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PTA Teacher/Staff Appreciation Breakfast
Thursday, May 5th
Donations Needed
 We are still in need of donations for our teacher/staff appreciation breakfast. Please consider signing up to help show our teachers and staff how much we love them. The recipes are fast and easy. They are below for your reference. Please click on this link to sign up: http://nickajack.pleasebringit.com/public/iS1VL$kr5zk Louise's Baked Grits Cook until thick: 4 cups water 1 cup Grits (not instant) 2 tps. Salt Add: 1 stick of butter ¾ cup Grated Cheese (save a little to sprinkle on top) Stir until melted. Add: 4 raw eggs, beaten 1 cup Milk Pepper to season Mix well and pour into buttered baking dish. Sprinkle cheese on top Bake 1 hour at 350° Serves 8-10. To save time, prepare ahead and bake when needed. Streusel Coffee Cake Filling: ½ cup brown suger 2 tsp Cinnamon 2 Tbs. Flour 2 Tbs. Butter, melted Mix together with fork and set aside. Cake: 1 ½ cup Flour, sifted 3 tsp. Baking Powder ¼ tsp. Salt ¾ cup Sugar ¼ cup Shortening 1 Egg ½ cup Milk Sift dry ingredients. Cut in shortening and blend in well-beaten egg with milk. Spread half of batter in greased and floured 9x13 inch pan. Sprinkle with ½ streusel mixture (filling). Add remainder of batter and sprinkle the rest of streusel over top. Bake at 375°, 25-30 minutes. Monkey Bread 1 cup Nuts, chopped 1 small package Butterscotch Pudding (not instant) 1 stick Margarine, melted 1 tsp. Cinnamon 24 Rich's Frozen Rolls ½ cup Brown Sugar Grease 10 inch tube pan. Sprinkle chopped nuts in bottom of pan. Place frozen rolls on top of nuts. Sprinkle dry pudding mix over rolls. Mix melted margarine, brown sugar, and cinnamon. Spread over pudding and rolls. Let stand overnight on counter. The pan will be full by morning. Bake 20-25 minutes at 350°. Turn bread out onto plate while hot. The gooey stuff will run over the top of the bread. Breakfast Pizza 1 lb. Pork sausage, cooked 1 pkg. (8 count) refrigerated Crescent Rolls 1 cup frozen loose-pack Hash Brown potatoes, thawed 1 cup Monterey Jack Cheese, shredded (Swiss or Cheddar cheese may be used) 5 eggs ½ tsp Salt 2 Tbs Parmesan Cheese, grated ¼ cup Milk 1/8 tsp Pepper In a skillet, cook sausage until brown. Drain off excess fat. Separate crescent dough into 8 triangles. Place in ungreased 12 inch pizza pan with points toward center. Press over bottom and up sides to form a crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheese. In a bowl, beat together eggs, milk, salt, and pepper. Pour into crust. Sprinkle Parmesan cheese over all. Bake in a 375° oven for 25-30 minutes. Overnight Sausage & Egg Souffle 8 Slices bread, crusts removed 1 lb. pork sausage, browned and crumbled 2 cups sharp Cheddar Cheese, shredded ½ tsp. Dry Mustard 8 Eggs 2 cups Milk ½ tsp Salt Pepper, to season In a 9x13 inch pan, layer bread, cooked sausage and cheese Blend together milk, eggs, salt, mustard, and pepper. Pour over mixture in pan. Cover and refrigerate overnight. To bake, preheat oven to 350°, uncover pan and bake for 45 minutes. Makes 6 to 8 servings. Pimento Cheese Souffle 6 slices White Bread, peel off crust 1 large can Evaporated Milk 1 small jar Chopped Pimentos ¼ tsp. Red Pepper (more if desired) 3 Eggs, well beaten 1 stick Margarine 1 tsp. Salt 1 lb. Sharp Cheddar cheese Add ½ cup hot water to bread in large bowl. Make paste. Add milk, eggs, pimentos, salt, pepper, and grated cheese. Melt margarine in 9x13 inch pan and pour back into mix. Beat well. Pour back into dish and bake 1 ½ hours at 250° until brown around edges and light brown on top. Can be made a day ahead and bake just before serving. Please click on this link to sign up: http://nickajack.pleasebringit.com/public/iS1VL$kr5zk Questions? Please contact our PTA Hospitality Chair, Danah Jewell at danahlewisjewell@gmail.com | 
