Breakfast Pizza

1 lb hot or mild sausage

1 pkg (8) refrigerated crescent rolls)

1 cup frozen loose-pack hash browns, thawed (can use southern style)

1 cup shredded cheddar cheese

5 eggs

1/4 cup milk

1/8 tsp pepper

1/2 tsp salt

2 tbsp grated Parmesan cheese

Preheat oven to 375. Cook and drain sausage, breaking up lumps.

Separate rolls and fan out to cover bottom of ungreased 12 in pizza pan. Press over bottom of pan, sealing any cracks. Sprinkle with sausage, potatoes, and cheese.

Beat eggs and spices and pour over sausage mixture. Sprinkle with Parmesan.

Bake 25-30 min.

Honey Bun Cake

CAKE:
1 pkg plain yellow cake mix
1 cup sour cream
3/4 cup oil
4 large eggs


FILLING:
1/3 cup honey
1/3 cup packed brown sugar
1 tbsp ground cinnamon
1/2 cup chopped pecans (optional)

SUGAR GLAZE:
2 cups confectioner's sugar
1/3 cup milk
1 tsp pure vanilla extract



Preheat oven to 350. Lightly mist a 13x9 in pan with oil spray. Place cake mix, sour cream, oil and eggs in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop the machine and scrape the sides of the bowl with a spatula. Increase mixer speed to medium and beat 2 minutes more, scraping the sides if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.

Add the filling. Drizzle the honey on top of the batter, then sprinkle on the brown sugar, cinnamon, and pecans. With a dinner knife, swirl, through these ingredients to blend them slightly. Place the pan in the oven.

Bake the cake until golden brown and springs bake when lightly pressed with your finger, 38-40 minutes. Remove pan from the oven and place on a wire rack to cool while you prepare the glaze.

For the glaze, place the confectioner's sugar, milk, and vanilla in a small mixing bowl and stir until the mixture is well combined. Pour the glaze over the top of the hot cake in the pan, spreading it to the sides with a spoon. Allow the cake to cool for 20 minutes more before cutting it into squares and serving warm.

NOTE: Store the cake covered in plastic wrap, at room temperature for up to 1 week, or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw cake overnight on the counter before serving.


*This recipe is compliments of THE CAKE DOCTOR recipe book

Hash Brown Casserole

30 oz. Frozen country style hash browns
2 cups shredded cheddar cheese
1 stick butter
1 pint sour cream
½ cup chopped onions
1 tsp salt
¼ tsp pepper

Melt butter over low heat. Add cheese until melted. Remove from heat. In a separate bowl, mix sour cream, onion, salt and pepper. Add butter and cheese mix. Mix with frozen hash browns. Spread in a large casserole dish. Slightly dot the top with butter. Bake at 30 for 30 minutes.

*Can be done in the Crock Pot*