6 eggs
1 (24 ounce) container small-curd cottage cheese
1 (10 ounce) package frozen chopped broccoli, thawed and drained
2 cups shredded Cheddar cheese
1/3 cup all-purpose flour
1/4 cup butter or margarine, melted
1/2 cup chopped onion
Salt and pepper to taste

Coat crockpot with nonstick cooking spray.

In large bowl, beat eggs. Add remaining ingredients and stir until combined. Pour into crockpot. Cover and cook on HIGH for 1 hour.

Stir. Reduce heat to LOW, cover and cook 2 1/2 to 3 hours longer, until eggs are set.

Sprinkle with additional cheese if desired just before serving.

Makes about 6 servings.

6 slices bacon
3/4 cup chopped bell pepper
1/2 cup chopped onion
6 cups frozen hash browns
1 teaspoon salt
1/4 teaspoon pepper
6 eggs
1/2 cup shredded Cheddar cheese

Fry bacon and save drippings. Cook pepper, onion, potatoes and salt and pepper, covered, for 10 minutes in bacon drippings. Lift with a pancake turner to flip over and cook 10 minutes more.

Make 6 indentations in the top and break an egg into each. Cover and cook about 3 minutes. Sprinkle with cheese. Crumble bacon over the top. Cover and cook until the eggs are done, about 5 minutes.

Posted by artsycook at recipegoldmine.com

I made cheese blintzes until I found this incredible dish! Just like blintzes but without the work and it’s great for brunch!

1 pound creamed cottage cheese
1 pound farmers cheese, shredded
2 eggs
Pinch of salt
1/4 to 1/2 cup granulated sugar
1/2 teaspoon vanilla extract
Juice of 1 lemon
1 cup butter, melted and cooled slightly
2 eggs
1/4 cup milk
3 teaspoon baking powder
1/2 cup sugar
1 cup flour
1 teaspoon vanilla extract
Sugar
Cinnamon
1 large can blueberry pie filling
1/2 teaspoon grated lemon peel

Preheat oven to 300 degrees F.

In large bowl, combine fist 7 ingredients, blending well and set aside.

Grease a 2-quart long baking dish.

In a large bowl, combine the next 7 ingredients until blended. Pour 1/2 of the mixture into the prepared pan. Pour all of the first mixture on top of the batter in the pan and top with the other 1/2 of remaining batter, being careful not to mix together. Sprinkle with sugar and cinnamon and bake for 45 to 60 minutes.

Warm the blueberry filling and lemon peel together and pour over slices of the blintz.

Option 2: Here’s another version originating from Oshkosh, WI: Omit the farmers cheese and cottage cheese in the above recipe and substitute 2 pounds ricotta cheese and 8 ounces cream cheese. Bake and prepare the same as the directions state above, baking 30 minutes longer until golden and done in center.

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 cup shortening
1/2 cup sour cream *

Combine first 4 ingredients; cut in shortening until crumbly. Stir in sour cream. Cover; refrigerate 30 minutes. Press pastry into a 9 inch pie plate. Bake at 375 degrees F for 10 minutes. Cool completely.

Filling
3/4 cup mayonnaise *
1 cup shredded Cheddar cheese
1 (4 1/2 ounce) can mushroom stems and pieces, drained
8 bacon strips, cooked and crumbled
1 tablespoon chopped green pepper
1 tablespoon chopped onion
3 medium tomatoes, sliced

Combine mayonnaise, Cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers. Bake at 350 degrees F for 30 to 35 minutes or until golden brown. Refrigerate leftovers.

6 to 8 servings

* Reduced-fat or fat-free sour cream and mayonnaise may not be substituted.

Makes 6 servings.

4 ounces ham, finely chopped
1 cup shredded Gruyere or Swiss cheese (about 4 ounces)
1/2 cup crumbled blue cheese (about 2 ounces)
1/2 cup chopped celery (2-3 stalks)
1/8 teaspoon white pepper

Pastry
1 sheet frozen puff pastry, thawed according to
    package directions

Glaze
2 tablespoons butter, melted

Preheat oven to 425 degrees F. Grease a baking sheet.

Mix together ham, Gruyere cheese, blue cheese, celery and pepper.

To prepare pastry, unfold puff pastry onto a 20-inch long sheet of wax paper. Using a floured rolling pin, roll pastry into a 15 x 9-inch rectangle.

Spread filling lengthwise in a 5-inch strip down center of pastry sheet to within 2 inches of edges. Fold pastry over filling to enclose, folding in short sides first.

Place strudel, seam-side down, on prepared baking sheet. Remove wax paper. Brush strudel with melted butter.

Bake strudel until light golden, 10 minutes.

