Grands Monkey Bread

http://www.pillsbury.com/recipes/grands-monkey-bread/7a1e41b1-4708-4028-8ce6-fcb5baebbc19/

INGREDIENTS
1/2cup granulated sugar1teaspoon cinnamon
2cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2cup chopped walnuts,
if desired1/2cup raisins,
if desired1cup firmly packed brown sugar
3/4cup butter or margarine, melted.

DIRECTIONS
1 Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon. 2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. 3 In small bowl, mix brown sugar and butter; pour over biscuit pieces. 4 Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Ginger Bread Toasties

Ginger Bread Toasties
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* 16 extra large or jumbo egg whites
* 2 cups oatmeal ground into flour using blender or food processor
* ½ cup pourable Splenda
* 2 tablespoons Sugar Twin Brown Sugar Substitute, optional
½ cup unsweetened applesauce
* 1 tablespoon plus 1 teaspoon (same as 4 teaspoons) ground ginger
* 1 tablespoon cinnamon
* ½ teaspoon nutmeg
* ½ teaspoon cloves
* 1 teaspoon pure vanilla extract


Preheat oven to 350 degrees. Spray 8 of the small individual aluminum pot pie pans with Pam** and wipe with a paper towel to remove any excess. (Or if you have the 4" muffin top tins, you can bake these in them if they will hold ¼ cup of batter.) Line pan with Reynolds Release

Separate egg whites into a large mixing bowl. Beat until light and frothy with a whisk. Add the remaining ingredients and whisk until well mixed. These come out real spicy. You can adjust the amounts of spices to your taste. Use a ¼ cup measuring cup and scoop out ¼ cup into each prepared pan. Put the pot pie pans on a cookie sheet and
bake for 15 to 20 minutes or until done and beginning to brown around the edges.
Watch closely the first time. Let cool a few minutes, then turn out, using a fork to loosen along the edges if needed. Once cooled, these can be frozen in individual baggies. To reheat, just pop in the toaster. If frozen, I usually let them thaw overnight and then push the toaster button down twice to get them hot all the way through.

This will make 8 large toasties each containing a protein and carb serving.

Margaret's Frozen Fruit Custard

2 eggs whites per 1/2 c fruit plus sweetener and flavorings

If doing 8 servings:
16 egg whites
4 c fruit
about 1 c splenda
spices, vanilla, lemon, whatever
blend all ingredients for a smooth texture
bake for about 40-60 minutes at 325
freeze

Breakfast Casserole

INGREDIENTS:
3 eggs, beaten
1 pinch ground black pepper
1 (10.75 ounce) can condensed cream of chicken soup
16 ounces sour cream
1 (2 pound) package frozen hash brown potatoes, thawed
2 cups cooked ham, cubed
1 onion, chopped
3/4 cup shredded Cheddar cheese
1/4 cup butter, melted

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Mix thoroughly and pour over eggs.
3. Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden.