Baked Eggs

1 Tbsp. butter

6 large eggs

1 tsp. freshly ground black pepper

3/4 tsp. salt

2 Tbsp. whipping cream

Preheat oven to 350.

Coat each of 6 (6-oz.) ramekins or custard cups with 1/2 teaspoon butter.

Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg.

Place ramekins in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 1/4 inches.

Bake for 16-18 minutes or until eggs are set. Makes 6 servings.

5 Cup Salad

1 cup mini marshmallows

1 cup shredded coconut

1 cup drained mandarin oranges

1 cup drained pineapple chunks

1 cup sour cream

Mix marshmallows, coconut, oranges, pineapple, and sour cream in a bowl. Cover and refrigerate until flavors blend, 5 to 6 hours. Makes 8 servings.

Sausage Pinwheels

1 (8 oz.) can refrigerated crescent dinner rolls

1/2 lb. uncooked bulk pork sausage

3 Tbsp. chives, finely chopped

3/4 cup cheddar cheese, grated

Preheat oven to 375.

Unroll crescent roll dough on a lightly floured surface; press seams and perforations together.

Roll into a 14-in. x 10-in. rectangle. Spread sausage to within 1/2 inch of edges. Sprinkle with chives and the cheese. Carefully roll up from a long side, cut into 12 slices (or place in the fridge first to firm up).

Place 1-inch apart on an ungreased baking tray.

Bake for 12-16 minutes or until golden brown. Makes 12.

Five ingredients do not count salt, pepper, butter, oil and optional ingredients.