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recipes


Praline Peach Muffins

Topping
¼ C packed brown sugar
¼ C chopped pecans
1 Tblsp firm butter or margarine

Muffins
½ C packed brown sugar
½ C milk
1/3 C vegetable oil
1 tsp vanilla
1 egg
2 C flour
2 tsp baking powder
¼ tsp salt
1 C chopped fresh peach
½ C chopped pecans (optional)

Heat oven to 400.  Spray muffins tin with Pam.  Mix topping ingredients and cut with pastry blender until crumbly, set aside.

In large bowl, beat brown sugar, milk, oil, vanilla and egg until well blended.  In separate bowl, sift flour, baking powder and salt.  Add to wet mixture and mix just until blended.  Fill muffin cups ¾ full and sprinkle with topping.  Bake 20 minutes or until golden brown on top.

Southwestern Sunrise Soufflé

2 C hash browns
5 tbsp butter
10 eggs
1 C frozen corn
7 oz. can chopped green chile
1½ C milk
2 tsp garlic powder
1 tsp pepper
1 tsp salt
2 tsp parsley flakes
1½ C shredded cheddar cheese

Spray a 9 x 13 baking dish with Pam. Preheat oven to 375 degrees. Spread hash browns on bottom of dish. Slice butter into pats and place on top of hash browns.  Beat eggs. Mix eggs and remaining ingredients, except cheese, together in mixing bowl.

Pour mixture over hash browns and sprinkle cheese on top.  Bake for 45 minutes or until golden brown and eggs are done in the middle. Cut and serve with sour cream, salsa and warm tortillas.

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