Place bacon in a single layer in a lightly greased 13- x 9-inch baking dish; sprinkle with Swiss cheese. Cover and chill, if desired. Break eggs over cheese, spacing evenly. Pour whipping cream over eggs, and sprinkle with salt and pepper.
Bake at 425° for 10 minutes. Sprinkle with Parmesan cheese and paprika. Bake 8 to 10 more minutes or until set. Remove from oven; sprinkle with parsley. Let stand 10 minutes before serving.
NOTE: CAsserole may be divided into 12 portions and served on English muffins.
Southern Living APRIL 1998
Substitute milk for half-and-half for a lighter tasting dish.
Bring half-and-half, salt, garlic powder, and pepper to a boil in a Dutch oven; gradually stir in grits. Return to a boil; cover, reduce heat, and simmer, stirring occasionally, 5 to 7 minutes or until thickened.
Add cream cheese and 1/2 teaspoon hot sauce, stirring until cream cheese melts. Serve immediately.
Southern Living SEPTEMBER 2005
1. Combine first 7 ingredients in a large bowl. Pour Buttermilk-Coconut Dressing over grapefruit mixture, tossing to coat. Cover and chill 1 hour.
2. Arrange arugula evenly on 6 salad plates. Toss grapefruit mixture, and place on arugula using a slotted spoon. Garnish, if desired.
Southern Living DECEMBER 2007
YOUR BEST RECIPE Grand Prize Winner
You can make this breakfast bread recipe the night before and let it rise overnight in the refrigerator. Just in case some of the glaze spills over, put an aluminum foil-lined baking sheet on the rack below the pan while baking.
1. Pulse first 3 ingredients in a large-capacity (11-cup) food processor 4 times or just until combined, using the metal blade. Remove metal blade, scraping yeast mixture into food processor bowl. Let stand 5 minutes.
2. Add remaining 1 cup flour, and process 30 seconds or until a dough forms, coming together to hold a shape. (Dough will be sticky.)
3. Place dough in a large bowl coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour to 1 hour and 30 minutes or until doubled in bulk.
4. Punch dough down. Turn dough out onto a well-floured surface, and roll into a 10- x 18-inch rectangle. Spread evenly with Filling, leaving a 1-inch border. Roll up dough, jelly-roll fashion, starting at 1 long side. Cut into 12 (1 1/2-inch) slices, and arrange in a lightly greased 13- x 9-inch baking pan. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 30 minutes.
5. Bake rolls at 400° for 10 minutes. Remove rolls from oven; drizzle about 1/2 cup Glaze slowly over rolls, starting at 1 edge of pan and drizzling in a circular pattern; let glaze soak in. Repeat procedure with remaining Glaze.
6. Bake rolls 7 to 10 more minutes or until lightly browned and a wooden pick inserted in center comes out clean.
7. Remove rolls from oven, and invert onto an aluminum foil-lined baking sheet. Invert again, glaze side up, onto a serving platter. Let cool 20 to 30 minutes. Serve warm.
Southern Living OCTOBER 2006
Whisk together first 4 ingredients in a large saucepan until smooth. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 2 minutes. Remove from heat. Cool slightly.
Stir in 6 cups cold milk, vanilla, and, if desired, liqueur. Cover mixture, and chill up to 2 days, or pour each serving immediately over 1/4 cup ice cream or ice cubes. Garnish, if desired.
Southern Living SEPTEMBER 1999
New Ambrosia With Buttermilk-Coconut Dressing
Sweet Potato Cinnamon Rolls
Baked in a casserole dish, easy Brunch Eggs are a delicious twist on Eggs Benedict. Arugula adds a peppery bite to the sweet citrus and avocado in New Ambrosia With Buttermilk-Coconut Dressing, but the recipe is equally good when prepared with other salad greens. (Serves 6 to 8)
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