Breakfast Pizza I by CK
1 pound ground breakfast sausage
1 (8 ounce) package refrigerated crescent rolls
1 cup frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set
aside. Preheat oven to 375.
Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan
with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside
edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar
cheese.
Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with Parmesan cheese.
Bake in preheated oven until eggs are set, about 25 to 30 minutes.

CRANBERRY CHRISTMAS CAKE by GKT
3 eggs
2 c. sugar
3/4 c. butter, softened
1 tsp. vanilla
2 c. flour
12 oz. fresh cranberries
Preheat oven to 350. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout. Spread in a buttered 9×13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices.