Newsletter & Recipes - May 10, 2011

If you missed our May 10 meeting, you can grab your newsletter here. Only one more meeting to go!


Special Brunch Bake
submitted by Hayley Guevara

2 tubes (4 ounces each) refrigerated buttermilk biscuits
3 cartons (8 ounces each) frozen egg substitute, thawed
7 ounces Canadian bacon, chopped
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 cup (4 ounces) shredded reduced-fat mozzarella cheese
1/2 cup chopped fresh mushrooms omitted
1/5 cup finely chopped onion omitted
1/4 teaspoon pepper

Directions:
Arrange biscuits in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. In a bowl, combine the remaining ingredients; pour over biscuits.

Bake, uncovered, at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean.


Toffee Dip
submitted by Erin Zubert

8 oz package of cream cheese
1 tsp vanilla
1/2 cup brown sugar
1 cup toffee bits

Blend together with mixer. Serve with fruit.