Reduce oven temperature to 375 degrees F. Bake until golden brown, 30 minutes more. Transfer baking sheet to a wire rack to cool slightly.

2 pounds potatoes, cooked, cooled and sliced
1/2 pound cooked bacon, crumbled
2 teaspoons parsley flakes
1/2 cup chopped onion
16 eggs
1/4 cup water
2 teaspoons Worcestershire
1/2 cup shredded Cheddar cheese or a blend

In large skillet, brown the onions and potatoes. Arrange potatoes so that they lay flat in several layers.

Cover with bacon, parsley and onion.

In medium bowl, whisk eggs, water and Worcestershire sauce; sprinkle in Cheddar. Pour over potatoes.

Cook, covered, over low-medium heat for 5 to 10 minutes; check at 5 minutes.

When eggs are set, remove from heat; cut into wedges.

Serve hot with sliced tomatoes and crusty bread.

1 (10 ounce) package frozen chopped spinach,
    thawed and drained well
1 cup cottage cheese
1/4 pound Cheddar cheese, shredded
1 small onion, sliced
1 tablespoon oil
1/4 teaspoon garlic powder
Pinch cayenne pepper
4 eggs
1/3 cup milk
1/2 teaspoon dried basil

Preheat oven to 325 degrees F.

In blender of food processor, blend cheeses, onions, oil, seasonings, eggs and milk until smooth. Pour into bowl with spinach and blend well.

Grease a 9-inch pie plate. Pour in mixture. Bake 35-45 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before cutting.

Serves 4-6.

Posted by kdipaolo at recipegoldmine.com 6/26/01 7:52:18 am

1/2 pound sliced bacon
1/2 cup chopped onion
1/2 cup chopped green pepper
12 eggs
1 cup milk
1 (16 ounce) package frozen hash brown
    potatoes, thawed
1 cup (4 ounces) shredded Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dillweed

In a skillet, cook bacon until crisp. Remove with a slotted spoon; crumble and set aside.

In 2 tablespoons of the drippings, saut? onion and green pepper until tender; remove with a slotted spoon. Beat eggs and milk in a large bowl. Stir in hash browns, cheese, salt, pepper, dill, onion, green pepper and bacon. Transfer to a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350 degrees F for 35-45 minutes or until a knife inserted near the middle comes out clean.

6-8 servings

1 1/2 cups Original Bisquick?
1/3 cup very hot water
3/4 cup sour cream
1/2 teaspoon onion salt
3 eggs
1 (6 ounce) package sliced Canadian-style bacon, cut into thin strips
1 cup (4 ounces) shredded Cheddar cheese
1 (20 ounce) can pineapple chunks, well drained
1/4 cup chopped green bell pepper

Heat oven to 425 degrees F. Grease 12-inch pizza pan.

Mix Bisquick and hot water until soft dough forms. Press dough in pizza pan, using fingers dusted with Bisquick; pinch edge to form 1/2-inch rim. Bake 10 minutes.

Mix sour cream, onion salt and eggs; pour over crust. Layer bacon, cheese, pineapple and bell pepper on egg mixture. Bake about 25 minutes or until set. Cool slightly before serving.

Makes 8 servings.

Nutritional Info Per 1 Serving: Calories 340 (Calories from Fat 145); Fat 16g (Saturated 7g); Cholesterol 120mg; Sodium 810mg; Potassium 260mg; Carbohydrate 27g (Dietary Fiber 1g); Protein 13g

Diet Exchanges: 1 Starch; 1 1/2 Medium-Fat Meat; 1 Fruit; 2 Fat

High Altitude (3500-6500 ft) Use 1/2 cup boiling water to make dough.

Strawberry Butter (recipe follows)
2 cups buttermilk baking mix
1 cup milk
2 eggs
1/2 cup plain yogurt
Assorted candies

Strawberry Butter
3 ounces cream cheese, softened
1/2 cup butter, softened
1/3 cup confectioners’ sugar
1 1/2 cups fresh or thawed frozen strawberries

Prepare Strawberry Butter; set aside.

Preheat electric skillet or griddle to 375 degrees F.

Combine baking mix, milk, eggs and yogurt in medium bowl; mix well. Spoon scant 1/2 cup batter into skillet. With back of spoon, gently spread batter into 4-inch circle. Spoon about 2 tablespoons batter onto top edge of circle for head. Using back of spoon, spread batter from head to form bunny ears. Cook until bubbles on surface begin to pop and top of pancake appears dry; turn pancake over. Cook until done, 1 to 2 minutes. Decorate with candies to resemble bunny face.

Repeat with remaining batter. Serve warm with Strawberry Butter.

Strawberry Butter: Place cream cheese and butter in food processor or blender; process until smooth. Add sugar; process until blended. Add strawberries; process until finely chopped.