Ingredients

• 1-1/3 cups uncooked long grain or basmati rice
• 1 can (15-1/4 ounces) peach halves, drained
• 1 cup canned or frozen pitted tart cherries, drained
• 1 cup heavy whipping cream
• 1/2 cup packed brown sugar, divided
• 1/4 cup old-fashioned oats
• 1/4 cup flaked coconut
• 1/4 cup chopped pecans
• 1/4 cup butter, melted

Directions

Cook rice according to package directions. In a large bowl, combine the rice, peaches, cherries, cream and 1/4 cup brown sugar. Transfer to a greased 1-1/2 quart baking dish.
Combine the oats, coconut, pecans, butter and remaining brown sugar; sprinkle over rice. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 8 servings. TEST KITCHEN TIP This recipe is equally good with fresh blueberries instead of the cherries.

Ingredients

• 1/2 cup peanut butter
• 4 English muffins, split and toasted
• 1 red apple, cored and sliced
• 1/4 cup packed brown sugar
• 2 tablespoons margarine
• 1/4 teaspoon ground cinnamon

Directions

Spread 1 tablespoon of peanut butter onto each English muffin half.
Top each one with a few apple slices.

In the microwave, melt together the brown sugar, margarine and cinnamon, stirring frequently until smooth.

Drizzle the cinnamon mixture over apple slices.

Ingredients

• 2 cups cubed fully cooked ham
• 1/2 cup chopped green onions
• 10 flour tortillas (8 inches)
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1 tablespoon all-purpose flour
• 2 cups half-and-half cream
• 6 eggs, beaten
• 1/4 teaspoon salt, optional

Directions

Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish.
In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving. Yield: 10 enchiladas.

Ingredients

• 4 English muffins, split and lightly toasted
• 8 thin slices ham
• 8 tsp Dijon mustard
• 8 large eggs, fried or poached
• 8 slices deli style Swiss cheese

Directions

Top each muffin half with a slice of ham, folding to fit. Spread mustard lightly over ham; top with an egg and one slice of cheese.

Transfer to foil-lined baking sheet. Broil 4 to 5 inches from heat source until cheese is melted and sandwiches are hot, 2 to 3 minutes.

Makes 4 servings

Ingredients

• 8 slices bread
• 2 c. grated cheddar cheese
• 1 1/2 lbs. bulk sausage
• 6 eggs
• 2 1/4 c. milk
• 3/4 tsp mustard
• 1 can mushroom pieces
• 1 can cream of mushroom soup
• 3/4 c. milk

Directions

Cube bread. Put in 13 x 9 inch well greased pan. Top it with cheese. Put aside. Fry sausage and drain. Cut in bite-sized pieces adn spread over cheese. Beat eggs well with milk and mustard. Pour over sasage. Place foil over top. Refrigerate overnight. Next morning, mix soup, mushrooms and milk thoroughly. Pour over mixture. Bake, uncovered,
1 1/2 hours or until set at 300 f.

Serves 8