Thanks Mary. It took some looking--but I found the original recipe. Posting it here along with a link to the page/story it appeared in. Wild Mushroom & Goat Cheese "Pop Tart" with Balsamic Drizzle Recipe from John Currence, presented on CBS News Early Show Saturday Edition on 11/7/09. INGREDIENTS: Tart Dough 1-1/4 cup All-Purpose Flour 1/4 teaspoon Salt 1-1/2 teaspoons Dry Thyme 1/4 teaspoon Cayenne Pepper 1/2 cups Chilled, Unsalted Butter, cut into small pieces 2-1/2 tablespoons Ice Water METHOD: In the bowl of a food processor, combine the flour, thyme, cayenne and salt; pulse to combine. Add butter to the flour mixture and pulse again until mixture resembles coarse cornmeal. Remove to a separate bowl and, using a fork, stir in the ice water just until dough comes together nicely. Knead briefly, form pastry into a ball and chill for 1 hour. Roll pastry out on a lightly-floured work surface into a circle approximately 1/4-inch thick. Cut into rectangles just smaller than a typical Pop-Tart. Re-roll scrap and cut again. Place the 8 rectangles on a cookie sheet in the refrigerator, covered in plastic. INGREDIENTS: Wild Mushroom Pop Tart Filling 3 cups Seasonal Mushrooms (Shiitakes are perfectly acceptable), sliced 5 tablespoons Shallot, diced 6 tablespoons Garlic Clove, thinly sliced 4 tablespoons Peanut Oil 2 teaspoons Dry Thyme 2 teaspoons Salt 2 teaspoons Black Pepper METHOD: Combine 4 tablespoons oil, shallot and garlic in a sautpan and bring to a simmer stirring constantly. Remove garlic and shallot when browned and add rest of the oil to the pan. Stir in sliced mushrooms and season immediately with salt and black pepper. As mushrooms begin to wilt, add thyme and remove from heat. Once cooled, add crispy shallot and garlic to mix. Reserve to make "Pop Tarts" ASSEMBLY INGREDIENTS: 1/2 cup Goat Cheese 1 Egg Tart Dough Recipe Filling METHOD: Lay four of the tart dough rectangles on a lightly floured work surface. Cover each with a thin layer of the wild mushroom mixture, making sure to leave ½-inch of the edge exposed all the way around. Crumble 2 Tbsp of goat cheese onto each of the four tart bases. Brush the edge of each tart with egg and lay a second piece of tart dough over the top. Crimp the edges with the tines of a fork. Brush the tops of each with a bit more egg, cut small vent holes and sprinkle with a pinch of salt. Bake these in a 350º oven for 20 minutes or until golden brown. INGREDIENTS: Balsamic Drizzle 1-1/2 cups Balsamic Vinegar 1 orange, zest and juice 2 tablespoons Brown Sugar 1 tablespoon Soy Sauce METHOD: Combine the above ingredients in a non-reactive saucepan and bring to a boil. Simmer over medium heat until reduce by half. Drizzle over warm Pop Tarts. Enjoy! Here is a link that might be useful: Savory pop tart-type recipe

OMG, for a year or two I made breakfast for my office buddies (around 20-25). I have a whole slew of great recipes. I tried all different sorts of dishes, many of them savory. Here are a few... Sue Breakfast in a Loaf 1 round loaf bread (8- to 9-inch diameter) 4 ounces sliced ham 1/2 red bell pepper, thinly sliced crosswise 1/2 cup shredded Monterey Jack cheese (2 ounces) 1/2 cup shredded Cheddar cheese (2 ounces) 1/2 cup sliced pitted ripe olives 1 medium tomato, thinly sliced 8 ounces mushrooms, sliced and cooked Prepare Scrambled Eggs. Remove from heat; cover to keep warm. Preheat oven to 350°F. Cut 2-inch slice from top of loaf; set aside for lid. Remove soft interior of loaf, leaving a 1-inch-thick wall and bottom. Place ham on bottom of loaf. Top with bell pepper rings; sprinkle with half of cheeses. Layer Scrambled Eggs, olives and tomato over cheeses. Top with remaining cheeses and mushrooms. Place lid on loaf. Wrap in foil. Place on baking sheet. Bake about 30 minutes or until heated through. Cut into 8 wedges. =========================================== Don;t forget crustless quiches. Just triple or quadruple your favorite quiche recipe and pour into greased large baking dish. Bake at 325-350 for an hour or so. For a crust, you can pre-bake some hash brown potatoes in the pan for a half hour before adding egg/cheese mixture. ===================================== Sue's Breakfast Lasagna Filling 1 package no boil lasagna, Ronzoni 3 Packages Jimmy Dean breakfast bulk sausage 2 medium onions, chopped 7 garlic cloves, chopped fine 6 Tablespoons Olive oil 2 10 oz packages white mushrooms, sliced 2 Portobello caps, sliced, chopped 3 Tablespoons olive oil 4 garlic cloves, chopped 1 large can Whole, peeled tomatoes, crushed Salt 1/2 cup Grated Parmesan cheese Bechamel 6 ounces butter 6 ounces flour 9 cups milk 4 bay leaves 1 teaspoon grated nutmeg Brown sausage with onions and 7 cloves fine-chopped garlic. Heat oil and saute mushrooms over high heat until all juices are rendered and evapoated, and mushrroms are nicely browned. In a small saucepan, heat olive oil and saute 4 garlic cloves for a minute over medium heat. Add tomatoes and cook for 5 minutes; Add some salt to taste. Bechamel In large saucepan, melt butter. When melted, add flour and stir to blend. (its a roux at this point) Cook for 2-3 minutes, frequently moving the paste around the pot to cook. Remove roux from pot. Add milk and heat until boiling. Add roux and whisk constantly until very thick (mixture will not reach full thickness until it reaches boiling point). Set aside, but keep warm. Assemble lasagna Lightly coat bottom of 9 x 15 baking dish with cooking oil. Coat bottom of dish with a cup or so of bechamel. Lay 4 pasta pieces over the bechamel, breaking the last one to fit. Cover pasta with a 2 cups bechamel. Layer half of the sausage and mushrooms. Cover with more bechamel. Layer down more pasta. Cover with bechamel. Layer last of the sausage and mushrooms. Cover with 3/4 of the tomato sauce. Cover with last layer of pasta. Cover with remaining bechamel. Dot top layer with tablespoons of remaining tomato sauce. Sprinkle with Parmesan cheese. Cook @350° for 1 hour. let sit 15 minutes before cutting. Or, cool, refrigerate, and reheat at 275° for 45 minutes, lightly covered with foil. ===================================== Sue's Breakfast Burritos 8 Egg whites 2 Eggs Non-stick cooking spray 6 Wholewheat flour tortillas 1 Can Fat free refried beans 6 Slices Fat-Free American cheese slice, Kraft is best Reduced fat sour cream Fat free salsa Beat eggs whites and eggs. Coat non-stick skillet with cooking spray. Scramble eggs until set. Let cool. Spread 2-3 Tablespoons of refried beans on the bottom third of each tortilla. Place srambled eggs over refried beans. Tear one slice of American cheese in half, and place over eggs. Fold in the sides of the tortilla, then roll from the bottom. Place seam side down in baking dish. Finish assembling remaining wraps. Bake at 300° for 30 minutes. Serve with sour cream and salsa. ==================================== I don't recall where I got this recipe. Ham and Cheese Strudel 1 T Margarine 2 T All-Purpose Flour 1 Cup Skim milk 1/4 teaspoon Fresg ground nutmeg 1/4 Cup Lean Ham, Finely Chopped 4 T Lowfat Swiss Cheese 4 T Parmesan Cheese 1 1/4 Cups Egg Substitute 6 Phyllo Sheets Nonstick Cooking Spray Parmesan Cheese Fresh Cilantro, Chopped For strudel, place one sheet of phyllo dough on a work surface. Coat dough with nonstick cooking spray. Sprinkle with 2 tsp bread crumbs. Spread egg mixture over bottom third of dough to within 3/4 inch of bottom and sides. Fold in sides. Roll dough up, starting at the end with the egg mixture. Place seam side down on an ungreased baking sheet, coated with nonstick cooking spray. Bake in a 375 degree oven for 15-18 minutes, or until golden brown. Sprinkle with remaining parmesan cheese and fresh cilantro.

If I'm making pancakes, I try for only what I'll eat, since I can't deal with reheated ones. Otherwise, most comfort foods are in the category of cook (hence clean up) once, eat twice or more. I'm very open to utilizing things in other ways but don't get hung up on "it has to be 'different'" philosophy. And I choke back vomit when I see someone try to make a meatloaf and mashed potatoes look like a cake. UGH! I grew up eating leftovers. I still aim for "premeditated" leftovers. It more economical, just as tasty most of the time and often it can taste better. If it's too much, a freezer can be your friend. And I am a strong supporter of saving energy, both appliance and mine. Since the health issues set in, standing at the stove for hours is no longer a regular option.

I had a lot of ambitions for today, mostly involving eggs. Lat62, that's lovely! It ended up that I had a lot of stuff to do, so only accomplished one. I call it "Cranberry Rice Bread Pudding" on the labels for the freezer. :) This isn't a recipe, it's just the only way I can explain it. All the breads that came out of the freezer for the stuffing but didn't make it into the bowl, torn and fit nicely into the blue EH casserole (a useful gift from a friend of my mother's) One cup of never were great chow mein crunchies from the otherwise good quality ingredients local Chinese restaurant. 3 cups of cooked rice from the same place (they give us far more than we can consume). 12 eggs 1.5 cups each of half and half and cream (my milk had gone sour and people keep saying that the pasteurized milk nowadays doesn't sour, it just spoils. I grew up baking with sour milk, and it seemed like sour milk to me, but I talked myself out of it, since I don't know who will be eating it.) Penzey's Ethiopian, my favorite (cayenne red pepper, garlic, ginger, fenugreek, cardamom, cumin, black pepper, allspice, turmeric, cloves, Ceylon cinnamon and coriander ) Extra cardamom, black pepper plus mace. 3 cups of organic cranberries (one bag), sorted and rolled in white sugar 4 small handfuls commercially sliced almonds Toasted mixed bread crumbs Avocado oil mist spray on the dish, and on top to keep the breadcrumbs nice. All but the berries and nuts soaked under weight, then layered with the cranberries and nuts in the dish. Topped with the bread crumbs left over from toasting the bread for the stuffing. It's really good. :) I was surprised. I was also surprised at how much custad the rice soaked up. I should have made more but I'd have to resort to canned goat milk. It was sufficient. The rice and breadcrumbs provide a lot of texture. The almonds aren't very noticeable. It's portioned and chilling to go in the freezer tomorrow.