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Cinnamon Bread
Prep Time: 20 Minutes
Servings: 4-6

1/2 C. Vegetable Oil
2 C. Plus 1/2 C. Sugar
2 Eggs
2 C. Buttermilk
2 Tsp. Baking Soda
4 C. All-Purpose Flour
2 Tbsp. Ground Cinnamon
1/2 Tsp. Salt

Preheat oven to 350. Spray two loaf pans with nonstick spray. Mix together oil 2 cups sugar, eggs, buttermilk baking soda and flour in large bowl. Pour a quarter of batter into each prepared pan. Combine 1/2 cup sugar, cinnamon, and salt in small bowl. Sprinkle a quarter of sugar mixture in each pan. Pour remaining batter equally between pans. Sprinkle with remaining sugar. Swirl a knife through batter. Bake 1 hour, or until a knife inserted in center comes out clean. Cool for 10 minutes and then remove bread from pans and place on wax paper. Slice when completely cool. Yields 2 loaves

Hash Brown Quiche
Prep Time: Overnight
Servings: 4-6

Crust:
3 Cups Frozen, Shredded Potatoes, Thawed
1/4 Cup Melted Butter

Filling:
1 Cup Shredded Cheddar Cheese
1/4 Cup Chopped Veggies - Green Peppers, Tomatoes, Mushrooms, Onions, Celery, or Broccoli
4 Eggs
1/2 Cup Milk
1/2 Tsp. Salt

Additional Options: Meat may be added to this dish as well. Just use your favorites – ground beef, sausage, etc.

To Prepare the Crust:
Preheat oven to 425. Thaw potatoes. Line the bottom and sides of an un-greased pie plate or quiche baking dish with potatoes. Drizzle melted butter over the potatoes. Bake crust for 30 minutes or until lightly browned. This may be done the night before.

To Prepare the Filling:
Preheat oven to 350. Layer shredded cheese on top of baked crust. Top with veggies. In mixing bowl, beat together eggs, milk, and salt. Pour egg mixture evenly over cheese and veggies. Bake for 30 minutes.