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!

Chocolate Eclair Cake

1 box graham crackers
3 1/4 cups milk
2 small or one large instant vanilla pudding
1 8oz carton Cool whip


Directions:

Butter bottom of 9 x 13 pan. Line with whol and parts graham crackers. Beat milk and pudding at medium speed for 2 minutes. Fold in cool whip. Pour half of mixture over graham crackers. Then cover with more graham crackers. Pour last of mix on top of second layer of crackers. Now put a third layer of crackers and cover with frosting. Set finished cake in refrigerator overnight.

Frosting:
2 tbsp cocoa
2 tsp vanilla
2 tsp white karo
3 tbsp butter
1 1/2 cups confectionery sugar
3 tbsp milk

Beat all ingredients together until smooth.

Cheese Pastry Casserole

2 (8 roll packages) crescent roll dough such as Pillsbury
1/2 cup monterey jack cheese
1/2 cup swiss cheese
1/2 cup muenster cheese
1/2 cup sharp cheddar cheese
1 (8 oz) package cream cheese, room temperature
1 container Wegmans Bacon & Chive or Artichoke Asiago
1 egg beaten slightly
1/4 to 1/2 bunch fresh parsley, chopped
1-2 tblsp melted butter
1 tblsp sesame seeds

Preheat oven to 350 degrees. Unroll crescent roll dough and use one roll for the bottom and the other roll for the top. Pat half the dough in the bottom of a 9 x 13 inch pan sprayed with Pam.

Grate the Cheeses. Mix with cream cheese and Wegmans Bacon and & Chive.

Mix together egg and parsley, then stir into cheese mixture, mixing well. Spread the cheese mixture on top of dough in pan. Roll out rest of the dough and fit into the pan covering the cheese mixture.

Brush with melted butter and sprinkle with sesame seeds.

Bake for 30 minutes or until nicely browned on top. Cut into squares.

Chicken Divan

1 bag frozen (or fresh), broccoli cut up
2 c. cooked chick
2 cans cream of chicken soup
1 small can sliced mushrooms with juice
3/4 c. mayonnaise
2 oz shredded sharp cheese
1 cup bread crumbs
2 tbsp butter melted

Grease bottom of 9 x 13 inch pan. Arrange broccoli on bottom and chicken over broccoli. Mix chicken soup with mushrooms and mayonnaise and spread over chicken. Sprinkle cheese over mixture. Mix bread crumbs and melted butter. Sprinkle over entire mixture. Bake for 35 to 40 minutes at 350 degrees.

Serve with rice if desired.

Cutout Cookies, Peggy's Recipe

1 -1/2 cups confectionary sugar
1 cup butter
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 -1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar

Mix sugar, butter, egg, vanilla, and almond extracts. Stir in flour, baking soda, cream of tartar. Cover and refrigerate for 3 hours. Roll out, cut into shapes and bake at 375 degrees for 7-8 minutes on greased cookie sheet.

Frosting:

confectionary sugar
butter
milk
karo light corn syrup

Mix together and frost cookies. Frosting will harden and be shiny.

Brownie Trifle

1 box Giardelli brownie mix with caramel
1 large box instant chocolate pudding
1 large container cool whip
grated chocolate
heath bar bits

Cook brownie mix according to directions. Mix pudding according to directions.

In a trifle bowl, layer pieces of brownies, a layer of pudding, and a layer of cool whip. Top with heath bits and grated chocolate. Repeat layers.

Delish!