The Breakfast Cake

Growing up in 4-H, I was exposed to many opportunities and was blessed to be part of many projects, such as agriculture, shooting sports, arts/crafts, and, of course, cooking. With our cooking projects, we had to use our imagination to deliver a unique and delicious dish for the 4-H Food Show competition. With my mother supervising, we brought home a blue ribbon for our Breakfast Cake. I always knew breakfast was the most important meal of the day, but hey, so is cake! And so the Breakfast Cake was born and has now become a holiday favorite in my family.

Instructions:

Make sure to preheat your oven to 350 while you prepare your dish. Cook the sausage roll on high heat and constantly keep breaking it apart. You want to keep turning it and chop it up into little chunks until fully cooked. After, you want to drain it to prepare for your next steps. Next, beat the 3 eggs. Place them in a medium bowl, and whisk until the yolk and whites are combined. Take 1 can of the buttermilk biscuits. Open and place each raw biscuit on the bottom of the pan squeezing all 8 into one lower layer. Then spread all the cooked sausage over the lower layer of biscuits. Then I take the eggs and carefully pour the egg mixture over the sausage around the pan. I then spread the cheese evenly over all the ingredients around the pan. Take your second can of the buttermilk biscuits. Open and place each raw biscuit on top of all the ingredients making the top layer in the pan. Trust me; they will connect. You are now ready to place your pan into the preheated oven at 350 for 30 - 35 minutes, depending on your oven. Take your golden brown dish and let it rest for 10 minutes. It's now time to flip and serve. The breakfast cake serves well with jam or salsa for a unique easy breakfast.

Ingredients

1 lb venison chili meat

1 cup diced onions

3 cloves diced garlic

4 tablespoons chili powder

2 tablespoons cayenne pepper (more or less, depending on how spicy you want it)

Salt and pepper to taste

2 tablespoons masa harina

1 small can of tomato paste

1 medium can of diced tomatoes (Rotel if you want green chilies)

1 medium can red beans or any kind of beans that you like (beans are optional)

Beef broth, water or beer (amount depends on how thick you want your chili

Ingredients

1 - 16 oz Pork Sausage Roll

3- Eggs

1 cup of Mexican Blend Cheese

2- 8ct 16.3oz buttermilk biscuits

1- Standard Bunt Cake Pan

Prep Time: 20 minutes

Cook Time: 30 minutes

It Got Ugly At The Rgvhcc Holiday Mixer

On December 5th, the RGV Hispanic Chamber of Commerce held its Ugly Christmas Sweater Mixer and celebrated their 25th Anniversary at the Legacy Chapels in Edinburg. Every year the RGVHCC collects toys for Sara’s Hope Foundation with the help of their members; this holiday, the RGVHCC collected over 100 toys to be donated! Thank You to the RGVHCC membership for supporting the RGV Hispanic Chamber for 25 years, and thank you to the event sponsors; Sierra Title, Costa Messa Restaurant, and Kolache Factory.

Do you want to join one of the largest professional networking groups in the Rio Grande Valley? Contact Memberships Director Cissy Saenz at cissy@rgvhcc.com or call 956-928-0060