I wish the picture with this recipe had printed. So light and fluffy and can be made a day ahead, which I did.It was such a mouthwatering one. Anyhow, I had some friends for brunch today and this dish got rave reviews and requests from all, for the recipe. I served it with steamed asparagus, Sushipup's greek salad, Jasdips rolls and AnnT's raspberry scones. Almost a total CF meal. YUM YUM! jude Best of Breakfast: A Taste of Connecticut's Starbuck Inn (Recipe: Lydia's Baked Eggs & Cheese Casserole) Flavorful enough to holds its own amongst servings of fruit, bacon, sausage, potatoes, pancakes and more, this recipe can be easily adapted to spice up your day. Consider adding a small can of diced green chiles, a few pinches of crushed red pepper, or a handful of roasted veggies and you've got the makings of an entree that is sure to fulfill your stomach's desire. Originally serving 12, I cut the recipe back to create a casserole perfect for serving 6-8. Next time you're looking for a basic egg casserole, I hope you'll consider this one. Dressed up or paired down, it's sure to please the palates of family and friends alike. Lydia's Baked Eggs & Cheese Casserole A "Best of" Inn Cuisine, recipe adapted from the Starbuck Inn Bed & Breakfast of Kent, Connecticut •5 large eggs •1/2 cup milk •1 teaspoon granulated sugar •8 ounces (2 cups) Monterey Jack or Muenster cheese •2 ounces cream cheese, cubed •8 ounces small curd, low-fat cottage cheese •2 tablespoons unsalted butter, cut into small cubes •1/4 cup all-purpose flour •1/2 teaspoon baking powder •pinch of fresh chives •salt and fresh-ground black pepper to taste •optional - 1 small can of diced green chiles, a dash of crushed red pepper, or a handful of your favorite roasted veggies Thoroughly spray a 1.5-quart casserole dish with non-stick cooking spray. Preheat oven to 325 degrees F. In a large mixing bowl, whisk together eggs, milk and sugar. Add the 3 cheeses and the butter, whisking well. Add the flour, baking powder, chives, salt, pepper and optional ingredients (if desired) and whisk or stir gently to combine. Pour mixture in the greased 1.5-quart casserole dish and place in a 325 degree F oven for approximately 45 minutes (begin checking at about 40 minutes and cook until center is set and knife inserted in center comes out clean). Note: This casserole may be assembled ahead of time (up to 1 day in advance if covered tightly with wrap) and refrigerated until baking. Remove wrap, allow casserole dish to warm at room temperature for about 15 minutes, then bake in a preheated 325 degree F oven for approximately 60 minutes if casserole goes into the oven pre-chilled. Yield: serves 6-8

Haven't used this exact recipe but improvisd and made one similar. Really tasty Pesto chicken 4 boneless, skinless chicken breast halves 1/3 cup Refrigerated Pesto with Basil 3 plum tomatoes, sliced 1/2 cup shredded mozzarella cheese DIRECTIONS PREHEAT oven to 400 F. Line baking sheet with heavy-duty foil. PLACE chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet. BAKE for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted

Haha, Barb-45, we aim to please. This one is pretty good, too. It's really a quiche, but my picky eater wouldn't eat quiche, but she loved pie :-) Hamburger Pie 1 (9 inch) pie shell, unbaked 1/2 lb. ground beef 1 can cream of mushroom soup 1/2 c. milk 2 eggs, lightly beaten 1/4 c. onions, diced 1/3 tsp. salt Dash of pepper Dash of red pepper sauce 1 (4 oz.) can mushroom pieces, drained 3/4 c. Swiss cheese, shredded Prick bottom and sides of the ie shell with a fork. Bake at 450 degrees for 12 minutes. Remove from oven and reduce heat to 350. Brown ground beef and onion. Remove from pan with a slotted spoon; set aside. Mix soup, milk, eggs , spices and pepper sauce. Add meat, mushrooms and cheese. Pour into shell and bake 60 minutes or until knife comes out clean. Gazania, my grandmother used to pick all kinds of tender young weeds in the spring--queen anne's lace, mustard, dandelion and I forget what all. She'd wash them in her big sink 3 or 4 times and cook them like you would mustard greens or turnip greens. Sure were good.

Sharing a favorite Thanksgiving Recipe... Posted by babblingbetty in 2003 Dressing has never been the same at our house! Get lots of request for the recipe....if you don't have a Crock Pot...it bakes up nicely in a 9X13 pan...just be careful not to overbake...remembering there really isn't a lot to cook...because if you were real smart...you cooked the eggs in the cornbread when it was baking! This is a very moist dressing...just in case you prefer a dry one...my family says yuck to dry dressing! This is a family favorite....so good and so easy! Gives you time to sit and visit a while with your family. Notice #1 calls for celery...my family does not care for celery so I use #2 Crockpot Cornbread Dressing #1 Cornbread Dressing 1 cornbread, 8 inch pan 8 slices day old bread, toasted and cubed 4 eggs 1 medium onion 1/2 cup chopped celery 1 tsp. poultry seasoning 1/2 tsp. black pepper 2 cans cream of chicken soup 2 Tbsp butter Lightly grease crock pot. Crumble cornbread into mixer bowl. Add all ingredients except butter. Pour mixture into crock pot. Dot top with butter. Cook on high 2 hours or on low 3-4 hours. __________________________________________________ Crockpot Dressing #2 1 (8 inch) pan cornbread 8 slices dry white bread 4 eggs 2 c. chicken broth 2 cans cream of chicken soup 1 tsp. sage 1/2 tsp. black pepper Celery to taste 1 med. onion 2 tbsp. butter Mix ingredients except butter. Place in crock pot. Dot butter on top. Cook 2 hours on High then 4 hours on low. Have a Wonderful Holiday!