Breakfast For New Year’s

Mexican Brunch Cake


  • 1 lb. bulk chorizo sausage
  • 1 ¼ cups all-purpose flour
  • ½ cup yellow cornmeal
  • 1 ¼ cups milk
  • 3 tbsp. vegetable oil
  • 3 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. chili powder
  • ½ tsp. salt
  • 2 eggs
  • 1 can (8 oz.) whole kernel corn, drained

Assorted toppings: shredded Cheddar cheese, salsa, sliced ripe olives, chopped green onions, chopped tomato, chopped lettuce, canned black beans (rinsed and drained) and sour cream, if desired

Heat oven to 450 degrees F. Grease and flour rectangular pan, 13x9x2 inches. Cook sausage in 10 inch skillet over medium heat, stirring frequently, until no longer pink; drain.

Beat remaining ingredients except corn and topping with hand beater until well blended. Pour into pan. Sprinkle with sausage and corn.

Bake uncovered 20 to 25 minutes or until puffy and golden brown. Serve hot with toppings. We doubled this recipe and made it ahead of time. It was loved by all our tasters.

Nancy’s Peach Puff Pancake


  • 6 tbsp. butter or margarine
  • 6 eggs
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/8 tsp. salt
  • 1 cup milk
  • 1 tsp. almond extract or vanilla
  • 3 medium peaches (1 lb.), peeled and sliced (2 cups)
  • Peaches preserves, warmed, if desired
  • Maple syrup, if desired

Heat oven to 375 degrees F. Spray 2 ½ quart casserole or rectangular baking dish, 13x9x2 inches, with cooking spray. Melt butter in baking dish in oven.

Beat eggs slightly in large bowl with wire whisk or hand beater. Beat in flour, sugar, salt, milk and almond extract until smooth.

Stir peaches into butter in baking dish; return to oven 2 to 3 minutes or until sizzling.

Pour butter over peaches. Bake about 20 minutes or until puffed and golden. Serve immediately with peach preserves and maple syrup. A lovely sweet treat!

Alison’s Strawberry Nut Bread


  • 1 bag (16 oz.) frozen whole strawberries, thawed and drained
  • 2 cups sugar
  • 1 ¼ cups vegetable oil
  • 4 eggs
  • 3 cups all-purpose flour
  • 3 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup chopped walnuts

Heat oven 350 degrees F. Grease and flour angel food cake pan (tube pan), 10×4 inches.

Slightly mash strawberries; set aside. Mix sugar and oil in large bowl. Stir in eggs until well blended. Stir in strawberries until well mixed. Stir in remaining ingredients except walnuts just until moistened. Stir in walnuts. Pour into pan.

Bake 1 hour to 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes. Loosen sides of bread from pan; remove from pan to wire rack. Cool completely before slicing. A wonderful moist cake.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

Celebrate New Year’s

Celebrate New Year's 

Mexican Fudge


  • 8 oz. Monterey jack cheese, shredded
  • 4 oz. can chopped green chilis
  • 8 oz. cheddar cheese, shredded
  • 1 can evaporated milk
  • 4 eggs

 Spread the Monterey Jack cheese on the bottom of a greased glass casserole. Spread chopped chilis over cheese. Spread cheddar cheese over the chilis. Mix milk and eggs together and beat well. Pour over the cheese and chili mixture. Bake at 350 degrees F for about 40 minutes. Cut and serve warm with salsa.

 Cheese Surprises


  • 1 stick (1/4 lb.) margarine
  • ½ lb. cheddar cheese, grated
  • ¼ – ½ tsp. hot sauce
  • Dash garlic salt
  • 1 ½ cups flour
  • About 24 medium-sized stuffed olives

 Have margarine and cheese at room temperature. Blend margarine, cheese, hot sauce and garlic salt together with fingertips. Add flour gradually and blend well until dough forms. Break off small bits of dough and flatten in the palm of your hand, using just enough to wrap completely around an olive. Bake on an ungreased cookie sheet at 350 degrees F for about 15 minutes.

 Pecan Dip


  • 8 oz. pkg. cream cheese, softened
  • ¼ cup green pepper, finely diced
  • ¼ cup onion, finely diced
  • ½ tsp. garlic salt
  • ¼ tsp. black pepper
  • 1 cup sour cream
  • 1 tbsp. butter
  • ½ cup pecans, coarsely chopped
  • ½ tsp. salt
  • Wheat crackers

Combine cream cheese, green pepper, onion, garlic salt, pepper and sour cream. Mix well and put in a serving bowl. Melt butter in a skillet; add pecans and salt. Toast over medium heat for about 5 minutes, stirring constantly. Spoon over cheese mixture. Serve at room temperature with crackers.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.