Baked Deviled Eggs!

Mix egg yolks with 3 tablespoons sour cream, prepared mustard, salt and pepper. Spoon yolk mixture into halved boiled eggs.

Spray an 8-inch square Pyrex dish with nonstick vegetable cooking spray; arrange deviled eggs in dish.

In saucepan, mix pimento, the 1 cup sour cream and mushroom soup. Stir over low heat until blended. Pour sauce over deviled eggs and top with shredded cheese. Bake for 20 minutes at 350 degrees F.

Serves 6. In your dreams. They're so good, this recipe will serve 2 or 3. Increase accordingly.

OMG Baked Cheese Sandwiches!

Cut off crusts and spread bread with butter. Place cheese between 2 slices. Place sandwiches side by side in a 13 x 9-inch baking dish. Beat eggs with milk. Pour over sandwiches and let stand for 1 hour or overnight. Bake 1/2 hour at 350 degrees F.

Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed.

Impossible Quesadilla Pie!

Sprinkle chiles and cheese in a 10-inch pie plate. Blend milk, Bisquick and eggs in a blender until smooth. Pour over cheese and chiles. Bake at 425 degrees F for 25 to 30 minutes, or until done.

Best
Huevos Rancheros!

2 medium onions, finely chopped 1 tablespoon oil 1/4 cup red chile sauce 1 tablespoon green chile sauce 1 (8 ounce) can tomato sauce 1/2 teaspoon dried oregano, crumbled

3 large tomatoes, peeled, seeded and chopped 1 to 2 teaspoons chopped fresh cilantro 6 corn tortillas Oil, as needed 6 fried eggs, sunny side up 12 slices avocado

Sauté onions in 1 tablespoon oil until transparent. Add red and green chile sauces, tomato sauce and oregano; bring to a boil. Lower heat and simmer, uncovered, for 15 minutes, stirring occasionally.

Add chopped tomatoes and cilantro. Heat thoroughly and keep warm.

Fry tortillas on both sides in hot oil and dip in sauce, coating both sides. Place on individual serving dishes and top with a fried egg. Spoon remaining sauce evenly over eggs and top with avocado slices. Pass extra green chile sauce.

Mozzarella Sticks

1 pound mozzarella sticks (string cheese) or brick mozzarella 2 eggs, beaten 1/4 cup water 1 1/2 cups Italian bread crumbs

1/2 teaspoon garlic salt 1 teaspoon Italian seasoning 2/3 cup flour 1/3 cup cornstarch Vegetable oil (for deep frying)

If using brick-form mozzarella, cut the cheese into finger-size sticks.

Beat eggs with water and set aside.

Mix bread crumbs, garlic salt and Italian seasoning and set aside.

Blend flour with cornstarch and set aside.

Heat vegetable oil to 360 degrees F.

Dip cheese in flour, then in egg wash, then coat with bread crumbs. Place carefully in hot oil and fry until golden. This takes just a few seconds so watch carefully. When golden, remove from hot oil and drain.

Serve with favorite spaghetti sauce.

Easy Eggs Benedict!

1 can cream of mushroom or cream of shrimp soup, undiluted 1/2 cup milk 1 tablespoon dry sherry 1/4 teaspoon white pepper

6 eggs Salt, if desired 1 cup shredded sharp Cheddar cheese Paprika 6 English muffin halves, toasted and buttered

Mix soup, milk, sherry and white pepper until smooth. Spread about 1/3 mixture in bottom of a buttered glass casserole. With spoon make 6 indentations, spaced evenly in sauce. Then break eggs carefully into indentations. Sprinkle eggs with salt if desired. Cover eggs with remaining sauce. Top with cheese and sprinkle with paprika. Bake, uncovered, at 325 degrees F until eggs are set about 15 to 20 minutes.

Serve on toasted English muffins.

 Best Crab Newburg Omelet!

3 tablespoons butter 1/4 cup flour 1/4 teaspoon dry mustard 1/8 teaspoon freshly ground pepper

1 cup milk 4 eggs, separated 1/2 teaspoon salt

Heat oven to 325 degrees F. Butter a 12 x 7-inch baking dish.

