Skip the big conventional oven and use your Black & Decker countertop oven to make this easy to prepare Sunday morning breakfast bread. A package of corn muffin mix is a time-saver in this recipe that takes just 20 minutes to bake. Serve with fresh coffee for an enjoyable quick Sunday breakfast.

• 1 pkg (8.5 oz.) corn muffin mix
• 1 egg
• ½ cup half and half
• ½ cup sour cream
• ½ cup chopped toasted almonds
• ½ cup dried cranberries
• ½ cup raisins

1. Preheat Black & Decker countertop oven to 400º F.
2. In large bowl, combine all ingredients. Blend (batter will be slightly lumpy) and let rest 3 to 4 minutes.
3. Stir batter and spoon into greased 8-inch square baking pan.
4. Bake for 20 minutes or until golden. Serve warm or at room temperature.

Makes 9 servings.

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• 2 cups cold milk
• 1½ cups vanilla or banana ice cream
• 1 medium banana
• 2 tbsp. chocolate syrup

Combine all ingredients in blender container. Close cover. Pulse for several seconds three or four times. Press HIGH and let run until mixture is smooth and well blended, about 1½ minutes.

Makes 2 thick shakes.

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• 6 cups cubed day old French bread
• 1½ cups reduced fat shredded Mexican cheese blend
• 6-oz. diced cooked ham
• 6 eggs, slightly beaten
• 2½ cups milk
• 1 can (10-oz.) drained diced tomatoes and green chilies
• 2 tbsp. instant minced onion
• ½ tsp. garlic pepper

Place bread cubes in buttered 9-inch glass baking dish. Top with 1 cup shredded cheese and ham.

In medium bowl, combine eggs, milk, tomatoes, onion and pepper. Pour evenly over mixture in baking dish. Top with remaining cheese. Cover tightly with plastic wrap and refrigerate at least 1 hour or overnight.

Remove plastic wrap and place in Black and Decker® Toaster Oven preheated to 350ºF. Bake 45 minutes or until knife inserted into the center comes out clean and cheese is golden brown.

Let stand 5 minutes before serving.

Makes 6 to 8 servings.

Note: This is a perfect brunch or dinner dish. It can be assembled the night before.  Simply add a salad and a large bowl of fruit and the meal is complete.

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1 cup water (100 to 110º F.)
2 large eggs, at room temperature
2/3 cup sugar
1 ¼ cups unsalted butter or margarine, cut into small pieces
½ cup non fat dry milk powder
1 ¼ tsp. salt
5 cups bread flour
4 tsp. active dry or bread machine yeast
1 ½ cups dark brown sugar
¾ cup granulated sugar
2 tsp. ground cinnamon
1 ½ cups coarsely chopped pecans
¾ cups raisins
¼ cup melted butter or margarine

1. Measure water, eggs, sugar, ½ cup butter, dry milk powder, salt, flour and yeast into bread pan in the order listed.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet

3. Select Dough setting.

4. Push Start button.

5. The Complete Signal will sound when bread is done.

6. Meanwhile, in saucepan, melt remaining 3/4 cup butter. Stir in 1 ½ cups brown sugar and pecans. Pour mixture into 3 lightly greased 8-inch square or round baking pans. Set aside. In another bowl, combine ¾ cup granulated sugar and cinnamon; set aside.

7. Using pot holders, remove bread pan from the unit and place dough on lightly floured surface.

8. Invert large mixing bowl over dough and let rest for 10 minutes

9. Divide dough into 3 equal pieces. On lightly floured surface, roll 1 piece of dough into 10 x 12 inch rectangle. Brush dough with 1/3 of the melted butter and sprinkle with 1/3 of the cinnamon sugar mixture and ¼ cup raisins. Roll up jelly roll style to form a 12 inch roll. Pinch edges to seal. Cut into 12 1-inch pieces. Place cut side facing up into prepared pan. Repeat with remaining dough and fillings.

Cover and let rise until doubled in size, about 1 hour. Bake in preheated oven at 350º F for about 25 minutes or until golden and fully baked. (Rolls will sound hollow when tapped.)

10. Immediately, carefully invert onto serving platter large enough to hold rolls and sugar glaze. Cool about 20 minutes before serving warm.

Makes 3 pans of 12 rolls in each.

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