potatoes

1 medium green bell pepper, chopped (1 cup)

1 tblsp instant chopped onion

2 cups shredded cheddar cheese (8 oz)

3 cups milk

1 cup Bisquick

½ tsp salt

4 eggs


Grease rectangular baking dish (13x9x2). Mix ham, potatoes, bell pepper, onion and 1 cup of the cheese.  Spread in baking dish.

Stir milk, baking mix, salt and eggs until blended.  Pour over potato mixture.  Sprinkle with remaining 1cup cheese.  Cover and refrigerate at least 4 hours but no longer than 24 hours.

Heat oven to 375°.  Uncover and bake 30 to 35 minutes or until light golden brown around edges and cheese is melted.  Let stand 10 minutes before serving. Serves 12.


Overnight French Toast


1 1-lb French Bread,  cut diagonally in 1-inch slices


8 eggs                                   2 cups milk


¾ cup butter                          1 ½ cups half & half

1 1/3 cups brown sugar         1 Tblsp vanilla extract

3 Tblsp light corn syrup        cinnamon


Have bread cut before melting the mixture.

Melt butter, brown sugar & corn syrup over medium heat, stirring.  Bring to a boil and then pour into 9x13 casserole pan.  Arrange sliced bread over caramel mixture.  Mix the eggs, milk, half & half and vanilla and pour over bread.  Sprinkle top with cinnamon and cover with plastic wrap.  Refrigerate overnight.


Uncover and bake at 350º for 45 minutes.  Let stand for few minutes before serving.


Rochester Quiche


1 deep dish pie shell, prebaked

6 slices bacon

1 cup sliced fresh mushrooms

½ cup onions

3 large eggs

1 cup half & half

1/8 tsp white pepper

3 Tblsp crumbled blue cheese

1 ½ cups grated or finely shredded swiss cheese


Preheat to 425º

In skillet fry bacon til crispy, drain on paper towel

Remove most of bacon grease from skillet then sauté mushrooms and onions til browned – 3-5 minutes

In bowl combine eggs, half & half, and pepper.

Crumble bacon onto bottom of prepared pie shell.

Add onions and mushrooms

Sprinkle crumbled blue cheese over all

Top with the swiss cheese

Pour egg mixture carefully over contents.

Bake at 425º for 15 minutes.

Reduce heat to 350º and bake another 20-25 minutes til center is set and knife inserted in center comes out clean.

Let cool 10 minutes.


Savannah Casserole


6 eggs                                                    2 cups milk


1 tsp salt                                                1 tsp dry mustard

1 lb sausage, browned                           1 ½ cups shredded sharp cheddar

3-4 slices French bread (cubed and sautéed in butter)


In 9 x 13 casserole dish, layer the bread, cheese, and sausage.  Mix eggs, salt milk, mustard and pour over.  Refrigerate overnight.  Bake 45-50 minutes at 350º.


Something Yummy for Breakfast

I didn’t make up the name. This recipe is from a B&B Online site – from the Magnolia House B&B in McGehee, Arkansas

2 cans Crescent rolls

8 oz cream cheese

1 egg

1 tsp vanilla

1 ¼ cups sugar

1 tsp cinnamon

1 stick butter melted

½ cup crushed pecans


Preheat to 350º

Unroll 1 can of crescent rolls in greased 9x13 pan…don’t press seams together

Mix cream cheese with 1-cup sugar, egg and vanilla. Spread over crescent rolls. Cover with next can of crescent rolls.

Pour melted butter over top. Mix ¼ cup sugar, cinnamon and pecans and spread on top.

Bake for 30-40 minutes (test center for doneness).


Let cool for at least 20-30 minutes…else cream cheese mixture will ooze out.


T&A Buns


2 tablesp butter or margarine

1/4 cup light brown sugar, firmly packed

1 tablesp light corn syrup

1/4 cup chopped pecans or walnuts

2 loaves of frozen bread dough

20 pecan or walnut halves, each cross wise or whole raisins

1 1/2 teaspoon ground cinnamon

1/2 cup sugar

5 tablespoons melted butter or margarine


Melt 2 tablespoons butter or margarine in sauce pan; add brown sugar and corn syrup.  Bring to boil; cook 1 minute.  Pour syrup into bottom of 4 1/2 cup ring mold (I used an Angle Food Cake mold).  Sprinkle with chopped nuts or raisins.


Allow frozen bread to partially thaw and cut into random size pieces, about 1 inch.  Place a nut or 2 or 3 raisins in center of each half and shape into ball, enclosing nut/raisins.


Mix cinnamon and sugar in small bowl.  Dip balls in 5 tablespoons of melted butter/margarine; coat with cinnamon-sugar.  Drop coated balls into ring mold.  Let bread balls partially rise and then put into the refrigerator overnight and the next morning let rise some more in a warm oven before baking.


Preheat oven to 375°.  Bake approximately 25 minutes.  Place inverted wire rack over buns in pan.  Invert pan with rack over aluminum foil.  Leave pan on buns a few minutes to allow syrup to drip over cake.  Remove pan and transfer to a serving plate.  Serve warm.