Cream Cheese Muffin Puffs

Ingredients

1/2 cup sugar
1 teaspoon cinnamon
1/8 teaspoon almond extract
1/4 cup margarine, melted
1/2 teaspoon vanilla extract
10-ounce tube refrigerated biscuits
12 ounce cream cheese, cubed

Directions

Combine sugar, cinnamon and almond extract. In a separate bowl, combine margarine and vanilla. Press biscuits into 3-inch circles. Dip each cream cheese cube in margarine mixture, then in sugar mixture. Place cube on center of biscuit, fold dough over cheese; seal well. Dip each filled biscuit into margarine mixture, then sugar mixture. Place seam side down in ungreased muffin pan. Bake at 375 degrees for 12 to 18 minutes; serve warm.

Makes 10 to 12

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Farmer's Casserole

Ingredients

3 cups frozen, shredded hash browns
3/4 cup Monterey Jack cheese, shredded
1 cup cooked ham, diced
1/4 cup green onions, chopped
4 eggs
12-ounce can evaporated milk
1/8 teaspoon salt
1/4 teaspoon pepper

Directions

Place hash browns in 8"x8" baking dish. Sprinkle with cheese, ham and onions. In a mixing bowl, beat eggs, milk, salt and pepper together; pour over hash browns. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 55 minutes to one hour or until a knife inserted in the center comes out clean.

Makes 6 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Blueberry 'N Cheese Coffee Cake

Ingredients

1/2 cup plus 2 tablespoons butter, softened & divided
1-3/4 cup sugar, divided
2 eggs
2-1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup water
2 cups blueberries
8-ounce package cream cheese, cubed and softened
2 tablespoons lemon zest

Directions

In a mixing bowl, beat 1/2 cup butter at medium speed until creamy; gradually adding 1-1/4 cup sugar and beat well. Add eggs one at a time, beating well after each addition. In a small mixing bowl, combine 2 cups flour, baking powder and salt; stir well. In a separate bowl, combine milk and water; stir well. Add flour mixture to butter mixture alternately with milk mixture. Mix at low speed after each addition until mixture is well blended. Gently stir in blueberries and cream cheese. Pour batter into a greased 11"x7" pan. In a medium bowl, combine remaining flour, sugar, lemon zest and butter; sprinkle mixture over batter. Bake, uncovered at 375 degrees for 50 to 55 minutes or until golden brown. Serve warm.

Makes 12 to 16 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Blueberry Buttermilk Coffeecake

Ingredients

for the coffeecake:

1/2 cup butter
1 1/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries

for the topping:

2/3 cups all-purpose flour
2/3 cup sugar, white or brown
6 tablespoons butter, softened

Directions

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan. Sift together 4 cups flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in blueberries by hand. Pour batter into prepared pan.

In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.

Bake in preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Monkey Bread

Ingredients

4 tubes of biscuits
granulated sugar
cinnamon
1-1/4 stick butter
1 cup brown sugar

Directions

Cut biscuits into 4ths. Coat with mixture of granulated sugar and cinnamon. Drop into bundt pan. Melt 1-1/4 sticks of butter and stir in brown sugar. Pour mixture over biscuits. Bake at 350 degrees for 20 minutes.

Ham & Cheese Omelet Roll

Ingredients

4 ounces cream cheese, softened
3/4 cup milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
12 eggs
2 tablespoons Dijon mustard
2-1/4 cups shredded cheddar cheese, divided
2 cups finely chopped fully cooked ham
1/2 cup thinly sliced green onions

Directions

Line the bottom and sides of a greased 15x10x1 baking pan with parchment paper; grease the paper and set aside.

In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.

Bake at 375 degrees for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese.

Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted.