I know that you’ve got much better things to do on Christmas morning than read recipes but I do hope that you’ll cut these out and make them when you have the chance because all of these are excellent! Take a chance on Baked Waffles with Strawberry Cream Cheese, Crustless Quiche and Cranberry Orange Loaf.

I know that you’ve got much better things to do on Christmas morning than read recipes but I do hope that you’ll cut these out and make them when you have the chance because all of these are excellent! Spicer and I enjoyed both the Baked Waffles With Strawberry Cream Cheese and the Crustless Quiche for supper in order to get these tested for you.

The Baked Waffles recipe comes from the May/June 2010 issue of Cooking with Paula Deen magazine. I purchased generic round frozen waffles (10 to the box) and fitted almost every one of them into the baking dish. The instructions that came with the recipe were somewhat unclear as to how to use the cream cheese so I’ll relate to you what I did. Take my advice and do not prepare the brown sugar and butter topping until you are ready to pour it on the waffles just before baking. (Learn from my mistake.)

The Crustless Quiche is a recipe from a Hillshire Farm advertisement that I found in a magazine. However I’ll confess that I didn’t use the smoked sausage that the directions call for because I had purchased a package of the new Jimmy Dean pre-cooked sausage crumbles that I wanted to experiment with and they were perfect in this recipe. Look for the pre-cooked packages close to the bacon in your supermarket.

I almost ignored the www.allrecipes.com recipe for the Cranberry Orange Loaf but decided to try this because I had an orange available. Wow! This is a much better recipe for Cranberry Orange bread than the ones that I already had tried. A slice of this was perfect in the afternoon with a cup of tea.


Baked Waffles with Strawberry Cream Cheese

8 to 10 frozen buttermilk waffles

4 tablespoons cream cheese, softened

1 1/2 t0 2 cups sliced fresh strawberries

1 1/4 cup milk

6 large eggs

1/4 cup pure maple syrup


1/2 cup firmly packed brown sugar

1/2 cup butter

Grease and set aside an 11-by-8-inch baking dish. Preheat oven to 350-degrees. Arrange waffles in a single layer on a baking sheet. Toast for 10 minutes or until lightly browned. Place half of the toasted waffles in a single layer on the bottom of the prepared baking dish. Spread the cream cheese over the warm waffles. Top evenly with the strawberries. Arrange remaining waffles over strawberries.

In a small bowl whisk together milk, eggs and maple syrup. Pour this mixture over the waffles, pushing the waffles down gently. Cover and chill overnight or 6 to 8 hours.

When ready to serve prepare topping by melting brown sugar and butter together in a small saucepan over medium high heat, whisking until sugar dissolves and butter melts. Uncover waffles and immediately pour the hot topping evenly over the waffles. Bake for 25 to 35 minutes or until set in the middle. Remove from oven and let stand for 10 minutes before serving. Serves 6 to 8.


Crustless Quiche

1 package Hillshire Farms’ Smoked Sausage (or 9.6-ounce bag of Jimmy Dean Hearty Sausage crumbles)

8 eggs, lightly beaten

1 (12-ounce) can evaporated milk {original recipe calls for 1 1/2 cup heavy cream

1 1/2 teaspoons dry mustard

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 1/2 to 2 cups shredded Cheddar cheese, divided

1/2 cup chopped green bell pepper (optional)

Preheat oven to 350-degrees. Lightly grease a 9-by-13-inch baking dish. Cut sausage into 1/2-inch cubes and set aside. Place eggs, milk (or cream), dry mustard, salt and pepper in a large bowl; whisk until smooth. Stir in sausage 3/4 of the cheese and green pepper (if using). Pour egg mixture into the prepared dish.

Bake for 40 to 45 minutes until the eggs are set. Sprinkle with remaining cheese. Let stand for 5 minutes before serving. Serves 10 to 12. Reheats very well.


Cranberry Orange Loaf

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon freshly grated orange zest

1 1/2 cups fresh cranberries

1/2 cup chopped pecans

1/4 cup butter, softened

1 cup white granulated sugar

1 egg

3/4 cup orange juice

Preheat the oven to 350-degrees. Grease and flour a 9-inch loaf pan (or 4 two-cup loaf pans). Whisk together flour, baking powder, baking soda and salt. Stir in orange zest, cranberries and pecans. Set aside. In a large bowl cream together butter, sugar and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan(s).

Bake for 1 hour (or 35 minutes in smaller pans) until the bread springs back when lightly touched. Let stand for 10 minutes then turn out onto a wire rack to cool. Wrap and refrigerate when completely cool.