All Church Retreat Recipes from Saturday Morning. Enjoy.



Monkey Bread

3 cans Buttermilk Biscuits (the Non-flaky Ones)
1 cup Sugar
2 teaspoons Cinnamon
2 sticks Butter
½ cups Brown Sugar

Preheat the oven to 350 degrees.
Open up all three cans of biscuits and cut each biscuit into quarters.
Next, combine the white sugar with 2 teaspoons of cinnamon. Dump these into a 1 gallon zip bag and shake to mix evenly.
Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan or 9 x 13. MAKE SURE YOUR PAN IS SEALED....butter will leak out into your oven if it is not!
Melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.



Granola

4 cups old fashion oats
2 1/2 cups sliced almonds
1 1/2 cups sweetened flaked coconut
1/4 salt
1/2 cup canola oil
1/2 cup honey

Line a baking sheet with foil. Oil the foil. Toss oats, almonds, coconut and salt together. Whisk oil and honey then stir into oat mixture. Spread onto pan & bake at *375 for 15 minutes stir once until slightly brown. Add in any dried fruit you want!



Spinach & cheese Crustless Quiche

1 tablespoon vegetable oil
1/4 cup onion, finely chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded cheese (your choice)
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 350 degrees. Lightly grease a pan as deep as a pie pan.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.



Tomato, Mushroom, Bacon Crustless Quiche

1 tomato, chopped, divided
10 slices Bacon (already done)
1 cup sliced fresh mushrooms
12 eggs
1/3 cup Sour Cream
1 cup Shredded Cheddar Cheese
1 cup Shredded Mozzarella Cheese

Heat oven to 325 degrees F.
Cook bacon in large skillet until crisp. Remove bacon with slotted spoon to paper towels; reserve 1 tablespoon drippings in skillet. Add mushrooms to skillet; cook and stir 2 minutes or until tender. Remove from heat. Chop bacon. Add to skillet with onions and tomatoes; mix well.
Beat eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
Bake 30 minutes or until center is set. Sprinkle with reserved onions and tomatoes. Let stand 5 minutes before cutting to serve.



Zucchini & Feta Crustless Quiche

3 small zucchini, coarsely chopped
1 onion, coarsely chopped
5 eggs
1/2 cup grated Parmesan cheese
1/2 cup crumbled feta cheese
1/2 teaspoon dried parsley
1/4 teaspoon salt
1 pinch ground black pepper
1 cup all-purpose flour
1 teaspoon baking powder
1 (8 ounce) package shredded mozzarella cheese
paprika for garnish

Preheat an oven to 350 degrees. Grease a quiche dish or a 9-inch pie pan, and set aside.

Place the zucchini, onion, eggs, Parmesan cheese, feta cheese, parsley, salt, and pepper into the work bowl of a food processor, and process for about 1 minute, until all the ingredients are finely chopped and blended. Add the flour and baking powder, and process 1 more minute, scraping the side of the bowl if necessary. Place the mozzarella cheese into the work bowl, and process for about 1 minute, to combine the cheese thoroughly into the mixture.
Scrape the mixture into the prepared quiche dish, sprinkle with paprika, and bake for 1 hour, or until set. The quiche is done when a knife inserted into the center comes out clean.