Melt 3 tablespoons butter in a saucepan. Blend in flour, mustard and pepper. Add milk gradually, stirring constantly until sauce is thickened. Cool slightly.

Beat egg yolks until thick. Add sauce to egg yolks. Beat egg whites and 1/2 teaspoon salt until stiff peaks form. Gently fold into sauce. Pour mixture into prepared baking dish and bake for 20 minutes, or until knife inserted in center comes out clean. Serve in baking dish immediately with Crab Newburg Sauce.

Crab Newburg Sauce:

Melt butter in a skillet and gently cook onions and mushrooms until soft. Add flour, salt, paprika and pepper. Gradually add milk and Worcestershire sauce and cook, stirring constantly, over medium heat until thick and bubbly. Remove from heat and cool slightly. Stir in beaten egg yolks. Add white wine and crab meat. Keep warm in top of double boiler until serving time.

Swiss Bacon Heaven!

6 slices bacon 1 (8 ounce) package crescent rolls 4 slices Swiss cheese 3 eggs, slightly beaten

3/4 cup milk 1 tablespoon instant minced onion 1 tablespoon diced parsley

Cook, drain and crumble bacon; set aside. Separate rolls into 4 rectangles and press into 2 well-greased and floured 8-inch square pans. Place 2 cheese slices over dough in each pan.

Combine eggs, milk and onion; pour 1/2 milk mixture over cheese in each pan. Sprinkle 1/2 bacon and parsley over each pan. Bake at 425 degrees F for 15 to 18 minutes. Cut into 2-inch squares.

Eggs in Purgatory!

3 tablespoons olive oil 4 cloves garlic, minced 7 fresh large tomatoes, skin and seeds removed, cut up Fresh parsley, minced

Fresh basil, minced Salt and black pepper to taste 3 jalapeno or serrano peppers 8 eggs

Put olive oil in to a large frying pan. Sauté garlic until golden brown.

Add tomatoes, parsley, basil, salt and pepper and peppers to the skillet. Cook until the tomatoes are done (about 45 minutes).

Break the 8 eggs into a side dish without breaking yolks, then slide them into the frying pan. Cover the pan with a lid and simmer slowly until the eggs are cooked.

Serves 4.

Killer Welsh Rarebit!

2/3 cup flour 1 teaspoon salt 1/2 teaspoon dry mustard Dash of cayenne 3 cup milk

3/4 teaspoon Worcestershire sauce 1/3 cup butter 3 cups grated sharp Cheddar cheese Sliced tomatoes

Combine flour, salt, dry mustard and cayenne. Add 1 cup milk gradually to form a paste. Mix in remainder of milk and Worcestershire sauce.

Melt butter in a double boiler. Add milk mixture. Cook and stir over hot water until thickened. Add cheese and stir until melted. Lay tomatoes slices on top of toast. Spoon rarebit over toast and tomato slices.

World's Easiest Souffle

Butter Grated Parmesan cheese 4 eggs 4 ounces sharp Cheddar cheese, cubed 3 ounces cream cheese, cubed

1/3 cup milk, light cream or half-and-half 1/4 cup grated Parmesan cheese 1/2 teaspoon onion salt 1/2 teaspoon dry mustard

Butter bottom and sides of 1-quart soufflé dish or casserole. Dust with Parmesan cheese. Set aside.

Combine remaining ingredients in blender container. Cover and blend at medium speed until smooth, about 30 seconds. Blend at high speed another 10 to 15 seconds. Carefully pour into prepared dish. Bake in preheated 350 degrees F oven 25 to 30 minutes or until puffy and delicately browned.

Serve immediately.

Makes 4 servings.

Best Pimento Cheese

1 pound sharp Cheddar cheese 1 (4 ounce) jar pimentos

1 small can evaporated milk 1 cup Hellmann's mayonnaise

Grate cheese and pimentos in food processor. Combine with remaining ingredients. If you like it a little thinner, add a bit more mayonnaise. Leave in mixing bowl, cover, and refrigerate for several hours or overnight to thicken.

Yields: about 1 quart