Pistachio Biscotti from newspaper

1 cup chopped pistachios
3 eggs, room temperature
1/2 cup each, sugar and packed brown sugar
1/3 cup oil
1 1/2 tsp vanilla extract
2 3/4 cups flour
2 tsp baking powder
1/4 tsp salt

Heat oven to 350 degrees. Toast pistachios about 10 minutes. Cool.

Beat eggs and sugars in large bowl until light and fluffy. Add oil and vanilla; mix thoroughly. Whisk flour, baking powder and salt together in another bowl; add to sugar mixture. Mix until blended. Stir in nuts.

Briefly knead dough on floured surface. Divide into two pieces; firmly shape each piece into a log that's 3 inches wide.

Place logs on parchment paper-lined cookie sheet. Bake 30 to 35 minutes until golden.

Remove from oven; let stand until cool enough to handle.

Cut logs into slices on slight diagonal, 1/2 to 3/4 inch wide. Bake 10 minutes (longer if you like more crunch), turning cookies over after 5 minutes.

Cool. Store wrapped in waxed paper in a tin for up to one week. Or freeze, double wrapped, as long as three months. Makes about 40 cookies.

Deb & Dee's Breakfast Strata

Three choices: onion, bacon, mushroom or
zucchini and asparagus, or
spinach, bacon, and mushroom

The day before saute the bacon and drain. In another pan with some bacon grease, saute the onion and drain. Then saute the mushrooms and drain. Mix it all together and set aside.

1 package grands biscuits
16 eggs
1 3/4 cup milk
cheddar cheese

Spray the bottom of a casserole pan. Cut the grands into quarters and lay them on the bottom of pan. Spread the onion, bacon, and mushrooms or other choices on biscuits. Cover with grated cheddar cheese. Beat 16 eggs with 1 3/4 cups milk and pour over ingredients. Salt and pepper to taste. Let set a few hours in the refrigerator.

Bake at 350 degrees for 40-50 minutes until firm. Delicious!