Spicy Potato Soup

1 package (5 1/4 ounces) au gratin julienne potatoes
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 cups water
1 can (15 ounces) mexicorn undrained
1 pound Velveeta cheese, diced
2 cups skim milk
Minced fresh parsley

In a 3-quart saucepan, combine potatoes package, tomatoes and water; bring to a boil. Reduce heat and simmer until potatoes are tender. 15 to 20 minutes. Add remaining ingredients; heat until cheese is melted. Garnish with parsley.

Breakfast Casserole

1 lb sausage
6 slices white bread
softened margarine
1 1/2 cup shredded longhorn cheese
5 eggs
2 cups half and half
1 teaspoon salt
1 teaspoon dry mustard

Cook sausage over medium flame until done, stirring to crumble well. Drain sausage on paper towels; set aside.
Spread each slice of bread with margarine; cut into cubes.
Place bread cubes in a 13x9x2 inch baking pan; sprinkle with sausage and top with cheese.
Combine remaining ingredients and pour over mixture in baking pan.
Chill at least 8 hours; remove from refrigerator.
Bake in 350 degree oven 40-50 minutes.

Alice Springs Chicken

Honey Mustard Marinade
1/2 cup Grey Poupon
1/2 cup honey
1 1/2 teaspoon vegetable oil
1/2 teaspoon lemon juice

4 skinless, boneless chicken breasts
1 tablespoon vegetable oil
2 cups sliced mushrooms
2 tablespoons butter
salt, pepper, paprika
8 slices bacon cooked
1 cup shredded Monterrey jack cheese
1 cup shredded cheddar
2 teaspoon fresh parsley, chopped

With mixer, combine mustard, honey, oil, and lemon juice
Pour 2/3 marinade over chicken breasts, cover and refrigerated for 2 hours. Chill the remaining marinade.
Preheat over to 375 degrees. In a large frying pan, add 1 tablespoon vegetable oil, on medium heat, sear chicken for 3-4 minutes per side.
In another pan, saute the mushrooms in the butter.
Brush chicken with reserved marinade.
Season chicken (salt, pepper, and paprika).
Stack 2 pieces of bacon on chicken, spoon mushrooms on bacon, spread 1/4 cup cheese on each.
Bake 10-20 minutes.
Sprinkle with chopped parsley.
Serve with reserved honey mustard.

Breakfast Pizza

1 pkg. Pork Sausage
1 can (8.5oz) refrigerated crescent rolls
1 cup frozen hash brown potato cubes, thawed
4 oz (1 cup) shredded sharp cheddar cheese
3 eggs, lightly beaten
3 tablespoons milk
1/2 teaspoon black pepper
3 tablespoon diced red and yellow pepper (optional)
1/4 cup thinly sliced green onions (optional)
2 tablespoons grated Parmesan cheese

Preheat oven to 375 degrees.
In a large skillet, cook sausage over medium-high heat, stirring frequently until no longer pink.
Separate rolls into eight triangles. Place in ungreased 12" rimmed pizza pan with points toward the center. Press together, seal perforations and form a circle 1" larger in diameter than pan bottom. Turn edges under to make a slight rim.
Sprinkle cooked sausage over crust. Top with potatoes. Add peppers and/or green onions, if desired. Sprinkle with cheddar cheese.
Stir eggs, milk, salt and pepper in small bowl; pour evenly over pizza.
Sprinkle with Parmesan.
Bake 20 minutes or until eggs are set and crust is golden.