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Judy Dyke

Food court 6-20

How about some simple ideas for easy breakfasts that are easy to fix and quick on a hot summer day — especially when you’d rather be with your family and friends instead of in the kitchen.

Flaky Ham and Egg Bake

1 8-ounce tube refrigerated crescent rolls

6 eggs, beaten

1/2 cup mushrooms, chopped

1 cup cooked ham, chopped

1 1/2 cups chopped cheddar cheese

Lightly spray a 9-inch pie plate with non-stick vegetable spray. In a single layer, arrange unrolled crescents in pie plate, pressing seams together. Pour eggs over top. Sprinkle with mushrooms, ham and cheese. Bake, uncovered, at 375° for 15 to 18 minutes, until golden. Serves 6.

Sour Cream Coffee Cake

1 18 1/2-ounce package yellow cake mix

1 3.4-ounce package instant coconut pudding mix

4 eggs, beaten

1/2 cup oil

1 cup sour cream

1 1/2 tablespoons lemon extract

3/4 cup sugar

1 1/2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 cup chopped walnuts

Stir together dry cake mix, dry pudding mix, eggs, oil, sour cream and lemon extract in a large bowl. In a separate bowl, mix together remaining ingredients. Stir sugar mixture into cake mix mixture, pour into a greased and floured Bundt pan. Bake at 350° for 1 hour or until a toothpick comes out clean. Serves 10 to 12.

Breakfast Apple Sandwiches

1 16.3-ounce tube refrigerated jumbo biscuits

1 8-ounce package shredded Cheddar cheese, divided

2 apples, cored and sliced into 16 rings

2 tablespoons cinnamon

1/4 cup brown sugar, packed

1/4 cup butter, melted

Split biscuits. Lay each biscuit half on an ungreased baking sheet. Sprinkle about 2 tablespoons of cheese on each biscuit. Top with an apple slice. In a bowl, mix together cinnamon and brown sugar. Spoon some cinnamon sugar on top of each apple slice. Top with a small amount of butter. Bake, uncovered, at 400° for 15 to 20 minutes or until golden. Makes 16.

Breakfast Pizza

2 6-ounce tubes refrigerated crescent rolls

1/2 pound ground pork sausage, browned and drained

1 1/2 cups frozen shredded potatoes, thawed

5 eggs

1/2 cup milk

Salt and pepper to taste

2 cups shredded mozzarella cheese

1/2 cup shredded cheddar cheese

Press crescent rolls into an ungreased pizza pan or a 13-by-9-inch baking pan, sealing all seams. Sprinkle sausage and potatoes over top. In a bowl, beat eggs, milk, salt and pepper. Pour egg mixture over sausage and potatoes. Sprinkle with cheeses. Bake, uncovered, at 425° for 25 minutes or until golden. Serves 10 to 12.

Overnight Caramel Rolls

1 25-ounce package frozen dinner rolls

1 3-ounce package cook and serve butterscotch pudding mix

1/2 cup brown sugar, packed

1/2 cup butter, melted

Evenly space rolls in two greased 13-by-9-inch baking pans. Sprinkle dry pudding mix and brown sugar over rolls, drizzle with melted butter. Cover with a tea towel, let rise at room temperature over night. Bake, uncovered, at 350° for 25 minutes or until golden Makes 20.

A Little Bite of Heaven Breakfast Bake

1/2 cup butter, melted and divided

6 eggs, beaten

1 teaspoon onion powder

1 cup biscuit baking mix

1 cup milk

2 cups small curd cottage cheese

2 cups shredded Monterey Jack Cheese

8 biscuits

Use one tablespoon of butter to grease a 13-by-9-inch baking pan. In a large bowl, combine remaining butter with eggs, onion powder, baking mix, milk and cheeses. Pour into pan. Bake, uncovered, at 325° for 40 to 45 minutes or until lightly golden Serve over biscuits. Serves 8.

Quick Quiche Lorraine

1 9-inch pie crust

6 thick slices bacon, halved and crisply cooked

12 slices Swiss cheese halved

4 eggs

2 cups light cream

1 tablespoon all-purpose flour

Nutmeg, cayenne pepper and black pepper to taste

Line a 9-inch pie plate with crust. Over lap bacon and cheese slices to cover bottom of crust. In a bowl, combine eggs, cream, flour and seasonings to taste, beat well. Pour over bacon and cheese. Bake, uncovered, at 400 degrees for 15 minutes. Reduce heat to 325°. Bake for an additional 30 minutes. Serves 6.

