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Breakfast for dinner and dessert!


1 (10 ounce) package of frozen chopped spinach
1 (16 ounce) package of ground pork sausage
1 3/4 cups chicken broth
1 cup cream
1/2 teaspoon salt
3/4 cup uncooked grits
1 cup grated asiago cheese
1/4 teaspoon ground black pepper
1 cup white cheddar, grated, divided use
3 eggs, lightly beaten
1 1/2 tablespoons plain white cornmeal

Thaw spinach, drain well, pressing between paper towels.
Cook sausage in a large skillet over medium-high heat, stirring often, 5 minutes or until sausage is no longer pink, remove from the skillet and drain.
Heat oven to 350F.
Bring broth, cream and salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Cover, reduce heat to medium-low and simmer, whisking occasionally, 12 to 15 minutes or until thickened.
Remove from heat, stir in asiago, pepper and 3/4 cup cheddar until melted.
Gradually stir in about 1/4 of hot grits into eggs, stir egg mixture into remaining hot grits. Stir in spinach and sausage until blended.
Sprinkle bottom and sides of a lightly greased 10 inch pie plate with cornmeal. Spoon grits mixture into pie plate, sprinkle with remaining cheddar cheese.
Bake for 50 to 55 minutes or until set.

Recipe adapted from Southern Living, November 2012


2 cups self-rising flour
1/2 cup sugar
1 cup milk
2 eggs
3 tablespoons butter, melted
2 teaspoons vanilla extract
Caramel syrup

Whisk together flour and sugar in a large bowl. Whisk together milk, eggs and butter in another bowl. Gradually stir milk mixture into flour mixture just until dry ingredients are moistened.
Heat pan over medium heat, melt a pat of butter, and scoop batter into the pan. Cook until bubbles form on the top and the bottoms are golden brown, then flip pancakes and cook until golden brown on other side.


Melt 1/2 cup butter in a saucepan over medium heat, add 1 cup of sugar and 1 teaspoon of fresh lemon juice, and cook, stirring constantly, 5 to 6 minutes or until mixture turns a caramel color. Gradually add 3/4 cup whipping cream and cook, stirring constantly, 1 to 2 minutes or until smooth.

Recipe adapted from Southern Living, December 2012