Easy Sausage Balls

10 oz Sharp cheddar cheese
2&1/2 cups Bisquick
1 lb hot sausage

Melt cheese in microwave.  Mix all ingredients together and form into balls.  Bake at 350 for 15-20 minutes or until completely cooked.

*We also like these as breakfast.  We eat them with strawberry or grape jelly.

French Toast Casserole

Loaf of French Bread
8 eggs
2 cups half & half
1 cup milk
2 TBSP sugar
1 tsp vanilla

Topping:
1 cup butter, softened
1 cup brown sugar
1 cup pecans, chopped (optional)
1/4 tsp nutmeg
1/4 tsp cinnamon

Cut bread into cubes. Lay bread in greased 9x13 glass pan.  Mix eggs, half & half, milk, sugar, and vanilla and pour mixture over bread. Cover and refrigerate overnight.

Mix all ingredients for topping with a fork and sprinkle over bread.  Bake at 350 for 45 minutes.

Yeasted Waffles

Batter should be made 12 to 24 hours in advance.

1&3/4 cups whole, low-fat, or skim milk
8 TBSP unsalted butter, cut into cubes
2 cups unbleached all-purpose flour
1 TBSP Sugar
1 tsp salt
1&1/2 tsp instant yeast
2 large eggs
1 tsp vanilla

1.  Heat milk and butter over med-low heat until butter is melted, 3 to 5 minutes.  Cool until warm to touch. 
2.  Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine.
3.  Gradually whisk warm milk mixture into flour; whisk until batter is smooth.
4.  In small bowl, whisk eggs and vanilla until combined, then add it to the batter and whisk until incorporated. 
5.  Scrape down sides of bowl with rubber spatula.  Cover bowl with plastic wrap and refrigerate at least 12 hours and up to 24 hours. 
6.  Remove batter from refrigerator and whisk batter to recombine (batter will deflate).
7.  Cook waffles according to waffle iron directions.

Hash Brown Potato and Egg Bake

1/2 lb. bacon, chopped
1 medium onion, chopped (1/2 cup)
1- 30oz. bag frozen country-style shredded hash brown potatoes, thawed, patted dry
2 cups shredded cheddar cheese (8 oz)
1/4 cup grated Parmesan cheese
9 large eggs
1&1/4 cups milk
1-8oz. container sour cream
1 tsp salt
1 tsp ground mustard
1/4 tsp pepper
1/2 cup cornflake crumbs or panko bread crumbs
2 TBSP butter or margarine, melted

Heat oven to 350.  Spray 9x13 glass baking dish with cooking spray.  In 10-inch skillet, cook bacon and onion over meduim-high heat about 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain on paper towels.

In large bowl, toss bacon mixture, potatoes, and cheeses.  Spoon into baking dish.  In same bowl, beat eggs, milk, sour cream, salt, mustard, and pepper with fork or wire whisk until well-blended.

Bake uncovered for 35 minutes.  In small bowl, toss crumbs and butter.  Sprinkle over casserole.  Bake 10 to 15 minutes longer or until knife inserted in center comes out clean.