Daughter-hosted family Christmas dinner this year was to be a brunch rther than the personal family meal she prepared on the 24th because SIL had to work the 25th. Son and I seperately travel two hours getting there, but since daughter was to be worn out by Christmas Day, I took on all of the cooking but for the baked dinner ham she later makes her yearly pot of potato soup with. Because she mentioned having a brunch with one of her overnight refrigerated egg and potato casseroles, I decided on al all new to us menu that did go over well enough to offer here the recipes for. Need to feed more than the original recipes caused me to up some of the ingredients by less than half, but here are the originals: MAPLE SAUSAGE and WAFFLE CASSEROLE - Cook's Country (with Picky-tried ingredient info) 6-8 frozen waffles, 1/2" thick (Eggo Homestyle) 12 ounces maple breakfast sausage, crumbled (sweet Italian links, de-cased) 1-1/2 cups shredded cheddar cheese 6 large eggs 1-1/4 cups whole or low-fat milk 1/4 cup maple syrup 1/4 tsp. salt + 1/8 tsp. pepper (fresh ground) 1. While sausage is frying and you're also crumbling it, toast the waffles (or oven-toast them via cookie sheet for about 10 minutes per side) and arrange the first three to four waffle layer into a buttered, 8-inch-square baking dish (tearing one of them apart to fill in otherwise empty spots, if neccessary). Drain medium-browned sausage on paper towels. 2. Butter 8x8" baking dish (Butter-Pam). Over the first layer of waffles, sprinkle half the sausage and 1/2 cup of the cheese. Repeat layering of waffles, sausage and 1/2 cup cheese. Whisk eggs, milk, maple syrup, salt and pepper (in a 2 quart and deep bowl) until combined. Pour egg mixture evenly over casserole. 3. Cover baking dish with plastic wrap (or doubled wax paper sheets) and place weights on top. (Use a big enough plate or container lid to cover closest to total, and put three or four un-opened veggiie cans on top to weight the ingredients down into the liquids best.) Refrigerate for at least one hour or overnight. 4. Adjust oven rack to middle position and pre-heat to 325°. Let casserole stand at room temperature for 20 minutes before uncovering to sprinkle 1/2 cup sheese over and bake uncovered until edges and center are puffed, 45-50 minutes. Cool for 5 minutes before cutting into pieces and serving. - - - OVEN RANCH POTATOES - Penzeys One Magazine 4 medium (red or yellow) potatoes, peeled and cut into 1/4 inch slices (or thinner) 1 cup *Ranch salad dressing 1 tsp. salt, 1/4 tsp. black or white pepper 1/3 cup dried bread crumbs (or more, or Italian crumbs) Toss potatoes well with dressing, salt and pepper. Place in a greased (Butter-Pam) 13x9x2" baking pan. Sprinkle with bread crumbs. Cover and bake at 375° for 30 minutes. Uncover and bake 20 mihutes longer or until potatoes are tender. Yields 4-6 good sized servings. *Substitute creamy Italian dressing for a more robust flavor. - - - Much Easier Than You Think - CHEESE BISCUITS - Cook's Country Bake the biscuits immediately after cutting them. Allowing them to stand for any length of time can decrease the leavening power of the baking powder and prevent the biscuits from rising properly in the oven. 2 cups all-purpose flour 2 tsp. sugar 2 tsp. baking powder 1/2 tsp. salt 3/4 cup shredded extra-sharp cheddar cheese 1-1/2 cups heavy cream 1. Adjust oven rack to upper-middle position and heat to 425 degrees. Line a baking sheet with parchment paper (or Reynold's Quick-Release). 2. Whisk dry ingredients together in a medium bowl. Stir in 1/2 cup cheese. Add 1-1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving dry, floury bits in bowl. In 1-tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition until moistened. Add moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds. 3. Pat dough into 8-inch circle, wedge-cut into eight pieces. Place the "pie" with wedges slightly apart on prepared baking sheet. Bake until just beginning to brown, 7 to 9 minutes. Remove baking sheet from oven, sprinkle 1-1/7 teaspoons remaining cheese onto each biscuit and return to oven, rotating baking sheet from front to back. Bake until golden brown and cheese topping has melted, 7 to 9 minutes. Serve warm. Jalapeño-Jack Biscuits: Replace cheddar with pepper Jack, add 1 Tbsp. minced jalapeño, 1 Tbsp. finely chopped chives, and 1/4 tsp. cayenne to dry ingredients. Proceed as directed and increase baking times to 9 minutes each. Swiss Caraway Biscuits: Replace cheddar with 1 cup grated Swiss and add 3/4 cup of the cheese plus 1 Tbsp. toasted caraway seeds to dry ingredients. Proceed as directed, sprinkling cheese over biscuits halfway through baking. Parmesan-Garlic Biscuits: Replace cheddar with 1 cup grated Parmesan. Add 3/4 cup cheese, 2 minced garlic cloves, and 1/2 tsp. pepper with dry ingredients. Proceed as directed, sprinkling remaining cheese over biscuits halfway through baking. - - - BROILED APRICOTS with BLUE CHEESE - Penzeys One - Ingredient amounts determined by servings wanted. Halve and pit ripened apricots, laying them side by side on a lightly sprayed broiler pan. Fill each with a good bleu cheese (Maytag or the like), mounding it in the center. Top with candied walnuts or pecans. Broil to lightly brown edges of fruit and melt the cheese, or in the absense of a broiler, put in a 450° oven for 10 minutes. Serve warm or at room temperature. Brunch was enjoyed by all, and Saturday's cooking and prep work caused me not to even think about eating at all, the entire day. But I sure did make up for it on Christmas! PickyPiggie (who also just may use this "pie" method instead of a rolling pin for common biscuits.