Copycat Chick Fil A Sauce

INGREDINETS:
1/4 cup honey
2 tablespoons yellow mustard
1/4 cup barbecue sauce
1 tablespoon lemon juice
1/2 cup mayonnaise

DIRECTIONS:
1. Mix together and refrigerate for at least an hour

COMFORT BAKE BREAKFAST

Ingredients:

5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (the Pillsbury flakey kind)
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage

11×17 pan, sprayed with cooking spray (Note: a 9×13 works too, but might need to bake a little longer)

1. Mix your eggs and milk in a large bowl.  Cut each biscuit into fours and add it to the bowl.  do this before cooking the bacon or cutting up the scallions – give the biscuits some time to really soak in the eggs.

2.  Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. 

3. Mix it all up and pour into your pan.  Bake at 350 for 25 minutes (make sure it isn’t runny.)

Harvest Chex mix

Ingredients

For the Sauce:

• ¾ cup Butter, melted
• ¾ cup Brown Sugar, packed
• 2 Tablespoons Vanilla Extract

For the Mix:

• 1 box Rice Chex [365g (12 oz)]
• 1 bag Bugles [213g (7 oz) bag]
• 4 cups Pretzels
• 1 heaping cup Candy Corn
• 1 heaping cup Candy Corn Pumpkins
• 1 bag Reese's Pieces [230g (8oz)]

Instructions

1. Preheat the oven to 275°F.
2. Melt the butter in the microwave in medium bowl or measuring cup.
3. Add the brown sugar and vanilla extract and whisk well until combined and dissolved.
4. In a VERY large bowl, add the Chex cereal, pretzels and Bugles.
5. Pour the sauce over the cereal mixture and toss gently until evenly coated.
6. Line two large baking sheets with parchment paper.
7. Divide mixture on the two baking sheets and spread in even layers.
8. Bake for 45 minutes, stirring every 15 minutes.
9. Remove from the oven and allow it to cool. Then add it to a large bowl, along with the candy corn, pumpkins and Reese's Pieces. Toss to combine.
10. Store in airtight container

Old-Fashioned Bread Pudding with Vanilla sauce

• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg

Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

Directions for Pudding:
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. 
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. 

Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. 
To serve, spoon warm pudding into individual dessert dishes; serve with bread pudding. Store in the fridge. 

Southwestern quiche

Ingredients

cooking spray
8 canned whole green chiles, or more to taste
7 eggs
1/2 cup chopped onions
3 tablespoons heavy cream
3/4 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 pound sharp Cheddar cheese, cubed
2 tomatoes, sliced, or to taste (optional)

Preheat the oven to 325 degrees F. Spray a pie plate with cooking spray. Cut chiles lengthwise into strips. Line strips over the bottom of pie plate to form a crust, placing pointed ends toward the center. Beat eggs in a bowl and mix in onions, cream, garlic salt, cumin, and pepper. Fold in Cheddar cheese. Layer tomatoes over the chile 'crust,' and pour egg mixture on top. Bake in the preheated oven until quiche is set, 30 to 35 minutes