Pepperoni Pizza Egg Casserole

4 cups shredded Italian blend cheese

1 cup pepperoni, diced

10 eggs, beaten

1 1/2 cups milk

1/4 teaspoon dried basil

1/4 teaspoon dried parsley

Spread cheese in a greased 13-by-9-inch baking pan, sprinkle with pepperoni. In a large bowl, whisk eggs with milk and seasonings. Pour mixture over cheese and pepperoni. Bake, uncovered, at 400° for 20 to 25 minutes or until a knife tip inserted in the center comes out clean. Let stand for 10 to 15 minutes before serving. Serves 12 to 14.

Hearty Sausage Squares

1 pound ground pork sausage

1/2 cup onion chopped

1/4 cup grated Parmesan cheese

1/2 cup shredded Swiss cheese

1/4 teaspoon hot pepper sauce

1 1/2 teaspoons salt

1 tablespoon dried parsley

2 cups baking mix

2/3 cup milk

1/4 to 1/2 cup mayonnaise

1 egg yolk, beaten

In a skillet, cook sausage and onion over low heat until sausage is browned; drain. Add cheeses, egg, hot sauce, salt and parsley. Stir until blended and cheeses are melted. In a bowl, stir together baking mix, milk and mayonnaise until dough forms. Spread half the dough in a greased 8-by-8-inch baking pan. Cover with sausage mixture. Spread remaining dough over top. Brush with egg yolk. Bake, uncovered, for 25 to 30 minutes at 400° until golden. Cut into squares. Serves 4 to 6.

Sweet Jam Muffins

2 cups biscuit baking mix

2 1/2 tablespoons sugar

1/4 cup cold butter

2/3 cup milk

1/4 cup jam, any flavor, divided

In a bowl, combine baking mix and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Mixture will be thick. Spoon one tablespoon batter into each of 9 greased muffin cups. Top each one with one teaspoon jam. Spoon remaining batter equally into muffin cups. Bake at 425° for 12 to 14 minutes or until muffin tops are lightly golden. Cool in tin for 5 minutes. Remove to a wire rack. Drizzle with orange glaze (recipe follows). Makes 9.

Orange Glaze

1/2 cup powdered sugar

2 teaspoons orange juice

In a small bowl, whisk together ingredients until smooth.

Smoked Sausage Breakfast Burritos

1 to 2 tablespoons olive oil

1 onion, diced

14 ounces smoked pork sausage ring, diced

1 tomato, diced

6 eggs, beaten

Salt and pepper to taste

4 to 6 flour or corn tortillas

Garnish: salsa

Heat oil in a large skillet over medium high heat. Add onion, sauté until tender. Add sausage, stir until browned. Add tomato, cook until heated through. Add eggs, scramble as desired. Season with salt and pepper. Wrap tortillas in a damp tea towel, microwave 30 seconds until heated. To serve, spoon egg mixture into tortillas top with salsa and roll up. Makes 4 to 6.

Rabbit Scones

1 8-ounce package cream cheese, softened

1 8 1/4-ounce package carrot cake mix

1/3 cup half and half

1 egg, beaten

1/2 teaspoon cinnamon

1/4 cup chopped walnuts

1/2 cup raisins

1/2 cup cream cheese frosting, warmed

In a large bowl, cut cream cheese into dry cake mix using a fork or a pastry blender until mixture resembles fine crumbs. Stir in half and half, egg, cinnamon, walnuts and raisins until stiff dough forms. On a floured surface, knead dough 6 times. Divide dough in half, form each half into a ball. Press each dough ball into a circle about 3/4-inch thick and 6 inches in diameter. Cut each circle into 6 wedges. Place one inch apart on a lightly greased baking sheet. Bake at 375° for 18 to 22 minutes or until edges begin to turn golden. Move to a wire rack; cool for 10 to 15 minutes. In a small microwave-safe bowl, melt frosting. Drizzle over scones. Makes one dozen.

Homemade Granola Bars

2 cups quick cooking oats, uncooked

1/2 cup chopped nuts

1/2 cup raisins

1/2 cup unsweetened flaked coconut

1 cup brown sugar, packed

1 egg, beaten

1 teaspoon baking powder

In a bowl, combine all ingredients. Press into a greased 9-by-9-inch baking pan. Bake, uncovered, at 350° for 20 to 25 minutes. Score bars while still warm. Cool. Store in an airtight container. Makes 1 dozen.

Speedy Skillet Breakfast Pie

4 slices bacon

2 cups frozen shredded potatoes

Salt and pepper to taste

4 eggs

In a skillet over medium heat, cook bacon until crisp. Remove bacon. Cook potatoes in drippings until golden. Season with salt and pepper. Place bacon slices across potatoes to create 4 equal portions. Break an egg into each portion. Reduce heat to low. Cover and cook just until eggs are set, about 10 minutes. Makes 2 large servings.

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If you have any recipes you would like to share with our other readers, you can send them to me at judyd2313@frontier.com.